Asparagus With Cheese Sauce#Baking Bloggers

This baked asparagus in cheese is a simple vegetarian starter or side dish that's delicious to enjoy. This is so quick to make, you can also assemble it in advance if you are serving for a party, just before you guest arrive pop this into the oven.. ta da.. a beautiful side dish is ready.

Serves 2

Ingredients
150 Grams Asparagus
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
2 cups Milk
1 Teaspoon English mustard
A splash of Worcestershire sauce
200 Grams Grated Cheddar Cheese,
Salt & Pepper to taste

Method
Preheat oven to 180°C .
Grease an oven proof dish.

Blanch the asparagus in salted water, remove and place in a bowl of ice cold water with ice cubes. When cold, drain and place in the greased dish.Melt butter in a pan, add the flour. Cook, stirring for a few minutes till it turns light brown and the flour is cooked. Don’t brown it too much. Slowly whisk in the milk to form a smooth sauce. Add the mustard and Worcestershire sauce.

Season with salt and pepper and add in a half of the cheese, mix it well and pour over the asparagus. Sprinkle the remaining grated cheddar cheese on top. 

Place the dish in a preheated oven and bake until cheese is golden brown and bubbling, about 10-15 minutes. 

Enjoy this warm.

Labels: Baked, Asparagus, Casserole, Main course, Side Dish, Cheese Sauce, Baking Bloggers, Serves Two, Vegetarian 

Baking Bloggers

Springtime Asparagus

• • • Pancetta and Asparagus Tarts by Karen's Kitchen Stories
    • Asparagus and Ham Quiche by A Day in the Life on the Farm
    • Cheesy Garlic Roasted Asparagus by Making Miracles
    • Goat Cheese Chicken with Asparagus by Palatable Pastime
    • Asparagus and Mushroom Quiche Tart by Sid's Sea Palm Cooking
    • Garlic Browned Butter Parmesan Roasted Asparagus by Food Lust People Love
    • Asparagus With Cheese Sauce by Sneha's Recipe
    • Minty Roasted Asparagus Vegan Pesto by Magical Ingredients

Quick Pork Fried Rice#Eattheworld

Seen this recipe in a newspaper once while travelling by plane. This was so easy and quick to make, so I took a photograph of the recipe, tried it. Its' delicious and makes a complete meal.

Serves 2
Ingredients
1 Tablespoon Dark Soy Sauce
1 Tablespoon Vinegar
1 Teaspoon Corn Flour
½ Teaspoon Level Black pepper powder
3 Tablespoons Oil
1" Piece Ginger- minced
3 Cloves Garlic - minced
200 Grams Boneless Pork - Tenderloin Pork
1 Cup (200 Ml) Basmati Rice
1 + 1 Bay Leaf
Salt to taste
Method

Boil the rice with salt and a bay leaf, till full done yet each grain is separated. Let it cool completely
Cut the pork into 1" cubes- remove the skin and little of the fat. If you remove all of the fat this will become a little dry so keep a thin layer of fat on the meat.

In a pan heat oil and the fat of the pork, ginger garlic sauté, for a minute. Switch off the flame add the pork meat, bay leaf, black pepper powder, soy sauce, vinegar, and cornstarch, a pinch of salt, keep this to marinate for 10 minutes.
Then cook the pork till done.

When the pork is done add the cooled rice and sauté for 2 -3 minutes till the rice is heated. Garnish with chopped scallion greens, coriander and chopped green chillies. 

Serve hot and enjoy
Labels : Pork, Chinese, Fried Rice ,Eat the World, Main course, Asian Cuisine, Serves 2

Check out all the wonderful Chinese 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: Scallion Pancakes 

Pandemonium Noshery: See Ji Tan - Chinese Lion’s Head Meatballs 

Amy’s Cooking Adventures: Homemade Fortune Cookies 

CulturEatz: Easy and Spicy Vegan Mapo Tofu 

Magical Ingredients: Biang Biang Noodles 

Kitchen Frau: Kung Pao Chicken 

Sneha’s Recipe: Quick Pork Fried Rice 

Making Miracles Zucchini Stir Fry 

Sugarlovespices: Authentic Sichuan Mapo Tofu Recipe 

A Day in the Life on the Farm: Lettuce Wraps

Laal Sabzi /Beetroot Sabzi#SundayFunday

This is a quick easy and delicious sabzi, a superfood veggie. I love to eat boiled beetroot.

Ingredients
250 Grams Beetroot - chopped
250 Grams Carrots - chopped
250 Grams Tomatoes
2 Medium Potatoes
1 Teaspoon Sea Salt or to taste
2 Teaspoons Red Chili Powder 
½ Teaspoon Turmeric powder
½ Teaspoon Roasted Cumin powder
1 Small Cinnamon Stick
2 - 3 Cloves
3 Big Cloves Garlic- minced
Coriander Leaves for garnishing
3 Tablespoons Oil

Method

Chop beetroot into small pieces and boil it till half done, then strain.
Cut the potatoes, tomatoes and carrots into small pieces.
Heat oil, add minced garlic cloves and cinnamon, fry for 2 minutes, then add all the vegetables together and fry well. Add the seasonings, and stir fry for a minute or till all the veggies get coated with the spices, add ¼ cup water, mix well. Cover with lid, cook on medium low flame for about 10 minutes or till the veggies are done, stirring after every 2 minutes. Switch off the flame when the veggies are cooked. Garnish with coriander leaves. 

Serve with hot with phulkas or rotis. 
Labels: Beetroot, Potato, Carrot, Sabzi, Main course, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. The host of this week's event is Mayuri's Jikoni and the theme is Superfood Beetroot.

• Beet Hummus with Goat Cheese from Amy's Cooking Adventures
• Beet Salad with Goat Cheese from Making Miracles
• Beetroot Vada from Mayuri's Jikoni
• Easy Pickled Beets from Food Lust People Love
• Ginger Beetroot and Celery Juice from Cook with Renu
• Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
• Laal Sabzi /Beetroot Sabzi from Sneha's Recipe
• Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
• Roasted Beet Salad from A Day in the Life on the Farm

SOP Mocktail# Foodieextravaganza

SOP Mocktail! is a Pineapple, Orange, Strawberry Mocktail.
This is a fun drink that the family can enjoy, with all the nutrients and fiber . This is a thick mocktail, I have not strained it, taste awesome and filling. Have this instead of mid time snack and stay healthy. If strawberries are out of season you can omit it and use only strawberry crush. This is cooling summer drink.

Makes 2 Tall Glasses
Ingredients
2 Orange - I used Kinnow - peeled and sectioned
5 Thick Slices Fresh Pineapple - cubed
4 Strawberries - sliced - fresh or frozen
3 Tablespoons Strawberry Crush or Sugar as needed
Ice Cubes as required

Method

Peel the orange and separate the segments.
Remove the pineapple skin and cut in cubes.

Blend the ingredients in a food processor and serve chilled.
Labels: Mocktail, Juices, Strawberry, Orange, Pineapple, Strawberry Crush, Healthy, Foodie Extravaganza Party

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

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.

Check out the other #FoodieExtravaganza recipes this month! 

Barbecued Strawberry Chicken From Making Miracles 

Fresas con Crema From A Day in the Life on the Farm 

Korean Strawberry Milk From Tara's Multicultural Table 

Simple Strawberry Vodka From Food Lust People Love 

SOP Mocktail From Sneha's Recipe 

Strawberry Marshmallows From Karen's Kitchen Stories 

Strawberry Shrikand From Magical Ingredients 

Vanilla-Macerated Berry Shortcake From Culinary Adventures with Camilla

Fruit & Chocolate Trifle#SundayFunday

This is an easy and quick trifle made with leftover cake and can use whatever fruits you have or use tinned fruit cocktail. It's delicious.

Ingredients
4 -5 Slices Chocolate Cake
500 ML Milk
2½ Tablespoons Vanilla Custard Powder
5 Tablespoons Sugar
½ Cup Fresh Cream or Whipping Cream
1½ Cup Chopped Mixed Fruits
Grated Milk Chocolate - as required
Method
For the Custard

In a bowl mix in the vanilla custard powder in half a cup milk to form a smooth mix
In a sauce pan add sugar and remaining milk and bring this to a boil. Add in custard mix and stir continuously till it gets thick. Switch off the flame and let this cool stirring continuously with a whisk. Once it cools add the fresh cream and whisk till mixed.

Arrange the cake pieces in a serving bowl. Sprinkle sugar syrup over it. 

Add all the chopped mixed fruits. 

Pour the prepared custard over it and keep it in the refrigerator overnight. 

When ready to serve, pipe little whipped cream in the center for decoration and grated chocolate over it.

Serve and Enjoy!! 
Labels : Sweets & Desserts, Trifle Pudding, No Bake, Creamy Vanilla Custard, Sunday Funday
For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I am,  the host of  Sneha's Recipe  this week's event and the theme is Fruity Desserts.

Banana Enchiladas From A Day in the Life on the Farm

Blackberry Lemon Bars From Karen's Kitchen Stories
Boozy Nectarine Crumble From Food Lust People Love
Cherry Pie Bars From Making Miracles
Fruit & Chocolate Trifle From Sneha's Recipe
Lattice-Topped Apple Pie From Culinary Adventures with Camilla
Lemon Cheesecake with Lemon Curd Topping From Amy's Cooking Adventures
Mango & Vanilla Panna Cotta From Mayuri's Jikoni
Strawberry Fool with Meringue Topper/Base From Sid's Sea Palm Cooking