Breads
Huckleberry Cream Scones
Huckleberries (V.Myrtilllus or Bilberry) is used traditionally as a natural remedy for kidney stones, scurvy and urinary infections. Bilberries can be used as a supportive treatment for diabetes, both because the berries reduce blood sugar and because they can prevent eye diseases and blood vessel disorders that can accompany diabetes.
Here’s a recipe for Huckleberry Cream Scones:
Preparation time: 30 minutes
Yield: 6 servings
Ingredients:
- 2 cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 4 tablespoons cold butter, cubed
- ¾ cup plus 1 tablespoon cream
- 1 egg, beaten
- ½ teaspoon vanilla
- 1 cup huckleberries, frozen
- 1 tablespoon coarse sugar
Directions:
1. Preheat the oven to 400 F. In a medium bowl, combine the flour, baking powder and salt.
2. Add in the cubes of butter, and gently toss them with a fork to coat them with flour. Then use the back of the fork to crush the pieces of butter into smaller and smaller pieces as they combine with the flour. Stop when most of the butter is unrecognizable.
3. Make a hole in the center of the flour and butter mixture. Add the ¾ cup cream, egg and vanilla to the depression and use the fork to gently beat them together before gently combining them with the flour and butter. Just before the dough comes together, add the huckleberries. As gently as possible, continue stirring, just until the dough holds together.
4. Line a baking sheet with parchment paper and press the dough into a circle 1½ inches thick. Use a butter knife to cut the circle into six wedges. Gently separate the wedges so that they are at least 2 inches apart, and blunt the pointy end with your finger.
5. Brush the top of each with the extra tablespoon of cream, and sprinkle on some of the coarse sugar.
6. Bake for 20 minutes, or until the bottoms and tops of the scones are lightly brown.
From: Zester Daily
Mint Flavored Indian Bread
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 3 tbsp vegetable oil
- ¼ cup fresh peppermint leaves, finely chopped
- 1/8 cup fresh coriander leaves, finely chopped
- 2-3 green chilies, finely diced
- 2-3 pinches of kalaunji/mangraila (nigella)
- 1 tsp of salt
- Water to knead the dough
- Ghee/Vegetable oil for the paratha
Instructions:
Sieve the flours, salt and nigella together in a large bowl. Then, add green chilies, mint, coriander, nigella and oil, mix well and knead into soft dough adding water a little at a time.
Make equal division of the dough and roll into round chapati. Use a knife and cut the chapatti from outer edge to the inner end in circular stroke (making a whirlpool pattern). Roll up these strips from end to end making a ball (as shown in the photo) and then roll it out into semi-thick paratha, rolling flat from just one side.
Heat a flat skillet (tava) and cook each paratha using ghee/vegetable oil till they are nice crisp and golden pink. Sprinkle some cut mint on the parataha, flip it over on the hot skillet and serve hot.
This recipe makes 4 to 6 medium size parathas.
Dos and Don’ts:
DO:
You may add 2-3 bulbs of finely diced garlic if you like.
Also some people do add carom seeds; it is believed to improve digestion.
DON’T:
Do not add too much water while kneading the dough all at one go.
Adding a little water at a time helps knead soft dough.
From: Food Punch