Fruity Rice Paper Rolls#Foodieextravaganza

In Foodie Extravaganza group we celebrate food holidays wherein we cook and bake together with the same ingredient or theme each month. 

This month's theme is National Fruit & Vegetables , our host of the month is Ellen Folkman and my recipe is Fruity Rice Paper Rolls.

Ingredients
10 Rice Paper Wraps
For the filling
1 Apple - sliced
2 Kiwifruits - sliced
10 - 12 Black Grapes - cut into two
1/2 Cup Pomegranate
2 Oranges - sliced
Can use any fruits or sprouts to of your choice

For the Dipping Sauce

2 Tablespoons Lime juice
4 Tablespoons Honey

Method

In a bowl mix fruits,sugar and a tablespoon of lime juice and keep aside.

To make the wraps 

Fill a large deep plate  with water  and completely dip your rice paper for 5 seconds, until slightly soft, carefully take it out and dry with kitchen towel Remove it carefully and place on a dry surface (marble/mat).

Arrange the fruits as you desire. Drizzle with honey and lime dressing 

fold it like a spring roll (in pic)

 Sealing the sides tightly. When done rolling, I recommend letting it sit for a bit, so the rice paper dries. I find it tastes better. 

Serve with honey and lime dipping sauce. Enjoy!!!

Labels :  Foodie Extravaganza Party, Vegetarian, Fresh Fruits, Rice Paper Rolls, Healthy, Honey, Gluten free,Sweets & Desserts

Cherry Tomatoes & Lentil Feta Cheese Salad

This is a healthy salad, packed with proteins and fiber.  A great and delicious summer salad that is vibrant in color, crunchy and tangy. This is my hubby's favorite salad.   I made a bowl full for us for  dinner, but he asked me prepare another helping for him again.  He loves this salad.  You too try it may become your favorite, because it so simple, easy and filling too.

Ingredients
12 -15 Cherry Tomatoes - halved
1 Cup Boiled Sabut Masoor Dal / Brown lentils
1 Red onion - thinly sliced
100 Grams Feta Cheese or more according to your liking
1 Tablespoon Chopped Coriander Or Parsley Leaves

10 -12 Basil leaves - torn
A Pinch of Sugar
Salt and Black Pepper to taste

For the Dressing - mix together

1 Tablespoon Olive oil
1 Tablespoon Balsamic Vinegar

Method

Slice the tomatoes In a large  mixing  bowl add the cherry tomatoes, lentils, onion,  coriander and  basil leaves  and season with salt, pepper and dressing (olive oil and balsamic vinegar) mix well then crumble the feta over it.

Serve.

My Notes

Feel free to add more tomatoes or lentils or feta cheese if you are making a bigger salad.

Labels : French Cuisine, Salads, Healthy, Sabut Masoor,  Lentils, Feta Cheese

Vegetarian Mulligatawny#SoupSwappers

Mulligatawny is prounced as Mulli ga towny. This is a classic Anglo-Indian soup, the name of which means pepper water.  This is an English interpretation of an Indian dish.  It's a curry soup, full of nutrients, a mouthful of goodness in every spoon. Simply delicious and comforting soup.

"Let's Go Meatless" Event for Soup Saturday Swappers was the theme given to us by our hosted Paula Begley.   Made this Vegetarian Mulligatawny soup for the event.

Serves 4
Ingredients
2 Tablespoons Butter
1 Onion - chopped
1 Big Carrot - finely diced
1 Fresh Red Chilli - chopped
3 Cloves Garlic - minced
1 Teaspoon Ginger - minced
2 Apples- skinned and finely diced
2 Big Tomatoes - finely chopped
1 Tablespoon Curry Powder
1 Teaspoon Roasted Cumin powder 
1/2 Teaspoon Paprika powder
1/2 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder
1/4 Teaspoon Cardamom powder
1/4 Teaspoon Black Pepper powder
1/2 Teaspoon Dried Thyme
1/2 Cup Masoor Dal / Red Lentils - soaked
4 Cups Vegetable Stock
2/3 Cup Coconut Milk
Salt to taste
Black Pepper powder to taste
Roasted Cashews for garnish
Chopped Coriander for garnish
Spring Onions for garnish

Method

Melt butter in a large pan / pot,  add the onion, carrot, and red chili, then sauté until the onions have softened. Add the garlic, ginger, apples and diced tomatoes.  Add in all of the spices and toss to coat. Add in the lentils, stock and let come to a boil. Turn the flame to low and simmer uncovered for 30 minutes. 

Puree about 75% of the soup in with a stick blender. Leave some of the chunks whole, as it gives a nice texture and consistency to the soup. Return the pot  back to flame,  stir in the coconut milk and just warm it( do not bring it to a boil). Taste and adjust for salt and black pepper as needed. 

Serve topped with cashew nuts and spring onions.

Labels : Vegetarian, Soup, Mulligatawny, Masoor dal, Soupswappers, Gluten free, Healthy Dinners, Coconut Milk

An InLinkz Link-up

Sub Style Tuna Fish Sandwich#FishFriday

Fish or Seafood Sandwiches is the theme for the event for Fish Friday Foodies this month our host is Sue Lau.  Baked a Long French Loaf With Seeds for Bread Bakers last week.   Made a Sub Style Tuna Fish Sandwich, delicious and yummy.

Serves 2

Ingredients

1 Long French Loaf With Seeds - can use any french loaf

1 Small Tin Tuna fish 

1/2 Cup Mayonnaise With Egg - Homemade

6 Lettuce Leaves 

Tomato Slices

Cucumber Slices

Olives - Green or Black - sliced

Other add-inns of your choice

Black Pepper powder as required

Sweet Chilly Sauce as required

Method

Drain the tuna in sieve. Flake it and keep aside

Cut the bread in two pieces.  Slice each piece in the center.

Spread Mayonnaise, then the lettuce leaves, tuna,  sprinkle black pepper powder.  

Arrange the cucumber,  tomato slices, add some olives ( forgot to add it) again top it with mayonnaise 

and sweet chilly sauce.  

Cover it and enjoy.

Labels : Sandwiches, Tuna, Sub Style Sandwich, French Loaf, Lettuce, Tomato, Cucumber, Olives, Seafood/Fish

An InLinkz Link-up

Buttermilk Bundt Cake with Caramel Icing#BundtBakers

To day is our posting for Southern Cakes an Event for Bundt Bakers, hosted by Sue Lau.  Thanking you Sue for hosting this month's event.
Ingredients
100 Grams Butter 
160 Grams  Caster Sugar
2 Eggs
1 Teaspoon Vanilla Essence 
200 Grams All Purpose Flour 
½ Teaspoon Baking Powder 
1/4 Teaspoon Baking Soda 
½ Cup Buttermilk
For The  Caramel Icing
25 Grams Butter 
1/4 Cup Brown Sugar 
2 Tablespoons Fresh Cream
½ Teaspoon Vanilla essence 
½ Cup Icing Sugar or as required
Method

Sieve together baking powder, flour and baking soda. 

Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time. Beating well after each addition. Add in vanilla. Add the  flour, alternating with butter milk. Beating well after each addition (batter will be thick). Pour batter into a greased and floured 10 to 12 inches ring pan. Bake on 180 degrees for 20 to 25 mins. Cool for 10 mins before removing from pan to a wire rack to cool completely.
For Caramel Icing

In a small sauce pan, combine the butter brown sugar and cream. Bring to a boil stirring constantly. Remove from heat. cool for 7 to 10 mins. Gradually add in the icing sugar until smooth and pourable icing is formed . 

Drizzle over cooled cake and leave to set, slice and enjoy!!

Labels : Buttermilk, Bundts, Southern Cakes, Bundt Bakers, Caramel, International Cuisine


Bundt Bakers - Theme  - Southern Bundt Cakes
Come see what we have baked up for you this month!

Bourbon Praline Bundt Cake from The Sweet Sensations
Bundt Cake Hummingbird from Merce`s Cake
Buttermilk Bundt Cake with Caramel Icing from Sneha's Recipe
Coconut Bundt Cake from Palatable Pastime
Cream of Coconut Bundt Cake with Chocolate-Coconut Glaze from katin špajz
Hot Milk Cake from Cookaholic Wife
Kentucky Butter Bundt Cake from All That's Left are The Crumbs
Key Lime Bundt Cake from I Love Bundt Cakes
Lemon Drizzle Pound Cake from Food Lust People Love
Peach Bundt with Cardamom Whipped Cream from A Day in the Life on the Farm
Peanut Butter Bundt Cake from Tartacadabra
Praline Bundt Cake with Praline Glaze and Praline Pecans from The Queen of Scones
Sweet Potato Bourbon Bundt Cake from Patty's Cake