A Quick Tom Yum Goong#FishFriday

A Tom Yum Goong is a Spicy Shrimp Soup. It's Thailand's most famous soup. Healthy, flavorful, and delicious. Made with Tom Yum paste this is one of the easiest and quickest soups to make.

Soups or Stews from Around the World is the month's theme for the Event for Fish Friday Foodies, and our Host is Camilla M. Mann.

This soup is so spicy. Made it as per the instructions given in the packet.  To wash this down I, boiled egg noodles and had with it. Anyway this was a quick , easy to make and with the noodles it became a complete meal.

Serves 2
Ingredients 

2 Tablespoons Tom Yum Paste/One Sachet

6 Button Mushrooms - chopped 

6 Large Prawns
1 Teaspoon  Fish Sauce
1 Teaspoon Lime juice or to taste
Salt to taste
500 Ml Water

Method

Boil  the water in a pot, mix in tom yum soup, bring it to a boil now add the  mushrooms and prawns inside the pot. Leave to boil for another 5 minutes.  Add the fish sauce, lemon juice and salt to taste.  Give it a good stir.  

Serve  hot.

Labels : Soup, Fish, Thailand, Fish Friday, Tom Yum Paste, Healthy
Here are some of the other Soups or Stews from Around the World 

• A Quick Tom Yum Goong by Sneha's Recipe
• Bacalhoada (Portuguese Salt Cod Stew) by Culinary Adventures with Camilla
• Broget Fish Soup (Broget Fiskesuppe) by Sid's Sea Palm Cooking
• Caldo de Camaron (Mexican Shrimp Soup) by Palatable Pastime
• Cullen Skink by Caroline's Cooking
• Moqueca (Brazilian Fish Stew) by Making Miracles
• Portuguese Fish Stew (Caldeirada de Peixe) by Karen's Kitchen Stories
• Provencal Seafood Bisque by A Day in the Life on the Farm
• Shrimp and Poached Egg Stew by Food Lust People Love

Poached Pears In Cinnamon & Red Wine With Ice Cream#Improv

Pears Poached in Red Wine and Cinnamon is a most elegant winter dessert. Paired with ice cream and the fragrant cinnamon flavored Pears are sure to impress your guest.

I had this for the first time in one of my trips to Ljubljana, Slovenia’s capital, where we had a Slovenian dinner with a traditional food and dance programme. It was such a wonderful evening with a most delicious traditional food and the dessert was this. So oooo delicious you must try this.

Serve this with vanilla ice cream and butterscotch crunch... fantastic combo... yum yum you will craving for more.

I have used  Madeira Red Wine and it has a perfect color and taste to make this dessert.

Ingredients
2 Pears - firm and not over ripe
2 Cups Red Wine
1 Cinnamon Stick
1 Cup Heaped Granulated Sugar
a Juice of One Lemon
1 Bay leaf

Method

Peel the pears carefully , leaving the stalk intact
Cut a straight slice off the bottom, so that they can stand upright.

In a deep bottom pan, add pears, red wine, lemon juice, sugar , cinnamon stick and bay leaf,

 Bring to a boil, simmer the heat and cook the pears for 30-40 minutes turning  their sides at regular intervals. Take the pan, off the heat, cool it down.

Remove the pears from the pan, using a slotted spoon. 

Keep the pan on heat and cook till the wine is reduced to a syrupy/thick consistency.

When serving, keep the pears on a plate. Drizzle with the wine sauce 

Serve with a scoop of ice cream and butterscotch crunch

Lables : Sweets & Desserts, Red Wine, Slovenia, Poached, Pears, Cinnamon, Improv Cooking Challenge, Ice Cream

November Improv Cooking Challenge Pears and Dairy

Sour Cream Pear Pie by Pandemonium Noshery
Maple Walnut Pear Crisp by Veggies First, Then Dessert
Pear Hand Pies by Cookaholic Wife
Pear and Port Cheese Spread by Palatable Pastime
Burrata and Bartlett-Vanilla Bean Jam Crostini by Culinary Adventures with Camilla
Poached Pears In Cinnamon & Red Wine With Ice Cream by Sneha's Recipe
Caramelized Pear and Brie Rolls by A Day in the Life on the Farm

Hyderabadi Parathas#BreadBakers

Hyderabadi Paratha is a popular paratha recipe form Hyderabad which is also famous in all regions of India and also our neighboring country Pakistan.
For making this paratha it is very important that layers should be seen on the paratha when it cooked. Check my notes below to make really flaky and layered parathas.

Ingredients
2 Cups All Purpose Flour 
½ Cup Wheat flour
2 Teaspoon Level Salt
1 Tablespoon Heaped Sugar

Method

Sieve the wheat, salt and all purpose flour.

In a bowl add  the sieved flour and knead into a semi stiff dough with water keep covered with a damp towel for at least 30 minutes better still for  an hour.

Divide it into equal size balls and keep covered with a damp towel.

Take one ball roll it on a greased work surface into big slightly thick circle 

spread ghee nicely on the circle and sprinkle little flour on circle

then start roll this 

into a rope  

then take the rope tap it on the work surface  to stretch it into a longer rope  

roll it into a 

circle and 

then roll it lightly into a paratha. 

Heat a griddle or tawa on medium low flame and then place the paratha on it, when bubble appear on top then flip it

apply ghee on the this side and cook it brown spot appear on the bottom side and flip the paratha press it with a cloth and then apply ghee and flip this side and cook till both sides brown spot appear.

Take it on to clean towel and crush it lightly  with your hands to open the fold. 

Ready... 

Serve with any gravy dish, like vegetable or chicken curry/ korma along with sweet or spicy pickle.

My Notes

While making these Paratha the circle should be of medium thickness. If you make them more thick then more layers will be visible,  then there is a chance that the paratha will remain raw/uncooked from  inside.  To avoid this cook the paratha really very well on low medium flame  by pressing it with a cloth, so that it is not left uncooked from inside.

Labels: Paratha, Hyderabad, Flaky, Flatbread, Breads, Bread Bakers 

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 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.

. This month, the Bread Bakers are making Indian Flatbreads/Parathas, a theme chosen by Renu from Cook With Renu. And don’t forget to check out all the amazing Indian Flatbreads/Parathas done by our talented bakers.

• Aloo Paratha from A Day in the Life on the Farm
• Bedmi Paratha from Ambrosia
• Gobi Paratha by Nam's Corner
• Hyderabadi Parathas from Sneha's Recipe
• Masala Paratha from All That's Left Are The Crumbs
• Roti from Karen's Kitchen Stories
• Pathiri - Gluten Free Rice Bread from The Schizo Chef
• Puran Poli from A Messy Kitchen
• Spicy Lamb Murtabak from Food Lust People Love
• Stuffed Bajra Paratha from Cook with Renu

Spinach And Chicken Quiche#BakingBloggers

A filling, hearty and creamy quiche. Make this for a party and see the praises that you get for the party.. This would be good for brunch, dinner or as a meal in itself. Made this for a family get together and it was gone in minutes.
Made 2 Pie's  of 10″ size 
Ingredients

For the Pie Crust 
150 Grams Butter - room temperature
150 Grams Vegetable Shortening
500 Grams All Purpose Flour
1 Teaspoon Salt
1/4 Cup Chilled Water or as required

For the Filling 
1 Cup Heaped Shredded Cheddar cheese
500 Grams Chicken - cooked and chopped
2 Cups Packed Spinach - washed and chopped
200 Grams Mushrooms - sliced
4  Cloves Garlic - finely chopped
4 Large Eggs
200 ML Fresh Cream
1/2 Teaspoon Salt or To taste
1 Teaspoon Black Pepper powder or to taste
Method

Cook the chicken with salt, ginger and garlic paste.

Make the pie crust and keep it in fridge to cool.

To make  the Chicken filling
In a teaspoon of butter lightly saute the mushrooms and garlic .
In a bowl add the chicken, mushrooms, spinach and cream mix well.  Now the chicken filling is ready.
In another bowl beat the eggs, salt and pepper to taste keep aside.

To make the pastry shell
Roll the pastry dough and press it into a 10″ pie dish. Spoon the little chicken filling mixture into pastry shell, pour a little egg mixture, sprinkle little cheese; then again the chicken filling mixture spread evenly, pour the remaining egg and top it with cheese.

Bake at 175° in a preheated oven, for 25-30 minutes or until knife comes out clean.
Let rest for 15 minutes before serving.  

Enjoy!!

Labels : Chicken, Quiche, Spinach, Baked, Baking Bloggers, Mushroom, Egg, Cheese, Fresh Cream

Baking Bloggers- Theme Holiday Pies
Amazing Apple Pie by Simply Inspired Meals
Blueberry Mini Pies by Karen's Kitchen Stories
Butternut & Apple Galette by Sid's Sea Palm Cooking
Chicken and Spinach Quiche by A Day in the Life on the Farm
Chocolate Cream Pie by Making Miracles
Kate's Perfect Plum Pie by Food Lust People Love
Lemon Meringue Tart by Culinary Adventures with Camilla
Mixed Vegetable Pie With Shortcrust Pastry by Recipe Pocket
Pear Ginger Pie by Cookaholic Wife
Pecan Streusel Pumpkin Pie by Palatable Pastime
Sour Cream Pear Pie by Pandemonium Noshery
Spinach and Chicken Quiche by Sneha's Recipe

Baking Bloggers is a group of food bloggers who vote on a shared theme and then post about it once per month which is started by Sue . If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Chicken Cataplana#EattheWorld

Chicken Cataplana is known as Cataplana De Galinha in Portuguese language. It's is an easy, quick, stir fry and delicious dish to prepare. Enjoy this with boiled rice and here you have a complete meal.

Serves Two
Ingredients 
300 Grams Chicken - cut into thick strips
1 Teaspoon Garlic Paste 
1 Tablespoon Sriracha Sauce 
2 Tablespoons Sweet Chili Sauce
1 Teaspoon Sugar 
1 Tablespoon Vinegar 
½ Teaspoon Chicken Powder ½ tsp
2 Tablespoons Heaped Tomatoes Puree 
½ Teaspoon Salt 
½ Teaspoon Black Pepper ½ tsp
4 Mushroom  - sliced ¼ Cup Each Green, Red and Yellow  Bell Peppers - sliced
1 Onion - thickly sliced

Method

Marinate chicken with all the sauces and dry spice for 30 minutes. 
In the meantime chop all the veggies, keep aside.

In a pan heat oil, fry marinated chicken for 5 to 7 minutes. Add in all the vegetables with half cup water, cover and simmer for 5 minutes or till the chicken is done. Serve hot with rice.  

Enjoy!!

Labels : Chicken, Portugal, Serves Two, Eat the World, Mushroom, Capsicum 
Join us as we Eat the World!!!

Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Portugal.

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

Sue at Palatable Pastime:Air-Fryer Peri Peri Chicken Wings
Culinary Adventures with Camilla: Less than Traditional Pastéis de Bacalhau (Salt Cod Fritters) 
Making Miracles: Portuguese Vina Dosh Wine
Amy’s Cooking Adventures: Bitoque (Portuguese Steak & Eggs)
Kitchen Frau: Portuguese Tuna or Sardine Fish Pâté
CulturEatz: Portuguese Pasteis de Nata
A Day in the Life on the Farm: Broa (Portuguese Corn Bread)
Pandemonium Noshery:Portugese Tremocos Beans
Sneha at Sneha’s Recipe:Chicken Cataplana#EatTheWorld