Souvlaki with chicken leftovers, feta and grilled tomatoes

(Przepis po polsku)



Souvlaki is an excellent idea on what to do with chicken leftovers (you can also use turkey). I must admit this is one of my favourites lunch recipes and I tent to do it really often.



Ingredients for 2 large souvlaki:





2 pita breads
meat from baked 2 chicken legs
red onion, sliced
bell red pepper, sliced
feta cheese, crushed
cherry tomatoes, grilled
lettuce

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Home-made Pita Bread

I try to eat just home-made food. It is healthier plus gives me satisfaction. Pita bread is perfect for lunch or simple supper.

And remember that you can freeze baked bread.



Use pita bread to make delicious Souvlaki.



Ingredients:





pinch of sugar
1 smaller teaspoon salt
around 1.5 cup plain flour
0.5 cup warm water
heaped teaspoon dried yeast







Method:



1. Dissolve yeasts

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Gouda and garlic butter pull apart bread (with step-by-step photos)

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This type of baked bread is very popular among blogs from whole of the world. I had to try to make it. Recipe is really simple and no one should have any problem doing it.

You can choose different (easy melting) cheese.











Ingredients:





large sourdough bread
garlic & parsley butter (recipe)
slices of gouda cheese





Method:









1. Slice the bread

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NAAN - INDIAN BREAD

I took this recipe from "Show me the curry" blog. I must say that naan is came out perfect! Just like it should be.
You can make it plain or with seeds of your choice.
My dough was little bit to watery so I had to add more flour.





Ingredients (original Show me the curry recipe):



All Purpose Flour 2 cups (275 g)
Salt – 1 tsp
Oil – 4 tsp
Warm Water – 1/2 cup
Rapid Rise Yeast – 1 tsp

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Basic white loaf using water roux

I have talked about water roux and how it can add extra water to a bread dough without deforming the shape. This post is to show you how I make a standard white loaf using water roux. Normally for a white bread loaf the normal water content (hydration) is around 60 - 65%max. With water roux added, the dough water content can raise to 70 -80%. Eventhough there is so much water in the dough, it

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Super hydration soft bread using water roux aka tangzhong 湯種

If you like soft bread and have thought of using bread improver but hate using chemicals here is a great recommendation.There is a craze coming from the Far East to use something called 60deg C water roux aka tangzhong 湯種 to make all sorts of soft breads. I think this water roux method originated from Japan.What is a 60deg C water roux? It’s basically a cooked water and flour paste. Why 60deg C?

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Chinese five spice doughnut

Chinese: 鹹煎餅 (Hum Jin Bien)This Cantonese fried bread is one of my favourite chinese bread. This doughnut is a pinwheel bread spread with a salty spicy mix. It's is spicy, salty and chewy.This recipe make about 13 - 14 piecesIngredients:For the dough400g white bread flour1 tsp of easy blend yeast300 - 315 ml of water1 tsp of salt3 tbsp of sugarFor the spicy spread2 squares of red fermented tofu

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My weekly loaf

Baking every Sunday morning has become a regular routine for me in the last few years, unless I was away from home. I just loved playing with flour in pastry, bread, cakes, dumplings, noodles etc…. The smell of bread and cakes in the morning is wonderful. For the basic I normally bake a white loaf and any other kind of bread and cakes that I fancied at the time. This week as usual a large

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