Secret Recipe Club

“All human history attests
That happiness for man,the hungry sinner!
Since Eve ate apples,
Much depends on dinner.”
Lord Byron

Quick Apple Cinnamon Buns {no yeast}This recipe is inspired by my search for ‘quick breads‘ when I first saw the Daring Bakers challenge for February. One thing led to another and googling for cinnabons I found several links online to the Cooks Illustrated recipe for Quick Cinnamon Buns. I added apple to the filling too. The QUICK result – Quick Apple Cinnamon Buns!Quick Apple Cinnamon Buns {no yeast} Of course I procrastinated since the challenge said quick breads that would be ready in next to no time, no rising etc. “Yeah, no problem, I can do this tomorrow!“. I did but that tomorrow came too close to posting date.I posted  Double Chocolate Dessert Popovers instead and I’m finally blogging this quick bread to feed a friends hungry blog!Quick Apple Cinnamon Buns {no yeast} These are for Suma @ Cakes & More, a very sweet and extremely helpful food blogger in Bangalore. I have endlessly bothered her for baking stuff from Bangalore that I cannot find in Gurgaon/Delhi, and she obliges happily each time. My list began hesitatingly with dark cocoa {from Nilgiris} and vital gluten … then I stole a mile when offered an inch! Now I regularly get parchment paper, instant active yeast, piping bags and much more from this lovely lady.Quick Apple Cinnamon Buns {no yeast}She hesitatingly asked me a short while ago if I would do a guest post for her, and I was amazed! After all I have pestered her to do, it is her right to ask, and for me to oblige! So for you Suma, here’s a ‘quick bread’ which works great for breakfast, and doubles up as a comforting delicious dessert too.Quick Apple Cinnamon Buns {no yeast}It’s a wonderful feeling to have dessert baking while dinner is served. Bonus … the house smells so good! If you are wary of the yeast monster, these are quick buns for you. And, even if you aren’t afraid of the yeast factor, yet want some fast track yumminess, these are worth every bite. Do head across to Cakes & More for the recipe!

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Also find me on The Rabid Baker, The Times of India


“…the best poet is the man who delivers our daily bread: the local baker….”
Pablo Neruda

Roasted Pepper, Garlic Scapes & Cheddar Bread
It was the SRC time of the month yesterday, and I’m sorry I got the dates mixed up. Just shows that old age has crept in and I had the 6th in my mind and the post scheduled for today. That said, I made this beautiful bread from Barbs delicious blog a few weeks ago! My take on her recipe on Moms Fridge resulted in a Roasted Pepper, Garlic Scapes & Cheddar Bread which was fabulous!
Roasted Peppers, Garlic Scapes & Cheddar BreadIt was as simple as Barb said it was going to be. Make the dough in your bread machine {if you haven’t bought one yet then I would recommend zojirushi bread machines}, then fill, roll, rise and bake! I made the dough in a jiffy in the Thermomix {it’s magical for dough making I have to say}, and in my normal tearing routine mixed up the instructions. I let the dough rise first and then attempted to stuff it, which might explain why my roll isn’t as neat at Barbs, and quite rustic to look at.
Garlic Scapes & Roasted PeppersSince the dough rose first, and the red bell peppers were freshly char-grilled {more liquid component}, my dough tore in a few places which meant I had to almost fold it over several times to keep the stuffing in safe. In the end, the Roasted Pepper, Garlic Scapes & Cheddar Bread looked more like one of my favourite breads, the French Fougasse, which I make quite often.
Roasted Peppers, Garlic Scapes & Cheddar BreadDo check out Barbs post to see how it should actually look. The bread however was delicious and I served it with a mushroom potato soup and a green salad. Yummy meal and the bread went FAST!
Roasted Peppers, Garlic Scapes & Cheddar BreadThank you Barb was this beautiful recipe, and I do apologise for the late post.

The Secret Recipe Club, the brainchild of Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. 

It’s a secret, so don’t tell them you are making something from their blog! Click here if you’d like to join!!


 [print_this]Recipe: Roasted Pepper, Garlic Scapes & Cheddar Bread your picture

Summary: A quick delicious bread that you can adapt to filling of your choice. Adapted from SFO Mom

Prep Time: 15 minutes
Total Time: 50 minutes {plus rising/resting time}

  • Dough
  • 1 cup water
  • 1 1/2 tbsp olive oil
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cups plain flour
  • 2 tbsp gluten
  • 2 1/2 tsp yeast
  • 1 tbsp pickled peppers, chopped fine {optional}
  • 1 tbsp dried herbs {optional}
  • 3-4 cloves garlic, chopped fine {optional}
  • Filling
  • 200gm cheddar, grated
  • 2 roasted red bell peppers, chopped
  • 2-3 garlic scapes with greens, finely chopped
  • Freshly ground pepper
  • Olive Oil and sea salt for the top.


  1. Use the dough cycle of the bread machine, and put in the ingredients in the order recommended by the manufacturer. {Thermomix: Place all dough  ingredients in TM bowl, mix on Speed 4 for 5 seconds. Knead on lid closed position for 2 minutes}. 
  2. Remove dough; cover and let it rest 10 minutes. Then roll it out on a floured surface into a large rectangle.
  3. Sprinkle with garlic scapes, roasted peppers and cheddar.  Grind pepper over the filling if you like. Leave 1/2 inch margin all around. Don’t leave the topping on the dough too long as the peppers are quite moist. 
  4. Roll tightly like a jelly roll. Pinch the seam closed, and the ends as well. Place on a foil-covered baking sheet. {The foil is important in case the bread springs a leak.} Cut a few slashes in the top.
  5. Preheat oven to 180C.
  6. Cover and let the bread rise 30 to 45 minutes.
  7. Bake 35 minutes till golden brown. Brush with olive oil and sprinkle sea salt over the top the minute it comes out.
  8. Allow to cool for 15 minutes before slicing.


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Also find me on The Rabid Baker, The Times of India

“For each new morning with its light, For rest and shelter of the night,
For health and food, for love and friends, For everything Thy goodness sends.”
Ralph Waldo Emerson

Berries & Buttermilk PuddingPAB is back! I got hacked, yet am somewhat back! Must be something in the air. First my computer got fried, yet again, obviously without warning. There I was typing a guest post for a sweet friend, and zilch… all gone! Got onto the laptop for food therapy and to my SRC assigned secret haunt, the wonderful Parsley, Sage, Desserts…and Line Drives. Bookmarked Berries & Buttermilk Pudding instead!Berries & Buttermilk PuddingQuickly jotted everything down, lest the recently replaced motherboard that died again last night might give me trouble again, then went to check what Lisa’s latest post was… read she suffered the same fate! She wrote ” First I just want to say that this post was almost set to go Wednesday, and then my computer crashed.  It was fixed briefly, but then it crashed again.  Thankfully I didn’t lose anything, but went through two days of no computer hell!  You know how it is.  Can’t live without them, really can’t live without them.Berries & Buttermilk PuddingI had it worse. Got the computer fixed to lose my blog in the next few hours.  Bluehost finally told me 24 hours later that the site had been hacked!! Numb with shock, I reached out to Mr PABs nephew who helped me stay calm, kept me guided and reassured.  Googling for answers, I did read that the first step is to stay calm.Berries & Buttermilk PuddingThat was easy thanks to past experiences. At work, we lived through the traumatic Gulf war with our aircraft and crew stuck in the Middle East, I’ve done years of ‘handling’ bomb scares at the airport, flight evacuations, sniffer dogs, cargo offloading etc that have taught me to stay calm at the worst of times, breathe deep!

The Secret Recipe Club, the brainchild of Amanda of Amanda’s Cookin’. The idea behind the club – Each month you are “assigned” a participating food blogger to make a recipe from. 

It’s a secret, so don’t tell them you are making something from their blog! Click here if you’d like to join!!

Time for dessert! The minute  I saw my assigned ‘secret blog’ for the month I did a little whoop of joy! Yes! It was Lisa’s blog, one that is full of beautiful pictures, droolworthy food and laugh-your-head-off tales!  I spent half the day reading her ‘addictive‘ stories …Berries & Buttermilk PuddingI peeled myself off her tales and hit the recipe index. I wanted to make just about everything! Hamburger Buns, Char Siu, Ciabatta, Best Ever Brownies, Orange Pistachio Olive Oil Cupcakes and eventually settled for my first choice, Berries & Buttermilk Pudding!Berries & Buttermilk PuddingI had strawberries and buttermilk; the whole milk was replaced with low fat cream. No mixed berries, but a promising jar of blueberry preserves {Sylt Blabar} that I had got from Sydney last year would add to the flavours. Mine might not look as exciting and vibrant as Lisas, but hopefully would deliver the punch.Berries & Buttermilk PuddingFruit is always inspiring, desserts in glasses even more. These are fun to make even though I thought they might be set puddings like a panna cotta as I read the gelatin in the ingredients. They are pretty much wobbly custard-like puddings, and the gelatin possibly acts as a thickener/mild setting agent of sorts.Berries & Buttermilk Pudding Make it for Valentines Day, or just for any day. Use fruit of the season … we are flooded with strawberries these days!


Recipe: Berries and Buttermilk Puddings

Summary: Light pleasing buttermilk puddings served with a perky fruit sauce.

Prep Time: 15 minutes
Total Time: 30 minutes {plus chilling & setting time}
Serves 6

  • For buttermilk puddings:
    1.5 tsp unflavored gelatin {I would increase this to 2 tsp next time}
    1/4 cup cold milk
    1 1/4 cup low fat cream
    1 vanilla bean, split lengthwise,scraped
    9 tbsp sugar
    1 1/4 cup well-shaken buttermilk
    2tbsp berry preserve
    For sauce:
    1/4 cup dry red wine
    1/4 cup water
    3 tablespoon sugar
    1 (3-inch) strip lemon zest
    1 (3-inch) strip orange zest
    1 bay leaf
    2 1/2 cup quartered strawberries


  1. Buttermilk Pudding:
  2. Sprinkle gelatin over 1/4 cup cold milk in a small bowl and let soften 1 minute.
  3. Scrape seeds from vanilla bean into a small heavy saucepan and add pod. Add cream and sugar and bring just to a boil over medium heat, stirring until sugar has dissolved. Remove from heat. Add gelatin mixture to hot milk mixture, stirring until dissolved.
  4. Quick- chill in an ice bath, stirring occasionally, until cold but not thickened, about 5-7 minutes.
  5. Stir in buttermilk, then strain through a fine-mesh sieve into a large glass measure, discarding solids. Pour into glasses / bowls and chill until set, at least 8 hours.
  6. Strawberry Sauce
  7. Bring wine, water, sugar, zests, and bay leaf to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil until reduced to about 1/3 cup, about 10 minutes.
  8. Add strawberries and simmer 5 minutes. Discard zests and bay leaf, then purée strawberry mixture in a blender until smooth {use caution when blending hot liquids}. Force through clean fine-mesh sieve and discard solids.
    Chill sauce, stirring occasionally, until cold, about 1 hour.
  9. To serve:
    Spoon sauce over puddings and top with remaining berries.


BlueHost is a good company to be hosted with, the staff ever helpful. Lessons to be learnt!! For those of you who have been untouched by the miseries of the net, please change passwords often, backup now {download a database back up plugin if you haven’t already}, update plugins etc on a regular basis. I have no idea what went wrong, but don’t be complacent. Thank you Varun, Rekha, Katie, Suma, Sanjeetha, Gourmise & all of you who tweeted… thank you from the bottom of my heart!

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Also find me on The Rabid Baker, The Times of India

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