Quick Pumpkin Bread#BakingBloggers

This is a quick bread, since it uses a baking powder, it has to be baked immediately, so it can be used for a little bread on holiday mornings. It's a perfect bread when you want to eat something light yet filling. 

You do not require any special baking pan. Since I had a mini pancake pan used it. But it can make only 4 at a time. The remaining I made them on small square parchments paper. You can top it with onions, tomatoes or add any leftover meat, the choice is endless! Since the star ingredient for baking blogger's this month is baking with pumpkin, used it.

Makes 6 - 7
Ingredients
100 Grams All Purpose Flour
50 Grams Bread flour
1 Teaspoon baking powder
3/4 Teaspoon Caster Sugar
1/4 Teaspoon Salt
140 Grams Fresh Yogurt - at room temperature
50 Ml Milk
50 Grams Fried Bacon
60 Grams Boiled & Diced Pumpkin
80 Grams Mozzarella Cheese
Pizza seasonings and Black pepper powder to taste


Method
Preheat the oven at 190°C.
Cut up the bacon and fry it in olive oil.
Boil a pumpkin and cut into small pieces.
Line the Baking tray with parchment paper.

Sieve all dry ingredients in a bowl, add in the yogurt and milk, whisk it together with a hand whisk. 

Scoop the batter onto the lined baking tray. (About 3 tablespoons). 

Top with the boiled and diced pumpkin, fried bacon

Top it with pizza cheese. 

In some, added bacon and rest were vegetarian for hubby dear.

Bake at 190°C for 15 minutes. 

Sprinkle pizza seasonings and pepper powder. 

Enjoy these while its hot!

Cheesy and yum!!

Labels : Pumpkin, Quick Bread, Breads, Baking Blogger, Cheese, Brunch, Main Course

Baking Bloggers October 2020

Pumpkin or Butternut Squash

Black Bean and Butternut Squash Enchilada Casserole from A Day in the Life on the Farm
Butternut Squash Cheesecake from Karen's Kitchen Stories
Crystallized Ginger Pumpkin Gingerbread Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Maple-Kissed Autumn Squash Tart from Culinary Adventures with Camilla
Mock Pumpkin Cheesecake from Sid's Sea Palm Cooking
Pumpkin Cornbread from Making Miracles
Pumpkin Spice Biscotti from Tara's Multicultural Table
Quick Pumpkin Bread from Sneha's Recipe
Roasted Butternut Bacon Feta Risotto from Food Lust People Love
Sourdough Pumpkin Cranberry Muffins from Hezzi-D's Books and Cooks
Sweet and Savory Roasted Butternut Squash from Palatable Pastime
Tikvenik - Bulgarian Pumpkin Pastry from Pandemonium Noshery

Sai Gog Khao Jee#EattheWorld

Sai Gog Khao Jee is Laotian Pork Sausage Sandwich which is served on a French baguette. The sandwich is usually filled with pork sausage , topped with carrots, watercress and slathered with a chili sauce to bring it all together. I used whatever is available here. We do not get fresh pork sausages in casings so I made the pork sausage minus the casing, got pork mince which was fatty enough and made sausage patties.

This is a filling sandwich which makes a perfect brunch or dinner.

Ingredients
For the Sausage
250 Grams Pork Mince
2 Tablespoons Coriander Leaves - finely chopped
2 Spring Onions - green and white finely chopped
1 Teaspoon Minced Ginger
1 Tablespoon Lemon grass - white part only, minced
1 Teaspoon Minced Garlic
2 - 3 Shallots - finely chopped
3 - 4 Green Chilies - finely chopped
1 Tablespoon Fish sauce
Salt to taste
For the Chili Sauce 
1 Pearl Onion -  chopped 
2 Cloves Garlic - chopped 
1 Tablespoon Fish Sauce 
1 Tablespoon Chilly Sauce
1 Teaspoon Oil
Other Ingredients 
6 inch lengths of baguette, split and toasted per person
Shredded Raw Papaya, Radish, Carrot
Onions (optional)

Method

For the Chili Sauce 
In a small skillet, heat a tablespoons of the oil. Add the shallot  and cook over moderate heat, stirring a few times, until soft and translucent. Add the garlic and cook for a minute. Add the sauces and mix well. Remove this into a bowl and keep aside.
For the Sausage

Mix everything together well to evenly disperse all the ingredients. 

Divide the meat into equal size pieces and roll into sausage shapes.

Fry them on a frying pan for 10 minutes, turning the sides until the meat is cooked and they are brown on all sides.

Assemble each sandwich on a baguette first add the sauce, sausages, shredded veggies and again sprinkle the prepared chili sauce.  

Enjoy!!

Labels : Baguette, Pork, Sausages, Chilly Sauce, Papaya, Carrot, Radish, Eat the World, Laos, Sandwich

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 Laos.

Check out all the wonderful Laotian 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: Khao Nom Kok (Lao Coconut Cakes) 

Pandemonium Noshery: Laotian Party Noodles - Kua Mee 

Making Miracles: Lao Grilled Chicken 

Sneha’s Recipe Sai Gog Khao Jee 

Kitchen Frau: Ping Gai (Lao Grilled Chicken Wings) 

Sugarlovespices: Laotian Sweet and Sour Tofu 

A Day in the Life on the Farm: Pork Larb 

Cultureatz: Pumpkin Coconut Milk Custard ( Sang kaya mak eu)

Glazed Carrots With Cinnamon & Honey#Improv

Made this for dinner, but before I could take a pic, half of them were over.  These are so delicious and easy to make.

Ingredients

1 Teaspoon Sea Salt
250 Grams Baby Carrots
2 Tablespoons Butter
1 Tablespoon Heaped Honey
A Dash Freshly Ground Black Pepper

1 Teaspoon Heaped Cinnamon powder
Chopped Coriander leaves to garnish

Method

In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 minutes ( do not cook the carrots fully they should have a bite). Drain the carrots and add back to pan with butter and honey. Cook until a glaze coats the carrots, 2 minutes. Season with salt, cinnamon and pepper.  

Garnish with coriander leaves

Labels : Easy, Honey, Carrot, Main course, Side Dish, Cinnamon, Gluten free, Improv Cooking Challenge, Salads

October Improv Cooking Challenge

Carrots and Cinnamon
• • El Salvadorian Pollo en Chicha by Pandemonium Noshery
  • Banana Carrot Muffins by Making Miracles
  • Curry Roasted Carrots by Palatable Pastime
  • Glazed Carrots With Cinnamon & Honey by Sneha’s Recipe
  • Candied Carrot Coffee Cake by Sid's Sea Palm Cooking
  • Carrot Cake Overnight Oats by Cookaholic Wife

Caramel & Orange Cake Pudding Trifle#Foodie Extravaganza

Trifle easy , tasty, with layers of cake, vanilla pudding and caramel chilled to perfection, looks so beautiful and tempting!!

Ingredients
300 Grams Olive Oil Fresh Orange Cake
½ Cup Caramel Sauce
1 Cup Whipped Cream
1/2 Cup Homemade Ready Vanilla Pudding Mix
500 Ml Milk
1/2 Teaspoon Gelatin + 2 Tablespoons Water
Ingredients for Quick Caramel Sauce

30 Caramel Toffees  - break in small pieces 

100 Ml Fresh Cream

¼ Cup Milk

Method

For the Caramel Sauce In a sauce pan cook all the ingredients together till the toffees melts and forms a thick caramel sauce. Cool and use.

For the Vanilla Pudding

In a saucepan whisk the milk and pudding mix till it forms a smooth mix. Place it on medium low flame and stirring continuously, cook it till it becomes thick enough to coat the back of a spoon. Keep this aside. Dissolve the gelatin in water and cook it till melts (do not bring it to a boil).  Mix this with the pudding and whisk it well.

 To Assemble the Dessert 

Spread the cake in shot glasses or  in a Pyrex serving dish, drizzle a little simple sugar syrup on the cake 

drizzle the prepared caramel sauce

Now pour the prepared pudding let it set in the refrigerator. 

Then only drizzle a little of caramel sauce. 

Whisk cream till it starts to stiffen now add 2 tablespoons caramel sauce and whisk till stiff peaks form. 

Pipe the caramel cream on top.   Serve chilled.

Just waiting to dig into it.. irresistible isn't it!!

Labels: Orange, Cake, Caramel, Vanilla Pudding Mix, Whipping Cream, Sweets & Desserts, No Bake Desserts, Foodie Extravaganza Party

Foodie Extravaganza: Caramel

Your favorite bloggers from #FoodieExtravaganza have gathered some of their favorite caramel recipes into one spot to kick off the fall baking season. Don't these all sound amazing!

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.

Caramel & Orange Cake Pudding Trifle by Sneha's Recipe
Caramel Apple Cinnamon Rolls by Karen's Kitchen Stories
Caramel Butter Bars by Making Miracles
Caramel Stuffed Brownie Bites by Food Lust People Love
Disney's Caramel Shortbread by Simply Inspired Meals
Easy Caramel Modjestkas by Palatable Pastime
Galaxy Cake by Culinary Adventures with Camilla
Hopjesvla (Dutch Coffee Custard) by Tara's Multicultural Table
Salted Caramel Mudslide by A Day in the Life on the Farm

Hung Curd Veggie Sandwich – Healthy Bite

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two