Potatoes O'Brien#FoodieHoliday

Potatoes O'Brien is a classic side dish dating back to the early 1900’s made from pan fried potatoes along with red, green bell peppers and onion. Pan fried Potatoes O’Brien make a great country breakfast. Serve these easy breakfast potatoes alongside sausage or bacon for a comforting start to the day.

                         

Serves 2

Ingredients
3 Tablespoons Oil
1 Tablespoon Butter
2 - 3 Large Red Potatoes - chopped into small chunks
1 Medium Onion - chopped
5 Cloves Fresh Garlic - minced
1/3 Cup Red Bell peppers - diced
1 Small Green Bell pepper - diced
1 Small Veg Seasoning Cube
100 Ml Water
2 Teaspoons Finely Chopped Coriander/Parsley
Salt & Pepper to taste

Method

Heat a large pan add the butter and oil. Then add in potatoes, garlic, onions, and peppers. Sauté for 4 minutes. Stir in veg cube and water, coriander leaves, salt and pepper.   

Cover and cook for 10 minutes.
Open the lid after 10 minutes. Stir and continue cooking a few minutes or until liquid absorbs. Serve hot immediately.

Labels: Side Dish, Breakfast, Potato, Green Bell Pepper, Red Bell Pepper, Foodie Holiday, International Cuisine, Vegan, Gluten free, Serves Two  

For Foodie Holiday we are sharing Potato recipes. 

Potato Lover Recipes

• Blue Cheese Scalloped Potatoes from The Spiffy Cookie
• Cottage Pie Stuffed Potatoes from Palatable Pastime
• Oven Baked Cajun Sweet Potato Fries from A Day in the Life on the Farm
• Potatoes O'Brien from Sneha's Recipe
• Sheet Pan Shrimp, Roasted Potatoes, & Prosciutto from Karen's Kitchen Stories
• Spicy Potato & Kale Beer Cheese Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sweet Potato Skins from A Kitchen Hoor's Adventures
• Tik Tok Parmesan Roasted Potatoes from Jen Around the World

Churro Pancakes#EatTheWorld

My hubby's favorite churros have been turned into pancakes! Churro Pancakes are easy and extra fluffy cinnamon pancakes. Brushed with butter, sprinkled with cinnamon sugar and then drizzled with a sweet salted caramel sauce or maple syrup on top, and I assure, you will be asking for more.
These churro pancakes have everything you'd want in a pancake they are thick, soft, fluffy, and filled with brown sugar cinnamon flavor. Trust me, once you get a taste, you'll never want to eat regular pancakes again!

These do delicious, soft and spongy. It does not require any topping, but, hubby loves maple syrup on his pancake so I drizzled. They are divine, pancakes you will die for. These make an easy weekend, breakfast or brunch, they are filling it gives so much feeling satisfaction making it a special spectacular holiday dessert breakfast.
To make these please use butter not oil.

Makes 8 pancakes
Serves 4 
Cup Measurement 250ML
Ingredients 

½ Cup Sour Cream
200 ML + 1 Tablespoon Milk
2 Eggs
1 Teaspoon Vanilla Essence
1½ Cup Level All Purpose Flour
2 Tablespoons Heaped Brown Sugar
½ Teaspoon Level Cinnamon Powder
1 Tablespoon Level Baking Powder
A Pinch Salt
Butter as required for greasing the pan
For Garnishing 

Melted Chocolate/ Salted Caramel Sauce  or Maple Syrup
For The Cinnamon Sugar

1 Cup Caster Sugar
1 Teaspoon Heaped Cinnamon Powder

Method

Sieve all the dry ingredients and keep aside.

In a bowl add eggs, sour cream, milk and vanilla essence. With a hand whisk mix well. Now add the dry ingredients and again whisk well to form a smooth lump free batter. 

Pour the batter in the piping bag.

Then in a frying pan heat a teaspoon of butter and snip the end of the piping bag. 

Make circle/churros in pancake shape. 

When caramelized on one side, smear a teaspoon of butter on top of the pancake and flip cook the other side pressing it with the spatula. Both the sides should have the same color. 

Once it is cooked immediately coat with cinnamon sugar.

As you are stacking them sprinkle cinnamon sugar on each before placing the other one.

All ready to enjpoy..hm..mm...my hubby couldn't resist these and enjoyed them the most.

Drizzle with melted chocolate, salted caramel sauce or drizzle maple syrup. These make an absolute mouth melting, delicious, satisfying and wonderful dessert breakfast!! 

Labels: Breakfast, Churros, Dessert, Portugal, Pancakes, Spain, Sour Cream, International Cuisine, Eat the World

Join us as we Eat the World!!!

Check out all the wonderful Spanish dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 A Day in the Life on the Farm: Orange Salad with Spanish Pork 

Culinary Cam: Arroz con Langostinos y Carabineros 

Sneha’s Recipe: Churro Pancakes 

Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce 

Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas) 

Palatable Pastime: Spanish Stuffed Eggs with Shrimp

Cheese Fatayer#BreadBakers

A Fatayer, is part of Lebanese cuisine and also of other Middle Eastern countries. Fatayer can be made with different type of fillings like mince, spinach, etc. Traditionally a Cheese Fatayer is made with the Akkawi cheese but you can also make it with feta cheese or mozarella cheese or a mix of both. Here I have used Kiri Cheese and zaatar spice to make these Fatayer .

Makes 6 
Ingredients
150 Grams Bread Flour
¼ Cup Milk
1 Teaspoon Sugar
6 Grams Fresh Yeast
½ Teaspoon Baking Powder
1 Tablespoon Oil
½ Teaspoon Sea Salt
Half An Egg
1½ Tablespoons Water
For The Filling
4 Squares Kiri Cheese
1 Teaspoon Zaatar
1 Teaspoon Oil
For Brushing
Half An Egg
Sesame Seeds - optional 
Method 

In a large bowl add the sugar and yeast, mix it well and let is aside for 10 minutes or till it is frothy. 

Once the yeast has bloomed add in the flour, milk, baking powder, oil, salt and egg together in the bowl and mix it gradually to make a combined dough. Take this dough on to a work surface and knead it to make a nice soft and smooth dough. Keep this in a oiled bowl , cling wrap it, till it doubles in volume.

In the meantime in a small bowl mix in the Zataar and oil well, then add in the Kiri chees and mix it well. Refrigerate it.

When the dough has doubled, deflate it and make 6 equal balls. Roll each dough in to smooth balls, cover and leave it aside for 15 minutes.

After 15 minutes flatten each ball into small round circles.

Divide the cheese filling into 6 equal parts. Fill the cheese in the middle. Fold the flattened dough and close in the middle (As shown in the pic).

Place on the greased baking pan. Repeat same process until the remaining circles.
Brush on top of each piece with beaten egg and sprinkle with sesame seeds ( I skip this).

Bake them in a preheated oven 180°C for about 18 - 20 minutes or until golden brown. These were done in 18 minutes.

Enjoy them for breakfast or as evening snacks. These taste good when hot and fresh! These were simply super delicious!!

My Notes
If you do not have Zaatar spice check the Recipe Homemade Zaatar Spice
Labels: Bread Bakers, Cheese, Breads, Zaatar, Lebanese, Middle Eastern, Snacks, Breakfast

• #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.
  
  
  

• Bazluma from Magical Ingredients
• Cheese Fatayer from Sneha's Recipe
• Egyptian Mahlab Bread from Food Lust People Love
• Halloumi Cheese, Olive, and Mint Bread from Cook with Renu
• Ka'ak Asfar from Karen's Kitchen Stories
• Olive Oil Blueberry Muffins from A Day in the Life on the Farm
• Pita from Passion Kneaded
• Scones with Za'atar and Feta from Palatable Pastime
• Sourdough Man'oushe (Za'atar Flatbread) from Zesty South Indian Kitchen
• Vasilopita from A Messy Kitchen 

Mofo Gasy/Madagascar Yeasted Pancakes#EatTheWorld

Mofo Gasy (pronounced as muf gas)means "Malagasy bread", is a traditional breakfast from Madagascar, the large island off the southeast coast of Africa. It's also a common street food served as breakfast along with coffee/tea. Mofo gasy can also be made with coconut milk. Variations of the recipe occur based on the regions of Madagascar. On the coast, this bun is made from coconut milk and is known as mokary voanio or mokary coco. Mofo gasy is prepared with sweetened rice flour batter which is yeasted and cooked in greased circular moulds which ressembles quite like our own appe/aebleskiver pan.

Recipe Source Youtube
1 Cup = 250 Ml
Ingredients
2 Cups + 2 Tablespoons RiceFlour
¼ Teaspoon Instant yeast
2 Tablespoons Granulated Sugar
2 Tablespoons Freshly Grated Coconut
1 Cup Coconut Milk
I Egg
Oil /Desi Ghee as required

Method

Take a cup of water in a pan, add the 2 tablespoons rice flour, bring boil and cook until they turns as a thick paste, switch off the flame. Let the rice paste cool completely. In a large bowl add the rice flour, cooked rice paste, instant yeast, sugar then add the coconut milk and mix everything with your hand until it turns semi thick batter.

Keep it in warm place to ferment / doubles in volume for 3-6 hours. Once the batter ferment/doubles in volume, mix the batter well. Beat the egg, add this to the batter, mix well.

Heat an aebleskiver/appe pan over low heat.
Brush the cavities with the desi ghee/oil. Add some batter in each cavity till its full. Cover the pan and let the pancake cook for 2-3 minutes. Take the lid off and turn each bread over and let it cook till done.

Remove from the cavity and place the mofo gasy in a plate.
Repeat steps 8-12 using the remaining batter. 

Serve the mofo gasy with maple syrup, honey or icing sugar drizzled over it, with hot coffee or tea.
These are soft and delicious

Labels: Yeasted, Pancakes, Appe Pan, Madagascar, International Cuisine, Coconut Milk, Rice flour, Gluten free, Eat the World, Breakfast, Sunday Funday
Join us as we Eat the World!!!

Check out all the wonderful Madagascan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us!

Sending this to Sunday Funday too.    

• Laoka with Vanilla Rice by Culinary Cam
• Lasopy by A Day in the Life on the Farm
• Madagascar Yeasted Pancakes (Mofo Gasy) by Sneha's Recipe
• Malagasy Coconut Chicken (Akoho sy Voanio) by Palatable Pastime
• Malagasy Lasopy by Mayuri's Jikoni
• Malagasy Simmered Beef (Hen`omby Ritra) by Amy's Cooking Adventures
• Mofo Gasy by Karen's Kitchen Stories

Gluten Free Oats & Apple Pancakes#BreadBakers

Oats and Apple pancake with, maple syrup
Fluffy gluten free apple pancakes that you can make in your blender!

Makes 6 Pancakes
Ingredients
1 Cup Oats
1 Cup Fresh Yogurt
1 Large Egg
1 Cup Grated Apple
2 Tablespoons Melted Butter
1 Tablespoon Baking powder
1 Tablespoon Honey
1 Teaspoon Vanilla Essence
½ Teaspoon Cinnamon powder
A Pinch of Salt

Method

In blender pulse the oats till powdered then add rest of the ingredients, except for the grated apple in the blender. Blend until it forms a smooth batter, pausing to scrape down the sides as necessary. Remove this batter into a bowl, stir in the grated apple and mix it well.

Heat a skillet/non-stick pan over medium-low heat, lightly brush the surface with butter.
Take a 1/3 measure cup, fill it with batter and pour this into the pan. Since it's quite thick , spread it lightly into a circle. Let the pancake cook for about 2-3 minutes on medium low flame . Be patient, these pancakes take a little longer to cook.

Once the underside is lightly golden, flip it with a spatula and cook for another 2 minutes or until golden brown on both sides on medium low flame. Repeat with remaining pancakes.

Serve them immediately with maple syrup.

Labels: Gluten free, Oats, Apple, Pancakes, Bread Bakers, Breads, Breakfast

Bread Bakers 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.

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.

Our theme for this month is Apple Breads. 

Let's take a look at all the other Bakers who have worn their baking hat for you today!
Sneha’s Recipe: Gluten Free Oats & Apple Pancakes 

A Day in the Life on the Farm: Apple Fritter Bread 

Karen’s Kitchen Stories: Apple Babka 

Cook with Renu: Apple and Cheese Sourdough Discard Focaccia (No Knead) 

A Messy Kitchen: Apple Rosemary Braid 

Magical Ingredients: Caramel Apple Naan 

Palatable Pastime: Apple Butter Dinner Rolls 

Zesty South Indian Kitchen: Sourdough Apple loaf

Varicha Tandalacha Sheera/ Bhagar Sheera#SundayFunday

Sharvan has began in Maharashtra, in this season many fast. There are many who do not eat onion and garlic too during this period. This is a pefect recipe to make it's tasty & easy upvas sheera also know as Varicha Sheera.
Sheera is mainly made with rava/semolina but this is made for fasting, hence used samo/varicha tandul. This sweet dish is made from Samo rice, which is a gluten free millet known by different names like, Moraiyo in Gujarati, Kuthiraivali in South, Bhagar/ Vari Che Tandul in Maharashtra and Barnyard millet in English. This millet mostly consumed during fasts. I have made gluten free puris , pulao, dosa with this.

Ingredients
1½ Cups Milk
¼ Cup Desi Ghee
½ Cup Samo Rice - washed and drained
¼ Teaspoon Kesar/Saffron Strands
7 - 8 Almonds - chopped

7 - 8 Cashewnuts
2 Teaspoon Raisins -
¼ to 1/3 Cup Sugar - according to the sweetness you want
¼ tsp Cardamom Powder 

Method
In a sauce pan heat milk on medium flame. 
In another pan heat ghee on medium low flame, fry all the cashewnuts,  almonds, raisins, remove and keep aside.

In the same pan add the samo rice/variche tandul  and fry till it releases an aroma, do not change the color of the rice. 

Add the hot milk, stir well, bring it to a boil, add kesar and cover and cook till rice is nearly done and all the milk is nearly absorbed.

Then add the dry fruits and sugar, cook till sugar melts and all the milk is absorbed. Stir at regular intervals. 

When done add cardamoms powder and the fried raisins and almonds, mix well, sheera is ready.

Serve & Enjoy!! 

Labels: Sweets & Desserts, Vrat, Indian, Millets, Gluten free,
Kuthiraivali, Barnyard Millet, Festival Sweets, Sunday Funday, Breakfast

• Herby Garlic Rice from Amy's Cooking Adventures
• Mexican Rice from Mayuri's Jikoni
• Pineapple Rice Salad from A Day in the Life on the Farm
• Quick Mushroom and Onion Rice from Palatable Pastime
• Stir-Fried Brown Rice with Vegetables and Ginger from Karen's Kitchen Stories
• Varicha Tandalacha Sheera/ Bhagar Sheera from Sneha's Recipe 

Keto Mini Blueberry Coconut Flour Pancakes#Foodieextravaganza

These breakfast or dinner style Keto Pancakes aren’t thin and eggy, and neither do they fall apart and taste delicious. I love my pancakes with a drizzle of maple syrup! Have this with my delicious Bullet Coffee and you're full.

I have used ¼ cup almond milk to make the batter. The almond milk used to make batter will vary in the size of eggs, so add milk little at a time to than nice semi thick batter. If your batter is too thin then the cooking time may vary. If you want these more sweet then increase the stevia powder, for me they were just right in sweetness.
The macros for these pancakes are fantastic.

Serving Size: 4 Pancakes - Net Carbs 6Grams
Makes 16 Mini pancakes
Cup Measurement - 250Ml
Ingredients
50 grams Butter - melted
1 Teaspoon Vanilla extract
6 Large Eggs
¼ Cup Almond Milk -coconut, macadamia or any will all work)
½ Cup Coconut Flour
¼ Cup Golden Flaxseed powder
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Stevia
1 Teaspoon Baking powder 
½ Cup Fresh Blueberries

Method

Combine the butter, vanilla extract, stevia, eggs and nut milk into a medium bowl and combine using a whisk until the thoroughly mixed.
In a another large bowl combine the coconut flour, flax seed meal, salt and baking powder well.
Add the wet ingredients to the dry mixture and whisk together until you have a uniform batter. Set aside for a couple minutes to allow it to thicken.

Preheat a large skillet to medium low heat and grease using a spray, ghee or coconut oil. I used my mini pancake/uttappam pan. 

If you use a normal skillet they tend to spread. When the skillet is heated, using a ¼ measuring cup add the batter to the skillet. Place 3 -4 blueberries on top. 

Cook on medium low heat on first side for 3-4 minutes and then flip and cook till this is golden for about a minute.

Work in batches until all the batter has been used.

Serve immediately with desired toppings, such as sugar free syrup or pure maple syrup and additional blueberries.
Best stored in a zip top bag or air tight container in the fridge up to 1 week.

Labels: Foodie Extravaganza Party, Keto, Pancakes, Blueberry, Breakfast, Low Carb, International Cuisine, Healthy

• Blueberry Lemon Turnovers from Karen’s Kitchen Stories
• Fresh Blueberry Syrup from Food Lust People Love
• Grilled Pork Chops with Herbed Blueberry Sauce from A Day in the Life on the Farm
• Grilled Peach and Blueberry Salad from Palatable Pastime
• Keto Mini Blueberry Coconut Flour Pancake from Sneha's Recipe
• Oatmeal Spice Cake Mix Cookies with Blueberries from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice