Homemade Salsa Verde#SundayFunday

Salsa Verde is a Green Salsa made from roasted green tomatoes, garlic, onions, and peppers. It's incredibly delicious! The main difference between regular Salsa and Salsa Verde is that green tomatoes are used instead of regular red ones.

These are from my garden - organic green tomatoes
Salsa Verde is really easy to make from scratch, all you need are green tomatoes, onion, jalapeño/green chilly, lime and coriander/cilantro leaves.

To make the Salsa Verde, you can cook the tomatoes, which you can be done either by boiling them, broiling them in the oven or pan roasting them. All three approaches are quick and easy, though with broiling or pan roasting, you get added smoky flavor from the searing of the tomatillos.

I used my air fryer ( @ 200°C for 30 minutes) to roast the tomatoes, garlic, onion and chillies. 

All got roasted perfectly, except the chillies they got charred and dried there was no flesh in it. 

I, then roasted 2 green chillies on the fire and used them after washing the charred skin. 

I did not remove the seeds and used them so my salsa verde is quite spicy, but, I am loving it, taste awesome. Please read My Notes before you make this.

Makes 1 Heaped Cup (250Ml)
Ingredients
450 Grams Firm Green Tomatoes
2 Jalapeno Peppers/Spicy Green Chillies
2 Cloves Garlic
½ Cup Coriander Leaves - finely chopped
1 Small Onion
1 Tablespoon Fresh Lemon juice
½ Teaspoon Pink Himalayan Salt or to taste
A Pinch Cumin Powder 

A Pinch Black Pepper powder

Method

Chop the green tomatoes in halves. Place the tomato , onion and garlic roast them in the oven at 200°C for 30  minutes, I used the air fryer (at 200°C for 30 minutes) and then place them in a blender with cumin and black pepper powder, salt and a teaspoon of olive oil. 

Blend it then add the coriander/cilantro leaves and lemon juice, just pulse it once or twice.

Taste for salt and lemon juice. Remove this into a serving bowl and Enjoy.

My Notes

To maintain the green bright color of the Salsa Verde, drizzle a teaspoon of extra virgin olive oil while grinding. Do not add the coriander/cilantro leaves while grinding the tomatoes. Chop the coriander leaves fine and at the end just pulse the grinder for once or twice. If you grind it along with the tomatoes you will get a green tomato chutney not the look and taste of Salsa Verde. 

If you want to store this for a longer period then drizzle EVOO on top at least to cover the top, this will maintain the color and also preserve it.

Labels: Chutneys & Dips, Jams & Sauces, Green Tomato, Green Chilly, Roasted, Spicy, Mexican, Sunday Funday, Vegan, Gluten free

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 Karen of Karen's Kitchen Stories.

Chile Pancakes from Sid's Sea Palm Cooking
Chili Plum Sauce from Food Lust People Love
Creamy Chicken Tortilla Soup from Amy's Cooking Adventures
Beef Enfrijoladas from Making Miracles
Homemade Salsa Verde from Sneha's Recipe
Maharashtrian Green Chilli Thecha from Cook with Renu
Mirch Ka Salan from Mayuri's Jikoni
Roasted Monkfish Over Mole Negro from Culinary Adventures with Camilla
Southwestern Casserole from A Day in the Life on the Farm
Spicy Carrot and Broccoli Salad from Karen's Kitchen Stories
Thai Curry Noodles from Palatable Pastime

Classic Minestrone Soup#Soupswappers

This Classic Minestrone Soup is a hearty Italian Vegetable Soup made with tomato broth, pasta or rice.
Minestrone is traditionally made to use up leftover vegetables, so use any seasonal vegetables and greens you have on hand or whatever you have in your pantry.

This hearty , delicious minestrone is easy to make and worth the effort. This soup is great for lunch or dinner, it tastes even better the next day.

This classic minestrone soup recipe is healthy, easy to make and tastes awesome. It’s vegan, too, if you don’t top it with cheese.

Serves 3 -4
Ingredients
1 Tablespoon Olive Oil
1 Small Onion - finely chopped
1 Carrots peeled and diced
1 Stalk Celery diced
¼ Teaspoon Red Chili Flakes
¼ Teaspoon Dried rosemary
Salt to taste
Freshly Ground Black Pepper to taste
2 Large Tomatoes - peeled and chopped
1 Large Tomato - pureed and strained
1 Medium Potato - peeled and diced
¼ Cup Cabbage - thinly sliced
¼ Cup Dried Cannellini beans - soaked and boiled
4 French Beans - trimmed and cut into 1-inch bits
1 Clove Garlic - minced
Few Leaves Fresh Basil - optional
Grated Parmesan cheese as required for serving
2 Cup Vegetable Stock
1 Cup Water
1 Bay Leaf
1 Cup Orecchiette, elbow or small shell pasta
1 Teaspoon Lemon juice

Method

Heat the olive oil in a large pot over medium heat, add the chopped onion, carrot, celery, and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent.

Add the tomato puree and sauté for 2 minutes, add , garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Add in the diced tomatoes, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
On medium-high flame bring this to a rolling boil, then cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce flame to medium low so as to maintain a gentle simmer.

Cook for 15 minutes, then remove the lid and add the pasta, beans and cabbage Continue simmering, uncovered, for 15 to 18 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and drizzle a teaspoon of olive oil. Taste and season if necessary with more salt and pepper until the flavors according to your taste.

Garnish bowls of soup with grated Parmesan, if you’d like

or for vegan without the cheese. 
Labels: Soup, Soup Swappers, Vegetarian, Italian, Minestrone Soup, Vegan, Parmesan Cheese, Healthy

For this month our Host is Camilla M. Mann , and our theme For March is "Let's put a little Spring in our minestrone".  

• Classic Minestrone Soup by Sneha's Recipe
• Green Vegetable Minestrone by A Day in the Life on the Farm
• Kale and Pasta Minestrone by Magical Ingredients
• Minestrone Napoletana by Karen's Kitchen Stories
• Putting Some Spring in My Minestrone + Bouza 2017 Albariño by Culinary Adventures with Camilla
• Vibrant Spring Minestrone Soup by Making Miracles

Surf and Turf With Shrimp and Sausage Skewers#FishFriday

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

Marble Coffee Bundt#BundtBakers

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