Tag: Walnuts

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

No Fuss No Knead Focaccia Recipe … bread is love and this is a fine example! There are times you need comfort that only a simple, fuss free home made bread can offer, this is that recipe! A simple one bowl, hand mixed dough, rested overnight, that is bursting with flavour when baked the next day, bread doesn’t get better than this.

I absolutely love no knead breads and this is my current favourite. There’s something addictive about freshly based focaccia and even though it tastes really nice the next day too, there’s barely ever any left over. This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.

Look at it and you’ll know what I mean. Each bite is full of flavour and enticing. For someone who mostly shares dessert recipes, it might come as a surprise to you dear reader, but my heart is 100% savoury.

There is nothing I enjoy more than a moreish home baked bread – Turkish Lamb & Purslane Pide, No Yeast Pizza, savoury crackers etc. Throw in some garlic and rosemary and you have my attention, 100% of it!! My Cheesy Garlic, Walnut & Rosemary Soda Bread  is another bread that screams love!

No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is as simple as stirring together the ingredients in a bowl, covering the bowl with some clingwrap and leaving it to slow rise overnight in the fridge. It’s a great make ahead no knead bread option because the next day this simple bread demands very little of your attention, and yet yields the most delicious end product.

I used bits and bobs of left over flour for the recipe. I also added my favourite ingredients to add delicious taste notes – fried garlic, chopped walnuts and snipped fresh rosemary. Walnuts are possibly my most favourite nuts to use and I use them often! I’m making this focaccia again very soon with red Leicester cheddar and home made jalapenos, probably walnuts too. The focaccia bakes well and slices well too, with the best little pockets of air!

These are my favourite kind of bakes and I find them sooooooo satisfying. I’m always torn between making a fougasse or focaccia because I love them both. The focaccia won this time. Let’s see which bread I bake next. For now, I hope you enjoy this fuss free no knead Focaccia with walnuts, garlic and rosemary. It is my current favourite bread!

Bread Recipes
Recipes with Walnuts
Savoury Recipes

Do tag me on Instagram at Passionate About Baking or drop a comment here on the blog if you make this, or any other recipe from the blog. I’d love to see it!

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No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary… simple and delicious

This No Fuss No Knead Focaccia Recipe with walnuts, garlic and rosemary is very very forgiving and very delicious too. I love the moistness it offers, the flour to water ratio baking up a beautiful crumb.
Course Appetiser, Breakfast, Side Dish, Snack
Cuisine Italian
Keyword baking, bread, eggless, focaccia, one bowl, yeast
Prep Time 15 minutes
Cook Time 25 minutes
Proofing 12 hours
Total Time 12 hours 40 minutes
Servings 4 people

Ingredients

Focaccia

  • 200 g all purpose flour {maida}
  • 50 g bread flour {or use 250g all purpose flour}
  • 1/2 tsp salt
  • 3/4 tsp yeast instant
  • 1/2 tsp baking powder
  • 1 cup water warm
  • 6-8 tbsp extra virgin olive oil

To top

  • Walnut halves, sliced garlic, fresh rosemary, Maldon sea salt

Instructions

  • Stir together in a bowl until all the water has been absorbed. Clingwrap the bowl and place it in the fridge overnight.
  • Take the bowl out of the fridge and leave it at room temperature for an hour. Oil your hands before you handle the dough since it will will feel quite loose and hydrated.
  • Add in a tbsp of extra virgin olive oil, fresh chopped rosemary sprigs and fried garlic slices and gently fold the dough somewhat like you would fold sourdough. Repeat 3-4 times. Finally, bring into a ball, tucking the edges underneath.
  • Line a 6" round baking tin with parchment and grease the sides with butter / ghee.
  • Add a tbsp of extra virgin olive oil to the base and place the dough in the tin, folded side underneath. Cover lightly with the clingwrap. Leave for 1-2 hours.
  • Preheat the oven to 210℃.
  • Pour over another 1-2 tbsp extra virgin olive oil over the top and poke your fingertips across the surface to make deep indents all the way down.
  • Drizzle with more extra virgin olive oil if desired, and top with roasted walnuts, fresh rosemary, sliced garlic and Maddon sea salt.
  • Bake for 20-25 minutes until the focaccia is well risen and the top is light golden brown. Slide a sheet of foil over the top if the walnuts are getting too dark.
  • Cool in tin for 30 minutes, then demold and cool.
  • Serve warm or at room temperature.

Notes

You can use 1 tsp dried yeast in total with no baking powder.
You ca also use 250 gm all purpose flour and no bread flour, or 250g bread flour only.

Delicious Eggless Chocolate Chip Walnut Cookies … you are going to love them!

Wholegrain Eggless Chocolate Chip Walnut Cookies …. cookies as simple as they are addictive! There was a time I always had a jar of home made cookies on the shelf, baking them once a week at least, sometimes twice. Cookies gave way to desserts and other bakes, yet cookies remain one of my favourite things to bake. They are fuss free, use staple ingredients, allow easy substitution and scream comfort!

For me, it sometimes defies logic that someone should buy a packet of chocolate chip cookies when they can be made so easily with everyday ingredients and taste a million times better! Take a look at the list of ingredients on a packet of store bought ones and chances are you’ll begin baking these at home for good! Staple everyday ingredients, easy process, quick to bake and packed with the goodness of walnuts, I love everything about these Wholegrain Eggless Chocolate Chip Walnut Cookies. I also absolutely love using nuts in baking and desserts as you can see!

NOTHING can beat the taste of freshly baked homemade cookies! These Wholegrain Eggless Chocolate Chip Walnut Cookies are a fine example. Since they’re egg free, the tasting and nibbles begin at the cookie dough stage. Beware, even the dough tastes really nice! I constantly play around with ingredients and quantities, as I did this time as well. The results were very rewarding and these Chocolate Chip Walnut Cookies turned out quite addictive. Fresh out of the oven, it was honestly difficult to stop at one!

If possible, grab a good quality muscovado sugar to make these. I used only muscovado sugar this time around and absolutely loved the deep earthy notes the sugar lent to each bite. I did throw in a spoon of chia seeds too since they were staring at me sitting on the counter. Ingredients do that to me often, talk to me while sitting on my counter, imploring me to experiment with them! Does that happen to you too? I’m glad I threw the chia seeds in coz they worked well in here.

If you’re looking for more cookie recipes, there are plenty on the blog, with eggs and without. There is also a cookie chapter in my cookbook and I love it because it has pretty interesting cookies – Nutella stuffed cookies, eggless biscotti, eggless chocolate raspberry madeleines, eggless chocolate sables, malt cookies, cookies for one, a microwave cookie etc. In addition, it’s packed with loads of chocolate based recipes that look good and are delicious too!


Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

Cookie Recipes
Chocolate Recipes
Eggless Recipes
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Wholegrain Eggless Chocolate Chip Walnut Cookies

Makes 18 cookies
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American
Keyword baking, biscuit, chocolate, cookie, eggfree, eggless, eggless baking, homemade, simple, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 cookies

Ingredients

  • 115 g unsalted butter soft
  • 100 g light muscovado sugar/ brown sugar
  • 100 g whole wheat flour
  • 50 g all purpose flour / maida
  • 1 tsp chia seeds
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • Pinch salt
  • 50 g walnuts chopped
  • 50 g dark chocolate chips

Instructions

  • Preheat the oven to 180C. Line 2 cookies sheets with parchment paper.
  • In a bowl of the stand mixer {or in a large bowl}, whisk the butter and sugar until light and fluffy.
  • Add the remaining ingredients and mix in at the lowest speed until incorporated.
  • Using a cookie scoop, measure out walnut sized pieces and flatten slightly. Top with chooclate chips.
  • Bake for 17-19 minutes until the tops get light golden brown and are firm to touch.
  • Cool completely on cookie racks.

Quick Simple Delicious Broccoli Walnut Soup

Broccoli Walnut Soup … Hello winter, hello freezing temperatures. This soup is just what you need to warm the soul. It’s simple. quick, delicious and easily made vegan. Also one of my favourite soups for this time of the year.

I love soups that are simple, full of flavour and require very little prep and most of my soup recipes are just that! Anything that needs hours of chopping makes little sense to me. IMHO, nourishment should be easily accessible and fuss free. This large mug of Broccoli Walnut Soup is everything – requires staple pantry ingredients, is quick, is fuss free, is healthy, is easily adaptable, can easily go vegan … literally a hug in a mug for winter!

If you are looking to warm yourself or for a wholesome meal, this Broccoli Walnut Soup might be it. Serve it with a nice chunk of bread, maybe grilled chicken and a winter salad, sweet potato wedges … the choices are many! Oh, perhaps grate some cheddar into the soup after blending it and ooooh, it tastes like heaven!

If you’ve stopped by my blog, you’ll notice my love for walnuts. They’re a fine addition to any meal, a great option to have on hand to nibble on. Walnuts are also a natural thickener when added to soup, they add texture, taste and a great plant based source of omega-3 fats. Just a handful a day is enough to give you a good helping of omega-3 and protein, healthy fat too!

My soups are often topped with toasted olive oil and rosemary walnuts that give it a good bite, great texture and are just so delicious. Keep some on the side to snack on too if you love walnuts like me. Enjoy!

Do tag me on Instagram at passionateaboutbaking if you make this soup or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Broccoli Walnut Soup

This large mug of Broccoli Walnut Soup is everything – requires only staple pantry ingredients, is quick, fuss free, healthy, easily adaptable, can easily go vegan … literally a hug in a mug for winter!
Course Appetiser, Side Dish, Soup
Cuisine American, British
Keyword broccoli, simple, soup, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 1 tbsp clarified butter/ghee
  • 1 tbsp extra virgin olive oil
  • Red chili flakes
  • 6 cloves garlic chopped
  • 1 small onion chopped
  • 250 g brocolli 1 small head
  • 1 small potato
  • 50 g walnuts
  • 250 ml water
  • 250 ml coconut milk/milk

Instructions

  • Dice the broccoli and potato.
  • Heat the clarified butter/ghee and extra virgin olive oil. Add in the red chili flakes, garlic and onion and sauté for 2-3 minutes until fragrant.
  • Add the broccoli, potato and walnuts. Sauté briefly, then add the water. Season with salt and pepper.
  • Cover and cook over low heat until the potato is fork tender/cooked.
  • Once slightly cooled, blend until smooth and return to the pan. Add coconut milk/milk to get the desired consistency. taste and adjust seasoning.
  • Drizzle over with extra virgin olive oil/smokey chili oil and top with toasted walnuts before serving.
  1. Can I make this vegan?

    Yes, of course. Skip the clarified butter and use 2 tbsp olive oil instead. Also use coconut milk or perhaps any plant milk you like. Add it gradually to get the right consistency.

  2. What if I don’t like broccoli?

    Skip the broccoli and potato, and substitute with 300g button mushrooms instead.

  3. Can I substitute the walnuts?

    You could use almonds or cashews instead.

  4. Can I skip the nuts?

    Yes, of course though walnuts have very good nutrition and health benefits.

  5. What if I don’t have clarified butter/ghee?

    You can use butter instead

  6. What if I want added texture?

    Add finely chop some broccoli florets and add them into the soup after blending it. You can also stir in chopped toasted walnuts to get a nice bite. Top the soup with croutons for a crunch!

Quick Delicious Stone Fruit Crumble … dessert for breakfast or breakfast for dessert!

Quick Delicious Stone Fruit Crumble … often the best way to begin a day, else to end a meal! Dessert for breakfast or breakfast for dessert and life can’t get better than that in summer! If you like a hearty, somewhat guilt free ‘fruit loaded’ beginning to the day, this might be a good idea. It has oats and walnuts too! Sold yet?

Summer is one season I absolutely love, not least for the dreadful heat and unbearable humidity, but for stone fruit! Think summer fruits with a pit in the centre, think colourful, luscious and delicious fleshy fruit – mangoes, peaches, cherries, apricots, nectarines, lychee, plums…

My first thought was a smoothie which is how my day begins every single day, 365 days a year using fruit in season. I had already frozen fruit for smoothies the day before, so my next thought of course was a crumble! I always enjoy making crumbles and this Quick Delicious Stone Fruit Crumble turned out a perfect destination for the few hapless stone fruit in the fridge … a couple of peaches, a few plums and a small bowl of cherries.

What are stone fruit you might ask? Stone fruits get their name from the pit or “stone” in their center that is encased in a fleshy outer area. Also known as drupes, stone fruits tend to have thin skins that may be fuzzy or smooth. The pit is actually a large seed, and stone fruits can be either clingstone or freestone depending on how easily the flesh pulls away from the seed. Since most stone fruits won’t ripen after being harvested, they’re picked at their peak and only good for a small window of time. This makes them highly seasonal, with different stone fruits arriving at different seasons.

https://www.allrecipes.com/article/what-is-stone-fruit/

Then I saw this huge glass mug on the counter and I knew CRUMBLE was going to be it! I thought it might look nice to see squishy colourful fruit pressed against the sides smothered by a crumbly, buttery topping! The rest came together pretty soon, on the go actually.

Crumbles don’t take very long to put together and I often make one large one in my 8″ KitchenAid baking dish. Once done, everyone just digs in. Fewer fruit mean individual servings though this ones seems good for a single large serving or even one shared by two. Dig right in!

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Quick Delicious Stone Fruit Crumble

Course Appetizer, Breakfast, Dessert, Snack
Cuisine American, British
Keyword baking, cherries, cookie, crumble, dessert, eggless, eggless baking, fruit, homemade, one bowl, simple, summer dessert, vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
15 minutes
Servings 1 serving

Ingredients

Fruit filling

  • 2 peaches stoned, diced
  • 3 plums stoned, diced
  • 100 g cherries pitted
  • 1 tsp cornflour
  • 1 tbsp vanilla sugar
  • 1 tsp lime juice

Crumble topping

  • 1/4 cup walnut halves chopped
  • 1/3 cup plain flour
  • 1/2 cup rolled oats
  • 1 tbsp vanilla sugar
  • 2-3 tbsp ghee
  • 1/4 tsp pure vanilla extract

Instructions

  • Preheat the oven to 180C

Fruit filling

  • Place all the ingredients in a large bowl and toss until the fruit is coated well.
  • Transfer to a large cup/bowl and pack in well.

Crumble topping

  • Toss the walnuts, plan flour, oats and sugar in a bowl until well mixed.
  • Drizzle over the clarified butter and vanilla extract and mix well with a fork {or your fingertips to get an even light crumble.
  • Cover the fruit with the crumble topping. Top with walnut halves if desired.
  • Bake for 35-45 minutes.
  • Cover the top with a sheet of foil if the top is overbrowning after 25 minutes.
  • Stand for 15-30 minutes. Serve with fresh fruit, vanilla chantilly cream or a scoop of vanilla ice cream and caramelised walnuts.

Cheesy Garlic, Walnut & Rosemary Soda Bread … quick breads that spell comfort

Cheesy Garlic, Walnut & Rosemary Soda Bread … comfort in these unsettled times. There are a few things that bring greater comfort and small joy than anything chocolate or fresh home baked bread.

Chocolate, I have you covered. Plenty on my feed. It’s time today for bread. Quick, simple hearty bread which requires little planning, no rising and almost offers almost instant gratification! Well in the sense, the wait is just for the bread to bake, for the oven to do its magic. Oh,did I tell you it’s 50% wholegrain too?

It’s been a while since I shared bread here on PAB, even though I do bake a loaf now and then. It’s usually a yeasted bread, a rare sourdough {though I’ve killed my starter now}, and then this!

Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as “baking soda”, or in Ireland, “bread soda”) is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. 

For those of you who are terrified of yeast or simple don’t have active yeast at home, this is a nice way to begin. This is also the easiest bread for the novice home baker, a bread that boosts confidence and makes home smell like heaven!

For times like these, please bake bread. I promise you this bread as is, OR generously slathered with butter, or then simply dipped in a good extra virgin olive oil, is therapeutic.

If you have some left over, simply toast it, and right, just slap on some butter and enjoy. Maybe serve soup on the side? Else dice up any leftover bread, toss in extra virgin olive oil, toast it in the oven till crisp on the edges and make a salad.

Even though the bread isn’t airy and light, it still hits the right spot. And that’s just what we need these days, right?

I’ve customised the bread to my favourite ingredients with add ins as I went along. Garlic tops my list of favourites, rosemary because my 3 tiny plants are showing signs of survival, walnuts because they are my absolute favourite tree nut to use in sweet & savoury bakes.

Baby Bell cheese because I had some lying the fridge and threw it in as an afterthought. Cheese makes everything better! You could use any semi soft cheese – edam, mozzarella or then even cheddar. I think an apple wood smoked cheddar would be really good here too!

Catch me on Instagram if you’re there. 

Do tag me on passionateaboutbaking on Instagram if you try a recipe, or follow me if you like! I’d love to connect with you.

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Cheesy Garlic, Walnut & Rosemary Soda Bread

This quick and easy, and absolutely delicious Cheesy Garlic, Walnut & Rosemary Soda Bread uses basic pantry staples and is ready to be mixed and baked in next to no time. With a 50% wholegrain dough that needs no rising/leavening time, it's a fast track way to comfort! Use add in flavours you like, or just bake as is, then slice and enjoy! Recipe can be easily doubled though the baking time will increase.
Keyword baking, eggless, homemade
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 people

Ingredients

  • 130 g whole wheat flour/aata
  • 130 g all purpose flour {maida}
  • 1/2 teaspoon rock salt
  • 1/2 teaspoon baking soda
  • Rosemary sprigs
  • 4-5 cloves garlic minced
  • 1/4 cup walnuts toasted, chopped
  • 2 small rounds Baby Bell cheese quartered {or any semi soft cheese/mozzarella}
  • 50 g unsalted butter cold
  • 200 ml cultured buttermilk {plain chaach}
  • Pink rock salt to sprinkle over

Instructions

  • Preheat the oven to 215°C.
  • Mix together the flours, salt, and baking soda in a large bowl. Stir in rosemary, garlic, walnuts.
  • Add the butter and rub into the flour mixture with your fingertips until it resembles bread crumbs.
  • Make a well in the center of the dry ingredients and pour the buttermilk 3/4 of amount into the flour mixture.
  • Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
  • Turn onto a floured work surface, scatter the cheese and gently bring the dough together into a round 4-5".
  • Score the top with a cross. Add toppings if you like, sprinkle a little pink rock salt over it.
  • Place in a round baking tin, cast iron skillet on a square of parchment. Bake for 15 minutes, then turn down the oven to 200°C and bake for another 30 minutes until golden brown and risen. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.

Best Ever Eggless Banana Walnut Chocolate Chip Loaf – Simple & delicious

Eggless Banana Walnut Chocolate Chip Loaf , simple, so delicious and wholegrain too. Did I tell you it’s hand whisked and takes about 10 minutes to get into the oven? Yes, that too. Above all, the coconut sugar and clarified butter add deep, earthy flavours making the loaf a winner.

Have you ever used coconut sugar?

And do you use walnuts often? I just think they make everything taste better!

3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients.

Walnuts and chocolate chips are add ons, but they do add deliciousness. You could also add a dash of cinnamon powder if you like.

Hopefully I’ve convinced you to get into the kitchen and begin mashing bananas! I’ve had like a million requests over on Instagram for an eggless version of a Wholegrain Banana Bread video I shared a while ago. I tried a couple of times to make it eggless, but I wasn’t convinced.

Then one day, I saw a comment from someone on Instagram who said she was really grateful for an eggless recipe I had shared since her daughter was allergic to eggs. I’ve now begun trying to share both sort of recipes, with eggs and without. I’ve made a few videos as well.

I had a really nice time making the videos. As you can see, the recipe is really really simple, fuss free and quick. So easy that I’ve begun making this Eggless Banana Walnut Chocolate Chip Loaf {and the recipe version with eggs too} quite often.

♥ Always nice to hear from you ♥

Tag me if you like Instagram @passionateaboutbaking Facebook @passionateaboutbaking Twitter @vindee Pinterest @PassionateAboutBaking

Do let me know if you make this loaf cake, or you have requests for any others. I often try and bake on request since it makes more sense. I’m here because of you after all! And of course, do hit the subscribe and turn on the notifications while on YouTube. I’d love to hear from you!

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Eggless Banana Walnut Chocolate Chip Loaf

3 ripe bananas, a mix of flours, sugar and ghee/clarified butter yield this delicious moist and above all, VERY SIMPLE Eggless Banana Walnut Chocolate Chip Bread/Loaf. The basic recipe works with everyday ingredients and walnuts and chocolate chips are add ons.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 1 loaf

Ingredients

  • 1/2 cup clarified butter/ghee melted
  • 1/4 cup granulated sugar
  • 1/2 cup coconut sugar {or brown sugar}
  • 3 large bananas well mashed
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour {maida}
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/2 cup chocolate chips

Instructions

  • Preheat oven to 180º.
  • Line a loaf tin with baking parchment.
  • In a small bowl, whisk the flours, baking soda, baking soda and salt. Reserve.
  • In a large bowl, whisk together the clarified butter and sugars, followed by the mashed banana and vanilla extract.
  • Add sifted flours, chopped walnuts and chocolate chips into the wet mix.
  • Mix gently just until combined. Do not overmix.
  • Pour the batter into the prepared loaf pan.
  • Top with walnut halves and chocolate chips.
  • Bake at 180Cº for approximately 35-40 minutes, or until the tester comes out clean.
  • Cool in tin for 30 minutes at least, then cool on rack.
  • Serve sliced warm or at room temperature.
  • Note: Loosely tent the top with a sheet of aluminium foil in the last 10-15 minutes if the top is over browning.
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