Eggless Pineapple Cupcakes#BakingBloggers

These eggless pineapple cupcakes are so easy and quick to make, to satisfy your sweet cravings. I love to have cakes that are not frosted and these are just what you would want for tea.

Cup Measurement - 200 ML

Makes 6 Cupcakes
Ingredients
1 Cup All Purpose Flour
50 Grams Butter
½ Cup Yogurt - whisked
1 - 2 Tablespoons Pineapple Syrup or as required
1/2 Teaspoon Pineapple essence
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Cup Caster Sugar
A Pinch of Salt
2 Rings Tinned Pineapple Slices - finely chopped

Method 

In a bowl, sieve together flour, salt, baking powder and baking soda.

In a bowl cream together butter and sugar till light and fluffy. Add essence, yogurt and whisk together well. Then add the flour and whisk on low speed till incorporated. Fold in the chopped pineapple piece and add the pineapple syrup to make a ribbon consistency batter. Pour the batter into silicone moulds and bake in a preheated oven at 180°C for 20 - 22 minutes or when a tooth pick inserted comes out clean.
Remove from oven and place on counter and let it sit there for 10 minutes.

Now flip it onto a wire rack and allow it to cool completely. 

These eggless pineapple cupcakes are moist, buttery, and loaded with crushed pineapple. They are perfect for Hi Tea parties.

Labels: Cakes, Eggless, Vegetarian, Baking Bloggers, Hi Tea, Pineapple  

Baking Bloggers February 2021

Bite Size Baking

• Breakfast Toast Cups from Making Miracles
• Chocolate Bouchons from Karen's Kitchen Stories
• Eggless Pineapple Cupcakes from Sneha's Recipe
• Hertzoggies (South African Jam and Coconut Tartlets) from Tara's Multicultural Table
• Honey-Kissed Savory Shortbread Crackers from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Muffin Pizzas from A Day in the Life on the Farm

Steak Fingers With Steamed Rice#SundayFunday

A tasty Chinese style steak fingers recipe is a combination of tender steak strips, veggies and bell peppers with sauces, a super delicious dish. Just serve this with hot steamed rice and you are sorted. Make a complete and very delicious meal.

Serves 3 -4
Ingredients 
500 Grams Beef Undercut/ Sirloin - cut into thick finger strips
¼ Cup Oil
1 Green Capsicum cut into strips
1 Red Capsicum - cut into strips
1 Medium Carrot - cut into strips
3 -4 Baby Corns - sliced
1 Cup Chicken Stock
1½ Teaspoons Corn Flour
3 Tablespoons Soy sauce
¼ Teaspoon Homemade All-Purpose Seasoning
1 Teaspoon Black pepper powder
5 Big Cloves Garlic - chopped
2" Piece Ginger - chopped
1 Tablespoon Heaped Oyster sauce
1 Tablespoon Heaped Hoisin sauce
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes - optional
1 Cup Rice - boiled
½ Teaspoon Meat Tenderizer or Baking powder

Method

Marinate undercut strips with meat tenderizer for half an hour.
Heat oil in a pan, add the ginger garlic, sauté for a minute now add the undercut strips with vinegar, Homemade All-Purpose Seasoning , black pepper, soy sauce, oyster sauce and hoisin sauce, sauté the beef on a medium high flame for 5 minutes, add in chicken stock with both the colored capsicums, tomatoes and thicken the sauce with corn flour, cook till it thickens. 

Serve with with steamed rice.

Labels: Chinese, Beef, Stir Fry, Main course, Hoisin sauce, Oyster sauce, Asian Cuisine, Complete Meal, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event for the month of February 2021, is Wendy of A Day in the Life on the Farm. Sunday Funday Celebrates  the year of the Ox, a Chinese New Year which is on February 12th. 

Here are some of Chinese Recipe made by us.  

• Black Pepper Beef and Broccoli with Noodles by Food Lust People Love 
• Chinese New Year Skillet by Making Miracles 
• Easy Chicken Egg Rolls by A Day in the Life on the Farm 
• Lion's Head Meatballs by Amy's Cooking Adventures
• Lucky Duck, Gold Bars, and Longevity Noodles by Culinary Adventures with Camilla 
• Mongolian Lamb by Palatable Pastime
• Pan Fried Crispy Tofu Bowl by Cook with Renu
• Steak Fingers With Steamed Rice by Sneha's Recipe 
• Sticky Asian Baked Wings with Honey by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stir-fried Clams in Bean Sauce by Karen's Kitchen Stories

Baked Beans Curry#Foodieextravaganza

This is a super quick and easy curry for students or working people who are tired and hungry then this recipe is for them. You can adjust the spices to your taste, since this is mildly spiced.

Ingredients
3 Cloves Garlic - minced
1" Ginger - minced
1 Red or Green Chilly - finely chopped
5 Curry Leaves
1/2 Teaspoon Each Mustard & Cumin Seeds
1 Medium Onion - finely chopped
1 Teaspoon Red Chilly powder
1/2 Teaspoon Turmeric powder
A Dash Of Garam masala powder
2 Tablespoon Oil
1/2 Capsicum - finely diced
1 Tin Baked Beans
1 Medium Tomato - finely chopped
Salt to taste

Method

In a pan heat oil add the mustard and cumin seeds , when they crackle add the curry leaves, the onion, garlic, ginger, chillies sauté onion is tender. Add salt, turmeric , red chilly powder and garam masala, sauté for 2 minutes then add tomato, capsicum and baked beans. Cover and let it cook till it comes to a rolling boil. Switch off the flame and it's done. Garnish it with coriander leaves.

Serve with rice and papad. Enjoy!!

Labels: Foodie Extravaganza Party, Baked Beans, Vegan, Gluten free, Main course, Vegetarian Curry

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. 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 pageFoodie 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.See all the other recipes for today's Foodie Extravaganza

Check out the other #FoodieExtravaganza recipes this month!

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. 

Our host for the month of February 2021, is Wendy of  A Day in the Life on the Farm and the theme is "Starting With A Can ".  

• Baked Beans Curry from Sneha's Recipe
• Chicken Spaghetti from A Day in the Life on the Farm
• Garlicky Artichoke Pasta from Food Lust People Love  
• Homemade “Better Than Canned” One-Pot Chili by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Italian Pot Roast from Making Miracles 
• Pulao from Magical Ingredients
• Scalloped Tuna Bake from Palatable Pastime  
• Spam Musubi by Culinary Adventures with Camilla
• Ragù Bolognese from  Karen's Kitchen Stories  

Yeasted Croissant#SundayFunday

The Croissant comes out of the oven crispy but soften up as the day goes on, so it’s best to devour them the day you make them. I have already posted a detailed post on the method here. It just that this time I made croissants, the last time I made Petits Pain au Chocolat.

Ingredients  
350 Grams All Purpose Flour 
1¼ Teaspoon Instant Yeast 
½ Cup Water 
½ Teaspoon Milk 
1 Egg 
2 Tablespoon Butter 
1 Teaspoon Lemon Juice 
1 Teaspoon Salt 

For the Lamination
250 Grams Butter

Method

The method of laminating and rolling the dough is same as this recipe.

For making the croissant  

Divide the laminated dough into two parts and while you use one part, keep the other covered in cling wrap and refrigerate it. Roll the dough into a rectangle. Cut the sides to make an even size of 8"x6" rectangle. 

With the help of a knife or a pizza cutter, cut them into smaller equal size triangles. 

Shape them into croissants. 

Place them in a baking tray. Like wise roll the other dough too.

Proof the shaped croissants until they puff up a little. 

Brush them egg wash and bake it in a pre heated oven at to 200°C for 12 - 15 minutes and then reduce the temperature to to 170°C and bake for another 10-12 minutes or until they crispy. 

Cool them in a rack. 

Enjoy with a cuppa of tea.

Labels: Croissant, Yeasted, Breads, Butter, Sunday Funday

Our Host by Culinary Adventures with Camilla (http://culinary-adventures-with-cam.blogspot.com/).  Since January 30th is National Croissant Day, the theme is " Let's share favorite recipes for MAKING croissants or just USING already made croissants".  

• Bean Cassoulet by A Day in the Life on the Farm
• Cheesy Sausage and Croissant Casserole by Making Miracles
• Chocolate Croissants (Pain au Chocolate) by Karen's Kitchen Stories
• Croissants aux Amandes (Almond Croissants) by Food Lust People Love
• Homemade Crescent Rolls by Amy's Cooking Adventures
• Mardi Gras Cream Cheese King Cake Croissants by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Sourdough Croissants by Culinary Adventures with Camilla
• Yeasted Croissant by Sneha's Recipe

Shakshuka#SundayFunday

Shakshouka or Shakshuka is a one dish skillet meal of eggs poached in a sauce of tomatoes, chili peppers, etc.. . The word Shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” This can be had as a main course or even as breakfast with pita or challah bread. This has to be served in the pan that you are making it.

This serves 4 as a sides dish

Serves 2 as a main course
Ingredients
4 Eggs
1 Large Onion – thinly sliced
4 Tomatoes – thinly sliced
2 Green Chillies - finely chopped
Salt to taste
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Black pepper powder
2 Tablespoons Oil 

Method

Heat oil in a pan. Add chopped onions, sauté till the onions are soft and translucent. Now add chopped tomatoes and the green chillies , saute for a minute and then cover with a lid and let it cook till the tomato are soft. 

Add the salt, pepper, chilly flakes. Cook until the tomatoes become mushy. 

Now make a hole on four sides 

Break the eggs one by one on each hole ensure that the yolks don’t break. Sprinkle a dash of salt on each egg, cover the pan and let it cook for 4 - 5 minutes on a low heat. 

Cook till the egg yolks are runny, if you want fully cooked eggs, then keep if for  more time. I wanted the yolks to be runny. Sprinkle some chopped coriander and a bit of pepper on top this is optional. 

It’s ready to serve with bread slices in the same pan it was cooked in. 

Labels: Egg, Middle Eastern, One Dish Meal, Skillet, Sunday Funday, Breakfast, Main course, International Cuisine 

• For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our host for this week's event is Stacy of Food Lust People Love. Sunday Funday: " One Pot Wonders"
• 
  
• Arroz Caldo from Culinary Adventures with Camilla
• Chicken Pot Pie Stew from Making Miracles
• Indian-spiced Pork Chop Potato Skillet from Food Lust People Love
• Kielbasa and Cabbage Skillet from A Day in the Life on the Farm
• Malaysian-Inspired Chicken and Pork Curry from Palatable Pastime
• Mujaddara from Mayuri's Jikoni
• Shakshuka from Sneha's Recipe
• Sheet Pan Roast Chicken and Potatoes from Karen's Kitchen Stories