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

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  

Creamy Mixed Green Salad With Apple & Pecans#SundayFunday

This is a simple, fresh and refreshing crunchy salad. It's quick and easy to prepare, filling and nutty the toasted pecan give a nice crunch to the salad. This is a comforting salad, make it and enjoy.

Ingredients
1 Bag Mixed Salad Greens
¼ Cup Shredded Red Cabbage
1 Apple - sliced
1 Cucumber - sliced
10 - 12 Cherry Tomatoes - halved
½ Cup Toasted Pecans - roughly chopped
½ Cup Creamy Italian Dressing
¼ Teaspoon Black Pepper Powder

Method

Line a baking sheet with silpat or parchment paper and spread the  pecans out over it in a single layer. Toast the pecans in a preheat oven @ 150°C for for 15 minutes stirring it in between. Remove from the oven and let sit until cool enough to touch.

Place the salad greens, sliced apple, cucumber, red cabbage and cherry tomatoes in a large bowl. Add the and the pecans. Toss with the dressing mix well. Serve immediately. 

My Notes
If making in advance for a party, do not add the dressing and pecans until you are ready to serve. 

Labels: Pecans, Salad, Apple, Side Dish, Sunday Funday, Italian 

This week’s Sunday Funday is hosted by Amy by Amy’s Cooking Adventures  and our theme is Pecan.

• Brown Sugar Cinnamon Pecan Pie by Amy's Cooking Adventures
• Creamy Mixed Green Salad With Apple & Pecans by Sneha's Recipe
• German Chocolate Cake with Caramelized Coconut Pecan Icing by A Day in the Life on the Farm
• Pain de Pecan by Karen's Kitchen Stories
• Pecan Pie Brownies by Food Lust People Love

Vegetarian Creamy Mushroom Risotto#SundayFunday

This mushroom risotto is delicious, creamy and packed with mushroom flavor. It’s really easy to make and makes a perfect meal.

1 Cup = 150 Ml
Ingredients
700 Ml Vegetables Stock
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
125 Button Mushrooms - sliced
1 Cup Arborio Rice
1/3 Cup Parmesan Cheese
1 Tablespoon Butter 
¼ Teaspoon Black Pepper powder

Method 

Place vegetables stock with salt to taste in a saucepan over medium heat till it comes to a boil. Reduce the flame to low let it simmer.

Heat oil in a pan, add onion and mushrooms. Cook, stirring until onion has softened. Add rice, cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock mixture, 1/3 cup at a time, until liquid has absorbed and rice is tender. Remove pan from heat. Stir in parmesan, pepper powder and butter. Set aside, covered, for 2 minutes.

Serve with grated parmesan. 

This risotto is creamy and rich and tastes as if there may be cream in it , of course there is none. 
Check this Risotto Recipe 
Spicy Grilled Shrimps With Pea Risotto

Labels: Arborio Rice, Italian, Vegetarian, Sunday Funday, Risotto, International Cuisine, Mushroom, Parmesan Cheese

Sunday FunDay - 27 October 2024 - Risotto The initial link list is ready!

• Creamy Shrimp Risotto - Instant Pot from Food Lust People Love
• Just in Time for Halloween: Spooky Risotto from Culinary Cam
• Risotto ai Funghi from Our Good Life
• Risotto with Chicken and Cranberries from A Day in the Life on the Farm
• Shrimp Risotto from Karen's Kitchen Stories
• Vegetarian Creamy Mushroom Risotto from Sneha's Recipe

Homemade Marinara Sauce#SundayFunday

Homemade Marinara Sauce doesn’t get any easier than this recipe! This requires just a handful of ingredients and 20 minutes on the stove. This one is a keeper.

Marinara is a tomato-based sauce made with tomatoes, onions, garlic, and herbs. It originated in Italy and is used in many dishes. Homemade marinara sauce that tastes better than any canned version, there is no added sugar or preservatives.

Ingredients
1 Large Onion - finely chopped
5 Cloves Garlic
1 Teaspoon Chilly Flakes
½ Teaspoon Salt  or  to taste

1 Teaspoon Mixed Herbs
8 Medium Ripe Tomatoes - blanched & chopped
Few Leaves Fresh Basil
2 Tablespoon Olive Oil 
Method

Place a medium saucepan over medium heat and add olive oil. Add diced onion and sauté until soft, then stir in garlic sauté for a minute or until fragrant.
Add blanched and chopped tomatoes, salt, and chilly flakes. Simmer partially covered for 15 minutes.  Cool and blend to a smooth sauce. Add in the mixed herbs and stir in chopped fresh basil. Homemade Marinara Sauce it ready.

This recipe is so versatile. Use it for any recipe that calls for Marinara Sauce. 

Labels: Homemade, Sauces, Italian, Sunday Funday, Tomato, Dried Herbs, Basil, Keto, Preservatives free

Sunday Funday

Homemade Sauce

• Nasturtium Pesto by Cook with Renu
• Buffalo Chicken Sauce by Palatable Pastime
• Homemade Marinara Sauce by Sneha's Recipe
• Carrot Greens Pesto by Food Lust People Love
• Rockfish with Cajun Butter Sauce by A Day in the Life on the Farm
• Stir-Fried Squid in Black Bean Sauce by Karen's Kitchen Stories
• Parsley Walnut Pesto by Mayuri's Jikoni
• Pineapple BBQ Sauce by Amy's Cooking Adventures 

Vegan Italian Pasta Salad With Basil Dressing#SundayFunday

So flavorful pasta salad with fresh herbs, tomatoes, olives, pickled pepperoncini's, red onion and a basil dressing. It’s perfect for potlucks and picnic's. This Vegan Italian Pasta Salad is quick, easy to put together.

For Pasta Salads, cook the pasta a little longer than the directions given since Al denté is ideal for hot pasta dishes, but for pasta salads it should be a little softer/slightly overcooked pasta. Pasta firms up a lot once it’s cold hence a slightly overcooked pasta works best for salads.

Ingredients 
For The Basil Dressing
¼ Cup Olive Oil 
1 Teaspoon White Vinegar
1 Tablespoon Water
½ Teaspoon Sea Salt or to taste
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Sugar
12 -15 Fresh Basil or more to your taste
¼ Teaspoon Dried Basil
¼ Teaspoon Black Pepper Powder
For The Salad
2 Cups Boiled Pasta
1 Cups Cherry Tomatoes - chopped
2 Tablespoons Fresh Herbs (I use basil, thyme & oregano)
⅓ Cup Green & Black Olives - chopped
1 Small Red Onion - chopped
1 Tablespoon Pickled Pepperoncini's - chopped

Method

Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked .
While the pasta is cooking , let's prepare the dressing.

Add all of the dressing ingredients to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil flecks are seen throughout.

Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
Once the pasta is cold, mix in dressing mixture, tomatoes, olives, chopped herbs, pepperoncini's, and red onion. Chill. 

Taste and adjust seasoning before serving.

Labels: Vegan, Italian, Basil, Dressing, Salad, Side Dish, Pasta, Healthy, Sunday Funday

For Pasta Salad and Noodle Salad Event 

Sneha's Recipe: Vegan Italian Pasta Salad With Basil Dressing 

Amy's Cooking Adventures: Caprese Pasta Salad 

A Day in the Life on the Farm: Couscous Salad 

Palatable Pastime: Pineapple and Butternut Macaroni Salad 

Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork 

Mayuri's Jikoni: Tropical Pasta Salad 

Cook with Renu: Vegetable Orzo Pasta Salad   

Cheesy Mushroom Calzone#BreadBakers

Calzone is an Italian delight which looks absolutely tempting when served. This cheesy vegetarian calzone is so deliciously mouth watering, prepared using simple ingredients like mushrooms, tomatoes, mozzarella, and basil leaves. 

This makes a perfect snack to go with your tea or coffee, kitty parties, buffets, birthdays or picnics or pack these calzones in kids tiffin. I served this for my friends at our get-together and they relished them.

Makes 8
Ingredients
For The Filling
250 Grams Mushrooms - chopped
4 Medium Tomatoes - chopped
10 Basil Leaves
Salt & black pepper to taste
1 Tablespoon Olive oil
1 Tablespoon Butter
1 Teaspoon Cumin seeds
175 grams Grated Mozzarella
For The Pizza Dough
200 Grams Bread Flour
10 Grams Sugar
3 Grams Instant Sugar
2 Grams Salt
10 Grams Butter
170Ml +- Milk
Method

In a medium bowl, whisk the flour, instant yeast, sugar, and salt. Make a well in the center and pour in the water. Stir with a spoon, then knead with your hand just until the flour is moistened and the dough begins to form. Do not over-mix! The dough will be very sticky and rough looking, not silky smooth. With damp hands, roll each piece into a rough ball and place into a container with 2 tablespoons of oil. Flatten the top with an oiled hand. Cover tightly. Let rise at room temperature till double.
For The Filling 

Place a large pan on medium flame with oil and butter. Once the oil is hot enough, add cumin seeds chopped tomatoes, mushrooms, salt, black pepper powder in it. Fry the veggies until they are cooked. Then add the chopped capsicum and basil leaves sauté for 2 minutes Now, remove the pan from the flame and transfer the cooked veggies in a bowl.
To Make The Calzone
Pre-heat the oven at 180 degree Celsius. 

Start dividing the pizza dough into 8 small balls.  

Using a rolling pin and flatten them into circles like rotis.

Add the filling prepared in it.

Add mozzarella cheese

Fold the other half of the circle to cover it. Seal the edges well.

Grease the baking sheet now, using a little olive oil. Place the calzones over it and brush the upper layer of calzones with olive oil.  

Slide this in the pre-heated oven and bake it for minimum 20 minutes until the dough is puffed. 

Brush them with butter or oil.

Your calzones are now ready. Serve them hot with your favorite dip and enjoy.

Labels: Breads, Bread Bakers, Calzone, Italian, International Cuisine, Vegetarian, Eggless, Mushroom, Tomato, Cheese, Appetizer, Snack, Kids delight

• Pepperoni and Mushroom Pan Pizza from Karen’s Kitchen Stories
• Cheesy Mushroom Calzone from Sneha’s Recipe
• Wild Mushroom Flatbread from A Day in the Life on the Farm
• Mushroom Swiss Bread from Palatable Pastime
• Mixed Mushroom Soft Bread Sticks from Food Lust People Love
• Porcini Swirl Bread from A Messy Kitchen  

Homemade Ricotta Cheese

Italian Ricotta Cheese, is easy and a flexible recipe which anyone can make at home. Ricotta is a fabulous component of many Italian dessert's, such as cheese cake, cannoli etc.. It is also used in pasta's, pizza's, lasagna, ravioli and so on. Well In India this is very expensive to buy and making it at home is so easy and delicious. I love to have this as a filling for pancakes.

Makes around 350 Grams
Ingredients
2 Liters Full Fat Milk
1 Cup Heavy Cream
1 Cup Full Fat Yogurt
1 Teaspoon Salt
2 Teaspoons White Vinegar - mixed in ¼ cup water

Method 

In a large pan, heat the milk, heavy cream, till it comes the temperature comes to 90°C. Then add in the full fat yogurt, salt, vinegar mixed in water,  gently stir on a low flame and let is heat for 3 -4 minutes, stirring lightly until milk curdles up. Meanwhile take a strainer and cover it with a muslin cloth and place it on top of a deep bowl. 

Once milk curdles up and comes to boil, stir and put off the flame. Strain curdled milk with a strainer having muslin cloth. Do not throw away its water also known as whey (You can use this in soups or to knead dough for making bread), let it drain for 15-20 minutes. Gather muslin cloth and squeeze properly to remove excess water or whey out of it.

Once done keep cheese covered with the cloth and keep a heavy object on top to give it shape of your choice.
Refrigerate and use this within 3-4 days. 

Homemade Ricotta Cheese is ready for which we would pay a hefty sum to buy it.
Labels: Cheese, Homemade, Ricotta, Italian, International Cuisine, Keto, Low Carb