Apple Rose Pie Bites

These small roses made of apple will certainly attract you towards its beauty and simplicity. I was tempted to search of its recipe once I saw them on "Pinterest" though I didn't got the recipe, I am trying to replicate the same design. I am using the apple pie recipe to make these lovely bite size delicious desserts. It's a perfect dessert for all fruit lovers and diet conscious people. A little sugar and apple's sweet and sour taste make it a perfect dessert or snacks for any occasion.

Serve:                   2 (Makes 5 pieces)
Preparation time:   25 minutes

Ingredients:
Apple:                     Red or green (I am using both)
Puff pastry sheet:     3 sheets
Vanilla Sugar:          2 tablespoon
Cinnamon powder:  1 teaspoon
Lemon juice:           1 tablespoon
Sugar:                     4 tablespoon.

Method:
1) Slice the apple half and cut it in thin slices neatly and carefully.
2) Boil sugar in 2 cups water and the sliced apple with lemon juice.
3) Let it cook for 3-4 minutes or until slightly soft.
4) Strain and let it dry on a flat surface or a big strainer. Place the apple slices separately.
5) Cut 1 cm wide and 12 cm long strips from the pastry sheet.
6) Arrange the apple slices on the strip overlapping each other (as shown in picture).

7) Start rolling the strips from one side to make a rose like a shape.
8) Sprinkle some vanilla sugar and cinnamon powder over the rose pie.
9) Grill it in a preheated oven at 180 degrees for 20 minutes and serve hot.

BON APPETIT..

Tomato Blast (Spinach Mushroom Stuffed Baked Egg in Tomato Cups)

These little tomato cups filled with spinach, mushroom and cheese with baked egg on top of it is a real yummy and healthy option for a quick breakfast or lazy evening snacks. I absolutely love the idea of making healthy recipes with easily available ingredients. With its scrumptious looks it also has the goodness of spinach and mushroom. Egg, spinach, mushroom, tomato, and loads of cheese, what else do you need in a dish to make it exquisite!!

Serve:          2

Preparation time:         45 minutes

Ingredients:

Big Tomatoes:               2
Spinach:                        1/4 cup (finely chopped and blanched)
Mushroom:                    4 medium (finely chopped)
Egg:                               2 small
Processed cheese:          2 tablespoon (grated)
Salt and pepper to season
Salad leaves to serve
Oil

Method:

1) Cut the top of the tomato and carefully take out the central seed part of it. It should look like a cup.
2) Heat some oil in a pan and toss blanched and chopped spinach and mushroom. Season it. Toss until cooked and dry.
3) Place the tomato cups in a greased muffin tin to stand straight.
4) Fill in the bottom of the tomato with spinach mushroom mixture. Add 1 tbsp of cheese on to it.
5) Top it up with the egg. Carefully break the egg and separate half of the egg white. Pour the egg yolk in the tomato cup. Oil the tomato top and place it in the muffin tin.
6) Season the egg with salt and pepper.
7) Bake it at 200 degree for 20-25 minutes or until the egg is cooked and done.

8) Serve hot with some salad and dip.

BON APPETIT..

Prawn in a Blanket

Prawns are much lower in calories and fat than chicken yet with much more protein. As well as being high in protein, prawns contain magnesium, which plays a role in bone development and nerve and muscle function; Zinc, which is good for growing bodies, and selenium, an important antioxidant.


Omega 3 oils found in prawns assist in blood circulation by lowering blood fats and preventing blood clot formation. This aids blood circulation and researchers believe it reduces the risk of heart attack and stroke. Research also indicates the omega 3 oil acts as an anti-inflammatory agent and so may reduce the risk of a wide range of health problems, including asthma, pulmonary disease, rheumatoid arthritis, multiple sclerosis, psoriasis and inflammatory bowel disease.

With so many benefit and taste let get making this recipe. This recipe can said to be innovation/ variation from spring roll a famous in south asian appetizer.

Makes:                       10

Preparation time:         30 minutes

Ingredients

Large prawns:          10 (head removed, peeled but tail left on
Filo pastry sheet:      10 (thawed if frozen)
Egg:                         1/2 beaten
Green Onion:           2 (chopped)
Red Capsicum:        1 small (finely chopped)
Garlic powder:         1/4 teaspoon
Feta cheese:             50 grams (crumbled)
Salt and pepper to taste
Sunflower oil :           1 tbsp
Sweet chilli dipping sauce to serve

Method
1) Heat 1 tsp of oil in a pan. Add chopped onion, capsicum, cook till soft and dry.
2) Add garlic and season with salt and pepper. Cook for another 1-2 minutes.
3) Add crumbled feta to the mixture once cold.
4) Spread out four filo pastry sheet on a clean work surface, covering the other with damp cloth.
5) Place the spoon full of stuffing on each sheet near the lower edge. Lay a prawn on top of the stuffing with the tail exposed.
6) Fold each sheet over toward the tail, then brush the edge with the beaten egg and roll up, with prawn tail exposed. Make the remaining roll in the same way and place them on the tray lined with baking parchment.
7) Preheat the oven at 180 degree celsius. Brush the wrapped prawn with some oil and bake for 20-25 minutes until light brown or cooked.

8) Serve hot with a bowl of sweet chilli sauce alongside

BON APPETIT..

Saffron Caressed Vegetable Pouch (Saffron flavoured baked vegetable in filo pastry)

I have been getting requests for cooking and writing something healthy, quick and super stylish. So here we are with all such kind of recipes coming on my blog for next couple of posts. Keep following to know the secret. For all the superwoman, this is the time to impress your family and friend over lunch or dinner.

Today’s recipe is a "Saffron Caressed Vegetable Pouch". It is a saffron flavoured baked vegetable with pesto sauce in filo pastry. This recipe will be a showstopper on your lunch/dinner table.

Serve:            2

Preparation time:              30 minutes

Ingredients:
Olive Oil:                 1 1/2 teaspoon
Onion:                     1 teaspoon (chopped)
Garlic:                     2 cloves (chopped)
Peppers:                 30 grams (diced)
Asparagus:              25 grams (diced)
Zucchini:                 30 grams (diced)
Mushroom:              4-5 (diced)
Baby Corn:              3 (diced)
Pesto Sauce:            30 grams
A pinch of saffron
Parmesan Cheese:   10 grams
Filo pastry sheet:      4 sheets
Green onion leaves
Salad leaves and tomato salsa to serve

Method:

1) Heat olive oil, sauté onion and garlic
2) Add the vegetables, pesto, saffron and parmesan.
3) Season and simmer for 5 minutes.
4) Wrap the vegetable in the filo pastry sheet to resemble money pouches and tie it up with green onion leaf around the neck.
5) Grease a baking tray and bake at 180 degree C for 12 minutes. And cook it at grill fan mode for another 1-2 minutes to get that crunchy taste.
6) Serve it hot with salad leaves and tomato salsa.

BON APPETIT...

Til- Khoya Ladoo

Any of the festival is incomplete without sweets in India. From north to south, east to west, every region has their speciality. Today I am making a north Indian ladoo made with khoya and til (sesame seed). The best part is thats its really quick and you can have this on any vrat/fasting.


Khoa/Khoya (also khoo-wah) is a milk food widely used in Indian and Pakistani cuisine, made of either dried whole milk or milk thickened by heating in an open iron pan.It is similar to ricotta cheese, but lower in moisture and made from whole milk instead of whey.There are three types of khoya - batti, chickna, and daanedaar. Batti, meaning “rock,” has 50% moisture by weight and is the hardest of the three types; it can be grated like cheese. It can be aged for up to a year, during which it develops a unique aroma and a mouldy outer surface. Chickna (“slippery” or “squishy”) khoya has 80% moisture. For daanedaar, the milk is coagulated with an acid during the simmering; it has moderate moisture content. Different types of khoya are used for different preparations. (Source: wikipedia)

This recipe can be made in form of ladoo or barfi as you and your family like it to eat.

Serve:                          Makes 15 ladoos

Preparation time:          30 minutes


Ingredients:
Til/ Sesame Seed:                                      1-½ cups Roasted (1 cup crushed)
Almonds & Pistas:                                     2 tbsp   (chopped)
Sugar to taste:                                            Powdered
Khoya:                                                      2 cups
Cashew nut for garnish

Method:
1) Roast khoya on low flame till it turns light golden-yellow in color. Allow it to cool for a few minutes.
2) Now add roasted crushed and roasted whole sesame seeds (til) to roasted khoya and mix it well.
3) Add powdered sugar to the above mixture when it is lukewarm. Add chopped nuts.
4) Mix well and shape the mixture into small balls. Avoid too hot mixture so as to prevent the melting away of sugar.
5) Arrange the ladoos in a plate and garnish them with cashew nuts.
6) Til-Khoya Ladoo is ready to serve. You can store it in airtight container and keep it in fridge. It can be easily stored for 15-20 days.

BON APPETIT...