French Toast Roll-Ups

"Pour some sugar on me" - sang the French Toast Rollup... & I obliged :) How could I refuse, it makes them look so Diiiiiiivine ... that's the only way to describe these golden-brown toast rolls stuffed with the warm, nectarous goodness of fruits, nuts & spread of your choice and rolled in the crunchy sweetness of cinnamon sugar. A bunch of these French Toast Roll-Ups stacked on a plate look so mouth-watering that you may be tempted to simply gaze in admiration at their alluring beauty, but don't give in to that temptation... pick up one of these beauties, take a bite & let your teeth sink into the delish rolls & have your taste buds savor the soft, luscious filling oozing with ambrosial goodness - heavenly, isn't it!

French Toasts have been my favorite breakfast item since childhood days but once I made these French Toast Rollups upon finding several versions floating around on Pinterest, I discovered that they not only give a unique twist to the traditional French Toast recipe but also take it to a whole new level of scrumptiousness. Their preparation is quick & effortless, and the ingredients are basic & everyday items, & best of all, versatile - take your pick of your favorite berries, fruits, nuts, spreads (cream cheese, nutella, peanut butter) & watch (or rather, taste) the magic. My favorite combo is strawberries & cream cheese - I could eat twice my appetite of these in a single sitting! I find them perfect as-is, but dunk them in maple syrup if you like extra sugariness. Besides breakfast, they are great as an after-school snack or weekend snack, or frankly, any time you have a hunger for something sweet. So, did you wake up in the morning craving for something sweet & exquisite? Time to roll out a chart-topping hit of your own :)

FRENCH  TOAST  ROLL-UPS  RECIPE

Makes : 8 Pcs 

Ingredients:

8 slices Sandwich White Bread; crusts removed

2 eggs
3 tbsp Milk

1/4 cup Sugar
1 tsp ground Cinnamon
2 tbsp Butter for greasing the pan, or as required

Cream Cheese (softened) or Nutella; as desired

3/4 cup diced strawberries, or any other fruit of your choice

How to make French Toast Roll-Ups

1. Flatten out each slice with a rolling pin.
2. Place 1-2 tsp of cream cheese or Nutella on one end of the bread, spread it out in a strip (about an inch) from one end to the other. Place around 1 tbsp of diced strawberries (or any other fruit of your choice) over the spread. Roll the bread up tightly. Repeat process with the remaining pieces of bread.
3. In a shallow bowl, whisk the eggs and milk until well combined. 
4. In a separate shallow bowl, mix the sugar with the cinnamon.
5. Heat a skillet over medium-heat & melt a tablespoon of butter on it.
6. Dip each bread roll into egg mixture, and place it on the skillet with seam side down. Cook in batches of 3 or 4, turning until all sides of the roll are evenly golden-brown. Add butter to the skillet as needed. Once browned, remove the roll from the skillet & place it in the cinnamon sugar, and roll until completely covered. Serve immediately.

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Eggs in Hash Brown Nests

Doesn't a good, hearty breakfast get your day started on the perfect note? The sun shines brighter, the flowers look prettier, & even the radio songs (the same ones you've listened to a thousand times before) sound sweeter. One of my favorite breakfast is a helping of hash brown & eggs with a cup of hot aromatic coffee. I knew how to create a Hash Brown basket with other fillings (which I will be posting later), so when I saw pictures for Eggs in Hash Brown Nests floating around on Pinterest, I loved the idea of combining two of my favorite breakfast items & just had to create my own version. And, oh boy! what a delightful outcome :) The crispy potato basket with the spongy mixture of eggs, veggies & cheese is a mouthwatering combo - it makes each bite a scrumptious medley of morning flavors!

These Eggs in Hash Brown Nests are perfect for breakfast or brunch, and a great item to impress guests with their delicious flavors & their unique good looks. They are quite easy to make, & perfect for making quickly in batches when you have hungry mouths to feed in the morning. Also, the recipe is very versatile - feel free to add your choice of veggies (spinach, green onion etc), cheese, meats, & flavor it up with your favorite seasoning or herbs. Delicious, healthy & versatile - isn't it a perfect breakfast item? Time to make these baskets & fill up your morning with delectable happiness :)

EGGS  IN  HASH  BROWN  NESTS  RECIPE

Makes : 6 Pcs

INGREDIENTS:

For the Hash Brown Nests:

1 Medium-size Potato (Gold Yukon or Russet)

Salt to taste

Freshly ground Black Pepper to taste

A pinch of Garlic Powder

1/2 tbsp Extra Virgin Olive Oil
Olive Oil for spritzing

For the Filling:

3 Large Eggs

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Green Bell Pepper

2-3 finely chopped Green Chillies (Serrano); optional

1/4 cup chopped Onion

Salt to taste

Freshly ground Black Pepper to taste

2 tbsp Reduced-fat Sharp Cheddar Cheese

How to make Eggs in a Potato Basket

1. Generously spray 6 muffin cups of a regular-size (non-stick) muffin tin with olive oil & set aside. 
2. Using a food processor with grater attachment or using a box grater, grate the potatoes & transfer them to a bowl. Sprinkle with salt, mix & let it sit for 10 minutes. Put the grated potatoes in a cheesecloth or a clean kitchen towel and squeeze to remove the excess water.
3. Transfer the dried, grated potato to a large bowl. Add garlic powder, black pepper and oil & mix until combined.
4. Preheat the oven to 375 degrees F.
5. Spoon about 2 tbsp of potato mixture into each muffin cup. Press the potatoes into the bottom & sides of the muffin cup to form a basket. When lining the sides make sure that the potatoes go all the way to the top of the muffin tin, & a thin layer covers the bottom. Bake for 15-20 minutes or until the top edges turn light golden brown.
6. Meantime, beat the eggs in a medium-size bowl. Add salt, black pepper, cheese, red & green pepper, onion and green chillies & mix until combined. Set aside.
7. Remove the potatoes from the oven & fill each potato cup 3/4 with the egg mixture (about 3 tbsp). Return to the oven & bake for 20-23 minutes or until eggs are fully cooked.
8. Allow to cool for 5 minutes in the pan. Run a knife around the edge of each hash brown nest & gently remove it. Serve immediately.

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Spanakopita Bites

I simply llloovve Spanakopita, the popular savory Greek pastry! This exotic-tasting pastry with its equally exotic name is surely a gift from the Greek gods to mankind - no wonder they are so well-remembered :) However, preparing the regular Spanakopita seems like a task for the gods too - layering on the phyllo dough on the spinach mixture, buttering then, rolling it up into triangles... phew, it is as "easy" as trying to put on your jeans from teenage years ... lol! But all this changed (the spanakopita preparation, not the jeans fitting - which would be awesome too if true) when I discovered these frozen mini phyllo shell pastries at the grocery store. They are so perfect for making these cute little Spanakopita bites, & just as crispy & flaky as the original version but sans the calorie-rich butter required in the original recipe. It makes preparing this recipe so much quicker, easier & more fun & much more healthier too.

Filled with a yummy feta cheese & spinach mixture, these crunchy, crispy bite-sized cuties are so scrumptious & delectable that it makes them the perfect party bite. Don't stop to admire their good looks though, someone else may beat you to the last Spanakopita bite :)

SPANAKOPITA  BITES  RECIPE 

Makes : 15 Pcs

Ingredients:

15 Mini Fillo Shells (I used Athens Brand); available in Walmart

1/2 cup crumbled feta Cheese

8 Oz Fresh Spinach (stems removed & chopped); (you can substitute with frozen chopped spinach - thawed, drained & squeezed dry)

2 medium-size Garlic Cloves; peeled & minced

3/4 cup chopped Green onion

1 tbsp chopped fresh Dill

Pinch of Ground Nutmeg

1 tsp Fresh Lemon Juice

Freshly ground Black Pepper to taste

1 Large Egg; lightly beaten

1 tbsp Extra Virgin Olive Oil

How to make Spanakopita Bites

1. (Skip this step if you are using frozen spinach) Blanch the spinach with very little water for 3 minutes. Drain & allow it to cool. Squeeze out the excess water thoroughly by using your hands. Pat it dry with a clean towel/paper towel. Set aside.
2. Heat oil in a deep saucepan over medium heat. Saute the garlic for 30 seconds. Add green onions and saute until softened. Add spinach & dill & cook for around 10 minutes or until the excess moisture from the spinach has evaporated (Spinach mixture should be on the dry side). Remove from heat and set aside to cool.
3. Once the spinach mixture has cooled, add crumbled Feta cheese, egg, black pepper, nutmeg, lemon juice and mix until combined. (I did not add any salt as the feta cheese is itself very salty).
4. Preheat oven to 350 degrees. Spoon mixture into phyllo shells & bake for 15-20 minutes, or until shells are golden brown around the edges. Serve immediately.

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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins - yummmmm! Does this double the deliciousness, you say? No!!! I reply - emphatically shaking my head at this shocking simplification. This is chocolate, not a mathematical formula. Double the quantity means incalculably, infinitely, immeasurably more scrumptiousness, more lusciousness, more oomphness, more funnnn! Yayyy, you say, your taste buds enlightened. Me, I'm silent - hard to speak with a mouthful of muffin! Soaked in chocolatey goodness, this Double Chocolate Banana Muffin is the epitome of indulgence. Just a single bite into the moist, succulent cake texture gratifies the senses with a rush of bitter-sweet, ambrosial chocolate flavors and the fruity-sweet twist of the banana. And it is a delectable sight to behold too - with the little chocolate chips stuck on the muffin top like dark stars on an inky-black night!

It all started when the banana on my kitchen counter stared at me with its yellow, angry eyes. Why don't you like me - I am shrivelling here for days, it implored. I don't know, I stuttered. Maybe because you aren't covered in chocolate or as moist & decadent as a cake or muffin, I ventured helpfully. Sadly, my lame reply just made the banana curl up in anger even more. Well, no reason you can't eat me with a cake or chocolate, retorted the banana. Of course, I slapped my forehead (a little too hard, ouch!) as I rushed to the infinite wisdom of the internet. Unfold your "banana chocolate muffin" secrets, o great one, I begged Google & was rewarded with 7,580,000 results before I could say "please". So I adapted this recipe from Tasteofhome, but created a healthier version by replacing oil with apple sauce & reducing the sugar to a half-cup. I was right! It turned out to be the perfect level of decadence & sweetness (feel free to use 3/4 cup if you prefer more sugar). Taking a large bite of this Double Chocolate Banana Muffin, I turned my eyes skywards & thanked the powers above for this manna from heaven. A deep, serene, silent voice boomed in my head - Don't mention it, it was muffin'!

DOUBLE  CHOCOLATE  BANANA  MUFFINS  RECIPE

Makes : 11-12 Muffins

Ingredients:

1 1/2 cups All-Purpose Flour (Maida)

1/2 cup Sugar; see tips

1/4 cup + 2 tbsp Dutch-process Cocoa Powder

1 tsp Baking Soda

1/2 tsp Salt

1/4 tsp Baking Powder

1 1/3 cup mashed ripe Bananas

1/3 cup Unsweetened Applesauce; see tips

1 Egg

1 tsp Pure Vanilla Extract

1 cup Mini semi-sweet chocolate chips + 2 tbsp for sprinkling on top of the muffins

How to make Double Chocolate Banana Muffins

1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or grease it with cooking spray & set aside. 
2. In a large bowl, sift the first 6 ingredients together & stir to mix. 
3. In a separate medium bowl, whisk together the egg, applesauce, vanilla extract & mashed bananas until very well combined. 
4. Stir wet ingredients into dry until just moistened. Fold in 1 cup chocolate chips. 
5. Divide the batter between prepared muffin cups & sprinkle about 1/2 teaspoon chocolate chips on each muffin. 
6. Bake for 20-25 minutes, or until toothpick comes out clean when inserted in the center of the muffin. 
7. Cool for 5 minutes in the muffin tin then remove to a cooling rack. Store in an airtight container.

TIPS

I used Applesauce as a healthier substitute for vegetable oil. If you wish, you may use 1/3 cup vegetable oil instead of Applesauce.

We do not prefer overly sweet Muffins so 1/2 cup sugar was perfect in terms of sweetness for us but if you prefer more sweetness then increase the sugar to 3/4 cup.    

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Egg Curry

Humpty Dumpty sat on a wall,

Humpty Dumpty had a great fall,

And with some curry and rice on the side,

All the king's men had a dinnertime joyride.

Ummmmmm, that's not exactly how the nursery rhyme goes. Egg Curry playing on my mind - LOL! Honestly, I have never been a big fan of eggs, even though I dutifully gulp them down at breakfast for their protein content. However, Egg Curry is another matter altogether - I love the dish. It is like the curry does a Cinderella-like transformation on the boiled egg, turning it from a bland oval into a delightful spicy half-moon of delectable heaven. The curry is prepared in the traditional Indian way - with spices in sautéed onions, tomatoes, ginger, garlic to give it an enriching flavor. The eggs add substance and a unique twist to the dish - make it not just filling and healthy, but also very tasty. Try it, and you will find that eggs are great for dinner too!

EGG CURRY RECIPE

SERVES : 2-3

INGREDIENTS:

4 Eggs; boiled and peeled
1 large-size Onion
1 1/2 cups pureed Tomatoes
1" Ginger; peeled
3 pods of Garlic; peeled
2 Serrano Green chillies or to taste; destemmed & finely chopped
Salt to taste
1 tsp Cumin Seeds
1 Bay Leaf
8-9 Peppercorns
1/8 tsp Turmeric powder
1 tbsp Coriander powder
2 tbsp finely chopped fresh Cilantro leaves
Oil

How to make Egg Curry / Anda Curry

1. Slit the boiled eggs in halves, either vertically or horizontally.
2. Heat 1 tbsp oil in a non-stick pan on medium heat. Carefully shallow-fry the eggs till they are light brown on all sides. Once done, remove the eggs and keep them aside.
3. Grate ginger, garlic & onion together in a food processor. Keep aside.
4. Heat 1 tbsp oil in a deep non-stick pan. Saute cumin seeds, once the cumin seeds change color, add peppercorns, bay leaf. Saute for 5-6 seconds.
5. Add grated onions. Sauté till the onions turn golden brown in color.
6. Add tomatoes and sauté till oil separates from the onion-tomato mixture.
7. Add salt, turmeric powder, coriander powder, green chillies & mix well. Sauté for 2 minutes.
8. Add 2 cups of water & mix well. Once the water comes to a boil, reduce the heat & let it simmer for 10 minutes or till the gravy thickens.
9. Adjust salt to your taste.
10. Add the eggs to the gravy. Mix lightly & cook for two minutes.
11. Transfer the Egg Curry into a bowl. Garnish with chopped cilantro leaves. Serve hot with paratha, roti or rice.  

TIPS:

1. If you are calorie-conscious, you can remove the yolk from the eggs & also skip shallow-frying the eggs.
2. Shallow-frying the egg makes it slightly crispy and enhances its taste.

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