We’re at the end of 2024 and I just realised I’ve hardly posted anything last year on the the blog! 2024 has been more memorable for all the health issues I had to deal with. They weren’t very serious, but painful sciatic issues and a fractured knee cap pretty much meant that blogging or even... Read More » The post Cheese, Pesto and Dried Tomato Twisted Buns appeared first on My Diverse Kitchen - A Vegetarian Blog ..read more

A Kimchi Omelette is an Omelette made with Kimchi. If you’re new to it, Kimchi is a fermented salty, mildly sweet, sour and spicy Korean condiment. The most common kind of Kimchi is made with salted Chinese cabbage, white radish, carrot, spring onion greens and a variety of seasonings. This condiment can be made with... Read More » The post Kimchi Omelette appeared first on My Diverse Kitchen - A Vegetarian Blog ..read more

Thekua or Thokwa, also known as Thikari/ Tikri and Kajoor/ Khajuria, is a deep fried sweet from the Indian state of Bihar. It is also made in Uttar Pradesh, West Bengal and the Therai region of Nepal. The Dogri Rutt or Roth of Jammu is a version of this. Thekua is typically made as a... Read More » The post Thekua appeared first on My Diverse Kitchen - A Vegetarian Blog ..read more

It’s another month, and another Bread Baking Babes bread post. You might have noticed that we’ve recently been baking once every two months rather than every month. We decided to do this as it was easier for us. This month it was my turn to pick a bread and chose Jamaican Coco Bread/ Coconut Milk... Read More » The post Jamaican Coco Bread appeared first on My Diverse Kitchen - A Vegetarian Blog ..read more

For November, Karen picked Shio Pan, or Japanese Salt Bread for the Bread Baking Babes to make. She first came across Shio Pan served with whipped cream cheese at a Japanese bakery in Anaheim. Shio is salt in Japanese and Pan means bread. Hence the Shio Pan, but this bread is so much more than just a slated bread. Shio Pan is a very soft and buttery flaked salt topped Japanese crescent roll that’s very crisp on the bottom. This bread is said to have been first in late 2014 made by Pain Maison, a bakery in the Ehime Prefecture, Japan. It has been described as a marriage between the classic Jap ..read more

This September, Elizabeth picked Lebanese Khubz or Khuboos for the Bread Baking Babes to make. Her pick was inspired by Middle Eastern food she enjoyed on a trip to the UK a few years back. Khubz, Khuboos, Khobz al-Sabah (Morning Bread) is a puffed yeasted flat bread eaten across the Levant and Arabic speaking countries of the Middle East. A lot of people like to refer to the Lebanese Khubz as a Lebanese Pita bread. I can understand why. Khubz, though a puffed up yeasted bread in general, can be slightly different in different countries where it is eaten. There are versions of Khubz that are ..read more

It’s bread of the month time and all that for the Bread Baking Babes. Kelly picked An Approachable Loaf to bake. So what exactly is this bread all about? It’s a recipe at the WSU Bread Lab, for a loaf that’s got a really nice flavour and texture. It makes really good toast and stands up well in sandwiches. As the people at the WSU Bread Lab say – “Bread is a staple. People have been eating it for thousands of years. Yet bread can be unaffordable and inaccessible for many.  A lot of breads baked these days are large, crusty and round loaves which don’t always work well for lunches or our ..read more

This July, the Bread Baking Babes are making Kolache. Kolache are sweet Czech pastries. They’re made from an enriched brioche like yeasted dough with fillings of poppy seed, farmer’s cheese, or fruit like apricot and prunes. There’s usually a crumb topping too. Modern day fillings include cream cheese, fruit like pineapple, apple and blueberry. Kolache came to the US with Czech immigrants in the mid-1800s. Texas now make a savoury variation of Kolache with sausage meat, cheese and jalapenos. Though called savoury Kolache, these are actually not Kolache but Klobasneki. Also, Kolache are round ..read more

brreabThis June, the Bread Baking Babes are baking Tiger Bread Rolls. Tiger Bread is also known in the US as Dutch Crunch Bread, Tijgerbrood in the Netherlands and Pao Tigre in Spanish and Portuguese speaking countries. The UK calls it Giraffe bread! Tiger Bread Rolls are Tijgerbolletjes or Tjigerbol in the Netherlands.  The name of this bread comes from a crunchy tiger skin patterned crust. The recipe Karen chose for us is adapted from Netherlands-based Ralph Nieboer. Nieboer is a master bread baker who teaches bread baking classes across Europe. We ate our first Dutch Crunch Bread in P ..read more

Misal Pav is a rather filling snack and street food from the Indian state of Maharashtra. It is a sort of mini meal consisting of small sized buns called Pav (from Portuguese Pao), and Misal. Misal is a curry of sprouted matki or moath beans and moong beans in a somewhat watery gravy. The Misal is topped with finely chopped onions and fresh coriander leaves. A final topping of Farsan, Chivda or Sev (spicy chickpea based crispies or Indian style trail mix) and a squeeze of lime juice. Misal Pav is thought to have originated somewhere in western Maharashtra around Nashik and Ahmednagar district ..read more