Honey & Nuts Fruit Salad#Improv

For October Improv Cooking Challenge, hosted by Nichole Little, theme for month is " Honey & Nuts". Made a healthy and delicious complete meal salad for this event.

We had this for our dinner and was light on the tummy yet filling and sugar free too.
Ingredients2  Apples - thinly sliced 

10 - 12 Black Grapes
10 - 15 Walnuts - lighlty toasted and  chopped

10 - 15 Almonds - lighlty toasted and  chopped  

1 Cup Pomegranate kernels
2 Scallions - chopped
Salt to taste
1 Teaspoon Crushed Black peppercorns 

1/2 Tablespoon Mustard paste
2 Teaspoons Vinegar 

2 Tablespoons Extra virgin olive oil 

2 Tablespoon Honey
8 - 10 Iceberg lettuce leaves - torn
Feta cheese for garnish
Method

To make the dressing 

Combine scallions , salt, crushed peppercorns, mustard paste, vinegar, olive oil and honey in a bowl. Tear lettuce leaves and add to the dressing. Add apples, grapes  pomegranate kernels, and add to the salad. Add almonds, walnuts and toss to mix. Transfer salad into a serving bowl. Break the feta cheese and place on top. 

Serve immediately.

Labels : Honey, Salads, Apple, Walnuts, Healthy Dinners, Improv Cooking Challenge  

An InLinkz Link-up

Chocolate Brownie Cake#BakingBloggers

In this brownie cake there is no baking powder. Made this cake for a  birthday of daughter's  friend, who is an ardent brownie lover. He was so happy to receive this brownie cake.

Ingredients

175 Grams Unsalted Butter
150 Grams + 50 Grams Dark Chocolate - chopped
200 Grams Caster Sugar
3 Eggs - separated
75 Grams All Purpose Flour
50 Grams Walnuts - chopped

Method
Heat oven on 180 degree C. Grease and line 6.1/2 inch loose bottom pan.

Place 150 grams chocolate and butter in a pan and heat gently until melted, Keep aside till it come to room temperature or microwave on high for a minute, pausing after 30 seconds stirring.

Beat egg whites till stiff, Keep aside.
In another bowl add sugar and egg yolks and beat, then add flour, nuts, chopped chocolate , mix these well, then fold in the egg whites gently.

Pour this batter in the prepared tin bake in the center of the oven for about 35 to 40 minutes, until crusty on top. Leave it to cool. Dust with icing sugar and serve with ice cream.

Got these remaining pieces to enjoy. 

Labels : Brownies, Cakes, Baking Bloggers, Chocolate, Walnuts

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.
Take a look at these wonderful Brownie Bakes:

Black Forest Brownies by The Redhead Baker
Chocolate Brownie Cake by Sneha's Recipe
Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
Dark Magic Brownies by Culinary Adventures with Camilla
Easy Salted Caramel Brownies by Cindy's Recipes and Writings
Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
Frosted Sugar Cookie Bars by Food Lust People Love
Lemon Bars by Family Around the Table
No Bake Reese’s Bars by Jonesin’ For Taste
Oreo Cheesecake Brownie Bars by Cookaholic Wife
Peppermint Patty Brownie Bites by Karen's Kitchen Stories
Pineapple Bars by Simply Inspired Meals
S'Mores Bars by Palatable Pastime
Soft & Dreamy Nougat Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Triangle Delights by Sid's Sea Palm Cooking

Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.

 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 

I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.

Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.

 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.

Ingredients

1.1/2 Cups Persimmon Pulp 

60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 

Method 

Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.

Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.

Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 

Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.

Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's Cake

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

Fig Date Walnut Bread #BreadBakers

This is a beautiful bread,  the figs and dates  makes it chewy and the walnuts give a  nutty taste and flavor.  This is a dense bread yet soft and fruity bread.  I loved the taste of figs in this bread.  This is quick bread.  

Makes one Loaf

Ingredients
1 Cup Buttermilk
1/2 Teaspoon Finely grated Lemon rind
1/4 Teaspoon Ground nutmeg
A pinch of Cloves powder
110 Grams Chopped Dried Figs
75 Grams Chopped Pitted Dates
1/2 cup Packed Brown Sugar
1/4 Cup Oil
2 Eggs
3/4 Cup Whole Wheat Flour
3/4 Cup All Purpose Flour
1.1/2 Teaspoon Baking soda
1/8 Teaspoon Salt
1/3 Cup Chopped Walnuts

A few halved Walnuts

Method 
In a saucepan add the buttermilk, figs and dates and keep it to soak for at least 30 minutes  or until fruit softens.

In the meantime sieve the whole wheat flour, all purpose flour, baking soda, and salt in a bowl.  Mix in the chopped walnuts well, keep aside.

In another bowl whisk sugar, oil, and eggs until well blended. Add the lemon rind, nutmeg, cloves powder,  then stir in butter milk figs and date mix, give it a quick whisk. Then add the  flour, folding it with a spatula until combined . 

Spoon batter into a greased and lined loaf pan. Sprinkle few  halved walnuts  evenly over batter. Bake it in a preheated oven at 200 degrees C for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean . 

 Cool for 15 minutes in a pan.

After 15 minutes lift the paper and place the bread  on a wire rack to cool completely . 

Slice it ..

Enjoy with a cup of tea or coffee.

Perfect ...

Labels : Walnuts, Figs, Date, Breads, Bread Bakers, Healthy

This month's BreadBakers' theme is Breads with Nut Meals and Nut Flours inspired bread, hosted by Cindy at Cindy’s Recipes and Writings.
Enjoy all these creative breads using nut meals and nut flours from The Bread Bakers Group!
Almond Blueberry Banana Bread by Stacy at Food Lust People Love.
Almond Butter Chocolate Chip Muffins by Pavani at Cook's Hideout.
Almond Flour Bread by Robin at A Shaggy Dough Story.
Almond Flour Sandwich Buns by Gayathri at Gayathri’s Cook Spot.
Almond Pear Bread by Cindy at Cindy’s Recipes and Writings.
Carrot Nut Bread by Mayuri at Mayuri's Jikoni.
Citrus Bread with Macadamia Nuts by Wendy at A Day in the Life on the Farm.
Fig and Walnut Bread by Karen at Karen’s Kitchen Stories.
Fig Date Walnut Bread by Sneha at Sneha's Recipe.
Mixed Berry Almond Loaf by Namita at Ambrosia.
Peanut Brittle Ring Bread by Sharanya at Sara’s Tasty Buds.
Peanut Butter Breakfast Loaf by Sue at Palatable Pastime.
Quick Almond Bread by Kalyani at Sizzling Tastebuds.
Whole Grain Date Walnut Bread by Sona at Spill the Spices.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Apple Walnut Sandwich

We all crave  for a good sandwich. My hubby was travelling with his friend and their kids, he wanted to me prepare sandwiches for them. 

When I was preparing them, he tells me, Do you think the kids will like these sandwiches ? I did not reply, just packed them in a box and gave him. 

The next day when he returns he give me the empty box and smiles, they were delicious and the kids loved them.

Sometimes you need to break away from the traditional ingredients and think outside the box….and when you do that, this is what happens! This combination of sweet, crunchy, will make you forget all about those other sandwiches you have eaten.

Sending this post to Srivalli's Kid's Delight event, host of the month Harini - theme Fruits in any form week 4 day 3.

Ingredients

16 Slices Bread
3 Red Apples - cored and grated
1/4 Cup Walnuts - toasted and roughly crushed
2 Tablespoon Coriander leaves - chopped
1/2 Cup Mayonnaise

Method

Mix the apples, walnuts, and coriander into the mayonnaise. 

Spread it on a slice of bread, cover with another slice of bread.  Cut them in triangles and place them in a box .

Enjoy eating when hungry....

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#53.

Labels : Sandwiches, Apple, Walnuts, Kids delight, Blogging Marathon

Marie Coco Pudding - No Bake Biscuit Pudding

This  pudding, my daughter loves since she was a kid. I make this very often since she enjoys it very much and hubby also has a sweet tooth.  Its very easy and quick to make, it does not require baking or steaming.  Here's the recipe...

Ingredients
500 Ml Milk - pre boiled
3 Tablespoons Sugar
4 Tablespoons Cocoa powder
5 Tablespoons Walnuts - chopped
1 Cup Whipped Cream
A packet of Marie Biscuits
Cherries and Walnuts for decoration

Method
Chocolate Sauce

Take the pre boiled milk, add the sugar, cocoa powder and mix well till smooth and lump free.   Place this pan of milk on medium flame and keep stirring till it thickness ( is of pouring consistency). Take off flame and cool, then add walnuts ( reserve few for decoration) and keep aside.

In a serving dish arrange a layer of biscuits

Pour chocolate sauce 

Then over it a layer of whipped cream.

Arrange these in layers till all the biscuits and sauce is used. Decorate with whipped cream, walnuts and cherries.

Keep this dish in the refrigerator at least for 24 hours before serving.

Serve chilled.

My Notes :

The sauce should not be too thick or else the biscuits will not get soaked well.

Sending this to the Kid's Delight event hosted this month by Mireille , theme Creamy Foods.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#52.

Labels : Biscuits, Sweets & Desserts, Walnuts, Blogging Marathon, Kids delight, No Bake