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.

Hi everybody, as I said earlier in my post, this is the second version of my pull apart bread which I baked for WKTB # 1, I had asked to guess my filling as if I was going to bake with some great filling, when I see now how many breads with Yummilacious fillings all my friends have baked, I was acting like a school girl talking about a simple filling anyways,  Aparna had almost guessed it  telling me it must be carrots and coriander.. nearly their, you were right Aparna it has both the Ingredients.
Long time ago I had baked little buns / baps with this filling but not as a filling but had incorporated it into the bread itself, they were so yummy but I had forgotten to take photos then, My kids loved this as they are quite spicy.They enjoy these with Tomatoes, cucumbers and some cheese on it for their lunch box.
This  happened in a jiff that day , I had completely forgotten about this filling, I had made some chat masala for my kids snacks when they come back home from school, and I was planning to bake a bread as the other one was nearly at its end, I was left out with this mixture and we were all full I was wondering what to do with it, then I remembered about my dough which was proofing, that was when I decided I could use this as a filling..., so here is how this bread goes..

Coming back to this post When Aparna of My diverse Kitchen, the lady I was talking about mentioned on fb about baking bread all through the year,  we all joined hands with her who had the Knead to bake decided to bake with her.  Hope you all Enjoy the virtual treat.. we have made,  just hop to Aparna's blog for the sweet and savoury versions 

CHAT MASALA PULL APART BREAD
This bread makes a large loaf

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 375 gms (plus extra around 50 grms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk ( soya milk )
3/4 cup of water

FILLING:
1 Medium sized carrot
1 Large Onion
2 tbsp cup packed chopped coriander Leaves
1 tbsp sweet chutney
1 tbsp green chutney
2 to 3 extra Green chillies (optional)
salt as required

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION: 
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

VARIATION AND TIPS
1. You can also add in the filling with smoked sweet corn, finely grated or chopped Mango ( Totapuri Mangoes which are used in India to make these kind of chats they are kind of sweet and sour ).
2. When I baked this bread I used the wrong Loaf tin so it bloomed out of my tin as you can see.
3. If you omit cheese this becomes a Vegan bread, and would be my kind of bread.

This Bread is also yeast spotted.

see you tomorrow with an unusual bread filling...

The post Chat Masala Pull Apart bread - We Knead to Bake # 1 appeared first on My Veg Fare.

SUN DRIED TOMATO PESTO PULL-APART BREAD

INGREDIENTS:
FOR THE DOUGH
2 tbsp of warm water
1 tsp sugar
2 tsp Yeast
3 cups of Whole wheat White Bread flour ( nearly 425 gms)
1 tsp salt
3 tbsp Olive oil
1/2 cup milk (soya milk )
3/4 cup of water

FOR THE FILLING
Sun Dried Tomato Pesto as needed
( I used Home made Recipe here)
Cheddar Cheese

METHOD:
In a large bowl take yeast and 2 tbsp of warm water with tsp of sugar and leave it in a warm place for few minutes, you can notice bubbles forming up this shows that the yeast is active.
To this add all the other Ingredients said above under the Dough, mix them well, use a food processor or your hand and make it into a pliable dough, make it into a chappati dough consistency.
Once the dough is ready Knead the dough  for at least 10 minutes until it very pliable, smooth and soft, this helps in the gluten formation. Lightly oil the bowl and leave the dough covered for at least 1 and 1/2 hours or leave it until it is doubled in size.
Preheat the oven to 180 C / 350 F / Gas Mark 5*
Oil a loaf tin 9 x 5 sprinkle some flour and tap it down so there is no extra flour on it or place a parchment paper in the tin
Once the dough is proven deflate the dough dust the kitchen work surface with flour, flatten the dough into a square as shown, which you can do in two ways
1. Apply the Sun dried Tomato pesto on to the flattened dough and some grated cheese on top of it and cut it into 6 lengthwise strips and lay them one on top of the other and cut them again into 6 pieces with a sharp knife or a scrapper. stack the pieces starting with the seam side and in the middle you can have both the ends of the strip put together will make it look nicer.
2. Or as I did once you have made it into a square, cut them into 6 equal parts, start with the first layer apply the sun dried Tomato pesto filling and cheese on top of it, place the next one do the filling and continue with the rest of the strips then cut them into 6 pieces and continue as said above for stacking and continue with the rest of the process.
Once stacked cover it again with a tea towel or with a cling film for an hour or until it rises, do not allow it to rise too much as the first time round.
Brush the top of the bread with milk and bake it in the middle rack for 35 to 45** minutes or until the top is golden brown in colour or check it with a skewer when it comes out clean.
Take it out of the oven and leave it on a cooling rack for 10 minutes, release the bread from the loaf tin immediately after 10 minutes*** and leave it directly on the wiring rack to cool down completely.
Pull apart the bread and enjoy with a cuppa
or slice the bread as I did topped them with some salad leaves, cucumbers and tomatoes grill them or just make a sandwich and send it for Lunch box.

NOTES
* As I have always said my oven temperature is very high so I bake them at Gas mark 3
** My bread got baked by 40 minutes
*** I remove my bread immediately after 10 minutes the bread will be still very warm because of this the bottom side becomes soggy if left in tin for a long time this is my experience so I always take it out and leave it on the the wiring rack this helps the bread cooling down without a soggy bottom, sometimes I turn out  the bread place it in the loaf pan again and bake it for 5 more minutes this makes my bread has a crusty bottom as well :)).
You can add Honey, Maple syrup, Jaggery instead of sugar too..

VEGAN VARIATION: 
1. You can use Vegan butter, Vegan cheese in place of the Vegetarian Cheeses.
2. You can otherwise omit the cheese itself
3. In place of milk you can use Oats milk, Almond milk, soya milk or Just plain water

If you ever try these variations leave a note here so I would be delighted to know how it turned out.

Stay tuned for more stuffing to come in a bread baking spree with Knead to bake, thanks a ton Aparna and all my foodie friends who are on this venture...

This bread is also yeast spotted.

The post Sun dried Tomato Pesto Pull apart Bread - We knead to bake # 1 appeared first on My Veg Fare.

This will be a very long post bear with me....EGGLESS WHOLE MEAL SPINACH, MUSHROOM CHEDDAR QUICHE

BASIC PIE DOUGH
Adapted minimally from Martha stewart
Makes 9 inch crust

INGREDIENTS:
1  and 1/4 Cup Whole meal flour
1/2 tsp salt
1/2 tsp sugar
100 grms ( nearly 1/2 cup ) butter
6 tbsp ( nearly 1/2 cup around 100ml ) Cup cold water

METHOD:
Mix the flours, sugar and salt well together.
Chop the cold butter into pieces, mix them in a food processor, as I do not have one I used my spatula ( a hard one ) and mixed them as much as possible, you can even use your hands and flour resembles like crumbles to this dough start adding cold water I started of with 1/4 cup and then started adding tbsp of cold water until the flour became a dough!.  Do not handle the dough too much.
Place this dough in a plastic wrap and chill it again in your fridge for at least an hour, so the butter firms  up again. ( you can even keep it overnight )
After an hour or so, take it out, I used a cling film, I  first spread it on my table top then placed this firmed up dough  on top of it placed an other cling film covering it, so I won't be touching the dough, and rolled it thin as I needed an 9 inch crust, I had to take them out of the cling film as it was not big enough and rolled them again a bit more from the middle rolling it around for an even base.  Or you can lightly flour the surface and roll out the crust, as I did not want to add more flour I made it this way.

Butter the tart case thoroughly, Sprinkle some corn meal on the base. Lift the dough carefully and place it on the tart case and press them completely and trim of the edges if any.
Prick the base with a fork this makes the dough not puffing up then place a baking sheet and put some baking beans ( or Rice ) on top of them, then put it back into the fridge for an other half an hour to firm the butter again or until you make the filling.
Blind Bake this case in a oven at 190 degrees/ Gas Mark 6 for 20 minutes you can see the crust turning gold at the edges.
Remove it from the oven and place it on a wire rack,
I learnt a trick from a book that if you add hot oil ( olive or any oil ) on the base of the pie crust immediately after taking it out of the oven the  crust will not become soggy and firms up.., I can't remember which book, anyway I added 2 tbsp of hot oil on to the crust immediately after taking it out of the oven after removing the baking beans, then put it back again in the oven reducing the temperature to 180 degrees/ Gas mark 4 for a further 5 minutes ( you can even skip this and just add the filling and bake your quiche )
Check out this website for some cool ideas on how to bake a perfect pie crust with lot of variations

SPINACH AND MUSHROOM WITH CHEDDAR FILLING

INGREDIENTS:
250 grams Spinach
150 grms Mushrooms
2 Onions
2 garlic pods
1 tsp of Pepper powder
1/2 tbsp Italian dried herbs
1 and 1/2 tsp of Salt
1 Cup grated cheddar cheese
1/2 cup Creme fraiche
1 tbsp Chia seeds ( + 3 tbsp of Hot water )
1/2 Cup Milk
1 tbsp Arrow root powder

METHOD:
First step Soak Chia seeds in hot water for few minutes.

Next chop onions and  garlic.  Heat  2 tsp of oil add all the chopped ingredients and saute them.  Meanwhile wash and dry out the spinach with the help of a kitchen towel spreading the washed spinach on a towel, then chop them and chop Mushrooms too.., Once the onions become translucent add spinach and mushroom and saute them on a medium to high heat until they wilt away then sprinkle pepper powder, salt and Italian dried herbs mix well, and saute them. As veggies sometimes release water try to Sauté until it evaporates, actually it doesn't completely evaporate so not to bother.  Once done you can add 1/4 Cup bread crumbs, so it will absorb all the water. Take it out and allow it cool.

Meanwhile mix milk and arrow root powder and put it in a pan and cook it until it starts thickening, remove immediately when it is almost semi thick like a  sauce.
In a blender take  chia seeds, creme fraiche , and the above said sauce, blend them all well together, until it becomes like a thick creamy sauce.
Add this creamy sauce to the cooked spinach mix well, pour this onto the pre baked crust, add grated cheese on top of it and put it back in the oven and bake the quiche for a further 30 to 40 minutes until the quiche has a golden top.
Take out the quiche when done, leave it on a wire rack to cool down a bit then cut them out and serve them warm to enjoy with some salad leaves, Roast potatoes with ketchup or what ever you like.

Little Tips:
Take out the quiche when the middle is still soft this makes the quiche looks creamy custardy texture.
Check out Gayatri's Baking Eggless group round - up in her blog for a variety of baking eggless Quiches!

The post Eggless Whole meal Spinach & Mushroom Cheddar Quiche appeared first on My Veg Fare.