Fresh Green Peas Soup With Veg Cheese Parcel#Soupswappers

Ingredients
1 Small Potato - chopped
1 Small Onion - chopped
1 Cup Shelled Fresh Pea
700 Ml Vegetable Stock
2 Tablespoons Mint leaves
1 Teaspoon Olive Oil
Salt to taste
Black Pepper powder to taste

Method

In a pan heat the oil add  the onion until it just begins to soften. Add the potato and the vegetable stock and bring to a simmer. Once half done, add the peas and simmer for a further 5 minutes. Once potatoes and peas are well cooked, add the fresh mint leaves and then blend the soup thoroughly until it is completely smooth. 

If the soup is too thick for you, you can add some more vegetable stock to thin it out until you have a consistency you like. 

Serve with Veg Cheese Parcel and Enjoy 
Veggie Cheese Parcel

A savory snack; soft & fluffy from outside with gooey cheesy inside. It is a perfect dish which you can prepare as breakfast or an accompaniment to a soup, or as kids tiffin box.

We had these with a our soup and this was our filling dinner.

Ingredients 
1 Cup Besan / Chickpea Flour
1/4 Cup All Purpose Flour
½ Teaspoon Sendav Namak/Himalayan Salt 
½ Teaspoon Black pepper powder
Salt to taste 
Water as required to make a omelette  consistency batter
½ Teaspoon Baking Powder
Bread slices as required
Cheese slices as require
1 Small Onion Finely Chopped Onion
2 Tablespoons Finely Chopped Green Capsicum
1 Finely Chopped Green Chilly
Oil as required

Method

Take besan & all purpose flour in a mixing bowl. Add black salt, black pepper & salt to it. 

Prepare a dosa batter by adding water to it. Add water gradually while whisking so that no lumps are left.  It should be of spreadable consistency so that it spreads on its own when we pour it. Keep this aside for till we get rest of ingredients together.

Trim the edges of the bread slice.Keep these bread & cheese slices ready.

Now add the baking powder, chopped onion, capsicum and green chillies to the batter.  Give it a good mix.

Heat a  non stick pan with a teaspoon of oil. Spread it with a tissue so that entire pan is coated evenly.

Now on low flame, take a laddle full of batter and pour it on pan. Lift the pan and tilt it on all sides so that batter is spread properly.  Place a bread slice on it and turn it immediately so that it is coated with some batter on both sides. 

Place a cheese slice on this bread. Sprinkle some oil near the edges of pancake and let it cook on medium flame.

Check the edges of the pancake after a minute or two.  

While it still wet on top and slightly done down. Fold it into a parcel. Don't let the pancake cook completely else it will start breaking in the process of folding.

Cook it on pan till it os golden brown on both sides.

So cheesy

Enjoy these delicious Veggie cheese Parcel with  the soup and
 you have a filling and light filling dinner.

Labels: Cheese Slice, Soup, Soup Swappers, Green Peas, Bread Slices, Besan, Healthy Dinners  
See other recipe of  soup using fresh vegetables, our host  Colleen Delawder
Colombian Crema de Aguacate by Pandemonium Noshery
Cream of Mushroom Soup by Palatable Pastime
Fresh Corn Soup with Seared Scallops by Karen's Kitchen Stories
Fresh Green Peas Soup With Veg Cheese Parcel by Sneha's Recipe
Minestrone from Campania by A Day in the Life on the Farm
Pesang Manok by Culinary Adventures with Camilla
Poached Shrimp & Spring Onion One-Pot Soup by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Tuscan Style Turkey Soup by Making Miracles

Savory Breakfast Sausage & Bread Casserole For Two#FantasticalFoodFight

Welcome to Fantastical Food Fight, September is National Breakfast Month. Theme is : Breakfast Casserole.Made this breakfast casserole with sausage, cheese, egg, milk and bread. Combine all the ingredients in the night and in morning just bake it in a preheated oven. By the time you finish your morning regular nitty-gritties / morning routine. 

You will have a delicious hot breakfast casserole ready.
Ingredients 

2 Long Chicken Sausages - chopped
1 Large Egg
3/4 cup milk
3 Big Bread slices - a day old
1 Small Tomato - chopped
1 Small Onion - chopped
¼ Cup Cream Style Corn

1/8 Teaspoon Sea Salt
¼ Cup Shredded Cheese
2 Cubes Cream Cheese

1 Teaspoon Oil
1 Tablespoon Butter
1 Tablespoon Pizza Sauce
6 Olives - sliced  - can use any type of olives 

1/8 Teaspoon Mixed Herbs
For the Seasonings
1 Teaspoon Heaped Pizza Seasonings

Method
Butter a 5-inch baking  dish.

Butter the slices of bread and line the base of the dish with bread slices

Mix the pizza sauce and cream cheese, well. Apply  the cream cheese spread on bread slices.  Spread half of cheddar cheese over the slices. 

Heat butter in a sauce pan. Heat a pan with a teaspoon of oil and fry the onion till it softens only, then add the sausages, tomato, salt and saute for a minute. Keep aside to cool. 

In the meantime , in a bowl beat together egg, milk and seasonings. 

Pour this mix over the cheese layer 

Top with the sausage mixture. 

Sprinkle mixed herbs, olives and then the remaining cheese.

Garnish it with sliced black olives. Cling wrap this and keep it in the refrigerator. First  thing in the morning take this casserole out, let it come to room temperature.

Preheated the oven at 180 degrees for about 10 to 15 minutes.

Place the casserole and bake it for 40 to 45 minutes. 

Take it out from the oven and serve it hot. 

 Enjoy!! This is a real treat, easy and quick!

Labels: Breakfast, Casserole, Chicken Sausage, Cream Cheese, Bread Slices, Egg, Milk, Pizza Sauce, Olives, Cream Style Corn, Baked, Fantastical Food Fight, Overnight
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Scrambled Egg Sandwich#Foodieextravaganza

These are so simple, no butter or mayonnaise is used, just a slice of cheese and grill ta ..da a delicious quick breakkie or light dinner meal is ready to be devoured. This is one of favorite meal that I, make on a lazy day.

Since Eggs are an inexpensive source of protein, a versatile ingredient. Use them to make omelets to cakes and cookies or in just anything. " Sunday Ho Ya Monday Roz Khao Ande" , Today is our posting day for Foodie Extravaganza , I am the host our theme is "Egg".

Single Serving
Ingredients
2 Eggs
4 Tablespoons Milk
Salt to taste
A Sprinkle of Black Pepper powder
1 Small Onion - finely diced
1 Small Tomato - remove the seeds , finely diced
1/2 Green Bell Pepper - finely diced
1 Green Chilly - finely chopped
2 Slices of Cheese
4 Slices Bread

Method
Beat eggs, milk, black pepper powder and salt together in a bowl.

Heat a teaspoon of oil or butter small nonstick skillet over medium heat. Cook eggs in hot skillet without stirring until set on the bottom, about 1 1/2 minutes. Flip eggs and cook stirring to get chunks of it until set or about 1 minute more. Remove from heat. Keep aside.

Spread the egg on each piece of toast. 

Place a little of tomato, onion

Green chilly, bell pepper 

Then a slice of cheese. 

Cover with the other slice 

Grill it in a sandwich toaster till done. 

Cut into triangles and enjoy!!

Labels : Egg, Bread Slices, Cheese, Onion, Tomato, Capsicum, Grilled, Healthy, Foodie Extravaganza Party, Sandwiches

Foodie Extravaganza is a monthly food fest, where a group of bloggers all create and share a recipe around one of the monthly food 'holidays' as detailed in The Nibble. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook pageFoodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes for today's Foodie Extravaganza Egg Event

Sneha Datar - Scrambled Egg Sandwich
Sue Lau - Ham and Egg Salad
Karen H Kerr - Bacon and Gruyère Egg Bites (Copycat)
Colleen Delawder - Deviled Eggs with Bacon & Bourbon Glaze
Kelley Meyer - Spinach and Tomato-Egg White Frittata

A Colorful Veggie Baked Open Sandwich

A Colorful Veggie Baked Open Sandwich makes a excellent breakfast,  a lazy Sunday brunch or an light and wholesome evening dinner. Make the mix the previous day and assemble whenever you wish to enjoy these. 

 Crisp , cheesy and yummy.

Ingredients
8 Bread Slices
6 - 8 Mushrooms - finely chopped
½ Cup Boiled Sweet Corn
1 Cup Red, Yellow & Green Bell Peppers - finely chopped
1 Carrot - finely chopped
1 Onion - finely chopped
1/2 Teaspoon Garlic powder
1 Teaspoon Italian Seasonings
1 Green Chilly - finely chopped
½ Teaspoon Black Pepper powder
Salt to taste
Grated Cheeza Cheese as required
For the Sauce 
1 Tablespoon Heaped Butter
1 Tablespoon Oil
2 Tablespoons Level All Purpose Flour
1 Cup Milk or more as required

Method

In a pan heat the oil and butter add the chopped onions and green chillies, saute for a minute or two, now add the flour and saute for a minute add the milk and stir to make smooth sauce, stirring continuously. Add salt, Italian seasoning, garlic and black pepper powder , rest of the veggies and saute till the sauce is thick yet spreadable take off flame. Lightly cool this mixture.

Pre heat the oven at 200 degree C. 

In a lined baking tray arrange the bread slices and spread the prepared colorful veggie mix over them. 

Spread cheese as required. 

Bake till the cheese melts and starts to brown. Cool slightly and enjoy a crisp cheese colorful veggies open toast sandwich. 

Make a fantastic breakfast or brunch.

Labels: Sandwiches, Colorful Veggies, Breakfast, Brunch, Healthy Dinners, Kids delight, Cheese, Baked, Bread Slices, Open Sandwiches