Baked Beans Bruschetta

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.
Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated processed or Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil

Method
Preheat oven at , 200°C.
In pan heat the onion saute the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and saute for a minute.  Taste for salt add if necesary,  take off flame and cool it a little.
Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.
Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200 degree Celsius  or till the cheese melts.
Ta..da..  breakfast is  ready .
You might also like to look at this recipe
Cheesy Bruschetta

Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine
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Vegan & Gluten Free Dubki Wale Corn

Dubki Wale Corn is tender corns,  cut into big pieces and  cooked a thin onion tomato gravy.  This brought fond memories of my childhood days, eating corn on cob on street carts.  If you have eaten corn on cob and sucked the corn till the end, then you will enjoy this gravy it's also Vegan, Gluten free.
Ingredients
4 Corn Cobs - cut into two or three pieces
½ Teaspoon Turmeric powder
1 Teaspoon Sea Salt or to taste 
For the Gravy
4 Medium  Onions-   grind to a smooth paste
4 Medium Tomatoes -  chop and blend to a paste
1½ Tablespoons Ginger Garlic paste
1 Teaspoon Cumin seeds
¾ Teaspoon Turmeric powder
1½ Teaspoons Level Coriander powder
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Level Garam masala powder
For the Whole Spices
4 Cloves
8 Black Peppercorns
1 Bay leaf
2" Cinnamon stick
2 Green Cardamons
2 Tablespoons Oil
2 Tablespoons Ghee
3 Tablespoon Fresh Cream
For GranishingChopped  Corainder & Mint Leaves 
Method
Let's boil the corn 
Clean the corn well, remove all the hair. Wash and cut into big pieces .

Boil the corn pieces in a pressure cooker, with salt, turmeric and enough water.  Take  2 -3 whistles on high flame. Switch off the flame andlet the cooker cool on its own.

Once cooled,  separate the corn and water in a bowl.

For the Gravy
Heat oil  and ghee in the same p, add  cumin seeds  when the crackle, add whole spices, saute for a minute.  Take this pan off the flame and then add in the in onion paste and mix well then place  the pan back on the flame.  Fry it on medium high flame, stirring constantly, till it will turns golden and start leaving the sides. Now add ginger garlic paste, saute for  2 minutes. 
Add tomato paste, fry till the oil start to leave the sides now add powdered spices, turmeric, red chilly and coriander powder add 1/3 cup water from the boiled corn and the fresh cream keep stirring till all the water evaporates and oil surfaces.  Then add rest of  the water or more according to gravy you want  and cover and cook till  oil  surfaces . The gravy is  done, now taste for salt, add if necessary , add the corn pieces and mix well  so that corn is coated with the gravy . Cover and on high flame take 2 -3  whistles.  When the cooker cools  open and  check for  the gravy since this will tastes best when the gravy is quite thin and runny. 
Transfer this  to a serving bowl.
 Garnish with chopped coriander and mint leaves.
Enjoy  with  rotis, paratha, or  with bread or  steamed rice. This curry is a treat for sweet corn lovers.

My Notes
The gravy should be a little spicy and thin, it's like soaking bread pieces and  sucking  the juices.   as the fun is in breaking and soaking your bread in it.
As I, mentioned above  the fun way to enjoy this to the very end is when the kernels are all eaten, then to keep dipping the cob in the gravy and suck the juices out as in Mumbai we say "chus - chuske  khana"  i.e. till its dry...  This is the ultimate experience and  highlight of the whole corn in gravy.  Try this and you will love it.

 Labels :  Corn On Cob, Vegetarian Curry, Vegetables, Main course, Corn, Vegan, Gluten free
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Tomato Apple Soup With Pull Apart Cheese Bread#SoupSwappers

Event for Soup Saturday Swappers is Main Course Soups and Stews, Hosted by Wendy Klik the brain child of Soup Swappers.
Made an accompaniment for today's soup since we can have this as a filling meal itself.  This combo was enjoyed by hubby dear very much.
Serves 2
Ingredients
2 Large Tomatoes - chopped
1  Apples  -peeled & chopped (peels reserved)
1" Piece Ginger - chopped
1 Green Chilly - remove the seeds
2 Tablespoons Coconut powder
1 Teaspoon Salt
3 Whole Black peppercorns
1 Tablespoons Cumin seeds
3 Tablespoons Butter
2 Tablespoons Chopped Coriander  Leaves
Water as required to make a thick soup
Method
Peel the apple and keep the skins aside. Chop the apples and keep aside keep them in water. 
Cook tomatoes, apple skins, green chilly, ginger, coconut powder, peppercorns together with a cup water and cook till tomato and apple skins soften cool and then and puree it along with chopped apples. Pour it back into the pan season with salt, and cook further with apple puree. 
Garnish it chopped spring onion greens and serve.  
Pull Apart Cheese Bread
I baked this beautiful bread 
from the remaining dough of this Apple Bread Rolls

Ingredients  
1 Round loaf bread
1/2 cups Shredded Cheeza cheese
1 Green onions / Scallions - finely sliced
1/4 cup Unsalted butter - melted
Method 
Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached. 
Toss the cheese, , green onions and together in a bowl. Gently stuff the cheese into the bread between the slices. Stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts. Transfer the stuffed loaf to a sheet of foil. Dot it with softened butter, over the loaf. 
Wrap the loaf tightly in foil. Bake the loaf for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy. 
Serve immediately.
This was a fantastic combo. Loved it!!
Labels: Tomato, Apple, Soup, Main course, Pull Apart Cheese Bread, Scallions, Cheese, Baked, Bread, Soup Swappers, Serves Two , Vegan, Gluten free 

Amish Stuffed Pepper Soup by Palatable Pastime
Green Pork Chili by A Day in the Life on the Farm
Instant Pot Beef Stew by Making Miracles
Kjötsúpa (Icelandic Meat Soup) by Culinary Adventures with Camilla
Tomato Apple Soup with Pull Apart Cheese Bread by Sneha's Recipe
Vegetable Beef and Quinoa Soup by Sid's Sea Palm Cooking
Vietnamese Beef Stew (Bò Kho) by Karen's Kitchen Stories
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Moroccan Chermoula Baked Fish Fillet For One#Fish Friday

This amazing baked  Chermoula fish is served with baked  potatoes and couscous a super filling, healthy and delicious meal.   There not much of cleaning and chopping just add all ingredients in a sheet pan and  place it in the oven and forget it for 30 minutes and your done. 
What is Chermoula?  Chermoula  is like a pesto. It’s made with coriander,  parsley leaves, garlic, olive oil, lemon juice, and mix of spices. Very flavorful and has a beautiful green color.  
Ingredients
½ Cup Coriander Leaves
½ Cup Parsley leaves
1 Big Clove Garlic
¼ Teaspoon Cumin powder
¼ Teaspoon Paprika powder
¼ Teaspoon Sea Salt
¼ Teaspoon Coriander powder
¼ Teaspoon Cayenne pepper
1 Tablespoon Lemon juice
¼ Cup Olive oil
1 Basa Fish fillet (200 Grams)
10 Red Skinned Baby Potatoes - scrubbed and diced
For the Couscous
1 Cup Couscous
2 Cups Hot Water
A Dash of Chilly Flakes
1 Small Chicken cube
1 Small  Onion - chopped
1  Small Tomato - chopped
For the Dressing  
1 Tablespoon Olive oil
1 Teaspoon White Vinegar
1 Big Clove Grated Garlic
A Pinch of Salt
¼ Teaspoon Black pepper
¼ Teaspoon Mustard paste
¼ Teaspoon Caster Sugar

Method 
For the Dressing  
 Pour all the ingredients in a bottle and shake it so well till it thickens. Keep aside 
For the Couscous  
In a pan bring the water and chicken cube to boil. Stir it well so that cube dissolves.

In a big bowl, place the couscous, pour in the hot water and immediately cover it with a cling film or a lid. Keep it aside for at least 15 minutes or till you are ready to serve.

Mix in the chilly flakes, onion, tomato and the dressing. Mix well and keep aside.
For the Chermoula .
Place the coriander, parsley leaves, garlic, spices, lemon juice, salt and olive oil in a small blender and blend till it forms a smooth paste.
Place the fish fillet on a oiled baking sheet. 
Season the fish with a pinch of salt. Spoon the chermoula over the fish fillet on both sides well to get a nice this coating.
Spoon  in reaming chermoula over the potatoes and toss them well.

Place the fish in lined baking tray in the center. Scatter the diced red potatoes around the fish. 
Tent the pan with aluminium foil. Bake in a pre heat oven to 170°C, for 30 minutes, until cooked and done. 
When done, remove the tent and let is remain for five minutes in the oven if case there is any moisture in the pan it will get evaporated and potatoes will get a nice color.
Remove from the oven.  
To Assemble
Place the couscous in the center of a serving plate, keep the fish on top and scatter the potatoes around.
Enjoy this healthy and delicious meal.
Labels : Fish, Baked, Moroccan, Mediterranean, Fish Friday, Red Baby Potatoes, Couscous, Main course, Healthy

 Fish Friday Foodies January 2020 our Host is Sue and our theme is Mediterranean Fish & Seafood:

Baccala Soup from Palatable Pastime
Seafood Paella from Making Miracles
Greek Seafood Rice from Karen's Kitchen Stories
Greek Bronzini Pan-fried Paleo Dish from Of Goats and Greens
Zarzuela de Pescado from Culinary Adventures with Camilla
Linguine Pescatore from Food Lust People Love
Moroccan Chermoula Baked Fish Fillet for One from Sneha's Recipe
Coquilles St Jacques from Caroline's Cooking
Mediterranean Shrimp from A Day in the Life on the Farm
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Impossible 5 Ingredients Bundt#BundtBakers

One bowl and five ingredients. It doesn’t get much easier than this. This is the  most delicious cake.  Read so many bad reviews on 5 ingredients cakes, that I, was so apprehensive in making one.  If in case, it has an eggy smell my husband will refuse to even touch it  and all will be a waste.  
But then kept thinking for many days as to what will eliminate this eggy smell.  Then voila!! this thought struck me why don't I use some aerated flavored drink that will give a rise and well as work with smell, since vanilla essence was the 6th ingredient.  
We were challenged by our host Patricia , for the this months event of Bundt Bakers, to use just 5 ingredients and create a bundt.  
This 5th magic ingredient worked wonders.  The bundt turned out super soft, moist, no egg smell and delicious!! You just can't even imagine that this super delicious soft bundt is without baking powder, baking soda  and essence. 
 This bundt recipe is a definite full proof recipe, try it and give me your feed back. 
Ingredients
125 Grams Salted Butter -  softened
125 Grams Caster Sugar
2 Large Eggs
110 Grams All-purpose flour 
⅓ Cup + 1 Tablespoon Sprite

Method

Preheat oven to 180°C . Thoroughly grease a small bundt pan keep aside

In a large  bowl,  beat the eggs till creamy and it start to form  soft peaks, now add the sugar in three additions and continue beating till it doubles in volume and all the sugar is incorporated ( this will take around 10 to 12 minutes).  Add the   butter and continue to beat till all the butter is well combined.   Next, add flour and sprite simultaneously little at a time stir  it with a spatula until fully mixed in.  Pour  the batter into the prepared bundt pan.
Place bundt pan in the preheated  oven and bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. 
Remove from the oven and immediately invert onto a cooling wire. Let cool completely.
Once cake is cooled, dust it with icing sugar or pour glaze over it of your choice.  
I like simple and no icing cakes, so dusted it with icing sugar.  
Slice and enjoy!!
Labels :  Sprite, 5 Ingredients, Bundt, Bundt Bakers, Delicious

BundtBakers
 Bundt Bakers 5-ingredient Bundt Cakes #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.  You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:
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