mayurisjikoni

MEGA BLOGGING MARATHON - APRIL 2018 #87TH BLOGGING MARATHON THEME: EXPLORE THE FLAVORS - INTERNATIONAL BREAKFAST DAY 2 "Breakfast like a King, Lunch like a Prince and Dine like a Pauper"     Before I venture into today's recipe, I would like to show off a bit of the azure blue skies and sea that lines the east coast of Africa. We in Mombasa are so lucky to have the beautiful Indian Ocean. Hubby and I spent the Easter holiday at the Bamburi Beach and every day it was a delight to walk on the beach. Though at time of the year the beach is strewn with seaweeds, believe me when I tell you that its a sign of a healthy sea eco system. When the tides is out, little puddles of water is where one can find sea cucumber, sea urchins, star fish and beware of the occasional porcupine fish and the numerous tiny blue jelly fish. Its a delight to watch people playing football on the beach, children building sand castles or digging holes so that they can 'bury' their siblings, fri...

My favourite Country   When Anshie, blogger at Spice Roots  asked members of Bread Bakers  group to bake breads from Italy as the April theme, I was really excited. I love the country and Italian breads with all that olive oil, roasted tomatoes, cheese, bell peppers. I've been wanting to try out panettone for such a long time, so I got the opportunity to bake it for this theme.          Panettone bread is usually baked as a Christmas breakfast or dessert treat in Italy. Full of fruit and wonderful aroma of orange, its suppose to like a cake but with yeast. Panettone means pane de tono--- bread of luxury.Its believed that this rich Italian bread has originated from Milan. When yeast was considered a luxury item, this bread was baked only during important religious events.          Original panettone making process is long where the dough is allowed to proof for several days which adds to the fluffy texture. Fruits added to ...

J'adore ce pain       The July challenge from the we knead to bake group  was Gibassier (pronounced as zee-bah-see-ay). This aromatic, delicious, rich, breakfast bread or pastry hails from the Lourmarin village in the Provence region of France. It is usually flavoured with candied orange peel, orange zest, orange blossom water and anise seeds (fennel seeds). It is brushed with clarified butter and sprinkled with caster sugar. It is believed that the doughnut like bread or pastry got its name from the mountain Le Gibas that can be seen in the horizon of the village. For more information about this delicious bread or cookie as some in France call it visit Aparna's blog, M y Diverse Kitchen.       I was doing more research on the bread on the internet and hubby dear comes to see what has got me so engrossed. He saw the photos and asked, do they have a special machine to shape this bread, it looks so beautiful. Its really heartening to know my hubby is tak...

Happy Easter Easter reminds me of so many things. I remember the time we all would want to go for midnight mass at the local church in Mt. Abu. It was not for any religious reason, but it gave us an opportunity to be out of school at midnight and that was a cool thing to do. Easter meant loads of craft things to make when I was teaching, Easter eggs, bunnies, flowers etc. It made the classroom very cheerful. Easter means egg hunting at school, fun and the best part was we got to eat what we found. Easter in UK means huge chocolate egg filled with more tiny chocolates. Easter meant the rains would arrive soon in Kenya and this year too it rained a lot in Mombasa during the night. Years back Easter meant the the Safari Rally, but unfortunately for the past many years it comes and goes without anyone actually realising it. Safari Rally during Easter meant that a lot of people could watch it because of the holidays. Since they changed it, (don't even know when its held!) hardly anyone ...