Showing posts with label brunch. Show all posts
Showing posts with label brunch. Show all posts
Sunday, April 13, 2014
A Vegetarian Mediterranean Brunch menu
So I was up early this morning (if you consider 6.15 am early for a Sunday morning). I was going to have some relatives over and I had no clue what to cook, except for the fresh vegetables and ingredients I had for inspiration. Since what to cook and how to plan the menu is pretty much the biggest problem for most cooking enthusiasts, Ive decided Ill share my menus whenever I end up cooking something fun like today.
I shopped for some of the ingredients at Total Mall (Sarjapur) picking up some interesting stuff from the Pesticide Free section. The baby carrots and baby bell peppers in bags were pretty much the inspiration for this menu. Then I decided to add a simple pasta dish to the menu. The unbelievable heat at this time of the year was the inspiration for the juicy watermelon-grape-feta salad. And because I have a no-fail Focaccia recipe that I often fall upon, and I had some extra time on hand and I knew the oven would be running for the other dishes anyway, I added that to the list. The dessert was an after thought, but theres a divine eggless chocolate dessert on Aparnas blog that doesnt involve much effort or ingredients, but is sure to be a win. I tried it for the first time today and it sure wont be my last. I wish I had taken pictures of them all, but apart from a couple of pics during prep, I dont have any to share.
Rosemary Onion Focaccia
Adapted from this Bon Appetit recipe, I skip the chilling overnight step.
Watermelon-Grape-Feta salad with fresh basil
Follow my recipe, but add sweet red grapes and use basil instead of mint
Baby bell peppers stuffed with Herb & Garlic Millets (can be made vegan)
Cut out the tops and scoop out seeds and membranes from bell peppers. Cook millets as per this recipe. Saute finely chopped garlic, onion, carrots, sprouted moong in olive oil. Add plenty of fresh basil and the cooked millets. Season with salt, pepper, chilli flakes and dried basil. Stuff the bell pepper halfway with prepared millets. Add a chunk of mozzarella cheese for a surprise and fill it with millets till the top. Cover with the cut out bell pepper tops which will serve as a lid. Brush with oil and bake at 200C for 20 mins. This recipe is vegan if you omit the cheese.
Roasted baby carrots and shallots (vegan)
Follow this recipe adding shallots along with the carrots. Toss with olive oil infused with sea salt, fresh or dried rosemary and black pepper. Bake at 200C for 20 minutes. These carrots were really small so didnt need longer baking time.
Penne in hidden veg marinara sauce (vegan)
Adapted from this video
Chocolate Creme Pots (eggfree, vegetarian)
Eggless dessert from Aparnas blog
Read More..
I shopped for some of the ingredients at Total Mall (Sarjapur) picking up some interesting stuff from the Pesticide Free section. The baby carrots and baby bell peppers in bags were pretty much the inspiration for this menu. Then I decided to add a simple pasta dish to the menu. The unbelievable heat at this time of the year was the inspiration for the juicy watermelon-grape-feta salad. And because I have a no-fail Focaccia recipe that I often fall upon, and I had some extra time on hand and I knew the oven would be running for the other dishes anyway, I added that to the list. The dessert was an after thought, but theres a divine eggless chocolate dessert on Aparnas blog that doesnt involve much effort or ingredients, but is sure to be a win. I tried it for the first time today and it sure wont be my last. I wish I had taken pictures of them all, but apart from a couple of pics during prep, I dont have any to share.
Menu
Rosemary Onion Focaccia
Watermelon-Grape-Feta salad
Baby bell peppers stuffed with herb garlic millets
Roasted baby carrots with shallots
Penne in Marinara sauce with hidden veg
Chocolate Creme pots for dessert
Rosemary Onion Focaccia
Adapted from this Bon Appetit recipe, I skip the chilling overnight step.
Watermelon-Grape-Feta salad with fresh basil
Follow my recipe, but add sweet red grapes and use basil instead of mint
Baby bell peppers stuffed with Herb & Garlic Millets (can be made vegan)
Cut out the tops and scoop out seeds and membranes from bell peppers. Cook millets as per this recipe. Saute finely chopped garlic, onion, carrots, sprouted moong in olive oil. Add plenty of fresh basil and the cooked millets. Season with salt, pepper, chilli flakes and dried basil. Stuff the bell pepper halfway with prepared millets. Add a chunk of mozzarella cheese for a surprise and fill it with millets till the top. Cover with the cut out bell pepper tops which will serve as a lid. Brush with oil and bake at 200C for 20 mins. This recipe is vegan if you omit the cheese.
Roasted baby carrots and shallots (vegan)
Follow this recipe adding shallots along with the carrots. Toss with olive oil infused with sea salt, fresh or dried rosemary and black pepper. Bake at 200C for 20 minutes. These carrots were really small so didnt need longer baking time.
Penne in hidden veg marinara sauce (vegan)
Adapted from this video
Chocolate Creme Pots (eggfree, vegetarian)
Eggless dessert from Aparnas blog
Friday, February 14, 2014
BACON CHEESE DEVILED EGGS FOR EASTER BRUNCH
If you are looking for a deviled egg recipe that is just a little different, this is a good one. The filling has crisp bacon and cheddar cheese in it and it is a great change. The filling is done in the food processor which produces a very creamy texture. I forgot to take a better photo of these before they went on the party table, but I quick snapped this one to give you an idea of how I decorated them.
12 hard boiled eggs
½ cup favorite salad dressing (I use mayonnaise)
4 strips of crisp fried bacon
¼ cup shredded cheddar cheese (I used medium)
1 level tablespoon prepared yellow mustard
2 tablespoons pickle juice (favorite flavor)
extra bacon for decoration (optional)
Cut the boiled eggs in half and put the yolks, salad dressing, bacon, cheese and mustard into a food processor. Process until it starts to get smooth, then...while running, pour in the pickle juice and process for another 20 seconds. This extra processing time will chop the bacon and cheese small enough AND it gives the filling a wonderful feel on the tongue.
Fill the egg white halves and top with a small piece of crisp bacon.
Read More..
12 hard boiled eggs½ cup favorite salad dressing (I use mayonnaise)
4 strips of crisp fried bacon
¼ cup shredded cheddar cheese (I used medium)
1 level tablespoon prepared yellow mustard
2 tablespoons pickle juice (favorite flavor)
extra bacon for decoration (optional)
Cut the boiled eggs in half and put the yolks, salad dressing, bacon, cheese and mustard into a food processor. Process until it starts to get smooth, then...while running, pour in the pickle juice and process for another 20 seconds. This extra processing time will chop the bacon and cheese small enough AND it gives the filling a wonderful feel on the tongue.
Fill the egg white halves and top with a small piece of crisp bacon.
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