Alcohol Chocolate Fruit Mini Bundts#BundtBakers

To day is our posting for Chocolate Bundt Cakes an Event for Bundt Bakers, hosted by Sue Lau. Thanking you Sue for hosting this month's event.

Makes 8 bundts

Ingredients  
150 Grams All Purpose Flour
150 Grams Butter
150 Grams Caster Sugar
3 Eggs
1/2 Teaspoon Baking powder
A pinch of salt
1/2 Teaspoon Mixed Fruit Essence
200 Grams Mixed Fruits
1 Tablespoon All Purpose Flour
1 Tablespoon Alcohol
1/4 Teaspoons Cake spice
100 Grams Semi Sweet Chocolate - melted
1 Tablespoon Coconut Milk - Can use normal Milk 

Method

These fruits are soaked in alcohol for year, whatever alcohol - can use what alcohol you wish. I soak 800 grams of mix fruits ( cranberries, cherries, mixed peels, black raisins, sultanas and prunes) in alcohol mix of rum, whisky, beer , vodka , bourbon. If you can't soak for a year then it should kept in alcohol for at least a month.

Before using this fruit mix, drain all the alcohol and then add 100 grams each of cashew and almonds chopped. Mix it well. Took 200 grams from this mix.

Grease the bundts molds well. Keep aside

Mix the drained fruits with a tablespoon of flour and mix well keep aside.

Sieve the flour, salt, cake spice and baking powder well . Keep aside.  In a bowl break the eggs and keep aside.

Cream the butter till light and fluffy then add the caster sugar in batches and continue beating till the batter turns creamy, add an egg at a time and continue beating till all the eggs are incorporated. Now add the essence, melted chocolate and coconut milk continue beating. Add the sieved flour again in batches and on low speed continue beating. When all the flour is incorporated, add the alcohol, fruits and fold in with a spatula gently till the fruits are well mixed into the batter. 

Pour this into the prepared bundt molds,  bake in a pre heated oven at 180 degrees for 20 to 25 minutes or till a skewer comes our clean.

When the cake is out of the oven immediately take a tablespoon of the drained alcohol pour it over every bundt. Let them cool completely and then un-mold. Sprinkle them with icing sugar.  

 Enjoy these yummy bundts.

 Can serve these as a dessert too with a scoop of your favorite ice cream.. yum yum... 

Labels : Bundts, Bundt Bakers, Chocolate, Mixed  Fruits, Alcohol, Eggs, Coconut Milk, Sweets & Desserts

Come see what we have baked up for you this month!

• Alcohol Chocolate Fruit Mini Bundts from Sneha's Recipe
• Bundt Cake White Chocolat from Merce’s Cake
• Caramel Mocha Bundt Cake from All That's Left Are The Crumbs
• Chocolate Brownie Bundt from Cookaholic Wife
• Chocolate Coconut Bundt Cake from Tartacadabra
• Chocolate Oreo Bundt from Living the Gourmet
• Chocolate Tres Leches Bundt Cake from Patty's Cake
• Extra Dark Chocolate and Moka Bundt Cake from Pat y Co. Candy Bar
• Inside Out German Chocolate Cake from Food Lust People Love
• Low Sugar Chocolate Peanut Butter Bundt Cake from Palatable Pastime
• Martha Stewart Chocolate Bundt Cake from I Love Bundt Cakes
• White Chocolate, Almond and Strawberry Curd Bundt Cake from Nunca es Demasiado Dulce

Smoked Butter Chicken

This smoked butter chicken is really yum and an quick and easy recipe to prepare, its not at all time consuming.  

Ingredients
1/2 kg Chicken boneless
4 Tablespoons Butter
2 Medium Onions  - grated
2 Large Tomatoes - blanched, skinned and pureed
1 Tablespoon + 1 Tablespoon Ginger Garlic paste
1 Teaspoon  + 1 Teaspoon  Red chilly powder
Salt to taste
1 Teaspoon Garam masala powder
1 Tablespoon Cashewnut powder

1 Tablespoon Fresh Cream 

2  Tablespoon Yogurt - beaten

1 Tablespoon Kasoori Methi 

Method

Chop the boneless chicken into very small pieces, marinate it with a tablespoon of ginger garlic paste,  salt to taste, one teaspoon red chilly powder mix it well and keep it a side for 30 minutes.

Heat a tablespoon of butter, saute the chicken on full flame till the water in the  chicken evaporates and the chicken changes color from pink to white. Keep this aside.

In another kadai/ pan, heat the remaining butter, add the grated onions, saute it till light golden, add the remaining one tablespoon ginger garlic paste, tomato puree,  salt to taste , one teaspoon  red chilly powder, garam masala powder and yogurt and cook till oil  separates.

Add the cooked chicken and cashewnut powder and cook it for 10 minutes on low flame, keep stirring after every 2 minutes or else it will burn at the bottom of the pan.

Add the cream and kasoori methi, mix. 

Light a coal well and place it in a small katori or foil piece on top of the  chicken, pour a teaspoon of ghee or oil on the live coal, close the lid for 5 minutes. This will give a beautiful smokey fragrance to it and smokey taste too.

Serve it with a drizzle of fresh cream. Enjoy it  with parathas, chapati , dal and steamed rice.

Labels :  Chicken, Smoked Butter Chicken, Mughlai Cuisine

Roasted Chicken & Corn Chowder#Soupswappers

Made the is chowder using potatoes as a thickening agent and absolutely no tomatoes, yet this soup is so delicious. Used this Homemade Cream Style Corn to make this chowder.  Have big bowl of this during a rainy day its filling and perfect for the day!

Ingredients
2 Slices Bacon -  chopped
1 Small  onion - finely chopped
1 Stalk Celery -  diced
1 Tablespoon Diced Carrot
2 Cloves Garlic -  minced
1 Teaspoon Italian seasoning
2 Cups Roasted Chicken broth

1 Tin (14 oz)  Cream-Style Corn - Homemade
1 Cup Roasted Shredded  Chicken
1⁄4 Teaspoon fresh ground black pepper
1⁄4 Teaspoon Dried Rosemary

1 Small Raw Potato -grated

Method

Boiled one carcass of roasted chicken in 1.5 liters of water and reduced it to 2 cups (500 ml).  Strain it in a cheese cloth and used this broth to make the chowder.

In a large non-stick soup pot over medium-high heat until lightly browned but not crisp. Stir in onions, celery, carrot  and garlic. Cook and stir until tey begin to soften, about 5 minutes.

Add Italian seasoning, rosemary, black pepper powder and grated potato. Mix well. Stir in broth and bring it to a gentle boil and stir continuously until soup thickens slightly.
Reduce heat to medium-low. Stir in cream style corn, chicken and seasonings,  let simmer for 10 minutes, stirring occasionally. Serve hot.

This is filling and warm comfort food and makes such a comforting meal.

Labels : Soup,  Roasted Chicken, Corn, Chowder, Gluten free, Potato, Italian seasoning, Chicken, Soupswappers

Composed Panzanella Salad With Shrimp And Zucchini #Fishfriday

Panzanella is a Tuscan salad of bread and tomatoes that is  mostly made in the summer. It has chunks of stale bread and tomatoes, with different add in like onions and basil, dressed with olive oil and vinegar.

I have been watching food channels and where they toss a  Panzanella salad, was tempted to try it immediately.  But as the saying "Man proposes and God Disposes" was always the mantra that came my way.   

When  our Host Hosted by Sidsel McOmie choose the theme "Salad Using Seafood" for Fish Friday's event.  This was on my to do list, has seen the light of day.   Incidentally,  somehow,  all ingredients  including the cooked shrimp was there in my refrigerator.  Bought the crusty Brun bread (see the pic here).  

I was ready to make the Composed  Panzanella Salad !

I wanted to serve this as a composed salad,  hence,  nicely arranged my panzanella salad on a large  square glass tray  or if you have  wood cheese board then that's best for this salad. 

This humble panzanella salad was our  meal in itself!  

Serves : 3 as a meal  
Ingredients
For the Sun-dried Tomato Dressing 
3 Tablespoons  Homemade Sun-dried Tomatoes
2 Garlic cloves - chopped
1 Big Ripe Tomato - chopped
3 Tablespoons  Parmesan cheese  - grated
A Juice of  Large Lemon
2 Tablespoons White Wine
1 to 1.1/4 Cup Extra Virgin Olive Oil
A pinch of Salt 
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Paprika powder
Veggies for the  salad
2 Medium size zucchini, cut into large cubes or pieces 
4 -5 Button Mushrooms - halved
Extra Virgin Olive Oil  as required
Salt and Pepper  to taste
3 Large Tomatoes - cut into wedges
2 Scallions / Spring onions - chopped
2 Loaf Crusty Bread -  cut into small cubes -
200 Grams  Large Cooked Shrimp
3  - 4 Slices of Chicken Salami
Feta cheese as required  - I used 150 Grams
Handful of Fresh Mint or Basil leaves  - I used Basil

Method

Preheat the oven to 200 degrees.

First Step  

Toss the zucchini  cubes and mushrooms in some extra virgin olive oil, and spread on a lightly oiled baking sheet. Season lightly with salt and pepper. Bake at 200 degrees  for 10 minutes, tossing  it and again for another 10 minutes. 
After 20 minutes remove the zucchini from the oven and reduce the oven heat to 180 degrees.  

Now toss the bread cubes with a generous amount of olive oil. Spread on a large lightly oiled baking sheet, season with black pepper only, and bake in the 180 degrees  in the oven for 15 minutes or until the bread cubes are crisp and golden.

As these are getting baked let's prepare the 
Sun-dried Tomato Dressing.
Second Step

In a blender, add all the dressing ingredients except the extra virgin olive oil. Blend. While the mixer is running, slowly pour the extra virgin olive oil through the tube. Let the mixer run until the dressing is well-blended and smooth. Taste and adjust the seasoning to your taste. Pour into a serving bowl. Cling wrap it and refrigerate until you are ready to serve the salad.  

If anything is remaining use it as  dip or a sandwich spread! 

Let's arrange the Composed Panzanella  Salad

Place a small bowl of the Sun-dried Tomato Dressing in  the center of the tray or wood cheese board. Then begin to arrange the ingredients on the tray beginning with the wedges of  tomatoes. Add the roasted zucchini, green onions, the cooked shrimp,  chicken salami, , cheese, and fresh herbs around the tomatoes, scatter the crumbled feta cheese across the salad .Keep  the bread on one side . 

Take a plate and fork in hand -  help yourself with a little of everything and drizzle the Sun-dried Tomato Dressing on top and Enjoy!  ... yum ..yum !!

Labels : Salads, Panzanella Salad, Zucchini, Mushroom, Brun Bread, Homemade Sun-dried Tomatoes, Sun-dried Tomato Dressing, Chutneys & Dips, French Cuisine, Fish Friday

Firecracker Strawberries#Improv

For this month's Event for Improv Cooking Challenge, Hosted by Nichole Little, the theme is Red, White and Blue, made these patriotic Firecracker Strawberries for the event.

Ingredients
2 Cups Strawberries
1 Cup Melted White Chocolate
1/2 Cup Blue Sugar - Homemade

Method

Dip strawberries in  melted white chocolate  and immediately in blue sugar. Keep them until they are set.  Serve.

My Notes:
To make the Blue Sugar , take 1/2 a cup of sugar in a small zip lock bag, add  2 -3 drops of blue color and mix it well by rubbing the sugar into the color.  Keep it to dry and  Blue Sugar is ready to use whenever needed.

Labels: Strawberry, White Chocolate,  Blue Sugar, Improv Cooking Challenge, Sweets & Desserts

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