Grilled Garlic & Thyme Chicken

A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to poultry, bean, egg and vegetable dishes.
An interesting piece of history about thyme: Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women would also often give knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.
(Source: Wikipedia)

Today's recipe is a classic example of simplicity at its best. It is a quick and simple recipe to make and yet healthy for all age group people. Even my 3 year old enjoys it always.

Serve:            2-3 persons
Preparation time:    60 minutes

Ingredients:

Chicken Drumsticks:              600 grams (with or without skin)
Thyme:                                  1 tablespoon
Red onion:                             1 medium (cut in squares)
Yellow capsicum                   1/2 (cut in squares)
Lemon Juice:                         2 tablespoon
Lemon slices:                         2-3 slice (medium thick)
Garlic:                                   5-6 cloves (crushed)
Olive Oil:                              1 tablespoon
Salt to taste
Freshly crushed pepper

Method:

1) Preheat the oven at 250 degree celsius. Spread chicken, onion & capsicum in a bake and serve evenly.
2) Crush the garlic and spread over the chicken. Arrange the lemon slices.
3) Add lemon juice, olive oil salt and pepper and bake it for 30 minutes.
4) Change the oven to grill mode and cook it for further 15-20 minutes until brown and crispy.
5) Serve hot with additional seasoning if required.

BON APPETIT..

Chicken Couscous salad

A combination of chicken and couscous makes this 20 minutes one dish meal. This recipe has flavours of cumin, cinnamon, ginger and cayenne pepper to give it typical Middle Eastern feel.
Couscous is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.
(Source: Wikipedia)

Serve:                    2
Preparation time:    20 minutes

Ingredients:
Chicken breast:                       400 grams (cubed)
Couscous:                               1/2 cups
Olive oil:                                  1 tablespoon
Onion:                                      1 small (finely sliced)
Vegetable stock:                       1 cups
Garlic:                                       1 clove(thinly sliced)
Cumin:                                       1/4 teaspoon
Cinnamon:                                 1/4 teaspoon
Ground Ginger:                          1/4 teaspoon
Cayenne Pepper:                        1/4 teaspoon
Carrot:                                       1/2 cup (Shredded or cut in small pieces)
Raisin:                                        1/4 cup
Almond:                                     5-6 (toasted and slivered)
Salt & Pepper to taste

Method:

1) Heat oil in a non-stick pan over medium heat. Add onion and saute 3 minutes.
2) Season chicken with salt and pepper. Add to pan and saute 3 minutes, stirring. Add garlic, cumin, cinnamon, ginger & cayenne. Toss it for another minute.
3) Add vegetable stock; bring to a simmer. Add carrot and raisins and simmer for another 2-3 minutes.
4) Stir in couscous. Cover; remove from heat. Let stand 5 minutes.
5) Serve topped with almonds.

BON APPETIT..

Lemony Bulgur Salad with Shrimp and fresh Mint leaves

Bulgur is a quick-cooking form of whole wheat; it is usually soften with the boiling water. For this terrific main-course salad, I simply soften it in hot vegetable stock before tossing it with mint leaves and pre-cooked shrimp. This lemony flavour salad is a quick fix for any meal. Green colour and flavour of mint with a light pink colour of radish and shrimp makes it a perfect summer salad.
Serve :          1

Preparation time: 20 minutes

Ingredients:

Coarse bulgur:                       1 cup
Vegetable stock:                    2 cups
Lemon zest:                           1 teaspoon (finely grated)
Lemon juice:                          4 tablespoon
Extra-virgin olive oil:              2 tablespoon
Shrimp:                                 1 cup (deveined and cooked)
Mint leaves:                           1/2 cups
Radishes:                               4-5 (thinly sliced)
Pine nuts:                               2 tablespoon (dry roasted)
 Kosher salt and freshly ground pepper

Method:

1) In a bowl, add the bulgur with hot vegetable stock and cover it with a kitchen towel. Let stand until the grains are tender, about 15-20 minutes hours. Use a fork to make it fluffy.
2) In a large bowl, whisk the lemon zest with the lemon juice and olive oil. Add the bulgur, shrimp, fresh mint leaves, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.

3) This salad can be refrigerated for up to 1 day. Add the mint, radishes and pine nuts just before serving. Serve Cold.

BON APPETIT...

Salmon Green with Roasted Garlic Dressing

A happy salad is alway low in calorie and high on protein. Salmon green with roasted garlic dressing is a perfect summery, happy salad. This salmon salad  recipe has a roasted garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and colorful summery dish.

Serve:           1
Preparation time:          1 hour (including marinating)

Ingredients:

Salmon Fillets:              1 frozen, skinless
Olive oil:                      1 tablespoon
Garlic:                          3 cloves
Lemon juice:                1 tablespoon
Light soy Sauce:          1/4 tablespoon
Dijon-style mustard:     1/2 tablespoon
Water:                         1 tablespoon
Pepper:                        1/4 teaspoon
Fat free yoghurt:           1/4 cup
Nonstick spray for coating
Green salad leaf mix     1 big bowl
Red onion:                   1/4 cup (thinly sliced)
Parmesan cheese:         2 tablespoon (freshly grated)
Cherry tomatoes:          4-5 (halved)
Kalamata olives:           6-7 (pitted and halved)

Method:
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.

BON APPETIT..

Chicken Waldorf Salad

Salad are said to be great for health. It can be a perfect mid day meal or a late evening dinner. In this recipe dried cherries, walnut, and rosemary enhance a simple chicken and apple salad. You can make it even more fabulous with smoked chicken from your local grocery store.

This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Other variations such as turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added to give it a twist.  Another variation known as an "Emerald Salad" replaces celery with cauliflower. The salad also may include zest of oranges and lemons. A variation popularized in "Belfast's Lunches To Go" is made with peanuts. This variation is known as "Peadorf Salad".
(Source: Wikipedia)

Serve :     2
Preparation time:     30 minutes plus cooling

Ingredients:

Chicken Breast:               300 grams (Cooked, Shredded or cubed)
Green Apples:                 2 cups (coarsely chopped)
Dried Cherries:                1/3 cup
Walnut:                            1/3 cup (chopped)
Mayonnaise:                     2 tablespoon
Celery:                             2 tablespoon (chopped)
Sour cream/ yogurt:          3 tablespoon
Lemon Juice:                    1 tablespoon
Honey:                             1 tablespoon
Dried Rosemary:              1 teaspoon (crushed)

Lettuce leaves to serve

Method:

1) Combine chicken, apples, celery, cherries, and walnuts in a large bowl.
2) For dressing, stir together the mayonnaise, sour cream, rosemary, lemon juice, and honey in a small bowl. 3) Stir dressing into chicken mixture just until evenly coated.
4) Cover it and refrigerate, Serve on lettuce leaves.

BON APPETIT..

Grilled Salmon with Creamy Dill Sauce

I love anything grilled, its vegetable, poultry, fish or cheese. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. I am using a stovetop grill pan for this recipe. As we all know, Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. An interesting fact about salmon is that they are born in fresh water, migrate to the ocean, and then return to freshwater to reproduce.

I am serving this yummy 20 minutes recipe with layered onion sweet corn rice and tandoori grilled vegetable. You can have it with any set of grilled vegetable of your choice.

Serve:                       2
Preparation time:        20 minutes

Ingredients:

Salmon fillet:             2 large
Lemon:                     1 teaspoons
Salt to taste
Garlic powder:          1/2 tablespoon lemon-pepper seasoning
Butter:                      1/2 teaspoon
White pepper:          1/2 teaspoon
Dried dill:                 1/2 teaspoon

Dill Sauce:
Sour cream:              1/4 cup
Mayonnaise:             1/4 cup
Onion:                      1 tablespoon finely chopped
Lemon juice:             1 teaspoon
Dried dill:                  3/4 teaspoon
Garlic:                       1/4 teaspoon
Salt to taste
Pepper to taste

Method:
1) Marinate salmon with lemon, salt, garlic, butter, white pepper and dill.
2) Let the salmon rest in freeze for 15 minutes. Cover it with a cling film.
3) Heat some oil in a grill pan and put the marinated salmon on it.
4) Turn side after 5-7 minutes. Cook till its grilled well.
5) You can use a charcoal grill, a oven or a foil baking with the same recipe.
6) For sauce, mix all the ingredients and together until smooth.
7) Serve hot salmon with this creamy and delicious sauce.

BON APPETIT...

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...

Thai Fried Banana

Bananas are often underrated as a dessert, but not in thai cuisine after making this yummy recipe. This dessert is best made while your guests are waiting at the table, means you can actually prepare it in no time at all. Try these toffeeish hot bananas with some cold vanilla ice cream or some sprinkle of coconut milk.

Serve:                4

Preparation time:        12 minutes

Adapted from "Easy Thai Cookbook" by Sallie Morris

Ingredients:

Bananas:                         4 fresh
Butter:                            50 grams
Brown/palm sugar:          4 heaped tbsp
Lime:                              2 (juices)
Coconut milk:                 4 tablespoon

Method:

1)Peel the bananas and either slice each one diagonally into 2 inches thick slices or slice lengthways and then halves again for softer result.
2) Melt the butter in a frying pan or wok and add the banana slices. Fry them both the sides at medium flame until golden and soft.
3) Sprinkle in the sugar and stir over the heat until it is dissolved and thickens to a syrup. Squeeze over the lime juice.
4) Transfer the banana and sauce to a sundae dishes or a plate and drizzle the coconut milk on the top.
5) Serve hot.

BON APPETIT..

Hara Tawa Kebab (Griddle- roasted spinach and gram kebab)

Yes, its another recipe from "Awadhi Cuisine" a Hara Tawa kebab. It a Griddle roasted spinach and gram kebab.It is a soft and healthy kebab good for kids as well. Other vegetarian kebabs in Awadhi cuisine include Dalcha Kebab, Kathal ke Kebab, Arbi ke Kebab, Rajma Galoti Kebab (kidney bean kebab cooked with aromatic herbs), Zamikand ke Kebab (Lucknowi yam kebabs), etc.

Adapted from "Oudhyana" from Taj Residency Lucknow

Serve:             4
Preparation time:             1 hour
Soaking time:                  30 minutes

Ingredients

For the Bengal gram paste
Split Bengal gram:                              600 grams
Turmeric powder:                              1/2 teaspoon
Red chilli powder:                              1 teaspoon
Ginger paste:                                      1 tablespoon
Garlic paste:                                       1 tablespoon
Salt to taste

For the kebabs
Oil:                                                     40 ml
Cumin Seed:                                       1 tablespoon
Spinach:                                             150 grams (blanched & pureed)
Dried fenugreek leafs:                         1 teaspoon
Garam masala:                                   2 teaspoon
White pepper:                                    1/2 teaspoon
Corn flour:                                         50 grams
Salt to taste.

Method

1) Soak split bengal gram in water for 15-20 minutes.
2) Put in a cooking pot adding 1 liter water, and cook for 30 minutes or till soft.
3) Combine with turmeric powder, chilli powder, garlic and ginger paste. Sprinkle some water in a pan and cook on medium heat till dry.
4) Cool and grind it to a fine paste. Paste should be really fine.
5) Heat 2 teaspoon oil and crackle cumin seeds. Add spinach puree and cook till oil separates.
6) Add Bengal gram paste and simmer on low heat. Add dried fenugreek leaf powder (kasoori methi) and garam masala powder. Season it.
7) Divide the mixture into kebabs of 75 grams each and coat it with corn flour.
8) Heat 2 teaspoons oil and swallow fry the kebabs till golden brown.
9) Serve hot with cold yogurt dip.

BON APPETIT..

Arbi ki Kakori Kebab (Colocasia Kebab)

"Kakori kebab" is a South Asian kebab attributed to the city of Kakori in Uttar Pradesh, India. There is much folklore about this famous kebab that takes its name from a small hamlet called Kakori on the outskirts of Lucknow.

One such story says that the kakori kebab was created by the Nawab of Kakori, Syed Mohammad Haider Kazmi, who, stung by the remark of a British officer about the coarse texture of the kebabs served at dinner, ordered his rakabdars (gourmet cooks) to evolve a more refined seekh kebab. After ten days of research, they came up with a kebab so soft and so juicy it won the praise of the very British officer who had scorned the Nawab. The winning formula his rakabdars came upon included mince obtained from no other part but the raan ki machhli (tendon of the leg of mutton), khoya, white pepper and a mix of powdered spices.

(Source: Wikipedia)

Taking this recipe further the same method is applied to a vegetarian version of Kakori kebab. The City's famous Kebab, beguiling the carnivore... " Arbi ki Kakori"

Serve:      4

Preparation time:            30  minutes

Adapted from Taj Hotel Vegetarian Fare Collection

Ingredients:

Colocasia (Arbi):                               250 grams

Turmeric Powder:                              A pinch

Salt:                                                    1/2 teaspoon

Rose petals:                                       4-5

Cashew nuts:                                     40 grams

Poppy Seeds:                                   1/4 teaspoon

Onion:                                                1 tablespoon (chopped and browned)

Clove:                                                1

Black peppercorn:                           1/4 teaspoon

Black cardamom:                             1

Green cardamom and mace powder: 1/2 teaspoon

Salt to taste

Ghee for basting

Method;

1) Boil colocasia with turmeric powder and salt till tender. Peel, mash and reserve.

2) Grind to paste the rose petals, cashew nuts, poppy seeds and browned onion.

3) Dry grind the clove, peppercorn, black cardamom, cardamom-mace powder.

4) Combine the cashew - poppy paste and the spices and add to colocasia. Process to a fine mixture. Check the seasoning.

5) Using your finger, press the mixture onto the Kakori skewers. Make your hand wet before doing this step for easy shaping of kebabs.

6) Baste with ghee and roast on a charcoal grill till done. I have used a grill pan instead for cooking but charcoal grill give it the best flavor.

7) Serve hot with rumali roti.

BON APPETIT...

Kids Platter (Insalata, Tortellini & Cheese Pistachio Fingers with Pesto Dip)

A colorful platter full of all the healthy vegetables and dairy is certainly mom's and kid's first choice for a quick meal. In this platter we are mainly talking about four quick bite recipes:
1) Insalata Caprese skewers
2) Tortellini skewers
3) Cheese Pistachio finger with salad flower
4) Pesto Olive dip
All these recipes are real quick and enhance the color pattern of your lunch/ dinner table. This can also be served as a starter in a full course meal.

Serve:      2

Preparation time:    30 minutes

Insalata Caprese Skewers

Ingredients:
Ripe Cherry tomato
Fresh Buffalo mozzarella
Fresh basil
Olive oil/ balsamic vinegar
Salt
Pepper

Method:
1) Mix all the ingredients in a bowl with a spoon of olive oil or balsamic vinegar. Toss it with salt and pepper.
2) Put it in a skewer with a sequence of cherry tomato, basil leaf, mozzarella, basil and again a cherry tomato. Serve cold.

Tortellini skewers

Ingredients:
Fresh or frozen cheese tortellini
Pesto sauce (Recipe below)

Method
1) Boil the cheese tortellini with some salt and toss it very lightly (about 1 tbsp for 1 cup pasta) with pesto sauce.
2) Put it in a skewer and serve at room temperature.

Cheese Pistachio fingers with salad flower

Ingredients:
Processed shredded cheese:              4 tablespoon
Roasted Pistachio:                             6-8 (finely chopped)
Basil leaf:                                           4-5 (finely chopped)
Freshly crushed peppercorn
Cucumber
Carrot
Toothpick

Method
1) Using a back of spoon or your palm press the cheese to make a smooth paste.
2) Add chopped pistachio, basil and peppercorn. Mix well and make small rectangular blocks. Keep aside
3) For salad flowers- Slice cucumber and carrot (0.5 cm thick)
4) Cut in half to make a half circle of both cucumber and carrot slices.
5) In cucumber curve out a big "V" in between to take out all the seeds using a sharp edge knife.
6) In carrot curve out two small "V" in between to make it like a flower.
7) Using a toothpick prick the cucumber and then carrot to make a flower.
8) Use the flower to prick on the cheese pistachio finger. Serve at room temperature.

Pesto Olive dip

Ingredients:
Basil leaves:               15-20
Parmesan cheese:       4 tablespoon
Garlic cloves:             2 large
Olive oil:                    1 tablespoon
Green olive:               3-4
Pine nuts:                   1 tablespoon (dry roasted)
Salt to taste
Black pepper

Method
1) Put all the ingredients into the blender and make a fine paste.
2) Can be prepared in advance and kept in freeze for a week.

BON APPETIT...

Cheese Sandwich Quiche

Kids always love cheese and things made with cheese. This recipe is a combination of sandwich and quiche. Inside is a soft mozzarella sandwiched between potato slices and covered with the egg and baked to perfection. A healthy rich and filling cup cake shaped quiche can be made in advanced and served to kids after school snacks or evening filler after a long play date. It's a quick and easy recipe to make. Involving kids to make it will make them more enthusiastic to enjoy this tasty quiche.

Serve :           3 ( 6 Quiche)

Preparation time:        35 minutes

Ingredients:

Eggs:                     3 large

Spinach:                1/2 cup (chopped)

Mushroom:           3 large + few small for topping

Potato:                  1 large (boiled)

Mozzarella:            6 thin slices

Cherry tomato:      6 (cut in half for topping)

Processed cheese: 1 tablespoon

Salt to taste

Black pepper

Butter:                   1 teaspoon

Method:

1) Preheat the oven at 190 degree Celsius

2) Slice the boiled potato in 12 equal sized thin slices about 0.5 cm thick.

3) Sandwich the mozzarella slices in between. Keep aside.

4) Heat some butter in a pan and saute finely chopped mushroom until golden and soft. Add spinach leaf and cook until all the water evaporates (about 5 minutes at medium high flame). Set aside

5) In a bowl whisk the eggs, salt, pepper, processed cheese and prepared mushroom-spinach mixture.

6) To assemble, grease the non-stick muffin tin with some oil. Place the potato sandwich in between all the muffin cups. Pour the egg mixture over it.

7) Garnish it with mushroom caps or cut cherry tomatoes.

8) Bake it for 20-25 minutes or till the tester come out clean.

9) Cool it for 5 minutes and take the muffins out using a butter knife slowly. It comes out really easily.

10) Enjoy this healthy tasty and gluten free snacks with your kid.

BON APPETIT...

Fruity Quark filled "Choco Cookie Basket"

Chocolate Cookies have always been favorites to kids & adults. For this recipe chocolate cookies is made in a form of bowl with a cover and filled with seasonal fruit and quark cheese. This recipe has come out exceptionally well from what I had thought before started making. Filling can be of anything depending on your kid's choice of fruit and cream. Seasonal fruits help them get all the essential nutrients and cream/ cheese provide with the calcium, these are vital for their proper physical and mental development.

There are few handy rules which you should always follow with the kids when feeding them:
1) Keep mealtime as casual fun time.
2) Be a good role model, you yourself should eat all fruits and vegetables.
3) Involve your child while shopping for vegetable and fruits and sometime in preparing of food as well.
4) Offer some healthy choices when appropriate.
5) Serve small portions.
6) Hide some healthy stuff by cutting the vegetables really tiny.
7) Most important praise them for eating everything you served. Job-well-done.

Hope you enjoy making this recipe for your little one and the above rules help you to keep feeding them without much stress.

The recipe can also be used as a light dessert during your lunch / dinner get together.

Serve:                  6

Preparation time:       1 hour

Ingredients:
For Choco Cookie Baskets
All purpose flour:        11/2 cups
Egg:                           1 large
Baking powder:         1 teaspoon
Vanilla essence:         1 teaspoon
Unsalted Butter:        50 grams (room temperature)
Coco powder:           2 tablespoon
Sugar:                       1/2 cup
Salt:                          1/4 teaspoon

For filling
Season fruits:                1 cup (I am using grapes)
Quark cheese:              4 tablespoon (substitute: mascarpone, yogurt, cream cheese)
Vanilla sugar:                2 tablespoon

 Method:

1) Sieve flour, coco, salt, baking powder twice and set aside.
2) Whisk egg, butter, vanilla essence together. Add sugar.
3) Mix all the dry ingredients to make tight dough. Use additional flour if required.

4) Preheat the oven at 180 degree Celsius.
5) Butter muffin tin upside down as referred in pictures.

6) Roll the dough in a rope and cut it in 12 equal parts.
7) Take one part and press with hand to make a flat disc. Put it on the muffin back and repeat it for rest of 11 dough parts.
8) Try to expand it to the sides of the inverted muffin tin to give it a shape of bowl for 6 of the disc. These will be baked and turned to be a basket bottom to serve the filling. Let the other 6 remain as a flat disc, these will turn to be the cover for the basket. (Refer to the picture)

9) Bake it for 20-25 minutes at 180 degree Celsius until brown and hard.

10) Meanwhile for the filling, mix all the ingredients in a bowl.
11) Once the cookies are baked let it cool for 5 minutes until its easy to handle the muffin tin. Slightly knock the cookies from the tin using a spoon or butter knife. It comes out easily.

12) Fill it with the fruit and cheese mixture and cover it with the cookie lid.

13) Fruity Quark filled "Choco Cookie Basket" is ready to serve.

BON APPETIT...