Come y Bebe (Ecuadorian Fruit Salad)#EattheWorld

Come y bebe, which translates to “eat and drink”, is an Ecuadorian fruit salad made with fresh diced fruits and orange juice. You can eat it with a spoon or drink it straight from a glass, it’s perfect as a breakfast, snack, and even dessert. It's delicious and so easy to make, this is a very refreshing drink or dessert for the summer!

You can customize it however you’d like, just use your favorite combo of fruits: mango, pineapple, oranges, mango, berries, banana or papaya. The riper the fruit, the sweeter the Come y Bebe will be.
You also have the option of adding a sweetener, but I left it out as my fruit were sweet and the juice of oranges were sugar-sweet. I also topped it with non dairy sweetened whipped cream.

Serves 4 -5
Ingredients
2 - 3 Cups Fresh Orange Juice
½ Cup Papaya peeled and diced
1/2 Cup Diced Apple
½ Cup Pineapple, diced
½ Cup Strawberries - chopped
½ Cup Cape Gooseberries - chopped
Non Dairy Sweetened Whipped Cream - as required

Method

If you are making fresh orange juice,  juice the oranges first.
Add all of the diced fruit into a large bowl and pour over the orange juice. Set aside.
Mix and chill in the refrigerator for 30 minutes to an hour. Pour it into serving glasses, top it with whipped cream.

Serve & Enjoy!!  
Labels: Vegan, Gluten free, Dairy Free, Fruit Salad, Ecuador, Dessert, Summer Fruits, Eat the World, Sweets & Desserts

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.

Check out all the wonderful Ecuadorian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas) Magical Ingredients: Tortillas de Verde 

A Day in the Life on the Farm: Fritada de Chancho 

Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad) 

Pandemonium Noshery: Fritada - Ecuadorian Pork 

Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce)

Kokum Sherbat#SundayFunday

The Summer heat is full on now and the never ending thirst to have cool treats and drinks which will soothe the swelter, scorching heat. One such drink that will cool down the heat and give a soothing effect to our body and its system it this apt drink. Kokum is a berry like fruit native to Western Ghats and the coastal region of India, it's an Indian Super fruit.
In English Kokum is known as Garcinia indica, a plant in the mangosteen family (Clusiaceae), which in India known as kokum, which is used in culinary, pharmaceutical and industrial. This drink is prefect and prepared in a jiffy it's no fuss. So lets go to the drink and cool down. 

Ingredients  

5 -6 Nos Kokum
1 Green chilly - de seeded & finely chopped
2 Tablespoon Jaggery or according to your taste
A pinch or two of roasted Cumin powder
4 Cups water
Shendav Namak/ Salt to taste
1 Teaspoon Lime juice
2 Tablespoons Coriander leaves finely chopped

Method
Rinse the kokum fruits in water. Lightly heat the water and add all the ingredients except coriander and green chilly, stir well and let it rest for a hour or two. When the juice and color of the kokum has been absorbed in the water, strain the juice. Then keep this in the fridge to cool. When ready to serve add the coriander leaves and green chilly, ice cubes. Serve chilled kokum sherbet and feel super cool. The lime juice in this drink gives a lovely tangy feel.  

My Notes 

 This juice can be prepared with sugar also. You can also store this juice in the fridge for a two to 3 days. If you want to store it for more days then do not add the green chilly and coriander leaves .

This is what Maharashtrian's used as a souring agent (apart from tamarind and before the tomatoes came along.)

Labels: Kokum, Juices, Healthy, Preservative free, Summer Fruits, Maharastrian Cuisine, Maharashtra, Sunday Funday

Magic with Berries

• Berry Spinach Salad by Making Miracle
• Blackberry Spinach Salad by Amy's Cooking Adventures
• Blueberry & Grape Smoothie by Mayuri's Jikoni
• Blueberry Picking and a Summer Salad with Microflowers and Berries by Culinary Adventures with Camilla
• Eggless Strawberry Banana Muffin by Cook with Renu
• Instant Pot Shredded Chicken Sandwiches with Blackberry Jalapeno BBQ Sauce by A Day in the Life on the Farm
• Kokum Sherbat by Sneha’s Recipe
• Sparkling Strawberry Cocktail by Food Lust People Love
• Summer Berry Turnovers by Karen's Kitchen Stories

Eggless Orange Bundt With Orange Glaze#BundtBakers

This is soft and moist delicious cake.  Sent this for my Delhi family, they were very happy to receive an homemade Eggless delicious cake.

Ingredients 

1 Cup All Purpose Flour
½ Cup Caster Sugar
¼ Cup Thickened Orange juice - see method
¼ Cup Oil
½ Teaspoon Baking powder
½ Teaspoon Baking Soda
¼ Cup Yogurt
1 Teaspoon Orange zest
¼ Teaspoon Orange Essence
For The Glaze
½ Cup Orange juice
½ Cup Granulated Sugar
1 Tablespoon Orange zest - cut into thin strips

Method 

Take 1/2 cup fresh orange juice and place it on medium flame till it reduces to half by boiling or till it is only ¼ cup. Cool this completely, then only use it. 

Grease and dust a bundt pan with flour and keep aside.
 In a big bowl add the  yogurt and add the baking soda in it and stir well and Keep aside  for 5 minutes

In the meantime, sieve the all purpose flour and baking powder together. Then add the  orange zest mix this well into the flour and keep this aside

Now to the yogurt baking soda bowl, add the caster sugar and oil, orange essence and mix well.
Now dd the dry ingredients  with the reduced orange juice  make a smooth batter. 

Pour the batter in a greased bundt pan  and bake in a  preheat oven at 180 C for  for 30-35 minutes or till a toothpick inserted comes out clean.

Remove the cake from oven and let it stand for about 5 minutes. 

Then un-mould and cool it.

As the cake is cooling let's make the  Orange Glaze

In a sauce pan add the orange juice, sugar and  orange zest  strips and bring to boil. Cook till the syrup thickens and reduces to almost half.  It should be a  thick syrup with glaze like consistency.

Use a thin skewer or toothpick to poke holes in the top of the cake, then pour the warm s syrup all over the cake so that it soaks through.

Spread the thick glaze over the top of the cake. Add the orange strips also on top and leave to cool. 

Enjoy with a hot cuppa of tea ️ or coffee

Labels: Summer Fruits, Bundt, Bundt Bakers, Orange, Eggless, Orange juice

Bundt Bakers




#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. 

Summer Fruits Bundt Cake - Hosted by Kelley Meyer

Amaretto Glazed Berry Bundt by Sweet Sensations
Buttermilk Raspberry Vanilla Bundt by Food Lust People Love
Cherries with Cherry Cheese Bundt Cake by PatycoCandyBar
Eggless Orange Bundt With Orange Glaze by Sneha’s Recipe
Fresh Strawberry Bundt by A Day in the Life on the Farm
Mango Bundt Cake and Frosting by Merce’s cake
Mini Strawberry Bundt Cake by Simply Inspired Meals
Peaches and Cream Bundt Cake by All That’s Left Are The Crumbs
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.