Savoury Mozzarella Soya Bread

July 28, 2016September 7, 2018 ~ Sophie ~ 6 Comments

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I have been on a baking high lately and every chance get, I keep buying yeast just so I can smell the wonderful and pleasant aroma of yeast wafting through the kitchen when the bread dough is rising. Do you ever feel that way? Let us talk about this bread. It is made with ingredients that can be found easily. With a perfect combination of carrots, green pepper, spicy ginger, and mozzarella, this filling hearty bread is sure to frequent your baking routine. The best part: Mozzarella keeps the loaf moist and soft even after it has completely cooled off. Good news is you do not have to have an oven to bake. A charcoal stove can work and a pressure cooker too! This bread is probably one of the best I have ever made. With Paramount Dairies Mozzarella cheese, you can make this savoury, tasty filling soya bread because everything is better with cheese. Let me just stop talking so we can start baking.

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What you will need:

4 C. Baking Flour, sifted

2 C. Soya flour, sifted

2 C. Carrot, grated

1 ½ C. Mozzarella, grated

½ C. Green pepper, finely chopped

1/8 C. Ginger, grated

1/8 C. Parsley, finely chopped

1C. Milk, warm

½ C. Oil

2 Large eggs

4 Tbsp. + 2 Tbsp. Sugar

4 Tsp. Yeast

3 Tsp. Salt

½ Tsp. Black pepper

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Observations:

Have an extra 1/2 cup of flour at hand for dusting your working area.
The grated carrot and ginger have liquid in them. Less milk is needed for the flour but have an extra 1/2 cup of milk at hand.
Soya flour softens the texture of the bread. You can substitute chickpea flour If you do not eat soya.

Method:

In a bowl, add milk and 4 tablespoons of sugar and mix till the sugar has dissolved. Add the yeast and cover bowl for 10 minutes. In a separate bowl, whisk the egg and oil together and set aside.
In another bowl, combine the carrot, green pepper, ginger, black pepper, salt, sugar, cheese, parsley, wheat flour and soya flour. Mix all ingredients.
After 10 minutes, pour the oil-egg mixture into the milk-yeast mixture and stir well. Gradually pour the yeast mixture into the bowl with the rest of the ingredients. Knead till a firm non sticky dough if formed.
Cover dough with a wet towel and let it rise for 1 hour.
Grease/ oil your baking pans with margarine and set aside. After 1 hour, punch dough down and knead for 10 seconds. Divide dough into two equal parts and place each dough into the baking pans. Let the dough sit for another 15-20 minutes.
Light a charcoal stove. Get two large aluminium pans (They have to be large enough for the cake/bread pan to fit in). Put ash in one pan (about 2-3 inches of ash). Put the pan with ash on the stove and cover than pan with the second pan. This is the ‘preheat’ moment.
After the dough has risen for 20 minutes, gently place the baking dish in the pan (the one with the ash in it) on the stove. Cover with the second pan. Let the doughnut bake for 30 minutes (don’t open the pan at this stage). After 30 minutes have passed, get hot charcoal from the stove and place it on top of the covering pan making sure they are in the centre of the pan. Bake for another 30 minutes or unit the bread turns slightly golden brown.
Serve warm. Makes two loaves.

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These loaves are great on their own because they have all the good stuff in them but you can serve them alongside your favourite beverage or soup.Use the #AkitcehnInUg to share your creations.

🙂

Sophie

This post is made possible by Paramount Dairies. You can find Paramount mozzarella and other cheese products in major supermarkets in Kampala.

Jack fruit Jam

July 19, 2016April 3, 2018 ~ Sophie ~ 2 Comments

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A lot of jack fruit has been ~~happening~~ eaten lately. I am sure to find out if it is the season or if we just got lucky. One great thing though is that we are more than excited that we can finally harvest from our backyard tree after more than five years of waiting. So I got to work because work is involved in eating jack fruit. From cutting to removing the individual pieces and then removing seeds while making sure you are not sucked in by the sap -> Pure joy! I started out with Jack fruit scones (which I will be sharing soon in a project I am working on). Since there was still a lot of jack fruit left, an idea to make jam hit too and here we are. This jam is so good. The perfect pungent sticky sweetness with a slight spicy kick from the ginger and your mornings will never be the same! Did I mention it is as easy to make as 123? Because sometimes we need hustle free cooking in our lives. Make this jam and you are good to go for more than a week.

What you will need:

1 C. Fully ripe jack fruit

½ C. Sugar

1 C. Water

½ Tsp. Ginger powder

Method:

Finely dice the jack fruit and set aside.
In a clean pan, combine diced jack fruit with sugar, water and ginger powder. Bring the mixture to a boil.
Once it has boiled, reduce the fire to medium and let the mixture simmer till the jack fruit is almost translucent and the water has reduced to half.
Remove from fire and let the jam cool. Store in a jar and keep refrigerated for three weeks.

Now all we need is bread. Also you can double (or triple) the recipe and give the jam out as gifts to friends!

Have a great week

🙂

Sophie

5 Ingredients: Double Cream Mango Ice Pops (Popsicles)

June 29, 2016April 3, 2018 ~ Sophie ~ 5 Comments

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Let us talk about the weather today. It honestly is frustrating sometimes. A few weeks ago it rained so hard for two days I thought the rainy season was finally here. I went ahead and planted herbs because of the excitement. Right after I put the seeds in the ground, the rain disappeared. And it has been that way ever since the year began, raining and shining sporadically. Sometimes you want to have a cup of tea and other times a refreshing chilled drink. Because the weather is so unpredictable, I thought it would be a good idea to be prepared at all times. Have hot water in a thermos flask and these refreshing mango ice pops in the freezer. Awesome, right?

These creamy mango ice pops are a little bit of creamy + refreshing + chilled + sweet. It is shooting two birds with one arrow by beating the heat and satisfying your sweet tooth. The best part, they are easy to make because you only need five basic ingredients. 5! With my friends over at Paramount Dairies, I bring you these double cream mango Ice Pops that are fun to make and eat as well.

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What you will need:

Mango Ice Pops

Ripe Mangoes (6-8)

1 C. Double cream

1 C. Sugar

1 C. Water

Cinnamon Sugar

½ Tbsp. Ground Cinnamon

2 Tbsp. Sugar

Observations:

The mangoes have to be fully ripe to blend well.
Popsicle sticks a quite hard to find here. An alternative is a pack of bamboo skewers (that can be found at Capital Shoppers, Nakasero).
Letting the mixture freeze for an hour before putting in the sticks lets the bottom harden and thus hold the sticks in place.

Method

Mango Ice Pops

Wash and peel the mangoes. Cut the flesh off the seeds. It should equal to 4 cups. Place in the freezer for 1 hour. In a clean pan, combine sugar and water and stir till dissolved. Place the sugar mixture on fire and let it come to a boil. Once it has started boiling, remove fire and let the syrup cool. Once the syrup is at room temperature, put it in the freezer for an hour. After the syrup and mangoes have chilled for an hour, Place them in the blender and add the cream. Blend till fine smooth and creamy. Pour the mixture in the plastic cups/mould and freeze for an hour. After an hour, insert the sticks and continue freezing over night. When it is time to eat the ice pops, run the cups/moulds under water, making sure the water does not get into the ice pops themselves, and gently pull from the cup/mould. Sprinkle with cinnamon sugar. Serve on a scorching hot day.

For the cinnamon sugar, combine the sugar and cinnamon and stir well.