HOT DOGS WITH BACON AND RELISH

We had Hot Dogs for lunch last saturday. Washed it down with some thick chocolate milkshake. Simply fry your favourite sausage, slide it in a bun and there...you just made a Hot Dog. I did some additions to it to make a more filling meal.

We Indians are used to a full plate...chappatis, veggies, pulses (dal), rice. It needs to fill up your eyes before you decide if it is capable of filling up your tummy.

A sausage in a bun was too simple a lunch and my husband would have dismissed it right at the word 'GO' . Smart work was called for. So I made this multilayered, flavoursome Hot Dog. Really easy, super fast and makes it look like you did a lot of work. I added ketchup and spices to the sausage to give it added taste.

I had a packet of chicken frankfurters. This is what i did to them:

Heat a little oil. Throw in slices of good quality bacon and fry till it releases a lot of fat and cooks through. if you like it crisp keep frying till desired level of crsipness is achieved.

In this oil throw in thawed sausages. Add some tomato ketchup, black pepper, oregano and some red chilly powder. Fry till done. Take them out. You can add coriander powder and even garam masala to this while frying...it tastes good.

In the remaining oil throw in chopped onions and some finely chopped garlic.When onions turn transparent, add chopped tomatoes. You can add coriander powder to the relish to make it spicy. Cook for another 2-3 minutes. Add ketchup, about 1 tb sp for 3 tb sp of relish. Turn heat off and add chopped cucumber,green chillies and fresh coriander to the relish.

Lay lengthwide sliced hot dog buns on a tray. Put relish on them. Place a slice or two of bacon and a sausage each. You can wrap the suasage in the bacon. I tried but the bacon kept unwrapping. Next time will remind myself to use a long slice . Apply mustard sauce. Place cheese slices. Grill in hot over if you wish to melt the cheese. Serve. You can place raw onion rings in the hot dogs as well. Easy peasy.

Going to 'Gods Own Country' Kerela day after...so excited!!! Will stay in a houseboat in Kumarakom..yay!

LEMON POPPY SEED SYRUP BUNDT CAKE

Yet another dessert recipe. I had planned to share American Hot Dog recipe but as usual dessert took control of my soul...and the keyboard. This is great recipe for a cake that tastes wonderful, is delightfully moist and is unique. Poppy Seed cakes have been made in Europe for centuries. But you rarely find them selling in stores, which is a pity as it tastes so good. I guess this is one of those recipes which you make in your kitchen, recipe to be handed down mom to daughter.

The recipe I followed was taken from a book called 'Cakes- 1001 Classic Recipes From Around The World'. I used a Bundt mould to bake it.

You'll need:
2 cups all purpose flour
2 teaspoons baking powder
1/4 tsp salt
1/cup ground almonds
1/3cup poppy seeds
1/4 cup milk
3/4 cup softened butter
1 cup brown sugar- firmly packed
1 tbsp grated lemon zest. Take care not to grate the bitter white part.
3 eggs
1/2 cup lemon juice, preferably fresh


Lemon Syrup- 1 cup granulated sugar, 2/3 cup lemon juice, 1/3 cup water

Sift the dry ingredients together- flour, baking powder, almond powder, salt.
Beat the butter, sugar and lemon zest till creamy. Use an electric mixer for less effort. Soak the poppy seeds in milk. Add eggs and lemon juice to butter mixture and blend.
Add the dry ingredients alternating with the milk and poppy seed mixture to the egg mixture. Spoon the batter in a greased and dusted mould. Place in a preheated over at 180 degrees celcius for about 45 minutes. Check in 10 minute intervals after 30 minutes are up. A toothpick inserted should come out clean.


Cool the cake for atleast half hour before demoulding.
Prepare the Lemon Syrup by heating sugar, water and lemon juice in a pan over a low heat. Keep stirring till it boils, simmer for another 2-3 minutes. Cool for 10 minutes.

Poke holes all over the cake and drizzle the warm sauce all over it. Let Soak.

Serve Warm!