Keto Blueberry Yogurt#Improv

This Keto blueberry yogurt is a low-carb with just 3 ingredients. It makes a filling breakfast or snack or have it as a refreshing dessert after a meal. For this I have used my homemade full fat yogurt culture. Do not use store bought yogurt, since it contains sugar and it's high in carbs.

Serves Two
Ingredients  

1 Tablespoon Yogurt Culture - Full Fat Milk
300 Ml Full Fat Milk
1/3 Cup Blueberries 

Method

Crush the blueberries in the blender, remove this into a bowl, add the culture and milk, give it good mix. Remove this on to a serving dish/glass. Cover it and let is set on a warm place. When set , refrigerate till chilled.

Enjoy!! 

Labels: Keto, Blueberry, Yogurt, Improv Cooking Challenge, Homemade, Serves Two

 Improv Cooking Challenge

Blueberries & Dairy

Improv Cooking Challenge

Blue Berries & Dairy

• Blueberry Surprise Lemon Cupcake by Cooklaholic Wife
• Fruit Sando by Pandemonium Noshery
• Grilled Brie and Blueberry Jam Panini by A Day in the Life on the Farm
• Keto Blueberry Yogurt by Sneha's Recipes
• Mixed Berry Crisp by Magical Ingredients 
• Spinach and Feta Salad with Summer Fruits by Palatable Pastime

Coconut Flour Banana Bread - Gluten & Sugar Free#BreadBakers

This is a gluten free banana bread so light and delicious. Use over ripe bananas. I made it without any additional sugar coz my bananas were so ripe and the result came out well and its too good! 

If in case the bananas are not over ripe then you can add ¼ cup caster sugar. Weigh the bananas without the skin then mash it up.

Makes 7 -8 slices
Ingredients
3 Eggs
70 Grams Coconut Flour
2 Teaspoons Baking powder
1/8 Teaspoon Salt
65 Ml Coconut Oil
200 Grams Mashed Bananas

Method
Grease a pan size - 18 x 13cm.

Mash the bananas well. Beat the egg , add the oil and salt beat well. then add the coconut flour and fold it in with a spatula. Add in baking powder and mashed bananas. Fold it well. 

Pour this into a greased pan. 

Bake in a preheat oven at 180°C for 40 minutes. 

Ta da.. a delicious gluten and sugar free bread is ready to.

Enjoy!!

Labels: Breads, Bread Bakers,Coconut Oil, Coconut Flour, Banana, Gluten free, Sugar Free, Healthy, Quick Bread

#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.

• Air Fryer Banana Blueberry Oats Muffins from Cook with Renu
• Banana Cinnamon Rolls from Passion Kneaded
• Banana Split Quick Bread from Food Lust People Love
• Coconut Flour Banana Bread - Gluten & Sugar Free from Sneha’s Recipe
• Simply Banana Bread from A Messy Kitchen
• Sugar Free Sourdough Banana Bread with Pecans from Zesty South Indian Kitchen
• Tangzhong Banana Buns from Magical Ingredients
• Triple Berry Banana Bread from A Day in the Life on the Farm
• Yeasted Banana Sandwich Bread from Karen’s Kitchen Stories

Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives#EatTheWorld

Traditionally, tajin sfinari bil zaytun is cooked stove top and then baked in an oven, a clay pot is used, which is later transferred to the oven. This colorful, its combination of carrots and green olives has a unusual mix of flavorings, like caraway seeds, lemon juice, cinnamon, harissa paste and parsley.

Tagine in Libya doesn't refer to the distinctive Morrocan cooking vessels, it just means casserole. 

Serves 3 -4
Ingredients  
½ Kg Boneless Lamb / Mutton - cut into 2" cubes
500 Ml Lamb Bone Stock / Chicken Stock or Water
500 Grams Carrots - sliced diagonally into thick pieces
1 Medium Onion- chopped
1 Teaspoon Grated Ginger
1 Stick Cinnamon
1 Teaspoons Caraway Seeds / Shahjeera
Salt & Black Pepper powder - to taste
½ Cup Pitted Green Olives
1 Heaped Teaspoon Harissa - I used homemade Harrisa
For Serving
Olive oil
Juice of one lemon
½ Cup Chopped Parsley

Method

Place the onion, cinnamon and caraway seeds in the pot ( I used my mud pot) with olive oil, and stir on medium heat.

Add the diced lamb, stirring occasionally until it is evenly browned. Add the stock. Cover and leave to cook on a medium heat until the meat is just done, at this point the stock should be reduced to about half the amount (concentrated). Remove the meat from the pot with a slotted spoon and strain the liquid through a sieve (fine enough to catch the caraway seeds). 

Add the meat, stock to same mud pot. Add in the carrots, cover the pot tightly with foil, and place in the oven for about 45 minutes at 200°C. When the carrots and lamb are fork tender, add the harissa and mix it in the sauce. Scatter olives on top and place the pot in the oven for about 10 minutes without a cover. 

When some of the sauce has evaporated and the lamb has browned slightly, remove from the oven. Don't let it dry out!
Stir in the fresh lemon juice over it and drizzle generously with olive oil, then garnish with chopped parsley.

Enjoy warm with bread to soak up the sauce.

Labels: Lamb, Libya, Mutton, Stew, Baked, Carrots, Olives, Main course, Eat the World, Sunday Funday

 

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World.
Check out all the wonderful Libyan 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! 

 A Day in the Life on the Farm: Libyan Cheese Dip 

Sneha’s Recipe: Tajin Sfinari bil Zaytun/ Libyan Lamb Casserole with Carrots and Green Olives 

Palatable Pastime: Maghreb Chicken and Vegetable Stew 

Amy’s Cooking Adventures: Macroona Imbakbaka (Libyan Minestrone)  

Culinary Adventures with Camilla: Mbakbaka (Spicy Libyan Pasta) 

Kitchen Frau: Kufta bin Batinjal (Eggplant Kofta in Tomato Sauce 

Pandemonium Noshery: Sharba Libiya - Libyan Mint and Lamb Soup

Thai Fried Chicken Wings With Red Fiery Sauce#Foodieextravaganza

This sauce is super delicious. Fiery, but it does not burn your mouth. You will love, you'll be licking your fingers for sure.

Serves 4
Ingredients
For The Marination 
9 Chicken Wings With Skin
2 Tablespoons All Purpose Flour
1 Tablespoon Heaped Potato Starch/Corn flour
¼ Teaspoon Heaped Baking powder
1 Teaspoon Sesame seeds
1 Tablespoon Thai Red Curry Paste
1 Teaspoons Lemon juice
1 Small Egg
¼ Teaspoon Salt
½ Teaspoon Chicken powder
1/8 Teaspoon White pepper 
For The Red Fiery Sauce
½ Cup Water
½ Teaspoons Red Pepper Flakes
1 Teaspoon Ketchup
2 Tablespoons Sweet & Sour Sauce
½ Teaspoon Vinegar
1 Teaspoon Sugar
1 Teaspoons Corn flour - dissolved

Method
For Wings Marination

Marinate chicken wings with all the given ingredients for 30 minutes, or overnight in the refrigerator.
Mix the all purpose flour, baking powder, potato starch and sesame seeds well.
Before frying add the egg and the flour mix. Mix well so that the wings are coated with this mixture.

Heat oil in a deep frying pan , place the wings in a single layer (fry them in batches), let them fry on medium low flame for 10 minutes on one side, then turn the sides and let it fry for another 5 minutes . Then fry the next batch of wings. Remove them to when done. Just before serving refry them in hot oil on high flame for just 2 - 3 minutes or till crisp and golden.
For The Red Fiery Sauce 

Mix all given ingredients except the corn flour in a sauce pan, cook till mixture reduce to nearly half. Mix the corn flour in a tablespoon water, add it to the sauce and keep stirring till it thickens.

Serve the fried wings with this Red Fiery Sauce.  

Enjoy!! 
Labels: Thai,  Red Curry Paste, Thailand, Asian Cuisine, Chicken Wings, Dipping Sauce, Appetizer

Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month. If you are a blogger and would like to join our group and blog 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.

Posting day for #FoodieExtravaganza is always the first Wednesday of the month.    

• Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings by Culinary Adventures with Camilla
• Copycat Canes Chicken and Sauce by Palatable Pastime
• Dirty Fried Chicken by Karen's Kitchen Stories
• Korean Fried Chicken by A Day in the Life on the Farm
• Thai Fried Chicken Wings With Red Fiery Sauce by Sneha's Recipe
• Vegan Buffalo Chicken Sandwich by The Spiffy Cookie

BBQ Whole Cauliflower Tikka#SundayFunday

This marinated cauliflower tikka I took it for our homestay at Lonavla with my family. The manager arranged a grill for us with all necessary accessories. The smoky flavor was awesome in this and was relished by all. If you do not have a grill then bake it in the oven and give the flavor of liquid smoke or smoke it with charcoal.

Ingredients
To Blanche The Whole Cauliflower
1 Medium Whole Cauliflower
1 Teaspoon Heaped Turmeric Powder
½ Teaspoon Heaped Sea Salt
For  The Marination
½ Cup Greek Yogurt/ Hung Curd
1 Tablespoon Vinegar Or Lemon Juice
1½ Teaspoons Ginger Garlic Paste
1 Teaspoon Heaped Homemade Tandoori Masala
½ Teaspoon Fennel Powder
1½ Teaspoon Roasted Chana Powder
Salt to taste
1 Cube Vegetable Seasoning
2 Tablespoon Olive Oil 0r Mustard Oil
2 Tablespoons Mustard Oil
½ Teaspoon Ajwain / Carom seeds
1½ Teaspoon Kasuri Methi
2 Green Chilies- finely chopped

Method

In a large pot/kadai heat water with salt and turmeric powder. When the water comes to boil add the whole cauliflower and blanche is for just 10 minutes.

Heat mustard oil or olive oil or any vegetable oil of your choice in a pan, then switch of the flame in a pan, add carom seeds and the chopped Green chilies sauté for a minute. Let it cool. Mix all ingredients in yogurt along with this flavored oil well. Pour this into a piping bag and pipe it into the crevices from the bottom of cauliflower then rub the marinade on the top too. Marinate this for at least 30 minutes. I left it overnight to marinate in the refrigerator. 

Now grill it on a charcoal grill or bake it at 200°C in a preheated oven with both the elements on for for 20-25mins.

Serve this with coriander chutney and a sprinkle of lemon juice.

Labels: Cauliflower, BBQ, Yogurt, Smoked, Vegetarian, Appetizer, Main course, Healthy, Sunday Funday, Keto, Low Carb

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. Our theme for Sunday Funday: " Vegetarian BBQ Recipes".   

• Peri-Peri Grilled Sweet Potato from Cook with Renu
• Grilled Bean and Cheese Quesadillas from A Day in the Life on the Farm
• Vegan Coney Dogs from Palatable Pastime
• Margherita Portabella Caps from Amy's Cooking Adventures
• BBQ Whole Cauliflower Tikka from Sneha’s Recipe