Blueberry Scones

          Scones can be best described as half bread and half cake like in texture, they have a crusty look but are softer inside. They are not too sweet or buttery, an excellent breakfast. I have used whole wheat flour for making them, added some fresh blueberries and did a lemon glazing, it was perfect for these blueberry scones..

Need To Have

• Whole Wheat Flour - 1 cup
• Mawa Or Milk Powder - 1 tablespoon
• Fresh Blueberries - 1/2 cup
• Milk - 1/2 cup
• Baking Powder - 1/2 tablespoon
• Butter - 1 tablespoon
• Oil - 1 tablespoon
• Sugar - 1 tablespoon
• Salt - 1/4 teaspoon

For The Lemon Glaze

• Confectioners' Sugar - 1 cup
• Butter - 1 teaspoon
• Lemon Juice - 1/4 cup

Method
         Sift the flour and the baking powder, add the mawa, salt, sugar, butter and oil, the butter should be cold. Mix it with your fingers, it should look like a crumbly mixture. To this add the blue berries, mix it lightly so as to not smash the berries. Now add the milk little by little, bring everything together to form a sticky dough, you will be left with a tablespoon or more of the milk, use it for glazing. Take the dough on a floured surface, pat it with your hands to form a circle, slice it like a pizza. Transfer the slices to a greased tray (I used a parchment paper for removing it easily), brush with the remaining milk and bake it at 400F for 15 to 20 mins. Cool the scones a little before applying the glaze. For the glaze, mix the lemon juice, sugar and butter and heat in the microwave till it thickens, stirring in between. Pour the glaze over the scones, leave it to set a bit and then serve them.

Sending it to Tickling Palates for the I Love Baking event,
                to Taste Of Pearl City for the Healthy Morsels - Pregnancy event,
                to Srav's Cooking Concepts for the CC - Spring Seasonal Food event,
                to Food Corner for the Midweek Fiesta event and
                to Sumee's Culinary Bites for the Bon Vivant - Breakfast Ideas and Vardhini's Bake Fest events.


Note
Do not think there is too much sugar, half of the glaze drips away.
It's a little sticky to handle the dough but don't make it very dry.
Can use heavy cream instead of milk to get richer scones.
I have done a thin glazing.

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Bundeva i jesen

Kazu da se Jesen prepoznaje  po bundevama,hladnim jutrima i vecerima,pozutjelom liscu.....
Mozda da,a mozda i ne jer u zemlji  u kojoj zivim,bundeva ima tijekom cijele godine.

Nema pozutjelog lista ,osim u jesen.
Zahlanilo je pravo je vrijeme za jednu ukusnu krem juhu od budendeve.

Krem juhu od bundeve

2 zlice maslinovog ulja

1 manja glavica luka

1 cenj cesnjaka

600gr bundeve

2 manja krompira

1 stapka celera/zeleni dio

2 mrkve

500 ml vode

400ml povrtnog temeljca

125 ml vrhnja za kuhanje

1 zlica limunovog soka

Croutons

150gr ciabatta kruha

2 zlice maslinovog ulja

1 cenj cesnjaka

1 zlica sjeckanog vlasca

Ugrijati ulje u serpi,dodati isjeckani luk,cesnjak,celer i mrkvu, proprziti da zamirise.

Dodati isjecenu bundevu i krompir,proprziti sve zajedno u serpi,pa zaliti vodom i temeljcem.

Pustiti da zakuha,zatim smanjiti temperaturu i pustiti da lagano kuha dok se povrce ne skuha,oo 20 minuta.

Pripremiti croutons.

Zagrijati rernu na 180C.U dublju zdjelu staviti isjecen na kockice kruh,usitnjeni cesnjak i vlasac,politi maslinovim uljem pa sve dobro izmijesati.

Staviti kockice kruha na lim za pecenje,pa peci tako dok ne dobije lijepu braon boju.

Juhu staviti u blender i izblendati da bude gusta i kremasta.

Vratiti juhu u serpu,dodati vrhnje za kuhanje i limunov sok,promijesati dodati zacine po ukusu.

Juhu zagrijati  ali ne smije prokuhati !!

Servirati juhu  sa komadicima kruha .

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Zucchini With Besan (Chickpea) Flour

          Zucchini, I got introduced to this vegetable only after coming here. Initially, I never used to buy this, only after I tasted a raitha with it at a friend's place, I started cooking with it. It blends nicely in curries and dals and you can make a variety of dishes with it. Today's dish is one of my favorites, a simple curry with gram (chickpea) flour, flavored with ajwain, a perfect side to rotis or rice..

Need To Have

• Zucchini - 2 cups sliced
• Besan Flour - 4 tablespoons
• Onion - 1 big chopped
• Chilli Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Cumin Powder - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Cumin Seeds - 1/2 teaspoon
• Ajwain - 1/2 teaspoon

Method
          Mix the zucchini with the besan flour, salt, chilli, coriander, cumin and turmeric powders. Heat oil, add the mustard, cumin and ajwain seeds, once it stops spluttering, add the onions and saute it till it turns transparent. Now, add the zucchini mixture, mix well, cover and cook for 5 mins. Remove the lid, add a little oil if needed, keep sauteeing for a couple more mins, till the gram flour starts turning brown here and there. Remove and serve it warm with rotis or rice.
Sending it to Taste Of Pearl City for the Healthy Morsels - Pregnancy event,
                to Srav's Cooking Concepts for the CC - Spring Seasonal Food event,
                to Food Corner for the Midweek Fiesta event and
                to Zesty Palette for Priya's Healthy Diet - Vegetarian Side Dishes event.

Note
Check the zucchinis before cooking, sometimes they turn out to be very bitter in taste.
Do not overcook the zucchinis, they should retain the crunchiness.
Can add amchur (mango seed) powder for some sourness, I forgot to add.

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Stuffed Mushrooms

          It was spring break for my daughter, so we went to New York, though we had been there many times before, this was the first time we stayed there for a couple of days. Had a wonderful time and also had a chance to taste some very good food, had dinner at Eataly and  Vatan and tasted some delicious cupcakes from the famous Magnolia Bakery. I was amazed at the wide variety of food available here and also at the number of restaurants, both small and big, had a great time. Coming to today's recipe, I had wanted to make stuffed mushrooms for a long time, got the mushrooms, was thinking about different fillings and finally settled on this, an onion and tomato one, it tasted great..

Need To Have

• Stuffing Mushrooms - 6
• Onion - 1 big chopped
• Kumato Tomatoes - 2 chopped
• Chilli Flakes - 1 teaspoon
• Dried Basil - 1/2 teaspoon
• Bread Crumbs - 2 tablespoons
• Grated Mozarella - 1/4 cup
• Parmesan - 1 + 1/2 tablespoons

Method

          Clean the mushrooms, remove the stems and apply some oil on the inside and over, I used the cooking spray. Heat oil, add the chopped onions, saute till transparent, add the tomatoes and chilli flakes and saute till all the liquid evaporates, add the basil, mix and remove. Now, add the bread crumbs and cool the mixture and then finally mix in the cheese. Stuff the mushrooms with the filling, arrange on a greased dish, and bake at 350F for 20 mins. Remove and serve warm as an appetizer or as a side to a rice dish.

Sending it to Sumee's Culinary Bites for Vardhini's Bake Fest event,
                to Vegetarian Tastebuds for Pari's 'Only' - Snacks And Starters event,
                to Zesty South Indian Kitchen for the Hearth And Soul Blog Hop event,
                to Food Corner for the Midweek Fiesta event and
                to Zesty Palette for Priya's Healthy Diet - Vegetarian Side Dishes event. 

Note

Can use the regular tomatoes and fresh basil, can also chop the mushroom stems and add to the filling mixture.

I used the portabella kind of mushrooms, for me the mushroom flavor was too strong, so next time would go for the big white mushrooms.

Any leftover filling, use with any bread for a sandwich, tastes great.  

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SRETAN USKRS

Neka Vam danasnji dan donese mir i blagostanje,ma gdje bili ,od srca vam SRETAN USKRS !!!!

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Punjena jaja

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Punjena jaja

Jednostavno hladno predjelo.

Jaja -koliko hocete
kapari,limunova korica+ sok
majoneza
persinov list ili kopar
sol,biber
dimljeni losos

  Jajaj staviti u hladnu vodu,kada pocme voda da kljuca,skloniti jaja poklopiti i ostaviti na stranu tako poklopljene 15 minuta.

Odsuti toplu vodu,sipati hladnu.
Jaja ocistiti od ljuske.
Prerezati po duzini i povaditi zumanjke.
Zumanjcima dodamo navedene sastojke i time punimo bjelanjke.

Ukrasiti po zelji.

**ako zelite da vam zumanjak bude na sredini  kada se skuha jaje..tada prilikom kuhanja,lagano promijesajte nekoliko puta ..ne salim se!!

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Jos jedna od ideja koja mi se jako svida !!

Slani savici od dimeljenog lososa.

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Cvijetici

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cvijetici

250ml sojinog mlijeka  ili vode

vanilin secer

1+1/4 zlicice suhog kvasca

3 case brasna

orasi,djem od kajsije

Zamijestiti tijesto i pustiti da se udupla.

Podijeliti na 10-12 loptica.

Svaku rastanjinti i puniti nadjevom,polupiti krajeve tijesta(kao kada se prave buhtle),zatim lagano sakom pritisnuti da se nadjev rasporedi cijelim krugom.

Nadjev:

300ml sojinog mlijeka ili vode

4 zlice secera

vanilin secer s rumom

1 puding od cokolade

50gr cokolade za kuhanje

Zarezati na 8 mijesta kao latice cvijeta,zatim svaku laticu podignuti na stranu..tako ce nadjev moci da se vidi,kada bude peceno izgledace jako lijepo.

Tako pripremljene cvijetice,sloziti na limove za pecenje,ostavioti da odmaraju 15 minuta,zatim ih staviti peci u prdhodno zagrijanu rernu.

Peci cvijetice oko 20 minuta.

Tople premazati zagrijanim djemom od kajsije i u sredinu cvijeta staviti usitnjenih oraha !!

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Od istog tijesta  sam napravila nekoliko zekica..posni su i zato su blijedi  ali jako ukusni !!

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Ideje prenesene sa bloga ...Slatko i soleno



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