It’s winter and would you like to have some….
I think Smoothie of any fruit or flavour is one drink which can be consumed in all seasons; the best part is that you can even drink it at room temperature. This is my third post this month with strawberries and some how I don’t seem to get enough of them this winter.I seem to enjoy them more in the morning and it does make my day
1 cup pumpkin purée (boiled & blended to a fine paste)
2 cups strawberries
1cup vanilla or plain yogurt
1tsp cinnamon powder
2tbs sugar (add more if you like yours sweeter)
some cinnamon powder for dusting & strawberry for garnish
Blend all the ingredients in a blender with some ice if you prefer. I like my strawberries to be huge chunks of pieces; you can blend them however you like.Serve cold or at room temperature in individual glasses, garnished with some strawberries and dusted cinnamon powder.Serves 2.
My tastebuds: Pumpkin gives it a nice smooth texture and I like the mix of pumpkin, strawberry and cinnamon.
Like I said in my previous post, you will be seeing a lot more strawberry recipes this season. For starters, why not start the day with some delicious strawberry pancakes. I found this recipe on Chefinyou and instantly wanted to try them out.I do agree with DK’s recipe of strawberry pancake: Normal pancakes with some strawberry syrup drizzled on top! Naaah, not my thing at all! When I say Strawberry Pancake, I imagine biting into some berries inside my pancakes, not just outside and certainly not like a syrup alone! Wow! This really tempted me try the pancakes.
Chef Christian Faure, M.O.F (Master Craftsman of France), was recently in Mumbai and I happen to stumble upon a very handy tip for strawberries: he says that if strawberries are placed in the sun for 10 minutes; the warmth helps out to bring the flavour of the fruit. I haven’t tried it though but would love to hear from you if you noticed any change
1 1/2 cup all purpose flour
2 egg whites
1 cup milk
1tsp baking powder
1tsp vanilla extract
maple syrup/honey, powdered sugar & some strawberries to serve
Mix the dry ingredients in a bowl and keep it aside.
Take the wet ingredients in another bowl and mix well. Slice thin slices of strawberries.
Mix both the wet and the dry ingredients together slowly. Add the sliced strawberries and stir very gently.
Grease the skillet lightly, and drop about 1/4 cup of the mixture. Spread it lightly.You will see bubbles popping on the surface and will also see the edges done. It’s time for you to flip the pancakes with the help of a spatula and cook the other side as well.
Serve your hot pancakes with maple or honey or strawberry syrup, powdered sugar and some sliced or whole strawberries. I got about 4 pancakes.
My tastebuds: It definitely made my day and added a sweet fragrance to my morning.
This is my submission to Blog Bites 9:The Holiday Buffet, hosted by One Hot Stove.
I kick start my morning with a glass of water. Recently, I purchased India’s first natural spring water called Mulshi Springs and I really like the glass bottle…so much better than the packed plastics ones…
Morning tea is also important to me and my hubby. We can keep pouring ourselves pots and pots of tea all day long
It is always good to start your day with a well balanced healthy diet by supplementing your breakfast with some fruits and nuts; even if you are in a morning rush. Statics show that people who skip their breakfast are grumpy and irritable. So what are you waiting for…start your day with an easy to prepare Tahini Toast
3 cups sesame
1 cup olive oil
Roast the sesame seeds until light brown. Allow it to cool.
Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The mixture should be thick, yet pourable. Add more oil and blend until desired consistency.Makes about 2 cups of tahini.
Tahini can be stored in the refrigerator in a tightly closed container for a month.
for toast (2 piece of bread per serving)
2 slice wheat bread/multi grain bread (any bread of your choice)
2tsp of tahini
1tsp ground cinnamon powder
1tsp honey or agave nectar (you can add more according to your taste)
Combine tahini, cinnamon and honey/agave nectar. Toast the bread. Spread the tahini mixture over the toast while still warm.
Enjoy the toast with a nice cup of hot tea or have it on the go
This is my submission to this month’s SOS Challenge – Sesame hosted by Ricki from Diet, Dessert and Dogs and Kim from Affairs of Living and to Breakfast Club # 5 - Bread hosted by Helen from Fuss Free Flavours and Sarah from fingers and toes.
Though sausages are a dominant feature in this recipe, parsley enhances the taste. Parsley is a wonderfully nutritious and healing food, it is often under-appreciated. Most people do not realize that it is more useful than just a decorative garnish.
Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It helps in keeping healthy heart and protects against rheumatoid arthritis.
Here are some tips on how to store and use parsley:
Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.
Fresh parsley should be washed right before using since it is highly fragile. The best way to clean it is just like you would spinach. Place it in a bowl of cold water and swish it around with your hands. This will allow any sand or dirt to dislodge. Remove the leaves from the water, empty the bowl, refill it with clean water and repeat this process until no dirt remains in the water.
If you are making a light colored sauce, use the stems from this variety as opposed to the leaves, so the sauce will take on the flavor of parsley but will not be imparted with its green color.
250gms cooked sausages cut into half
1 medium sized capsicum
1 medium sized onion
1 tsp soya sauce
2tsp oilve oil
2tsp finely chopped parsley
salt and pepper to taste
Lightly coat the pan with olive oil and set to medium heat.Once hot, place the sausages in the pan. Brown each side (about a minute).
Heat some oil in the pan and add onions. When the onions turn transparent, add capsicum, a pich of salt (remember sausages already have salt) and pepper. Add soya sauce and sausages and mix well. Garnish with parsley and serve hot.