Broccoli and Mushroom Soup

Today was a sunny day and as the day turned to dusk it started to rain and got colder. To make myself warm I had to whip up a soup. I have been sharing some classic recipes in the past few weeks that, while not glamorous, are just solid recipes for every-day dishes. I had broccoli and mushroom in my refrigerator and so I turned them into a creamy delicious soup. Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. The real beauty of this soup is that you can walk in to the kitchen, throw together just a few ingredients and then walk out with a bowl of delicious soup in minutes.

This Broccoli and mushroom soup is not just a simple soup to make but it’s also comforting and nutritious too.

Here you go….Do try it and share your comments….

Ingredients:

Fresh mushrooms – 1½cup sliced (I used button mushrooms)

Broccoli – 1 cup(chopped medium-small size)

Chicken broth – 1 ½ cups

Onion – ½ cup chopped

Dried thyme – ¼ tsp

Butter - 3 tbsp

All-purpose flour - 3 tbsp

salt - ¼ tsp

Ground black pepper - ¼ tsp

Cream – ½ cup

Method:

In a large heavy saucepan, cook mushrooms in the broth with chopped broccoli, onion and thyme until tender, about 10 to 15 minutes.

In blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.

In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, cream and vegetable puree.

Stirring constantly, bring soup to a boil and cook until thickened.

Adjust seasonings to taste.

Serve hot.

Traditional Hot Cross Buns Recipe / Easter Special Hot Cross Buns

"Hot cross buns! Hot cross buns!"

One a penny, two a penny,

Hot cross buns!

All of us grew up singing this song… But as we grew older we realized Hot cross were not just rhythms but has its significance during the Easter times too… Today is Easter...Nothing says Easter like traditional Hot Cross Buns! One a penny, two a penny, hot cross buns. Save a penny and make hot cross buns for everyone who loves the heavenly spice fragrance of this traditional currant-studded Easter treat.

These special sweet buns, marked with a symbolic cross, are a fixture on many Easter tables. Hot Cross buns are traditionally baked to be eaten during Lent, the 40 days before Easter. The bun acquired mythical properties over the centuries and early literature reveals that the hot cross bun was also known as the Good Friday bun.

There are many stories as to when the first Hot Cross Buns were made, and the story I like is related to the Anglo Saxons. It comes from Alan Davidson's "The Oxford Companion to Food". He tells us they were first made in honor of their goddess of spring, Eostre, from whom the name Easter is derived. Today they are traditionally served at Easter and there is a superstition that Hot Cross Buns baked on Good Friday never became moldy and it was good luck to save one bun until the next year's buns were made.

Another famous story says that the origins of the hot cross bun date to the 12th century when an English monk was said to have placed the sign of the cross on the buns to honor Good Friday. Throughout history the bun has received credit for special virtues, among them that of ensuring friendship between two people sharing a bun. An old rhyme states, "Half for you and half for me, between us two, good luck shall be." The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial

When it comes to Easter, you can't beat indulging in a lovely, sticky hot cross bun. Nothing beats the scent of freshly baked buns wafting from the oven at Easter.... This is the first time I am making hot cross buns, and these turned out really well, great recipe! Give this recipe a go – I promise you'll never use the shop bought one. Happy Easter!!!

Ingredients:

1 cup (240 ml) milk

1 package (1/4 oz.) (7 grams) active dry yeast

1/2 teaspoon granulated white sugar

3 1/2 - 4 cups (455 - 520 grams) all-purpose flour

1/4 cup (55 grams) light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

5 tablespoons (70 grams) unsalted butter, melted

1 large egg, lightly beaten

1/3 cup (80 ml) candied fruit and peel mix

1/3 cup (80 ml)  raisins

Glaze:

1/2 cup (60 grams) confectioners (powdered or icing) sugar

1 tablespoon milk or cream

Method:

Step 1: In a small saucepan, or in the microwave, heat the milk until lukewarm. Add the yeast and 1/2 teaspoon sugar and stir to combine. Set aside for about 10 minutes or until the yeast is foamy.

Step 2: Meanwhile in the bowl combine the flour, sugar, spices, and salt. Once the yeast is foamy, gradually add to the flour mixture and mix with wooden ladle until the dry ingredients are moistened. Add the melted butter and egg and beat until incorporated. Now gradually add the candied and dried fruit and continue to knead the dough until it is silky smooth and elastic. Add more flour if necessary.

Step 3: Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. Cover with plastic wrap and place in a warm spot to rise until it has almost doubled in size (about 1 1/2 - 2 hours).

Step 4: When the dough has doubled in size, gently punch it down to release the air, and divide into 12 equal pieces. Form each piece into a small round ball and place on a parchment lined baking sheet (They should be spaced so they have enough room to double in size.) Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash. Lightly spray a piece of plastic wrap with a non-stick cooking spray, and place lightly over the buns. Place in a warm spot until almost doubled in size (about 60 minutes).

Step 5: Preheat oven to 400 degrees F (205 degrees C). Brush the tops of the buns with the egg wash, and with clean lightly greased kitchen knife, cut a 'cross' in the top of each bun. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the middle comes out clean. Place on a wire rack to cool completely before glazing.

Glaze: Combine the confectioners’ sugar and milk and mix until smooth. Place the glaze in a paper cone or a small plastic bag. Cut the end of the cone or bag and pipe a 'cross' on the top of each bun.

Recipe Source: Joy of Baking!!!

Vegetable Stir-Fry

Stir-fries have come a long way from the brown-sauced ones to the crunchy dry veggies one. With a few simple techniques and fresh ingredients, you can put together a delicious vegetable stir fry.

Ingredients:

Garlic – 1 tbspn (grated)

Fresh ginger – 1 tbspn (grated)

Mixed vegetables – 2 cups (cleaned and chopped; go for a good combo of colors and textures, e.g., mushrooms, snap peas, string beans broccoli, carrots, baby corn, cauliflower and bell peppers)

Olive oil – 1 tbspn

Pepper powder – ¼ tspn

Soy sauce – 1 or 2 tbspn

Rice wine -– 1 or 2 tbspn

Salt – to taste

Method:

Heat the frying pan over high heat, coat the bottom with vegetable oil, and heat until the oil is shimmering but not smoking. Add the ginger and garlic and stir. Add the denser vegetables, for example, carrots, broccoli or cauliflower. Season with salt and stir. When the garlic turns golden brown, add the rest of your vegetables. Be careful not to let the garlic get too dark. Season with more salt. Do not cover the pan. Stir every couple of minutes, until the vegetables are tender but not mushy. Turn off the heat. Add a few spoonful’s each of rice wine and soy sauce. Stir.

Serve over steamed white or brown rice.

Note : For Non-vegetarian version you could add boiled & shredded chicken breast along with the veggies

Homade Cream of Mushroom Soup

Mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.

Cream of mushroom soup has been a favorite of mine as long as I can remember. Currently the weather in Toronto definitely calls for a soup. Cream of mushroom soup is something that my husband and I both enjoy. It’s been on my “to do” list for ages. Last week both of us were feeling a bit under the weather, so it was like the scene was set for a bowl of steaming hot soup.

Beyond being incredibly delicious, this soup is ready to eat in just about 20 minutes. This mushroom soup is pleasantly thick. If you like, you can puree a bit and add it back in to the soup to thicken it more, as well. The thyme is the perfect spice for mushroom soup. It’s subtle, but present and complements the mushrooms without overpowering them.

I’ll always use heavy, whipping cream in this soup. It doesn’t need a lot and it doesn’t make the soup over powered by richness, but helps in making it a thicker/creamier soup. If you don’t have or want to use heavy cream, I’d suggest mixing whatever lighter cream or milk you use with a couple of teaspoons of cornstarch and adding to the soup. It will thicken up the lighter cream.

Ingredients:

Fresh mushrooms – 1½cup sliced (I used button mushrooms)

Chicken broth – 1 ½ cups

Onion – ½ cup chopped

Dried thyme – ¼ tsp

Butter - 3 tbsp

All-purpose flour - 3 tbsp

salt - ¼ tsp

Ground black pepper - ¼ tsp

Cream – ½ cup

Method:

1. In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
2. In blender or food processor, puree the mixture, leaving some chunks of vegetable in it. Set aside.
3. In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, cream and vegetable puree.
4. Stirring constantly, bring soup to a boil and cook until thickened.
5. Adjust seasonings to taste.
6. Serve hot.

Fish & Chips

Fish & Chips is one of my husband’s favorite dish. The best fish & chips that we ever had was at Barasti beach bar during our visit to Dubai. The fish was fresh and tasted yummy.

Ever since I wanted to tried this at home. Here you go my first attempt into fish & chips…. Guess what it turned out to be a success. My husband loved it. So today I am sharing with my viewers an easy recipe to make fish & Chips. Try it out and do share your comments.

Ingredients:

Potatoes - 4  Medium

fish fillets(cod/haddock/Basa)  -  4 Medium

All-purpose flour - 1/2 cup + 2 tablespoons

Cornstarch -  2 tablespoons    

Paprika / Pepper Powder - 1/4 teaspoon  

Onion powder - 1/4 teaspoon        

Garlic powder - 1/4 teaspoon

Vegetable oil - for frying

1/4 teaspoon       Baking powder

Salt – as per taste

Method:

   For Chips:

• Clean and peel the potatoes, then cut into 1/4" thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels.
• Add 1 ½” of vegetable oil to a heavy bottomed pot and heat it. When the oil is hot fry the potatoes in batches until its has a light tan color and the edges are just starting to brown. Transfer the fried chips to a to drain.
• Sprinkle some salt over the potato wedges when they are hot and mix well.

For Fish:

• Mix the flour, cornstarch, paprika, salt, onion powder and garlic powder in a medium bowl until well combined, add the baking powder to the flour mixture, pour required amount of water and whisk together(It's okay if there are still a few lumps, just make sure you do not overmix the batter or it will end up heavy).
• Dip the fillets in the batter and fry them in medium flame. Flip the fillets over with tongs when you see the edges start to turn brown. When the fish is done frying, drain on a rack.
• Serve the fish and chips with tartar sauce.

Chocolate Raised Doughnuts

A doughnut or donut is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased at specialty outlets

A chocolate-glazed doughnut and cup of coffee is a match made in heaven for many of us, but wait!  Something new is happening in the doughnut world: boutique bakeries are popping up everywhere, and "designer doughnuts" are all the rage. The best news of all is that they're actually easy to make at home. And really, is there anything more scrumptious than a fresh doughnut? Here’s a simple and easy recipe for Chocolate Raised doughnuts.

Ingredients:

Water, warm - 1/2 cup

Active dry yeast – 14 gms

Milk, lukewarm - 3/4 cup

Sugar - 1/2 cup + 1 tsp.

Salt - 1 tsp

All-purpose flour / Refined flour, sifted - 4 cup

Butter (unsalted) -  1/2 cup

Eggs - 2

CHOCOLATE GLAZE

Milk, warm (may need more to thin, but thicker is better) - 1/4  cup

Coco powder - 1 Tbsp

Confectioners' sugar / Icing Sugar - 1 cup

Butter, room temperature – 1/4 cup

Nuts( Almonds / cashews / walnuts) for garnishing

Method:

1.     Soak yeast in 1/2 cup warm water - 5 minutes. Add 1 tsp. sugar in with this to quicken the yeast activation process.

2.     Heat the milk in a sauce pan and melt the butter along with it.

3.     Pour the milk into a bowl and add sugar and salt. Stir until dissolved. Make sure this mixture is warm, not hot.

4.     Now add 1 cup of flour, eggs and yeast mixture. Beat until smooth. Then add the remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto lightly floured board.

5.  Knead until dough becomes smooth and elastic. Place in lightly greased bowl. Grease top of dough and cover with waxed paper. Allow to rise in warm place until doubled. This might take about 1-1/2 hours.

6.  Now you find your dough has doubled in size. Give it some punches to release the air that has built up in it. Then roll out the dough to 1/2 inch thickness and cut-with a cookie cutter and also a small size cookie or doughnut cutter to make the center hole. Remove centers.

7.    Leave this on a baking tray to rise again for about 30 minutes. Heat oil for frying and fry the doughnuts till they are just barely brown. Turn once again when browned sufficiently.

8.     Drain the cooked doughnuts on an absorbent paper.

Chocolate glaze:

          Mix all the ingredients under the glaze into a creamy consistency. Now dip               the doughnuts into the glaze mixture or dust each doughnut with granulated            or confectioners' sugar. 

Lasagna with meat sauce

Lasagna is a wide, flat pasta shape and possibly one of the oldest. It originated in Italy. Lasagna made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, Lamb or chicken), and miscellaneous vegetables (e.g., spinach, zucchini, celery, mushrooms). In all cases the lasagna are oven-baked.

Here’s a traditional Italian pasta recipe

Ingredients:
Lasagna sheets – 6 nos
Minced meat – 250 gms
Onion – ½ cup(chopped)
Carrots – ½ cup, diced
Celery – ¾ cup, chopped
Tomato puree – ½ cup
Water as required
Extra virgin Olive oil – 4 tbsp
Cheese – 4 tbsp, grated
Bay leaf – 1 nos
Nutmeg powder – a pinch
Salt & Pepper to taste

Method:
In a saucepan, fry onion, celery, carrot, bay leaf and minced meat in oil until browned. Now add tomato puree and water, then season with nutmeg powder, salt and pepper and cook for 20 mins over a medium heat. Grease an ovenproof dish, spread a ladle full of meat sauce over the base and then cover with lasagne sheets.
Repeat this process for another 2 times.  Make sure you cover the corners of each sheets with plenty of meat sauce. Now spread the grated cheese on top. Place the dish in the oven, preheated to 220 degree Celsius and bake for 20 mins. Next take it out from the oven and rest leave to rest for 10 mins.

Lasagne with meat sauce is now ready.

[Recipe Courtesy - Simple recipes.com]

Fusilli in Pesto Sauce

Ingredients for Pesto sauce

Fresh basil leaves    -   1 1/2 cup   

Garlic cloves – 3 nos                      

Walnuts  - 1/4 cup  

Parmesan cheese, grated   -  1/3 cup       

Extra virgin olive oil  -  1/4 cup               

Salt to taste (to be added when pouring over pasta)

Ingredients for Pasta

Fusilli  -   160 g                               

Pesto Sauce    -   1/3 cup    

Pasta cooking water  -  3 tbsp       

extra virgin olive oil            1 tbsp 

salt to taste

Method:

Prepare the pesto sauce:

Rinse the leaves briefly and then pat them dry between 2 paper towels. Drop the garlic into a food processor and finely chop it. Then add the walnuts and basil, then process until it is chopped. Gradually add the grated cheese and work the mixture into an evenly blended paste. Finally, slowly mix in the olive oil, until a creamy, but thick consistency is achieved. (It is preferable to add the salt only later, when pouring the sauce over the pasta, to avoid the darkening of the basil.)Transfer the pesto to a small bowl and add olive oil just to cover it to prevent the oxidation (and darkening) of its surface. Cover the bowl with a cling wrap and chill until ready to use.

Cook the Pasta:

Fill a large pot with 4 cups of water, Put on high heat and cover. Once the water is boiling, add the salt (approximately 4 teaspoons of table salt). When the water gets to a rolling boil, you can add the pasta. Stir immediately with a wooden spoon to prevent the pasta from sticking together or to the base of the pot. Continue to cook without the lid on. Stir briefly from time to time. Take one sample with a fork; It must be soft on the outside but still firm inside. When the pasta is ready, drain rapidly in a colander/strainer and keep it aside.

Final step:

While the pasta is cooking, put the pesto sauce in a small bowl, then add salt (1/2 teaspoon), 3 tbsp of pasta cooking water, which will warm up the sauce and will dilute it a bit. Put the drained Fusilli back into the pasta cooking pot, add the sauce, extra virgin oil and mix well. Garnish with Cheese and Serve warmed.

Broccoli Quiche

Quiche is a savory, open-faced pastry crust with a filling of savory custard with cheese, meat, fish or vegetables. Quiche has a pastry crust and a filling of eggs and milk or cream which, when baked, becomes a custard. Quiche can also be prepared without the pastry crust. Though the word “quiche” comes from French, this classic dish originated from Germany.

When I was in Toronto, a family from our church invite us for breakfast. That’s when I was introduced to this dish. Once I reached back home I goggled up to find the recipe. This was my first attempt in in making a quiche, I am so glad it turned well.

Quiche can be made in using any kind of vegetables or meat. Here in this recipe I have made a Broccoli Quiche without the pastry crust.

Things you need:

4 eggs

3 tablespoons all-purpose flour

1/2 teaspoon oregano

1/8 teaspoon pepper

2 cups shredded Cheddar or Swiss cheese

1/4 cup sliced green onion

1 cup - broccoli florets

1 tablespoon soft butter

Preparation:

In a medium mixing bowl, combine eggs, flour and seasonings; beat until well blended.  Stir in cheese and onion. Pour into a lightly buttered 9-inch pie plate Bake in preheated 175° c oven 45 to 50 minutes, or until a knife inserted near the center comes out clean. Let cool 10 minutes. Meanwhile, steam the broccoli florets and drain it. In a pan melt butter and toss broccoli into it. Arrange broccoli in spoke fashion on top of pie. Serve immediately.

Shepherd's Pie

Shepherd's pie or Cottage pie is a savoury casserole, layered with cooked meat and vegetables, topped with mashed potatoes, and baked. This dish is traditionally made with lamb but American’s prefer it with beef instead.

I was introduced to this dish by one of my friend when I was in Canada. I enjoyed the dish and tried it of my own. My husband loved it and it’s now become one of his favorite dish. 

Here is a basic recipe for a simple ground lamb Shepherd’s Pie.

Things you need:
1.   1 kg - ground lamb/mutton
2.   1 big onion chopped
3.   1-2 cups of vegetables (chopped carrots/peas/corn kernels)
4.   1 kg potatoes
5.   8 tablespoons butter
6.   1 teaspoon Worcestershire/ Soya sauce
7.   1 teaspoon dried Italian herbs mix
8.   Salt & pepper for per taste

Preparation:
1.   Peel and quarter potatoes boil in salted water until tender (about 20 minutes)
2.   While the potatoes are cooking, melt 4 Tablespoons butter in large frying pan
3.   Sauté onions in butter until tender over medium heat (10 mins). Now add the cut vegetables
4.   Add ground lamb and sauté until no longer pink. Add salt and pepper. Add Worcestershire/ Soya sauce and finally add Italian herb and mix well
5.   Add half a cup of lamb broth or water and cook, uncovered, over low heat for 10 minutes, adding more broth/water as necessary to keep moist
6.   Mash potatoes in bowl with remainder of butter, add a pinch of salt & pepper and mix well
7.   Place the lamb and vegetable mix in baking dish. Distribute mashed potatoes evenly on top
8.   Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well
9.   Cook in 200 degree Celsius oven until bubbling and brown (about 30 minutes)
10.      Broil for last few minutes if necessary to brown.
11.      Serve Hot

[Recipe courtesy – Simple recipes]