Spicy Mushroom and Cheese Omelette

Happy New Year everyone! I was travelling and I am back to posting some tasty recipes that I made recently. This recipe is great for breakfast or brunch and even if you want to prepare something quickly for dinner.

Mushrooms and cheese are great together and as a filling in this omelette, they are an extra-special combination. The spicy mushrooms make this omelette different. They should be cooked until they are just al dentè. If they become mushy, then the result will not be the same.

I used Cheddar but you could use any strong melty cheese. I often make this omelette and if you try it, I guarantee that you would also do the same.

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PREP: 15 minutes COOK TIME: 35-40 minutes

Ingredients

6 eggs, beaten

150 g tasty cheese, grated

2-3 tbsp butter

Salt to taste

Filling

400 g button mushrooms

2 onions, cut into large pieces

11/2 tsp red chili powder

1 tsp turmeric powder

1 tbsp butter

Salt to taste

Instructions

Add enough salt to the eggs and set aside.

To make the filling, cut the mushrooms into large pieces and transfer to a large pan. Add all the other ingredients except the butter and cook over moderate heat until the mushrooms are just cooked. Do not overcook them. Remove from heat and add the butter. Set aside to cool slightly.

Heat a skillet or frying pan and add some butter to it. Pour in a third of the egg mixture and cook until the egg is almost set and golden underneath. Spoon some of the mushroom filling on one side of the omelette and sprinkle a third of the cheese. Fold over and cook for a few minutes until the cheese has started to melt. Remove from heat and set aside. Make the remaining omelettes in the same manner and serve hot with toast.

Apricot Passion Fruit Slice

A refreshing change, this unusual combination of dried apricots with Passion fruit makes it an extra special dish to serve for a festive breakfast. A sweet treat for your guests for the New year or for any occasion really! You could also serve this as a dessert – either way it’s delicious.

As you bite into it, the sweetness of the apricots mixed with the tangy flavour of the passion fruit is lovely.

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PREP: 30 minutes COOK TIME: 40 minutes

Ingredients

140 g rolled oats

125 g brown sugar

125 g wholemeal self-raising flour

185 g butter, melted

2 tsp grated lemon rind

Filling

155 g dried apricots, chopped

125 ml (4 fl oz) water

60 ml (2 fl oz) passion fruit pulp

2 tbsp sugar

Instructions

Preheat the oven to 180 C.

Grease a shallow 7X11 inches cake tin.

Place the oats, sugar and flour in a large mixing bowl and mix well. Stir in the butter and lemon rind and mix together. Press half the mixture on the base of the tin.

To make the filling, combine all the ingredients in a small pan and bring to the boil over medium heat. Reduce heat and simmer until the apricots are soft and all the liquid is absorbed. Set aside for 5 minutes to cool slightly. Spread evenly over the oat mixture.

Sprinkle the remaining oat mixture over the filling and bake for 40 minutes or until browned and crisp. Cut into slices and serve warm with a dollop of cream or yogurt.

By-the-slice Breakfast Pizza with Red Pepper Pesto

This recipe was inspired by Norco Ranch eggs. The perfect way to start your day. You could prepare the pizza dough from scratch as I did or just use refrigerated pizza. Please refer to my earlier post Paneer Tikka Pizza for the pizza dough.

The red pepper pesto goes perfectly with the eggs and buffalo mozzarella. I also used some grated cheddar cheese.

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It just melts in the mouth and is a sure winner for all ages especially children.

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PREP: 2 hours COOK TIME: 45 minutes

Ingredients

Fresh pizza dough/13.8 oz refrigerated pizza

6 eggs

½ cup buffalo mozzarella, crumbled

½ cup cheddar cheese, grated

1 tbsp fresh garlic, minced

2 tbsp fresh celery, minced

2-3 tbsp olive oil

¼ tsp pepper powder

For the pesto

3 large red peppers, grilled

1 cup cashewnuts

1 tsp red chilli poiwder

½ tsp garlic powder

½ tsp onion powder

1/4 cup olive oil

12 cup Cheddar/Parmesan cheese, grated

Salt to taste

 

Instructions

Preheat the oven to 200 C. Line a 15×10 inch baking sheet with parchment.

To make the pesto, peel the peppers and chop them roughly. Blend all the ingredients in a processor except the oil and cheese. Add the oil slowly and process until the mixture is smooth. Add the cheese and process to blend all the ingredients.

Roll the pizza dough to fit the entire baking tray. Bake for 10 minutes and remove from the oven. Brush with some olive oil and sprinkle some garlic over the dough. Sprinkle the mozarella and cheddar over the pizza and spread some of the red pepper pesto on the top  leaving a one-inch border around the edges. Break the eggs gently about an inch apart. Season with black pepper and bake the pizza for about 20-30 minutes until the egg whites are set and the yolks have thickened. Sprinkle with the remaining chopped garlic, celery and olive oil and serve immediately.

Nutty Protein Energy Balls

These energy balls provide protein, carbs and good fats. It’s just the thing for a quick snack in the morning or anytime of the day, perfect to pack for a long flight and ideal after a workout. They are fun to eat and so easy to make.

If I need an excuse to eat chocolate, then these protein balls are it! The sweet and salty flavour is sure to be a crowd pleaser.

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TOTAL TIME: 30 minutes

Ingredients

2/3 cup almonds, powdered

15 dates

2 tbsp coconut nectar

1 tbsp coconut oil

½ cup peanut butter

1 tbsp cocoa powder

3 tbsp dark chocolate, chopped finely

1 cup rolled oats

1 tbsp chia seeds

1/4 cup coconut chips

1/8 tsp sea salt

Blitz the dates in the food processor to a paste. In a large bowl, place the dates, coconut nectar, coconut oil and peanut butter together and mix well. Add the almond meal, cocoa, chocolate, oats, chia seeds and salt. Mix together until all the ingredients are evenly combined. Form into 12 balls with clean hands and place in a sealed container. It can be stored in the refrigerator for one week or freezer for 1 month.

Mushroom and Mozarella Pizza Baguettes

Spicy mushroom on toast, topped with breadcrumbs and cheese is a delicious way to start the morning. It’s great for tea time as well.

I used French Baguettes, but you can use any type of bread. Wholemeal rolls split in the middle is also good. The tomato paste can be flavoured with some herbs and garlic powder. I used red chilli powder too.

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Avoid washing the mushrooms. Just wipe gently with a wet towel and slice them.

You can also omit the breadcrumbs and just top with mozzarella cheese. It tastes equally good.

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PREP: 20 minutes COOK TIME: 30 minutes SERVES: 4-6.

Ingredients

300 gms button mushrooms, sliced

6 shallots, chopped

11/2 tsp chilli powder

½ tsp turmeric powder

1 tbsp ghee/butter

½ cup tomato paste

½ cup breadcrumbs

½ cup mozzarella cheese

2 tbsp chopped fresh coriander/curry leaves

Salt to taste

Instructions

Pre heat the oven to 180 C.

Combine the mushrooms, shallots, chilli powder, turmeric powder and salt in a large pan and cook over a moderate heat until the mushrooms are soft and tender. Remove from heat and add the ghee or butter. Set aside.

Add the breadcrumbs, coriander and cheese together.

Split the baguettes in the middle and spread some tomato paste on the inside. Spoon the mushroom filling on top. Top with the breadcrumb and cheese mixture. Bake for about 10 minutes until the cheese melts and the breadcrumbs are lightly browned.

Mini Frittatas

These mini frittatas were an on the spur of the moment recipe. I had some left over frittata mixture and I used it to make these pretty muffin type frittatas. They tasted great and puffed up so beautifully.

I sliced the zucchinis thinly and lined the bottom of the muffin pans and then poured the egg mixture on top. But you could also chop/grate the zucchinis and add them to the mixture before baking.

This recipe makes about 8-10 frittatas.

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PREP: 15 minutes COOK TIME: 20-30 minutes

Ingredients

1 zucchini, sliced thinly
½ cup spinach, chopped
1 tsp cumin seeds
1 large onion, chopped finely
2 green chillies, chopped finely
1 tbsp fresh ginger, grated
½ tsp turmeric powder
1 tsp garlic powder
6 eggs, beaten
½ tsp baking powder
2 tbsp fresh cream
½ cup cheddar cheese, grated
Salt to taste
2 tbsp vegetable/olive oil

Instructions

Preheat the oven to 180 C.

Grease a muffin pan.

Heat the oil and add the cumin seeds. Add the onions, green chillies and ginger. When the onions are cooked, add the salt and turmeric powder. Add the spinach and mix well. Remove from heat and set aside to cool.

Add the onion and spinach mixture to the beaten eggs along with the baking powder, garlic powder, cream and cheese.

Line the muffin pan with the zucchini slices and spoon the egg mixture on top almost to the brim. Bake 15-20 minutes in the centre shelf of the oven or until the top is puffed up. Serve immediately.