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Nothing beats freshly baked bread

Faith Faith

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I love fresh bread and nothing beats freshly baked bread. The smell is what gets me every single time.

Over the years I’ve certainly baked my share of breads and while I may have some favorites, in general I love all bread. I’m what they call equal opportunity when it comes to fresh bread. I’ve certainly baked my share of bread rolls and flatbreads, but sometimes I just love a good old naan bread to dip in some good homemade hummus or butter chicken.

NAAN BREAD

INGREDIENTS
*2 teaspoons active yeast
*1 tsp sugar
*1/2 cup water lukewarm
*1/4 cup vegetable oil
*1 egg large
*1/4 cup yogurt plain
*2 1/2 cups all-purpose flour
*1/2 tsp salt
*12 tsp olive oil
*4 Tablespoons butter melted
*2 Tablespoons parsley chopped

METHOD
Heat the oven to 200 F degrees.
In a medium bowl, combine the yeast, sugar and water. Lightly whisk it all together, and then let it sit for about 5 to 10 minutes or until the yeast dissolves and starts to foam. To the same bowl, add the oil, yogurt and egg, and whisk well. Set aside.

To the bowl of your mixer, combine the flour with the salt. Add the yeast mixture and mix for a couple minutes, until the dough comes clean from the sides of the bowl. If the dough is too wet, add a bit more flour, starting with a tablespoon at a time. The dough should be nice and soft but not sticky. Place the dough in an oiled bowl and cover it with a clean kitchen towel or plastic wrap.

Turn OFF your oven, place the bowl inside and allow to rise for about 30 minutes to 1 hour or until doubled in size. I use this trick all the time to speed up the rising time. Mine only took about 40 minutes, so the time depends on your yeast and your environment. After it rises, cut the dough into 12 equal pieces and shape each piece into a small ball. Heat a large cast iron skillet over medium-high heat and add about 1 tsp of olive oil.

Roll out one ball at a time until it’s about 1/3 inch thick and about 5 inches in diameter. Add the piece of rolled dough to the hot skillet and cook for about 1 minute, the skillet should be very hot, so you’ll see bubbles forming as you cook the dough on the first side. Flip the dough and cook the other side until the bottom is golden. Repeat with remaining dough until all of the pieces are cooked. Keep the naan covered in a towel so that it doesn’t dry out. When all of them are cooked, brush each one with the melted butter and garnish with some parsley.

CHEF’S TIP
Add cheddar cheese to the dough for a classy recipe. PS – Like my Facebook page Chef Faith for more recipes and culinary videos.

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SunKitchen

Tea time with yummy brownies and fudge

Faith Faith

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If you love brownies and fudge, why not combine the two? Mix up a pan of these exquisite brownies for any holiday or special gatherings…or just when you want to treat yourself to the ultimate chocolate dessert.

CHOCOLATE FUDGE BROWNIES
INGREDIENTS
*1-cup butter
*4 cups unsweetened chocolate, chopped
*2 cups sugar
*2 teaspoons vanilla extract
*4 large eggs
*1-1/2 cups all-purpose flour
*1-teaspoon baking powder
1/2-teaspoon salt
*1 cup chopped walnuts

TOPPING
*4-1/2 cups sugar
*1 can evaporated milk
*1/2-cup butter, cubed
*1 package semi-sweet chocolate chips
*1 package (11-1/2 ounces) milk chocolate chips
*1 jar marshmallow cream
*2 teaspoons vanilla extract
*2 cups chopped walnuts

METHOD
1. In a heavy saucepan or microwave, melt butter and chocolate; stir until smooth. Remove from the heat; blend in sugar and vanilla. Add eggs; mix well. Combine the flour, baking powder and salt; add to chocolate mixture. Stir in walnuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until top springs back when lightly touched. Cool on a wire rack while preparing topping.

2.Combine the sugar, milk and butter in a large heavy saucepan; bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring constantly.
Remove from the heat. Stir in the chocolate chips, marshmallow cream and vanilla until smooth. Add walnuts. Spread over warm brownies. Freeze for 3 hours or until firm. Cut into 1-in. squares. Store in the refrigerator.
CHEF’S TIP
*It is precisely in busy families that a sustaining piece of cake at tea time will be particularly welcome.
P.S FOOD BRANDS Like or inbox my Facebook page [Chef Faith] for partnership with THE SUN KITCHEN COLUMN.

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SunKitchen

Thanks giving dinner!

Faith Faith

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I’ve always been a big fan of Thanksgiving. Family and friends, cooking, rainy weather strikes a perfect balance between wading through a pool of your own sweat and feeling as if every bone in your body has been replaced. The occasional potato salad, the coleslaw, the fried chicken or turkey let us face it; the real star here is food.

We’re talking stuffing, gravy, cranberry sauce, mashed potatoes, biscuits, green beans, yams, mac and cheese, malva pudding — I live for it. It’s the best meal of the year. You know it, I know it, and you know who else knows it. My family and I are already preparing and they can’t for a piping hot pile of turkey, gravy, cornbread dressing, cranberry sauce, vegetables, buttermilk biscuits and corn muffins.

ROASTED BIRD
INGREDIENTS
*1/4 pound (1 stick) unsalted butter
*1 lemon, zested and juiced
*1 teaspoon chopped fresh thyme leaves
*1 fresh turkey (10 to 12 pounds)
*Kosher salt
*Freshly ground black pepper
*1 large bunch fresh thyme
*1 whole lemon, halved
*1 Spanish onion, quartered
*1 head garlic, halved crosswise

METHOD
1. Preheat the oven to 350 degrees F.
2. Melt the butter in a small saucepan. Add the zest and juice of the lemon and 1 teaspoon of thyme leaves to the butter mixture. Set aside.
3. Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the bunch of thyme, halved lemon, quartered onion, and the garlic. Brush the outside of the turkey with the butter mixture and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey.
4. Roast the turkey about 2 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
5. Slice the turkey and serve.

CHEF’S TIP
*You can substitute with chicken or gammon.
P.s. Like my facebook Chef Faith for more recipes and feedback. Happy Cooking!

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