Showing posts with label fruits. Show all posts
Showing posts with label fruits. Show all posts

Fruit Salsa with Cinnamon Sugar Tortilla Chips

Hello friends, I'm back from vacation! Did you miss me? I know I missed you all! We had a fabulous week in Clearwater Beach, Florida but it feels good to be home. If you follow me on social media at all then you got to catch a glimpse of my trip. If not, don't fear! I'll be sharing an overview later this week along with some pics just so you can see what I was up to!

For now, let's talk Mexican food. Do you love it or hate it? I am a HUGE fan! Honestly, I could eat a Mexican dish every day for the rest of my life. Tacos, enchiladas, burritos...you name it, I love it.

This month is Mexican month for the Blogger Recipe Challenge group. I can't wait to share some of my favorite recipes with you! This first one isn't your traditional Mexican dish. I created a delicious fruit salsa and paired it with cinnamon sugar tortilla chips. Everyone has a traditional salsa and chips recipe, so I wanted to mix things up a bit!

The fruit salsa is fresh and sweet, but not too sweet, and pairs perfectly with the cinnamon sugar chips. My kids devoured a bowl and almost all of the chips in just one sitting. I hope you will enjoy this as much as we did!

INGREDIENTS
Fruit Salsa:
1 cup chopped strawberries
3/4 cup chopped kiwi
1/2 Tbsp agave nectar
Zest and juice of half a lime
1/4 tsp ground cinnamon

Cinnamon Tortilla Chips:
6 flour tortillas, (6-inch)
Cinnamon Sugar blend
Cooking spray

PREPARATION
1. For the salsa, in a small bowl whisk together the agave, lime juice and zest, and the cinnamon. Pour over the chopped berries and gently stir. Cover and refrigerate for about 30 minutes to blend the flavors.

2. While the salsa is chilling, make the chips. Preheat the oven to 375 degrees. 

3. Spray the tortillas lightly with the cooking spray, then cut each into 8 wedges. Place on a baking sheet. Sprinkle both sides of the wedges with the cinnamon sugar blend.

4. Bake the chips 8 to 10 minutes or until lightly browned and crisp. Allow to cool completely on a wire rack. 

5. Serve the chips with the strawberry salsa on the side.

6. Bon Appetit!

Simnel cake

A fruity simnel cake is an Easter classic – it will also make a delicious fruity alternative to all that chocolate

Ingredients
155 g unsalted butter, softened
350 g luxury mixed dried fruit
150 g soft light brown sugar
3 large free-range eggs, beaten
200 g self-raising flour
2 tsp ground mixed spice
20 g stem ginger, finely chopped
454 g golden marzipan
2 tbsp apricot jam

Method
Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of 20 cm deep sided round cake tin with 5g of the butter and baking parchment.

Place the dried fruit in a mixing bowl, pour over boiling water to cover and leave to soak for 10 minutes. Strain the dried fruit through a sieve, pat dry on kitchen paper and leave to cool slightly.

In the bowl of a free-standing mixer, cream the remaining butter and sugar together until light and fluffy. While the mixer is still on gradually add the eggs, one at a time, adding a tablespoon of flour with each addition until well mixed. Turn off the machine and using a large metal spoon fold the remaining flour and mixed spice into the cake batter. Add the soaked fruits and finely chopped ginger and mix to thoroughly combine.

Roll a third of the marzipan into a circle the same size as the tin.

Spoon half the cake mixture into the prepared loaf tin, spread level and lay the marzipan disc on top. Cover with the rest of the cake mixture and spread level with the back of the spoon. Cook in the oven for 1 hour, then turn the oven temperature down to 150°C, fan 130°C, gas 2 and bake for a further 50 minutes to 1 hour, until the cake is golden and a skewer inserted into the middle of the cake comes out clean. Cover the cake loosely with foil if it appears to be browning too quickly. Remove from the oven and leave the cake to cool slightly in the tin, then turn out onto a wire rack to cool completely.

Heat the apricot jam in a small pan, then pass through a sieve to remove any lumps. Turn the cake so the top is facing up and brush with the jam.

Divide the remaining two-thirds of the marzipan into two equal parts. Roll one half out into a circle the same size as the top of the cake, then roll the other half into 11 round balls. Place the marzipan rectangle on top of the cake and with a knife gently score diamonds into the surface, then top with the marzipan balls. Preheat the grill to medium-high heat and place the cake underneath for 1-2 minutes to turn golden.

Spot of Tea: Numi Holiday Chai

20111019-NumiTea-HolidayChai.jpgSpot of Tea: Numi Holiday Chai:
From Drinks
[Photograph: Alice Gao]
I'm not in favor of holiday creep, but this spiced-up Assam tea has such a delicious winter-appropriate aroma that I'm almost feeling ready to deck the halls.
Cinnamon, ginger, anise, and cardamom come together with brisk, malty tea flavors for a spicy, eye-opening cup. It's bold without being bitter, and the gingery spice lingers in your mouth. It's more gingery than peppery—perfect for sipping with a gingerbread cookie. You could add some steamed milk and sugar for added richness, and to mellow it out a bit, but those who enjoy spicy chai will like this tea as-is, whether they are ready to hang up the stockings or not.
Numi also makes a rooibos-based herbal version of this tea.
Macworld readers' pumpkin carvingsAre you a chai tea drinker? Do you have a favorite brand?
$3.50 to $6.99, available online and at grocery stores. Sample provided for review.


Macworld readers' pumpkin carvings: Remembering Macworld Readers' landmark


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