Thai Raw Papaya Salad- Som Tam

Thai Green papaya salad, a delicious and crunchy salad with a lovely tangy sweet and sour flavour.This salad is very popular in thailand , you can find the original recipe here. I have adapted the recipe to make it vegetarian by omitting the fish sauce and shrimp paste.

Ingredients:

1 medium raw papaya
2 tablespoons roasted peanuts coarsely chopped
12 Cherry tomatoes cut in halves
1 tablespoon fresh chopped coriander
1 long red sweet pepper cut into thin  juliennes
1 green chilli finely chopped
10 basil leaves roughly torn

Dressing:
1 clove garlic finely minced
3 tablespoons lemon juice
1 teaspoon brown sugar
1 tablespoon soya sauce(replacing fish sauce)
1 tablespoon sweet and sour chilli sauce(replacing shrimp paste)
1 green chilli finely chopped
1 tablespoon white wine vinegar
1/2 teaspoon white pepper
1/2 teaspoon salt

Method:

1. Peel the papaya and cut in half.
2. Discard the seeds and grate or cut the papaya into very thin long juliennes.
3. Add the papaya to a large bowl, add the red pepper, chilli, coriander and half the peanuts and half the coriander.Toss together.
4. In a screw top jar add all the ingredients listed under dressing and mix well.
5. Pour the dressing over the papaya mixture and toss well.
6. Transfer the salad to a serving dish and sprinkle with remaining peanuts and coriander.

Submitting this to:
Flavours of Thailand ,event by simply.food guest Hosted by Reva

Round up ~ Lets bake Cupcakes and muffins

Thankyou to everyone who baked for this event.
 Here is the round up of all the delctable entries:

Yasmin G who is a non blogger shared this lovely recipe as her entry to this event , you can find her on Facebook.

Red Velvet Cupcakes

Ingredients:

11/4 cup flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cocoa powder
3/4 cup canola oil
3/4 cup buttermilk
1 large eggs
1/2 teaspoon vanilla
1/2 teaspoon vinegar
1 tablespoon red food coloring

Method:

Preheat the oven to 350 degrees F

Sift the flour, sugar, baking soda, salt and cocoa powder together. Set aside.

In a bowl combine the buttermilk, eggs, canola oil, vanilla, vinegar, and red food coloring.

Slowly add the dry ingredients into the wet ingredients until just combined.

Line a cupcake pan with cupcake liners.

Bake for 20 minutes at 350 degreesF.

Let the cupcakes cool for about 10 minutes and remove the cupcakes from the pan. Once completely cooled, frost the cupcakes with cream cheese frosting.

Introducing "Flavours of" Series 3 ~ Africa

"Flavours of " series 1 was born in August 2010 , our culinary journey took us travelling around India. We   sampled wonderful  Gujarati, Punjabi, Goan, Maharastrian ,Bengali , Rajasthani  and South Indian Dishes  . The flavoursome, array of dishes we have cooked  so far are simply delectable and brought us a delightful culinary experiece straight into the comfort of our homes.

With the success of "Flavours of " series one around India ,we continued or travels around Asia in  "Flavours of" series 2. We have visited, Indonesia, China ,Sri Lanka, Singapore,Nepal, Russia,Turkey,Thailand and Lebanon. Our Travels are yet to continue to Thailand  in June  and Malaysia  in July where our Asian journey will end in this second Series.Series two has been very exciting, as we were all taken out of our comfort zones as we all tried to create and sample cuisine unknown to us. At times it was challenging   but the dishes that were lovingly created by all the participants were mouthwatering and simply divine.Thank you to every one for your support and enthusiasm

Having now caught the travel bug it is time to plan the third lap of our travels ie  "Flavours of" Series 3, this series will take us on a culinary journey around Africa.This series will start from the month of August and will run monthly.

I am inviting all my blogger friends to accompany me on my travels to cook up a feast.You can do this by guest hosting one of the events on your blog or simply just participating in the event. Each event will run for one  month, same as previous series  and the guest host will need to host the event on their blog for one  months and post around up with in 7 days  after the event completes.

Our scheduled itinery is as follows:

1st August 2012- 31st August 2012
Flavours of Morrocco guest hosted By Mirelle

1st September2012 -30th September 2012 Available
Flavours of Kenya

1st October 2012 - 31st October 2012 Available
Flavours of Tunisia

1st November 2012- 30th November 2012 Available
Flavours of Mauritius

1st December 2012- 31st December 2012 Available
Flavours of South Africa

If you are interested in joining me on my travels and would like to guest host one of the above events please contact me asap  with the event you would like to host.
Please include in your request 1st and 2nd choice of the event you would like to host.
Looking forward to your participation .

Round Up ~Cook with love Dad

Thankyou to every one who linked up with this event
Here is the roundup.

Announcing Event ~ Lets cook for Barbecues and Picnics

Diamond Jubilee celebrations, school holidays and lazy hazy summer days are all upon us. Its time to top up the tan, dig out  the barbecue and brush the cob webs off the picnic hamper. We are all ready to enjoy the glorious sunshine and the festivities but no outing is complete with out lots of food and drink so for this event lets all prepare vegetarian food for the barbecue  and prepare lots of picnic foods that will travel well and will be delicious to eat.

To Participate:

1.Prepare any vegetarian dish that you can cook on a barbecue or take on a picnic (eggs allowed) please link your post using the linky below by entering your Post Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3. Use of logo is not mandatory but usage is encouraged as it helps to spread the word visually if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
5. 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.