Dumplings In Ham Soup With Leftover Colcannon#Soupswappers


This Colcannon is become are favorite salad at home. We often make this salad. I had remaining colcannon, decided to make a soup, with ham and dumplings. It's filling soup on it's own, requires no accompaniment.

Serves 2 
Ingredients
750 Ml Chicken Stock
4 French beans - cut in 2 or 3 pieces
1 Large Carrot - chopped into dice sized pieces
1/4 Cup Shredded Purple Cabbage
3 Tablespoons  Leftover Colcannon
1 Leek - finely chopped
200 Grams Ham - finely chopped
For the Dumplings
1 Cup All Purpose Flour
2 Tablespoons Leftover Colcannon
½ Teaspoon Heaped Baking powder
¼ Teaspoon Pepper Powder
1/3 Cup + Butter Milk

Method
Take a large, saucepan , pour in the stock, colcannon, bean sprouts and chopped vegetables and mix it well, then place the pan on medium low flame bring to a simmer. Place the lid on and let it simmer for 10 minutes stirring in between.

In a mixing bowl, combine the flour, baking powder, pepper powder and colcannon. Then slowly pour in the buttermilk to bind the mixture into a
biscuit dough ( do knead the dough too much).
Once the vegetables in the pot are cooked and tender, stir in the shredded ham. Wet your hands a little and shape the dough into small ping-pong sized balls. Drop them on top of the soup. Put the lid back on the pot and simmer for 10 minutes. After 10 minutes with a spoon, gently turn the dough over and simmer for a further 10 minutes.
Serve them large soup bowls and enjoy with a spoon, it make a complete and filling meal.  
Labels: 
Ham, Pork, Irish, Leftover series, Soup, Soup Swappers, Pork, Mashed Potatoes, Dumplings, Main course, Serves Two 

Soup Swappers

Repurposing Frozen or Leftover Soups


Continue Reading
No comments
Share:

Fish Bread Rolls#FishFriday

These bread rolls are just sliced bread flattened with a rolling pin or a clean beer bottle which can be used as a substitute, to make it ‘rollable’. To make this, you need fresh & soft bread, so that it can be easily rolled. These Fish Bread rolls make a good party pleaser, picnic fare, an evening snack, breakfast or lunchbox idea for kids. 
These are so delicious and irresistible, you can't stop at one.

Ingredients
8 - 10 Big White Sandwich Bread Slice
150 Gram Seer/Surmai Fish Fillets
1 Small Onion - finely chopped
1" Piece Ginger - grated
3 Big Cloves Garlic - finely chopped
2 Tablespoons Chopped Coriander Leaves
10 Mint Leaves - chopped
3 Red/Green Chillies - freshly crushed
¼ Teaspoon Oregano
¼ Teaspoon Red Chilly Flakes
Salt to taste
½ Cup Boiled & Mashed Potato
1 Teaspoon Oil
1 Egg - Beaten
Sriracha Sauce as required
Method
To Steam The Fish
Washed the fish properly, then steam for 7 -10 minutes
Use a colander and wrap the fish in a clean cloth, then steam for 7 -10 minutes. Let it cool down completely, then flake it.
For The Filling
In a pan heat a teaspoon of oil, sauté the onions till translucent. Then add the ginger, garlic, green chillies and sauté till it starts to release an aroma, then add the flaked fish, chilly flakes and oregano, sauté for a minute or two, then add the salt to taste, coriander and mint leaves, mix well, switch off the flame. 
Add the mashed potato and mix it well. The filling is ready.
To Make The Rolls
Take big slices bread, cut the edges.
Roll the slice with a glass bottle or rolling pin.
Squeeze a line of Sriracha sauce 
then place the filling on one end. 
Then start to make a tight roll.
Apply beaten egg at the edge or wet the edge with your finger, so that the edges will stick properly.
Like wise make rest of the rolls.
Shallow fry the rolls on medium high flame till golden on all sides. 
Serve hot with sauce or green chutney. 
Labels: Flaked Fish, Seafood/Fish, Fish Friday, Bread Slices, Picnic, Snacks, Kids delight, Breakfast, Party pleasers  
                                             

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.
Fish Friday July 2021 -Picnic Fare

Continue Reading
3 comments
Share:

Caramel & Rum Upside Down Pineapple Bundt Cake#BundtBakers

For this bundt cake I have used the pineapple slices that were infused in the Homemade Pineapple Rum. This is moist and delicious cake, can serve this as a dessert cake too.
Ingredients 
For The Caramel
30 Grams Butter
30 Grams Granulated Sugar
4 Tablespoon Chopped Pineapple Pieces
4 Piece Whole Pineapple Pieces - cut into half
For The Cake
90 Grams Butter
60 Grams Caster Sugar
2 Large Eggs
30 Grams Almond Meal
90 Grams Cake Flour
½ Teaspoon Baking Powder
1 Tablespoon + 2 Tablespoons Homemade Pineapple Rum
Method
Cut each slice of pineapple in 2 equal pieces.
For The Caramel
In a sauce pan add butter on medium low flame add sugar and let it melt then add the cut pieces of pineapple 
and let them caramelize then remove without the syrup, keep aside. 
In the same pan add the tiny pieces and caramelize those too in the remaining syrup and let these cool.
Grease and line a 7" spring foam bundt pan with parchment paper and arrange the pineapple slices.

For The Cake
Beat the butter and sugar till light and fluffy, then add the the egg, and beat till light and creamy, now add the sieved, flour almond meal and baking powder, beat till incorporated and then add the caramelize tiny pieces and a tablespoon of pineapple rum mix well
pour this in the prepared bundt pan and bake in a preheated oven at Bake at 170°C for 30-35 minutes. 
When out of the oven pour rum 2 tablespoons of rum
let the cake soak the rum for 5 minutes
then un mold it into a serving plate
Slice .. it so moist and soft.
Enjoy!!
Labels: Bundt, Bundt Bakers, Pineapple, Rum ,Homemade, Homemade Almond Meal, Dessert Bundt


  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou 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.

Continue Reading
4 comments
Share:

Sourdough Boule#BreadBakers

After a long time baked a sourdough bread and I love sourdough breads. This boule turned out beautiful. 

Ingredients
60 Grams Active Sourdough Starter - 100% hydration
210 - 215 Grams Water
270 Grams All Purpose Flour
30 Grams Whole Wheat Flour
6 Grams Sea Salt

Method
Afternoon of Day One
Do not add all the water if you are using all purpose flour since it absorbs less water. So reserve 15 grams separately (which I did not use).
Whisk the active starter and water together in a large bowl . With your hand, mix the flour until combined. Cover with a damp towel or plastic wrap and let sit for an hour.
After an hour evenly disperse the salt on to dough and pinch the dough till the salt is well incorporated. Cover and keep it for 30 minutes.
Do four stretch-and-folds, 30 minutes apart, covering the dough with a plastic wrap between each "stretch-and-fold."
Cover the dough and let it rise for for about an hour at room temperature, until it nearly doubles in size.
Gently scrape the dough out onto a lightly floured work surface. Shape it into a boule without deflating the dough and let it rest for about 10 minutes, seam side down.
Line a round basket with a tea towel and generously sprinkle it with a 50/50 mixture of all purpose flour and rice flour.
Tighten up the dough by gently scooting it across the work surface to increase surface tension. Place the dough, seam side up, into the towel lined bowl. Cover and place into the refrigerator for 12 to 18 hours.
Evening of Day Two
Heat your oven to 225°C with a covered Dutch oven on the middle rack.
Remove the shaped loaf from the refrigerator while the oven is heating.
Place the parchment over the dough and invert the basket and remove the tea towel. Score the dough in the middle. Now carefully move the Dutch oven out of the oven and transfer the dough, using the parchment as a sling, to the Dutch oven. Cover and return the pan to the center rack of the oven.
Bake the loaf for 25 to 30 minutes, covered. Remove the pan from the oven, uncover, return the Dutch oven, to the oven, and bake it for another 10 to 15 minutes or until the crust is dark brown.
Cool the loaf on a wire rack for at least two hours before slicing.
Slather with butter or jam and enjoy!!
Labels: Sourdough, Breads, Bread Bakers, Healthy, Vegan, No Oil Or Butter
#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.
This month’s event is Breakfast Bread hosted by A Messy Kitchen

And don’t forget to check out all the amazing Breakfast Breads baked by our talented bakers ~ Bread Baker's Event for July 2021  - Favorite Breads:
 
Be sure to check out all the favorites baked this week!

Continue Reading
7 comments
Share:

Baked Feta Pasta (Viral TikTok Recipe)#BakingBloggers

This dish is made pasta with cherry tomatoes, lots of basil and feta cheese , when baked is creamy, delicious. This pasta recipe has taken the culinary world by a storm! It's so easy to put together and is the perfect dish for weekend dinners and the whole thing is done in about 45 minutes with not much of chopping and washing of many dishes!
I wanted to make this recipe for a long time, but, some how because of too many restrictions on timings of stores being kept open, it's not easy to get many ingredients.

Serves 3 as a complete meal
Ingredients 

500 Grams Cherry Tomatoes
1 Small Onion - sliced
3 Big Garlic Cloves - finely chopped
½ Cup Olive Oil
¼ Teaspoon Sea Salt
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Italian Seasoning
1/4 Teaspoon Red Chilly Flakes
200 Grams Feta Cheese
225 Grams Dried Pasta - of your choice
A handful of basil leaves- cut into chiffonades

Method
Place cherry tomatoes, onion, and garlic cloves in a baking Pyrex dish in a single layer. Drizzle 1/3 cup of olive oil on it.
Season with sea salt, black pepper, chilly flakes, fresh basil chiffonades and Italian seasoning, give it a good mix.
Make some space in the center of the dish, place the block of feta cheese, drizzle the remaining olive oil on it. Cover the dish with a foil and bake in the preheated oven 180°C for 35 minutes, you will see the tomatoes are bursting and bubbling.
While the dish is baking, let's boil the pasta as per the package instructions . Drain, reserve about a ¼ cup of the starchy pasta water, if needed later ( I did not use it).
After 35 minutes, remove the baking dish from the oven.
The tomatoes would have burst open and the cheese should be soft and melty. 
Mash the cheese and tomatoes with the help of a fork or spatula, then mix everything together. 
Add the cooked pasta and roughly torn basil leaves.
Toss gently until the pasta is evenly coated with the creamy sauce.
It 's creamy and cheesy comfort food. 
Labels: Baked, Pasta, Cherry Tomatoes, Feta Cheese, Baking Bloggers, Pasta & Noodles, Main course,Side Dish

#BakingBloggers

Tomatoes and Fresh Basil

Continue Reading
4 comments
Share: