Hotdog Bun & English Chips

I came across a website with a very good bun recipe. The dough can be used for burger bun or hotdog bun. I'm quite happy with the result as the buns are very soft and tender. I followed exactly the recipe but without adding the bread improver. Anyway, the texture as good as the one selling in the supermarket. The bun store very well in the freezer as long as its covered tightly with cling wrap and another layer of aluminium foil. It can be thawed at room temperature until it's softened.

I made three sets of hotdog bun for lunch and some English Chips.

I would like to introduce this baked chips which is a recipe from Jamie Oliver. If you've came across English chips before, you might know there are quite thick and fatty chips. This version is slightly different as it's baked in the oven rather than deep fry. So, if you are thinking to reduce the fat and calories, this might be suitable for you and it taste great!

Recipe for 5 hotdog bun or burger buns:

Bread flour 160g / plain flour 28g / Sugar 15g / Milk powder 8g / Salt 2.82g / Water 109g / Eggs 15g / Yeast 2.5g / Butter 15g

Method:

1. Knead all the ingredients with a dough hook for 15 minutes. Proof for 90 minutes then portions it into five buns. Let it rest for 15 minutes.
2. Then shape it into longish shape for hotdog bun or round shape for burger bun. Proof for another 60 minutes or double in bulk.
3. Bake in a 180'C preheated oven for 15 minutes.

Recipe for Jamie's Baked Chips:

1. Put a large flat baking tray in the oven and turn the heat to 230'C. Cut the potatoes into chips about 1/2 inch thick. Parboil the chip for about 10 minutes in salted boiling water and drain in a colander.
2. Heat some olive oil in a frying pan, smash the garlic bulb up and chuck in the cloves, then add the chips. Toss in the oil and season with ground black pepper and salt.
3. Trnasfer the contents of the pan to the preheated tray and cook for 20 t0 25 minutes until crisp and golden.

Bittersweet Chocolate Pear Cakes

I like this simple recipe as it takes no time to make and serve straight after a main course. I made everything in advance then store in the fridge and bake it while I was having my meal. It's nice to be served warm with a dollop of ice cream and some hot chocolate sauce. Yummy!!

Recipe from BBC Olive Magazine

Ingredients:

4 ripe baby pears, peeled

4 cubes dark chocolate

1/2 lemon juiced

125g unsalted butter, softened

150g light muscovado sugar (I reduced it to 80g)

2 beaten eggs

2 tbsp cocoa powder

1/2 tsp baking powder

125g self-raising flour

1 tbsp strong espresso, dissolved with 1 tbsp warm water

Chocolate sauce or ice cream

Method:

1. Heat the oven to 180'C. Butter four 300ml ovenproof teacups or ramekins and line the bases with circles of baking parchment.
2. Cut a sliver off the pear bases and keep. Use a small knife to hollow out the cores. Place a chunk of chocolate inside each pear and replace the bases. Sprinkle with a little lemon juice to stop them browning while you make the cake mixture.
3. Beat the butter and sugar together until pale and fluffy. Gradually add the beaten egg then sift the cocoa, baking powder and flour over. Fold in the espresso. Divide the cake mix between the cups and push a pear into each so they sit upright in the mixture. There should be about a 2cm gap between the top of the cups and the top of the cake mix. Sprinkle the pears with the remaining sugar.
4. Cook in the centre of the oven for 20 - 25 minutes until well risen and springy. Leave for 5 minutes then run a sharp knife around the edges to release them and leave on a wire rack to cool for 10 minutes. Unmould (or serve in their cups if you like) and serve with chocolate sauce or ice cream.

Rameswaram Kootu

This is one of my favourite dishes that I learnt from my mom. Vegetable used in this dish is- Chow Chow(also called Chayote squash).

It's easy to prepare and delicious as well.

Ingredients:

Chow chow - 2 if small and 1 if big

Moong dhal - 1/4 cup

Turmeric powder - a pinch

Salt

Hing - a pinch

Coconut oil - a tsp

Curry leaves - a few sprigs

Coriander leaves - to garnish

To grind together:

Coconut - a handful

Greenchillies - as needed

Jeera - 1/2 tsp

Method:

Peel the skin of chayote squash and chop into small pieces.

Pressure cook the vegetable along with moong dhal, turmeric, hing and water(just enough to coat the mixture) for 1 whistle. Switch off the gas.

Grind the above ingredients with little water to a smooth paste.

Mix the ground paste and salt with the cooked vegetable mixture and simmer for 5 minutes.

Tamper curry leaves in coconut oil and add it to the mixture. Garnish with coriander leaves. Goes well with rice or roti.