EVENT: SHHH COOKING SECRETLY THEME: EASTER BREADS RECIPE: OSTERBROT, GERMAN EASTER BREAD Osterbrot, German Easter Bread is soft, fragrant, sweet and rich. Its the German version of Jewish Challah or the Italian Easter Bread. Enjoy the bread for breakfast or at teatime. Leftover bread can be made into a bread pudding or French Toast. Actually, didn’t have any leftover as we toasted the slices lightly and finished it off slathered with butter and marmalade. The bread stayed fresh at room temperature for 2 days. The remaining I stored in the fridge in an airtight container. A Bit About Easter Breads Many European Countries have a tradition of baking bread that is connected to Easter and Good Friday. The practise of eating sweetened bread as communion…
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Continue ReadingRECIPE: HOT CROSS BUNS Hot Cross Buns are sweet and spicy buns usually made with some dried fruit and is marked with a cross on top. Traditionally enjoyed on Good Friday, the buns also mark the end of Lent. These have a certain meaning. The cross represents the crucification of Jesus and the spices signifies the spices used to embalm the body of Him during burial. Nursery Rhyme Perhaps dating back to 1700s it is believed that bakers and their kids would shout out to customers to buy the freshly baked Hot Cross Buns. However, that song is practically stuck in my brains and come Easter Time, can’t help but sing it! Different Flavours These days its common to find different flavours…
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Continue ReadingEVENT: SUNDAY FUNDAY THEME: BREAKFAST FOR SUPPER RECIPE: ZEGE/CHIPSI MAYAI What is Zege/Chipsi Mayai? Zege/Chipsi Mayai is an unusual omelette which is not only tasty but its a meal on its own. Zege/ Chips Mayai is a famous Tanzanian Street Food. Mayai in Kiswahili is egg and chipsi is chips or French Fries. Chopped onions, tomatoes, green pepper and coriander (cilantro) are added to the omelette mixture. Fried chips or French Fries are layered in the frying pan and the omelette mixture is added on top. The omelette is cooked till done and served with a local salad called Kachumbari. The word Zege means Cement in Kiswahili. To make a ‘solid’ meal, cooked minced meat is also added. Served as a breakfast or any time…
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Continue ReadingEVENT: A- Z RECIPE CHALLENGE THEME : AN INGREDIENT BEGINNING WITH THE LETTER U RECIPE: CHOCOLATE MANGO SMOOTHIE – USING UNSWEETENED COCOA Chocolate Mango Smoothie, using unsweetened cocoa is a delicious, exotic, filling and healthy smoothie to enjoy as breakfast, as a snack or as a light meal. I made this as our Valentine’s Day treat, chocolatey but without any sugar or any other sweetener at all. So yes totally a healthy smoothie and diabetic friendly. Actually, didn’t need to add any sort of sweetener as the mango was sweet. What is Unsweetened Cocoa Quite often when I feel like having a chocolatey smoothie for breakfast I reach out for unsweetened cocoa. Cocoa powder as its mostly available, tends to be unsweetened, that is, no…
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Continue ReadingEVENT: SHHH COOKING SECRETLY THEME: WARM DESSERTS RECIPE: BAKED APPLES Baked Apples As the name suggests, apples are baked with a stuffing. Easy to make, absolutely delicious with a light tangy caramel sauce that develops when butter and brown sugar melts into the fresh orange juice. Best enjoyed warm. Usually, the apples are either cut into halves, cored and stuffed or whole apples are used. Actually, it is so much easier to core apples with a corer. However, if you don’t have one, then patiently cut out the middle of the apple with a sharp paring knife. Incidentally, have you noticed how when you need a gadget the most, you cannot find it? I swear I had a corer and just can’t find it! Not…
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Continue ReadingEVENT: A- Z RECIPE CHALLENGE THEME : AN INGREDIENT BEGINNING WITH THE LETTER T RECIPE: ROASTED TOMATO & RICOTTA TOAST Roasted Tomato & Ricotta Toast is warm toast slathered with ricotta cheese and topped with garlicky roasted tomatoes. Perfectly enjoyable as breakfast, or served with some soup as a light meal option. Roasted Tomato & Ricotta Toast This one one of my favorite ways to enjoy fresh seasonal tomatoes. The first time I tasted roasted tomato & ricotta toast was as a brunch option in Montreal. On the side had poached eggs, some salad greens and roasted potato chunks. That brunch sat happily in my tummy till evening! I’ve tried this recipe with the normal big tomatoes roasted but it doesn’t taste the same. Got…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #271 ASIAN FOODIE DELIGHTS RECIPE: KUE SERABI – INDONESIAN PANCAKES WITH COCONUT What is Kue Serabi? Kue Serabi is Indonesian Pancakes that are made with coconut milk, sometimes grated coconut is added and rice flour. Usually served with a coconut milk and palm sugar sauce. Traditionally, Kue Serabi are served without any fruit or topping as its sold as street food. However, these days you’ll find kue serabi sold in Warungs (roadside eateries), boutique hotels and at home stay places as a breakfast option with toppings. More About Kue Serabi As I mentioned above generally these Indonesian pancakes are made from rice flour, coconut milk and an optional addition of grated coconut. Also, with that you need yeast, pandan leaves or extract and…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #267 LUSCIOUS LENTILS RECIPE: MOONG IDLI What is Moong Idli? Traditional Idli is made from a fermented batter of rice and urad dal (black gram). As a matter of fact, Idli is enjoyed as breakfast or as a healthy snack along with sambar and chutney. Moong Idli is prepared in the same way as normal idli but here instead of rice I’ve used whole moong (green grams) and urad dal. However, to add to the healthiness factor, I add spinach to the batter. Without a doubt, moong Idli is a healthy steamed snack and very light on the stomach. Why did I decide to prepare Moong Idli? Ever since I tried idli with buckwheat, I’ve wanted to try making idlis using different…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #266 EXOTIC SAFFRON RECIPE: SAFFRON TAPIOCA PUDDING What is Saffron Tapioca Pudding? Saffron Tapioca Pudding is a sweet dish prepared by cooking soaked tapioca pearls or sabudana in milk till it becomes thick. The pudding can be enjoyed hot or cold. Once the tapioca pearls are soaked well enough making this pudding is very easy. I generally soak them for 4 – 6 hours in plain water. Adding saffron is optional but I’m a huge fan of saffron so look for any opportunity to use it whenever I can. What is Tapioca Pearls? Known as tapioca pearls as they look like little tiny pearls or sabudana. Dana in Hindi means small round beads or grains. They also go by the name of…
