Tomato Apple Soup With Pull Apart Cheese Bread#SoupSwappers

Event for Soup Saturday Swappers is Main Course Soups and Stews, Hosted by Wendy Klik the brain child of Soup Swappers.
Made an accompaniment for today's soup since we can have this as a filling meal itself.  This combo was enjoyed by hubby dear very much.
Serves 2
2 Large Tomatoes - chopped
1  Apples  -peeled & c
hopped (peels reserved)
1" Piece Ginger - chopped
1 Green Chilly - remove the seeds
2 Tablespoons Coconut powder
1 Teaspoon Salt
3 Whole Black peppercorns
1 Tablespoons Cumin seeds
3 Tablespoons 
Tablespoons Chopped Coriander  Leaves
Water as required to make a thick soup
Peel the apple and keep the skins aside. Chop the apples and keep aside keep them in water. 
Cook tomatoes, apple skins, green chilly, ginger, coconut powder, peppercorns together with a cup water and cook till tomato and apple skins soften cool and then and puree it along with chopped apples. Pour it back into the pan season with salt, and cook further with apple puree. 
Garnish it chopped spring onion greens and serve.  
Pull Apart Cheese Bread
I baked this beautiful bread 
from the remaining dough of this Apple Bread Rolls

1 Round loaf bread
1/2 cups Shredded Cheeza cheese
1 Green onions / Scallions - finely sliced
1/4 cup Unsalted butter - melted
Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached. 
Toss the cheese, , green onions and together in a bowl. Gently stuff the cheese into the bread between the slices. Stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts. Transfer the stuffed loaf to a sheet of foil. Dot it with softened butter, over the loaf. 
Wrap the loaf tightly in foil. Bake the loaf for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy. 
Serve immediately.
This was a fantastic combo. Loved it!!
Labels: Tomato, Apple, Soup, Main course, Pull Apart Cheese Bread, Scallions, Cheese, Baked, Bread, Soup Swappers, Serves Two , Vegan, Gluten free 

Amish Stuffed Pepper Soup by Palatable Pastime
Green Pork Chili by A Day in the Life on the Farm
Instant Pot Beef Stew by Making Miracles
Kjötsúpa (Icelandic Meat Soup) by Culinary Adventures with Camilla
Tomato Apple Soup with Pull Apart Cheese Bread by Sneha's Recipe
Vegetable Beef and Quinoa Soup by Sid's Sea Palm Cooking
Vietnamese Beef Stew (Bò Kho) by Karen's Kitchen Stories

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Moroccan Chermoula Baked Fish Fillet For One#Fish Friday

This amazing baked  Chermoula fish is served with baked  potatoes and couscous a super filling, healthy and delicious meal.   There not much of cleaning and chopping just add all ingredients in a sheet pan and  place it in the oven and forget it for 30 minutes and your done. 
What is Chermoula?  Chermoula  is like a pesto. It’s made with coriander,  parsley leaves, garlic, olive oil, lemon juice, and mix of spices. Very flavorful and has a beautiful green color.  

½ Cup Coriander Leaves
½ Cup Parsley leaves
1 Big Clove Garlic
¼ Teaspoon Cumin powder
¼ Teaspoon Paprika powder
¼ Teaspoon Sea Salt
¼ Teaspoon Coriander powder
¼ Teaspoon Cayenne pepper
1 Tablespoon Lemon juice
¼ Cup Olive oil
1 Basa Fish fillet (200 Grams)
10 Red Skinned Baby Potatoes - scrubbed and diced
For the Couscous

1 Cup Couscous
2 Cups Hot Water

A Dash of Chilly Flakes
1 Small Chicken cube
1 Small  Onion - chopped
1  Small Tomato - chopped
For the Dressing  
1 Tablespoon Olive oil
1 Teaspoon White Vinegar
1 Big Clove Grated Garlic
A Pinch of Salt
¼ Teaspoon Black pepper
¼ Teaspoon Mustard paste
¼ Teaspoon Caster Sugar


For the Dressing  
 Pour all the ingredients in a bottle and shake it so well till it thickens. Keep aside 
For the Couscous  
In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve.

Mix in the chilly flakes, onion, tomato and the dressing. Mix well and keep aside.
For the Chermoula .
Place the coriander, parsley leaves, garlic, spices, lemon juice, salt and olive oil in a small blender and blend till it forms a smooth paste.

Place the fish fillet on a oiled baking sheet. 
Season the fish with a pinch of salt. Spoon the chermoula over the fish fillet on both sides well to get a nice this coating.
Spoon  in reaming chermoula over the potatoes and toss them well.

Place the fish in lined baking tray in the center. Scatter the diced red potatoes around the fish. 
Tent the pan with aluminium foil. Bake in a pre heat oven to 170°C, for 30 minutes, until cooked and done. 
When done, remove the tent and let is remain for five minutes in the oven if case there is any moisture in the pan it will get evaporated and potatoes will get a nice color.
Remove from the oven.  
To Assemble
Place the couscous in the center of a serving plate, keep the fish on top and scatter the potatoes around.
Enjoy this healthy and delicious meal.
Labels : Fish, Baked, Moroccan, Mediterranean, Fish Friday, Red Baby Potatoes, Couscous, Main course, Healthy

Fish Friday Foodies January 2020 our Host is Sue and our theme is Mediterranean Fish & Seafood:

Baccala Soup from Palatable Pastime
Seafood Paella from Making Miracles
Greek Seafood Rice from Karen's Kitchen Stories
Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
Zarzuela de Pescado from Culinary Adventures with Camilla
Linguine Pescatore from Food Lust People Love
Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
Coquilles St Jacques from Caroline's Cooking
Mediterranean Shrimp from A Day in the Life on the Farm

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Impossible 5 Ingredients Bundt#BundtBakers

One bowl and five ingredients. It doesn’t get much easier than this. This is the  most delicious cake.  Read so many bad reviews on 5 ingredients cakes, that I, was so apprehensive in making one.  If in case, it has an eggy smell my husband will refuse to even touch it  and all will be a waste.  
But then kept thinking for many days as to what will eliminate this eggy smell.  Then voila!! this thought struck me why don't I use some aerated flavored drink that will give a rise and well as work with smell, since vanilla essence was the 6th ingredient.  
We were challenged by our host Patricia , for the this months event of Bundt Bakers, to use just 5 ingredients and create a bundt.  
This 5th magic ingredient worked wonders.  The bundt turned out super soft, moist, no egg smell and delicious!! You just can't even imagine that this super delicious soft bundt is without baking powder, baking soda  and essence. 
 This bundt recipe is a definite full proof recipe, try it and give me your feed back. 
125 Grams Salted Butter -  softened
125 Grams Caster Sugar
2 Large Eggs
110 Grams All-purpose flour 

 Cup + 1 Tablespoon Sprite


Preheat oven to 180°C
. Thoroughly grease a small bundt pan keep aside

In a large  bowl,  beat the eggs till creamy and it start to form  soft peaks, now add the sugar in three additions and continue beating till it doubles in volume and all the sugar is incorporated ( this will take around 10 to 12 minutes).  Add the   butter and continue to beat till all the butter is well combined.   Next, add flour and sprite simultaneously little at a time stir  it with a spatula until fully mixed in.  Pour  the batter into the prepared bundt pan.
Place bundt pan in the preheated  oven and bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. 
Remove from the oven and immediately invert onto a cooling wire. Let cool completely.
Once cake is cooled, dust it with icing sugar or pour glaze over it of your choice.  
I like simple and no icing cakes, so dusted it with icing sugar.  
Slice and enjoy!!
Labels :  Sprite, 5 Ingredients, Bundt, Bundt Bakers, Delicious

 Bundt Bakers 5-ingredient Bundt Cakes #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.  You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

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Breakfast Pizza Omelette For One#Fantastical Food Fight

This makes a wonderful breakfast! It's like having a flavor of pizza for breakfast with eggs which is gluten free and nutritious. 
A great recipe for when you're in a rush or you're too tired to cook dinner. It's filling and perfect!!
Serves One

2 Eggs
2 Tablespoons Finely Chopped Scallions
2 Tablespoons Capsicum - cut tiny cubes
2 Tablespoons Black Olives slices
1 Long Chicken Sausages - finely chopped
2 Tablespoons Tomato - de seeded and cut into cubes
2 Mushrooms - finely chopped
¾ Teaspoon Red Chilly Flakes
1 Teaspoon Oregano
¼ Cup Milk
¼ Teaspoon Salt
1 Tablespoon Oil
2 Tablespoons Parmesan Cheese


Chop all the vegetables and chicken sausages, keep aside. 
In a large bowl add milk  and all the dry spices, give it a good mix then crack in the eggs and whisk till light and fluffy
Heat oil in a pan, put half beaten egg mixture, top evenly with veggies and sausages ,   then pour in the remaining egg mixture add the olives. 
Cover  the pan  for  a minute or two, when half cooked sprinkle Parmesan cheese. 
Cover, cook on low heat for 2 -3  minutes, cook until done. 
 Flip it for a minute only.  
Take it out on to a serving plates.
Serve with herbed butter toast.
Slice it and enjoy with toast.  Sumptuous breakfast!!
Labels :  Egg, Omelette, Pizzas, Olives, Mushroom, Breakfast, Herbed Butter, Dinner, Fantastical Food Fight
This month, event for Fantastical Food Fight is all about omelets.

You are invited to the Inlinkz link party!
Click here to enter

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Sprouted Whole Wheat Flour Mini Rolls#BreadBakers

For this month's Bread Bakers Event our Host: Sue asked us to Make any type bread using sprouted flour. Since we do not get Sprouted Wheat Flour, had to sprout the grains at home and then take to the mill to make a fine flour. See the recipe here
 Made these roll with Homemade Sprouted Whole Wheat Flour. These are super soft and have a amazing aroma. So easy to make. 
This dough is a sticky dough difficult to handle hence you have to use a bench scrapper, do no be tempted to add extra flour or else the rolls will turn hard and chewy. Just have patience and keep the this dough to relax for 15 minutes each time to take it to knead. 
This sprouted whole wheat flour dough I keep to proof 3 times. First time when I kneaded the dough it was so sticky, just added 2 tablespoons of bread flour, lifted on a oiled work surface and with a bench scrapper just folded the dough 3 -4 times, then kept it a oiled bowl for 30 minutes. 
After that punched down the dough and again took it on a oiled surface and kneaded it for 10 minutes with a bench scraper by folding it. Again kept it to proof for 30 minutes. After that punched it down in the bowl itself, with a bench scraper again folded it 4 to 5 times and kept for final proofing for 30 - 45 minutes. After it doubled in size divided the dough and made the rolls. 


200 Grams Sprouted Whole Wheat Flour
120 Grams Bread Flour
2 Teaspoons Milk Powder
2 Tablespoons Sugar
½ Teaspoon Salt
30 Grams Salted Butter
 Cup Fresh Thick Yogurt
1 Egg - lightly beaten

2/3 Cup Water
1 Teaspoon Rapid Rising Yeast
2 Tablespoons Bread Flour - extra to knead the dough

Sieve the both the flours and milk powder keep aside.

In a bowl add the sieved flours, salt, sugar, yeast , mix it well, then add the lightly beaten egg and yogurt mix well into the flour, add water little at a time and knead it , this dough will be very soft and sticky dough, do get tempted to add more flour. Now add the butter and knead it again well . Take it on to an oiled surface add 2 tablespoons bread flour and keep folding the dough with a bench scrapper, till incorporated.
Keep this in an oiled bowl covered with a cling film for 30 minutes. After 30 minutes take this again on to a oiled surface and again keep folding the dough with the bench scrapper for 10 minutes. Keep this back into the bowl and cover for 30 minutes. 
After 30 minutes again punch down the dough and with the bench scrapper keep folding the dough for 10 minutes. By now the dough with will much better to handle and not so sticky. Keep this again into the bowl and keep it covered till it doubles in volume say about 45 minutes.
After it has doubled take it on to a oiled surface and deflate the dough with dusted hands fold the dough and then flatten it lightly into a round circle, divide the dough into 12 equal pieces. Since I was making it into a square muffin mold my rolls were smaller made 14 . The muffin mold was of 8, made two round and one big bread. 
Dusted each roll in bread flour place them in the muffin mold.
Slashed them with a blade, covered it with a damp cloth and kept to double in volume for 20 minutes.
Baked them in a preheated oven at 180°C / 356°F for 18 to 20 minutes. 
When they are out of the oven brush it oil or butter and let them cool on a wire rack. 
Slice butter and enjoy

Lables: Bread, Mini Roll, Sprouts, Whole Wheat Flour, Bread Bakers 

Bread Bakers January 2020
Sprouted Flours

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