Guacamole#Improv

Guacamole, a dip made from avocados, from Mexico. This is my daughter's favorite, she can have it with anything she fancies.

Ingredients 
1 Avocado
Salt to taste
2 Teaspoon Fresh Lime Juice
2 Small Baby Onions - finely chopped
¼ Teaspoon Cayenne pepper
1 Teaspoon Coriander Leaves

Method

Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

Add lime juice then use a fork to mash until creamy, but still chunky. Stir in the , cioriander leaves, cayenne pepper, onions and salt . Taste the guacamole and adjust with additional salt, peppers, or lime juice. 

Serve immediately or cover with  cling film and refrigerate up to one day. 

Serve with tortilla chips or next to your favorite fajitas or tacos
Labels :  Avocado, Lime, Guacamole, Dipping Sauce, Healthy, Improv Cooking Challenge, Vegan, Gluten free, Single Serving

Check out what the other bloggers have made!
Improv Cooking Challenge: June 2019
Ingredients: Avocado & Lime

Avocado & Lime

Improv Cooking Challenge

• • Grilled Shrimp Tacos with Avocado and Lime by Palatable Pastime
  • Strawberry Avocado Salsa by Kate’s Recipe Box
  • Guacamole by Sneha’s Recipe
  • Lime Avocado Hummus by Jolene’s Recipe Journal
  • Avocado Toast with Lime Mayo by Our Good Life
  • Carne Asada Fries by Cookaholic Wife

Banana Nut Bread#BreadBakers

Ingredient
3/4 Cup Caster Sugar
2 Cups Flour
2 Eggs
1/2 Cup Oil
1/4 Teaspoon Baking Soda
1 Tablespoon Baking Powder
1 Teaspoon Vanilla Essence
1/2 Cup Curds - beaten
3 Bananas - mashed
1 Cup Walnuts

Method

Mix all the ingredients with an electric beater on low speed until a thick batter forms.

Greased and line the bottom with butter papper, in 9 x 5 inch pan. Serve with custard for ice cream 

Then bake the bread at 180 for 30 to 35 minutes and serve.

Lables : Breads, Banana, Nuts, Bread Bakers, Quick Bread

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. 

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Bread Bakers - June 2019 - Quick Bread Loaves

• Banana Nut Bread from Sneha's Recipe
• Cheddar Bacon Chive Quick Bread from Karen's Kitchen Stories
• Chocolate Quick Bread from Sara's Tasty Buds
• Coconut Sweet Bread from Passion Kneaded
• Cranberry Pecan Quick Bread from Food Lust People Love
• Espresso Banana Quick Bread with Espresso Streusel from All That's Left Are The Crumbs
• Irish Soda Bread from Anybody Can Bake
• Keto Low Carb Coconut Flour Bread from Cook With Renu
• Lady Grey Date Nut Bread from A Messy Kitchen
• Lemon Blueberry Bread from Palatable Pastime
• Lemon Pistachio Loaf from Ambrosia
• Summer Shandy Beer Bread from A Day in the Life on the Farm
• Zucchini Bread from Simply Inspired Meals

HTML blurb: #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.

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Bora Berry Tart#BakingBloggers

Bora berries are a popular fruit from India. It is commonly found at road side carts. 

As kids we use to buy this fruit to eat after school and enjoy it with salt. I go climbing the forest hills every day this fruit is widely available there, we collected these and made this tart for my friends. 

Ingredients
For the Shortcrust
200 Grams All Purpose Flour
100 Grams Butter

A Pinch Salt 

1 Tablespoon Water

For the Coconut Filling
1 Tablespoon Butter - softened
1/4 Cup Sugarcane Jaggery
1 Egg
1/2 Cup Coconut flour - Homemade
50 Grams All Purpose Flour
Pinch Cinnamon powder  & Nutmeg powder
1 Tablespoon Milk
1/2 Cup Bora Berries - deseeded and chopped
Bora Berries for garnishing as required

Method

Mix all the ingredients to make the short crust pastry. Work the dough well out and smooth and let it stand for at least 1 hour in refrigerator. 
Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a round according to the size of the pan ( used a 6.1/4 inch tart pan). Transfer the dough to the tart pan. Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork. Set the dough-lined tart pan on a large plate and refrigerate for 20 minutes.

Preheat oven to 180 degrees . Set the dough-lined tart pan on a baking sheet, press a  foil into the frozen tart shell and over the edge and fill with  ceramic pie weights or beans. Bake for 15 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

In the meanwhile let's prepare the filling. 

In a bowl mix butter, jaggery till smooth. Add the Coconut flour, flour, eggs, milk and cinnamon and nutmeg powder. Mix it all well add  the  chopped bora berries and  fold in well.

Once the tart shell is cooled completely then fill the coconut paste mixture and arrange the bora berries on top. 

Bake the tart for about 35-40 minutes or until golden at 180 C. Do the poke test to see if it's done in the center (if anything sticks on the fork or tooth pick, it will need some more baking time).  

Cool it and slice it

Enjoy!!

My Notes

I made my own Coconut flour, by drying the scraped coconut in the oven for 30 minutes a 100 C. Then  ground the dried coconut to a fine flour. Store it in a airtight container.

Lables : Tart , Baked, , Bora Berry, Homemade, Coconut Flour, Jaggery, Baking Bloggers, Healthy, Sweets & Desserts

Baking Bloggers

Baking with Summer Berries

• Bora Berry Tart by Sneha's Recipe
• Lattice Top Blackberry Pie by Palatable Pastime
• Lemon Blueberry Bundt Cake by Simply Inspired Meals
• Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
• Mini Fruit-topped Pavlovas by Food Lust People Love
• Mixed Berry Bubbly Pies by Sid's Sea Palm Cooking
• Mixed Berry Cheese Danish by Cookaholic Wife
• No Churn Roasted Strawberry Ice Cream by Caroline's Cooking
• Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
• Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Strawberries 'n' Cream Scones by Home Sweet Homestead
• Strawberry Shortcake Bars by A Day in the Life on the Farm
• Strawberry Shortcake Cookies by Karen's Kitchen Stories
• Vegan Lemon Raspberry Layer Cake by The Baking Fairy

Ensaladilla Rusa#FoodieExtravaganza

Welcome to this month's event in Foodie Extravaganza {Party}. We are celebrating World Tapas Day our Host Juli Meyers asked us to prepare Tapas.

This traditional tapas is served throughout every region of Spain, with little variation. Ensaladilla Rusa is easy and simple Spanish salad , a version like the Russian Salad - except in this no fruits are added.  

This colorful salad is served at nearly every tapas bar; it is even served free at times with an order of alcohol.

Serves 3
Ingredients
1 Medium Potatoes - skinned and cubed
1 Carrot -  diced
1/4 Cup  Green Peas - I used frozen

1/4 Cup Chopped French Beans
1 Small Onion - chopped
1 Tablespoon Each Red & Green Bell pepper - diced
3 Tablespoons  Pickled Gherkins /Dill Pickle - sliced
1 Tablespoon Capers
1 Hard Boiled Egg -  chopped
1/2  Cup Mayonnaise
1 Teaspoon Lemon juice
1/2 Teaspoon Dijon mustard
Freshly ground Black Pepper, to taste
Chopped fresh Parsely, to garnish

Method

In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender. Fold in the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving bowl. Add the onion, bell pepper, gherkins,  capers and egg slices.

In a separate bowl,  combine the mayonnaise, lemon juice and mustard  very well. Add this mixture to the serving bowl, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. 

Garnish with chopped parsley and dash of black pepper powder,  refrigerate. Serve this salad cold.

The remaining next day I filled in a crusty bread and had it for breakfast.. it tasted so ooo good.  Yummy..yum.

My Notes

 As any dish made with mayonnaise, ensaladilla should be refrigerated and will not keep for more than 1 to 2 days.

Labels: Appetizer, Egg, Foodie Extravaganza Party, Mayonnaise, Salads, Tapas, Spanish, Spain, Homemade Pickled Gherkins
Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza

Check out the other #FoodieExtravaganza Spanish Tapas recipes this month!

• Patatas Bravas with Tomato Aiolifrom Karen's Kitchen Stories
• Flamenquínfrom Pandemonium Noshery
• Ensaladilla Rusafrom Sneha's Recipe
• Potato Cake Grilled Cheese Nibblesfrom Food Lust People Love
• Spiced Beef Kabobsfrom A Day in the Life on the Farm

Mango Avakaya / Andhra Avakkai Pickle

Summer and the king of fruit - Mangoes are in season. It'is time to make mango pickle so that we can relish throughout the year.

Andhra cuisine is popularly known for its hot and spicy foods. Mango Avakaya or Andhra Avakkai Pickle is a spicy, mango pickle from Andhra cuisine. I make this pickle every year along with my Mango Metham Pickle - East Indian .

This time I, made this Andhra Avakkai Pickle recipe with step by step pics and decided to post the recipe.

Ingredients 

600 Grams  Mango pieces - see notes

¾  Cup Sea Salt

1 Teaspoon Turmeric powder

Gingelly / Sesame Oil as required  

1 Big Pod Garlic  - cleaned

For the  Pickle Masala  

1 Cup Red Chilly  Powder  - see notes 

¾  Cup  Yellow Mustard Seeds
1 Tablespoon Sea Salt  

1 ½ Teaspoons Fenugreek Seeds  

¼ Teaspoon Asafoetida powder 

Method

For the  Pickle Masala 

Coarsely powder the yellow mustard and fenugreek seeds separately then mix all the ingredients well, in a big bowl and keep aside.  

For the Mangoes

Place the chopped mangoes add the turmeric, salt and mix well keep it overnight.  

Next morning place this in a strainer /colander and place weight over it it and keep it aside for 3 to 4 hours.

After 3 -4 hours.

In the meantime heat the oil till hot do not bring this oil to a boiling point.  Keep the oil cool completely.

To assemble the Pickle

Place the mango pieces in a big bowl add the  garlic ( if the garlic pods are big then cut them into smaller slice like  I did) 

Add the Pickle Masala, with little oil and give it a good mix.  

Pour  the mango pickle in a sterilized bottle and pour the cooled oil over it.  

The oil level should be at least an inch over the mango pieces.  Cover with the lid and tie a clean cloth over it,  let it remain covered for two days.  After two or three days check the oil level since the pickle masala will absorb little oil.  Pour more oil if needed ( again note that the oil level should always be an inch above).

After 2 to 3 weeks the pickle is ready to enjoy for the  year or till the next mango season.   Have this with Dal Rice or paratha or just anything you fancy. 

My Notes

I have used Rajapuri Mangoes to make this pickle.  Wash the mangoes and wipe  them with a clean cloth, then give them to  cut into medium small pieces.  

When they are cut, them remove the seeds and  skin the stems and then weigh the mangoes.  I got 600 grams of mango.

This mango pickle masala is sufficient for 600 to 700 grams of mangoes.

The beautiful color of chilly powder is got from the chillies that's a homemade chilly powder, I use equal quantity of Kashmiri and Bedki chillies.

Take good mature Mangoes/pickle mangoes and never go for tender mangoes. 

Always use a clean dry spoon to serve pickle.

There should be enough oil so that pickle can last long. 

Lables :  Pickle Masala, Homemade, Andhra Pradesh, Mango, Pickle