Stuffed Pain d’epi

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….

Serves 2-3

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

Salt

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
  • Enjoy!

NOTES

  1. The coriander pesto can be made and frozen for a month.

This is my post for the Blogging Marathon under the theme, ‘Stuffed Dishes’.

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Corn and Tomato Crostini with Cashew Cheese

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Ever since I started baking and reading about baking bread, I have fantasised about baking with bread flour. But t is not available in India and so that idea continued to stay in my fantasies. Though many people say that it doesn’t make much of a difference, I wanted to try it out once. Whenever any friend or relative would travel from the West and ask me what I want, my answer was invariably bread flour and rye flour. The response was mostly eye rolling, sighing and shaking heads in disappointment. Due to many reasons, I couldn’t be successful in this endeavour till one day the husband had to make a 2 day trip to Amsterdam. 

He was not pleased because it took him more time to travel than he would spend there. But I was not going to give up on this chance. I pleaded, coerced and bullied (mostly bullied) him to promise me to get bread flour.  He finally did when he figured he couldn’t get away this time. When he returned I grabbed the suitcase from him and almost tore it open. His exasperation coupled with jet lag was a sight to behold. He also got me some amazing waffle strudel which was one of the most delicious things I tasted. So extra brownie points for that!
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Finally I decided to bake a Boule with it for the Bread Bakers International Breads theme. You have to see the bread flour expanding to fill the bowl. It is so airy and light and has such a beautiful crust and crumb. I am in love and waiting for the husband’s next trip to Europe. Fingers crossed.

So I made some delicious and simple cashew cheese to go along with it. Then I figured I could make a crostini with corn and the cheese and translate that to a protein rich dish. Since I have used bread flour, that is also high in protein which is the icing on the cake. You can try this with any other bread like a baguette or even regular sliced bread. But a homemade bread does give an awesome flavour to it. This is a quick recipe for a breakfast or snack and can be made with whatever veggies no toppings you have on hand. I have used cashew cheese, the recipe for which will be posted next week. But you can use goat cheese or paneer or any other spread like hummus or baba ghanoush. It is all completely left to your imagination.

Protein – Corn and cashew cheese

Makes 6 slices

WHAT WE NEED

Bread slices                       6

Sweet corn, shelled          1/2 cup

Cherry tomatoes                10-12

Cashew cheese                    2-3 tbsp

Mixed herbs                         1 tsp

Fresh coriander                   2-3 stalks

Olive oil

Salt
WHAT TO DO

  • Preheat the oven to 175C
  • Brush the bread slices with olive oil and place them on a greased baking tray
  • Bake for 6-8 minutes. If you want it very crisp, bake for a minute or so longer
  • Cook the corn in a vessel with hot water for 6-8 minutes till it is well done
  • Drain the water from the corn
  • Cut the cherry tomatoes into halves
  • Mix the corn, cherry tomatoes, finely chopped coriander, mixed herbs and salt
  • Take out the bread slices from the oven
  • Spread some cashew cheese on the bread slices
  • Top it with the corn tomato mixture
  • Enjoy!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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