Spicy Roasted Bacon Tomato Cauliflower

The rich garlicky sun-dried tomato pesto adds a lovely flavor to the cauliflower as it roasts in a little bacon fat. A generous sprinkling of crispy bacon and Parmesan finish this dish to perfection. This one is a side dish that wouldn't mind taking center stage.

Cauliflower is one of my very favorite vegetables as you can see from the many cauliflower recipes on this site. From main dishes like savory cheesy cauliflower cake (it's a beauty!) and curried cauliflower chicken pilaf, great brunch recipes like cauliflower cheese waffles and cauliflower Roquefort tart, to my absolute favorite cauliflower cheese pie with crunchy potato crust (just to name a few!) I think I've featured cauliflower more than any other vegetable.

This particular dish is another favorite. It checks of all of my boxes.

Cheesy. It's got your Parmesan.
Spicy. Fresh chili pepper for the win.
Bacon. You betcha!
Easy. Nothing easier than roasting. Pop it on a pan. Roast!
Cauliflower.  One whole head. That said, this recipe is REALLY easy to double for a bigger crowd.

Check, check, check, check and check. Hope you enjoy it as much as we do. And if you are a fan of cauliflower too, you are going to want to scroll on down to see the link list of all the cauliflower recipes my Sunday Supper friends are sharing today.

Spicy Roasted Bacon Tomato Cauliflower

This recipe is adapted from these two recipes from Eggton and Steamy Kitchen.

Ingredients
1/2 cup sundried tomatoes (dry, not packed in oil – about 1 1/4 oz or 35g by weight)
4 slices streaky thin cut smoky bacon (about 3 1/8 oz or 90g)
1 head cauliflower (Mine weighed 1 2/3 lbs or 765g)
5 medium garlic cloves
1 hot chili pepper
3/4 oz or 20g grated Parmesan cheese, plus an equal amount for serving
Olive oil

Method
Place your sun-dried tomatoes in a small bowl and pour hot water over them. Set aside to soak and plump up.

Chop your bacon into small pieces and spread them around on a large baking pan. Put the pan in the oven and turn it on to preheat to 400°F or 200°C. The bacon will bake and get crispy as the oven preheats so keep an eye on it.

Meanwhile, cut the green leaves off of your cauliflower and break or cut it into florets.

Check on your bacon!

Drain the tomatoes but keep the water. Put the tomatoes, garlic, chili pepper and  Parmesan in the blender or food processor. Add some of the tomato soaking water and process until smooth. If it is too thick, just keep adding the water, a little at a time. This needs to be thick enough to coat the cauliflower yet thin enough to make it into all the little crevices in the florets.

Check on your bacon in the oven. If it’s already crispy, take the pan from the oven and use a slotted spoon to remove the bacon pieces, leaving the bacon fat behind in the pan.

Put your cauliflower in a large bowl and pour the sauce over it.

Stir well to coat the florets.

Put your sauced cauliflower florets in the baking pan, stem side up, and separated so that they can get roasted.  If you make a big pile, they’ll just steam.

Roast for 15-20 minutes in your preheated oven, then turn the cauliflower florets over to roast the other side. Drizzle with a little olive oil or more bacon fat if you have some handy.

Put the pan back in the oven for another 15-20 minutes or until the cauliflower is done to your liking.

To serve, scrape the roasted cauliflower, and all the good, roasted sticky bits from the pan, into a serving bowl. Sprinkle on the crispy bacon pieces and another generous handful of freshly grated Parmesan.

Enjoy!

Check out all the Sunday Supper cauliflower recipes! Many thanks to our host Caroline of Caroline's Cooking and our event manager Christie of A Kitchen Hoor's Adventures for all of their behind the scenes work.

Creative Cauliflower Starters and Sides

• Bang Bang Califlower Bites by Sunday Supper Movement
• Cauliflower Bacon Gratin by That Skinny Chick Can Bake
• German Cauliflower Salad by A Kitchen Hoor's Adventures
• Loaded Cauliflower Casserole by Fantastical Sharing of Recipes
• Loaded Smashed Cauliflower Bites by My Life Cookbook
• Spicy Roasted Bacon Tomato Cauliflower by Food Lust People Love
• Vegetarian Nachos by Simple and Savory

Make My Cauliflower a Main Dish

• Cheesy Cauliflower Soup by Hardly A Goddess
• Low-Carb Cauliflower Rice Pilaf with Ground Beef & Cabbage by Sue’s Nutrition Buzz
• Oven Baked Honey Soy Sesame Cauliflower by Sprinkles and Sprouts
• Roasted Cauliflower and Vegetable Soup by Palatable Pastime
• Roasted Cauliflower Steak with Salsa Verde by Caroline's Cooking
• Salmon with Creamy Cauliflower Farro by Cooking Chat
• Shrimp Stir Fry with Cauli Rice by Our Good Life
• Spicy Cauliflower Tacos by Pies and Plots

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Summer Tomato and Edamame Salad

The simplest of dishes, this summer tomato and edamame salad doesn’t really require a recipe with certain amounts that must be followed, although I’ll give you mine below. The important thing is to use the best summer tomatoes you can find – homegrown, if possible, vine-ripened, full of flavor – drizzled with the best quality extra virgin olive oil and aged balsamic vinegar.

That combination, along with a sprinkling of shelled edamame, makes this a fabulous fresh salad full of the flavors of summer. Sometimes the simplest salads are the best.

Another tasty recipe for Salad Month
Edamame is one of those ingredients I keep on hand always, in the freezer, for times when I need a little something extra in a salad or soup. Not only are they a lovely green color but they are nutritionally rich, with vitamins, protein and fiber. You can buy them in the pods, which make for a great snack, or already peeled.

Summer Tomato and Edamame Salad

Ingredients
4-5 ripe summer tomatoes
Flakey sea salt
Freshly ground black pepper
1/3 cup or 50g shelled edamame
1/2 small onion, minced
Good quality extra virgin olive oil
Good quality balsamic vinegar

Method
Slice the tomatoes and lay them out on a big plate. Season with the sea salt and black pepper.

Sprinkle on the minced onions and edamame. Drizzle the lot with the olive oil and balsamic vinegar.

Seriously, that’s all there is to it. This summer tomato and edamame salad lets the tomatoes shine, with an added boost of protein and fiber from the legumes. Totally delicious AND healthy.

Enjoy!

Have I convinced you to join me for Salad Month? Here are a few of my other recipes you might like to try:

• Summertime Fresh Corn Salad 
• Sweet Potato French Bean Lentil Salad 
• Quick Pickled Beet Salad 
• Coronation Chicken Salad 
• Roasted Savoy Cabbage Slaw with Spicy Bacon Dressing 

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Roasted Spring Vegetables

A good roasting in a hot oven brings out the best in most vegetables. Theoretically a side dish, I love a plate of these for a vegetarian main course. When you add a garlicky dressing, your roasted spring vegetables can be elevated to center stage.

This week my Sunday Supper group is sharing easy spring recipes. Which puts me in mind of baby vegetables and spring lamb. Fortunately a nearby supermarket that always has a stock of baby veg so I picked up a selection. I ended up not using them all because my pan was full and if you want caramelized roasted spring vegetables, it is key not to crowd them in the pan.

If the baking pan is too full and there’s not room for air to move between the vegetables, they’ll just steam together and will not roast. Left behind were tiny bulbs of fennel and baby corn. Now I need to think of another recipe to make with those!

Ingredients
For the roasted vegetables:

7 oz or 200g each assorted baby vegetables
(I used small pickling onions, baby leeks, new carrots, baby zucchini and patty pan squash.)
1/4 cup or 60ml extra virgin olive oil

For the dressing:
Leftover oil from the vegetables

2 cloves garlic

2 tablespoons cloudy apple cider vinegar or your favorite good quality vinegar
1 teaspoon honey

Fine sea salt
Freshly ground black pepper

Method
Preheat your oven to 400°F or 200°C. I have a convection fan that I like to use for roasting as it circulates the heat more evenly. If you don’t, you can turn the oven up a few degrees to compensate.

Trim the vegetables of stems and scrub them clean. Since they are tiny, leave them whole. Pile them in a large mixing bowl.

Drizzle the olive oil over them and toss to coat. Sprinkle on some fine sea salt and give the veggies a couple of good grinds of black pepper. Toss to disperse the salt and pepper. You can use salad spoons but clean hands work the best. Plus, you are going to use your hands in the next step so might as well get them dirty. 

One by one, transfer the vegetables to a large baking pan, spacing them evenly. 

Put the vegetables in the oven to roast for 30-35 minutes or until they are golden and possibly a little charred in places.

There will be seasoned oil left in the bowl. We are going to use it for the dressing.

Grate or mince the garlic cloves into the oil. 

Add in the vinegar and honey and whisk to combine. Add another good pinch of salt and more freshly ground black pepper. Set aside. 

When the roasted spring vegetables are ready, remove them from the oven and scrape them and any sticky bits from the pan into the bowl with the dressing while they are still hot. 

Toss or stir to coat the vegetables with the dressing. Serve warm or at room temperature. 

Enjoy!

As I mentioned, this week our Sunday Supper tastemakers are sharing easy spring recipes. Check out this fabulous link list. Many thanks to our host, Anne of Simple and Savory and our event manager, Cricket of Cricket’s Confection.

Breakfast

• Broccoli and Asparagus Frittata by A Mind "Full" Mom
• Herb and Leek Frittata by My Imperfect Kitchen

Main Courses

• Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
• Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
• Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
• Pad Thai Spring Rolls by Brunch-n-Bites
• Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
• Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
• Spring Power Bowl by Simple and Savory

Veggies and Sides

• Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
• Asparagus Ham and Swiss Danish Braid by Crazed Mom
• Asparagus Soup by Bottom Left of the Mitten
• Cheesy Potato Asparagus Tart by Sunday Supper Movement
• Herbed Lemon Potato Salad by Cosmopolitan Cornbread
• Microwave Carrots and Peas by Cricket’s Confections
• Roasted Spring Vegetables by Food Lust People Love
• Shaved Asparagus Salad by A Day in the Life on the Farm

Pastas

• Crab and Asparagus Pasta by My Savory Spoon.com
• Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
• Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
• Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
• Spinach Artichoke Pasta Recipe by Life Tastes Good

Seafood

• Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
• Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
• Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
• Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
• Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
• Salmon with Parsley Pesto and Peas by Cooking Chat

Cakes, Pies, and Sweets

• Coconut Custard Pie by Renee's Kitchen Adventures
• Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
• Mango Banana Bread by Asian in America
• Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
• Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet

Cookies and Bars

• Carrot Cake Oatmeal Cookies by Pies and Plots
• Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
• Maple Syrup Madeleines by The Finer Cookie
• Oatmeal Rhubarb Bars by Turnips 2 Tangerines
• Pistachio Lemon Bars by From the Bookshelf

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Fresh Peach Cucumber Salad

Fresh peaches that aren’t fully ripe can still be used in a fresh peach cucumber salad, adding a tart bite with a hint of sweet. An herby dressing with mint and parsley complement the peaches beautifully.

This week my Sunday Supper group are using peaches in a variety of recipes both sweet and savory. I’m in the Channel Islands right now where apparently they make no bones about the fact that the peaches are picked too young. The little plastic boxes they are sold in say quite boldly – Ripen At Home. But I think we all know how that turns out. They really don’t taste the same or ripen well at home. Never mind, though, because slightly under ripe peaches are still tasty in salad. If you are fortunate enough to have good peaches, those work too!

Fresh Peach Cucumber Salad

Aside from the mint and parsley, the dressing is a basic vinaigrette so if you have a favorite vinaigrette recipe, by all means use it and just add the herbs to the salad itself.

Ingredients
For the dressing:

1/4 cup or 60ml extra virgin olive oil
1/8 cup or 30ml good quality white wine vinegar
1/2 teaspoon whole grain mustard
3 tablespoons finely minced fresh mint
1 tablespoon finely minced parsley
1/4 teaspoon sugar
For the salad:
1 English cucumber
4 peaches
1/4 medium purple onion
2 1/2 oz or 70g pea sprouts

Method
Put all the dressing ingredients in a jar. Close the lid tightly and give it a good shake to combine the ingredients. Set it aside at room temperature while you get on with prepping the salad.

Cut your cucumber lengthwise in half, then cut the halves again so you have four long pieces. If the seeds are too juicy, you can but them off and discard. (My dog loves them!) Chop the cucumber into smaller chunks.

Cut the peach off the pit in slices, then cut those into smaller pieces. If you have freestone peaches, you can remove the pit, then slice and cut.

Finely slice your onion.

Add the cucumber, peaches and onion to a large salad bowl.  Give the herb dressing another good shake and drizzle on just as much as you need to wet the peaches and cucumbers. You might not use it all. (It’ll keep well in the refrigerator for a week or two.)

Toss to coat.

Add in the pea sprouts just as you are ready to serve and toss again.

Enjoy!

Many thanks to our Peachy Keen host, Sue of Palatable Pastime and our event manager, Renee of Renee’s Kitchen Adventures. Take a look at all the deliciousness we have for you this week!


Starters:

• Bourbon & Peach Porkbelly Bites by Girl Abroad
• Cherry-Peach Bruschetta by Dessert Geek
• Grilled Peach Caprese with Blackberry Balsamic by The Crumby Cupcake
• Peach Blueberry Burrata Quesadilla by Grumpy’s Honeybunch
• Peach Gazpacho with Cucumber by Asian in America

Breakfasts:

• Peach Pancakes with Peach Maple Syrup by Magnolia Days
• Peaches and Cream Crepes by A Mind Full Mom
• Peaches and Cream Smoothie Bowl by Family Foodie

Beverages:

• Brandy Peach Lemonade by Nosh My Way
• Citrus Peach Sangria by Sunday Supper Movement
• Dairy-Free Strawberry Peach Smoothie by Cooking Chat
• Frozen Peach Margarita by Angels Home Sweet Homestead
• Peach and Blueberry Wine Slushies by Cooking with Carlee
• Peach Ginger Bellini by kimchi MOM
• Peach Whiskey Smash by Gluten Free Crumbley
• Trà Đào (Vietnamese Peach Tea) by Curious Cuisiniere

Condiments:

• Ginger Peach Freezer Jam by Peaceful Cooking

Sides & Salads:

• Fresh Peach Cucumber Salad by Food Lust People Love
• Italian Peach Panzanella Bread Salad by The Wimpy Vegetarian
• Peach Caprese Salad with Balsamic Syrup by La Bella Vita Cucina
• Peach, Tomato and Mint Salad by Our Good Life

Main Dishes:

• Chicken, Peaches, and Arugula on a Focaccia Roll by Hezzi-D’s Books and Cooks
• Easy Peach & Basil Flatbread by My Life Cookbook
• Grilled Peaches and Shrimp Shish Kabobs by The Freshman Cook
• Peach Glazed Pork Chops and Stuffing by Life Tastes Good
• Pork Tacos with Grilled Peach Salsa by Baking Sense
• Roasted Flank Steak with Fresh Peach Pico de Gallo by Culinary Adventures with Camilla

Desserts

• Any Fruit Custard Pie by Wholistic Woman
• Biscuit Topped Peach Cobbler by Palatable Pastime
• Blueberry Peach Coconut Chia Pudding Parfaits by Cupcakes & Kale Chips
• Blueberry Peach Coffee Cake by The Chef Next Door
• Easy Peach Cobbler Minis by April Golightly
• Frozen Peach Cheesecake by Serena Bakes Simply From Scratch
• Gluten Free Peach Apricot Crisp by Desserts Required
• Grilled Peach Melba by Hardly A Goddess
• Honey Almond Ricotta Stuffed Grilled Peaches by She Loves Biscotti
• No-Churn Peach Pie Ice Cream by The Redhead Baker
• Peaches and Cream Cobbler Popsicles by Crazed Mom
• Peaches and Cream Pie by Cooking on the Ranch
• Peach and Pistachio Tart by Caroline’s Cooking
• Peach Sherbet by Cindy’s Recipes and Writings
• Peach Honey Pecan Galette by The Bitter Side of Sweet
• Peach Willy by Monica’s Table
• Roasted Peach and Lime Sorbet by Brunch-n-Bites
• Rustic Peaches & Cream by Cosmopolitan Cornbread
• Simple Peach Cobbler by Where Latin Meets Lagniappe
• Spiked Skillet Peach, Pecan and Blueberry Crumble by From Gate to Plate
• Streusel-Topped Peach Tart by That Skinny Chick Can Bake
• Summer Fruit Pie by Pies and Plots

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Pumped Up Potato Salad

Pumped up potato salad combines new potatoes with charred red peppers, tomatoes, olives, feta and basil for a wonderful summer salad.

 

I love new potatoes. In fact, if I can make a confession, we ate them for dinner last night and they are on the menu again tonight. You see, it’s the season. One can find little potatoes at other times of the year but what separates a new potato from a simply small potato is the thin skin that can be eaten. In some varieties, like the Jersey Royal, it’s so thin that it can be rubbed off with bare hands. In any case, with new potatoes, no peeling is necessary.

Here's another confession. I wanted to name these Pimp My Potato Salad but my younger daughter wouldn't let me.

Pumped Up Potato Salad

This week my Sunday Supper group is sharing easy recipes for the Fourth of July. While my grandmother’s more labor-intensive mayo-based potato salad is far and away my favorite, this pumped up potato salad is a close second. It’s easy to make and travels well – no big worries about refrigeration - which makes it the perfect for bringing to an Independence Day picnic or barbecue.

Ingredients
1 1/2 - 2 teaspoons salt
1 lb or 450g new potatoes
3 tablespoons white balsamic vinegar
6 tablespoons extra virgin olive oil
1 small onion
1 garlic clove
14 oz or 400g grape tomatoes, assorted colors
1 red pepper
1/2 cup or 70g pitted, sliced black olives
3 1/2 oz or 100g feta cheese
Black pepper
handful basil leaves

Method
Put the potatoes to cook in a pot of boiling water with about 1 1/2 teaspoon salt added in, until fork tender.

Meanwhile thinly slice your onion and crush/mince your garlic. Add them to a large bowl with the white balsamic vinegar. Sprinkle on some salt and give the content a good stir. Set aside to marinate.

Skewer your red pepper with a fork and hold it over the flame of your gas stove, turning slowing until the pepper is charred on all side.

If you don’t have gas, you can also roast the pepper in a very hot oven. Pop charred pepper in a sturdy plastic bag when it’s done and twist the top closed.

When the potatoes are cooked, drain them well and set aside to cool for about five minutes.

Mix the olive oil in with the other dressing ingredients.

Remove the red pepper from the bag and use your clean hands to rub off the charred skin. Cut off and discard the interior membranes and seeds. Slice the red pepper into strips.

When the potatoes are still warm but not hot, add them to the bowl and toss to make sure that they are covered with the onion garlic dressing. If there are a few that are bigger than bite-sized, you can cut these in half.

Add the pepper strips, tomatoes and olives to the salad bowl. Toss well.

Crumble in the feta and sprinkle on some more salt, to taste and a few good grinds of fresh black pepper.

Tear the basil leaves with your hands and toss them with the rest of the salad.

Enjoy!

Many thanks to Cindy from Cindy's Recipes and Writings who is hosting this week and Shelby from Grumpy's Honeybunch, our event manager. Your hard work is greatly appreciated, ladies!

Are you looking for some easy recipes to bring to a Fourth of July celebration? Sunday Supper has got you covered! Check out all great recipes below – so many that are red, white and blue as well!

All-American Appetizers

• Chicken Yakitori in Skewers by Asian In America
• Honey Berry Blue Cheese Ball by Magnolia Days

America the Beautiful Beverages

• Apple Pie Milkshake by Love and Confections
• Summer Berry Pitcher Mojitos by The Crumby Cupcake

Raise the Flag Breakfasts

• Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
• Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess

For the Red, White and Blue Salads and Main Dishes

• Bang Bang Pork Chops by Wholistic Woman
• Blueberry and Watermelon Arugula Salad by A Mind Full Mom
• Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
• Firecracker Hot Dogs by Sunday Supper Movement
• Founder’s Mac and Cheese by Cooking Chat
• Pumped Up Potato Salad by Food Lust People Love
• Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
• Red White & Blue Caprese Salad by Go Epicurista
• Red White and Blue Fruit Salad by A Day in the Life on the Farm
• Red, White, and Blue Salad by Simple and Savory
• Watermelon Salad with Feta & Blueberries by Monica’s Table
• Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings

Oh Say Can You See Desserts

• All-American Patriotic Dessert Tarts by Family Around The Table
• Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
• Cherry Vanilla Poke Cake by Cookin’ Mimi
• Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
• Firecracker Muddy Buddies by The Bitter Side of Sweet
• Flag Fruit Pizza by Dash of Evans
• Homemade Snow Cones by Palatable Pastime
• Patriotic M&M Cookie Bars by Alida’s Kitchen
• Patriotic Smoothie Pops by Crazed Mom
• Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
• Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
• Red, White, and Blue Fruit Tart by Life Tastes Good
• Red, White and Blue Granita by Dessert Geek
• Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
• Red White and Blue Parfaits by Desserts Required
• Red, White and Blue Popsicles by Our Good Life
• Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
• Red, White and Blue Shooting Stars by The Freshman Cook
• Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
• Rice Krispies Treat Birthday Cake by Pies and Plots
• Rosemary Cookies with Tomato Jam by The Finer Cookie 

Pin this Pumped up Potato Salad! 

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Feta Olive Knots #BreadBakers

Feta olive knots are made with salty feta cheese and olives baked in a soft dough, making them the perfect accompaniment to any meal. 

This month our Bread Bakers group is being hosted by Deepti of Baking Yummies. She’s challenged us to bake rolls so make sure you scroll down to see the link list of all the lovely dough, both sweet and savory, that we’ve kneaded, shaped and baked for you today.

In my growing up family, we often had rolls at big family dinners for Thanksgiving or Christmas but they were more than likely those bake and serve ones that come in their own little foil baking pans. Man, I loved those things. All soft and buttery and melt in your mouth. I liked to mash them into small balls so they became almost like dough again and nibble on them.

I’m a grown up now and my tastes have changed. Not that I would reject a soft white roll, but I’m looking for something a little stronger in flavor, something that can stand up to a tasty bowl of soup, for instance. These feta olive knots are perfect! The feta gives the dough a little tang and each bite with an olive delivers a small burst of saltiness.

Ingredients 
1/2 teaspoon active dry yeast
1/2 teaspoon sugar
3/4 cup or 180ml warm water
About 2 3/4 cups or 345g all-purpose flour start with 2 1/2 or 312g
1/2 teaspoon salt
1 3/4 oz or 50g feta
1 egg yolk (save white for brushing on rolls)
1/2 cup or 70g pitted, sliced olives (color of your choice)
Olive oil for bowl

For glaze:
1 egg white
1 tablespoon water

Method
Put the warm water in a bowl with the yeast and sugar and leave to prove. The yeast should turn foamy if it’s active. If not, go buy some more yeast and start again.

Assuming you’ve got foam in your bowl, add in the 2 1/2 cups or 312g of the flour and the salt. You can knead by hand but this will be easier with a dough hook if you have a stand mixer.

Add in the crumbled feta and keep kneading with the dough hook until it’s incorporated.

Now add the egg yolk and knead again with the dough hook until it is incorporated. It's kind of like adding butter to brioche dough or eggs to choux pastry. These ingredients loosen the dough and it looks like they'll never mix in. Just keep mixing and they do!

Turn your dough out onto a floured surface and knead for a few good turns by hand, adding just a little more of the flour if necessary.

Press the dough out into a rectangle and spread the sliced olives all over it.

Worst rectangle ever. I straightened it out after I took the photo, I promise. 

Fold one third in from the right and then fold the other third in from the left. Turn the dough so it is horizontal to you again, and press it out slightly. Repeat folding it over in thirds.

Make one more turn so it is horizontal to you and press it out again. Repeat folding it over in thirds. In other words, you are going to do the "fold, fold, turn" three times. The olives should be fairly evenly distributed by now.

Oil your mixing bowl and put the ball of dough in. Turn it over to coat with oil. Set aside in warm place until doubled in size, about 45 minutes.

Punch the dough down and turn it out onto a floured surface.

Cut it in quarters and then cut each quarter in three equal pieces to make 12 rolls. Roll each piece out until it’s about 8 inches or 21cm long. Cross the ends of each piece and tuck one end through the loop.

Place the knots on baking pan lined with parchment or a silicone mat. Whisk the egg white with the water and use a pastry brush to glaze the knots.

Leave in a warm place to rest for about 15-20 minutes and preheat your oven to 375°F or 190°C.

Bake in your preheated oven 18-22 minutes or until they are puffy and lightly browned all over.

Remove from the oven and leave to cool a little before serving.

Enjoy!

Such beautiful rolls, we've baked for you this month!

• Anadama Rolls from Passion Kneaded
• Bulochki (Russian Sweet Yeast Rolls) from Mayuri's Jikoni
• Cinnamon Rolls from Bakingyummies
• Crescent Rolls from Sara's Tasty Buds
• Feta Olive Knots from Food Lust People Love
• Flax Oat Wheat Dinner Rolls from Cook's Hideout
• Einkorn Parmesan and Garlic Rolls from The Wimpy Vegetarian
• Gluten Free Cinnamon Rolls from A Baker's House
• Hokkaido Milk Rolls from Baking in Pyjamas
• Kahvalti – Turkish-style Breakfast Buns from A Shaggy Dough Story
• Masala Bread Rolls from Sneha's Recipes
• Mini Cheddar Bialys from Karen's Kitchen Stories
• Oatmeal Dinner Rolls from A Day in the Life on the Farm
• Pesto Rolls from Veg Nation
• Raspberry Sweet Rolls from Kylee Cooks
• Savory Cheddar Rolls from Magnolia Days
• Stuffed Vegatable Masala Buns from Spill the Spices
• Twisted Knotted Mint Garlic Rolls from Gayathri's Cook Spot
• Wholewheat Low Fat Stuffed Cinnamon Rolls from Sizzling Tastebuds

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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Green Mango Sambal

Side dish or condiment? This green mango sambal goes great with Balinese-style grilled fish or any dish that could use some perking up with chili peppers and sharp green mango.

 

 

Just over a year ago, I shared a recipe for Ikan Bakar Jimbaran or Bali Spicy Grilled Fish, a whole grouper that had been marinated in a spice paste, then cooked over a charcoal fire and basted with kecap manis or sweet soy sauce.

It is properly served alongside a spicy side dish called sambal matah, made from lemongrass, purple onions and chilies, with shrimp paste or ground dried shrimp. I changed that up and used tart green mango in place of the lemongrass, creating a dish that is less of a condiment, more of a salad. I rounded the meal out with another Indonesian recipe, recently shared here, long beans with coconut.

This week the Sunday Supper theme is Spice is Nice and Some Like it Hot. In Indonesian, we can differentiate between heat hot – panas – and spicy hot – pedas. In fact, many languages have this distinction. Why English, with its huge vocabulary, does not, is a mystery to me. This recipe is definitely pedas or spicy hot!

Ingredients
2 green mangoes – about 11 2/3 oz or 330g whole
2 small purple onions – about 5 1/3 oz or 150g
Juice 1 lime – about 2 tablespoons
2 tablespoons crispy prawn chili sambal
1 tablespoon fish sauce
Salt to taste

Can't find crispy prawn chili sambal? Sub:
1 oz or 28g dried shrimp
4-5 small red chilies
2-3 teaspoons coconut oil

Method
Peel and thinly slice your onions. Put them in a bowl big enough for the whole dish and squeeze the lime juice over them. Give it a stir and leave to marinate while you cut the mangoes.

Peel one side of your mangoes. Cut each into tiny strips by carefully hitting one side of it with the blade of your knife.

Then thinly slice a layer off. Repeat until you get down to the mango pit, then peel the other side and repeat the process.

Add the mango, the crispy prawn chili sambal and fish sauce to the onions.

Mix well. Taste the dish and add a little salt, if necessary.

If you can’t find crispy prawn chili sambal, use a mortar and pestle to grind the dried shrimp into a fluffy powder. Add in the chili peppers and keep grinding until they make a thick paste with the shrimp powder. Add in enough coconut oil to loosen the paste a bit. Once you've added this to the mango and onions and stirred well, don't forget to add the fish sauce too.

Enjoy!

Not every dish that has spices is necessarily spicy hot! Check out this great list of recipes from my Sunday Supper group. Many thanks to our host today, Susan from The Chef Next Door.

Aromatic Appetizers

• Buffalo Chicken Spring Rolls by Cupcakes & Kale Chips
• Cajun Shrimp Dip by Cooking with Carlee
• Harissa Lamb Meatballs with Herbed Yogurt Dipping Sauce by The Hungry Goddess
• Jalapeño Cheddar Roasted Chickpeas by A Kitchen Hoor’s Adventures
• Smoky Jalapeño Pineapple Salsa by Dash of Evans
• Spicy Apricot Chicken Meatballs by My Life Cookbook
• Spicy Jalapeño Chickpeas by Helpful Homemade
• Spicy Peach Chicken Wings by Eat, Drink and be Tracy
• Spicy Sugared Cashews by That Skinny Chick Can Bake

Distinctive Drinks

• Cilantro Jalapeño Mojito by Manu's Menu
• Shoo Fly Punch with a Kick by Our Good Life

Daring Desserts

• Chipotle Peanut Butter Cookies by Renee’s Kitchen Adventures
• Cinnamon Rolls by The Freshman Cook
• Mexican Chocolate Pudding by Pies and Plots
• Peppercorn Shortbread by The Finer Cookie
• Spicy Fudge Brownies by The Chef Next Door
• Spicy Mexican Hot Chocolate Fudge by Hezzi-D’s Books and Cooks

Masterful Mains

• Buffalo Chicken & Lentil Stuffed Peppers by Momma’s Meals
• Chicken Karahi (Pakistani Chicken Curry) by Curious Cuisiniere
• Chicken Stuffed Poblano Peppers by Feeding Big and more
• Chickpea, Lentil and Spinach Curry by Caroline’s Cooking
• Ddukboki (Spicy Stir Fried Rice Cakes) by kimchi MOM
• Devil’s Chicken by Monica’s Table
• East Indian Chard and Lentils by Wholistic Woman
• Fried Chicken with a Kick by A Day in the Life on the Farm
• Grilled Chipotle Pork Chops by Cooking Chat
• Hella-peño Burger by Fantastical Sharing of Recipes
• Jalapeño Popper Pizza by Hardly A Goddess
• Kung Pao Chicken by Palatable Pastime
• Lomo Saltado by Tramplingrose
• Spicy Black Bean Burgers by Simple and Savory
• Spicy Penne all’arrabbiata by She Loves Biscotti
• Sweet & Spicy Pulled Pork Tacos by Grumpy’s Honeybunch
• Sweet Chili Pork by Cookin’ Mimi
• Tunisian Garlic Chickpea Soup by What Smells So Good?

Seasoned Sides

• Baked Sriracha Sweet Potato Fries by Magnolia Days
• Green Mango Sambal by Food Lust People Love
• Grilled Potato Salad with Spicy Picada Sauce by Culinary Adventures with Camilla

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