Round up ~ Lets cook rice dishes

Lets cook Rice entries, Thankyou to all the participants for sending these aromatic and delicious rice recipes.

Announcing Event Taste of Tropics ~ MANGO

For the month of June, I am guest hosting Mirelles Taste of the Tropics with the theme of MANGO.

Mangoes I love them, I love the raw green mangoes that are prefect for pickles and curries and on the other hand I love the ripe mangoes that ooze with sweetness and remind me of the Tropics.

Mangoes belong to the species of Mangifera and there are more than 1000 names of different mango species. The top five mango cultivated countries are India, Thailand, China, Mexico and Pakistan. Few Indian species of Mango are Alphonso, Amrapali, Bombay, Banganapalli, Bombay Green, Bangalora, Dashehari, Chausa, Fernandian, Fazli, Gulabkhas, Himsagar, Kishen Bhog, Kesar, Langra, Mankurad, Mallika, Mulgoa, Pairi, Neelum, Suvarnarekha, Samar Behisht Chausa, Vanraj, Totapuri, Zardalu. Each has its own shape aroma and flavour.

Mangoes can be used in a variety of dishes, they can be eaten raw or cooked in savoury dishes or desserts.There are so many  recipes that can be created with the mango, so I am inviting all you foodies out there to participate in this event and link your Mango recipes.

To Participate:

1. Prepare any vegetarian recipe with mango as the main ingredient  (eggs allowed) please link your dish using the Linky below by entering your Dish Name and Post URL

2. Recipe should be posted between 1st June -30th June 2013

3. The post must include a link back to this announcement page and Chef Mireille’s page. Usage of the logo is mandatory.

4. You can link any number of recipes, archived recipes are allowed if reposted and updated with event links and logo.

5.After your recipe is posted, add it using the Linky Tool below

6. 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.

Announcing Event ~ Lets cook with Citrus Fruits

All citrus fruit are acid fruit. The acid fruits are the most detoxifying fruits and excellent for the health of the body, they contain high levels of ascorbic acid ie Vitamin C.This makes them good antioxidant and they are especially good for getting rid of anti-toxins as they are full of nutrients.

We commonly know oranges, lemons, limes and grapefruit as citrus fruits.however you will be surprised to hear that  all these fruits have different varieties  increasing the citrus fruit range to 17 different varieties.
They are:

Clementine  Mandarin  Satsuma  Tangerine  Tangelo

Grapefruit  Pink Grape fruit  White Grapefruit –Sweety  Pummelo

Kumquat  Orange  Minneola  Ugli

Leech Lime  Lime      Lemon  Rough Lemon

This event is all about cooking with citrus fruits, I am inviting all foodies out there to create recipes using citrus fruits  in the list above and share them with this event.

To Participate:

1.Prepare any  vegetarian recipe using Citrus fruits   (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.

Potato Bilinis

Potato Bilinis - A tasty savoury appetizer that is delicious topped with a crunchy tomato salsa and creamy yoghurt mint chutney.

Ingredients:

For the Bilinis:

2 medium potatoes
2  tablespoons self raising flour
1 tablespoon rice flour
3 tablespoons Chobani plain yoghurt
2 green chillies finely chopped
1 teaspoon ginger paste
1 teaspoon salt
1/2 teaspoon turmeric powder
1 tablespoon fresh chopped coriander
1/2 teaspoon  chilli powder
Olive oil for shallow frying.

Salsa:

2 medium tomatoes
2 inch piece cucumber
2 spring onions
1/2 tablespoon fresh chopped coriander
1/4 teaspoon salt
1 tablespoon lemon juice.

Yoghurt and mint Chutney:

3 tablespoons Chobani plain yoghurt
1 teaspoon mint sauce
1/4 teaspoon salt
1 tablespoon lemon juice

Method:

1. In a pan of water boil the potatoes until half cooked (par boiled).Drain them from the water and peel the skin and leave to cool.
2. Grate the potatoes on the coarse side of a cheese grater forming long strands of potato.
3.In a large bowl add the self raising flour, rice flour, salt, turmeric powder, chilli powder, green chillies, ginger paste, coriander and yoghurt.Mix together to form a paste.
4. Add the grated potato and mix together gently as not to break up the potato strands.(Add a tablespoonful of water if batter is a little stiff)
5.  Heat a large frying pan and brush it with a little oil.
6. Using a tablespoon, drop spoonfuls of the bilini batter on to the frying pan, smoothing each bilini into a 2 in round circle.
7. Cook for 3 minutes on medium to low heat until you see the batter setting.
8. Flip the bilini over to cook the top side.Add a little more oil to the pan as needed.
9. When both sides are golden brown remove the bilinis from the frying pan and repeat for remaining batter.
10. Place the bilinis on a baking tray and keep in a warm oven to keep warm whilst making the rest .

Salsa:

11. Cut the tomatoes in half and remove the seeds.
12. Dice the tomatoes finely and place them in a bowl.
13.Dice the cucumber finely and add to the tomatoes.
14. Dice the spring onion finely and add it to the cucumber and tomatoes.
15. Add the chopped coriander, salt and lemon juice and mix well.

Yoghurt and mint Chutney:

16.Place the yoghurt in a bowl, add the mint sauce,salt and lemon juice and mix well.

Assembling the Bilinis:

17. Place the bilinis on a serving platter.
18. Add a teaspoonful of salsa on top of each one followed by a little yoghurt and mint chutney.

Serve immediately.

Review Fudge Kitchen

I recently received some samples of Devilishly different drinking fudge and two jars of devilishly fudge sauces chocolate caramel and classic toffee fudge sauce from Fudge Kitchen.

 Devilishly different drinking fudge- This drinking fudge came in a box with 6 assorted sachets, the flavours were Moreish mint, tangy orange,dreamy coconut,gorgeous ginger, classic chocolate and mocha choca madness. Just opening the package and reading the names was making my mouth salivate.The drinking fudge was easy to prepare, you just had to stir it into warm milk and once it was mixed in you could warm it up in the microwave for another minute and it was ready to drink. The drinking fudge was rich and creamy and tasted delicious.Of all the flavours I preferred the tangy orange and the gorgeous ginger the best. We did find that for best results the mixture was easier to mix into the milk if the milk was slightly on the hot rather than warm side as recommended on the instructions. The packaging of the sachets was really very sophisticated, each sachet was colour coordinated to its flavour and presented in a coordinating envelope.

The Devilishly fudge sauces - The two flavours I received were chocolate caramel and classic toffee fudge . Both jars were rich, creamy, thick and seriously indulgent. The sauces are perfect for  topping on ice creams, pancakes, waffles and for dunking doughnuts and fruit into them.We tried out samples poured on to cool vanilla ice cream and also also used some of the fudge for toppings for cupcakes by mixing it with butter cream. The flavours were divine and very very delicious. Our only complaint was that there just wasn't enough for second helpings!!!Both the jars came in a lovely gift package and looked really presentable

.

The overall presentation of both the product was extremely inviting and the product looks classy. Both the items would make perfect gifts. Fudge kitchen products can be bought on line from Fudge kitchen. The drinking fudge retails t £ 8.00 for a box of 6 sachets and the Fudge sauces £ 8.00 for two jars.

I would like to thank Fudge Kitchen for sending me these samples, all the views and opinions are my own.