Baked Mixed Veg Pasta#BakingBloggers

Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.

Ingredients 
250 Grams  Pasta -  used Macaroni
1 Cup Pasta Sauce - Homemade
2 Cups Thick Bechamel sauce
1 Teaspoon Italian Seasonings
100 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For Assembling the Pasta  
Coloured Capsicum - diced
2 Tablespoons Boiled Sweet Corn
1 Tablespoon Italian Seasonings
For the Sauted Veggies  
150 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/4 Cup Sweet Corn - boiled
3 Baby Corns - chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Italian Seasonings
1/2 Teaspoon Fresh Thyme
2 Big Cloves Garlic - finely chopped
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method
Boil the  pasta as per the package instructions till al dente. Keep aside.

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside
For the Veggies 
In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
In the prepared veggies add the pasta sauce and mix well, keep aside.

To assemble the Pasta.
Grease a 8 or 9 inch round Pyrex dish with butter. 

Arrange 1/2 of pasta. 

Sprinkle 2 to 3 tablespoons of the cheese

 Then spread all of the veggie filling and press it well, 

Add the remaining pasta

 Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.

 Dot it with butter and spread all of the remaining cheese. 

Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 

After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

Cool it slightly and Enjoy...

Check here for Pasta Sauce - Homemade and for Bechamel sauce

Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese

Baking Bloggers
Baking with Spring Vegetables
Baked Mixed Veg Pasta by Sneha's Recipe
Baked Romaine Lettuce Chips by Our Good Life
Chicken and Asparagus Pasta Bake by Palatable Pastime
Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
Roasted Radish Tart by Sid's Sea Palm Cooking
Roasted Spring Vegetable Farro Salad by Caroline's Cooking
Roasted Veggie Cobb Salad by Cookaholic Wife
Spring Vegetable Gratin by A Day in the Life on the Farm
Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

A Classic BLT Sandwich#Foodieextravaganza

A BLT Sandwich is nothing but a combo of bacon, lettuce, tomato, great for breakfast,brunch, lunch, or dinner. Make a perfect  and filling sandwich every time with this recipe.

Makes A Single Sandwich

Ingredients

2 Slices White Sandwich Bread
1 Teaspoon Butter
2 Romaine  Lettuce leaves
1 Large Firm Ripe Tomato - sliced
2 - 3 Slices Bacon -  cooked
1/3  Cup Homemade Mayonnaise
Salt and Black pepper powder to taste

Method

Spread one side of one slice of toast with butter. Arrange lettuce on top, along with tomato. Season with salt and pepper. Top with bacon. Spread remaining slice of toast with mayonnaise; place mayonnaise side down to form a sandwich and cut on the diagonal. 

Serve immediately.  Classic  BLT Sandwich is ready!! Delicious and filling!

Labels : Foodie Extravaganza Party, Pork, Bacon, Romaine Lettuce, Tomato, Basil, Sandwiches, Single Serving

Foodie Extravaganza

It's National BLT Month!
A Classic BLT Sandwich from Sneha's Recipe
BLT Focaccia from Karen's Kitchen Stories
BLT Panzanella from Palatable Pastime
BLT Pizza from A Day in the Life on the Farm
BLT Waffle Fries from Simply Inspired Meals
Cheesy Bacon and Tomato Lettuce Rolls from Food Lust People Love
Fried Chicken BLT from Cookaholic Wife

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. 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 home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Baked Sweet Potato

Sweet, sweet potatoe are at the top of nearly everyone's healthiest foods list. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too.

Today was my baking day, so I kept these potatoes in the oven till all my baking was over and voila you have these healthy and yummy sweet potatoes.

Ingredients
3 Large sweet potatoes, unpeeled
3 Teaspoons Butter
A pinch Black pepper for each sweet potato
Method

Heat oven to 180° degrees. Pierce each sweet potato several times with the tines of a fork. Place each sweet potatoes on foil and seal them individually. Bake until tender, about and hour and a half. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with the salt and pepper.

Labels: Sweet Potato, Vegetables, Baked, Healthy

Mixed Cereal Upside Down Pineapple Bundt#BundtBakers

This month the event for Bundt Bakers our host  is  Felice Geoghegan.The theme is "Breakfast Cereal Bundt Cakes".

This is a fantastic recipe to use up all the leftovers Breakfast Cereals in your pantry. It's such a forgiving recipe, can use any breakfast cereals. Just keep in mind the measurement of the same. I have adapted this recipe from here. Took the idea  and made it my way and it turned out superb. This recipe is a keeper.

I had 25 grams of Chocos, 30 grams of Muesli and about 2 cups of Cornflakes. Just blitzed them in a blender jar to a fine powder, measured it, for this recipe you require 1 cup, and the quantity was just right. All leftovers finished. In the freezer I had fresh pineapple that was cooked with little brown sugar, cleverly thought of making an upside down pineapple cake.. ta da those leftovers too finished. So don't you think this is a great recipe. 

Ingredients 
1 Cup Powdered Cereals
1 Cup All-purpose flour (
1 Teaspoon Level Baking powder
½ Teaspoon Level Baking soda
A Pinch of  Salt
1 Teaspoon Vanilla essence
¼ Cup Vegetable Oil
½ Cup Packed Brown sugar
½ Cup Homemade Applesauce 
¼  Cup  Fresh Yogurt
1 Large Egg
¼  Cup Milk
1  Cup Chopped  Pineapple
For the Pan

5 - 6 Pineapple Slices - cut into halves to fit the pan 

¼  Cup Packed Brown Sugar

2 Tablespoons Heaped Butter

Method

Preheat oven to 180 degrees C. 
Place cereals in a food processor and pulse until the cereals is finely ground (but it's ok to have some  small chunks or coarser crumbs). If you get more or less, measure out 1 cup.
Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.

In a mixing bowl, whisk together the oil, sugar, applesauce, yogurt, egg and milk.
Pour half the flour mixture into the wet ingredients and stir gently to combine, then add the other half and stir until just combined (careful not to over-mix). Fold in the chopped pineapple. Let batter sit for 5 minutes. 

Meanwhile, grease  a 8 round bundt pan. Place  the butter  and brown sugar into the bundt pan and on low flame let the butter melt, as  soon as the butter melts, place it aside to cool.  

When it cools arrange the sliced pineapples  in the pan. 

Now pour the prepared batter into the pan,then bake it for 40 - 45  minutes, or until a knife comes out mostly clean when inserted into the middle.

Let cool after 3 to 4 minutes then immediately unmold it into a serving plate. 

 Slice it and serve warm. 

 This was so deliciously soft and moist.

Labels :Bundt, Bundt Bakers, Cereal, Pineapple, Baked 

Bundt Bakers March 2019
Breakfast Cereal Bundt Cakes



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month ~
Breakfast Mini Bundts from A Day in the Life on the Farm
Caramel Corn Flakes Bundt from Patyco Candybar
Cinnamon Frosted Flakes Bundt Cake from All That's Left Are The Crumbs
Granola Brownie Bundt from Food Lust People Love
Grape-Nuts Bundt Cake from Passion Kneaded
Honeycomb Cereal Bundt Cake from Patty's Cake
Mixed Cereal Upside Down Pineapple Bundt from Sneha's Recipe
Oatmeal Bundtlets with Granola Topping from Sweet Sensations
Sugar Pops Bundt Cake from The Queen of  Scones

Vegan Garlicky Roasted Asparagus And Potatoes#Fantasticalfood

This is a vegan, soy-free, gluten-free, nut-free recipe that take few minutes to put together.

The potatoes  and the asparagus are  all juicy and crispy. 

 The potatoes crunchy on the outside and  just melt in your mouth.  A perfect brunch or dinner.  

Serves: 1
Ingredients
12 - 15 New Baby Potatoes - halved
150 Grams Asparagus
5 Cloves Garlic - minced
1/2 tsp Paprika powder
1 tbsp rosemary (finely chopped. Sub with sage, or, if using dry herbs, use 2 tsp)
Dash  Black pepper  powder
1/2 Teaspoon Salt or to taste
1 Tablespoon Extra Virgin Olive Oil

Method
Preheat the oven to 200 degrees C. 

In a  plastic bag, mix together the olive oil, red pepper flakes, herbs, black pepper, salt and garlic. Toss  the potatoes in shaking it until the herbs have coated the potatoes. Spread in a single layer on a baking tray . Bake for 20 minutes. 

In the same plastic bag toss the asparagus. Keep this aside till the potatoes are done. 

After 10 minutes take the baking tray out and shake it. Place it back into the oven till done.   

When the potatoes are done take the baking tray from the oven, toss in the asparagus along with the remaining marinade  and give the potatoes a stir with the spatula. Place the baking tray back in the oven and bake another 10 minutes or until asparagus is lightly golden-brown. 

Serve warm.

Labels : Vegetables, Vegetarian, Roasted, Baked, Baby Potatoes, Asparagus, Garlic, Vegan, Gluten free, Nut Free, Soy Free, Brunch, Dinner, Fantastical Food Fight