A few months back I purchased a recipe on Etsy because I wanted to see what it was that people were actually selling on there. It was a Garlic Swirls Rolls recipe requiring the use of yeast. I had no idea that you could sell recipes online like that.
Looking at the recipes they have for sale, a lot of them look like the photos are AI generated. Like this one for instance. It just seems to be a little too perfect. Anyways. I bought one of the recipes just to see what people were selling.
I did like the idea of a garlic swirl roll recipe, but I wasn't too keen on faffing about with yeast. Not today anyways. I wanted something which was quick and easy.
And so, I used the filling part of the recipe I purchased and made my own quick roll dough. An all butter North American biscuit style dough. Laminated to give you lots of layers, patted out and spread with a delicious garlic butter filling. Rolled up tightly and then cut into 8 thick rolls.
Placed into a pie dish and baked. They came out even better than I anticipated! They had beautiful buttery layers, and that garlic filling was just right!
I would make these again and again. They were very simple to make. Quick and easy as well. Add delicious to that and you have a delicious trinity of simplicity, ease and great taste! I really hope that you will be inspired to want to give them a go!
WHAT YOU NEED TO MAKE GARLIC SWIRL ROLLS (YEAST FREE)
These beautiful quick rolls use basic baking cupboard ingredients and go together very quickly and easily. Prepare to fall in love. There is nothing out of the ordinary here.
For the dough:
- 2 cups (240g) plain all-purpose flour
- 1 TBS (10g) baking powder
- 1/4 tsp baking soda (bicarbonate)
- 1 tsp kosher salt
- 6 TBS (85g) butter (Cold and cut into cubes)
- 1 cup (240ml) buttermilk (see notes to make your own substitute)
To fill:
- 1/2 cup (114g) butter
- 4 cloves garlic, peeled and finely minced
- 2 TBS freeze dried parsley flakes
- salt and black pepper to taste
I used plain flour for these. I have not made them with self-rising flour so I cannot say how well that would work, or if you would need to add anything to the flour or not.
Make sure your butter is cold for the buns themselves; this will help them to rise nicer.
No buttermilk? No problem. I didn't have any either and I have provided two substitutes that you can use in its stead in the recipe notes. I like to use the combo of plain yogurt and milk personally.
You could also use fresh parsley if you wanted to. Just double the amounts, finely chopped.
I actually left the salt and pepper out of mine by accident and they tasted fabulous all the same so I tend to think they are not totally necessary.
HOW TO MAKE GARLIC SWIRL ROLLS (YEAST FREE)
These are really quick and easy to make. You can be enjoying them in not much more than half an hour. They make a great supper or lunch side, or would even be great with breakfast at the weekend!
Make the filling by beating all of the ingredients together until well combined. Set aside.
Preheat the oven to 450*F/220*C/ gas mark 7. Line a 9 to 10 inch round shallow baking dish with baking paper. (Such as a pie dish.)
Sift the flour, baking powder, soda and salt into a bowl. Drop in the butter. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse bread crumbs with some pieces being about the size of peas.
Using a fork, stir in your buttermilk. The dough will be somewhat tacky. Do not overmix. Tip out onto a lightly floured surface.
Dust lightly with flour and pat out to a rectangle. Bring both sides in to fold over the center like an envelope. Give a quarter turn and pat out to a rectangle again. Repeat the folding, turning and patting for a total of six times.
The last time pat out gently to an 8-inch square. Spread the top of the square with the garlic butter reaching to all of the edges. Roll up tightly into a roll as if you were making cinnamon rolls.
Use a sharp knife cut into 8 thick slices and place into the paper lined pie dish. If there is any bits of garlic butter left in the bowl, spread it over the top.
Bake in the preheated oven for 15 to 20 minutes, until well risen and golden brown. Serve warm.
TO MAKE A BUTTERMILK SUBSTITUTE
- Add 1 TBS lemon juice or vinegar to a cup measure. Pour in whole milk to fill. Leave to clabber for 5 minutes.
- Whisk together equal amounts of plain full fat yogurt and whole milk to give you the amount needed. Leave to clabber for 5 minutes.
I thought these turned out exceptional if I don't say so myself. I loved that there was no faffing about with yeast. Everything went together quickly and easily.
The end result was a tender and flaky buttery biscuit/scone with tons of beautiful garlic flavor. I enjoyed one along with a hot mug of soup. It went down a real treat. Crisp, golden brown and buttery on the outsides, tender and flaky on the insides with a lovely flavor and texture that was most enjoyable!
We don't always have time to play around with yeast and yet we often will want a tasty bread to serve with our meals. Here are a few other savory favorites that go together quickly and easily and that are delicious!
CHEDDAR CORNBREAD MUFFINS - These cornbread muffins with cheese are the absolute best cheddar cornbread muffins on the planet! Moist and delicious, never dry, easy to make and loaded with rich cheese. They go great with stew, chili, soup, or even a salad!
EASY POPOVERS - Light, crisp, and golden brown. A fabulous vintage recipe that doesn't make a ton of popovers. I got 9 beautiful, airy, crispy, golden brown puffs of delicious delight. These are great on their own with butter and jam for breakfast, or are great next to any savory soup, stew, salad, etc.
Yield: 8 flaky rolls
Garlic Swirl Rolls (yeast free)
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Tender, flaky with beautiful garlic flavor. Serve on the side of any savory dish for a real treat! Prepare to fall in love.
Ingredients
For the dough:
- 2 cups (240g) plain all-purpose flour
- 1 TBS (10g) baking powder
- 1/4 tsp baking soda (bicarbonate)
- 1 tsp kosher salt
- 6 TBS (85g) butter (Cold and cut into cubes)
- 1 cup (240ml) buttermilk (see notes to make your own substitute)
To fill:
- 1/2 cup (114g) butter
- 4 cloves garlic, peeled and finely minced
- 2 TBS freeze dried parsley flakes
- salt and black pepper to taste
Instructions
- Make the filling by beating all of the ingredients together until well combined. Set aside.
- Preheat the oven to 450*F/220*C/ gas mark 7. Line a 9 to 10 inch round shallow baking dish with baking paper. (Such as a pie dish.)
- Sift the flour, baking powder, soda and salt into a bowl. Drop in the butter. Using a pastry blender or fork, cut in the butter until the mixture resembles coarse bread crumbs with some pieces being about the size of peas.
- Using a fork, stir in your buttermilk. The dough will be somewhat tacky. Do not overmix. Tip out onto a lightly floured surface.
- Dust lightly with flour and pat out to a rectangle. Bring both sides in to fold over the center like an envelope. Give a quarter turn and pat out to a rectangle again. Repeat the folding, turning and patting for a total of six times.
- The last time pat out gently to an 8-inch square. Spread the top of the square with the garlic butter reaching to all of the edges. Roll up tightly into a roll as if you were making cinnamon rolls.
- Use a sharp knife cut into 8 thick slices and place into the paper lined pie dish. If there is any bits of garlic butter left in the bowl, spread it over the top.
- Bake in the preheated oven for 15 to 20 minutes, until well risen and golden brown. Serve warm.
Notes
TO MAKE A BUTTERMILK SUBSTITUTE
- Add 1 TBS lemon juice or vinegar to a cup measure. Pour in whole milk to fill. Leave to clabber for 5 minutes.
- Whisk together equal amounts of plain full fat yogurt and whole milk to give you the amount needed. Leave to clabber for 5 minutes.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I was feeling a bit blue today and so wanted to make myself a treat to enjoy with a hot drink. I know, food should not be uses as a reward, but the heart wants what the heart wants. I had seen a delicious looking Lemon & Poppyseed Drop Scone recipe here, that I was keen to make.
Not only did it look delicious, but they also appeared to be very simple to make. No rubbing in of the butter, or patting out a dough. No cutting. Just mix together, drop and bake! Works for me!
I have a great fondness for scones. One of my favorite things to do when I lived in the U.K. was to go out for a Cream Tea with friends. A Cream Tea at its very simplest is a hot pot of tea served with a few scones, some butter, clotted cream and jam. Usually they will be fruited scones, but not always.
The scones are always served cold, but nobody cares because, to be honest, once you dollop on the clotted cream and the jam, you are in scone heaven!
This is not the same as a high tea where you will also be served finger foods and sandwiches. The cream tea is meant just to be an enjoyable break, not a full meal, whereas the other is usually meant to be a bit of a meal! (I hope that makes sense.)
There is nothing like a scone and a hot drink to lift the spirits on a blue day and this small batch Lemon & Poppyseed Drop scone did just that. The recipe makes 3 largish scones.
WHAT YOU NEED TO MAKE LEMON & POPPYSEED DROP SCONES
Other than the poppyseeds, pretty basic baking and store cupboard ingredients. Best of all NO eggs required!
For the scones:
- 1/2 cup (120ml) heavy cream
- 4 TBS (60g) butter
- 1 cup (125g) all-purpose plain flour
- 3 TBS (27g) fine granulated sugar
- 1/2 TBS (5g) cornstarch (corn flour)
- 3/4 TBS poppyseeds
- 1/2 TBS (6g) baking powder
- 1/4 tsp baking soda (bicarbonate)
- 1/4 tsp salt
- the finely grated zest of one small lemon
you will also need:
- 1 cup (130g) icing sugar
- 1 to 2 TBS milk
- 1/2 TBS fresh lemon juice
- additional poppyseeds to sprinkle
For heavy cream use whipping cream in North America and Double cream in the U.K. I used regular salted butter, and they did not come out overly salty. I think quality butter today is not as salty as it used to be, but if it bothers you, cut back on any salt required in the recipe.
My lemons were very small, only about the size of limes. Judge accordingly. I had about 1/2 TBS of lemon zest from the whole lemon.
I always keep a jar of poppyseeds in my cupboard. They come in handy for all sorts.
HOW TO MAKE LEMON & POPPYSEED DROP SCONES
These go together a bit differently than most other scones I have made. The method used is simple and makes for a very easy scone to make. Do not skip putting the cream in the freezer. This step is integral to the success of this recipe.
Measure out your cream and then put it into the freezer for at least 10 minutes. Do not skip this step. You want it very cold.
Melt the butter in the microwave. Set it aside.
Line a medium baking tray with baking parchment. Set aside.
Whisk the flour, sugar, corn starch, poppyseeds, baking powder, baking soda, salt and lemon zest together in a bowl, whisking well together to combine.
Remove the cream from the freezer. Stir in the melted butter with a fork. The butter should form small clumps in the cream. (If this doesn't happen your cream was probably not cold enough. Return the whole mixture to the freezer for another five minutes and stir again. You should see clumps.)
Add the cream mixture to the dry mixture, stirring it in with a rubber spatula, until all of the flour has been incorporated. It will be quite a thick batter. If it is dry at all, add a bit more cream.
Scoop out into four equal measures and place onto the baking sheet. Place the baking sheet with the scones on it in the refrigerator to chill while your oven pre-heats.
Preheat the oven to 400*F/200*C/ gas mark 6.
Remove the baking sheet from the refrigerator and pop the scones into the oven. Bake for 12 to 15 minutes, until well risen and golden brown.
Remove from the oven.
Whisk the icing sugar, lemon juice and milk together to give you a thick spoon-able icing. Spoon this over the warm scones, sprinkling each one with some additional poppyseeds.
Leave to set and then serve with hot cups of tea, if desired.
These were really lovely with a beautiful hit of lemon flavor and the moreish crunch of poppyseeds. The glaze is perfect and adds even more lemon flavor. The texture is moist and melt-in-the-mouth.
I enjoyed one of these with a hot cup of rosehip and elderflower tea for the win! I added some lemon wedges to squeeze into my tea and it made for a lovely uplifting mid-afternoon break!
I love scones. They turn a simple morning or mid-afternoon cup of tea into a party. Here are a few more favorites that are also drop scones that I feel you might enjoy!
CARROT CAKE DROP SCONES - These are everything a great drop scone should be. Light and fluffy, no fuss, no muss. Simply mix and drop. Filled with sweet carrots, warm baking spices and sticky raisins. Sweetly glazed. These are a real favorite. They remind me very much of carrot cake.
MAPLE GLAZED BLACK PEPPER SCONES - This is a small batch recipe which makes two very large scones. They have that sweet and savory thing going on. Short and buttery, studded with the heat of black pepper and sweetly glazed. Who know that maple and pepper got along so well! Simply fabulous.
Yield: 4 large scones
Lemon & Poppyseed Drop Scones
Prep time: 30 MinCook time: 15 MinTotal time: 45 Min
Moist, tender and melt in the mouth. These are delicious scones, very easy to make as well, with a tender crumb and lush lemon glaze.
Ingredients
For the scones:
- 1/2 cup (120ml) heavy cream
- 4 TBS (60g) butter
- 1 cup (125g) all-purpose plain flour
- 3 TBS (27g) fine granulated sugar
- 1/2 TBS (5g) cornstarch (corn flour)
- 3/4 TBS poppyseeds
- 1/2 TBS (6g) baking powder
- 1/4 tsp baking soda (bicarbonate)
- 1/4 tsp salt
- the finely grated zest of one small lemon
you will also need:
- 1 cup (130g) icing sugar
- 1 to 2 TBS milk
- 1/2 TBS fresh lemon juice
- additional poppyseeds to sprinkle
Instructions
- Measure out your cream and then put it into the freezer for at least 10 minutes. Do not skip this step. You want it very cold.
- Melt the butter in the microwave. Set it aside.
- Line a medium baking tray with baking parchment. Set aside.
- Whisk the flour, sugar, corn starch, poppyseeds, baking powder, baking soda, salt and lemon zest together in a bowl, whisking well together to combine.
- Remove the cream from the freezer. Stir in the melted butter with a fork. The butter should form small clumps in the cream.
- Add the cream mixture to the dry mixture, stirring it in with a rubber spatula, until all of the flour has been incorporated. It will be quite a thick batter. If it is dry at all, add a bit more cream.
- Scoop out into four equal measures and place onto the baking sheet. Place the baking sheet with the scones on it in the refrigerator to chill while your oven pre-heats.
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Remove the baking sheet from the refrigerator and pop the scones into the oven. Bake for 12 to 15 minutes, until well risen and golden brown.
- Remove from the oven.
- Whisk the icing sugar, lemon juice and milk together to give you a thick spoon-able icing. Spoon this over the warm scones, sprinkling each one with some additional poppyseeds.
- Leave to set and then serve with hot cups of tea, if desired.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
Most Wednesday nights my sister and I join my father at a local eatery for supper. It is called the Big Scoop. They often have outrageous specials, and the customers are filing through the doors in droves. Earlier this month they had a Butter Chicken Poutine special that looked fabulous. I love Butter Chicken and I love poutine, so the two together sounded fabulous.
Unfortunately, bad weather prevented us from going there on that occasion. I have been thinking about it ever since however and today I decided to take the bull by the horns and make my own. I mean, how hard could it be?
What you have here is a delicious mish mash of two cultures. Canadian poutine which is a dish composed of hot gravy cheese curds and fries. Indian Butter Chicken.
Put them together and you have D-E-L-I-C-I-O-U-S!!
Putting this together was not really difficult at all. I took my favorite Butter Chicken recipe and used that for the butter chicken and then combined it with the chips and cheese curds. In the U.K. Curry Sauce is often eaten with chips. It is probably more popular with chips than ketchup or vinegar.
The end result of my experiment was something that was outrageously rich and delicious. I will have probably outraged poutine purists and Indian curry purists to no end, but I also wager that I will have tempted more than a few adventurous tastebuds in the process!
I do hope that you are one of the ones that will be tempted to try this fabulous dish!
WHAT YOU NEED TO MAKE BUTTER CHICKEN POUTINE
It looks like a long list of ingredients, but most of them are spices. You could go the short route and use a premade butter chicken, but really making your butter chicken from scratch is well worth the effort! So delicious!
For the Butter Chicken:
- 1 pound (453g) chicken breast meat, cut into cubes
- 1/2 cup (123g) plain yogurt
- 1 TBS lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground paprika
- 1 tsp fenugreek leaves, crumbled (if available)
- 1/2 tsp kosher salt
- 1 1/2 TBS vegetable oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2-inch piece of fresh gingerroot, peeled and grated
- 1 can (200g) tomato sauce (not ketchup, in the U.K. use passata)
- 1/2 cup (120ml) heavy cream (or to taste)
- 3 TBS butter
- 1/2 tsp garam masala
For the poutine:
- 1 bag of frozen French fries (4 serving size)
- 1 bag (240g/1/2 pound) cheese curds
- Chopped fresh coriander/cilantro or spring onions to serve
I actually bought a package of mis-cut boneless white chicken which ended up being all chicken tenders. All I had to do was to remove the white tendon from each and then cut the chicken into cubes.
All of the spices are available in most grocery stores. Check out the Interational section where you will often find them at a fraction of the cost that you will pay for them in the regular spice section. If you cannot find the fenugreek leaves you can leave them out.
I tend to use bottled organic minced garlic these days, and I buy the organic ginger, which is smaller than the regular stuff, but every bit as potent. You can just scrape the skin off with a metal spoon and then grate the ginger on your grater or with a micro-plane grater.
Tomato sauce is known as tomato passata in the U.K. It is a thick tomato sauce, with a smooth texture.
I actually had picked up the wrong frozen chips. I bought spicy ones and had to go back to the shops and get some regular ones. The spicy ones were a bit too much for me!
I found the cheese curds in the deli-section of meats and cheeses. If you cannot get cheese curds you can use small cubes of mozzarella. Not terribly authentic, but you will get the same flavor and cheese pull from it.
I used chopped spring onions because I could not find any fresh coriander leaf locally. If you can get the coriander leaf DO use that!
HOW TO MAKE BUTTER CHICKEN POUTINE
You will need to marinate the chicken for the butter chicken for at least an hour so do plan ahead. You can also pop the chicken into the marinade the night before and leave it marinating in the refrigerator until you are ready to cook it.
Whisk the yogurt, lemon juice, turmeric, cumin, coriander, paprika and salt together in a bowl. Add the chicken pieces, turning to coat them well. Cover and leave to marinate in the refrigerator for at least an hour, or up to overnight.
When you are ready to cook the curry, add 1 TBS of the oil to a large skillet and heat over medium heat. Add the marinated chicken pieces and cook, stirring, until they are browned on all sides and cooked through.
Remove from the pan and set aside.
Add the onion to the pan with the remaining oil. Cook, stirring, until nicely softened. Add the minced garlic and grated ginger. Cook for a further 2 minutes.
Add the tomato sauce/passata and the fenugreek leaves. Leave to simmer for 10 minutes, stirring occasionally.
Return the chicken to the pan, stirring the chicken well to coat with the sauce. Pour in the cream and add the butter. Stir until the butter has melted and the sauce is nice and creamy, a further 5 minutes. Sprinkle with garam masala.
While the curry is cooking cook your French fries. (I used the air fryer.)
To serve place the hot chips on each of four heated plates. Top each with some of the cheese curds and ladle the hot chicken curry over top. Garnish with the coriander leaf or spring onions and serve immediately.
A good mango chutney goes very well with this.
Although I was not able to have one of these at the restaurant, I have to say that my homemade version was very delicious. I can only imagine how much more delicious it would be with homemade chips, fried in beef tallow from scratch. Oh boy, just the thought.
In any case this was very, very good. The butter chicken was rich and unctuous. The chips were lovely and crisp, fresh from the air fryer. The cheese ooey gooey. The combination was unbeatable. I enjoyed with a bit of mango chutney on the side.
If you are a purist, feel free to just enjoy the butter chicken curry itself on a bed of soft and fluffy steamed basmati rice. Either way you are in for a treat!
Are you fond of Indian flavors? You might also enjoy the following options. I promise you they are delicious! On rice or on chips. You decide!
COCONUT CURRY CHICKEN - This is a fabulously fruity and rich curry. It is not overly spicy and boasts some beautiful flavors! It is an excellent recipe to use if you are wanting to introduce someone to curry dishes. A way to wet their whistle so to speak!
LAMB ROGAN JOSH - A moderately spiced curry from Kashmir in the North of India. This is an area which is famous for its aromatic and sumptuous curries! Melt in the mouth pieces of lamb in a rich and delicious spicy sauce.
Yield: 4 servings
Butter Chicken Poutine
Prep time: 1 H & 15 MCook time: 30 MinTotal time: 1 H & 45 M
Curry sauce is often served with chips in the U.K. Poutine is a favorite Canadian Dish. This delicious recipe is a mish mash of the two cuisines, with a delicious butter chicken curry, spooned over top of crisp chips and gooey cheese curds. If you like Indian food, you will love this tasty combo!
Ingredients
For the Butter Chicken:
- 1 pound (453g) chicken breast meat, cut into cubes
- 1/2 cup (123g) plain yogurt
- 1 TBS lemon juice
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground paprika
- 1 tsp fenugreek leaves, crumbled (if available)
- 1/2 tsp kosher salt
- 1 1/2 TBS vegetable oil
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 2-inch piece of fresh gingerroot, peeled and grated
- 1 can (200g) tomato sauce (not ketchup, in the U.K. use passata)
- 1/2 cup (120ml) heavy cream (or to taste)
- 3 TBS butter
- 1/2 tsp garam masala
For the poutine:
- 1 bag of frozen French fries (4 serving size)
- 1 bag (240g/1/2 pound) cheese curds
- Chopped fresh coriander/cilantro or spring onions to serve
Instructions
- Whisk the yogurt, lemon juice, turmeric, cumin, coriander, paprika and salt together in a bowl. Add the chicken pieces, turning to coat them well. Cover and leave to marinate in the refrigerator for at least an hour, or up to overnight.
- When you are ready to cook the curry, add 1 TBS of the oil to a large skillet and heat over medium heat. Add the marinated chicken pieces and cook, stirring, until they are browned on all sides and cooked through.
- Remove from the pan and set aside.
- Add the onion to the pan with the remaining oil. Cook, stirring, until nicely softened. Add the minced garlic and grated ginger. Cook for a further 2 minutes.
- Add the tomato sauce/passata and the fenugreek leaves. Leave to simmer for 10 minutes, stirring occasionally.
- Return the chicken to the pan, stirring the chicken well to coat with the sauce. Pour in the cream and add the butter. Stir until the butter has melted and the sauce is nice and creamy, a further 5 minutes. Sprinkle with garam masala.
- While the curry is cooking cook your French fries. (I used the air fryer.)
- To serve place the hot chips on each of four heated plates. Top each with some of the cheese curds and ladle the hot chicken curry over top. Garnish with the coriander leaf or spring onions and serve immediately.
- A good mango chutney goes very well with this.
Look at the cheese pull! Make sure your chips and curry are both really hot so that the cheese melts!
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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