Madeira Cake#SundayFunday

Madeira cake is a traditional and simple British style cake that gets it's name from the Madeira wine, a wine sourced from Portugal with which this cake was served. This cake is flavoured with lemon and slcied almonds.

Ingredients 

175 Grams Butter
125 Grams Caster sugar
1 Teaspoon Lemon zest
¾ Cup Self Raising Flour
¾ Cup All Purpose Flour
½ Teaspoon Baking powder
3 Eggs
½ Cup Sliced Almonds
4 Tablespoons Milk
½ Teaspoon Vanilla Essence
Method 

Sieve both the flours  and baking powder together. 

Beat butter and sugar till light and creamy. Add lemon rind. Start adding eggs one at a time and continue beating till the all the eggs are incorporated. Add essence and whisk again, then add  flour and a tablespoon of milk and continue beating till the flour and milk is incorporated, add half the sliced almonds and lightly mix it.  Pour this mixture into a greased and lined baking tray, sprinkle the remaining slcied almonds. Bake in a preheated oven @180°C  for 35 to 40 minutes or until a tooth pick inserted comes out clean. 

Cool and slice... enjoy with a cup of tea or coffee.   

My Notes 
Made a small round cake from this batter to for us to have for tea.
Labels: Cakes, United Kingdom, Almond, Sunday Funday

For Sunday Funday we are sharing recipes of "Cakes Around The World"

• Apple pola by Mildly Indian
• Carlota De Limon by A Day in the Life on the Farm
• From Mödling to the Monterey Peninsula: Topfen-Obers-Torte by Culinary Cam
• Kirsebærkage - Danish Cherry Cake by Food Lust People Love
• Kyiv Cake by A Messy Kitchen
• Madeira Cake by Sneha's Recipe
• Persian Love Cake by Mayuri's Jikoni
• Taiwanese Castella Cake by Karen's Kitchen Stories

Keto Roasted Cauliflower Mac & Cheese#SundayFunday

I, can eat this delicious Roasted Cauliflower Mac & Cheese probably every other day. Easy and delicious side dish. It is perfect with any protein or on its own.
Ingredients
To Roast The Cauliflower
1 Large Cauliflower Head - See Notes
Salt, black pepper and a drizzle of olive oil
For The Sauce
2 Tablespoons Butter
Salt To Taste
¼ Teaspoon Turmeric Powder
½ Teaspoon Black Pepper Powder or Red Pepper Flakes
1/3 Cup Roasted Tomato sauce
1 Cup Heavy Whipping Cream or Fresh Cream
½ Cup Shredded Cheddar Cheese 

For The Topping
¼ Cup Shredded Cheddar Cheese 
A Drizzle Olive Oil
¼ Teaspoon Dried Parsley 
Method

Wash and separate cauliflower into bite-size pieces.
Season with salt and pepper then drizzle with olive oil.
Toss it to coat then cook in the air fryer at 180°C for 16-17 minutes or roast in the oven for 20-25 minutes at 200°C. Make sure that the cauliflower is in one layer on the baking sheet. 
To Make The Sauce

Melt butter in a skillet over medium-low heat, Add the turmeric and tomato sauce, bring this to a simmer.
Gradually add  cream, stirring until well-mixed, add seasoning; turmeric, salt, and pepper.
Continue cooking, stirring constantly, until it begins to slightly thicken. Reduce heat to low and simmer, stirring, for 2-3 minutes.
Add cheese, stirring, until the cheese has melted and the sauce is smooth and well blended.
The sauce will start to thicken as it cools. Now, taste it and add salt according to your taste. 
Now add the roasted cauliflower mix it well so that cauliflower is coated with the sauce.

Pour this into a baking dish spread the cheese over it, 

then add a drizzle of olive oil and a good sprinkle of dried or fresh parsley. 

Bake it in a preheated oven in @ 180°C till the cheese melts. The cauliflower does not release any water as they are roasted taste like real mac & cheese.

Serve when still hot, Enjoy!!
My Notes
The cauliflower florets measured around 7 cups. 

Labels: Keto, Roasted Cauliflower, Pasta, Sunday Funday, Low Carb, Side Dish, Gluten Free, Cheese, International Cuisine

For Sunday Funday we are sharing Macaroni & Cheese Recipes

• Baked Penne and Cheese bA Messy Kitchen
• Cauliflower Spinach Mac and Cheese by Food Lust People Love
• Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough by Karen's Kitchen Stories
• Instant Pot Chicken Mac and Cheese by A Day in the Life on the Farm
• Keto Roasted Cauliflower Mac & Cheese by Sneha's Recipe
• Pesto Mac by Amy's Cooking Adventures
• Spicy Cheezy Orzo by Sid's Sea Palm Cooking

Keto Flaxseed & Coconut Flour Flatbread#SundayFunday

These keto flatbreads are so easy to make and super low carb.
I make toasties, wraps, pizzas, wraps out of them and can be used to make sweet treats by slathering them with any keto approved fruit jam or spread... the possibility of using these are endless. I make a big batch of these every week. They stay good in the fridge for 10 days or more. I reheat them and enjoy. Here I have used chicken flour which is optional for more protein.

Ingredients
60 Grams Coconut Flour
100 Grams Oat Fiber
40 Grams Psyllium Husk powder
40 Grams Golden Flaxseed powder
25 Grams Chicken Flour - optional
2 Teaspoons Baking Powder
1 Teaspoon Xanthan Gum
1/8 Teaspoon Salt
4 Tablespoons Oil
1¾ - 2 Cups +- Hot Water
Method

Mix all dry ingredients in a bowl well. Add the oil and give it a good mix. Now add the water a little at a time and knead with a spoon, because the water is very hot. After that knead the dough with your hand ( I used the entire given water to knead the dough). Knead to a soft, moist and smooth dough is formed. Cling wrap the dough and keep it for 20 minutes.

Then cut into equal parts. Moisten your hand with little water and roll into smooth ball. 
Roll each ball between two plastic sheets with a rolling pin. Or use a puri /tortilla press to make these. Cut this with 6" round ring or lid.
Heat a non stick pan and bake them on one side for 3 minutes low flame.
Then flip and cook on medium high pressing the edges with a cloth till brown spots appear.
These puffed up like normal wheat flour rotis. Your will love these keto flatbreads. Our keto flatbread is ready.

Wrap them in a cloth and refrigerate the remaining these stay good in refrigerator for a 10 day or ore. You freeze these for a month in the freeze. Enjoy!!
Labels: Flatbread, Keto, Low Carb, Coconut Flour, Oat Fiber, Sunday Funday

For Sunday Funday we are sharing recipe made using Coconut Flour

Chocolate Coconut Flour Cookies - Diabetic Friendly from Food Lust People Love
Coconut Crusted Mahi Mahi from A Day in the Life on the Farm
Coconut Shortbread Cookies from Karen's Kitchen Stories
Gluten Free Chocolate Banana Coconut Flour Cake from Cook with Renu
Gluten Free Coffee Cake from A Messy Kitchen 
Keto Flaxseed & Coconut Flour Flatbread from  Sneha's Recipe

Pumpkin Pie With Homemade Pie Crust#SundayFunday

Looking for the perfect classic pumpkin pie. This is a best best pumpkin pie with a delicious homemade taste. Simply mix, pour, and bake for a slice of perfection. I have used Baked Pumpkin Puree that is thick.

For The Pie Crust 
Ingredients
150 Grams All Purpose Flour
55 Grams Icing Sugar
¼ Teaspoon Pink Himalayan Salt
85 Grams Cold Unsalted Butter - cubed
2 Tablespoons +-Ice Cold Water
Method

Sift flour, salt and sugar in a bowl. Cut the butter finely into the flour and then using your fingertips rub the butter into flour until it resembles breadcrumbs. Ad all the water at once and using a round topped knife bring the dough together. Then turn onto a lightly floured surface and knead until you have a smooth dough. Cover with cling film and refrigerate till ready to use. Minimum 30 minutes. Roll the dough into a circle 2 bigger than the pie dish and line your pastry tin or pie dish. 

Blind bake the pastry at 180°C for 15 minutes.

For The Pumpkin Filling
Ingredients
¾ Cup + 1 Tablespoon Brown Sugar
1 Teaspoon Cinnamon Powder
½ Teaspoon Salt
½ Teaspoon Ginger Powder
¼ Teaspoon Clove Powder
2 Large Eggs- I added 3 Eggs
425 Grams Pumpkin Puree - drain all the liquid - if using canned
1 Cups or 250 Ml Evaporated Milk
½ Cup or 125 Ml Heavy Cream
Method
Heat oven to 200°C and place rack in the center of the oven.
Separate eggs and set aside.

Using a blender or large bowl, blend pumpkin, sugar, cinnamon, ginger, nutmeg, cloves, egg yolks, cream and evaporated milk until smooth. Add more milk, a tablespoon at a time, if the mixture is stiff: it should be a soft purée.
In a another clean bowl, whip egg whites until foaming. Whip in a pinch of salt, then gradually whip in remaining 1 tablespoon sugar until shiny white peaks form. Beat a fourth of the whites thoroughly into pumpkin mixture; gently fold in the rest.

Immediately ladle filling into the shell, filling to just below the rim of the pan. Place in oven and bake for 10 to 15 minutes. Reduce heat to 170°C and bake another 22 to 24 minutes, until a tester inserted into the filling two inches from the rim comes out clean. (The center should still be a bit wet; it will cook more as it cools.) If the rim of the crust starts to get too brown, cover it with aluminum foil.

Immediately turn oven off, leave door ajar (stick in a wooden spoon to hold it open if necessary) and let sit 20 to 30 minutes more as the oven cools; this will prevent the filling from turning watery. Serve warm, or let cool, wrap tightly and refrigerate for up to two days. 

Let pie come to room temperature before serving. 
Labels: America, Canada, Dessert, Eggs, Homemade, Pie, Pumpkin, Sunday Funday, International Cuisine

For Sunday Funday we are sharing Canadian Recipes  

• Butter Tarts by Karen’s Kitchen Stories
• Cherry Chip Cake by Amy's Cooking Adventures
• City of Nanaimo's Namesake Bar by A Messy Kitchen
• Maple Banana Muffins by Sid's Sea Palm Cooking
• Maritime Hodge Podge - Creamy Summer Vegetables by Food Lust People Love
• Pouding Chômeur by Mayuri's Jikoni
• Pumpkin Pie With Homemade Pie Crust by Sneha's Recipe
• Quick and Easy Poutine by A Day in the Life on the Farm 

Ceviche de Camaron/ Shrimp Ceviche#SundayFunday

This is a perfect summer dish to enjoy wherein you don't have to spend them slaving over a hot stove on a hot summer day. So here is a perfect Mexican recipe that is quick and easy way to make Ceviche de Camaron/ Shrimp Ceviche. It might not be the "traditional" way of preparing it, but it tastes just as delicious! This is a good, refreshing, colorful and delicious dish.
Ingredients
500 Grams Shrimp - peeled, deveined & cooked finely chopped
2 Medium Tomatoes - finely chopped
1 Medium Cucumber -finely diced
1 Medium Onion - finely chopped
2 Tablespoons Finely Chopped Coriander leaves
2 Green Chilies - seeds removed and finely chopped
½ Cup Fresh Lime juice
Salt to taste
1 Teaspoon Olive Oil - optional
Method

Cook & chop the shrimps.
Combine the tomato, onion, cilantro, cucumber and chilies.
Stir in the shrimp, salt, oil and lime juice. Mix all well. Refrigerate for at least 1 hour before serving. 

Serve with tortilla chip or tostadas.
Labels: Shrimps, Prawns, Cucumber, Seafood/Fish, Sunday Funday

For Sunday Funday we sharing Ceviche Recipes

• Fresh Scallop Ceviche from Food Lust People Love
• Ceviche de Camaron/ Shrimp Ceviche from Sneha’s Recipe  

Keto Fried Cabbage Momos#SundayFunday

Fried Cabbage Momos is a low-carb twist to the traditional momos. If you have been missing out on your favorite momos while following a Keto diet, try this Keto Fried Cabbage Momos. It’s perfect comfort food but without those extra carbs. Try these low-carb momos for guilt-free snacking anytime you want. 
Ingredients
1 Medium White Cabbage
2 Spring Onions/ Scallions - chopped finely
1 Teaspoon Ginger Garlic Paste
500 Grams Minced Meat ( I used half if each beef & pork)
1 Tablespoon Soy Sauce
½ Teaspoon Red Chilly Flakes
½ Teaspoon Level Pink Himalayan Salt
½ Teaspoon Black Pepper Powder pepper (to taste)
Butter (for frying)
Method

Remove the center stem creating a well so that the leaves can loosen while boiling.

Parboil the white cabbage boiling water for 3- 4 minutes. 

Once the Cabbage Leaves are done, remove the Cabbage Leaves from the water.Drain and remove excess water with a towel, then divide the cabbage into single leaves.

In a bowl, mix the finely chopped spring onions, ginger garlic with the minced meat. Season with salt, red chilly flakes and pepper, but be cautious with the salt due to the soy sauce.
Now depending on the size of the Momos you want and the size of the Cabbage Leaves present, you can either use one whole Cabbage Leave to make a Momo or tear the leaf in half. It's really up to you!

Lay out the cabbage leaves and place one tablespoon heaped of the stuffing on each leaf. 

Fold them up and close tightly.

On the same container, which you used to boil the Cabbage, put a strainer and add a little oil to it and spread it around. Add the Momos one by one to it, and cover it and let it cook for about 12-15 minutes. Cool them a little. 

Heat a pan with butter and fry the momos 

until they turn brown on both sides.

Serve the momos with Sriracha sauce or soy sauce for dipping.

Labels: Keto, Low Carb, Momo, Cabbage, Meat, Asian Cuisine, Sunday Funday 

For Sunday Funday we are sharing Momos Recipes

• Easy Veg Momos from Cook with Renu
• Keto Fried Cabbage Momos from Sneha’s Recipe
• Kothey Momo - Himalayan Dumplings from Food Lust People Love
• Spiced Lamb Dumplings - Nepalese Momo from Karen’s Kitchen Stories

Carrot Roulade#SundayFunday

The word roulade originates from the French word "rouler" meaning "to roll". Usually roulade is a dish consisting of a slice of meat that is rolled around a filling and cooked. Here I, have prepared a roulade with carrot halwa stuffed with chopped nuts.
Ingredients
2 Cups Grated Carrot
1/3 Cup Granulated Sugar
1 Tablespoon Desi Ghee
2 Tablespoons Malai
¼ Cup Milk
1 Teaspoon Cardamon powder
2 Tablespoons Milk powder
2 Tablespoons Almond powder
1/3 Cup Chopped Nuts (Almonds & Cashews)
2 Sheets Parchement Paper
Method
In a heavy bottom pan place the grated carrots, ghee, malai and on medium flame fry well for 5 minutes. Then add the milk and cook on slow fire till it evaporates, add sugar and stir till it melts. Then add the milk powder, almond powder and cook till dry and starts leaving the sides of the pan.

Place the carrot mixture on the sheet of parchement paper and spread it with a spatula. Spread the chopped nuts and roll by lifting the butter as you are rolling it lightly. 

When the roll is complete place it a another sheet of parchement paper and tighten both the ends. Keep it in the fridge till it cools and hardens till firm. 

Cut into slices and serve.
Labels: Sunday Funday, Carrot, Dessert, Indian 

For Sunday Funday are theme is "Carrots" 

• Carrot Cake Muffins from Karen's Kitchen Stories
• Carrot Pudding from Sid's Sea Palm Cooking
• Carrot Fries from Mildly Indian
• Carrot Roulade from Sneha's Recipe
• Grilled Carrots from A Day in the Life on the Farm
• Nomato Soup - a Faux Tomato Soup with Carrots from A Messy Kitchen
• Roasted Carrots with Burrata from Amy's Cooking Adventures
• Spicy Carrot Ginger Dressing from Food Lust People Love

Vegan & Gluten Free Thai Tofu Red Curry#SundayFunday

This tofu curry is so delicious, quick and easy.  Add more curry paste if you want it spicy.  This had just the right amount of spice.

Ingredients

250 Grams Tofu - cut into big pieces

250 Grams Broccoli - cut into florets
100 Grams French beans - cut into long sticks
100 Grams Carrot - cut into long stcks
1 Small Green Capsicum - cut into big pieces
1 Small Red Capsicum - cut into big pieces
1 Small Yellow Capsicum - cut into big pieces
4 Small Shallots / Baby Red Onions - cut into two
5 -6 Kaffir Lime Leaves - chiffonade cut
5 -6 Basil leaves - torn
1 Teaspoon Palm Sugar
Salt to Taste
1 Can (400 ML) Coconut Milk
3  Tablespoons Vegetarain Thai Red Curry Paste
1 Teaspoon Heaped Corn Flour Slurry

3 Tablespoons Oil

Method

In oil in a deep pan or kadai, add the curry paste, beans, onion, broccoli and carrot, saute till the veggies are well coated with the paste for 3 minutes.  Then add 1 cup water and cover  with a lid, cook on medium low flame till the  veggies are cooked.  

When the veggies are cooked open the lid, add salt to taste and sugar, give it a quick stir, add the kaffir lime chiffonade and the basil leaves, stir again,  add the coconut milk , tofu and colored capsicums, bring it to a rolling boil stirring continuously.  Reduce the flame and check for gravy consistency.  Add more water if necessary, cover and cook for 2 minutes.  Then open the lid, add the cornflour slurry and stir it, let it cook so that it thickens the gravy a little.  Take off flame and serve hot with steamed noodles or rice.  

We enjoyed with steamed rice.  

Labels : Thailand, Thai,  Red Curry Paste, Tofu, Vegan, Gluten free, Healthy, Main course, Sunday Funday 

• Dacquoise Fraisier from Culinary Cam
• Farro Salad with Tomatoes and Charred Peppers from A Day in the Life on the Farm
• Mediterranean Salad from Amy’s Cooking Adventures
• Protein Rich Quinoa Bowl from Mayuri's Jikoni
• Pumpkin leaf dal from Mildly Indian
• Spicy Mini Cucumber Salad with Toasted Sesame Seeds from Karen’s Kitchen Stories
• Vegan Danish Flødeboller from A Messy Kitchen
• Vegan & Gluten Free Thai Tofu Red Curry from Sneha’s Recipe
• Vegan Mango Chia Pudding from Cook with Renu