Fried Cheese & Potato Rice Wraps#EatTheWorldPaper Wraps

This recipe is a twist on the Rice Paper trend, instead of the typical Asian-style filling, filled these with mashed potatoes and cheese. These are pan-fried until crispy golden brown. They are typically served with a side of dipping sauce.  I have made a Peanut dipping sauce to go with and it tasted so good.
These rolls are gluten-free and can be made plant-based and vegan with the substitution of vegan cheese and butter.
Servings 12 - 15
Ingredients
3 Medium Potatoes - cut into chunks
½ Tablespoon Butter
1 Tablespoon Salt for boiling water
12 Sheets Rice Paper

Mozzarella cheese -  cut into sticks
For The Peanut Dipping Sauce
1 Tablespoon Creamy Peanut Butter
1 Tablespoon Water  - to adjust thickness
1 Teaspoon Lime juice or White Vinegar
1 Clove Garlic - finely minced 
½ Teaspoon Sambal Oelek
Method
To Make The Peanut Dipping Sauce

Combine all ingredients in a small bowl and mix until smooth. Thin with more water if needed. Just before serving add the crushed peanuts.
To a medium pot, bring water to a boil, and add the salt. Slide the potato chunks into the water and let it cook for 15 minutes or until fork tender.
Drain and mash the potatoes with a fork or push the potatoes through a metal strainer to make them extra smooth. Add butter and mix until well incorporated.

Scoop up 2 tablespoons mashed potatoes, and flatten it place a small piece of the cheese into the center.

Press the mashed potato into a rectangular shape. Make these and keep aside. 
Dip a sheet of rice paper into a bowl of room-temp water for 10 seconds. Place the wet rice paper sheet onto a clean, dry surface.  Place the cheese filled potato. 

Bring the bottom portion of the rice paper up, top portion down, right to left, left to right, until you have a tightly wrapped rice paper potato dumpling.
Repeat and make rest of the rice paper rolls.

To a non-stick pan on medium-high flame, add in little oil to coat the bottom of the pan.
Once the oil is heated up, slide the rolls in, and let each rolls cook for 30 seconds on each side.
Transfer to a wire rack to cool.

Serve immediately with Peanut Dipping Sauce. 
Labels: Vegetarian, Rice Paper Rolls, Fried, Mashed Potato, Mozzarella Cheese, Appetizer, Side Dish, Sunday Funday, Asian Cuisine, Vietnam

Check out all the wonderful Vietnamese recipes 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!
For Eat The World we are sharing recipes of Vietnam.

• Sneha's Recipe: Fried Cheese & Potato Rice Paper Wraps 
• Culinary Cam: Muc Nhoi Thit, Bánh Mì Xíu Mai, and Other Favorites 
• Amy's Cooking Adventures: Pork Spare Rib Soup with Potatoes & Carrots (Canh Sườn Khoai Tây Cà Rốt) 
• A Day in the Life on the Farm: Vietnamese Baked Chicken

Czech Lívance -Eggless Yeasted Pancakes#EatTheWorld

In Czech, these yeasted pancakes are called Lívance, and they represent a favorite sweet dessert. They are addictive! 
Traditional Czech pancakes are round small sized patties made of semi-liquid batter, leavened with yeast. The pancakes are fried in a pan with little butter, finally garnished with fruit, a scoop of sour cream, or just rolled in powdered sugar. They are served as a dessert/sweet dish. 

I have made this eggless and they are so soft fluffy, spongy and delicious. These are too good, my hubby enjoyed the pancakes with Mango Cream Dip. 

Makes : 16 Mini Pancakes
Ingredients
1½+ - Cup Lukewarm Milk
1 Teaspoon Instant Yeast
1½ Cups All Purpose Flour
2 Tablespoons Granulated Sugar
2 Eggs - optional - I did not add - See Notes
¼ Teaspoon Salt
Butter or Desi Ghee/ Oil) - for frying

For The Mango Cream Dip
1 Mango - Alphonso or Kesar
2 Cubes Cream Cheese
½ Cup Non Diary Whipping Cream
Method
For The Mango Cream Dip

Remove the skin and chop the mango. In a small blender jar add the cream cheese, mango and whipping cream. Blend till smooth. Remove in a bowl.

Refrigerate to chill till we are ready to serve with the pancakes.

For The Pancakes

In a small saucepan, heat a cup of milk until it is  just lukewarm. Add sugar and yeast, then stir. Leave the mixture in a warm place until the yeast activates and foam with bubbles appears on the surface.

Pour the remaining lukewarm milk into a large bowl and add granulated sugar, flour and salt. Now add the activated yeast mixture. Using a mixer with a whisk attachment, briefly whisk until everything is well combined. The result should be a thin, semi-liquid batter. Place the bowl with the batter in a warm area to rise until it doubles in volume. 

Heat a non-stick frying pan over medium low flame and brush the pan with  butter or desi ghee. Take ¼ cup of the risen batter and pour it into the pan.  Cook the Lívance for about a minute on one side and then 30 seconds on the other. Once cooked, transfer them to a plate.
Carefully wipe the pan with a paper towel after each batch to remove any blackened bits of butter/desi ghee.

Coat the pancakes in cinnamon sugar. Prepare coating mixture by combining icing sugar and cinnamon powder in a large bowl. Thoroughly coat the warm pancakes with the cinnamon sugar.

I served them with Mango Cream Dip and this was  perfect combo with the Livance. Do try these!! 
My Notes 
If you are using eggs then use ½ cup less milk.  

Labels: Eat the World , Pancakes,International Cuisine, Czech Republic, Yeasted, Eggless, Breakfast, Dessert, Mango, Dip

Check out all the wonderful Czech Republic recipes 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!
For Eat The World we are sharing recipes of Czech Republic.

• A Day in the Life on the Farm: Bohemian Beef Noodle Soup 
• Culinary Cam: Zelňačka (Czech Sauerkraut Soup)
• Amy's Cooking Adventures: Česnečka (Czech Garlic & Potato Soup) 
• Sneha's Recipe: Czech Lívance -Eggless Yeasted Pancakes 
• Palatable Pastime: Summery Czech Cucumber Salad 

Sandwich Charcuterie Board#SundayFunday

It packs all the best things of a charcuterie (chaa · koo · tuh · ree ) board, but elevated, into one heavenly bite and for easy hosting and holiday parties. Add your favorite sandwich ingredients; guests make their own (warm) sandwich!All the flavors of your charcuterie favorites come together for a sandwich perfect for parties/snacking. 

This delightful board has, veggies, chutney's, hummus, sauces, jam, different cheeses, wafers, and assorted breads. 

This board is made from scratch except for the butter and cheese. Invited my friends for this party and they thoroughly enjoyed this unique concept. This is a vegetarian board, you can always add whatever you want if you are not a vegetarian. Loved this concept and its great to see a table with full of goodies.

Ingredients
Single Rise Brioche Dinner Rolls
No Knead Focaccia
Gluten Free Artisan Baguette
100% Semolina Bread / Rawa Bread - recipe to follow

Butter
Cheese Slices
Cheese Cubes 
Cream Cheese

Pink Dragon Fruit Jam
Keto Chipotle Sauce
Vegan Basil Hummus
Sour Cream
Tangy Spicy Garlic Coconut Chutney
Fingerlicking Garlic Coconut Chutney
Mint Chutney
Tomatoes, sliced
Iceberg lettuce, separated
Onion, thinly sliced
Cucumbers, sliced
Yellow Bell Peppers, thinly sliced
Red Bell Pepper, thinly sliced
Carrots thinly sliced
Radish thinly sliced
Spiced Oil Dip

Labels: Charcuterie, International Cuisine, Sunday Funday, Vegetarian, Breads, Chutney, Dip, Jam, Sauce

For Sunday Funday we are sharing Charcuterie Board.

• Culinary Cam: A Grazing Board for Gratitude 
• Food Lust People Love : Charcuterie Picnic Boxes 
• Our Good Life: Christmas Grazing Board 
• Karen's Kitchen Stories: Christmas Tree Charcuterie Board 
• Mayuri's Jikoni: Mexican Vegetarian Grazing Board 
• Sneha's Recipe : Sandwich Charcuterie Board 
• Palatable Pastime : Thanksgiving Turkey Charcuterie Board 
• Amy's Cooking Adventures: Turkey Charcuterie Board 
• A Day in the Life on the Farm: Turkey Trot Sandwich Board 

Easy In A Minute Super Thick Mayonnaise#SuperClubSaturday

This super thick mayonnaise is made in one minute! Thick, creamy and super easy to make, homemade mayonnaise is delicious. This recipe is no fail recipe! The color is yellow because I used American mustard paste, there is no difference in taste.

Ingredients
¾ Cup Extra Light Olive Oil
1 Egg Yolk
2 Teaspoons Dijon mustard - I used American Mustard
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Level Lemon Juice
¼ Teaspoon Sea Salt or to taste

Method

Place the ingredients into a pint-sized, wide-mouth mason jar. Insert the immersion blender all the way to the bottom of the jar. Start blending and leave the blender at the bottom for 10-20 seconds, allowing the mixture to start emulsifying.   

Once the ingredients are incorporated you see it thicken at the bottom then keep processing immersion blender pulling it up and down until completely blended.  

Use a spatula to stir the mayo vigorously after blending to smooth it out.   

Store in the fridge for 4-5 days.

My Notes

If you like a strong mustard taste then increase it by ½ teaspoon.

Labels: Super Club Saturday, Mayonnaise, Sauce, Salad, Sandwiches, Homemade, Dip 

Welcome to Supper Club Saturday #2 (February 2022)  

• Easy In A Minute Super Thick Mayonnaise from Sneha’s Recipe
• Leftover Turkey Salad (Sandwiches) from Making Miracles
• Olive Garden Salad Dressing from Palatable Pastime
• Pork Tenderloin with Roasted Grapes from A Day in the Life on the Farm
• Ratatouille with Cheese from Patyco Candy Bar
• Rose Chia Pudding from Magical Ingredients
• Steak Diane from Art of Natural Living

Homemade Salsa Verde#SundayFunday

Salsa Verde is a Green Salsa made from roasted green tomatoes, garlic, onions, and peppers. It's incredibly delicious! The main difference between regular Salsa and Salsa Verde is that green tomatoes are used instead of regular red ones.

These are from my garden - organic green tomatoes
Salsa Verde is really easy to make from scratch, all you need are green tomatoes, onion, jalapeño/green chilly, lime and coriander/cilantro leaves.

To make the Salsa Verde, you can cook the tomatoes, which you can be done either by boiling them, broiling them in the oven or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added smoky flavor from the searing of the tomatillos.

I used my air fryer ( @ 200°C for 30 minutes) to roast the tomatoes, garlic, onion and chillies. 

All got roasted perfectly, except the chillies they got charred and dried there was no flesh in it. 

I, then roasted 2 green chillies on the fire and used them after washing the charred skin. 

I did not remove the seeds and used them so my salsa verde is quite spicy, but, I am loving it, taste awesome. Please read My Notes before you make this.

Makes 1 Heaped Cup (250Ml)
Ingredients
450 Grams Firm Green Tomatoes
2 Jalapeno Peppers/Spicy Green Chillies
2 Cloves Garlic
½ Cup Coriander Leaves - finely chopped
1 Small Onion
1 Tablespoon Fresh Lemon juice
½ Teaspoon Pink Himalayan Salt or to taste
A Pinch Cumin Powder 

A Pinch Black Pepper powder

Method

Chop the green tomatoes in halves. Place the tomato , onion and garlic roast them in the oven at 200°C for 30  minutes, I used the air fryer (at 200°C for 30 minutes) and then place them in a blender with cumin and black pepper powder, salt and a teaspoon of olive oil. 

Blend it then add the coriander/cilantro leaves and lemon juice, just pulse it once or twice.

Taste for salt and lemon juice. Remove this into a serving bowl and Enjoy.

My Notes

To maintain the green bright color of the Salsa Verde, drizzle a teaspoon of extra virgin olive oil while grinding. Do not add the coriander/cilantro leaves while grinding the tomatoes. Chop the coriander leaves fine and at the end just pulse the grinder for once or twice. If you grind it along with the tomatoes you will get a green tomato chutney not the look and taste of Salsa Verde. 

If you want to store this for a longer period then drizzle EVOO on top at least to cover the top, this will maintain the color and also preserve it.

Labels: Chutney, Dip, Sauce, Green Tomato, Green Chilly, Roasted, Spicy, Mexican, Sunday Funday, Vegan, Gluten free

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Karen of Karen's Kitchen Stories.

Chile Pancakes from Sid's Sea Palm Cooking
Chili Plum Sauce from Food Lust People Love
Creamy Chicken Tortilla Soup from Amy's Cooking Adventures
Beef Enfrijoladas from Making Miracles
Homemade Salsa Verde from Sneha's Recipe
Maharashtrian Green Chilli Thecha from Cook with Renu
Mirch Ka Salan from Mayuri's Jikoni
Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
Southwestern Casserole from A Day in the Life on the Farm
Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
Thai Curry Noodles from Palatable Pastime

Salmon Katsu For Two With Tonkatsu Sauce#FishFriday

For this month Fish Friday we are asked to make a Japanese dish. Today, I am stepping out totally from my comfort zone and trying my hand at a famous Japanese  dish called Katsu,  Katsu also means “to win.”

Katsu is a fried cutlet where the Japanese always use Panko breadcrumbs as opposed to ordinary bread crumbs which provide a crispier texture. The Panko crumbs give an amazing texture to the Katsu. 

Ingredients 

200 Grams Salmon Fillets- cut into long thick fingers
Salt to taste
1/2 Teaspoon Black pepper powder
1 Tablespoons All Purpose Flour
1 Egg - lightly beaten
Panko Bread crumbs as required
Vegetable oil as required for frying
Homemade Tonkatsu sauce 

2 Tablespoons Worcestershire sauce
1 Tablespoon Ketchup
1 Tablespoon Honey

Method 

In a bowl add a tablespoon of egg, salt and pepper and apply it on the salmon on both sides and and marinate it for at least 15 minutes .
In a bowl beat the remaining egg lightly. Place the panko bread crumbs in a zip lock bag .

Then dust each salmon piece with an even coating of flour. Then dip the salmon pieces in the egg and coat evenly and then transfer it to the panko bag and shake it well and press it between your palms so the salmon is evenly coated in breadcrumbs. Let these rest in the refrigerator for at least 15 minutes.

In the meantime, pour  vegetable oil to a heavy bottomed pan / pot and heat on medium high flame. Place a wire rack with 2  to 3 sheets of paper towels to drain the salmon katsu. Fry the salmon until golden brown (about 2 minutes) on full flame and then transfer to the prepared wire rack. 

Serve with tonkatsu sauce. 

Dip it and enjoy..

For the Tonkatsu sauce

Whisk all the ingredients together well and pour it into a serving bowl. Tonkatsu sauce is ready. The sauce has a sweet and tangy taste which you will love.
My Notes 

The key to making a great salmon katsu is to fry it at a higher temperature than you normally would for meat. The reason is, so that the hot oil browns the outside quickly before the fish has a chance to overcook. 

Labels :  Seafood/Fish, Japanese, Deep Fried, Panko Bread Crumbs,Tonkatsu, Sauce, Fish Friday, Homemade, Dip


For Fish Friday Foodies this month our host is Sue the theme is Japanese Fish and Seafood.

A Living Legend + Panko-Crusted Abalone Over Green Tea Soba Noodles from Culinary Adventures with Camilla
Grilled Salmon Packets from A Day in the Life on the Farm
Hibachi Shrimp with Yum Yum Sauce from Palatable Pastime
Salmon Katsu for Two with Tonkatsu Sauce from Sneha's Recipe
Temaki Sushi Hand Rolls from Sid's Sea Palm Cooking
Tuna Tataki from Caroline's Cooking
Yuzu Kosho Grilled Scallops with Onion Salad from Karen's Kitchen Stories