The Small Bakery at the Other end of my block

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I have recently started using public transport to go around for my blogging events and find it very easy to get around in Dubai. The bus and train schedules are easily accessible from the RTA by calling and that’s the best way to plan any journey in Dubai and yea the Google maps also seem to be very accurate. Earlier i never went out for blogging it was always things in my kitchen or things I ran into while i did my grocery shopping that has been on the blog so far or the few restaurants and places i visited in Sri Lanka with my family. Although running around in buses and trains with a stroller and boy who is one and half is a bit tough I take it as a challenge. Sometimes it’s very stressful and I don’t take all events or activities just a few that are very informative or knowledgeable is what I look for when planning to attend events. The first event I wanted to attend was the just falafel but I couldn’t get a proper map so sadly I couldn’t attend the event. That’s when I decided I will be a recipe writer and tester. That’s when my blog found the new name “the recipe writer”. I have plans to make it a self hosted domain soon as I get a paid blogging job.
So getting back to my topic, recently I met two ladies from a company for an interview and had a good chat and that’s when I felt that they were surprised to know international city had a Carrefour. Of course international city has its own Carrefour and lulu express. They did have a spinney’s too and now it’s closed. This international city in Dubai is really a city as it’s surrounded with different sorts of restaurants and cafes and they keep growing day by day. One such restaurant I really like from the outside is the hush café which looks a bit posh. I have never tried it though. Carrefour is at the other end of international city from my block and it’s a 1500 foot steps which I counted the last time I went to get some bananas and check for a magazine. On the way I was so interested in checking out this tiny bakery which had a large amount of dough ready to become a rotti. Every time I walk for the bus I see the shop workers getting ready to roll that dough and grill them in this beautiful oven. The place is filled with the aroma of grilling rotti. These rottis are so large and soft while they are different from the Arabic rotti or the shawarma rotti. Shawarma rottis are a little hard while these rottis are soft in texture. Shawarma rottis have chances of getting harder when refrigerated or reheated and these rottis don’t. This rotti is the Pakistani rotti. They both taste good Sharma rottis are delicious when wrapped in shawarma meat while these Pakistani rottis go well with a chicken kurma or mutton keema. This world has a variety of rottis and they all taste unique in there own way. I decided to buy a rotti and try it which was only 1 dirham and the shop keeper asked me how many rottis I need, I said 1 and he was like 1? Yea they are cheap but it was for trying purpose and we hardly eat carbs on weekdays so I just got one rotti. It tasted good with my dhal and Sri Lankan chillie paste as I dint have any kurma or spicy chicken gravy in my fridge.
Finally I have discovered the difference between two large rottis which are both my favorites.
now am so tired of walking that far and writing this far.

so the quest for a Pakistani rotti has ended here.

 

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Stollen : German in my Dubai Kitchen

It was last year in December that I heard about stolen on Dubai one, I was in sri lanka at that time doing my masters in sugar flower and cake decorating from Knightsbridge university UK. It was a busy time with sugar flower making for the exams and taking care of a 3 month old baby. I heard the word stollen and was wondering if that an ingredient but I dint have the time to browse the internet and find out the meaning. It’s been a year since then and only a week ago I came across some posts and images of stolen, it’s the winter season and seems like stolen is a good that’s famous in December. They call the Christmas season but I call it the winter season. So finally I goggled for stolen and went through the Wikipedia which gave a brief detail on what’s stolen and where it originated. I learnt that stolen originated from Germany and is kind of a fruit loaf but it’s special and is not called a fruit loaf because of it marzipan centre. This bread is made with less sugar but dusted with excess amount of powdered sugar to give it that festive look and sweet taste. The marzipan also acts as a sweetener in the stolen.

Trying out a German recipe was really interesting and according to me if you can’t travel around the world you need to cook international cuisines. Talking about international cuisines, I believe international cuisines means atleast one dish from one country. Once I went for an international buffet and was very disappointed to find just a few selections of dishes which were mostly from the eastern part of this world and not even a sushi for it to be worth having on a sailing boat. Don’t you readers agree with me?

So I decided my blog needs an international touch while my taste buds were craving to experience different flavors from around the world and in no way am going to get to travel around the world to taste the traditional food of different countries so I cook and bake different recipes. This stollen is said to be a traditional German good especially done during the Christmas season and I here that some bakeries have started getting orders for stollen as early as November so you know how the good is on demand now let me explain how it tastes and the role each ingredient used played a role in my cooking life.

As I went through the recipe on my big book of baking the ingredients were very interesting. The dried fruits and peels were some of which I am familiar or had on my pantry while a few I had to substitute and adjust to make sure I had the perfect stollen from German. The spices used on the stollen were also were readily available on my pantry. The cinnamon powder and cardamon pods which I later pound and used the inside were some I have tasted and used on my cakes and desserts. One spice I have never tasted or used on a sweet dish was nutmeg powder, yes, I never even imagined of using it. I was so reluctant to use it though I was generous to use the said quantity amidst doubts if the nutmeg will taste good on a dessert or cake. So only way to find out if it’s good or bad is by trying it, that’s what my hubby always mentions every time I say something. So I take it as an encouragement and try different things. One other ingredient that was mentioned was dark rum. We don’t use those or consume them in any form so I had to substitute it with my favorite malt drink the one and only Bavaria pineapple flavor. The moment I poured it on my dry fruit mixture I heard the sizzle of the malt drink. This malt drink works wonders on substituting for alcohol.

So finally my dough was ready and I popped it into my oven in a couple of hours. The moment it was done I could not wait but glaze it with butter and powdered sugar. As soon as it was done I sliced it and started eating a few slices. Trust me the fear of how the nutmeg would taste vanished the moment is saw my final product the snowy looking loaf standing on my kitchen top with the winter breeze squeezing itself through my window making the atmosphere wonderful with the aroma of a baked stollen with all those spice mixed filling the air. The perfect winter treat in this December in Dubai can never be better than a German stollen.

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