Sneha's Recipe

Loaded Veggie & Potato Soup In a Bread Bowl#SoupSwappers

In: American, Bread Bowl, Cheese

If you love flavorful soups then you’ll definitely want to try this one. Soups are always good but with the potatoes and creamy cheesy consistency, this soup is too good to be true and delicious!

Ingredients
1 Cube Veg Seasoning
1 Large Carrot - peeled & diced
2 Medium Potatoes - peeled & cubed into small pieces
1 Small Onion - chopped
1 Head Broccoli washed and diced small
1½ Cup Water
1 Tablespoon Butter
1 Tablespoon Homemade Soup Mix
500Ml Milk
Shredded Cheddar Cheese - as required
Salt To Taste
½ Teaspoon Minced Garlic
½ Teaspoon Lemon pepper powder

Method

In a pressure pan add half the water, vegetable cube, carrots, potatoes, broccoli and onion. Bring to a boil, cover and take two whistles on high flame. Let the cooker cool.

To Make The Bread Bowl

Take a crusty round bread, slice the top a little, then scoop the center to make a well. Bread bowl is ready.

In a large sauce pan/pot melt butter, add the onion and garlic cook for a minute. Whisk in the soup mix and cook for another minute (or until golden brown). Add in milk and whisk till until the sauce starts to thicken. Add in the veggies and all the stock, bring this to a boil, stirring it gently. Let it simmer for 2 minutes on low flame. Now add the cheese and stir until it is all melted. Add lemon pepper powder and taste for salt (add salt only after tasting). Make it a thinner consistency add a little more milk accordingly (since the bread will absorb most of the soup liquid).

Serve warm in a bread bowl with a generous sprinkle of cheddar cheese.

My Notes

Serve more soup ( in a seperate bowl) when you are ready to serve, since the bread will absorb most of the liquid. By the time I took pics the soup had been absorbed by the bread.

Labels: Soup, Vegetarian, Mixed Veggies, Potato, Cheese, Homemade Soup Mix, Bread Bowl, Soup Swappers, International Cuisine, Main Course, American

Wendy of A Day in the Life on the Farm our host and author of Soup Swapper's group, today we are making Potato Soups.

A Day in the Life on the Farm: Creamy Potato Soup
Magical Ingredients: Easy Cabbage and Potato Soup
Sneha’s Recipe: Loaded Veggie & Potato Soup In a Bread Bowl
Karen’s Kitchen Stories : Scandinavian-Style Fish and Potato Soup

3 comments

Keto Tuna Melt Chaffles#FishFriday

In: Almond Flour, Chaffles, Cheddar Cheese

These tuna melt chaffles are so quick and easy to make them than the tuna patties, than it does, take to make a keto chaffle recipe. These are so delicious and make a sandwich out of it, makes a complete filling meal. Chaffles are very filling, with avocado, tomato, lettuce, cheese... what more would you want when you follow a low crab diet.

This recipe makes two tuna melt chaffles. You can also substitute in or change any of the flavorings/seasonings as you like.

Serves One
Ingredients
1 Tablespoon Almond Flour
¼ Cup Shredded Cheddar Cheese - I used shredded Gouda
1 Large Egg
¼ Teaspoon Minced Garlic
½ Teaspoon Lemon Juice
A Dash of Salt & Pepper
1 Can (128 Grams) Tuna - drained
½ Tablespoon Finely Chopped Dill Pickle
½ Tablespoon Finely Chopped Onion
1 Tablespoon Finely Chopped Celery

Method

In a small food processor, pulse the almond flour and cheddar until it resembles panko bread crumbs. Add the egg, garlic, lemon juice, salt and pepper and blend/process for 10 seconds.
Transfer to a mixing bowl or Pyrex measuring cup, then add the tuna, pickle, onion, and celery. Mix thoroughly with a fork or spatula.

Split the batter between two waffle compartments of a waffle maker and cook for approximately 5 minutes

or until there is just a whisper of steam coming out of the waffle maker.

I then flipped them and closed the waffle maker and kept it for 2 minutes, to make them very crispy and golden.

Transfer to a plate or cooling rack and allow to cool for a couple of minutes before serving.

Serve with mayo, lemon or make a sandwich with them.

Nutritional information is based on the entire recipe - two chaffles.

297kcal, Total Carbs 4grams, Net Carbs 3grams, Fat 16grams, Protein 34grams, Fiber 1gram

Labels: Tuna, International Cuisine, Seafood/Fish, Keto, Chaffles, Main course, Fish Friday, Low Carb, Almond Flour, Cheddar Cheese, Single Serving

For Fish Friday this month we are sharing recipes with the theme "Fish From A Can".
Check some of the recipes made by our group

Food Lust People Love: Artichoke Tuna Bean Salad
Sneha’s Recipe: Keto Tuna Melt Chaffle
A Day in the Life on the Farm: Smoked Clam Dip
Karen’s Kitchen Stories: Spicy Salmon and Potato Croquettes
Palatable Pastime: Tuna Melt
Culinary Cam: Growing an Appreciation for Tinned and Jarred Fish + an Anchovy-Artichoke Egg Salad Recipe

2 comments

Baked Apple Roses#Improv

In: Apple, Baked, Homemade

Apple Roses baked in homemade puff pastry. Apple Roses are made by rolling a row of half apple slices with a strip of pastry into a spiral. The end result is that your get a shape of natural rose flower petals.

Ingredients
2 Medium Apple - sliced
2 -3 Tablespoons Sugar
2 -3 Tablespoons Water
1 Tablespoons Lemon juice
1 -2 Tablespoon Strawberry jam
Puff Pastry Sheet - as required - this is my homemade sheet

Method

Core apples.

Cut in to halves and cut thin slices. Add this to a bowl add the lemon juice, water and sugar mix it well then microwave for 2- 3 minutes or till they just soften ( do not overcook or else you will not be able to roll them).

Remove all the slices on to paper towel,

let them dry spread on a plate.

Dust the board with flour generously. Roll the pastry sheet and cut broad strips.
Add 1 to 2 teaspoons of water in strawberry jam mix it well to make it a spreading consistency.

Spread jam on a sheet strip,

now place slices on it.

Fold on side of the sheet on to the apple to hold them in place.

Roll it into a rose shape.

Here the rose is ready, like wise make the rest.

Place them into lightly greased cupcake pan.
Bake at 180°C for 35-40 minutes.

Sprinkle icing sugar after baking( this is optional which I did not use).

Beautiful apple roses are ready to serve. These are gorgeous looking and very delicious apple roses. A must try recipe. Enjoy!

Pastry & Fruit is our theme for Improv Cooking Challenge this month.

Labels: Puff Pastry Sheet, Homemade, Baked, Apple, Improv Cooking Challenge, Jam

Improv Cooking Challenge

Pastry & Fruit

A Day in the Life on the Farm - Lemon Cream Pie
Magical Ingredients - Very Berry Turnovers
Pandemonium Noshery - Souvlaki Tvorah Fruit Slice
Sneha's Recipes - Baked Apple Roses

2 comments

Choreg – Armenian Easter Bread#BreadBakers

In: Armenia, Bread Bakers, Breads

Choreg is a traditional, slightly sweet bread, especially made for Easter. It is delicious for breakfast with a nice cup of coffee. This has an amazing smell and flavor, it's a lovely, tender, lightly sweet bread.

Ingredients
250 Grams Bread Flour
50 Grams All Purpose Flour
50 Grams Caster Sugar
1 Tablespoon Heaped Milk Powder
1¼Teaspoon Instant Yeast
½ Teaspoon Sea Salt
½ Teaspoon Ground Mahleb
¼ Teaspoon Cinnamon Powder
¼ Teaspoon Vanilla Extract
50 - 75Ml Room Temperature Water
1½ Large Egg
45 Grams Butter
For Egg Wash
½ An Egg - beaten
1 Tablespoon Sesame Seeds

Method

Water depends on the size of the eggs and flour so add little at a time
In the bowl of a stand mixer/food processor, combine the flour, milk powder, yeast, sugar, mahleb, cinnamon and salt. Whisk to combine. Add in the egg, butter, vanilla and water. Knead until dough ball begins to form - mix on medium about 5 more minutes.
Remove dough from the bowl, add a bit of oil to the bottom. Cover bowl with a tea towel and set in a warm place until it doubles in volume. When doubled in size, punch down and cover again. Allow to rise a second time. Check in about 25 to 30 minutes (depending on the country and room temperature).

When it has doubled in size again, split dough into 6 equal pieces.

Roll each of those pieces into 12-inch ropes. Cover and let it rest for 10 minutes.

Re roll into ropes to 12 inch ropes . Pinch the ends of ropes tightly together.

Twist the ropes tightly into a braid.

Then make a ring and pinch the ends. Repeat for the two set of dough.

Place them on a baking sheet, cover and allow to rise again for about 20 to 22 minutes.

In the meanwhile preheat the oven to 180°C. Brush the loaves with beaten egg and sprinkle with sesame seeds.

Bake for 25 minutes in the preheated oven, or until nicely golden brown all over.

See how perfectly baked they are and smell awesome!

Enjoy warm!!

Labels: Breads, Bread Bakers, Armenia, Easter Breads, Egg, International Cuisine

I am hosting this month and asked the others to join me in sharing Easter Breads

Choreg-Armenian Easter Bread by Sneha’s Recipe
Chocolate Bunny Bread by A Day in the Life on the Farm
Sourdough Choreg-Armenian Easter Bread by Zesty South Indian Kitchen
Sourdough Carrot Cake Waffles with Cream Cheese Syrup by Food Lust People Love
Orange Blueberry Hot Cross Buns by Karen’s Kitchen Stories
Tsoureki by A Messy Kitchen
Jidase by Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

5 comments

Pork Sorpatel - East Indian#SundayFunday

In: East Indian, Gluten free, Pickle

No matter how this is spelt and pronounced by many Sorpotel or Sarpatel or Sarapatel, the dish that makes mouths water and leave you drooling anywhere it’s served. The Goan and East Indians claim theirs it the best, but, that's a debatable issue that will last for every more. Each one is brought up with the taste that their parents or grandparents made for them.

Today I am, sharing my mother's traditional East Indian version that is made at every feast or celebrations. This is a must dish for every function of ours. In weddings when this is prepared usually country liquor, wine or brandy is added. But I did not add any of these. Even the pork tongue is added to make this dish, here is it's difficult to get it, if you get hold of it do add, it taste good in this dish.

East Indian Sorpatel is like a pickle that stay's long in if refrigerate well. This is side dish that can be had with anything. So vinegar and oil are very important to preserve this dish for long storage. In East Indian weddings this is prepared and stored in large ceramic jars for a long time at room temperature in a cool pantry shelve. But now with weather changes this stored and heated daily or refrigerated.

Ingredients
1 Kg Pork- cut into big pieces
¼ Kg Liver= cut into big pieces - Optional
2 Full Big Pods Garlic – finely cut lengthwise
3 - 4 Inch Piece Ginger – cut into juliennes
8 green chillies – cut lengthwise
3 Tablespoons East Indian Bottle Masala - adjust spiciness
¼ Cup Vinegar or to taste

Method

Salt the pork and liver well and leave it aside for at least 20 to 30 minutes then wash it well in fresh water to remove any excess salt.

Boil pork & liver with a little salt till nearly done.

Cut the cooked pork and liver into small tiny pieces.

Slice the ginger, garlic and green chillies.

In a large pan first fry all the fat of the pork till browns and release all it's fat/lard.

Remove the pork fast once brown then in the same lard fry the meat and liver in batches till brown. Keep aside.

In a large pot/ vessel add the from the frying of the pork and fry the ginger, garlic and green chillies. When they start to soften add in the bottle masala and meat and fry well till the spice coats the meat. Now add in the vinegar and the stock from the cooked meat and let it cook on medium low flame till oil surfaces.

Taste for salt and vinegar adding accordingly for this should be a little sour or else this start to mold. Let it simmer till oil surfaces.
This is best eaten after a day or two as it taste better the next day and gets time for all the flavors to marry.