Olive Oil Fresh Orange Cake#Improv

This is an easy recipe fragrant, soft and fluffy tea cake flavored with freshly squeezed orange juice and orange zest.

Ingredients

1 Cup Caster Sugar
1/3 Cup Olive Oil
2 Eggs
¼ Teaspoon Vanilla essence
A Drop  of Orange Emulsion
1 Cup Fresh Juice of Navel Oranges
Zest of 1 Navel Orange
2 Cups Level All Purpose Flour
2 Teaspoons Baking powder
¼ Teaspoon Salt

Method
Beat first five ingredients in a large bowl, add orange juice and zest, stir until combined, mix in the flour, baking powder and salt, add to orange mixture, stir until just moistened, turn into greased pan. 

Bake in pre heated oven at 180°C for 45 mins, leave it in the pan for 10 mins before 

moving to the wire rack to cool and serve.

 Enjoy for tea!!

Labels : Olive Oil, Orange, Cakes, Egg, Improv Cooking Challenge

Let's take a look at October Improv Cooking Challenge, Theme is Olive Oil and Orange

Glazed Muffins by Veggies First, Then Dessert
Grilled Orange Pesto Skirt Steak by Cheesecurd in Paradise
Blood Orange Baked Squash by Palatable Pastime
Orange Olive Oil Pound Cake by Making Miracles
Olive Oil Fresh Orange Cake by Sneha’s Recipe
Orange Blast Sauce for Pork by Sid's Sea Palm Cooking
Blood Orange Salad with Pecans and Blue Cheese by A Day in the Life on the Farm
Orange Cardamom Pound Cake by Cookaholic Wife
Halloween-Inspired Orange Ricotta Bundt Cake by Faith, Hope, Love and Luck Despite a Whiskered Accomplice

Homemade Hot Dog Rolls#Bread Bakers

When I kneaded the dough initially used 12 grams fresh yeast, after an hour the dough didn't rise as required (funny part of it is that the yeast bloomed well before adding to the flour ). Added another 8 grams . Then the dough rose a little. The yeast had lost it's power. In the morning when I removed the tray from the fridge the rolls were the same, they did not rise. Thought I would make flat breads with it. Just gave it a chance and brushed them with egg wash. Got busy with the morning chores. 

After about 2 hours had a look at them, they has risen decently. Preheat the oven and baked them. Nevertheless the bread turned out good and the whole house was filled with aroma of the bread as they were baking. We enjoyed these the next day for breakfast.
Makes 5 Hot Dog Rolls
Ingredients 
3 Tablespoons Butter
½ Cup Cold Milk
2 Tablespoons Sugar
¼ Teaspoon Salt
1 Large Egg
20 Grams Fresh Yeast / Hefe
2 Cups All Purpose Flour
1 Egg - for brushing 

Method  
Heat the butter in a large heavy pot. Turn off the heat.
Add the milk, sugar, and salt. Mix well with a wooden spoon until thoroughly dissolved. 

Crack the egg, add to the mixture and mix well. Add the yeast and let it all sit for 2 minutes or till it blooms.
Add  flour and mix well with the wooden spoon for about a minute. The dough will be very sticky.
Cover the pot and let it rise for 1 hour until it doubles in size.
Deflate and knead the dough by hand for 1 to 2 minutes and cover again. Let it rise for 30 minutes.
Deflate and fold the dough for another minute until it makes a smooth dough ball.
Dust the work surface with some flour. Transfer the dough ball to a dusted cutting board and divide into 5 equal size pieces. 

The hot dog roll mould is of four. Make two round bread rolls.
Shape each ball into long hot dog rolls, dust your fingers with some flour so the rolls don’t stick to them.
Let it rise overnight in the refrigerator. 

The next day, remove the pan from the refrigerator and keep it out for at least two hours. I was not sure that I could bake these in the mould, so place them in the baking pan. Then preheat oven to 190° C.
Gently brush the rolls with the egg and bake for 18 minutes until light golden brown.
Brush the remaining egg onto the rolls. Bake another 2 minutes. 

Remove it from the oven and serve hot. We had this with butter and cheese for breakfast.

Lables :  Bread, Bread Bakers, Hot Dog, Rolls, Egg, Make Ahead Breads
This month the #BreadBakers, hosted by Karen of Karen's Kitchen Stories, are baking breads that can be made ahead and rested, either in the refrigerator or at room temperature, before baking. It's a great way to develop flavor. 

• Chai Spiced Cinnamon Rolls by All That's Left are the Crumbs
• Finnish Pulla by A Messy Kitchen
• Homemade Hot Dog Rolls by Sneha's Recipe
• Make Ahead Sourdough Rolls by A Day in the Life on the Farm
• Pesto Babka by Anybody Can Bake
• Soft Potato Buns by Food Lust People Love
• White Rye Sandwich Buns by Karen's Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Vegan & Sugar Free Oats & Apple Porridge#Foodieextravaganza

Welcome to this month's event in Foodie Extravaganza {Party}. Our theme is Apples and our Host is Kelley Meyer . Thank you for hosting this months event.

This is a very healthy and delicious breakfast, serve this your kids and they too will love it.

Serves 2
Ingredients
¾ Cup Oats
1 Medium Apples - peeled & chopped
¼ Cup Jaggery -  grated
1/8 Teaspoon Cinnamon or Cardamom powder
A Pinch of Salt
1 Tablespoon Vegetable Shortening

Method

Melt vegetable shortening in a pan and saute the oats for a minute or two. Add 4 cups water and bring to a boil. Now add in the jaggery and salt. Let it simmer for 5 minutes, keep stirring in between or else it will burn at the bottom.

 Then add the  apple pieces and  cook  the apple on low flame until it softens a little. Keep the apples slightly crunchy ( do not overcook them). Switch  off the  flame , add cinnamon or cardamom powder, I used cinnamon flavor since apple and cinnamon complement each other.  

Enjoy this warm, a hearty, light and healthy breakfast to begin your day with.

Labels: Apple, Breakfast, Healthy, Vegan, Gluten free, Sugar Free, Oats, Porridge, Foodie Extravaganza Party 
Check these other Porridge recipes
Oats & Honey Porridge

Hafragrautur / Oats Porridge - Iceland

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

See all the other recipes for today's Foodie Extravaganza

Check out the other #FoodieExtravaganza recipes this month!

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
Apple Crisp by Simply Inspired Meals
Cider-braised Pig Cheeks with Apples by Food Lust People Love
Crock Pot Apple Butter by Making Miracles
Double Apple Beignets by Culinary Adventures with Camilla
Pork Tenderloin with Bacon, Apple, and Gruyère by Karen's Kitchen Stories
Pot Roast with Apples and Onions by A Day in the Life on the Farm/
Vegan & Sugar Free Oats & Apple Porridge by Sneha's Recipe

Chicken & Tomato Macaroni Soup For Two#Soupswappers

This month for Soup Swappers our host is  Colleen. Our theme is "Make a soup, chowder, or chili using any shape, variety, or flavor of pasta you choose. Get creative."

This an oil free, its a thick soup, so delicious and filling. It's so easy to make not much of cutting or chopping and not much pots and pans to clean.

Ingredients  
3 Cups Chicken Stock 
1 Tablespoon Tomato sauce
2 Tablespoons Tomato Puree
1 Tablespoon Hot and Spicy Tomato Sauce
1 Cup Boiled Macaroni
½ Teaspoon Salt
½ Teaspoon Black Pepper powder
1 Cup Creamy Style Sweet Corn
1/2 Cup Shredded Chicken
Method

In a sauce pan add the chicken stock , cream style corn, tomato puree, sauce, stir this well. Place it on medium high flame and bring it to a boil stirring it in between. Let it simmer for on medium low flame for 5 minutes, keep stirring after a minute or two. Let this soup thicken/ reduce to 2 cups. Then add the boiled macaroni, shredded chicken, salt and black pepper, again bring this to a boil. Take off flame.

Serve immediately.  Enjoy!!

Labels : Pasta & Noodles, Soup, Soup Swappers, Chicken, Tomato, Oil Free, Healthy
Other Pasta Soups 

Aash-e Reshte from Culinary Adventures with Camilla
Beef and Tomato Macaroni Soup from Palatable Pastime
6-Ingredient Broken Spaghetti Pasta Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Chicken & Tomato Macaroni Soup For Two from Sneha's Recipe
Crockpot Turkey Noodle Soup from Home Sweet Homestead
Minestra from A Day in the Life on the Farm
Shrimp and Tomato Stew with Fregola from Karen's Kitchen Stories

Honey Apple Dessert Bundt#BundtBakers

September is National Honey Month. For Bundt Bakers event we are celebrating Bundts sweetened with Honey and our host is Wendy Klik. 

This is an easy, sugar free and a one bowl dessert. Serve this with vanilla custard or whipped cream or ice cream since this a dry dessert bundt.

Ingredients

2 Apples - peeled & diced
1 Apples - peeled & sliced
½ Cup Raisins
¼ Cup Honey
1 Teaspoons Cinnamon powder
¼ Cup Butter - melted
¼ Cup Yogurt
1¼ Cups All Purpose Flour
½ Teaspoon Baking powder
For the Creamy Vanilla Custard

250 Ml Full Fat Milk
2 Tablespoons Heaped Sugar
1 Tablespoons Heaped Vanilla Custard Powder
100 ML Fresh Cream
Method

Sieve cinnamon, baking powder and flour well
Clean and wash the raisins.

Add a tablespoon of flour with the raisins, keep aside.
In a large bowl mix apples, raisins, butter, honey and yogurt. Add sieved flour, to the apple mixture and mix in well. It's a dry lumpy batter, so do not add any additional liquid. 

Arrange the sliced apple in greased 7 inch bundt. 

Pour the batter in the bundt and level it with a spatula. 

Bake at 180°C for 45 minutes. 

Cool and then un mould.

Slice it..

Serve hot with warm custard.

It's delicious!!

For the Creamy Vanilla Custard

Mix in vanilla custard 2 tablespoons water or cold milk  till it dissolves.
Heat milk, add sugar and bring it to a boil, keep stirring in between so that is does not burn at the bottom. When it comes to a boil, add the custard powder mixed in cold milk, stirring continuously , cook till sightly thick and creamy . Take off flame and whisk it well to make smooth and silky. Add the fresh cream and whisk to mix well. Keep aside to cool.

Labels : Apple, Sugar Free, Dessert, Honey, Raisins, Creamy Vanilla Custard, Bundt Bakers, Sweets & Desserts



For this month’s Bundt Baker group event, our host, Wendy of A Day in the Life on the Farm, challenged us to bake a Bundt sweetened with honey. Check out all the other honey Bundts in the list below.

Honey Apple Dessert Bundt from Sneha's Recipe
Honey Babka from A Day in the Life on the Farm
Honey Elderflower and Marmalade Bundt Cake from Nunca es demasiado dulce
Honeyed Apple Bundt Cake from Making Miracles
Lemon Honey Olive Oil Bundt from Food Lust People Love
Pear Honey Rosemary Bundt Cake from All That's Left Are The Crumbs
Sweet Honey Cornbread 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. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.