Monday, 30 April 2012

Turkish Eggplant(Aubergine) and red pepper dip



A delicious spicy and tasty dip with a smoked flavour.

Ingredients:

I large dutch aubergine
1 red capsicum pepper
1 teaspoon salt
Juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon chilli flakes
1 clove garlic finely minced
 Fresh chopped coriander for garnish.

Method:

1. Preheat the oven to gas 200 degrees C/ 400 degrees F
2. Pierce the aubergine and place it in a baking tray .On the same tray place the red pepper.
3. Bake the aubergine and pepper for 20-25 minutes.
4. Remove from oven and allow to cool slightly.
5. Remove the skin from the aubergine and also the pepper and mash them coarsely.(If you want a smooth dip then you can place both ingredients in food processor for a smooth paste.)
6. Transfer the aubergine and pepper to a bowl, add the garlic puree,lemon juice, olive oil, paprika, salt and chilli flakes and mix well.
7.Transfer to a serving bowl and garnish with chopped coriander
Serve with crackers or toasted pitta bread.
Submitting to:
Flavours of Turkey event by simply.food guest hosted by PJ of Seduceyourtastebuds.

Mucver- Turkish Courgette fritters



Spicy fritters with a delectable crunchy bite.

Ingredients:

1 large courgette grated into long thin strips.
1 teaspoon grated ginger
2 tablespoons coriander finely chopped
1 teaspoon salt
1/2 teaspoon black pepper powder
1 tablespoon olive oil
1/2 teaspoon bicarbonate of soda
4 tablespoons chick pea flour
2 tablespoons rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
Pinch cumin powder
Oil for deep frying.
2 oz feta cheese(optional)I did not use it
1 egg(optional)I did not use it.

Method:

1.In a large bowl add the chickpea flour and rice flour.
2.Add the salt,black pepper, cumin, turmeric and chilli powder and bicarbonate of soda to the flour and mix well.
3.Add the grated courgette,chopped coriander, ginger and 1 tablespoon oil to the flower mixture and mix well.( The moisture from the courgette should be enough to bind the mixture.)
4. Dust your hands with flower and make small patties of the mixture and place on an oiled tray.
5. Heat the oil in a large pan , when it is hot deep fry the courgette fritters in small batches on medium heat.
Drain on kitchen paper and serve with a spicy dip.


NB This recipe has been adapted ,the authentic version of this recipe has feta cheese and egg added to the recipe.

Submitting to:
Flavours of Turkey event by simply.food guest hosted by PJ of Seduceyourtastebuds.

Monday, 23 April 2012

Tortilla wrap with roasted vegetables- Secret recipe club challenge 23rd April 2012


This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.

My challenge for this month was to cook from Veronica's blog "My Catholic Kitchen". I choose the tortilla wrap as it is very versatile,  as it can be made easily with vegetarian ingredients. The original recipe can be found here. It has been adapted  to suit my vegetarian diet.

Delicious seasonal roasted vegetables encased in soft tortilla wraps.
Ingredients

4 tortilla wraps
1 courgette
1 carrot
1 red onion
6 baby tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon chilli flakes
1 clove garlic

Method:

1. Peel the carrot and cut it in to ribbons using a mandolin.
2. Wash the courgette and remove the top stalk and bottom. Slice it into ribbons using a mandolin.
3.Peel and slice the onion in to thin strips.Halve the tomatoes.
4. Peel and slice the garlic.
5. In a oven proof tray add all the vegetables except the tomatoes , add the olive oil, garlic  and sprinkle the vegetables with salt and pepper.Toss to mix the vegetables and seasoning.
6. Place the vegetables  in a preheated oven 175 degrees C /350 degrees F for 20 minutes.
7. After 20 minutes remove from oven and add the oregano, chilli flakes, lemon juice  and the tomatoes and return to the oven for a further 10 minutes.
8. Remove from the oven and allow to cool slightly.
9. Place the tortilla wraps on a plate spoon the oven roasted vegetables in the centre of each wrap.
10. Roll up each wrap  and cut each  into two diagonally.
Serve immediately.

Submitting to :
Lets make sandwiches event by simply.food



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Pastry Pin wheels




Wednesday, 18 April 2012

Strawberry Cheese Cake


Strawberry Cheese cake-A no bake easy to make cheese cake.A crunchy biscuit base,topped with a smooth ,creamy vanilla flavoured mascarpone cheese and cream topping.Garnished with seasonal fresh strawberries in a sweet strawberry puree.

Ingredients:

For the base:
250g digestive biscuits
100g butter melted
1 vanilla pod
600g soft cheese (mascarpone)
100g icing sugar
280 ml pot double cream

For the topping:
400g punnet strawberries halved
25 g icing sugar


Method:

Make the base:

1.Butter and line a 23cm loose-bottomed tin with baking parchment.
2.Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.
3.Transfer the crumbs to a bowl, then pour over the melted butter.
4.Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.
5.Chill in the fridge for 1 hour to set firmly.
6.Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.Keep aside


Make the filling:

1.Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth.
2.Pour in 2/3 of the cream(leave remainder for serving) and continue beating until the mixture is completely combined.
3.Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.
4.Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.
5.Leave to set in the fridge overnight.

Un-moulding and topping:

1.Bring the cheesecake to room temperature, about 30 mins before serving.
2.To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

The Topping:

1.Puree half the strawberries in a blender or food processor with 25g icing sugar and 1tablespoon water, then sieve to remove seeds.
2.Arrange the remaining strawberries onto the cake, then pour over strawberry puree.

Serve with Vanilla icecream or just cream.

NB Any seasonal fruit can be substituted in place of strawberries. ie mangoes, peaches, raspberries,blueberries.

Wednesday, 11 April 2012

Pizza Bread -Blog hop 11th April 2012



This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Sumeda of Sumees Culinary.The blog has a large variety of delicious recipes and I was spoilt for choice in choosing one .For blog hop I selected the Pizza muffin bread recipe which sounded very unusual  and something I had not tried before. I made a few simple changes  such as adding chilli flakes, apple cider vinegar and pizza sauce to the recipe. I also baked the bread in a bread tin. The Original recipe can be found here.

Delicious savoury bread with italian pizza flavours.

Ingredients:

240 grams / 8 oz  wholemeal flour
240 grams / 8 oz plain Flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup yoghurt
1/2 cup cheddar cheese grated
1 teaspoon italian seasoning
Pinch of chilli flakes
2 tablespoons olive oil
2 tablespoons pizza sauce (homemade or shop bought)
1 teaspoon apple cider vinegar
2 spring onions finely chopped
6 cherry  tomatoes halved
1/2 green capsicum finely diced
1 teaspoon salt
200ml water

Method:

1.Preheat the oven to 200 degrees C/400 degees F
2.Spray/ Grease the bread tin.
3.In a pan add 1 tablespoon oil and heat it up, fry the onions and capsicums in the oil for 2-3 minutes.
4. Add the pizza  sauce, salt, chilli flakes and italian spice and  tomatoes mix well.Remove from heat and cool.
5. In a big bowl, sieve flour, baking powder and bicarbonate of soda. Add cheese, yogurt, olive oil , vinegar and the vegetable mix and combine with a spoon.
6.Add water  little at a time and gently mix everything together.(Only add enough water to make a dropping consistency mixture)
7. Pour the mixture into the prepared bread tin and smooth the top.
8. Bake in a preheated oven for 40 minutes or until top is golden brown.Test if done by inserting a skewer in the bread, if it comes out clean its ready.
8. Remove from oven and allow to cool before slicing.
Serve with garlic butter.

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Friday, 6 April 2012

Yoghurt Mint chocolate pots


A healthy dessert that is rich and creamy but very low in fat.

Ingredients:

240g Greek yogurt
90g icing sugar
8 chocolate mint crisps, coarsely chopped to a crumb-like texture
1 ripe kiwi, peeled and sliced for garnish
1/2 teaspoon mint essence
1 drop green food colour (optional)


Method:

 1. Mix the yogurt with the icing sugar in a bowl until combined. Stir in the mint essence and green food colour if using.
2. Reserving a teaspoon of the chopped mint crisp for garnish, fold the rest into the yogurt mixture.
3. Spoon the yogurt mixture into serving glasses and garnish with kiwi slices. (I used toothpicks to balance mine on the tops of the glasses)
5. Sprinkle with the reserved mint crisp crumbs and chill for 1 hour before serving.



This recipe has been featured in Take a break My Favourite Recipes  issue 5 April.
Yoghurt Mint Chocolate pots Page 39
If you like the recipe  please spare a few moments and cast your  vote for it here.

Sunday, 1 April 2012

Announcing Event Lets make Sandwiches.

Sandwiches - any type of bread, flatbread, bread roll or wrap that is filled with a combination of fillings such as salads, vegetables, cheese, cooked fillings.  they can be sweet or savoury, toasted or open, rolled , cut into triangles, or intricate shapes. They can be dainty or door stops  in fact a sandwich can bebasic or  as glamorous as you want to make it.
This event is all about creating a  vegetarian sandwich (eggs allowed) be innovative with fillings and breads. Combine ingredients to create new flavours.

To Participate:

1.Prepare any sandwich  vegetarian only (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3. Use of logo is  not mandatory but it helps to spread the word if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
4. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format
Your Name:
Recipe Name
Recipe URL
Image no larger than 300 pixels.

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