Sneha's Recipe

Surf and Turf With Shrimp and Sausage Skewers#FishFriday

In: Amuse Bouche, Appetizer, Fish Friday

This is a combo of seafood and sausage. While this marriage of surf and turf, is not new, this combo skewers is paired with Merlot, a perfect cozy dinner.

Ingredients
2 Large Cooked Pork Sausages - cut into thick slices
For the Shrimp Marination
250 Grams Jumbo Shrimps/Prawns- peeled, tails on
¼ Teaspoon Turmeric
1 Teaspoon Lemon Juice
1 Teaspoon Red chilly powder
¼ Teaspoon Garam Masala powder
¼ Teaspoon Shahjeera/Caraway seeds- coarsely ground
1 Big Clove Garlic - grated
Salt to taste
1 - 2 Tablespoons Oil

Method

Mix all the ingredients for the marination well, then add the shrimp, and toss to coat well. Leave it in the refrigerator for 15 - 20 minutes.
In the Meanwhile let's get the sausage ready
In a large saucepan bring the water to a boil. Add the sausage slice, cook over high flame for 5 minutes or till they plum. Drain and pat dry. Let cool.

Take a wooden skewer, skewer thread in the tail end of the shrimps and then tuck in the sausage and the other end of the shrimp, the sausage should be tightly tucked between the shrimp. Like the same way tuck in another shrimp and sausage. In one skewer tuck two shrimps only.
Using more skewers, repeat with the remaining shrimp and sausage till all are skewered.

Heat a grill a pan with oil and place the skewers on it and cook on high flame for exactly 3 minutes on each side ( if you cook for more time the shrimps will be rubbery and not juicy) turning once or twice, until charred spots appear.

Serve immediately on a bed of lettuce.

How I enjoyed these skewers, took a lettuce leaf added a sausage and shrimps in it

made a parcel and enjoyed with sip of wine.

They were a perfect combo.. a tasty appetizer.

Labels: Appetizer, Amuse Bouche, Seafood/Fish, Shrimps, Prawns, Kebabs, Sausages, International Cuisine, Fish Friday

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas

Culinary Adventures with Camilla is serving up Crab-Stuffed Ravioli in a Spiced Pepper Sauce + 2017 Comanche Cellars Zinfandel
A Day in the Life on the Farm is Exploring Malbec outside of France Paired with Pineapple Teriyaki Salmon
Making Miracles brings us Fish with Red Wine Sauce
Karen's Kitchen Stories shares "Shrimp in Tomato and Chile Sauce"
Food Lust People Love has a "Spicy Cod and Merguez Tray Bake "
Sneha's Recipe made Surf and Turf With Shrimp and Sausage Skewers

3 comments

Marble Coffee Bundt#BundtBakers

In: Bundt, Bundt Bakers, Coffee

Beautifully made with the swirling and combining of flavors to create classic marble cake. Sweet, moist, warm, and filled with plenty of swirls, coffee marble cake makes the perfect dessert or tea cake.

This cake is easy to prepare and gives a great marble look, making it the perfect meal to enjoy with coffee. In this cake there is no baking powder or baking soda, it get's it light and sponginess from the beating of the egg whites.

Ingredients
3 Eggs - yolks & whites separated
80 Grams Caster sugar
½ Teaspoon Cream of Tartar
90 Grams Cake flour
30 Grams Butter
40 Ml Milk
½ Teaspoon Vanilla essence
3 Teaspoons Instant coffee
3 Teaspoons Lukewarm water

Method
Grease a 7" bundt pan well and keep aside.

Dissolve the coffee in lukewarm water and keep side.

In a bowl add the milk and butter. Place it on a double boiler till the butter melts.

Separate the egg - yolks and whites in a separate large bowls.

Beat the egg whites till soft peak stiff add the cream of tartar and caste sugar adding it in three additions till soft stiff peaks.

Then add the egg yolk one at a time and

continue to beat till all the yolks are incorporated.

Now fold in the flour and fold it with a spatula.

Then add the vanilla essence to the butter mixture mix well. Add little of the batter to the butter mixture and mix it well, then add this to the remaining batter and fold it gently till in corporated.

Take a cup of the prepared batter and mix it with the coffee mixture.

Mix well but lightly.

Pour little white mixture into the bundt pan

On top pour the coffee mixture

again white batter and then coffee

Continue this till all batter is poured in the bundt pan( do not spread or tap the pan it will automatically spread).

Now swirl it with a tooth pick lightly.

Bake in a pre heated oven at 160°C on a water bath for 40-45 minutes.

Let it cool then overturn it

See the beautiful swirls

Slice ....

Enjoy!!

Labels: Bundt, Bundt Bakers, Marble Bundt, Coffee

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page

This month my Bundt Baker, our host is Rebekah Rose Hills of Making Miracles, thank you for this wonderful theme. Check out the flavors from our Caffeinated Bundts below:

7 Up Bundtlets by Sweet Sensations
Caramel Macchiato Mini Bundts by Magical Ingredients
Coca-Cola Bundt Cake by Food Lust People Love
Coffee and Baileys Individual Bundts by A Day in the Life on the Farm
Coffee Chocolate Bundt Cake by Making Miracles
Dirty Chai Mini Bundts by Culinary Adventures with Camilla
Espresso Chocolate Bundt Cake by Patyco Candybar
Ginger & Lemon Green Tea Bundt Cake with Lemon Glaze by Patty's Cake
Marble Coffee Bundt by Sneha's Recipe
Vietnamese Coffee Bundt Cake by All That's Left Are The Crumbs

8 comments

Air Fryer Bread Manchurian#MultiCookerMonday

In: Air Fryer, Bread Slices, Breakfast

Bread Manchurian is a super easy, innovative and tempting snack recipe for breakfast. Best to make this with leftover bread. This can be made even for kids tiffin or as an evening snack.

Serves 2
Ingredients
A Pinch of Salt or to taste
¼ Teaspoon Black Pepper powder
1 Tablespoons Heaped Red Chilli Garlic Sauce
2 Tablespoon Dark Soy Sauce
3 Tablespoons Tomato Ketchup
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes
1 Tablespoon Noodle Masala
1 Medium Onion - finely chopped
¼ Cup Red Capsicum - diced
¼ Cup Green Capsicum - diced
¼ Spring Onion - white & green chopped
10 Bread Slices - cubed
3 Tablespoons Oil
Method

Cut the sliced bread into medium sized cubes. Air Fry them for 8 minutes at 125°C, then shake the basket and again air fry for another 5 minutes.
In a bowl add the all the sauce, red chili flakes, pepper powder , noodle masala and ketchup with 1 cup water mix well. Keep aside.

In a large pan heat oil, fry the onions till they start to change color then add the diced capsicums and stir fry for a minute Now add the mix sauces and stir fry on high flame for a minute. Add the bread cubes and stir fry quickly till all the cubes are coated with the sauces. Reduce the flame to low, cover with a lid and let it cook for 2 -3 minutes or till nicely heated.

Your tempting Bread Manchurian is ready to serve. Garnish it with spring onions greens and serve hot.

Using the air fryer to make the bread cubes crisp, gives it a nice texture and the end result is not soggy. Enjoy this as a breakfast or an evening snack.
Labels: Leftover series, Bread Slices, Breakfast, Manchurian, Indo Chinese, Multi Cooker Monday, Air Fryer, Serves Two

Multicooker Monday

- Air Fryer Bread Manchurian from Sneha's Recipe
- Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
- Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
- Instant Pot Honey Garlic Chicken Thighs from Making Miracles
- Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
- Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
- Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
- Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

9 comments

Cheesy Potato Chips Skillet Pie#SundayFunday

In: American, Baked, Cheese

There is no better classic combo than potato and cheese. This cheesy potato chip pie is so easy to make, just whisk all the ingredients in a bowl to make a smooth sauce, arrange the potato chips in the base of skillet and just pour all the prepared sauce, garnish and it's ready to bake. No cooking or cutting and chopping.

This pairing is a real crowd pleaser and kids delight no matter whatever form it's made. This recipe uses plain potato chips and 2 types of cheese. I have used cheddar and provolone cheese, you can substitute provolone with mozzarella cheese. Since it is made in a cast iron skillet it requires not plating.

Serves One
5" Cast Iron Skillet
Ingredients
½ Cup Fresh Cream/Cooking Cream
½ Cup Plain Thick Yogurt
½ Cup Mayonnaise -With Egg ** See My Notes
1 Egg
Plain Potato Chips - as required - I used Lay's
½ Cup Shredded Cheddar cheese
½ Cup Shredded Provolone Cheese or Mozzarella
½ Teaspoon Paprika powder
½ Teaspoon Fresh Dill
¼ Teaspoon Thyme
Salt and Pepper to taste
Chopped Scallion/Green Onions for garnish
Butter - as required to grease the skillet
Sour Cream to serve
Method
Preheat oven to 170˚C. Grease a 5-inch pie pan/cast iron pan.
Mix both the grated cheddar and provolone cheese and keep aside.

In a very large bowl whisk together cream, yogurt, egg, mayonnaise and spices.

Arrange the potato chips to fit the base of skillet.

Pour the creamy sauce oven the chips, lifting the chips gently with a spoon so that sauce seeps to the base of the skillet.

Spread all the cheese on top.

Sprinkle scallion green on top.

Bake for 25 minutes or until cheese on top is beginning to brown. Allow to cool for 5 to 10 minutes.

Serve with sour cream and En..joyy!!

This serves one as a complete meal and it’s a rich comfort food. This was for my hubby and he enjoyed it!!
My Notes
If you do not have mayonnaise then add 2 tablespoons melted butter.

Labels: Main Course, American, Cheese, Potato Chips, Baked, Yogurt, Egg, Mayonnaise, Sunday Funday, Pie, Skillet, Kids delight, Party pleasers, Single Serving

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 Rebekah Rose Hills of Making Miracles.

Sunday Funday Theme "Chips"

Butterfinger Potato Chip Cookies by Palatable Pastime
Cheesy Potato Chips Skillet Pie by Sneha's Recipe
Doritos Taco Salad by Making Miracles
Kachri Bateta by Mayuri’s Jikoni
Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
Parmesan Potato Chips by Karen's Kitchen Stories
Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
Potato Chip Crusted Cod by A Day in the Life on the Farm
Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

7 comments

Chocolate & Banana Pancake#Improv

In: Banana, Breakfast, Chocolate

These fluffy chocolaty banana pancakes are so spongy that they soak up strawberry syrup and taste delicious. This recipe couldn't be easier! All you need is: eggs, banana and flour. I used a blender to mix this up.

Cup Measurement = 250ML

Makes 8 Pancakes
Ingredients

1½ Cups All Purpose Flour
1 Tablespoon Baking Powder
1 Teaspoon Salt
2 Tablespoons Sugar
1 Cup milk
1 Egg
2 Tablespoons Butter - melted
1 Teaspoon Vanilla essence
1 Cup Mashed Bananas
½ Cup Chocolate chips

Method

Mix flour, baking powder, salt and sugar in a large bowl.
In another bowl, whisk together the milk, egg, butter, mashed banana and vanilla.
Add the milk mixture to the flour mixture, and stir until the batter is just combined.
Add the chocolate chips and gently fold to combine.

Heat a non stick griddle or skillet over medium low flame and grease lightly with butter. Pour ½ cup batter and do not spread. Cover with a lid and increase the flame to medium high for just 2 minutes.