Czech Lívance -Eggless Yeasted Pancakes#EatTheWorld

In Czech, these yeasted pancakes are called Lívance, and they represent a favorite sweet dessert. They are addictive! 
Traditional Czech pancakes are round small sized patties made of semi-liquid batter, leavened with yeast. The pancakes are fried in a pan with little butter, finally garnished with fruit, a scoop of sour cream, or just rolled in powdered sugar. They are served as a dessert/sweet dish. 

I have made this eggless and they are so soft fluffy, spongy and delicious. These are too good, my hubby enjoyed the pancakes with Mango Cream Dip. 

Makes : 16 Mini Pancakes
Ingredients
1½+ - Cup Lukewarm Milk
1 Teaspoon Instant Yeast
1½ Cups All Purpose Flour
2 Tablespoons Granulated Sugar
2 Eggs - optional - I did not add - See Notes
¼ Teaspoon Salt
Butter or Desi Ghee/ Oil) - for frying

For The Mango Cream Dip
1 Mango - Alphonso or Kesar
2 Cubes Cream Cheese
½ Cup Non Diary Whipping Cream
Method
For The Mango Cream Dip

Remove the skin and chop the mango. In a small blender jar add the cream cheese, mango and whipping cream. Blend till smooth. Remove in a bowl.

Refrigerate to chill till we are ready to serve with the pancakes.

For The Pancakes

In a small saucepan, heat a cup of milk until it is  just lukewarm. Add sugar and yeast, then stir. Leave the mixture in a warm place until the yeast activates and foam with bubbles appears on the surface.

Pour the remaining lukewarm milk into a large bowl and add granulated sugar, flour and salt. Now add the activated yeast mixture. Using a mixer with a whisk attachment, briefly whisk until everything is well combined. The result should be a thin, semi-liquid batter. Place the bowl with the batter in a warm area to rise until it doubles in volume. 

Heat a non-stick frying pan over medium low flame and brush the pan with  butter or desi ghee. Take ¼ cup of the risen batter and pour it into the pan.  Cook the Lívance for about a minute on one side and then 30 seconds on the other. Once cooked, transfer them to a plate.
Carefully wipe the pan with a paper towel after each batch to remove any blackened bits of butter/desi ghee.

Coat the pancakes in cinnamon sugar. Prepare coating mixture by combining icing sugar and cinnamon powder in a large bowl. Thoroughly coat the warm pancakes with the cinnamon sugar.

I served them with Mango Cream Dip and this was  perfect combo with the Livance. Do try these!! 
My Notes 
If you are using eggs then use ½ cup less milk.  

Labels: Eat the World , Pancakes,International Cuisine, Czech Republic, Yeasted, Eggless, Breakfast, Dessert, Mango, Dip

Check out all the wonderful Czech Republic 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 Czech Republic.

• A Day in the Life on the Farm: Bohemian Beef Noodle Soup 
• Culinary Cam: Zelňačka (Czech Sauerkraut Soup)
• Amy's Cooking Adventures: Česnečka (Czech Garlic & Potato Soup) 
• Sneha's Recipe: Czech Lívance -Eggless Yeasted Pancakes 
• Palatable Pastime: Summery Czech Cucumber Salad 

Honduran Salpicón- Keto#EatTheWorld

Beef Salpicón is a traditional Honduran dish that is both delicious and very easy to make. It's actually a meat salad served over steamed rice or veggies, totillas or lettuce leaves. What I like about this recipe that doesn’t require any additional fats or oils, the dish is low in fat. It's a perfect keto meal recipe. This Honduran recipe is prepared with culantro, which is a variety of culantro with large leaves that grow from the root. Since I did not have this, used coriander leaves, which I, read in google can be subsituted for it.

Ingredients
To Stew The Beef
1 Kg Boneless Beef
2 Medium Tomatoes - diced
1 Medium Onion - cut in fourths
4 Clove Garlic
1 Red Pepper
Salt and pepper, to taste
3 Culantro Sprigs - I used Coriander Sprigs
To prepare The Salpicón
1 Red Pepper - finely diced
1 Small White Onion - finely diced
½ Bell Pepper - cut into fine strips
½ cup Bitter Orange Juice (or substitute with lemon juice or vinegar)
Salt and pepper, to taste
3 Tablespoons Chopped Coriander Leaves
To Serve
Tomato, Onion & Avocado
Method

Put the beef in a pot together with the tomato, onion cut into fourths, garlic and red pepper. Cover the ingredients with water and cook over medium heat. Bring to a boil, reduce heat and cook for 2 hours being careful to remove, from time to time, any foam that might form on the surface of the water. You will have to stew the beef until it’s very tender, about 2 hours, adding water if it gets too dry.

Once the beef is tender, season with salt and pepper and add the sprigs of coriander. Turn off burner and let the stew cool completely. Strain the stock and serve it as a consommé or use it as a stock for another soup or in a different recipe.

Shred the stewed with a fork. Put the beef in a bowl along with the diced red pepper, white onion, bell pepper, vinegar and more salt and pepper to taste. Add the chopped coriander leaves.

Serve with salad, rice, steamed vegetables instead of rice and tortillas, or in use salpicón as the filling in lettuce wraps. It's a light dish that will fill you for hours and give you energy. Enjoy!! Refrigerate to serve the salad cold, although it's best when served at room temperature.

Labels: Keto, Honduran, Beef, Salad, Low Carb, International Cuisine, Side Dish, Eat the World

Check out all the wonderful Samoa 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 Honduras.

• A Day in the Life on the Farm: Honduran Baleadas 
• Sneha's Recipe: Honduran Salpicón-Keto 
• Amy's Cooking Adventures: Honduran Style Refried Beans 
• Culinary Cam: Tastes of the Tropical Coastal Lowlands of Honduras

Moa Fa'Asaina- Samoan Chicken#EatTheWorld

Samoan chicken also known as Moa Fa’asaina, Moa means chicken in the Samoan language. This is such a easy & delicious dish to have; this is another quick and easy recipe that you can enjoy with the family or with friends.

Recipe source International Cuisine, I liked this recipe. Did some variations, halved the recipe, and since I did not have dark soy sauce used the light soy sauce. This recipe tasted good. This is usually had with coconut rice, since I have already posted different recipes of coconut rice on my blog you can check the recipes for it below.
Ingredients 
For The Chicken

500 Grams Chicken with bones- used drumsticks & thighs
½ Cup Dark Soy Sauce
¼ Cup apple cider vinegar
1 Medium Onion - sliced
2 Big Cloves Garlic - finely chopped
½ Tablespoon Ginger - finely chopped
Salt & Black Pepper to taste
½ Tablespoons Tapioca Starch
1 Scallion/Spring Onion Greens - chopped to garnish
1 Tablespoon Sesame Seeds - roasted to garnish - I did not add

Method 
For The Chicken

Season the chicken well with salt and pepper
Brown the chicken on all sides in a large Dutch oven.
Remove the chicken to a plate and drain all but a tablespoon or so of grease from the Dutch oven.
Sauté the onions and garlic and ginger in the Dutch oven, scraping up any bits from the chicken.
Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken.
Continue to cook for another 20 minutes or so or until the chicken is cooked through.
Remove the chicken from the pan.
To Thicken The Sauce

Take 2 Tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste, Whisk this into the sauce.
Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.

Enjoy this dish with coconut rice, This is a tender juicy chicken and you will definitely want to try this again. 

Coconut Rice Recipes 
Jamaican Coconut & Beans Rice 
Belizean Rice and Beans
Nasi Lemak  

Labels: International Cuisine, Samoa, Chicken, Soy Sauce, Apple Cider Vinegar, Main course, Eat the World

Check out all the wonderful Samoa 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 Samoa. 

Combating 'Blankness' with Moa Fa'Asaina by Culinary Cam

Keke Pua’a (Samoan Steamed Pork Buns) by Amy's Cooking Adventures

Moa Fa'Asaina- Samoan Chicken by Sneha's Recipe

Oka a'i A Day in the Life on the Farm

Sourdough Carrot Bread#BreadBakers

A delicious sourdough fresh carrot juice crusty, moist with a tender crumb bread perfect for sandwiches. This is super easy to make and has whole wheat flour, no oil or eggs. Just basic ingredients of water flour & carrot juice, naturally colored bread.
Ingredients
340 Grams All Purpose Flour
100 Grams Whole Wheat Flour
300- 305 Grams Carrot Juice
10 Grams Salt
100 Grams Active Sourdough Starter
Method 
For The Active Sourdough Starter Feeding method see here.
To Make the Carrot Juice

Take 500 grams carrots, peel and chop them into small pieces. Place this in a blender jar with 300Ml water. Blend at low speed for 30 seconds.
Slowly increase to high speed until the mixture is completely pulverized into a liquid. Pour the liquid into a nut milk bag or just using the thinnest cloth you have or a sieve. Strain into a glass. Measure and use the amount required for the dough.
To Make The Main Dough

After the starter has reached it's peak, begin mixing all of the wet ingredients into a mixing bowl, adding the flour last. Mix water, milk, honey, olive oil, starter, and salt together until well combined. Then, add the flour and whole wheat flour. 

Mix until a shaggy dough is formed. Cover up the bowl of dough with a kitchen towel and let it rest for an hour.
Stretch & Folds

- Perform the first set of stretch and folds. Stretch an edge of the dough up into the air and fold it over the top of the dough. Turn the bowl and grab another edge of the dough and do the same. Repeat this process, stretching and folding until you feel the dough tighten and resist stretching( about 8 turns). Then cover the dough and let it rest for 30 more minutes.
- Perform two more sets of stretch and folds with 30 minutes of rest in between the sets.
Shaping The Bread

After the last set of stretch and folds, flip the dough over in the mixing bowl so that the smooth side is facing up. Cover the dough with a kitchen towel and let it rise at room temperature for 4-8 hours (if you are in a warm country like India it make take between 2 -3 hours depending on temperature of the kitchen). This step is commonly called the first rise, or bulk fermentation.

Once the dough has doubled in size, place the dough, sticky-side-up, on a lightly floured counter. Stretch the dough out into a rectangle, Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then left sides in toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all.  If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.

Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
Cold Proof

After transferring to Banneton, or well lined bowl or basket. Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 18 to 24 hours. 
Score and Bake

When you are ready to bake preheat oven to 220°C and place a metal cake pan or any metal pan onto the bottom rack of your oven. You will put boiling water into this hot pan later to add steam to the oven.

Transfer the bread to a lined pan of Sourdough French Bread into the middle rack of the oven and pour a cup of boiling water into the metal pan on the bottom rack. Steam will fill the oven and allow the bread to expand as it bakes, giving it a better crust.

Let the bread bake for 20 minutes, then remove the pan of water. Rotate the bread pan and turn the heat down to 200°C and bake for an additional 25- 30 minutes, or until the bread has a brown color on the crust that you like. Let the bread cool on a wire rack for 20-30 minutes before slicing into the bread. 

A perfectly baked Sourdough Carrot Bread.

Serve slices with olive oil or butter, enjoy!
Labels: Sourdough, Carrot, Bread Bakers, Breads, International Cuisine, Eggless

#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.
We take turns hosting each month and choosing the theme/ingredient. 

This month’s theme is Carrot / Easter Breads.

• Carrot and Thyme Sourdough Boule by A Day in the Life on the Farm
• Cozonac - Romanian Easter Bread by A Messy Kitchen
• Crushed Pineapple Carrot Quick Bread by Food Lust People Love
• Sourdough Carrot Bread by Sneha’s Recipe
• Sourdough Carrot Raisin Loaf by Zesty South Indian Kitchen
• Whole Wheat Carrot Bread by Karen’s Kitchen stories

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Pumpernickel Rolls#BreadBakers

These Classic Pumpernickel Rolls are a delicious, have a robust & nutty flavor. These rolls are perfect to use as Burger buns, but they would be excellent served warm to dip into a hearty stew/soup or buttered and paired with a meat roast.

Makes 4 Rolls
Ingredients
2 Teaspoons Instant Yeast
2 Teaspoons Unsweetened Cocoa Powder
1 Teaspoon Molasses
¾ Cup Water
1 Teaspoon Pink Himalayan Salt
1½ Cups All Purpose Flour
½ Cup Light/White Rye Flour
Method

Combine the yeast, cocoa powder and molasses in the bowl of your stand mixer/food processor, add half the water and let the yeast bloom or until you have a nice foam top of your mixture in the bowl.
Add the all purpose flour and rye flour to the bowl with your salt, start to knead the dough by adding the remaining water, until everything is combined and your dough has a chance to develop its gluten structure. It should be tacky, but not overly sticky but a smooth soft dough.

When your dough is ready, form it into a ball, and take into a work surface and knead it well for another 5 -7 minutes. Then place it into your greased bowl. Cover with plastic cling wrap, and let sit out until it doubles in size.

Preheat your oven to 190°C. Line a baking tray with parchment paper.
Punch the dough and form it into round disc.

Cut your dough into quarters (4 parts) and form each into a ball. 

Place each ball on your parchment lined baking tray, and pat them a little to flatten it. 

Cover with a damp cloth and let them double in size.
Dust a little more all purpose flour on top of each roll.

When the oven is hot, place your baking tray in the oven, and bake for 18-20 minutes or until the rolls are done.

When your rolls are done, they will be golden brown, have a nice crust, and will give you a hollow sound when you knock on their bottoms. Place them on a wire rack and brush them with butter.

These are ready to be devoured...mmm!

Serve as desired, slice and enjoy!

Perfect to butter or slather with jam!!

Labels: Breads, Bread Bakers, Rye Flour, International Cuisine

#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.
We take turns hosting each month and choosing the theme/ingredient. This month’s theme is Rye or Pumpernickel Bread.

• Connie's Swedish Rye by Culinary Cam
• Marbled Rye Bread by Karen's Kitchen Stories
• New York Jewish Deli Rye by A Messy Kitchen
• Norwegian Crispbread aka Knekkebrød by Food Lust People Love
• Pumpernickel Rolls by Sneha's Recipe
• Swiss Onion Rye Batard by A Day in the Life on the Farm