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Monthly Mingle - Soups

post from TONGUE TICKLERS...... on 21 November 2009 10:30:00 PM. © TONGUE TICKLERS......

Autumn has already made way to mellow afternoons and relatively cold evenings here. Cold only as much as Mumbai can get! The season will not last much so we try and make as much of it as possible. This is the time to tuck in all those forbidden treats and wash up with hot piping soups on chilly evenings. Do you have some wonderful recipes for soupy treats? Great! I am looking forward to getting inspired and cook up light dinners.

Meeta of the very elegant and stylish blog, "What's for lunch, Honey?" organizes a lovely Mingle each month and this month it is being hosted right here, on Tongue Ticklers. Do join by sending us your favourite heart-warming soup recipes. The theme is "Soup for the happy soul", so you can be sure to send your stories and bit of laughter along with the soup!

Are we ready for the nitty-gritties? Here's is how 'The Mingle' works:

Create a dish that fits the theme 'Soup for the happy soul' - only vegan or vegetarian recipes not involving eggs - please.

Post about it on your blog between today i.e., 22.11.09 and 14.12.09. (Entries must be in English, please).

Your creation must exclusively be prepared for this event and cannot be submitted to any other blog event.

You must provide a link to this announcement post and Meeta's post and send the details called for below (please look up for links at the end of the post).

If your recipe is inspired from a cookbook, site or blog please acknowledge and provide a direct link to the source.

Please send a mail to 'sunshinemomsblog [at] gmail [dot] com' with the following details. If you do not receive an acknowledgment within 5 days please leave a comment and I will get back to you the same day.

Your preferred name.
Name of your blog and its url.
Name of the dish and url of the post.
Your location (Country)
A picture of the dish 300pixels wide.

We appreciate it if you could include the logo but it is not a compulsion.

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On a different note:

Tongue Ticklers...... has been chosen by well known blogger Raaga - The Singing Chef for T&T. Please look up the recipe link and shoot me a mail with the subject T&T if you would like to discuss any of the recipes."Thanks for visiting! If you like my recipes do leave a comment to let me know your reaction!"

Read The Full Article:
http://feedproxy.google.com/~r/tongueticklers/~3/2Ll3-7J4LyY/monthly-mingle-soups
.html

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Bell peppers and pimientos

post from Pinoy Cook: Home cooking rocks! on 21 November 2009 08:57:00 PM. © Pinoy Cook: Home cooking rocks!

Read The Full Article:
http://pinoycook.net/bell-peppers-and-pimientos/

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Shaved Brussels Sprout and Prosciutto Salad with
Top Chef Stephanie Izard

post from Savory Tv | Delicious chef recipe videos on 21 November 2009 07:55:50 PM. © Savory Tv | Delicious chef recipe videos

Raw brussels sprouts are amazing in salads when thinly sliced. They offer an entirely different flavor experience to the palate as opposed to the frequently hated cooked version. Mild, crunchy, and nutrient packed, Top Chef Stephanie Izard shows us how to prepare a beautiful brussel sprout salad with a light vinaigrette, in this [...]

Read The Full Article:
http://www.savory.tv/2009/11/21/brussels-sprout-salad-recipe/

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Kazan Dibi ( )

post from Kalofagas - Greek Food & Beyond on 21 November 2009 06:29:16 PM. © Kalofagas - Greek Food & Beyond

Those who have visited Istanbul (Constantinople) will have feasted on the array of eclectic sweet and savory dishes. Back in 2007 during my trip to Greece, I snuck in a side-trip to Istanbul, Turkey for a long weekend.One of the desserts I enjoyed was[...]

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http://feedproxy.google.com/~r/kalofagas/~3/GSnqHuNPVtY/

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Savory Corn & Red Pepper Muffins

post from Fun & Food Cafe on 21 November 2009 04:44:00 PM. © Fun & Food Cafe

Savory Muffins are often underrated to their sweet counterparts. But they will promise to be a[...]

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http://www.funandfoodcafe.com/2009/11/corn-red-pepper-muffins.html

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THE ORCHARD OF ALCINOOUS

post from History of Greek Food on 21 November 2009 04:43:21 PM. © History of Greek Food

“Ulysses at the court of Alcinous”, Hayez Fr. (1813-5)“ But without the courtyard, hard by the door, is a great orchard of four acres, and a hedge runs about it on either side. Therein grow trees, tall and luxuriant, pears and pomegranates and apple-trees with their bright fruit, and sweet figs, and luxuriant olives. Of these [...]

Read The Full Article:
http://www.historyofgreekfood.org/?p=775

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Crème Caramel

post from Ya Salam Cooking on 21 November 2009 04:21:00 PM. © Ya Salam Cooking

Crèam Caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top. Do not let the long recipe turn you away because this is a pretty easy recipe even for beginners. The perfect amount of time that works for chilling would be 3 hours. The wait is hard but so worth it.

2/3 cups sugar
1/3 cup milk
1 cup milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
1-1/2 teaspoons vanilla extract

1. Preheat the oven to 325 degrees F. Place the sugar and water in a heavy-bottomed saucepan over low heat. Let the sugar dissolve. Carefully brush the walls of the pot with a little water to prevent the sugar from crystallizing on the sides. Increase the heat to medium-high and boil until the syrup turns golden brown. Remove from the heat promptly and carefully divide the hot caramel among the 6 (4 ounce) ramekins. Let cool for at least 2 minutes

2. In a medium saucepan, bring the milk and cream to just below a boil over medium-high heat. Meanwhile, mix together the egg yolks, caster sugar, and vanilla in a large mixing bowl. Place the mixing bowl on top of a towel to keep it from wobbling while whisking in the hot liquid. Gently whisk 2 tablespoons of the hot milk mixture into the egg mixture. Slowly whisk in the remaining hot milk mixture 1/3 at a time, trying to prevent excess bubbles. Strain though a sieve.

3.Pour 6 ounces into each caramel-coated ramekin. Place on the extended middle rack of the oven. Carefully pour boiling water into the baking dish until 2/3 of the way up the sides of the ramekins. (Be careful not to get any water on the custard mixture.) Cover the baking dish with aluminum foil and very gently slide it towards the center of the rack. Bake for about 35 minutes, or until the custards are almost fully set. Remove from the oven. Use tongs to remove the ramekins from the hot water bath. Let stand at room temperature for 5 minutes, then refrigerate until well chilled.

4. To serve, dip the ramekin in very hot water for 15 to 20 seconds. Run a sharp knife around the sides of the ramekin. Invert the custards onto serving plates. The caramel will pool around the inverted custards. Serve immediately.

Yields: 6 servings

Adapted from The Food Network

Read The Full Article:
http://themiddleeasterncook.blogspot.com/2009/11/creme-caramel.html

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Lahma Bil Khubz

This dish reminds me of an Arabic style pot pie. The dough is quite nice and workable. You will have everything you need in this quick and satisfying meal bread, meat and vegetables.

Dough:
2-1/2 cups all purpose flour
1 egg, beaten
6 tablespoons milk
1/2 cup vegetable oil
1 teaspoon salt

Stuffing:
250 grams ground lamb
1 medium onion, finely chopped
1 small tomato, finely chopped
1/2 tablespoons Arabic spice
1 cube Chicken bouillon, dissolved in 2 tablespoons of water

1 egg, lightly beaten, extra

1.I a large bowl, combine flour, egg, milk, vegetable oil and salt. Knead until a soft dough forms. Divide the dough into 2 equal portions. Cover and keep aside for 1 hour.

2.Pre-heat oven to 375F.
3.In a medium sized bowl add lamb, onion, tomato, Arabic spice and chicken bouillon. Mix well until combined.

3.Place dough onto a lightly floured surface or a baking mat. Knead and with a rolling pin roll out into a circle as thin as you can get dough. Do the same with the second dough ball as well. The dough should be able to fill a 11 x 7 inch casserole dish. Tightly press dough edges together to seal.

4.Beat the egg and carefully and brush on top of the dough. Bake for 40 minutes or until the top is golden.

Yields: 4 servings

Read The Full Article:
http://themiddleeasterncook.blogspot.com/2009/11/lahma-bil-khubz.html

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Pumpkin Swirl Cheesecake Recipe

Cheesecake is a great dessert anytime of year and adding pumpkin to the dessert makes it a creamy and delicious dessert for Thanksgiving. The recipe is very simple and it’s a quick and easy dessert that’s definitely a crowd pleaser.Pumpkin Swirl Cheesecake RecipeIngredientsadapted from cooks.com2 cups Ginger snap cookies, crushedHandful of pecans/walnuts, or any [...]

Read The Full Article:
http://gracenotesnyc.com/2009/11/21/pumpkin-swirl-cheesecake-recipe/

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