Keto Vegan Passion Fruit Sour Cream Dressing#SundayFunday

I had sour cream and passion fruits in the fridge that need to be used up, so experimented to make a vegan dressing and this became the order of the day. I was pleasantly surprised as to how good, delicious and mind blowing the the end result was.
This dip  can be used for crudités , crackers, nachos or salad.

Makes ½ Cup
Ingredients
¼ Vegan Cashew Sour Cream
1 Small Tomato -Chopped
A Pinch Stevia
Salt to taste
1 Passion Fruit
A Drizzle Extra Virgin Olive Oil
Black pepper to taste

Method
Blend all well except the passion fruit and olive oil. Then mix in half of the passion fruit.

Remove into a serving bowl top it remaining passion fruit with a drizzle of Olive oil. Chill in the refrigerator till ready to serve.

Serve, simply delicious and mind blowing taste.

Labels: Dressing, Sour Cream, Passion Fruit, Sunday Funday, Vegan, Cashewnuts, Gluten free, Keto

For Sunday Funday we are sharing recipes "Made From Scratch Salad Dressings" 

Palatable Pastime: Blue Cheese Salad Dressing 

Mayuri's Jikoni: Cranberry Salad Dressing 

A Day in the Life on the Farm: Homemade Celery Seed Dressing 

Sneha's Recipe: Keto Vegan Passion Fruit Sour Cream Dressing 

Amy's Cooking Adventures: Chicken Caesar Salads with Homemade Caesar Dressing 

Bloggetti: Easy Homemade Greek Salad Dressing

Churro Pancakes#EatTheWorld

My hubby's favorite churros have been turned into pancakes! Churro Pancakes are easy and extra fluffy cinnamon pancakes. Brushed with butter, sprinkled with cinnamon sugar and then drizzled with a sweet salted caramel sauce or maple syrup on top, and I assure, you will be asking for more.
These churro pancakes have everything you'd want in a pancake they are thick, soft, fluffy, and filled with brown sugar cinnamon flavor. Trust me, once you get a taste, you'll never want to eat regular pancakes again!

These do delicious, soft and spongy. It does not require any topping, but, hubby loves maple syrup on his pancake so I drizzled. They are divine, pancakes you will die for. These make an easy weekend, breakfast or brunch, they are filling it gives so much feeling satisfaction making it a special spectacular holiday dessert breakfast.
To make these please use butter not oil.

Makes 8 pancakes
Serves 4 
Cup Measurement 250ML
Ingredients 

½ Cup Sour Cream
200 ML + 1 Tablespoon Milk
2 Eggs
1 Teaspoon Vanilla Essence
1½ Cup Level All Purpose Flour
2 Tablespoons Heaped Brown Sugar
½ Teaspoon Level Cinnamon Powder
1 Tablespoon Level Baking Powder
A Pinch Salt
Butter as required for greasing the pan
For Garnishing 

Melted Chocolate/ Salted Caramel Sauce  or Maple Syrup
For The Cinnamon Sugar

1 Cup Caster Sugar
1 Teaspoon Heaped Cinnamon Powder

Method

Sieve all the dry ingredients and keep aside.

In a bowl add eggs, sour cream, milk and vanilla essence. With a hand whisk mix well. Now add the dry ingredients and again whisk well to form a smooth lump free batter. 

Pour the batter in the piping bag.

Then in a frying pan heat a teaspoon of butter and snip the end of the piping bag. 

Make circle/churros in pancake shape. 

When caramelized on one side, smear a teaspoon of butter on top of the pancake and flip cook the other side pressing it with the spatula. Both the sides should have the same color. 

Once it is cooked immediately coat with cinnamon sugar.

As you are stacking them sprinkle cinnamon sugar on each before placing the other one.

All ready to enjpoy..hm..mm...my hubby couldn't resist these and enjoyed them the most.

Drizzle with melted chocolate, salted caramel sauce or drizzle maple syrup. These make an absolute mouth melting, delicious, satisfying and wonderful dessert breakfast!! 

Labels: Breakfast, Churros, Dessert, Portugal, Pancakes, Spain, Sour Cream, International Cuisine, Eat the World

Join us as we Eat the World!!!

Check out all the wonderful Spanish dishes 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! 

 A Day in the Life on the Farm: Orange Salad with Spanish Pork 

Culinary Cam: Arroz con Langostinos y Carabineros 

Sneha’s Recipe: Churro Pancakes 

Pandemonium Noshery: Romesco con Esparragos - Asparagus with Red Pepper Sauce 

Kitchen Frau: Spanish Potato Tortilla (Tortilla de Patatas) 

Palatable Pastime: Spanish Stuffed Eggs with Shrimp

Keto Stuffed Cheesy Omelette With Sour Cream#Foodieextravaganza

This recipe doesn’t require flour (is gluten free) you can add the veggie to your choice and taste. A quick and easy makes an excellent Keto breakfast or a filling meal. Though this is mostly had for breakfast, I had it for my dinner, it was filling, cheesy and satiating.

Serves One
Ingredients
2 Large Eggs
1 Tablespoon Heaped Sour Cream
1 Spring Onion - finely chopped
1 Tablespoon Chopped Dill
1 Green Chilly - finely chopped
1 Tablespoon Each Chopped Green & Red Capsicum
4 Mushrooms - sliced
A Pinch Turmeric powder
1 Tablespoon Butter
Salt to taste
2 -3 Tablespoons Shredded Cheese

Method

In a pan heat a teaspoon of butter and sauté together the, onion, dill, green chilly, mushrooms, salt well. Sauté till the mushrooms are cooked. Remove from the pan and let is cool. In a large bowl break in the eggs, add sour cream and turmeric powder, beat it well with a fork or whisk to make it lightly and fluffy.

Heat butter in a frying6" pan and when hot pour in the egg mixture. Cover and let it cook on low flame for 3 - 4 minutes.  

Add the filling on one side of the omelette,  

spread the cheese on top.

Then fold it and cook till the sides is light golden. Take it on to a serving plate.

Enjoy with a generous helping of salad or steamed green beans.

This an healthy, delicious and filling omelette. 
Labels: Breakfast, Main course, Omelette, Keto, Low Carb, Sour Cream, Dill, Spring Onion, Serves One, Foodie Extravaganza Party

In Foodie Extravaganza Party is celebrating National Egg Month for January, here are recipes for the event.    

 

Eggs in Hash Brown Nests from Karen’s Kitchen Stories
Egg Bacon and Brie Bagel Sandwich from A Day in the Life on the Farm
Keto Stuffed Cheesy Omelette With Sour Cream from Sneha’s Recipe
Pork and Egg Fried Rice from Palatable Pastime   

Veg Pierogi Casserole#BakingBloggers

This Pierogi Casserole is rich, full of flavor and  makes a hearty meal. It's a wonderful change from the normal meal that we have at home. I served this with sour cream and some salad, which was so enjoyable and filling.  

This portion looks so little and one will think, how can this fill two  as meal, but it's so rich, heavy,  with the  sour cream and salad it's sorted. 

Serves 2
Ingredients  
3 Medium Potatoes - boiled and  peeled 
½ Cup Warm Milk
2 Tablespoons + 1 Tablespoon Heaped Butter
1 Larges Onions - finely  chopped
2 Cloves Garlic -  minced
3 Sheets Large Instant Lasagna 
1 Cups Shredded Cheddar cheese - or as required
Salt, Black Pepper powder & Red Chilly Flakes  to taste
1 Cup Sour Cream

Method

In a bowl add the milk , 2 tablespoons heaped butter and microwave for a 30 seconds on high powder or till the butter melts. Keep aside to cool. 
Boil the potatoes in a large pot with water  and a pinch of salt and cook until the potatoes are tender. Remove from heat, drain and cool. When cooled peel and mash them. Combine the milk ,butter with mashed potatoes, mix well, set aside.

Melt the remaining one tablespoon of the butter in a large skillet over medium high heat. Saute the onion and garlic in the butter for 5 to 10 minutes, or until the onions start to caramelize, season with salt and pepper. Switch of the flame and let is cool a little. Grease an oval 5 inch Pyrex dish with butter well.

Place a thick layer of the mashed potatoes into the bottom of a baking dish.

Top this with 1/2 of the onion and sprinkle of cheese, a dash of salt, red chilly flakes and black pepper.  

Arrange a layer of instant lasagna noodles, pack the dish by arranging pieces of the lasagna sheets. Repeat this with half of the remaining mashed potatoes, another layer of onion then the cheese and a layer lasagna.

Then again the remaining mashed potatoes
                             

then a good layer of cheese a sprinkle of red chilly flakes and black pepper.

Cover the baking dish with aluminium foil and bake,175°C for 35 minutes, remove the aluminium foil and again bake for another 10 minutes or until the cheese is melted and bubbly.

As you can see when I removed the foil some of the cheese got stuck to the foil so I patched with cheddar cheese slices and baked it again.

Serve with sour cream and  fresh salad. We had this as our meal and it was super delicious.

Enjoy!!

Labels : Vegetarian, Casserole, Poland, Baked, Mashed Potatoes, Sour Cream, Onion, Garlic, Gluten Free, Main Course, Cheddar Cheese, Baking Bloggers

Baking Bloggers

September 2020: Polish Baking

Baba Kartoflana - Polish Potato Pie from Food Lust People Love
Babki Śmietankowe (Cream Tarts) from Sid's Sea Palm Cooking
Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake from Making Miracles
Karpatka (Polish Carpathian Cream Cake) from Tara's Multicultural Table
Kolaczki - Jam-Filled Polish Cookies from Karen's Kitchen Stories
Kotlety Ziemniaczane from Culinary Adventures with Camilla
Mom Klik's Breaded Pork Chops from A Day in the Life on the Farm
Oven Braised Pork with Sour Cream (Karkówka w śmietanie) from Palatable Pastime
Piernik - Polish Gingerbread Cake from Caroline's Cooking
Polish Stuffed Cabbage Rolls from Cookaholic Wife
Veg Pierogi Casserole from Sneha's Recipe 

Rosemary & Garlic Baked Potato With Sour Cream#BakingBlogger

Potato is a star ingredient, it can be eaten boiled, mashed, fried, baked and there is no one in this whole wide world who doesn't like potatoes. This is a such a comfort food. 

Serves 2
Ingredient
2 Large Potatoes
4 Cloves Garlic - thinly sliced
Olive Oil to smear on potatoes
2 Tablespoons Butter
100 Grams Fresh Cream + Salt + Chili Flakes
Fresh Rosemary
Black Pepper  powder
Grated Parmesan
Dollop of Sour Cream
Method 

Scrub the potato and cut the potato in slices. 

Slice the garlic and insert into the every slices of potato

Smear the potato with olive oil.

 Spread butter over the potato

 In a add the sour cream with rosemary, salt and chilli flakes. mix well,  pour this into potatoes. 

Spread pinch of pepper and grate some Parmesan cheese. 

Bake it in , 220°C preheated oven and bake for 55 -60 minutes. 

 Enjoy!!

Labels : Potato, Baked, Baking Bloggers, Vegetarian, Vegetable, Starters, Sour Cream, Rosemary, Garlic, Gluten Free  

Baking Bloggers

April 2020: Herbs

• • Baked Spaghetti with Sausage and Meatballs from Palatable Pastime
  • Ham & Cheddar Parsley Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Ham and Herbed Potatoes Au Gratin from Making Miracles
  • Herb Roasted Chickpeas from Cook with Renu
  • Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm
  • No Knead Herb Bread from Karen's Kitchen Stories
  • Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla
  • Quiche Lorraine with Herbs from Sid's Sea Palm Cooking
  • Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking
  • Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe
  • Tomato Salad Topped Baked Spinach Frittata from Food Lust People Love