Vegetable Garlicky Cottage Cheese Soup#Soupswappers

Welcome to this month event for Soup Swappers, our  Host is Ashley Ramaker Lecker and the theme is "Cheesy Soups for Dairy Month".

This is an easy, light and comforting soup, Chinese style, you will definitely love it. 
Serves 3
3  Cups Vegetable Stock
2 Teaspoons  Chilli Garlic Sauce
Teaspoons Soy Sauce
Teaspoon Chilli Vinegar
Teaspoon Black pepper powder
A Pinch of Sugar
1 Teaspoon Sriracha Sauce
Salt to taste
1/2 Cup Sliced Carrots
1/2 Cup Red, Green, Yellow Bellpeppers
3 Cloves Garlic - chopped finely
An Inch Ginger - chopped finely
2 Spring Onions slice
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1/2 Cup Broccoli Florets
1/2 Cup Sweet Corn
2 Tablespoons Heaped Cornflour mixed with some water
To Add Just before the final boil
1 Small Tomato sliced
2 Leaves Bok Choy - chopped
4 Basil Leaves - torn
50 Grams Cottage Cheese - diced into tiny squares
1 Tablespoon Oil
Chop the spring onions and keep the greens and whites separate.
Heat  oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the white part of the spring onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil. Add the vegetables, salt and boil for 2 minutes or littler longer until the vegetables have cooked but still crisp. 
Now add the cornflour paste and allow it to thicken. Add the bok choy, spring onion, tomato, basil and cottage cheese, top with chilli oil and serve piping hot.
Lables : Soup, Soup Swappers, Cottage Cheese. Garlic, Gluten free, Vegetarian, Vegetables, Healthy, Appetizer,  Chinese 
Do check on other Cheese Soups

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Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 
Serve immediately or cover with  cling film and refrigerate up to one day. 
Serve with tortilla chips or next to your favorite fajitas or tacos
Labels :  Avocado, Lime, Guacomole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

Check out what the other bloggers have made!
Improv Cooking Challenge: June 2019
Ingredients: Avocado & Lime

Initial HTML Avocado & Lime
Avocado & Lime
Improv Cooking Challenge

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Banana Nut Bread#BreadBakers

3/4 Cup Caster Sugar
2 Cups Flour
2 Eggs
1/2 Cup Oil
1/4 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Vanilla Essence
1/2 Cup Curds - beaten
3 Bananas - mashed
1 Cup Walnuts


Mix all the ingredients with an electric beater on low speed until a thick batter forms.

Greased and line the bottom with butter papper, in 9 x 5 inch pan. Serve with custard for ice cream 
Then bake the bread at 180 for 30 to 35 minutes and serve.
Lables : Breads, Banana, Nuts, Bread Bakers, Quick Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to

Bread Bakers - June 2019 - Quick Bread Loaves
HTML blurb: #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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Bora Berry Tart#BakingBloggers

Bora berries are a popular fruit from India. It is commonly found at road side carts. 
As kids we use to buy this fruit to eat after school and enjoy it with salt. I go climbing the forest hills every day this fruit is widely available there, we collected these and made this tart for my friends. 

For the Shortcrust

200 Grams All Purpose Flour
100 Grams Butter

A Pinch Salt 
1 Tablespoon Water

For the Coconut Filling

1 Tablespoon Butter - softened
1/4 Cup Sugarcane Jaggery
1 Egg
1/2 Cup Coconut flour - Homemade
50 Grams All Purpose Flour
Pinch Cinnamon powder  & Nutmeg powder

1 Tablespoon Milk
1/2 Cup Bora Berries - deseeded and chopped
Bora Berries for garnishing as required


Mix all the ingredients to make the short crust pastry. Work the dough well out and smooth and let it stand for at least 1 hour in refrigerator. 
Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a round according to the size of the pan ( used a 6.1/4 inch tart pan). Transfer the dough to the tart pan. Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork. Set the dough-lined tart pan on a large plate and refrigerate for 20 minutes.

Preheat oven to 180 degrees . Set the dough-lined tart pan on a baking sheet, press a  foil into the frozen tart shell and over the edge and fill with  ceramic pie weights or beans. Bake for 15 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

In the meanwhile let's prepare the filling. 

In a bowl mix butter, jaggery till smooth. Add the Coconut flour, flour, eggs, milk and cinnamon and nutmeg powder. Mix it all well add  the  chopped bora berries and  fold in well.
Once the tart shell is cooled completely then fill the coconut paste mixture and arrange the bora berries on top. 
Bake the tart for about 35-40 minutes or until golden at 180 C. Do the poke test to see if it's done in the center (if anything sticks on the fork or tooth pick, it will need some more baking time).  
Cool it and slice it
My Notes
I made my own Coconut flour, by drying the scraped coconut in the oven for 30 minutes a 100 C. Then  ground the dried coconut to a fine flour. Store it in a airtight container.
Lables : Tart , Baked, , Bora Berry, Homemade, Coconut Flour, Jaggery, Baking Bloggers, Healthy, Sweets & Desserts

Baking Bloggers

Baking with Summer Berries

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Ensaladilla Rusa#FoodieExtravaganza

Welcome to this month's event in Foodie Extravaganza {Party}. We are celebrating World Tapas Day our Host Juli Meyers asked us to prepare Tapas.
This traditional tapas is served throughout every region of Spain, with little variation. Ensaladilla Rusa is easy and simple Spanish salad , a version like the Russian Salad - except in this no fruits are added.  
This colorful salad is served at nearly every tapas bar; it is even served free at times with an order of alcohol.
Serves 3

1 Medium Potatoes - skinned and cubed
1 Carrot -  diced
1/4 Cup  Green Peas - I used frozen

1/4 Cup Chopped French Beans
1 Small Onion - chopped
1 Tablespoon Each Red & Green Bell pepper - diced
3 Tablespoons  
Pickled Gherkins /Dill Pickle - sliced
1 Tablespoon Capers
1 Hard Boiled Egg -  chopped
1/2  Cup Mayonnaise
1 Teaspoon Lemon juice
1/2 Teaspoon Dijon mustard
Freshly ground Black Pepper, to taste
Chopped fresh Parsely, to garnish

In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender. Fold in the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving bowl. Add the onion, bell pepper, gherkins,  capers and egg slices.
In a separate bowl,  combine the mayonnaise, lemon juice and mustard  very well. Add this mixture to the serving bowl, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. 
Garnish with chopped parsley and dash of black pepper powder,  refrigerate. Serve this salad cold.
The remaining next day I filled in a crusty bread and had it for breakfast.. it tasted so ooo good.  Yummy..yum.

My Notes
 As any dish made with mayonnaise, ensaladilla should be refrigerated and will not keep for more than 1 to 2 days.

Labels: Appetizer, Egg, Foodie Extravaganza Party, Mayonnaise, Salads, Tapas, Spanish, Spain, Homemade Pickled Gherkins
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza
Check out the other #FoodieExtravaganza Spanish Tapas recipes this month!

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