SOP Mocktail# Foodieextravaganza

SOP Mocktail! is a Pineapple, Orange, Strawberry Mocktail.
This is a fun drink that the family can enjoy, with all the nutrients and fiber . This is a thick mocktail, I have not strained it, taste awesome and filling. Have this instead of mid time snack and stay healthy. If strawberries are out of season you can omit it and use only strawberry crush. This is cooling summer drink.

Makes 2 Tall Glasses
Ingredients
2 Orange - I used Kinnow - peeled and sectioned
5 Thick Slices Fresh Pineapple - cubed
4 Strawberries - sliced - fresh or frozen
3 Tablespoons Strawberry Crush or Sugar as needed
Ice Cubes as required

Method

Peel the orange and separate the segments.
Remove the pineapple skin and cut in cubes.

Blend the ingredients in a food processor and serve chilled.
Labels: Mocktail, Juices, Strawberry, Orange, Pineapple, Strawberry Crush, Healthy, Foodie Extravaganza Party

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

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 page Foodie 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.

Check out the other #FoodieExtravaganza recipes this month! 

Barbecued Strawberry Chicken From Making Miracles 

Fresas con Crema From A Day in the Life on the Farm 

Korean Strawberry Milk From Tara's Multicultural Table 

Simple Strawberry Vodka From Food Lust People Love 

SOP Mocktail From Sneha's Recipe 

Strawberry Marshmallows From Karen's Kitchen Stories 

Strawberry Shrikand From Magical Ingredients 

Vanilla-Macerated Berry Shortcake From Culinary Adventures with Camilla

Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges#BakingBloggers

This is a platter that combines many elements which are dishes, are very simple easy to follow recipes. So here are dishes Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges and Nepali Style Vegetable Pulao, which make a complete meal.

Chicken Legs With Strawberry Balsamic Glaze
Ingredients
3 Chicken Legs
½ Cup Strawberry Balsamic Sauce
1 Tablespoon Mustard Oil
For Marination
1 Tablespoon Homemade Pizza Seasoning
½ Teaspoon Salt or to taste
¼ Teaspoon Black Pepper powder
¼ Teaspoon Red Chilli Flakes
1/3 Cup Yogurt - whisked
1 Tablespoon Mustard Oil 

Method

Mix all the ingredients for the marinade and coat the chicken pieces well. Allow to marinate in the refrigerator overnight or for at least 4-6 hours.

In a large frying pan, smear it with mustard oil. Place the chicken legs and sear on high flame for 2 minutes on each side or 

till the chicken legs get a browned on both sides. 

In a baking dish, add a tablespoon of mustard oil. Place the chicken thighs and smear strawberry balsamic sauce/glaze on top of the chicken legs, cover with a foil and bake at 200°C in a preheated oven for about 12 - 15 minutes. 

Then remove the foil and bake again for 6 minutes, after 3 minutes flip the sides of the chicken legs and it's done. 

Spicy Potato Wedges
Ingredients
3 Medium Potatoes - unpeeled, cut into wedges
1 Tablespoon Oil
1 Teaspoon Cumin Powder
1 Teaspoon Red Chilly powder
½ Teaspoon White Pepper powder
½ Teaspoon Heaped Sea Salt or to taste
½ Teaspoon Amchur Powder 

Method

Wash and scrub the potatoes clean. Then cut them into wedges.
Bring a large pan of salted water to the boil and add the potato wedges. Boil for 5-6 minutes, then drain. Place the parboiled potatoes on a baking tray, drizzle with the oil, then toss to coat with all the spices ( I also added few parboiled broccoli florets).

Put the tray in the oven and roast at 200°C in a preheated oven for 20-25 minutes or until golden and crisp.

This platter with Chicken Legs With Strawberry Balsamic Glaze, Spicy Potato Wedges and Nepali Style Vegetable Pulao, made a complete meal.. Enjoy!! 

Labels: Chicken, Baked, Strawberry, Balsamic Vinegar, Homemade Pizza Seasonings, Potato Wedges ,Baking Bloggers, Healthy, Main course, Complete Meal

Baking Bloggers January 2021

Using Jams & Preserves in Baking

• Culinary Adventures with Camilla is sharing Roasted Lamb with Bourbon-Plum Glaze
• Making Miracles is sharing Chicken Thighs in Raspberry Sauce
• Sid's Sea Palm Cooking is sharing Jelly Glazed Wings
• Cookaholic Wife is sharing Blackberry Crumble Bars
• Magical Ingredients is sharing Jam Pinwheel Cookies
• Karen's Kitchen Stories is sharing Shortbread Jam Cookies with a Streusel Topping
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice is sharing Orange Marmalade Cinnamon Streusel Muffins
• Palatable Pastime is sharing Jalapeno Lime Glazed Chicken
• Food Lust People Love is sharing Sticky Jammy Hot Wings
• Sneha's Recipe is sharing Chicken Legs With Strawberry Balsamic Glaze & Spicy Potato Wedges
• A Day in the Life on the Farm is sharing Pepper Jelly Glazed Chicken Breasts

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 

Strawberry Lemon Basil Pasta Salad#Improv

Strawberry Lemon Basil Pasta Salad is a healthy and delicious dish that will brighten up any plate. A pasta side dish made with strawberries, lemon and fresh basil , it's perfect for a light and filling  summer meal. A  simple salad wherein the dressing can be made a day ahead and tossed  just before serving.

Ingredients 
2 Tablespoons Olive oil
2 Tablespoons fresh lemon juice
1 Tablespoon Balsamic vinegar
1 Tablespoon Sugar
1/2 Teaspoon Sendhav Namak / Himalayan Pink Salt
1/4 Teaspoon Red Chilly Flakes
1/4 Teaspoon freshly ground black pepper
2 Cups Campanella Pasta
A Handful of Fresh Baby Basil leaves
2 Cups Sliced Strawberries
1 Lemon - cut into round slices

Method

Boil the pasta in water with a tablespoon of sea salt when the water comes to a boil add the pasta and cook it on high flame till al dente. It took 10 to 12 minutes to cook. Drain and cool it completely. 

In a large bowl, whisk together oil, lemon juice, balsamic vinegar, sugar, salt and pepper until sugar is dissolved. Add pasta, basil, lemon zest and strawberries, toss to coat.
Salt and pepper to taste. Refrigerate covered until ready to serve.  

Serve garnished with a lemon slices and enjoy.  

Labels: Pasta, Salads, Strawberry, Healthy, Main course, Improv Cooking Challenge, Vegetarian, Vegan,  Pasta & Noodles

Check out what the other bloggers have made!

Improv Cooking Challenge: June 2020

Ingredients: Strawberries and Basil

• Strawberry Basil Lemonade by Making Miracles
• Grilled Chicken Breasts with Balsamic Strawberry Basil Topping by A Day in the Life on the Farm
• Strawberry Basil Crumb Bars by Veggies First Then Dessert
• Strawberry Lemon Basil Pasta Salad by Sneha's Recipe
• Strawberry Basil Avocado Toast by Palatable Pastime
• Strawberry Basil Smoothies by Our Good Life
• Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
• Strawberry Basil Bourbon Smash by Cookaholic Wife

Baked Donut Muffins#BakingBloggers

Made these donut muffins for our Sunday evening tea, and they were simply delicious, our guest were delighted to enjoy these. One bite and you would be asking for more. These so simple and healthier to make—certainly much easier than making fried doughnuts.  

Didn't have 10 donuts mould, so, I, also made my own.  There is not need to invest in buying a donut pan, when you can easily make your own from a muffin pan or even individual small bowls.

Makes 10 normal-sized Donut Muffins
Ingredients
160 Grams All Purpose Flour
1 Teaspoon Baking powder
½ Teaspoon Salt
60 Grams Butter - unsalted
75 Grams Caster Sugar
1 Large Egg
½ Teaspoon Vanilla Essence
125 Ml Full Cream Milk
10 - 12 Teaspoons Strawberry Crush
For the Donut Topping
50 Grams Caster Sugar
50 Grams Butter - melted

Method
Preheat the oven to 180°C. 

Grease the donut muffin mould and in the bowl 

I used steel bowl place the covered aluminium marbles in the center. Just wrap the marbles over the aluminum foil as shown above.

In a medium-sized bowl, whisk together the flour, baking powder and salt. 

In a large bowl, with a hand whisk, beat together the butter and sugar for a few minutes until soft and fluffy. Gradually beat in the egg and vanilla extract. Add one-third of the flour mixture with half of the milk and mix well, repeat until both are fully incorporated.

Pour  the mixture in a piping bag and fill the donut mould with a tablespoon or two or it . Add a teaspoon of  strawberry crush.

Cover with more muffin mixture. 

Bake for 20-22 minutes or until well risen and browned on top and a skewer inserted in the middle comes out clean. Mine took exactly 22 minutes to bake. 

Leave the muffins to cool for a few moments, then turn them out on to a cooling rack. When cooled press out the aluminium coated marbles.

Put the caster sugar in a small bowl and the melted butter in another. 

While they’re still warm, roll the tops of the muffins in the melted butter, then the sugar. 

These are best eaten warm but will keep good for two days  if kept in a airtight box.

Enjoy with a cuppa of hot coffee or tea!!

Labels : Baked, Doughnuts, Baking Bloggers, Strawberry, Homemade Doughnut Pan

Baking Bloggers
Baked Donuts

A 'Hole' Lotta Fun with Mini Donuts by Culinary Adventures with Camilla
Apple Cider Baked Doughnuts by Cookaholic Wife
Baked Apple Cider Doughnuts by The Schizo Chef
Baked Chocolate Spice Crumb Cake Donuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Baked Cookies and Cream Doughnuts by Tara's Multicultural Table
Baked Donut Recipe Without A Pan by Recipe Pocket
Baked Donut Muffins by Sneha's Recipe
Baked Glazed Lemon Donuts by Making Miracles
Chocolate Donuts with Chocolate Chips by A Day in the Life on the Farm
Disney Spider Web Doughnuts by Simply Inspired Meals
Double Chocolate Baked Donuts by Karen's Kitchen Stories
Filled Donuts by Sid's Sea Palm Cooking
German Chocolate Sauerkraut Donuts by Palatable Pastime

Vegan Strawberry Dream Cake - No Bake

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two. 

The first time I made,  it, was hot summer here and  did not refrigerate it overnight.  So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it. 

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling 

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes. 

In the remaining paste add the strawberries and the tablespoon of sugar, 

blend until smooth. 

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries. 

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator.  See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy