Herbed Stock Couscous Soup#Soupswappers

This is a flavorful soup. The herbs are boiled in water and then strained. This gives the stock a fantastic aroma and taste to the soup. The herbs used are organic and from my garden. It's has veggies and couscous, this is a complete meal soup. If you want a light and delicious dinner then soup is for you. In this soup you can add veggies of your choice, there isn't any hard and fast rule as to what veggies can go in.

Serves 3
Ingredients
For The Herbed Stock
1 Big Stock Cube
8 Cups Water
5 - 6 Sprigs Fresh Thyme
5 - 6 Fresh Sprigs Oregano
10 - 12 Basil Leaves
4 Ribs Celery - for the stock used the only leaves
5 - 6 Sprigs Mint
Other Ingredients
4 Ribs Celery - chopped
1 Large Carrot - diced
1 Medium Onion - chopped
1 Medium Head Broccoli - cut into florets
1 Medium Tomato - diced
2 Big Cloves Garlic - finely chopped
¼ Teaspoon Roasted Cumin Powder
Salt & Black Pepper powder to taste
A Dash of Paprika - Optional
1 Teaspoon Olive Oil
Hot & Sweet Sauce - as required

Method 
For The Stock

In a large pot add the water, stock cube and all the herbs with the stems, except the celery since the ribs will be chopped to prepare the soup. Bring this to a boil, when it comes to rolling boil, let it simmer till the stock reduces to 5 cups. Do reduce the stock too much since the couscous will absorb a lot of the stock and you will then have to add extra water to the soup. Let the stock cool a little then strain all the stock and discard the herbs.

For The Soup

In a large pot heat a teaspoon of olive oil, add the onion and garlic sauté till the onion is translucent add all the veggies and sauté for 2 minutes on medium high flame. Add the stock and bring this to a boil. Reduce the flame to low and let the veggies cook till they are just done. Add the couscous and stir it well, cook it for 2 minutes, stirring continuously. Add salt, black pepper to taste and cumin powder. Let this simmer for a minute. Switch off the flame.

Serve hot in a soup bowl with a dash of paprika and black pepper powder for my hubby.

For me add a teaspoon of Hot & Sweet Sauce and it tasted awesome. Enjoy this filling delicious meal, healthy soup.
Labels: Vegan, Soup, Soup Swappers, Herbs, Broccoli, Carrot, Onion, Garlic, Couscous, Main course, Healthy Dinners

Soup Saturday Swappers

Meal Sized Soups and Stews

• Herb Stocked Couscous Soup by Sneha's Recipes
• Gnocchi Minestrone with Italian Sausage by Karen's Kitchen Stories
• Beef GHOULash by A Day in the Life on the Farm
• Chorizo and Vegetable Posole by Palatable Pastime

Crumbed Fresh Herbed Fried Fish#FishFriday

This fish recipe is so easy to prepare and it’s ready in just 25 minutes – that’s your starter for a party or meal is sorted. This fish doesn't require any sauce or chutney to go with it, since it's flavorful and delicious.

Ingredients
3 White Fish Fillets - cut into big squares
Grind To A Coarse Paste
3 Big Cloves Garlic
1" Piece Ginger
1 Spring Onion /Scallion - chopped
½ Teaspoon Cumin Seeds
½ Teaspoon Salt
½ Teaspoon Black Pepper powder
1 Tablespoon Lemon Juice
A Handful Chopped Coriander leaves
For Coating
¼ Cup All Purpose Flour
¼ Cup Fine Semolina
Oil as required for frying
Method

Grind all the ingredients given to a coarse paste without adding water.
Wash and pat dry the fish fillets, Apply the ground paste to the fish well and keep it aside for at least 15 minutes.
Mix the flour and semolina well. Coat the fish in this flour by pressing it well into the mix. Shallow fry them on a cast iron frying pan.

Serve these as a starter or as a main course accompaniment.
Enjoy!! 

Labels: Fish, Fish Friday, Starters, Main course,  Herbs, Pan Fried

Are you a food blogger who 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 wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe Seafood Appetizer

• Air Fryer Crab Rangoon from Karen's Kitchen Stories
• Crumbed Fresh Herbed Fried Fish from Sneha's Recipe
• Peel-N- Eat Shrimp from Culinary Adventures with Camilla
• Piri Piri Shrimp from Palatable Pastime
• Spiced Salmon bites from Zesty South Indian Kitchen
• Vietnamese-Style Summer Rolls with Smoked Trout Pate and Smoked Salmon from of Goats and Greens

Italian Herbs Grilled Fish #FishFriday

This our host for Fish Friday Foodie is Wendy, choose the theme Girlled Fish / Seafood. 

This fish is light on spices yet has a fantastic aroma of herbs. This makes a healthy and delicious grilled fish, the use of oil is very minimal. This herb-roasted fish is easy, impressive and elegant for a party or quick weekend dinner. Marinate the fish it in advance and grill it just before your guest arrive.

Ingredients

300 Grams Fish Fillet - I used Seer Fish
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Black Pepper Powder
1 Tablespoon Mustard Paste
1/4 Cup Lemon Juice
1/2 Teaspoon Salt
2 Tablespoon Oil

Method

Wash the fish and pat dry.

Mix all the given ingredients in a bowl well, rub it on the fish fillet and keep it aside to marinate in the refrigerator for at least 30 minutes to hour.

Heat a grill pan and grill the fish on each side for 4 to 5 minutes or till done. Enjoy this with  a bowl of salad or steamed rice and dal.

Labels : Fish, Seer Fish, Fish Friday, Italy, Herbs, Grilled, Continental Cuisine, Healthy

An InLinkz Link-up

Homemade Pasta Sauce

This homemade pasta sauce is so easy and quick to make, without any preservatives or loads of sugar in it, it also cost very less compared to the store bought one. It taste awesome and has a delicious flavor. Use this to make pasta and your pasta is ready in minutes.

Ingredients
2 Tablespoons Olive Oil
1 Bay Leaf
1 Onion - finely chopped
1 Carrot - finely chopped
4 Cloves Garlic - finely chopped
1/2 Teaspoon Pepper powder
1/4 Teaspoon Sugar
1 Teaspoon Salt
6 Tomatoes - skinned and pureed
3 Tomatoes - skinned and finely chopped
1 Teaspoon Mixed Herbs 

Method

Heat oil add the chopped onion till translucent, bay leaf then add the garlic and saute again for a minute. Add carrot and saute for few minutes. Add chopped tomato, tomato puree, salt, pinch of sugar and cook till soft and it thickens (till all juices evaporate).  Add pepper powder , mixed herbs let it continue to cook for a few minutes till or it emits a flavorful aroma . Take off flame and cool it. 

When it cools completely then discard the bay leaf and blend it to a smooth paste. Store it in freezer in an airtight container.

My Notes
This is just a basic sauce, when you are using to make any pasta preparation you add  spices according to your taste.

Labels : Jams & Sauces, Homemade, Italy, Pasta sauce, Herbs

Homemade Paneer - How to Make Paneer ( Cottage Cheese) at Home

Paneer is a type of fresh cheese that is used in India and Asia. Many savory, sweet and gravies are make with paneer . It is easy to make and it does not require any special gadgets. It is completely vegetarian and homemade paneer is unsalted, fresh and soft.
Ingredients

1 L Full Cream Milk
1/4 Cup  Lime juice/ Vinegar  
1/2 Cup Water
2 Tablespoon Curd

Method

Mix the lemon juice or vinegar in water and keep aside.

Place the curd in a large saucepan in which you are going to make the paneer.  Then pour the milk into the saucepan and set over low heat.  When it just starts to heat up, add a tablespoon of vinegar or lime juice and stir the milk after each addition until the milk separates -  the solid curds starts to separate - a green and watery whey forms.

Take an empty vessel and place a sieve over it. 

Cover the sieve with a wet muslin or cheese cloth and pour the curdled milk into it. The whey will collect the bottom of the vessel and the curdled milk solids(called paneer) will remain in the cloth. Set aside the collected whey that can be used to knead chapati dough. Bring the edges of the cloth on all four corners and tie a knot. 

Dip this muslin cloth it in a bowl of cold water, rinse the paneer with fresh water till it cools and  hang it at a height or for the for the excess liquid to drain. 

Leave it aside for half an hour.

Now remove the knot of the muslin cloth and place the paneer along with muslin cloth on a wide plate, strainer or kitchen counter. Gently press it to form a rough square shape. Place a heavy weight or a saucepan of of water on the cheesecloth and let it be for an hour or  till all the water is drained and forms firm or harden paneer.

Now the paneer is set, remove it from the muslin cloth and cut it into any shape of your choice. 

You can use it right away to make the dish of your choice. If you are not going to use it immediately, place them in  the whey in an airtight container for 3 -4 days  or in a zip lock bag and freeze  it till further use.

My Notes

Can  use leftover whey from a previous batch of paneer instead of vinegar or lime juice.

Can use half full cream and half pasteurized milk to make paneer.  Zero fat or skimmed milk will not make good paneer.

Keep the milk  on low flame and keep stirring  while it's becoming hot to prevent it from getting burnt at the bottom. Take care and do not bring the milk to a boil. 

Do not use pre-boiled  or spoiled milk to prepare the paneer.

You can prepare flavored paneer by adding spices and herbs of your choice while making the paneer recipe. At the time of curdling the milk,  add finely chopped mint leaves or coriander leaves or crushed black pepper or red chili flakes or herbs of  your choice. 

See the pics of  Homemade Herbed / Coriander Paneer

Labels:  Paneer, Homemade, Milk, Herbs

Herbs and Cheese Pull apart Bread

February 25, 2014

I always thought that bread making is impossible since my previous attempts were failure.  Since, then I never attempted to make bread again at home.  As I going through various blogs, came across this recipe.  In this blog I found that there a group of bloggers baking bread every month.  This gave me confidence that if they can do it I, too should try making this bread.  The original recipe is from here.

Herbs and Cheese Pull apart Bread

Ingredients

For the Dough

Warm Milk   1/2 cup

Sugar     1 tsp

Active dry yeast  2.1/4 tsp (I used a rapid rising yeast 2.25 tsp)

All-purpose flour   3 cups

Salt                    1 teaspoon

Butter (soft)     4 tablespoons

Garlic-Red Chili paste   (3 garlic cloves + 2 dry red chilies)

Milk                       3/4 cup + 3tblsp for brushing over the bread

For the Filling

Melted Butter                               15 to 20gm (about 3-4tblsp)

Dried Italian seasoning herbs       2 tsp (contains dried oregano, thyme, parsley)

Roasted cumin seeds                    2 tsp

Saunf powder                               3 pinches (optional for flavor)

Grated cheddar cheese                 1/2 cup

Method

In a small bowl, dissolve the sugar and the yeast in 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up. Grind 3 cloves of garlic with 2 dry red chilies to a coarse paste. Put 3 cups of flour, salt, softened butter, and garlic-red chili paste in a large bowl mix it well. Then add the yeast mixture and 3/4 cup of milk, knead till you have a soft, smooth dough which is not too sticky.  Oil your palms and shape the dough into a ball and place it in a well-oiled bowl, coat the dough with oil. Cover and let it rise for about 1 to 1 1/2 hours or until almost double in volume.

Dust the work surface lightly with flour. Punch the dough and deflate it,  shape it into a square and roll the dough out into a larger square that is about 12" by 12".

Brush the surface of the square with the melted butter. Mix to together herbs, cumin seeds, powdered saunf and evenly sprinkle it over the square and then spread the grated cheese. Use a rolling pin to very lightly press the topping into the dough to ensure the topping sticks.

Using a pizza cutter, slice the dough from top to bottom into 5-6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips. Cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin. Cover the loaf tin dough with a towel and allow the dough to rise double its size.  I preheat the oven for 5 minutes at 100 degree C and placed the loaf tin inside. It took more than 2 hours for it rise since it was winter.

Lightly brush some milk over the top of the loaf and Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is golden brown.

My daughter was so thrilled to see this bread and was waiting for it cool down as when it was being baked the aroma of the bread filled the full house. As soon as the bread was cooled she sliced it and had it with butter and omelet. My friend and her family too had this bread and enjoyed it. I made this bread twice and she too tried it twice. My friends too enjoyed this bread on Valentine’s day.

Do give this bread a try and post your comments.

Labels: Breads, Healthy, Eggless, Herbs, Cheese