simply.food

Round Up ~Cook with love Dad

2012-06-02T00:29:00.001+01:00

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

Introducing "Flavours of" Series 3 ~ Africa

2012-06-01T17:25:00.000+01:00

"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 .

Announcing Event ~ Lets cook for Barbecues and Picnics

2012-06-01T08:07:00.000+01:00

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.

RIZ BI DFEEN ~ Lebanese Rice with Chickpeas

2012-05-29T22:37:00.000+01:00

Savoury rice with chickpeas with the sweetness of apricots .

Ingredients:

30g /1 oz vermicelli
120g / 4 oz basmati rice
120g precooked white chick peas
240 ml boiling water
12 dried apricots cut into quarters
1 small onion finely diced
1 teaspoon salt
1/2 teaspoon white pepper powder
1 stick cinnmon
1 tablespoon fresh chopped coriander
2 tablespoons sunflower oil.

Method:

1. Wash the rice and soak in cold water for 30 minutes.
2. In a pan add the oil when it is hot add the cinnamon followed by the onions and sauté until translucent.
3. Add the vermicelli to the onions and sauté until slightly golden in colour. Drain and add the rice to the onions and vermicelli and sauté for 2-3 minutes more.
4.Add the salt and pepper half the apricots followed by 240 ml boiling water.Stir.
5. Bring the rice to boil , once it is boiling reduce the heat to lowest setting , cover the pan and cook for 25 minutes.(Do not open pan lid in that time)
6.After 25 minutes open the lid and fluff the rice up with a fork. Transfer it to a serving dish.
Garnish with the remaining apricots and fresh chopped coriander.
Serve with vegetable stew.

You may like;
Fattoush Salad

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Savory puffed rice snack

2012-05-24T14:02:00.002+01:00

Savory and crunchy puffed rice, a fast and speedy snack that can be made in minutes.

Ingredients:

120 grams / 4 oz puffed rice (mumra)
1/4 teaspoon turmeric powder
1/4 teaspoon chilli powder
1/4 teaspoon salt( or to taste)
1/2 tablespoon sunflower oil

Method:

1. In a microwaveable bowl add the puffed rice.
2. Sprinkle the puffed rice with salt, oil and turmeric powder and mix well.
3. Place the bowl in the microwave and microwave on high for 3 minutes, stirring at 1 minute intervals.
4. Leave the puffed rice to cool slightly for 1 minute and check that it is crispy, if it appears a little soft microwave again for further 30 seconds to 1 minute.
5. Remove from microwave and sprinkle with chilli powder.
Serve as it is or as a topping on salads .

Piyaz - Turkish Black-eyed bean salad.

2012-05-23T14:05:00.000+01:00

Refreshing and delicious salad with a tangy kick.

Ingredients:

1 small red onion finely diced
1 can precooked black eyed beans drained
8 cherry tomatoes cut into quarters
1 tablespoon fresh coriander
Juice of 1 lemon
1 tablespoon red wine vinegar
Salt and black pepper
1/4 teaspoon chilli flakes
1/4 teaspoon ground cumin
1/2 teaspoon sumac (I used amchur powder instead)
1 clove garlic

Method:

1.Place the beans, onions , coriander and tomatoes in a bowl.
2. Add the garlic, lemon juice,vinegar salt and pepper, amchur powder, chilli flakes and cumin powder and toss well.
3. Cover the bowl and place in the fridge for 4 hours to allow all the flavours to marinade.
4. Serve with toasted pitta bread.

Submitting to:
Flavours of Turkey event by simply.food guest hosted by PJ of Seduceyourtastebuds.

Banana Cake (Eggless) ~ May 21st 2012 Blog Hop

2012-05-21T17:00:00.008+01:00

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it.

My challenge for this month was to cook from Amy's blog "My Savvy Kitchen". I choose the banana bread after much deliberation as there were many delicious vegetarian recipes to choose from. The original recipe can be found here. I have adapted it to make it egg less and I baked it in a shallow cake tin rather than a loaf hence the name banana cake and not banana bread as Amy has called her version.

Delicious banana cake moist and fragrant.

Ingredients

120g/ 4 ozc unsalted butter
320 g /10.5 oz light brown sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
480g/ 16 oz plain flour
2 tablespoons cider vinegar (replacing two eggs)
60 ml light sour cream
4 tablespoons milk
1 tsp. vanilla
2 large bananas mashed (240g/ 8 oz)
1 tablespoon icing sugar for dusting.

Method:

1.Preheat oven to 175 degrees C/350 degrees F.
2.Butter and flour a large 10inch X 8 inch cake tin
3.In a medium bowl, sieve the flour, salt, baking soda and baking powder together.
4.Cream butter and sugar ,add in vinegar , sour cream, milk ,vanilla and mashed banana until fully combined.
5. Gently fold in the dry ingredients into the wet ingredients
6. Pour the cake mix into the prepared tin and smooth over the top with a spatula.
7. Bake in a preheated oven for 45-50 minutes or umtil top is golden brown. . To check if cake is done insert a skewer in the centre of the cake , if it comes out clean the cake is ready.
8 Remove cake from oven and allow to cool. Transfer to a wire rack.
9. Once cooled dust with icing sugar and cut into slices.

You may like
Eggless chocolate chip cake

Fattoush-Lebanese peasant Salad

2012-05-14T20:17:00.002+01:00

Fattoush is a simple but tasty salad that is commonly known as peasants salad in Lebanon.It is given this name because it is made from any seasonal vegetable that is readily available and its very easy to make but absolutely delicious to eat. The original recipe of Fattoush can be found here.

Ingredients:

2 Man'ooshe breads
1 tablespoon olive oil
1/2 tablespoon garlic paste
1 carrot grated
120 grams/ 4 oz cooked sweet corn
120 grams/ 4 oz diced cucumber
2 medium tomatoes finely diced
1 red onion finely diced
red and green bell peppers finely diced
2 leaves iceberg lettuce finely shredded
2 tablespoons fresh coriander finely chopped
6 small red radish diced

Dressing:
1/2 tablespoon sumac (I used amchoor powder instead)
1 teaspoon thyme
1 teaspoon salt
2 tablespoons lemon juice
2 tablespoons pomegranate molasses (I used honey instead )
1 tablespoon garlic paste
1 tablespoon olive oil
1/4 teaspoon chilli flakes

Method:

1. Mix 1/2 teaspoon garlic paste with 1 tablespoon olive oil and brush this on the man'ooshe flat breads.
2. Place them under a hot grill for 1-2 minutes until crispy.
3. Remove from the grill and cut into 1 inch squares and keep aside.
4. In a jar add the olive oil, garlic, salt, chilli flakes, honey,thyme, amchoor powder and lemon juice and mix well. Keep aside
5. In a large bowl add the carrot, bell peppers, lettuce, sweet corn,onions, cucumber, radish, coriander and tomatoes and toss together.
6. Add the grilled toasted man'ooshe bread and pour over the prepared dressing. Toss well and serve immediately.

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Giveaway Free Tickets to BBC Good Food Show Summer Nec Birmingham

2012-05-12T21:35:00.025+01:00

NEC Birmingham from 13-17 June 2012

The sun may not be shining yet but you can look forward to a Great British Jubilee Summer with the BBC Good Food Show Summer, returning to the NEC Birmingham from 13-17 June 2012 from 9am - 6pm daily.Every ticket includes entry to BBC Gardeners' World Live, Britain's most friendly and inspirational gardening Show, featuring experts from the Gardeners' World TV program
Highlights of the show are:

The Producers’ Village
The Producers’ Village is always packed with small speciality producers who specialise in local and seasonal produce.The area includes pavilions from Henrietta Green's FoodLoversBritain.com Fair and the extremely popular Ludlow Producers Market.

The summer kitchen
If you're looking for summer recipe inspiratation, you can enjoy top entertainment from your favourite chefs in the Summer Kitchen.The Summer Kitchen features top chefs cooking delicious summer recipes live on stageI.

Grow your Own
This is the ultimate destination for anyone who craves tips on how to live the good life and learn about what can be achieved with even the smallest of plots. You'll soon be growing your way to five-a-day!

Master Chef Experience

If you’re enjoying watching MasterChef on television, you're sure to love the live version! See John Torode and Gregg Wallace live, and loud, on stage joined by a whole host of fellow judges, past winners and previous contestants.
To Get more information on the show and reserve your tickets click here

So Are you excited to visit the show?? Would you like to win a pair of tickets??
BBC Good Food show have kindly offered 3 free pairs of tickets to 3 lucky simply.food readers.
There are 8 ways to participate, each comment will count as one entry.There is one main way to enter and several ways to get bonus entries.
Rules:

You must leave a separate comment for each bonus entry otherwise they will not be counted.
No Cheating as all entries will be checked.
The winners will be picked via random org and winners will be notified after competition closes. Winners must claim tickets within 48 hours of receiving notification other wise another winner will be selected.
Only persons over 18 years can participate.
Only persons with UK mailing address can participate.
The organisers reserve the right to cancel the show and if this happens the competition will become void. No cash alternative will be awarded.
Competition closes on Sunday 3rd June 19.00 pm

8 ways to enter
1. Leave a comment saying why you would like the tickets and what part of the show you would enjoy the most.
2. For a second chance to win become a follower of simply.food via google connect in side bar and leave a comment saying you have done so.
3.For a third chance please follow simply.food on twitter and leave a comment telling me you have done so with your twitter username.
4. For a fourth chance to win please tweet this post using the tweet button below and leave a comment telling me you have done so with your twitter username.
5. For a fifth chance to win please share this announcement using the face book button below and leave me a comment and your face book username name telling me you have done so.
6. For a sixth chance to win LIKE simply.food on face book and leave me a comment and your face book username name telling me you have done so
7. For a seventh chance to win LIKE BBC good food show on face book and leave me a comment and your face book username name telling me you have done so.
8. For an eighth chance to win follow BBC Good food show on twitter and leave me a comment and your twitter username name telling me you have done so.
Good Luck.

Pictures and text courtesy of BBC Good food show

Man'ooshe Lebanese Flat bread

2012-05-11T15:07:00.000+01:00

Man'ooshe is a Lebanese flat bread that is widely available in every street bakery in Lebanon. It is commonly served with a spread called Za'tar made from sumac, sesame seeds and salt and topped with tomatoes , onions and salads of choice wrapped up and enjoyed.The man'ooshe can also be used as a pizza base and topped with your favourite cheese and toppings.
The authentic recipe for the man'ooshe can be found here. I have adapted the recipe to suit my taste.

Ingredients:

500 g / 16 oz plain purpose flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon quick yeast
250 ml hand hot water
1 tablespoon olive oil
1 teaspoon garlic paste
1 tablespoon fresh coriander finely chopped.

Ingredients for za'tar:

1 teaspoon thyme leaves,
1tablespoon sesame seeds,
pinch of salt
1/2 tsp red chilly flask,
2 to 3 tbsp olive oil

Method:

Mix all ingredients to make a spread.

Method:

1. In a bowl combine the flour,salt, yeast and sugar and mix well.
2. Add water a little at a time and make a dough that is soft and pliable.
3.Transfer the dough onto a flat floured surface and knead for 2-3 gradually adding the oil.
4. Return the dough to the bowl rub with oil and cover with a tea towel and leave it in a warm place for the dough to rise for 2-3 hours.
5. Once the dough has risen, knock the air out remove it from the bowl onto a floured surface, add the garlic paste and fresh coriander and knead again for 2-3 minutes.
6. Dive the dough into 12 pieces and roll each out into a 8 inch diameter flat bread.
7. Heat a skillet and place the flat bread on it, cook for 2-3 minutes and then flip it and cook for 2-3 minutes more until brown spots appear on it.
8. Remove from skillet and keep wrapped in a clean tea towel and repeat for rest of dough.
9. Serve spread with za'tar or plain with curry of choice or as pizza base.

You can check out how to make Man'ooshe with za'tar here.

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Baked Falafels ~ Blog hop Wednesday 9th May 2012

2012-05-09T17:00:00.000+01:00

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Swetha of Our Cherished World.The blog has lots of mouthwatering recipes and I was spoilt for choice in choosing one .For blog hop I selected the Baked Falafel recipe sounded very healthy as the falafels were baked rather than fried. I only made slight changes in the recipe, the changes being that I omitted the mint and replaced the whole wheat flour with corn flour. To make the falafel s a complete meal I served them in a platter with Chickpea houmous, sweet red pepper chilli sauce, salad and pitta bread. The Original recipe can be found here.

Spicy and crispy bite size falafels served in toasted whole wheat pitta bread and garnished with salad.

Ingredients:

Ingredients
480 g/ 16 oz precooked white chickpeas
2 Green chillies finely chopped
4 tablespoons fresh coriander leaves finely chopped
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Chilli Powder
1 tbsp Ginger Paste
2 tbsp corn flour
1 tsp Baking Powder
1.5 teaspoons salt
2 tablespoons lemon juice
Oil to grease baking tray.

To serve:
4 wholewheat pitta breads
Sweet red pepper chilli sauce
Chickpea Houmous
Finely shredded lettuce, grated carrot, diced cucumber, thin red onion slices and tomato slices.

Method
1.Pre heat the oven to 200 degrees C/ 400 degrees F
2.In a food blender add the chickpeas, salt, chilies, coriander powder, chilli powder, baking powder and lemon juice and grind the chickpeas to form a coarse texture. (You should be able to see some pieces of chickpeas in the mixture)
3. Transfer the coarsely ground chickpea mixture to a bowl, add the chopped coriander and corn flour and mix well.
4. Pinch small lime size balls and form round patties.
5. Line a baking tray with foil and spray it with some oil.
6. Place the chickpea patties onto the oiled baking tray and spray with some more oil, alternatively brush patties with a little oil.
7. Place baking tray in oven and bake for Bake for 40 mins turning once in between.
8. Once the falafels are golden brown remove from oven.
To Serve:
9.Warm the pitta bread and cut a slit in the top.
10. Brush the inside of the pitta bread with houmous and place three falafel pieces inside, top the falafels with sweet red pepper chilli sauce and add some salad on the top.
Serve immediately.

You may like:
Falafels fried version

Submitting to:
Flavours of Lebanon, event by simply.food guest hosted by Sara' Corner

Fondant Icing for cup cake decoration

2012-05-08T19:26:00.000+01:00

To make Tiger cake topper you will need:
White Fondant
Food Colours red, yellow, black

Other items
Cocktail stick
Plastic mat to work on
Icing sugar for dusting
Edible Glue to stick the ears and eyes

I recently visited Cake International at eXcel Exhibition centre in London. It is a large show dedicated to Baking and Cake products. Many classes were available to learn decorating tips, tutorials in modelling sugar paste and icing techniques.

I particularly enjoyed the class in modelling animal faces for cup cake toppers. The class was an introduction to working with fondant icing, colouring it and making models from it. As the animals were bright in colours the first and foremost tip was to learn how to colour the fondant in vibrant colours as although it sounds simple enough, too much colour will make the fondant too soft and hard to handle, too little and it will not achieve the required colour.
Here is a video to see how best to colour the fondant.

How to colour Fondant:
Step 1
Take a ball of white fondant and flatten it out.
Step 2
Using a cocktail stick dip it in the food colour and rub the colour on to the centre of the flattened fondant.
Step3
Fold both the sides of the fondant into the centre and roll it up.
Step 4
Knead the fondant until the colour is equally dispersed.

Having learnt how to create my animal cup cake models, I decided to attempt what I had learnt at home. Exited and eager to spend a relaxing afternoon creating my master pieces I made a cup of tea and set about with my project. However things did not quite go as planned, I discovered very quickly that the technique to colour the fondant is critical otherwise you will end up with food colour stains on your hands, clothes and surfaces. I also found out that there is a very likely chance that you will transfer the colour to everything else you touch. This is exactly what happened to me when disaster struck whilst I was working on my creations, first in my haste I knocked over the cup of tea which resulted in the carpet being tea stained and drenched. I had food colour on my worktop, fingers and on my beige chinos too. Flustered that my relaxing afternoon was slowly turning into an afternoon of hell, I proceeded to clear up. Luckily I was able to remove the tea stains fairly easily using the Vanish carpet cleaning shampoo. However the food colour stains certainly proved a little more difficult but Vanish stain removal tips are wonderful and I managed to clean the stains easily and finish my tiger cup cake topper without any further mishaps.

How to make a Tiger cup cake topper from fondant icing.

Watch this space as next time I will attempt the other animal toppers with more confidence and with better preparation in case I encounter any more mishaps.

This post was sponsored by Vanish.

Jubilee Lemon cup cakes.

2012-05-07T12:00:00.002+01:00

United Kingdom is hosting the Olympics this year and also celebrating the Queens Diamond Jubilee celebrations . Every one is excited to welcome such a prestigious occasions and are looking forward to partying the whole summer through. Preparations for street parties, fund raisers, sporting activities are all in full swing. To get into the party mood ,I was inspired to make some Jubilee Cupcakes . I particularly like the refreshing taste of lemon which reminds me of lazy summer days so I opted to make lemon cup cakes with a mascarpone lemon cream topping.

To top my little beauties I thought a fitting tribute to the queen would be to make fondant crowns to grace the cakes together with a patriotic flag to turn my cup cakes into Union Jack Cakes.

I hope the British summer does not let us down and our street parties do not get washed away in the down pour however I am sure that with the large selection of favorite British fayre at the party such as Victoria sponges, scones with strawberry jam and clotted cream , cucumber sandwiches, pies and delicious homemade chilled lemonade everyone is going to be happy despite any rain.

Detectable citrusy cupcakes with a creamy lemon topping.

Ingredients:

Makes 12 cup cakes

120 g self raising flour
120g sugar
120g butter
2 eggs (or equivalent egg re placer)
1 teaspoon lemon zest
1/2 teaspoon lemon essence
1 teaspoon lemon juice

Topping:

125 g mascarpone cheese
90g Icing sugar (adjust to taste)
1/2 teaspoon lemon essence
1 teaspoon lemon zest
1 teaspoon lemon juice

For Decoration:
To make Red crowns and Union Jack Flags.
Ready to roll fondant icing in red, white and blue
Icing Sugar for dusting
Silver dreggies
Edible glue
Edible Gold and Blue glitter

Method:

For Cakes:

1. Set the oven to 190°C / 375 º F or Gas Mark 5.

2. Cream the butter, sugar together until the mixture is smooth and fluffy.

3. Break the eggs in a separate bowl and mix them.

4. Sieve the flour in a separate bowl.

5. Add alternate spoonfuls of egg and flour mixture to the butter mixture till all the eggs and flour are mixed in.Stir in the lemon juice, lemon essence and lemon zest Do not over mix.

6. Line cake pans with cake liners and using an icecream scoop fill the liners ⅔ full.

7. Bake the cakes in a preheated oven for 15-20 minutes until golden brown. To check if done insert a toothpick into the cake if it comes out clean cakes are ready.

8.Once the cakes are baked remove from oven and transfer cakes to a wire tray to cool.

Mascarpone Cream:

9. Sieve the icing sugar and keep aside.

10. Add the mascarpone to to a large bowl, add the lemon zest, lemon juice and lemon essence and mix.

11. Gradually add the icing sugar until it is all encorporated in the marscapone.

12. Place a large nozzle into a disposable icing bag and fill with the marscapone cream .

14. Pipe the cakes with the marscapone cream.

For the Decoration:

15. Roll out the red fondant on a flat surface that has been dusted with icing sugar. Cut out 6 crown shapes from the fondant and place on some grease proof paper. Push a row of silver dreggies at the base of the crown. Place a dreggie at the pointed ends of the crown also.Leave to dry.
16. Cut out 6 small rectangles with the blue icing. and transfer them to the grease proof paper.
17. Roll out white icing and cut some thin strips from it.
18. Roll out the red icing and cut some thin strips from it.(these should be thinner than the white strips)
19.To assemble the flags, using edible glue stick the white strips in the shape of an England flag on top of the blue rectangles, on top of the white strips stick the red thinner strips. (like pic below)Allow the flags to dry.

20. Once the crowns and flags are dry place them on top of the cup cakes.
21. Sprinkle the gold glitter on the crowns and blue glitter on the flags.

This post was sponsored by Baking Mad

You may like:
Strawberry Muffins

Submitting to:
Jagruti's celebrate Diamond Jubilee Event.
Lets bake Cup cakes and Muffins event by simply.food

Round up of Flavours of Russia and Flavours of Turkey

2012-05-06T23:59:00.001+01:00

The "Flavours of" Series Two has been a journey across Asia. In the last two months we had stops in Russia and Turkey where we sampled delicious regional food. Thanks to Selena and PJ who guest hosted these events. Here are the wonderful round ups.

1st March 2012- 31st March 2012- Flavours of Russia
Guest Hosted by Selena
Round Up

1st April 2012 -30th April 2012 - Flavours of Turkey
Guest hosted by PJ
Round Up

We are now on our journey to Flavours of Lebanon at Sara's Corner. It would be lovely is we can all support her by participating in the event. You can get more details here.

Hakka Noodles

2012-05-03T11:29:00.000+01:00

This recipe has been published in My Favorite Recipe -Take a break magazine issue 6

If you like it please support simply.food by sparing a few minutes of your time and voting for it on facebook.

Hakka Noodles Page 32

http://www.facebook.com/#!/myfavouriterecipes/app_142288745871074

Thankyou.

Here is the recipe.

Egg noodles stir fried with crispy vegetables and cashew nuts in a spicy garlic and soya sauce.

Ingredients:

120g Baby corn

1 medium Carrot

1 red Onion

½ green Capsicum

½ red Capsicum

1 clove Garlic

1 tablespoon Garlic chilli sauce

1 tablespoon Dark soya sauce

Pinch of salt

2 tablespoon Sunflower oil

12 Cashew nuts

200g (3 bundles) of medium dry Egg noodles

Method:

1. Slice the baby corn into long thin strips.

2. Peel and slice the carrot into long thin strips.

3. Peel and slice the red onion into thin slices.

4. Slice the red and green capsicum into long thin slices.

5. Peel the garlic and cut it into thin slices.

6. Place the noodles into a heat proof bowl and cover with boiling water. Close the bowl with a lid and leave for three minutes after which drain the water and keep the noodles aside.

7. Heat the oil in a wok, when it is hot, add the cashew nuts and fry until golden brown, remove them from oil and keep aside.

8. Add the garlic to the hot oil in the wok followed by all the vegetables and stir fry for 3-4 minutes until vegetables start to brown but retain crispiness.

9. Add the noodles to the vegetables and stir fry for 2-3 minutes further, add the soya sauce and the garlic chilli sauce and the salt.

10. Toss until all the vegetables and noodles are well seasoned with the soya and garlic chilli sauce.

11 Transfer noodles to serving dish and garnish with reserved fried cashew nuts.

Roundup ~ Lets make Sandwiches Event

2012-05-03T08:49:00.000+01:00

Thankyou to everyone who participated in this event and linked up the mouchwatering recipes.
Here is the round up:

Round Up ~ Lets cook speedy Snacks

2012-05-02T22:08:00.000+01:00

A big Thankyou to everyone who linked up to this awesome event.
Here is the round up.

Announcing Event ~Lets Bake Cupcakes and Muffins .

2012-05-01T09:00:00.002+01:00

Cup cakes and Muffins have taken the world by the storm, be it for birthdays or weddings or tea parties or corporate events.Every high street, shopping mall, bakery, restaurant are all tempting us with amazing delectable little cupcakes and muffins .
This event is all about baking an array of cupcakes and muffins,be as adventurous and as creative as you dare with flavours and toppings.

To Participate:

1.Bake any type of cupcakes or muffins (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.

Announcing Event Cooking with love ~Dad

2012-05-01T08:00:00.001+01:00

Cooking with love is an event that is the brain child of Sara of Sara's Corner.She introduced this event as a tribute to her grandmother. Each month guest bloggers host an event to cook for a relative. The theme for this month is Dad. For this event lets cook a favorite dish for our dads, it can be one that he particularly likes or one that brings childhood memories back for you about your dad.

To Participate:

1.Prepare any dish that you would tribute to your dad vegetarian only (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, and also Sara's blog this is mandatory.
3. Use of logo is not mandatory but it is appreciated as 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.

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.

Hosting an event and you need linky?
You can get it free here.

Turkish Eggplant(Aubergine) and red pepper dip

2012-04-30T21:10:00.000+01:00

A delicious spicy and tasty dip with a smoked flavour.

Ingredients:

I large dutch aubergine
1 red capsicum pepper
1 teaspoon salt
Juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon paprika
1/4 teaspoon chilli flakes
1 clove garlic finely minced
Fresh chopped coriander for garnish.

Method:

1. Preheat the oven to gas 200 degrees C/ 400 degrees F
2. Pierce the aubergine and place it in a baking tray .On the same tray place the red pepper.
3. Bake the aubergine and pepper for 20-25 minutes.
4. Remove from oven and allow to cool slightly.
5. Remove the skin from the aubergine and also the pepper and mash them coarsely.(If you want a smooth dip then you can place both ingredients in food processor for a smooth paste.)
6. Transfer the aubergine and pepper to a bowl, add the garlic puree,lemon juice, olive oil, paprika, salt and chilli flakes and mix well.
7.Transfer to a serving bowl and garnish with chopped coriander
Serve with crackers or toasted pitta bread.

Submitting to:
Flavours of Turkey event by simply.food guest hosted by PJ of Seduceyourtastebuds.

Mucver- Turkish Courgette fritters

2012-04-30T16:20:00.001+01:00

Spicy fritters with a delectable crunchy bite.

Ingredients:

1 large courgette grated into long thin strips.
1 teaspoon grated ginger
2 tablespoons coriander finely chopped
1 teaspoon salt
1/2 teaspoon black pepper powder
1 tablespoon olive oil
1/2 teaspoon bicarbonate of soda
4 tablespoons chick pea flour
2 tablespoons rice flour
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
Pinch cumin powder
Oil for deep frying.
2 oz feta cheese(optional)I did not use it
1 egg(optional)I did not use it.

Method:

1.In a large bowl add the chickpea flour and rice flour.
2.Add the salt,black pepper, cumin, turmeric and chilli powder and bicarbonate of soda to the flour and mix well.
3.Add the grated courgette,chopped coriander, ginger and 1 tablespoon oil to the flower mixture and mix well.( The moisture from the courgette should be enough to bind the mixture.)
4. Dust your hands with flower and make small patties of the mixture and place on an oiled tray.
5. Heat the oil in a large pan , when it is hot deep fry the courgette fritters in small batches on medium heat.
Drain on kitchen paper and serve with a spicy dip.

NB This recipe has been adapted ,the authentic version of this recipe has feta cheese and egg added to the recipe.

Submitting to:
Flavours of Turkey event by simply.food guest hosted by PJ of Seduceyourtastebuds.

Tortilla wrap with roasted vegetables- Secret recipe club challenge 23rd April 2012

2012-04-23T17:00:00.003+01:00

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it.

My challenge for this month was to cook from Veronica's blog "My Catholic Kitchen". I choose the tortilla wrap as it is very versatile, as it can be made easily with vegetarian ingredients. The original recipe can be found here. It has been adapted to suit my vegetarian diet.

Delicious seasonal roasted vegetables encased in soft tortilla wraps.
Ingredients

4 tortilla wraps
1 courgette
1 carrot
1 red onion
6 baby tomatoes
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon oregano
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon chilli flakes
1 clove garlic

Method:

1. Peel the carrot and cut it in to ribbons using a mandolin.
2. Wash the courgette and remove the top stalk and bottom. Slice it into ribbons using a mandolin.
3.Peel and slice the onion in to thin strips.Halve the tomatoes.
4. Peel and slice the garlic.
5. In a oven proof tray add all the vegetables except the tomatoes , add the olive oil, garlic and sprinkle the vegetables with salt and pepper.Toss to mix the vegetables and seasoning.
6. Place the vegetables in a preheated oven 175 degrees C /350 degrees F for 20 minutes.
7. After 20 minutes remove from oven and add the oregano, chilli flakes, lemon juice and the tomatoes and return to the oven for a further 10 minutes.
8. Remove from the oven and allow to cool slightly.
9. Place the tortilla wraps on a plate spoon the oven roasted vegetables in the centre of each wrap.
10. Roll up each wrap and cut each into two diagonally.
Serve immediately.

Submitting to :
Lets make sandwiches event by simply.food

Strawberry Cheese Cake

2012-04-18T22:40:00.001+01:00

Strawberry Cheese cake-A no bake easy to make cheese cake.A crunchy biscuit base,topped with a smooth ,creamy vanilla flavoured mascarpone cheese and cream topping.Garnished with seasonal fresh strawberries in a sweet strawberry puree.

Ingredients:

For the base:

250g digestive biscuits

100g butter melted

1 vanilla pod

600g soft cheese (mascarpone)

100g icing sugar

280 ml pot double cream

For the topping:
400g punnet strawberries halved
25 g icing sugar

Method:

Make the base:

1.Butter and line a 23cm loose-bottomed tin with baking parchment.

2.Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin.

3.Transfer the crumbs to a bowl, then pour over the melted butter.

4.Mix thoroughly until the crumbs are completely coated. Transfer them into the prepared tin and press firmly down into the base to create an even layer.

5.Chill in the fridge for 1 hour to set firmly.

6.Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.Keep aside

Make the filling:

1.Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth.

2.Pour in 2/3 of the cream(leave remainder for serving) and continue beating until the mixture is completely combined.

3.Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles.

4.Smooth the top of the cheesecake down with the back of a dessert spoon or spatula.

5.Leave to set in the fridge overnight.

Un-moulding and topping:

1.Bring the cheesecake to room temperature, about 30 mins before serving.

2.To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base.

The Topping:

1.Puree half the strawberries in a blender or food processor with 25g icing sugar and 1tablespoon water, then sieve to remove seeds.

2.Arrange the remaining strawberries onto the cake, then pour over strawberry puree.

Serve with Vanilla icecream or just cream.

NB Any seasonal fruit can be substituted in place of strawberries. ie mangoes, peaches, raspberries,blueberries.

Pizza Bread -Blog hop 11th April 2012

2012-04-11T00:01:00.001+01:00

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Sumeda of Sumees Culinary.The blog has a large variety of delicious recipes and I was spoilt for choice in choosing one .For blog hop I selected the Pizza muffin bread recipe which sounded very unusual and something I had not tried before. I made a few simple changes such as adding chilli flakes, apple cider vinegar and pizza sauce to the recipe. I also baked the bread in a bread tin. The Original recipe can be found here.

Delicious savoury bread with italian pizza flavours.

Ingredients:

240 grams / 8 oz wholemeal flour
240 grams / 8 oz plain Flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 cup yoghurt
1/2 cup cheddar cheese grated
1 teaspoon italian seasoning
Pinch of chilli flakes
2 tablespoons olive oil
2 tablespoons pizza sauce (homemade or shop bought)
1 teaspoon apple cider vinegar
2 spring onions finely chopped
6 cherry tomatoes halved
1/2 green capsicum finely diced
1 teaspoon salt
200ml water

Method:

1.Preheat the oven to 200 degrees C/400 degees F
2.Spray/ Grease the bread tin.
3.In a pan add 1 tablespoon oil and heat it up, fry the onions and capsicums in the oil for 2-3 minutes.
4. Add the pizza sauce, salt, chilli flakes and italian spice and tomatoes mix well.Remove from heat and cool.
5. In a big bowl, sieve flour, baking powder and bicarbonate of soda. Add cheese, yogurt, olive oil , vinegar and the vegetable mix and combine with a spoon.
6.Add water little at a time and gently mix everything together.(Only add enough water to make a dropping consistency mixture)
7. Pour the mixture into the prepared bread tin and smooth the top.
8. Bake in a preheated oven for 40 minutes or until top is golden brown.Test if done by inserting a skewer in the bread, if it comes out clean its ready.
8. Remove from oven and allow to cool before slicing.
Serve with garlic butter.

Yoghurt Mint chocolate pots

2012-04-06T20:04:00.000+01:00

A healthy dessert that is rich and creamy but very low in fat.

Ingredients:

240g Greek yogurt

90g icing sugar

8 chocolate mint crisps, coarsely chopped to a crumb-like texture

1 ripe kiwi, peeled and sliced for garnish

1/2 teaspoon mint essence

1 drop green food colour (optional)

Method:

1. Mix the yogurt with the icing sugar in a bowl until combined. Stir in the mint essence and green food colour if using.

2. Reserving a teaspoon of the chopped mint crisp for garnish, fold the rest into the yogurt mixture.

3. Spoon the yogurt mixture into serving glasses and garnish with kiwi slices. (I used toothpicks to balance mine on the tops of the glasses)

5. Sprinkle with the reserved mint crisp crumbs and chill for 1 hour before serving.

This recipe has been featured in Take a break My Favourite Recipes issue 5 April.
Yoghurt Mint Chocolate pots Page 39
If you like the recipe please spare a few moments and cast your vote for it here.