Roasted Butternut squash soup (Pumpkin soup)

Roasted butternut squash soup

Soup is there on my menu at least twice or thrice in a week especially during these winter days. We really need a bowl of soup to warm ourselves up.Butternut squash is in season and this soup comes very often now a days on our dinner table.

Even without adding any cream or dairy, this soup is really velvety and creamy, highly satisfying and healthy too. Roasted butternut enhance the flavor for sure, the smell of roasted squash will tempt you to have couple of spoon soon after coming out of the oven. I had few table spoon before adding them to the soup ;-).It taste great if properly seasoned. I really love pumpkin/butternut squash, either its in sweet or savory. You can see some of my favorite pumpkin/butternut squash recipes here. They are really high in fiber and nutritional bomb.

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White chocolate and Cranberry Muffins

White chocolate and cranberry muffins

Jan already half way through….can you believe it?!Days are simply flying!!!! I am so late for the first post for the year 2018 huh?!! But glad that I showed up 1st month itself. Our unexpected and unplanned short holiday trip, and its hangover took these while for me to back on track again.Hope you all had wonderful holidays!Here I am with our current favorite, white chocolate and cranberry muffins.

I was feeling to Bake more and more on these wintery days. There is nothing cozy than a hot cup of tea and some baked goodies these evenings. And the day you baked something, your home will smell amazing…..I do enjoy that a lot –  one among the sweet little happiness of the home bakers.

Tender muffins with sweet & tart cranberries and white chocolate, with hint of orange zest….mmmmm they were sooo good! I am addicted to those fragrance of citrus fruits. I am telling you, you won’t be stopping this at one. I had before, during and after clicking the photos….don’t take me wrong, it was my lunch on that day hehe…..No wonder why I am struggling to stay in shape 😉 …. some of the days my lunch used to be with these kind of stuff ;-)….I don’t really cook for myself, if there is nothing left over for lunch….

weekend lazzy breakfast can be handled peacefully if I Bake muffins/pound cakes on Fridays, and it will run through out the week to suppress your little hunger anytime of the day too. Late night hunger of him after having early dinner also will be sorted out with these. Best part of baking these muffins are, they can be whipped up in just 15 minutes. You don’t need to take out all those mixers, just a bowl and spatula will do the work. As simple as mixing dry to the wet. Since I used dry cranberries, these can be prepared throughout the year and you can get dried cranberries every where now a days. Blueberries also would be great alternative to it.

Anyways lets see the recipe…..

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Mimosa Salad Recipe (Layered tuna salad )

Mimosa Salad Recipe (Layered tuna salad )

Salads holds its own place on any festive/party table at any time of the year….Isn’t?? This salad got its name from Russian name of the yellow spring flower tree called “mimosa”. This is popular in all former soviet states and can be prepared with pretty common ingredients available in every kitchen.

This colorful and unique looking salad – mimosa attracted me when we were invited by an Uzbek friend. I always used to amaze how people over here arrange their table with different varieties of tasty salads,starters, nuts and sweets when receiving a guest. Totally different food culture from ours. They take us directly to the dining table , where they would keep everything ready on table before we arrive. We talk, eat and entertine there itself. In between soups, main course and desserts will be served. Soup and main course normally seen served only one item, where as back home in India we serve as many varieties of main dishes as possible ;-).

Coming to the recipe, they are pretty simple, layering tuna, cooked veggies and egg with mayonnaise. Here I prepared a dressing instead of mayonnaise, using sour cream. A delicious substitute for mayo. You can either use mayonnaise or the dressing which I have given below,  which is bit more healthier version. If you are not a fan of tuna, cooked/tinned chicken or turkey can be substituted. But I guess tuna gives a unique taste for this salad. You can also add onion and hard cheese if you prefer.

Hopefully this would be my last post for the year 2017. Wishing you all very Happy new year and joyful holidays!!! Stay happy and safe!

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Eclair with hazelnut praline custard

You all might have started planning and preparing for upcoming holidays, and no table will complete without those baked goodies.These classic french dessert – eclairs for sure will attract all those sweet tooths.  They are made out of choux dough and filled with custard and topped with chocolate ganache. Eclairs are one of my favorite pastry and I enjoy making and indulging in it. Usually I used to prepare them with vanilla custard and this time I have used my favorite ever, most delicious Hazelnut praline Custard /Pastry cream  Ohhh, they were soo beautiful marriage of yumminess!!

Unsweetened pastry with moderately sweet hazelnut pastry cream and topped with chocolate ganache – can that go wrong?!The pastry will puff up with that hollow inside to fill the cream. This combination was there in my mind for quite sometime and finally I am happy it happened.  You don’t need to do everything on the same day. What I did was, prepared my pastry cream previous day so that it can get chilled well. Next day prepared the pastry and when they were cooling down, made the chocolate ganache.

You can make them in advance if you expect any guest as well. Let me know in comments how you enjoyed this eclairs. Lets see the recipe……..

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Pumpkin pie Recipe from scratch (Butternut squash pie)

Pumpkin pie Recipe from scratch (Butternut squash pie)

Its pumpkin pumkin everywhere now!! How can someone resist experiment with these nutritious goodies?!! I love and love anything with pumpkin, being it  sweet or Savory. Pumpkin pie is not something which I was grown up with or my childhood favorite, but its in my current favorite list and will be there forever from now on!!!

The flaky crust and smooth and luscious filling is simply amazing. Made pie filling from scratch. Its super simple to make. You just simply need to pop pumpkin/butternut squash in the oven, bake till it is soft and make puree. Add your choice of spices and rest of the ingredients in food processer and your pie filling is ready!!!

Contrary to the traditional pumpkin pie, I have kept some hidden yumminess in between crust and pumpkin filling 😉….coconut and cashew mixture, to give slight crunch and nuttiness!! The crust I used here is my favorite one, which I used for my Dulce de leche cheese cake as well.

Hubby’s colleague sent me alot of butternut squash from his own vegetable garden. I was literally celebrating with them all these days 😄.

Don’t forget to grab some pumpkin and try this recipe if you are a pumpkin lover like me 😋, you don’t need a special occassion to make this…. If you are less member family like me, freeze the left over….it will stay there for more than a month!!

I made Financiers with left over egg whites. You can use them for coating while making spring roll or freeze them until you find a appropriate recipe.

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