Ingredients
• Brown bread 8 slices
• Olive oil 2 teaspoons
• Garlic,chopped 2 cloves
• Spring onions,chopped 5-6
• Button mushrooms,chopped Fresh 5-6
• Celery,chopped optional 1 stalk
• Red chilli flakes 1 teaspoon
• Salt to taste
• Black pepper powder to taste
• Cheese,grated 4 tablespoons
Method
Take brown bread slices and apply butter on one side (if required). Set aside. In a non-stick frying pan, heat olive oil and sauté garlic and spring onions for two minutes. Add mushrooms and celery and stir-fry for two minutes. Add paprika powder, salt and black pepper powder and sauté for two to three minutes. Remove from heat and divide this filling into four portions. Put one portion of the filling on one side of a bread slice and spread it evenly. Sprinkle one tablespoon of grated cheese on top and cover it with a slice of buttered bread. Serve immediately. Similarly make the other remaining three sandwiches.
Oats Moong Toast
For The Topping
1/2 cup soaked and drained green moong dal (split green gram)
1/2 cup quick cooking rolled oats
2 green chillies , finely chopped
1 1/2 cups chopped coriander (dhania)
1 1/2 tsp lemon juice
1/2 tsp baking powder
2 pinches sugar
salt to taste
Other Ingredients
4 whole wheat bread slices
1 1/2 tsp olive oil
Method
For the topping
Combine all ingredients and blend in a mixer to a smooth paste.
Transfer the paste to a bowl and divide it into 4 equal portions. Keep aside.
How to proceed
Brush 1/8 tsp of oil on one side of each bread slice.
Place each bread slice on a flat surface, with the brushed side facing downwards and spread a portion of the topping evenly over it.
Place each open sandwich on a non-stick tava (griddle) with the topping side facing downwards and cook, using ¼ tsp of oil, till the topping turns golden brown in colour.
Turn over and cook till the other side turns golden brown in colour.
Cut each toast into 4 equal triangles and serve immediately.
Chocolate Covered Strawberries
Ingredients
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Directions
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
Potato, Red Pepper, and Feta Frittata
1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled
Preheat the oven to 400°.
Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.
Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.
Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.
We like to serve frittatas with a simple green salad and a crusty piece of bread.
Peanut Sprout & veggie Salad Recipe
Ingredients;
1 cup of dried peanuts
1/2 cup of grated cucumber
1/2 cup of grated carrots
Juice of 1 lemon
1 tsp crushed pepper
Salt as desired
1 tbsp. fresh coriander leaves
Method; Wash the peanuts in clean water and soak them overnight. Drain the water and tie the peanuts in a muslin cloth to let it sprout. Sprinkle water every 3-4 hours to keep the cloth moist.
Take out the sprouted peanuts the other day. Wash and peel the carrots and cucumber and grate them.
Take a large vessel and add the sprouted peanuts and rest of the ingredients. Mix thoroughly and refrigerate the Sprouted Peanut & veggie Salad till use.