Sometimes it’s not about gourmet cuisine, but just about combining a few key flavours and making quick, simple but yet delicious food. And this little tidbit is a exactly that.
Slices of homemade wholewheat and spelt seeded bread. Slivers of butter and a spread of sweet, tart sun-dried fig chutney. Topped with chunks of extra-hot Mexicana cheese. No cooking, no fuss.
And the best part is that you can switch things around and try different combinations. Go for a different chutney. Use goats cheese or feta. Experiment with the flavours and use what works for you.
I have been eyeing my friend Rhea Mitra-Dalal’s recipe for pesto pull-apart rolls for a long time. She makes them quite often, and the whole idea of tear and share rolls, flavoured with pesto has always appealed to me. I had even attempted something on similar lines a while ago, unfortunately with little success. But now, after having done a few different breads earlier on Aparna’s We Knead to Bake challenges in previous months, I felt more confident of being able to achieve the desired softness and texture that I was looking for. So, I thought of trying this again for this month’s challenge – which was to have a savoury, filled, decoratively shaped bread.
The end result was all I could have hoped for and more. The soft pillowy texture of the rolls, the goodness of the pesto and the sweetness of the homemade sun-dried tomatoes, all prefectly complemented by the rich umami of the parmesan cheese. These rolls were a massive hit at home. I have made two batches already, and they disappear almost as fast as I can make them.
Continuing the theme of avocado breakfasts, here is another gem that resulted from an impromptu raid through the fridge for leftovers and things that needed fnishing up.
- Take one slice of toast. I had used a multiseeded brown bread. It needs to be crunchy to add that exta bit of texture in contrast to the softness of the avocado and mozzarella.
- Slather it with some philadelphia cream cheese and red pepper hummus
- Layer on some mixed italian salami
- Top with chunks of fresh avocado and mozzarella
- Drizzle with a little flavoured olive oil. I used some that was left over from a jar of homemade thyme, rosemary and garlic flavoured sundried tomatoes. You could also alternatively dot it with sriracha sauce for an extra kick
Avocados are something that I tasted for the first time when I came to the UK, and I immediately fell in love with the delicate nutty flavour of these wonderful wonderful fruit. And they are so versatile, fitting into recipes for all meals. Here are a couple of my favourite breakfast ideas using avocados. I think the subtle nuttiness of the fruit combines very well with the intense hits of the sriracha sauce, and the soft mellowness of texture perfectly offsets the crunch of the underlying toast.
Of late, talented food blogger Sonal, of simplyvegetarian777 has been trying to convert us to ‘cult of Quinoa’. One dish at a time. Having tried it a few years ago, both V and I had not really been impressed by it, and so it became one of those things lying buried deep in the back of the store cupboard. But seeing the variety of quinoa recipes Sonal has been coming up with of late, we were tempted to try again.
I love citrus flavours and I love the south indian lemon rice, with its tangy hits of lemon, with the earthiness of the peanuts and the wonderful aromas of the curry leaves. And when Sonal came up with a Lemon Quinoa recipe, I knew we just had to try it. And the results were fabulous. We are now the latest acolytes to the cult, and quinoa is a regular rice-substitute on our menu. I’ve even had it plain, as an accompaniment to chinese and indian curries. But this recipe stands out as an all-time favourite.
Even though the idea of eggs and yoghurt doesn’t sound appealing at first glance, this dish is surprisingly addicitive. The smooth creaminess of the yoghurt compliments the simplicity of the poached eggs and the richness of the yolk. The paprika butter and mint work wonderfully well and add subtle hits of flavour to the whole combo. You can experiment with other flavours like sage as well, or a bit of honey in the yoghurt.