Baked Mushrooms

Mushrooms are one of my favorite veggies. These are baked in its own juices with freshly grated cheese – my ultimate weakness ! This is another recipe that I make quite often when I’d like some nice looking yumminess on the table that is healthy, easy to prepare and is ready in a jiffy.  Although it is “only veggies” it is quite satisfying.

Ingredients
1 Box of Mushrooms
1 Small Onion - finely chopped
4 Flakes Garlic - finely chopped
1 Tablespoon each Red, Yellow & Green Capsicum finely chopped
1 Tablespoon Sweet Corn - boiled and lightly crushed
1/2 Teaspoon Chilly flakes
1/4 Teaspoon Pepper powder
Salt to taste
1 Tablespoon Oil
1 Cup Grated Chesse

Method

Wash and skin the mushroom remove the stems. Chop the stems finely, keep aside.

Heat oil in a pan, add the garlic and chopped onion, saute for a minute.

Add the chopped stems of the mushroom and rest of the ingredients except the chesse. Saute these for 3 -4 minutes. Remove from heat. 

Add 2 tablespoons of chesse and mix well this will bind the mixture together.

Fill the mushrooms with the mixture and place a sweetcorn on top.

Sprinkle the chesse on top and bake in the oven at 180 degree for 15 minutes.

Serve hot. Enjoy!!!!!

This recipe goes to the Bake-a-thon event for the month of December.

Labels: Bake a thon, Vegetarian, Baked, Mushroom, Cheese, Capsicum, Sweet Corn

Blogger Code Bake-a-thon 2014

An InLinkz Link-up

Chesse Puffs

This is the frist time I am participating Bake-a-thon, a baking event happens every year in month of December. The host of this event is Srivalli. I am excited to participate in the event where in this month I will be posting three recipes in a week . So I, have put on my baking gloves and here is my first post for the event Cheese Puffs. 
Ingredients

20 Puff Pastry Sheet - 6 x6 inch square

600 Grams Herbed Cream Cheese
3 Eggs for brushing
Parsley for garnishing

Method
Thaw the sheets. Take a puff pastry sheet cut them into triangles.

Put a teaspoon of cream cheese in the center and fold into square or triangle, press the edges lightly . Take a fork and press the edges to make a design. Place it in a lined tray.

Beat an egg and beat it lightly and brush on top of each puff. Sprinkle some parsley on top and bake in a preheated oven at 180 degrees for 15 to 20 minutes.

These are two remaining for me, from 40 that were made.

Was in hurry and forgot to take pics of the initial process. Will very soon post how to make puff pastry sheets at home. 

Linking this post Bake-a-thon 2014 event .

Labels:  Breakfast, Healthy, Bake a thon

Blogger Code Bake-a-thon 2014

An InLinkz Link-up

Vegetarian Spaghetti - Pasta

Spaghetti is a long, thin, cylindrical pasta of Italian origin. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". Spaghetti is made of semolina or flour and water.This spaghetti is a mouthwatering and healthy. It is very easy to prepare and kids will love it for sure. My daughter and beta ( my friend her son who stays with me during the day) loves pasta, you give him this for any meal and he will happily have it.

This is my third  pasta recipe for the Blogging Marathon. Sending this to Mir, who is hosting my Kid's Delight, themed on "Pizzas, Pastas n Noodles".

Ingredients

1 Medium Onion - finely chopped
2 Cloves Garlic - finely chopped
1/2  Red pepper, - cut in cubes
1/2 Yellow pepper - cut in cubes
400 Grams Tin  Tomatoes
2 Tablespoons Olive oil
Salt to taste
1 Teaspoon Black pepper - freshly ground
200 Grams Spaghetti
Parmesan cheese as needed

Method
 Carefully open the tin of tomatoes and roughly chop them.

Heat a saucepan,  add a tablespoon of olive oil and the onion, then cook, until soft and lightly golden. Add the red and yellow peppers, stir in the garlic and saute for a few minutes, then add the tomatoes and season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.

 Meanwhile  fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.  Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente.

Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain it in a colander over the sink and tip the spaghetti back into the pot.

Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.

Serve with the reserved yellow peppers sprinkled over the top and  grated  Parmesan cheese.  My kids enjoyed this. 

Note: 

It's important to add salt the cooking water so that the pasta can absorb it as it cooks.

You can add other ingredients, such as baby spinach, fresh or frozen peas, to your basic tomato sauce to completely transform it.

Reserving and adding a splash of pasta cooking water to your sauce helps to loosen it, if it's a bit thick and keeps the pasta moist.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Pasta & Noodles, Healthy, Blogging Marathon.

Farfalle in Basil Pesto Sauce - Homemade

This is the second pasta recipe for the blogging marathon that I have made at home and enjoyed making it. When this was kept to dry on the table, my hubby asked me did you make this at home when I said yes he could not believe till after dinner I continued making some more.

When I served the pasta with Basil Pesto sauce to my beta he enjoyed having it and cleaned his plate. We had this for our lunch.

Sending this to Mir, who is hosting my Kid's Delight, themed on "Pizzas, Pastas n Noodles".

Ingredients
2 Cups Farfalle pasta - Homemade
1 Cup Mixed pepper - ( green, red,yellow), chopped
1 Teaspoon Garlic - minced
1/2 Cup Fresh Basil Pesto sauce or store bought
1/2 teaspoon Dried oregano

1/2 Teaspoon Italian mixed herbs
Salt & Pepper to taste
1 Teaspoon Olive oil, (basil pesto sauce already has olive oil, so adjust accordingly)

Method

Bring water to boil along with some salt, add pasta and let it cook on full flame for 2 - 3 minutes. Once cooked drain the water and rinse with cold water  and  keep aside.

In a pan, heat oil, add the minced garlic , saute for a minute, now add chopped mixed peppers, and let it cook for 2 more minutes add herbs, basil pesto sauce, salt crushed black pepper and stir well for a minute. Then add the cooked pasta toss everything well. Serve hot and enjoy.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46.

Labels: Blogging Marathon, Healthy, Kids delight, Pasta & Noodles, Vegan, Italy

Basil Pesto Sauce

Eggless Farfalle Pasta

Basil Pesto Sauce - How to make homemade Basil Pesto Sauce

The store purchased sauces contain preservatives, but this is without any preservatives, can still last a month in the freezer. This is also a quick and easy pesto to make. A great change from red sauce. Traditionally pesto sauce is made with pine nuts but since pine nuts are not easily available here and cost 6 times more than cashew nuts.  I used cashew nuts to make the same.
Ingredients
5 cloves garlic
2 Cups Fresh Basil leaves
3 Tablespoons Cashew nuts
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Parmesan cheese grated
A dash salt and pepper

Method
Add garlic to the food processor and mince. Next, add the basil leaves, nuts, Parmesan cheese, a dash of salt and pepper and while the processor is running, slowly drizzle in olive oil through the feed tube until all the ingredients are pureed. Enjoy  this fresh basil pesto sauce, on pasta, sandwiches, etc.

Notes :

To preserve the colour add olive oil a inch above the pesto sauce before storing.

If you do not have Parmesan cheese use any other cheese that is easily available.  

Labels : Jams & Sauces, Basil, Continental Cuisine, Healthy