Colombian Arroz Atollado

For the Eat The World, this month we are travelling to Colombia.  Arroz atollado is a traditional Colombian cuisine dish, more like a risotto except it’s a bit more mushy. Apart from rice, it contains chicken, pork, potatoes of various kinds, vegetables and seasonings. 

Recipe Adpated From Here  

Serves 2 - 3
Ingredients 
3 Tablespoons Oil

1 Tablespoon Butter
1 Medium Red bell pepper - chopped
1 Medium Yellow bell pepper - chopped
2 Cloves Garlic - chopped
1 Medium Onion - chopped
100 Grams Bacon - chopped
100 Grams Beef strips- cooked
100 Grams Boneless Chicken - chopped

½ Teaspoon Black Pepper powder 
1½  Cups  Homemade Rice Roni 

3 Cups Water
Salt to taste
1 Chicken  Stock cube

Method

In large pan, heat  oil to medium heat. Add garlic and onion. As soon as they are golden, add the chicken and bacon, stir-fry till the chicken changes from pink to white, now add the beef  and black pepper powder, let is fry for a minute.  Cover and let the chicken cook completely.  

Add the water, stock cube bring it to a rolling boil. Add the rice roni and stir it well.  Let this come to a rolling boil. Cover and reduce to flame to low, let it cook till  the rice roni  is nearly done. Now stir in the veggies and mix it lightly. Cover and cook again till the rice roni is done and the flavors have blended well. Taste for salt, add the butter and give it a light stir.  

Serve hot.

Labels : Rice, Spaghetti, Beef, Chicken, Bacon, Colombia, Main course, Eat the World, International Cuisine


Check out all the wonderful Colombian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us! 

Culinary Adventures with Camilla: Bollos de Mazorca (Steamed Fresh Corn Rolls) 

Sneha’s Recipe: Colombian Arroz Atollado 

Amy’s Cooking Adventures: Cañón de Cerdo (Colombia-Style Pork Loin Roast) Pandemonium Noshery: Bandeja Paisa - Colombian Platter 

Making Miracles: Arepas Con Carne Asada 

Dinner By Dennis: Pan De Bono (Cassava and Corn Cheese Bread) 

Sugarlovespices: Aguacate Relleno (Stuffed Avocado with Smoked Salmon and Egg) 

Kitchen Frau: Pan de Yuca (Warm Cheesy Buns) 

Palatable Pastime: Sweet & Spicy Fried Plantains (Platanos Maduros Dulces y Picante)

Corn Bread#BreadBakers

Soft and spongy corn bread, my hubby who does not like corn also enjoyed this  corn bread. This corn bread contains cornmeal as well as corn kernels. It's a yeasted bread.

Ingredients 
75 Grams All Purpose Flour 

45 Grams Cornmeal  

60 Grams Caster Sugar 

1 Egg 

90 Ml Milk 
25 Grams Unsalted Butter - melted 

½ Teaspoon Instant Yeast 

120 Grams Fresh Corn Kernels
¼ Teaspoon Salt

Method

Grease and line a 6" square pan with parchment paper.

Sieve the all purpose flour. In a bowl add the all the dry ingredients - all purpose flour, cornmeal, salt, sugar and yeast. Mix it with a hand whisk.

In a another sauce pan melt the butter. Keep it to cool.

When the butter cools add the egg, milk and whisk till just blended, do not over whisk till it is foamy.

Mix in the dry ingredients and whisk till it is incorporated and no traces of flour is seen, now add in the corn kernels and mix it lightly. 

Cover the bowl and keep it aside till it doubles in volume (it took around an hour or so).

When it doubles in volume, give it a light mix and pour this into the prepared pan. 

Cover and leave it aside till it again doubles in volume for about 30 minutes or so. After 20 minutes preheat the oven at 170°C for 15 minutes. 

When the batter doubles in volume, bake it in a preheated oven for 35 to 40 minutes. 

When baked keep it on a wire rack to cool for 15 - 20 minutes. 

Lift the corn bread by the parchment paper and 

place it on the wire rack till it comes to room temperature. 

Slice it when warm and enjoy it with your tea.

 This make a perfect bread for breakfast for Hi Tea party.

Enjoy!!

Labels:  Breads, Corn kernels, Cornmeal, Egg, Yeast, Baked, Breakfast, Hi Tea, Healthy

"Let's get corny' is our tag line for this month's bread baker's and our host is Stacy of Food Lust People Love.

Do check here some of the corny breads our other baker's have done this month. 

Bacon Country Bread with Corn from Karen's Kitchen Stories
Corn Bread from Sneha's Recipe
Grits Sandwich Bread from Pastry Chef Online
Honey Skillet Cornbread from Making Miracles
Hot Water Cornbread from Palatable Pastime
Iowa "Corn" Pancakes from A Messy Kitchen
Polenta Rosemary Garlic Sourdough Bread from Spiceroots
Polenta-Crusted, Kernel-Dotted Sourdough from Culinary Adventures with Camilla
Sourdough Cornmeal Dinner Rolls from Zesty South Indian Kitchen
Southwestern Chicken Skillet with Cornbread Topping from A Day in the Life on the Farm
Studded Golden Cornbread from What Smells So Good?
Sweet Peach Cornbread from Food Lust People Love
Yeast Corn Breakfast Bread from AmbrosiaBlurb and badge: #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.

Dulce De Leche Banana Cake#BakingBloggers

• 

  Made this cake using all the leftovers ingredients I, had in the fridge. Over ripe bananas, leftover dulce de leche, little fresh cream and 3 triangles of cream cheese. 
  

  

  My hubby doesn't eat bananas, but, clever me finds endless ways of giving him this fruit, in smoothies, parathas and cakes. The only thing, I, have to be careful while using it, if he see it going into the dish then he will not eat it. Thinks that he will catch cold and cough if he eat's bananas, tried reasoning with him, but in vain.

  

   This cake it turns out moist, buttery and delicious. It tastes even better the next day.   You can see flakes of DDL, since it was thick and refrigerated, looks like chocolate chips.

  Ingredients  
• 150 Grams Butter
  55 Grams Cream cheese
  75 Grams Caster Sugar
  3 Small Eggs
  210 Grams All Purpose Flour
  1 Teaspoon Baking Powder
  ½ Teaspoon Baking soda
  ¼ Teaspoon Salt
• ¼ Cup Fresh Cream
  1/3 Cup Packed Dulce De Leche
  3 Medium Size Bananas – mashed /blended
  1 Sachet(8 grams) Vanilla Sugar
  
  Method

  

  Preheat the oven to 180°C. . Greased and line an 9” round baking pan ( used an 8" pan silicone mould, had leftover batter so made it in a small bundt pan).
  

  

  Blend the bananas, you can mash them with a fork too. (had to blend them cause hubby shouldn't see traces of it). 

  In a bowl sieve flour, baking powder, baking soda, vanilla sugar and salt. Set it aside.
  

  

  Beat the butter, cream cheese, DDL and sugar on high speed until light and fluffy. Add in eggs, one at a time and mix until smooth. Mix in bananas.

  Slowly add in the flour mixture and  little of cream, blend just until smooth and all the flour and cream is incorporated.
  

  

  Pour batter into the baking pan. Bake for 45  minutes or until golden brown and a toothpick inserted in the center comes out clean. 
  

  

  The Bundt pan too 20 minutes to bake.
  

  

  While baking the house was filled with the fragrant aroma.
  

  

  Let the cake cool for 10 minutes in the pan before removing it. Let the cool completely before cutting into it. 
  

  

  

  The big cake I dusted with icing sugar

  

  the small one got over in one go along with our tea.

  

  Lables : Cake, , Banana, Cream Cheese, Dulce De Leche, Baking Bloggers, Hi Tea
  Baking Bloggers
  
  June 2020: Let's Go Bananas!
  Banana After School Snack Cake from Karen's Kitchen Stories
  Banana Oatmeal Muffins from Sid's Sea Palm Cooking
  Brown Sugar Banana Cake from Cookaholic Wife
  Chocolate Sunflower Seed Breakfast Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  Dulce De Leche Banana Cake from Sneha's Recipe
  Hummingbird Muffins from Veggies First Then Dessert
  Margy's Best Banana Bread from Food Lust People Love
  Peanut Butter Banana Baked Oatmeal from Making Miracles
  Raw Banana Baked Chips from Cook with Renu
  Roasted Banana Ice Cream from Caroline's Cooking
  Soft Baked Banana Oatmeal Bars from A Day in the Life on the Farm
  Sourdough Banana Bread from Culinary Adventures with Camilla
  Triple Chocolate Banana Bread from Palatable Pastime    

Pathare Prabhu Style Egg Drop Curry#FoodieExtravaganza

Have this masala in hand and this curry takes just 30 minutes to prepare, coconut milk is used to make this dish. This curry goes well with rice, chapati, roti , I love to have this with crusty bread.

Ingredients
6 Eggs
For the Gravy
Grind to Fine paste
1 Large Onion - chopped
3 Cloves Garlic 
½ Teaspoon Chopped Ginger
Other Ingredients 
1½ Tablespoons Pathare Prabhu Masala- Homemade
1 Teaspoon Heaped Red Chilly powder
1 Teaspoon Heaped Coriander Powder
1 Teaspoon Kasoori Methi
3/4 Teaspoon Sea Salt or to taste
1 Teaspoon Sugar
½ Teaspoon Garam Masala Powder
2 Medium Tomatoes - blended
1 Cup Thick Coconut Milk - I used canned
2 Tablespoons Fresh Cream

Method

Heat oil in a broad base kadai /pan, add the ground paste and little water, cook till the paste start to turn light golden. Then add the tomato pure and cook till oil surfaces. Now add all the dry spices except the garam masala powder and kasuri methi ,add a of cup water ,mix well , cover and cook till oil surfaces . Add salt and mix well. 

Add the coconut milk and sugar , adjust the gravy consistency by adding water. Cover and cook for 5 minutes on low flame. Stirring in between. Add the kasoori methi, taste for seasoning. Bring it to a rolling boil, now break the eggs into the curry keep enough space between each egg. Reduce the flame, cover and cook till the eggs are cooked, but soft, do no over cook the eggs or else the whites will be the hard. Add cream and mix well. Take off flame. 

Garnish with cream and serve hot.
Labels: Egg, Foodie Extravaganza Party, Pathare Prabhu, Homemade, Main course, Coconut Milk 

This month, the Foodie Extravaganza celebration is all about eggs, hosted by Karen's Kitchen Stories. We celebrate various food holidays. This month, we are celebrating eggs because today is National Egg Day?

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza 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!

Check out everyone's recipes with eggs:
Baked Scotch Eggs from Making Miracles
Balaleet (Emirati Sweet Vermicelli and Egg Omelet) from Tara's Multicultural Table
Country Biscuit Breakfast (Copycat) from Palatable Pastime
Pathare Prabhu Style Egg Drop Curry from Sneha's Recipe
Smoky Honey Chili & Paprika Deviled Eggs / Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice /
Sourdough Waffles and Eggs from A Day in the Life on the Farm
Soy Braised Pork with Eggs from Food Lust People Love
Spanish Tortilla from Karen's Kitchen Stories
Umami Egg Salad on Homemade Sourdough from Culinary Adventures with Camilla

Mocha Bundt With White Chocolate Glaze#BundBakers

For bundt bakers event  -  our theme this month is  

“Dress up your Bundt” and our host is Sandra of Sweet Sensations.   

Made this mocha bundt with white chocolate glaze.  

This cake is dry so a frosting or glaze is a must.   This is also a no fuss bundt, just  hand whisk mixing and it's done.

Ingredients   

1 Cup All Purpose Flour
¾ Cup Caster Sugar
4 Tablespoons Level Coco powder
2 Tablespoons Level Instant Coffee
½ Teaspoon Baking soda
½ Teaspoon Baking powder
¼ Teaspoon Salt
¾ Cup Milk
1/3 Cup Oil
1 Teaspoon Vanilla Essence
1 Large Egg
For the White Chocolate Glaze 

100 Grams Grated White Chocolate
40 Grams Unsalted Butter
1 Cup Whipping Cream
Sprinkles for decoration

MethodFor the White Chocolate Glaze 

Melt grated chocolate with butter on a double boiler, remove from heat, add in whipping cream. Mix it well, then again heat it on a double boiler to make it a pouring consistency. Keep this aside
For the Cake Grease a 7" bundt pan.   Mix  the instant coffee in 2 tablespoons hot milk and keep it aside.

In a mixing bowl mix flour, sugar, cocoa, baking powder, soda and salt, add milk, milk mixed with coffee, oil, egg and vanilla, beat with a hand whisk till well, it forms  a smooth batter.

Pour batter into prepared pan, bake in a pre heated oven for 30 - 35 minutes at 180°C.  Cool it overnight.  

The next day un mold it 

Pour the white chocolate glaze over cooled cake. 

Decorate it with hundreds and thousands sprinkles.

Let the chocolate set, slice it.

Enjoy with your cuppa or tea or coffee.

Labels : Bundt, Bundt Bakers, Chocolate, Coffee, White Chocolate, Whipping Cream, Sprinkles
See the other bakes of “Dress up your Bundt” event.

Boozy Orange Ginger Bundt from Passion Kneaded
Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
Chocolate Peanut Butter Bundt Cake from Making Miracles
Million Dollar Bundt Cake from Sweet Sensations
Mocha Bundt with White Chocolate from Sneha's Recipe
Triple Oreo Bundt Cake from Simply Veggies
Whipped Cream Bundt Cake from I Love Bundt Cakes
White Chocolate Mocha Cake from Patyco Candybar



#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 of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.