Baked Jacket Potatoes

Everyone loves potatoes, I love them fried but also baked. Most of the time the potatoes I get are just small to medium sized, but when I do get nice chunky potatoes, baked jackets are on the menu.

You'll need:

4 large potatoes
1 tbsp olive oil
1/2 cup chopped onions
1/2 cup chopped tomatoes
1/2 cup cheese (any sort)
1/2 cup cooked meat or cold cut (optional)
Seasoning
Cayenne pepper to sprinkle


Clean and parboil the potatoes for 5 minutes in the microwave. They should be soft enough to just scoop out the flesh but not cooked.

Cut in half and scoop out the flesh as close to the skin as possible without the jacket breaking. You can use the scooped out potatoes to make mashed potatoes or for any other dish.

Coat the jackets (inside and out) with some olive oil and sprinkle some salt. Bake at 180 deg C for 30 minutes, or till it starts to brown slightly.

Take out from the oven and fill the jackets with toppings of choice. Bake for another 10-15 minutes till the cheese starts to brown.

Serve as a snack or side dish with relish or mustard sauce.

Cheddar Biscuits

I had these at Red Lobster and they were so delicious that I had to learn to make these at home.
I got a recipe which said use melted butter, but it turned out bread-y instead of biscuit-y. So cold butter, like in the making of pie crusts, is the way to go.

You'll need:
2 cups all-purpose flour*
1 cup buttermilk, cold
1/2 cup butter, cold
1 cup shredded Cheddar cheese, sharp/mature
1 tbsp baking powder
1tsp cayenne pepper
2 tsp garlic powder
Pinch of salt

*I resisted using wholewheat/regular flour because I was afraid they wouldn't rise in the oven.

In a bowl, mix the flour and butter till crumbly.

Fold in the rest of the ingredients gently, putting in the cheese at the very end.

Place tablespoon sized batter on greased baking tray.

Preheat the oven to 200 deg C and bake for 10 minutes.

Remove from oven and cool on wire rack.

For the topping:
1 tbsp melted butter
1 tsp garlic powder
1 tsp finely chopped coriander or oregano

Mix all the ingredients and brush over the biscuits while they're still hot.

Best served warm.

Makes: 12-15 biscuits

Veggie Burgers with Beets and Carrots

I found another way I can include beets in my diet - apparently it tastes good to me when it is masked by several other flavours.

I usually use beans instead of potatoes in my burger but this recipe tastes better with potato. I also added eggs to keep it moist and to bind it well, but it can be skipped. If you feel it doesn't mould well without the egg - just add more potato.

This recipe made 10 medium-sized patties

You'll need
2-3 large potatoes, peeled and boiled
2 small beets, peeled and grated
2 medium carrots, peeled and grated
1/2 bowl of stringed beans, finely chopped 
2 eggs, whisked
1/2 cup breadcrumbs (I just used crushed bread sticks)
2-3 cloves crushed garlic
1 tbsp lemon juice (optional)
2-3 tbsp oil to cook
Seasoning

In an oven, grill the beets, carrots, and beans till soft. I used a convection microwave on grill setting and it took me 14 minutes - at the halfway mark I took out the plate to stir so that the top layer doesn't get too dry.

Mash the potatoes, add the grilled vegetables, eggs, garlic, half of the breadcrumbs, and the seasoning. I used white pepper and salt.

Divide these into palm-sized balls and flatten them with your hand to about 1/2 inch thickness.

Coat each patty with the breadcrumbs.

If you're grilling them on a pan, heat some oil and gently place the patty in. Cook each side for 2-3 minutes. Don't keep turning it.

If using a convection microwave oven, use a baking-safe flat tray and drizzle with some oil. Brush some oil on the top as well On the grill setting, grill for 8-10 minutes. Then take out the tray, flip the patties and if they seem too dry then drizzle some more oil. Cook for another 8-10 minutes till the it is golden-brown.

For the assembly
10 burger buns
10 leaves of lettuce
Slices of onions and tomato (or use caramelized onions)
Mustard sauce
Pesto
Cheese slices

If you don't mind soft buns then you can just assemble the burger like a sandwich. I prefer the buns toasted.

Slice the buns, and toast them on a pan. If using the grill, place the lower half of the bun facing up with a slice of cheese, and place the top half facing down. Grill for 3-4 minutes making sure they don't get too toasty or it'll break up when you eat.

You can use either pesto or mustard, or both on each side of the bread. Add in the other elements being careful not to overload.

Serve immediately. Don't keep it assembled too long or it'll get soggy.

Grilled Polenta with Caramelised Onions & Stir-fried Mushrooms

The polenta cakes turned out to be very versatile. I'm looking forward to trying out some desserts with it. Meanwhile, I tried a different topping for the left overs I had from the previous post.

For the polenta recipe see previous post

For the caramelised onions
2 tbsp olive oil
2 red onions sliced thinly
2 tbsp balsamic vinegar
1 tbsp brown sugar

On medium heat, stir fry the onions till they start to brown. Add the vinegar and sugar and cook till all the liquids have absorbed. Remove from heat.

For the Mushroom topping:
A few sprigs of mint 
1 tbsp olive oil
1 cup mushrooms, chopped
1/2 cup red pepper chopped
2 tbsp of ginger, garlic and chilli paste (1/2 inch ginger, 2-3 garlic pods, and 1 red chilli)
Seasoning

In a pan, heat the oil and add the paste. Shortly after, add the mushroom and salt and let it cook for 2 minutes till all the liquids have been absorbed. Add the red peppers and cook for another 30 seconds. Remove from heat.

Assemble with the onions at the bottom, then the mushrooms, and top it with the mint.

Grilled Polenta Crostinis with Aubergines and Pepper

I've been holding on to a packet of polenta for a while now because I was wary of trying something new with the limited spare time I had the last few months. But I decided I shall finally inaugurate the packet and to my relief, found it the simplest thing to make. It's healthy and tastes delicious.

For the polenta:
1 cup polenta
5 cups water
1 tbsp salt
Few sprigs of rosemary
2 cloves garlic, crushed
1/3 cup Parmesan cheese
1-2 tbsp Oil to grill

In a large saucepan, bring water to a boil with the salt and stir in the polenta. Keep stirring till it's thoroughly mixed to prevent lumps. Add in the rosemary and garlic.

Turn the heat down to medium to low and let it cook for about 5 minutes. (The packets have their own cooking times and directions, but even though mine said cook for 30 minutes, it was done in 5)

Check to see if it's cooked - it should not be gritty. Remove from heat.

Add the cheese and spread it on to a 14-inch oiled/Teflon-coated baking tray. The thickness should be about 3/4 of an inch. Let it cool. It sets at room temperature in about 30-40 minutes. You could put it in the fridge to speed it up.

Once cool and set, cut into cubes (or any other shape you prefer). It makes about 20 squares and can be kept in the fridge for a few days to be used later.

Before serving, grill it on both sides with the oil till it turns slightly brown. Serve with toppings.

For the topping:
Red Pepper cut in rings
1 tsp oil
1 red onion diced
2 cloves of garlic
1 tsp chilli flakes
1 tbsp butter
1/2 cup of chopped aubergine or mushroom or zucchini
Seasoning
A few leaves of basil or coriander/parsley chopped finely

Grill the red pepper rings with the oil and set aside.

In a saucepan on medium heat, put in the butter and once it starts to melt, add the onions. Cook till soft.

Add the garlic and chilli flakes and cook for another 2 minutes making sure the onion browns but doesn't burn.

Add the vegetable of choice with the salt and pepper and keep on medium heat till it's cooked and the juices absorbed.

To assemble, place the polenta crostinis on a plate, put a single ring of red pepper on each. Fill the centre of the ring with the vegetables, and top it up with the chopped greens.

Bombay Bruschetta

This is a mix of a classic bruschetta and a Bombay sandwich. The chutney base can be made and stored for a few days so it's also a good quick breakfast option.

For the chutney:
1 bunch of coriander
1-2 green chillies
2-3 garlic cloves
Juice of 1 lemon
Seasoning
1/2 cup water

Wash and dry the coriander leaves properly. Mix all ingredients in a blender and add water according to desired consistency. It should not be too watery else it'll get the bread soggy.

For the assembly:
Bread (hard bread like ciabatta or baguette)
1 finely chopped tomato
1 finely chopped onion
1/2 cup finely chopped mint leaves (optional)
Seasoning
1 tbsp olive oil to drizzle

Mix the tomato, onion, and seasoning in a bowl. You can either add the oil to it now or drizzle on top after assembling the bruschetta.

On sliced bread, spread the chutney and top it up with the salad mix. Drizzle the olive oil and add crushed pepper on top.

Serve immediately.

Roasted Potatoes

These are quick to prepare and easy to make with just a few ingredients.

You'll need:
500 gms potatoes 
2 carrots (cleaned and peeled)
A few sprigs of Rosemary or Sage
1 large Onion (peeled and cut in half)
3-4 cloves of Garlic
3-4 tbsp Olive oil
Seasoning

1. Par boil the potatoes (I put it in the microwave for about 5 minutes) - this apparently helps in absorption of flavours.
2. In a pan, heat the oil on high heat, add the garlic and herb of choice, quickly add the potatoes and carrots making sure they're coated in the oil. Season and remove from heat after 2 minutes.
3. Put everything in a baking pan and add the onion. Make sure the pan is big enough to hold the potatoes in a single layer. They shouldn't be on top of each other else, it will not roast properly.
4. Put in a pre-heated oven to 200 deg C for about 40 minutes. Serve hot

Baby Potatoes with Mustard Salad

This is a quick and easy recipe for a starter or salad...when you want some variety for your guests but don't to spend the whole day in the kitchen. It can be made in advance and kept in the fridge.

You'll need:
500gms baby potatoes
1 small onion, finely chopped
2 tbsp mustard (I like the grainy variety)
Salt/pepper to taste
2 tbsp thick yogurt (optional)
Juice of 1/2 lemon (optional)
Small bunch of chives or coriander (optional)

Wash the potatoes, cut them in half, and boil them in salted water till they are cooked (but not mushy). Remove from water and let it cool. Pat dry (if required) before adding the mustard and other seasonings.

Baked Beetroot with Feta

This is a great appetizer - easy to make, healthy and delicious! I don't like beetroot normally, but I should be having them to increase my hemoglobin levels. I liked this dish well enough to eat a few pieces.

You'll need:
2-3 beetroots
Olive oil 3-4 tbsps
1tbsp cumin seeds
100 gms Feta cheese
Salt to taste

Peel and dice 2-3 beetroots. Put in an baking dish.
Drizzle 2 tbsp olive oil

In a saucepan, heat 1 tbsp olive oil. Once hot, add 1 tbsp cumin seeds and fry till they sizzle.
Pour this on top of the beets, season with salt, and bake at 10 deg C for 30 minutes.

Chop pieces of Feta cheese and mix with the beets. Bake for another 10 minutes.

Serve as a mix or combine with picks.

Homemade Pizzas

I made cheesy heart-shaped pizzas for Valentine's Day this year. Turned out quite good.
The dough didn't rise much for some reason, but it still was good - like thin crust, and not dry.

Base (makes three 10-12 inch bases):

Dissolve 1 tbsp of active dry yeast in a cup of warm water for 5 minutes.


Sift together:
500 gms of flour (for this, I used a mix of self-raising and whole wheat)
Pinch of salt

Add the yeast to the flour along with some more warm water to knead the flour.
Knead till soft.
Coat the ball of dough with some olive oil - just so it doesn't stick to the bowl and leave to prove for 2 hours.
(You could work on the toppings meanwhile).
After 2 hours, knead it again to remove the air bubbles.
Divide into 3-4 large parts, or 6 smaller ones.
You could roll it out on a floured surface or just stretch it to get the shape you want.
Place it on the floured baking tray and add the toppings.

Toppings:
Tomato sauce (I used store-bought pasta sauce. You could also use homemade sauce)
Veggies (mushrooms, par-boiled spinach, bell peppers, grilled aubergines)
Garnish (capers, olives)
Cooked meats/sausages are optional 
Herbs (chilli flakes, oregano, chives)
Cheese

Bake in the oven at 180 deg C on the lower rack or 25 minutes: the last 7-8 minutes with the heat on just the base.

Aubergine and Cheese Toast

A great healthy snack or even a main.

You'll need:
1 Large aubergine sliced thinly
1 loaf of bread, sliced in half vertically
2 tomatoes, sliced
Cheddar or Parmesan cheese to sprinkle
5-6 fresh basil leaves
Salt/pepper to taste
4-5 tbsp olive oil to grill

Grill the sliced aubergine on a pan with some oil and season it with salt and pepper.

Layer the aubergines and tomatoes on the bread. Add the basil and cheese on top. Sprinkle lightly with some more salt and pepper. Bake in oven at 180 deg Celsius for 20 minutes and serve!

Healthy Cup Noodles with Tofu

I like to have some brands of instant noodles. I know they are not the healthiest of options, but they taste good and are great comfort food.

One of the ways to make it a tad healthier is to add vegetables. Just stir fry them separately with garlic and add salt. Them mix it in with the noodles.

I had a packet of Pepper Chicken noodles, so Tofu was a great addition.

I made the noodles as directed on the packet.
For the Tofu topping:

100 gms tofu cut in cubes
1 small capsicum cut in cubes
1 tsp chilli flakes
1 tbsp soy sauce
2 tbsps oil
1 tsp chopped garlic
salt/pepper to taste

You can also add:
Boiled chicken or prawns
Mushrooms
Baby corn

Heat the oil in a pan. Add the garlic once oil is hot and stir on high flame for 30 seconds. Add the vegetables and tofu and keep stirring for another minute. Then add the soy sauce and chilli flakes. Normally, you shouldn't need more salt after you've used soy, but check to see if you need to add some. Add some ground pepper and remove from heat.

Mix it in with the noodles and serve hot.

Granola Bars

Husband started going to the gym in the evenings (well...most evenings) so wanted to pack something he could eat before his workout. He usually doesn't eat anything after lunch so he needs something by evening. Store-bought bars are ok once in a while, but I'd rather avoid the hidden ingredients in them. Here's how to make your own at home.

Roast the following:
1 cup oats
1 cup puffed rice
2 tbsp sesame seeds (white and/or black)
1 tbsp flax seeds

Keep aside.

In a shallow pan on a low flame, heat
4 tbsp butter
and add (according to taste)
5tbsp brown sugar
5tbsp honey
Stir till the mixture becomes caramalised.

Add a pinch of salt and a few drops of vanilla.

Stir in the roasted items till well coated.

At this point, you could also add chopped dry fruits like walnuts, raisins, almonds or figs. Mix and match according to what you like.

Then evenly spread out the mixture on a non-stick or greased sheet and let it cool. You could push in some chocolate chips at this stage.

Once cool, you can cut them into strips or squares, and store them in an air-tight container.