In a mood for something savory and something different…a quiche it is.
Potato and Spinach Quiche
Add the chilled cubed butter, salt and sugar pwd.
Pinch the chilled fat into the maida and then rub the fat (between your palms lightly) into the maida till you reach a consistency similar to bread crumbs.
Add the cold water and bring it together into a lump (care to be taken so that the dough is not over kneaded, if it is over kneaded, the pastry tends to become tough and brittle).
Place the dough onto a cling film or box and let it rest in the fridge for atleast 30 mins.
After 30 mins, flour the platform and roll the dough till it is say 4 - 5 mm. (Alternatively one could also roll the dough between two sheets of butter paper)
Once the dough is rolled, carefully lift it and place it onto a pie tin / mold (i have used a 8 inch pie tin with loose bottom).
Press the rolled pastry evenly on the edges and sides, trim / cut any excess pastry.
Using a fork, prick the base of the pastry
Blind Baking the pastry: Line the pastry with butter paper and fill it with dried beans (moong or chickpeas etc) and bake at 200 degees C for 12-15 mins till the edges are lightly brown (Shown in pic 1)
Once it is a little cooled, remove the dried beans and bake for another 5-10 mins till the base of the pastry is also cooked and get a pale colour ( shown in pic 2).
Cook / blanch the spinach and chop them finely. (Remove excess water from spinach before preparing the below mix).
In a bowl add the eggs, grated cheese, nutmeg pwd, cream, spinach, salt and pepper and mix well.
Slice the boiled potatoes thinly and set aside.
Bringing it all together
In the pre baked pastry, lay the sliced potato as shown in pic 3.
Add the filling on top of the potatoes and bake for about 15-20 mins / till done at 170 degrees C ( the baked quiche should have a slight soft texture and not a completely firm texture)
Once it is cooled a little, remove the quiche from the mold, slice and serve. Njoy!!
A healthy and yet tasty treat..here we go.
Sieve maida, baking powder, baking soda, cinnamon powder and set aside.
In a bowl mix eggs and castor sugar with a whisk till the sugar melts.
Add grated carrot, salt and mix well.
To this fold in the maida mixture little by little.
Grease an 8 " round cake mold (bottom and sides), place a round 8" butter paper / parchment paper at the bottom of the cake mold.
Pour the cake mixture / batter in the cake mold and bake at 170 - 175 degree C for 20 -25 mins or till a tooth pick comes out clean when inserted in the centre of the cake.
Once the cake is cooled, remove from the mold, cut into pieces and serve.
Note: If you find that the mixture consistency is liquidy (or too wet), add extra 1 -2 tbsp of maida and mix.
The day that i heard of Mango madness, i knew i had to make the lovely crepes and post it….the king of all fruits was an obvious choice as a stuffing for the crepes
WBB#22 May Mango madness - Mango crepes
Mix the maida, eggs, salt, sugar, water, melted butter and milk to form a nice batter.
To make the stuffing, heat a little butter (1 tsp), add 1 tsp sugar and add the fruits and let the sugar-butter liquid quote the fruits. mix it once and set aside....
Take a non stick tawa, coat the tawa with little butter and pour the batter on the tawa with a ladle.
Smear it to make a thin dosa out of it...
Cook on one side and then flip it to cook on both sides....
Stuff the fruits and present it warm or cold to one and all...
Hi everybody, a post here after a looooong time….. This is something which D made as lunch for us last week..so here goes
Corn Mushroom n Cheese Omlete
Take the eggs and whisk them nicely in a bowl till it becomes frothy.
Add the milk to this along with salt and sugar.
Heat 1 tsp butter in a non sticky pan, add the egg mixture to it and spread it nicely so that it coats the pan uniformly.
On top of this add tomatoes, onions, mushrooms and corn.
Sprinkle the grated cheese & 1tsp butter on top of this and put powdered pepper and oregano and close the pan with a lid for 10 mins ( till the cheese spreads nicely on top of the omlete and the corners start becoming brown).
Serve hot with toasted bread