No Knead Focaccia

No knead Focaccia bread is absolutely easy to make and its flavored with rosemary and olive oil. A must try bread if you are looking for fuss-free, easy, no knead bread. You can also add sundried tomato and other toppings to it. A simple soft, chewy focaccia, drizzled with lots of olive oil. Simple flavors yet very satisfying.

Oven dish 8 Inch rectangle
Ingredients
200 Grams Bread flour
2 Teaspoons Sugar
¾ Teaspoon Sea Salt
1 Teaspoon Instant Yeast
140 Ml Warm Water
1 Tablespoon Olive Oil
Rosemary
Sea salt
Olive oil
Method

Prepare the dough by combining the yeast mixture, flour, salt and olive oil. See that there are no dry spots of flour. Cover and keep it to proof in the refrigerator overnight or or 18 hours.

After 18 hours of overnight refrigerated proofing.
Remove from the fridge take a 8" rectangle tray and brush the tray with a teaspoon of olive oil.

Pour one teaspoon oil over the risen dough and release the sides with a spatula and spread the dough evenly. Cover and proof the dough at room temperature for an hour or until the dough doubles in size. Drizzle 1½ tablespoons olive oil on top. Make dimples with greased fingers. Sprinkle sea salt and few sprigs of rosemary.

Bake in a preheated oven at 200°C for 20-25 minutes. 

Release it from the tray and cool it on a wire rack.

Perfectly baked focaccia.

Flavorful & chewy No Knead Focaccia is ready!

Slice & Enjoy!! 
Labels: Focaccia, Bread, International Cuisine, Overnight, Eggless, Holiday Side Dish

No Yeast Dinner Rolls by Hezzi-D's Books and Cooks

Pumpkin Miso Risotto by A Kitchen Hoor's Adventures

Easy Popovers by Jolene's Recipe Journal

Brussels Sprout Salad with Maple Dressing by Blogghetti

Cheesy Broccoli and Rice Casserole by Cheese Curd In Paradise

Butternut Squash Methi Falafel by Magical Ingredients

Sweet and Savory Thanksgiving Green Beans by Shockingly Delicious

Stuffing Muffins by Karen's Kitchen Stories

Quick and Easy Charred String Beans by A Day in the Life on the Farm

No Knead Focaccia by Sneha's Recipe

Smoked Macaroni and Cheese by The Spiffy Cookie

Sourdough Banana Appe#SundayFunday

This is a sumptuous breakfast which is eggless & vegan will serve 3 to 4 persons and it goes well with a cup of tea, coffee or as a snack.  In the South these are call paniyaram or unniyappam and in Maharashtra we all it appe. In the other countires it's called aebleskiver. Traditional snack made with sourdough starter, jaggery, semolina and banana with touch of cardamom.

I used 100% sourdough starter which is made with 50: 50 ratios of all-purpose flour and whole wheat flour, you can use any flour starter.
I fed the starter at 4.30pm by 7.30 pm it was active. Add the semolina, jaggery and cardamon powder to the starter and extra ¼ cup water Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.

Make sure to cook to only golden-brown color as it tends to cook while it cools down.

To reduce the amount of batter sticking on to the ‘pan’, let the pan heat up a bit before adding the oil. Let the Oil heat again before adding the batter.

Ingredients 
220g Sourdough Starter
¾ Cup Jaggery
¾ Cup Semolina Rava
1 Banana - mashed
¼ Teaspoon Cardamom powder
¼ Cup+ ¼ Cup Water
1/8 Teaspoon Baking soda
Oil/ Clarified Butter - as required for frying
¼ Cup Freshly Grated Coconut - optional

Method

Melt Jaggery with ¼ cup of water and sieve with a strainer, to remove impurities if any are present.
In a bowl mash the banana into a puree with a masher and set aside.
In a large bowl add active starter, melted and strained jaggery, semolina flour, baking soda, cardamom powder and extra ¼ cup water, mix it well to make a thick pancake batter. Kept it again at room temperature for 30 minutes then refrigerate it . Next morning added the mashed the banana and baking soda, added another ¼ cup water mix it well since this batter slightly thinner than a pancake batter. Poured this in a soft squeeze bottle or a piping bag, since it is less messy and you can control the amount the batter required in to each hole.Keep it aside for 30 minutes.

Heat oil in appe pan add batter to the mold/each hole. Cover with a lid and let it cook till the bottom side is golden.

As soon as one side ready, turn and cook the other side also . Remove it from the appe pan when a skewer comes out clean. You can also use a spoon to transfer them. 

Transfer to kitchen towel to remove excess of oil. Repeat the process until the entire batter is finished. 

Enjoy!!

Labels: Eggless, Sourdough, Rawa, Semolina, Banana, Appe Pan, Snack, Kids delight, Sunday Funday, Vegan, Overnight

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe  

Fresh Turmeric & Chia Seed Pudding#SundayFunday

This pudding is a superpower breakfast  because of the anti-inflammatory benefits of turmeric and the super powers of chia seeds. It takes just 5 minutes to make, the rest of the work is done in the refrigerator overnight. You can also pour this into jars, pick this up in the morning and take it to office for breakfast. This can be served as a dessert too.

Ingredients
500 Ml Full Fat Milk
2 Tablespoons Heaped Chia Seeds
4 Tablespoons  Granulated Sugar
2 Tablespoons Fresh Cream
½ Teaspoon Grated Fresh Turmeric
½ Teaspoon Cardamom Powder - freshly ground
A Pinch Grated Nutmeg

Method

In a saucepan add milk and sugar and let this come to a boil, add the grated turmeric and give it a mix. Let it simmer for 2 - 3 minutes. Switch off the flame, add cardamom powder and nutmeg, fresh cream and give this a good mix. 

Sieve into a serving two bowls, adding a tablespoons of chia seeds in each bowl, give this a good mix. Cling wrap the bowls and refrigerate overnight. Serve this cold in the morning for breakfast. Enjoy a super power breakfast!!

Labels : Breakfast, Fresh Turmeric ,Chia seeds, Pudding, Milk, Make Ahead, Overnight, Sunday Funday, Sweets & Desserts, Healthy

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy of A Day in the Life on the Farm

Sunday Funday:!Welcome 2021....Let's Celebrate and Stay Healthy! 

• Baked Plantains (Plátanos Maduros Horneados) from Sid's Sea Palm Cooking 
• Caprese Stuffed Roasted Eggplant from Food Lust People Love  
• Fresh Turmeric & Chia Seed Pudding by Sneha's Recipe
• Healthy Easy Immune Boosting Smoothie from Making Miracles  
• Kadha (Spiced Herbal Drink) from Cook with Renu 
• Lemony Chili Roasted Sweet Potato Hummus from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Misir Wot (Ethiopian Lentils) from Palatable Pastime 
• Roasted Chicken with Greek Salsa by A Day in the Life on the Farm

Savory Breakfast Sausage & Bread Casserole For Two#FantasticalFoodFight

Welcome to Fantastical Food Fight, September is National Breakfast Month. Theme is : Breakfast Casserole.Made this breakfast casserole with sausage, cheese, egg, milk and bread. Combine all the ingredients in the night and in morning just bake it in a preheated oven. By the time you finish your morning regular nitty-gritties / morning routine. 

You will have a delicious hot breakfast casserole ready.
Ingredients 

2 Long Chicken Sausages - chopped
1 Large Egg
3/4 cup milk
3 Big Bread slices - a day old
1 Small Tomato - chopped
1 Small Onion - chopped
¼ Cup Cream Style Corn

1/8 Teaspoon Sea Salt
¼ Cup Shredded Cheese
2 Cubes Cream Cheese

1 Teaspoon Oil
1 Tablespoon Butter
1 Tablespoon Pizza Sauce
6 Olives - sliced  - can use any type of olives 

1/8 Teaspoon Mixed Herbs
For the Seasonings
1 Teaspoon Heaped Pizza Seasonings

Method
Butter a 5-inch baking  dish.

Butter the slices of bread and line the base of the dish with bread slices

Mix the pizza sauce and cream cheese, well. Apply  the cream cheese spread on bread slices.  Spread half of cheddar cheese over the slices. 

Heat butter in a sauce pan. Heat a pan with a teaspoon of oil and fry the onion till it softens only, then add the sausages, tomato, salt and saute for a minute. Keep aside to cool. 

In the meantime , in a bowl beat together egg, milk and seasonings. 

Pour this mix over the cheese layer 

Top with the sausage mixture. 

Sprinkle mixed herbs, olives and then the remaining cheese.

Garnish it with sliced black olives. Cling wrap this and keep it in the refrigerator. First  thing in the morning take this casserole out, let it come to room temperature.

Preheated the oven at 180 degrees for about 10 to 15 minutes.

Place the casserole and bake it for 40 to 45 minutes. 

Take it out from the oven and serve it hot. 

 Enjoy!! This is a real treat, easy and quick!

Labels: Breakfast, Casserole, Chicken Sausage, Cream Cheese, Bread Slices, Egg, Milk, Pizza Sauce, Olives, Cream Style Corn, Baked, Fantastical Food Fight, Overnight
You are invited to the Inlinkz link party!

Click here to enter

<