It’s Christmas time, which means the best time of the year has arrived 😀 and Christmas would be incomplete without food and sweets. I really wanted to share a nice recipe with you all which would be easy to prepare and suitable for this holiday season as well. My friends and I wanted to make something with avocados. We could have easily gone with our good old Guacamole, instead we decided to make these easy cheesy toasts which I am really excited to share with all my readers over here. Hope you all give it a try and enjoy it as much as we did.
This recipe does not require any specific quantity of ingredients. We were able to use 1 big avocado for 6 slices. Feel free to make your own variations by adding mushroom, bell-pepper, broccoli, etc.
This is what you’ll need :-
1 big piece avocado
Freshly Ground Black Pepper
Oregano for seasoning (optional)
Grated Processed Cheese (I used Britannia)
- Cut avocado into fine slices
- Spread butter and sprinkle some chopped garlic. Butter will make the toasts nice and crispy.
- Place your avocado slices neatly and sprinkle salt to taste
- Top it up with grated cheese. Sprinkle freshly ground black pepper and oregano seasoning.
- Place your slices on the middle rack of the oven and bake it for 7-10 minutes at 180 degrees Celsius.
- Serve it with your favorite sauce. We had it with sriracha sauce. It goes really well with the toasts. Enjoy!
Merry Christmas and a very Happy New Year to All! 🙂
During my trip to Australia, I noticed people over there ate Banana Bread quite often; especially for breakfast. I personally didn’t like the taste of it though. My elder sister is really fond of banana bread. She tried to bake it at home and it turned out pretty well. I thought I could share her recipe with you all. You can take an idea from my recipe here for pictures as I don’t have them for this one in particular. Everybody really enjoyed it back home. Hope you all like it too. 🙂
This is what you will need:
Plain flour- 1 cup
Baking Powder- 1tsp
Baking Soda- ¼ tsp
Fresh Cream – 1 cup
Sweetened Condensed Milk- 1 cup
Overripe Banana- 1
Vanilla Extract- 1-2 drops
- Prepare the baking tin- Line with oil and dust with flour and keep aside.
- Pre-heat the oven to 180 degrees.
- Mix all the dry ingredients.
- Beat the condensed milk, vanilla extract and banana until fluffy and smooth.
- Fold in the cream.
- Add the prepared wet mix to the dry ingredients.
- Fold well the two mixes and taste, if it needs more sweetening you can add more condensed milk.
- Pour the whole mixture into the baking mould.
- Bake for 25-30 minutes at 180 degrees centigrade (Time may vary a little). Check with a toothpick. It should come out clean.
- Let it cool and slice it.
Eat fresh or store it in an air tight container in the refrigerator and eat your way with Nutella, butter, toasted or just plain.
Happy Baking 🙂
Since the past one week, it has been raining here almost everyday. The cool and breezy atmosphere instantly demands you to have a good cup of hot drink along with delicious nibbles. These muffins make an excellent pair with nice strong coffee. The orangey soft centre combined with the intense flavors of chocolate and vanilla just makes the whole experience so satisfying and for that moment it just makes you want nothing more!
You can make many variations with the same recipe. If you want, just avoid the cocoa powder and make plain vanilla bean cupcakes; or add cocoa powder with a little milk to the whole batter and make chocolate ones. Add chocolate chips for a little extra crunch. Change the flavor of the chocolate used for ganache. The store I bought the chocolate from also sold strawberry, mango, milk, dark and white chocolate. Imagine the kind of variations you can come up with if you actually give it a thought. Do give it a try, they are sure to bring a smile to your face. 🙂
Ingredients (Makes: 6 Preparation Time: 10 minutes Cooking Time: 20-25 minutes)
For Eggless Cake Mix
1 cup plain flour
1 cup fresh cream
¾ cup condensed milk
½ cup milk
2 tbsp cocoa powder
1 tsp baking powder
1 tsp vanilla bean paste/vanilla essence
1 pinch soda bicarbonate
50 gm cooking chocolate (I have used orange compound chocolate here)
25 ml cooking cream
- Ganache Preparation – For ganache to be able to set, it requires a proportion of 2 parts chocolate: 1 part cream. I used 100 gm: 50ml. Although, for this recipe 50gm:25ml is more than enough, as I was left with some unused ganache.
- Add chocolate and cream in a bowl. Place it on a double boiler and combine until it melts. You will end up with a glossy looking, silky smooth ganache. (You can even pour hot cream over the chocolate and mix until well combined)
- Place it in the refrigerator to set. I put it in the freezer for about 10 minutes.
- Pre-heat oven at 180 degree Celsius. Grease your muffin tray and keep aside.
- Combine plain flour, baking soda and soda bicarbonate in a bowl and keep aside.
- In another bowl combine condensed milk, vanilla bean paste and fresh cream.
- Add flour mixture to the wet vanilla bean batter and mix. The texture should be a little thick for the ganache to sit on.
- Add 1 spoon each into your muffin moulds. Keep aside.
- Next, add cocoa powder to the leftover batter along with half a cup of milk.
- Place a tsp of set ganache in the centre and pour the chocolate cake mix batter on top.
- Bake for 20-25 minutes at 180 degree centigrade. (Time may vary a little). After they are baked, let them rest for 5-10 minutes and then remove. See how nicely they’ve risen.
I am also linking this post to The Novice Gardener for Fiesta Friday #33
Happy Weekend! 🙂
Eating lentils (dal) everyday can get really monotonous and boring food in the Indian household, especially with children. It is very difficult to make them eat healthy foods. That is when imagination comes in. These savory bites are completely a different form of your regular dal. They are super soft, easy to make and completely hassle-free. Kids are definitely going to ask for more.
For vegetarians, lentils are the greatest source of proteins, dietary fiber, iron and minerals. So, without doubt these bites are completely nutritious. Add in your favorite vegetables in place of corn like grated carrots, green beans, bell-peppers, cheese etc. and create your own variations.
Ingredients (Makes 12)
1 1/2 cup yellow lentils(moong dal) (wash and soak overnight)
1 cup boiled corn kernels (Coarsely crushed in a mixer grinder)
2 tbsp fresh cream (use butter if you like)
1 tbsp olive oil
1 tsp baking powder
1 pinch baking soda (Soda Bicarbonate)
2 tsp ginger and green chili paste (2 green chillies, 1 inch ginger)
¼ tsp turmeric powder
¼ tsp red chili powder
Salt to taste
Oil for greasing
- Grease baking tray and keep aside. Pre-heat oven at 180 degree centigrade.
- Add yellow lentils in a mixer grinder and blitz to form a smooth paste.
- In a bowl add in your lentil paste, ginger green chili paste, red chili powder, fresh cream/butter, olive oil, boiled and crushed corn kernels, turmeric powder, salt to taste and 1/4 cup water.
- Add baking powder and soda bicarbonate. Squeeze a drop of lemon juice on soda bicarbonate for it to activate. Mix well.
- Pour batter in your greased tin and bake for 25-30 minutes at 180 degree centigrade. (Time may vary). Check with the help of a toothpick.
- Let it cool for 5 minutes and scrape the sides with help of a knife and unmould.
Serve it up with tomato onion chunky chutney or any dip of your choice.
Note: If you don’t want to bake, have it in the form of crepes or spread the batter on a piece of bread slice and cook it on a non-stick pan.
I simply adore pasta; both cooking and eating it, of course. 😉 I like to try them out with different flavors and sauces. Sometimes, they turn out great and a few other times–let’s just say, not so great! Eggplant/Aubergine/Brinjal- whatever name suits you best– in pasta might not be a new combination, but I was trying to make it for the first time. I was a little hesitant at first wondering what if it becomes too lacy or the taste of eggplant overpowers the whole dish? Thankfully, nothing like that happened. 🙂 It just gave a subtle flavor to the whole dish and gelled very well with the tomatoes.
Did you know: Eggplant tastes bitter in its raw form. Therefore, the fruit should go through a process called ”degorging” which involves soaking sliced or diced vegetables/fruits in salt water, resulting in loss of moisture and removal of the bitterness from them. Make sure to rinse them in clean water before use. This process also reduces oil absoption of the vegetables.
I didn’t know this process had a name. Just wanted to share the little fact I learned. 🙂
To make the dish, this is what you will need:-
Ingredients (Serves 5-6)
250 gm cooked pasta (al dente)
4 medium sized eggplants
4-5 red tomatoes
1 red onion
4-5 cloves garlic
1 green chili
1 handful green beans
1 tsp sugar
Freshly ground black pepper
2 tbsp Olive Oil
Salt to taste
Black olives for garnish
- Wash and dice eggplants; place them in salt water for 15 minutes. Drain and stick them into a pre-heated oven for 20-25 minutes at 200 degree centigrade.
- In the meantime, make tomato puree, chop onions, garlic, green chili and 1 tomato.
- Add pasta to boiling water and a tsp of salt. Click here for tips and tricks to cook good pasta.
- Heat oil in a pan and toast garlic, add green chili on a medium flame.
- Sweat onions. Add a dash of salt to quicken the process.
- Add tomato puree, tomatoes, sugar and green beans. Cover the lid and cook on a medium flame. If it gets too dry add ½ cup water.
- Add baked eggplants and cooked pasta to the sauce. Give it a toss, sprinkle Parmesan cheese, black pepper and olives.
- I baked the rest for 20 minutes at 200 degree centigrade in a pre-heated oven or bake until a brown layer forms on the cheese(I have used Processed cheese over here). During the layering, I added little grated cheese in the middle, ensuring my pasta doesn’t get all dried up.
I preferred the baked version, although the former wasn’t all that bad! Probably, I was in a mood to eat it the cheesy way! 😉
I am linking this recipe to Sliceoffme and Tinned Tomatoes for the Pasta Please Challenge