Sunday 30 June 2013

Announcing Event ~ Lets Cook with Nuts

Nuts are High in Vitamin E and they are the best dietary sources of Arginine. Arginine helps to  boost immune function, promote wound healing, and help manage existing cardiovascular disease. Nuts such as Walnuts, peanuts and almonds are especially high in the amino acid and they have fiber which is good for normalizing bowel movements, maintaining bowel health, lowering blood cholesterol, helping to control blood sugar levels, and aiding in weight loss. Nuts are an excellent source of soluble fiber, the type that helps lower blood cholesterol and glucose levels. They are also low on the glycemic index, this help reduce the risk of developing type 2 diabetes.

Some nuts that we commonly know of are cashew nuts, pine nuts, almonds, pistachio nuts,coconut, brazil nuts, chestnuts,hazel nuts,macadamia nuts,peanuts, pecan nuts and walnuts.There are many other types of nuts but these few are commonly used in our day to day cooking and baking.

This month’s event is all about cooking with Nuts.I am inviting all foodies out there to create any vegetarian dish; it can be snack, starter, main course, savoury or sweet. The dish must feature nuts in the ingredient.

To Participate:

1.Prepare any  vegetarian recipe using Nuts as part of the Ingredient   (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

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

Thursday 27 June 2013

Mango Chunda(Sweet mango pickle)

Sweet and tangy mango pickle.


500 g grated raw mango(rajapuri mangoes)
750 g sugar
1 teaspoon salt
1/2 - 1  teaspoon chilli powder(adjust to taste)
1 cinnamon stick
1/2 teaspoon cumin seeds


1. Place the grated mango and the sugar in a large bowl.
2. Mix together and leave the mango aside for few hours.
3. After few hours all the sugar will have melted.

4. In a heavy bottom pan, add the mango and sugar mixture.Add to it the cinnamon stick and cumin seeds and bring the mixture to boil.
5. Reduce the heat and simmer the mixture until the sugar syrup nearly reaches 1 thread consistency (225 F / 105C on sugar thermometer)It will take approx 10-12 minutes. Keep stirring intermittently.

6. Once the syrup has reaches 1 thread consistency, turn off heat and remove the pickle from the stove.
7. Add the salt and chilli powder and mix well, leave the pickle  to cool.
8. Transfer to sterilised jars and serve as required.

NB- I added 1/2 teaspoon chilli powder only to my pickle to keep it mild.To make it more spicy add chilli powder to taste up to 1 teaspoon .

You may like:
 Katki Keri

Tuesday 25 June 2013

Strawberry and Chocolate Barfi microwave method.(Indian fudge)

Melt in the mouth, creamy fudge with aromatic strawberry  and chocolate flavours.


300 g Milk powder
397 g Condensed milk(sweetened)
3 tablespoons melted ghee (Clarified butter)
2 tablespoons coarsely chopped almonds and pistachio nuts
1 teaspoon Strawberry essence
3 Drops of Pink food colouring
Edible decorations
Milk chocolate
White chocolate ready to roll fondant icing


For Strawberry and chocolate Barfi

1.Melt the milk chocolate in the microwave, when it is melted pour a tiny amount into each silicon mould to form a 3 mm thick layer.  Place the moulds in the fridge for 5 minutes only to semi set the chocolate. Remove moulds from fridge after 5 minutes and keep at room temperature.(For this I used a silicon Ice cube tray.)

Making Barfi:

2.In a large microwave safe bowl add the two tablespoons of ghee,chopped nuts, condensed milk and milk powder and mix well.
3. Place the bowl in the microwave and cook on high heat for three minutes.
4. Remove from microwave and stir the mixture.
5. Return the bowl to the microwave and cook for another two minutes, again remove and stir the mixture.
6. Add the last tablespoon of ghee to the mixture and finally return the bowl to the microwave. Cook for a further 1 minute.
7. Remove bowl from microwave and add the food colouring and the strawberry essence and mix well.
8. Leave the mixture to cool slightly. Once you can handle the mixture, roll small grape sized balls and push the mixture into shaped silicon moulds that have chocolate layer in them, press the barfi in the moulds and smooth the tops .Return the moulds to the fridge for 10 minutes to set
9.For the plain strawberry barfi roll grape sized balls and push them into the flower and heart silicon moulds and pack firmly. Smooth the tops and place the moulds in the fridge to set. For 10 minutes to set.

De mould and decorate:

10. After 10 minutes de mould the barfi and place the heart and flower shapes in to Petit four cases and place them on serving platter.
11. Decorate with edible flower decorations.

 12.For the strawberry chocolate Barfi, roll out some white chocolate ready to roll icing and cut out large flower shapes using a cookie cutter.
13.Place the flower shapes onto a serving plate, Dip the de moulded chocolate strawberry barfi  shapes into a little melted chocolate and stick them onto the white chocolate flowers. Decorate the tops with edible flower decorations.

Keep refrigerated and barfi will keep for 4-5 days.

The flower, heart and star silicon  moulds were sent to me by The Craft Company together with some disposable piping bags. The moulds are perfect for making home made chocolate, for setting fudge and also for making shaped ice cubes and shaped jelly.I find them very versatile in their use ,they wash well and can be used over and over again.There is no rubber smell so you can be rest assured unlike cheap moulds that split and tear and leave behind an odour these moulds are totally safe and easy to use.
The craft company has a super selection of cake decorating and baking items .It is an Aladdin's cave for a budding baker.

Thank you to The Craft Company for sending me the wonder silicon moulds.All the views and opinions in this post are my own.

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Monday 24 June 2013

Spanish Paprika and Saffron Rice

Sweet paprika and saffron infused rice.


120 g Basmati rice
240 ml hot water
Pinch of saffron
1 teaspoon salt
1 teaspoon paprika
1 tablespoon olive oil


1. Wash the rice and soak it for  30 minutes in cold water.
2. In a bowl add two tablespoons of hot water and the saffron and keep aside for saffron to release its colour.
3. Add oil in a large pan with a lid and wait for it to heat up.
4. Drain the rice and add it to the hot oil , sauté the rice for a couple of minutes until all the grains are coated in oil.
5. Add the paprika and salt to the rice together with the saffron infused water.Mix the spices into the rice.
6. Add the hot water and bring the rice to boil. Reduce the heat to lowest setting, cover the rice and cook for 25 minutes.(Do not open the pan lid in this time)
7. After 25 minutes, open the lid all the water will be absorbed and rice should be cooked. Fluff up the rice with a fork.
8. Transfer the rice to a serving platter.Sprinkle some paprika and additional saffron strands on the rice to garnish.

Submitting to:
Flavours of Spain event by guest hosted by Priya's versatile recipes

Wednesday 19 June 2013

Romesco Sauce


1 Orange capsicum
1 teaspoon chilli flakes
2 tablespoons white wine vinegar
1 tablespoon lemon juice
1 clove garlic
1 tablespoon olive oil
1/2 teaspoon salt
120 g almonds


1. In a dry pan roast the almonds  for 5 minutes stirring intermittently so that they dont't burn.
2. Remove from pan and allow to cool.

3. Wash the orange capsicum and thread it on a skewer.
4. Roast the capsicum in the flame of your cooker, keep turning it so that the pepper chars evenly.
5. Once pepper is roasted put it in a zip loc bag for 10 minutes.

6. After 10 minutes wash off the charred skin from the pepper and cut it in half, remove the seeds and the membrane and chop finely.
7. In a grinder grind the toasted almonds and keep aside.
8. In a blender jug add the roasted capsicum, chilli flakes, vinegar, salt and lemon juice and blend to a fine puree.

9. In a pan add the olive oil and when it is hot add the garlic and sauté it.Add the garlic and oil to the blender together with the ground almonds and blend again for a few seconds to combine ingredients.
10. Adjust seasoning if required. Transfer to serving bowl and serve as a dip with tortilla chips.

NB- The Romesco sauce can be used added to any vegetable or pasta .

You may like:

Flavours of Spain event by guest hosted by Priya.

Lets cook with Nuts -event by

Aloo Tikki-Spicy potato cakes and Give away for GreenVale Farm fresh potatoes

Spicy savoury potato cakes delicious for brunch or as appetizers.


4 medium boiled  Green Vale farm  fresh potatoes
1 tablespoon bread crumbs
1 tablespoon corn flour
1 teaspoon salt
1/2 teaspoon chilli powder
1 tablespoon fresh coriander finely chopped
1 tablespoon lemon juice
1/2 teaspoon sugar
100 ml sunflower oil for shallow frying.


1. Grate the potatoes and add them to a large bowl.
2. Add the breadcrumbs, corn flour, salt, chilli powder, sugar, lemon juice and chopped coriander to the potatoes and mix well.
3. Pinch golf ball sized balls of the potato mixture and roll it into balls.Flatten the balls out to form potato cakes.
4. Place the potato cakes on a tray and repeat for all the mixture.
5. Place the potato cakes in the fridge for 15 minutes to chill.
6. Heat oil in frying pan and when it is hot shallow fry the potato cakes in small batches in the oil until golden brown on both sides.
7. Remove the potato cakes and place them on some kitchen paper to drain.Shallow fry all potato cakes in this way.
8. Serve the potato cakes with dips of choice.

I was recently sent a bag of the GreenVale Farm fresh potatoes to sample; I tried cooking various dishes and found that the GreenVale Potatoes worked well in all of them. Their firm texture with a slightly sweet flavour allows them to be versatile and you can mash them, make wedges with them, roast, fry or boil them .They are suitable for any method of cooking giving a tasty end result.
The potatoes are not only delicious but have many other qualities too such as:
  • Great provider of vitamin C
  • Naturally fat free
  • Great source of fibre
  • Absolutely no cholestrol
  • Great source of vitamin B
  • Bursting with vitamins & minerals
  • Very low in salt
  • And low in calories
As an added bonus and good for the environment too all GreenVale potatoes came packaged in a 100 % recyclable unique traditional paper sack.The bags are 2 kg so they are perfect for a small family. The paper bag helps to keep the potatoes fresher for longer too.
GreenVale Farm Fresh potatoes are sold at Tesco and Booths. For more information and recipe ideas visit  the Green Vale farm web site

All the views and opinions expressed in this  in this post are my own.

GreenVale potatoes have kindly offered to provide 1 months of GreenVale potatoes* and a Jamie Oliver Roasting pan to one reader.
*The winner will receive 1 bag of potatoes together with a voucher for £ 13.00 to buy the rest of the potatoes from Tesco.

How To Enter:
  • Simply complete the Rafflecopter widget below to verify your entries
  • Entries can be via blog comment, Facebook, Twitter etc
  • This competition is open to UK residents only .Please read the rules in rafflecopter widget .
  • Leaving a blog comment is mandatory and failure to do so will void any other entries.
  • Closing date - 30th July 2013 6.00 pm
How Rafflecopter works:
  • You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box.Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
  • Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.
  • Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
  • Rafflecopter will tweet, like and follow on your behalf.  
  • For information on how to find the URL of your tweet click here
  • For bonus entries you can return to this page and enter the daily bonus entries. 
  • If you are still unsure as to how Rafflecopter works please do check out this short video.
a Rafflecopter giveaway

Monday 17 June 2013

Taco Wontons ~ Secret recipe club challenge 17th June 2013

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 assigned blog was creative kitchen adventures written By Denise. The blog is fun with lots of interesting recipes. I was looking for a speedy  recipe and the post on Taco wontons really captured my attention but it was not vegetarian.This did not deter me I used the idea and the method and replaced the meat with mixed beans and peppers. The recipe turned out really delicious.


4 whole meal tortilla wraps
1 can of mixed bean (precooked)
125 g mixed peppers finely diced
1 clove garlic
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon chilli flakes
1 tablespoon tomato purée
Pinch of ground cumin

Cilantro and chopped peppers for garnish


1. In  a pan add the oil, when it is hot the garlic and sauté for a minute , add the peppers and cook for another minute.
2. Add the beans, salt, chilli flakes,cumin and 1 tablespoon tomato purée and cook the mixture for 3-4 minutes more. Remove from heat and keep aside.
3.Cut the tortillas into  8 (4 inch x 4 inch) squares.
4. Press the tortilla squares into a muffin pan to form little baskets, bake these in a preheated oven 180 degrees C/ 375 degrees F for about eight minutes or until crisp
5. Remove the tortilla baskets from oven and fill them with the bean mixture.
Garnish with some more finely chopped peppers and cilantro.

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Gazpacho salad

Friday 14 June 2013

Katki Keri(diced sweet mango pickle)

Spicy, sweet and sour mango pickle  that is perfect to serve with chappatis.


16 small green mangoes
400 g sugar
1 teaspoon salt
1/4 teaspoon turmeric
1 cinnamon stick
2-3 cloves

1 teaspoon chilli powder
1/2 teaspoon paprika( you can omit this and add extra 1/2 teaspoon chilli powder instead if you like spicy pickle)


1 red dried chilli
1 tablespoon sunflower oil
1/2 teaspoon mustard seeds


1. Peel the mangoes and dice them very finely.( The weight of the raw diced mangoes should be about 480g)
2. Add the salt, turmeric powder and sugar to the diced mango and keep aside for 30 minutes. Stir the mixture and you will find that the sugar has all melted.
3. Place the mixture in a microwave safe bowl  and cook with the lid on on high for 5 minutes,remove from microwave stir and cook for another 5 minutes.Return to the microwave and cook for 3 more minutes.
4.Remove the katki keri from the microwave and test the sugar syrup, it should be nearing 1 thread  or 101 degrees C or 205 degrees F on sugar thermometer.Do not worry if syrup is not quite 1 thread and seems runny as when it cools it will thicken.( approx cooking time 15-20  minutes depending on microwave and quantity)
5. Remove the pickle from the microwave and leave to reach room temperature
6. In another pan add the oil when it is hot add the mustard seeds and red dried chilli. Add the tempering to the mango mixture and also add the chilli powder and paprika and mix well into the pickle.
7. Once cool transfer to sterilised jars and store in the fridge.

Serve with chappatis or parathas

NB-This pickle is usually made using the large Rajapuri mangoes, however since I could not get any I have used small mangoes which worked equally well.

You may like:
Achar masala ( pickle masala)

Saturday 8 June 2013

Sangria- non alcoholic

No alcoholic Sangria -refreshing drink with delicious fresh summer  fruits.


1 peach stone and diced
1 lemon cut into round slices
1 orange cut into round slices
1 apple diced
12 grapes halved
350 ml cranberry Juice
150 ml orange juice
500 ml sparkling water apple flavour
100 ml lemon juice
1ce cubes


1. In a large jug add all the fruit reserving 4 slices of lemon for garnish.
2. Add to the jug all the juices and the sparkling water.Stir and mix well
3. Take four tall glasses and half fill with ice cubes. Pour the Sangria in each glass making sure there is some fruit in each, garnish with lemon slices.
Serve Immediately

NB- To make alcoholic version replace sparkling water with  white wine.

Submitting to:
Lets cook with citrus fruits event by

Flavours of Spain event by guest hosted by Priya.

Yoo moo yoghurt review

Yoo moo is a range of delicious frozen yoghurts that come in an assortment of flavours and in two tub sizes 170 ml tub and a 750 ml family tub to share. With only 135 kcal per 100 g serving these yoghurts make a wonderful guilt free dessert.
The 170ml pots have been made especially so that can just pick your favourite and enjoy it straight from the tub. They come with delicious swirls of sauce and toppings combined with creamy frozen-yoghurt. 
The larger 750ml tubs are for experimenting with so that you can create your own flavours by adding your own different toppings, treats and fruit combinations.
The yoo moo are deliciously creamy on their own or served with a twist, they're the perfect healthy indulgence to keep in your freezer. The yoo moo yoghurts come in an array of flavours such as:

Devilmoo- chocolate flavour frozen yogurt with swirls of chocolate-flavoured sauce and rich brownie chunks, all topped with milk chocolate stars. 

Tropicoolmoo- natural frozen yogurt with swirls of juicy mango and passion fruit sauce topped with tangy freeze-dried mango puree pieces.

Strawbswirlmoo- yogurt with swirls of strawberry sauce, topped with freeze-dried strawberry pieces. 

Veryberrymoo- natural and blueberry fro-yo topped with mixed berries, granola and swirls of raspberry sauce.

Cherrychocmoo-cherry and natural fro-yo swirled with cherry sauce and topped with dark chocolate curls and cherry pieces.

Strawbmoo-strawberry fro-yo swirled together with natural frozen 

Chocmoo- it's vanilla frozen yogurt swirled with a chocolate fro-yo.   

Cherrymoo-natural and blueberry fro-yo topped with mixed berries, granola and swirls of raspberry sauce.

Vanillamoo-vanilla flavour creamy fro-yo .

Nakedmoo- natural flavour to create your own unique taste. 

Yoo moo yoghurts are available in all major supermarkets and also at yoo moo yoghurts bars. Yoo moo sent me a voucher so I could sample their yoghurt too. I tried the strawbswirlmoo yogurt which was creamy and delicious with swirls of strawberry sauce, topped with freeze-dried strawberry pieces. It was seriously decadent.
Thank you to yoo moo for the sample, all the views and opinions in this post are my own.

Wednesday 5 June 2013

Green mango chutney.

Tangy and spicy mango chutney that is perfect served as a dip.


2 medium raw green mangoes
1 red long sweet pepper
1 teaspoon chilli powder
1/2 teaspoon salt
1 teaspoon sugar
Juice of half a lemon.
1/2 teaspoon mixed coriander and cumin powder
1 tablespoon sunflower oil


1. Peel the mango and remove the stone. Dice it into small pieces.
2. Cut the sweet red pepper in half and remove the stalk, seeds and membrane and dice into small pieces.
3. Heat oil in a pan when it is hot add the cumin seeds, followed by the pepper and mango. Stir fry the mixture for 2-3 minutes.
4. Transfer the mixture to a blender jug and add the lemon juice, salt, chilli powder, sugar and the coriander and cumin powder.
5. Blend the chutney to a fine purée, add a little water if you find chutney is too thick.
Adjust seasoning if needed and transfer to a serving bowl.Taste should be spicy and tangy.
Keep refrigerated will last for 2-3 days

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Tuesday 4 June 2013

Dark chocolate frozen yoghurt milkshake and Yog frozen yoghurts review

Refreshing and delicious fat free chocolatey dark chocolate yoghurt milkshake to tickle and tantalise you taste buds 


1  tub of Dark chocolate Yog yoghurt (114g)
125 ml chilled skimmed milk


1.Place the yoghurt and the milk in a blender jug and blend together until smooth and creamy.
2. Pour into two serving glasses and serve immediately.

With the warm weather, it’s hard to keep cool so we tend to indulge in chilled desserts. Ice-creams can be very calorific and although very tasty can add on piles of calories to your intake.
Yog frozen yoghurts are an alternative to high calorie ice-creams which are made with cream and sugars. Yog yoghurts are fat free, gluten free and are made with natural ingredients. They are pro-biotic and contain healthy cultures which in turn help to balance the friendly bacteria that are found in our gut. This means that they aid your digestion and help to improve your immune system too.

I was recently sent some tasty Yog yoghurt samples, in flavours such as plain, dark chocolate, passion fruit, pomegranate and summer berries. The yoghurts have a creamy tangy taste and only have 116 kcal per 100 gram serving making them both healthy and simply delicious. My favourite flavour was definitely the passion fruit it tasted of the tropics.The take home packs are available in supermarkets and are available in two sizes 415 g and 114g. For a on the go tasty treat whilst shopping or indulgence at the cinema you can also purchase Yog yoghurts at shopping centres and cinemas at the Yog outlets.

The yoghurts can be eaten without feeling guilty with your favourite topping such as fruits, nuts, honey and fruit coulis or you can blend with some skimmed milk to make a smooth, creamy and tasty milkshakes. You can even eat them for breakfast  as they are fat free and  healthy.

Thank you to Yog for sending me these wonderful fat free yoghurts to sample. All the views and opinions in this post are my own.

Sunday 2 June 2013

Yoghurt and summer berry trifle

Experience summer freshness in every mouthful in this delicious sponge base smothered in berry coulis and topped with delicious strawberry yoghurt..


170 g Chobani strawberry yoghurt
180 g of fresh mixed berries( strawberries,raspberries,blackberries)
1 tablespoon icing sugar
4  large sponge fingers(or madeira cake)
Chocolate curls or chocolate stars for decoration


1.Reserve few berries for garnish and add remaining berries to a blender. Add the icing sugar and blend to a purée.
2. Take 4 serving glasses and cut the sponge fingers to fit the shape of the cup bottom.
3. Place the sponge finger in the bottom of the cup.
4. Spoon some of the berry coulis on top of the sponge finger in each serving glass.
5. Whip the yoghurt up and spoon a couple of  tablespoons on top of the coulis layer.
6. Garnish with remaining berries and chocolate stars.
Chill for 30 minutes before serving.

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