Birthday bombs......
Today was definitely the day to bake and party because it’s my husband’s b day. We three celebrated our 2020 special b day at home eating, singing, clicking etc. was fun and a little video. Going out was not really required. Later boys played their favourite game of balloon busting.
We did missed our family but so many wishes and endless calls made our day. As I had little time but prepared the dough in advance. It hardly took me 45 minutes for the full meal tried two quick yeast breads with same dough. I made braided bread and Pesto cheese bombs which can be a game changer for a party! These melty Pesto Cheese Bombs with oregano sauce are super easy to make and will be hit with any crowd. For any get-together my favourite part is the company, music and good food.
Though I’m not a huge party fan, but still love getting together with friends and family, especially when cooking and good food is involved. So for all party people this one’s for you and will be a sure hit among the crowd....
INGREDIENTS
For Dough (same as most of my breads)
• 2 cups all-purpose flour (i took less cos made in small dish, got 10 small rolls)
• 1 teaspoons/4 g instant yeast
• 1 cup / 240ml of warm water
• ½ cup/ 120ml of whole milk for milk wash
• 30 g/ 2 Tablespoons unsalted butter
• 1 teaspoon salt
• 1 teaspoon sugar
• Milk wash
• Used oregano and periperi masala. (for little punch)
FOR FILLING
Pesto sauce
Grated cheddar and mozrella.
PROCEDURE
• Combine flour, yeast, sugar, salt, and butter in a large bowl.
• Make a well in the centre.
• Add warm water and milk to the flour mixture and knead it to form a very soft dough.
• Next, turn the dough onto a floured surface and knead the dough for 10 minutes or until the dough springs back. Keep it at a warm place for and hour.
• After an hour it will be very sticky.
• Knock back the dough, if required sprinkle little flour. Cut equal small balls, roll them flat individually, spread pesto and fill mozzarella and cheddar inside the balls roll them and arrange in baking dish.
• Do milk wash and smear it a little with peato spread on top. Bake at pre heated oven for 20 min at 200 degress.
• After 20 minutes take it out and smear som butter and sprinkle oregano and periperi.
• ENJOY WITH ANY DIP OF YOUR CHOICE.
HOME MADE PESTO
INGREDIENTS
• 2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)
• 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese (about 2 ounces)
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts (can sub chopped walnuts)
• 3 garlic cloves, minced (about 3 teaspoons)
• 1/4 teaspoon salt, more to taste
• 1/8 teaspoon freshly ground black pepper, more to taste
Put it all in the blender and mix.
I HOPE YOU LOVE IT AS MUCH AS I DID.DO SHARE YOUR FEEDBACK IN COMMENT SECTION....HAPPY BAKING
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