Nutella Strawberry Hand Pies

Edit  Edit   

Our love affair with Nutella is going strong. Today I decided to up the ante a little and bake something with Nutella. I finally picked some strawberries which were enticing me from atop the fruit counter in the local supermarket for quite some time. The daughter has been seeing strawberries only in her picture book and so was delighted when she could actually touch one. Simple pleasures!

I got this amazing recipe and decided to go for it. So here’s how we did it –

WHAT WE NEED ( for 10-12 pies)

For the dough:

1 cups all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup cold unsalted butter, cut into cubes

1/4 cup cold sour cream

For the filling:

1/3 cup Nutella

1 cup diced strawberries

1 teaspoons all-purpose flour

2 tbsp milk

WHAT TO DO

  • To make the dough whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together. Roll the dough into a rectangle and dust both sides with flour before folding it into thirds
  • Rotate the dough 90º and roll it out again into a rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for an hour.

  • For the filling, combine the diced strawberries with the flour, tossing to combine. Set aside.
  • Preheat the oven to 200C
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a large square
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles.
  • Place six of the dough circles on a cookie sheet or baking tray. Spread a portion of the Nutella in the centers of half of the dough circles leaving a 1/4-inch border around the edges. Spoon a small portion of the strawberries atop the Nutella. Place a second dough circle atop each filled circle then use a fork to stick the edges together, sealing each pie.
  • Brush each pie with the milk, and poke a few holes with a fork on the top of each pie.
  • Repeat the filling and baking process with the remaining dough circles

  • Bake the pies for about 12-14 minutes, or until they’re golden brown.
  • Remove the pies from the oven and allow them to rest for 10 minutes before serving. .

NOTES

  1. If the dough is too firm to work with after refrigerating, allow it to sit at room temperature for 5-7 minutes before cutting out the circular shapes.
  2. You can also use egg wash instead of the milk to brush on the pies

This is my entry for Blogging Marathon 55 under Nutella Galore!


Check out what my fellow marathoners are cooking up for #BM55

Advertisements

Dragon fruit Nutella Smoothie

image

I am discovering that creating a dish with Nutella is as easy as it is tough. It’s easy because Nutella pairs well with almost anything and gives it a beautiful chocolate-y touch. But it’s tough because Nutella hardly ever goes anywhere from the jar except directly into my mouth. It’s as if my hand, on auto pilot directs every spoon full of Nutella to me drooling lips or worse yet, to my daughter.

So, with astounding amount of will power on my part, I made this smoothie. Simple and quick. So here goes –

WHAT WE NEED ( for 2 medium sized glass of smoothie)

1/2 Dragon fruit

1 large banana

2-3 tbsp Nutella

WHAT TO DO

Cut the dragon fruit and banana into small pieces

Add the Nutella

Blend them together and slurrp away!

image

This is my entry for Blogging Marathon under Nutella Galore

IMG_0187

Check out what the other marathoners are cooking up for #BM55

Nutella Feta Delight

image 

This is funny but I have never tried Nutella before. Like never ever. Like, the jar you see in the picture above is my first ever jar of Nutella. Yeah, I know. How do people like me exist? I don’t know why but I always equated Nutella to peanut butter and I am not a big fan of peanut butter.

But then the Blogging Marathon came up with Nutella and I finally decided to succumb to my supermarket’s efforts at constantly thrusting Nutella to my face. And when I first tried it – Boy oh boy! What was I doing all my life?

My first attempt at a Nutella dish that does not just involve the Nutella jar, a spoon and me is a yummy and simple sandwich.

WHAT WE NEED

4 slices of bread

3 tbsp Nutella 

3 tbsp Feta cheese

WHAT TO DO

  • Toast the bread lightly. It’s totally optional but I usually like toasted bread.
  • Apply Nutella generously on the toasted slices
  • Spread the feta cheese on the Nutella. If you are unable to spread it, then just sprinkle it on top of the bread slice.
  • Put two slices together 
  • Sink your teeth in and go ummmmmm

It’s perfect for a quick breakfast or snack. And most important, this is my two year old daughter certified!

image 

This is my entry for the Blogging Marathon under Nutella Galore.

  

  
Check out what the other marathoners have cooked up in this edition of #BM55

Cauliflower Parathas

     

After months of prep, mom is finally here. That means two things – one I get a good break from the kitchen and second we get some lip smacking dishes to eat. This cauliflower paratha is one such. It’s drool worthy. It’s true despite my excessive bias towards mom’s cooking. It is simple but needs to be made with some care and then it turns out absolutely yummy.

Truth be told, mom made most of the parathas. I just did a couple so that I could honestly blog about them.

WHAT WE NEED (for 10 parathas)

250 gms cauliflower

1/2-2/3 cup wheat flour

2 green chillies

Coriander leaves

Salt

WHAT TO DO

  • Grate or cut the cauliflower very very finely.
  • Leave it covered for 20-25 minutes
  • Cut the green chillies and coriander leaves finely
  • Add them to the cauliflower and mix well
  • Add salt to this mix
  • Add dough little by little and mix to form a dough. I did not need any additional water to make the dough. Don’t add too much dough. There should be more cauliflower than the flour in the dough. That is what ensures great taste.
  • Leave the dough covered for half an hour
  • Divide the dough into 10 equal parts
  • Roll out each part of the dough with a roller pin. This is the most critical part of the process. There is a good chance that the dough gets moist and is tough to roll out. So it needs to be done carefully to ensure the dough does not stick or tear.
  • Heat a tava and cook the paratha on both sides till golden brown.

   

  • Add some ghee and serve with dal or raita or have it just like that. It’s yummy either ways!

These pics are all of half eaten parathas because the daughter and husband could not wait till I clicked a half decent pic. So forgive!

NOTES

This is not a very accurate recipe since it needs a couple of tries to get it right. It is one of those dishes that you learn by doing. If you need to ask me anything on this one feel free to write to me in the comments below.

 

This is my entry for Cooking from Cookbook Challenge hosted by Srivalli.

  

Healthy Pizza Cups

 
I am always looking for guilt free ways to have cheese. This is one of my favorite ones. Minimum all purpose flour and lots of oats and wheat. Plus cheese. Yumm world ahead….

I adapted this recipe from here. I tried the recipe as a pizza itself. It turned out wonderful. Then I also added some ragi flour to the mix and even that was good. Then came the ‘make in a muffin’ theme at Blogging Marathon’ and I thought why not turn this on its head. So I am going to use the bottom ignored side of the muffin tray for these cute and healthy pizza cups! So here goes –

WHAT WE NEED (for 12-14 cups)

For the cups –

½ cup warm milk

1½ tsp active dry yeast

1 tsp sugar

½ cup whole wheat flour

½ cup powdered oats

½ cup all purpose flour

1 tbsp olive oil

¾ tsp salt

For the filling –

3 Cups – Vegetables or fruits or lentils of your choice 

(I used cherry tomatoes, spring onions, capsicum and baby corn topped with lots of Parmesan)
WHAT TO DO

  • Mix the water, sugar and yeast and let it prove – around five minutes.
  • Add the flours, salt and oil.
  • Mix all the ingredients together to form a soft dough
  • Knead for 8-10 minutes till the dough is smooth.

  

  • Oil the dough and keep it in a greased bowl 
  • Cover it with a damp towel and let it rise – an hour or so
  • This dough won’t double in an hour thanks to all the oats and wheat flours. But it should come up to one and half times it’s original size, which is good enough for these cups.
  • Lightly grease the muffin moulds on the backside of the muffin tray.
  • Divide the dough into two parts. It will be easier to work with.
  • Roll out each part of the dough to a thin layer. 
  • Preheat the oven to 230C
  • Use a cup or mug and cut out circles in the dough. The circle of dough should be large enough to cover the muffin mould completely. 
  • Repeat until you get 12 such circles.
  • Roll out the balance dough to a thin layer
  • Cut it vertically into long strips. 
  • Place each strip on the mouth of each cup and press it lightly into the dough. 
  • If interested, you can also make little bows or flowers to place on the cup. It won’t add any taste value but will be pretty to look at.

  • Bake the pizza cups for 8-10 minutes till done.
  • Let them cool for 10-15 minutes before taking them out.

 

  • Once fully cooled, fill them with fruits or vegetables of your choice.
  • I put them back in the oven at 180C for 3-5 minutes for my cheese to melt.
  • This is a good snack to use up leftover veggies that no one wants to eat. You can also fill them up with lentils / sundals to give that extra boost of nutrition. Enjoy!

  
   
NOTES

1. The recipe required oats flour. I just powdered the quick cooking oats and it worked just fine.

Do check out what the other Blogging Marathoners have done for BM#55

  

  

  

   

Herbed Fantails

 
Yeast is beautiful. Yeast is magical. It looks so simple and nice. Add some sugar and water, it transforms into a frothy delight spreading its fragrance around. All it needs is some flour to carry along in its awesome journey to becoming an airy, delicious loaf of bread. 

Every time I pull out my packet of yeast, I get all excited and amazed and start waxing eloquent about it. But try this recipe (adapted from here) and you will know what I am talking about.

It’s easy, yummy and attains a good flaky crust and a soft interior. So here goes –

 WHAT WE NEED

1 tsp instant yeast

6 tbsp warm water

1/2 tbsp sugar

1 3/4 cup all-purpose flour

1 1/4 tsp salt

3 tbsp plain yogurt

2 tsp dried herbs 

1/4 cup olive oil
WHAT TO DO

  • Whisk together the yeast, warm water, and sugar and keep aside until the mixture looks foamy and bubbled up on top — about 5 minutes.
  • Stir the flour, salt, yogurt and olive oil into the yeast mixture just until it all comes together.
  • Knead the dough for another ten minutes (if doing by hand) till a smooth dough forms. 
  • Form dough into a ball and coat lightly with olive oil 

  • Place it in a well greased bowl and cover the bowl with a wet towel. Let rise until doubled – around 1 hour

      

  • Oil the muffin tins lightly with olive oil.
  • Divide the dough into 2 parts. 
  • Roll out each part of the flour into a long, thin rectangle.
  • Brush the dough lightly with olive oil. Cut the dough into 6 equal strips. Stack the strips, oiled side up.

  

  • Turn each piece on its side, so the cut layers face up, and place in a prepared muffin cup. 

  

  • Separate the layers slightly so they fan outward. Repeat with the rest of the dough

  

  • Cover the muffin tins with a damp towel and let the rolls rise until doubled and dough fills cups – around 45 minutes.

  

  • Preheat oven to 175°C. 
  • Bake the rolls until barely golden brown, 18 to 20 minutes. 
  • Let cool for at least 10 minutes before serving.

      

NOTES

1. The original recipe calls for a mix of bread flour and all purpose flour. I used only all purpose flour for entire quantity

2. This recipe can make 12 rolls. But I was in a hurry and I have a 9 piece muffin tray. So I adjusted to have only 9 fantails.

3. Dried herbs are optional but definitely recommended. I used a mix of thyme and chives.  

Do check out what my fellow marathoners have cooked today for BM#55

Gulab Jamun Mix Muffins

 I write this blog post mainly for two reasons – 

1. Blogging Marathon time again. yay!

2. More importantly, to serve me as an eternal reminder – Never trust the Husband with grocery shopping. Like never ever!

We travel 100 kms once a month to the ‘nearest’ Indian grocery store. The scene is usually a very crowded shop that is as big as the inside of a truck. Add a usually hungry two year old to the mix and you have pure chaos! To save time, we split the shopping list and on the husband’s share of the list, I wrote – instant gulab jamun mix – 1 pkt. Yup! My mistake. I assumed when you live in a 2 adult household and you need to buy instant gulab jamun mix, you would choose the smaller one. Nah! He chooses the 500 gms packet that makes a 100 Gulab Jamuns. Like 100 of them.

Ever since, I had dreams of crater size gulab jamuns chasing me. 100 of them.

Finally, it hit me. Muffins! So here goes –
WHAT WE NEED (for 9 muffins)

Gulab Jamun Mix – 1 Cup

Bananas 1- 1 1/2 large ripe

Curds / Yogurt. 1/4 Cup

Oil 3 tbsp

Baking powder 1tsp

Baking Soda. 1/2 tsp

Sugar 1/2 Cup

Butterscotch chips – as you wish / totally optional
WHAT TO DO

  • Mash the bananas thoroughly. If they are really ripe,nit should be a breeze
  • Mix the mashed bananas with oil and curds. Keep aside

 

  • Mix the gulab jamun mix, sugar, baking powder and baking soda.
  • Add the dry ingredients to the wet ingredients
  • Add the butterscotch chips, if you are using them, at this point.

  • Pour into a greased muffin tray.

      

  • Bake at 180C for 20-25 minutes till the toothpick inserted comes out clean.

    

NOTES

  1. My muffins did not rise up. I guess I will have to tweak the recipe a bit. Except for that, they were soft and delicious with a good banana flavour.
  2. I added the butterscotch chips just because they were at hand and I wanted to use them up too. It’s totally optional though recommended.

  

  

My dreams are a lot less scary now. Peace!   

Do check out what my fellow marathoners have cooked today for BM#55

Vendhiyam Dosa / Fenugreek Crepe

This is one of my favorite dosa recipes. The best part is that it’s healthy as well and hence I can shut out all the guilt that comes from eating other favorite foods like buttery crossiants for example. Also, it’s a cooling dish which is the need of everyday in this tropical heat!

The not so good part is the amount of time it takes – which is a lot. So if I want to eat it tomorrow I need to start the soaking, grinding and fermenting today so that it’s all set for tomorrow. Not a dish for instant cravings.

WHAT WE NEED (For 8-10 Dosas / Crepes)

Boiled rice                                         2 cups

Urad Dal/skinned black gram        1/2 cup

Fenugreek                                         1 1/2 tsp

Salt

Oil 

WHAT TO DO

  • Soak the rice, lentils and fenugreek separately in water for 2-3 hours. The water needs to be just enough to immerse the ingredients in.
  • Remove the rice, dal and fenugreek from water. Keep the waters aside.
  • Grind all the ingredients to a batter consistency with the water used for soaking. 
  • You may not need all the water. Add as per requirement.

  

  • Cover the vessel and let it ferment for 6-8 hours.
  • Unlike the idli / dosa batter, this batter will not rise significantly. So don’t worry on that count.

  

    

  • Heat a tava 
  • Pour a ladle full of batter and spread it out like a dosa / crepe.
  • Add 1/2 teaspoon oil on the edges and let it cook.
  • Once the edges of the dosa start browning, use a spatula to release it from the tava and turn it on the other side

  

  • The other side will cook in around 30-40 seconds.
  • Take off from the tava.
  • Repeat the same procedure for the rest of the batter.

  • Enjoy the dosa with a spicy chutney or jam or molaga podi or just like that! Yumm!

  

 NOTES

  • If you are a fan of the fenugreek like I am, then you can up the fenugreek to 2 tsps. 
  • The only way to reduce time is to soak the ingredients in hot water so that they can be ground in 45 minutes instead of 3 hours
  • I used a regular mixer to grind. You can use that or the grinder, whatever works best.

  
This is my entry for the Cooking from the Cookbook Challenge hosted by Srivalli.

  
This is my entry for the popular My Legumes Love Affair started by Susan of The Well Seasoned Cook and currently managed by Lisa of Lisa’s Kitchen. This month’s host is Shaheen of Allotment2Kitchen