Caprese Bread

INGREDIENTS

¾ cups All-purpose Flour

¾ cups White Whole Wheat Flour

1 tbsp Baking pdr

½ tsp Salt

1 tbsp Dried Basil

 4 ounces, Lite Mozzarella Cheese, Shredded

1 tbsp Olive Oil or any Veg. Oil

1 whole Egg, Lightly Beaten

1 cup Non-fat Milk

¼ cups Sun-dried Tomatoes, Diced, Not Oil Packed

¾ tbsp melted butter

 

Preparations

Heat oven to 350 F or around 180 C

Spray a 9x5x3 loaf pan or two mini bread pans with cooking spray.

Stir together flours,cheese, baking powder, basil and salt in medium bowl.

Add olive oil, egg and milk, stir till combined. Fold in sun-dried tomatoes.

Pour into pan, drizzle melted butter over top of bread. (Bread will be thick, flatten it out with your fingers)

Bake 30 minutes for mini loaf pans and 40 50 minutes for large loaf pan, or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan to wire rack. Cool 30 minutes before slicing, if you can control yourself!

 

 

 

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

Sweet Corn Cutlets

Ingredients

To Make Sweet Corn Paste

butter 1 tsp

frozen sweet corn 1 cup 

• 
  

Cutlets mixture

butter 1 tbsp 

plain flour/ maida 3 tbsp

milk 1 cup

mozzarella cheese grated 1/2 cup 

red chili flakes 1 tsp

coriander leaves finely chopped 3 tbsp

salt to taste 

For Coating

½ cup Semolina or Bread crumbs

Oil for shallow frying

 

PREPARATIONS Heat 1 teaspoon butter in a pan, add in corn and saute till cooked for around 2 mins. Remove this to a mixer and puree coarsely. Now in the same pan, add in 1 tablespoon of butter and add in flour to it and saute for 2 mins. Add in milk and keep mixing till it comes together. Then add in puree corn and cheese and mix well. Add in salt, chilli flakes, coriander leaves and mix well. Now remove this to a bowl and let it cool down. Take small portion from this and shape it into ball. Flatten it slightly, roll it in semolina and arrange it in a plate. Chill this in fridge for 30 mins. Now heat oil for shallow frying. Drop in corn croquettes into the hot oil. Fry till golden brown on both sides. Drain onto some paper towel. Serve with ketchup or chutney of your choice.

• 
  

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

 

Brazilian Sweet Corn Bake

A baked custard, a savoury-sweet pie, or a corn pudding with flair—call it what you like, but Pamonha Doce is Brazil’s way of showing off corn’s creamy side.

Traditionally steamed in corn husks, this baked version is fuss-free yet indulgent. A blend of corn, eggs, milk, and mozzarella creates a fluffy, golden bite that’s best served warm. Slightly sweet, slightly savoury, and incredibly satisfying—it’s the kind of dessert that works just as well at a brunch table as it does after dinner.

Ingredients

4 cups Fresh Corn Kernels

1 cup Milk

1 cup Sugar

2 Eggs

2 tbsp Melted Butter

1/2 tbsp Salt

1 tsp Baking Powder

1 cup Mozzarella Cheese

Method

Preheat the oven to 180 degrees Celsius.

Grease a baking dish of 8-inch square.

Cut the corn kernels from the cobs, husked.

In a blender, combine kernels, milk, sugar, eggs, melted butter and salt.  Blend until smooth.

Stir in the baking powder, most of the cheese.  Reserve some for the topping.

Pour the batter into the greased baking dish.

Sprinkle the remaining cheese on top.

Bake for 50-60 minutes until golden brown and set in the centre.

Let cool for 15-20 minutes and serve warm or at room temperature.

 

 

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

 

Vegetarian Spaghetti Squash Lasagna

 Ingredients

1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded

¼ cup water

2 tbsp extra-virgin olive oil

1 medium onion, chopped

4 cloves garlic, minced

10 ounces mushrooms, sliced

2 cups crushed tomatoes

1 tsp Italian seasoning

½ tsp pepper pdr, divided

¼ tsp crushed red pepper

¼ tsp salt, divided

¼ cup grated Parmesan cheese

1 cup shredded part-skim mozzarella cheese, divided

½ cup part-skim ricotta cheese

 

Preparations

Position rack in upper third of oven; preheat to 450 degrees F.

Place squash cut-side down in a microwave-safe dish and add water. Microwave, uncovered, on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash cut-side down on a large rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)

Meanwhile, heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until starting to soften, 3 to 4 minutes. Add mushrooms and cook, stirring, until the vegetables are tender and starting to brown, about 5 minutes more. Add tomatoes, Italian seasoning, 1/4 teaspoon pepper, crushed red pepper and 1/8 teaspoon salt. Cook until heated through and the flavors have blended, 1 to 2 minutes. Remove from heat and cover.

Use a fork to scrape the squash from the shells into a large bowl. Stir in Parmesan, the remaining 1/4 teaspoon pepper and the remaining 1/8 teaspoon salt. Place the shells cut-side up on a large rimmed baking sheet. Spoon one-fourth of the squash-Parmesan mixture into each shell. Layer one-fourth of the tomato mixture on top, then sprinkle 1/4 cup mozzarella into each shell. Dollop 1/4 cup ricotta over the mozzarella. Repeat with the remaining squash mixture, tomato sauce and mozzarella.

Bake the squash lasagnas for 15 minutes. Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, 1 to 2 minutes. Cut each lasagna in half to serve.

 

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

 

Stuffed Peppers

 

Ingredients

2 tbsp extra-virgin olive oil, divided 

 ¼ cup chopped shallot 

 1 (11 ounce) package baby spinach 

 2 tsp chopped fresh dill 

 2 tsp chopped fresh parsley

 1 clove garlic, grated 

 ¼ tsp pepper pdr

 ½ cup part-skim ricotta cheese

6 tbsp crumbled feta cheese

2 red bell peppers (about 8 ounces each), cut in half lengthwise and seeded

¼ tsp salt

4 tbsp shredded part-skim low-moisture mozzarella cheese, divided

 

Preparations

Preheat oven to 400 degrees F.

Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

Rub bell peppers with the remaining 1 tablespoon oil and sprinkle with salt. Divide the spinach mixture among the peppers and top each with 1 tablespoon mozzarella. Place in an 8-inch-square baking dish. 

Bake until the peppers are tender, 30 to 35 minutes. Let cool for 5 minutes before serving. 

 

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

 

Roasted Bell Pepper Salad with Mozzarella and Basil

  

Ingredients

4 medium sweet bell peppers, quartered and seeded

4 ounces fresh mozzarella, torn

3 tbsp torn fresh basil leaves

1 ½ tbsp extra-virgin olive oil

1 tbsp balsamic glaze

½ tsp flaky sea salt

⅛ tsp pepper pdr

 Preparations

Preheat broiler to high.

Broil peppers, turning once, until soft and charred in spots, about 10 minutes. 

Arrange the peppers on a serving platter and top with mozzarella, basil, oil, balsamic glaze, salt and pepper. 

 

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

 

Healthier Oats Pizza

 Ingredients and Preparations

 

Oats 1 cup

Eggs 2

Mix both well

Curd 150 gm to the oats, mix well

Add salt to taste

garlic pdr ½ tsp

baking pdr 1 tsp

tomatoes 100 gm, puree, salt n pepper to taste, avocado oil 1 tsp, puree again.( or use any cooking oil)

Grease a butter paper, spread the oats mixture in a circle

Spread the tomato puree on top

Mozzarella cheese 100gm grated, spread on top

Sprinkle sesame seeds on top about 1 tbsp

Bake @ 180 C/ 360 F for 30 minutes

Better than Pizza

 

 

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