Jumat, 28 Februari 2014

Frndz watch my another blog

http://h4wifes./

plz come back again :) Deepthi
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SANDRA’S SMOKY KIELBASA with ORGANIC SNAP PEAS N’ MUSHROOMS over RICE

This is so fast and easy to have a 
delicious meal on the table 
in under 30 minutes...
Servings: (6)
Prep/Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

***Steamed basmati rice:
1-1/2 cups basmati rice
3 cups water
½ teaspoon light olive oil
½ teaspoon sea salt

***Kielbasa n’ Veggies:
1 lb. smoked kielbasa, sliced lengthwise, and sliced again into bite size pieces)
½ red onion, chopped
2 handfuls of fresh organic sugar snap peas, inner and outer strings removed
2 organic garlic cloves, minced
6 organic crimini mushrooms, sliced
freshly ground pepper, to taste

***Sauce:
1 pkg. dry Lipton onion soup mix
2 cups cold water
1 cup Alaskan Amber beer
2-1/2 tablespoons cornstarch (or more, if you prefer a thicker gravy)

***Garnish
1 organic roma tomato, chopped

METHOD

To make the basmati rice, place olive oil in a heavy-bottom sauce pan and heat to medium-high, add rice and saute for 2 to 3 minutes, while stirring (this provides for a nutty flavor and keeps the rice from sticking together).  Add the remaining ingredients, bring to boil, cover, and reduce heat to low and let steam for 20 minutes (no peeking).

Meanwhile, heat a large skillet to medium-high, and add the kielbasa and saute until slightly caramelized, for about 8 minutes.  Add the onions to the hot skillet and saute until just about translucent, then add the garlic, and mushrooms, and ground pepper to taste, and saute for 2 minutes.

In the meantime, in a medium bowl, whisk all the sauce ingredients together, and pour while stirring into the skillet; scraping bits off of bottom of skillet, and bring to boil to thicken.  Reduce the heat to low to simmer for 5 minutes.

Serve the kielbasa and sauce mixture over the steamed basmati rice, and garnish with freshly chopped roma tomatoes. – Enjoy!

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Mediterranean Cooking Event – Libya

16th Mediterranean cooking event - Libya - tobias cooks! - 10.01.2011-10.02.2011
The Libyan Food blog participated in the 16th Mediterranean Cooking Event set up and organized by Tobias Cooks, which was focused on Libya this time around and moves on to Montenegro next. We participated with the following recipes posted between the opening and closing dates of the Libya event, from 10 Jan to 10 Feb. Please go check out the other participations in this event here.



Recipes between 10 Jan to 10 Feb:


Aubergine Wrap Kufta in Tomato Sauce
Basbusa with Dates 
Fried Fish stuffed with Potato - Kawali Mbatan
Cousous with Fish - Couscous bil Hout
Libyan Stove Top Flat Bread - Ftat
Roasted Salad - Salata Meshwiya
Libyan Lamb Casserole with Carrot
Steamed Pasta with Pine Nuts and Raisins
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The Cheltenham Five Part Two where we drink cocktails

This is Part II of our #smuts Food Blogger meet in Cheltenham but before I go any further, I have to say a huge thank you to Fiona of London Unattached for the sterling work she did in finding our two eateries.  You can read about how well we were treated at the Well Walk Tea Room in part I.  For part II we were booked for dinner at The Tavern, Cheltenham and were delighted to be treated to complimentary cocktails as Fiona had forewarned them that we would be taking photographs and writing about our experience.

Of course, I stuck to sparkling water (liar, liar pants on fire!) and loved the little tin mugs of popcorn that we enjoyed with our drinks.  My drink of choice was actually a Mojito Royal and very nice it was too.

Fried Nocellera Olives
 Moving on from the cocktails to the dinner, you can see the full menu on The Tavern website, we chose some nibbles to eat while we decided on what to choose from the menu.  We had Fried Nocellara Olives, which I really didnt enjoy, it seemed a waste of a good olive to cover it in breadcrumbs and fry it!  What we all enjoyed were the Chickpea Chips and Chilli Jam.  These Chickpea chips are made using gram flour cooked and set like polenta then cut into chips, rolled in semolina and fried. They were delicious.

Chickpea Chips with Chilli Jam

Sea Bass was a popular choice and was a delicious dish with all the juices from the fish soaking into the vegetables below.
Choclette chose this amazing looking vegetable burger, loaded with lots of vegetable goodies with more of those amazing chickpea chips.

I couldnt resist the ribs which were one of the specials for the day, they were tasty but not quite as tender as they were billed to be.

We shared a plate of samphire and pancetta with a poached egg.

What a delightful dish, it was a great combination and my first taste of samphire.

Apologies for dodgy photo!
We also had some Chermoula, Aubergine, bulgar and rocket salad,  It was probably my least favourite dish, but Ross favourite!

By this time we were stuffed but couldnt resist a pudding, we chose this chocolate fondant with pistaschio icecream to share between us, it was heavenly!

Many thanks to the chefs and waiting staff at The Tavern, Cheltenham for their cheerful attention and excellent service and delicious food.  

Fiona and Karen
And thanks to my fellow diners, Fiona, Karen, Ros and Choclette for their great company.

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Kamis, 27 Februari 2014

Porkporken ™

Ladies and gentlemen, Id like to introduce my latest creation… Porkporken™! This meaty monstrosity was inspired by the perfectly preposterous Turducken, which is a turkey, stuffed with a duck, stuffed with a chicken.

This is the porkification of that idea, and features a whole pork loin roast stuffed with a whole pork tenderloin.

This has to rank right up there with the dumbest ideas Ive ever had, since theres really no go
od reason to stuff a pork loin with a whole pork tenderloin, other than just to see what would happen.

Having said that, it was pretty damn tasty, and proved visually entertaining for the guests. Between the two pieces of pork I used a savory rosemary, sage, and garlic bread dressing. It slow-roasted for 2 hours over a mirepoix, basted occasionally with the pan drippings.

I didnt film its creation, but something tells me youll be seeing this on the blog at some point. By the way, alternative names to Porkporken™ include Porkenstein, and Death by Pork.


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The Whole Foods Market Food Blogger Budget Recipe Challenge


Gluten-Free Goddess blog has made it into the finals for The Whole Foods Market Food Blogger Budget Recipe Challenge. The recipe? A personal (and family) favorite- my Sweet Potato Black Bean Enchiladas. Why am I mentioning this? Because, Dear Reader, if you visit and vote for my vegetarian enchilada recipe, you just might win a $500 Whole Foods Gift Card- and other prizes!

How cool is that?

This audience sweepstakes will run from today through Wednesday, October 8th. Anyone who posts a comment on any of the contest recipes (at the Whole Foods website only) will be automatically entered to win a $500 gift card or other prizes. So please support Gluten-Free Goddess by giving the Sweet Potato Black Bean Enchilada recipe some comment LOVE.

The winning recipe will be selected primarily on audience feedback, and the winning blogger will receive $250 worth of Whole Foods gift cards (Im giving mine to my two sons, Colin and Alex, if I win). The winning recipe will also be featured on the Whole Foods website.

Starting this Friday, September 26, 2008 the Whole Story blog will feature a daily Q+A with one of the 6 finalists.

And much good luck to my blogging pals: Hannah, Jaden, and Rachel!

Stay tuned-

And thank you for your support!


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VADA

VADA


INGREDIENTS
  • Moong dal (with chilka)-1 cup
  • Urad dal (dry split black gram)-1 cup
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Grated ginger-1/2 inch
  • Green chilli chopped-1
  • Oil for deep frying
METHOD
  • Soak moong dal & urad dal separately for 3-4 hours.


  • After soaking for 3-4 hours, strain out the chilka from the moong dal by rubbing it between the two palms.
  • Chilka & dal will get separated.






  • After straining out the water, grind both the dals together to make a smooth batter.
  • Beat it well & keep it aside for fermentation for 3-4 hours.
  • After 4-5 hours, add salt, red chilli powder, grated ginger & green chillies & mix well.


  • Heat oil in a pan.
  • Make ur hand wet by dipping it in water & place 1 tablespoon batter on the palm.
  • Make a hole in the centre of the batter to make the shape of a vada & drop it in the hot oil.
  • Deep fry till it turns golden brown.


  • If you are unable to make a hole in the centre of the vada, you can drop the batter in the hot oil in the form of a round ball & deep fry till it turns golden brown.

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I Would Eat This Cupcake

...And now for a new section Id like to call, "I Would Eat This Cupcake".

via Flickr user wynk
Chocolate mini cupcake topped with a layer of Nutella and crushed
hazelnuts, a swirl of Nutella buttercream and a few chocolate sprinkles.

And since theyre "mini", I would eat eat "many" of these!
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Rabu, 26 Februari 2014

CREAM CHEESE WAFFLES

More often than not, we have sourdough waffles or sourdough pancakes on the weekends. However, recently Ive been searching for a quick-fix waffle recipe and I have found a great one in our electric co-op newsletter, submitted by a lady named Sarah Wolcoff. Her deliciously moist and fluffy cream cheese waffles are oh so good!!!

1¾ cup all purpose flour
2 tablespoons brown sugar
1 tablespoon baking powder
1/8 teaspoon salt
(1) 3 ounce cream cheese (room temperature)
2 eggs (separated)
1½ cups milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract (my tweak)

Mix the cream cheese and 2 egg yolks together until smooth; stir in milk, vanillaextract and vegetable oil. Add dry ingredients and stir just until combined, it will be a little lumpy. Beat 2 egg whites until stiff peaks form and then fold them gently into the batter, leaving lots of fluffs of egg white (dont over mix). Cook in waffle iron. Recipe makes about 6 good size waffles
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The healthiest easiest and best pizza dough recipe ever

I have this recipe from the cooking show of eat, shrink & be merry. This recipe is so easy to make, keep not in the Pan, and is so tasty and nutritious. It as like you have to go and a lot of the ingredients, but you dont get. I had everything on site with the exception of two ingredients, which cost me only $0.39. All you have to do is follow these simple instructions and you have no. failure every time pizza dough.

Everything what you need to make this recipe. Ingredients are easy to find in any bulk food store.

1 Cup all-purpose flour

1/2 Cup whole wheat flour

2 El ground of flax seeds

1 x envelopes quick-rising yeast

1 / 2 Tsp salt

2/3 Cup very warm water

2 TBSP olive oil

2 El liquid honey

1 Tbsp corn flour

Olive oil (for the preparation of Pan)

(Sauce and all the toppings you want)

In a medium bowl, combine flour, flax, yeast and salt. Mix well.

Measure measuring cup warm water, then stir in olive oil and honey. Dry ingredient mix, pour and mix with a wooden spoon to make a ball. Be dough on a lightly floured surface. Knead minutes for about 1-2.

In place a medium-sized bowl with olive oil and dough spray or light jacket. Cover with plastic wrap. You let go in warm place for about 20 minutes.

In the meantime easy coat of a 12-inch pizza pan with olive oil and dust, with corn flour. Oven to 425 degrees F.

Once risen dough on a lightly floured surface you turn out to be and, with a rolling pin, dough sheeting and watch the Pan Pizza make a small ledge for crust.

Top with sauce and toppings and 12-15 minutes to bake.

Enjoy!


More free recipes to find that you can print or create some of your own, you can my recipe blog:

http://easycookingandbakingrecipes./

M. Robinson

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Balsamic Beans

Oh dear, I feel so bad. Beans again. But the garden is still churning them out, and I still have to find something to do with them. Next year, much fewer beans! Still liked this though.





4 servings

20 minutes prep time - plus cooling time



Balsamic Beans

500 grams (1 pound) green or wax beans

1 small shallot

1 clove of garlic

3 tablespoons sunflower seed oil

1/4 cup balsamic vinegar

1/4 teaspoon sugar

1/4 teaspoon salt

fresh black pepper to taste

2 tablespoons finely minced parsley



Wash, trim and slice the beans, and cook them in boiling water for 5 minutes.



While the beans cook, peel and mince the garlic and shallot. Heat one tablespoon of the oil in a small skillet, and sauté the shallot for just a minute, then add the garlic and sauté for a minute more. Add the vineger, sugar and salt, and let boil up.



Drain the beans and put them in a bowl. Pour the boiling mixture over them, and add the remainder of the oil. Mix well. Let cool to room temperature, then add the parsley, washed and finely minced.









Last year at this time I made Pear Jelly with Blueberries.

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Browse Gluten Free Recipes Visually

New Blogger Flipboard interface makes browsing gluten-free recipes a visual treat
Browse Gluten-Free Goddess recipes visually.

Today's post will be short and sweet. A gentle nudge to try the new Snapshot browsing view for Gluten-Free Goddess, linked in the left sidebar. Have you tried it yet? I love it. Here's the low down.

Read more + get the recipe >>
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Selasa, 25 Februari 2014

PANCAKES

PANCAKES


Ingredients:
  • Flour 1 cup
  • Salt to taste
  • Egg 1
  • Fresh milk ½ cup
  • Vanilla essence ½ tsp
  • Melted butter 1 tbsp
  • Baking powder 1 tsp
For serving:
  • Strawberries jam 3 tbsp
  • Fresh cream ½ packet
Method:
  • Take 1 cup flour, 1 tsp baking powder, some salt in the bowl. Add in 1 egg, ½ tsp vanilla essence and ½ cup milk. Beat everything and heat it. Grease the pan and make small pancakes. Cook it from both the sides and serve them with strawberry jam and cream.
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Spinach Ravioli with Chicken Mushrooms

Usually I use the fresh spinach pasta to make lasagne, but I thought I would do something else this time. Looks like Im still on a chicken kick. I actually made a lot more filling than I call for, because I didnt realize how far it would go. I ended up using the extra to make meatballs.

Spinach is probably becoming more widely available right now, but ours is almost over. It always seems to bolt by midsummer. Im pulling a lot of it out already.



60 raviolis (10 to 12 servings)
1 hour prep time not including making the pasta

Spinach Ravioli with Chicken and Mushrooms
Make the Filling:
2 large green onions, white and light green parts only
1 clove garlic
6 to 8 button mushrooms
1 tablespoon mild vegetable oil
1 teaspoon rubbed basil
1/2 teaspoon salt
1/4 teaspoon ground black peppercorns
250 grams (1/2 pound) ground chicken

Wash, trim and finely chop the white and light green parts of the onions, reserving the green tops for the sauce. Peel and mince the garlic. Clean and chop the mushrooms finely.

Heat the oil in a skillet and cook the mushrooms and onions until soft. Add the garlic, basil, salt and pepper, and cook for a minute or two longer. Turn the mixture out into a bowl to cool.

Add the ground chicken and mix in well.

Make the Ravioli:
1 recipe Spinach Pasta

Divide the pasta into 4 portions, and roll each portion out as thinly as possible. Cut out circles of pasta with a 2" round cutter.

Put a teaspoon of the filling onto half the circles, and top with a second circle. Press the dough circles together around the edges to seal. It will likely be necessary to wet the edges to achieve a good seal. Set the ravioli aside on a clean tea-towel or piece of parchment paper as you make them. They could be kept, well wrapped in the fridge, for several hours before they are to be cooked. They could also be frozen, and thawed before being cooked.

To cook the ravioli, bring a large pot of salted water to a boil. Add the ravioli and boil until tender, about 12 to 17 minutes. Drain well and serve with the sauce.

Make the Sauce:
8 cups spinach leaves
12 to 16 button mushrooms
2 large green onions, green parts only
2 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken stock
1 cup light cream

Wash and pick over the spinach leaves, and chop them coarsely. Set them aside to drain well.

Clean and slice the mushrooms. Use the green onion tops from the filling, and chop them in centimetre pieces.

Heat the butter in a large, heavy bottomed pot. Cook the mushrooms until soft and lightly browned. Add the green onion tops and cook them down for a minute or two. Sprinkle the flour over and mix in well. Continue cooking and strring for a minute or two.

Add the chicken stock, stirring well until the sauce is smooth. Add the cream and the chopped spinach, and continue cooking and stirring until the spinach is cooked and the sauce is slightly thickened.

Serve over the cooked, drained ravioli.
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Ham you salad sandwich recipe best ham salad

This recipe shows you ham salad make that everyone will love. For sandwiches or a nice bed serve using salad on a plate.

2 Cups mayonnaise

1 Cup sweet pickle relish

1 / 2 Teaspoon of freshly ground black pepper

2 Teaspoons salt

Boneless smoked ham with 2 pounds, cut into cubes

1 Onion, chopped

1 small green bell pepper, diced

2 Stalks celery, diced

Directions

Mix mayonnaise, relish, pepper and salt in a large bowl until blended. Add the ham, onion, bell pepper and celery and toss until coated. Refrigerate leftover lettuce in a covered dish.

= > s: amazing pasta salad ham ham salad recipe

This delicious recipe with ham, pasta, peppers, onion, Sweet Pickles, tomatoes and sour cream. Ideal for picnics and lunches.

8 Ounces Ziti pasta

1 Pound sliced cooked ham, diced

1 large red bell pepper, into 1 inch pieces sliced

1 large green bell pepper, into 1 inch pieces sliced

1 large red onion, coarsely chopped

You book 15 small Sweet Pickles, chopped, juice

1 Cup cherry tomatoes, halved

1 Cup mayonnaise

1/2 Cup sour cream

2 1/2 Teaspoons beef bouillon granules

1 Tablespoon white vinegar

1 / 2 Teaspoon salt

1 / 4 Teaspoon of ground black pepper

2 Cloves garlic, minced

Directions

Bring a large pot slightly salted water to a boil.

Add pasta and cooking 8 to 10 minutes or dente al; Drain.

Mix in a large bowl of the drained pasta, ham, peppers, onion, pickles and tomatoes.

Whisk cucumber juice in a small bowl mayonnaise, sour cream, beef bouillon granules, vinegar, salt, pepper, garlic and 1/2 cup reserved.

Fold in the salad and toss gently until evenly coated. Cool overnight the flavours mix can be. Serve at room temperature.

= > easy ham salad recipe: easy Ham Cheese salad

This is a great recipe for producing chopped ham salad that already contains the cheese inside the mixture. Makes a great sandwich or a nice ham spread salad for parties.

2 Cups chopped ham

1 Cup shredded cheddar cheese

2 Stalks celery, chopped

1/3 Cup mayonnaise

1 ½ Tablespoon mustard

Directions

In a food processor, combine the ham and celery; Pulse until finely chopped. Add cheese and pulse until blended.

Place the mixture into a bowl and add the mayonnaise and mustard. Mix well; Serve sandwich, pita bread, round bread or crackers.


Mmmm... homemade bread bakes in the oven while you take a healthy green salad with homemade dressing and well certainly smells of soup. Get your free recipes here = > [http://www.best-salad-recipes.com]

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Capsicum green pepper Kobbari Curry

Capsicum Kobbari Curry is a very simple curry made with less ingredients and it goes well with rice and chapati



Ingredients:

Green Capsicum( green pepper) 2 nos
Onion chopped 1 small
Dry Coconut grinded ½ cup
Garlic 2 cloves
Curry leaves 2-3 nos
Chilli Powder 2 spoons
Turmeric Powder pinch
Jeera ½ spoon
Mustard seeds ½ spoon
Urad dal ½ spoon
Oil 2 spoons
Salt As Required

Preparation

  • Heat Oil in a cooking vessel and add Urad dal, jeera, mustard seeds, curry leaves, crushed garlic cloves
  • After crushed garlic cloves turn golden add onions fry till they become soft
  • Add chopped capsicum turmeric , salt, chilli powder and cover it with lid and cook for another 20 mints on medium flame
  • Add dry coconut and cook for another 10 mints
  • Garnish with coriander leaves and serve with rice or chapati

 Sending this entry to Food palette series Green hosted by Torview 




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    Senin, 24 Februari 2014

    Basil chili chicken

    Basil chili chicken


    Ingredients
    • Sliced garlic 4 cloves
    • Finely chopped onions 1
    • Sliced chicken breasts 2
    • Curry leaves a few
    • Finely chopped fresh red chilies 3-4
    • Fresh basil 1/4bunch
    • Crushed black pepper 1tsp
    • Brown sugar 1tsp
    • Fish sauce 1tbsp
    • Soya sauce 2tbsp
    • Oil 3tbsp
    • Salt as required
    Method:-
    • Cut the chicken breasts into thin strips.Heat 3tbsps of oil in a wok and fry the 4 sliced garlic cloves until golden in color.Add the chicken strips and fry until they too change color and become tender.Add 1tbsp fish sauce,2tbsp soya sauce,1tsp brown sugar, salt as required and 1tsp crushed black pepper .Mix well and cook for 1-2 minutes.
    • Add a few curry leaves along with ¼ bunch chopped fresh basil and cook for another 2-3 minutes.Add ¼ cup water and cook for 1-2 minutes.Serve the delicious basil chili chicken with rice.
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    Spanish Pork

    I havent had a lot of time to blog this week, I was dog sitting for my friend at the start of the week and have been too tired the rest of the week. But thought Id better show face here with some kind of offering.

    I made this pork dish with pork loin steaks, onions, tinned tomatoes and olives (stuffed with garlic), served with couscous cooked in chicken stock and seasonal savoy cabbage.
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    SANDRA’S FLAVORFUL STEAMED BASMATI RICE N’ HERBS


    This special rice partners wonderfully 
    with most any seafood, meat, 
    or poultry entree...
    Yields: (Appx. 2 cups) | Servings: (4 = ½ cup ea.)
    Prep: 10 Mins. |
    Steam: 20 Mins.

    Posted by Sandra 

    INGREDIENTS

    1 tablespoon unsalted butter
    2 teaspoons light olive oil
    1 cup basmati rice
    1 clove of garlic, minced
    2 cups low-sodium chicken stock
    ½ teaspoon organic dried basil
    ½ teaspoon  organic minced onion
    ½ teaspoon organic dried rosemary
    ½ teaspoon dried savory
    ½ teaspoon sea salt
    ¼ teaspoon freshly ground pepper

    METHOD

    In a medium heavy-bottom saucepan, heat the butter with the olive oil over medium-high heat.  Add the basmati rice, and saute while stirring constantly for 3 minutes (this prevents the basmati rice from sticking together when steamed and adds a nutty flavor).  Add the garlic and saute for 30 seconds.  Add the chicken stock, basil, minced onion, rosemary, savory, sea salt, and pepper; mixing to combine. Bring to a boil; cover, and reduce heat to low to simmer for 20 minutes, until rice is tender (no peeking ;). Fluff with a fork, and serve. – Enjoy!


    ~~~~~~~~~~~~~~~~~

    Tips:  If using “salted” butter and “non-” low-sodium chicken broth, please omit the sea salt.  Also, visit Red Onion Organic Spice and Tea for a few of the spices I incorporate.

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    Goat Cheese Apple Walnut Pasta – Suspect Supper Turns into Super Side Dish

    It sounded so good on paper. Yes, this creamy, tangy goat cheese sauce, spiked with sweet apples and walnuts was going to make quite the memorable winter pasta dinner. The only problem was, halfway through the bowl I suffered that most dreaded of all pasta eating afflictions…palate fatigue.

    For whatever reason, after three or four ounces of this perfectly fine concoction, I got tired of eating it. It wasn’t that it started to taste bad; it just became a little tedious. This is not an uncommon phenomenon, especially with a bowl of macaroni.

    However, instead of declaring my goat cheese, apple, walnut pasta entrée idea a failure, I decided to cleverly re-brand it as a tasty, seasonal side dish. The same exact recipe that fell a little flat as a main course, turned out to be a stellar side for some roast pork.

    Of course, with taste being as subjective as it is, maybe you’ll have a different opinion as to this pasta’s worthiness as a headliner, but I wanted to be clear about my official recommendation. Even simply adding some slices of cooked chicken breast would have transformed the dish into something a little less “one-note.”

    By the way, this isn’t something to make way ahead of time, as the walnuts react with the dairy in the sauce, and will turn your leftovers a fairly disturbing purple-blue color! If you’re not going to eat this immediately, then don’t mix in the nuts until service. I hope you give this great winter pasta…err, I mean side dish, a try soon. Enjoy!


    Ingredients:
    2 cups ditalini, or other small macaroni
    1 tbsp butter
    1 apple, diced
    1 cup chicken broth
    4 oz fresh creamy-style goat cheese
    salt and pepper to taste
    cayenne
    1/2 cup chopped toasted walnuts
    2 teaspoons minced fresh thyme leaves
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    Minggu, 23 Februari 2014

    Wedded Bliss Hjónabandssæla

    I don’t know where the name for this yummy cake originates, but I think it’s a good one. I learned to make it in home economics class when I was in elementary school.

    200 ml Oatmeal
    100 ml Whole wheat flour
    100 ml Flour
    100 ml Brown sugar, well packed
    1/4 tsp Baking soda (optional)
    100 g Butter/margarine, semi-soft
    1 Egg
    As needed: Rhubarb jam or stewed prunes (go to he bottom of the page)

    Mix the dry ingredients together in a bowl. Add the butter/margarine and mix well with your hands. Add the egg and mix well. Press the dough into a round baking tin, saving some (a small handful or so) for the topping. Spread with the jam and crumble the rest of the dough over the cake. You can also use the leftover dough to make a pie lattice for the cake (reserve more dough for that)). Bake at 200°C for approx 20 min. or until the cake takes on a dark, golden color. Delicious hot or cold.
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    News Skyr is now available in New York and Boston

    According to Morgunblaðið, skyr is now available in Whole Foods Markets in the New York and Boston areas.
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    SPICY VEG MACARONI

    SPICY VEG MACARONI





    INGREDIENTS

    • Macaroni-1 cup
    • Capsicum chopped- 1/2
    • Cabbage sliced- 1/2
    • Salt-1 teaspoon (adjust according to taste)
    • Red chilli powder-1/2 teaspoon
    • Black pepper powder-1/4 teaspoon
    • Dried mango powder (amchoor)-1/4 teaspoon
    • Gouda cheese grated-2 tablespoons
    • Oil-2 tablespoons
    • Tomato ketchup-1 tablespoon
    • Boiling hot water

    METHOD
    • Add macaroni to boiling hot water with 1 tablespoon oil.
    • Boil it till macaroni turns soft.
    • Drain out the excess water & keep the boiled macaroni aside.
    • In another pan, add sliced cabbage to boiling hot water & allow it rest for 2 minutes.
    • After 2 minutes, drain out the excess water & let the cabbage dry up.
    • Next, heat 1 tablespoon oil in a pan.
    • Add chopped capsicum to it & saute for 2-3 minutes.

    • Now, add sliced cabbage to it & fry them well for 5-7 minutes.




    •  Add salt, red chilli powder, black pepper powder & amchoor to the vegetables & mix well.



    • Add tomato ketchup & mix well.
    • Tomato ketchup without onion garlic  from companies like Kissan & Tops is widely available in the markets.

    • Now add the boiled macaroni to it & mix well.
    • Add gouda cheese to the macaroni & mix them well.
    • You can add any other variety of cheese as you wish to.


    • Turn off the flame.
    • Spicy veg macaroni is ready to serve.


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