Top Most Searched Food and Google Health Trends in 2013 Cooking Recipes

Ingredients-

Ingredients for filing-

• 4 apples which should be fully peeled & sliced properly.
• 3 Tablespoons of Sugar free
• ½ Tablespoons Cinnamon powder
• 1 beaten up Egg yolk

Ingredients for Crust-

• 1 Full cup of flour
• 60 Grams diced & chilled butter
• 2 Tablespoons of Sugar free

Japanese Miso Soup-

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: Serve 4 people at once

INGREDIENTS-

• 1 full pack of diced silken tofu (8 ounce)
• 3 tbsp. fresh miso paste
• 4 cups of pure water
• 2 tbsp. dashi granules
• 2 green sliced onions (Sliced into ½ inch pieces)

Instructions-

1. Firstly you should take a medium sized saucepan. Then you need to mix the dashi granules & water in it. Mix the mixture well.
2. Then just cook the whole fixture over gas on a medium flame. Keep cooking till the mixture in pan comes to a moderate boil.
3. Reduce the heat & now add the miso paste. Then stir in tofu.
4. At last, separate the layers of onion & add it to the soup.
5. Simmer the soup for 4 minutes & Serve the soup hot.

Do try it & share your experience in the comment section Below. Continue reading the Wonderful Recipes Below.

The REAL homemade ginger beer recipe!

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: 18 servings at one time

INGREDIENTS-

• 1 Can of cheese cooking sauce
• 1/3 Cup of beer
• ½ tbsp. ground mustard
• 1.5 cups Cheddar cheese
• French bread cut into chunks

Instructions

1. Take a saucepan. Heat the cooking sauce & ground mustard in it, stirring it occasionally.
2. Now remove the pan from the flame, and then stir in the cheese until it fully melts. Stir in beer until well blended.
3. Take an electric pot or a ceramic fondue pot & pour the cheese mixture in it. Cook it over low heat. Sprinkle with chives.
4. Now using the forks or the skewers, dip bread pieces into that cheese mixture.

Best Spaghetti Pesto Sauce Recipe-

Cook Time

Prep time: 30 min

Cook time: 50 min

Ready in: 1 hour 20 min

Yields: Serve 4 People at Once

INGREDIENTS-

• 200 grams of Boneless Chicken Breasts (Cut it into 1 inch pieces)
• 8 cloves of Crushed Garlic
• ½ cup grated Mozzarella cheese
• 1 Green Capsicum (Cut it into 1 inch pieces)
• 1 Yellow Capsicum (Cut it into 1 inch pieces)
• 100 grams Whole wheat Spaghetti
• 7 basil leaves
• 5 Button Mushrooms
• ¼ cup Tomato Ketchup
• ½ cup chopped Spinach
• 1 medium Chopped Onions
• 2 tbsp. Oil
• 4 tbsp. Olive Oil
• 3 tbsp. Cream
• 1 cup White sauce
• ½ tbsp. Black pepper powder
• Salt to taste

Instructions

1. Boil spaghetti in salted water. Drain it, apply oil to it & keep it aside.
2. Take a non-stick pan & heat 2 tbsp. olive oil in it. Add ½ the garlic in it & sauté till the smell disappears.
3. Now add chicken & sauté for 5 minutes. Also add tomato ketchup & mix. Then add ¼ tbsp. black pepper powder, capsicums & salt. Add basil leaves & cook it till chicken is fully done.
4. Now take a separate non-stick pan & heat 2 tbsp. olive oil in it. Add onion & remained garlic & sauté for 2 minutes.
5. Add mushrooms & sauté for 3 minutes. Add remaining black pepper powder, cream, spinach, salt & mix. Remove & set aside.
6. Take a Baking dish & spread ½ cup white sauce. Put half the spaghetti & then spinach and mushroom. Sprinkle ¼ cup Mozzarella cheese & cover it with remaining white sauce & spaghetti.
7. Now spread the Chicken mixture & sprinkle remaining Mozzarella cheese over the top. Bake in preheated oven (Heated @ 200 Degrees Celsius) for 15 minutes. Serve hot.

Indian Pumpkin Soup Recipe by Tarla Dalal-

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: Serve 4 people at once

RED PUMPKIN SOUP-

Ingredients- (15 to 20 mins. of cooking)

• 3 bay leaves
• 1 kg of fresh red diced pumpkin
• 1 tbsp. of fresh lemon juice
• 4 cups of water
• 3 large size sliced onions (sliced with proper shape)
• 1 tbsp. of white pepper powder
• 15-19 black peppercorns
• 4 tbsp. butter
• ½ cup of fresh cream
• Salt as per taste

Instructions-

1. Heat the butter in pressure cooker & add the peppercorns after some time. After its done, then add the bay leaves at end.
2. After this add the onions & sauté it for at least 2 to 3 minutes.
3. Then add the sauté & diced pumpkin for at least minute.
4. Add 4 cups of water to the mixture above & cook it in pressure cooker until the pressure gets released. (i.e. after 1 whistle of pressure cooker)
5. Strain & then reserve the stock. Then Puree the vegetables.
6. Add 1 cup of water to the mixture & reserved stock to puree.
7. Boil the mixture after adding the salt & white pepper powder to it.
8. Stir in the lemon juice at end when all the process is completed.
9. Serve it Really Hot in Plates & Pesto Sauce.

Note- This soup can also be served by you in scooped out shells of pumpkin.

If you liked this hub, then do share your experience, queries etc, with me regarding this article.

That's It. ENJOY…………

Traditional Irish Soda Bread Recipe-

Cook Time

Prep time: 15 min

Cook time: 40 min

Ready in: 55 min

Yields: Makes one loaf

Ingredients-

• Atleast 4.5 cups of Flour
• 1 tbsp. salt
• 2 tbsp. sugar
• 1 tbsp. baking soda
• 4 tbsp. butter
• 1 cup raisins
• 1 large egg beaten up
• 1 3/4 butter milk

Steps-

1. Preheat oven to 425. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.

   
   

2. Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.

   
   

3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.
4. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf.
5. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf.
6. Preheat oven to 425. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
7. Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.
8. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir.
9. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf.
10. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

HINTS-

• If the top is getting too dark while baking, tent the bread with some aluminum foil.
• If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.