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, Board International Cuisine, Sunday Funday, Vegetarian, Bread, Chutneys & Dips, Jams & Sauces

 

• 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 

Homemade Strawberry Crush#SundayFunday

The Strawberry Crush is fresh strawberry cooked in with sugar, to use when strawberries are not in season throughout the year. This can be used in both sweet and savory recipes like milkshakes, ice slush and teas, kulfi, drinks, cocktails, waffles and pancakes. This homemade crush is cheap and easy to make, contains no preservatives or color. It stays good for a year if stored in the freezer, as it does not crystallize / form ice.

Ingredients
400 Grams Strawberries - chopped
1½ Cup Sugar
1 Tablespoon Lemon juice
½ Cup Water

Method
Heat water in a deep pan. add the water and sugar, keep stirring till the sugar dissolves completely. Remove scum floating on top with a spoon. Now add the strawberries and cook till they soften and become a thick paste . Take off flame add the lemon juice. mix well and keep it cool completely.

Pour into sun dried, clean, food grade storage bottles and keep it in the freezer. When you want to use it just spoon out the quantity required and use. 

Check the other Strawberry Recipes

Eggless Strawberry Bravarian Dessert 

Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges 
Overnight Oats With Grapes & Strawberry's Strawberry Sandwich Toaster Cake
Strawberry Jam
Strawberry Cold Soup 
Strawberry Lemon Basil Pasta Salad

Strawberry Bundt Mousse Cake

Avocado Bundt Cake With Strawberry Glaze 
SOP Mocktail 

Keto Strawberry Microwave Muffin 
Nutella Strawberry Bread Roll Ups 

Cantaloupe Strawberry Cooler
Homemade Strawberry Balsamic Sauce 
Pound Cake Grilled Cheese & Strawberry Sandwich 

Vegan Strawberry Dream Cake - No Bake 

Fresh Strawberry Bread 
Fresh Strawberry Heart Cake 
Firecracker Strawberries 
Egg White Crêpe/Tortillas & A Chicken Strawberry Wrap 

Labels: Jams & Sauces, Strawberry, Sugar, Homemade, Sunday Funday

More Strawberries Recipes from The Sunday Funday: 

• Strawberry Breakfast Pastry from Palatable Pastime
• Strawberry Smoothie from A Day in the Life on the Farm
• Triple Berry Greek Yogurt Parfait from Amy's Cooking Adventures
• Strawberry Hazelnut Crostini from Mayuri’s Jikoni
• Homemade Strawberry Crush from Sneha's Recipe
• Fresas con Crema from Food Lust People Love
• Strawberry Cheesecake Bars from Karen's Kitchen Stories
• Strawberry Chia Seed Pudding from Cook with Renu  

Campanelle Pasta In Creamy Beetroot Pesto Sauce#SundayFunday

This is a vegetarian and delicious pasta dish which is easy, quick and delicious.  You will love it.

Serves 2
Ingredients
2 Cups Campanella Pasta
1 Large Beetroot - boiled, cooled and grated,
3 Cloves Garlic - chopped
1 Small Onion - chopped into big cubes
½ Cup Sliced Black & Green Olives
3 Sliced Green Jalapenos
3 Sliced Red Jalapenos
Salt To Taste
½ Teaspoon Black pepper powder
½ Teaspoon Oregano1½  Tablespoon Toasted Pine nuts
2 Cups Milk
½ Cup Dill Sauce
2 Tablespoons Olive Oil
8 Basil Leaves - torn

Method

Boil the pasta until al-dente for 10 - 12 minutes or as per the packet instructions. Do not overcook the pasta. Retain some of the liquid.

Make the Beetroot Pesto

Grind the chopped beetroot, pine nuts , garlic, black pepper to a smooth paste. Add the reserved pasta liquid if the mixture is too dry and you need some liquid for grinding.

Heat the olive oil in a pan and fry the onion and cook until soft and translucent . Add the beetroot pesto, oregano, pepper and stir for a minute. Add the Dill Sauce and ½ cup of the pasta liquid keep stirring till it thickens. 
Add the salt, olives half of sliced jalapeno, olives and Campanella and stir for about 2 minutes until the sauce covers the pasta well.

Garnish with jalapeno for some extra spice and torn basil leaves and jalapenos, olives.
Enjoy this creamy pasta
Labels : Pasta, Beetroot, Jams & Sauces, Vegetarian, Olives, Dill, Main course, Healthy, Sunday Funday

• Sneha’s Recipe: Campanelle Pasta In Creamy Beetroot Pesto Sauce
• Palatable Pastime: Pasta with Pancetta 
• Culinary Cam: Handrolled Pasta alla Gricia
• A Day in the Life on the Farm: Tuna Pasta Salad 
• Mayuri’s Jikoni: Pasta With Vegetarian Bolognese Sauce
• Cook with Renu: Vegan Summer Pasta Salad (Oil-Free, Cheese-Free)
• Amy's Cooking Adventures: Homemade Gnocchi 

Homemade Hollandaise Sauce#Alphabet Challenge

Making hollandaise sauce is one sauce that I was very apprehensive to make. Every time an opportunity would arise to make it, but, because of fear that I will not succeed, the sauce will curdle and all ingredients will be wasted, always put me off. But, somehow today I took a positive step, today 'am going to make it, since I wanted to enjoy the traditional egg benedict muffin sandwich.

I must have seen around 20 videos on YouTube to see the exact technique of making one of the most difficult mother sauces of the French cuisine. With a positive attitude in mind ventured to make this Hollandaise Sauce. Hip Hip Hurray I succeeded in making it perfectly. My hubby licked his fingers so that nothing is wasted so delicious was this sauce. Made of one egg only, since this sauce cannot be refrigerated and has to be had warm.

The key of perfecting this sauce is the temperature of the water, I made this on a double boiler. The pan for the water and the bowl for making the sauce should such that the pot should not touch the water and temperature of the water should be just warm, not boiling. The flame of the stove should be on sim.

I started making this sauce with cold ingredients, the butter and egg were cold. This sauce has just two ingredients the others are just added according to your taste.

Ingredients
75 Grams Cold Unsalted Butter - cubed
1 Large Egg Yolk
½ Teaspoon Freshly Squeezed Lemon juice
Salt to taste
A Pinch of Cayenne Pepper
¼ Teaspoon Chopped Dill
Method 
In a large sauce pan filling it just a cup of water . Place this on low flame.

In a meantime take a bowl that will exactly fit on top of the pan, but it should be shallow. Do not take a deep bowl or else it will touch the water and the sauce will curdle.

Add the butter into the bowl, one teaspoon normal tap water, a pinch of salt and the lemon juice. Take a whisk in your hand and get ready. As soon as you seen that base of sauce pan bubble start to appear. Place the bowl of butter on top of the pan and start to whisk till the butter start to melt and you can hold the bowl with your other hand, i.e left hand, when you feel that the bowl is getting hot, take the bowl off the pan and whisk it on the kitchen platform whisking continuously,

when the bowl again starts to get a cold, place it again on the sauce pan and start to whisk till the butter is melted and when you dip your finger into the butter it should feel warm, take the bowl from the sauce pan and add the egg yolk and and whisk vigorously to mix it well, when it is well mixed and the mixture is smooth, but has a watery consistency, place bowl back again on the sauce pan seeing that the water is not bubbling. If the water has started to bubble or lots of steam is emitting switch off the flame and take sauce pan on the kitchen platform then place the bowl and continue to whisk till it starts to thicken a little at this stage also you should be able to hold the bowl with your other hand comfortable.

The time you feel the bowl is getting hot, take it off the sauce pan and whisk it on the kitchen platform continuously till it starts to thicken a little. This sauce is not as thick as a mayonnaise.

To check the sauce is done, take a spoon and dip it into the sauce, if the sauce coat the back of spoon it's done.

At this stage taste for salt and lemon juice, I add a dash of lemon juice, cayenne pepper and dill, give it good whisk and it's ready to be served.

Serve this warm!!

This sauce can be enjoyed with poached egg, steamed broccoli or asparagus , eggs benedict, fried fish fillet, I would say this will taste good on anything. It's a finger licking sauce, sad but this sauce cannot be refrigerated or enjoyed cold, it has to be served warm.

Labels: Egg, French Cuisine, Hollandaise Sauce, Butter, Mother Sauce, Sauces, Alphabet Challenge, International Cuisine

Sneha’s Recipe: Homemade Hollandaise Sauce 

Culinary Cam: Halva with Fiori di Sicilia 

Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce 

A Day in the Life on the Farm: Corned Beef and Cabbage Hash 

Jolene’s Recipe Journal: Spicy Hashbrown Waffles 

Blogghetti: Grilled Hawaiian Ham Skewers 

Palatable Pastime: Batter Fried Halloumi Cheese 

Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 

Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts 

Magical Ingredients: Hummus Herb paratha 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

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, Jams & Sauces, Salad, Sandwiches, Homemade  

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: Chutneys & Dips, Jams & Sauces, 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

Homemade Strawberry Balsamic Sauce

My daughter went for a holiday to Panchgani and came back with loads of organic large sweet strawberries. They were super delicious, most we enjoyed eating and few I, freezed .
The other day while watching television seen this recipe and decided to recreate in my kitchen. Tweaked this recipe to my taste and turned out finger licking. You will love the tartness of the strawberries, lemon zest, balsamic vinegar and sweetness the sugar.

Fruity, tangy, sweet and bright red color this sauce is finger licking.

Ingredients
½ Cup (125ML) Balsamic Vinegar
20 Large Frozen Strawberries - roughly diced
3 Tablespoons Level Brown Sugar
¼ Teaspoon Sea Salt
Zest of One Big Lemon

Method

The frozen strawberries when  thawed, it was mushy and left a lot of juice. In a sauce pan add the juice of the strawberries along with balsamic vinegar and bring it to a rolling boil then, reduce the flame a let it reduce into half. Now add in the strawberries, sugar, salt, and lemon zest. Mix well and bring this again to a rolling boil on medium high flame. 

Then reduce the flame until strawberries have released their juices and softened, let this simmer on very low flame until the sauce thickens. Keep stirring in between a bit. Allow to cool. It will stay in the refrigerator for a week or two. If you freeze this sauce it remains good for a long time, the best thing about freezing this sauce that it does not get ice granules, remains in sauce form only.  

This strawberry balsamic sauce it's finger licking.. ready for a multitude of uses.

Keep checking to see so as in which recipes I used this sauce. 

Labels: Jams & Sauces, Strawberry, Balsamic Vinegar, Homemade,  Vegan, Gluten free