Quarantining in the kitchen: 3 ingredient Chocolate Salami and Pita bread

Its been tough staying indoors with not much to do and I hope you are safe and healthy . So today we have a simple dessert fix and a bread we all love, be it for dips or pockets.

Lets get started. #hyderabadfoodexplorer #hyderabadfoodblogger

Chocolate salami has nothing to do with meat. Its a dessert m ade with biscuits, eggs, butter , cocoa and some alcohol. Nowadays the alcohol isn’t being used much and mostly left optional. We have used a simple one without eggs and is super basic. By the way it gets the name because of the appearance.

Ingredients:

  1. Fresh cream / cooking cream (I use amul cream) : 100 ml
  2. Dark chocolate (chopped): 200 gms
  3. Marie / digestive biscuits : as required (roughly 10 to 12 biscuits)

Method:

  1. We’ll make a ganache first, for that boil your cream (just one boil) on the gas range or microwave,make sure you keep stirring it in between.
  2. Take it off the flame and add your Chocolate and mix, mix until all the Chocolate is melted and you have a smooth and silky mix.
  3. Once its at room temperature, wrap it (the container) and refrigerate it for a bit until its good to work and can hold shape.
  4. Once its has a soft dough like texture, break your cookies and mix it with the ganache.
  5. If you have a klin wrap , use a klin wrap or take a butter paper. Take the chocolate mix and roll it into a cylindrical shape, (roll it like a candy and use the butter paper as the toffee wrapper), once done, chill it again in the refrigerator.
  6. Its easier to cut when its chilled. Slice it thin and serve as required.

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Pita is one of the most famous middle eastern breads. You can use it for pockets, bake them as chips or accompany with an array of dips.

Ingredients:

  1. Refined flour (maida) : 250 gms
  2. Instant Yeast : 5 gms
  3. Sugar : 5 gms
  4. Salt : 5 gms
  5. Water : 160 to 170 ml
  6. Olive oil : 15 ml

Method:

  1. Preheat your oven to 220Β° C
  2. Mix in flour, salt , sugar and yeast.Β 
  3. Add water and knead it for 20 mins , needs a lot of effort with hand. A machine with hook attachment might be helpful here.
  4. After kneading for a good 20 mins , the dough will get soft , then add your olive oil and keep mixing. It’ll be oily at the beginning but I’ll slowly get in .
  5. Place the dough in a bowl, cover the bowl with a damp cloth. Allow to ferment for 25 mins.
  6. Knockback the dough, as it punch the dough to remove all the gasses.
  7. Roll the dough thin and cut using cutters or take 30 gm balls and roll them individually and place them on a tray lined with butter paper.
  8. Bake at 220Β° , they will puff up. Bake for 6 to 8 mins depending on the thickness and oven.

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