Baked Corn Cheese Sandwich#Improv

This is an easy and mouth-watering sandwich using cheese, corn and seasoning. Perfect for breakfast or kids snacks, have all ingredients and it's ready in just 15 - 20 minutes. You can use just about any kind of bread you have at home. 

I love the sweetness of corn, when combined with the capsicum, adds such an awesome flavor and you can mix any other veggies of choice like onions, carrots, peas (or any type of meat/bacon).

Just make a simple roux and mix all the veggies, spoon it on the  bread and bake. 

Our host Nichole of Cookaholic Wife invites us each month to join her in creating a recipe that uses 2 ingredients that she has chosen. This month she asked us to use Corn and Cheese. 

Ingredients
8 Bread Slices
1 Cup Boiled Sweet Corn  -  
1 Medium Capsicum/Green Bell Pepper -  chopped
1 Small  Onion -  chopped
1/2 Cup Tomatoes - thinly chopped
2 Tablespoons Colored Bell Pepper - optional
1 Jalapeno - thinly chopped - optional
1/4 Cup Shredded Cheese - can use any variety

For the Roux
2 Tablespoons All Purpose Flour
2 Tablespoon Butter -  used salted butter
1/2 Cup Milk
Salt to taste
Pinch of Black Pepper

Method
Preheat the oven at  180°C.

In a nonstick pan, heat butter, add all purpose flour and mix evenly. Saute it for 2 minutes.
Add milk and mix evenly to form a smooth batter.
Add salt, pepper, all the mentioned veggies and keep mixing the batter till it thickens and coat the back of a spoon.
Turn of the heat and remove the pan and let this mixture cool a bit. Add the cheese and mix. Let this cool, it will thicken a little.

Spoon the mixture over each slice of bread. Cover with the other slice.
Place the slices on a baking tray and bake for 8 minutes or until crisp and golden on top.

Remove the baked cheese corn toast from the baking tray and serve warm. 

Labels :  Improve Cooking Challenge, Vegetarian, Sandwiches, Baked, Corn, Capsicum, Cheese, Appetizer, Breakfast,  Kids Delight  

September 2020 Improv Cooking Challenge

Corn and Cheese
Colombian Mazorca Desgranada by Pandemonium Noshery
Cheesy Slow Cooked Corn and Mixed Vegetables by Making Miracles
Chili Macaroni and Cheddar Bake by Palatable Pastime
Savory Corn Cheesecake by Sid's Sea Palm Cooking
Baked Corn Cheese Sandwich by Sneha's Recipe
Corn Macaroni and Cheese Casserole by Cookaholic Wife
Korean Corn Cheese by A Day in the Life on the Farm

Falafel Layered Salad & A Bhatura Sandwich -A Combo Post#Improv

This an exotic meatless , a complete and delicious meal which is healthy too. Have vegetarian guests then make this super meal which will make them ask for more for sure. Falafel is a Middle Eastern starter but,  is also a favorite street food here in Mumbai.

For the Falafel

Ingredients
1 Cups Dried Chickpeas 
½ Cup Chopped  Coriander Leaves
1 Tablespoon  Chopped Parsley
3 Cloves Garlic - minced
1  Medium Onion - finely chopped
Salt & Black pepper powder to taste
¼ Teaspoon Cayenne pepper
½ Teaspoon  Chopped Green Chilly 
½ Teaspoon Cumin powder
½ Tablespoon Coriander powder
2 Tablespoons Fresh Breadcrumbs
A Pinch Baking soda
Oil for deep frying

Method 
Wash and soak the chickpeas in water and let soak for at least 6 hours. 
 Drain the water and wash them once again.

Transfer the chickpeas to a food processor and chop until you get a fine crumbly texture. Add the coriander, parsley, garlic cloves, onion and green chili and pulse the food processor till well mixed.  Add in salt, peppers, coriander and cumin powder,  breadcrumbs and mix well. Take this out into a big bowl and mix it with you hand well. Keep aside
In the meantime heat the oil for deep frying and set the heat to medium.

Now add in the baking soda to the chickpea mixture and mix it well.  Shape into round balls or ovals using two spoons or a falafel maker.  I made oval and round shape Falafels.
Fry the falafels in it until browned and crispy from outside. Take out on a kitchen paper to drain the excess oil.

For The Tahini Yogurt Sauce
Ingredients
1/2 Cup Fresh Yogurt - beaten
2 Tablespoons  Tahini paste - Homemade
Salt & Black pepper to taste
Chopped Parsely  for  garnishing

1/2 Teaspoon Lemon juice

Method

Mix all the ingredients and make a paste. Your dip/sauce is ready! Chill it in the refrigerator till we get all other ingredients ready.

For the Salad

1 Small Onion - finely chopped 
½ Cup  Finley Shredded Purple Cabbage
½ Cup  Finely Shredded Lettuce Leaves
½ Cup   Grated Carrots
1 Medium Tomato - de seeded & cut into strips
Salt to taste
A drizzle of Lemon Juice
 Method 
For Assembling / Serving  Into Glass Verrines 

Layer the vegetables on top of each other in a clear glass. Season with salt and  black pepper powder. Just a drizzle of lemon juice. Pour a tablespoon of Tahini  Yogurt Sauce on top. 

In a wooden skewer pierce two oval falafels and place it on the glass. 

Serve the cold salad with crispy warm falafels.

For the Yeasted Bhatura Sandwich

Slice the Yeasted Bhatura (but not till the end). Fill it with the salad. Season with salt and  black pepper powder. Just a drizzle of lemon juice.  Add two or three round falafels. Pour a tablespoon of Tahini  Yogurt Sauce on top.

Enjoy!!  These Falafels are a great sensation to the taste buds!!!

You can even serve these with toothpicks and at the side Tahini  Yogurt Sauce as a starter.

Labels : Yeasted, Bhatura, Sandwiches, Falafel, Middle Eastern, Chickpeas, Street food, Starters, Chutneys & Dips, Yogurt, Healthy, Improv Cooking Challenge, Vegan

Lemon and Lettuce

Improv Cooking Challenge

• • Greek Meatball Salad by Cookaholic Wife
  • Strawberry Cucumber Salad by Pandemonium Noshery
  • Grilled Lemon Herb Mediterranean Chicken Salad by Making Miracles
  • Falafel Layered Salad & A Bhatura Sandwich - A Combo by Sneha's Recipe
  • Mixed Greens with Roasted Golden Beets and Lemon Vinaigrette by A Day in the Life on the Farm
  • Wilted Spinach Salad with Bacon and Avocado by Palatable Pastime
  • Bitter Greens Salad with Lemon Vinaigrette by Culinary Adventures with Camilla

Braaibroodjie - Grilled Cheese Sandwich From South Africa#FoodieExtravaganza

South-African "Braaibroodjie" (pronounced Bra-ee-bru-ee-kee) is a barbecue sandwich that is made over an open fire. This is a filling sandwich perfect for brunch or as a meal itself. 

I used my sandwich toaster to grilled this  cheese sandwich. In this sandwich, used sweet mango sauce / chutney, you can use any fruit based sauce/chutney.  Chutney makes it sweet and spicy at the same time. Caramelized onions, adds a nice sweetness to the sandwich.

The brie cheese oozing out and caramelized onions was a real winner for lunch. All those gooey flavors melted together with the crispness of the toasted bread is just to-die-for.  

Serves 2
Ingredients
1 Tablespoon Oil
1 Large Onion-  thinly sliced
6 - 8  Sandwich Bread Slices or Bread of your choice
2 - 4 Tablespoons Sweet Mango Chutney
1 Medium Tomato, thinly sliced
½  Cup Brie Cheese (or other good melting cheese)
Salt & Black Pepper- to taste
Salted Butter as required

Method

To Make Caramelized Onions
Heat oil in a pan, add the onions and cook on medium flame, stirring occasionally until the onions are caramelized around the edges. This will take about 10 to 15 minutes. Season with salt and pepper; set aside to cool slightly.

Assemble the Sandwich

Apply butter on both sides of the bread.  On one slice,  spread the sweet mango chutney, sprinkle the brie cheese 

then tomato slices, , a sprinkle of salt and pepper,  

top with caramelized onions

Place it on top of the other slice. Press lightly and put the  grill sandwich toaster and grill for 1 or 2 minutes. Grill until golden brown. 

Serve right away.

My Notes 

If you do have sweet mango chutney then use  any other fruit based chutney.

In Foodie Extravaganza we are celebrating " National Sandwich Month" our Host is Wendy Klik, here are some of the other recipes, do check them:•Braaibroodjie - Grilled Cheese Sandwich From South Africa by Sneha's Recipe
• Caprese Focaccia Sandwich by Caroline's Cooking
• Instant Pot BBQ Beef by Palatable Pastime
• Italian Style Chicken Club Sandwiches with Pane al Latte by Karen's Kitchen Stories
• Jolly Holiday Specialty Toasted Cheese Sandwich by Simply Inspired Meals
• Spicy Chicken Tikka Rolls by Food Lust People Love
• Turkey Burger by A Day in the Life on the Farm
• Venezuelan Stuffed Arepas by Pandemonium Noshery

Labels :Foodie Extravaganza Party, Sandwiches, Brie Cheese, Caramelized Onions, Tomato, Breakfast, Brunch, Main course, Kids delight, South African

Mexican Style Sloppy Joes#FantasticalFoodFight

It’s time for Fantastical Food Fight headed up by Sarah Ellis at Fantastical Sharing our theme is "Burgers".

This Mexican Style Sloppy Joes are the perfect easy, full of flavors and make a complete meal which your kids and even adults will love! They are also packed with all kinds of hidden veggies too, which makes them perfect for kids. Have these on nachos, tacos, fajitas or hamburger buns with lettuce, tomatoes, cheese and of course, salsa and sour cream the choices are endless! They’re the perfect alternative to a quick and filling dinner or lunch.

Servings 3
Ingredients

300 Grams  Mexican Chicken  - I used this recipe
3 Burger Buns

For the Filling
Mayonnaise
Mexican seasoning
Lettuce or finely shredded Cabbage
Sliced Tomatoes
Cheese slices.

Method
Add to the mayonnaise , Mexican Seasoning and shredded cabbage mix it well. Keep aside.

Apply the mayo mix lavishly on the one side of burger bun

top it with the chicken mix and then, 

cheese slice

and sliced tomatoes. 

Apply the mayo mix to the other side of the burger bun too.

 Cover it and pierce a tooth pick to hold it together

Enjoy!!

Labels : Main Course, Mexican, Weekend Night Meal, Chicken, Sloppy Joes, Burgers, Fantastical Food Fight

Inlinkz Link Party

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