Friday, 29 April 2011

Pineapple Icecream


Luscious, sweet, juicy  fresh pineapple  stirred into a sweet concoction of lime zest , limejuice, condensed milk and folded into rich double cream before freezing.The result is a  burst of sensational tropical flavors in each and every  mouthful.Serve with a medley of juicy pineapple chunks and you will have a dessert that will leave you craving more and more.

Ingredients:

300 grams Sweetened condensed milk
300 ml double cream
Juice of one and a half  limes
1 teaspoon lime zest
240 grams fresh pineapple.
240 grams Pineapple chunks for serving.

Method:

1. Place 240 grams of fresh pine apple and blend it coarsely so that the pineapple has some texture.
2. Remove from blender and add to a large mixing bowl.
3.Add the Sweetended condensed milk to the blender and  add the lime juice and blend .
4. Add the blended condensed milk to the bowl with the pineapple and add the lemon zest.Mix well.
5. In a separate bowl whip the cream  and gently fold the whipped cream to the pineapple and condensed milk mixture,
6. Transfer the mixture to a tupperware container and place in freezer . Leave to set for 4 hours.
7. After 4 hours, remove from freezer and mix well with a fork to break any ice crystals. and return to freezer for another 4 hours. Repeat this process 3 times.
8. To serve the icecream , take out of the freezer and  leave for few minutes before scooping into ice cream bowls and serve with fresh pineapple chunks.



You may like:

Submitting to:
Kurinji Healthy summer event

Event by Priya guest hosted by RecipeGrabBag Fruit  a month event- Pineapple




Saturday, 23 April 2011

GIVEAWAY- Real food Festival tickets -Earls Court


The real food festival is being held at
Earls court London fron 5th May 2011 to 8th May 2011

The Real Food Festival is much, much more than a just a food event, or farmer’s market - there's so much to see and do and best of all you can leave with your bags bursting with real food to enjoy at home.

Real Food is all about great tasting, sustainably and ethically produced food and you will be connected  to the most extraordinary food experiences you will find anywhere.

From large scale annual food festivals to regular produce markets, with the best of British street food thrown in, you can explore the very best that this nation has to offer.
You will be spoilt for choice at this year's festival with the return of show favorites and the addition of some great new features.You may even  get the opportunity to bump shoulders with some well known chefs  from the culinary world.
Adding to this there will be the special  VIP tent  with it's own cocktail bar, comfortable seating, beautiful decorations and lighting, this will be the perfect place to chill out after taking in the chef demos, workshops in cheese making, butchery, bread making, tea picking and all the great things going on at the festival.

If reading all this is tempting you to visit the Real Food Festival then think no more.

I have one pair of tickets worth £ 27.00 to give away to a lucky winner courtesy of Real Food Festival. The winner will be chosen at random from the comments list and will be announced after the giveaway closes on 1st May 2011 -6 pm. This giveaway is only for participants who are over 18 and  residing in the UK.

For more details of the show please click here.

There are 5 ways to participate, each comment will count as one entry.There is one main way to enter and several ways to get bonus entries.  You must leave a separate comment for each bonus entry otherwise they will not be counted.

5 ways to enter:

1. Leave a comment saying why you would like the tickets.
2. For a second chance to win please tweet this post using the tweet button below and leave a comment telling me you have done so & your twitter username
3.For a third chance please follow me (@simplyf00d on twitter again commenting to tell me you have done so & your twitter username
4. For a fourth chance to win please become a follower of simply.food and leave a comment saying you have done so.
5. For a fifth chance to win please share this announcement using the face book button below and leave a comment saying you have done it.

For another 5 chances to win, hop along to Fuss free Flavours who is giving away another pair of tickets.

Good Luck.

Thursday, 21 April 2011

Ragi Paratha (Indian Flatbreads)


Delicious and healthy paratha made from a blend of healthy flours.

Ingredients:

3 tablespoons Koracan Flour (Ragi flour /finger millet)
3 tablespoons Whole wheat flour (Chappati flour)
2 tablespoons Chick pea flour (besan)
1 teaspoon salt
1/2 teaspoon turmeric powder
2 green chillies finely chopped
2 tablespoons fresh finely chopped fenugreek
1 tablespoon sunflower oil for dough
4 tablespoons sunflower oil for cooking the parthas
1/2 cup water for making dough

Method:

1. Mix all the flours, turmeric, salt, chillies, fenugreek and 1 tablespoon oil.
2. Add water a little at a time and make a dough, cover and leave for 30 minutes.
3. Divide the dough into 8 parts and roll a paratha approx 5mm thick  and 6 inches in diameter out of each ball.
4. Heat a shallow pan and when it is hot place the rolled paratha on it, after 30 seconds flip the partha and spead a little oil on it, flip it gain and let the oiled  underside cook.
5. Spread a little more oil on top side and flip to cook it.
6.Paratha is ready when brown spots appear on it.
7. Remove from pan and repeat for rest of dough.
Serve with curry and some yoghurt raita.
You may like:
 Bajra na rotla (Millet rotis)

Submitting to:
Event by Sameena of My Culinary Creations- Ragi Event.
Ragi for breakfast event by Sanjeetha of Lite Bites hosted by Whats cooking .


Cooking with Herbs and flowers Fenugreek- event by P.J hosted by Whats cooking.



March -Create n Carve Fruit and Vegetable event round up .

Create and Carve ~Fruit and Vegetable event  is in its 4th month of running and it is gradually becoming known. During the month of March the event was guest hosted by Helen of Fuss free flavours.She received many entries.To feast your eyes on some beautiful creations check out the round up here

The April  create n carve ~ fruit and vegetable event is currently running at simply food, to participate and send entries click here.


and I almost forgot its awards time again.........
Simply food would like to thank Love2 cook  for sharing these beautiful awards with me this month. I would like to share these with all my visitors and blogger friends.Please feel free  take the award /awards  and proudly present them  on your blogs.


 
 


Also thanks to Shobha of Food Mazza for sharing this award with simply.food.




Tuesday, 19 April 2011

Mango and Nutella Pancakes


Delicious pancakes with  chocolate spread and tropical mango.

Ingredients:

120 grams / 4 oz plain flour
125 ml milk
1/2 teaspoon baking powder
2 teaspoons sugar
1 teaspoon vanilla essence
2 tablespoons oil for cooking pan cakes
2 tablespoons nutella
Mango slices from 1 large mango

Method:

1. In a mixing bowl sieve the flour and baking powder.
2. Add the milk and vanilla  and sugar to mix together to form a batter ,thr consistency should be so that it coats the back of a spoon.( Adjust the milk accordingly)
3.Leave to rest for 10 minutes.
4. Heat a non stick pan with a little oil and allow to heat, pour a ladle of pan cake mixture and swirl the pan to form a thin round pancake.


5. Wait for minute or until bubbles start to form and flip the pancake out to cook the other side.
6. Once pancake is golden brown,transfer the cooked pancake on to grease proof paper and repeat for rest of batter.
7. To serve,spread nuttella on to the pan cake and place some slices of mango on top. Fold the pancake and serve with  more mango slices and a dollop of nutella on the side.

You may like:
Banana Pancakes

Submitting to:
Breakfast Club # 10 -Pancakes event by Helen of Fussfree flavours and hosted By Krithi's Kitchen
Healing Foods Mango Event by Siri of cooking with Siri hosted by Kaarasaaram

Saturday, 16 April 2011

Melon Swan Basket- Create n Carve Fruit and Vegetable.


Melon swan basket, a beautiful centre piece to grace your desserts table. Fill the carved swan with fresh fruit and melon balls.

This is a very basic beginners attempt.The concept was developed from watching the U Tube tutorials by expert village. For more ideas on Melon swan carvings  click the links below:
Part 1- Drawing the swan head
Part 2- Drawing Swan feathers
Part 3 - Carving the  Swan
Part 4 -Scooping the Flesh to form basket
Part 4 - Filling the Swan Basket.


Fruit and vegetable carvings really look lovely and add enhancement to any dinner table.Carving and garnishing does not have to be hard, a simple garnish, a blend of vibrant colours, a simple centre piece is all thats needed to bring beauty to the table.Carving does not require any special tools , just a sharp paring knife is all thats needed.
If you want to try simple carvings  clich here for some basic ideas and tutorials.

You may like:
Melon Basket

Submitting to  :
Create n  Carve ~ Fruit and Vegetable Event by simply.food

Friday, 15 April 2011

Vatteppam/Vattayappam – Kerala’s Queen of steamed rice cakes - ICC Cooking Challenge March 2011


A sweet and spongy steamed rice cake with fragrant  saffron, cardamom and  coconut .Finished with  a garnish of raisins and fried cashew nuts.

This post is for the Indian cooking challenge by Srivalli of Spicing your life, recipe supplied by Shn of Mishmash

Ingredients:

To Grind:

1 cup raw-rice/Pachari or Idli-Ponni rice, soaked for 6-8 hours
¾ cup freshly grated coconut
2 tbsp cooked rice
½ cup water or enough to grind the above ingredients to make a batter consistency similar to idli batter

To Proof yeast:

½ tsp active dry yeast ( I use Fleischmann’s active dry yeast)
1/3 cup water
2tsp sugar

To Make Thari Kurukku/Rice porridge: (Use only 4tbsp of this paste/porridge)

1 ½ to 2 tbsp coarse ground paste
Around 1/3 to ½ cup water

To sweeten and flavor:

½ cup sugar ( to taste)
10-12 cardamom/elakkaya crushed/powdered ( Add as per taste and pungency of the spice)
½ tbsp cashew nuts
1 ½ tbsp ghee
Few saffron strands

Method:

1. Grind rice in a blender, adding just enough water, to operate the mixer.
2.When ground rice reaches a coarse texture, remove the required quantity mentioned under, “To Make Thari Kurukku/Rice porridge” and keep aside.
3.Add coconut to the remaining ground rice in blender and grind thoroughly to a fine batter. Towards the end, add cooked rice and grind again.
4. Leave this mixture to cool till it reaches room tempearature in the blender.
5. Warm the water in a microwave for 15 seconds. Add sugar and yeast; dissolve both the ingredients in this warm water and keep the mixture in a warm place for 15-20 minutes, or until it inflates and foams, creating a
‘dome of foam’, on top of the mixture.
6. Prepare the Thari Kurukku/Rice porridge by heating a pan and adding the couple of spoonfuls of coarse ground rice, kept aside earlier and water; bring it to a boil and keep stirring in low-medium heat until it is fully cooked and reaches the consistency of a thick paste /porridge and turn off the stove and keep aside till it is completely cool.
7.Take about 4 tablespoons of Thari Kurukku/Rice porridge and add it to the rice and coconut batter in the blender.Blend one more time for one more time .
8.Add yeast mixture and pulse one or two times just to blend everything well.
9.Pour the entire batter to a steel/glass bowl and let it ferment in a warm place for about 4-6 hours or overnight, depending on the weather zone you are in. Pick a stainless steel or glass bowl big enough to hold double the quantity of batter as during the fermentation process, the batter rises well and it should not over flow from the bowl.
10.When batter is doubled and fermented, add sugar and stir gently and mix and again let it ferment for another 1 ½ to 2 hours.
11.Heat ghee in a small pan and roast cashew nuts till golden brown and raisins till they plump up fully.
12.Just before steaming, add crushed/powdered cardamom, ghee roasted nuts and raisins to the batter.
13.For steaming, heat some water in a pressure cooker; grease a 6 inch round pan/or cake tin with some ghee or oil.
14.Pour the prepared batter and fill till half of the pan/cake tin; when it starts to steam, place that flat plate with holes, which comes with the cooker and on top of it, gently drop the batter filled pan/cake tin and close the cooker tightly with lid and its rubber in place (do not keep the weight/whistle) and let it steam cook for about 20 -30 minutes in medium heat.
15.Remove the cooker from the heat and carefully open the lid and insert a knife or tail of the spoon and if it comes out clean .Lift the pan/cake tin from the cooker and leave it to completely cool
16.To remove from tin run knife by the side of the pan and gently separate the steamed cake/ vatteppam /Vattayappam from the edges of the pan.
17.Slowly try to lift off the cake with a spatula or anything that has a flat surface and it will come off easily; alternatively cut it into squares in the pan and gently lift of squares with a spatula and place on serving dish.
18. Garnish with remaining fried cashews , saffron strands and grated coconut.

NB- The red colouring on the vatteppam was from the red colouring that was from some coloured almond flakes I tossed on the cake and saffron.
You may like:
Khasta Katchori

Tuesday, 12 April 2011

Saboodana (Sago) Khichdi


Delicious spicy potatoes cooked with sago pearls in a  peanut gravy.

Ingredients:

250 grams boiled potatoes diced into 1 inch pieces
30 grams coarsely ground roasted peanuts
Few whole roasted peanuts for garnishing.
2 tablespoons saboodana (sago)
3 green chillies cut into this slices
1 teaspoon ginger paste
1 teaspoon cumin seeds
1 teaspoon salt
1 tablespoon lemon juce
2 tablespoons olive oil
1 tablespoon fresh finely chopped chopped coriander
1/2 teaspoon black pepper powder
2 medium tomatoes chopped and blended to a puree

Method:

1. Soak the Saboodana in water for 2-3 hours till they swell up  and double in size.
2. In a large pan heat the oil when it is hot add the cumin seeds and wait for them to splutter.
3.Add the blended tomatoes, salt, black pepper, ginger paste, lemon juice and chillies and cook till tomatoes start to separate oil.
4. Drain the soaked saboodana and add to the tomato gravy also add  the ground peanuts  and  mix well. Add  100 ml water and simmer for 3-4 minutes
5. Add the diced potatoes and mix well to coat them with the gravy. Cover and cook for 5 more minutes.Add a little more water is needed
6. Transfer to a serving dish and garnish with fresh chopped coriander and whole roasted peanuts.

Serve hot with natural  yoghurt
You may like:
Farari Bateta nu shak


Saturday, 9 April 2011

Avocado Carving- Create and Carve


This decorative patten has been carved  on an  un ripe avacado it can be done on any hard fruit such as a melon or mango also. Not really a functional carving but it looks pretty when placed on a salad platter for garnishing.

Click here to get some interesting ideas and tutorial.
Carving and making garnishes from fruit and vegetable is a simple and  enjoyable hobby, it requires no special tools just a simple sharp paring knife and a video tutorial telling you how to do it.If you wish to have a go checkout the simple instructions here.



Submitting to:

Create n Carve ~ Fruit and Vegetable event hosted by simply.food.




You can buy carving books and tools by clicking on there amazon links.
















Friday, 8 April 2011

New Home~ Announcement

Image courtesy of google images

Just a word of Thanks and Appreciation.....................

Having just completed 300 posts, simply.food is pleased to announce that we are moving  from http://simplysensationalfood.blogspot.com/  to a new home.

Our new address is http://simplysensationalfood.com/

simply.food really appreciates all the support from fellow blogger friends, your wonderful visits and inspiring kind words and comments are very much valued.
Thankyou all for all the awards,support with the blog events hosted by and at simplyfood,  your participation and encouragement is very much appreciated  with out which simply .food would not have progressed so well.
Please do keep visiting us at our new home.

Wednesday, 6 April 2011

Coconut and Orange scented Cookies


Delicious coconut cookies with a subtle citrus twist.

Makes 30

Ingredients:

240 grams / 8oz butter
150 grams / 5 oz sugar
1 egg yolk
300 grams /10 oz plain flour
120 grams / 4oz desiccated coconut
1 teaspoon vanilla essence
Pinch of salt
2 tablespoons orange juice
1 teaspoon orange zest.

Method:

1. Preheat the oven to 190 º C / 375 º F.
2. Line a baking tray with baking parchment.
3. Cream the butter and sugar till light and creamy, add the egg yolk, orange juice and the orange zest , vanilla and mix well.
4. Sieve the flour; add the salt and add the desiccated coconut. Mix well.
5. Gently fold in the dry ingredients into the wet ones to form a dough. Cover and leave for 30 minutes.
6. After 30 minutes divide the dough into walnut size pieces and roll in to balls. Place them on parchment paper, well spaced out, to allow for the cookies to expand during baking.
7. Using a fork flatten out the cookies slightly.
8. Bake for 10 -15 minutes until golden brown. Transfer to a cooling rack.

You may like:

Whole meal cookies

Tuesday, 5 April 2011

Round up of Flavours of Maharasta.

The Flavours of Maharastra was  guest hosted by PJ of seduceyourtastebuds. It was an amazing success with an astounding 86 entries. All the dishes look superb and really delicious.To feast your eyes on these mouthwatering virtual dishes click here for the roundup.
Thankyou PJ for guest hosting this event.

Flavours of Bengal is the current event in the "Flavours of" series and is  being guest hosted by Priya of Mharo Rajasthan to participate click here.

Awards, awards ,awards!!








These wonderful awards were shared with me by Shobha of Food Mazaa  and Raksha of Rakshas kitchen. Thankyou for passing these to simply.food.It is a pleasure to receive them.
I pass these awards to all  my deserving blogger friends  who vists here, please collect one , two or all of these awards and proudly present them on your blogs.

Sunday, 3 April 2011

Apple Leaves - Create n Carve


These beautiful leaves are carved from a red apple.They make beautiful garnishes for a salad or on a  plate of dessert.

If you want to try carving these check out the instructions here.
This same concept can be used to make the apple swan too.

Carving and making garnishes from fruit and vegetable is a simple and  enjoyable hobby, it requires no special tools just a simple sharp paring knife and a video tutorial telling you how to do it.If you wish to have a go checkout the simple instructions here.

Submitting to:
Create n Carve ~ Fruit and Vegetable event hosted by simply.food.

You can buy carving books and tools by clicking on there amazon links.

















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