Delicious Bread For Breakfast

 

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon instant yeast
• 1 cup warm water
• 2 tablespoons olive oil

Instructions

1. Prepare the Dough:
   • In a large mixing bowl, combine the flour, salt, sugar, and instant yeast.
   • • Gradually add warm water and mix until a soft dough forms.
     • Add olive oil and knead the dough for about 5-7 minutes until smooth and elastic.
   • Let the Dough Rise:
     • Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
   • Shape the Flatbreads:
     • Punch down the dough and divide it into equal portions.
     • Roll each portion into a ball and flatten it into a round shape using a rolling pin or your hands.
   • Cook the Flatbreads:
     • Heat a non-stick skillet or griddle over medium heat.
     • Place the flattened dough onto the skillet and cook for about 2-3 minutes on each side or until golden brown and puffed.
   • Serve and Enjoy:
     • Remove the flatbreads from the skillet and let them cool on a wire rack.
     • Serve warm with your favorite fillings or as a side to your meal.

Gooey Mozzarella Biscuit Bombs

 

Ingredients

2 cups of regular flour
1 tablespoon of baking powder
1 small spoon of salt
Half a teaspoon of baking soda
1/2 cup of butter without salt, cut into small pieces and cold.
1 cup of buttermilk
12 small pieces of mozzarella cheese

1/4 cup of butter that has been melted
1 teaspoon of powdered garlic
1 tablespoon of chopped fresh parsley

Preparation

1. Heat your oven to 425°F (220°C) and cover a baking sheet with parchment paper.
In a big bowl, mix the flour, baking powder, salt, and baking soda together using a whisk.
3. Add cold butter cut into small pieces to the mixture. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs.
4. Add the buttermilk and mix until the dough forms.
5. Place the dough on a surface with flour and softly press it a few times.
Flatten the dough into a rectangle that is about 1/2 inch thick. Divide it into 12 equal parts.
Put a piece of mozzarella cheese in the middle of each square of dough and wrap the dough around it, pressing the edges together to close.
Place the biscuit bombs with the seam side facing down on the baking sheet that has been prepared.
Brush the top with melted butter and sprinkle some garlic powder on it.
Bake for 15-18 minutes until the food is golden brown and the cheese is melted and gooey.
After baking, brush the dish with the rest of the melted butter and add some fresh parsley on top. Heat it up and eat it!

Different Types and Advice
You can try different types of cheese like cheddar and pepper jack, they both taste great. You can also put a little bacon or a small spoonful of your favorite jam to give it a sweet and savory flavor. To add some extra flavor, combine red pepper flakes with the garlic powder. If you don’t have buttermilk, you can quickly make a substitute by mixing milk with lemon juice. 

Cheesecake Bites

Ingredients

•  Cookies 200g
•  100g melted butter
• 5 eggs
• 700g cream cheese
• 100g (12 cups) sugar
• 150g melted chocolate
• 2 tablespoons vegetable oil
• 40 g (1/3 cup) shelled hazelnuts

Method

In a bowl, combine the crushed cookies with the melted butter, transfer to a baking sheet and press down.
In another bowl, combine the cream cheese, eggs and sugar.
Pour over the pressed cookies. Baking at 160°C (320°F) for 45 mn.
Cutting them into squares & dip them in the mixture of melted chocolate
Freezing for 15 minutes.

Enjoy !

Pineapple Quick Bread

 

Ingredients

BREAD:

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 oz. cream cheese, softened

1 cup sugar

3 teaspoons vanilla extract

1 large egg beaten

1/2 cup sour cream

20 oz can crushed pineapple, drained (save 2-3 Tbsp of the juice for the glaze)

GLAZE:

1 1/2 cups powdered sugar

2-3 tbsp reserved pineapple juice

Direction 

Preheat oven to 350° and grease a bread pan.

In a medium bowl, combine flour, baking soda, and salt together. In a separate bowl, beat egg, sugar, cream cheese, and vanilla until smooth.

Add flour mixture into cream cheese mixture and stir. Add the sour cream and mix until just combined, then fold in crushed pineapple.

Pour into prepared pan and bake for 55-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pan for about 15-20 minutes and then let it cool the rest of the way on a wire rack.

For the glaze, mix powdered sugar and pineapple juice together and drizzle over the cooled bread.

Chinese-Style Savoury Stuffed Breakfast Pancakes

 

Ingredients:

FIT FOR THE PURPOSE:

One cup flour (all-purpose)

One cup mung bean flour, or extra all-purpose flour in case mung bean flour is unavailable

Two cups water

A little pinch of salt

CONCERNING THE FILLING:

Four large eggs

Two teaspoons hoisin sauce

Two teaspoons spicy sauce, or to taste

One cup green onions, finely chopped

One cup fresh cilantro, roughly chopped

One cup pickled vegetables (daikon, carrots, etc.), finely chopped

Four large crackers or crispy fried wontons

Olive oil for cooking

Directions:

SET UP A SMOKE:

Combine the mung bean flour, water, salt, and all-purpose flour in a large basin. Beat until there are no lumps and the batter is smooth. For a smoother texture, allow it to settle for about fifteen minutes.

GETTING THE CREPE READY:

Preheat a crepe maker or nonstick frying pan over medium heat. Apply a thin layer of oil to the pan to prevent sticking.

Pour a ladleful of batter into the center of the pan. Quickly tilt and rotate the pan to spread the batter into a thin, even layer on the bottom.

Crack an egg onto the batter’s surface, then swiftly spread it out with a spoon or spatula to cover the pancake. Sprinkle some scallions on top of the egg and let the pancake cook for one to two minutes, or until the bottom is lightly browned and the sides start to come away from the pan.

INCLUDE FILLINGS:

Drizzle the cooked side of the pancake with hoisin and chili sauces. Add some pickled vegetables and fresh cilantro.

Place a cracker or crispy fried wonton in the middle for a crunchy touch.

SERVE AND FOLD:

Gently fold the pancake in half over the contents with a spatula, then fold it again to create a quarter round. Lightly press to condense the crispy portion and the contents.

Place the pancake on a cutting board and chop it into small pieces, or serve it whole for an authentic street food experience.

Repeat the procedure with the remaining batter and fillings to create additional pancakes.

These Chinese-style stuffed breakfast pancakes are a delectable and distinctive addition to your morning routine. With every mouthful, the savory flavor melds with the pancake’s soft, crunchy texture and the taste of the fillings, creating a satisfying and appetizing breakfast choice. The fillings can be customized to your tastes or dietary requirements, giving this traditional Chinese street food a unique flair.

Turkish Bread Recipe

 

Ingredients:

• 250 g (2 cups) bread flour
• 7 g (1 packet or 2 ¼ tsp) instant dried yeas
• 200 ml (¾ cup + 4 tsp) warm water
• 2 tsp caster sugar
• 1 tsp salt
• 1 tbsp olive oil, for glazing
• Handful of white and black sesame seeds (optional)

Instructions:

1. Mix dry ingredients: In a large bowl, combine the flour, sugar, and salt. Create a well in the center of the dry ingredients.
2. Activate the yeast: Add the yeast to the well in the dry ingredients. Pour the warm water into the well and mix gently until just combined.
3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.
4. First rise: Lightly oil a bowl. Place the kneaded dough in the oiled bowl, turning to coat. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Shape the dough: Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Gently deflate the dough and divide it into 4-6 equal pieces. Shape each piece into a round or oval loaf.
6. Second rise: Place the shaped loaves on the prepared baking sheet. Cover loosely with plastic wrap and let rise for another 30 minutes.
7. Brush and bake: Brush the tops of the loaves with olive oil and sprinkle with sesame seeds, if desired. Using a sharp knife, make shallow diagonal cuts across the top of each loaf. Bake for 20-25 minutes, or until golden brown.
8. Cool and enjoy: Remove the bread from the oven and let cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Cherry Pie Bites

 

Ingredients

• 2 cans of watercress paste
• 21 oz cherry pie filling
• 1 cup powdered sugar
• 1-2 tablespoons milk

PREPARATION

Preheat oven to 375.
Coat muffin pan with cooking spray.
Unroll and separate the dough.
Place a triangle in each cup and fill with a tablespoon of pie filling.
Fold 2 shorter ends together on top and pull the longer end on those.
Bake for 13 to 15 minutes or until lightly browned.
Set aside to cool.
Whisking the powder sugar and milk to smooth.
Transfer the cooled bites to the rack and sprinkle with the icing mixture.

Enjoy !