Cheats Chocolate Bread~Recipe Swap Jan 2019

I am a member of the facebook Recipe swap group where food bloggers are paired with another blogger in the group and they get the opportunity to discover their partners blog and select a recipe to recreate. This is a great way to make new friends, discover new blogs to follow and learn new styles of global cuisines.

This month I was allocated Seema's blog mildlyindian. Seema is a vegetarian blogger, living in Sydney, who is also an avid traveller, she says in her bio that she gets inspiration for her recipes whilst travelling. Looking through the blog there was a lovely mix of travel posts and recipe posts. I loved all the south Indian style recipes and have book marked a few to try.

My choice for the recipe swap was the 2 ingredient ice cream loaf bread recipe on Seemas blog. I was intrigued as to how this recipe would work. I also had a half empty tub of chocolate ice cream that needed to be eaten so I thawed it to use it up. I had to make minor changes to the recipe ie adding a little more liquid. I also added a handful of chocolate chips that were in my pantry screaming to be used.The result was a very tasty chocolate  bread, however it was a little dense, maybe because I used 100% whole meal flour rather than a lighter flour.

The chocolate bread was wonderful served with a dusting of cocoa powder and some tart raspberries and accompanied by a cup of piping hot coffee. If you like chocolate check out these delectable Reese Hot Cocoa Bombs

Yield: 12 slicesAuthor: Nayna Kanabar

Cheats Chocolate Bread

This is a delicious cheats sweetchocolate loaf bread that can be made with store cupboard ingredients.

prep time: 5 minscook time: 30 minstotal time: 35 mins

Ingredients:

2 cups chocolate chip ice cream thawed.

1.5 cups whole wheat flour

A handful chocolate chips(optional)

1 teaspoon cocoa for dusting.

2-3 tablespoons milk

Instructions

1. Preheat the oven to 180 degrees C
2. Line an 8 inch loaf pan with grease proof paper and keep aside. Alternatively grease and dust with flour.
3. Add the thawed ice cream into a mixing bowl and give it a quick whisk 
4. Add the whole wheat flour and gently fold it in with light hands. Once mixed add the chocolate chips. If the mixture seems too stiff add a couple of tablespoons on milk or water.I had to do this to make the batter dropping consistency.
5.  Try not to over whisk the mixture.
6. Pour the mix into the prepared baking tin.
7. Bake in the preheated oven for about 30 minutes, to test if the chocolate bread is ready insert a skewer into the center of the bread if it comes out clean its ready, if not cook for another 5 -10 minutes. My bread took only 30 minutes to cook
8. Once cooked remove from oven and cool in tin. Once totally cooled remove from tin and slice. Dust with cocoa powder.

NOTES:

It can be made with any icecream flavour.

Created using The Recipes Generator

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To see what the recipes other bloggers created from their recipe swap partners, please check the posts below.

Mirelle- Githeri
Ali- Blueberry, Cardamom, Lemon Muffins.
Lathiya- Vegan Pumpkin Falafel
Mayuri-Instant Semolina Idli
Rafeeda-Double Bean Scirracha Hummus
Jagruti-Non alcoholic Green Apple Martini
Seema- Pumpkin Chia Popsicle
Jayashree-Cantaloupe, carrot and beetroot smoothie
Priya-Malabar Masala Choru
Archana - Fresh Hara Chana Chaat
Sanndhya- Dry Garlic Powder Chutney

Fougasse

Its week 6 of Great British Bake Off  and the theme was Botanical week, contestants were asked to create a signature dish which was a citrus meringue pie, followed by a technical challenge of a French herby bread called Fougasse and finally a three tiered showstopper cake with flowers.

This week I have chosen to recreate the Fougasse, the recipe I used was one of Paul's original Fougasse recipe.

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Fougasse

by Nayna Kanabar October-2-2016

Beautifully flavoured with herbs and sea salt this Fougasse bread is perfect for serving with Soup.

Ingredients:

• 560g Bread flour plus extra for dusting
• 1 tablespoon fine semolina for dusting
• 10g Salt
• 7g Instant Yeast
• 350 ml luke warm water
• 2 Tablespoons Olive oil plus extra for greasing and drizzling
• 2 Teaspoons fresh rosemary finely chopped
• 2 Teaspoons fresh sage finely chopped
• 2 Teaspoons fresh thyme finely chopped
• 1/2 Teaspoon dried Oregano
• 1/2 Teaspoon Sea salt flakes for sprinkling

Method:

1. Add the flour, salt and olive oil and 3/4 water to a bowl of an electric mixer. Mix the flour until it comes together,it will be wet.2. Gradually add the remaining water a little at a time to make a soft dough, Add  the herbs and keep mixing the dough until it becomes elastic and comes together.3. Oil a big plastic container and transfer dough to it, cover and leave to prove for 1 hour until it doubles in size.4. Mix the dusting flour with semolina on a work surface and transfer the dough from plastic container to work surface.Knead the dough and divide it into two.5.Oil two baking trays and line with silicon paper .6. Shape each dough into a leaf shape and transfer it to the baking sheets. Cut two lines in the middle of the leaf shape and 3 diagonal lines on either side to make veins.

7. Cover the trays and leave to prove them for the second time for about 30 mins .Preheat the oven to 220 degrees C / 45O degrees F. 8.Brush the Fougasse with a little olive oil and sprinkle with sea salt and oregano, bake the Fougasse in the oven until golden brown (approx 20 minutes) Remove from the oven and enjoy warm dipped in olive oil. 

Details

Prep time: 30 mins plus  (proving time for bread 1.30 mins) Cook time: 20 mins Total time: 55 mins Yield: 2 Loves

Submitting this to :
Great Bloggers Bake Off with Jenny from Mummy Mishaps.

Estonian Kringle-Cinnamon Bread

Week 3 of Great British Bake Off and the contestants were creating recipes with bread. Signature bakes was chocolate bread, technical challenge was the dampfnudel and the show stopper was a savoury plait. I had never heard of dampfnudel so was totally intrigued as to what it was. Sadly it was not something I wanted to recreate as the idea of steamed buns didn't really convince me.The show was really inspiring but at the same time I really felt sorry for some of the contestants as they struggled with their creations.

This week I decided to bake bread too, but I have not stuck to the brief of chocolate bread, instead I made Estonian Kringle, a plaited cinnamon bread . I wanted to make the bread eggless so after researching on line I got inspiration from a recipe for Cinnamon Rolls from Vegan Richa. The recipe uses aquafaba as an egg replacer. Aquafaba is the thick cooking  liquid created from cooked chickpeas. It is versatile in its uses as an egg replacer in many recipes such as meringues, mayonaisse, making mousse and baking.

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Estonian Kringle-Cinnamon Bread

by Nayna Kanabar September-10-2016

A delicious plaited sweet bread with cinnamon flavour.

Ingredients:

• 340g plus 1 tablespoon extra for kneading. White Bread flour
• 1/3 teaspoon Salt
• 200 ml Water
• 60 ml Aquafaba
• 1 tablespoon Sugar
• 1btablespoon Maple Syrup
• 2.5 teaspoons Active yeast
• 2 tablespoons Sunflower oil
• 2 tablespoons Sunflower oil for topping
• 75 g Brown Sugar for topping
• 1.5 teaspoons Ground Cinnamon for topping
• 1/4 teaspoon Salt for topping

Method:

1.Sift the bread flour into a large bowl and keep aside.2. In a jug add the warm water, aquafaba,sugar, maple syrup and the yeast.Mix together and leave aside for 20 minutes for the yeast to fully activate.3. Add the liquid to the flour in the bowl gradually until you get a nice soft pliable dough.4. Cover the dough and leave it to prove for 1 hour.5. while the dough is proving mix together the brown sugar 2 tablespoons of oil and the cinnamon and make a paste.6. Knock the air out of the bread dough and knead again.

7. Roll the dough out to a rectangle shape approx 12x14 inches.8. Spread the cinnamon sugar paste onto the dough and roll the rectangle up tightly from the long side to form a swiss roll.9. Leaving about 1 inch from the top, carefully split the swiss roll in the centre using a shape knife.10. Twist the the braidscarefully so that the open cut edges showing the layers are on show. Once you have twisted the bread form a wreath shape and place it on a greased baking tray.Make sure the the edges are pressed together so that they don't open during baking.11. Cover the tray and leave the bread too prove for a second time for 30 minutes.12. Preheat oven to 200 degrees C13. After the second prove, bake the bread in a pre heated oven for 25 minutes.14. Remove bread from the oven and leave to cool.

Details

Prep time: 2 hour Cook time: 25 mins Total time: 2 hour 25 mins Yield: 1 loaf

Submitting this to :

Great Bloggers Bake Off with Jenny from Mummy Mishaps.

Gluten and Grain free Hot Cross Buns

Hot cross buns are very traditional to Easter and I love baking them on Easter morning so that we can enjoy them piping hot straight out of the oven. This year I have a friend who has a gluten intolerance visiting so I have decided to bake a batch of gluten free ones so she too can enjoy them with us. The recipe is not my own but one that I have book marked from the Alternative Healthy Easter Treats cookbook.

The recipe was simple to follow and the ingredients used in it were all natural too. You can purchase the Sweet Freedom Choc Shot Liquid chocolate Coconut and the Sweet Freedom 100% Natural fruit sweetener  from Discount Supplements.

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Gluten and Grain free Hot Cross Buns

by Nayna Kanabar March-19-2016

Gluten and Grain free Hot Cross Buns

Ingredients:

• 150g Ground Almonds
• Small pinch of  Salt
• 1/4 teaspoon Bicarbonate of Soda
• 30 ml Olive Oil
• 1 tablespoon Sweet Freedom natural dark sweetener
• 1 tablespoon Orange Zest
• 1 teaspoon Vanilla essence
• 1 tablespoon Egg replacer (Aqua Faba)*
• Small Pinch Cinnamon
• 40 g Dried cranberries or dried fruit of choice
• 25 g Chocolate Chips
• 1 tablespoon Sweet Freedom Choc Shot for Icing buns

Method:

1.Preheat oven to 160 degrees C2. In a bowl add the ground almonds, bicarbonate of soda and salt and cinnamon mix together.Add the cranberries and chocolate chip and mix again.3. In a jug add 1 tablespoon Aqua Faba (This is the cooking water from precooked tinned chickpeas) Whisk this liquid till it resembles egg whites.4. To the aquafaba, add the oil, orange zest, natural sweetener, vanilla essence and whisk together again to combine. Add this liquid to the dry ingredients and combine all the ingredients.5. Pinch small lime size balls of the mixture and place them on a baking tray flattening them slightly.6. Bake in a preheated oven for 25 minutes until golden brown.7. Remove tray from oven and leave to cool , do not attempt to move the buns whilst hot they will fall apart.8. Once buns are cooled add a chocolate cross on each one using the Sweet Freedom Choc Shot.

Details

Prep time: 10 mins Cook time: 25 mins Total time: 34 mins Yield: 10 mini buns

*NB- You can use 1 egg in the recipe, however I used Aqua Faba this is an egg substitute which is the cooking liquid of beans. I drained a can of precooked chickpeas  and used a tablespoon of the liquid, the remaining you can freeze to use later. you can read about AquaFaba here.

Although this recipe was a hit with my friend and family, I did find that the texture of these Gluten and Grain free Buns was not like a real hot cross bun it was more like a cross between a chewy cookie and cake.

This is a collaborative post, I was sent samples of Sweet Freedom Choc Shot and Sweet Freedom natural dark sweetener to use in my recipe, I was compensated for my time for trying out this recipe.

Buckwheat Paratha

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Buckwheat Parathas

by Nayna Kanabar January 6th-2014

Healthy and delicious spicy parathas.

Ingredients:

• 120g buckwheat flour
• 1/2 teapoon salt
• 1/2 teaspoon chilli powder
• 1/3 teaspoon turmeric powder
• 1 tablespoon freshly chopped fenugreek leaves
• 3 tablespoons olive oil
• water for making dough

Method:

1. In a bowl add the flour, chilli powder, turmeric, salt, chopped fenugreek and 1/2 tablespoon oil and mix together.2.Add water  to the flour, a tablespoon at a time until you can form a medium soft dough. Knead the dough and cover and leave it to rest for 20 minutes .3.After 20 minutes divide the dough into 6 balls.4. Using a little bit of dry flour roll each ball into around 6 inch round paratha shape.5. Heat a frying pan on medium heat and add the rolled paratha , after 30 seconds flip the paratha over and brush the top side with some olive oil. Flip the paratha the second time and brush this side with some oil too and flip it back. Once paratha has small brown spots on both sides remove it onto kitchen paper and repeat for rest of parathas.

Details

Prep time:10 mins Cooking Time:10 minutes Total time:20 mins Yield:6 

Touarits ~Spicy stuffed Tunisian bread

Crispy Tunisian style stuffed semolina bread with a spicy vegetarian harissa filling.

Ingredients:

240 g / 8 oz fine semolina
1 teaspoon fast acting yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon oil
1/2 -1 cup warm water( use as much as required)
1 tablespoon plain flour for kneading and dusting.

Filling:

1 medium carrot finely shredded
1 red onion finely chopped
1/4 red capsicum finely diced
1/4 yellow capsicum finely diced
2 medium tomatoes de seeded and finely diced
1 tablespoon harissa paste - Tunisian chilli paste( add more or less to taste)
1/4 teaspoon  cayenne pepper
1/3 teaspoon salt
1 tablespoon olive oil

Method:

1. In a large bowl add the semolina, salt, sugar and yeast and stir together.
2. Add the oil and add a little water at a time until you have a soft pliable dough.
3. Knead the dough for 5 minutes, cover and place inside the bowl.Cover and leave in a warm place to prove for 1 hour.
4.To make the filling , heat oil in  pan and sauté the onions in it, once the onions soften slightly add the capsicums and grated carrot and sauté for about 5 minutes until both carrots and capsicums are cooked.
5. Add the diced tomatoes, salt, cayenne pepper and the harissa paste and sauté for 3-4 minutes until the filling is thick and almost dry.
6. Remove from the heat and leave to cool.

7.On a floured surface knock the air out of the dough and knead for 3-4 minutes , divide the dough into 10 parts and keep aside.
8. On a floured surface pat out two of the dough balls to form 3 inch circles.
9. Take a generous spoonful of the filling and place it in the centre of one of the dough discs.
10. Cover this with the second dough disc and using your thumb press the edges down to seal them
11. Take a fork and make indentations around the edge to further seal the edges and make a pattern.Repeat for remaining parts of dough.
12. Place the bread rolls onto an oiled baking tray and cover with a cloth. Leave aside for 20 minutes.
13. Preheat an oven to 180 degrees C/ 375  degrees F.Bake the Touarits for about 25-30 minutes until crisp and golden brown.
14. Remove from the oven and transfer them to a wire rack to cool.
Serve with soup

You may like :
Tunisian Chickpea salad

Submitting  to:
 Flavours of Tunisia event by simply.food

Pizza Bread -Blog hop 11th April 2012

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

This recipe is from Sumeda of Sumees Culinary.The blog has a large variety of delicious recipes and I was spoilt for choice in choosing one .For blog hop I selected the Pizza muffin bread recipe which sounded very unusual  and something I had not tried before. I made a few simple changes  such as adding chilli flakes, apple cider vinegar and pizza sauce to the recipe. I also baked the bread in a bread tin. The Original recipe can be found here.

Delicious savoury bread with italian pizza flavours.

Ingredients:

240 grams / 8 oz  wholemeal flour
240 grams / 8 oz plain Flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup yoghurt
1/2 cup cheddar cheese grated
1 teaspoon Italian seasoning
Pinch of chilli flakes
2 tablespoons olive oil
2 tablespoons pizza sauce (homemade or shop bought)
1 teaspoon apple cider vinegar
2 spring onions finely chopped
6 cherry  tomatoes halved
1/2 green capsicum finely diced
1 teaspoon salt
200ml water

Method:

1.Preheat the oven to 200 degrees C/400 degrees F
2.Spray/ Grease the bread tin.
3.In a pan add 1 tablespoon oil and heat it up, fry the onions and capsicums in the oil for 2-3 minutes.
4. Add the pizza  sauce, salt, chilli flakes and Italian spice and  tomatoes mix well.Remove from heat and cool.
5. In a big bowl, sieve flour, baking powder and bicarbonate of soda. Add cheese, yogurt, olive oil , vinegar and the vegetable mix and combine with a spoon.
6.Add water  little at a time and gently mix everything together.(Only add enough water to make a dropping consistency mixture)
7. Pour the mixture into the prepared bread tin and smooth the top.
8. Bake in a preheated oven for 40 minutes or until top is golden brown.Test if done by inserting a skewer in the bread, if it comes out clean its ready.
8. Remove from oven and allow to cool before slicing.
Serve with garlic butter.

You may like:

Spagetti Napolitano

Bread Rolls

Fresh crusty bread rolls, crispy outside, soft inside simply delicious fresh straight out of the oven.

Ingredients:

480 grams / 16 oz bread Flour + 1 tablespoon for dusting and kneading.
1 teaspoon sugar
1 teaspoon salt
1 teaspoon quick acting yeast
1 tablespoon oil
Warm water (as required)

Method:

1. In a large bowl add the flour, sugar, salt and yeast.
2. Add the oil and make dough using warm water.
3. Cover and keep dough aside in warm place to rise.
4. Once dough has risen punch it, knead on a floured surface.
5. Divide into 12 balls and roll into bread rolls of desired shape.
6. Place on oiled baking try with plenty of space in between them to allow rising
7. Cover and leave for 30 minutes.
8. Bake in a preheated oven at 200 º C / 400 º F for 15-20 minutes till golden brown.
Remove from oven and serve hot with butter and hot soup.