Soni's Food

Indian Inspiration!

Greek Yoghurt Panacotta with Blood Orange Sauce

03 | 03 | 2014
By Soni Sinha

I spotted some gorgeous Blood Oranges while grocery shopping the other day and couldn’t resist buying them!I just love the vibrant color and the sweetness and decided to try a dessert.Something I’d never made before.Panacotta.I wanted to somehow incorporate the Blood Orange and decided to make a delicous sauce to go with the Panacotta.

Greek Yoghurt Panacotta with Blood Orange Sauce

So what is Panacotta? Panacotta is an Italian pudding that uses cream,milk, sugar and gelatine that helps it set and you can top it up with any fruits you prefer.I’ve used a combination of Greek Yoghurt,Half and half and Whole Milk and this recipe serves four.The pudding is lighter than usual because of the Greek Yoghurt and sets beautifully.You could serve it unmouled onto a plate or in your ready to serve pretty dishes.

Greek Yoghurt Panacotta

Let’s talk about my sauce for a bit.I could never have imagined it to go so perfectly with the Panacotta,but it does.The juice and zest of the Blood Orange just adds so much freshness to it and every bite asks for a bit of the sauce.It looks really pretty on the plate and my kids finished it off in no time.Panacotta is perfect for a crowd,since it can be made a day ahead.Enjoy!

Greek Yoghurt Panacotta with Blood Orange Sauce

Greek Yoghurt Panacotta with Blood Orange Sauce

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Ingredients
  

  • Whole Milk-1 Cup
  • Half and half-1/4 cup
  • Sugar-1/4 cup plus 2 tbsp
  • Vanilla Bean-1
  • Unflavored powdered Gelatine-1 sachet 10gms
  • Greek Yoghurt-1/2 cup
  • Sliced strawberries-for garnish

for the Blood Orange Sauce

  • juice of 2 Blood Oranges-1 cup
  • Zest-1 tbsp
  • Sugar-2 tbsp

Instructions
 

  • In a pot heat the milk,half and half.Scrape the seeds from the Vanilla Bean and add the seeds and the pod into the milk mixture.
  • Add sugar and simmer on low heat just until the sugar is dissolved.Do not boil.
  • In a small bowl add about 1/4 cup of the hot milk mixture and mix the gelatine until dissolved completely.
  • Add the gelatine into the milk mixture and stir to mix.
  • Remove from heat.
  • Beat the Greek Yoghurt until smooth and add into the milk mixture whisking continuously.
  • Strain the liquid through a strainer.
  • Grease 4 ramekins and evenly divide the mixture amongst them.Put it in the referigerator to set for about 3 hours.

for the Blood Orange Sauce

  • Heat the juice ,zest and sugar in a pan on low heat and cook until the sauce reduces a bit.
  • Strain through a strainer.
  • Your sauce is ready.

to serve

  • Invert the Panacotta on to a plate.Garnish with sliced strawberries and drizzle the sauce all around.
  • Enjoy!

Recipe slightly adapted from Food Network 

 

Chicken Meatball Chipotle Chili #Chili Cookoff #SundaySupper

23 | 02 | 2014
By Soni Sinha

Have you ever taken part in a cook off?Well I’ve never done it and I’m so excited to be participating in my first ever cook off thanks to our Sunday Supper group!The theme couldn’t have been better.You guessed it right!Its a Chili cook-off and you will be choosing your favorite chili amongst all the mouth watering entries.I have to tell you that if you’re a Chili lover then look no further because my Chicken Meatball Chipotle Chili is the BEST of the best!Wait till you try it.

Chicken meatball chipotle chili

Its out of this world and the flavor involves a certain “Chipotle in Adobo Sauce”!Now if you haven’t tried this thing yet, I have to tell you that you’re missing something in your life.I first saw the chefs on Food Network use it and was mesmerised.Its only when I tried it that I realised what an amazing ingredient it is.Its my most favorite pantry item and I just love its smoky flavor.Its just what makes this chili so so special and kicks it up a notch.

Chicken meatball chipotle chili 2

To that, add some Chicken meatballs, Kidney beans combined with some cumin and tomatoes and you have one deliciously satisfying meal that’s healthy and super easy too!All you have to do then is to top it up with some sour cream and cilantro before serving to give it that wow factor!The hubs finished a big bowlful no time!You will too.Enjoy.

Chicken meatball chipotle chili

Chicken Meatball Chipotle Chili

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Ingredients
  

For the Meatballs

  • Ground Chicken-1 lb
  • Egg-1
  • 2 Slices of bread-to make fresh crumbs in the food processor
  • Garlic powder-1/2 tsp
  • Salt and pepper

For the Chili

  • Large Red Onion-1 chopped
  • 2 Garlic Cloves-crushed
  • Chipotle in Adobo Sauce-2 chopped
  • Ground Cumin-1 tsp
  • Dried Oregano-2 tsp
  • Kidney Beans-1 15oz can
  • Crushed or diced Tomatoes-1 15 oz can
  • Chicken Stock-1 cup
  • Red Pepper-1 large cubed
  • Salt and Pepper
  • Oil-2-3 tbsp
  • Sour Cream
  • Cilantro

Instructions
 

  • In a food processor place 2 slices of bread and pulse until crumbly.Keep aside.
  • In a mixing bowl mix all the meatball ingredients and make round balls.
  • In a deep pot heat 2 tbsp of oil and shallow fry the meatballs until golden.Transfer onto a tray.
  • In the same pot add a tsp of oil and add the onions.
  • Saute until translucent and add the garlic.
  • Add the Chipotle,ground cumin and oregano.Stir to mix.
  • Saute for half a minute and add the kidney beans.
  • Follow it with the tomatoes and stock.
  • Mix well and add the meatballs.Bring to a boil, reduce the heat and cook for about 10 minutes.
  • Add the red pepper and continue to cook for another 2-3 minutes.Check the seasonings.
  • Turn off the heat.
  • To serve take some chili in a bowl, top it with some sour cream and cilantro.
  • Enjoy!

My friend the lovely Heather from Girlichef is hosting this fun event.Will YOU be a part of the #SundaySupper Chili Cook-Off judges panel this week? Voting is live at the Sunday Supper Movement Online Community Magazine starting now and concluding (fittingly) on February 27 – National Chili Day! Browse the submissions and cast your vote by clicking HERE!

Beef and Bison Chili

Pork Chili

Chicken, Duck, and Turkey Chili

Mixed (meat combo) Chili

Fish and Seafood Chili

Vegetarian Chili

Twist-on-Chili

Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Chocolate Orange Buttermilk Cake

12 | 02 | 2014
By Soni Sinha

Chocolate Orange Buttermilk Cake

Chocolate and orange,

make a dessert divine

with an incredible taste

that’s hard to define

Soft and oh so moist,

perfectly sweet

for your valentine

Chocolate Orange Buttermilk Cake

not an ounce of butter

so fret not later

so sinfully good,

irresistible

its just what you need

to make things better

Chocolate Orange Buttermilk Cake 2

The simple pleasures

that life has to offer

lies in a bite of

this magical

whimsical

effortless

cake

so look no further

chocolate and orange

are a treat together

Chocolate Orange Buttermilk Cake

Chocolate Orange Buttermilk Cake

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Ingredients
  

  • All Purpose Flour-1 1/3 cup
  • Sugar-1 1/2 cup
  • Good Quality Cocoa-2/3 cup
  • Baking Powder-1 tsp
  • Baking Soda-1 tsp
  • Salt- 1/2 tsp
  • Large Eggs-2
  • Orange Zest-2 tbsp
  • Orange juice-1/4 cup
  • Buttermilk-3/4 cup
  • Vanilla Extract-2 tsp
  • Canola Oil-3 tbsp
  • Very Hot water-3/4 cup
  • Confectioner's Sugar-for sprinkling

Instructions
 

  • Preheat the oven to 375 degrees.
  • Grease a 9x2 inch round cake pan.
  • In a bowl mix the first six ingredients.
  • In a mixing bowl beat the eggs with an electric blender and add the buttermilk,vanilla,canola oil,orange juice and zest.
  • Add the dry ingredients a little at a time.
  • Add the hot water and continue mixing until well combined.
  • Pour into the greased pan and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool a little bit and sprinkle powdered sugar before serving.Enjoy!

Recipe slightly adapted from Oprah.com

 

 

Baby Arugula,Beet and Gorgonzola Salad with Balsamic Dressing

04 | 02 | 2014
By Soni Sinha

After all the snacking during Superbowl I guess its time to eat some lighter foods like this Salad that is packed with vitamins and nutrients.I like to serve this with my Burger Patties like this or this for a light lunch or dinner.You could also use Apple or Pear instead of Beets for this recipe.I like the addition of a sweet fruit into my salads and its a good way to encourage our kids to try some too.

Baby Arugula,Beet and Gorgonzola Salad

The salad has the sweet,salty,tangy going on with the balsamic dressing and it just elevates the overall flavor pattern.The vibrant colors,the smooth and crunchy texture, its one of my favorites.I’ve used Gorgonzola here but you could also use Goat’s Cheese if you prefer.So go ahead and try it.You’ll be glad you did!

Balsamic Dressing

 

Baby Arugula,Beet and Gorgonzola Salad

Baby Arugula,Beet and Gorgonzola Salad with Balsamic Dressing

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Ingredients
  

  • Baby Arugula-2 cups
  • Steamed Beets-3 sliced into rounds
  • Gorgonzola cheese-crumbled

Balsamic dressing (Emeril Lagasse's recipe)

  • Good quality Balsamic Vinegar-1/4 cup
  • Chopped Garlic-1 tbsp
  • Freshly Ground Black Pepper-1/2 tsp
  • Extra Virgin Olive Oil-3/4 cup
  • Salt-1/2 tsp

Instructions
 

  • Place all the ingredients for the balsamic dressing in a screw-top jar and shake to combine.Taste and adjust the seasonings.
  • Arrange the salad on a platter and drizzle some of the dressing all over.Serve immediately. Refrigerate the remaining and use it as required.

 

 

 

 

Chorizo and Spicy Sweet Potato Tapas #SundaySupper

19 | 01 | 2014
By Soni Sinha

Tapas has got to be one of my favorite foods.I first got a taste of it in London when my husband and I went to a Tapas bar and I was hooked!I loved every single one that we tried.The small delicious portions are just perfect with a few beverages and its a great party idea!Irrespective of whether you are meat eater or a vegetarian there’s something for every one.

Chorizo with Spicy Sweet Potato Tapas.jpg

I feel that the idea of serving small portions of a combination of appetizers or entrees is the best way to enjoy different flavors instead of a big meal and I could have these EVERY SINGLE DAY.

My recipe today involves Sweet Potato and some delicious Chorizo!I’ve used Smoked Chorizo here that adds that amazing smokiness to the dish.You all know how much I love Sweet Potatoes.I’ve used them in these amazing Sweet Potato Bites with Kale and Goat’s Cheese that’s also a great party starter.Coming back to this dish,spicing the sweet potatoes with some cumin and cayenne worked for me just fine.This Tapas has got the sweet,salty,smoky,spicy and the hubby couldn’t stop himself from finishing off the whole thing.Its that good.

Chorizo and Spicy Sweet Potato Tapas 3.jpg

Chorizo with Spicy Sweet Potato Tapas.jpg

Chorizo and Spicy Sweet Potato Tapas #SundaySupper

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Ingredients
  

  • Chorizo-3 sliced from the middle and diced
  • Sweet Potato-3 peeled and diced
  • Red Onion-1 small
  • Garlic-2 cloves crushed
  • Red Chili flakes-a generous pinch
  • Cumin-1 tsp
  • Cayenne-1/8 tsp
  • Salt-to taste
  • Extra Virgin Olive Oil-2 tbsp

Instructions
 

  • In a pot boil the sweet potatoes with some water until fork tender about 10 minutes.
  • In a skillet heat a tbsp of oil and add the chorizo.Cook until golden.Transfer onto a bowl.
  • Discard the fat and add another tbsp of oil.
  • Saute the onions for about a minute.
  • Add the garlic and saute.
  • Add the cumin,red chili and cayenne.
  • Mix well and add the sweet potato until well combined.
  • Add the chorizo back and mix all together.
  • Garnish with parsley and serve hot.

This event is hosted by the lovely Conni from the Foodie Army Wife and we’ve got an amazing Tapas menu for you!Look no further!

Here’s what’s on the Table:

Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Traditionfrom La Bella Vita Cucina

Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog

Sunday Supper Movement

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.