New Awards

Many Thanks to:
Priya from Mharo Rajasthan's Recipe.
Jyoti V from Panch Pankwan
Deepa from Hamaree Rasoi
Suhaina from My Singapore Kitchen.
and of course not forgetting Krishnaveni's Kitchen
for sharing these lovely awards with me.



Thankyou Deepa from HamareeRasoi.
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Many Thanks to Mia from Sugar plum fairy for showering me with these cute awards. I accepted the ones that I didn't already have to save space and duplication.

You may see all the previous awards by clicking here.

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I would like to share these awards with all my visitors and blogger friends who happen to drop by here. Please feel free to accept the awards and enjoy them on your blog.

Cheese and salad baguette.

Cheese salad baguette- Fresh crispy french baguette filled with mango chutney ,mature chedder cheese and crunchy salad.A delicious lunch time treat.

Ingredients:

1 french baguette.( 12 inch long)
1 tablespoon sweet mango chutney
4 slices mature chedder cheese or any cheese of your liking
8 slices cucumber
4 slices tomato
2 leaves of iceberg lettuce
red onion slices ( optional)
pinch salt and pepper.

Method:

1. Cut the baguette in half and spread mango chutney in it.
2. Shred the lettuce leaves and place on top on mango chutney.
3. Add the cheese slices.
4. Top with cucumber and tomato slices and red onion.
5. Sprinkle with salt and pepper.
6. Cut into four parts.

Serve immediately with potato crisps.



You may like:
Toasted cheese and tomato sandwich.

Apple Tart.

Apple tarts-Melt in the mouth short crust pastry, sweet and tangy apple filling, with a delicate hint of cinnamon makes these individual tarts delicious to savour.

Short Crust Pastry:

4 oz plain flour
2 oz butter at room temperature
Pinch salt
2-3 tablespoons cold water as needed to make dough .

1 teaspoon icing sugar for sprinkling.

Apple Filling:

2 braeburns apples peeled and cored.
½ teaspoon cinnamon
2 tablespoon apple sauce
2 tablespoons sugar
3 tablespoons water

Method:

1. In a mixing bowl sieve the flour and salt.
2. Gently rub the butter into the flour to resemble bread crumbs.
3. Add a little water and make into dough.
4. Place the pastry dough in a plastic bag and refrigerate for 30 minutes.

Preheat oven to 200 degrees centigrade.

5. Slice the apples thinly and place in a glass dish. Add three tablespoons water and microwave on high for 4 minutes till apple slices are tender but retaining shape.
6. To the cooked apples add the apple sauce and sugar and cinnamon and mix thoroughly. Microwave on high for 2 more minutes.
7. Remove from microwave and leave to this cool.
8. Remove chilled pastry from fridge, Place on cling film and cover with another layer of cling film. Roll out pastry to approx 5mm thick. (Cling film will stop pastry sticking and will make it easier to lift.
9. Remove top cling film and cut out 4 circles 2 inches bigger than your individual flan tins.
10. Lift off each pastry circle and gently place in loose bottom flan tins, lining bottom and sides.
11. Trim off any extra pastry that over laps the rim.
12. Prick pastry all over with fork so that it does not rise in flan tins and blind bake for 7-8 minutes in hot oven -200 degrees centigrade till pastry just begins to change colour.



13. Remove baked empty pastry shells from oven and spoon in apple filling.
14. Return to oven to bake for another 15-20 minutes till pastry is golden brown.
15. Remove from oven and allow to cool.
16. Gently remove tarts from flan cases, place on serving dish and sprinkle with icing sugar.

Serve with vanilla ice cream.



You may like:
Apple and sesame fillo parcels.

Submitting to :
Stories from an indian kitchen-Bake off event.

C.E.D.D. ~ Apples event by Raven guested hosted by simply.food.

Barbecued Corn

Barbecued corn on the cob- Tender corn on the cob gently roasted on hot coals on a barbecue to give a delicate smoky toasted flavour. Served with a sprinkle of salt, a knob of butter, freshly squeezed lemon juice and a spicy sweet red pepper chilli sauce makes this simple vegetable delicious.

Ingredients:

4 fresh corn on the cobs

For serving:

1 table spoon butter
Salt
lemon wedges
2 tablespoons sweet red pepper chilli sauce

Method:

1. Remove the outer skin from the corn and wipe corn with a clean cloth.
2. On the barbecue gently roast the corn ,occasionally turning to get even cooking.(Alternatively you may use grill if cooking in doors)
3. Once corn is cooked evenly all over, remove from barbecue and cut into three pieces.
4. Sprink with salt, top with a knob of butter and squeeze over lemon juice and required sweet red chilli sauce as per taste.

Serve immediately.



You may like:
Masala corn on the cob with coconut peanut gravy.

Submitting to :
Appyayan-Spotlight summer food and drink event.

Banana Milkshake.

Banana milkshake-A healthy and rich milkshake. Refreshingly delicious packed with the goodness of bananas and creamy vanilla ice cream.

Ingredients:

1/2 pint ice cold milk (I used skimmed milk)

4 scoops vanilla ice cream (I used fat free icecream)

1 large ripe banana chopped into small pieces

1/2 teaspoon vanilla essence

Method:

1. Pour the milk into the blender jug.

2. Add the ice cream.

3. Add the banana pieces and vanilla and blend till smooth and frothy.

4. Pour into tall glasses and serve immediately.

Serves two.

You may like:

Mango Lassi

Submitting to:

Cooking 4 all seasons ~Thanda mela

Cabbage Rice

Cabbage rice- An easy and simple way to use up cold rice and turn it into a healthy, delectable and nutritious dish using simple ingredients.
Ingredients:

½ bowl finely shredded white cabbage
1 bowl precooked cold boiled rice
½ teaspoon turmeric powder
½ teaspoon chilli powder
½ teaspoon salt
1 red dried chilli
½ teaspoon mustard seeds
1 tablespoon sunflower oil
1 teaspoon lemon juice
1 tablespoon finely chopped spring onions.
2 green chillies finely chopped

Method:

1. Separate the rice grains and add the salt, turmeric, chilli powder and mix into the rice coating all the grains.
2. Heat the oil in a wok and when hot add the mustard seeds and red dried chilli.
3. Wait for it to splutter and add the shredded cabbage.
4. Toss the cabbage till it just begins to wilt and is slightly tender.
5. Add the rice and stir fry till it heats through. Tossing and turning it so that rice and cabbage blend together.
6. Transfer to a serving dish and stir in the green chillies and spring onions.
7. Squeeze a little lemon juice over the rice and serve with fresh yoghurt or raita.


You may like:

Tomato Rice
Lemon Rice with sweet corn and coconut.

Submitting to:
Yasmeen health Nut -Cook with cruciferous-challenge-and-cauliflower challenge.

Broad Bean (field bean) Curry

Broad bean curry (Field bean)- A healthy and nutritious vegetable cook with a blend of spices in a garlic tomato gravy.
Ingredients:

8oz fresh or frozen broad beans.(field beans)
1 teaspoon turmeric
½ teaspoon garlic paste
1 teaspoon chilli powder
1 teaspoon salt
2 tomatoes deseeded and pureed
1 teaspoon tomato puree
½ teaspoon cumin powder
½ teaspoon coriander powder
1 tablespoon sunflower oil
½ teaspoon mustard seeds
½ tablespoon fresh chopped coriander
1/2 cup water

Method:

1. Steam the broad beans in a steamer alternatively place in a microwaveable bowl with a little water and cook for 3-4 minutes till tender.
2. Heat the oil in a pan, when hot add the mustard seeds and let them splutter. Add the garlic and sauté for a few seconds. (Do not burn the garlic)
3. Add the pureed tomatoes and tomato paste.
4. Add the salt, turmeric, chilli powder, cumin and coriander powders and sauté the tomato spice mixture till tomato gravy starts to separate oil. About 5 minutes.
5. Remove the beans from the microwave and add to the tomato gravy.
6. Add half cup water and simmer till gravy thickens. (About 5 minutes.)
7. Transfer to serving dish and garnish with chopped coriander

Serve with hot rotis.



You may like:
Black eyed bean in tomato gravy.

Submitting to:

Ruchika Cooks -My legume affair-22 and started bySusan The well seasoned cook.
Anita's Kitchen-Vegetable marathon cook with beans