Potato Hearts#Foodieextravaganza

Today is  event day for Foodie Extravaganza  our  Host is Anne Lawton. Since February 8th is National Potato lovers day  she asked us to share our favorite  recipe. Thank you Anne for hosting this month's event.

These potato hearts are pan fried. Made these as starter for girls who came home to practice for the Mehendi dance. 

6 Large Potatoes
1/4 Cup Olive oil
1 Teaspoon Salt
1 Teaspoon freshly ground pepper
1 Teaspoon Mixed Herbs
½ Teaspoon Paprika powder
Juice of Half a Lemon


Fill a pot with about 2 liters of water, add a tablespoon salt, bring to boil, then reduce heat to gentle simmer.
In the meantime peel potatoes, slice them, into 1/4 inch thick slices, then take a small metal cookie cutter and cut into hearts,  and keep aside. 
Cut out as many hearts as you can. 
Cook potatoes in simmering water for just 2 minutes, drain potatoes and let them cool slightly  and  coat them in oil.
Combine all the ingredients for the marinade, coat the potatoes, let it sit for 10 minutes.

Then heat a non stick pan  and pan fry them till golden on both sides. 
Serve hot.  These are really yum and  do not require any dipping sauce.  Potato Hearts will vanish as they are being served, be sure of that.
Labels: Foodie Extravaganza Party, Potato, Potato Hearts,  Starters, Side Dish, Pan Fried,  Vegan, Gluten free

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
Air Fried Potato Chips by A Day in the Life on the Farm
Baked Rosti with Spiralized Potatoes by Karen's Kitchen Stories
Colcannon Potatoes by Simply Inspired Meals
Creamy Cheeseburger & Veggie Hot Dish by Faith, Hope Love, & Luck Survive Despite a Whiskered Accomplice
Healthy Twice Baked Potatoes by Simple and Savory
Jansson's Frestelse - Creamy Anchovy Potato Bake by Food Lust People Love
Krumplileves (Hungarian Potato Soup) by Tara's Multicultural Table
Potato Hearts by Sneha's Recipe
Sausage Stuffed Red Potatoes by Jolene's Recipe Journal
Schwabischer Kartoffelsalat (German Potato Salad) by Culinary Adventures with Camilla
Scottish Macaroon Bars by Pandemonium Noshery
Wet Breakfast Burrito by Palatable Pastime
Waffled Hash Browns by Reviews, Chews & How-Tos

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Quick & Easy Vermicelli /Semiya Upma

This is popular South Indian breakfast.  A quick and easy recipe, this is made from vermicelli, a type of pasta. This is so satisfying and delicious to prepare when you want a quick and easy breakfast.
When I was working my  South Indian  friends used to bring different types of vermicelli upma  for tiffin / lunch box and enjoyed having them.  This is one of the most simple and quick upma to prepare.  Instead of cashew nuts you can add raw peanuts and fry them till brown.
2 Tablespoons Oil
1 Teaspoon Mustard seeds
Teaspoon Cumin seeds
Teaspoon Urad dal
Teaspoon Chana Dal
A Sprig Curry leaves
2 Dried Red Chillies
10-12 Cashew nuts
1 Medium Onion - chopped
1 - 2 Green chillies - chopped
Salt to taste
A Pinch of Sugar
1/2 Teaspoon Turmeric powder
1 Cup Vermicelli
 2 Cups Water  or as Required
1 Teaspoon Lemon Juice
MethodHeat oil in kadai, add mustard seeds, cumin seeds,  dals, curry leaves and cashew nuts.
Saute them  till the dals are golden.  Add onion and green chilly, fry till translucent. Add salt and turmeric powder and vermicelli fry for a  minute. Slowly add water.  Bring this to a rolling boil and then cover the pan  and let it cook on medium low flame for a while to let it cook for 3 to 4 minutes.  Take  off the lid and check if the water has evaporated and the vermicelli is cooked.  
If there is till a little moisture  in the kadai then cook on high flame for minute stirring lightly.  Switch off the flame, cover  the kadai and let it stand  for 2 -3 minutes all the moisture will be absorbed by the vermicelli. Sprinkle lemon juice  and serve hot.
Delicious Vermicelli Upma is ready.

Labels: Mustard seeds, Urad dal, Chana Dal,  Curry leaves, Cashewnuts, Onion, Vermicelli, Pasta, South Indian, Breakfast, Lunch Box

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Gluten Free Chicken & Rice Soup#Soupswappers

This is a delicious soup for a cold winter night or a snowy day.  Have this hot and makes a full meal. It has all the nutrients necessary for a healthy and complete meal.

Today is  our posting for Soup Swappers and our Host is Sue Lau and the theme is Snow Day Soups
Serves 3

4 Cup Chicken stock
200 Grams Chicken boneless - cut into tiny cubes
1 Stalks Celery - chopped
1 Medium Onion - chopped -
1 Carrot - chopped 

Salt To Taste
1 Teaspoon Lemon Pepper
2 Big Cloves Garlic - minced
1/2 Teaspoon Chilly Flakes
1/2 teaspoon Cumin powder
1/2 Cup Rice
1 Tablespoon Olive Oil
Heat a pan with oil saute the onion and garlic till transparent. Add chicken and saute till it changes color . Add the carrot and rice, stock , bring it to a rolling boil. Cover and cook on very low flame till rice is done, stirring after every 15 minutes. Now add the and all the seasonings. Taste for salt add if necessary. 
Enjoy this soup hot on a cold winter night or a snowy day.
 Labels :  Soup, Chicken, Soup Swappers, Rice, Healthy, Main course, Appetizers

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Sheet Pan Prawns Stuffed Bellpeppers#FishFriday

These are fantastic Shrimp Stuffed Bellpeppers that are best for potlucks, family dinner's and parties. These can be served as appetizers too.

Sending this to our event for Fish Friday Foodies, Hosted by Caroline Williams . Theme is 
Fish and Seafood dishes cooked in the oven eg baked, sheet pan.
Servings 4

2 Small Bellpeppers (I used 1 Green and 1 Red)
For Prawn Marination
10 Large Prawns / Shrimp -cleaned & chopped
1/2 Teaspoon Sea Salt or as per taste
1/4 Teaspoon Turmeric Powder
1/2 Teaspoon Red Chili Powder
A Juice of half a lemon
For  the stuffing

2 Tablespoons Oil
1 Large Onion - finely Chopped
1 Medium Tomato - scoop out he seeds and chopped
A Pinch of Sugar
2 Tablespoons Heaped Cooking Cream
1 Tablespoon Chopped Coriander leaves
Other Ingredients

Grated Cheeza Cheese  as required


Wash the peppers, pat dry them.  Cut each pepper,from top to bottom,remove seeds and white membranes. Apply a pinch Salt,for each half of bellpepper

Wash the cleaned and de veined prawns. Cut each shrimp into small pieces.
Marinate the shrimp pieces with ingredients mentioned under marination.

In a pan,add oil and when its hot,add the onion and tomato followed by all ingredients except cream and cook on low flame till soft.
Add shrimp to this and cook further,finally add the cream,mix and cook further till no moisture left. Add the coriander leaves and keep aside to cool.

Line a sheet pan with foil and oil it well. Arrange the bellpeppers.
Add this stuffing generously to each pepper cavity 
Likewise fill the others too.
Top with grated cheese.
Bake in a preheat the oven at 180 C and bake for 10 minutes or till the cheese is melted.
Served immediately.
Labels : Baked, Fish Friday, Prawns, Seafood/Fish, Sheet Pan, Shrimps, Stuffed Peppers, Appetizers, Main course

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Nutty Upside Down Cake#BundtBakers

Bundt Bakers is celebrating its 5th year anniversary, our Host and founder of this group Stacy Livingston Rushton asked us to make "Nutty Bundts".  Thank you Stacy for making this group, I am happy to be a part of  Bundt Bakers. 
Here is my Nutty Upside Down Cake, which is full of nuts on the inside and with nutty crunch from outside.
I reduced the sugar for the cake by ¼ cup, since I do not like very sweet cakes and there was sugar in the base too. My friends loved this cake, but, my hubby who is a sweet lover, promptly commented that this cake requires a little more sweetness. 
So increase the sugar by ¼ cup if you want it sweeter, like my hubby.
A  10 inch ring pan is perfect for this batter, since I used an 8 inch bundt pan , had batter remaining made 6 cupcakes, without the crunch.

For Base 
75 Grams Butter
½ Cup Brown Sugar
½ Cup Silvered Almonds
½ Cup Chopped Walnuts
¼ Cup Chopped Pistachios
¼ Cup Silvered Cashewnuts
For Cake200 Grams Butter - I used salted
1 Cup Sugar

4 Large Eggs
1/3 Cup Unsweetened Cocoa powder
1½ Cup All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¾ Cup Buttermilk

For Base
Mix the nuts in a bowl, reserve 1/4 of it for the cake batter. 
In a bundt pan place the butter and heat till it melts then add the   sugar  spread it well.
Sprinkle nuts evenly at the base and sides. Keep aside.

For Cake Batter
Sieve together flour, baking powder, soda and cocoa powder, keep aside. In half of the flour mix add the reserved nuts. 
Beat Butter and sugar till fluffy add essence and eggs, one  at a time till all the eggs are incorporated.  Now fold in flour alternating with butter milk, add the nuts flour and mix it lightly.  
Pour this batter  in the prepared tin and evenly spread it.
 Bake in a preheated for 45 minutes . After you take it from the oven let it cool for 5 for 7 minutes, then immediately turn it upside down. 
I Overturned this cake after an hour since, had to attend mass and the result was that all the base / crunch did not come out, the bottom which had cooled got stuck. 
This I, scraped with spoon and topped it for the cupcakes.
This cake was so soft and nutty, you will love it.
Labels : Bundts, Bundt Bakers, Walnuts, Pistachios, Cashewnuts, Almond
Have a look at the other Nutty Bundts prepared by our bakers:
Almond Amaretto Bundt Cake from Patty's Cake
Baklava Bundt Cake from All That's Left Are The Crumbs
Bundt Cake Nueces Pacanas from Merce`s Cake
Bundt Pan Banana Nut Bread from Palatable Pastime
Date & Walnut Bundt Cake from Living the Gourmet
Gateau de Noix–French Nut Cake from Food Lust People Love
Peanut Butter Cake from A Day in the Life on the Farm
Nutty Upside Down Cake from Sneha's Recipe

#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 of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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