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
You are invited to the Inlinkz link party!

<

Air Fryer Coriander & Parmesan Roasted Baby Red Potatoes#Improv

These are crispy on the outside, soft and succulent inside. This makes a perfect side dish or a diet meal. 

Ingredients

500 Grams Red Potatoes, scrubbed and halved (quartered if extra large)
2 Tablespoons Olive Oil
5 Cloves Garlic -  minced
½ Teaspoon Sea Salt
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Lemon Pepper seasoning
1 Teaspoon Dried Thyme
½ Teaspoon Dried Oregano
8  Fresh Basil Leaves - torn
2 Tablespoons Grated Parmesan cheese
1 Tablespoon Chopped  Coriander leaves
2 Fresh Red Chilly - de seeded n slit- for color n freshness. 

Method 

In a large bowl, combine all the ingredients, mix well, except the potatoes, red chilly  and coriander.  

Toss the potatoes, in this marinade so that they are evenly coated.  

Add the red chilly and coriander , toss again. Keep them aside for at least 10 minutes.

Then preheat an air fryer to 175 degrees C for 3 minutes.

Pour potatoes into the air fryer basket, cook, tossing occasionally, until golden brown, for about 20 to 25 minutes. Test for doneness by piercing them with a knife until tender. Serve immediately..  

Enjoy!!

Labels : Air Fryer, Red Baby Potatoes, Parmesan Cheese, Coriander Leaves, Olive Oil, Healthy, Diet Meal, Side Dish, Gluten free, Improv Cooking Challenge

Dinner Rolls With Seeds In Paper Tea Cups#BreadBakers

These quick homemade dinner rolls with seeds are easy to make, soft, fluffy and delicious. I made these glass shaped by baking them in paper tea cups. 

These look so cute..aren't they!!

Makes 7  Rolls

Ingredients
300 Grams Bread Flour
200 Ml Warm Milk
11 Grams Hefe / Fresh Yeast
2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Tablespoons Oil
50 Ml Water
7  Paper Tea Cups

3 Tablespoons  Mixed seeds - black & white sesame seeds and flak seeds
Method

In a mixing bowl or food processor add the sugar, yeast, milk, when the yeast starts to bubble, add the flour, salt and oil, and run the processor on low speed adding the water a little at a time till it forms into a dough. Now run the food processor on high speed to make a nice soft and smooth dough for about 8 to 10 minutes.

Shape the dough into a ball and lightly coat with oil. Cover with damp cloth and set it at room temperature to double in volume.

Brush 7 paper tea cups with oil and keep aside.

When the dough has doubled, punch it down and divide it into 7 parts.  I used the kitchen scale to make equal parts around 79 to 80 grams each.

Place  balls, seam side down, in each  cup. Brush them with milk, sprinkle seeds cover theses cups  with damp cloth , put it in a warm spot and let them rise till they double in size.

Preheat the oven to 200 degrees.Once they double in size and bake them until golden brown, about  25 to 30 minutes.

Remove the rolls from the oven, and brush immediately with the  melted butter. 

After 5 minutes, un mould, carefully transfer them to a rack.

Serve warm, or at room temperature. Enjoy them for breakfast or dinner.

Labels : Breads, Bread Bakers, Dinner Rolls With Seeds, Paper Tea Cups, Eggless, 

Bread Bakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

A big thank you to our Bread Bakers host this month Archana Gunjikar Potdar and the theme is "Bread with Seeds".. Let's take a look at all the other Bakers who have worn their baking hat for you today! 

• Amaranth and Honey Bread from What Smells So Good?
• Brioche Buns from Simply Inspired Meals
• Cheddar Poppy Seed Bread Sticks from Food Lust People Love
• Dinner Rolls With Seeds In Paper Tea Cups from Sneha's Recipe
• Everything Sourdough Bagels from A Day in the Life on the Farm
• Gluten Free Amaranth Crackers from Anybody Can Bake
• Gul Poli-Tilgul Poli - Jaggery and Sesame Seeds Stuffed Indian Flatbread from Cook With Renu
• Nordic Stone Age Bread from All That's Left Are The Crumbs
• Poppy Seed Rolls from Ambrosia
• Seeded Sourdough Boule from Bread Therapy
• Seeded Turmeric and Leek Levain from A Messy Kitchen
• Sesame Scallion Bread from Karen's Kitchen Stories
• Wholewheat Poppy Seed Dinner Rolls from Sizzling Tastebuds

Vegan Egyptian Koshari#EattheWorld

Egyptian Koshari is comfort meal of lentils, rice, chickpeas, with a topping  tomato sauce and  browned crispy onions! 
Koshari  is also spelled as, "Kushari",  it's a national dish of Egypt. Koshari is street food  and is  more or less like our Khichdi, which is supposed to have been taken  to Egypt in the late 19th century, during British occupation of both countries. This also similar to the Mujaddara, a classic rice-brown lentils dish.

Although this recipe takes a little extra time to put together, each element is simple to make and has to assembled just before serving.

This Koshari is a real comfort food , so satisfying, am, sure you will make it more often!

Ingredients 
For the Koshari 
1/2 Cup Brown Lentils / Puy Lentils / Sabut Masoor
1 Cup Basmati Rice
1 Cup Small Elbow Macaroni
1/2 Teaspoon Cumin powder
1/2 Teaspoon Coriander powder
1/2 Teaspoon Pepper powder
1 Cinnamon stick
1 Cup Boiled Chickpeas
1 Cup Fried Onions
2 Tablespoon Vegetable oil
Salt to taste
For the Sauce 
1 Teaspoon Garlic - minced
1 Cup Home made Tomato sauce
1 Onion - finely chopped
1 Teaspoon Vinegar or to taste
1 Teaspoon Cumin powder
1/2 Teaspoon Sugar
1 Teaspoon Paprika powder


MethodFor the Sauce

In a saucepan, heat a tablespoons of oil, add garlic when the garlic releases an aroma, add the onion saute till soft and translucent, stir in tomato sauce, cumin and paprika powder and saute for few seconds. Add, sugar and pinch of salt. Bring to a simmer and cook until the sauce thickens. Stir in the white vinegar,give it a good stir. Take off flame, cover and keep warm until ready to serve.

Make the Koshari

To cook the Brown Lentils
Put lentils, 1/2 teaspoon salt, and 4 cups water in a large pot/ pan and bring to a boil. Reduce heat and simmer lentils until done and not mushy. Drain lentils and set aside. Rinse the pot / pan .To cook the rice 

In the same pot /pan , heat a oil, add rice, cinnamon stick saute for a minute add 2 cups of water, salt, pepper, cumin and coriander powder. Bring the water to a rolling boil then to cover the pan and cook until all the liquid has been absorbed and the rice is cooked through (about 15 - 20 minutes). Add the cook lentils on top and Keep covered and undisturbed for 5 minutes or so. Now combine the lentils and the rice - fluff with a fork. Set aside.

To make the pasta 

Cook the pasta according to package instructions by adding the elbow pasta to boiling water with a dash of salt cook until the pasta is al dente. Drain.

Cover the chickpeas and warm it in the microwave just before serving.

To serve it 

Place the rice and lentils to a serving platter. Top with the elbow pasta and a tablespoon or two of the tomato sauce, then the chickpeas, and finally a sprinkle of the fried onions for garnish. Serve, Keep the remaining sauce and crispy onions separately in bowls, to add more if required.

Enjoy this delicious and filling meal.

Join us as we Eat the World!!!


Each month Evelyne of CulturEatz invites us to visit a country and explore their foods. This month it's Eygpt.

Check out all the wonderful  Egyptian recipes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!


Labels : Rice, Vegan, Lentils, Chickpeas, Tomato Sauce, Eygpt

Check out all the wonderful Egyptian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Culinary Adventures with Camilla: Lahma Bil Basal (Egyptian Beef in Onion Sauce) PalatablePastimeBedouin Stuffed Grape Leaves
Sneha's Recipe:Vegan Egyptian Koshari# Eat the World
Literature and Limes: Taameyya
Pandemonium Noshery: Ful Medames
Amy’s Cooking Adventures: Ghorayebah Cookies
The Gingered Whisk: Basbousa Cake Recipe
Margaret @ Kitchen Frau: Egyptian Fava Beans and Feta
A Day in the Life on the Farm: Koshary

Salsa Potato Stacks In Muffin Pan#BakingBloggers

Who does not love potatoes? They are most loved and a sure shot winner at any party, use them as in a main course dish or in a casserole, soup or serve them as appetizers/finger food, they are enjoyed by all. These stacks are healthy, incredibly versatile, be imaginative and use any added  ingredients / veggies of your choice.

The potato stacks are thick enough to be eaten as finger food, but are a little messy. Be sure to give napkins to each one as you are serving. I have made these for a crowd. 

 Baked  2 lots of the above.  Use silicone moulds so that you don't have to wash them.  Wipe it with a kitchen towel and reuse them, these are a real blessing to use for a crowd. 

Ingredients
Olive oil for coating the muffin tin
6-8 Large Potatoes - sliced in roundels
2 Cups  Homemade Salsa Sauce
2 Tablespoon Dried Thyme
2 Tablespoon Black Pepper powder
2 Teaspoon Chilly Flakes
Salt to taste
5-6 Tablespoons Olive Oil
Grated Cheeza Cheese as required
Slices Of Homemade Pickled Jalapenos 

Sliced Black or Green Olives as required 

Method
Preheat the oven to 180˚C. Lightly Oil a muffin pan / moulds. Keep aside.

Peel and thinly slice the potatoes, I, used my V Slicer.

 Place all the slices in a big bowl, add the thyme, chilly flakes, black pepper powder, salt and olive oil and give it a good mix so that all the spices are coat the potato slices.

Spread a teaspoon salsa on the bottom of each muffin hole.

Take two potato slices and place them in each muffin hole on top of the salsa. Then place some slices of olives and a slice or two of jalapeno. 

Sprinkle a little cheese. 

Stack two more potato slices on top, the same size or a little smaller than the bottom slices and top with one pickled jalapeño slice, sliced olives and then top it with grated cheese.

Top it with little salsa sauce, leave of coriander leaves. Like wise prepare all the muffin pan/ moulds. 

Cover with foil and bake for 15 minutes. Remove the foil, again spread a little cheese on top of the potato stacks, and broil for 2 - 3 minutes. 

The potatoes should be a little crispy around the edges. 

Scoop out the potato stacks from the muffin tin with fork and a spoon onto a serving plate Serve warm with napkins. 

These vanished in a jiffy, just got 3 to take a pic. These are excellent for tailgating parties.

Lables : Baked, Baking Bloggers, Potato, Pickled Jalapenos, Olives, Olive Oil, Cheese, Homemade, Salsa Sauce, Appetizer, Gluten free, International Cuisine

This month, the Baking Bloggers are baking with potatoes!
If you love potatoes, be sure to check out everyone's recipes.
Baked Cajun Potatoes by Anybody Can Bake
Baked Potato Skins with Paneer and Veggies by Cook with Renu
Easy Savory Sweet Potato Muffins by Recipe Pocket
Egyptian Sanyet el Batates by Pandemonium Noshery
Hasselback Fondue Potato Bake by Food Lust People Love
Italian Potato Cake (Gattò di Patate) by Karen's Kitchen Stories
Oven Roasted Garlic Potatoes by Palatable Pastime
Quiche with Potato Crust by A Day in the Life on the Farm
Roasted Befteki and Potatoes by Culinary Adventures with Camilla
Salsa Potato Stacks In Muffin Pan by Sneha's Recipe
Wizarding World Roasted Potatoes by Simply Inspired Meals