Norwegian Flaked Salmon & Potato Mini Tarts#FishFriday

These are absolutely  delicious and amazing to look at.  Must try these.  Love the Pink Salmon.  We very rarely get to see this fish in super market.  When I, seen this fish it reminded of the fish preparation that I enjoyed during our stay in Norway.
Ingredients for Tart 
1 Cup Flour
45 Grams Unsalted butter
Salt to taste
1 Tablespoon or Less Cold water
For The Filling 
1 Medium Potato - cut into tiny cubes

75  Grams Grated Cheese

To Poach the Salmon 
200 Grams Norwegian Salmon fillet
½ Cup Milk

1 Fresh Red Chilly 

3 Garlic Cloves

¼ Teaspoon Salt or to taste
For the Dill  Sauce 
200 Ml  Milk
2 Tablespoons Corn Flour½  Tablespoon Butter
¼ Teaspoon Black Pepper powder

¼ Teaspoon Red Chilly Flakes
A Pinch of Nutmeg  powder
Salt to taste
1 Tablespoon Chopped Dill
Dill for garnishing

Method

Rub the cold butter with the flour, salt and oregano till it resembles coarse crumbs. Add ice cold water. Using your fingers, mix very gently to bring the flour and butter mixture together to form dough. Wrap the dough in a cling film and refrigerate it for 30 minutes. Take out the dough, place it between two parchment papers and roll it gently to form a circle. Place the rolled crust in the tart pan (9 inch) uniformly and cut out the extra portion. Now fill the tart with beans. Bake the tart crust at 180 degrees C for 15 minutes.

For filling

Poach the salmon in milk, salt, garlic and fresh red chilly for a minute or two on each side. 

Take it out and let it cool then flake it with a fork.
Peel, wash the potatoes and cut into small cubes. Parboil the potatoes them. Keep aside to cool . Season with salt and fry in very hot oil. When the potatoes are fried, place them on a absorbent paper to take off all the excess oil.
For the  Dill Sauce

Place the butter in a saucepan and heat over low heat. When the butter start to melt, add the flour with a little milk and whisk until the flour is dissolved. Gradually add the rest of the milk, increase to medium heat and stir until a homogeneous and creamy mixture, about 10 minutes.
Turn off the heat and season with a little salt, pepper and nutmeg. Mix the seasonings in the sauce and let cool. 
Dill sauce is ready.

Place the potato cubes on the baked mini tarts

then add the prepared salmon mixture over it

 add  Dill Sauce

sprinkle a little grated cheese 

garnish with dill leaves.

Preheat the air fryer for 4 minutes at 140°C,  and bake until golden, 7 minutes or till the cheese melt and edges are golden. 

Enjoy.

Labels: Salmon, Norwegian, Mini Tarts, Potato, Flaked Fish, Dill Sauce, Dill, Seafood/Fish, Air Fryer, Baked, Fish Friday

• British Fish Pie from Making Miracles
• Charleston Shrimp Pie from A Day in the Life on the Farm
• Greek Inspired Scallops, Spinach, and Caper Puff Pastry Appetizer Bites from Goats and Greens
• Jambalaya Pot Pie from Palatable Pastime
• Norwegian Flaked Salmon & Potato Mini Tarts from Sneha’s Recipe
• Sheet Pan Seafood Pot Pie from Karen’s Kitchen Stories
• Smoked Salmon Tarts from Sid’s Sea palm Cooking

Jambul/Java Plum Giant Bundt Muffins#BundtBakers

I made Jambul/Jamun Giant Bundt Muffins to celebrate my friends birthday. They  turned out crispy on the outside and soft on the inside. I just frosted them with icing sugar and the Jambul puree .  We enjoyed these freshly made.

Bundt pan size 5½"x 2"

Makes 2 Giant Muffins

Ingredients 
65 Grams Salted Butter
80 Grams Caster Sugar
65 Grams Egg - see notes 
½ Teaspoon Vanilla essence
150 Grams All Purpose Flour
½ Teaspoon Level Baking powder
60 Grams Milk
125 Grams Jambul /Jamun - see notes

Method 

Sift together the flour and baking powder, keep aside.

In a large bowl add the sugar,  slighlty melted butter, egg, milk and beat until light and fluffy. Add the essence and mix.

Add sieved  flour combine lightly using a spatula till well incorporated. 

Add the chopped jambuls  

lightly mix it

Pour  the batter into the bundt pans. 

 Bake in a 170℃ oven for 35 minutes

When cooled the de- mould them

For the frosting

Just mix in the jambul puree and icing sugar. Pour it over.

My Notes

Cracked 2 small eggs and lightly beat them , then weighed it 65 Grams.

These were frozen jambuls - squeezed out the syrup and then weighed.

Labels : Bundt, Jambul, Java Plum, Jamun, Muffins, Giant, Bundt Bakers, Baked

• Berry Lemon Bundt from Sweet Sensations
• Blueberry Muffin Supreme from Patyco Candybar
• Cinnamon Roll Bundt Cake from Cookaholic Wife
• Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
• Morning Glory Muffin Bundt from Passion Kneaded
• Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm
• Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
• Pecan Sticky Bundtlette Muffins from Palatable Pastime
• Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#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 of our 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. 

Eggless Red Velvet Cake With Whipped Cream Frosting#FantasticalFood

Made this Eggless Red Velvet Cake for my hubby's birthday.   
Makes One 6" Round Tin Sponge
Ingredients
For The Red Velvet Sponge
100 Grams All Purpose Flour
1 Teaspoon Cocoa Powder
¼ Teaspoon Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
150 Grams Condensed Milk
80 Grams Butter
50 Ml Milk
75 Ml Water
1 Teaspoons White vinegar
1 Teaspoon vanilla essence
1–2 Tablespoon Red Gel Color or to achieve desired  color

For The Frosting
2 Cups Whipped Cream
Method  
For The Red Velvet Sponge

Sift the flour, cocoa powder, baking powder and baking soda well. Keep aside.

Grease and line a 6" round tin. Preheat the oven to 175°C.

Mix the milk , vinegar and water .

In another large bowl cream the butter and condensed milk. Add vanilla essence and mix well. Now fold in the flour mixture a litter at a time alternating with milk mix.

Pour this batter into the prepared tin and bake for 30 to 35 minutes or unless a toothpick inserted comes out clean. 

Allow the cake for cool down in the tin for 10 minutes. De-mold and cool overnight on a the rack.
For The Frosting

Beat the cream till stiff peaks.

Cut the cake into 2 parts and wet it with water or sugar syrup.

On one layer spread a good amount of whipped cream.  

Keep the other layer on top of this a lightly press it. Sprinkle sugar syrup on it and crumb the top  and sides with whipped cream.  Keep this in the refrigerator to set.  

Fill a piping bag with whipped cream and with a star nozzle pipe flowers .  

Decorate it with chocolate garnish and some cake crumbs,  chill it in the refrigerator.  

Slice

Enjoy.  

Labels : Cake, Red Velvet , Whipping Cream, Birthday cake, Eggless, Delicious, Fantastical Food Fight 

You are invited to the Inlinkz link party!

Click here to enter

Perfectly Baked Air Fryer Sweet Potatoes#MulticookerMonday

Whether you’re looking for a deliciously healthy meal or snack a, or are looking to mash them, sweet potatoes are a perfect nutritious choice! 

Baking them in the air fryer means you can use no oil, and you end up with amazingly light and fluffy sweet potatoes with the perfect crispy skin, soft and juicy from inside!

Ingredients

6 Medium Sweet Potatoes

Method

Soak the sweet potatoes in water for 10 minutes then scrub with a clean scrubber and again wash them 2 times in running water.  

Preheat the air fyer at 180°C for 5 minutes . Place the wet/just washed sweet potatoes ( I like to keep them wet since it makes them remain juicy and also retains more of the sweetness) in the air fryer basket and set the timer for 20 minutes. 

That’s it! No stirring or checking these are perfectly done. 

See how soft and juicy they are. 

 I like to enjoy plain since these are my diet meal. 

They are a fabulous light dinner or lunch option! I love the air fryer since it's healthier, oil free!

If you wish you can brush oil or butter on them and then bake. The choice is yours!

My Notes

You can enjoy this as a side dish or appetizer.
Use leftover sweet potatoes into a delicious mashed dish
You can add butter, once you cut them sprinkle smoked paprika powder.

Labels : Sweet Potato, Air Fryer, Multicooker Monday, Healthy, Oil Free ,Vegan, Gluten Free

Multicooker Monday

Recipes for Instant Pots, Slow Cookers, and More!

February 2020: Family Favorite Recipes

• • Crock Pot Chocolate Cobbler from Veggies First Then Dessert
  • Instant Pot Chili from Making Miracles
  • Instant Pot Short Ribs from Palatable Pastime
  • Instant Pot Turkey Meatloaf with Potato Wedges from Karen's Kitchen Stories
  • Perfect Hard Boiled Eggs in the Instant Pot from A Day in the Life on the Farm
  • Perfectly Baked Air Fryer Sweet Potatoes from Sneha's Recipe
  • Sous Vide Chicken Crown Roast from Food Lust People Love

Vegan Gumbo#Soupswappers

This Vegan Gumbo is so flavorful, you'll never miss the meat and vegetables.
Recipe adapted from here
Ingredients
1 Tablespoons Oil
1 Tablespoons All Purpose Flour
1 Medium Tomato - chopped
1  Onion  - chopped
2 Cloves Garlic-  minced
1 Teaspoon Worcestershire sauce
1 Teaspoon mustard sauce
1 Teaspoon Apple Cider Vinegar
1/4 teaspoon Hot Sauce
1/4 teaspoon  light Soy sauce
1/4 teaspoon Dried Thyme
1/4 teaspoon  1 teaspoon red Chilly  flakes
1 teaspoon  Smoked Paprika
1/4 teaspoon  A Pinch nutmeg powder
1/4 teaspoon dried oregano
4 Cups vegetable stock or broth
8 -  Okra / Bhendi - cut into two pieces
1 Cup  Red Kidney beans- boiled
8 Mushrooms  - quartered
1/2 Cup  Zucchini -  diced
1 Tablespoon  Green Capsicum   -  diced
1 Tablespoon   Red bell pepper   -  diced
1/2 Cup Celery - diced
1  Cups Rice - Boiled
1 Scallions /Spring Onion -  chopped

Method

In a blender add the tomato, onion, garlic, Worcestershire sauce, mustard, vinegar, hot sauce, soy sauce, thyme, red pepper flakes, paprika, nutmeg, and oregano until mixture is smooth. Keep aside
Place vegetable oil and flour in a sauce pan, whisk continuously  until roux becomes a dark caramel color.
Remove  from heat.
Add the blended puree . Stir to mix together. Continue to cook until most of liquid has evaporated.

Add vegetable stock and stir. Bring to a simmer.
Add beans, mushrooms, zucchini, green and red pepper, and celery and simmer for 15 to 20 minutes.

Serve with rice and scallions chopped.

Labels : Vegan, Gumbo, Soup Swappers, Soup, Mixed Vegetable, Southern

Soup Swappers

Gumbo

• Chili Gumbo by Karen of Karen's Kitchen Stories
• Comparing Cajun and Creole Gumbos, Our Family Favorite, and a Wine Pairing by Cam of Culinary Adventures with Camilla
• Green Gumbo by Wendy of A Day in the Life on the Farm
• New Orleans Style Gumbo by Rebekah of Making Miracles
• Shrimp and Sausage Gumbo by Sue of Palatable Pastime