Last weekend we went for a Strawberry picking session at a farm outside the main city. With the current situation, it seemed as one of the safest option for outing.
It was definitely an experience that’s kids cherished. Bright sunny winter morning, greenery as far as eye could see. Everyone with their own basket was on picking spree! And of-course eating them at the same time! ‘I got the most red color looking’ was a common claim 😊
Combined, we had picked up around 5-7 kg! So we sorted the best ones and ended up with 3 kg of fresh strawberry.
Thus, started the herculean task of figuring out what to do to finish of so much of strawberries! Strawberry cream, Strawberry Chia pudding, Strawberry frozen yogurt and then everyone rebelled that they have had too much of sweet and want to have something savory.
I resorted to internet for easy savoury recipes to finish off strawberries we picked up. This beauty caught my attention and the fact that it is No Knead just made me jump & try the recipe! Few substitutes as per availability and this turned out to be a winner!
I was a little apprehensive about how the taste would turn out specially with Balsamic but everyone loved it! And it went very well with white wine 😊
Serves – 12 squares Time – 45 Minutes
Ingredients
- Plain flour – 3 cups
- Olive Oil – 3 tbsp + 1 tsp
- Sugar – 3 tbsp
- Orange zest – 1 tsp
- Strawberry thinly sliced – 1 cup
- Cheese processed/mozzarella – ½ cup
- Balsamic vinegar – as per taste for drizzling
- Mint chopped – 1 tbsp
- Salt – as per taste
Method
- In a large bowl, activate the yeast with lukewarm water and 1 tbsp of sugar. Once frothy, add 1 cup of flour and blend together until smooth. Cover & set in a warm place to rise for 1 hour
- After the mixture has risen, add 3 tbsp of olive oil, sugar, orange zest and 1 cup of flour and mix thoroughly
- Add the remaining 1 cup of flour and salt and knead together into a dough
- Knead for around 5 minutes and if the dough is too sticky add 1/3 cup of flour. The dough is supposed to be slightly sticky so don’t worry about it
- With 1 tsp olive oil, coat the dough all over and place in the large bowl for proofing, for about an hour or until double in size
- Punch the dough lightly and stretch into a 16”x9” rectangle using a rolling pin
- Place this on the greased baking sheet and let it rise for 30 minutes
- At this stage set the over for pre-heating at 210 C
- Once dough has risen, use your fingers to make indentations. (I used a chopstick 😊) and drizzle with olive oil. Top with sliced strawberries and sprinkle with salt
- Bake for 30-35 minutes, until golden and crisp
- Remove from oven, and let it cool for 10 minutes
- Slice in to squares and drizzle with balsamic vinegar, cheese and fresh mint
- Serve with a smile
Notes
- Place ice in the bottom shelf when you put the dough for baking
- The dough is supposed to be slightly sticky
My Medley Rasoi 