Spicy Vegetable Soup with Noodles

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Spicy Vegetable Soup

by Nayna Kanabar December 28th -2014

Hearty and delicious spicy vegetable soup.

Ingredients:

• 240 g Broccoli Florets cut into small pieces
• 120 g button mushrooms diced
• 4 medium tomatoes diced
• 1 medium potato peeled and diced
• 1 white medium onion finely chopped
• 2 medium carrots peeled and diced
• 1 clove garlic peeled and finely chopped
• 1 tablespoon light olive oil
• 3 cups water.
• 40g dry egg noodles
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 green chilli de seeded and chopped
• 1 tablespoon chilli sauce

Method:

1.In a large saucepan pan heat the oil and sauté the onions and garlic for 2-3 minutes until onion is translucent.2.Add the diced potato, carrots, brocolli and cook for another 5 minutes.3.Add the mushrooms and tomatoes and sauté for 2-3 minutes longer.4.Add the water, the salt, pepper, chilli sauce and simmer the soup for 15 minutes until all the vegetables are cooked.5.Once vegetables are cooked, add the dry noddles and simmer the soup for 3 more minutes.Take off the heat. 6.Transfer the soup to serving bowls and serve with fresh bread.

Details

Prep time:10 mins Cooking Time:26 minutes Total time:36 mins Yield:Serves 4 

Suitable for 5-2 diet

Calories Per Serving	Carbs	Fat	Protein	Sodium	Sugar
201	33	4	8	321	8

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 Lets cook savoury snacks for Christmas event by simplyfood

White Chocolate and Berry Biscotti with Buckwheat Flour.

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White Chocolate and Berry Biscotti

by Nayna Kanabar December 21st-2014

Crunchy melt in the mouth white chocolate and berry Biscotti.

Ingredients:

• 2 cups buckwheat flour
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 3/4 cup sugar
• 1/3 cup mild olive oil
• 1/3 cup water .
• few drops vanilla extract
• 1/2 cup white chocolate drops
• 2 medium eggs
• 1/2 cup dried mixed berries, cranberries, goji berries, blackcurrants, physalis, blueberries and strawberries,

Method:

1. Preheat oven to 375 degrees F /175 Degrees C.2. In a bowl sieve together the flour, bicarbonate of soda and salt.3.Add to the flour the sugar, berries and chocolate chip and stir it in.4.Mix together the vanilla,eggs, water and oil and whisk together. 5. Add the wet mixture to the dry mixture a little at a time until the flour form a dough.6.Bring together the dough and divide it into two parts, roll each part into a sausage shape approx 6 inches long and three inches wide and place each sausage onto a greased baking tray.7.Bake for 40 minutes. Remove from the oven and let cool completely. 8.Place the baked sausage on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 3/4-inch-thick slices.9.Arrange the biscotti on the baking sheet. Bake the biscotti again, for 15 minutes, until they are golden brown.10.Remove from oven and cool on wire rack.

Details

Prep time: 20 mins; Cook time: 60mins;Total time: 80 mins;
Makes 24

The Buckwheat flour and the super mixed berries used in this recipe were sent to me by MyProtein, an on line retailer that sells many health foods, such as flours, berries and a range of health food products. They also sent me some dried roasted coconut. There are many healthy ingredients that you can purchase  from My Protein. The products are packaged in foil packs to keep them fresh and are available to order on line.

Friends of glass Event~Edible gifts in glass.

A few weeks back I went to an event by friends of glass and really had a lovely time. Friends of glass are an organisation who are committed to promoting the use of glass in homes. I am so inspired by recipes in glass that I have started collecting a selection of glass bottles and jars to store my food in. Just when my jar obsession was calming down, lo and behold I got another invitation by friends of glass to attend their Christmas event at Cactus Studios -Michel Roux Jr's cookery school, where Saturday Kitchen is filmed. I am not complaining I was rather pleased that I would get to learn some more ideas for Christmas using jars.

On arrival I had a lovely surprise as I met a fellow blogger friends Choclette who blogs at chocolate log blog. As we entered we  were greeted  with the most wonderful  and welcoming Christmas setting of candle light, Christmas tree, innovative decorations in glass bottles, carols playing and glasses of warm mulled cider. Whilst getting to know all the other guests we mingled over shot glasses of red pepper soup with pesto. Followed by warm brie with cranberries all served in pretty glass jars and breadsticks for scooping up the creamy brie.

After the nibbles we watch a cookery demo by chef Bridget Colvin and BBC TV presenter Cherry Healey . They made spiced parsnip soup with pesto and parsnip crisps which we sipped whilst the second demo of pies in the jars was demonstrated. For the vegetarians there was Butternut squash jar pie and for the non-vegetarians Bridget showed a honey & mustard ham rock jar pie.

Whilst the pies were cooking in the oven ready for our dinner we were shown how to create Cointreau  clementines in jars. We enjoyed the lovely hot pies with delicious wine and then it was hands on deck as we each created our own jars of the boozy clementines. We had to pay extra attention to the caramel as it can burn in a jiffy. I was really pleased that my caramel did turn out perfect and there was enough to share with a friend whose caramel  turned just  little too brown.

The evening ended with a lovely arts and crafts demonstration by Amanda who showed us how to let our creative juices flow by filling a jar with hot chocolate powder, chocolate buttons, and marsh mallows and all beautifully decorated with ribbons and bows. Of course we all attached a miniature bottle of booze to the jars to make the hot chocolate in the jar just that little bit more special.

The evening was awesome and really fun and interactive. We all left with all our lovely gifts and an additional surprise of a jar chutney by Rubies in the Rubble, who create all their chutneys from unsold fruit that otherwise would go to waste.

I would like to thank friends of glass for a wonderful evening. It was most enjoyable.

Round up~Lets cook with yoghurt

Thankyou to all the participants for the lovely yoghurt recipes this month.Here is around up of all of them.
An InLinkz Link-up

Christmassy Mulled Pom

If you are a teetotaller or just want to refrain from drinking alcohol at the christmas party this wonderful cinnamon spiced scented Mulled pom is seriously delicious. Pom is made from pure pomegranate juice that is a good source of Vitamin C, Vitamin K, Fiber, Potassium, Folate and Copper. It is delicious served on its own or mixed with other fruit juices too.

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Cristmassy Mulled Pom

by Nayna Kanabar December -2-2014

Pomegranate and Apple juice with cinnamon and spices

Ingredients:

• 240 ml Pom- pomegranate juice  
• 240 ml apple Juice
• 1 cinnamon stick plus 4 for garnish
• 2 star anise 
• 2 oranges
• 1 teaspoon orange zest

Method:

1. Warm the apple juice for 1 minute and add the orange zest, cinnamon stick and star anise.2. Leave the cinnamon and star anise to infuse in the apple juice.3. Slice the oranges in rings, reserve 4 slices and cut the remaining slices in halves.4.In a jug add the Pom -pomegranate juice and add to it the orange slices, remove the cinnamon sticks and star anise from the apple juice and add it to the jug. 5. Mix the pomegranate juice and apple juice together and give it a good stir.6.Pour the Mulled Pom into serving cups and garnish with orange slices and cinnamon stick. This tastes best served at room temperature.

Details

Prep time: 5 minutes Cook time: 1 minute Total time: 6 minute Yield:serves 4

I was sent a cocktail making kit and some pom juice to create a recipe by Pom

Announcing event~ Lets cook savory snacks for christmas

Lets cook savory snacks for christmas 

1st Dec 2014 -1st Dec 2014

With the month of December upon us, the Christmas festivities are fast approaching. It's a time for sharing and caring, eating and drinking and having lots of fun.
The theme for this month is cooking savory snacks for christmas
To Participate:

1.Prepare a dish vegetarian only (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2.Please link this event announcement with your entry, this is mandatory.
3.Use of logo is  not mandatory but it helps to spread the word if you can post it..
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
4. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format
Your Name:
Recipe Name
Recipe URL
Image no larger than 300 pixels.

An InLinkz Link-up