Zucchini Frittata

 Ingredients

8 large fresh eggs

5 tbsp extra virgin olive oil

3 tbsp finely chopped onion

675 g fresh zucchini, washed, dried, and thinly sliced

1 tsp salt

Freshly ground black pepper as per taste

 

 Preparations

In a 25-cm nonstick skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring constantly, for about 1 minute, until softened.

Add the zucchini (the pan will be full) and season with 1/2 teaspoon of salt and a generous grinding of pepper. Cover and cook for 5 minutes, shaking the pan occasionally and stirring once. Remove the lid and cook the zucchini, stirring frequently with a wooden spatula, until the slices are tender but not falling apart,10 to 15 minutes. This may be done in advance.

When ready to make the Frittata, beat the eggs thoroughly in a bowl. Season with the remaining 1/2 teaspoon of salt and more pepper to taste. Reheat the zucchini over moderate heat, if necessary. Pour the eggs over the zucchini and stir with a wooden spatula so that the eggs penetrate and coagulate. Spread the zucchini evenly in the pan and leave for 3 minutes. When you hear a frying noise, invert the skillet to unmold the Frittata onto a plate. Slide the Frittata back into the skillet with the uncooked side down. Leave for 2 minutes, then turn out onto a round platter. Top the Frittata with arugula, cherry tomatoes, parsley and goat’s cheese. Season. Drizzle with extra virgin olive oil. Serve hot or at room temperature.

Arugula and Onions Frittata Version

Prepare the Zucchini Frittata as described above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly until soft and translucent. Add 110 g washed, dried, chopped arugula; cook, stirring for a couple of minutes, until it wilts. Then add the eggs and proceed with the recipe.

Browned Onion Frittata Version

Prepare the Zucchini Frittata using the recipe above, but in place of the zucchini, cook 675 g of white onions, sliced extremely thin, in the olive oil slowly, stirring often, until soft and golden brown. Be patient; coloring the onions can take 15 to 20 minutes. Then add the eggs and proceed with the recipe.

 

 

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Italian Classic Almond Biscotti

  

 Ingredients

2¼ cups flour

 ¾ cup sugar caster

eggs 2

lemon zest 1 tsp 

baking pdr 1 tsp

vanilla extract  1/2 tsp

raw unblanched almonds  1 cup

salt 1/2 tsp

 

Preparations

 Pre-heat the oven at 350°F (180°C). Cover baking tray with parchment paper. Beat eggs and the sugar. Next add the vanilla. If you are using other extracts, such as almond extract, mix them in now. This is also when you will want to add citrus zest such as orange or lemon zest. In another bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined. Finally, stir in any mix-ins the almonds in this case, or any other ingredients you want to use. For this quantity you can shape the dough into a log shape (see notes). Place the logs on a parchment-lined baking sheet. Press down with your hands to flatten the logs, you want them to be 3/4-inch thick to ensure even cooking. You can also use your hands to smooth and flatten the edges of the dough logs. Position oven rack in the middle of the oven and bake the dough logs for 20-25 minutes at 350 degrees, until they are lightly golden. The center will be slightly soft (see notes). At this point lower the oven temperature to to 325°F (175°C). Place the cooked log on a cutting board. Slice the logs on the diagonal, pressing a sharp knife straight down into the dough (see notes). Place the cookies back on the baking tray, cut side up. Bake the biscotti a second time, for 12-16 minutes, until golden brown and crisp. Your cookies are now ready!

Notes

–If instead you double the qty to make a big batch or want to make smaller cookies, divide it into 2 logs.  – Be sure to let the baked biscotti logs cool 30 minutes before slicing. If you slice them when they are too warm, the cookies will crumble.

• Slicing at a greater angle will result in longer cookies, and less of an angle will produce smaller biscotti.

 

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White Chocolate Raspberry Cheesecake Bars

  

Ingredients:

Raspberry Sauce

2 tsp room-temperature water, divided

1 tsp cornstarch

1 and 1/2 cups (205g) fresh or frozen raspberries (do not thaw)

2 tbsp (25g) granulated sugar

Crust

22 regular Oreo cookies 

5 Tbsp  (72g) unsalted butter, melted

 

Filling

6 ounces (170g) white chocolate, finely chopped

2 8-ounce blocks (16 oz; 450g) full-fat cream cheese, softened to room temperature

1/3 cup (65g) granulated sugar

1 Tbsp (8g) all-purpose flour

1 tsp lemon juice

1 tsp pure vanilla extract

1/8 tsp salt

2 large eggs, at room temperature

 

Preparations

Make & cool the raspberry sauce: The raspberry sauce must cool down completely before using, so I recommend making it first. Mix 1 teaspoon water with 1 teaspoon cornstarch in a very small bowl. Set aside. Combine raspberries, granulated sugar, and remaining 1 teaspoon of water together in a small saucepan over medium heat. Stir the mixture as it begins to cook, breaking up some of the raspberries as you stir. Once simmering, add the cornstarch mixture. Continue to stir and allow to simmer for 3 minutes. Remove the pan from heat and press through a fine mesh strainer to remove the seeds. Allow the thin raspberry sauce to cool completely before using. Cover and store for up to 1 week in the refrigerator.

Preheat oven to 350°F (177°C). Line the bottom and sides of a 9" square baking pan (8-inch is too small) with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. 

Make the crust: In a food processor or blender, pulse 22 Oreos (including the cream filling) into a fine crumb. You should have about 2 cups (packed) crumbs, or 250g. Pour crumbs into a large bowl. Add the melted butter and stir to combine. The mixture will be thick and quite wet. Try to smash/break up any large chunks. Pour the mixture into prepared pan. With medium pressure using your hand, pat the crumbs down into the bottom to make a compact, thick crust. Bake for 8 minutes. Remove from the oven and set aside. Leave oven on.

For the filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate cool as you work on the other cheesecake filling ingredients. You can place it in the refrigerator, but just don’t let it solidify!

Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, lemon juice, vanilla extract, and salt, then beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 2nd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Pour in the cooled (but still liquid) white chocolate. Beat on low speed just until combined.

Pour half of the cheesecake filling onto the crust. It’s ok if the crust is still slightly warm. Drizzle half of the raspberry sauce all over the top. Spread remaining cheesecake filling on top. (It’s ok if the raspberry sauce has spread to the sides or slightly incorporates into the top layer of cheesecake.) Drizzle remaining raspberry sauce on top, then use a toothpick or knife to gently swirl everything together.

Bake for 32–36 minutes or until the cheesecake appears set on top and the edges are lightly browned. The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 45 minutes at room temperature, then chill in the refrigerator for at least 3 hours (and up to 1 day) before slicing. If you plan to chill the bars for longer, loosely cover with aluminum foil after 3 hours of chilling.

To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.

Cover and store leftover cheesecake bars in the refrigerator for up to 1 week. 

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Raspberry Cheesecake

 Ingredients

1½ pounds (three 8-ounce packages) cream cheese

¾ cup (1½ sticks) butter

2½ cups unbleached all-purpose flour

1 tsp cinnamon

½ tsp plus 1/8 teaspoon salt (some for the crust, some for the filling)

2/3 cup (packed) light brown sugar

4 large eggs

2 tbsp fresh lemon juice

1 tbsp pure vanilla extract

1/3 cup granulated sugar

Fresh raspberries and strawberries for garnish

Preparations

About an hour ahead of time, unwrap the cream cheese and place it in a large bowl. Use a table knife to cut it into 1-inch pieces, and let it stand at room temperature to soften.

Adjust the oven rack to a medium-low position and preheat the oven to 350°F (325°F if you’re using a glass pan).

Melt the butter in a microwave-safe bowl in the microwave (30 to 60 seconds on high power), or in a small saucepan over low heat.

Combine the flour, cinnamon, and ½ teaspoon of the salt in a large bowl, and stir briefly. Crumble in the brown sugar, and then pour in the melted butter, scraping it all in with a rubber spatula. Use a spoon or fork to mix the butter into the dry ingredients until uniformly blended. Transfer this mixture to an ungreased 9-by 13-inch pan, and pat/press it evenly and firmly into place, forming a crust that coats the entire bottom surface of the pan.

Add the eggs, lemon juice, vanilla extract, the remaining 1/8 teaspoon salt, and the granulated sugar to the softened cream cheese. Use a handheld electric mixer (or a sturdy whisk) to beat all these ingredients together. Start slowly, so as not to splash, and then gradually work your way up to high speed as the batter comes together. Keep going until the mixture is uniformly blended. There will still be some small lumps of cream cheese, and that is fine. Pour this mixture on top of the crust, scraping in every last bit with a rubber spatula. There’s no need to spread it; it will form an even layer on its own.

Bake for 20 minutes, or until the edges are lightly golden, the top looks dry, and nothing jiggles when you shake the pan. Remove the pan from the oven, and immediately use a very sharp knife to cut 24 bars with a gentle sawing motion, so as not to disturb the lovely top surface. Cool completely in the pan before lifting out the squares.

Garnish each square with fresh berries.

Tips:

 For a crisper crust, you can bake the crust on its own in the preheated oven for 10 to 15 minutes. Remove it from the oven and let it cool for 10 minutes before pouring in the cream cheese mixture. Once the crust is filled, return the pan to the oven and bake for 20 minutes as directed.

For a deeper flavor in the crust, you can replace 1 cup (0.24 l) of the flour with finely ground almonds. (Pulverize them to a fine powder in a food processor or blender, or look for ground almonds or almond meal in the baking section of the grocery store.) 

 

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

Crispy Pasta Salad with Chickpeas and Creamy Garlic Dressing

 

Ingredients

Crispy Pasta

2 cups cooked pasta, cooled and lightly dried

1 tbsp olive oil 

1 tsp garlic powder

1 tsp smoked paprika

1/2 tsp dried oregano

Kosher salt, to taste

Black pepper, to taste

Chickpea Salad with Creamy Garlic Dressing

15 ounces canned chickpeas, drained and rinsed

1 cup pickled red cabbage

 1 romaine heart, chopped

1/2 cucumber, diced

4 tbsp mayonnaise

3 tbsp Greek yogurt

2 cloves garlic, minced

1 tbsp lemon juice

1 tsp Dijon mustard

1 tbsp water

Kosher salt, to taste

Black pepper, to taste

 

Preparations

Crisp Pasta 

Preheat the air fryer to 400°F.

In a medium bowl, toss the cooked pasta with the olive oil, garlic powder, smoked paprika, dried oregano, kosher salt, and black pepper.

Add the pasta to the air fryer basket in an even layer and cook for 10–15 minutes at 400°F, shaking the basket halfway through, until golden and crisp. Let cool slightly.

Chickpea Salad with Creamy Garlic Dressing

In a small bowl, whisk together the mayonnaise, Greek yogurt, garlic, lemon juice, Dijon mustard, and water until smooth. Season with kosher salt and black pepper.

In a large bowl, combine the chickpeas, pickled red cabbage, romaine, and cucumber.

Add the dressing and toss until evenly coated.

Add the crispy pasta and toss just before serving.

 

 

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Raw Mango Popsicles

 Raw mango has always been the unofficial flavour of an Indian summer. With aam panna, raw mango dals and more being used to create iconic summer recipes, there is no way you are missing out on this flavour profile come summer season in India.

And these raw mango popsicles take that same tangy, slightly salty summer spirit and freeze it into a fun, no‑mess treat the whole family can enjoy. With simple ingredients like cumin, chaat masala, mint, and a hint of chilli, the popsicles feel like a chaat‑style icy lolly that kids will love helping you make.

INGREDIENTS:

Raw mango: 3 medium

Mint leaves: 10-12pcs

Sugar: 1/2 cup (as per need)

Cumin powder: 1 tsp

Chaat masala: 1/2 tsp

Rock salt as per taste

Lemon juice: 1/2 tsp

 

METHOD:

Wash the raw mangoes and peel them. Cut the flesh into small pieces and remove any fibrous bits.

If the mango is very sour, you can soak the pieces in a little water for 5–10 minutes, then drain, to slightly mellow the tartness (optional).

In a blender, add the chopped raw mango, ½ cup water, and 10–12 mint leaves. Blend until smooth and silky.

Taste and adjust: if it’s too thick, add a splash more water; if too sour, you can add a little more sugar now.

Filter the mango–mint mixture through a fine mesh strainer into a bowl or jug to remove any fibrous bits and get a smooth liquid.

Add ½ cup sugar and stir until it dissolves completely. If you prefer a less sweet popsicle, start with ¼ cup sugar and increase gradually.

Add 1 tsp cumin powder, ½ tsp chaat masala, a pinch of rock salt, ½ tsp lemon juice, and a light pinch of Kashmiri red chilli powder. Stir well so all the flavours mix evenly.

Taste and adjust salt, sugar, and spice: you want a balance of tang, sweetness, a hint of chilli, and that familiar chaat‑like zing.

Pour the flavoured raw mango mixture into popsicle moulds, leaving a little space at the top for expansion as it freezes.

If you like, drop in a small sprig or a couple of tiny mint leaves into each mould for a pretty, flavour‑filled centre.

Insert the popsicle sticks once the mixture has chilled slightly in the freezer for about 20–30 minutes (this helps the stick stay in place).

Place the moulds in the freezer and freeze for at least 4–6 hours, or until completely solid. Overnight is ideal for a firm, scoop‑like texture.

If your moulds are stubborn, run the outside of each mould under warm water for a few seconds to loosen the popsicles before pulling them out.

Unmould the popsicles and serve immediately.

These raw mango popsicles are best enjoyed on their own, but you can keep the leftover flavoured mixture in the fridge for up to 2 days and enjoy it as a chilled drink by pouring it over ice.

 

 

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https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Grilled Summer Squash, Onions and Tomatoes

  

 Ingredients

2 tbsp balsamic vinegar

1 tbsp olive oil 

2 cloves garlic, minced

1 tsp dried oregano, crushed

¼ tsp salt 

3 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices 

1 large red onion, cut into 1/2-inch-thick wedges

Nonstick cooking spray 

1 cup red and/or yellow grape tomatoes 

 

Preparations

For marinade: In a 3-quart rectangular baking dish, whisk together vinegar, olive oil, garlic, oregano, and salt. Add zucchini and onion, stirring to coat. Marinate at room temperature for 10 minutes. 

 Meanwhile, lightly coat a grill pan or grill wok with cooking spray. For a charcoal grill, preheat grill pan on an uncovered grill directly over medium coals for 15 seconds. Using a slotted spoon, remove zucchini and onion from marinade and place in the grill pan. Reserve marinade. Grill vegetables for 5 to 6 minutes or just until tender and lightly brown, stirring occasionally. Stir in the tomatoes. Grill about 1 minute more or until tomatoes are heated through. (For a gas grill, preheat grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed. Cover and grill as above.) Remove vegetables from the grill pan. Place on a serving platter. Drizzle reserved marinade over vegetables. Toss to combine.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs