Fish Bread Rolls#FishFriday

These bread rolls are just sliced bread flattened with a rolling pin or a clean beer bottle which can be used as a substitute, to make it ‘rollable’. To make this, you need fresh & soft bread, so that it can be easily rolled. These Fish Bread rolls make a good party pleaser, picnic fare, an evening snack, breakfast or lunchbox idea for kids. 

These are so delicious and irresistible, you can't stop at one.

Ingredients
8 - 10 Big White Sandwich Bread Slice
150 Gram Seer/Surmai Fish Fillets
1 Small Onion - finely chopped
1" Piece Ginger - grated
3 Big Cloves Garlic - finely chopped
2 Tablespoons Chopped Coriander Leaves
10 Mint Leaves - chopped
3 Red/Green Chillies - freshly crushed
¼ Teaspoon Oregano
¼ Teaspoon Red Chilly Flakes
Salt to taste
½ Cup Boiled & Mashed Potato
1 Teaspoon Oil
1 Egg - Beaten
Sriracha Sauce as required
Method
To Steam The Fish
Washed the fish properly, then steam for 7 -10 minutes
Use a colander and wrap the fish in a clean cloth, then steam for 7 -10 minutes. Let it cool down completely, then flake it.
For The Filling

In a pan heat a teaspoon of oil, sauté the onions till translucent. Then add the ginger, garlic, green chillies and sauté till it starts to release an aroma, then add the flaked fish, chilly flakes and oregano, sauté for a minute or two, then add the salt to taste, coriander and mint leaves, mix well, switch off the flame. 

Add the mashed potato and mix it well. The filling is ready.
To Make The Rolls

Take big slices bread, cut the edges.

Roll the slice with a glass bottle or rolling pin.

Squeeze a line of Sriracha sauce 

then place the filling on one end. 

Then start to make a tight roll.

Apply beaten egg at the edge or wet the edge with your finger, so that the edges will stick properly.

Like wise make rest of the rolls.

Shallow fry the rolls on medium high flame till golden on all sides. 

Serve hot with sauce or green chutney. 
Labels: Flaked Fish, Seafood/Fish, Fish Friday, Bread Slices, Picnic, Snacks, Kids delight, Breakfast, Party pleasers  

                                             

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Fish Friday July 2021 -Picnic Fare

• Fish Bread Rolls from Sneha’s Recipe
• Salmon Salad Spread from Palatable Pastime
• Shrimp Louis Sandwiches from A Day in the Life on the Farm
• Southern-style Tuna Salad   from Food Lust People Love  
• Surimi (Imitation Crab) Salad from Karen's Kitchen Stories 

Air Fryer Bread Manchurian#MultiCookerMonday

Bread Manchurian is a super easy, innovative and tempting snack recipe for breakfast.  Best to make this with  leftover bread. This can be made even for kids tiffin or as an evening snack.

Serves 2
Ingredients
A Pinch of Salt or to taste
¼ Teaspoon Black Pepper powder
1 Tablespoons Heaped Red Chilli Garlic Sauce
2 Tablespoon Dark Soy Sauce
3 Tablespoons Tomato Ketchup
1 Tablespoon Vinegar
½ Teaspoon Red Chilly Flakes
1 Tablespoon Noodle Masala
1 Medium Onion - finely chopped
¼ Cup Red Capsicum - diced
¼ Cup Green Capsicum - diced
¼ Spring Onion - white & green chopped
10 Bread Slices - cubed
3 Tablespoons Oil
Method

Cut the sliced bread into medium sized cubes. Air Fry them for 8 minutes at 125°C, then shake the basket and again air fry for another 5 minutes.
In a bowl add the all the sauce, red chili flakes, pepper powder , noodle masala and ketchup with 1 cup water mix well. Keep aside.

In a large pan heat oil, fry the onions till they start to change color then add the diced capsicums and stir fry for a minute Now add the mix sauces and stir fry on high flame for a minute. Add the bread cubes and stir fry quickly till all the cubes are coated with the sauces. Reduce the flame to low, cover with a lid and let it cook for 2 -3 minutes or till nicely heated.

Your tempting Bread Manchurian is ready to serve. Garnish it with spring onions greens and serve hot. 

Using the air fryer to make the bread cubes crisp, gives it a nice texture and the end result is not soggy. Enjoy this as a breakfast or an evening snack.
Labels: Leftover series, Bread Slices, Breakfast, Manchurian, Indo Chinese, Multi Cooker Monday, Air Fryer, Serves Two 

Multicooker Monday

• • Air Fryer Bread Manchurian from Sneha's Recipe
  • Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
  • Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
  • Instant Pot Honey Garlic Chicken Thighs from Making Miracles
  • Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
  • Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
  • Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
  • Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

Air Fryer Creamed Corn Vegetable Toast#MultiCookerMonday

Air Fryer Creamed Corn Vegetable Toast is ready in jiffy and with very few ingredients. You have a delicious, creamy breakfast toast.

Makes 4 - 6 toast
Ingredients
1 Cup Creamed Style Corn
3 Teaspoons Homemade Cream Of Soup Mix / Condensed Soup Mix
1 Tablespoon Each Chopped Carrot and Capsicum
1 Green chillies - finely chopped
2 Slices of Cheddar Cheese
½ Cup Milk
Bread Slices as required

Method

In a pan add the milk, Homemade Cream Of Soup Mix / Condensed Soup Mix , mix it well till it is lump free, add the cream style corn. green chilies, carrot and capsicum mix well. Cook it on medium low flame till it thickens, but spreadable, add the cheese and mix it till it melts. Cool, till it comes to room temperature.

Butter the slices of bread 

then spread the creamed corn mix on each slice of bread. Preheat the air fryer for 5 minutes 180°C. 

Place the toast on the air fryer basked and set the timer for 10 - 12 minutes or 

till the toast is slightly browned on top. Remove and serve.

This makes a wonderful breakfast.

Labels: Air Fryer, Multi Cooker Monday, Cream Style Corn ,Bread Slices, Breakfast, Cheese Slice

• Air Fryer Creamed Corn Vegetable Toast from Sneha's Recipe
• Baby Eggplant Curry (Instant Pot) from Food Lust People Love
• Bacon-Wrapped Scallops in the Air Fryer from Karen's Kitchen Stories 
• Chicken Nuggets in the Air Fryer from A Day in the Life on the Farm
• Hearty Instant Pot Beef Stew from Making Miracles
• Instant Pot Cowboy Beans from Hezzi-D's Books and Cooks
• Instant Pot Veggie Dal from Magical Ingredients  

Baked Veggie Bread Roses In Muffin Pan#BakingBloggers

This is a quick and easy appetizer. Have fresh bread slices at home and have guest or you feel like having something different then make these. You can make whatever filling you want with the veggies or meat in your refrigerator. No hard and fast rule about the filling.

Ingredients
9 Fresh Bread Slices
1 Small Onion - sliced
1 Cup Diced Coloured Bell Peppers/Capsicum
½  Cup Crumbled Cottage Cheese
1 Tablespoon Butter/Oil
Tomato Ketchup as required
Salt to taste
½ Teaspoon Black Pepper powder
Cheese as required for topping
Butter for greasing the muffin pan
Method
For the Filling

In a pan heat oil, add the onion and sauté till they are just translucent, add the coloured peppers and sauté for a minutes, add salt and black pepper powder to taste, add the cottage cheese and mix well. Switch off the flame, let this cool.

For the Bread Roses

Take a bread slice and lightly first roll it with rolling pin. 

Cut it on the four edges leaving space for the filling

Place the filling

Start to bring one side of the bread rolling it like a rose

:Likewise bring all the sides together to form a rose.

The rose is complete

Grease a muffin pan with butter well, place the bread roses. Now drop a teaspoon of ketchup and then top it with shredded cheese.  Likewise make the rest.

Bake in a preheated oven for 12 - 15 minutes at 180°C.

Enjoy!!

Labels : Appetizer, Eggless, Vegetarian , Coloured Belll Peppers, Cheese, Bread Slices ,Baked, Breakfast, Savory Snacks, Healthy, Baking Bloggers
Baking Blogger December 2020:

Baked Holiday Party Appetizers

• Baked Savory Crackers by Sid's Sea Palm Cooking
• Baked Veggie Bread Roses In Muffin Pan by Sneha's Recipe
• Crab Puffs by A Day in the Life on the Farm
• French Bread Cheese Puffs by Karen's Kitchen Stories
• Merguez-Wrapped Duck Eggs by Culinary Adventures with Camilla
• Panela Tarts by Magical Ingredients
• Shrimp Scampi Flatbread Bites by Making Miracles
• Spicy Bacon-Wrapped Sweet Potato Kebabs by Palatable Pastime

Savory Aloo Masala French Toast Rollups #SundayFunday

Desi version of the Savory French Toast Rollups filled with a flavorful potato masala is easy to make, delicious, and perfect for Sunday brunch or an high tea party, or even more so pack these for your kids tiffin.

Ingredients
For filling
1 Large Potato - boiled and mashed
½ Teaspoon Oil
1 Small Onion - finely chopped
1 Green chilly - finely chopped
A Pinch of Turmeric powder
Salt - to taste
A Dash of Black Pepper powder
2 Tablespoons Finely Chopped Coriander Leaves

½ Teaspoon Mustard Seeds
A Sprig Curry Leaves

Other Ingredients
6 Bread slices
2 Eggs
2 Tablespoons Milk
Salt & Black pepper - to taste
2 Tablespoons Finely Chopped Coriander Leaves
Oil for frying as required
Mint Chutney for serving

Method
For the filling

Boil the potatoes, peel them and mash well. Set aside.
Heat oil in a skillet over medium heat, add mustard seeds, when they splutter add the curry leaves, onions and green chilies. Sauté till onions soften and turn translucent. Now add turmeric, salt and pepper, mix well. Add in the mashed potatoes, combine everything well to make sure there are no big lumps. Well well mixed take off flame, mix in the coriander leaves and let the filling cool. 

In a bowl beat the eggs in a shallow plate and keep aside.

To make the rollups

Remove the crust from all the bread slices. 

Roll each slice of bread with a rolling-pin to flatten it. 

Place a tablespoon or more of filling on one end of a slice of bread and roll it up tightly. 

With a pastry brush apply egg on the other end of the bread slice to seal the edges nicely. Place on a large plate or tray, with sealed side down. 

Make all of the rollups the same way. Cover these with a damp cloth and keep aside Now in the remaining egg add, milk, salt, pepper and coriander leaves in a shallow plate. 

Heat oil in a large skillet over medium heat. Dip each rolled up bread slice in the egg mixture and place in skillet, seam side down. Fry on each side for 2-3 minutes or till golden and crisp on medium high flame. Remove to a plate and keep warm. 

Do the frying in batches if you have to, dipping the bread only just before frying them.

Serve hot with Mint Chutney Oh! these are so yum, delicious taste awesome.

My Notes
You can prepare these rollups a day in advance and keep them in an airtight container in the refrigerator. Just before serving remove them out, dip in egg mixture and fry.

If you want to make them without egg. then prepare a slurry of a teaspoon of all purpose flour, 2 tablespoons of corn flour, water, make a thick slurry then add all the seasonings. Stir this mix before coating the rollups in it.

Labels : French Cuisine, Indian Style, Mashed Potatoes, Capsicum, Egg, Vegetarian, Breakfast, Brunch, Kids delight, Bread Slices, Starters, Sunday Funday

For our event called Sunday Funday, wherein we share recipes our families will love to enjoy on a Sunday. I thank our host for this week's event Sue of https://palatablepastime.com/.

Sunday Funday: That Holiday Feeling!

• Caesar ColeSlaw by A Day in the Life on the Farm/
• Crackled Ginger Cookies by Culinary Adventures with Camilla
• Gingered Shrimp Cups by Sid's Sea Palm Cooking
• Holiday Salad by Making Miracles
• Kohlrabi, Carrot and Spinach Salad by Cook with Renu
• Marmalade Glazed Sweet Potatoes by Food Lust People Love
• Parker House Rolls by Karen's Kitchen Stories
• Savory Aloo Masala French Toast Rollups by Sneha's Recipe
• Turkey and Cranberry Reuben Sandwich by Palatable Pastime

Blueberry & Cream Cheese Croque Cake#BakingBloggers

Today at Baking Bloggers are visiting France. Made this croque-cake.  A Croque Cake is layered with white bread slices ,ham, cheese, etc which can be replaced by different ingredients of your choice, this is also know as a giant croque monsieur.  

Ingredients
4 + 3 Big Slices Bread 

2 + 2 Small Eggs 

30 Grams + 30 Grams Granulated Sugar 

80ML + 80 Ml Soy milk - can use normal milk
¼ Teaspoon + ¼ Teaspoon Vanilla Essence
10 Grams + 10 Grams Butter 

120 Grams Cream cheese - cut into tiny cubes 

100 Grams Fresh Blueberries - I used frozen

Method
Line and the sides and grease 7 Inch loaf pan 

Cut the sides of the bread and keep aside.  The white part cut into into 2 parts length ways or to fit your pan. 

In a big bowl beat the 2 eggs at a time add one part of the sugar, essence, soy milk and butter, give it a good whisk. 

First dip the sides of 4 bread slices 

Arrange the sides of the bread slices in the loaf pan length ways. 

Then place the white part of the bread dip in egg mixture on top of it. 

Now  sprinkle the cubes of cheese and blueberries on top.  

Beat the next part of  2 eggs at a time add the remaining part of the sugar, essence, soy milk and butter,  give it a good whisk. Again dip the sides of  the white bread slices, arrange it on top then dip the white cut part of the bread slice and on top of this  sprinkle the cubes of cheese and blueberries on top. 

Again the bread slices dipped in egg mix and pack this well. Pour any remaining egg mix on top. 

Press lightly and bake it in a preheated oven at 200°C for 25 to 30 minutes or till golden top top and skewer inserted comes out clean.

Lift the paper up on to a cooling rack. 

When cooled, dust it with icing sugar on top (this is optional).

Cut into slices on a cutting board and serve. 

Enjoy this beautiful and delicious Blueberry & Cream Cheese Croque Cake. Have with for breakfast like we did or for evening tea.
Lables : French, France, Baked, Blueberries, Cream Cheese, Egg, Bread Slices, Baking Bloggers, Cakes

August 2020: French Baking 

• Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
• Blueberry & Cream Cheese Croque Cake from Sneha's Recipe
• Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
• Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Crème Brûlée from Karen's Kitchen Stories
• Easy Cauliflower Gratin from Cook with Renu
• Fraisier - French Strawberry Cake from Veg'n'Bake
• French Breakfast Puffs from A Day in the Life on the Farm
• Gratin aux Courgette from Sid's Sea Palm Cooking
• Pain de Campagne (French Country Bread) from Caroline's Cooking
• Pissaladière - Bacon Onion Anchovy and Olive Tart from Food Lust People Love
• Poulet à la Normande from Culinary Adventures with Camilla