Cottage Cheese & Veggies Borek#BakingBloggers

Cottage Cheese & Veggies Borek is simple and flaky.  Can assemble this dish in advance and bake it two to three hours before your guest arrive.  

Serve it as an appetizer or even as a side dish on a party table.

Ingredients  

250 Grams Cottage Cheese - Homemade 
5 Small Cauliflower Florets 
1 Big Carrot
1 Big Potato
½ Cup Coriander Leaves
¼ Teaspoon Garam Masala powder
1 Teaspoon Sugar
1 Teaspoon Paprika powder
2 Medium Onions - finely chopped
Salt to taste
1 Tablespoon Oil
1 Teaspoon Ginger Garlic paste
Phyllo Pastry Sheets - Homemade - as required
Method 

In a pan heat oil, saute the onions , till translucent, add the ginger garlic paste and fry for a minute or two then add all the veggies, saute for a minute, add all the spices and salt to taste, saute and cover till veggies are done yet firm. Add the cottage cheese and coriander leaves mix well, Switch off the flame. Take it out into a bowl and let it cool completely.

To Assemble the Borek

In a well buttered Pyrex dish, layer a sheet of Phyllo pastry, brush it lavishly with melted butter, I layered 6 sheets and brushed each with melted butter. After the 6th sheet , spread the  filling evenly and press it lightly. 

Now add the remaining phyllo pastry 6 sheets, brushing each sheet with melted butter and then keep the next sheet.

 See the layers

After all the sheets are placed, brush the top lavishly with butter. 

Give cuts with knife , as per your desired size pieces right till the bottom taking care not the separate the sheets.  Now brush it with egg or milk wash.

Bake it in a preheated oven at 170 C, for 35 to 40 minutes or until it gets a nicely golden. 

Cottage Cheese & Veggies Borek  is ready to serve. These are flaky and scrumptious. A perfect party treat.

My Notes

While layering the sheets tend to tear or break, but do not worry since they will be covered with other sheets. You can use even the cut sheet or torn sheets for layering.
Labels : Cottage Cheese, Borek, Middle Eastern, Baking Bloggers, Phyllo Pastry, Homemade, Baked, Turkey

 

Baking Bloggers February 2020

Middle Eastern Baking
Apricot Pistachio Cake from Food Lust People Love
Basbousa Cake from Pandemonium Noshery
Cottage Cheese and Veggies Borek from Sneha's Recipe
Laffa Bread from Making Miracles
Lebanese Sesame Cookies from Culinary Adventures with Camilla
Mana'eesh (Palestinian Flatbread) from Karen's Kitchen Stories
Maqluba (Upside Down Rice) from Palatable Pastime
Parda Pulao - Iraqi Parda Plau from The Schizo Chef
Roast Chicken Shwarma from A Day in the Life on the Farm
Umm Ali from Caroline's Cooking

Saffron Oats & Egg Omelette#Foodieextravaganza

Today is our posting day for Foodie Extravaganza and our  hosted is  Sue Lau , wherein she asked us to  post a hot breakfast recipe for National Breakfast Month!

This Saffron Oats& Egg Omelette is on a sweeter side, with a flavoring of saffron/ kesar. Have this hot with toasted bread slices and you have a wholesome breakfast.

Serves One
Method ¼ Cup Oats¼ Cup Milk 

5 - 6 Raisins
1 Large Egg
A Pinch of Salt & Pepper powder

1 Teaspoon Desi Ghee/Butter (I used desi ghee)

Method

Dry roast the oats, saffron and raisins, till the oats turn crisp and light golden.

Then remove the raisins and powder the oats. 

Beat the egg, milk with salt add the oats powder mix  it well.

Heat a nonstick pan with desi ghee pour the oat egg mixture.

Swirl the pan to evenly spread the omelette sprinkle pepper powder. 

Cook till light golden on bottom. Flip and cook for a minute on this side. 

Fold and serve with butter toast bread slices. 

Enjoy a wholesome breakfast!!

Labels: Foodie Extravaganza Party, Oats, Saffron, Kesar, Egg, Omelette, Breakfast, Raisins, Healthy 

Baked Duck Eggs from Food Lust People Love
Banana Pancakes from Palatable Pastime
Changua (Colombian Egg and Milk Soup) from Tara's Multicultural Table
Chorizo and Egg Breakfast Tacos from Karen's Kitchen Stories
Hot Breakfast: Baked Cinnamon & Apple Oatmeal from Hardly A Goddess
Mushroom and Swiss Frittata from A Day in the Life on the Farm
Saffron Oats & Egg Omelette from Sneha's Recipe
Sheepherder’s Breakfast from Making Miracles 

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

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 page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Baked Beans Bruschetta

A simple bruschetta recipe with baked beans served on  slices of French or Italian bread.  This   Italian appetizer / breakfast bruschetta is pronounced  as“brusketta”.  As such there is no specific recipe for  making this,  you can make your own version with leftovers  too.  This was our cheesy, filling, quick morning breakfast.

Ingredients
1 French Loaf - cut into 1-inch thick slices
1 Cup Baked Beans
1 Small Onion - chopped
1 Small Green Bell pepper / Capsicum - chopped
1 Teaspoon Heaped Italian seasoning
Grated processed or Cheddar cheese as required
1 Tablespoon Chopped Coriander Leaves
Salt to taste
1 Teaspoon Oil

Method

Preheat oven at , 200°C.

In pan heat the onion saute the onions till soft and translucent add the bell pepper and baked bean, with the Italian seasoning and saute for a minute.  Taste for salt add if necesary,  take off flame and cool it a little.

Arrange the slices of the bread on a lined baking tray. Spread the baked  bean mixture on each slices equally and the  grated  cheese on all and sprinkle  a dash of Italian seasoning.

Grill all the slices in a tray for 5 minutes on grill mode in preheated oven at 200 degree Celsius  or till the cheese melts.

Ta..da..  breakfast is  ready .

You might also like to look at this recipe
Cheesy Bruschetta

Labels: Breakfast, Appetizer, Kids delight, Baked, French Loaf,  Bruschetta, Baked Beans, Italian seasonings, Italy, International Cuisine

Vegan & Gluten Free Dubki Wale Corn

Dubki Wale Corn is tender corns,  cut into big pieces and  cooked a thin onion tomato gravy.  This brought fond memories of my childhood days, eating corn on cob on street carts.  If you have eaten corn on cob and sucked the corn till the end, then you will enjoy this gravy it's also Vegan, Gluten free.

Ingredients

4 Corn Cobs - cut into two or three pieces
½ Teaspoon Turmeric powder
1 Teaspoon Sea Salt or to taste 

For the Gravy

4 Medium  Onions-   grind to a smooth paste
4 Medium Tomatoes -  chop and blend to a paste
1½ Tablespoons Ginger Garlic paste
1 Teaspoon Cumin seeds
¾ Teaspoon Turmeric powder
1½ Teaspoons Level Coriander powder
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Level Garam masala powder
For the Whole Spices
4 Cloves
8 Black Peppercorns
1 Bay leaf
2" Cinnamon stick
2 Green Cardamons
2 Tablespoons Oil
2 Tablespoons Ghee

3 Tablespoon Fresh Cream
For GranishingChopped  Corainder & Mint Leaves 
Method
Let's boil the corn 

Clean the corn well, remove all the hair. Wash and cut into big pieces .

Boil the corn pieces in a pressure cooker, with salt, turmeric and enough water.  Take  2 -3 whistles on high flame. Switch off the flame andlet the cooker cool on its own.

Once cooled,  separate the corn and water in a bowl.

For the Gravy

Heat oil  and ghee in the same p, add  cumin seeds  when the crackle, add whole spices, saute for a minute.  Take this pan off the flame and then add in the in onion paste and mix well then place  the pan back on the flame.  Fry it on medium high flame, stirring constantly, till it will turns golden and start leaving the sides. Now add ginger garlic paste, saute for  2 minutes. 

Add tomato paste, fry till the oil start to leave the sides now add powdered spices, turmeric, red chilly and coriander powder add 1/3 cup water from the boiled corn and the fresh cream keep stirring till all the water evaporates and oil surfaces.  Then add rest of  the water or more according to gravy you want  and cover and cook till  oil  surfaces . The gravy is  done, now taste for salt, add if necessary , add the corn pieces and mix well  so that corn is coated with the gravy . Cover and on high flame take 2 -3  whistles.  When the cooker cools  open and  check for  the gravy since this will tastes best when the gravy is quite thin and runny. 
Transfer this  to a serving bowl.

 Garnish with chopped coriander and mint leaves.

Enjoy  with  rotis, paratha, or  with bread or  steamed rice. This curry is a treat for sweet corn lovers.

My Notes

The gravy should be a little spicy and thin, it's like soaking bread pieces and  sucking  the juices.   as the fun is in breaking and soaking your bread in it.

As I, mentioned above  the fun way to enjoy this to the very end is when the kernels are all eaten, then to keep dipping the cob in the gravy and suck the juices out as in Mumbai we say "chus - chuske  khana"  i.e. till its dry...  This is the ultimate experience and  highlight of the whole corn in gravy.  Try this and you will love it.

Labels :  Corn On Cob, Vegetarian Curry, Vegetables, Main course, Corn, Vegan, Gluten free

Tomato Apple Soup With Pull Apart Cheese Bread#SoupSwappers

Event for Soup Saturday Swappers is Main Course Soups and Stews, Hosted by Wendy Klik the brain child of Soup Swappers.

Made an accompaniment for today's soup since we can have this as a filling meal itself.  This combo was enjoyed by hubby dear very much.

Serves 2

Ingredients

2 Large Tomatoes - chopped
1  Apples  -peeled & chopped (peels reserved)

1" Piece Ginger - chopped
1 Green Chilly - remove the seeds
2 Tablespoons Coconut powder
1 Teaspoon Salt
3 Whole Black peppercorns
1 Tablespoons Cumin seeds
3 Tablespoons Butter
2 Tablespoons Chopped Coriander  Leaves

Water as required to make a thick soup
Method

Peel the apple and keep the skins aside. Chop the apples and keep aside keep them in water. 

Cook tomatoes, apple skins, green chilly, ginger, coconut powder, peppercorns together with a cup water and cook till tomato and apple skins soften cool and then and puree it along with chopped apples. Pour it back into the pan season with salt, and cook further with apple puree. 

Garnish it chopped spring onion greens and serve.  

Pull Apart Cheese Bread

I baked this beautiful bread 

from the remaining dough of this Apple Bread Rolls

Ingredients  
1 Round loaf bread
1/2 cups Shredded Cheeza cheese
1 Green onions / Scallions - finely sliced
1/4 cup Unsalted butter - melted
Method 

Slice the bread horizontally and vertically into 1-inch cubes. Do not slice all the way through the loaf — leave bottom of the loaf intact with the bread pieces still attached. 

Toss the cheese, , green onions and together in a bowl. Gently stuff the cheese into the bread between the slices. Stuff between the vertical slices first, then go back and fill in the spaces between the horizontal cuts. Transfer the stuffed loaf to a sheet of foil. Dot it with softened butter, over the loaf. 

Wrap the loaf tightly in foil. Bake the loaf for 20 minutes. Uncover the top and bake for another 10 minutes, until the cheese is totally melted and the top of the loaf is crispy. 

Serve immediately.

This was a fantastic combo. Loved it!!

Labels: Tomato, Apple, Soup, Main course, Pull Apart Cheese Bread, Scallions, Cheese, Baked, Bread, Soup Swappers, Serves Two , Vegan, Gluten free 

Amish Stuffed Pepper Soup by Palatable Pastime
Green Pork Chili by A Day in the Life on the Farm
Instant Pot Beef Stew by Making Miracles
Kjötsúpa (Icelandic Meat Soup) by Culinary Adventures with Camilla
Tomato Apple Soup with Pull Apart Cheese Bread by Sneha's Recipe
Vegetable Beef and Quinoa Soup by Sid's Sea Palm Cooking
Vietnamese Beef Stew (Bò Kho) by Karen's Kitchen Stories