Easy Citrus& Chocolate Pudding Trifle#Improv

In this recipe you can use whatever fruits you want, any flavor leftover cake, this recipe is so adjustable to ingredients you have in your pantry.  

Makes 6 Short Glasses
Ingredients
1 Cup Chocolate Pudding
1 Chickoo - chopped
1 Pear - chopped
1 Orange - cut into segments
Chocolate Cake - as required
Whipped Cream as required

Method

Press a layer of crumbled cake into short glasses

then top it with a layer of chopped fruits, then again chocolate pudding. Pipe the whipped cream on top and garnish with crumbled cake crumbs. 

Chill it and then Enjoy!!

Labels : Chocolate Pudding, Chocolate Cake, Leftover series, Glass Verrines, Sweets & Desserts, No Bake Desserts, Party pleasers, Improv Cooking Challenge  

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus 

Check out what the other bloggers have made!

Improv Cooking Challenge: December 2020

Ingredients: Chocolate and Citrus

• Chocolate Orange Cake by Making Miracles
• Cranberry Pistachio lime and white chocolate bark by Magical Ingredients
• Almond Orange Brownies by Cookaholic Wife
• Oblaten Lebkuchen by Pandemonium Noshery
• Easy Citrus & Chocolate Pudding Trifle by Sneha’s Recipe 

Hungarian Beef Goulash#Eattheworld

A traditional Hungarian Goulash is a soup or stew that is made with tender beef, onion, spices with paprika. Made this with the ready spice mix and making this was a cake walk for me. Just one pot and I am sorted. No grinding or standing in the kitchen to stir. Placed on the stove and relaxed for 40 minutes. After 40 minutes checked the meat ( since the meat I got was tender ) it was nearly cooked added the potatoes and again relaxed was 20 minutes. Ta da..aa after that it was ready to enjoy!!

Ingredients
500 Grams Tender Beef - cut into medium size cubes
1 Medium Onion - sliced
2 Medium Potatoes - cut into big pieces
4 Tablespoons Tomato puree
1½ Cup Water
1 Packet Ready Maggi Gulasch Spice Mix
2 Tablespoons Olive Oil

Method 

Heat olive oil in a pan, add the beef to the pan and sear it on all sides on high flame. Next, add the onions and sauté for 2 minutes again on high flame stirring continuously till it is translucent. Add the tomato puree and again stir fry for 2 minutes on medium low flame till the tomato coats the meat pieces. 

Now add the ready mix mixed in ½ Cup water mix it well add in the remaining cup of water and bring this to a boil, reduce the flame let is simmer , cover and let it cook for 1 to 1½ hours or until tender. Half way through the cooking add the potatoes give it a gook stir and let is cook until the meat and potatoes are done.  

As this was cooking it started to smell like heaven throughout my house and the color of the stew is so awesome. The taste was absolutely divine. Revived memories of my trip to Hungary and my stay in a boat house on the Danube river.

Serve this crusty slices of bread and Enjoy!!

Labels : Eat the World, Beef, Stew, Soup, Smoked Paprika, Hungary

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

Check out all the wonderful Hungarian recipes 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!

Sneha’s Recipe: Hungarian Beef Goulash 

Magical Ingredients: Langos - Hungarian Potato Fry Bread 

Sugarlovespices: Hungarian Gerbeaud Cake 

Culinary Adventures with Camilla: Lamb Soup With Sour Cream (Palócleves) 

Making Miracles: Beef Goulash 

A Day in the Life on the Farm: Hungarian Short Ribs 

Pandemonium Noshery: Rakott Krumpli - Hungarian Potato Casserole 

Kitchen Frau: Túrós Csusza (Pasta with Cottage Cheese) 

CulturEatz: Borleves | A Hungarian Christmas Wine Soup 

Amy’s Cooking Adventures: Hungarian Braised Short Ribs

Cheesy Chicken Chutney Pull Apart Skillet Rolls#BreadBakers

These are pillowy soft pull-apart buns stuffed with cheese and spicy chicken filling. A perfect breakfast bread.

Measurements 1 Cup = 200 Ml Cup
Ingredients
1 Cup All Purpose Flour.
1 Cup Whole Wheat Flour
½ Cup Milk
¼ Cup+ Water
1 Tablespoon Sprouted Whole Wheat Flour
1 Tablespoon Olive Oil
5 Grams Fresh Yeast
1 Teaspoon Sugar
½ Teaspoon Salt
For The Filling
1 Cup Boiled & Shredded Chicken
To Grind Coarsely- Chutney
2 Green Chillies - chopped
2 Tablespoons Coriander Leaves
2 Cloves Garlic - chopped
½" Piece Ginger - chopped
½ Teaspoon Cumin seeds
1 Teaspoon Lemon juice
Salt to taste
Cheese as required 

Method 

Add all the dry ingredients together in a bowl, mix well then add the oil and the milk/water and mix very very well together until you get a firm dough that is not sticky. Cover and let it dough double in volume.

In the meantime, let's The Filling

Mix the chicken and the coarsely ground chutney well, taste for salt and spiciness according to your taste. I have made the chutney spicy.

Once the dough doubles in volume. Deflate it and cut into 7 equal balls.

Then flatten each ball , fill the dough with the filling and top it with cheese. Bring the edges to together and seal it well. Take it on to work surface and roll it into a smooth ball, using very little pressure. Place it on to greased cast iron skillet, and let is double in volume. 

Made two only of cheese for my hubby.

Brush the buns with egg wash. 

Bake it in a preheated oven at 190°C for about 18 to 20 minutes. 

Cool them on a wire rack. 

Pillowy soft pull-apart buns, cheese chicken..mm...ready!!

Enjoy!!
Labels: Breads, Bread Bakers, Pull Apart Bread, Chicken, Cheese, Chutney, Breakfast, Skillet

Welcome to Bread Bakers! This month, our theme is Bake a Tear & Share/Pull-Apart breads.

#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 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

#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 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. This month the Bread Bakers are making Tear & Share Holiday Breads, a theme chosen by Felice from All That's Left Are The Crumbs.

And don’t forget to check out all the amazing breads baked by our talented bakers ~ 

• Baklava Danish Tear and Share Treat Bread by A Messy Kitchen
• Buttery Soft Pull-Apart Dinner Rolls by Karen's Kitchen Stories
• Cheesy Chicken Chutney Pull Apart Skillet Rolls by Sneha's Recipe
• Cheesy Tomato Tapenade Party Bread by Food Lust People Love
• Cranberry Cinnamon Star Bread by Making Miracles
• Fruit Mince Braided Star Bread by All That's Left Are The Crumbs
• Gingerbread Spice Christmas Tree Bread by Passion Kneaded
• Herb and Cheese Star Bread by Ambrosia
• Koledna Pitka - Bulgarian Christmas Eve Bread by Magical Ingredients
• Pumpkin Spice Pull-Apart Loaf by Palatable Pastime
• Spiced Chrysanthemum Bread by Culinary Adventures with Camilla
• Turkey, Cranberry and Cheese Pull Apart Bread by A Day in the Life on the Farm

Eggless Nankhatai#SundayFunday

Vanaspati Ghee is used which is also called clarified butter  with this  the nankhatai's are pure white. This is traditional East Indian cookies that is must for our Christmas sweet's platter and this my mother's recipe. The flavoring I, have used is cardamom powder. 

Also made 4 batches of these Eggless Nankhati's for the cute, unconditionally loving physically challenged children, that I work with, they called them snow cookies, since these are pure white.
Makes 18 to 20 
Ingredients
80 Grams Sugar - powdered

1/4 Teaspoon Cardamom powder
1/4 Teaspoon Nutmeg powder
125 Grams All Purpose Flour
100 Grams Vanaspati Ghee - melted and chilled
A pinch of Salt
1/2 Teaspoon Baking powder
Nuts of choice as required

Method
Pre-heat oven to 180°C.

Sieve the cardamom, nutmeg, baking powder and flour, keep aside.

In a bowl add ghee, salt and sugar, beat it till light and fluffy and turns whitish. Add sieved flour and mix till it represents bread crumbs. Lightly start mixing with your hands to form a dough.

Make small marble size balls and press them down gently. Place them in the prepared baking tray with about an inch apart and gently press with a piece of nut. 

Bake in pre-heated oven for about 15 to 18 minutes or until the cookies are golden brown at the bottom.

Cool on wire rack. Store in airtight container.

My Notes

You can adjust the sugar as per your taste. 

You can flavor them using orange or lemon zest. 

You don’t need any additional liquid to bind it into a dough. Only the ghee binds the dry ingredients. You can also use softened butter, just in case you prefer the butter’s flavor.

Labels : Eggless, East Indian, Biscuits & Cookies, Vegetable shortening, Vegan, Christmas Sweet ,Festival Sweets, Baked, Sunday Funday 

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Wendy Klik of   A Day in the Life on the Farm 
Sunday Funday: Cookies for Santa! >

• Culinary Adventures with Camilla: Aztec Blueberry Linzer Cookies
• Food Lust People Love: Brown Butter Shortbread 
• Our Good Life: Chocolate Chunk Shortbread with Sprinkles
• Sneha's Recipe : Eggless Nankhatai 
• Karen's Kitchen Stories: Hazelnut Shortbread Cookies with Nutella Filling 
• Cooking With Carlee: Krumkake 
• A Day in the Life on the Farm: Macaroon Kiss Christmas Cookies 
• Making Miracles: Oatmeal Chocolate Chip Butterscotch Cookies 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Salted Honey Pecan Thumbprint Cookies 
• Palatable Pastime:Toffee Coffee Bars

Homemade Ready Mix Chocolate Pudding & Chocolate Pudding

This is delicious, an inexpensive way to always have chocolate pudding mix on hand and it's tastes just so good. For this Pudding mix, I, used Cadbury Cocoa powder which is light and also has beautiful aroma and taste.

Ingredients

1 Cup Corn Flour

¾ Cup Dry Milk Powder

2¼ Cups Caster Sugar
3/4 Cup Cocoa Powder
1 Tablespoon Vanilla powder
A Pinch of Salt
For  the Pudding
2 Cups Milk
½ Cup Pudding Mix
1 Teaspoon Chocolate Essence - can use Vanilla

Method

To make the dry mixture, mix all the dry ingredients together, place them in a container with a tight fitting lid and store. This mixture will keep for a couple months.

To Make the Pudding

In a saucepan, pour the milk , add 1/2 cup of the chocolate pudding mix and stir it well to make it lump free. Then place the saucepan on medium low flame and cook stirring constantly for about 5 to 6 minutes or until the mixture becomes thick enough to coat the back of a spoon, add the essence, mix it well, remove from the heat, allow to cool a bit.

Then pour it into serving bowl/cups. 

Chill it and it's ready to enjoy.
Labels : Homemade, DIY, Ready/Instant Mixes, Chocolate Pudding, Eggless, Healthy, Preservatives free, Gluten Free, Sweets & Desserts, No Bake Desserts