November and December had me in a bread making frenzy mostly because I wanted to try out my new oven so that I can get used to having my bread baked instead of steamed. You can read more about my bread steaming adventures here here and here. I tried almost every filling that I could get my hands on. Be prepared to see more posts like this in the coming weeks. I have been trying to dry carrots so that I can get a carrot version of coconut flakes. I am far from a real breakthrough but while at it I stumbled upon this accident of where caramelized grated carrots make a delicious filling for bread, sandwiches, cookies and even cake! And not to mention the vibrant color it gives off! This swirl bread will be a crowd pleaser! Trust me.
What you will need:
3 C. Flour
4 Tbsp. Sugar
1/2 Tsp. Salt
2 Tbsp. Yeast
2 C. Milk, warm
1/4 C. Oil
A handful of raisins
3 C. Carrots, grated
2 C. Water
1 C. Sugar
1 Tsp. Allspice
1 Tsp. Lemon zest
1 Tbsp. Margarine
1/2 Tsp Vanilla extract
- Because the margarine I used is salted, you do not need to add a pinch of salt to your carrot filling. If you are using unsalted margarine, add a pinch of salt to your carrot filling.
- Carrots when let out in the open tend to change color (oxidize). Cut the lemon in half and use one half to sprinkle them as you grate.
- This recipe is vegan friendly since you can substitute dairy milk for either coconut milk or any plant-based milk.
- It is advisable to make the carrot filling the day before.
- Remember you will not need to use all the two cups of milk so pour it in the flour gradually to avoid the dough from becoming too soggy.
- Combine all the dry ingredients (flour, sugar, salt, yeast raisins) in a large bowl. In a separate small bowl, add the milk and oil and mix well.
- Slowly pour the milk oil mixture in the bowl of dry ingredients while mixing gradually.
- Mix till a dough is formed. Cover the dough with a damp towel and set aside to rise for 1 hour
- While the dough is rising, place a clean pan on high fire. Add the 2 cups of water and sugar into the pan. Stir well until all the sugar has dissolved.
- Add the grated carrot, juice of the other lemon half, lemon zest, allspice, vanilla and margarine and stir well
- Let the carrot mixture come to a boil. After it boils for about 5 minutes, reduce the fire to low. Cover the pan and let the carrot simmer over low heat until all the water has reduced.
- When the carrot is translucent and the water has reduced down to a syrup (this may take up to an hour), remove from fire and set aside to cool.
- When the dough has risen, punch it down and gently knead it till it is smooth and non sticky.
- Sprinkle enough flour on a flat surface and spread the dough out. Using a rolling pin, roll out the dough till it is about half an inch in thickness.
- Get the cooled caramelized carrot filling and add spread it on the dough evenly.
- Roll the dough into a large log making sure the filling does not spill out.
- Slightly flatten the log with your hands and then cut it in half lengthwise.
- Grease your baking sheet/paper. Gently roll one half of the dough into a swirl going outwards. Add the other half of the dough and continue rolling until you have a large swirl bread. Let the bread rise for another 15 minutes.
- While the bread is rising, preheat your oven to 350 degrees F
- Bake your bread (after 15 minutes of rising) for 45 minutes
- Remove the bread from the oven and serve hot with a cup of tea/ milk/ coffee
Share your creations using the #AkitchenInUg on social media!
Hello Friends! It’s been a minute. I have been up to so much lately and as you can tell form the blog title I have a surprise for you! Been working on compiling the blog’s best vegetarian offerings which you can now get as an e-book. I have always wanted to write a cookbook and I have said it multiple times. Putting together this e-book helped alight my goals and gave me a taste of what it feels to put a valuable product out there in world. I am now so excited to be sharing this token of love with you!
Get ‘My Vegetarian Kitchen: 34 Delicious and Wholesome Dishes from A Kitchen in Uganda’.
With most of A Kitchen in Uganda’s food stories vegetarian celebrations, there are so many exciting, memorable and valuable dishes that have been created on the blog for the past 5+ years. This book is a compilation of some of the best of those dishes. The purpose for this book is that you can always have these creations whether you have access to the blog or not.
Who is this book for?
Whether it is planning a big gathering, needing an instant dish to satiate your cravings or looking for an idea for your next potluck or food business idea, this book is for you.
This book is for the vegetarian and/or foodie who would love to explore the endless possibilities that come with using less mainstream local produce and ingredients.
This book is for the creative ‘thinking-out-of-the-box’ individual who wants to make their food journey a little more exciting and fulfilling at the same time with ingredients that are easily accessible.
This book for the Ugandan and anyone on the continent of Africa that has to battle with the government imposed social media taxes. My blog has thrived because of the unlimited access to the internet that I have enjoyed and I realize this is not the same story for everyone which is why I took the time to compile these recipes so that you can have them at the tip of your fingertips with or without the internet!
What is inside this 77 page book:
- 34 Delicious and Wholesome Dishes and Recipes from A Kitchen in Uganda
- 2 Menus
- Tips on How to Have a Successful Meal Gathering
- A Weekly Meal Plan Template
Go grab yourself a copy and start cooking!
You would think that by now, the excitement over mangoes would have died down, but no. It hasn’t. At least not yet. So to continue our mango series, today I am sharing with you these delectable mango crepes. It all happened after I binge-watched Tasty videos! Have you too fallen down the rabbit hole that is tasty videos? There was one video where they made purple dragon fruit crepes and assembled a gorgeously bright crepe cake. Since I have some mangoes, I decided to substitute them for what would have been dragon fruit. The rest, as they say, is history. These crepes are made with fresh mango puree, soft and buttery and are served with a scoop of mango ice-cream and a spoonful of coconut cream. Summer dessert couldn’t get any better.
What you will need:
1 C. Flour, sifted
1 C. Mango puree
1 C. Milk
1 Tbsp. Sugar
2 Tbsp. Margarine, melted
1/2 Tsp. Nutmeg
1/2 Tsp. Vanilla
Oil for frying
I used coconut milk in the crepes. You can use any milk that is readily available to you. Make sure the mangoes you are pureeing are fully ripe.
- Combine all ingredients in a blender and blend till smooth. Pour blended crepe batter in a bowl and set aside.
- Place nonstick pan on medium-low heat. Brush pan with oil and let the oil heat.
- Use a 1/3 cup to scoop up the batter and pour it in the pan.
- Let the crepe fry till the edges turn golden brown.
- Flip the crepe using a spatula and let the other side cook as well. It will take about 1 minute.
- Remove from fire.
- Repeat process till all batter is used up.
- Refrigerate the crepes till completely cool. Makes 8-9 crepes.
- To assemble, fold crepes and place on plate. dust with powdered sugar. Add a scoop of mango ice-cream. Sprinkle with coconut cream. Finish off with raisins.
PS: This recipe is adapted from Martha Stewart’s Simple Crepes recipe.