The Weekend Kitchen

Some hits, some misses…..in my kitchen, over the weekends


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Loafing Apples

“Is there anything to eat?” asks the almost 14 year old as I open the door at noon. He is back from exams.

“Lunch is on the table.”

“What is there to eat?” the question is repeated after less than an hour.

“You should have eaten all your lunch.”

“But amma, rice is so unexciting.”

“There are some apples in the fridge. Go have one.”

“Amma!” an exasperated cry and he is off.

“What is it that you want?” I ask, when the same question comes my way in the next half an hour.

“Brownies,” there is a naughty grin on his face, the kind when he asks for something that he is sure not to get easily.

“Brownies to curb your hunger? You must be kidding!” the indignant mother in me answers.

I know this can’t go on for long. So the puny brain gets racked and the idea of a healthy concoction forms. If it works, well and good. If not, can dunk some milkmaid and make a pudding. Smart, isn’t it?

So these went in:

1  cup whole wheat flour

1/2 cup quick cooking oats (ground in a moxie for 1-2 minutes)

3/4 tsp baking soda

1/2 tsp salt

1 tsp powdered cinnamon

1/2 tsp each powdered nutmeg and dry ginger powder (optional)

1/2 cup grated jaggery

1/2 cup olive oil (you could use sunflower oil instead)

1/2 cup curd

2 eggs

1/2 tsp vanilla

2 cups diced apples (skin on , small pieces)

1/4 cup sunflower & flaxseeds (optional. You could use any seeds of your choice)

a handful of crushed almonds for topping

Directions

Sift together the flours, baking soda, spices and salt. Beat the jaggery, oil and curd till well blended. Add eggs one after the other. Beat well after each addition. Add the vanilla essence.

Add the flour mix in three parts. Beat on low for 1 minute after each addition. Add the apple pieces and seeds. Blend in with a spatula till just mixed. Transfer to a well buttered  loaf pan. Sprinkle the almonds on top. The nutty flavour once it is well toasted is something else.

Bake at 180 C for 50- 55 minutes.

Test whether done by inserting a tooth pick at 50 minutes. If it comes out clean, remove the pan from the oven. Cool for 10 minutes and invert the loaf onto a cooling rack.

Note: The apples are normally peeled while making loafs or cakes. Thought I’ll try with skin on this time. Turned out perfect.

And son gobbled it up. Proof of the pudding 🙂

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Cinnamon Rolls

There is something about the smell of cinnamon, with or without apples. I feel like adding a pinch of it to whatever I make. And then there I find this recipe that asks for 3 whole tablespoons full of cinnamon, voila`, that is what goes into the oven today.

I have made some changes to the original recipe and avoided the topping altogether. The roll itself is sweet enough and more than enough butter and oil has gone into it. Why add cheese and cream to it, right? Will do that next time 😉

For the dough:
1 cup warm milk
1 egg, slightly beaten
1/4 cup butter, melted
1/4 cup vegetable oil
1/2 cup white sugar
1/2 tsp salt
3 3/4 cup flour
2 1/4 tsp yeast ( I use the normal Active Dry Yeast)

Take 1 tbsp sugar from the 1/2 cup. Add the yeast to it and add the warm milk. Keep covered for about 15 – 3o minutes, till it has bubbled. well.
Pour the yeast mixture and all other wet ingredients into a large pan. Add 3 1/2 cup flour to this and knead gently. Smear your hands with some oil so that it doesn’t stick. Add little more flour as required. The dough will be a little sticky , but should be soft to your touch. Oil a pan lightly, place the dough in it and cover with a wet cloth. Keep aside for an hour and half.

For the filling:
1/2 cup white sugar
1/ cup brown suagr
3 tbsp cinnamon powder

Mix these well.
Once the flour has risen well, place it on to a flat surface dusted with flour. Knead it with the ball of your palm, it will have a softer look and feel. Roll it out into a large rectangle. Spread some melted butter on it. Spread the filling evenly. Roll it tightly from the longer side. Cut into 1/2 inch wide strips. Keep covered in a wet cloth for another hour.
Brush the top and sides with some milk

Pre heat the oven to 180C for 10 minutes. Bake for 15 – 20 minutes.