Savoury Breakfast Muffins to wake you up!

It’s nice to have a good savory muffin in one’s repertoire. (Not that I would ever tire of cupcakes!). But some mornings need a nice wake-me-up-punch and if I load myself with sugary delights, I know I’m going to crash by midday! So this one’s a lovely cheddar and spinach muffin with the red chilli adding the right amount of spice. It feels really healthy because its got veggies and milk and just 3 gms of butter per muffin! (Almost felt like a subway advert there – less than 6 gms of fat!). It’s also really easy to make – just combine the wet and dry ingredients and bake! I would suggest eating these warm (not hot) so that you can still feel the gooey cheese. I like to throw on some Tabasco on top, because I’m crazy! Good Morning darlings… I’m sure going to have one!

Green Goddess Frittata (Spinach, Broccoli and Mushroom)

Frittata is a variation of an omelette and is derived from the Italian word fritto meaning to fry. The difference between an omelette and frittata are four fold. (A) Ingredients are combined with the beaten egg mixture before cooking, unlike an omelette where its tossed on top before the omelette is fully cooked. (B) The mixture is cooked over a very low heat, but for a longer period of time (10-15 mins) compared to an omelette (4-5 mins). (C) The frittata is not folded over like an omelette, but grilled briefly to set the top (D) and finally a frittata is for sharing, unlike an omelette which is a one person dish. So after getting all technical on you, I’d like to conclude by saying – it tastes just like a fat, fancy omelette or a baseless quiche. Both of which are fully acceptable and appreciated with gusto in my home. I would serve the frittata cold with some toasted baguettes for a fuss free lunch. It’s also a great option to lug around for a picnic. I call this one Green Goddess – with Spinach, broccoli and mushroom, how could I have not?

Spinach, Mushroom and Broccoli Frittata

Prep time: 10 mins

Cooking time: 20 mins

Serves: 2-3

What you need:

3 Tbsp Olive Oil

80 gms Broccoli florets, chopped

200 gms Button Mushrooms, sliced

2 cups Spinach leaves, coarsely chopped

6 eggs

A splash of soy sauce

Salt and freshly ground Black Pepper

2 Tbsp grated Parmesan Cheese

What to do:

Heat the oil in a large non stick frying pan. Add the mushrooms and broccoli and cook over a high heat s, stirring, for about 7 mins. Add the spinach and sauté for 1-2 mins. Lower the heat, do not let the spinach wilt.

Break the eggs into a bowl, season with salt, pepper and soy and beat well. Pour over the veggie mix in the pan and cook over medium heat for 10 mins. As the eggs set, lift the frittata with a spatula and tilt the pan so that the uncooked egg runs underneath. Repeat till the whole frittata looks set.

When the eggs are set sprinkle with grated parmesan and place the pan under the grill. (about 4 inches from the heat). Cook for 1-2 mins or until the top is golden brown and firm when pressed. Cut into quarters and serve with freshly toasted and buttered baguettes and a nice glass of wine.

Note 1 : Use a frying pan that can be placed in the oven as well. Or else you need to transfer the frittata into an oven proof dish to grill the top.

Note 2: Non Veggie Option: Reduce the olive oil to 1 Tbsp and add 60 gms of diced bacon and sauté the veggies in the bacon fat. Omit the soy sauce, as the bacon will provide the requisite saltiness.

Gorgeous Pasta Primavera

Pasta Primavera was the classic 70’s dish. Apparently invented in a French restaurant in New York City, it was the popular high style dish that you indulged in, when you ate out. Indulged in because, it’s a host of veggies but doused in butter, cream and cheese. Of course that got my attention and now it is one of my favorite veggie pasta versions. The sauce is almost a smackdown copy of the Alfredo but the treatment is a little different with the addition of cornstarch and stock. Since it’s got cream, I would suggest making the sauce just before serving as reheating tends to make the cream go all watery. The original dish uses French beans, peas and asparagus. I din’t have any of that at home, but mushrooms, spinach and broccoli sounded way good. To zing it up, I added sun dried tomatoes and jalapenos, trust me this is the only way I’m going to me making it henceforth!  The colors and textures were just beautiful to look at and amazing to eat. I know why it was called the high style dish! The co-resident and me ate for four…at one go!

Pasta Primavera

Prep time: 15 mins

Cooking time: 25 mins

Serves: 4

What you need:

2 cups Broccoli florets

2 cups Spinach leaves, roughly torn

200 gms Mushrooms (Oyster/ Button), sliced

1 Onion (quartered)

4 cloves Garlic sliced

4 Sun dried tomatoes in Oil (chopped)

4 Jalepenoes (chopped)

400 gms Pasta

1/2 Tbsp Olive Oil

60 gms Butter

1 Tbsp Cornstarch

200ml Cream

400ml Vegetable/ Chicken Stock

3/4 cup Parmesan Cheese (grated)

Salt and Pepper to taste

What to do:

Blanch the broccoli florets in salted boiling water till cooked but still firm. Do the same with the spinach for 45 seconds. Immediately plunge both in cold water to retain the colour. Drain and keep aside. (Alternately you can microwave the broccoli with a Tbsp of water for 3 mins).

Heat the olive oil in a pan and toss in the garlic and Onion. Saute for 2-3 mins. Toss in the mushrooms and saute till the mushrooms start to brown. Keep aside.

Meanwhile put a pot of salted water on the boil for the pasta. Once the water is on a rolling boil, toss the pasta in. Cook the pasta al dente. (10-12 mins or according to packet instructions). Drain and toss with some olive oil to prevent sticking together. Reserve some liquid.

In another big saucepan, heat the butter. Remove off the fire and add the cornstarch. Stir to ensure there are no lumps. Now bring back to heat and let small bubbles appear on the surface. Keep stirring and add the stock slowly to incorporate. The mixture will start to thicken, so ensure to stir to avoid lumps. (I use a whisk). Now lower the heat and slowly mix in 3/4th of the cream (this is to avoid it from curdling). Wait till the sauce starts to simmer and now toss in 3/4th of the parmesan cheese. Mix to make a smooth sauce. Now add all the remaining cream, vegetables, sun dried tomato pieces and jalapenoes. Stir. Season with Salt and Pepper. Toss in the cooked pasta. Mix well. You can add some of the reserved liquid to get the desired consistency. Serve hot garnished with the remaining pasrmesan cheese.

Spinach and Corn Quiche

This quiche recipe is for all the non-meat eaters who obviously ignored my Bacon and Mushroom Quiche recipe. This recipe is also for everyone who likes a nice chewy cheesy quiche. So basically this recipe is for everyone :) Spinach and Corn is one of those excellent combinations that you can’t go wrong with. The colors compliment each other as well – yellow and green. I’ve told you all about quiches before – savory pastry with a filling of your choice. If you buy ready pastry shells then you can roll out quiches in minutes. Perfect for a weekday!

Spinach and Corn Quiche

Baking time: 25 mins + 10 mins
Cooking time: 15 mins
Serves: 4
What you need:
For Pastry
1 cup plain Flour
75 gms Butter, chopped
Large pinch of salt
Water

For Filling
2 cups blanched and chopped Spinach leaves
1 cup crumbled fresh Cottage Cheese
3/4th cup Sweet Corn kernels
3/4th cup Milk
2 Tbsp Cream
1/4 cup grated Cheddar cheese
½ tsp dried Oregano
2 Tbsps Butter
Salt and Pepper
What to do:

To Make Pastry: Place flour and butter in a cold bowl. Rub together until the mixture resembles breadcrumbs. Gradually add ice cold water (2-3 Tbsp) and bring the misture together. Turn onto a lightly floured board. Knead mixture gently to form smooth dough. Refrigerate, covered with plastic wrap for 20 minutes. Preheat oven to moderately hot 210ºC.

Roll Pastry on a flour board large enough to fit a 9 inch round loose bottomed flan tin. Ease pastry into tin. Trim edge with a sharp knife. Cut a sheet of baking paper large enough to cover pastry lined tin. Place paper over pastry; spread a layer of dried beans or rice evenly over paper. Bake for 15 mins, remove paper and beans; bake for another 10 mins or until pastry case is lightly browned; Remove and cool. Preheat oven to 230 ºC for the next stage.

To make Filling: Heat the butter in a pan, add corn and sauté for 1 minute. Dissolve the cornflour in the milk and add this to the mixture. Cook till the mixture thickens. Add the rest of the ingredients and mix well. Keep aside.

Spread the spinach corn mixture over the baked pastry in the pie dish. Bake in the preheated oven for 10 mins or until mixture becomes firm. Serve hot!

Spinach and Cottage Cheese Ravioli

There are some days when you say to yourself, “This is too easy and boring..Lets complicate life a bit.” Ok, no one really says that, but adding a little challenge to a mundane existence does spice things up! This kind of thinking also occurs in the beginning of the year when resolutions are made with hearts braver (or more foolish) than the rest of the saner months. So my challenge was to make ravioli – from scratch. Huh! Did I disappoint you? Maybe you thought I was going to Base Jump?? Well considering this is a food blog lets stick to my adventures in cooking. So here’s my Spinach and Cottage Cheese Ravioli, which really was a LABOUR of love. It took me a good 2 hours to make, cause I hand rolled the pasta. Of course you can be saner and just buy some and toss it into the pan… But where’s your sense of smug achievement? Happy New Year by the way. :)

Spinach and Cottage Cheese Ravioli

Cooking time: 2 hrs

Serves: 4

What you need:

Home Made Pasta:

1 ½ cup plain flour

2 med Eggs

2 Tbsp Oil

¼ tsp Salt

Filling:

1 Tbsp Oil

3 Garlic cloves

½ Onion

½ tsp Chili flakes

2 bunches fresh Spinach (blanch, drain and finely chop)

100 gms Cottage cheese

Sauce:

1 Tbsp Butter

1 Tbsp Plain Flour

2-3 Tbsp Fresh Cream

1 cup Milk

100 gms Cheddar

¼ tsp Oregano and Parsley

¼ tsp Chili flakes

¼ tsp Salt

What to do:

Pasta: In a bowl sift flour with salt. Beat eggs with 1 tsp water add oil and mix. Pour the egg mixture into the dry ingredients and mix to get a soft smooth dough. Keep covered for an hour to let the dough rise.

Filling: Heat oil, add minced garlic then chopped onion. Add chili flakes and sauté well. Add spinach let it wilt. Add salt and pepper to taste. Remove from fire and cool. Mix grated cottage cheese and keep aside.

Sauce: Heat butter, take off the heat and add flour. Mix well and return to fire to cook for a minute. Add ¾ th of the milk slowly and cook to get a smooth thick sauce. Add the cream, remaining milk and half of the grated cheddar cheese. Give one boil and keep aside.

Now, roll the dough into 2 thin sheets. Place filling 1 inch apart. Cover with second sheet. Press both sheets together properly. Cut it into squares and immediately toss into salted boiling water and cook for 3-4 mins. Remove and plate the ravioli, spoon the sauce over it and garnish with chilli flakes and herbs.

P.S. I licked my plate clean! :)