Caraway Seed Recipes - naan bread, baked fennel with caraway and caraway biscuits.
Welcome to our caraway seed recipe page.
Including baked fennel and caraway in a creamy sauce, homemade Indian naan bread, and caraway biscuits.
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Baked Fennel and Caraway in a Creamy Sauce
The caraway seeds compliment the flavour of the baked fennel and the breadcrumb topping gives extra depth and texture. This is a good recipe if you are looking for something different to do with your fennel.
- 2 sliced fennel bulbs
- 5 fl oz (140 ml) of single cream
- 5 fl oz (140 ml) of milk
- 4½ oz (125 g) of soft cheese
- 2 oz (55 g) of butter
- 2 oz (55 g) of fresh breadcrumbs
- 1 beaten egg
- 2 tbsp of lemon juice
- 2 tsp of caraway seeds
- salt and pepper
- Preheat the oven to 350°F (180°C).
- Bring a medium sized saucepan full of water to the boil and add the sliced fennel and the lemon juice.
- Boil for about 3 minutes and then drain.
- Place the fennel slices into a greased ovenproof dish.
- In a large mixing bowl beat the soft cheese until it becomes smooth and soft.
- Stir in the cream, milk and beaten egg. Whisk all of the ingredients together by hand or with an electric hand whisk until a smooth sauce forms.
- Pour the sauce over the fennel slices.
- Melt ¼ of the butter in a small frying pan and add the caraway seeds. Fry for several minutes so that the seeds release their flavour and aroma.
- Sprinkle the seeds over the fennel.
- Melt the remainder of the butter in the frying pan and then add the breadcrumbs.
- Fry the breadcrumbs over a gentle heat until they brown slightly.
- Remove from the heat and top the fennel with the breadcrumbs.
- Place into the preheated oven and bake for 25 - 30 minutes.
- Remove from the oven and serve immediately.
Homemade Indian Naan Bread
Make your own naan bread to accompany a homemade curry or biryani using this simple recipe.
- 1 lb 1 oz (500 g) of strong white flour
- 1 fl oz (30 ml) of olive oil
- ½ oz (15 g) of fresh yeast
- ¼ oz (5 g) of salt
- 1 tsp of caraway seeds
- 1 tsp of cumin seeds
- Mix together the flour, salt, olive oil and yeast in a large mixing bowl.
- Add enough water to combine the ingredients together and knead into a soft and elastic dough ball.
- Cover the bowl with cling film and leave in a warm place for an hour or until the dough rises significantly.
- Place the dough onto a clean surface and insert the caraway and cumin seeds into the dough with your fingers.
- Knead the dough so that the seeds get integrated into the mixture.
- Divide the dough into three and roll out into rounds of about 10-inch in diameter. You should be able to make 8 rounds from the dough.
- Leave the dough to rest for 5 minutes.
- In the meantime, heat a little olive oil in a frying pan and once the pan is hot enough add a dough disc.
- Fry the bread on both sides, so that each side is lightly browned.
- Set aside and keep warm whilst you fry the remaining naan bread dough rounds.
This recipe is derived from a recipe for Shrewsbury biscuits that originated in 1819.
- 8 oz (225 g) of plain flour
- 4 oz (115 g) of caster sugar
- 4 oz (115 g) of butter
- 1 egg
- 2 tsp of rose water
- 1 tsp of baking powder
- 1 tsp of caraway seeds
- ½ tsp of nutmeg
- Place the flour, sugar, baking powder, caraway seeds and nutmeg into a large bowl and mix together.
- Rub the fat into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
- In a cup or small bowl, beat together the egg and the rose water and then add to the flour mixture.
- Combine all of the ingredients together until a dough is formed.
- Lightly flour a clean flat surface. Roll out the dough and then shape it into a long sausage form.
- Cover in cling film and refrigerate for about an hour.
- Preheat the oven to 375°F (190°C).
- Lightly grease two baking trays and set aside.
- Remove the dough from the fridge and with a sharp knife cut thin round slices starting from one end of the dough.
- Place onto the baking sheets, leaving spaces between and around each biscuit.
- Bake in the oven for approximately 10 minutes or until golden brown.
- Remove from the oven and transfer to a cooling rack. Allow to cool before serving.