Homemade Limoncello

For past many months, wanted to make a Limoncello Cake, but could not since Limoncello isn't available here. With so many restrictions, virus spreading even more as days go by, things are difficult to get. While surfing the internet one day found a recipe of Homemade Limoncello, then researched this by seeing so many recipes on the net. At last made by own. The taste is so awesome, simply loved it, it taste exactly like the one I, enjoyed in Europe.

I, love this Homemade Limoncello! I kept the Lemon zest to age longer - for 3 weeks and then once the simple syrup was added another 3 weeks. Still did not strain the whole content, want it more flavor of lemon so will keep it for another 1- 2 weeks or so. Used only how much I wanted for this bundt cake - Torta al Limoncello With Homemade Limoncello.

Will make more Limoncello for Christmas, as soon as I, am able to get good quality Vodka. Had only 400Ml vodka in the house, so made it with that, but added 6 Lemon's zest ( I peeled them with a peeler), here we get medium size lemons/ not Meyer lemons in this season, but , if you happen to get big ones or Meyer lemons, add according to your taste. I feel the more the lemon zest the better the taste. Love the golden/ lemon hue this Limoncello has.

Ingredients
6 Lemons
400 Ml Vodka
For the Simple Syrup
¼ Cup White Sugar
½ Cup Water

Method

Zest the lemons ( I used the peeler to peel the lemons) and place it into a large glass bottle or jar. Pour in vodka. Cover and let infuse for 2- 3 weeks, at room temperature.
After three weeks, combine sugar and water in a medium saucepan. Bring to a boil, let is simmer for 2 minutes. Cool till it comes to room temperature.
Stir this syrup in Limoncello bottle. Seal the bottle with a cork. Let mixture age for another 2 - 3 weeks at room temperature. 

Decant/strain into glass bottle and seal the bottle with a cork.
See the beautiful color of this Homemade Limoncello has!!
When you want to enjoy this drink. Place bottled liqueur into the freezer. When icy cold, serve in chilled vodka glasses or shot glasses.
My Notes

Don’t toss the peels. I let them dry for an hour on a dry clean cloth, then roll them in caster sugar. You can use them for decoration. I pulsed them in my small grinder jar and have ready made lemon zest in a freezer. Do give this a try! You will love this flavor filled zest.

Labels: Homemade,  Cocktail, International Cuisine, Italy, Vodka, Lemon, Limoncello, Liqueur

Veg Pierogi Casserole#BakingBloggers

This Pierogi Casserole is rich, full of flavor and  makes a hearty meal. It's a wonderful change from the normal meal that we have at home. I served this with sour cream and some salad, which was so enjoyable and filling.  

This portion looks so little and one will think, how can this fill two  as meal, but it's so rich, heavy,  with the  sour cream and salad it's sorted. 

Serves 2
Ingredients  
3 Medium Potatoes - boiled and  peeled 
½ Cup Warm Milk
2 Tablespoons + 1 Tablespoon Heaped Butter
1 Larges Onions - finely  chopped
2 Cloves Garlic -  minced
3 Sheets Large Instant Lasagna 
1 Cups Shredded Cheddar cheese - or as required
Salt, Black Pepper powder & Red Chilly Flakes  to taste
1 Cup Sour Cream

Method

In a bowl add the milk , 2 tablespoons heaped butter and microwave for a 30 seconds on high powder or till the butter melts. Keep aside to cool. 
Boil the potatoes in a large pot with water  and a pinch of salt and cook until the potatoes are tender. Remove from heat, drain and cool. When cooled peel and mash them. Combine the milk ,butter with mashed potatoes, mix well, set aside.

Melt the remaining one tablespoon of the butter in a large skillet over medium high heat. Saute the onion and garlic in the butter for 5 to 10 minutes, or until the onions start to caramelize, season with salt and pepper. Switch of the flame and let is cool a little. Grease an oval 5 inch Pyrex dish with butter well.

Place a thick layer of the mashed potatoes into the bottom of a baking dish.

Top this with 1/2 of the onion and sprinkle of cheese, a dash of salt, red chilly flakes and black pepper.  

Arrange a layer of instant lasagna noodles, pack the dish by arranging pieces of the lasagna sheets. Repeat this with half of the remaining mashed potatoes, another layer of onion then the cheese and a layer lasagna.

Then again the remaining mashed potatoes
                             

then a good layer of cheese a sprinkle of red chilly flakes and black pepper.

Cover the baking dish with aluminium foil and bake,175°C for 35 minutes, remove the aluminium foil and again bake for another 10 minutes or until the cheese is melted and bubbly.

As you can see when I removed the foil some of the cheese got stuck to the foil so I patched with cheddar cheese slices and baked it again.

Serve with sour cream and  fresh salad. We had this as our meal and it was super delicious.

Enjoy!!

Labels : Vegetarian, Casserole, Poland, Baked, Mashed Potatoes, Sour Cream, Onion, Garlic, Gluten Free, Main Course, Cheddar Cheese, Baking Bloggers

Baking Bloggers

September 2020: Polish Baking

Baba Kartoflana - Polish Potato Pie from Food Lust People Love
Babki Śmietankowe (Cream Tarts) from Sid's Sea Palm Cooking
Kapusta Casserole – Polish Cabbage, Potato, and Bacon Bake from Making Miracles
Karpatka (Polish Carpathian Cream Cake) from Tara's Multicultural Table
Kolaczki - Jam-Filled Polish Cookies from Karen's Kitchen Stories
Kotlety Ziemniaczane from Culinary Adventures with Camilla
Mom Klik's Breaded Pork Chops from A Day in the Life on the Farm
Oven Braised Pork with Sour Cream (Karkówka w śmietanie) from Palatable Pastime
Piernik - Polish Gingerbread Cake from Caroline's Cooking
Polish Stuffed Cabbage Rolls from Cookaholic Wife
Veg Pierogi Casserole from Sneha's Recipe 

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
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#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.