Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

Vegetable Garlicky Cottage Cheese Soup#Soupswappers

Welcome to this month event for Soup Swappers, our  Host is Ashley Ramaker Lecker and the theme is "Cheesy Soups for Dairy Month".

This is an easy, light and comforting soup, Chinese style, you will definitely love it. 
Serves 3
3  Cups Vegetable Stock
2 Teaspoons  Chilli Garlic Sauce
Teaspoons Soy Sauce
Teaspoon Chilli Vinegar
Teaspoon Black pepper powder
A Pinch of Sugar
1 Teaspoon Sriracha Sauce
Salt to taste
1/2 Cup Sliced Carrots
1/2 Cup Red, Green, Yellow Bellpeppers
3 Cloves Garlic - chopped finely
An Inch Ginger - chopped finely
2 Spring Onions slice
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1/2 Cup Broccoli Florets
1/2 Cup Sweet Corn
2 Tablespoons Heaped Cornflour mixed with some water
To Add Just before the final boil
1 Small Tomato sliced
2 Leaves Bok Choy - chopped
4 Basil Leaves - torn
50 Grams Cottage Cheese - diced into tiny squares
1 Tablespoon Oil
Chop the spring onions and keep the greens and whites separate.
Heat  oil in a wok. Fry the garlic until it starts to leave an aroma but before it burns. Add the white part of the spring onion and fry for another minute. Pour the stock, sauces and pepper and bring to a boil. Add the vegetables, salt and boil for 2 minutes or littler longer until the vegetables have cooked but still crisp. 
Now add the cornflour paste and allow it to thicken. Add the bok choy, spring onion, tomato, basil and cottage cheese, top with chilli oil and serve piping hot.
Lables : Soup, Soup Swappers, Cottage Cheese. Garlic, Gluten free, Vegetarian, Vegetables, Healthy, Appetizer,  Chinese 
Do check on other Cheese Soups

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Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 
Serve immediately or cover with  cling film and refrigerate up to one day. 
Serve with tortilla chips or next to your favorite fajitas or tacos
Labels :  Avocado, Lime, Guacomole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

Check out what the other bloggers have made!
Improv Cooking Challenge: June 2019
Ingredients: Avocado & Lime

Initial HTML Avocado & Lime
Avocado & Lime
Improv Cooking Challenge

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Bora Berry Tart#BakingBloggers

Bora berries are a popular fruit from India. It is commonly found at road side carts. 
As kids we use to buy this fruit to eat after school and enjoy it with salt. I go climbing the forest hills every day this fruit is widely available there, we collected these and made this tart for my friends. 

For the Shortcrust

200 Grams All Purpose Flour
100 Grams Butter

A Pinch Salt 
1 Tablespoon Water

For the Coconut Filling

1 Tablespoon Butter - softened
1/4 Cup Sugarcane Jaggery
1 Egg
1/2 Cup Coconut flour - Homemade
50 Grams All Purpose Flour
Pinch Cinnamon powder  & Nutmeg powder

1 Tablespoon Milk
1/2 Cup Bora Berries - deseeded and chopped
Bora Berries for garnishing as required


Mix all the ingredients to make the short crust pastry. Work the dough well out and smooth and let it stand for at least 1 hour in refrigerator. 
Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a round according to the size of the pan ( used a 6.1/4 inch tart pan). Transfer the dough to the tart pan. Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork. Set the dough-lined tart pan on a large plate and refrigerate for 20 minutes.

Preheat oven to 180 degrees . Set the dough-lined tart pan on a baking sheet, press a  foil into the frozen tart shell and over the edge and fill with  ceramic pie weights or beans. Bake for 15 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

In the meanwhile let's prepare the filling. 

In a bowl mix butter, jaggery till smooth. Add the Coconut flour, flour, eggs, milk and cinnamon and nutmeg powder. Mix it all well add  the  chopped bora berries and  fold in well.
Once the tart shell is cooled completely then fill the coconut paste mixture and arrange the bora berries on top. 
Bake the tart for about 35-40 minutes or until golden at 180 C. Do the poke test to see if it's done in the center (if anything sticks on the fork or tooth pick, it will need some more baking time).  
Cool it and slice it
My Notes
I made my own Coconut flour, by drying the scraped coconut in the oven for 30 minutes a 100 C. Then  ground the dried coconut to a fine flour. Store it in a airtight container.
Lables : Tart , Baked, , Bora Berry, Homemade, Coconut Flour, Jaggery, Baking Bloggers, Healthy, Sweets & Desserts

Baking Bloggers

Baking with Summer Berries

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Wrapped Fish In Harissa Paste #FishFriday

The use of banana leaves is common, its absorbs less oil and the fish is juicy and does not turn hard. You will love this spicy harissa paste fish.  Less in oil and delicious.
4 White Fish Slices
Lemon juice to taste
1 Egg

3 - 4 Tablespoons Harissa Paste
2 - 3 Banana leaves
Salt to taste
Oil as required for frying

Clean, wash and cut fish. Sprinkle salt and half of the lemon juice and keep aside for half an hour.
In a deep dish add  egg, lemon juice  and Harissa Paste, mix well, add just a little salt.

Apply this marinade to fish fillets and keep for at least fifteen minutes. Cut banana leaves into four pieces each

Put one marinated fish piece on each of the banana leaves along with a little of the marinade and fold the banana leaves.
Fry the the fish with just a tablespoon or two of oil till the leaves get nice and brown on both side on medium low flame.
Serve hot.
Labels : Seafood/Fish, Fish Friday, Harissa Paste, Banana Leaf, Fried, Healthy, Main course
For Fish Friday this month our host is Sneha and the theme is 
Fry/Bake Fish Or Seafood In Leaves
Cod in Lettuce Leaves with Shallot, Lemon, and Dill Sauce From Karen's Kitchen Stories
Seafood Stuffed Cabbage Rolls From A Day in the Life on the Farm
Sole wrapped in Grape Leaves, Greek style From Sid's Sea Palm Cooking
Wrapped Fish In Harissa Paste From Sneha's Recipe

Steamed Fish, Tuvalu-Style From Culinary Adventures

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Basil Flower Mini Bread Rolls#BreadBakers

This month's BreadBakers' theme is Bake Bread With Flowers and our host is Mireille Roc. Thank you for hosting this month's event.
I, have basil plants growing in plenty, one of my plants blooms with basil flower, decide to make the bread with basil flower infused oil. 
These are vegan mini rolls so soft and spongy. 

Makes 10 Mini Rolls 
300 Grams All Purpose Flour
1 Tablespoon Cornflour
1 Teaspoon Instant yeast
1 Teaspoon Sugar
1 Teaspoon Salt
1/4 Cup Basil Flower Olive Oil
Water to knead
To make Basil Flower Infused Oil
Stalks of Basil Flower
Olive Oil as required to keep the flower stalks submerged 


How to make Basil Flower Infused Oil
Wash and dry the basil flower stalks. Place them in a clean and sterilized jar. Pour the olive oil till they are submerged and an inch of oil over the top of the stalks.  
Cover and keep it for a day or two, then use. This oil is 3 months old, its so flavorful and has a beautiful aroma. 

For the Rolls
In a food processor add all the ingredients expect the water and run the processor till all are mix together . Then keep of adding  water till it starts coming together.

Knead to medium soft dough, take it out of the processor and on to a greased work surface take the basil flower olive oil and knead again till it is smooth and soft. Keep this in a oiled bowl and brush a little oil over the dough. Keep it covered in a warm place to rise for 30 minutes ( since its summer here it took 20 minutes).
When the dough has doubled, punch it down and divide it into 10 parts. Roll them into smooth ball and place it in the mould . 
Cover with a damp cloth and let them double in size. In the meantime preheat the oven to 180 degrees.
Brush them with water or soy milk. 
Once they double in size and bake them  until golden brown, about 20 to 22 minutes.
Remove the rolls from the oven, and brush immediately with the basil flower oil. 
After 5 minutes, carefully transfer them to a rack. 
Enjoy them for breakfast or dinner
See how soft and spongy they are..
Labels : Breads, Bread Bakers, Mini Rolls, Vegan, Breakfast, Dinner, Healthy
#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

Floral Flavored Breads
Karen's Kitchen Stories | Apricot Orange Danish Pastry
Sneha's Recipe | Basil Flower Mini Bread Rolls
Sara's Tasty Buds | Butterfly Pea Flower Buns
Cook with Renu | Eggless Gulkand Muffins
Food Lust People Love | Blossom Tea Honey Buns
A Day in the Life on the Farm |Hibiscus Sweet Bread
The Schizo Chef | Lavender Brown Butter Banana Bread
Palatable Pastime |Parmesan Chive Blossom Scones
All That’s Left are the Crumbs | Raspberry & Elderflower Flower Bread
I Camp in my Kitchen | Rose Petal Jam Rolls
Culinary Adventures with Camilla | Sakura Brioche 

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Scrambled Egg Sandwich#Foodieextravaganza

These are so simple, no butter or mayonnaise is used, just a slice of cheese and grill ta ..da a delicious quick breakkie or light dinner meal is ready to be devoured. This is one of favorite meal that I, make on a lazy day.
Since Eggs are an inexpensive source of protein, a versatile ingredient. Use them to make omelets to cakes and cookies or in just anything. " Sunday Ho Ya Monday Roz Khao Ande" , Today is our posting day for Foodie Extravaganza , I am the host our theme is "Egg".
Single Serving

2 Eggs
4 Tablespoons Milk
Salt to taste
A Sprinkle of Black Pepper powder
1 Small Onion - finely diced
1 Small Tomato - remove the seeds , finely diced
1/2 Green Bell Pepper - finely diced
1 Green Chilly - finely chopped
2 Slices of Cheese
4 Slices Bread

Beat eggs, milk, black pepper powder and salt together in a bowl.
Heat a teaspoon of oil or butter small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook stirring to get chunks of it until set or about 1 minute more. Remove from heat. Keep aside.
Spread the egg on each piece of toast. 
Place a little of tomato, onion
Green chilly, bell pepper 
Then a slice of cheese. 
Cover with the other slice 
Grill it in a sandwich toaster till done. 
Cut into triangles and enjoy!!
Labels : Egg, Bread Slices, Cheese, Onion, Tomato, Capsicum, Grilled, Healthy, Foodie Extravaganza Party, Sandwiches
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza Egg Event
Sneha Datar - Scrambled Egg Sandwich
Sue Lau - Ham and Egg Salad
Karen H Kerr - Bacon and Gruyère Egg Bites (Copycat)
Colleen Delawder - Deviled Eggs with Bacon & Bourbon Glaze
Kelley Meyer - Spinach and Tomato-Egg White Frittata

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