Thai Fish Cakes

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Have some delicious Thai experience with these fish cakes – deliciously aromatic and full of amazing flavors with a little kick

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I love fish, but I don’t have much much fish recipes. When I want to eat fish, it’s either I fry them or I make something like this King Fish in Turmeric and Coconut Milk. I love grilled fish, too, but if I am the one to char-grill them, ‘No, thank you!’.

I am happy that fish can be enjoyed in cake form, too. Uh, chocolate fish cakes? Have you heard of them? Oh! Not that kind of cake? Well, it I could not imagine how it must taste.😛 Fish cakes are boneless, skinless white fish fillet mixed with other ingredients, then formed like patties and fried (or baked).

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These fish cakes are so delicious and aromatic with Thai flavors like nam pla (fish sauce) and red curry paste. The taste is really fantastic! The kitchen were surrounded by such an aromatic smell when I was making these babies. They are good on their own, but they taste fabulous with sweet chili sauce. (especially homemade sweet chili sauce). I kept popping these cakes in my mouth like I am eating cookies! They are that good, I tell you!

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Thai Fish Cakes

  • 450g skinless hammour fillet (or any white fish fillets)
  • 1 tbsp fish sauce
  • 1 large egg
  • 1 tbsp red curry paste
  • 1 red chilli (deseeded and finely chopped)
  • 2 garlic cloves (peeled and finely chopped)
  • 1 thumb-sized ginger (peeled and finely chopped)
  • A handful of fresh coriander (cilantro), roughly chopped
  • Zest and juice of 1 lime
  • 3-4 spring onions (roughly chopped)
  • Fresh coriander leaves, to garnish
  • Sweet chilli sauce, to serve

Instructions:

  1. Wash and slightly dry the fish fillets. Cut to fit into your food processor. Blitz until smooth (about 5 seconds).
  2. Add in fish sauce, egg, coriander leaves, curry paste, chili, garlic, ginger and zest and juice of 1 lime. Blitz again just until everything is well combined.
  3. Transfer the mixture into a bowl and add in spring onions. Using your clean hands, mix to combine.
  4. Divide the mixture into 12 (or less), shape into balls them slightly flatten.
  5. In a large frying pan with medium heat, add oil and fry fish cakes for about 2 minutes on each side. Transfer cooked fish cakes on a paper-lined plate.
  6. Garnish with fresh coriander leaves and serve with sweet chili sauce.

Source recipe: Thai Fish Cakes by Donal Skehan

I hope you try this recipe and let me know what you think. Hmm, please share with me if you have more fish cakes recipes. I’d love to try them in the future.

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I am bringing these gorgeous fish cakes at Fiesta Friday # 116, co-hosted by Aunt Juju and Cynthia. Of course, we don’t have Fiesta Friday if we don’t have the lovely Angie!

Happy Fiesta Friday!

Always wishing you a blessed day and full of smiles.😀

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From Selma’s Table: Flourless Chocolate and Raspberry Torte

A not-too-sweet flourless torte with intense chocolate flavor and amazing light, fudgy texture that will surely melt in your mouth. 

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It was one of those days where I was having chocolate cravings, but I did not want to settle for store-bought sweets. It took me too long to figure out what I really want, but it was all worth it.

Selma’s recipe has been on my list to try, but it requires a 23 cm springform pan. I did not own the said pan when she posted the recipe and kept the recipe until I invested in one. I always keep my hands off from recipes which requires springform pan as I did not want to my pantry to tell me that they have enough. I want to keep our relationship smooth, you know. But, Selma’s recipe is not something you should forget and move on, especially when you are a chocolate lover like me. And this is one of the reasons why I got a new springform pan.

Before I made this recipe, I’ve made 3 cakes which require the separation of egg yolks and egg whites and do the cut and fold technique after. The results did not go too well as I expected them to be. The cakes did not turn out light and airy. I was a little afraid while making this, but I am really thrilled that it turned out divinely delicious!

Flourless Chocolate & Raspberry Torte - TNSCC

Flourless Chocolate and Raspberry Torte

Ingredients:

  • 150 g ripe raspberries

For the egg whites/meringue: 

  • 6 large egg whites, at room temperature
  • 1 tsp balsamic vinegar
  • 1/2 cup white sugar

For the egg yolks: 

  • 50 g butter
  • 200 g 70% cocoa dark chocolate, chopped or broken up
  • 6 large egg yolks, at room temperature
  • 1/2 cup white sugar
  • 2 tbsp espresso powder
  • 1/4 fine salt

Instructions:

  1. Wash and dry your raspberries. Set aside.
  2. In a heatproof bowl, place your chopped/broken up chocolate and butter. Melt in the microwave with 30 seconds interval. (You can also do this over a pot with simmering water, making sure that the water does not touch the bowl.)
  3. Preheat the oven to 350 F. Line the bottom and sides of a 23 cm spring form pan with parchment paper. Use butter or cooking spray to let the parchment paper stick to the pan. After the pan has been lined, spray with non-stick spray.
  4. In a large bowl, add in egg whites. Beat until foamy. Add balsamic vinegar and beat just to incorporate.
  5. Very gradually, add in 1/2 cup sugar and beat in a high speed until stiff peaks form. Set aside.
  6. In a separate bowl, add in egg yolks and 1/2 cup sugar. Beat until pale yellow.
  7. Add espresso powder and salt. Beat just to incorporate.
  8. Add in chocolate/butter mixture. Beat until evenly mixed.
  9. Using a spatula (or metal spoon, as per Selma’s instructions-see notes), get about 1/2 of the egg whites and mix with the egg yolk to loosen up the yolk mixture.
  10. Add the rest of the egg whites/meringue in 3 batches (or more) by doing the cut and fold technique, making sure to scrape the bottom of the bowl.
  11. Pour into the prepared pan and top with raspberries.
  12. Bake for 40-45 minutes or until toothpick inserted in the middles comes out clean.
  13. Let cool in the pan. Once cooled, remove from the pan and transfer to a serving plate.
  14. This can be served with whipped cream and  fresh raspberries.

Source recipe: Flourless Chocolate and Raspberry Torte by Selma @ Selma’s Table

Note: As per Selma, use a metal spoon to retain the volume of the egg whites when doing the cut and fold technique. I did not find my metal spoon, so I took the risk with using spatula, but cut the egg whites in 5 batches. 

The recipe uses 70% cocoa dark chocolate which gives the cake the rich chocolate flavor. The espresso powder is a good compliment to the chocolate and enhances the flavor a lot better. The cake came out really fudgy and light. Every bite will surely melt in your mouth.

I hope my friends over Fiesta Friday #115 will love this. Thanks to Angie, Julie and Ashley.:)

Happy Fiesta Friday! 

Wishing you a fun weekend full of smiles!😀😀😀

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Brioche Chocolate Chip Pudding

Turn that one day old Brioche into this Brioche Chocolate Chip Pudding –

Easy. Melt in your mouth. Can be served warm or cold. 

Brioche Chocolate Chip Pudding

Everyday, I always try to look for something to look forward to. I do that to be inspired and keep the smile in my face despite of the unpleasant stuff at work, life and in between. And one of things I look forward to everyday is Fiesta Friday, and I mean that from the bottom and top of my fats.😀

I missed last week’s FF, but I am here now and I am ready party with you and to co-host Fiesta Friday #114. So now, it’s time to join the FF community and share your travel experiences, stories, recipes & DIY. Link up to Fiesta Friday #114 and please do not forget to link back your posts to Angie, our ever-amazing host, and to The Not So Creative Cook so we’ll know that you have arrived.

I am going to answer your breakfast/brunch/snack cravings this week as I am sharing a recipe of bread budding which uses brioche. The bread was given to me by a lovely friend and intentionally reserved some for bread pudding. And  if you know me well, you know that Linda @ La Petite Panière is my Brioche Queen. This post is dedicated to her.❤

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The taste of brioche alone is amazing, but I want to try taking them to a higher level due to the curiosity whenever I see bread pudding recipes saying that brioche is one of the best breads to use when making bread pudding. So when I was given a large braided brioche, I did not let the opportunity pass.

The bread pudding came out really good. The brioche soaked up the custard very nicely and the top had a very lovely texture. The chocolate chips also added a wonderful flavor with every bite. This is perfect for breakfast, brunch or snack. Another good thing is – this can be eaten either warm or cold.

Brioche Chocolate Chip Pudding

Ingredients:

  • 5-6 thick slices of brioche (preferably 1-2 days old)
  • 4 eggs
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup chocolate chips
  • 1/2 cup nuts (can be assorted), toasted and chopped (optional, but adds a lovely texture)
  • Powdered sugar, for dusting

Instructions:

  1. Preheat the oven to 350 degrees F. Prepare a small baking dish, 8 x 8 or 9 x 5 would work.
  2. Breakdown the brioche slices into thick chunks.
  3. Add half the brioche chunks to your baking dish. (This will serve as a first layer.) Add half of the chocolate chips and nuts (if using).
  4. Add the remaining half the brioche chunks, chocolate chips and nuts.
  5. In a bowl, mix eggs, cream, vanilla extract and salt.
  6. Pour the custard over the brioche chunks then gently push down the bread so the custard starts to absorb.
  7. Cover with aluminum foil and bake for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown. The bread will rise slightly and the liquid is absorbed by the time the pudding is done.
  8. Serve warm or cold. Sprinkle powdered sugar just before serving.

Notes: This can be served with ice cream on top or whipped cream.

I hope you try this recipe and let me know.:)

****

Thought of the Day

“Little things always mean big ones to others. Do not be hesitant to help. We do not know, we might change the lives of others.”

****

Happy Fiesta Friday!

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Shakoy (Twisted Fried Donuts)

There are so many Filipino recipes that I hope I know its history or even just the meaning of the name of the dish. Maybe it’s a language from a certain tribe that I can translate to English? Not a chance. One of them is Bulanglang which I only know that it’s a vegetable dish with clear soup. And the Chicken Tinola which I only know it’s a ginger-based chicken soup. Now, I have Shakoy.

Shakoy is a term used to call twisted fried donuts. I don’t know why people calls it like that. I grew up using the term when I want twisted fried donuts and when I use the term for some people who isn’t familiar, I get a look of ‘Huh? What’s Shakoy?’ And I explain to them and finally make it clear.

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What I love about this recipe is it does not require that much of time like the others.

Let me explain:

The first rising only requires 15 minutes. 

Right after the dough has been formed, they can be fried immediately.

Amazing, isn’t it? I assume the mixing of the instant yeast with warm water quickens the process. I am not sure.

Anyway, here is the recipe and please tell me if you know why the procedure is very quick ’cause I’d really love to know.

Shakoy (Twisted Fried Donuts)

  • Servings: 15
  • Difficulty: easy
  • Print

Ingredients:

  • 1.5 tsp instant yeast
  • 1 cup lukewarm water
  • 1 tbsp brown sugar
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup sugar, for dusting
  • 1 tsp of cinnamon powder, optional
  • Oil, for frying the donuts
  • Additional flour for dusting your work surface

Instructions:

  1. In a bowl, place 1 cup of lukewarm water and brown sugar. Mix until sugar is dissolved. Add in instant yeast and wait until the mixture creates bubbles. (This may take about 5 to 10 minutes.)
  2. Meanwhile, in a large bowl, mix in flour and salt. When the liquid mixture is ready, add this to the dry ingredients and mix using a wooden spoon until you get most of the flours from the bowl.
  3. Knead using your clean hands until dough is elastic and smooth.
  4. Place in a lightly greased bowl, cover using a cling wrap. Keep in a warm place to double in size. (This took me only 15 minutes.)
  5. When the dough has doubled in size, take it out to a lightly floured surface.
  6. Divide the dough into 15 equal sizes. Shape each into a log and twist from the top, sealing both ends. Transfer each dough in a clean plate/baking sheet. You will notice that the first few doughs are getting bigger in size – they are ready to dive into the hot oil. (Tip: You can ask somebody to fry the donuts for you while you finish up shaping the rest.)
  7. Prepare a plate with stack of paper towels and a container/plate with white sugar and cinnamon powder. Set aside until ready to use, but make sure it’s not too far from you.
  8.  Fry the donuts in a very hot oil (about 375 F). Make sure not to overcrowd the pan.
  9. When done, place the fried donuts over a stack of paper towels for few seconds. Transfer to the prepared container with white sugar-cinnamon mixture and roll the donuts until well coated.
  10. Serve immediately. Best eaten on the same day.

Source recipe: Shakoy – Easier Version by KwaliTeaTime@Home

These donuts were soft and fluffy and oh so delicious! I will not tell you how many of these I ate, but all were gone in a day.😀

I think the close up shot didn't do justice to how fluffy the donuts are.
I think the close up shot didn’t do justice to how fluffy the donuts are.

Well, Angie is at Lancaster for some R & R. What you are up to? I am here at home – just finished watching a movie I did not completely understand.😛 Anyway, it’s time for Fiesta Friday # 112… so life would not be boring as I mingle with my FF Friends. This week’s co-hosts are Natalie and Hilda. Come on and join the fun!😉

Wishing you a fun weekend full of smiles!😀😀😀

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Nutella Cheesecake Cupcakes

Divinely delicious cheesecake in cupcake form with a crunchy Oreo-cookie crust, Nutella cheesecake filling and sweetened whipped cream topping. You have the option to garnish these beauties with hazelnuts and chocolate. Perfect for Nutella lovers like me. 

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There are times that I want to make everything from scratch and there are times that I prefer the store-bought ones… and those are the times when I feel so lazy even when it comes to a very easy task.

I was in a Nutella and cheesecake mood not so long ago, but I didn’t want to make a huge cheesecake, so I went up Googling recipes in cupcake form. I just couldn’t resist the urge to make these cupcakes as soon as I found the recipe, so I have not whipped the cream properly – I got a total whipped cream meltdown. The photos were just so disappointing. Maybe it was my fault, too, because I tried to place a Ferrero Rocher ball on top. Maybe. The photos were sadly thrown into the recycle bin and the cupcakes happily dove into my tummy.😀

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For the second time, I used store-bought whipped cream as I was really eager to make them again. I must say that it’s not that bad. I just had to rush taking the photos so the whipped cream will not melt again. I brought these at my workplace and they were happily eaten. The colleague even asked me to make it again. So I made this thrice in a week.😀

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These Nutella Cheesecake Cupcakes were amazingly divine. The cheesecake will happily sink into your teeth. These are perfect for parties, and give aways, too, as they are served individually.

Nutella Cheesecake Cupcakes

  • Servings: 12 cupcakes
  • Difficulty: easy
  • Print

Nutella Cheesecake Cupcakes - TNSCC 2

Ingredients:

  • 12 Oreos*
  • 1 1/2 tbsp butter, melted
  • 6 tbsp white sugar
  • 1 1/2 tbsp all-purpose flour
  • 12 oz cream cheese, softened**
  • 2 large eggs
  • 1/4 cup milk
  • 1/4 cup sour cream
  • 1/2 tsp vanilla extract
  • 1/2 cup Nutella
For the topping:
  • 1 cup heavy/whipping cream
  • 3 tbsp icing sugar
  • 1/4 cup hazelnuts, toasted and chopped, for garnish
  • Chocolate, chopped or grated, for garnish

Instructions:

  1. Preheat oven to 325 F. Prepare muffin pan and line with paper liners. Set aside.
  2. Using a food processor, place the Oreos and pulse until turned into finely crushed. (You can also do this using a ziplock bag and use a rolling pin to crush the Oreos.)
  3. In a small bowl, mix crushed Oreos and melted butter. Take about 1 tbsp of the mixture and divide between 12 paper-lined muffin pan. Bake for 5 minutes. Let cool while preparing the cheesecake batter.

To prepare the cheesecake batter,

  1. In a bowl, mix very well the sugar and flour.
  2. Using an electric mixer or a whisk, add in cream cheese and mix.
  3. Add in eggs, milk, sour cream and vanilla and mix until just combined.
  4. Add in Nutella and mix.
  5. Tap the bowl against the countertop few times just to release air bubbles.
  6. Using an ice cream scooper or anything you prefer, divide the batter over the crust.
  7. Bake for 20-24 minutes or until the only thing jiggling is the center part of each cheesecake.
  8. Remove from the oven and let cool at room temperature.
  9. Loosely cover with cling wrap and keep in the fridge to firm up for about 3 hours or overnight.

To prepare the whipped cream,

  1. Make sure your bowl, cream and beaters are very cold.
  2. In your bowl and using an electric mixer, beat the cream until soft peaks form. Add in icing sugar and beat until stiff peaks form.
  3. Top your cheesecake with whipped cream and garnish with chocolate and hazelnuts.

Source Recipe: Nutella Cheesecake Cupcakes by Cooking Classy

Note:

* Preferably single-stuffed Oreos. 

**For best results, use full fat cream cheese.

These cupcakes are absolute perfection! I can’t wait to make another batch again soon!

I hope my friends at Fiesta Friday #111 will enjoy these. And I hope Angie, Naina and Chef Julianna would love these, too. Happy Fiesta Friday!

Wishing you a weekend full of smiles!😀

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The Recipe Exchange: Lina’s Chicken Parcels

As most of you know, Lina @ Lin’s Recipes is hosting a lot of challenges at her blog which make me admire her a lot due to her unlimited and awesome ideas. I am proud to tell you that I have finally taken a part.

Lina is not only a young talented blogger, but also a great writer, a good cook and a very cheerful and lovely friend… and so much more. She created such challenges to also help other bloggers overcome their fears of certain ingredients or for bloggers to get out from their comfort zones. She also made me realize that there are far more unknown recipes through her Rare Recipe Challenge. The challenges she come up with not only sticks to one ‘category’, but various ideas. I feel her brain is always busy thinking of what more challenges she can come up with.😀 She has so much talent within, I must say.

Chicken Parcels filling
Chicken Parcels filling

Recently, she has posted a challenge titled ‘The Recipe Exchange‘. I was lucky that day as I was already scrolling down the Reader section of WordPress and so happy to be one of the first who have seen the post. In the said challenge, you have to give a recipe that you want others to try and choose a recipe you want to try from the given list. And since I got myself some spices used in Indian cooking, I chose Lina’s Chicken Parcels.

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Chicken Parcels vary from place to place. Thus, this explains why they are ‘packed’ in different forms. Although they are packed in different forms, they have one thing in common – a delicious chicken filling. In this recipe, I used the same shape as Lina’s and didn’t change much expect that I didn’t use oregano because I didn’t have it with me. Also, I brushed the crust with egg wash like what I always do with my crust.

I made 6 parcels out of the recipe below and they didn’t last long, though I reserved one for the next day as I love the crust a little soft, too.😀 The chicken parcels were so good with a little kick. The spices were not overpowering and I loved it like that. My cousin and I enjoyed these little parcels with a glass of cold Pepsi. Oh so good!😀

Chicken Parcels - TNSCC

Chicken Parcels

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Ingredients: 

For the crust: 

  • 200 g all-purpose flour
  • 1 tbsp white sugar
  • 75 g butter, cubed & must be cold
  • 2-3 tbsp cold water
  • 1 egg yolk/whole egg/egg yolk+water, for egg wash

For the filling: 

  • 150 g boneless and skinless chicken breasts (to boil with 1 tbsp ginger garlic sauce & 1/2 tsp turmeric powder)
  • 1/2 cup onions, chopped
  • 1 green chili, chopped
  • 1 tsp ginger garlic paste
  • 1/2 tsp garam masala
  • 1/2 tsp paprika powder
  • 1/2 tsp kashmiri chili powder*
  • 1 tbsp lemon juice
  • Cooking oil

Instructions: 

For the crust: 

  1. In a bowl, combine flour and sugar. Mix.
  2. Add in cubed, cold butter. Using a pastry mixer or your clean hands, mix until crumbly.
  3. Add in tbsp of water at a time until dough can be formed into a ball.
  4. Wrap in a cling wrap and let sit in the fridge while you do the filling.

For the filling: 

  1. In a pot, place chicken breasts, ginger garlic paste and turmeric powder. Put enough water just to cover the chicken. Boil until tender. Remove the chicken from the water and drain. Let cool and shred. Set aside.
  2. In a pan with medium heat, add in ginger garlic paste and chili. Cook for a minute.
  3. Add in onions and cook until translucent.
  4. Add in shredded chicken, garam masala, paprika and kashmiri chili powder. Cook for about 2 minutes.
  5. Turn off the heat and drizzle with lemon juice.

To make the chicken parcels:

  1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.
  2. Take out the dough/crust from the fridge.
  3. Remove from the cling wrap and place into a lightly floured surface.
  4. Divide the dough into 6 and form each of about 6-inches round, flat disk.
  5. Divide the filling between the 6 flattened dough and fold halfway, getting the shape of half moon. Press the edges with a fork to seal. Brush with egg wash.
  6. Place in the prepared baking sheet and bake for 25 minutes.

Source recipe: Chicken Parcels by Lina @ Lin’s Recipes

Notes:

*You can reduce the amount of kashmiri chili powder.

I think this can be dipped with any Indian dip or gravy. Hmm… 

I hope you give this recipe a try, too.:)

I am sharing these delicious parcels with my Fiesta Friday Friends over Angie’s place with Naina and Chef Julianna as her angels at this week’s Fiesta Friday #111.:)

In this recipe exchange, Amanda of Forest Wood Folk Art made her version of my Yema Cake. Come and check it out.😉

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Featured:
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Hey, I also made Ginger Garlic Paste for this recipe. Yay!😀

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Ginger Garlic Paste

Being so busy these days, my mind wants to rest, but my body wants to be in the kitchen. Though cooking is a stress-reliever, there are times that I just want to be in bed and sleep.

I was in a grocery store looking for something to take with me so I can finally make the recipe I am scheduled to do. I was very tired that day and I thought of buying myself a bottled ginger garlic paste instead of making one. With the thought of skinning the ginger and garlic – no, thank you! I was about to get one, but when I saw the bottled paste, I didn’t like it. So I told myself – “Okay! I will make my own.”

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I know you see pieces of garlic. That’s what you get when you are lazy chopping the garlic.😛

There are versions that doesn’t use turmeric powder, so they are very light in color. I love mine yellowish (and I love turmeric), so I added some color.

I also thought of not blogging this because I don’t know if I can call this a recipe as it is very easy, but I also told myself that this is my first step of trying Indian foods, why not?

I have learned that ginger garlic paste is widely used in Indian cooking, so I bring you my first Indian-cooking experience.:)

Ginger Garlic Paste

  • Servings: 1/2 cup
  • Difficulty: easy
  • Print

Ingredients: 

  • 1/2 cup ginger, roughly chopped
  • 1/2 cup garlic, chopped
  • 1/4 turmeric powder
  • 1/2 tsp salt
  • 1/4 tsp oil

Instructions: 

  1. Wash and peel the ginger, then roughly chop.
  2. Peel garlic.
  3. In a food processor or blender, place ginger and garlic. Pulse until it turns into a fine paste.
  4. Add oil, salt and turmeric powder. Mix very well to get an even color.
  5. Transfer in a can container.
  6. Keep in the fridge until read to use.

Source recipe: Homemade Ginger Garlic Paste by Spicy Treats

Notes:

The recipe can be doubled. If your blender/food processor is small, this can be done in batches. 

If handled properly (stored in a sterilized hit-tight jar), this can last up to two to three weeks as per the source recipe. 

 I am bringing this at Fiesta Friday #110 where me and Apsara are co-hosting, with Angie as our amazing host.

Happy Fiesta Friday!

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Mediterranean Baked Sweet Potatoes

Hi, guys!

How have you been doing? I know some people are too happy with the weather these days. Pretty flowers, sunny day and all spring related is everywhere. Hmm, who doesn’t want that? I mean, unless you want to be frozen for the rest of your life.😛

I only feel one thing today – I feel so happy and thrilled that I am co-hosting this week’s Fiesta Friday with the lovely Apsara of Eating Well Diary. My co-host has a lovely blog full of delicious recipes. You might want to give her a visit and start a chitchat with her if you haven’t already.

Are you ready to party? I am. I’ll be at Fiesta Friday # 110 with the talented Angie, my fellow co-host, Apsara and the amazing FF crowd. If you are new to Fiesta Friday, please read the guidelines. What are you waiting for?😀


Baked sweet potatoes topped with roasted chickpeas, a killer garlic herb sauce and parsley-tomato garnish. Healthy. Vegan. Gluten Free. 

Mediterrenean Baked Sweet Potatoes - TNSCC 3

So this sweet tooth craves for something healthy once in a while. And sometimes, a craving for a certain ingredient leads to a crazy search for recipes.

This is the continuation of the chickpeas craving I had weeks back. I have to say that I am thankful for that craving because that brought me to finding this mouth-watering recipe.

Mediterrenean Baked Sweet Potatoes - TNSCC 1

The recipe might sound fancy, but it is easy to prepare. This is suitable for vegan and gluten-free eaters. And I don’t think that I have to mention that this is healthy. But I just did, didn’t I?😀

Roasting the sweet potatoes and the chickpeas is the torturing part, but the good thing is you can prepare your sauce and topping while the oven is doing its thing. Now, I must warn you about the sauce – it is superb! And I am serious! I think it will be a pretty dressing, too.

Mediterrenean Baked Sweet Potatoes - TNSCC 2

Let’s get on to the recipe, shall we?

Mediterranean Baked Sweet Potatoes

Ingredients:

  • 4 sweet potatoes (about 140 g each) or 2 of about 22o g each
  • 1 15-ounce tinned chickpeas, washed and drained
  • 1/2 tbsp olive oil
  • A pinch of cumin powder
  • A pinch of coriander powder
  • A pinch of cinnamon powder
  • A pinch of paprika
  • A pinch of salt

For the garlic herb sauce:

  • 1/4 cup hummus (want to try my Easy Microwave Hummus?)
  • 1 tbsp fresh lemon juice
  • 3 tsp fresh dill (or 1 tsp dried)
  • 3 cloves garlic, finely minced
  • Water, to thin the sauce
  • Water or unsweetened almond milk to thin

For the toppings: 

  • 1/4 cup cherry tomatoes, diced
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400 F. Line 2 baking sheet (or 1 large that will fit both chickpeas and potatoes) with foil and set aside.
  2. Rinse and scrub the sweet potatoes. Cut in half length wise.
  3. In a bowl, place your washed and drain chickpeas and add olive oil and the rest of the spices. Place in the prepared baking sheet.
  4. Rub little olive oil on the sweet potatoes and place cut side down on another baking sheet (or same baking sheet with the chickpeas when there’s enough space).
  5. Roast the sweet potatoes and chickpeas for 30-45 minutes, depending on the size of the sweet potatoes. When they are fork-tender, they are done. The chickpeas might cook faster, so keep an eye on them.

Meanwhile, let us prepare the sauce and the topping.

  1. In a small bowl, add all the ingredients for the sauce except water.
  2. Slowly, add water and see if the texture is fine with you. You just want your sauce to be pourable. Do a taste test and adjust the seasoning if desired. Keep until ready to be used.
  3. For the topping, mix everything in another bowl and set aside to marinate.

To serve,

  1. Flip the potatoes, flesh side up and smash down the insides with a fork or spoon. Just a little.
  2. Top with chickpeas, sauce and the tomato-parsley topping.
  3. Serve immediately.

Notes:

If you are roasting the chickpeas and sweet potatoes together, it would be easier to place the chickpeas in a separate foil (since there is a possibility that they would cook quicker than the potatoes) with the sides overhanging so it would be easier to take them out. So it’s like you created a square aluminum baking foil. 😀

In the garlic herb sauce, tahini can be used instead of hummus, but make sure so adjust the ingredients until it tastes good to you. 

Source Recipe: Mediterranean Baked Sweet Potatoes by Minimalist Baker

Happy Fiesta Friday!

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In My Kitchen – March 2016

My chubby body had a chance to take a little rest from the kitchen for two weeks. It’s not that I liked it or I haven’t planned anything to cook or bake, but I missed some ingredients a few times and so lazy to go out. So I thought that was my body’s way to take things slow. Ahh, it’s a good thing when you have some saved recipes to blog about.😀

Anyways, I am here to share with you my little stuffs for this month’s IMK post. But before that, I want to thank Maureen @ The Orgasmic Chef for hosting IMK.❤

In my kitchen…

…is a medium sized sauté pan. It’s been a long time since I wanted to have my own sauté pan and I am very much happy that I found one. This is not too big and not too small. Just enough. Uhm, maybe if I make Shakshuka, I can put two eggs. Yay! I am so excited to use this and make something delicious. And besides, it’s lovely to place this pan straight to the table and shoot!😀

IMK, March 2016 7

In my kitchen…

…is this pretty mat and uhm, something like a turner? I got the “turner” because I don’t have a plate that can hold the size of the chiffon cake. The chiffon cake is about 13″ round and my plates are smaller than that. These two makes pretty props, too. Yes?

IMK, March 2016 1

In my kitchen…

…are these three spices which are new tenants in my little pantry. And I am so excited to use them. IMK, March 2016 5

 

In my kitchen…

…is also another new tenant in my pantry. This is another sign that I am really starting to go out from my comfort zone! Yay!

IMK, March 2016 4

In my kitchen…

…are these dried fava beans. I am going to try making Ful Medames from scratch, so wish me luck!😀

IMK, March 2016

(Can you say that my kitchen for the next months would smell aromatic?)

In my kitchen…

…is my first homemade Sweet Chili Sauce with my new jar. I tell you – the chili sauce was completely awesome.

Sweet Chili Sauce - TNSCC 2

Last but not the least…

Let me just share with you the hot chocolate I have made from Tablea de Cacao which I posted in my last month’s IMK.

This is called ‘Tsokolate‘ – Filipino Hot Chocolate. Yum!😀

Tsokolate - TNSCC 2

That’s all folks!😉 I hope you enjoyed what you have seen and thank you for being with me.

How about you? What you’ve been up to? Share them to us by joining In My Kitchen. Make sure to link back your post to Maureen, so she’ll be notified. Thank you so much for hosting IMK, Maureen!❤

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