Hot and spicy sprouted mung bean soup.

Protein packed hot and spicy sprouted mung bean soup.

Ingredients:

125 g sprouted mung beans (Check here how to sprout mung beans)
350 ml water
1 teaspoon dark soya sauce
1 teaspoon garlic chilli sauce
1/2 teaspoon salt
1 clove garlic finely chopped
1 small onion finely chopped
1 medium tomato finely chopped
125 ml pasatta (sieved tomatoes)
1 teaspoon fresh ginger paste.
1 teaspoon olive oil

Method:

1.In a pan add the olive oil and when it is hot add the garlic and onions and sauté until pink and translucent.
2.Add the sprouted mung beans, garlic paste, pasatta, salt  and simmer the soup for 10 minutes until mung beans are tender.
3. Add the soya sauce and garlic chilli sauce and the chopped tomatoes.Simmer for 2-3 minutes and turn off heat.
4. Transfer the soup to serving bowls and serve hot.

Submitting to:

Lets cook with pulses event by simplyfood.

Cookin with/luv

Onken yoghurt "Dollop of difference" master class at L'atelier de chefs.

I was recently invited to the Onken yoghurt  "Dollop of difference"  master class presented by Lisa Faulkner and Nutritionist Angela Dowden at the L'atelier de chefs in London. The evening was themed around cooking with Onken Natural yoghurt. After a brief introduction we were taken into the well equipped  L'atelier de chefs kitchens to have a hands on cookery class with Lisa.
We started off with making some amazing banana muffins. Healthy delicious and super moist the muffins were easy to make and assemble and perfect for breakfast or snack on the go.

Next we made an amazing caramelised onion and yoghurt dip using the creamy Onken yoghurt. The dip was perfect served with crudités, crackers and warm pitta bread.The recipe was simple yet very delicious.
Lastly Lisa demonstrated how to make  a wonderful and fragrant marinade  She explained the importance of roasting the spices before grinding them in a pestle and mortar to release their flavours and then adding them to Onken yoghurt to make a delicious marinade for chicken, paneer or vegetables.

The master class was very enjoyable and relaxed with lots of interactions between the students and staff. The team at L'atelier de chefs were super and they miraculously had our workstations tidied and replenished after each recipe we created. 

The evening ended mingling with everyone and tasting all the food we had prepared accompanied with endless glasses of bubbly. We were also presented with lovely goody bags to take home so that we could all recreate the recipes. In my goody bag was a muffin tray, spices, yoghurt, skewers and a dipping bowl and recipe leaflets. It was a very enjoyable evening.

I would like to Thank Onken for inviting me to the lovely master class. All the views and opinions in this post are my own and of my own experience I was not asked to write a positive review.

Rose Icecream

I was inspired to click this photo after reading a tutorial of photographing ice cream in a can by Ellen Fremont in Food Photography and food styling blog. If you get a chance visit Ellens blog it has amazing photography.

Fragrant rose scented rich and creamy icecream that will leave you wanting more.

Ingredients:

180 ml fresh cream
397 ml sweetened condensed milk
100 ml full cream milk
1 heaped tablespoon milk powder
60 ml rose syrup
1 teaspoon rose essence

Method:

1. In a blender jug whisk together the milk and the milk powder until its fully mixed.
2. Add the condensed milk and rose essence and rose syrup and whisk again.Transfer the mixture to a large bowl.
3. In a separate bowl whip the cream until it forms soft peaks.
4. Gently fold the whipped cream into the first bowl making sure the cream and condensed milk mixture are fully mixed with each other.
5. Transfer the mixture to a tupper ware container with a lid and place in the freezer over night.
6. To serve the icecream take it out of the freezer and leave at room temperature for 3-5 minutes and then scoop into serving bowls.

NB-This icecream does not need churning between freezing time.

To create the background board I have used in this picture visit citrusspiceuk

Round Up ~Lets Cook Sweet Treats for Easter

Thankyou for all the wonderful entries that every one has linked up to this event.

Here is the lovely Round Up:

Announcing Event Lets cook with Pulses

This month Lets cook series theme is pulses. Pulses are a good source of proteins in our diet and there is such a vast variety of them that you could eat anew type of pulse everyday for a month. 

To Participate:

1. Prepare any dish sweet or savory for vegetarians (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. (Any entries sent with out the mandatory link will be disqualified.)
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.
Event Ends 30th  April 201

An InLinkz Link-up