Turkish Stuffed Pogaca With Cheese & Potato#BreadBakers

This is a stuffed Pogaca which is made in a cast iron skillet and taste delicious. You can have this with a soup, makes a filing and complete meal. You can also shape them in buns/rolls and stuff the filling.

Ingredients
150 Grams Bread Flour
50 Grams Whole Wheat Flour
¾ Teaspoon Instant Yeast
1 Teaspoon Heaped Sugar
½ Teaspoon Sea Salt
Milk as required
1 Egg - beaten ½ Egg in the dough & remaining for brushing
½ Cup+1 Tablespoon Milk
For the Filling

3 Medium Potatoes - boiled & mashed
¼ Teaspoon Red Chilly Flakes
½ Teaspoon Mixed Herbs
1 Small Onion - finely chopped
1 Pepperoncini - finely chopped
1 Tablespoon Oil
Salt to taste
Grated Cheese as required
For The Topping

Nigella Seeds
Sesame Seeds 
Remaining Egg for brushing

Method

Knead the dough like a soft bread dough. Let it double in volume
In the meantime let's make the filling

In a cast iron skillet heat oil sauté the onion and pepperoncini till translucent. Then add the red chilly flakes, salt to taste, mixed herbs, chopped parsley. Mix well then add the mashed potatoes. Let this cool.

Divide the dough into two parts. 

Oil a cast iron 8 inch skillet well.

Roll one part of the dough into a circle to fit the pan.

then evenly distribute the filling 

then place the cheese. 

Cover with the other circle and tuck the edges below to seal the edges.

Then place a small glass and

cut into circle then cut it into equal pieces.

Brush with egg wash and sprinkle the seeds.

Bake at 180°C in a preheated oven for 35 minutes. 
They smell so tempting when they are still warm that I can't wait until they cool completely. 

They are so soft and cheesy.. just irresistible!

Labels: Bread Bakers, Breads, Stuffed Bread, Turkey, Skillet, Cheese, Potato, Whole Wheat Flour

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

Crispy Crunchy Vegan Cheat Fries#SundayFunday

There is a saying.. looks can be deceptive! French fries? No these are cheat fries made from mashed potatoes a & fine semolina!! This is my take on the trending cheats version of French fries.

Ingredients
½ Cup Heaped boiled and mashed Potatoes
1 Cup Fine Rawa / Semolina
1¼ Cup Water
1 Teaspoon Sea Salt
1 Teaspoon Italian seasoning
¼ Teaspoon Black pepper powder

Method

Heat the water in a pan, when it comes to a boil, add the rawa, keep stirring till it gathers together and becomes a thick mass. Switch off the flame. Leave it to cool.
Add the mashed potatoes to the cooled mixture in it along with seasonings. This is a sticky dough so slightly wet your hand and knead it to a smooth dough. Let it rest in the refrigerator for at least 15 to 20 minutes, for it to chill and set well.

Now roll it on an oiled platform and cut into finger sized pieces.

Roll them in rice flour, dust all the excess flour.

Heat oil in for shallow frying broad pan . Shallow fry in hot oil till golden on all sides.

Serve hot with ketchup.

Enjoy these great crispy, crunchy party pleasers.

My Notes 

You can prepare these fries well in advance and refrigerate them for 3 -4 days. When required, do not defrost, fry them in hot oil on medium high flame. These can also be frozen. They freeze well.

Labels: French Fries, Mashed Potato, Rawa, Fine Semolina, Starters, Kids delight, Sunday Funday, Savory Snacks

Sunday Funday

Salty-Sweet for Valentines Day

• Pretzel & Caramel Chocolate Cake Mix Cookies by Amy’s Cooking Adventures
• Crispy Crunchy Vegan Cheat Fries by Sneha’s Recipe
• Potato Chip-Crusted Chocolate Tart by Culinary Cam
• Oven Roasted Honey Chilli Nuts by The Mad Scientist Kitchen
• Peanut Butter and Pretzel Crispy Treats by A Day in the Life on the Farm 
• Gluten-Free Sweet & Salty Baked Spicy Rice Chex by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice   

Pražene Gobe z Jajci#EattheWorld

Pražene gobe z jajci is the national Slovenian dish with origins in the Štajerska region, where mushroom picking is a common and popular activity. An healthy mushroom omelette with eggs and fresh parsley is a favorite breakfast dish in the region, which can be served as a hot appetizer or an independent dish. 

Serves One
Ingredients
1 Small Clove Garlic — finely chopped
1 Medium Onion — finely chopped
3 -4 Mushrooms — sliced
1 Tablespoon Parsley — chopped
2 Large Eggs
Salt & Pepper to taste
Olive Oil for frying

Method

Break the eggs into a bowl and whisk well, add salt and black pepper to taste. Keep aside.

Heat the oil in a frying pan over medium high flame, add the onion and fry until translucent. Then add the garlic and mushrooms, fry on high flame till the moisture evaporates and the mushrooms are cooked stirring regularly. 

Add the parsley, season with salt and black pepper to taste and give it good mix. Add the whisked eggs, spread evenly over the entire pan. Reduce the heat to low. Cover and cook till the bottom is golden .

Serve hot. Enjoy .. Bon Appetit!! 
Labels: Egg, Keto, Slovenia, Serves One, Omelette, Mushroom, International Cuisine, Breakfast, Eat the World

Check out all the wonderful Slovenian dishes 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! 

 Culinary Cam: Šelinka, A Slovenian Celery Stew  

Amy’s Cooking Adventures: Slovenian Flatbread (Belokranjska Pogača)  Magical Ingredients: Vegan Slovenian Jota  

Sneha’s Recipe: Pražene Gobe z Jajci#EattheWorld 

A Day in the Life on the Farm: Zganci (Poor Man’s Food)

Grilled Peanut Butter & Jelly Sandwich#Improv

This is peanut butter and jelly with a twist. The kids and adults will love it!
Serves 2
Ingredients
2 Tablespoon Butter
4 Slices White Bread
2 Tablespoons Any flavor fruit jelly - used Strawberry
2 Tablespoons Peanut Butter - I used Sugar Free

Method 
Heat a griddle or skillet.

Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Place bread slices together, so peanut butter and jelly are in the middle. 

Grill on the preheated griddle until golden brown and heated through, about 3 - 4 minutes per side.

Serve hot enjoy with a cup of tea or hot cocoa!
Labels: Peanut Butter, Jelly, Sandwiches, Breakfast, Grilled, Improv Cooking Challenge, Serves Two

February Improv Cooking Challenge 

 Peanut Butter & Jelly

• Sneha’s Recipe Grilled Peanut Butter & Jelly Sandwich  
• Faith, Hope, Luck & Love Despite a Whiskered Accomplice Raspberry & Peanut Butter Glazed Crescent Rolls  
• Magical Ingredients Vegan Protein PBJ Baked Oats 

Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce#SundayFunday

Bok Choy Dim Sum with crunchy baby bok choy in a garlic dim sum sauce. Every bite is burst with flavor, just like the dim sum you get at your favorite Chinese restaurant.

Serves 2
Ingredients
400 Grams Baby Bok Choy - cut into half
2 Tablespoons Coconut Oil or Sesame Oil

For The Garlic Dim Sum Sauce
4 Cloves Garlic - finely chopped
2 Scallions - green & white chopped
2 Tablespoons Coconut Aminos
1 Tablespoon Toasted Sesame seeds

Method

Cut the baby bok choy into two and clean it under running water well, to remove any dirt.
Bring a large pot of water to boil. Add the baby bok choy blanche it for 2 minutes. The vegetables should still be very crunchy. Plunge them in cold water to stop cooking. Set them aside to drain then place on a serving plate.

For The Dim Sum Sauce

In a heated skillet, add oil. Sauté garlic and scallion white part till fragrant, for about 1 minute. Add in coconut aminos, stir to combine the sauce.
Spoon the sauce over bok choy. 

Garnish with toasted sesame seeds and serve at room temperature or chilled.
Labels: Stir Fry, Serves Two, Keto, Sauce, Vegetarian, Main course, Chinese, Bok Choy

For our event in Sunday Funday we are celebrating Chinese Lantern Festival. Check some of the recipes made by us. 

• Karen's Kitchen Stories: Chicken and Seafood Fried Rice 
• Sneha's Recipe: Keto Stir Fry Bok Choy With Garlic Dim Sum Sauce 
• Mayuri's Jikoni: Pak Choi Noodle Soup 
• Palatable Pastime: Pork Chow Fun Noodles 
• Amy's Cooking Adventures: Pork Tang Yuan (Pork Rice Balls) 
• Culinary Cam: Torched Pork Belly 
• A Day in the Life on the Farm: Woo Dip Harr