Mixed Fruit Smoothie#SundayFunday

This is a delicious, healthy smoothie with nutrient-rich fruit and probiotic yogurt . This is a perfect healthy breakfast to start the day, it also makes a refreshing drink for a hot summer afternoon or even a dessert.

Makes  2 - 3 servings
Ingredients
1 Cup Fruit Cocktail - frozen
1 Orange - de seeded and segmented
5 Strawberries - chopped
1 Big Guava chopped
2 Thick slices Pineapple
2 - 3 Tablespoons Sugar
1 Cup Fresh Thick Yogurt

Method

Blend all together. Strain the smoothie to remove the guava seeds pour into glasses.

It's filling & delicious. Enjoy!!
Labels: Smoothie, Mixed Fruits, Yogurt, Sunday Funday

For Sunday Funday we are sharing Smoothie Recipes. Do check the other recipes.

• Karen’s Kitchen Stories: 30 Second Smoothie 
• A Day in the Life on the Farm: Banana Pumpkin Smoothie 
• Sneha’s Recipe: Mixed Fruit Smoothie 
• Palatable Pastime: Pumpkin Pie Smoothie 
• Amy’s Cooking Adventures: Strawberry Lemonade Smoothie  

Quick Pumpkin And Other Veggies Sabzi#Sunday Funday

Many children do not like white pumpkin, so to make them eat it one has to find different ways to make it, so that they, do not know exactly what veggies are there in the sabzi. This is great way of hiding veggies and feeding kids. This is also tasty, yummy and quick. 

I have made a Mangalorean style sabzi with Bafad masala, which is available in many stores or cold storage. Here, have used the ready masala, but will sure post the recipe of homemade masala very soon.

Ingredients  
1 Cup White Pumpkin / Lauki - cut into small cubes
1 Carrot - cut into small cubes
1 Capsicum - cut into small cubes
1 Large Potato - cut into small cubes
8 - 10 French Beans - Chopped
2 Tomatoes - Finely chopped
1 Teaspoon Ginger - Garlic paste
1 Teaspoon Salt
1/2 Teaspoon Red Chilly paste
1 Teaspoon heaped Bafad Masala
1/3 Cup Oil
1/2 Teaspoon Sugar

Method

In a pressure pan heat oil add the ginger- garlic paste, tomatoes with 1/3 cup water, cover and take 3 whistles on high flame. When the cooker cools open it and blend with a hand blender. Pour the blended mix into the pressure pan again and add the red chilly paste, bafad masala and fry till oil leaves the sides. 

Then add all the veggies, salt and sugar, sauté on high flame for 5 minutes, then cover with the lid and take 2 whistles on high flame. 

Open when the cooker cools, serve hot with rotis or bhakris. Enjoy!!
Labels: Mixed Veggies, Vegetarian, Vegan, Gluten free, Sunday Funday, Main course, Karnataka, Mangalore, Lauki, Sabzi

Almond Flour Pumpkin Muffins from Amy's Cooking Adventures

Chocolate Pumpkin Cupcakes from Food Lust People Love

Pumpkin and Black Bean Quesadillas from A Day in the Life on the Farm

Pumpkin Crème Brûlée from Culinary Adventures with Camilla

Pumpkin Prune Quick Bread from Palatable Pastime

Pumpkin Sweet Potato and Amaranth Patties from Cook with Renu

Quick Pumpkin And Other Veggies Sabzi from Sneha’s Recipe

Chicken Soup For The Soul#SoupSwappers

Chicken Soup for the Soul, a fantastic short story book, took inspiration from this book and made the comforting Chicken Soup For The Soul. This wonderful, warming, comforting, a delicious and super tasty soup, especially if your are feeling under the weather.
Serves Two
Ingredients
500 Grams Chicken With Bone In
1½ Teaspoon Freshly Chopped Ginger
1½ Teaspoon Freshly Chopped Garlic
1 Liter Water
1 Cup Cooked Rice Or Noodles - I used cooked brown rice
6 - 8 Sliced Mushrooms
½ Cup Sweet Corn
1 Sliced Spring Onion - white and greens chopped separately
1 Teaspoon Chicken Bullion powder
Salt & Freshly Ground Black Pepper to taste
1 Dried or Fresh Red Chilly - chopped
1 Teaspoon Light Soy Sauce

Method

Add chicken, ginger, garlic salt to taste and water to a pot. Bring to the boil, then reduce the heat, partly cover and simmer for 20 minutes or until the chicken is cooked. Keep remove the scum that surfaces to get a clear stock. Strain the stock, remove the chicken and shred.

Return the chicken and the strained stock to the pot, add cooked rice , sweet corn, mushrooms and white part of spring onions. Bring this to a boil, reduce the flame and let is simmer till the the veggies are just cooked.

Serve with chopped spring onion greens and some freshly ground black pepper, a drizzle of light soy sauce. and a drizzle of toasted sesame oil. Serve hot. 

Enjoy this delicious and comforting soup for the soul!!
Labels: Soup, Soup Swappers, Chicken, Healthy, Complete Meal  

• Chicken Soup For The Soul by Sneha's Recipe
• Doctored, Canned Lobster Bisque by Culinary Adventures with Camilla
• Individual French Onion Soup in Bread Bowls  by A Day in the Life on the Farm
• Healthy Butternut Squash & Chicken Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Tuscan White Bean Soup by Karen's Kitchen Stories

Lobster Melt English Muffin Sandwich#FishFriday

These cheesy lobster melts are my favorite with a creamy lobster mixture. They’re wonderful when you want a little something different for brunch or a snack and it take a few minutes to make from a few simple ingredients. Here I have used ready to used lobster bites.

Serves Two

Ingredients
2 Tablespoons Heaped Mayonnaise
1 Tablespoon Celery - finely chopped
2 tablespoons Onion - finely chopped
1 Clove Garlic - minced
½ Teaspoon Tabasco Sauce
4 -5 Lobster Bites - minced
2 - 3 Tablespoons Shredded Cheddar Cheese
Chopped Fresh Parsley, Fresh Thyme & Oregano
1 Teaspoon Oil
2 English Muffins - split - these are homemade

Method
To make the lobster mixture

Sauté a small onion in a teaspoon of oil, add the minced lobster bites ( you can used canned is fine, or use fresh lobster meat if you have access to it), add chopped celery and tabasco sauce.   

When it's well heated switch off the flame. Let it come to room temperature. Mix in the mayonnaise, cheddar cheese, fresh thyme and oregano, 

then spread the mixture on split English muffins and enjoy!!

Labels: Serves Two, English Muffin, Sandwiches, Lobster, Seafood/Fish, Fish Friday, Kids delight, Snack, Brunch

For Fish Friday this month our theme is Lobster Rolls. Check the recipes made. 

• A Lobster Roll Style Debate: Maine vs. Connecticut by Culinary Adventures with Camilla
• Brown Butter Lobster Roll by Palatable Pastime
• Baked Lobster Roll Dip by Food Lust People Love
• Hot Buttered Lobster Rolls with Homemade New England Style Buns by Karen's Kitchen Stories
• Lobster Melt English Muffin Sandwich by Sneha's Recipe
• Lobster Roll BLT by A Day in the Life on the Farm 

Cafe Au Lait Bundt Cake With Coffee Ganache#BundtBakers

Café-au-Lait” means “coffee with milk” in French, which refers to the color of the birthmark, comparing it to the creamy tone of a cup of coffee mixed with milk.

This Café au Lait is adopted French coffee drink inspired this spectacular cake. It's rich, but it's worth every bite. 

This ganache is so different made like a pudding and it so delicious.

Ingredients
245 Grams All Purpose Flour
60 Grams Cocoa powder - unsweetened
1½ Teaspoon Baking powder
1½ Teaspoon Baking soda
½ Teaspoon Salt ½ tsp
1 Teaspoon Vanilla essence
3 Eggs
2 Tablespoons Hung Curd / Greek Yogurt
2 Tablespoons Warm water
1 Cup Milk
1 Tablespoon Heaped Coffee powder
125 Grams Butter
200 Grams Caster Sugar
For The Ganache
60 Grams Cocoa powder
100 Grams Icing sugar
2 Tablespoons Corn flour
Salt a pinch
½ Tablespoon Instant Coffee
1 Cup Milk
1 Tablespoons Butter
1 Teaspoon Vanilla essence

Method

Heat the milk and coffee together, keep it aside.
Beat butter & sugar till light & creamy. Add eggs one by one. Add vanilla essence and milk & coffee, yogurt, water (add water accordingly to make it a dropping consistency) & the dry mixture alternatively.

Pour into a greased and lined baking pan and bake at 180°C for 35 minutes or till done. Cool the cake on a wire rack. 

Un mold when cooled.
In the meantime let's prepare the Coffee Ganache

Place all the ingredients in sauce pan and whisk till it just start to melt. Whisk all ingredients for the ganache well till there are no lumps. When the ganache is still warm and then pour over the warm cake and with a offset spatula spread it. 

Slice ... yum yum..  

Enjoy!!

Labels: Bundt, Coffee, Ganache, Bundt Bakers

#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.

The theme for Bundt Bakers this month is Cafe au Lait, check all the bundts baked.   

• A Day in the Life on the Farm serves up Almond and Coffee Kugelhopf 
• Sneha’s Recipe shares Cafe Au Lait Bundt Cake With Coffee Ganache 
• Patyco Candybar baked up a Cafe & Walnuts Bundt Cake 
• Palatable Pastime celebrates Fall with Pumpkin Spice Coffee Bundt Cake 
• Magical Ingredients offers Vegan Coffee Almond Bundt Cake