French Toast Roll Ups

Tags

30 minutes or less, Blogging Marathon, Breakfast dishes, snacks

These French Toast Roll ups are easy to make for breakfast or snack. My younger one said they taste like donuts.

These can be served with some chocolate sauce or maple syrup.

Sending this recipe over to our Blogging Marathon #130, week 3, Day 3 under kids delight-quick breakfast.

Preparation Time: 5 minutes

Cook Time : 5 minutes

Serves : 2

Ingredients:

Sandwich Bread: 6 slices

Eggs : 2 large

Brown sugar: 2 tablespoons

Vanilla extract: 1/2 teaspoon

Milk : 1/3 cup

Cinnamon powder : 1/2 teaspoon

Butter : To toast

Method :

Take a small bowl and add all the ingredients except bread and butter. Using a fork, mix well to form the batter.

Take the bread slices, cut the edges and flatten them using a rolling pin.

Roll each bread slice, dip them into the batter.

Heat a frying pan, add some butter. Now place the rolls on the pan and fry till golden on all slices.

Serve immediately with chocolate sauce or maple syrup.

Nutella Toast

Tags

Baked Foods, Blogging Marathon, Breakfast dishes, snacks

I used to make Nutella and fluff sandwiches with fresh French bread when I lived in US. Kids loved it. But, not able to find fluff here in India made kids miss those sandwiches.

I made fresh Italian bread for lunch and decided to use it to make something for breakfast for the kids.

So, baked the bread with some butter and smeared some Nutella. Kids loved the taste.

Sending this recipe over to our BM#130, week 3, day 2 under Kids delight – Quick breakfast.

https://amaracooking.wordpress.com/2020/06/08/italian-bread/

Preparation Time : 5 minutes

Bake Time : 10 minutes

Serves : 2-3

Ingredients:

Italian Bread : 8 slices

Softened Butter : 3 tablespoons

Nutella: As per taste

Method :

Pre heat the oven to 200 degrees C.

On a cookie sheet, place a butter paper or aluminium foil and arrange the bread slices.

Smear the softened butter on all the slices.

Put the tray in the oven and bake for 5 minutes.

Take the tray out, flip the slices and smear butter. Put the tray back in the oven and bake for another 5 minutes.

Take the slices out, smear some Nutella and serve hot.

Cherry Tomato Pizza

Tags

Baked Foods, Blogging Marathon, Italian, pizza

Cherry Tomato Pizza is made with full of Italian spices, cherry tomatoes, basil and cheeses. Homemade pizza dough and marinara sauce gives a fresh flavour to the pizza. If you have the pizza dough ready, this pizza takes less than 30 minutes to prepare.

Preparation Time: 10 minutes

Bake Time : 15 minutes

Serves : 2-3

Ingredients :

Pizza Dough: 1/2 this recipe (you can use store bought dough)

Fresh Tomato Marinara Sauce : 4 tablespoons (store bought is fine too)

Cherry Tomatoes : 1/2 cup sliced

Basil leaves : 7-8

Italian seasoning : 2 teaspoons

Shredded Mozzarella cheese : 1/2 cup

Shredded Cheddar cheese : 1/2 cup

Method :

Preheat the oven to 500 degrees F.

Take a pizza pan, add few drops of olive oil and brush the entire pan. Take the pizza dough, flatten it to cover the pan and form an edge. Make impression in the middle with your fingers.

Add pizza sauce and smear it all over the pizza. Add cherry tomatoes, couple basil leaves, cheeses, Italian seasoning and bake for 15 minutes.

Take out the pizza, add rest of the basil leaves and let it sit for 5 minutes before slicing and serving.

Note: Add too many basil leaves before baking will burn the leaves so just add a couple and cover them with cheese.

Middle Eastern Saffron Rice

Tags

30 minutes or less, Blogging Marathon, Middle Eastern, Rice Recipes

This Middle Eastern Saffron Rice is a flavoured rice from the Middle East. Saffron and other spices with lots of butter can be served with Za’atar spiced cauliflower or meat.

Sending this recipe over to our Blogging Marathon #110, week 3, day 1 under “Let’s pack to the Middle East” theme.

Preparation Time : 5 minutes

Cook Time : 30 minutes

Serves : 3-4

Ingredients:

Butter : 4 tablespoons

Onion : 1 medium diced

Garlic : 3 cloves minced

Basmati Rice : 1 1/2 cups

Cumin : 1 teaspoon

Saffron : 10 strands

Ground Cinnamon : 1/2 teaspoon

Turmeric: 1/2 teaspoon

Salt : 1 1/2 teaspoons

Ground black pepper : 1/2 teaspoon

Water : 2 1/2 cups

Method:

Take rice in a bowl and wash it 4-5 times until most of the starch is gone.

Heat butter in a pan, add onions and sauté for 3 minutes until they are translucent.

Add garlic, all spices, rice and sauté for 3 minutes.

Add water, stir, close lid and cook for 20 minutes until the rice is completely cooked. Turn off the stove and let it rest for 5 minutes before fluffing it and serving.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Yogurt Parfait

Tags

Blogging Marathon, snacks

This yogurt parfait works well for breakfast, snack or even a desert. It’s made with yogurt, blueberry slush, fresh blueberries and granola.

Sending this recipe over to our Blogging Marathon #110, week 2, day 3 under anything to snack on category.

Preparation Time : 5 minutes

Serves : 1

Ingredients :

Cold Yogurt : 1 cup beaten

Blueberry slush : 2 tablespoons

Fresh blueberries : 1/4 cup

Granola with nuts : 2 tablespoons

Method:

In a glass jar, add 1/2 cup yogurt, 1 tablespoon, 1/8 cup fresh blueberries, 1 tablespoon of granola and repeat the layers in the same order topping off with granola and more fresh blueberries.

Serve immediately.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Amaranth Mix Namkeen

Tags

Blogging Marathon, snacks

This Amaranth mix namkeen is a healthy and yummy snack that is made with puffed Amaranth seeds, small poha, masoor dal, cashews and spices. It makes a perfect snack for tea time and after school.

Sending this recipe over to our Blogging Marathon #110, week 2, day 2 under category Anything to snack on.

Preparation Time : 5 minutes

Cook Time : 5 minutes

Makes : 2 cups

Ingredients :

Puffed amaranth seeds : 1 cup

Small poha : 1/2 cup

masoor dal : 1/4 cup

Cashews: 1/3 cup

Raisins : 1 teaspoon chopped

Curry leaves : 2 sprigs

Pink Himalayan salt : 1 teaspoon

Red chilli powder : 1 teaspoon

Method:

Heat 2 teaspoons of oil in a pan, add curry leaves, cashews, salt, red chilli powder and toss well for 1 minute. Add rest of the ingredients and toss well. fry for 2 minutes until they are crunchy.

Let the mixture cool completely before storing in a air tight container.

 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

I – Iced Golden Drink

Tags

30 minutes or less, Blogging Marathon, drinks

This Iced Golden Drink is inspired by the Starbucks new drinks that were launched as part of their annual spring menu. Looking at the ingredient list of the “Iced Golden Ginger Drink”, I loved turmeric being added. It’s a natural anti-biotic and so many more health benefits. So, I made the drink guessing the measurements and kids loved it. Now, I can’t wait to taste the Starbucks drink.

So, I kept aside the post I made for letter I and posting this delicious drink that has so many health benefits especially with all the sickness that’s going around.

Sending this recipe over to our Blogging Marathon #110, week 1 day 3 under A to Z 30 minutes or less recipes.

Preparation Time: 5 minutes

Making Time : 2 minutes

Serves : 2

 Ingredients :

Coconut milk : 400 ml (1 can)

Pineapple puree : 3 tablespoons

Maple syrup : 2 tablespoons

Vanilla extract: 1/2 teaspoon

Ground cinnamon : 1/2 teaspoon

Ground Ginger : 1/2 teaspoon

Turmeric : 1 1/2 teaspoons

Method :

Take 2 glasses, add ice and pour 1/4 cup of coconut milk in each glass.

Take the rest of the ingredients in a small blender along with a 1/2 cup of ice and pulse few times to mix the ingredients.

Pour the drink into the glasses and serve immediately as the spices will slowly settle down to the bottom.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

H – Hawaiian Pizza

Tags

Baked Foods, Blogging Marathon, pizza

Hawaiian Pizza has a sweet and savoury flavours mixed in. Traditional mix of tomato sauce is used as the base in making this pizza and topped with cheese, pineapple, and ham. It was created by a a chef named Sam Panopoulous at a restaurant located in Ontario, Canada in 1962. He chose the name Hawaiian after the brand of canned pineapple he used.

I made a vegetarian version so, I added jalapeño instead of ham. Sending this recipe over to our Blogging Marathon #110, week 1 day 2 under A to Z 30 minutes or under recipes.

Preparation Time : 5 minutes

Bake Time : 15 minutes

Serves : 2-3

Ingredients :

Pizza Dough : 1/2 this recipe (you can use store bought dough)

Fresh Tomato Marinara Sauce : 4 tablespoons (Any pizza sauce can be used)

Pineapple : 1 cup diced

Jalapeños : 1/4 cup sliced

Shredded Mozzarella cheese : 1/2 cup

Shredded cheddar cheese : 1/4 cup

Method :

Pre heat the oven to 500 degrees F.

Take a pizza pan, add few drops of olive oil and brush the entire pan. Take the pizza dough, flatten it to cover the pan and form the edges. Make impression in the middle with your fingers.

Add pizza sauce and smear it all over the pizza. Add Pineapple pieces and Jalapeños. Add both cheeses and bake it for 14-15 minutes.

Remove the pizza from the oven and let it sit for 5 minutes before slicing. Serve immediately.

 

 

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#110

Roasted Red Pepper Hummus

Tags

Blogging Marathon, dips, spreads

Roasted Red Pepper Hummus is a dip or spread made with cooked and mashed chickpeas, roasted red pepper, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Roasted red pepper adds a lot more flavour to the hummus. The color is really inviting. The red pepper can be roasted in the oven, grill or stove top. I just simply roasted it on the stove top which is a time saver yet we get the smoky flavour. Canned chickpeas can be used to speed up the process. Taste in using canned chickpeas and soaking/cooking chickpeas is really negligible.

Sending this dish over to our BM #109, week 4, day 3 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes

Makes : 2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups (can use canned chickpeas)

Roasted red pepper : 1 chopped finely

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 3/4 teaspoon

Method:

Wash and clean the red pepper, rub some oil and roast it over high flame on the stove. Once it’s charred, take it off the heat. Let is cool a little, wash it to get rid of the burnt skin and chop finely.

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109

Hummus

Tags

Blogging Marathon, dips, spreads

Hummus is a dip or spread made with cooked and mashed chickpeas, garlic, cumin seeds, lemon juice and Tahini. It’s a popular Middle East and Mediterranean dish but is famous internationally.

Sending this dish over to our BM #109, week 4, day 2 under Dips and Spreads category.

Preparation Time: 10 minutes

Cook Time : 10 minutes (if using dried chickpeas)

Makes : 1 1/2 cups

Ingredients :

Soaked and cooked chickpeas : 1 1/2 cups

Garlic Cloves : 3 minced

Tahini : 2 tablespoons

Olive oil : 1/4 cup

Lemon : 1 juiced

Cumin : 1 teaspoon

Chickpea liquid : 1/3 cup

Salt : 1/2 teaspoon

Method:

Add all the listed ingredients in a food processor or blender jar and blend till smooth.

Serve with pita chips or fresh veggies. Hummus can be refrigerated for upto a week in a airtight container.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109