Peperoncini Focaccia Bread#BreadBakers

It's  posting time for  February Bread Bakers Event " Catch up Theme"  and our  Host is Pavani Nandula.

In 2016 August - Peppers was the theme, could not participate in this event. Made this Focaccia Bread with Peperoncini and Red Bell peppers which was to be done for the event. 

Peperoncini is a type of mild, green chilly pepper with a yellowish tint, here these are called Gol Mirch. These are my Homemade Pickled Peperoncini, it's preserved in vinegar. These chilles are not spicy and give a distinctive taste to the bread.   The method of pickling them is same recipe is as This. 

I have posted a recipe of Focaccia Caprese . 
For today's recipe I, used more than 1/3 cup of pomace olive oil for kneading the dough. I know you will say that's a lot of oil, but, trust me, make this bread and you will love it. My hubby enjoyed this bread and loved the taste of olive oil in it, who otherwise does not like so much of oil in anything that you serve him. This bread was so delicious and pretty to look at. 
Ingredients
For the Dough
1 Teaspoon Instant yeast
A Pinch Sugar
2 Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Pomace Olive Oil
250 ML Water - more or less
For the Topping
2 Tablespoon Finely Chopped Red Bell Pepper
2 Sprigs Fresh Rosemary
Extra Virgin Olive Oil for the final drizzle
4 -5 Peperoncini - sliced
Method
To Make the dough

Place in the yeast, sugar, flour, salt, into the bowl and mix well. Gradually add water and 1/4 cup oil knead until you have a wet sticky dough. Take it on to a generously oiled work surface, oil your hands and with a bench scrapper keep on folding the dough , till you get a smooth and soft dough ( this dough will be sticky so do not any flour). Then place it in a well oiled bowl turning the dough around so that it is coated with oil. Cover it using a damp cloth and let it rise till it doubles in volume.

Drain all the water from Peperoncini and slice it. Keep it aside. 

Take a rectangular pan 9 x 7 inches grease it with olive oil well. Punch down the dough and place the dough on to the pan and with press it till the sides of the pan. 

Make dimples and arrange the sliced peperoncini, bell peppers and sprinkle rosemary, drizzle generously with pomace olive oil and let it rest for 15 to 20 minutes.

Bake at 200 degrees C for about 20 to 25 minutes till it is done ( start to leave the sides of pan) and is beginning to turn golden brown on top.

Once the Focaccia is out from the oven, drizzle generously over it Extra Virgin Olive Oil.

 Take it out from the pan and place it on to a cooling rack. 

When cooled sliced it and enjoy. 

Fresh from the oven this is absolutely divine.

Labels : Breads, Bread Bakers, Peppers, Red Bell Pepper, Peperoncini, Focaccia, Olive Oil, Healthy, Breakfast
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked up.

Adjaruli Khachapuri from A Day in the Life on the Farm
Big Batch Dinner Rolls from Karen's Kitchen Stories
Breudher Cake from Passion Kneaded
Coriander Garlic Pull apart Bread from Sara's Tasty Buds
Cranberry English Muffins from Cindy's Recipes and Writings
Eggless Oats Banana Bread from Gayathri's Cook Spot
Fig Jam Friands from All That's Left Are the Crumbs
Garlic Cheese and Herbs Pull Apart Bread from Ambrosia
Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
Keema Naan from The Schizo Chef
Peperoncini Focaccia Bread from Sneha's Recipe
Savory Almond Meal Bread from Palatable Pastime
Sourdough Cinnamon Buns from Baking Sense
Steamed Apple Date Bread from Food Lust People Love
Vegan Gluten-free Banana Bread from Cook's Hideout
Whole Wheat Palak Naan from Cook with Renu
Yeasted Lemon Bundt Cake from Anybody Can Bake#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.

Bread & Butter Pudding#BakingBloggers

British Bread Pudding is different from other Bread and Butter Pudding. The British version bread pudding can be sliced and served.

Today is our posting for Baking Bologgers and the theme is British Baking our host and creator of this group is Sue Lau

Serves 3 to 4
Ingredients
4 Big Slices White Bread
1/4 Teaspoon Freshly Grated Nutmeg
50 Grams Butter
1/3 Cup Golden Raisins
4 Tablespoons Heaped Sugar
1 Teaspoon Vanilla Essence
2 Eggs
500 Ml Milk

Method 
Preheat the oven to 180 degrees C. Grease a square or rectangle dish well with butter.

In a bowl beat the eggs, add the vanilla, give it a stir and keep aside.

In a saucepan, gently heat the milk, but do not boil. Add the sugar, stir it till it melts. Set aside. Slowly pour the warm milk over the beaten eggs, whisking continuously, until all the milk is added. 

Strain this mixture. Keep aside.

Cut bread into triangles. 

Spread one side the bread triangles with butter. Then cut into smaller triangles.

Cover the base of the dish with overlapping triangles of bread, butter side up. 

Sprinkle half the golden raisins evenly over the bread, then lightly sprinkle with a little nutmeg. 

Then pour the milk mixture over it and let it soak for 30 to 45 minutes, covered with cling film. 

After the soaking time sprinkle the remaining raisins and bake at 180 degrees C for 30 to 35 minutes 

or until the surface is golden brown and the pudding is well-risen

Once out of the oven the pudding will deflate.

 Slice it..

Serve hot and enjoy! 

Labels: Bread, Butter, Pudding, Baked, British, Raisins, Baking Bloggers, Cakes, Sweets & Desserts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

British Baking  Recipes
Bread & Butter Pudding by Sneha's Recipe
Chocolate Chip Scones by Jolene's Recipe Journal
Eccles Cakes by Caroline's Cooking
English Granary-Style Bread by Karen's Kitchen Stories
Fat Rascals by Palatable Pastime
Jammie Dodgers by Culinary Adventures with Camilla
Mini Toad in the Hole by Sid's Sea Palm Cooking
Raspberry Bakewell Tarts by Pandemonium Noshery
Salmon in Puff Pastry by Reviews, Chews & How-Tos
Sticky Toffee Pudding by Cookaholic Wife
Strawberry Almond Crumble by Food Lust People Love
Strawberry Dark Chocolate Shortbread Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Traditional Scottish Shortbread with Rose by The Schizo Chef
Wizarding World Chocolate Trifle by Simple Inspired Meals

Fresh Strawberry Heart Cake#FoodBloggerLove

I’m so happy to participate in the #FoodBloggerLove event this year! This is my first year of taking part in this event organized by Allison of The PinterTest Kitchen!

This Fresh Strawberry Heart Cake is my Valentine’s Day celebration with my trekking friends. It' s my late night baking. This cake cannot be overturned since it's a sticky cake.

Ingredients
100 Grams All Purpose Flour
1/2 Teaspoon Baking Powder

50 Grams Butter - I used salted
110 Grams Caster Sugar
1 Large Egg
1 Teaspoon Vanilla essence
1/4 Cup Milk
1 Tablespoon Yogurt
100 + 50 Grams Strawberries - sliced

Method

In a heart shape 6 inch baking pan butter it well with a tablespoon heaped butter, arrange the slices of strawberries and sprinkle a heaped tablespoon of granulated sugar.

Whisk the milk and yogurt till incorporated.

Finely chop 50 grams of strawberries.
In a bowl sieve the flour and baking powder keep aside.

In a another bowl beat the butter and sugar till light and creamy, add the egg and essence and beat till incorporated. Fold in the flour alternating with the milk yogurt mix till incorporated. Add the chopped strawberries and mix it well.

Pour the batter into the prepared pan arrange the remaining strawberries, sprinkle a heaped tablespoon of granulated sugar. 

 Bake for 25 to 30 or till a tooth pick inserted comes out clean.

Cool and slice it and enjoy with your valentine friends.

Labels : Cakes, Strawberry, Food Blogger Love, Valentine

If you’re looking for some more blogger love, check out the #FoodBloggerLove linkup here:
Inlinkz Link Party

Heart Salmon Cakes For A Romantic Meal#FishFriday

Salmon is rich in protein, vitamin D and omega-3 fatty acids making it a very nutritious choice of protein.  One should include Salmon fish in their diet at least once a fortnight. 

These Heat Salmon Cakes is a simple and delicious way to prepare fresh salmon using staple pantry ingredients. These cakes can be made for a light and delicious lunch or supper.  I have  used of fresh salmon  and  it gives a richness of  flavor to the cakes.

This goes to our event for Fish Friday Foodies our Host is  Camilla our wherein she asked us to make Seafood Dishes for a Romantic Evening.
Makes 6 - 8 depending on the size
Ingredients
400 Grams Cleaned Fresh Boneless & Skinless Salmon
3 Tablespoons Heaped Mayonnaise
A Juice of half a Lemon
2 Big Bread slices - choppered
2 Tablespoon Chopped Flat Parsley
1 Teaspoon English Mustard
2 Scallions / Spring Onion - Only Whites - finely chopped
½ Teaspoon Black Pepper powder
¼ Teaspoon Paprika powder
½ Teaspoon Chopped Chives
3 Cloves Garlic - finely chopped
½ Teaspoon Sea Salt or to taste
For the coating 
Panko Breadcrumbs as required
1 Egg - lightly beaten
Oil as required for shallow frying

Method 
Cut the salmon into small cubes and pat them dry with a kitchen towel.

In a chopper add the onions, chives, parsley, salt, paprika and pepper powder and pulse it two or three times. Now add the mayonnaise and choppered bread and pulse it till mixed once or twice. Add the salmon cubes and pulse it again for two or three times ( do not pulse it for more time or else it will form a paste ) the salmon should be in tiny cubes. 

Take this out into a bowl and add the lemon juice, mix well and refrigerate it for at least 2 hours for the flavors to develop and also at this stage it is difficult to handle. The mix will firm up in the refrigerator.

Remove from refrigerator, divide the mixture into equal balls and  shaped them into heart cakes. As you can see made some small hearts and two big ones. Roll these in bread crumbs and keep this in the freezer for 15 minutes only.

In the meantime let's get prepare for the shallow frying. Heat a non-stick pan/skillet with oil.  Beat an egg lightly add a pinch of salt.  In a plate spread the panko bread crumbs. Keep aside .

Now that we are prepared for frying. Take the cakes out from the freezer.

Dip each cake in egg. Roll it in bread crumbs and immediately place it in the frying pan. Fry on medium high heat till golden on both sides. 

Serve them topped with Creamy Italian Dressing With Mayo & Red Wine Vinegar (recipe will be posted on 14th February ) and on a bed of Tabbouleh Salad With Glass of Pink Lemonade Vodka Cocktail. 

This was a real Romantic Meal / Valentine's Day celebrated in advance. If you have such a beautiful prepared meal with candels lit up who wants to wait for 14th Feb.

 Ahh! Yes if you have not had a Romantic meal like this, then do it !! Worth the effort!!

Labels :  Seafood/Fish, Kebabs, Cutlets, Starters, Salmon, Romantic Meal, Fish Friday 
See other recipes that our Foodie Friends have prepared.
Braised Cod Peperonata for Two by Karen at Karen's Kitchen Stories
Curried Coconut Citrus Cod by Stacy at Food Lust People Love
Gambas al Ajillo (Spanish Garlic Shrimp) by Caroline at Caroline's Cooking
Heart Salmon Cakes For A Romantic Meal by Sneha at Sneha's Recipe
Lobster Thermidor by Wendy at A Day in the Life on the Farm
Mediterranean Shrimp with Olives, Tomatoes and Feta by Sue at Palatable Pastime
Miyagi Oysters with Pomegranate Mignonette by Camilla at Culinary Adventures with Camilla

Tabbouleh Salad

Tabbouleh is made using Bulgar. Bulgar is broken wheat that has been partially cooked. It’s an ingredient  used in many Middle Eastern and Mediterranean dishes. Tabbouleh is a very versatile salad. This simple and takes very little time to make.

This is  great potluck and summer picnic side-dish. 

I have paired this Tabbouleh Salad with Heart Salmon Cakes. This also makes a perfect combo with Seafood, Grilled Meat/ Chicken or Seekh Kebabs, wraps, or grilled veggies and almost any thing you wish.

Ingredients
For the Bulgur

½ Cup Bulgur
1 Cup Water
1 Teaspoon Extra Virgin Olive Oil
Salt and Black Pepper to taste
Other Ingredients
½ Cup Parsley - finely chopped
2 Tablespoons Mint Leaves - torn
2 Cucumbers - chopped
10 - 12 Cherry Tomatoes - chopped
1 Medium Red onion - finely chopped
1 Cup Pomegranate seeds
A few Romaine Lettuce - chopped
A Few Basil Leaves - torn
For the Dressing
A Juice of one big  Lemon
3 Tablespoons Extra Virgin Olive Oil
1/2 Teaspoon Salt or  to taste
1/4 Teaspoon Freshly Ground Black Pepper

Method

For the Bulgur
In a sauce pan add the water and Bulgar, season the water with salt, pepper and a drizzle of extra virgin olive oil. Bring it to a boil, cover and simmer for 10 minutes, or till Bulgar is cooked through. When cooked take it off flame and fluff it with a fork. Leave at room temperature or in the refrigerator for two to three hours, so that the Bulgar can continue to absorb any extra liquid and swell.

For the Dressing

In a small glass jar or a bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
To Assemble

 In a large mixing bowl, add Bulgar ,onions, tomatoes, cucumber, half of the herbs and pomegranate seeds. 

Pour the dressing over the salad and mix well. Keep this in the refrigerator to chill.  

Spoon the  salad on to a serving bowl garnish with  remaining herbs, pomegranate seeds and  chopped cherry tomatoes. Serve and enjoy.

My Notes

You can keep tabbouleh refrigerated in a tight-lid container for 2 days or so. It’s important to try and drain some of the juice out before refrigerating leftover.

Labels : Main Course, Salads, Side Dish,  Mediterranean, Vegan