A new post on my new blog for my followers.
A new post on my new blog for my followers.
It’s a post on my new blog sharing for all my followers 😊
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
I 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
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 syrup
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 slog
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.