Eggless Ginger Banana Bundt#BundtBakers

When Banana gets over ripe we don't like to eat them . That's the time when they are perfect for making cakes or some desserts. Whenever there are over ripe bananas at home, I bake a cake or make banana fritters. This eggless version of banana ginger cake makes a soft, moist & wonderful cake.

Ingredients
1½ Cup All Purpose Flour
3 Over Ripe Bananas - mashed
¾ Caster Sugar
¼ Cup Fresh Cream
2 Tablespoons Milk
200 Grams Butter
1 Teaspoon Baking powder
½ Teaspoon Baking soda
½ Teaspoon Ginger Powder
1 Teaspoon Vanilla extract
¾ Cup Walnuts - chopped fine

Method

Sieve together flour and baking powder, baking soda, ginger powder.
Beat sugar, butter ,cream and milk together then add the vanilla extract.
Then add the walnuts and fold in the flour.

Gently mix well then pour in greased bundt mold and bake for 40 minutes at 180°C or until a tooth pick inserted comes out clean. 

Cool the cake, then unmold.

Slice, Enjoy this soft moist and yummy cake!

Labels: Eggless, Bundt, Banana, Ginger, 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 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.

Twisted Gingerbread Bundts

• Cream Cheese Swirl Ginger Bundt Cake by Magical Ingredients
• Eggless Ginger Banana Bundt by Sneha's Recipe 
• Gingerbread Bundt Cake with Maple Icing by Patyco Candybar
• Pumpkin Gingerbread by Palatable Pastime
• Bourbon Gingerbread with Lemon Curd byCulinary Cam

Soft and Fluffy Croissants Bread Rolls#BreadBakers

These are  Homemade Croissants Bread Rolls are soft fluffy and buttery. Perfect to slather with cream cheese, butter or jam. Perfect to make sandwiches too!

6 Bread Rolls
Ingredients
250Grams All Purpose Flour
20 Grams Sugar　
¾ Teaspoon Salt 　
2 Tablespoons Non-Fat Dry Milk Powder
115 Grams water
8 Grams Fresh Yeast
1 Whole Egg - lightly beat and then take half it and the other half keep for brushing the buns.
25 Grams Unsalted Butter
For The Egg Wash
The Remaining Beaten Egg ＋1 Teaspoon water or milk

Method

Combine water and yeast and set it aside till bubbly.
Combine the dry ingredients and mix together with a whisk. To this add the yeast, egg mixture and knead to a soft dough . Take this on to a work surface and knead for 10 minutes. Add butter and knead for another 5 minutes . Place this ball into an oiled bowl and then leave it at a warm place until it doubles in volume.

Deflate the dough , divide it into 6 pieces and roll them into balls. Cover them with a damp cloth and leave them for 15 minutes.

After resting, deflate with your hand, and make a leaf shaped roll. 

With a rolling pin stretch it in length shape it the same way.

Roll it into a croissant.

Once all the croissants are rolled 

Place the dough seam-down a baking tray lined with parchment paper or aluminum foil leave it at a warm place until they get twice in size.

Brush buns with egg wash.

Preheat the oven at 230℃, bake for 12 to 15 minutes.

Place it on a wire rack to cool. 

Slather with cream cheese, butter or jam. Perfect to make sandwiches too! 
Labels: Bread, Croissant, Bread Bakers, Breakfast

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.

Garlic Parmesan Sourdough Dinner rolls from Karen's Kitchen Stories

Scotish Black Buns from A Messy Kitchen 

Soft and Fluffy Croissants Bread Rolls from Sneha's Recipe

Julekage from Ambrosia

Sweet Coconut Almond Swirls   from Magical Ingredients

Sourdough St.Lucia Buns from Zesty South Indian Kitchen

#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.

Gluten-Free Quinoa Fusilli Pasta Ring#SundayFunday

This is a healthy pasta, quinoa pasta it's gluten free and delicious. I have noticed that when you normally cook pasta after cooling it clumps up, so requires to be oiled immediately. But that's not the case in this quinoa pasta it does not require oil after draining since it does not clump up after cooling. Loved the taste of this pasta.

Ingredients
2 Cups Gluten Free Quinoa pasta
1/3 Cup Chopped Carrot
1/3 Cup Chopped French Beans
1/3 Cup Parboiled Broccoli
1/3 Cup Boiled Shredded Chicken
1 Medium Onion - chopped
3 Big Cloves Garlic - finely chopped
2 Tablespoons Olive Oil
3 Tablespoon Pasta Sauce
¾ Cup Grated Cheddar Cheese
1/3 Cup Half & Half
2 Large Eggs
Salt to taste
A Dash of Black Pepper Powder
½ Teaspoon Paprika powder

Method

Boil the Gluten free quinoa pasta till 80% done.
Strain the quinoa pasta and run through cold water.

In a pan, heat oil, add the onions and garlic sauté till raw aroma of the garlic vanishes, add the chopped beans and carrot sauté for a minute. Cover and cook till the carrots are half done. Then add the pasta sauce and paprika powder, sauté for a minute or two. Add the broccoli, shredded chicken and pasta. Stir to combine, add the salt and give it a good mix. Keep aside to cool.

In a large mixing bowl add in eggs, half and half, pepper and salt whisk to combine well, add in the cooled pasta mixture and mix well till combined. Now add in 1/3 cup cheese and mix.

Grease a ring mold well with butter, sprinkle a little or the remaining cheese at the bottom. Press in the pasta mixture well, add the remaining cheese on the top. Tent the pan with a foil.

Bake in a preheated oven at 180°C for 20 minutes. After 20 minutes remove the foil and bake again for another 20 minutes or till a skewer inserted comes out clean.

Cool it for 10 minutes. Unmold and serve.

Delicious meal is ready!! Serve warm. 
Labels: Gluten free, Pasta & Noodles, Bundt, Quinoa, Egg, Chicken, Sunday Funday, Baked, Main course

Sunday Funday  - Noodle Ring Day

• Cheesy Noodle Ring with Creamy Shrimp and Scallops by Karen’s Kitchen Stories
• Gluten-Free Quinoa Fusilli Pasta Ring by Sneha’s Recipe
• Spaghetti & Meatballs Noodle Ring by Amy’s Cooking Adventures  

Cardilong Isda -Filipino#EatTheWorld

Cardilong Isda is a dish made of fried fish cooked or served with a sauce made of sautéed tomatoes, onions and beaten eggs.. I have made this gluten free by using oat's flour and coating it in cornmeal to make the fish crispy and it get's a crunchy texture. I just topped the sauce over the fried fish.

Ingredients
1 Whole Fish - I used Pomfret/Pompano
¼ Cup Oats Flour
¾ Cup Cornmeal
1 + 1 Eggs - beaten (1 for frying and 1 for sauce)
2 Medium Tomatoes - diced
1 Medium Onion- diced
3 Cloves Garlic - crushed
3 Tablespoons chopped scallions
1 Tablespoon Fish sauce
Salt to taste 
½ Teaspoon Black pepper powder
¾ Cup Water
Oil - as required to shallow fry

Method

Wash and pat dry the fish. Season each side of the fish fillet with salt and pepper. Keep it aside for 10 minutes.
Heat the oil in a frying pan.
Dredge the fish in oats flour and then dip in the beaten egg. Then coat it with corn meal. Make sure that the fish is properly coated.
Fry each side until the color turns light to golden brown. Set aside.
For The Sauce

In a pan heat a tablespoon of oil ( use the same oil that the fish was fried in) sauté garlic, onion for a minute or two then add the tomato and sauté until the tomato softens. Add water and fish sauce, pepper powder, stir well and let boil. Reduce the flame to low and let is simmer for 4 to 5 minutes. In a slow stream, add beaten eggs to pan. Allow to slightly set and then stir into mixture, breaking into pieces. Taste for salt and pepper add if needed according to your taste. To get a smooth sauce I blended this in a mixer jar.

Arrange the fried fish on a serving plate and then top with the sauce. Serve the remaining sauce in a bowl separately.
Serve hot and enjoy!

Labels: Eat the World, Fish, Filipino, Asian Cuisine, Main course

Check out all the wonderful Filipino dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

 Amy’s Cooking Adventures: Pork Siomai 

Sneha’s Recipe: Cardilong Isda -Filipino 

Cultureatz: Purple Sweet Potato Sesame Seed Balls | Buchi Ube 

Ginataang Seafood  by Culinary Cam 

Instant Pot Pork Adobo by A Day in the Life on the Farm 

Colorful Peppers Pulao#Improv

Colorful Peppers Pulao is an easy, quick and delicious one-pot meal rice made with 3 different bell peppers/capsicum, aromatics and herbs. The best thing about this recipe is that you can use leftover rice too. Perfect for lunch box or kid's tiffin.

Ingredients
½ Each of Red, Yellow, Orange & Green Bell Peppers
½ medium sized Red/ purple Onion
3 Green Chilies - thinly sliced
1 Teaspoon Urad Dal
1 Tablespoon Homemade Curry Powder
1½ Cups  Rice 
2-3 Tablespoons Oil 
2½ Cups Water

Method  

Dice into little cubes all the colored bell peppers
Heat a frying pan with a tablespoon of oil and sauté the peppers, sliced green chillies and with a pinch salt, and a teaspoon of curry powder. Remove and keep aside.

In the same pressure cooker heat 2 tablespoons of oil, add the urad dal, when it starts to brown add in the rice and sauté it for a minute lightly stirring it or else the rice will break. Then add in the curry powder and sauté again for a minute, add salt to taste and give a good mix. Add in the water and bring this to a rolling boil. Close the cooker and take 2 whistles on high flame. After 2 whistles switch off the flame. 

Let the pressure release on it's own. Open the cooker and stir in the sautéed bell peppers and green chillies lightly fluff the rice with a fork so that the bell pepper as incorporated and the rice is loosen nicely. Serve warm, garnished with chopped coriander leaves.

Enjoy this simple yet completely healthy and wholesome one pot meal! 
Labels: Colored Bell Peppers, Capsicum, Pulao, Pressure Cooker, Vegetarian, Vegan, Gluten free, Improv Cooking Challenge, Main course, Curry powder, Homemade

December Improv Cooking Challenge

Red & Green Foods
• • Red and Green Quinoa and Steak Bowl by Pandemonium Noshery
  • Strawberry Spinach Salad by Palatable Pastime
  • Colorful Peppers Pulao by Sneha’s Recipe
  • Tuscan Tortellini Soup by A Day in the Life on the Farm
  • Grinch Green Pancakes by Cookaholic Wife