CHICKEN ‘N’ LEEKS QUICHE


Quiche is considered to be from the French

cuisine .

It has a pastry crust and a savoury custard,

consisting eggs,cream,cheese, with vegetables/

meat variants .

This could be made into mini quiches too.

Though quiche variants are many, the basic

ingredients of eggs,cream and cheese have to

be compulsorily included.

The cream has to be full fat if you need a nice

and puffed up quiche.

The pastry for the crust can be made

beforehand,and kept in the fridge .

Well,my pastry making time was,/till I made the

filling only, and the outcome was excellent!

I made 2 quiches-8 inch quiche +5 inch quiche

To the recipe now

INGREDIENTS

For the crust

2 cups flour ( all purpose)

100 gm butter ( cold )

1 egg

1 tsp salt

Ice water enough to bind

METHOD

First crumble the butter,flour and salt till well

mixed .

Next add the rest of the ingredients and bind to

a firm dough .

Cover and allow to rest in the fridge till you

prepare the filling .

After the testing time,roll out the pastry and

line the tart tins.

Apply cornflour on the base inside ,to prevent

sogginess,and pour in the filling

For the filling

100-200 gm chicken shreds

1 big leeks chopped

3-4 garlic chopped

2-3 green chillies thinly sliced

1 cup full fat cream

100-150 gm cheese

6 eggs

1/2 tsp nutmeg powder

Pepper powder to your taste

1 tbsp butter/ oil

Salt to taste

A little cornflour to brush the tart shells

METHOD

First lightly sauté the chicken,leeks,and garlic

for 2-3 minutes, and set aside.

Mix the eggs,cream,nutmeg powder,salt.

Add in the cheese,chillies ,pepper powder ,and

the sautéed chicken and leeks.

Mix well and fill the prepared pastry shells .

Bake in a 180C oven for 35 mins.

CHOCO-BANANA MERINGUE PIE


Ripe banana is one fruit,which can be

transformed into a delicious treat!

Cakes,muffins,bread,desserts,and many more

to list .

I have posted many recipes with bananas,and

today’s recipe is my innovation .My previous

posts of banana meringue pie,had sponge cake

layers.

This recipe ,is with a chocolate-biscuit crust ,

caramelised bananas added to the custard,and

of course the meringue to top.

Awesome taste!

INGREDIENTS

For the crust

1/2 cup crushed biscuits

100 -150 gm dark chocolate

1 tsp butter

3-4 tbsp cream

Method

•Melt chocolate,butter,cream in a double boiler.

•Add to crushed biscuits,mix well,and press on

pie dish.

•Keep in fridge till you prepare the custard .

For the banana cream

3-4 big bananas/7-8 small bananas

100 ml cream

1 cup milk

2 heaped tbsp cornflour

1 tbsp butter

1/2 -3/4 cup brown sugar

1/4 tsp lime juice

1/2 tsp banana essence

Method

Add butter and sugar in a thick bottomed pan,

and allow to caramelise or till sugar dissolves.

•Add lime juice,bananas and cook for 2 minutes

and set aside.

•Now mix, milk, cream, cornflour in another

bowl and cook till slightly thick.

• Mash the bananas lightly,and reserve a little

potion to add later.

•Add the rest of the bananas into the custard

and mix well.Add in the essence.

•Remove the crust from the fridge,and add the

reserved bananas,and pour over the banana

cream .

For the meringue

3 egg whites

1/4 tsp cream of tartar or 1/2 tsp vinegar/ lime

2-3 tbsp powdered sugar

1 tbsp cornflour

1/2 cup ground almonds

1/2 tsp vanilla essence / banana essence

Method

•Beat whites stiff with cream of tartar.

•Mix the cornflour and almond powder well ,

and fold into the egg whites.

• Pipe swirls,or just transfer this mix onto the

custard .

•Bake in a preheated 200C oven for 10-15

minutes,till the meringue is golden brown.

•Allow the pie to rest in the oven (with door

slightly open) for some time and serve !

•This dessert could be served warm or cold .

•No adornment is needed.If preferred chocolate

sauce or caramel sauce may be served with .

You could flambé this dessert with brandy too😀

BANANA-CREAM CHEESE CHOCOLATE TARTLETS


Another innovation,and addition to ripe

banana recipes.

This recipe is too awesome in taste,and I would

say this tops the list to recipes with bananas .

The blend of almonds,chocolate and banana,

no doubt gives out an amazing taste.

Making tartlets is too easy for me . How ? I use

the chappathi press and press out within

seconds using oil paper or oil packet covers ( I

store in the fridge) . So this is my tip for quick

tarts.

Moving to the recipe now

For the tart pastry

Ingredients

1 cup flour

2 tbsp butter

3-4 tbsp sugar

A pinch of salt

Milk to bind

Method

•Bind all the ingredients together to make a

firm dough,and set in the fridge till you make

the filling .

•Divide into portions (makes 11-12),and line in

greased tart tins.Pour filling and bake .

For the filling

Ingredients

2-3 medium sized bananas

2 eggs

3/4 cup brown sugar

Half cup almonds powdered

100 gm cream cheese ( crumbled)

1/4 cup fresh cream

1/4 tsp cinnamon powder

1/4 tsp nutmeg powder

2 tbsp chocolate chips

A pinch of salt

Method

•Mix the ingredients in a food processor or

pulse in a mixer.( except chocolate chips)

•Mix in the chocolate chips.

•Pour mixture,into prepared pastry shells (not

full to the brim)

•Bake in a moderate oven for ( 180C)for 35-40

minutes.

PRAWN PUFFS


This has been my favourite from my childhood

days . There are many types of prawn puffs,but

I love this peppery ,white sauce prawn mix in

puffs like this .

Today I made these for tea,and thought to share

with you folks !

You can use any pastry for this .Even a patty

pastry will turn good .

To the recipe now

INGREDIENTS

For the filling

250 gm cleaned,peeled and cut prawns

1 small zucchini

1 capsicum chopped

1/2 cup chopped onions/ leeks/spring onions

2-3 garlic cloves chopped

1 cup milk

1 tbsp cornflour

1 tbsp butter

1 tsp pepper

1/2 tsp mustard powder

1/4 tsp nutmeg powder

Salt to taste

METHOD

Heat butter add onions , garlic and sauté.

Add the vegetables,and prawns and sauté for 5

minutes .

Mix milk with the cornflour ,and pour over

vegetables .

When it starts to thicken,switch off the flame

and add the remaining spices and stir.

Use as filling and bake for 24-30 minutes.

BAKED FISH PATTIES


This is like comfort food specially when served

at tea .This can be baked or fried,but I love the

baked patty.

The authentic shape of a patty is a semicircle ,

but it’s your choice of shape in the making. It

can be two circles joined or triangle ,rectangle

or square . But I love the fork markings on the

dough .

The filling can be anything of your choice,but

fish patties is something unique . You could try

with any seafood , minced meat …..

There are some foodies who don’t go beyond

rules. If people had rules to cuisines ,we would

have ,had limited recipes . Thanks to the

culinary world and it’s innovations, fusions in

food. We have numerous and awesome

biriyani variations and many more.. if you get

into detailed descriptions of food innovations

and fusioned food .

Well, there are some foodies who create junk

food in the name of innovation,and fusion food

and I’m not a supporter of that.

I love new innovations and recipes which do

not hinder health .

Now to today’s recipe

INGREDIENTS

For the dough

2 cups flour

50 gm butter

1 egg

a little milk

1/2 tsp baking powder

1 tsp salt

1 tsp vinegar

METHOD

•Bind all together to make a soft dough ,and set

aside till you make the filling .

•Divide into portions . Roll out .Place filling.

•Make impressions with fork and seal the

edges.

•Brush the tops with egg yolk and bake in a

200Coven for 20 minutes.

You can make this beforehand,wrap with

cling film or foil and store in the fridge for

1-2 days .

For the fish filling

200-250 gm fish boiled in turmeric and salted

water (Remove bones and flake)

2-3 potatoes boiled and mashed lightly

1 bundle spring onions chopped fine

1 tomato

3-4 green chillies chopped

2-3 pips garlic chopped

1 tsp.pepper powder

1 tsp chilli powder

1 tsp.cummin seed powder

1/4 tsp.garam masala powder

juice of one lime

salt to taste

1-2 tblsp.oil /butter

METHOD

•Heat oil in a pan,add the garlic,cut spring

onions, tomato and saute for 2 minutes.

•Next add the flaked fish ,potato and rest of the

spices,and remove from fire.

•Add lime juice and salt to taste.

POUND CAKE CHOCONUT TARTS


I love making and innovating tarts ! Here’s to

another lovely tart with the authentic pound

cake mixture, sprinkled with chocolate and

dessicated coconut .

I use the chappathi press to make the tart shells

so it’s quick to get the tartlets done faster.So…..

now I have given a tip to convenience 😊.

Now to the recipe

INGREDIENTS

For the crust

1 cup flour ( 100 gm)

2 tbsp powdered sugar

50 gm butter

A pinch of salt

a little milk enough to bind .

Bind all to a soft dough .

Wrap and keep in fridge till filling is made

Divide into portions .

Roll out and place each on greased tart tins.

Add filling and bake .


For the filling

Ingredients

100 gm butter

100 gm sugar

100 gm flour

1 tsp baking powder

2 eggs

1/4 cup milk

1 tsp vanilla essence

Few barks of dark chocolate / chips

1/2 cup desiccated coconut

Method

Beat butter and sugar till light and creamy.

Add in eggs one at a time beating lightly.

Add milk and essence .

Fold in the flour ( mixed with baking powder)

and mix well ( not beating ).

Fill prepared tart shells .

Sprinkle coconut , and chocolate on top ,and

mix lightly with a skewer or fork.

Bake in a preheated 180C oven for 25-30

minutes.

PUMPKIN MERINGUE TART


This is another recipe innovated in my kitchen .

A warm healthy dessert , and a dessert to adorn

your table for a party or gathering . Mini tarts

will look amazing and tasty.

I made this with raw pumpkin purée ,as I never

like to use canned foods .If you check my

recipes I hardly use condensed milk,even if the

recipe calls for .Well,if you have pumpkin

purée you may use it . For serving I just gave

prominence to the tart alone,no added servings

You could serve with chocolate sauce or ice

cream if you love loaded desserts.

Do try and let me know how you loved it !

Let me go now to my innovated recipe .

INGREDIENTS

For the pastry

1 cup flour

1/2 tsp salt

2 tbsp powdered sugar

50 gm butter ( room temperature)

A little milk to bind

METHOD

•Bind all these to a firm dough.

•Cover and keep in fridge till filling is prepared.

•Roll out dough ,and place carefully on a pie

dish .

•Prick the base with a fork and bake for 8-10

minutes.

•Pour filling and bake.


For the filling

INGREDIENTS

1 cup raw pumpkin purée

1 tsp butter/ ghee

1/2 tsp salt

3 egg yolks

1/4 cup cream

2 tbsp custard powder ( vanilla ) / 1 tbsp

cornflour

1/2 cup brown sugar / sugar

1/4 tsp cinnamon powder

3/4 tsp ginger powder

A pinch of nutmeg powder

METHOD

•Heat butter/ ghee and add the purée with salt,

cinnamon powder,and ginger powder , and

cook till raw taste is gone .

•Add sugar,custard powder and cook till thick .

•Remove from fire .

•Add egg yolks and cream .

•Mix well and add the rest of the ingredients .

•Set aside to cool for few minutes.

•Pour into prepared crust and bake in a 180C

preheated oven for 25 minutes .

•Remove ,add the beaten egg whites, and

return to oven ( 200C ) for 10 minutes .

•Allow to stay warm in the oven till you serve .


For the meringue

INGREDIENTS

3 egg whites

a pinch of cream of tartar/or 1 tsp vinegar/salt

2-3 tbsp powdered sugar

A handful of cashews coarsely ground with 1

tsp cornflour

METHOD

•Beat egg whites with cream of tartar stiff.

•Fold in sugar and nuts and spread over the

baked pie .

•Bake in a 200 C oven for 10 minutes,and leave

in the oven till warm

•This way the meringue will not deflate .

WATALAPAN TARTLETS ( COCONUT CUSTARD)


The concept of the recipe is from custard tarts.

Creation is purely mine .

The taste was awesome . Those who know

about this dessert will definitely try this .

The blend of coconut milk,jaggery,eggs with

nutmeg …. this custardy tart creates a lovely

aroma all over the house .

So do try this recipe and post in your comments

INGREDIENTS

1 cup coconut milk

1/2 cup cream/ milk ( optional)

250 gm jaggery ( karupatti) crushed

6 eggs

A pinch of salt

1/4 tsp nutmeg powder

1/2 tsp vanilla essence

Few cashewnuts

1 tsp flour ( to roll the nuts and prevent sinking

down to base )

METHOD

•Heat the jaggery in a little water till melted.

•Strain and set aside.

•Beat the eggs with salt till frothy .

•Add jaggery and the rest of the ingredients,

except cashews and flour and mix well.

•Pour into prepared tarts .

•Add cashews rolled in flour and bake in a

preheated moderate oven ( 180C) for 25 -30

minutes.


For the basic tart pastry

INGREDIENTS

100 gm butter

1/4 tsp cardamon powder / essence

2 cups flour

a pinch of salt

1 egg yolk

2 tbsp powdered sugar

A little milk for binding

METHOD

•Mix all together to a firm dough.

•Do not knead too much

•Allow to rest for minimum 10-15 minutes

•Divide into portions .

•Roll out thin .

•Brush the base lightly with egg white and pour

the filling and bake .

•This can be made as one big tart too.

Variation : You can use sugar , or brown sugar as a substitute for jaggery

GUACAMOLE,MANGO TACOS


Guacamole in any food is a favourite in my

home ,and I have posted recipes on it .Today it’s

a Mexican dish in my style ,everything made

from scratch even the taco shells is homemade

(lockdown is training our hands ).This is the

first time I have made at home ,and in the

process learnt a method of storing the shells.

(pre-made) .I found this recipe in my old books.

This tacos can be made with countless fillings,

Vegan or non vegan ,with various sauces,salsa ,

and good to be served as a snack or a meal with

decked up healthy fillings .I served this for

breakfast with guacamole and mango with

cheesy mustard sauce.Made few in conical

shapes and the basic tacos shape.

It was a crunchy delicious breakfast !

Now to the recipe

First to the tacos shell recipe

INGREDIENTS

200 gm cornflour

250 gm all purpose flour

25 gm gram flour ( optional)

1 tsp oil

salt

Lukewarm water to knead

METHOD

Mix all together to make a soft dough .

Allow to rest till you make the filling.

After 15 minutes ,divide into portions.

Roll out into thin circles.

Use your fingers and lightly make impressions

( To avoid the bubbles)

Heat a flat griddle and only warm each circle .

Do not allow to cook

( photo-after heating)

At this stage you can wrap in foil or cling wrap

and store in fridge .

Bring to room temperature before use .

Now preheat the oven to 200 C.

Lay each shell on a grill ( like in the photo)

If you want conical shapes -Make cone shapes

and insert into muffin tins and bake.

Bake for 15 -2O minutes .


For the basic guacomole 

1 -2 ripe avacado/butterfruit

1 cup chopped cilantro/palak

1 onion chopped fine

2-3 green chillies

2 tomatoes chopped

pepper powder (depending on your taste)

salt

juice of 2 limes

a little nutmeg powder (optional)

Method

Remove the pulp and mash lightly.Add the rest

of the ingredients and mix well.

Add semi-ripe mango cubes .


For the cheese-mustard sauce

Ingredients

1 tbsp butter

1 tbsp flour

1 cup cheese

1/2 cup water / milk ( I used water)

1 tsp mustard powder( yellow )

Method

Heat butter.When it melts add flour and mix

well.

Add water and then the cheese .

After the cheese melts add mustard and

remove from fire ,and use .

BREAD ‘N’CHEESE BAKE


This is the easiest and yummiest breakfast .

Cheesy , creamy , and healthy too.

Well, the previous day I had baked wheat bread

and half of the loaf was remaining .

Thought to make sandwiches,but that seemed a

little more work on one of my lazy mornings,so

plan diverts ,took to another successful dish .

Just one touch of the mixer, and there you are

relishing a healthy breakfast.

To the recipe now

INGREDIENTS

1/2 loaf bread

1 cup goat cheese/ any cheese you prefer

4 eggs

1/2 cup milk

Few spinach leaves/ leeks

2 sliced green chillies

Pepper to taste

1 tblsp butter

Salt ( if using goat cheese ,please check for salt)

1/4 tsp nutmeg grated

slices of capsicum

METHOD

Break the eggs into the mixer directly.

Add cheese,milk and run the mixer , for 2-3

seconds.

Next add the spinach( Palak leaves) and again

blend for another second.

Add the green chillies,nutmeg,pepper powder.

Arrange the bread on a greased dish . Crumble

it slightly and pour the egg mixture over it .

Top it with slices of capsicum and bake in a

moderate ( 180C) oven for 25 minutes.

Serve warm / hot.