It is so good that the summers are finally over. Not that it was too hot in Bangalore for most of May but I was visiting the hotter parts of the country and felt the full heat of the summer. Literally! But now we have rain and the weather is, well, not hot. That should do for now. Also, the school season starts and while I am a little sad to see the daughter growing up so quickly, I am also partly relieved that I would get a little more time on my own to finish up the ever long to-do list.
I made this bread couple of days ago when the husband suddenly decided to work from home and the daughter wanted something tasty for the evening. I had some dough left in the fridge and some coriander pesto and carrot pesto. So I mixed up the two pestos and stuffed it in the bread and cut it up. They didn’t even let me take pictures because they were in a tearing hurry to gobble it up. So all I have are these hastily clicked ones on my phone. Both of them loved it so much that we finished the entire loaf and skipped dinner. There is no better feeling than that – not having to make dinner, that is. It’s a blessing!
The coriander pesto again, was a result of the fridge cleaning I did a while back. I had some coriander, mint and paneer that needed to be used up. Then this awesome lady, Archana of The Mad Scientist’s Kitchen, visited Bangalore and gifted me a packet of cashew nibs. Ever since I have been churning out pesto after pesto. The creaminess from the cashew is irresistible and combined with the flavour of coriander and a bit of mint, it was heavenly. The carrot pesto recipe and story is for another day….
WHAT WE NEED
1 portion of dough from here
1 small bunch of coriander
Few mint leaves
1/4 cup paneer
1/4 cup cashew nibs (or finely chopped cashews)
2-3 tbsp olive oil
WHAT TO DO
- Follow the recipe for the pain d’epi from my previous post till the first rise
- Take the coriander, mint, paneer,cashew and salt in a blender jar
- Blend to a coarse paste
- Add olive oil as needed and blend to a smooth paste
- Preheat the oven to 250 C with a tray at the bottom rack
- Take out the dough and roll it out to a 10* 8 inch rectangle
- Apply the pesto generously on the dough
- Roll up the dough into a long tube and place it on a greased baking tray
- Cut a small portion of the dough from one side with a pair of scissors and place it on one side as shown in the picture
- Bake for 25-30 minutes till the bread is richly brown
- Take out the tray from the oven and cool for 5-10 minutes
- Serve warm
- The coriander pesto can be made and frozen for a month.
This is my post for the Blogging Marathon under the theme, ‘Stuffed Dishes’.