Creamy Zucchini Soup#SoupSwappers

Had some frozen zucchini in the freezer decided to make a delicious creamy soup with my DIY/Homemade Cream Of Soup Mix. This is so quick and delicious to make do try this recipe.

Ingredients
½ Cup Level Cream Of Soup Mix -DIY/Homemade
1 Big Vegetable Stock Cube
4 - 5 Cups Water
2 Cups Diced Zucchini - I used frozen
1 Clove Garlic - minced
1 Small Onion - finely chopped
A Dash of Black Pepper powder
Salt to taste
1 Tablespoon Butter
1 Teaspoon Mixed Herbs
Toasted Chopped Almonds - as required

Method 

In a sauce pan add the butter , garlic and on medium low flame sauté for a minute, immediately add the onions and sauté till its translucent. Add the cream of soup mix and stir it with a whisk for a minute or two. Now add the diced zucchini and sauté till it softens. Add the stock cube and water and whisk till it is lump free. Continue to whisk on medium low flame till it comes to a boil. Taste for salt and pepper, give the soup a good mix. Puree this in a blender. Add this puree back into the soup and again give it good whisk and heat it if necessary. 

Serve this into big bowls, garnish with a dash of pepper powder and few fresh basil leaves and chopped toasted almonds ( this is optional), the toasted chopped almonds give an awesome crunch to the soup. Enjoy it as a meal or as an appetizer.

Labels: Zucchini , Vegetarian, Main course, Appetizer, Soup, Soup Swappers, International Cuisine

Want some great ideas for soups with frozen vegetables? Check out what the rest of the Soup Saturday Swappers group created for this! 

• Creamy Zucchini Soup - Sneha's Recipes   
• Curried Carrot and Red Pepper Soup from Magical Ingredients
• Easy Slow Cooker Vegetable Beef Soup - Karen's Kitchen Stories
• Quick and Healthy Butternut Squash Soup - A Day in the Life on the Farm
• Slovakian Green Bean Soup - Pandemonium Noshery

Brown Bread Dark Chocolate Bread Bundt Pudding#BundtBakers

This is delicious pudding that requires no custard or ice cream to serve. The gooeyness of chocolate and the softness of the bread is just delicious, you can't stop at one helping that's for sure.

Ingredients
335 Grams Brown Bread - thickly sliced
50 Grams Softened Salted Butter or as required
4 Eggs
60 Grams Granulated Sugar
1 Tablespoon Cocoa powder
140 Grams Dark Chocolate - chopped
300 Ml Fresh Cream
1 Teaspoon Orange zest
400 Ml Milk
30 Grams Raisins
Vanilla Ice cream, to serve - optional

Method
Butter a 10" ring pan well.

Spread butter both sides of the bread slices and arrange them in the pan. Arrange bread in prepared buttered pan.

Sprinkle half of the chopped chocolate on the pieces of bread.

Whisk the eggs, sugar until combined, then stir in cocoa powder, orange zest, raisins, half of the chocolate and milk. 

Pour chocolate cream mixture over, making sure all bread is coated. Set aside for an hour for bread to soak up mixture.

Tent the bundt pan with foil and Bake at 180 degrees C for 35-40 minutes until edges are set but center has a wobble.   

Remove from oven and set aside to cool slightly.

Unmold and enjoy.. just delicious ..yum yum!!

Labels: Chocolate Pudding, Bundt, Bundt Bakers, Baked, Dessert 

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 our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

This month Simply Inspired Meals is hosting Spooky Bundt Cakes. She asked the group to make any cake that had some element that made it spooky. This wonderful group is administered by Stacy of Food Lust People Love. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
Bread Pudding Bundts 

• Bread Pudding Recipe From My Mom from Patyco Candybar
• Brown Bread Dark Chocolate Bread Bundt Pudding from Sneha’s Recipe
• Fall Harvest Bread Pudding from A Day in the Life on the Farm
• Glazed Donut Bread Pudding from Food Lust People Love
• Pumpkin Bread Pudding from Palatable Pastime

Sabudana & Potato Khichdi#SundayFunday

This make a fantastic filling brunch, we had this on lazy day. This is a different from the normal sabudana khichdi that is normally made. In this I have added potato to make a filling meal. Do try this different recipe! 

Ingredients
2 Medium Size Potatoes - cut into small cubes
1 Cup Sabudana
1 Cup Roasted Peanuts - coarsely ground
A Juice of One Big Lime
A Sprig Curry leaves
1 Long Green Chilly - slit
1 Teaspoon Grated Ginger
¼ Teaspoon Black Pepper powder
3 Long Green Chillies - grind to coarse paste
1 Tablespoon Sugar or as per your taste
¾ Teaspoon Sendav Namak or taste
4 Tablespoons Desi Ghee
1 Tablespoon Oil

Method

Wash sabudana lightly and soak in water. The water should to the level of the sabudana. Leave covered for minimum 4 hours or overnight. 
Next morning transfer them to a sieve/colander with small holes. Let excess water drain off. Keep covered (so top layer doesn't dry up). Then fork lightly.

Add sugar, salt and lemon juice and ground chillies to sabudana and mix it well, but gently with a fork.

In a large pan / kadai, heat oil and ghee, add cumin seed, as it browns, add crushed pepper and immediately put potato cubes. Coat potatoes well. Add salt needed for potatoes, Stir well. Cook on high flame for 2 minutes, cover and cook on sim for about 4-5 minutes. Potatoes should be cooked 90%, and retain shape (check by inserting a flat spoon/knife, it should cut through easily).
Now add ginger to potatoes. Mix lightly and cook for 2 minutes.

Push the potato mix to the edge and make a well in the middle. Add pounded peanuts in the well and sauté for a minute.

Add sabudana mix, curry leaves and slit chillies (reserve a few of both to add for final garnish). Slowly, mix everything well.
Cook on high flame for 2 minutes, lower to sim and cook covered for 10 minutes stirring in between so that it does not burn at the bottom of the pan and slowly separating lumps, if any.  

Once all the moisture dries up, leaving the sabudana separated and it should be puffed and transparent by now.
Give it one final stir. 

Transfer to a serving dish and garnish with coriander leaves and reserved curry leaves and chillies. 

Serve with fresh, firm yogurt.

Labels: Khichdi, Sabudana, Breakfast, Brunch, Sunday Funday, Maharastrian Cuisine, Vrat

For Sunday Funday we are sharing Thanksgiving Breakfast Recipes.   

• Mayuri’s Jikoni: Bread Egg Kottu 
• A Day in the Life on the Farm: Chocolate Banana Cranberry Smoothie 
• Amy’s Cooking Adventures: Donut Hole Turkeys 
• Cook with Renu: Open-Faced Celery Avocado Sandwich
• Palatable Pastime : Pork Cracklin’ Breakfast Scramble 
• Sneha’s Recipe: Sabudana & Potato Khichdi   

Chicken Dilruba#Improv

Chicken Dilruba is really a heart catching dish and a unique in its preparation too. The addition of saffron and almonds makes it different. It's a delicious blend of all the flavorful ingredients that turns the chicken into awesome main course dish, which is perfect to serve with roti, naan or paratha.

Ingredients
1 Kg Chicken in bone - cut into pieces
1 Teaspoon Green Chilies paste
2 Large Onions - grind to paste
¾ Cup Oil
10 Whole Almonds 10
10 Whole Cashew nuts 10
1½ Teaspoons Melon seeds
2 Teaspoons Red chili powder
½ Cup Milk
½ Teaspoon Turmeric powder
½ Teaspoon Saffron strands
1 Cup Yogurt - whisked
2 Teaspoons Ginger Garlic paste
1 Teaspoon Garam Masala powder
1 Teaspoon Heaped Roasted Cumin powder
1 Teaspoon Salt or to taste

Method

Grind almonds, cashew nuts and melon seeds to a fine paste with half of the milk.
In remaining milk add the saffron and keep it aside
In a large pan/kadai heat oil. Fry the onion paste until it start to change color. Then add ginger garlic paste and fry it nicely till the raw aroma goes. Add the chicken with and fry till it turns pink to white. Add the whisked yogurt and cook until oil separates. 

Then add the ground nuts paste with red chilly , turmeric, saffron, cumin powder, salt and ½ cup water.
Mix very well, cover with a lid and cook on low flame until chicken tender and oil surfaces, stirring after every 2 minutes. Now add the saffron milk and give it a good mix. Cover and let it simmer for another 3 - 4 minutes stirring in between. Switch off the flame . Serve hot with naan or paratha.

Enjoy this very delicious yummy tempting mouthwatering recipe which is easy to make and is tempting and mouthwatering like served at a restaurant.
Labels: Chicken, Improv Cooking Challenge, Main course

This month in Improv Cooking Challenge the theme is Chicken and Nuts.

Palatable Pastime - Fancy Nancy Chicken Salad
A Day in the Life on the Farm - Pecan Chicken with Maple Pecan Sauce
Sneha's Recipes - Chicken Dilruba  

Bermuda Johnny Bread#EatTheWorld

Bermuda Johnny cakes are a popular traditional Bermudian breakfast snack. A scone like sweet breads which are cooked in a cast iron pan over the stove and served up with butter and jam or cheese. There are many Bermudian’s who also fry their Johnny cakes, however the majority of them half cook them in a floured cast iron pan then bake them so that they are fully cooked inside.

This sweet bread has a golden-brown exterior and tender, fluffy crumb. For my recipe, I baked the bread for a few minutes after frying.

1 Cup =250Ml 

Makes 8 breads
Ingredients

2 Cups All Purpose Flour
50 Grams Caster Sugar
1 Tablespoon Baking powder
¼ Teaspoon Pink Himalayan Salt
58 Grams Salted Butter - chilled & cubed
100Ml +- Whole Milk
1 Large Egg

Method

Preheat oven to 200°C. Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together milk and egg. Gradually add milk mixture to flour mixture, stirring just until dry ingredients are moistened.

Them lightly spread the dough with your hands and fold it. Do this three to four times. Lastly again flatten and cut it into 8 equal portions. Shape each portion into a ball and gently flatten to ¾ inch thickness.

In a 12-inch skillet, heat a tablespoon of butter or oil over medium heat. Place Johnny bread in skillet; cook until lightly browned, about 2 minutes per side. Transfer to prepared pan.

Bake in a preheat oven until centers are set, 10 to 12 minutes.
Serve warm with honey, jam, butter or any main course meal or boiled potatoes, bananas, and codfish. Store in an airtight container for up to 1 week.

Very easy Johnny Bread they were tasty and soft. Do try these yummy quick bread recipe.

Labels: Bermuda ,International Cuisine, Bread, Quick Bread, Eat the World 

Check out all the wonderful Bermudian 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: Codfish Cakes 

Amy’s Cooking Adventures: Bermuda Triangle Cocktail 

Sugarlovespices: Bermuda Rum Cake with pecans (from scratch) 

Culinary Adventures with Camilla: Bermuda’s Signature Cocktail: Dark ‘N’ Stormy 

Sneha’s Recipe: Bermuda Johnny Bread 

Kitchen Frau: Bermuda Fish Chowder