Homemade Cherry Pie Filling#FoodieHoliday

No store-bought pie filling because today we’re making cherry pie filling completely from scratch with fresh cherries and preservatives free. The flavor of the cherry pie filling with few drops of vanilla and almond extracts add richness and depth and a touch of lemon juice keeps the overall flavor fresh and bright. 

I used stevia to reduce the sugar in this pie filling and it taste so good. Homemade cherry pie filling that uses fresh or frozen tart red cherries is easy to make on the stovetop in 15 minutes with just 3 simple ingredients. My cherry pie filling recipe is the thick, juicy cherry pie filling. 

Ingredients

2 Cups Cherries - pitted & halved
2 Tablespoons Sugar
1 Teaspoon Stevia
1 Tablespoons Corn Flour
1 Tablespoon Lime juice
1 teaspoon Vanilla extract
3 -4 Drops Almond extract
¼ Cup Water

Method

In a large sauce pan, add the cherries, sugar, water , lemon juice, together until thoroughly combined. Place this on medium low flame and let is cook for 10 to 15 minutes or until the cherries soften . Then add the cornstarch cook till the filling thickens. Switch off the flame add the vanilla, and almond extract and let it cool. Used the stick blender to make a slightly chunky pie filling. Cover filling and place in the refrigerator and use whenever you want. 

You can freeze this pie filling for 6 months too. It stay good in the freezer. 

Labels: Preservatives free, Foodie Holiday, Pie Filling, Cherries, Homemade, International Cuisine

This month we are sharing in Foodies Holiday Cherry Recipes 

Magical Ingredients: Black Forest Baked Oats

Art of Natural LIving: Homemade Cherry Shrub

Karen's Kitchen Stories: Cherry Chocolate Cookies

Hezzi-D's Recipe Box: Cherry Coffee Cake

Sneha's Recipe: Homemade Cherry Pie Filling

A Day in the Life on the Farm: Grilled Pork Tenderloin with Cherry Salsa

The Spiffy Cookie: Mini Cherry Lime Greek Yogurt Cheesecakes

Fresh Fig Cake With Walnuts Crumb Topping#SundayFunday

Fresh Fig Cake With Walnut Crumb Topping is so delicious and perfect for when fresh figs are in season. This cake is so light and delicate and combined with the crunchy walnut crumb topping, it’s just superb! It’s also great for tea time too!

Ingredients
3 Eggs
1 Cup Vegetable oil
½ Cup Sugar
½ Cup light brown sugar
½ Cup Water
1½ Teaspoon Vanilla Extract
2 Cups All Purpose Flour
2 Teaspoon Baking Powder
¾ Teaspoon Salt
1¼ Teaspoon Cardamom powder
1/3 Cup Crystalized Ginger - diced
8 Fresh Figs - sliced vertically 
For The Crumble
½ Cup All Purpose Flour
½ Teaspoon Baking Powder
A Pinch Salt
2 Tablespoons White Sugar
2 Tablespoons Brown Sugar
¼ Teaspoon Cinnamon powder
71 Grams Butter - melted
½ Cup Chopped Walnuts

Method 

Preheat oven to 180°C.

Grease a 9” cheesecake pan butter and set aside. If you use a smaller pan the top and bottom of the cake will burn, the time taken to bake will be longer.
In a large bowl combine eggs, oil, sugars, water and vanilla extract. Whisk to combine and set aside.

In a small bowl combine flour, baking powder, salt and cardamom. Whisk to combine.

Add the dry ingredients to the wet ingredients and whisk slowly to combine. Stir in the candied ginger.
Pour cake batter into pan, arrange figs cut side up, in a circle around the cake. Set aside.
To Make The Crumble 

Whisk together the flour, baking powder, salt, sugars and cinnamon until combined. Add the melted butter and stir with a fork until a crumble forms. Then stir in the walnuts.
Sprinkle crumble on top of figs and cake, evenly distributed.

Bake cake for 50 minutes or until a skewer comes out clean. If top starts to brown too quickly cover with foil until fully baked through. 

Allow to cool and serve for tea time or for Sunday brunch.

Labels: Cakes, Figs, International Cuisine, Walnuts, Sunday Funday

Sunday Funday

Figs

• Fig and Prosciutto Pizza by A Day in the Life on the Farm
• Fig Bites in Phyllo Cups by Palatable Pastime
• Fig Newton Bars by Amy's Cooking Adventures
• Fresh Fig Cake With Walnuts Crumb Topping by Sneha's Recipe
• Fresh Fig Margarita by Karen's Kitchen Stories
• Gelato di Fichi by Culinary Cam

Mfarakeh (Potatoes & Eggs) - Palestinian#EatTheWorld

Mfarakeh is a Palestinian Dish which is just fried potatoes with scrambled eggs. Crispy potatoes, creamy eggs, and a dash of spices make this an easy breakfast or an easy lunch. It's good and filling and you can never go wrong with eggs.

Serves 2 
Ingredients

2 Medium Potatoes- peeled & cut into small cubes
3 Eggs
Oil - as required for frying the potatoes
Pinch Bezar Spice - Homemade
Pinch Paprika
Salt & Black pepper to taste

Method

Heat oil in a skillet then add potatoes, continue with occasional sautéing and until potatoes turn more golden brown. This will take up to 10 to 12 minutes. 

Then remove most of the oil. Now add all the spices with salt and mix well.

Lightly whisk the eggs and add over potatoes, stir and mix well integrating the potatoes with the eggs. Turn the heat off once eggs look fully cooked. 

Sprinkle of chopped coriander on top of it and serve it.

Labels: Brunch, Palestine, Middle Eastern, Eat The World, Potato, Eggs 

Join us as we Eat the World!!!

Check out all the wonderful Palestinian 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!

Whole Chickpea Hummus (Musabaha) by Amy’s Cooking Adventures

Deconstructed Sayadieh, the Power of Food, and Other Palestinian-Inspired Bite by Culinary Cam

Mfarakeh (Potatoes & Eggs) - Palestinian by Sneha’s Recipe

Mixed Flour Instant Bhatura#BreadBakers

Bhatura is a leavened fried bread from the Indian cuisine and is served with Chickpeas gravy.  Bhatura or Bhature (plural) is one of the most popular Punjabi recipes. I have already posted a Yeasted Bhatura recipe. There is also another bhatura recipe that is made with yogurt. Will share that recipe too soon.

Ingredients
3 Cups All Purpose Flour
½ Cup Whole Wheat Flour
2 Tablespoons Fine Rawa
¾ Teaspoon Salt
2 Tablespoons Ghee
¾ Cup + - Club Soda  
Method

In a bowl take the whole wheat flour, all purpose flour, fine rawa, salt and ghee, mix all the ingredients well. Now add the club soda little by little, knead it into a soft dough.
Cover the dough and let is rest for at least 30 minutes.
For Frying The Bhatura

In the meantime as the dough is resting, place a deep frying pan/kadai with oil, let it heat on medium low flame.
After 15 minutes take the dough, divide it into round ball according to size of the bhatura you would like. 

Shape into round balls and roll them into 5 to 6-inch thick circle discs, I used a round cutter to make all the bhatura's same size.

The same way as you would fry pooris, the oil has to be moderately hot. Use medium to medium-high flame while frying. 

These will take a bit longer to fry than pooris, fry them till golden.

Drain them on kitchen paper napkins to remove the excess oil.
Continue to fry each bhature this way.

Serve the bhatura hot with any of the below chickpea recipes.
See here other Chickpea Recipes
Chole
Chole Sabzi
Pindi Chole 
White Kadala Curry 

Chole Methi 

Doubles Chickpea And Potato Curry 

Punjabi Chole - No Onion No Garlic

Labels: Instant Mixes, Bread, Bread Bakers, Fried Breads, Indian, Whole Wheat Flour, Fine Semolina

#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.

Mixed Flour Instant Bhatura from Sneha's Recipe
Trini Fry Bake from Food Lust People Love
Tangzhong Doughnuts from Karen's Kitchen Stories
Banh Tieu from Magical Ingredients

Keto Microwave Blueberry Muffin#SundayFunday

This Keto Blueberry Muffin fits perfectly into that sweet spot for a sweet craving. It makes a perfect muffin for quick breakfast or dessert.This muffin is moist, topped it with whipped cream and you have a delicious dessert.
It’s no dissimilar to a mug cake (it is, in fact, a mug cake) and you can make this in your oven or microwave.

Serves 1
Ingredients
30 grams Almond Flour
½ Teaspoon Baking Powder
1 Egg
15 Grams Butter - melted
2 Teaspoons Keto Sweetener
½ Teaspoon Vanilla Extract
¼ Teaspoon Cinnamon powder
8 Blueberries
Method 

In a bowl, add in the melted butter (or microwave for 15 seconds to melt it), your Keto sweetener , vanilla extract, egg and give it all a good mix till well combined.

Now add your dry ingredients to the bowl - the almond flour, baking powder and cinnamon powder and mix well.

Add in the blueberries and gently fold through the mixture.

Grease an oven-proof ramekin with butter and pour in the batter.   Microwave on high for 90 seconds. If a toothpick poked through the center comes out with a few crumbs, or clean, your muffin is done.

Serve warm or chilled, depending on your preference with a few blueberries for garnishing.  

Enjoy!!

Nutrition Info (Per serving)Calories: 368
Net Carbs: 3g
Total Carbs: 6g
Fiber: 3g

Labels: Single Serving, Keto, Low Carb, Microwave, Muffins, Blueberry, Healthy, Sugar Free, Diabetic Friendly, Almond Flour, Sunday Funday, Gluten Free, International Cuisine

For Sunday Funday we are celebrating National Blueberry Month, see some of the recipes below.  

• A Day in the Life on the Farm: Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa 
• Amy’s Cooking Adventures: Blueberry Cactus Bread 
• Palatable Pastime: Blueberry Lemon Cornbread
• Karen's Kitchen Stories: Blueberry Pecan Rugelach 
• Sneha's Recipe: Keto Microwave Blueberry Muffin 
• Culinary Cam: Pickled Blueberries 
• Food Lust People Love: Sparkling Blueberry Cocktail