July 8, 2016 Recipes

3 Delicious Blueberries Recipes

Continuing from my earlier post ‘Beating the blues…with Blueberries‘

Blueberry and Almond Tea Cake

Ingredients:

185 grams softened butter

330 gms castor sugar

2 tsp ground cinnamon

4 eggs

110 grams self-rising flour

50 gms plain flour

90 gms almond powdered

120 grams sour cream

2 tbsp. almond slivers

Icing sugar to dust

Method:

Preheat the oven to 180c.
Grease and line the base of a 20 cm x 30 cm loaf tin.
Beat the butter, cinnamon powder and sugar with an electric beater in a large mixing bowl until creamy and pale.
Add the eggs one at a time, beating well after each addition.
Sieve the flours, powdered almond and stir to combine.
Stir in the blueberries and pour into the prepared cake tin and smooth the surface.
Sprinkle the almond slivers evenly over the surface.
Bake for 45-55 minutes until a skewer inserted in the centre comes out clean.
Set aside in the pan for 5-10 minutes before transferring onto a wire rack to cool completely.
Dust with icing sugar and cut into square and serve with whipped cream or vanilla ice cream.

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Blueberry muffins

Ingredients

300 gms self-rising flour

150 gms brown sugar powdered

150 gms fresh or frozen blueberries

1 egg lightly beaten

180 ml buttermilk

125 ml vegetable oil

Method:

Grease a six-hole muffin pan.
Sift all the dry ingredients together in a large mixing bowl.
Stir in the remaining ingredients and mix well with a metal spoon.
Spoon into muffin tins, bake in a preheated oven for 200c/ gas mark 6 for about 20 minutes.

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Breakfast blueberry and ricotta pancakes

Ingredients:

225 gms self-rising flour

2 tbsp castor sugar

1 tsp ground cinnamon

2 eggs

250 ml butter milk

60 ml milk

240 gms ricotta

100 gms fresh blueberries

Melted butter and maple syrup as needed

Method:

Combine the flour, sugar, and cinnamon powder in a large bowl.

Whisk the eggs, butter milk and milk in a separate bowl until just combined.

Pour into the flour mixture and stir until just combined.

Fold in the ricotta and blueberries

Cover with the plastic wrap and set aside for about 30 minutes to rest.

Heat a large non-stick frying pan over medium heat.

Lightly brush with melted butter.

Drop two ¼ cups of the batter into the pan to form two 10cm discs.

Cook for 2 minutes or until bubbles have risen to the surface and the pancakes are golden underneath.

Turn with spatula and cook for a further 1-2 minutes or until just cooked.

Transfer to a plate and cover with foil.

Repeat in 5 more batches, with the remaining batter to make 12 pancakes.

Place the pancakes on serving plates, drizzle with maple syrup and top with extra berries if desired.

Hope you enjoy making these recipes and if you have any other interesting blueberries recipes, you may share it here…

June 23, 2016 Recipes

3 Peach Recipes that you will relish

Continuing from my earlier post ….Life is a peach. Following are some recipes with peach you will relish.

Peach Nougat Delight

Ingredients: 400 gms whipped cream,

500 gms canned peaches, chilled,

1 cup sugar,

¾ cup broken cashew nuts,

600 ml milk (3 cups),

1 tin condensed milk,

1 tsp. vanilla essence,

5 tbsp. Cornflour,

6 tbsp. Sugar,

And ½ tsp. nutmeg.

Method:

To make the praline, melt the sugar in a heavy-based pan until golden, mix the cashews, spread on a greased flat baking tray, allow to cool and set. Crash roughly to a powder and use. (Do not refrigerate).

To make the custard mix the milk, condensed milk, vanilla essence, cornflour, sugar and nutmeg in a saucepan and cook on a high flame stirring constantly until thickened. Cool thoroughly and use. After it is done spread a film of cling wrap on the surface to avoid a skin from forming.

Arrangement: In a glass bowl spread or pipe half the cream, arrange the peaches (halved or quartered) over it using half the quantity. Pour the custard over it and sprinkle half the praline. Layer with the balance peaches, pipe the balance cream over it using a large nozzle. Sprinkle the balance nougat and serve chilled.

You could make these individually in tall or stemmed water glasses too.

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Ricotta and Maple Peaches

Ingredients:

6 peaches halved and stoned

2 tbsp. maple syrup

1 tbsp. rosemary sprigs

6 sprigs thyme

Extra virgin oil to drizzle

200 gms ricotta

Method:

Preheat the oven to 18C and line a baking tray with baking paper.
Lightly brush a grilling pan with oil and heat on a medium flame
Lightly brush the peach halves, cut side up with the maple syrup.
Cook on the grill for 2 minutes until lightly charred.
Transfer the peaches to the lined baking tray and sprinkle the rosemary and thyme sprigs.
Drizzle with a little olive oil and bake for 5-10 minutes until just tender and heated through.
Top the peaches with the ricotta, season with fresh black pepper if desired and serve immediately.

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Tahini Chicken and Peach Summer Salad

Ingredients:

2 Chicken breast fillets (250 gms each)

1 tsp garlic paste

Pinch of salt and fresh pepper

80 ml lemon juice

2 ½ tbsp. Tahini

1 large can canned peaches drained and rinsed.

2 tbsp. Olive oil,

1 cup mint leaves roughly torn

120 gms or 1 packed rocket leaves

1 large dark green skin cucumber, thinly sliced diagonally

4 radishes, trimmed and thinly sliced

1 tsp honey

½ tsp chilli flakes

1 tbsp. Pistachios, roughly chopped.

Method:

Use a large sharp knife and cut the chicken breasts horizontally to have 4 thin pieces.
Combine the garlic paste, salt, and pepper, 2 tablespoons of the lemon juice, 1 tablespoon of tahini and olive oil in a bowl and mix well.
Add the chicken and turn to coat well, cover with cling film and keep in the fridge for half an hour.
Heat a grilling pan on medium high, cook the chicken fillets on each side for about 4-6 minutes until lightly charred and cooked through. Keep aside.
Meanwhile, combine the mint, rocket, cucumber and radish in a large salad bowl.
Whisk the honey, chilli flakes and the remaining tahini and lemon juice in a small bowl.
Cut the chicken into strips and cut the pieces into quarters.
Add them to the salad along with the dressing and toss well to combine.
Sprinkle the chopped pistachios and serve.

Tip: Mix a little olive oil with the peaches to coat them and char grill them for a rustic look.

May 5, 2016 Recipes

Recipes for Quinoa

Continuing from my earlier post “Superfood called Quinoa“, the following are a few recipes with quinoa

Grilled Chicken & Quinoa Salad

Quinoa recipes — grilled chicken with quinoa salad

Ingredients:

2 ¼ cups water

¼ cup uncooked quinoa, rinsed

1/3 cup extra virgin olive oil

3 skinless, boneless chicken breast fillets

½ tsp. ground fresh black pepper

½ tsp. salt

1 ½ tsp Dijon mustard

½ tsp chilli flakes

½ tsp smoky paprika

2 tbsp. lemon juice

100 gm cherry tomatoes halved

3 spring onions, sliced finely

1 small cucumber cubed into small pieces

4 cups rocket leaves

1 bunch basil leaves torn (1/2 cup packed)

Method:

Combine the water and quinoa in a large saucepan and bring to a boil, over high heat. Cover and continue boiling for about 10 minutes. Drain and rinse the quinoa under cold water. Spread on a tray to dry out.
Heat a grilling pan over a medium flame and brush about a tablespoon of olive oil over it. Sprinkle the chicken with a ¼ teaspoon of the salt and ¼ teaspoon of the crushed pepper, the chilli flakes, and the smoked paprika and rub it well into the chicken. Layer the chicken on the grilling pan and cook on both sides until slightly charred and cooked well. Cool for 5 minutes and cut into thin slices or cube if preferred.
Combine the remaining olive oil, salt, pepper with the lemon juice and the mustard in a bowl and whisk until well combined. Toss in the tomatoes, cucumber, and spring onions, toss well to coat with dressing.
Finally, combine the dried quinoa, grilled chicken rocket and basil leaves along with the tomato and cucumber and spring onions mixture. Toss well in a large serving bowl and serve.

Quinoa Vegetable Pilaf (Pulav)

Quinoa vegetable pilaf is a protein-rich, gluten-free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.

Recipe will serve 2-4

Quinoa vegetarian recipe — Image courtesy Manjula’s Kitchen

Ingredients:

For quinoa

1 cup quinoa
1-1/2 cup of water
1 tablespoon oil
1/2 teaspoon salt
Pinch of turmeric

For vegetables

1/2 cup peas
1/2 cup corn
1/2 cup carrot cut into small pieces
1 tablespoon thinly sliced ginger
1 green chili minced
1 tablespoon oil
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1 bay leave
1/2 teaspoon salt adjust to taste
1 tablespoon lemon or lime juice
3/4 cup tomato chopped for garnishing

Method

Wash quinoa gently changing the water several times.
In a saucepan combine quinoa, water, oil, salt, and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
While quinoa is cooking heat the oil in another saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add the cumin seeds, black mustard seeds, and bay leaves, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
Let the vegetable cook over medium heat until vegetables are tender but firm.
Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
Finish off by adding lemon juice and tomatoes.

Enjoy this nutritious, nutty and colorful dish!

Source: Manjula’s Kitchen for the vegetarian recipe above.