Veggie Mini Vol-au-Vents#SundayFunday

These are excellent party appetizers, try them and your guest will enjoy them. We enjoyed these, could not stop at one, so make more in case, your guest ask for another one.

Ingredients 

15 Mini Vol-au-vents Shells - used ready shells
For the Filling 

¼ Cup Finely Chopped French Beans
¼ Cup Finely Chopped Carrots
¼ Cup Green Peas
1 Cup Bechamel Sauce

¼  Teaspoon Mixed Herbs

¼  Teaspoon Red Chilly Flakes

Salt to taste 

Cheddar Cheese as required
Method

Parboil all the veggies and keep aside.
In a sauce pan heat the Bechamel Sauce, mix well to make it smooth and lump free, add rest of the ingredients except the cheese. Taste for salt and add accordingly. Keep aside to cool.

To Assemble 
Preheat the oven to 180 degrees, turning both the elements on ( i.e. grill rod too). 

Take each shell and core it with a spoon carefully so that you do not break right into the bottom ( this is to give a little depth).  Like wise prepare all the shells.  Arrange them in a lined tray.

Place a teaspoon of filling

Grate the cheese on top

Place it in the oven bake  till the cheese melts say about 7 -10 minutes or so.

Serve and Enjoy!!

Labels :  Vol-au-Vents, Vegetarian, Cheddar Cheese, Party pleasers, Baked, Puff Pastry, Bechamel Sauce, Sunday Funday

Tea Party 

• Banana Peanut Butter Cookies by Food Lust People Love
• Caramel Apple Tea Rub for Pork by A Day in the Life on the Farm
• Chamomile Spring Veggie Chowder by Culinary Cam
• Ginger Basil Tea by Amy's Cooking Adventures
• Veggie Mini Vol-au-Vents by Sneha's Recipe

Fried Prawn Masala#SundayFunday

Fried Prawn Masala is super quick to make and tastes delicious. A perfect accompaniment with rice or rotis

Ingredients
1 Kg Prawns - cleaned & deveined
4 Tablespoons White Vinegar
250 Grams Onions - chopped
250 Grams Tomatoes - chopped
½ Teaspoon + ½ Teaspoon Turmeric Powder
1 Teaspoon Salt or to taste
2 Teaspoons Coriander Powder
1 Teaspoon Cumin Powder
1 Tablespoon Ginger Garlic Paste
1 Teaspoon Garam Masala Powder
½ Teaspoon Fenugreek Powder
3 Tablespoon Chopped Coriander Leaves
6 Dried Red Chilies - broken
½ Cup Oil
Method

Marinate the prawns with vinegar and ½ teaspoon turmeric powder for 10 minutes.
Heat oil and fry the prawns, on high heat for a minute or two only. Keep aside.
In the same oil add broken dried red chillies and onions fry till the onions are mushy , then add the ginger garlic paste and chopped tomatoes sauté till the tomatoes are mushy.

Then add all the dry spices and 2 tablespoon water, fry fill oil separates. Now add the fried prawns and mix it well till the spices coat the prawns, then add half of the chopped coriander leaves, mix well. Cover and let is cook on low flame for 2 -3 minutes. Switch off the flame. Garnish with the remaining coriander leave and enjoy. Delicious fried prawn masala is ready.

Labels: Sunday Funday, Seafood/Fish, Prawns, Shrimps, Indian, Main course 

  For Sunday Funday we are sharing Seafood / Fish Recipes: 

Baked Salmon Potato Croquettes from Food Lust People Love

Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
Fried Prawn Masala from Sneha’s Recipe
Non-Traditional Jambalaya from Culinary Cam
Pissaladière from Karen’s Kitchen Stories
Shrimp Dip from A Day in the Life on the Farm 

Baked Beans Bruschetta#SundayFunday

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil 

Method

Preheat oven at 200°C with both the elements on.
In pan heat the onion sauté the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and sauté for a minute. Taste for salt add if necessary, take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200°C or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta 
Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine, Sunday Funday

For Sunday Funday we are celebrating National Grill Cheese Month, check the recipes shared..

• Baked Beans Bruschetta by Sneha's Recipe
• DIY Grilled Cheese Bar by Culinary Cam
• Grilled Cheese and Avocado by A Day in the Life on the Farm
• Grilled Provolone with Turkey, Prosciutto, Spinach, and Jalapeños by Karen's Kitchen Stories
• Home Cured Corned Beef and Gruyère Toasties by Food Lust People Love
• Jalapeño Popper Grilled Cheese by Amy's Cooking Adventures

Cheesy Mutton Curry#SundayFunday

This Cheesy Mutton Curry is so delicious, finger licking, quick and easy to make. I have grated ½ a cube of cheese to the gravy, but, you can add more too. If you do not have home malai, then add fresh cream. 

Ingredients

To Cook The Mutton / Lamb
½ kg Mutton / Lamb Pieces 
1 Tablespoon Ginger Garlic paste
1 Tablespoon Green Chili Garlic sauce
½ Teaspoon Salt
1 Cup Water 
Other Ingredients  

½ Cup Oil
10 Whole Cashew nuts
½ Cup Yogurt
3 Kashmiri Red Chillies
¼ Teaspoon Nutmeg
2 Tablespoons Cheddar cheese grated
3 Tablespoons Home Malai or  Fresh Cream 
4 Tablespoons Brown onions - see notes
½ Teaspoon Garam Masala powder
For Garnishing 
2 Tablespoons Coriander leaves chopped
2 Green chilies - slit
Method

Cook the mutton with ginger garlic paste, salt, green chili garlic sauce and water till mutton tender.
In a mixer jar add the cashew nuts and red chillies, pulse it two to three times till the powdered. To this add the yogurt, and brown onions, grind to a fine paste.  

Heat a pan / kadai with oil, add ground paste, , nutmeg, fry till oil surfaces, add the nutmeg powder mutton and stock, bring it to a boil, cover, cook till  it thickens and oil surfaces. Now  add the garam masala powder cream or malai , coriander, green chilies and cheese, cook for 2 to 3 minutes. 

Serve with hot garnished with coriander leaves and enjoy with rotis or paratha.  

My Notes 

Do not have brown onions, then in oil  fry 2 medium the onions till golden and crisp. Rest of the procedure is same. 

Labels : Cheese, Malai, Mutton, Indian, Sunday Funday, Lamb

• Cheesy Mutton Curry from Sneha's Recipe
• Easy Lamb Curry from Food Lust People Love
• Greek Lamb Meatballs from A Day in the Life on the Farm
• Rosemary Lamb Skewers from Culinary Cam

Colcannon, Ham Soup With Dumplings#SundayFunday

This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.
Serves 2
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
¼ Cup Shredded Purple Cabbage
3 Tablespoons Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For The Dumplings
1 Cup All Purpose Flour
2 Tablespoons Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk
Method 

Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a biscuit dough ( do knead the dough too much).

Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.

Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.

Labels: Ham, Pork, Irish, Leftover series, Soup, Pork, Mashed Potato, Dumplings, Main course, Serves Two, Sunday Funday

• Colcannon, Ham Soup With Dumplings by Sneha's Recipe
• Easy Pretzel Ring with Beer Cheese Dip by A Day in the Life on the Farm
• Irish Beef Guinness Stew by Culinary Cam
• Pan-fried Cod with Colcannon Sauce by Food Lust People Love
• St. Patrick’s Day Brownie Bites Amy's Cooking Adventures

Keto Big Mac Chaffle Burger#SundayFunday

This Keto Big Mac Burger Recipe is made with juicy homemade burgers, homemade Keto Big Mac Sauce, chaffles, pickles, onion, cucumber, tomato and cheese for the perfect copycat homemade Keto Big Mac.
Big Macs were always a favorite of mine and this low carb version on a soft, fluffy chaffle is absolutely perfect for a low-carb lifestyle and that’s sure to become a regular on your meal plan! The Big Mac sauce takes these over the top delicious!

Ingredients
For The Chaffles
2 Large Eggs - beaten
2 Tablespoons Almond Flour
2 Tablespoons Mayonnaise
¼ Teaspoon Baking powder
For The Big Mac Patties
500 Grams Beef Mince
¼ Teaspoon Pink Himalayan Salt
¼ Teaspoon Black pepper powder
2 Slices Cheddar Cheese
2 Tablespoons sugar-free Thousand Island dressing
¼ Cup Shredded Lettuce
2-3 Pickle Slices
For The Copycat McDonald's Sauce
½ Cup Mayonnaise
2 Tablespoons Sugar Free Ketchup
1 Tablespoon Vinegar
1 Tablespoon Minced Dill Pickle
1 Teaspoon Sugar Free Sweetener - optional
1 Teaspoon Finely Diced Onion
Salt & Black pepper to taste
Method
To Make The Chaffles
Preheat the waffle maker.

In a bowl, mix all the ingredients together until well combined.
Pour half of the mixture into the preheated waffle maker and cook until crispy, about 3-4 minutes. Repeat with the remaining mixture to make chaffles.
For The Copycat McDonald's Sauce
Mix all the ingredients well to form a sauce and refrigerate it till all components are ready.

To Make The Beef Patties
In a skillet over medium-high heat, heat oil.
Mix in the beef with salt and pepper well. Divide it into equal portions and shape into patties.
Fry the patties with just a little oil on both sides till browned and cooked. Top each patty with a slice of cheddar cheese and let it melt.
To Assemble The Big Mac Chaffle Burger

Spread one or two tablespoons of the sauce on each chaffle.
Place one beef patty on one chaffle.
Top  this with shredded lettuce, pickle slices, tomato, cucumber and the second beef patty.
Cover with the third chaffle to form a sandwich.

Serve the Keto Big Mac Chaffle Burger immediately while hot and enjoy your keto-friendly meal!
Labels: Chaffles, Burger, Keto, Low Carb, Beef, Sauce, Healthy ,Sunday Funday, International Cuisine

For Sunday Funday we are sharing "Copycat Recipes"

• Amy's Cooking Adventures: Copycat Arby's Roast Beef & Arby's Sauce 
• Sneha's Recipe: Keto Big Mac Chaffle Burger 
• Culinary Cam: McMateo's Memories, A Copycat Filet-O-Fish, and Peanut Butter Cups 
• Karen's Kitchen Stories: Orange Chicken (copycat Panda Express) 
• A Day in the Life on the Farm: Panera Turkey Chili

Keto Pan Fried Pork Meatballs#SundayFunday

A delicious spiced pork meatballs that makes a perfect Keto appetizer.

Makes 10 Meatballs
Ingredients
250 Grams Pork Mince
½ Teaspoon Fennel powder
1Teaspoon Black Pepper powder
½ Teaspoon Sea Salt
¼ Teaspoon White Pepper
¼ Teaspoon Garlic Powder
¼ Teaspoon Smoked Paprika
⅛ Teaspoon Cinnamon Powder
1 Tablespoon Olive Oil/Bacon Fat/Butter/Ghee for frying
Method 
In a mortar and pestle grind together the salt, peppercorns and fennel to make a spice mix. 
Then in a large mixing bowl add a tablespoon or so of the freshly ground spice mix along with the paprika, white pepper, garlic powder and cinnamon powder.

Make meatballs and keep side.

In the meantime heat the cooking fat in a cast iron skillet or frying pan and then pan fry the meatballs for about 3-4 minutes on turning the sides till fully cooked. Peirce each with a toothpick and serve them on a bed of lettuce.

Enjoy them with some sugar free ketchup as a appetizer.
Labels: Keto, Appetizer, Pork, Meatball, Low Carb, Healthy, Sunday Funday

For Sunday Funday we are sharing recipes of Meatballs. 

• Amy's Cooking Adventures: Bacon Cheeseburger Stuffed Meatballs 
• Karen's Kitchen Stories: Coconut-Ginger Turkey Meatballs 
• Food Lust People Love: Fresh Tuna Meatballs with Creamy Avocado Dip 
• Sneha's Recipe: Keto Pan Fried Pork Meatballs 
• A Day in the Life on the Farm: Swedish Meatballs 
• Culinary Cam: Zuppa Maritata, a Misinterpreted Italian Wedding Soup  

Leftover Chocolate Cake Shake#SundayFunday

When you live in a two-person household, you always end with leftovers. Had Leftover Mocha Cake and Eggless Vanilla Ice Cream (which I often make) in the freezer. So here is the invention of a cake cum shake.

An American food/dessert, Chocolate Cake Shake. Today, am sharing my easy way to make this. This shake has  taste of both cake and milk  shake, is blends so well that you will love it.  This is perfect for summer a drink that will keep you cool in the scorching summer heat. 

Since I had just a big slice of cake could make only one serving, the next day he asked to make it again.. smiled and replied no cake so no shake.

If you want you can garnish this with a scoop of ice cream or frost it with whipped cream.. makes it an extra treat. 

Ingredients  

2 Scoops Vanilla Ice Cream
1/3 Cup  Milk
1 Big Slice Leftover Cake
Method

First, combine the ice cream and milk in a blender.Next, add the chocolate cake. Blend until smooth.

Pour into a glass. If you like, garnish with a small scoop of vanilla ice cream or whipped cream. No extra calories so minus the garnish.

Enjoy!!

Labels :  American, Dessert, Mid-day treat, Leftover series, Cake. Milk Shake, Vanilla,  Ice Cream, Sunday Funday

Sunday FunDay  - Leftover Valentine Day Candy 

• A Sweet-Cuterie Platter + Cupid's Blend Cookies from Culinary Cam
• Cinnamon Heart Imperial Liqueur from Food Lust People Love
• Double Chocolate Caramel Stuffed Cookies from Amy's Cooking Adventures
• Leftover Chocolate Cake Shake from Sneha's Recipe
• Peppermint Patty Brownie Bites from Karen's Kitchen Stories
• VORP from A Day in the Life on the Farm

Keto Dairy Savory Crepes With Almond Flour#SundayFunday

I love crepes for breakfasts, so I made these large crepes for me to enjoy. These crepes are dairy free, these we good to enjoy with sugar free jam.
Cup Measurement = 250ml
Makes 7 Large Crepes
Ingredients
1¼ Cup Almond Flour
½ Cup Unsweetened Almond Milk
1 Cup Egg Whites
¼ Teaspoon Salt
Butter Or Desi Ghee - for brushing the pan
Method

In a large bowl combine egg whites, almond flour, almond milk and salt. Whisk until smooth and well combined. Let rest 5 minutes. Set a 10-inch skillet over medium low flame. Add just enough oil or butter to the pan to lightly coat it. 

Once hot, tilt the pan pour the batter to the pan and swirl or spread into a thin layer that reaches to the edges. 

Cover with a lid. After 2 minutes open and let is cook for a few seconds or until the edges are cooked and can be loosened with a spatula. Loosen all the way around and then lift one edge gently and work spatula underneath (I found it easiest to place the spatula to loosened edge and under the crepe so I could flip it).

Flip and cook on the other side until lightly browned. Remove and lay on prepared baking sheet, then continue with remaining batter. You can layer another piece of parchment on top of the first set of crepes as more come off the pan.

Fill with whatever your little heart desires. You can enjoy these with sugar free jam or with sugar-free Nutella!

Labels: Crepes, Keto, Low Carb, International Cuisine, Almond Flour, Egg Whites, Dairy Free, Sunday Funday