Stuffed Mushroom Caps

I kind a have love / hate relationship with mushrooms. I remember few years ago I used to eat them quite often. But when I was pregnant with my son, I absolutely hated any kind of mushrooms. So I stopped buying them for almost a year. If you think I am kidding, than you are wrong. There was no mushroom in my kitchen for a year. None, zero, zilch.  I just could not stand them. Crazy, isn’t it?

Tomato, Mozzarella and Basil Muffins

Very moist and flavourful muffins, can be served with soups, salads or as snack. Enjoy!  

Prep time : 15 min

Cooking time : 25 min

(Makes 10)

Ingredients:

150 gram flour

1 egg

150 ml milk

20 gram butter, melted

125 gram mozzarella, chopped

3 tablespoon basil, chopped

1 teaspoon baking powder

½ teaspoon salt

Method:

Preheat oven to 200⁰ C. Line 10 muffin cups with paper liners.

In a large bowl mix flour, salt and baking powder. Beat together egg and milk then fold in to the flour mixture. Gently stir in tomato, mozzarella, basil and melted butter.

Evenly fill the muffin cups then place to the oven and bake for 25 minutes or until done.

Let it cool for 5 minutes before removing from the cups.

Radish and Cucumber Open Sandwich

This is perfect snack when you are on the run. Easy to prepare yet very delicious and very refreshing. Enjoy!

Prep time : 10 min

Total time : 10 min

(Serves 2)

Ingredients:

5-7 radishes, thinly sliced

1 small cucumber, thinly sliced

250 gram cream cheese

2 Kaiser Rolls or any bread of your choice

Salt, pepper to taste

 

Method:

Cut each roll in half, toast lightly. 

Spread cream cheese on toasted rolls and assembly slices of cucumber and radishes. Season with salt and pepper.

Onion Bhaji

This tasty Indian bhaji or simply onion fritters are a must as an accompaniment to curry or any other Indian meal. Can be served as a side dish or an appetizer but I love it as a snack - simply delicious!

 

Prep time : 15 min

Total time : 30 min

(Serves  4)

Ingredients: 

2 large onions, sliced or chopped

100 gram chickpea flour

1/2 cup water

Salt, pepper to taste

1/2 teaspoon cumin

1 teaspoon powdered ginger

1 green chili, deseeded and finely chopped

Oil for frying

Method:

In bowl combine onion, cumin, ginger, flour, chili; slowly add water to make thick batter. Season with salt and pepper.

In a deep pan pour in oil, it should reach about 5 cm up the sides. Heat oil to 180⁰ C ; in batches, carefully spoon batter to the oil (about size of golf-ball) and deep fry for 3-5 min, turning occasionally.

Transfer to the paper towel to drain excess oil. Serve hot with Greek style yogurt or sour-cream.

 

Farmer’s Cheese

(Makes approximately 250 gram)

Ingredients:

1 l whole milk

4-5 tablespoons of natural live yogurt

Method:

Pour milk into a saucepan; heat it up to almost to a boil, but be careful not actually boil it. Transfer to a jar then stir in natural yogurt, loosely cover with lid or clean kitchen towel and leave in a warm place to stand overnight.

Next day cut the curds into cubes, using knife.

Place jar to a large saucepan; pour in water until the water level is above the level of the curd. Bring it to a boil then reduce the heat and keep simmering for 2 – 2.5 hours. Leave the curd to cool for a bit.

Set a strainer over large bowl and place a cheese cloth across. Pour in cheese mixture and let it drain for 2-3 hours or preferably overnight. Enjoy!