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Strawberry banana smoothie

Delicious blend of strawberries and banana with milk, a hit for the Summer heat.

1 ripe banana

3 strawberries

1 cup cold milk or water

sugar if needed

Blend all and serve.

June plum sweet and spicy (Ambarella pickle)

3 june plum or ambarella cut into pieces

1/4 tsp chillie powder

1/4 tsp pepper

1/2 tsp sugar

1/2 tsp vinegar

1/4 tsp salt

Toss all the ingredients and serve. The amounts I put for spices is according to my taste change it to suit yours.

There are lots of benefits, it is known for its Vitamin C and help with stomach ailments.

Avocado roti

1 cup whole wheat flour

1/2 avocado

1/2 tsp salt

water

Knead all the ingredients with little water to make a dough. Divide into golf ball size, roll and fold it twice. Then roll again and cook the roti in a hot griddle. Press the roti when it is cooking to make it puff.

Avocado salad

1 avocado chopped

1/2 cup red pepper chopped

3 tbsp tomato

2 tbsp onion

1/2 tbsp lemon juice to taste

1/4 tsp salt

1/4 tsp pepper

Mix all the ingredients and serve.

This recipe goes to Veggie/Fruit A month Avocado event.

Blueberry crumb cake

streusel

1/4 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/4 cup margarine

1 cup flour

Mix well till it resembles a crumble and leave aside to sprinkle on top of the cake.

cake

5 tbsp butter

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 tsp lemon zest optional

2/3 cup ricotta cheese or sour cream

1 1/4 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup blueberries

confectioners sugar to sprinkle optional

Mix sugar and butter, add eggs and beat until fluffy. Add ricotta cheese, all ingredients except the blueberries and beat until combined. Add the blueberries and mix with a spoon until combined. Put into a greased 9" round baking dish or small ramekins, sprinkle the crumb mixture and bake at 350F for 40 minutes or until toothpick comes out clean it would be less time if put into ramekins. Cool and sprinkle icing sugar.

Sushi, Nigirizushi and Temakizushi

Nigirizushi is a hand pressed oval shaped sushi.

With the sushi rice make an oval shape, layer smoked salmon and hold it with strips of nori.

Temakizushi is a hand roll. Cut nori in a square shape, roll into a cone and put rice, avocado, salmon. Can also add wasabi, ginger pickle or vegetable such as asparagus and carrot.

Recipe for sushi rice and Makizushi (sushi roll). This recipe goes to "I love my dad" event.

Lemon squares

8 oz plain flour
2 oz icing sugar
1/4 tsp salt
6 oz margarine
1 tsp cold water

lemon layer
4 eggs
1 1b caster sugar
1 oz plain flour
1/2 tsp baking powder
1 tsp grated lemon rind
2 oz lemon juice
icing sugar for sprinkling

Sift flour, icing sugar, salt and rub in the margarine using fingertips to resembles coarse breadcrumbs. Add water and toss with fork until the mixture forms a ball. Press the mixture evenly into an ungreased 13 X 9 inch baking dish. Bake at 350F for 15 to 20 minutes. Remove and cool slightly.
Beat eggs, caster sugar, flour, baking powder, lemon rind and juice with an electric mixer. Pour the lemon mixture over the baked base and return to oven for 25 minutes. Remove from oven and cool. Before serving sprinkle the top with icing sugar and cut into squares.

This recipe goes to the baking from a book by veggieplatter, breadmania, best out of waste, sugar high Fridays bar cookies and cookbook Sundays events.

Kebab skewers with meat, fruit and vegetable

2 bell pepper cut into squares

2 mangos cut into cubes

1 onion cut into squares

2 cups cooked meat

skewers soak in water for 15 minutes

cut the meat into cubes, marinate and cook till water evaporates, don't over cook the meat it should not be too soft as it won't hold well in the skewer.

1/2 tbsp chillie powder

1/4 tbsp coriander powder

1/4 tsp garam masala

1/4 tsp turmeric

1/2 tsp salt

1/2 cup water

Put the skewers in the bbq for 10 minutes in 350F and keep turning so all sides are cooked. Careful when turning the skewers use tongs.

Try using shrimp, chicken, pineapple, different colour sweet bell peppers.

This recipe goes to Sizzling Summer Contest event.

Cantaloupe juice

1 cantaloupe

1/2 cup water

1 tbsp sugar

Blend all the ingredients.

This recipe goes to Sizzling Summer Contest.

Avocado milkshake

1 avocado

1/4 cup cold water

1/2 cup cold milk

1 tbsp sugar

Blend and serve cold. It is optional to top the milkshake with ice cubes. This milkshake can also be served with vanilla ice cream.

Another variation is instead of milk and sugar use 2 tbsp of condensed milk and more cold water or ice.

Cornflake muffin

This is a healthy breakfast and snack. Can substitute raisins and apricots with cranberries, blueberries, dates and chocolate chips.

4 oz oats

1 cup milk

little butter

1 egg

4 oz vegetable oil

6 oz brown sugar

2 oz cornflakes

5 oz raisins

5 oz apricots chopped

5 oz four

4 tsp baking powder

1 tsp salt

Mix the oats and milk in a bowl and leave for 15 minutes to soak. Grease the muffin cups with a little bit of butter. Beat the egg, oil, 3/4 of the brown sugar, half the cornflakes, raisins, apricots and the oat milk mixture. Beat the flour, baking powder and salt into the mixture. Divide the mixture into muffin cups and sprinkle the tops with the cornflakes and brown sugar. Bake at 400F for 20 to 25 minutes until puffed up and golden brown.

Can keep in an airtight container for about a week.

This recipes is from the Kids' cookbook by Igloo publishing.

Green peas, carrot, cashew curry

1 tbsp ghee

2 cardamoms

1/2 cup carrots cubed

1/2 cup peas

1/4 cup cashew

2 tbsp onion

2 tbsp tomatoes

1/2 tsp ginger garlic paste

1/4 cup water

1/2 tbsp coconut milk powder with 1/4 cup water

1/2 tsp salt

1/4 tsp pepper powder

1/4 tsp turmeric powder

Heat ghee add cardamoms, carrots, onion, tomato, cashew, ginger garlic paste, pepper, salt and turmeric. Then add water cook in medium heat till carrots are cooked and water has evaporated. Add peas and coconut milk cook for a few minutes for the spices to blend with the peas.

Watermelon juice

watermelon

water if needed

sugar optional

Blend the watermelon and strain it.

Mint chutney

1 cup mint leaves

2 to 3 green chillie to taste

1/4 tsp salt

1/4 tsp pepper to taste

1 tbsp raisins
2 tbsp coconut

2 tbsp coriander leaves optional

1 tsp sugar optional if you want it a little sweet

1 tsp tamarind to pulp in 1/4 cup water

Grind all the ingredients with tamarind pulped water in a blender till it is smooth and serve with biryani. Can add more water if needed depending on preference.

Banana chocolate bread

1 3/4 cup flour

1/4 cup cocoa powder

1 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 1/2 cup mashed bananas

2 eggs

1/2 cup margarine melted and cooled

1 tsp vanilla

1/2 cup chocolate chip

1/2 cup nuts optional

Mix the wet ingredients separate and the dry ingredients separate. Then add the dry ingredients slowly with a wooden spoon and mix, lastly add nuts and chocolate chip mix to blend. Don't over mix.

Pour mixture into a buttered, floured square pan and bake at 350F in the middle rack of the oven for 55 to 65 minutes till the centre pricked with a toothpick comes out clean.

If making half the quantity bake for 30 minutes in a loaf pan.

Coconut cake

1 coconut grated

100 g raisins

100 g dates

100 g pumpkin preserve

100 g cashews

600 ml kithul treacle

125 g flour

1 tsp baking powder

1 tsp baking soda

125g bread roll dough

1 tsp sweet roasted cumin powder

4 to 5 cardamom powder

1 lemon rind

bread roll dough
100 g flour
1 tsp yeast
1 tsp sugar
1 tsp salt
butter optional
50 ml water
Knead 5 minutes until the dough is tight and leave it for ½ hour.

Heat treacle, put coconut for 5 minutes keep stirring until it becomes a dark colour. Add cardamom and cumin powder. Remove from fire and add lemon rind. Let it cool.

Tear the bread roll dough it into pieces and add to the mixture little at a time, use a wooden spoon and mix slowly. Add flour baking powder, baking soda and mix. Add cashews, raisins, dates and pumpkin preserve. Put a wax paper in a loaf and the mixture. Bake for 90 minutes at 300F. In a hour check to make sure the cake is not browning on the top, if it is cover with foil. The cake has to be a little soft.

cake sauce is optional

100 g honey

50 g kithul treacle

50 g butter

In medium heat mix all the ingredients.

Put the sauce over the cake and decorate with raisins, glazed cherries and coconut pieces.

Afghani biryani

Afghani biryani also known as Qabuli pilau is a one pot flavourful meal that is perfect for lunch, which is not spicy.

3 tbsp olive oil for sautéing

3 medium onion diced

2 to 3 cups of meat lamb or beef, cut into cubes

water

1 tbsp salt + 1/2 tsp to taste

1 1/2 tbsp + 1 tsp spice mixture

2 to 3 carrots cut into matchsticks

1 tbsp sugar

1/2 cup raisins

3 cups basmati rice washed and soaked for about an hour

For the spice mixture

2" cinnamon stick

1 1/2 tbsp cumin seeds

6 to 7 green cardamom seeds

3 to 5 cloves

2 black cardamom seeds optional

1 tsp caraway seeds optional

1 tsp black pepper

Grind the spices to make a fine powder.

Heat oil is a cast iron pan and sauté the carrots until it is soft and looks golden, add the sugar and when it dissolves remove the carrots and set aside. Add the raisins to the oil and when it plumps remove it from the pan and keep it with the carrots.

Add the sliced onions and sauté it till it is translucent, then add the meat and sauté it until the colour changes. Add 1 1/2 tbsp of the spice mixture with 1 tbsp of salt and mix it. Then add water until the meat is covered. Cook on medium low heat covered for about 40 to 50 minutes until the meat is tender and cooked.

Remove the meat from the stock and keep it aside. Add the soaked rice into the stock, 1/2 tsp of salt and 1/4 cup of water if needed. The amount of stock water should be about an inch more than the rice. Let the cook covered for about 10 to 12 minutes.

The rice will be about half cooked. Add the cooked meat and 1 tsp of the remaining spices and mix the rice gently. Then add the carrots and raisins over it, seal with the tight fitting lid and cook on low heat for about 10 to 15 minutes. Serve the rice hot with salad or raita.

Pineapple curry

1 tin pineapple rings cut into cubes

2" cinnamon stick

3 cardamom

3 cloves

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp maldive fish optional

1 tbsp onion

1/4 tsp ginger garlic paste

curry leaves optional

1/2 tsp chillie powder

1/4 tsp chillie flakes optional

1/4 tsp turmeric

1/4 tsp cumin or garam masala

1/4 tsp salt

1 tbsp coconut milk powder

2 tbsp jaggery grated

1/2 cup water

Heat oil add mustard seeds, cinnamon, cardamom, cloves and onion. When onion is soft add ginger garlic paste, spices, maldive fish, jaggery and the pineapple with water.

Cook on low medium heat until the pineapple is cooked and has flavour from the spices. Add the coconut milk powder and when it is thick remove from heat.

Pineapple curry is a sweet and spicy side dish served with rice.

Strawberry streusel cake

1 cup flour
1/2 cup sugar
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1 tsp vanilla
1 egg
2 tbsp melted margarine
1 1/2 cups sliced strawberries

For the streusel topping
1/4 cup flour
1/4 cup sugar
2 tbsp butter
1/2 cup cashews

In a medium bowl mix all the dry Ingredients, flour, sugar, baking powder and salt. Stir these ingredients together with a whisk. Add all the wet ingredients, vanilla, margarine, milk and egg. Beat this together so it's well mixed. Pour the batter into buttered and floured pan. Arrange the sliced strawberries on the top laying them evenly around the pan.

Preheat the oven to 350F.In a bowl, combine the flour, sugar and nuts with the butter for the topping with hands to a crumbly texture. Sprinkle the topping over the strawberries. And bake at 350F for 30 to 40 minutes till the cake is done. Let the cake cool before serving.

It is a foggy rainy day and thought of making this strawberry streusel cake and remembering the warm sunny days of summer.

Strawberry cake

For the cake
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup margarine

1 cup sugar
2 large eggs whisked to blend
1/2 cup milk at room temperature
1 tsp vanilla

Beat the butter at medium speed until smooth. Add sugar in a steady stream until the mixture is very light and fluffy, about 4 to 5 minutes.
Add eggs in small addition, about a tablespoon at a time. If the mixture becomes watery or shiny, stop adding the eggs and beat at an increased speed until it smoothens. When the batter comes together, decrease the speed to medium and continue adding the eggs, it will take 3 to 4 minutes to add the eggs.
The mixture is properly combined when it appears white, fluffy, and increased in volume.
Sift the flour, baking powder, salt and vanilla together. Reduce the mixer speed to low and add the flour mixture and the milk alternately.

Butter and flour a 7 inch round pan.

Spoon the batter into the prepared pan and smooth the top with a spatula.

Position a rack in the lower third of the oven and bake at 350F for 55 minutes in a preheated oven. When a wooden skewer inserted in the center of the cake comes out clean it is done. Transfer the cake to a cooling rack and allow it to cool in the pan for 10 minutes.
Invert the cake onto a rack, remove the pan, and cool to room temperature.

For the Strawberry filling
2 cups ripe fresh strawberries hulled and sliced
1/4 cup sugar depending on the sweetness of the fruit

Toss the sliced berries with the sugar in a large bowl and leave them uncovered, at room temperature for at least 2 hours.
Coarsely mash the berries and toss again; let them stand for 1 hour longer. You can do this the day before, but the berries should be refrigerated after they are mashed.

For the icing

1 cup whipping cream

3 to 4 tbsp icing sugar

Beat till thick add more icing sugar if needed.

Using a serrated knife cut the cake horizontally into 3 layers in a gentle sawing motion. Place the bottom layer cut side up on a serving platter.

Take the berries with a slotted spoon so that most of the liquid drains off. And spoon half of the mashed strawberries over the cake layer. Then spread a thin layer of the whipped cream over the berries.

Top with the middle layer, spoon on the rest of the strawberries, and spread another thin layer of the cream over the berries. Center the top layer over the filling.

Working with a flexible metal icing spatula, frost the top and sides of the cake with whipped cream and decorate as you wish with strawberries.

Refrigerate the cake for at least an hour before serving.

The recipe for the cake and filling is from here.

Pages

Strawberry banana smoothie

June plum sweet and spicy (Ambarella pickle)

Avocado roti

Avocado salad

Blueberry crumb cake

Sushi, Nigirizushi and Temakizushi

Lemon squares

Kebab skewers with meat, fruit and vegetable

Cantaloupe juice

Avocado milkshake

Cornflake muffin

Green peas, carrot, cashew curry

Watermelon juice

Mint chutney

Banana chocolate bread

Coconut cake

Afghani biryani

Pineapple curry

Strawberry streusel cake

Strawberry cake

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