Skip to main content

Cheese and Herb Rolls

I’m sitting here in a daze. I’ve done it – finally baked a bread that you can actually eat! Never thought I’d live to see the day when the fresh-bread-baking smell fills the house.

Let's start with the temptress, the active dry yeast. I strictly followed the instructions on the package, and dissolved 1/2 tsp sugar and 1/3 tsp yeast granules in 1/3 cup warm water. Then started hoping ferverntly that it rises. It did foam marvelously and was bubbling when I moved to the next step.

In a bowl, I stirred together 1 cup plain flour and a pinch of salt. Then added 1/2 tsp olive oil and the yeast, water et al to make a sticky dough. I had to knead it for 3-4 minutes for the dough to become smooth. It was still quite soft.

Next, I lightly greased a plastic sheet and rolled out the dough to a large circle. I spread roughly a tablespoon of butter on the rolled dough, and then sprinkled grated cheddar and sweet marjoram leaves. How much? Really, as little or as much as you like. There's nothing like too much cheese. Now roll the dough to form a log.

My finished log was much longer than my baking tray so I cut it into two rolls as I placed it on the baking sheet. I'd reserved some cheese and marjoram that I now sprinkled over the rolls and left them covered for the next half an hour to rise. Warmed the oven to 200C and then baked the loaves for around 20 minutes until they had just turned golden.

I guess I should have left them to cool, but what's the point - all this effort was to get to eat bread fresh off the oven. So I bit into the roll as soon as it came out, and how delicious it was - soft and cheesy, with a sharp flavor wherever you hit marjoram!


Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…