A Small Batch Bitterballen#Eattheworld

Bitterballen are Dutch Cheese Stuffed Meatballs, a classic bar snack. Bitterballen, one of Holland's favorite, deep-fried delicacies are often served as a snack in Dutch bars and cafés, also form part of a variety of fried finger foods, called bittergarnituur and are usually served along with beer.

Typically containing meat the name bitterballen comes from the word bitter which in Dutch was a generic word for a certain alcoholic beverage made from certain types of herbs to flavor it.
Makes 6 Bitterballen
Ingredients
2 Tablespoon All Purpose Flour
½ + ½ Tablespoon Butter
½ Cup Milk
200 Grams  Mince - Mutton/Lamb/Beef
1 Scallion/Spring Onion - green& white chopped
2 Cloves Garlic - finely chopped
1 Leek - finely chopped
1 Teaspoon Worcestershire Sauce
Salt to taste
¼ Teaspoon Black Pepper powder
Mozzarella Cheese as required - cut into tiny cubes
For the Breading
½ Cup All Purpose Flour
1 Egg
1 Cup Panko Breadcrumbs
Oil as required for frying

Method

In a pan heat ½ tablespoon butter add garlic, leek, white of the spring onion and minced beef, fry till the it starts to change color add salt pepper and fry for a minute. Add Worcestershire sauce and stir well till cooked and all moisture is evaporated
In a another pan heat the remaining butter add flour and cook for a minute stirring continuously now add the milk gradually and keep stirring to form a lump free smooth ball add the beef mixture and mix well till combined, keep stirring till all the moisture is evaporated. Take it out on to a bowl and let is cool.
Transfer the meat mixture to a airtight container and refrigerate for at least 4 -5 hours. I refrigerated mine overnight. 

Make small balls, press to make a circle on the palms of your hands add a small cube of cheese in the center and seal.

Roll into a smooth ball. Make all like wise.

In one bowl keep the flour, in another the bread crumbs, the third lightly beaten egg.
Dredge the balls in flour , then dip in egg and then finally roll in bread crumbs. Place these meatballs on a plate. Once completed, place the meatballs plate in the fridge until ready to fry or let it chill for at least an hour or two.

In a large Dutch oven, skillet or deep fryer, add enough oil. I used my cast iron Appe/Aebleskiver pan. Add a teaspoon of oil in each slot, when hot place the meatball in each slot.

Fry until golden brown by turning the sides, should take about 4 or 5 minutes. Frying in this pan is easy, uses very little oil and also the shape of the meatball is retained.

See these are perfectly fried.

Serve hot with a grainy or spicy mustard or ketchup or any sauce of your choice. 

These are succulent little meatballs with the softest cheesy interior you can imagine. You won’t be able to stop at just one, or two, believe me you’ll devour, them all they are so addictive!

Labels: Dutch, Starter, Beef, Mozzarella Cheese, Leek, Eat The World

Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's  Netherlands.

Check out all the wonderful Dutch 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: Memories of Holland, Dutch Traditions, and Sailboat Speculaas
Pandemonium Noshery: Mosterdsoep - Dutch Mustard Soup
Amy’s Cooking Adventures: Dutch Farmer’s Cheese Soup (Boerenkaas Soep)
Sugarlovespices: Dutch Apple Tart, Hollandse Appeltaart
Making Miracles: Hutspot met Gehaktballen (Dutch Mashed Potatoes and Carrots with Meatballs)
Sneha’s Recipe: A Small Batch Bitterballen
Chef Mireille: Ontbijtkoek - Dutch Spice Cake
Kitchen Frau: Boerenkool Stamppot (Dutch Mashed Potatoes and Kale with Sausage and Pears)
A Day in the Life on the Farm: Hachee

Baked Corn Cheese Sandwich#Improv

This is an easy and mouth-watering sandwich using cheese, corn and seasoning. Perfect for breakfast or kids snacks, have all ingredients and it's ready in just 15 - 20 minutes. You can use just about any kind of bread you have at home. 

I love the sweetness of corn, when combined with the capsicum, adds such an awesome flavor and you can mix any other veggies of choice like onions, carrots, peas (or any type of meat/bacon).

Just make a simple roux and mix all the veggies, spoon it on the  bread and bake. 

Our host Nichole of Cookaholic Wife invites us each month to join her in creating a recipe that uses 2 ingredients that she has chosen. This month she asked us to use Corn and Cheese. 

Ingredients
8 Bread Slices
1 Cup Boiled Sweet Corn  -  
1 Medium Capsicum/Green Bell Pepper -  chopped
1 Small  Onion -  chopped
1/2 Cup Tomatoes - thinly chopped
2 Tablespoons Colored Bell Pepper - optional
1 Jalapeno - thinly chopped - optional
1/4 Cup Shredded Cheese - can use any variety

For the Roux
2 Tablespoons All Purpose Flour
2 Tablespoon Butter -  used salted butter
1/2 Cup Milk
Salt to taste
Pinch of Black Pepper

Method
Preheat the oven at  180°C.

In a nonstick pan, heat butter, add all purpose flour and mix evenly. Saute it for 2 minutes.
Add milk and mix evenly to form a smooth batter.
Add salt, pepper, all the mentioned veggies and keep mixing the batter till it thickens and coat the back of a spoon.
Turn of the heat and remove the pan and let this mixture cool a bit. Add the cheese and mix. Let this cool, it will thicken a little.

Spoon the mixture over each slice of bread. Cover with the other slice.
Place the slices on a baking tray and bake for 8 minutes or until crisp and golden on top.

Remove the baked cheese corn toast from the baking tray and serve warm. 

Labels :  Improve Cooking Challenge, Vegetarian, Sandwiches, Baked, Corn, Capsicum, Cheese, Appetizer, Breakfast,  Kids Delight  

September 2020 Improv Cooking Challenge

Corn and Cheese
Colombian Mazorca Desgranada by Pandemonium Noshery
Cheesy Slow Cooked Corn and Mixed Vegetables by Making Miracles
Chili Macaroni and Cheddar Bake by Palatable Pastime
Savory Corn Cheesecake by Sid's Sea Palm Cooking
Baked Corn Cheese Sandwich by Sneha's Recipe
Corn Macaroni and Cheese Casserole by Cookaholic Wife
Korean Corn Cheese by A Day in the Life on the Farm

Zucchini Bread#BreadBakers

In this Zucchini Bread have grated zucchini and an apple. Zucchini does not add any flavor to the bread but give a moist texture to it. This quick bread is easy to make with a crunch of  nut and coconut.

Zucchini, also known as a courgette, has a smooth dark green skin that isn't removed before grating as we want to see its pretty shreds of green running through the bread. 

This bread is very tasty plain/without any frosting, but you may frost with the cream cheese frosting or any other frosting of your choice.
It has a moist texture, a wonderful aroma of ground cinnamon and nutmeg.
Makes One - 9 x 5 x 3 inch loaf.
Ingredients
1/3 Cup Toasted Walnuts - or any other nuts
140 Grams Green Zucchini/Courgette
1 Medium Apple
200 Grams All Purpose Flour
1 Teaspoon Baking soda
¼ Teaspoon Baking powder
¼ Teaspoon Salt
½ Teaspoon Cinnamon powder
¼ Teaspoon Freshly Grated Nutmeg
125 Ml Vegetable Oil
1 Cup (200 Ml Cup) Granulated Sugar
2 Large Eggs
1 Teaspoon Vanilla essence
½ Cup (100 Ml Cup) Desiccated Coconut

Method

Preheat your oven to 180°C , Spray or oil an 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan and dust it with flour.
Toast the walnuts for about 5 minutes or until lightly browned and fragrant in the oven. Let cool and then chop coarsely.
Grate the zucchini, and then peel and grate the apple.
In a large bowl, sieve together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.

In the bowl, beat the oil, sugar, eggs, and vanilla extract until well blended (about 1 minute). Add the flour mixture, beating just until combined. Now add in the grated zucchini and apple and beat lightly till combined .Then fold in the nuts and coconut.

Pour the batter into the prepared pan, and tap it lightly. 

Bake it in the preheated oven until the bread has risen ( half way through I found the bread has browned so I tent it with an aluminium foil, about an hour and 10 minutes or until a toothpick inserted into the center comes out clean. 

As this bread was baking a wonderful aroma filled my house.

Place on a wire rack to cool for about 20 minutes and then remove the bread from the pan. 

This bread can be frozen. If, well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted). 

This bread was so delicious, that, I, made it twice in a span of 15 days.  

My hubby friends didn't even know that it had zucchini, it was so good.

Labels : Bread, Vegetable, Zucchini, Apple, Bread Bakers, Quick Bread

For Bread Bakers this month our host Renu from Cook with Renu  asked us to bake a bread with any type of vegetables. Check the vegetable breads our group has baked.

• Butternut squash Sourdough bread by zesty south Indian Kitchen
• Carrot Sandwich Bread by Ambrosia
• Cauliflower Sourdough Crumpets by Food Lust people Love
• Cranberry-Pecan Pumpkin Bread by What Smells So Good?
• Garden Harvest Vegetable Bread Loaf by Making Miracles
• Potato Rosemary Focaccia by Karen's Kitchen Stories
• Purple Pain de Mie by A Messy Kitchen
• Spinach Spiced Sourdough Discard bread by Cook with Renu
• Tomato Garlic Biscuits by Palatable Pastime
• Vegetable Focaccia by A Day in the Life on the Farm
• Zucchini Bread by Sneha's Recipe
• 
  
#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.

Honey Chicken Wings In Potato Baskets#Foodieextravaganza

These honey chicken wings are deep fried till crisp, golden and then coated in a  honey glaze sauce.  These are so addictive and delicious.
Ingredients
300 Grams Chicken Wings
For the Marination
1 Tablespoon Hot & Sweet Sauce

1 Tablespoon Dark Soy Sauce
1 Tablespoon Worcestershire Sauce
1 Tablespoon Hot Sriracha Sauce
½ Teaspoon Ginger Garlic Paste
½ Teaspoon Himalayan Salt
All Purpose Flour - for coating
Oil as required to deep fry

For The Honey Glaze
¼ Cup Honey 

1 Tablespoon Water
1 Tablespoon Hot & Sweet Sauce
1 Tablespoon Soy Sauce

For The Potato Baskets
2 Medium Potatoes - grated

1 Tablespoon Corn Flour
Salt to taste

Method
For the Marination

Wash and rinse chicken wings and pat dry.

Marinate the chicken wings in the given ingredients under marination. Keep this marinated chicken wings in the refrigerator overnight or for at least an hour.

Dredge them in flour. 

Deep fry them on medium low flame till crisp and golden.
                             

Perfectly fried crispy wings
For The Honey Glaze

In a small sauce pan add all the given ingredients and cook till it comes to a boil. Cool and serve it along with the chicken wings.

For The Potato Baskets

Grate the potato and place them in water for an hour. Wash it in fresh water twice. Then squeeze out all the water. Add cornflour and salt to taste. Mix well. 

Take two tea strainers. Press a ball of grated potato mix on to one strainer, make a thick baskets by pressing it on the walls of the strainer. 

Deep fry on medium high flame till golden.  

Dip each wing in the sauce.

Serve the chicken wings in potato baskets.
Labels : Foodie Extravaganza Party,  Chicken Wings, Honey, Potato, Starters, Chicken, Deep Fried

Since September is National Honey month for Food Extravaganza Party our Host Rebekah Rose Hills of Making Miracles / http://rebekahrose.blogspot.com asked us to "Bake / cook / grill a dish that utilizes honey, and showcases this deliciously sticky natural sweetener "  

• Honey Chicken Wings In Potato Baskets by Sneha's Recipe
• Honey Roasted Figs by Palatable Pastime
• Honey Soy Baked Chicken Thighs by Making Miracles
• Hot Honey Chicken Wings by Karen's Kitchen Stories
• Mustard Honey Buttered Carrots by Food Lust People Love
• Sticky Soy Spare Ribs by Culinary Adventures with Camilla

Patholi/Steamed Rice Crepes in Turmeric Leaves - Goan Recipe

        

Goan's Christians prepare prepare Patholis in turmeric leaves on 15th August for Our Lady of Assumption Feast. The non christians make these for festivlas like Narli Poornima, Ganapati they call it Patolya/Haldichya Panachi Patolya.
Patholis are sweet, rice crepes steamed in turmeric leaves with coconut jaggery filling. 

The turmeric leaves are also called haldi paan impart their heavenly fragrance and flavor to the Patholi. These leaves are from my garden.

The sweet coconut filling makes these absolutely delicious. If you do not have turmeric leaves then you can use banana leaves. I made both. The leaves are then peeled off on after steaming and the patholis are had hot with desi ghee on top which is optional. Patholis are also called Haldi Panna Patholi in Konkani. They are usually served had as a dessert for breakfast or as an evening snack. 

Do use you Idli Rice and the poha, because, I. have made them many times and this recipe is the best the covering is soft and mouth melting. You can increase the sugar jaggery in this if you want it more sweet, but, for us these were perfect!

Makes  8 to 10
Ingredients
8 - 10 Turmeric leaves / Haldi Paan - or as required
For The Batter
1 Cup Idli Rice - I used Idli Rawa
2 Tablespoons Poha/Flattened Rice Flakes
Salt to taste
For The Coconut filling
1 Cup Packed Freshly Grated Coconut
1/3 Cup Packed Grated Jaggery - I used organic
½ Teaspoon Freshly Ground Cardamom powder
A Pinch of Salt

Method
For The Batter

Wash and soak rawa for an hour and half ( for rice soak it for 3 -4 hours). Drain all the water and grind it in a small jar in batches so that not much water is required while grinding to a fine paste, add the poha, salt to taste and using very little water grind it to a fine thick paste. Keep this a side. If your batter gets watery, it will flow off the turmeric leaves.
In the meantime let's make the filling
In a pan add the jaggery, salt and coconut and cook on low flame till the jaggery melts and moisture evaporates, it filling should be moist and soft so do not cook it too much, 3- 4 minutes and its done on medium low flame. Add the cardamon powder mix well. Keep aside to cool.

Wash the turmeric leaves carefully, drain all the water and wipe them dry using a cloth. Take care not to tear the turmeric leaves. Keep them aside.

If the turmeric leaves are longer than the size of your steamer then chop off the stem portion of the leaf or else its a hassle while placing the patholis inside the steamer for steaming.
If the behind stem is also thick then just trim it a little so that it folds nicely.
Making Patholis

On a clean working surface place a turmeric leaf and then place a small ladle of rice batter at one end of leaf. Spread it across the length of the leaf using your fingers or a spoon. Leave out the edges of the leaf to avoid spilling out of the batter when you press them closed. The rice batter should be applied as thin a layer as possible.

Place the inner filling mixture along the spine of the leaf, right in the center, in the middle of the leaf. Place a tablespoon of filling in the center of the batter.

Fold the leaf vertically into half, along the spine. Continue this process until all the leaves/rice batter is used up.

Here they are ready!!

Cut them to fit the size of the steamer 

Or else they will fold in it and will open while steaming.

The same way of made of banana leaf, Cut the leaves in big pieces  

just heat on the gas for two to three seconds only, so that, banana leaves soften, thus

they become easy to fold and do not tear while folding.

Place a steamer with sufficient water on a high flame. When the water comes to boil, place the patholis inside the steamer. You can stack them up or place them evenly so that all of them get steamed evenly. Cover and steam for 15 minutes on a high flame. 

Remove them from the steamer and serve them in the leaf itself. Each one will peel off the leaf and enjoy a hot Patholi, I made these for breakfast. These are also served as a dessert.

Enjoy the simple pleasures of life!!

Labels: Sweets & Desserts, Goa, Turmeric leaves, Festival Sweets, Patholi, Coconut, Jaggery, Steamed, Healthy