Olive Oil Archives - My Veg Fare

Dough Balls #Pizzahut style #Vegan

Jayasri Ravi — Sat, 02 Dec 2017 03:21:27 +0000

These Delicious fresh Dough Balls are made from scratch and are great as a starter, appetizer or as a snack. They are so soft and addictive pizza hut style.
Served with just Olive oil seasoned with a dash of pepper and salt.

Christmas always brings me first-time memories after moving here! We never celebrated Christmas like I do it here. Christmas makes us so happy and feels like any other Indian festival I celebrate!, We bought a big tree two years back, before that I used to have a little one, and as a ritual, I bring out my Christmas tree on the 1st of December.

A few years back we were visited by our family friend and it was his first time here, as we get holidays during Christmas we took him to London, we walked and walked so much and ate this and that, we were so tired and terribly hungry by the end of the day, we decided have something filling before we left as it was nearing 12 O' clock!, we went looking for someplace to eat and the only place open was Pizza hut they were almost ready to shut down! But, they were ready to feed us, bless them as were so hungry we ordered these dough balls to start with, and we just fell in love with it! as it was during Christmas these were served with Garlic Butter, Olive oil seasoned with pepper and salt and my hubby's favourite was cranberry sauce. Then we had some more things to eat, full and came back home.

But, the taste never left me, 2 days later I wanted to try these dough balls the first time I made the balls little darker in colour I didn't like it, I wanted exactly the same way as in #Pizzahut! Again I made them the same week and lo! they were in perfect colour!
My Family just loved it, and this has become our family favourite and I make them especially during Holidays when all my family are at home. I do make variations of these now! and we still enjoy these basic dough balls.
Make these and enjoy! If you made them share them with us.

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Dough Balls #Pizzahut style

These delicious little dough balls are versatile so soft and addictive, served as a starter or snack! with any dips of your choice.

Prep Time 20

Cook Time 15

Total Time 1 35

Servings 3

Ingredients

200 grams Italian Tipo 00 flour ** Extra flour for dusting and kneading
7 grams fast action dried yeast
1 tsp salt
140 -150 ml water
3 tbsp Extra virgin Olive oil
1 tbsp Italian herbs (optional)

Instructions

In a large bowl put the yeast, sugar and one or two tbsp of luke warm water and leave it for few minutes. When you see that it is bubbling up then you know that your yeast is active.
To this add salt and oil, then add the flour and mix well. Then add water. Then using your hands mix thoroughly and make it into a slightly wet dough.
Turn the dough onto to a well-floured surface and work it your hands for about 5 to 10 minutes until smooth and elastic. Leave it to rest for 45 to 1 hr
Place the well-kneaded dough into a well-oiled bowl and brush the top with oil and cover it with a clingfilm so it won't dry out.
Once the dough is double in size. punch the dough and inflate the air, Make little balls from it and place them on a baking sheet lined with parchment paper for 30 mintues to rise.
Meanwhile Preheat the oven to 200°C / Gas mark 6**. Brush the dough balls with milk/alternative milk. Bake these dough balls for 15 to 18 minutes, After 10 minutes reduce the oven temperature.
once done bring them out and bake the next batch until all the dough balls are baked. Serve them with olive oil seasoned with crushed pepper and salt. Or any of your favourite dips! Enjoy.

Notes

Italian Tipo 00 flour is finely ground than normal flour and will give your dough an incredible super smooth texture. I use this flour to make pizza as well and they turn out incredibly beautiful.
The same recipe above turns into an irresistible pizza as well.
Once it rises, punch down the dough and you can freeze it as well. The day you plan to bake take it out and leave it on the counter once it comes to normal temperature, continue the process to make either dough balls or pizza!
I usually bake at a low temperature as my oven gets very hot. Check your oven and bake.

The post Dough Balls #Pizzahut style #Vegan appeared first on My Veg Fare.

40 minutes Vegan Burger Buns

Jayasri Ravi — Sun, 19 Apr 2015 18:48:47 +0000

Hi everybody, how are you all doing? I am doing very well, a wee bit busy though. Well, it’s not my mistake for sure, I do try to sit in front of my computer but whenever I look out of my window, my Garden beckons me with longing to fold me in her bare blanket pleading me to print and paint beautiful spring colours. Summer is definitely around the corner for sure, fingers crossed, I have bought loads of seeds and my little greenhouse is ready.

I didn't pay some hi-fi price to buy it, hope it can withstand all the weather changes we go through. Last time I had hard time ripening my Tomatoes. As the weather keeps changing it’s very difficult to maintain the temperature the plants need. I am not planning to grow too many vegetables this year, looking after them is a big problem with all kind of creatures crawling and flying around giving me a hard time in getting rid of them.

I have a lot of perrineal and Hardy plants coming back every year to adorn my garden, I have also planted a few flowering plants and love to see them bloom. It’s this time of the year I get all up my bulbs coming up with beautiful coloured flowers, Daffodils, Tulips, tuberose and many more.

With all the greenery around, and the hot sun drying me out of any hydration in my body craved for something fresh, and juicy, that was when I started thinking of salads, Fresh vegetables and fruits. Once you put your little grey cells to work, as Poirot says they always come up with different ideas.

Right at that time my daughter calls me to ask, if I did remember what she wanted to eat when she comes back to visit me, I knew what she wanted and said I would keep it ready by the time she is home. when I am in the Garden I keep losing track of time, so when she called me I had no idea what time it was, she said she has already boarded her train and is coming home. I got a bit tensed up, she will be home in 1 ½ to 2 hrs time before I could make Burger Buns and the Burgers to go with it, that was when I remembered a 40 minute Hamburger Bun topic in one of the FB groups I follow. Immediately browsed through my phone and found the recipe from Taste of Home. I decided on giving that a try.

My recipe is an inspiration and minimally adapted from Taste of Home but with my own little modifications, I mean tweaks, First of all I did not use egg as suggested so I made it eggless, then didn’t want to use so much Yeast so cut it down and Oil which was wee bit more to my liking. With all these elements in my mind I came out with this recipe, and believe it or not it was so soft and the house smelled like heaven, kids gave a thumbs sign saying the Buns were very soft.

Recipe source: Inspired by Taste of Home
Prep time: 5 min (measuring ingredients)
Starter + kneading time: 15 minutes
Rest time: 10 minutes
Baking time: 8 to 13 minutes

INGREDIENTS:
1 tbsp – Yeast
2 tbsp – Sugar
2 tbsp – Potato Starch
1 tsp – Salt
3 tbsp – Oil (I used extra virgin Olive Oil)
1 Slice of Bread (¼ cup of Bread crumbled)
325 -350 ml warm water (around 1 ¼ cup )
350-375 grams or 3 ½ cup of Bread Flour (I used Hovis white Bread flour)

40 minutes Vegan Burger Buns

40 minute Hamburger Buns very soft and delicious to savour with anything and it is vegan!

Course Breakfast /Brunch /Meal/Dinner

Cuisine International

Prep Time 25

Cook Time 15

Total Time 40

Servings 9 or 12

Author Jayasri

Ingredients

INGREDIENTS:
1 tbsp – Yeast
2 tbsp – Sugar
2 tbsp – Potato Starch
1 tsp – Salt
3 tbsp – Oil I used extra virgin Olive Oil
1 Slice of Bread ¼ cup of Bread crumbled
325 -350 ml warm water around 1 ¼ cup
350-375 grams or 3 ½ cup of Bread Flour I used Hovis white Bread flour

Instructions

Method:
In a large bowl take yeast and sugar and pour 2 to 3 tbsp of warm water and let it rest for 5 minutes.
In a small bowl using a ¼ cup of warm water dissolve potato starch, salt and bread. Let it get mashed up well.
Meanwhile, you would have noticed bubbles forming up in your yeast mixture, to this add the above potato starch mixture and mix well.
To this now add flour and warm water, to form a soft dough, you might feel it a bit sticky not to worry everything will be fineJ.
Turn this dough onto your kitchen counter dust your hands with flour and start kneading until very smooth and elastic at least 7 to 8 minutes. DO NOT LET IT RISE very important.
Divide this into pieces as per you like either 12 or less I made around 9 pieces perfect for my burger.
Shape each piece into a ball, place them on a flour dusted Baking sheet giving them 3 to 4-inch space between them.
Cover and let it rest for 10 minutes. Brush it with milk.
Bake at 425°, I baked it around Gas Mark 6 as I have a Gas oven and it gets pretty hot, 10 to 13 minutes depending on your oven temperature until golden brown. Once done place it on a wire rack, give 5 to 6 minutes, remove it from the sheet and transfer it on to a wire rack directly to cool completely, this ensures no soggy bottom.

Notes

You can small 12 or 9 Bigger Buns, you can add instead of Butter if you wish, if you don't get potato starch not to worry add 2 to 3 tbsp of cooked potato or cooked Rice just to make it soft. Even try using cornstarch or Tofu you have varied choices to substitute but don't omit the Bread slice

Method:
In a large bowl take yeast and sugar and pour 2 to 3 tbsp of warm water and let it rest for 5 minutes.
In a small bowl using a ¼ cup of warm water dissolve potato starch, salt and bread. Let it get mashed up well.
Meanwhile, you would have noticed bubbles forming up in your yeast mixture, to this add the above potato starch mixture and mix well.
To this now add flour and warm water, to form a soft dough, you might feel it a bit sticky not to worry everything will be fineJ.
Turn this dough onto your kitchen counter dust your hands with flour and start kneading until very smooth and elastic at least 7 to 8 minutes. DO NOT LET IT RISE very important.
Divide this into pieces as per you like either 12 or less I made around 9 pieces perfect for my burger.
Shape each piece into a ball, place them on a flour dusted Baking sheet giving them 3 to 4-inch space between them.
Cover and let it rest for 10 minutes. Brush it with milk.
Bake at 425°, I baked it around Gas Mark 6 as I have a Gas oven and it gets pretty hot, 10 to 13 minutes depending on your oven temperature until golden brown. Once done place it on a wire rack, give 5 to 6 minutes, remove it from the sheet and transfer it on to a wire rack directly to cool completely, this ensures no soggy bottom.

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Purslane & Kale Fatayer

Jayasri Ravi — Mon, 09 Dec 2013 23:55:00 +0000

PURSLANE & KALE FATAYER

I came to find out that Fatayer (Lebanese savoury triangular pastries) is a Mediterranean street food, usually made with Purslane (Baqleh) and the one made with spinach called Fatayer bil-sabanegh and she says can be adapted to using any kind of greens we like.

I had started thinking what shall I bake, I had a busy day from past two days, came home late last night had a terrible headache and I was in no mood to bake anything, My baking or cooking always ends up with my kids coming back from school they come home look for something to eat, they love something like a snack, but I always prefer that they eat well, something healthy, always look for something good for them to gorge.

H got me this plant and I have been trying to protect it now as it is so cold in my conservatory, It grew very well in summer with beautiful leaves but I never used it. I was scared that it might die, this plant is grown everywhere in India it is commonly known as Purslane or Verdolaga, in Tamil it is called Paruppu keerai, in Kannada Dudagorai. Basically it is a weed grown everywhere in India, It is still used in various cooking ways in India. I still keeping looking for it everywhere here if I could find a bunch of it, As I was googling through I found out that they are very rich in Omega 3 fatty acids, and they are also rich in vitamin C, they are even used in medicine for treating cancer etc.., etc.., Just Google around to see more information on this plant.

I wasn't sure if I could grow it here, for the weather conditions, it seems Googling I have found out that it will be dormant and grows back, I don't want to take any risk so I keep it in my conservatory, not that it is looking any healthy now, fingers crossed it won't die on me.

I was searching for something new I could cook up from this plant, I was surprised to see a few ways now I can use it not only in the India way of cooking, when searching I found this recipe on Anissa's blog, I was in awe with her photography and loved I could try out something new.

I so found out that middle eastern cookery enjoy this nutritious weed, here is how I made it, I have adapted the recipe very much but tweaked it a little bit, as I did not how much my kids would love it, when ever I prepare something new I use what my kids like and see how it goes and then revert back to the original recipe.., kind of making them comfort with their usual food. This is how I made it...

PURSLANE, KALE, SPINACH, WATER CRESS AND ROCKET FATAYER

Recipe Source: Anissa's blog

Serves : 4

makes : 12 (depending on the size)

INGREDIENTS:

FOR THE DOUGH

175 grms ( nearly 1 and 1/4 cup) of All purpose Flour

2 tbsp of Garlic Flavoured Extra virgin Olive oil

1/2 tsp salt
Nearly 3/4th cup of water

FOR THE FILLING

1/2 Cup of Purslane

2 Cups of Kale

2 medium sized onions

1 Cup of Water Cress, Spinach and Rocket

1 tbsp of Sumac

1 tbsp of Sichuan Pepper

1 tbsp Olive oil

1 tsp salt
Cheese (optional)

METHOD:

In a bowl take all the Ingredients under For the dough mix them well first, resembles like a crumbled cheese make a well in the center and start from 1/4 cup of water making it into a dough, keep adding water until a firm dough is formed. Knead this dough until it is smooth and elastic and leave it in a bowl covered with a wet cloth until you make your filling ready. In a bowl wash drain and and chop the Greens roughly, to this add chopped Onions and all the other Ingredients listed under the filling mix them well thoroughly and leave aside. Preheat the oven to 450 degrees ( I preheated and baked my pastries on Gas mark 6 as my oven gets too hot).

Take the dough make 12 round balls and one by one, flatten into a disc place some filling on each disc lift two sides 1/3rd of the circle and pinch them together and lift the third side and pinch them like a triangle seal all the three sides with a thin raised inverted Y in the middle.

Be sure to seal the pastry well so they don't open up during baking, transfer them on to a baking sheet and bake 15 to 20 minutes according to your oven's heat.

Bake them until they are golden in colour and serve them warm or cold.

VERDICT:
The pastry was really delicious, my children loved them, they even told me I shouldn't have added the cheese!, Next time I can just stick to the basic recipe without my little tweak of adding cheese in it thinking kids would like it.

Do not use any cheese in this recipe and you will have a wonderful Vegan Savoury pastry to enjoy.

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Vegetariana Pizza Sandwich

Jayasri Ravi — Mon, 02 Dec 2013 23:53:00 +0000

Hi everybody, it's been a long time I said hello to you all, we are already in December, I have missed you all from almost 2 to 3 months , hoping to be more active in this part of the world, I know I have become dormant but not with cooking or baking they are still doing well, it's just that I haven't shared anything with you at all, I love to thank you my new followers on face book and Google+, I have to say this you are all my inspiration to come back soon and start to share my creations...Well you must be wondering why I am here today, Last year I had a wonderful time with my few blogger friends who was headed by Champa the lady who blogs at the Versatile Kitchen, like every year she does Bake-a-thon, that is baking the whole month of December, and I have enjoyed participating so here is an other year of Bake-a-thon enjoy the bakes you will see three times a week..
Here I go with my first Bake-a-thon..., these are as always for my Monday morning for their Lunch boxes, easy peasy pack them in kitchen foil and they love it.
I got this idea from Gino D' Acampo's, so I have been making different types of these, Long back I had made a Maffuletta bread which my kids loved, I had this in mind and Gino's pizza recipe turned it into these kind of Sandwiches.

VEGETARIANA PIZZA SANDWICH

Recipe : inspired by Gino D' Acampo
Serves: 4 to 6
This makes 2 Pizza bases

INGREDIENTS
200 grms of Strong Whole meal bread flour and extra for dusting
7 grms (2tsp) fast action dried yeast
1/2 tsp salt
3/4th Cup of warm water nearly
of warm water
2tbsp of Extra Virgin Olive Oil
1 tbsp Italian Herbs

FOR THE TOPPING
1 Green Capsicum/Pepper
1 Red Capsicum/ Pepper
1 Large Onion
1/4 cup chopped Kalamata Black Olives
6 to 7 Jalapenos (I used one in Jars)
1 tbsp of Extra Virgin Olive Oil
100 grm Passata
Salt and Pepper to taste
1/4tsp Red Chillies
Mozzarella cheese as much as you need 🙂

METHOD
Prepare the dough first, In a large bowl take warm water add yeast then add salt, Oil, Italian Herbs and flour toss them all together then pour water first 1/2 a cup mix well then start adding water until you make a dough then turn the dough onto a well floured surface and start kneading with your hand until it is smooth and elastic.
Next make your filling, First of all pour 1 tbsp of oil and heat it in a frying pan over a bit high flame, fry the Onions and Capsicums for a few minutes switch off the stove add Jalapenos and Kalamata Olives chopped add salt , Pepper powder & chillies mix well and keep it aside to cool

Place this dough in an oiled bowl then brush the top also with oil and leave it in a warm place with a covered clingfilm for 30 to 40 minutes depending on the temperature.

Preheat the oven to Gas mark 5**/ 180 degrees
As I baked this in a 12" round cake tin I lined the cake tin with Parchment paper
Once the dough is rested and would have swollen up, take it on to the floured surface and divide it into 2 parts.

With the help of your hands push each one out from the centre and make 2 round disc, place one of the disc into the prepared tin to this apply Passata then spread the filling evenly then spread the grated cheese on it, now slowly place the other disc on top of it, and tuck them completely into the other one nicely then brush the top with milk. Bake it in the preheated oven for 20 to 25 minutes until a skewer inserted comes out clean or the bread is browned nicely on top.

Take it out on to cooling rack for few minutes, take it on to a board cut them into how many wedges you want and serve them or like me I packed them in their lunch boxes.

NOTES: I could have used capsicum & onions just like that with other ingredients, but sauteed them as capsicum tends to give out water and the bread becomes gooey and soft, which my kids don't like so fried them both used them in the filling.
Hope you make it love it and enjoy it...
take care
c you soon....

The post Vegetariana Pizza Sandwich appeared first on My Veg Fare.

Thin Crust Best New York Style Pizza with Veg and Best Pizza Sauce

Jayasri Ravi — Thu, 23 May 2013 22:53:00 +0000

Hi everybody, It's been a long time I came here, I would really like to thank all my readers who have been in constant touch with my blog even though I haven't been able to update for such a long time. To start with, I was not blogging for a reason, I am in the process of changing my blog hopefully I will be able to do it by next month. I would also like to thank few of my blogger friends whom I have been associated with in some events which I love so much, have patiently been waiting for me to post my recipes. Once such event is Baking partners by Swathi of Zesty south Indian Kitchen.

Who doesn't like Pizza, I think that's everybody's favourite, especially kids, I don't eat cheese for 40+ reasons, I mean as I am 40+ and... I have reasons!! , but I love cheese in my pizza, I am no way better than a kid when it comes to pizza I just love it with the gooey cheese on it Just love it..., I have tried and still trying different kind of pizza dough to get the perfection, one more which I have to still try is the OO' grade flour to make pizza and see the difference.
Coming back from my disastrous holiday which was only for 2 weeks which later part of the 2 week got ended up with one week of food poisoning, ended up with a migraine. That was when I remembered I had to do the Baking Partner Challenge and decided to make the dough and thought will make it the next day when I come back from work, funnily.., God knows what happened, even though my mind was ready to accept as always my body wasn't ready to accept that I was Jet lagged and poorly, coming back from work, cooked something for my kids and hit the bed It's been such a long time and I have never slept like that for almost 7 hrs till 10 O' clock in the night and kids woke me up and telling me that they were hungry!!, I cooked up something and went back to bed again!! I had an overdose of sleep I think, through all this I had completely forgotten about my resting dough in the fridge, so decided to make it the next day, without my knowledge I had rested my dough for 72 hours and the result was really amazing, that was an awesome pizza, Three of our friends from our group asked us to bake Pizzas, I chose Pam's recipe which she had adapted from 2 blogs one for Pizza crust and one for Pizza Sauce.

PIZZA TOPPING:
1 Small Green Pepper (Capsicum)
10 Olives
1 Small Yellow Pepper
1 Small Pink Onion
7 to 8 Vine Tomatoes
3 to 4 sprigs of Basil leaves
1 tsp Chilli flakes
1 tsp Italian Herbs
Salt to taste
Grated Mozzarella cheese
-----------------------------------------------------------------------------------------------------------
Reading through many blogs and books, when I first started baking pizza at home I used to bake with plain flour , then I started using Bread flour and mixture of flours for healthy baking, I have yet to use OO' grade flour, will surely do once I get hold on it and want to see the difference. I have come to know that the Italians use this grade flour to make their pizza's!.
Coming back to this recipe, I too make the same kind of sauce changed it our family taste a bit, I made it a bit spicy so increased the chilli flakes,

NEW YORK STYLE PIZZA SAUCE
Recipe Source: http://www.seriouseats.com/recipes/2010/10/new-york-style-pizza-sauce.html

INGREDIENTS:
28oz / 3 Cups Peeled Tomatoes
1 tbsp Olive Oil
1 tbsp Butter
2 Cloves Garlic
1 tsp Dried Oregano
1 tsp Red Pepper flakes
1 tsp Red chili flakes
Salt as required ( If using tinned, there will be salt already so check before you use)
2 sprigs of Basil leaves
1 medium yellow Onion peeled
1 tsp Sugar

METHOD:

In a large bowl of water cook Tomatoes with their skin, after few minutes drain the water and keep aside, peel the skin of the tomatoes, chop and blend them in a food processor in a coarse consistency, It should not be very smooth,

Chop Onion and Garlic blend them to a coarse consistency, heat oil and butter in a deep pan add Red Pepper flakes, chilli flakes and dried oregano to this add coarsely blended Onion and garlic fry for few minutes stirring frequently keep an eye not to brown it but the raw smell disappears then add the coarsely blended Tomatoes stir well, to this blend add chopped Basil leaves and sugar, bring the flame to low and cook until it reduces to half for about an hour, season it with salt.

Once done store it in an airtight container stays well for 2 weeks.

THE BEST NEW YORK STYLE PIZZA
Recipe source: http://feelingfoodish.com/the-best-new-york-style-pizza-dough/

INGREDIENTS:
6 Cups ( 28 oz or 780 grms bread flour) All purpose Flour / Bread flour / OO' Grade Flour
2 and 1/4 cup (17.4 oz) water
1 tsp Instant dry yeast
2.5 tsp salt
3 tsp olive Oil

METHOD:
1. I used only half of the Ingredients and made half the dough, I halved the recipe on everything even yeast.
I used 390 grms of flour, In a large bowl take yeast add couple of tbsp of warm water to activate it, within a few minutes you can see the bubbles, this is to make sure your yeast is active.
2. Now to this add all the dry Ingredients mix well, Now add water enough to make it a dough consistency** (see notes), then add oil and bring it to pliable dough, The dough actually will be a bit on the stickier side, knead the dough for 4 to 5 minutes hand kneading if the dough is kept for 72 hours But, if you are using it the next day that is for 48 hours knead the dough 8 to 10 minutes.
3. Add oil at the end and bring the dough together, I halved the dough into two then place it in a large bowl and cover it with cling film and leave it in the refrigerator for 48 hrs or 72 hours, I left mine for 72 hours.
4. The day you are baking take it out of the fridge and leave it for 1 or 2 hours for it to come back to room temperature.
5. Meanwhile preheat your oven with your pizza stone for an hour, at the highest temperature, she asks to preheat at 550 degree. I just kept my oven at Gas Mark 4 for almost 1 hour (I was a bit worried about my pizza stone as I did not how good it was).
6. Once the dough comes to room temperature, take one part of the dough with help of flour flatten it on to a parchment paper by pressing it around flatten it out thinly using more flour.
7. Take another piece of parchment paper sprinkle semolina*(see notes) on to it, then place the flattened dough on to the surface
8. Apply pizza sauce on to the surface, get all your chopped veggies top them on the sauce then grate Mozzarella cheese on to it, spread evenly on the topped vegetables.
9. Slide prepared pizza spread on to the preheated pizza stone and bake pizza for 6 to 7 minutes, cheese starts melting, just keep an eye that it doesn't get burnt.
10. what else to say, take it out, slice them out take a bite and Enjoyyyy...., !!!

NOTES:
Important thing always weigh your flour, as each brand is different from each other.
As I said earlier I had halved the recipe the water was a bit extra for my dough so had to discard a bit, but the dough was a bit stickier in consistency.
The author of this recipe says we had to heat the oven to 550 degree but my oven only Gas Mark 9.
I was watching a TV show in which Chef was saying sprinkling semolina on to the surface of the pizza base ensures nice crispy bottom

VERDICT: Pizza was totally awesome, the first one I made was only with Tomato sauce, I mean the pizza sauce with cheese, my kids really relished it, next day I made with veggies topped with cheese, kids were totally bowled out, they loved it very much..,
I have planed to try out the base with OO' grade flour and will update here soon enough.
Thanks to swathi and Pam for this wonderful recipe.

The post Thin Crust Best New York Style Pizza with Veg and Best Pizza Sauce appeared first on My Veg Fare.

Muffuletta Bread Sandwich from New Orleans (vegetarian version) for CCC

Jayasri Ravi — Mon, 07 May 2012 16:00:00 +0000

Bread and Sandwiches have become a common thing at home, as my kids prefer to take Sandwiches to school, sometimes with veggies and sometimes Jam and even sometimes with dry curries or sometimes with Indian sandwich. While Googling through for Sandwiches I went through my Book marked recipes, I found this recipe which I had book marked, as I love Baking Bread, I had fallen for this recipe as this would satisfy my kids for sure and me too.
I had Book marked this recipe from Nola Cuisine long back, because my kids were not a big fan of Olives I kept postponing this, and as I have loads of BM's it was quite forgotten, when I was going through the BM's if I noticed this one!, I always check my Book marked recipes before trying any thing new. Now my kids now adding them now and then in pizza and other recipes. They don't mind eating it, Now they like topping olives always in their pizzas and like to eat them just as it is, I love Olives too.., this recipe has loads of olives and with some spiciness, my kids would love it, As this recipe is usually made with meat, I adapted it to Vegetarian version, he suggests loads of things so I just used what I liked.
I have never been to New Orleans and never tasted this bread sandwich, so If anybody has any kind of doubts do click on the links below and ask Nola. Here is only my version of the filling which is vegetarian hope you all like and try it 🙂

You must be wondering about today's recipe and why all this introduction : Yup, Today is the day for the Crazy Cooking Challenge, She Challenged us to bake Grilled Cheese Sandwich, As per the rules we have to adapt a recipe from an other blog, I Chose this Blog of Nola Cuisine and would love to thank both Tina Messick - Hudgens and Nola for this wonderful recipe, which I wouldn't have tried other wise so soon.., Thanks to both of you...

Basically this recipe is adapted from New Orleans Central Grocery according to Nola Cuisine :
No trip to New Orleans is complete for me without a trip to Central Grocery for a Muffuletta. Detractors can fill the comments section with why they dislike the Central Grocery Muffuletta and why their favorite is so much better, have at it, but for my money Central Grocery does everything right with the sandwich that is said to have been created here by Salvatore Lupo.
Salvatore Lupo, a Sicilian immigrant opened the store in 1906 and operated it until 1946 when he retired and passed the reins to his son-in law Salvatore Tusa. The Muffuletta is said to have been invented early on to feed the Sicilian and Italian truck drivers who were driving produce, etc. to The French Market. The store is still in the family and has changed little over the years, with the exception of increased tourist traffic. Salvatore Lupo’s daughter, Marie Lupo Tusa released a cookbook in 1980 called Marie’s Melting Pot

.Central Grocery is an old style Italian market, with Italian imports, pasta, olive oil, meats, cheeses as well as local New Orleans Creole items.

Check out his website for beautiful photos from New Orleans , with beautiful clicks of the Sandwich bread and if you want to try out the Original sandwich bread with meat check out his blog for details...

NEW ORLEANS MUFFULETTA SANDWICH GRILLED BREAD

(Pronouced as : moof-fuh-Leht-tuh or moo-foo-le-ta)

MUFFULETTA BREAD

(Makes one big loaf of 10'')
INGREDIENTS:
2 Cups All Purpose Flour (I used 310 grms)
1 Cup Bread Flour White ( I used 165 grms)
1 Cup Luke warm water
1 tbsp Sugar
1/2tbsp + 1 tsp Active Dry yeast ( Original recipe calls for 1 tbsp )
1 and 1/2 tsp Salt
2 tbsp Vegetable Shortening
1 and 1/2 tbsp Sesame seeds
3 tbsp Olive Oil
METHOD
In a Large Bowl, add yeast and sugar, with 2 to 3 tbsp of water (luke warm water), No hot water as it will kill the yeast and leave it in a warm place for 5 to 10 minutes. I always do this to check if the yeast is still active.
The yeast starts bubbling up, so now you know yeast is ready, to this add rest of the Ingredients said above, Except water and Olive oil.
Mix everything very well until they combine, Now start adding water and bring it to a ball, if it is a little bit sticky not to worry, Dip your hands in the flour and start kneading the dough
I just dipped twice, the dough comes out very well, knead for 10 minutes that would be enough.
Pour the 3 tbsp of Olive oil coating the dough. cover it with a cling film and leave it for 1 and 1/2 to 2 hours depending upon the temperature you live or until the dough is doubled.
Preheat the oven to Gas Mark 1 with a bowl of water underneath, and sprinkle some water on the pizza stone.
Remove the cling film, Punch the dough and bring them all together, might be a bit oily mix them handling it softly then take a Baking sheet and put a parchment paper on top of it, spread this dough around 10'' in diameter and sprinkle sesame seeds on top of it, again cover it with a cling film.
Leave it for 1/2 to 1 hour it will raise again, take out the cling film, Brush it with milk.
Increase the oven temperature to 425 degree F/ 220 degree Celsius / Gas Mark 7 Slide the Baking parchment on to the pizza stone and bake for 10 minutes.

Then turn down the oven temperature to 375 degree F/ Gas Mark 5 / 190 degree Celsius then bake for 20 more minutes.

Switch off the stove and take out the bread, leave it on a cooling rack until it completely cools down then cut in half place the filling and sandwich Grill it, cutting them into 4 pieces and Enjoy....

FOR THE FILLING :
OLIVE SALAD FILLING :
Check out Nola cuisine Blog for the Olive salad, I have changed it by making it vegetarian and few changes with the salad too.., to suit our taste. This recipe can be used for 2 Loaves of bread...here you go with the recipe...

1 Cup Green Olives with pimento stuffed
1 Cup Calamatta Olives pitted
3 fresh Garlic Cloves
3 tbsp of Fresh parsley
1 tbsp of Italian Dried Herbs
1 tbsp of fresh Oregano
1tsp Red Pepper flakes ( I used Chilli flakes)
1/2 Roasted Green Bell Pepper ( green Capsicum)
1 Roasted Red Bell Pepper ( Red Capsicum)
3 tbsp of Red Jalapenos
1/2 tsp Salt
1 tsp Pepper
2 to 3 tbsp of Olive Oil

FOR GARNISHING:
1 Red onion
Cheese ( as much as you want !!)

METHOD:
On a stove top place the oiled peppers and garlic and roast it till it gets blackened ( not completely), then take it out and leave it until needed
Then chop the Olives in half, Parsley and Oregano chopped, add dried herbs, chilli flakes, salt, pepper and olive oil.
Now cut the red pepper in half remove the top and you will bit of water in them discard the water, then chop both the peppers
Crush the Roasted Garlic in a pestle and mortar .
Add all this to the salad mix well and leave it for at 3 to 4 hours or you can leave it overnight which helps in developing the flavour very well.

ASSEMBLING THE SANDWICH :

Cut the bread half, then again slice the bread into 4 parts, arrange the Olive salad on the bread, Sprinkle cheese as you wish sandwich the bread, Place it on a Grill / Panini for few minutes, until the cheese melts.

Remove it and serve it on a plate and see your family devouring it, with a big smile and asking you to make it again and again :))

MY VERDICT: I just couldn't go without saying anything about this, as the Bread was a foolproof recipe, the Olive Salad was so delicious, I had it going for next two days and they have asked me to make it again and again. The smell of this sandwich is so delicious, you can't keep your hands of it... Enjoy making this if you ever made this seeing in my blog, do tell me about it and definitely write to Nola cuisine how much you liked as you need to give credit to the Original Recipe maker right ?

Check out here for all my other fellow Bloggers who enjoyed this challenge just like me.. and vote for me if you like my sandwich... This recipe is yeast spotted too....

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