Tag Archives: baked

LOADED POTATO SKINS

We tried out this starter Italian Potato Dippers at one of our favourite restaurants Frankie and Benny’s. The American version of this usually has bacon in it, but I prefer the vegetarian version. Made it at home today and was quite pleased with the outcome. A great starter.

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This is what you’ll need

Medium sized potatoes: 6

Cream cheese: 4tbsp

Green chillies: 2 to 3 (finely chopped)

Cheese sauce: 3tbsp

Spring onion green: To garnish

Chilli flakes: To garnish (optional)

Olive oil: 1tbsp

Let’s get cooking

1. Prick the potatoes with a fork all over a few times. Coat with olive oil and bake in an oven at 180deg C for about 45 minutes to an hour (depending on the size of the potatoes)

2. Prepare the filling by mixing the cream cheese until it is smooth and soft.

3. Add the finely chopped green chillies. Mix well and keep aside.

4. You can top this mixture either with grated cheese or cheese sauce. I used cheese sauce. (Prepare the cheese sauce by melting 1tbsp butter. Add 1tbsp flour and mix to a smooth paste on a low flame. Add 1 cup of milk and mix making sure no lumps are formed. Stir until thick. turn off the flame and add the grated cheese to it. Mix well until it is smooth. Add salt and pepper as required and use as required)

5. Once the potatoes are done, remove from the oven and let them cool completely.

6. Cut them into half lengthwise and scoop out the centre pulpy portion, leaving about a cm of it all around. Do this with all the remaining potatoes. (The centre pulp can be kept aside for use in making parathas, mash or even cutlets.)

7. Bake the potato skins (skin facing up) in an oven at 200 deg C for another 5 to 7 minutes.

8. Remove and fill them with the cream cheese mixture. Top with cheese sauce or grated cheese and bake again for another 7 minutes.

9. Remove and serve hot garnished with spring onion greens.

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Approximate preparation and cooking time: 1 and a half hour.

Serves: 3 to 4

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EGG CHEESE TOAST

Egg sandwiches and Cheese sandwiches are something I make very often at home, especially for the children’s lunch boxes. When I came across a combination of both into one sandwich at foodsandflavorsbyshilpi.com I made note of the recipe and was sure that I wanted to try it out. Today seemed the perfect morning to make it especially since I was in no mood to cook an Indian breakfast. Quick, filling and very easy to make this recipe is for keeps.

This is what you’ll need

Eggs: 4

Bread slices: 4

Grated cheese: 1/2 to 3/4 cup

Onion: 3tbsp (finely chopped)

Coriander leaves: 2tbsp (finely chopped)

Green pepper: 1tbsp (finely chopped)

Chilli flakes: 1/2tsp

Butter: To lightly spread on each slice

Salt and pepper to taste

Let’s get cooking

1. Boil the eggs. When cool remove the shell, cut into roundels and keep aside.

2. In a bowl mix the onions, cheese, peppers, coriander leaves and chilli flakes.

3. Butter the bread slices and lightly toast them.

4. Remove and place on a baking tray lined with aluminium foil.

5. Place the egg slices on the bread slices. Sprinkle a little salt and pepper.

6. Generously spread the cheese mixture over the eggs.

7. Bake in the oven at 200 deg C for around 4 to 5 minutes or until the cheese melts.

8. Serve hot on it’s own or with ketchup.

Approximate preparation and cooking time: 30 minutes

Serves: 2

* I used big bread slices and needed one egg for each slice.

* Cheddar cheese was what I used, but you can use any other cheese too.

 

 

 

 

HASSELBACK POTATOES

I have seen so many posts on these hasselback potatoes and they looked so pretty that I had to try making it myself. Very simple and you can choose whatever topping you want with it.

This is what you’ll need

Baking potatoes or any other potatoes: 2

Melted butter: 2tbsp

Cheese slices: 2 (cut into one inch squares)

Chilli flakes: 2tsp

Salt and pepper to taste

Let’s get cooking

1. Wash the potatoes well and pat dry. Cut it into thin, even, horizontal slices, keeping the base intact. An easy way to do this is pierce a skewer through from one end of the potato to the other lengthwise and cut until the skewer.

2. Preheat the oven at 200 deg C.

3. Brush the top of the sliced potatoes with half of the melted butter. Sprinkle some salt and pepper powder. Bake for around 30 minutes.

4. Remove from the oven, add the cheese squares between alternate slits of the potatoes. Brush it with the rest of the butter. Sprinkle the chilli flakes and bake again for another 10 to fifteen minutes or until the top is nicely brown and potato cooked.

5. Remove from oven and serve hot with sour cream or a dip of your choice.

Approximate preparation and cooking time: 1 hour

Serves: 2

 

 

VEGETABLE MACARONI MUFFINS

Everyone at home enjoys pastas, especially if they are in a cheese sauce. Had found a few recipes for Macaroni muffins on various websites, but most of them had used egg and I was looking for an eggless recipe. Finally found one on rakskitchen.net. Followed this recipe with a few modifications. Turned out good.

This is what you’ll need

Macaroni: 1 cup (uncooked)

Mixed vegetables, I used

Onion: 1/2 (finely chopped)

Mushrooms: 3 (finely chopped)

Broccoli: 3 florets (finely chopped)

Carrot: 1 (finely chopped)

Spring onions: 2 (finely chopped)

Butter: 1tbsp

Grated mozzarella cheese: 1/2cup

Bread crumbs: 1/4cup

Chilli flakes: 1tsp

Olive oil: For greasing the muffin pan

Salt and pepper to taste

Let’s get cooking

1. Cook the macaroni as per instructions on the pack. Drain and once cool, mix with half of the mozzarella cheese.

2. Grease a muffin try with olive oil and dust with the bread crumbs generously. Tap off the extra crumbs.

3. Melt the butter in a pan and soute the chopped vegetables for 3 to 4 minutes. Add salt and pepper and eep aside.

4. Pre heat the oven at 190 deg C and keep ready.

5. To make the macaroni muffins, add a layer of the macaroni cheese mixture in each compartment.

6. Pour in a few spoonfuls of the vegetable mixture. Add a little more of the cheese.

7. Finally top with bread crumbs and chilli flakes.

8. Bake for 15 to 18 minutes until the top is nicely browned and the cheese melts.

9. Let it cool remove from muffin tray and serve.

Approximate preparation and cooking time: 40 minutes

Serves: 4

* Make sure that the muffin tray is generously coated with bread crumbs to help binding.

* Mozzarella cheese also helps binding the macaroni.

* You can use any vegetables of your choice, like spinach, peppers, corn or non veg filling like prawns, ham and chicken!

 

VEGGIE BREAD CUPS

Today morning after dropping the kids off to school I went for a long walk and had my thinking cap on trying to figure out what I could make for the kids when they got back from school. Most snacks with bread always turn out to be a big hit, so thought of trying bread cups.

This is what you’ll need

Brown bread read slices: 6 (crusts removed)

Onion: 1 (chopped)

Beans: 6-8 (chopped)

Carrot: 1 (peeled and chopped)

Sweetcorn: 2tbsp

Cheese spread: 2-3tbsp

Butter: 2tsp

Salt and pepper to taste

Let’s get cooking

1. Dampen each bread slice and squeeze dry. Place in a muffin tray, so as to take the shape of the muffin cup.

2. Bake in an oven at 180deg C for 10-15 minutes, until crisp. Remove and keep aside.

3. Melt the butter in a pan and saute the onions until soft.

4. Add the finely chopped beans, sweetcorn and carrots and cook for 3-4 minutes.

5. Add salt and pepper as required. Remove from gas.

6. When still warm add the cheese spread and mix well.

7. Add 2-3 spoonfuls of the mixture into the prepared bread cups.

8. Serve on its own or with ketchup.

Approximate preparation and cooking time: 25 minutes

Serves: 2-3

 

 

BAKED AUBERGINES

This is what you’ll need

Aubergines: 2

Red pepper: 1 small

Green pepper: 1 small

Garlic: 4 cloves

Spring onions: 4

Corn: 100gms

Mushrooms: 4

Chilli flakes: 1/2tsp

Mustard powder: 1/2tsp

Mayonnaise: 1tbsp

Cheese: 2tbsp (optional)

Olive oil: 2tsp

Salt to taste

Let’s get cooking

1. Wash and cut the aubergines lengthwise, scoop out the inner flesh leaving a little closer to the skin. Rub oil and bake in an oven at 180- 200 deg C for 30 to 35 minutes or until soft. Remove and keep aside to cool.

2. Chop the vegetables finely.

3. Heat the olive oil in a pan and sauté the garlic lightly.

4. Add the rest of the vegetables and fry for a few minutes.

5. Add the seasoning along with salt, mix and turn off the gas.

6. Add the mayonnaise and fill this mixture into the aubergine halves.

7. Sprinkle the grated cheese on top and bake for another 15 minutes, or until cheese melts.

8. Serve hot with a side dish of your choice. I made herbed potatoes. You can also serve it with garlic bread or a salad.

Approximate preparation and cooking time: 55 minutes.

Serves: 2-3

* For those health conscious people, the cheese maybe omitted. Increase the mayonnaise to 2tbsp instead.

Dietician’s Note

1. This dish has a variety of vegetables making it a good source of Vitamins and Minerals.

2. If the cheese is omitted, baking is a good method of using less oil.

 

 

VEGETABLE PASTA DELIGHT

This is what you’ll need

Pasta: 250gms

Onions: 1 (finely chopped)

Carrots: 1/4 cup (finely chopped)

Mushrooms: 1/4 cup (sliced)

Green Pepper: 1/2 (finely chopped)

Sweet corn: 1/4 cup

Coriander leaves: 1/2 a bunch (finely chopped)

Lemon juice: 1tsp

Baked beans: 1 small tin

Flour: 1tbsp

Milk: 1cup

Cheese: 1 small cup (grated)

Butter: 2tbsp

Pepper powder: 2tsp

Salt to taste

Let’s get cooking

1. Boil the pasta, drain in cold water and keep aside.

2. Prepare the white sauce by melting 1tbsp of butter in a pan. Add the flour and mix well. Turn of the gas and add the milk mixing well. Turn on the gas again and cook on a low flame making sure that no lumps are formed. Add 3tbsp of the cheese, and salt and pepper to taste.

3. Mix the pasta into the white sauce and keep aside.

4. Prepare the vegetable mixture. Heat the remaining butter in a pan. Saute the onions until transparent.

5. Add the carrots, mushrooms, peppers and sweet corn. Add a little water,  cover and cook until almost done.

6. Add the finely chopped coriander leaves, lemon juice, salt and pepper. Bring to a boil and keep aside. This mixture should be almost dry.

7. Empty the beans in a saucepan. Add salt and pepper. Bring to a boil.

8. To assemble the paste, first spread a layer of the cheese pasta, cover it with a layer of the mixed vegetable and finally the beans. Continu once more with the pasta, vegetable and beans.

9. Add grated cheese on the top and bake in an oven at 200 deg C for 15 minutes, or until the cheese melts and turns brown.

10. Serve hot on it’s own or with garlic bread.

Approximate preparation and cooking time: 50 minutes

* In case you like it more spicy, you can add chilli flakes to the vegetables.

Dietician’s Note

Pasta is nutritious and is a good source of energy, protein, B vitamins, iron and niacin. It contains almost no fat, is very low in sodium and is cholesterol free.

Pasta has a low glycaemic index hence it does not cause the blood sugar to rise quickly.

Pasta is an excellent source of complex carbohydrates which provide a slow release of energy. Unlike simple sugars that offer a quick, yet quick boost of energy, pasta helps sustain energy.

The mixed vegetables are a good source of both vitamins and minerals, apart from providing good fibre.

Beans are a good source of protein, fibre and are also known to have cholesterol lowering benefits.

Those weight conscious people and also those suffering from diabetes and cardiac problems can omit the grated cheese on the top layer.

 

 

 

BAKED BABY POTATOES IN GARLIC SAUCE

This is what you’ll need

Baby potatoes: 250 gms

Garlic flakes: 15

Butter: 2tbsp

Chilli flakes: 1tsp

Flour: 1tbsp

Milk: 1cup

Salt to taste

Oil: 1tsp

Lets get cooking

1. Wash the potatoes thoroughly and cut deep slits into them.

2. Chop the garlic very finely.

3. Place the potatoes in a greased baking dish.

4. Heat the butter, add the garlic, chilli flakes, salt and saute.

5. Add the flour and mix well, taking care no lumps are formed

6. Remove from flame and add the milk, again mixing well.

7. Put back on the flame and boil once. Add water if too thick.

8. Pour this mixture over the potatoes. Drizzle with oil.

9. Bake uncovered in a preheated oven at 200 deg C for 30 minutes or until tender and browned.

10. Serve hot with any bread.

Approximate preparation and cooking time: 45 minutes

Dietician’s Note 

Potatoes are nutrient dense and rich in vitamins and minerals.

They are rich in fibre which helps in lowering cholesterol and also slows down the digestion. This keeps you full for longer.

VEGETABLES IN CORIANDER SAUCE

This is what you’ll need

Onions: 2

Mixed vegetables: 2 cups (beans, cauliflower, carrot, peppers)

Flour: 3tbsp

Butter: 3tbsp

Lime juice: 1tbsp

Coriander leaves: 1 small bunch

Grated cheese: 100gms

Salt and pepper to taste

Let’s get cooking

1. Chop all the vegetables finely.

2. Heat water in a pan and add the vegetables. Boil and cook until the vegetables are done. Drain and keep aside.

3. Melt the butter in a pan. Add the flour and mix well. Add water little at a time, mixing well each time making sure no lumps are formed.

4. Add the chopped coriander leaves and boiled vegetables. Bring to a boil.

5. Add the salt, pepper and lime juice.

6. Add the grated cheese and bake at 180 degrees C for 10 minutes.

7. Serve with Garlic bread.

Dietician’s Note

Vegetables are rich sources of vitamins and minerals such as calcium, potassium, and magnesium. Minerals are essential nutrients, needed to regulate body processes such as muscle contractions and nerve impulses.

A combination of different vegetables along with cheese contributes to the protein and makes this meal complete.

For people who are obese, hypertensive or diabetic, the cheese can be omitted. Instead the vegetables can be topped with 2-3tbsp of brown bread crumbs before baking and served.

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