Explorewithmafaza.com

 

Hello my dear followers and reader,

I would like to make an announcement about my new blog.

I finally got my very own domain name with a .com

it’s a step which I couldn’t have taken without¬†your help and support.

do check my blog out on the link below and let me know how you like it.

stay connected and have a great time exploring with me

good night

http://explorewithmafaza.com/explorewithmafaza

Cinnamon rolls

20160917_181012-480x640I was made of flour

Mixed with eggs

And  a splash of  milk

A pinch of salt and a drop of oil

Together they became a ball of dough

I was raised for hours

They rolled me very neatly

Into  a thin sheet and sprinkled over

some sugar with a mix of cinnamon

Then carefully rolled together

Into a long roll and cut into six

Placed in a tray

And dumped in the oven

At 180 degrees celcius for 15 minutes

Together i was baked

Warm and hot was my body

As i lay to cool

Over they drizzle a thick white glaze

That adorned my body

Which was soft and sweet

Together they devored admiringly

They call me a cinnamon roll

Together

Baklava

It’s a roll of filo

Or you may layer them over

Very fragile Yet crispy and strong

Sandwiched with nuts

And drizzle with a syrup

Made of sugar or even honey

The filo is very fragile

And needs to be handle

With extreme care

and cuddle in a towel

Just make sure they dont tear

Or dry out quick and not over cooked

It is a greek

But mostly loved by the middleeastern

They can be rolled as a cylinder

or made into triangles

Just make sure you butter each layer

So that they are not undercooked

Baklava is a really a devine sweet

The entire world will love its fragile pastry

Stuffed with nuts and Sweetened with syrup20160912_165001-640x480

Fragile

Blue Cheese

I walked along the Ayle

Look for a new cheese

Just tor try and find

How different are they all

Burrata was soft

While mozarella isa staple

I’ve tried gorgonzola

It was very pungent

I got a blue cheese tub

Which had blue lid

But the cheese was not blue

As i expected it to be

It looked like a gorgonzola

But a bit too softer

I slogged to find a recipe

I even wondered if i should have it in a bread

Or stuff it in tomatoes

And serve it with a bruschetta

It was a very tough effort to try a new cheese

That was not a staple In my pantry

Being a food writer Is not that easy

I’ve slogged a great deal, to come so far

Blue cheese was finally topped on my pizza

Which now tastes better than any other

Trying new things needs a lot of slog20160915_204045_crop_756x865

Slog

Dampfnudeln and Babka

I was watching the great british bake off bread week last week and found the different varieties of breads the contestants baked really interestedme.

I just wondered why haven’t I thought about these before?

The gbbo is a good show that is very informative and it can help us the viewers discover something new and radiant. The previous series had a puddings week which astound me and made me watch most of the episodes and get glued to it and watch for the next season. The puddings week educated me on how the puddings became into this world ¬†from the very first method of making puddings to the latest trend. The word puddings means “dessert” in my part of the world but in ancient times it has been a savoury dish that consisted of meat which later developed into being made out of dried fruits and nuts with sugar. Whatever said and done i was perplexed at the history of puddings and the part when the worlds largest pudding was attempted in an European gathering to serve the guests.

While watching the latest episode i was perplexed  by the world Dampfnudeln.

Its a bake off and did they just mention dumplings and noodles in one word? That’s ¬†right.

That was exactly what I was thinking.

I’ve seen dumplings. I’ve made and tasted noodles of a few sorts including the instant noodles. But I’ve never had both together.

Oh i was given 1 or maybe 2 minutes to go wild and imagine the dumplings filled with noodles baked in an oven. I know its my wierdest imagination but honestly thats all I Could think of and when the description for the Dampfnudeln was revealed I was perplexed again.

Com’on we were taught to steam buns and cakes in my cookery class back in colombo but I’ve never dared to try it and for sure it was not steamed in this form. Well I was all happy with smiles as if though I’ve discovered ¬†a new technique which was very tricky as well as very cost savy.

Oh i bake and love baking but I do fear those electricity bills but if I can steam and get the same results why not try it.

I googled for a few recipes and tried the babka which was a funny name for a bread in my part of the world yet a very interesting technique.  I really enjoyed making it. It had a radiant look and the outcome perplexed me.

Finally i did the Dampfnudeln using the leftover dough of my babka and made the custard sauce to steam it using my knowledge and the recipe from an online site.

I was so concentrating on paul hollywoods advice that if we try and lift the lid to check the Dampfnudeln it may go down and the bread may not work so I gave the Dampfnudeln more time and finally ended up with burnt bottom Dampfnudeln. Well they had there bottoms burnt but the body was soft and perfectly risen with a smooth face. I am for sure gonna attempt again till then good night.

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<a href="https://dailypost.wordpress.com/prompts/perplexed/">Perplexed</a>