No Knead Potato Focaccia#BreadBakers

Cheesy, chewy and fluffy potato focaccia bread. It's so delicious, you'll end up eating more slices of this bread. It is so so delicious.

Ingredients

130 Grams Potato
220 Grams Warm Water
3 Grams Instant Yeast
10 Grams Caster Sugar
6 Grams Sea Salt
15 Grams Olive Oil
260 Grams Bread flour
2 Cubes Cheddar Cheese
Method 
Dice the potato in tiny cubes and wash them in fresh water. Now place the cubes in a microwave proof bowl, sprinkle a little water, cover with a cling wrap keep a tiny bit of opening and microwave on high for 3 minutes. When still hot mash it well.

In a large bow add the mashed potato and water (only190ML) mix well to make a smooth batter, sprinkle the instant yeast and mix well, then add sugar and salt, olive oil and mix well and keep it aside for 2 minutes. Then add bread flour and a cube of grated cheese, now add the remaining water and mix with a back of a wooden spoon, see that there is no dry flour in the bowl. Cover and let is rest of 20 minutes.
First Stretch & Fold
After 20 minutes open slightly wet your fingers slightly and stretch and fold turning the bowl to stretch on all sides. Cover and keep it a side for another 30 minutes.
Second Stretch & Fold
After 30 minutes again stretch and fold with slightly wet hands. Cover and keep for 30 minutes.
Thrid Stretch & Fold

Last stretch and fold turning the bowl on all sides. Cover and keep it for 45 minutes.
Generously oil a 9" x 7" rectangular baking pan with olive oil.

After 45 minutes take this bowl dough and gently turn the dough on to the oiled prepared baking pan ( you can use an oiled silicon mat), cover and let is rest for 10 minutes. 

After 10 minutes, with oiled hands lightly lift the edges of dough and stretch it to the ends of pan taking care not to degas the dough. 

Grate the remaining one cube of the cheese on top. Cover and keep it aside till the oven is pre heated.
Now preheat the oven to 230°C for 20 minutes. 

Place the baking tray and reduce the temperature to 220°C and Bake it for 15 - 20 minutes. To check whether is focaccia is done do a tooth pick test or you will see the bread has start to leave the sides of the pan. 

Cool it o a wire rack slice when cook and enjoy.

Labels: Focaccia, Potato, Italian, Italy, Breads, Bread Bakers, International Cuisine, No Knead Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

This month's Bread Baker's theme is Italian Breads.

• Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
• Focaccia Bread Art from Making Miracles
• No-Knead Green Chutney Focaccia with Tofu from Cook with Renu
• No Knead Potato Focaccia from Sneha's Recipe
• Overnight Ciabatta from A Messy Kitchen
• Overnight Focaccia from A Day in the Life on the Farm
• Sfincione Siciliano from Food Lust People Love
• Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

Algerian Mlayum- Couscous With Eggs#EatTheWorld

Mlayum is a traditional Algerian dish, particularly from the Kabylie region, steamed couscous combined with sautéed meat (lamb or beef) or eggs. This dish that is filling and light on the tummy. Have this with creamy yogurt at the side and you are sorted. This recipe is simple and forgiving to add whatever veggies you want to use up from the fridge.

Serves 2 - as a complete meal

Ingredients
1 Cup Couscous
2 Cups Hot Water
For The Egg
1 Medium Onion - finely chopped
1 Capsicum - finely chopped
1 Medium Carrot - finely chopped
3 French Beans - finely chopped
1 Green chillies - finely chopped
3 Tablespoons Olive Oil
1 Teaspoon Black Pepper powder
2 Large Eggs - beaten
2 Tablespoons Chopped Coriander leaves
Method

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve, first fluff the couscous with a fork.
For The Egg
Beat the eggs with a pinch of salt. Keep aside.

Heat oil in a pan add black pepper powder and all the chopped veggies, sauté for 2 minutes , spray a little water, give it good mix, cover and let it cook till veggies are done for 2 minutes, Then open the lid, push the veggies to end of pan , making a well in center, add the beaten eggs and let it settle, cook undisturbed for a minute, when it starts to cook then scramble it form big chunks. Mix it well stirring for 2 minutes or till eggs are cooked. Add the chopped coriander leaves and give it a mix. Add the couscous & mix it with a fork. It's ready to be served. Keep covered till serving . This is a meal, full of protein and nutrients.

Serve with a grind of black pepper, a dollop of creamy yogurt, with a sprinkling of crispy fried onions.
This was our dinner, so light yet gives you a happy feeling!

Labels: Algeria, Egg, Couscous, African, Eat the World, International Cuisine, Serves Two

Check out all the wonderful Algerian recipes prepared by fellow Eat the World members. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Algeria"

• A Day in the Life on the Farm: Algerian Chicken 
• Sneha's Recipe: Algerian Mlayum- Couscous With Eggs 
• Culinary Cam: Flafla 
• Amy's Cooking Adventures: Khobz El Koucha (Algerian Bread)  

Keto Dairy Free Savory Crepes With Almond Flour#AlphabetChallenge

I love crepes for breakfast, so I made these large crepes for me to enjoy. These crepes are dairy free, these are good to enjoy with sugar free jam.
Cup Measurement = 250ml
Makes 7 Large Crepes
Ingredients
1¼ Cup Almond Flour
½ Cup Unsweetened Almond Milk
1 Cup Egg Whites
¼ Teaspoon Salt
Butter Or Desi Ghee - for brushing the pan
Method

In a large bowl combine egg whites, almond flour, almond milk and salt. Whisk until smooth and well combined. Let rest 5 minutes. Set a 10-inch skillet over medium low flame. Add just enough oil or butter to the pan to lightly coat it. 

Once hot, tilt the pan pour the batter to the pan and swirl or spread into a thin layer that reaches to the edges. 

Cover with a lid. After 2 minutes open and let is cook for a few seconds or until the edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to place the spatula to loosened edge and under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.

Fill with whatever your little heart desires. You can enjoy these with sugar free jam or with sugar-free Nutella!

Labels: Crepes, Keto, Low Carb, International Cuisine, Almond Flour, Egg Whites, Dairy Free, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet Challenge 2026 - Alphabet "D" 

Alphabet Challenge Please add your Blog Name/ Blog URL/ Recipe Title in the corresponding weeks below 2026 Alphabet Challenge-Week D- February 18- Final

• Karen’s Kitchen Stories: Chocolate Covered Sandwich Cookies with Dulce de Leche
• Food Lust People Love: Coconut Cream Date Caramel
• Mayuri’s Jikoni: Dalithoy,Konkani Style Dal 
• Blogghetti: Deviled Egg Charcuterie Board
• Jolene’s Recipe Journal: Dirty Shirley
• Magical Ingredients: Dragon Paneer Roll 
• Sneha’s Recipe: Keto Dairy Savory Crepes With Almond Flour
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan & Cheddar Pimento Corn Chip Dip 
• A Day in the Life on the Farm: Ricotta Gnudi with Creamy Mushroom Sauce 
• Culinary Cam Sesame Dandelion Greens, Siguemchi Namul-Style
• A Messy Kitchen: Sticky Toffee Swirled Cookies 

St. Lucia Grilled Pork With Souskai Sauce - Keto#EatTheWorld

Souskai (or Sous Kay) is a vibrant, fresh Caribbean sauce and seasoning from St. Lucia and the French Antilles. This Souskai sauce is so delicious, you must try this. This can be used to marinate any meat, poultry or fish.
Adapted from here
Ingredients
For The Pork Chops Marination
1kg Boneless Pork Chops 

1 Teaspoon Pink Himalayan Salt
1 Teaspoon Pepper powder
1½ Teaspoon Curry Powder
1 Teaspoon Vinegar
1 Teaspoon Lemon Juice
1 Teaspoon All Purpose Seasoning
3 Tablespoons Souskai Sauce

For The Souskai Sauce
1 Medium Onion - diced
3 Scallions - Green & White - separated & finely chopped
1 Small Red Bell Pepper- diced
6 Big Clove Garlic - chopped
2 Hot Peppers - Chopped (adjust accordingly for spiciness)
½ Cup Olive Oil
¼ Cup Freshly Squeezed Lime juice
½ Teaspoon Salt
2 Tablespoons Fresh Parsley - chopped
2 Tablespoons Coriander Leaves -chopped
2 Tablespoons Basil Leaves
Method
To Make The Souskai Sauce

In a small chopped add the all the ingredients except the oil and pulse it till it is coarsely chopped. Add the fresh lime juice, oil and salt to the mixture. Again pulse the chopper till the ingredients are well combined. Remove this in a wide mouth jar. Allow the sauce to sit for at least 15–30 minutes to let the flavors infuse, though it can be served immediately.
For The Pork Chops Marination
Wash and pat dry the pork chops.

In a large bowl, add all the given ingredients, rub it into the pork chops well. Refrigerate overnight for better flavors or keep it for at least 3 -4 hours for marinating.
Preheat the oven to 180°C.

Arrange the marinated chops in a large baking dish in a single layer along with marination. 

Bake 20 minutes or until the chops are tender. 

You can cook these on the stove top too. 

After they are tender, take the pork chops and grill them on coal till they are browned on both sides.

Serve hot with topped with more Souskai sauce and sprinkle of chopped tomatoes, coriander leaves. Enjoy!!

My Notes

Souskai Sauce can be used to marinated other meats like chicken, beef , lamb/mutton or seafood. It's a versatile ingredients. You can tomatoes or basil leaves too make this sauce and serve as a condiments along with the grilled meat or seafood.

Labels: St. Lucia, Eat the World, International Cuisine, Souskai, Sauce, Pork Chops, Keto, Low Carb

Check out all the wonderful Northern Italy recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "St. Lucia"

• Amy's Cooking Adventures: St. Lucia Cacao Tea 
• Sneha's Recipe: St. Lucia Grilled Pork With Souskai Sauce - Keto 
• A Day in the Life on the Farm: St. Lucian Rum Punch

Malfatti With Tomato Sauce -Keto#EatTheWorld

Malfatti (Italian spinach ricotta dumplings) is Naked Pasta In Tomato Sauce. Gnudi or Malfatti, as they are also known, are a kind of gnocchi - balls/rolls of spinach and ricotta without any pasta covering them. The difference only is Malfatti (badly made) in Northern Italy, Gnudi (naked) in Florence.
I’ve heard it said that these rustic, poorly made, naked ravioli have a long history, going back to Roman times, and perhaps even earlier.

Ingredients
For The Sauce
4 Large Tomatoes - blanched & peeled
2 Tablespoons Olive oil
2 Tablespoons Butter
4 Cloves Garlic - chopped
1 Medium Onion - chopped
1 Teaspoon Red Chilly flakes
1 Teaspoon Dried Parsley
1 Teaspoon Thyme
Teaspoon Dried Celery

Salt & Pepper
To Make The Malfatti click Here
Method
For The Sauce

Blend the onion and tomatoes.
In a pan heat oil and butter add the chopped garlic fry for a minute add the blended tomato mixture add all the dry spices and herbs. Mix well, bring to a boil then reduce heat to low, partially cover and simmer for 10 to 15 minutes, stirring occasionally. Add salt & pepper to taste. When oil surfaces and the sauce thickens, switch off the flame.

Pour your sauce into a large serving dish and lay the Malfatti on top. Sprinkle freshly chopped basil leaves
and serve.

Labels: Keto, Low Carb, Malfatti, Ravoili, Pasta & Noodles, Ricotta, Tapioca Flour, Garlic, Spinach, Butter, Gluten free, International Cuisine, Italian, Eat The World

Check out all the wonderful Northern Italy recipes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!
For Eat The World we are sharing recipes of "Northern Italy" 

• Palatable Pastime: Cheese Ravioli with Morel Sauce
• Sneha's Recipe : Malfatti With Tomato Sauce -Keto 
• A Day in the Life on the Farm: Risotto al Pesce Persico 
• Amy's Cooking Adventures: Tiramisu  

Mini Oat Pancakes With Guacamole Topping#SundayFunday

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients 

80 Grams Oatmeal - I used quick cooking oats 

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste 

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes. 

Let them cook till golden on both sides. 

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping 

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well. 

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal 

Keto Vegetarian Eggplant Rollatini

This Eggplant Rollatini recipe is a twist on a traditional Eggplant Parmesan and this is a vegetarian version. “Rollatini” is an Americanized version of the Italian word “involtini,” which describes small bundles of food made by rolling thin slices of meat or produce around a filling. 

Here I, have pan fried eggplant slices instead of deep frying. For the sauce have used my Keto Homemade Roasted Tomato Sauce. While this was baking in the oven great aroma of all deliciousness filled my kitchen. Try this and you will love it. This recipe works great as a vegetarian side for potluck & parties.

Serves - 4
Ingredients
2 Large Eggplants/Brinjals
1 Tablespoon Olive Oil
½ Cup Keto Roasted Tomato Sauce
1 Medium Red Onion
2 Clove Garlic - Minced
2 Tablespoons Coriander or Basil Leaves - chopped
Salt & Red Pepper Flakes - to taste
½ Cup Homemade Basil Pesto 
½ Cup Greek Yogurt / Hung Curd
100 Grams Feta Cheese
1/3 Cup Pizza Cheese
1 Tablespoon Chopped Coriander / Basil Leaves - for garnish
Method
For The Sauce

Heat olive oil in a pan. Saute chopped onion, minced garlic until translucent. Add roasted tomato sauce, salt, red pepper flakes and cook until the sauce thickens.
Prepare The Eggplants

Trim off the ends of the eggplants. Slice them lengthwise into ¼ inch slices. Salt the eggplant slices generously and place them in a colander. Set aside for 20 minutes to draw moisture out of the eggplant.
Then rinse off the slices in water and pat them dry using paper towels.

Brush the slices with olive oil on both sides. Heat a griddle and roast the eggplants for about 5 minutes per side until browned. 

Set aside and allow to cool.
For The Stuffing
In a bowl, combine thick basil pesto, Greek yogurt and feta cheese. Mix well and season to taste.

Place the pesto mixture on the broader side of an eggplant slice (about a teaspoon of the filling), gently roll it away from you and place it in the baking try with seam side facing down.

Continue with the remaining eggplant slices.
Preheat oven to 180°C.
To Assemble

Spread the sauce on the bottom of a baking dish. 

Arrange all the rolled eggplants.

Again spread a layer of tomato sauce.

Sprinkle with pizza cheese on top and basil leaves. Cover with foil, and bake for 20 minutes. Remove foil and bake another 10 minutes or until the sauce is bubbly and cheese is golden brown. 

Remove from the oven.

Garnish with chopped cilantro and serve.
The combination of flavors and textures is fantastic. The filling offers a bright, creamy contrast to the silky eggplant, and the pesto adds delicious taste.  Enjoy! 
My Notes
Instead of greek yogurt you can use extra-firm tofu or paneer/cottage cheese.

Labels: Eggplant, Brinjal, Vegetarian, Cheese, Keto, Low Carb, Baked, Feta Cheese, Pesto Sauce, Side Dish, American, International Cuisine

Welcome to Holiday Side Dish Week 2025. See below for different side dish recipes to help you plan your holiday meals. Friday Holiday Side Dish Recipes

 

• Homemade Green Bean Casserole by Hezzi-D's Recipe Box
• Baked Pumpkin Rice Casserole by A Day in the Life on the Farm
• Sweet Potato and Leek Gratin by Karen's Kitchen Stories
• Smashed Sweet Potatoes and Apples by Jolene's Recipe Journal
• Keto Vegetarian Eggplant Rollatini by Sneha's Recipe
• Pear Compote by Art of Natural Living
• Creamy Baked Orzo by A Kitchen Hoor's Adventures
• Cheese Stuffed Garlic Rolls by Magical Ingredients