Roasted Cherry Tomatoes & Bell Pepper Soup#Soupswappers

This Italian roasted cherry tomatoes and red bell peppers soup reminds me that winter is in. I love the reddish orange color of this soup and it's the simplicity, a no-fuss cooking that makes it my favorite.

Serves 2
Ingredients 
8- 10 Cherry Tomatoes
1 Large Red Bell Pepper
2 Cloves Garlic cloves – crushed lightly
1 Teaspoon Olive oil
Sea salt to taste
¼ Teaspoon Lemon Pepper Seasoning
3 Cups Vegetable Stock
Crispy Fried Basil leaves – to garnish

Method 
Pre-heat oven at 200°C.

Wash and pat dry ,garlic, tomatoes and pepper. Place them in a foil tray, in a single layer and drizzle ½ teaspoon olive oil . Bake for 30 to 35 minutes, or until the tomatoes break into juice and the bell pepper is charred.

Cool and blend in a mixer to smooth consistency. Remove in a sauce pan, add 3 cups of vegetable stock to thin and bring this to a boil. Add the seasoning of salt and lemon pepper. Taste, the soup, it should smooth and not too thick.

Serve as it is with a few drops of extra virgin olive oil on top, or with fried basil. Enjoy this delicious soup with any crusty bread.

Labels: Soup, Red Bell Pepper, Cherry Tomatoes, Oven Roasted, Garlic, Serves Two, Soup Swappers, Healthy, Appetizer, Main course, Dairy Free, Gluten free, Nut Free, Vegan, Italian, International Cuisine

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Chilly Soups to celebrate National Chili Day.  

A Day in the Life on the Farm: Chicken Chile Verde 

Karen’s Kitchen Stories: Instant Pot Spicy Turkey Chili 

Sneha’s Recipe: Roasted Cherry Tomatoes & Bell Pepper Soup 

Magical Ingredients: Garbanzo Chili Verde

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Turkey, Stout, & Sweet Potato Cincinnati Chili 

Our Good Life: Six Can Chili

No Knead Pizza Bundt Bread#BundtBakers

This is a slash pizza bread with savory twist, that is to die for! No-kneading savory bread, easy to make, packed with textures, colors and flavors, so beautiful, and so..oo..o delicious!

I did not mix the veggies in the dough, so you can have a different flavor and texture in every bite. Also, if you add the dollops like I did, the bread will pull apart and the texture will be much more fluffier.

This dough after it doubles in volume I left it in the refrigerator overnight, baked it the next morning for brunch. Removed it out of the refrigerator and kept it on my kitchen counter for an hour then layered it in the bundt pan.

Cup Measurement = 250Ml
Ingredients
3 Cups All Purpose flour
1 Teaspoon Salt
1 Tablespoon Sugar
1 Level Tablespoon Instant yeast
360ml Warm Milk
1/4 Cup Olive Oil
Filling
2 Cups Cherry Tomatoes - halved
¼ Cup Olives - finely chopped
¼ Cup Diced Yellow Peppers
¼ Cup Diced Green Peppers
1 Medium Onion - thinly sliced
1 Tablespoon Chopped Fresh Parsley
½ Teaspoon Salt or to taste
½ Teaspoon Pizza Seasonings
¼ Teaspoon Black pepper powder or to taste
¼ Teaspoon Red Pepper Flakes
3 Tablespoons Olive oil
1 Teaspoon Fresh Rosemary
½ Cup Grated Cheese

Method
For the Dough

Add all the dry ingredients for the dough to a bowl, mix to combine, then add the remainder of the ingredients. Mix until all is incorporated with the back of the wooden spoon till no dry flour is seen. 

Cover and let it rest for 45 minutes or until it doubles in size.
For the Filling

Add to a bowl all the ingredients for the filling and mix well.
Grease a bundt pan well with oil and flour it well.

Add dollops of the dough, alternatiing with the filling ( so that each bite with have filling)

Make layers, and finish with the filling on the top. Grate more cheese. 
Keep it covered till the oven is preheated. Set the oven to preheat at 185℃.

Put the bread in the oven and bake it for 45 to 50 minutes, and halfway through the cooking time, tent it with an aluminum foil on top of the baking tin so the bread top doesn’t burn.
Remove from the oven and brush it with olive oil.

If you are having this for dinner then serve it with a side of green salad or any dipping sauce or marinara sauce as a snack or for brunch.

Enjoy!! I served this to my guest and it was a hit!
Labels: Pizza, Bundt, Cherry Tomatoes, Fresh Herbs, Cheese, Breakfast, Main course, Breads

Let's take a look at what everyone baked up with Herbs today........

• Blueberry Citrus Thyme Bundt Cake from All That’s Left Are The Crumbs 
• Buttery Herb Sourdough Monkey Bread from Food Lust People Love 
• French Kissed Mini Bundts from A Day in the Life on the Farm Passion Kneaded:
• Lime and Thyme Mini Bundts from Passion Kneaded
• No Knead Pizza Bundt Bread from Sneha’s Recipe  
• Sweet Peppermint Bundt Cake from Patyco Candybar

#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 of our 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.

Baked Feta Pasta (Viral TikTok Recipe)#BakingBloggers

This dish is made pasta with cherry tomatoes, lots of basil and feta cheese , when baked is creamy, delicious. This pasta recipe has taken the culinary world by a storm! It's so easy to put together and is the perfect dish for weekend dinners and the whole thing is done in about 45 minutes with not much of chopping and washing of many dishes!

I wanted to make this recipe for a long time, but, some how because of too many restrictions on timings of stores being kept open, it's not easy to get many ingredients.

Serves 3 as a complete meal
Ingredients 
500 Grams Cherry Tomatoes
1 Small Onion - sliced
3 Big Garlic Cloves - finely chopped

½ Cup Olive Oil
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Italian Seasoning
1/4 Teaspoon Red Chilly Flakes
200 Grams Feta Cheese
225 Grams Dried Pasta - of your choice
A handful of basil leaves- cut into chiffonades

Method

Place cherry tomatoes, onion, and garlic cloves in a baking Pyrex dish in a single layer. Drizzle 1/3 cup of olive oil on it.
Season with sea salt, black pepper, chilly flakes, fresh basil chiffonades and Italian seasoning, give it a good mix.

Make some space in the center of the dish, place the block of feta cheese, drizzle the remaining olive oil on it. Cover the dish with a foil and bake in the preheated oven 180°C for 35 minutes, you will see the tomatoes are bursting and bubbling.

While the dish is baking, let's boil the pasta as per the package instructions . Drain, reserve about a ¼ cup of the starchy pasta water, if needed later ( I did not use it).

After 35 minutes, remove the baking dish from the oven.
The tomatoes would have burst open and the cheese should be soft and melty. 

Mash the cheese and tomatoes with the help of a fork or spatula, then mix everything together. 

Add the cooked pasta and roughly torn basil leaves.
Toss gently until the pasta is evenly coated with the creamy sauce.

It 's creamy and cheesy comfort food. 
Labels: Baked, Pasta, Cherry Tomatoes, Feta Cheese, Baking Bloggers, Pasta & Noodles, Main course,Side Dish

#BakingBloggers

Tomatoes and Fresh Basil

• • Baked Gnocchi With Tomatoes and Basil by Magical Ingredients
  • Baked Feta Pasta by Sneha's Recipe
  • Savory Cherry Tomato, Basil, & Feta Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Sourdough Pizza "Baked" on the Grill by A Day in the Life on the Farm
  • Thai Tomato Basil Baked Chicken by Palatable Pastime
  • Toasted Eggplant Crust Mini Pizzas by Food Lust People Love
  • Tomato and Goat Cheese Tarts by Karen's Kitchen Stories

Vegan Aloo Rice With Fruity Nutty Veg Salad- A One Pot Meal

This is quick instant one pot meal.  Quick to make and really delicious.  A complete and comforting meal. Its Vegan and Gluten free too.   
Ingredients
1.1/2 Cups Basmati Rice
1 Large Potato - scrubbed and cut into wedges
1 Large Onion - sliced
1/2 Teaspoon Red Chilly powder
1/2 Teaspoon Pav Bhaji Masala
1/4 Teaspoon Turmeric powder
1/2 Teaspoon Kasoori  Methi
3 Black Peppercorn
2 Petals Star Anise / Bardian
1 Bay Leaf
1 Veg Seasoning Cube
1/4 Teaspoon Salt or to taste
2 Tablespoons Chopped Coriander Leaves
3 Tablespoons Oil
2.1/2 Cups Hot Water

For the Fruity  Nutty Veg Salad
3 Green Grapes - cut into two
3 Black Grapes  - cut into two
2 Kiwi - cut into slices
3 Cherry Tomatoes  - cut into two
3 Iceberg Lettuce leaves -  finely chopped
1 Fried Green Chilly- de seeded and finely chopped
White Sendav Namak to taste
1 Cup Yogurt - beaten
2 Tablespoons Fried Masala Peanuts

Method
For the Fruity  Nutty  Salad

Mix all ingredients well into a serving bowl and refrigerate, till it time to serve.
For the Rice

Wash and soak the rice.  Keep aside.

In a pressure pan heat 2 tablespoons oil and fry the potato wedges on medium high flame till golden.  Remove it on to a plate with a slotted spoon.  In the same oil fry the onions till golden, remove them and keep aside.  In the same oil fry the green chilly for the salad.  Keep aside.

In the same pan add the remaining  tablespoon oil  , add the bay leaf, peppercorns and star anise, half of the fried onions and fry for a minutes.  Now add the rice , little coriander leaves, turmeric, chilly powder and pav bhaji masala fry for a minute.  Add the soup cube, kasoori methi and salt to taste.  Mix them well add hot water and close the cooker, on high flame take 2 whistles. 

Let the cooker cool, open and add the fried potatoes, coriander leaves and mix lightly with a fork.

Serve garnished with fried onions, coriander leaves.  

Enjoy with  Fruity Nutty  Salad  and roasted papad.    A delicious and comforting meal.  Very tasty.

Labels : Rice, Potato, Fried Onions, One Pot Meal, Vegetarian, Salads, Grapes, Masala Peanuts, Cherry Tomatoes, Kiwi, Iceberg Lettuce, Rice, Vegan, Gluten free

Creamy Mackerel Tulip Salad For Two#FishFriday

These are so beautiful , make very good appetizer or salad. When you have a party surprise to your guests with these tulips. they are one bite and delicious too!

Ingredients 

1.1/2 Tablespoons Mackerel Paste
1.1/2 Tablespoons Cream cheese
A Dash of Dried Basil and Smoked Paprika
A Sprinkle of finely chopped Scallion greens

Method

In a bowl, combine the mackerel paste, cream cheese, dried basil and smoked powder and scallion green.

Wash cherry tomatoes, wipe and cut a cross on top (not all the way through). 

Scoop out the seeds and with kitchen shears 

snip off any inner tough membranes. 

Insert a skewer  at the bottom of each tomato.

And cover it with scallion green.

They are so pretty and  ready to be filled. 

Fill each tomato with the mixture.

Place tomatoes in the serving plate.. ready .... 

Serve as an appetizer or salad. Enjoy !!

Labels : Fish, Mackerel, Cream Cheese, Smoked Paprika, Dried Basil, Cherry Tomatoes, Fish Friday, Salads, Appetizer

Welcome to the Feast of the Seven Fishes, hosted by Karen of Karen’s Kitchen’s Stories for Fish Friday Foodies. 

• Artichoke Crab Dip Pasta Bake from Food Lust People Love
• Baccala Soup from Palatable Pastime
• Baked Mussels from Caroline's Cooking
• Creamy Clam Dip from A Day in the Life on the Farm
• Creamy Mackerel Salad for Two from Sneha's Recipes
• Italian Seafood Salad (Insalata di Mare) from Karen's Kitchen Stories
• La Vigilia di Natali from Culinary Adventures with Camilla, who made new dishes for all of the courses for this Italian Christmas Eve dinner! Fun fact: She once spent a year in Rome and learned the food traditions of Italy. You need to check out her menu! 

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

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