Musk Melon (Cantaloupe melon) Juice

The month of August the recipe swap group I was allocated a blog called namscorner, written by Narmadha. She is a software developer and cooking is her passion, especially baking .Looking through the blog there were many sweet treat recipes. I loved them all but since last months challenge I make cookies, I decided to choose a healthy option.
We are trying to eat healthy and also trying not to buy shop bought juices so when I saw the musk melon juice I decided to recreate it. Musk melon or cantaloupe melons are available plentiful at the moment and are really sweet. The recipe although uses just a couple of ingredients, it's really healthy and very delicious. Perfect thirst quencher for breakfast to a accompany a hearty breakfast of eggs ,waffles made with Belgian waffle mix, toast and baked beans.

Yield: serves 2

Author: Nayna Kanabar

Musk Melon -Cantaloupe Melon Juice

Refreshing melon juice with a natural sweetness.

prep time: 3 Mcook time: 2 Mtotal time: 5 M

Ingredients:

• 1/2 musk melon
• 100 ml coconut water
• 1  teaspoon sugar (optional) I did not add it as melon was sweet.

Instructions:

1. Cut the melon in half and remove the seeds and skin
2. Chop the melon into small pieces and add it to the optimum 9400 blender with the coconut water and sugar.
3. Blend the melon to a smooth puree and add coconut water to get the desired consistency.
4. Serve chilled.                    

NOTES:

I used coconut water but you can use plain water in the recipe.

Created using The Recipes Generator

You can use any blender to make your melon juice, however I highly recommend the optimum 9400 blender as it so powerful that it will give you a really smooth texture in seconds. It is also able to crush ice if you wish to add that to the juice. Do check out the Froothie Website as they currently have many of the blenders on sale with up to 50% off and free delivery.

If you enjoy visiting simplyfood and have not signed up would like to receive regular updates and a monthly newsletter straight into your inbox please sign up by email. You will find the email signup right at the top under my photo in the side bar.
or click the link below:

Subscribe to simply.food by Email

Post in collaboration with J M Posner.

Eggless Cashew and Pistachio Cookies.

It's great fun being part of the Recipe swap group in facebook where like minded food bloggers join forces and create a recipe from their allocated partners blog. It's a great way to make new friends and discover new  recipes from around the world. For the July challenge recipe swap,  I was allocated  Pavani's  blog  -Pavanis Kitchen . Looking through the blog I found many lovely recipes. I finally settled for Eggless Cashew and Pistachio cookies as I was having friends for tea and wanted to  serve home baked cookies. 

 The  only changes I made was that I added 1/2 teaspoon of rose essence to the dough, recipe turned out absolutely delicious. Since I used whole wheat flour, the cookies had a slight texture in them, which I liked but you can make the cookies using plain flour too. You can also make cookies with oats, I love these Vegan Oatmeal chocolate chip cookies.

The cookies went really well with  Jasmine tea and the flavours complimented each other beautifully. I also made chocolate chip cookies and Spiral cookies to serve at the tea party.

Yield: 30 bitesize

Author: Nayna Kanabar

Eggless Pistachio and Cashew cookies

Delicious nutty cookies that melt in the mouth with middle eastern flavours of cashew, pistachio and rose.

prep time: 10 Mcook time: 12 Mtotal time: 22 M

Ingredients:

• 1.5 cups whole wheat flour
• 1/2 cup salted butter
• 1/2 cup powdered sugar
• 1 teaspoon cardamom powder
• 2 tablespoons custard powder
• 1 teaspoon baking powder
• 1/2 teaspoon rose essence
• 3 tablespoons chopped pistachios
• 3 tablespoons chopped cashews
• 4 tablespoons Milk  or as required.

Instructions:

 

1. In a large bowl add the butter and sugar and cream together.
2. In the same bowl sift the flour, custard powder, baking powder and cardamom powder.
3. Gently bring all the ingredients with a sausage shape and wrap it up in cling film.
4. Place the dough in the fridge for two hours.
5. Preheat the oven to 180 degrees C
6. Line a baking tray with parchment paper.
7. Remove dough from the fridge and using a sharp knife cut it into 5 mm  discs.
8. Place them onto a baking tray and bake in the pre heated oven for 10-12 minutes.
9. The cookies should be golden in colour.
10. Remove from the oven and allow to cool.

NOTES:

NB- Allow 2 hours chilling time.

Created using The Recipes Generator

Don't forget to check out the other recipes from this month's Food Blogger Recipe Swap!

• Potatoes Pies with Mango Chutney
• Cold Brew Coffee
• Eggless Cashew & Pistacchio Cookies
• Apple Pomegranate & Pear Salad
• Coriander Thokku
• Classic Lemon Curd
• Indo-Chinese Carrot Soup
• Chocolate Tea
• Fruit Custard

Pineapple Chutney- Bengali Style.

I am really enjoying being part of the Recipe swap group in facebook where like minded food bloggers join forces and create a recipe from their allocated partners blog. This encourages you to discover new cuisines and broadens your culinary choice. 

This is the June challenge for recipe swap and this month I was allocated  by Priya Iyer' s blog The Photowawali. Her blog features many recipes as well as travel post which I really enjoyed reading.

Looking through Priya's blog I short listed about 5 recipes but finally settled for the Bengali Style Pineapple chutney called Anarosher Chaatni. I recreated the recipe with very little changes and it turned out delicious.  

 

Yield: 1 jar

Author: Nayna Kanabar

Pineapple Chutney-(Bengali Style)

Sweet and tangy Pineapple cooked with an aromatic spice blend to make the tastiest chutney.

prep time: 5 Mcook time: 25 Mtotal time: 30 M

ingredients:

• 240g fresh pineapple diced.
• 2 tablespoons jaggery
• 1 teaspoon panch phoran (Bengali spice mix found in Asian supermarkets)
• 1 tablespoon light olive oil
• 1/2 teaspoon salt
• 2 red dried chilies
• 1 bayleaf
• 1/2 teaspoon chilli powder
• 1/2 teaspoon roasted cumin powder
• 1/2 cup water
• 2 tablespoons raisins (optional) I did not use.

instructions:

How to cook Pineapple Chutney-(Bengali Style)

1. Add the chopped pineapple into a saucepan and add the water, cook the pineapple for 15 minutes until its soft.
2. Using a potato masher break down the pineapple. You can blend it in a food processor but I like a coarse texture so just used the masher.
3. In another pan add the oil , when it's hot add the bay leaf and red chillies.
4. Next add the panch phoran, cumin, red chilli powder and salt and saute the spices for 30 seconds.
5. Add the cooked pineapple and the jaggery and cook for another 5 minutes until the jaggery melts and the liquid has evaporated.
6. Remove the chutney from the flame and allow it to cool. Transfer it to a sterilised jar and store in the fridge.

Created using The Recipes Generator

Don't forget to check out the other recipes from this month's Food Blogger Recipe Swap!

• Jaisalmeri Kala Chana - Black Chickpea Curry
• Pineapple Chutney
• Bitter Gourd Roast
• Butter Biscuits
• Broken Wheat Upma
• Lobia Vada - Black Eyed Pea Fritters
• Balti Sauce
• Garlic Bread Sticks
• Cuca de Banana - Brazilian Banana Crumb Cake
• Beaten Rice Mix
• Jeera Rice
• Tamarind Chutney

Raw banana Fry ~Recipe Swap May 2019

This is the May challenge for recipe swap and this month I was allocated F for flavour blog written by Shalini. Shalini is a software engineer, who is currently a stay at home mum. She gets her recipe inspiration from her mother, grandmother and aunts. 

Looking through Shalinis blog, I shortlisted three recipes; veg momos as I have never made momos at home and wanted to try them, mango chutne as its mango season at the moment and the raw banana roast. It was a tough decision but finally I decided to make the raw banana fry as I had friends visiting and it makes a lovely appetiser.

I followed the recipe and the only changes I made was that I added a little chopped coriander and red chillies and doubled the quantity. The recipe was delicious and I will definitely be making it again. 

Yield: serves 4

Author: Nayna Kanabar

Raw Banana Fry

Raw bananas marinated in herbs and spices and shallow fried until golden brown and crispy

prep time: 15 Mcook time: 15 Mtotal time: 30 M

Ingredients:

• 2 Raw green bananas (matoke)
• 3 sprigs fresh coriander finely chopped
• 1 red chilli finely chopped
• 1 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1 tsp Ginger Garlic paste
• 1 .5 tablespoons Rice flour
• 1 teaspoon Salt
• 3 tablespoons Olive Oil
• Lime wedges to serve

Instructions:

How to cook Raw Banana Fry

1. Cut the top and bottom of the raw bananas and place them in a large pan with cold water.

2. Boil the bananas for 6-8 minutes . Do not over boil as bananas need to be a l dente and not fall apart when peeled and sliced.

3. Once bananas are boiled remove from heat and place them in cold water. 

4. Peel and slice them in to 5 mm thickness slices.

5. In a bowl add the flour, salt, chilli powder, turmeric powder, coriander powder, ginger garlic paste, red chilli and chopped coriander .

6. Toss the banana slices in the seasoned flour and leave aside for 20 minutes.

7. After 20 minutes add 1 tablespoon of water and toss the marinated bananas ensuring all, the slices are well cover with the seasoned flour mixture.

8. In a frying pan add the oil and heat it. Shallow fry the banana slices in small batches until golden brown. Remove from the oil and place on kitchen paper.

9. Repeat for all the slices.

10. Serve hot with lime wedges.

Created using The Recipes Generator

NB-There are various types of raw bananas available in the market depending on which country they originate from. There is plantain which are the long green bananas mainly used in Caribbean cuisine or the little green Indian variety from India or the East African variety called matoke.

In this recipe I used matoke. I am sure the recipe would work well with any kind of raw banana. I have previous cooked with matoke when I made my Matoke Bhel and Kenyan Matoke stew

To see what the other bloggers created in the recipe swap check the links below:

Carrot and Zucchini Noodle Salad -Recipe Swap April 2018

This is my recipe swap challenge for the month of April. This Month my partner was Veena who blogs at veenasvegnation.com. Looking through Venna's blog was really interesting. She has a lot of really exciting recipes, some with ingredients that were new to me. I book marked a fair few of them and hope to cook my way through them.

For the challenge though, I chose her Carrot and Zucchini noodles recipe. It's a simple recipe but I love both the ingredients and it is a perfect salad idea for our lunch boxes. As a family we are also on a healthy eating programme so it made sense to make this recipe.

I did make a few minor changes to the recipes. I could not get black carrots so I used some asparagus together with the orange carrots and zucchini. The flavours in Veenas salad were simple so I pepped up my version by adding added a few more ingredients to the dressing to give the salad a little spicy kick.

Yield: 2

Author: Nayna Kanabar

Carrot and Zucchini Salad with Peanut dressing

Spiralised Carrots and Zuccini with a tangy spicy peanut dressing.

prep time: 10 Mcook time: 3 Mtotal time: 13 M

Ingredients:

•  Juice from 1 lemon
• 1 clove garlic finely minced
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red chilli flakes
• 1 tablespoon honey or agave nectar
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• 1 large carrot peeled and spiralised
• 1 large zucchini spiralised
• 10 stalks tendar asparagus
• 40 g dry roasted peanuts
• 1 teaspoon  white sesame seeds

Instructions:

1. In a pan add some water and when it comes to boil add the asparagus and boil for three minutes after which remove the asparagus with a slotted spoon and place in iced water to stop cooking. Drain and add to a large bowl.
2. To the Asparagus add the spiralised carrot and zucchini.
3.  Coarsely grind 30 g of peanuts and add to the salad.
4. Add all the ingredients for the dressing in a jar with a lid and shake to emulsify.
5. Pour the dressing over the salad and toss.
6. Transfer the salad to a serving bowl and garnish with remaining whole peanuts and sesame seeds.

Created using The Recipes Generator

Recipes created by other bloggers in the recie swap group:

If you enjoy visiting simplyfood and have not signed up would like to receive regular updates and a monthly newsletter straight into your inbox please sign up by email. You will find the email signup right at the top under my photo in the side bar.
or click the link below:

Subscribe to simply.food by Email

You can check out the recipes from the other members of the recipe swap club below:

Please check out the other Recipe Swap Recipes!

• Carrot & Zucchini Noodle Salad
• Coconut Rava Ladoo
• Ghee Rice
• Honey Toasted Sesame Paneer
• Pesto Pasta Chaat
• Gujarati Root Vegetable Stir Fry
• Apple Date Chutney
• Blackberry Lime Cupcakes
• Spicy Mint Quinoa
• Jeera Rice
• Easy Chicken Wraps
• Bengali Dum Aloo
  
• Andhra Tomato Pickle
• Gulab Jamun Cupcakes

Harissa- Recipe Swap February

I am a member of the facebook Recipe swap group where food bloggers are paired with another blogger in the group and they get the opportunity to discover their partners blog and select a recipe to recreate. This is a great way to make new friends, discover new blogs to follow and learn new styles of global cuisines. 

The month of February I was allocated Mirelle's blog theschizochef . I am very familier with Mirelles blog as I have been visiting it for anumber of years. Mirelle used to actively participate in my flavours of series and create and carve series. What can I say about this Amazing blog? There is a recipe from every nation you can think of and the choice is so big that it was super hard to choose what to make. Ater spending hours looking through the recipes, Iwas  particularly  drawn to Mirelles African inspired recipes as I was born in East Africa and some of her recipes evoked lots of childhood memories.

After short listing something like 10 recipes, I finally settled on her home made Harissa recipe as I love spicy marinades and this Harissa paste has so many uses. I followed the recipe exact to her instructions, only exception was I reduced the quantity  to make one jar full only.

Yield: 1 jarAuthor: Nayna Kanabar

Harissa Paste

A spicy North Afican Red Chilli and garlic paste that is perfect for marinades and using as a dip when added to yoghurt and mayonaisse .

prep time: 30 minscook time: total time: 30 mins

ingredients:

• 4 oz. dried chilles
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon caraway seeds
• 1/2 teaspoon dried mint
• 5 cloves garlic, peeled
• juice of 1 lemon
• 1 teaspoon salt
• 3-4 tablespoons olive oil
• 2 tablespoons finely chopped cilantro

instructions

1. Place the chillies in a bowl with enough boiling water to cover. Let sit for 30 minutes, until chilies are softened
2. In a dry skillet, roast the coriander, cumin and caraway until fragrant. Let cool. Using a spice grinder, grind to a powder.
3. Drain chilies, reserving a little of the liquid.
4. Add all the ingredients to a blender jug like the Optimum 9400 and blend to a smooth paste. If the consistency is a little stiff add a little more of the liquid that the chillies were soaked in.
5. Transfer the Harissa to a sterilised bottle and keep refrigerated.

Created using The Recipes Generator

I made my Harissa sauce in my Optimum 9400 Blender and it blended it to a lovely smooth paste in seconds. The blender is so versatile and powerful that it grinds, pulses, makes ice cream, soups and amazing smoothies and nut butters too. It is easy to clean and maintain too.

If you would like a high speed blender do check out the froothie website as they currently have a sale. You can also get:

• Free delivery
• 0% 12 months free finance
• Up to 10 years warranty on selected products
• 30 day no quibble return/ exchange policy if you are not satisfied with your purchase.

Special offer: 

You can also get an extra £30.00 off by putting AMB1572 £30.00 OFF IN COMMENTS BOX  when ordering.

If you enjoy visiting simplyfood and would like to receive regular updates and a monthly newsletter straight into your inbox please sign up by email. You will find the email and newsletter signup right at the top under my photo in the side bar.

Please check out the other delicious Recipe Swap Recipes

Harissa

Chana Daal Chutney

Fresh Green Chana Chaat

Koeksisters - South African Doughnuts

Til Ke Laddu - Sweet Sesame Seed Balls

Pineapple Ginger Bubble Tea

Masala Chai

Ragi, Banana & Dates Smoothie

Roasted Beetroot Hummus

Mamra Upma

Spiced Plantain Chips

Fiery Habanero Pepper Hot Sauce

Sweet Potato Soup