Creamy Asparagus Pasta#Improv

Making a asparagus cream  puree out of the stalks means that every spoonful of pasta will have a delicious taste of asparagus, yummy and delicious. 

For this month's Event for Improv Cooking Challenge, Hosted by Nichole Little, the theme is Asparagus & Cream.
Serves 2
Ingredients
6 Asparagus
1/2 Cup Fresh Cream / Single Cream
2 Whole Garlic Cloves
2 Tablespoon Grated Parmesan Cheese
1/2 Teaspoon Red Pepper Flakes
1/2 Teaspoon Black Pepper powder
1 Cup Heaped Macaroni  Pasta
Salt to taste
Butter as required

Method

To prepare the asparagus, cut off and discard the woody ends, then neatly cut the tips away from the stalks. Keep the tips and stalks separate. 

In a small saucepan add half a teaspoon of butter add garlic saute it for a minute then add the cream and heat till bubbles begin to appear at the sides of the pan. Take off the heat, set the pan aside.

Cook the stalks in boiling salted water for about 5 to 7 minutes until tender, drain, then tip into the cream with the grated Parmesan. Blitz it in a small blender or with a hand blender until smooth.

Cook the pasta according to packet instructions, then throw in the tips 2 minutes before the end of cooking time. 

In a big skillet  heat  a teaspoon of butter add the pasta, red chilly flakes and toss it for a minute now add the blended cream, toss till the pasta is coated with cream.  

Divide into individual serving  bowls, top with grated cheese, a sprinkle of black pepper and serve.  Enjoy ...

Labels : Fresh Cream, Asparagus, Garlic, Pasta & Noodles, Healthy, Delicious, Improv Cooking Challenge,Vegetarian 

An InLinkz Link-up

Cream of Chicken Soup #soupswappers

This is a Copy Cat Restaurant Style Cream Of Chicken Soup, a tasty and a delicious basic cream of chicken soup.  A very popular recipe, perfect for monsoon season.  It's raining heavily and you are enjoying a steaming bowl of Cream of Chicken Soup.. yum..

We enjoyed this soup and had it with steamed veggies, like cauliflower, broccoli, french beans or carrots.  This becomes a healthy and complete dinner with all necessary nutrients required.

Serves 2

Ingredients
4 Cups Chicken stock
1 Chicken breast - cut into small cubes
1 Spring Onion -  chopped
1 Celery stalks -  chopped
1 medium Leek-  chopped

1 Tablespoon Parsley leaves1 Tablespoon Butter
1 Tablespoon  Plain Flour

1/2 Cup Milk
2 - 3 Tablespoon Fresh cream

Salt and Pepper powder to taste

Method

Take the basic Chicken stock ,   in a large sauce pan add onion, celery, parsely and leek , over medium-high heat, bring to the boil. Reduce heat to medium-low. Simmer, covered, for 30 to 45 minutes or till it reduces to 2 cups. Strain it into to a bowl when cooled slightly.   Discard solids.

Melt butter in pan over medium  heat, add flour. Cook, stirring, for 1 minute or until bubbling. Gradually stir in milk and whisk till  form a smooth mixture add the stock, and whisk again till well mixed and bring it to a boil, now add the chicken mix well and bring to the boil.   Cover and  cook, stirring occasionally, for 15 minutes or until soup thickens slightly. Season with salt and pepper add the cream and  let it simmer for a minute.  

Serve hot with steamed veggies and a sprinkle of pepper  powder ...Enjoy

My Notes
You can use cornstarch instead of flour to make the roux.

The texture can get lumpy really quickly, I,  suggest keeping the flame as low as possible and whisking continuously for a more smooth consistency.

Labels : Chicken Soup, Soup, Soup Swappers, Healthy, Chicken, Fresh Cream, Restaurant Style

An InLinkz Link-up

Lazy Daisy Bundt Cake#BundtBakers

This month for Bundt Bakers the theme if Filled Bundt.  Made this Lazy Daisy Cake which is an old-fashioned cake it's  light, moist, with a broiled brown sugar coconut topping.

It's my birthday cake, am so happy that it turned out delicious and melt in the mouth. 

Took the rectangular pan for the party with my friends. Oh! they were so delighted to see this yummy cake and as usual it vanished in minutes. 

This bundt cake was for my family. 
Happy Birthday!!  Celebrating with ... Lazy Daisy Cake.

Ingredients
3 Cups Flour
3 Teaspoons Baking powder
3 Cups Granulated sugar
6 Eggs
150 Grams Butter
2 Teaspoons Vanilla
1.1/4 Cup Warm Milk

For the Topping
1 Cup Flaked Coconut or Desiccated Coconut
1 Cup Brown sugar
2/3 Cup Fresh Cream
150 Grams Butter

Method

Pre-heat oven to 180 D.

Oil and dust with flour a silicone bundt mould, keep aside.

Sieve flour and baking powder, keep aside.

Beat eggs, granulated sugar and 100 grams butter, and vanilla essence in a large bowl until fluffy, add flour mixture, beat until blended, stir in milk, pour batter into prepared pan, bake for 50 minutes to an hour or more or when tooth pick inserted comes out clean. 

In my oven it took an hour and 15 minutes, since this batter is thin. After 45 minutes, covered the pan with a aluminium foil till done so that the top does not get too brown or burnt.

The rectangular pan took about 45 minutes to bake.

Now spread the topping and bake it again for 10 minutes.

For the Topping

Meanwhile mix remaining 100 grams butter, coconut, brown sugar and cream in medium sauce pan, over medium heat, cook until sugar dissolves and butter melts, stirring constantly, spread coconut mixture over warm cake, bake for another 10 mins until top is light golden.

Cool it completely then un mould and slice it.

Enjoy...
My Notes:
I made one in the bundt pan and the other in a rectangular pan with the above quantity.

Have used desiccated coconut, If,  you can get hold of flaked coconut it will give the topping an awesome texture and look.

Labels : Cakes, Bundt Bakers, Coconut, Fresh Cream

#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. 

Our Host for the month are:
Co-hosting: Patricia from Patty’s Cake http://pattyscake-pbb.blogspot.com/ and Co-hosting: Cristina from Bizcocheando http://bizcocheando.com/

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:
Blueberries Kugelphopf Bundt Cake by Bizcocheando
Boston Creme Filled Bundt with Chocolate Ganache by The Queen of Scones
Bundt Cake de Piña y Coco by La Mejor Manera de Hacer
Carrot Cake Cheesecake Bundt by All That's Left Are The Crumbs
Círculo Rojo Bundt Cake by Patty's Cake
Cream Cheese Bundt Cake Filled with Dulce de Leche by Basic N Delicious
Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles
Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
Lazy Daisy Bundt Cake by Sneha's Recipe
Lemon Filled Lemon Bundt by Food Lust People Love
Peanut Butter - Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špaz
Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime
Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes
Twinkie Bundt Cake by Living the Gourmet

Sweet Celebrations - A Quick Microwave Desserts

This is a quick microwave dessert - one minute. I made this dessert for us on a Sunday and its was yummy. When I made this dessert a day before was very busy with lots of work in the kitchen, doing too many things at a time. But in making desserts one needs to focus on that particular task which I didn't and this curdled. I just forgot to give it a steam bath. It tasted delicious but the silky creamy effect all gone. Promised my hubby that tomorrow will make it again, it tasted silky creamy and he enjoyed it.

Sending this to this month's BM week 2 - Mug treats

Ingredients

1/3 Cup Condensed Milk
1/3 Cup Yogurt
1/3 Cup Fresh Cream
8 - 10 Tinned Cherries - De - seeded
4 Small Bowls

Method

With a hand blender , blend all the condensed milk, yogurt and fresh cream for a minute, then add 6 cherries and just pulse it on or twice, taking care that the cherries do blend completely. The mixture should have a marble effect only. Pour them into small bowls and keep side.

Pour 1/3 cup water into a microwave proof plate and keep it on high for a minute. Then place the filled bowls on this plate and microwave on high first for 30 seconds. Check if its a little wobbly its done or keep it for another 30 seconds.

Microwave time will depend on the quantity and size of the bowl. Mine got done in a minute. Keep it in the fridge to cool for an hour and serve with a cherry on top. 

Enjoy this delicious dessert.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 57

Labels : Sweets & Desserts, Yogurt, Condensed Milk, Fresh Cream, Blogging Marathon, Mug Treats, Microwave