Easy Honey Mustard Chicken

Preserving Cherry Tomatoes

Growing your own food sometimes sees a bountiful harvest of one crop. A lot of precision in timing is required for successive planting. A skill I am still working on. Another way around it is to learn preservation, so as to have access to a veggie when you don't have a harvest.

Here are two ways of preserving cherry tomatoes.

1. Freezing

• Place the tomatoes on a plate and freeze them.
• Once they have frozen, they will be like marbles.
• Bag them in zip lock for future use.

2. Sun Dry

• Bruise the tomatoes, add Himalayan salt, garlic powder, olive oil and mix well.
• Leve them to sun dry till brittle.
• Preserve in a glass bottle.

Herbed Fish Fillet

A simple yet delectable side. While I prepared it in the air fryer, it can be coated and pan fried too.

Ingredients

500 gms basa fish fillets

Ginger garlic paste

Dried mint and thyme

Salt to taste

Preparation

• Cut the fish into required size.
• Marinate with salt, and ginger garlic paste.
• Leave aside for 5 minutes
• Coat with dried mint and thyme.
• Baste oil.
• Set air fryer to 160 for 10 minutes.
• Turn over after 5 minutes.
• Serve warm.
• Enjoy!

Spiced Bimbli Cordial

Berry Green Smoothie

Chicken Drumsticks with Rosemary and Thyme

Chicken Kebabs

Mast-o-Khair (Persian Yoghurt and Cucumber Dip)

Crusted Chicken

Chocolate Peanut Butter

Uova in Purgatorio

Masala Okra

Vegetable Cheese Cutlet

Ingredients
1/4 cup sweet corn
1/4 cup peas
1 large onion chopped
1 carrot grated
3 potatoes boiled
Small cubes of cheddar
1/4 tsp ground pepper
1/4 chilli powder
Salt to taste
Breadcrumbs/ rice powder
Preparation

• Heat oil in a pan and sauté onion.
•  Add the vegetables except potatoes and sauté. Leave to cool.
• Peel and mash potatoes.
• Mix all ingredients together except cheese.
• Roll into balls, poke a hole in the centre, insert the cheese, cover well.
• Flatten into cutlets.
• Coat with bread crumbs or rice flour.
• Fry till crisp.
• Serve hot
• Enjoy!

Mango Banana Berry Smoothie

A simple yet nourishing smoothie to begin the day.

Ingredients
1tsp flaxseeds
1 Mango diced
1 banana diced
Berries
Any milk

Preparation

• Powder the flax seeds and blend fruits, berries and milk to smoothie consistency.
• Enjoy!

Berry Yoghurt Popsicles

Moringa Leaves with Coconut (Thoran)

Mint Passionfruit Drink

Mexican Corn Salad

Chicken Coconut Curry

Jackfruit Seeds Roast

Chicken Coleslaw Wraps

With the re opening of school comes the inevitable question in every mom's mind. "What do I pack for a snack or lunch!"

I put this chicken coleslaw wrap together for the first day of school. A combination of raw food and cooked chicken to provide enough nutrition and energy for the busy bodies.

Ingredients

2 tortilla wraps

500 gms chicken breasts

Marinade
Ginger garlic paste
Lemon juice
Salt to taste

Coleslaw
2 carrots shredded
1 cup purple cabbage shredded
1/4 cup sweet corn
1 tbs mayonnaise
1 tbs cream or 1 tsp milk
Ground pepper

Preparation

• Marinate the chicken breasts for 10 mins and pan fry.
• Cut into cube size and keep aside to cool.
• Mix together the coleslaw ingredients and add the cubed chicken when cool.
• Heat the tortilla wraps as per instructions.
• Place the filling and wrap.
• Enjoy!

Arbi/ Colocassia Fry

Harvest this month

Spaghetti Aglio e Olio

Basa Fish Fillet

Banana Berry Almond Flax Smoothie

Meatball Carrot Feta Tortilla Wraps

Baked Rosemary Garlic Chicken Wings

Garlic Oil

French Toast

Fried Masala Anchovies

Bountiful Harvest

Crab Sticks

Sweet Potato Cake

Leftover Fruit Platter Popsicles

Growing Herbs

Marjoram

Hibiscus Popsicle- Beat the Heat

Homemade spinach and cheese ravioli

Beetroot Rice

Roasted Potato Salad

It's time for my Secret Recipe Club assignment this month. I had the privilege to sneak around Erin's blog The Spiffy Cookie. Erin's blog is very versatile. You can find a very wide range of recipes in any category be it starters or main dish,  or desserts. I finally settled down to this simple dish Roasted Potato Salad. I found it intriguing since it had a great blend of potatoes and sweet potatoes. I regretfully didn't have beans on hand so I added some garlic greens freshly picked from the farm. The cheese addition simply adds the umami flavour to it all.

Roasted Potato Salad

Ingredients
1 medium sweet potato peeled and chopped
2 medium potatoes quartered
1 head of garlic
2 tbs EVOO
Dill
Parsley
Pepper
Salt
Parmesan cheese

Preparation

• Roast the potatoes with oil and salt in a roasting pan in a pre heated oven
• When done mix the rest of the ingredients. Squeeze the garlic to get the juices to blend.
• Enjoy

An InLinkz Link-up