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 simplysensationalfood@gmail.com

Please use this format:

Your Name: Recipe
Name Recipe URL
Image no larger than 300 pixels.

Mango Chunda(Sweet mango pickle)

Sweet and tangy mango pickle.

Ingredients:

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

Method:

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 .

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 Katki Keri

Strawberry and Chocolate Barfi microwave method.(Indian fudge)

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

Ingredients:

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

    

Method:

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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Chocolate crunch Barfi

Spanish Paprika and Saffron Rice

Sweet paprika and saffron infused rice.

Ingredients:

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

Method:

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 simply.food guest hosted by Priya's versatile recipes

Romesco Sauce

Ingredients:

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

Method:

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 .

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Flavours of Spain event by simply.food guest hosted by Priya.

Lets cook with Nuts -event by simply.food