Showing posts with label Bakes Non veg - Egg. Show all posts
Showing posts with label Bakes Non veg - Egg. Show all posts

Monday 20 July 2020

Classic Bread Pudding

Classic Bread Pudding
It’s my childhood favourite dessert, It’s very nostalgic for me as my MA use to make this for me.  It’s made with bread, milk, egg, sugar, butter, raisins or dry fruits and flavoured with vanilla or nutmeg or cinnamon etc.  All the above ingredients are easily available in our kitchen pantry.  The bread is soaked in the liquids, it’s baked and served warm. It’s delicious. 

2 cups of Bread cubes
1 1/2 cups of Milk 
 2 tbsp + 1/2 tsp Butter
2 Eggs Beaten
4 to 5 tbsp Sugar
1/2 tsp Vanilla Essence  
1 tbsp Raisins 

Take a sauce pan, add milk and sugar. Heat the milk until the sugar dissolves. Switch off the flame. Add 2 tbsp butter. Cool the milk down. Add the eggs and whisk the milk. Add vanilla essence and raisins. Grease a baking pan with 1/2 tsp butter, add the bread cubes. Pour the milk over the bread. Press the bread with the fork, so that the bread soaks up the milk. Bake at 180 degrees celsius for 30 minutes in a preheated oven. Insert a tooth pick and check, if the tooth pick comes out clean.. then remove the baking tray from the oven. Serve the bread Pudding warm. 

Wednesday 25 December 2019

Date and Walnut Cake

Merry Christmas to all... may peace and happiness fills your heart đŸŽ…đŸŒ
We all have some sweet and naughty stories to tell of our childhood..... This recipe takes me back to my teenage, almost 30 years back. I being a teenager, was learning to open up my wings... exploring new things. I was always found of cooking.. as my school always encouraged us for the extra curricular activities - we had cooking class in our school. I had got this recipe from one of my neighbour Aunty, since this recipe content rum... me and my friend became very excited about this recipe. We use to buy a quarter bottle rum... half went into the cake and the other half into our stomach... with Bryan Adams songs playing at the background....
and my mother screaming at another end.
Later there was a Savvy magazine contest about the dishes you can store for a longer period of time... I had posted this recipe to them and this recipe was selected...

This cake can be prepared for any occasions... 
This cake is moist and the taste is amazing. Please eat a day after you bake... this cake can be store for 2 months in the freezer. Wrap it in a foil and then in a sealed bag..

500 grams of Dates deseeded and chopped
200 grams of Walnuts chopped
50 grams of Black Raisins deseeded and chopped
50 grams of Truti Fruti
500 grams Sugar
1/2 tsp Salt
1/2 to A cup of Rum
6 Eggs
4 tbsp Ghee
3 1/2 cups of Whole Wheat flour
3 tsp Soda Bicarbonate
3 cups of Water

Soak the chopped walnuts in rum for a day or more. Boil 3 cups of water, switch off the flame. Add the dates, raisins, truti fruti, sugar, salt, ghee and the soda bicarbonate. Cover and keep it aside to cool. Beat the eggs. Add the eggs and the the flour gradually into the date mixture and beat it. Add the walnut soaked in rum and mix it again. Take 4 baking mould - 2 of 1/2 kg and 2 of 250 grams each. Grease the baking moulds. Pour the batter up to 1/2 the baking mould. Bake the cake at 180 degrees for an hour approximately in an pre heated oven. Check the cake by inserting a tooth pick after 50 minutes, as different oven has different temperature levels. Once done, remove the cake. Cool the cake and remove from the mould. Cool it further on a cooling rack. Enjoy the cake the next day... this cake can be stored in a freezer for 2 months. Wrap the cake in a foil paper and then keep it in a sealed bag.

Wednesday 3 January 2018

Vegetable Gateau

The vegetable gateau is layered with vegetables, savoury custard and cheese which after baking becomes soft, fluffy and creamy in texture. 
This dish can be served for breakfast or dinner with bread...
It is made with vegetables, cheese, egg and sour cream. 

For the SautĂ©ed Vegetables 
2 small size Potatoes cut into cubes 
4 tsp of Garlic finely minced 
1 Carrot cut into cubes
1 medium size Egg plant cut into small cubes
1 medium Broccoli cut into small florets  
1 medium bunch of Spinach chopped 
1/2 cup of Green peas 
1 of each colour ( yellow, red and green ) medium size Capsicum cut into cubes 
Salt to taste 
1 tsp Pepper powder
2 cubes / 2 tbsp of Butter

Take a pan, add a cube of butter, let it melt, add 2 tsp of garlic, sautĂ© it for few seconds. Add the 1/2 of the onion chopped, potato, carrot, broccoli, egg plant and green peas. Stir and sautĂ© it for 2 minutes. Add 1/2 cup of water, stir and cover the pan with a lid. Let it cook for 5 minute on low flame. After 5 minuets, open the lid. Season the vegetables with salt and 1/2 tsp pepper powder and stir it. Add the capsicum and stir it again. Remove it in a bowl and keep it aside. 
In the same pan, add the remaining butter and melt it. Add the remaining garlic and onions, sautĂ© it till the onions are light pink in colour. Add the spinach and stir it for a minute. Sprinkle salt and remaining pepper powder. Stir and cook it till the water from the spinach evaporates. Remove and keep it in a bowl. 
P. S. You can also  add cauliflower, mushrooms, French beans too... 

For the Savoury Custard
1 packet of Sour Cream
4 Egg Whites
4 Egg yolks
Salt to taste 
1/2 tsp Black Pepper powder

Beat the egg whites till stiff. Separately beat the cream cheese till fluffy. Add salt, pepper and egg yolks. Beat it well. Fold in the egg white and that goes with the vegetables for baking. 

To Assemble 
Savoury Custard 
SautĂ©ed Vegetables 
1 cup Cheddar cheese grated

Take a greased baking pan,  pour in 3 to 4 ladles of the custard and spread it. Now add 1/2 of the sautĂ©ed mix vegetables and spread it. Pour 2 to 3 ladles of custard over the vegetables and spread it. Sprinkle 1/4 cup of the cheese on the vegetables. Bake it in a preheated oven for 10 minutes at 180 degree celsius. Remove the baking pan from the oven. Add the sautĂ©ed spinach and spread it. Pour 2 ladles of the custard over the spinach. Sprinkle 1/4 cup of cheese. Bake for 10 minutes in a preheated oven at 180 degree celsius. Remove the baking pan from the oven. Now add the remaining vegetables and spread it. Pour the remaining custard over the vegetables. Sprinkle the remaining cheese. Now bake it for 15 minutes in a preheated oven at 180 degree celsius. Serve and enjoy this dish with garlic bread...

Monday 18 September 2017

Ratafia Biscuits

This are small light textured, round, almond flavored biscuits similar to Italian Amaretti biscuits.
Traditionally Ratafias were made from the kernels of apricot, almond or peach instead of a flour. 
They are light and crispy but chewy. They are served after dinner with coffee or as snacks. They are also used making cakes, puddings and trifles. They can be stored for a month in an air tight container. 
I have adapted this recipe from 

2 Egg Whites
1/2 tsp Almond Essence
30 grams Butter 
1 tsp Butter for Greasing 
120 grams Almond meal
1 tbsp Rice Flour
175 grams Caster Sugar

Place a baking paper on the baking sheet, grease the sheet with butter and keep it aside.
Beat the egg whites until it begins to form peaks. In a different bowl add in sugar and butter, beat it till the sugar forms soft crumbs. Add the essence, beat it until its softens further. Gradually add the rice flour and almond meal,continue to beat till the all the ingredients incorporates well. Add the egg whites and beat it again till it forms a sticky dough. Take a normal round nozzle. Use a piping bag for piping out the biscuits into small balls. Another alternative is that you can wet your palms and take small portions of the dough and form round balls. Keep a distance between the 2 balls. Bake for 15 to 20 minutes at 180 degrees celsius in an pre heated oven till it becomes light brown in colour. Cool it completely before removing the biscuits from the sheet.

Tuesday 23 May 2017

Milo Dinosaur ChesseCake

Milo is one of the very popular malt base powder used in Singapore for drinks. Different types of drinks like Milo Dinosaur Drink, Milo Ice, Hot Milo etc are made with this powder. So here is the Milo Dinosaur cheesecake with love from my Kitchen. 

Ingredients for the Cake 
150 grams All Purpose Flour 
2 tbsp Milo powder 
1 tsp Coffee powder 
1/2 tsp Baking powder 
1/2 tsp Soda Bicarbonate 
1/4 tsp Salt
1 tsp Vanilla Essence
100 ml Oil
200 ml Condensed Milk
100 ml Curd 
100 ml Milk 

Take a bowl, add the coffee powder, Milo powder, baking powder, soda bicarbonate and salt. Mix it. Keep the (dry ingredient mix) aside. 
Take another bowl. Beat the oil, curd , condensed milk and vanilla essence together. Add the dry ingredients mix. Beat it once more. Add the milk and beat it once more. The batter should be of the dropping consistency. Add little more milk, if you feel that the batter is dry. Take a springform tin. Spray oil into the tin. Cover the tin with an aluminum foil from out. Pour the batter into the tin. Tap the tin. Bake at 180 degrees Celsius for 30 minutes in a pre heated oven.  Insert a tooth pick to check. Once done remove it and let it cool. 

For the Cream Cheese
1 pack of Cream Cheese 
200 grams Hung Curd
200 grams Icing Sugar 
1 tsp Vanilla Essence 
2 Eggs 
3 tbsp Milo Powder 

In a mixing bowl, beat the Cream Cheese and the hung Curd until smooth. Add the eggs one at a time and beat it. Add the vanilla essence. Beat it once more. Add the icing sugar. Beat it until smooth. Take the Milo cake. Press the cake gently from top. Pour the cream cheese mix on the cake. Take a tray. Put the cake tin on the tray. Pour 2 cups of water on the tray. Put the tray for baking at 180 degrees for 30 minutes in a pre heated oven. Once done the Cream Cheese will set. Chill it in a refrigerator for 3 to 4 hours in the refrigerator. Before serving. Sprinkle Milo powder on top of the Cheese Cake. Serve it chill. 

Saturday 6 August 2016

Challah Bread

Challah Bread

The name challah may originally have indicated roundness ("circle") and then also came to denote hollowness ("space") or vice versa. The bread was originally called Yachov in Hebrew, since it was baked in the form of a round loaf. It is also now known as cholla bread. Yiddish communities in different regions of Europe called the bread khale, berkhes or barches, bukhte, dacher, kitke, koylatch or koilitsh, or shtritsl. Some of these names are still in use today, such as kitke in South Africa. Most traditional Ashkenazi challah recipes use numerous eggs, fine white flour, water, sugar, yeast, and salt, but "water challah" made without eggs also exists. Modern recipes may replace white flour with whole wheat and oat or sugar with honey or molasses. Among Sephardic Jews, water challah is preferred for ritual purposes because Sephardic minhag does not require the Mitzvah of Challah if the dough contains eggs or sugar. While breads very similar to Ashkenazi egg challah are found in Sephardic cuisine, they are typically not referred to as challah but considered variants of regional breads like çörek, that are eaten by Jews and non-Jews alike.
Egg challot sometimes also contain raisins and/or saffron. After the first rising, the dough is rolled into rope-shaped pieces which are braided, though local (hands in Lithuania, fish or hands in Tunisia) and seasonal (round, sometimes with a bird's head in the center) varieties also exist. Poppy or sesame (Ashkenazi) and anise or sesame (Sephardic) seeds may be added to the dough or sprinkled on top. Both egg and water challah are usually brushed with an egg wash before baking to add a golden sheen. According to Jewish tradition, the three Sabbath meals (Friday night, Saturday lunch, and Saturday late afternoon) and two holiday meals (one at night and lunch the following day) each begin with two complete loaves of bread. This "double loaf" commemorates the manna that fell from the heavens when the Israelites wandered in the desert for forty years after the Exodus from Egypt according to Jewish religious belief. The manna did not fall on Sabbath or holidays; instead, a double portion would fall the day before the holiday or sabbath. Each single loaf is sometimes woven with six strands. Together, both loaves have twelve which is associated with the 12 Loaves of the Showbread offering which was displayed in the Holy Temple (in Jerusalem)- on the "Table", each loaf represent a tribe of Israel. Other numbers of strands commonly used are three, five and seven. Occasionally twelve are used, referred to as a "Twelve Tribes" challah.
(Net Source )

Here I have replaced water with milk. 
3 1/2 cups All Purpose Flour
1/4 cup + 1 tbsp Sugar
3/4 cup Lukewarm Milk 
1 tsp Dry Yeast
Salt to taste 
2 Eggs, beaten
1/4 cup Oil
Egg wash (1 Egg + 1 tbsp Water)
1 tbsp Sesame seeds

Mix the yeast and 1 tbsp of sugar in the lukewarm water. Keep it aside until it rises. Add the eggs in the yeast water and mix it thoroughly. In a large mixing bowl, add the remaining 1/4 cup sugar, flour, and salt. Mix it with a wooden spoon and pour in the yeast mixture and oil. Stir until the dough starts to come together, then knead for 10 minutes, or until the dough is soft and stretchable. Sprinkle some flour and apply some oil on the palm as the dough may be little sticky while kneading. Let it rise in a warm place until doubled in size. Grease a baking sheet. Take the dough, punch it. Knead it for 2 minutes. Divide the dough into 6 portions. Weight each portion, so it is divided equally approximately 125 grams. Take a portion and roll it into a long rope.  Repeat it with the other portions. Arrange the dough ropes in a line. Pinch the top of the ropes together and start braiding the ropes together. As the braiding is done, pinch the end so that it does not open up. Place it on the baking sheet, cover, and let it rise. As the dough is rising, preheat the oven to 180 degrees celcius. Brush with the egg wash. Sprinkle sesame seeds and bake for 30- 35 minutes, or until the challah is golden brown.

Friday 5 August 2016

Lapis Sarawa Coloured Layered Kek

Lapis Sarawa Coloured Layered Kek...

The Sarawak layer cake is traditionally served in Sarawak, Malaysia on special occasions. In the Malay language, the cakes are known as kek lapis Sarawak, Kek lapis moden Sarawak, 'or simply Kek lapis. They are often baked for religious or cultural celebrations such as Eid ul-Fitr, Christmas, Deepavali, birthdays and weddings. 
According to the history, layer cakes have been made in Jakarta, Indonesia since the 1970s and 1980s. During that time, Betawi people came to Sarawak and taught the people, how to make the spiced Betawi cake. The Sarawak people then added new ingredients, flavour and colour that resulted in a new version of the layer cake been introduced and named as Sarawak layer cake. In addition, modern Sarawak layered cakes were inspired by Western cake-making in the early 1980s. In 2011, cake maker Kek lapis Qalas Qalas introduced modern design to the traditional layer cake, along with new flavours. Sarawakian modern layered cakes can be divided into two categories, cakes with ordinary layers and cakes with patterns, motifs, or shapes. All must have at least two colours. The cake can be baked in an oven or microwave. The batter is made from butter or vegetable oil, milk and eggs, it requires a strong arm or electric mixer to beat the ingredients together. The baked cake has a high, firm texture and the layers are fastened together with jam or a similarly sticky sweet substance. More detailed cakes often require special moulds to maintain the perfect layer thickness.
(Net Source )

Here is my version of this recipe with the ingredients available in my kitchen.
160 grams All Purpose Flour 
80 grams Malt / Horlicks or Malt based drinking powder like Bournvita 
1tbsp Coco powder 
1 tsp Baking powder 
200 grams Butter
80 grams Caster Sugar
5 Eggs
200 grams Condensed Milk
1 tsp Vanilla essence 
3 Ameri Colour of your choice

Grease a rectangular 7" × 5 " × 2 " baking tin and keep it aside. Take a mixing bowl. Add butter and sugar. Beat it well till fluffy. Add the eggs one at a time and beat it well. Add the vanilla essence and condensed milk. In a bowl mix the flour, baking powder and malt powder together. Add the flour mix little at a time and beat it well. Divide the batter into 5 parts. Add cocoa powder into 1 part of the batter and mix it well. Let one part remain as it is. Add different colours in each of the 3 remaining batter. Preheat the oven at 180 degrees celcius. Pour 2 tbsps of cocoa batter into baking tin and spread mixture evenly. Bake for about 6 -7 minutes or until cooked. Once cooked, remove the pan from the oven & press top of the cake gently using a fondant smoother or bottom flat surface of bowl.Then adjust the oven setting to top heat only and increase the temperature to190 degrees celcius.  Pour 2 tbsp of any colour batter into baking tin and spread evenly. Bake untill cook. Continue baking the same way, by pressing the baked layer and adding another colour batter on top of the baked layer. Repeat till all the batter is over. Take it out from the oven and cool it completely. Cut it into square pieces and enjoy it...

P. S. 2 tbsp batter will remain which can be baked in a small bowl.

Tuesday 26 January 2016

Spinach, Carrot and Cheese Roulade

Spinach, Carrot and Cheese Roulade
For the Filling
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp  Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded

In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.

For the Spinach Roulade
4 cups Spinach chopped, blanched and water squeezed out

4 Garlic cloves Minced 
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter

Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius  degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.

To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.

Sunday 10 January 2016

Chilli Cauliflower Bread Sticks with Marinara sauce

Chilli Cauliflower Bread Sticks with Marinara sauce
1 big size cauliflower, cut into small florets and minced
1 tsp Pickled Red Chill sliced or Green chillies chopped
1 tsp Italian seasoning
1/2 tsp Pepper powder
Salt to taste
3 Egg whites beaten
1/2 cup + 1 cup Mozzarella cheese

Cook the minced florets in a pan till tender. Remove cooked cauliflower from pan and cool it . Place the cooked  cauliflower in a towel and holding by the ends,  squeeze the liquid out of the cauliflower. No water should remain.Transfer the cauliflower to a mixing bowl along with 1/2 cup cheese, italian seasoning, chilli, pepper and salt and mix it well. Gently fold in the egg whites.  Transfer the cauliflower mixture into the baking tray lined with parchment paper. Bake for 20 minutes, at 200 degrees celcius in a preheated oven.  Remove from the oven and top with remaining 1cup cheese. Bake for another 5 minutes or until cheese turns golden brown. Cool it. Cut it into breadsticks and serve hot with marinara sauce.

Marinara Sauce
2 cups of Tomato seeded and diced
2 onions chopped
1 garlic clove  minced
1/4 tsp of each dry Oregano and Basil
Salt to taste
1/4 tsp Pepper powder
1/2 tsp Sugar
2 tbsp Olive oil

Heat oil in a saucepan.  Add onions and garlic and sautĂ© until translucent. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally. Season with salt and pepper. Cool it. Add the sauce in the blender.. Blend it until it becomes into a puree. Add it back in to the saucepan and simmer for 2 minutes. It is  ready to be served...

Wednesday 2 December 2015

Fluffy Cheesy Potato Casserole

Fluffy Cheesy Potato Casserole

6 Eggs
2 Big Potatoes peeled and grated
1/2 Red Capsicum thinly sliced
4 Garlic cloves minced
2 Green Chillies minced
2 tbsp Parsley chopped
1/2 tbsp Chives chopped 
1/4 cup Cheddar + Mozzarella grated
1/4 cup Milk
1/4 cup Whole Wheat Flour
 Salt to taste
1/2 tsp Pepper  powder
1/2 tsp All Spice powder
2 tsp Butter

Put the grated potato in salt water and par boil it. Drain the water from the potato and keep it aside. Take the eggs and separate the yolks from the White. Beat the yolk, add salt, pepper powder, all spice powder and milk, whisk it. Add the flour, cheese, butter, potatoes, capsicum, parsley, chillies and garlic. Mix the batter well. Take a glass baking bowl. Pour the batter and bake at 200 degrees celcius for 10 minutes in a pre heated oven. Take the bowl out of the oven and stir the egg batter once, put it bake in the oven and bake it for 20 minutes more. Mean while the eggs are baking, take the egg whites, add salt and 1/4 tsp pepper powder. Beat the egg whites till stiff.
After the baking time is over, take the bowl  out and with the help of a tbsp, drop the egg whites on the baked egg, put the bowl back in the oven and bake for 10 minutes more till the eggs whites are cooked and brown from top. Sprinkle chopped chives from top. Serve it with toast or sautĂ©ed mix vegetables...

Friday 27 November 2015

Baked Strawberry Custard Pudding With Sugarfree...

Baked Strawberry Custard Pudding
With Sugarfree...
For the Strawberry Sauce
1 cup Strawberry pulp
1 cup Sugarfree Diet sugar
1 tsp Lime juice

Mix all the above ingredients in a pan and cook it on a low flame till the pulp reduces and becomes thick.

For the Custard
2 Egg Yolks
1 cup Cream
1/2 cup Milk
1/2 cup Sugarfree Diet Sugar
1/2 tsp Vanilla essence

Take the egg yolks and beat it. In a pan, heat the cream, milk, vanilla essence  and Sugarfree. Let it simmer for 2 minutes. Add the beaten eggs little at a time whisking the cream continuously. Put the pan back on a low flame. Keep on whisking till the custard thickens. Take it off the flame and continue to whisk till it cools downs a bit.

For the Pudding
1 cup Milk
2 Eggs beaten
1/2 or more Bread Loaf
Strawberry Sauce

Cut the bread pieces into strips. Mix the Custard, milk and eggs together. Take a glass square  tray, add the bread strips and fill up half the tray,  pour the milk and the sauce on the top of the bread strips. Lay the remaining bread strips on top, repeat the process and at the end add more bread strips on top. Bake the pudding at 180 degrees celcius for 20 to 25 minutes in a pre heated oven till the top becomes brown in colour.

P.S. I have used Sugarfree Diet Sugar. If required we can increase the sugar quantity according to the taste.  Regular sugar can be added in the same quantity instead of diet Sugar.

Monday 21 September 2015

Baked Eggs with Arrabiata sauce and Vegetables

Baked Eggs with Arrabiata sauce and Vegetables
12 Eggs
1/2 each of chopped Red and Yellow Capsicum
1 medium Onion chopped
1 tbsp Green chillies
1/2 cup Coriander leaves chopped
1/2 cup Arrabiata sauce
Italian Dry Seasoning

Take a glass baking tray. Spread the chopped onions, then add the capsicums, green chilli, Arrabiata sauce, coriander leaves.  Break the eggs and add the whole eggs on top of the coriander. Bake at 200 degrees Celsius for 20 minutes or till the eggs have solidified in a preheated oven. Sprinkle Italian seasoning on top.  Serve with bread.

Tuesday 4 August 2015

Egg and Veg short crust pastry quiches

Egg and Veg short crust pastry quiches
12 round circles cut from the short crust pastry dough according to the size of the cupcake moulds
3 eggs
Salt to taste
3 tbsp spring onions chopped
3 tbsp capsicum chopped
1 green chillies chopped
1 onion chopped
1/2 tsp butter
Preheat the oven for 180 degrees.
Take a pan and add butter. Saute the vegetables for 2 to 4 minutes and keep it aside. Take the eggs and sprinkle salt to taste. Beat the egg with the beater till soft peaks form. Now take a cupcake pan and put 1 cut dough circle in the cavities. Let it rest for 5 minutes. Now add 2 tbsp of beaten egg batter in each cavities. Gently add the sautéed vegetables on the beaten egg batter. Bake for 20 minutes at 180 degrees. Take it out and serve it.

Tuesday 23 June 2015

Egg Bread with Leftover Breads...

Egg Bread with Leftover Breads...
Inspiration taken from Korean Egg Bread (Gyeran Bbang) Recipe..
12 pieces of bread 
14 Eggs
Salt to taste
2 cups Milk
1 tbsp Chilli Flakes
3 tbsp Grated Cheese 
Take the left over bread, cut into pieces. Take a blender, add the bread pieces, milk, 2 eggs and salt to taste. Blend the bread pieces... The batter has to be thick dropping consistency. ( If it has become liquid add more bread and if it is too thick add milk to get the right consistency.) Take a cup cake mould. Add the cup cake liner. Pour I tbsp of the batter in each cup cake liner. Break eggs into the cup cake liners on the bread batter. Remove some of the egg whites if the cup cake liner is full. Sprinkle some grated cheese.. Add the remaining batter on top. Sprinkle some seasoning and chilli flakes on top.  Bake at 180 degrees for 30 minutes in a pre heated oven.

Thursday 11 June 2015

All in one baked Egg Casserole..

All in one baked Egg Casserole..
6 Eggs
6 Buns cut into pieces
1 Onion sliced
1 Potato sliced and par boiled
1 tomato slices
Options of Vegetables sliced : Capsicum, Mushrooms, Zucchini
1 tbsp chopped Chives
1 cup Milk
2 tbsp Butter
Salt to taste
1/2 tsp any seasoning  ( Barbecue, Italian  etc )
2 sliced Cheese
Take a glass baking casserole. Arrange the vegetables in the casserole. Sprinkle with  seasoning and salt. Take 1 tsp butter. Spread  small blobs of butter around. Add the  bun pieces. Take hot milk add some seasoning, 1/2 tbsp butter,  and salt. Mix it. Spread the milk on the bun pieces.  Take eggs and separate the yolk. Add salt and beat the egg whites. Spread the egg whites on the bun pieces. Add the egg yolks on top. Add the remaining butter, chopped Chives, sprinkle with seasons and salt. Add sliced cheese.  Bake in a prepared heated oven for 20 minutes at 200 degrees.

Wednesday 10 June 2015

Rustic Baked Eggs

Rustic Baked Eggs 
8 Eggs
10 pieces of Brown Bread 
1 tsp Garlic chopped 
1/2 cup Tomato purée
1 Onion Chopped 
2 Green chillies chopped
2 tbsp Spring onions chopped 
1/4 cup Grated Cheese 
1/2 tsp Pepper powder
1 tsp Butter
1/2 tsp Chilli flakes 
Any Seasoning (Optional) - Oregano, Mix Herbs.. 
Salt to taste
Take a mixing bowl. Add 4 eggs, salt,pepper powder, chilli flakes, garlic, chopped chillies, 1 tbsp spring onions, tomato purĂ©e, chopped onions. Beat the eggs well. Take a baking tray. Apply butter. Arrange 5 bread pieces in the baking tray. Pour  1/2 the egg mixture on the bread. Arrange the next layer with the remaining bread pieces. Pour the remaining egg mixture on the bread. Sprinkle grated cheese. Season with any seasoning of your choice. Sprinkle remaining spring onions. Break the remaining eggs on top. Bake at 200 degrees for 20 minutes in a preheated oven.