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eggless

Cheese Garlic Rosemary Eggless Brioche“Life is great. Cheese makes it better.”
Avery Aames

Cheese Garlic Rosemary Eggless Brioche is everything you might want in bread, then some more. Yes, with the weather changing, or rather showing some sign of cooling down, I’m back to bread baking quite a bit. For those who know me, I love a good stuffed bread. Give me a French Fougasse that is bursting with the goodness of cheese, walnuts and garlic and I promise I will not complain. Actually, for the baker in me, the process of making the bread from scratch is seriously therapeutic. The end result always worth waiting for. After all, how much wrong can you go with bread?Cheese Garlic Rosemary Eggless BriocheIf you’ve been baking bread for a few years like me, you’ll know that simple is best. Yeast that works, good quality ingredients, flavours that pair well, a handsome dose of some delicious cheese, some nuts. What else? Oh yes, fresh herbs too. Always a winning combination and such a crowd pleaser. And if you know me, you’ll know of my love for dairy and that any eggy flavours don’t work with me, especially with breads.

Cheese Garlic Rosemary Eggless BriocheSo I thought I’d do a brioche style enriched dough, but chose to skip the eggs. Because eggs give volume to baking and bread, so the absence means that this dough does’t rise much. Yet stuffing it with all things good makes it better than a normal brioche. I used an absolutely delicious Red Cheddar from Godrej Nature‘s Basket for the brioche. The gourmet cheese store offers you the option of having the cheese grated, sliced or cubed if required. I had it grated, and that I found very handy, a tiny yet welcome luxury!Cheese Garlic Rosemary Eggless BriocheThe bread was gone before I knew it. With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche was literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest. The rolling up is quite simple, the slicing through and twirling a tad more complex. If you aren’t up to playing with your dough, plaiting it etc like I enjoy doing, you can always just cut the roll into 1″ circles, bake them flat in a square pan.

Cheese Garlic Rosemary Eggless BriocheThe bread is on the indulgent side, a little healthier since I added some wholewheat flour as well. Also better than most breads as it is a virtual mini meal in itself. Since it’s rolled thin and well stuffed,the carbs come down, and with it a little guilt too. It’s a good bread for friends, to gift, to nibble. It’s also entirely customisable to your palette. Use any variety of cheese you like. My next one is going to be a smoked cheese, sundried tomato and olive brioche.

Cheese Garlic Rosemary Eggless BriocheUse stuffing that you enjoy, let your imagination lead you. I’m thinking pizza sauce, salami, olives, mozzarella … and roll! Also a herbed garlic chili oil, feta, walnuts, olive, smoked cheese … and roll! I’m thinking many good things, combinations that work for a bread like this. The Cheese Garlic Rosemary Eggless Brioche makes a great make ahead snack for the evening, sliced thin like biscotti, also a very welcome tiffin filler.

Cheese Garlic Rosemary Eggless BriocheJust make sure the cheese is good, the ingredients are fresh. The rest will fall into place!

Cheese Garlic Rosemary Eggless Brioche
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With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Cheese Garlic Rosemary Eggless Brioche
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Ingredients
Yeast starter
Enriched eggless dough
Servings: people
Instructions
Yeast starter
  1. Place ingredients in a small bowl, stir. Leave to rest for 5 minutes to activate the yeast
Enriched eggless dough
  1. Place yeast starter and all ingredients except milk in bowl of food processor. Knead to a soft smooth dough, adding a tbsp or two of milk as required.
  2. Place in a bowl covered with cling wrap in a warm place to rise, approximately 2 hours OR leave to slow rise in the fridge overnight. I prefer an overnight rise since the chilled dough is easier to roll out.
Cheese Garlic Rosemary Eggless Brioche
  1. In a small bowl, stir together extra virgin olive oil, chili, herbs and garlic.
  2. Roll out dough to a rectangle, 12" X 8". Spread the seasoned oil all over with a pastry brush.
  3. Sprinkle over with chopped walnuts,then grated cheese and rosemary.
  4. Roll up the longer edge to form a tight Swiss roll. Gently seal the open end and transfer to parchment lined baking sheet.
  5. With a sharp knife, cut right through the centre, lengthwise, leaving one end attached. Gently plait the two, and tuck in the ends. Leave to rise 30 mins while you preheat the oven.
  6. Bake at 180C for 30 minutes.
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Cocoa Mousse-a-Cotta “Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.”
Oprah Winfrey

Cocoa Mousse-a-Cotta a food experiment that went off track, was however delicious! Yet the thought through the day was, “What do we eat today?”, the eternal question for the harried homemaker! Life is a food fight to the finish. Ever since I picked up food blogging, the entire algorithm  of what appeared on our table changed. Biggest change – carbs down, protein up!
Wholewheat Apple Walnut Cheddar Thyme Hand PiesStudying home science in school, nutrition, vitamins, minerals, proteins and carbohydrates ruled the text book, the interest obviously low. It was only much later as a young mother and food blogger that I connected with those wanton days in school. My food now made sense to me! Yet the protein struggle ruled. Tough fight.
Wholewheat Garlic Oat Soda BreadLife is tough when you are the provider. I sleep every night thinking of the ideal food to serve the next day. Mornings see me hit the ground running, no calories lost of course. With such an informed audience, the questions have changed. When I plan, different food groups run in my head. These Oat Walnut Trifles with Roasted Peaches & Plums for instance – oats, walnuts, clarified butter, low fat cream, fruit, herbs – quite balanced and always welcome.
Oat Walnut Trifles with Vanilla Roasted Peaches & PlumsIt’s often the mains that don’t stand scrutiny! From ‘Oooh this is delicious’, they now say “Looks yum, but first, what’s in it?” On comes a fitness app, the meal fed in, and much to my horror, stripped bare. It says more protein Mama. And I’m left thinking, there’s something missing. We’ve done the list – egg, cottage cheese, nuts, chicken, loads of dairy, fruit as much as I can push.The Sweet Potato Pound Cake with salted butter caramel sauce is a good example. Didn’t pass the protein test!
I beat a hasty retreat and mumble “OK, let me think of something”. More eggs perhaps but there’s a limit to how many! Ideas pop out of my head. The logical one goes like, “Skip dessert today. You’ve reached the sugar limit!!”.Don’t change the topic”, they holler as dessert is polished off! Now guess what? I’ve found the something missing. Protinex!! Happily enough, this gap can be bridged with the help of Protinex in your daily diet.

Chettinad Chicken CurryAs I wrap up for the day, I’ve gone from “What should I do?” to “I’ve got it figured out finally!”  Just a daily glass of Protinex bridges the protein deficiency gap.  Do take the Protein test which will help you figure out how much protein is present in food you create everyday. Maybe add some Protinex to your next dessert? I might!

Did you have days like these where you found something missing?

Tell me please. And while you think, here’s some more food for thought.

A dessert I made the other day, an experiment which went deliciously wrong. A panna cotta which failed, became a mousse-a-cotta, turning out sinfully delicious. Obviously it had something missing, and that seems to be the story of my life at the moment. It’s something that I will erroneously make again till I get the recipe right, and I think you should too! Watch this space while I figure things out!

Cocoa Panna Cotta
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Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Cocoa Panna Cotta
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Ingredients
Servings: people
Instructions
  1. Warm milk to tepid and sprinkle over the gelatin. Leave to stand until soft.
  2. Place cream, sugar and cocoa powder in heavy bottom pan, whisk well to mix.
  3. Simmer over low heat until bubbles begin to appear around the edges, stirring constantly else the cocoa will get lumpy.
  4. Take off heat and stir in the gelatin. Whisk well to mix, cool for about 15 minutes, then pour into moulds to se.
  5. Chill overnight. Serve with grated dark chocolate.
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Eggless Cheesecake with Mango Lime Sauce

“The only way cheese is dessert is when it’s followed by the word cake.”
Michele Gorman

Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.

Mango Dessert Collage I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!

Coco with Guinea PigIn any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.

Eggless Cheesecake with Mango Lime Sauce So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter!Eggless cheesecake I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for  a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.

Eggless cheesecake with summer stone fruit

Mishti Doi Eggless Baked CheesecakeSo grab your bowl and whisk and get baking!

Eggless Cheesecake with Mango Lime Sauce
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Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Eggless Cheesecake with Mango Lime Sauce
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Instructions
Eggless Lime Cheesecake
  1. Preheat oven to 180C. Line a 6" dessert ring with a double layer of foil to come up around the edges so the mixture doesn't leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
  2. In a large bowl whisk together all ingredients for cheesecake until smooth.
  3. Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
  4. Meanwhile, prepare the sauce for topping.
Mango Lime Sauce
  1. Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
  2. Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
  3. Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
  4. Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!
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