Grilled Pork

This recipe single serving / one slice of pork.  It's super delicious. 

Ingredients

1 Big slice of Pork
For the Marination
1/2 Teaspoon Fresh Red Chilly Crushed
1/2 Teaspoon pepper powder
1/2 Teaspoon ginger-garlic paste
1 Teaspoon vinegar
1 Teaspoon Hosin sauce
1 Soya sauce
4 Drops of Tobassco salt
1/2 Teaspoon salt.
Method

Mix all the ingredients for the marination well and apply this to the pork slice. Keep this in the fridge for at 4 hours.  I kept it overnight.   Then grill it  in a preheated oven at 180 degrees. After 10 minutes  turn the slice and grill it again for 10 minutes or till done.

This grilled pork slice for was so tasty and crisp.

Labels: Pork, Baked

Stir Fry Baby Corn On A Bed Of Fettuccine Pasta

This is a tangy and sweet baby corn stir fry. This is served on a bed of Fettuccine pasta. It's vegan and delicious. 

Ingredients

3 Tablespoons Sesame oil
6 Baby corns - cut into four parts
2 Capsicums - cut into strips
1 Spring Onions - white and green sliced separately
1 Tomato - de seeded - cut into strips
1 Tablespoons Ginger Garlic paste -
1.1/2 Teaspoon Red Chilly powder
2 Tablespoons Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoons Corn flour - mixed in 1/4 cup water
1/2 Teaspoon Ajinomoto - optional
1 Teaspoon Soy sauce
Salt to taste
200 Grams Fettuccine Pasta
Method

Boil the Fettuccine Pasta as per packet instructions.

Mix the ginger - garlic paste in 2 tablespoon water and keep aside.
Fry the baby corn, capsicum and tomato separately, keep aside.

In a wok heat oil and add the ginger-garlic paste and fry till all the water dries. Then add the tomato puree, tomato sauce, soy sauce, chilly powder and salt to taste. 

Stir fry till oil leaves the sides then add the white part of the onion and stir fry on high flame for a minute add the fried baby corn, capsicum and tomato, stir fry on high flame for a minute add water to make it saucy and the ajinomoto  and bring it to a boil, add the corn flour slurry and let it thicken slightly. 

Take off flame and serve it on a bed of Fettuccine pasta.

Labels : Pasta & Noodles, Baby Corn, Vegetarian, Vegan, Main course, Italian

Mini Bundts Nutella Tea Cakes#BundtBakers

These are such quick easy nutella tea cake. These tea cakes do not require any frosting. 

Since this month we celebrate World Nutella Day, we were asked to prepare a favorite bundt with chocolate hazelnut spread, by our Host Tammy & Catherine.

Makes 12 
Ingredients
1½ Cups Self Raising Flour
1 Teaspoon Vanilla essence
2 Eggs
½ Cup Milk
¾ Cup Caster Sugar
100 Grams Butter
3 Tablespoons Coarsely Ground Cashew Meal
½ Cup Nutella

Method
Mix the flour and cashew meal. Keep aside.

Beat butter and sugar until light and creamy, add eggs one at a time, beating well after each addition. Now add one-third of flour and fold until mixed, then add in little of the milk again fold, until all flour and milk has been incorporated , finally add the vanilla and nutella, fold in lightly. 

Spoon them into the bundt molds and bake on 180 degrees for 18 to 20 minutes.

Dust them with icing sugar and enjoy with tea.

Labels: Bundt, Bundt Bakers, Nutella, Cashew Meal, Baked
Have a look at our other Bakers:

Banana Nutella Swirl Bundt Cake with Coffee Crumble by All That’s Left Are The Crumbs
Bundt Cake with Sherry Pedro Ximenez with Nutella and Nuts by Paty Co Candy Bar
Chocolate Bundt with Nutella Cream by Living the Gourmet
Chocolate Nutella Bundt with White Chocolate Glaze by Sweet Sensations
DIY Nutella Bundt Cake by Katin Spajz
Individual Nutella Swirl Pound Cakes by A Day in the Life on the Farm
Mini Bundts Nutella Tea Cakes by Sneha’s Recipe
Nutella Swirl Bundt Cake by Cookaholic Wife
Nutella Pear Bundt Cake by Patty’s Cake
White Nutella Bundt Cake by Merce’s Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Homemade Moulded Mint Chocolates#FantasticalFoodFight

These chocolates are prefect for gifting or distributing for children birthdays. You can prepare them in flavors that you like. Made these for fantastical food fight event wherein we are asked to make a recipe that contains Mint and Chocolate. 

Ingredients
150 Grams Good Quality Dark Chocolate - chopped
100 Grams Good Quality Milk Chocolate - chopped
3 -4 Drops Oil Based Mint extract or to taste
1/2 Teaspoon Butter
Silicone Chocolate Moulds
Method

Melt the chocolate in a bowl set over a pot of simmering water or in the microwave in 15 second bursts till the chocolate melts. Add the butter to the warm chocolate, stir to combine and smooth. 

Pour into the mould and allow to set until firm, at least 15 to 20 minutes in the refrigerator.

When the chocolates are set, invert onto a parchment- or waxed paper-lined cutting board or a plate.

Wrap them in chocolate wrappers.

Gift them in chocolate boxes or

in a Beautiful Basket.

These will keep in an airtight container at cool room temperature for a month.

Labels : Fantastical Food Fight, Chocolate, Mint, Moulded Chocolates, Kids delight, Sweets & Desserts, Festival Sweets

You can learn more about our group and how to join in the fun over at this site.


#FantasticalFoodFight

Be sure to check out the other Fantastical "food fight" recipes this month !

Click on the hop link button to be transported to the other recipes:

Inlinkz Link Party

Italian Tomato Bread Soup#Soupswappers

This soup is perfect to use over ripe tomatoes and stale bread.  It's a  thick and filling soup. I added a few cherry tomatoes to  the soup and it gave nice flavor and garnish to the soup. This is perfect for filling  meal.

Makes 2 Servings
Ingredients 
1 Big Slice of Bread
2 Ripe Tomatoes - chopped
1 Onion - chopped

3 Cloves Garlic - chopped
1 Teaspoon Oil
1/2 Teaspoon Mixed Italian seasoning
1/4 Teaspoon Black Pepper powder
1 Veg Soup Seasoning

1 Stick Celery with  leaves - chopped
Water as required
4 - 5 Cherry tomatoes -  slice in two

A Few Basil Leaves
Method

Heat oil in a pan, Add garlic fry till starts to change color.

Add onion and fry till it just starts to turn golden.

Add tomatoes and  cook till  the tomato is mushy.

 Now ad the celery, Italian seasonings, pepper powder. Add `1/2 cup water, cover and cook for 2 -3  minutes. 

Add the bread and again add 1/2 cup water and cook for another 2 minutes. 

 Take  it off  flame and let it cool down. Blend to smooth paste.

In the same  pan and add blended paste, water as required, and bring it to a boil.  Switch it off flame. 

Now add the  cherry tomatoes. 

Garnish with chopped scallion greens and  basil leaves.

 Serve hot

Labels:  Soup, Italian, Italy, Italian seasoning, Bread, Tomato, Cherry Tomatoes, Soup Swappers, Healthy Dinners,Vegan

Inlinkz Link Party

Creamy Italian Dressing With Mayo & Red Wine Vinegar#Improv

This Italian Dressing is so creamy and luscious! It's very easy to prepare, as all you need to do is whisk all the ingredients in a bowl till smooth! Store it in an airtight jar in the refrigerator, where it will stay good for 5 days to a week.

Ingredients
2 - 3 Tablespoons Red Wine Vinegar
¼ Cup Mayonnaise - use store bought
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Sour Cream
¼ Teaspoon Italian Seasoning Mix - powdered
¼ Teaspoon Garlic powder or 1 Clove Garlic - minced
¼ Teaspoon Sea Salt or to taste
1 Teaspoon Finely Chopped Parsley
A Dash of Fresh Herbs Oregano, Rosemary and Chives - finely chopped
Method

In a bowl add all the ingredients and whisk it well till creamy. Taste for salt and seasonings. Now add the fresh herbs and parsley. Keep this in the refrigerator and serve cold.

It's mouth-watering, tasty, the red wine vinegar with fresh herbs gives a exquisite touch  and takes this dressing to another level altogether. 

Used this to serve Heart Salmon Cakes For A Romantic Meal 
Do check on other recipes that I used this dressing for.

Labels : Mayonnaise, Red Wine Vinegar, Italian seasoning, Fresh Herbs, Chutneys & Dips, Italian, Italy, Improv Cooking Challenge
Check out what the other bloggers have made!

Improv Cooking Challenge: February 2019

Ingredients: Wine and Italian Seasoning

• Creamy Italian Dressing With Mayo & Red Wine Vinegar by Sneha's Recipe
• White Wine & Herb Grilled Chicken by Kate’s Recipe Box
• Veal Scalloppini and Piccata Gnocchi by Palatable Pastime
• Slow Cooker White Wine Mushrooms by Cheese Curd In Paradise
• Slow Cooker Italian Roast Beef by Cookaholic Wife
• Winey Mary: Bloody Mary meets Red Wine by Our Good Life
• Lemon Caper Italian Chicken by Cindy's Recipes and Writings
• Lady and the Tramp Spaghetti and Meatballs by Simply Inspired Meals
• Italian Sausage Marinara with Penne by Jolene's Recipe Journal
• Pasta in White Wine Herb Sauce by A Day in the Life on the Farm
• Sausage Spaghetti Sauce Over Zoodles by Reviews, Chews & How-Tos

Peperoncini Focaccia Bread#BreadBakers

It's  posting time for  February Bread Bakers Event " Catch up Theme"  and our  Host is Pavani Nandula.

In 2016 August - Peppers was the theme, could not participate in this event. Made this Focaccia Bread with Peperoncini and Red Bell peppers which was to be done for the event. 

Peperoncini is a type of mild, green chilly pepper with a yellowish tint, here these are called Gol Mirch. These are my Homemade Pickled Peperoncini, it's preserved in vinegar. These chilles are not spicy and give a distinctive taste to the bread.   The method of pickling them is same recipe is as This. 

I have posted a recipe of Focaccia Caprese . 
For today's recipe I, used more than 1/3 cup of pomace olive oil for kneading the dough. I know you will say that's a lot of oil, but, trust me, make this bread and you will love it. My hubby enjoyed this bread and loved the taste of olive oil in it, who otherwise does not like so much of oil in anything that you serve him. This bread was so delicious and pretty to look at. 
Ingredients
For the Dough
1 Teaspoon Instant yeast
A Pinch Sugar
2 Cups All Purpose Flour
1 Teaspoon Salt
1/3 Cup Pomace Olive Oil
250 ML Water - more or less
For the Topping
2 Tablespoon Finely Chopped Red Bell Pepper
2 Sprigs Fresh Rosemary
Extra Virgin Olive Oil for the final drizzle
4 -5 Peperoncini - sliced
Method
To Make the dough

Place in the yeast, sugar, flour, salt, into the bowl and mix well. Gradually add water and 1/4 cup oil knead until you have a wet sticky dough. Take it on to a generously oiled work surface, oil your hands and with a bench scrapper keep on folding the dough , till you get a smooth and soft dough ( this dough will be sticky so do not any flour). Then place it in a well oiled bowl turning the dough around so that it is coated with oil. Cover it using a damp cloth and let it rise till it doubles in volume.

Drain all the water from Peperoncini and slice it. Keep it aside. 

Take a rectangular pan 9 x 7 inches grease it with olive oil well. Punch down the dough and place the dough on to the pan and with press it till the sides of the pan. 

Make dimples and arrange the sliced peperoncini, bell peppers and sprinkle rosemary, drizzle generously with pomace olive oil and let it rest for 15 to 20 minutes.

Bake at 200 degrees C for about 20 to 25 minutes till it is done ( start to leave the sides of pan) and is beginning to turn golden brown on top.

Once the Focaccia is out from the oven, drizzle generously over it Extra Virgin Olive Oil.

 Take it out from the pan and place it on to a cooling rack. 

When cooled sliced it and enjoy. 

Fresh from the oven this is absolutely divine.

Labels : Breads, Bread Bakers, Peppers, Red Bell Pepper, Peperoncini, Focaccia, Olive Oil, Healthy, Breakfast
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook's Hideout. Check out what the Bread Bakers have baked up.

Adjaruli Khachapuri from A Day in the Life on the Farm
Big Batch Dinner Rolls from Karen's Kitchen Stories
Breudher Cake from Passion Kneaded
Coriander Garlic Pull apart Bread from Sara's Tasty Buds
Cranberry English Muffins from Cindy's Recipes and Writings
Eggless Oats Banana Bread from Gayathri's Cook Spot
Fig Jam Friands from All That's Left Are the Crumbs
Garlic Cheese and Herbs Pull Apart Bread from Ambrosia
Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
Keema Naan from The Schizo Chef
Peperoncini Focaccia Bread from Sneha's Recipe
Savory Almond Meal Bread from Palatable Pastime
Sourdough Cinnamon Buns from Baking Sense
Steamed Apple Date Bread from Food Lust People Love
Vegan Gluten-free Banana Bread from Cook's Hideout
Whole Wheat Palak Naan from Cook with Renu
Yeasted Lemon Bundt Cake from Anybody Can Bake#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 foodlustpeoplelove@gmail.com.