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Food

Get weird with some Pineapple Upside Down Cake! A simple and delicious cake that you will enjoy!

Ingredients:

  • Brown sugar: 1/3 cup
  • Butter : 2 tbsp
  • Water
  • Sliced pineapple pieces
  • Cherries
  • Salt : 1 cup
  • Plane flour : 1 cup (130 grams)
  • Powdered sugar : 1/4 cup
  • Baking soda : 1/4 tsp
  • Baking powder : 1 tsp
  • Butter : 1/4 cup (60 grams)
  • Condensed milk : 1/2 cup
  • Milk : 1/2 cup
  • Pineapple juice/ liquid pineapple extract : 1/2 cup
  • Vinegar : 1 tsp

Preparation:

We are using a cooker for making this yummy cake. In a pan, add 1/3 cup of brown sugar. Add 2 tbsp of butter and 1/4 cup of water into it. Cook it until it turns thick and bubbly. First, cook in a medium flame until the butter is melted. After butter gets melted, lower the flame and keep cooking till it gets thick and small bubbles appear on it. The topping for the cake is done.

Take a 7 inch cake tin, and just pour the brown sugar topping we made into this. Wait till the bubbles in the mix stops. Take some sliced pineapple pieces (round) and place it properly into this. Fill the gaps with chopped pineapple. Place cherries inside the pineapple rings.

Take a cooker and preheat it. Inside the cooker, add about 1 cup of salt. Place a ring cutter or a metal bowl in the middle of the cooker. Put the lid of the cooker without the whistle. Keep the flame high and heat for 10 minutes.

Next, we can prepare the dry ingredients. Take 1 cup (130 grams) of plane flour. Add 1/4 cup of powdered sugar into it. Add 1/4 tsp of baking soda and 1 tsp of baking powder into it. Mix all these ingredients and sift it. Add these into a large bowl after sifting.

Next, we can make the wet ingredients. Take a bowl and add 1/4 cup (60 grams) of butter. Add 1/2 cup of condensed milk. Whip well the butter and condensed milk. Take a glass and add 1/2 cup of milk into it. Add 1/2 cup of pineapple juice/ liquid pineapple extract into it.

Add 1 tsp of vinegar and mix it. Keep it aside for 2 minutes. Then add half of this liquid to the butter-condensed milk mixture. Mix it and then add the dry ingredients to it. Mix it well and add the rest of milk-vinegar mix to it. Give it a final mix and the batter is ready.

Transfer this batter to the cake tin that contains the pineapple layer. Place this cake tin inside the preheated cooker. Cover it without the whistle. Keep it in a medium flame and then let it bake inside the cooker for 30-35 minutes. (If u have an oven, you can bake it at 180 degree Celsius for 30 minutes. Use a toothpick to check whether the cake is ready. Take the cake out and wait for about 10 minutes, and flip it over. Serve it immediately or after cooling.

Image courtesy: kingarthurflour.com / images are subject to copyright

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The Lampuki Pie is a tasty Maltese food. It is a delicious pie made with the lampuki (mahi-mahi) fishes.

Ingredients:

  • 500g prepared puff pastry or shortcrust
  • 1½kg lampuki fish (mahi-mahi fish)
  • Flour, for coating
  • 2 sliced onions
  • Cooked peas
  • 2 tomatoes, peeled and chopped
  • 1 small cauliflower or broccoli, half boiled
  • 1kg fresh spinach, cleaned and cooked or 500g frozen spinach cooked, drained
  • 2 carrots, peeled and boiled till tender
  • 2 tbsp tomato puree (kunserva)
  • 2 tbsp capers
  • 2 tbsp sultanas
  • 6 black olives, pitted and chopped
  • 1 tbsp parsley
  • 1 tbsp basil
  • 1 tbsp mint
  • 1 tsp mixed spice
  • 1 lemon’s zest
  • 1 tsp mixed spice
  • Olive oil
  • Salt
  • Pepper powder

Preparation:

Cut the fish into portions, excluding the head and tail. Dip in seasoned flour. Heat oil, and shallow fry until they are cooked through. Allow the fish to cool enough to be able to handle it. Remove all the skin and bones carefully and cut up into bite-sized pieces. Set aside.

Fry the sliced onions in olive oil until they become soft and transparent. Add the peeled chopped tomatoes, cook for 1 min after which add the cooked chopped cauliflower, the cooked chopped carrots, cooked chopped spinach and the peas. Add some water and simmer until all the vegetables are tender.

Add all the lemon zest, olives, herbs, spice, tomato puree, sultanas, and capers. Season and allow to simmer another 5 mins. Remove from heat and allow to cool. Roll out the pastry and line a shallow round, square or rectangular oven dish remembering to keep one third of the pastry for the top of the pie.

Take half of the vegetable mixture and spread out on top of the pastry base, then place the fried lampuki pieces evenly over all the vegetables, and finish off by spreading the remaining vegetables as a top layer over the fish.

Roll out the remaining pastry and place over the top sealing the edges well. Prick all over the pastry lid with a fork. Bake in a hot oven 200°C for 15 mins, then lower the heat to moderate 180°C and cook further until the pastry is golden brown. Let the pie settle for 10 mins and serve it warm.

Image courtesy: tescomamalta.com / images are subject to copyright

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The Kaju Katli or Kaju Barfi is a traditional Indian sweet, that is rich with Cashew nuts. This sweet gives a tempting flavor of cashews, milk and ghee that will melt into your mouth!

Ingredients:

  • Powdered cashews : 2 cups
  • Water : 1/2 cup
  • Ghee : 2 teaspoon
  • Silver vark : 4 inches
  • Sugar : 1 cup
  • Milk : 2 tablespoon
  • saffron for garnishing

Preparation:

Grind the cashews to a smooth powder. Then prepare the cashew paste by adding little water, make sure that the paste is thick in consistency. Take a shallow pan and heat in on medium flame and add some water in it. Add sugar and stir continuously until it is fully dissolved.

Bring the syrup to a boil until it reaches to one string consistency. When the sugar syrup prepared, add the cashew powder and mix well. Stir this mixture for about 5-10 minutes or till it starts to thicken and remove it from the flame.

Add a pinch of cardamom powder, for an extra flavor and aroma.

Transfer this cashew paste to a large plate or bowl and allow it to cool slightly. When it is cooled, knead the mixture well. Flatten the dough using a rolling pin. Grease a plate with ghee and transfer this cashew dough on it. Using a rolling pin, gently roll until the dough has evenly spread out on the plate. Allow it to cool completely and cut the dough in small diamond shapes. Garnish with saffron and serve!

Image courtesy : dhanrajsweets.com / images are subject to copyright

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Ingredients:

  • Water : 2 cups
  • Oil
  • Salt for taste
  • Penna Pasta : 1 cup
  • Chopped garlic : 1 tbsp
  • Carrot : 1 tbsp
  • Corn : 1 tbsp
  • Capsicum : 1 tbsp
  • Flour : 2 tbsp
  • Milk : 1.5 cup
  • Chilly flakes : 1 tsp
  • Black pepper powder: 1 tsp
  • Coriander leaves for garnishing

Preparation:

Take a pan and pour 2 cups of water into it. Bring it to boil. Add 1 tbsp of oil into it. Then add 1 tsp of salt. Stir it well. Add 1 cup of Penna Pasta into the boiling water. It is better to use Durum wheat pasta for better health and nutrition.

Check the pasta after 5-7 minutes. If pasta is boiled, take out the pasta into a bowl. Heat some oil in a pan and add 1 tbsp chopped garlic into it. Stir it well until it turns light brown color. Add carrots, corns and capsicum into the pan. Mix it well. Saute for a while and take it out into a plate.

Melt some butter in the same pan. Add 2 tbsp of flour. Roast it well. Add 1.5 cup of milk gradually. Using a whisk, mix it well. Cook the sauce properly. Add 1 tsp of chilly flakes and 1 tsp of freshly ground black pepper into it. Add salt to taste and mix it well.

Add the fried vegetables into the sauce and mix well. Add the boiled pasta and blend well. The tasty pasta in white sauce is ready. Garnish with coriander leaves and serve hot!

Image courtesy : food.ndtv.com / images are subject to copyright

Food

The French Provencal stewed vegetable dish – Ratatouille.

Ingredients:

  • Onion, sliced thin : 1
  • Garlic cloves, minced : 2
  • Olive oil : 5 tablespoons
  • A 3/4-pound eggplant, cut into 1/2-inch pieces (about 3 cups)
  • Dried oregano : 1/4 teaspoon
  • Dried thyme : 1/4 teaspoon
  • Ground coriander : 1/8 teaspoon
  • Fennel seeds : 1/4 teaspoon
  • Salt : 3/4 teaspoon
  • Shredded fresh basil leaves : 1/2 cup

Preparation:

In a large bowl, cook the onion and the garlic in 2 tablespoons of the oil at a moderately low heat, stirring, until the onion is softened. Add the remaining 3 tablespoons oil and heat it over moderately high heat until it is hot but not smoking.

Add the eggplant and cook the mixture, stirring, for 8 minutes, or until the eggplant is softened. Stir in the zucchini and the bell pepper and cook the mixture over the moderate heat, stirring occasionally, for 12 minutes.

Stir in the tomatoes and cook the mixture, stirring occassionaly, for 5 to 7 minutes, or until the vegetables are tender. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.

Stir in the basil and combine the mixture well. The ratatouille can be made 1 day in advance, kept covered and chilled, Reheated before serving.

Image/Video courtesy : foodgypsy.ca / images are subject to copyright

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Nachos, heated tortilla chips or totopos covered with melted cheese! Lets have some Irish Nachos.

Ingredients:

  • 2 tbsp. butter
  • 1 clove garlic, minced
  • 2 tbsp. flour
  • 1/4 c. milk
  • 1/4 c. stout (such as Guinness)
  • 2 1/2 c. shredded Cheddar cheese
  • Kosher salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 1 16-oz. bag Ruffles
  • 1 16-oz. bag Ruffles
  • 6 strips cooked bacon, chopped
  • 2 tbsp. finely chopped chives

Preparation:

To make beer cheese sauce: Melt butter in a saucepan over medium heat. in Add garlic and flour and cook until the garlic is fragrant, about 1 minute. Add stout and milk and bring mixture to a boil, reduce heat slightly. Add cheese and cook until the cheese got melted. Season with salt, pepper, and cayenne.

On a large serving dish, scatter about half of the chips. Pour about half of the beer cheese on top then sprinkle with chives and chopped bacon. Repeat with remaining ingredients and serve immediately.

Image courtesy : pillsbury.com / images are subject to copyright

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Lets make some tasty and crispy Cheddar Dill Puffs, classic French recipe.

Ingredients:

  • Water : 1 cup
  • Unsalted butter : 1/2 cup
  • Kosher salt : 1/2 teaspoon
  • All-purpose flour : 1 cup
  • Eggs : 4 to 5 large
  • Finely grated yellow Cheddar : 1 1/2 cups
  • Chopped fresh dill : 2 tablespoons

Preparation:

Preheat oven to 375 degrees. In a large heavy saucepan over medium heat, cook the water, butter, and salt. Bring to a simmer and cook until the butter melts, stirring to combine. Then add flour all at once and cook, stirring vigorously with a wooden spoon. The mixture should start to come together and pull away from the side of the pan after about 2 minutes. Remove from heat and cool slightly, about 3 minutes.

One at a time, add 4 eggs, beating well after each addition. The batter will separate at first but will become smooth as each egg is mixed in. The mixture should be glossy and just stiff enough to hold soft peaks. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency. Stir in cheese and dill.

Line 2 large baking sheets with parchment paper. Using a 1 to 1 1/2 inch diameter scoop, drop the batter by scoopfuls onto the prepared baking sheets, spacing the mounds about 1 inch apart. Bake until the cheddar puffs are golden brown, crisp when tapped, and are puffed up, 25 to 30 minutes. Be sure to switch the baking sheets between the oven racks and rotate them 180 degrees halfway through baking to promote even baking. Serve warm.

Image courtesy : cherryteacakes.com  / images are subject to copyright

Food

A delicious and spicy traditional English dish.

Ingredients for Mashed potato layer :

  • 1/2 cup vegan mayonnaise
  • 5 russet potatoes, peeled and cut into 1-inch cubes
  • 1/2 cup soy milk
  • 1/4 cup olive oil
  • 3 tablespoons vegan cream cheese substitute
  • 2 teaspoons salt

Ingredients Bottom layer:

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 3 stalks celery, chopped
  • 1/2 cup frozen peas
  • 1 tomato, chopped
  • 1 teaspoon Italian seasoning
  • 1 clove garlic, minced, or more to taste
  • 1 pinch ground black pepper to taste
  • 1 (14 ounce) package vegetarian ground beef substitute
  • 1/2 cup shredded Cheddar-style soy cheese

Preparation :

Place the potatoes in a pot, cover with cold water, and bring to a boil over medium-high heat. Turn the heat to medium-low, and boil the potatoes until tender, about 25 minutes; drain. Stir the vegan mayonnaise, soy milk, olive oil, vegan cream cheese, and salt into the potatoes, and mash with a potato masher until smooth and fluffy. Set the potatoes aside.

Preheat oven to 400 degrees F (200 degrees C), and spray a 2-quart baking dish with cooking spray. Heat the vegetable oil in a large skillet over medium heat, and cook and stir the onion, carrots, celery, frozen peas, and tomato until softened, about 10 minutes. Stir in the Italian seasoning, garlic, and pepper.

Reduce the heat to medium-low, and crumble the vegetarian ground beef substitute into the skillet with the vegetables. Cook and stir, breaking up the meat substitute, until the mixture is hot, about 5 minutes.

Spread the vegetarian meat substitute mixture into the bottom of the baking dish, and top with the mashed potatoes, smoothing them into an even layer. Sprinkle the potatoes with the shredded soy cheese. Bake in the preheated oven until the cheese is melted and slightly browned and the casserole is hot, about 20 minutes.

Image courtesy : cooking.nytimes / images are subject to copyright

Food

The Red Beet Borscht is an Eastern European recipe. With its bright red colour and delicious taste this dish goes into our heart!

Ingredients:

  • 3 medium beets (500 g) whole (without leaves and stems)
  • 10 cups water (2½ L)
  • 2 tablespoons olive oil or vegetable oil
  • 1 small onion, peeled, halved, and sliced
  • 1 medium tomato, peeled and chopped
  • 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
  • 2 large carrots, peeled and grated (about 1½ cups)
  • ¼ medium-head green cabbage, finely shredded
  • 1 bay leaf
  • 1 teaspoon salt
  • Black pepper powder
  • 3 tablespoons finely chopped fresh dill
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Sour cream or creme fraiche

Preparation:

Put whole beets and water into a large pot. Bring it to boil at a high flame. Lower the flame cook for about 30 minutes. Heat oil in a small skillet over medium heat. Add onions and stir well until it becomes soft. Stir in tomato and cook a few more minutes. Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour. Remove the cooked beets and rinse under cold water to cool. Peel it and grate. Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors. Garnish with sour cream or creme fraiche and serve hot.

Image courtesy : asmallstove.com / images are subject to copyright

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Italian food are always characterized by its simplicity, which are mostly combined of fruits, vegetables, sauces and meats. Let’s make an easy, yet delicious Italian Salad.

Ingredients:

  • 1 medium cucumber
  • 1 Kg fresh juicy tomatoes, large
  • 100 gms small mild olives
  • 1 medium onion, sliced
  • 100 gms sun dried tomatoes and their oil
  • Oregano, chopped
  • Parsley, chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp good balsamic vinegar
  • Sugar for taste
  • Salt and pepper
  • 1 loaf Italian cibatta or French baguette

Preparation:

Chop the tomatoes and cucumber roughly into 1 cm cubes. Put it in a bowl. Mix and stir in all the remaining ingredients except the bread, and taste for seasoning. Add some lemon juice into the mix. Put the salad in the fridge and leave, covered, overnight until you are ready to eat. Before serving, tear the bread into small pieces and stir into the salad.

Image courtesy : delicious.com / images are subject to copyright