Minis

Ram wanted to eat something light tonight, so made this really simple and quick snack. I had picked up mini quiche cups in Godrej Fresh yesterday, with some mushrooms, spring onions and cheese these made for a delicious bite.

Chop the mushrooms and spring onions. Saute them in olive oil and some butter for about 15 minutes, till the mushrooms shrink and let out their juices. Along with salt and pepper, you can even add a tablespoon of balsamic vinegar for a punch in flavor. Just before taking it off the pan, season it with some oregano and fresh rosemary.

Toss the mushrooms into the quiche cups and sprinkle some Gruyere and crumbled feta before popping them into the oven for about 15-20 minutes at 200 deg. Enjoy!

Healthy Sunday- 5 minute apple crunch salad

I put the pumpkin loaf to good use today. Toasted for breakfast, and also as crunchy crumbles in the salad later on. A refreshing apple arugula salad with the fig sauce I had made earlier and stored. I love Arugula lettuce, despite its modest looks it is so flavorsome. It is more nutritious and has more health benefits than common iceberg lettuce. Unfortunately it's not always available in supermarkets here.

 

Try it with some yummy crunchy croutons. Chop the bread in cubes and place on oven tray. Brush them with a mixture of butter and olive oil. Toast for 5 minutes.

If you don't want the fig sauce, try this simple dressing. Equally delicious:

honey(1 tbsp)+olive oil (2 tbsp) +oregano+ balsamic vinegar (1 tbsp)+ lemon juice (2 tbsp)

Fig n' Feta Salad

I fell in love with the fig and feta salad in Mia Cucina. I wanted to try it at home so many times, but finding figs in my area for some reason is really hard! Finally chanced on a box in Godrej fresh and pounced on it. It's a really simple and refreshing salad, the fig dressing gives it a nice sweet flavor.

The fig sauce to dressing:
Toss 4 small peeled figs, 2 spoons sugar and a tbsp of butter into a saucepan of boiling water (1 and half cups approx). The figs will start to soften in a few minutes. Make sure you keep squishing the larger pieces of fig.
Meanwhile mix 3 tsp of flour with 3 tbsp of lemon juice, till it forms a thick smooth paste.
Pour this paste into the saucepan. Now this is where you need to be a bit patient. Keep stirring this mixture in medium heat for about 20 minutes or so, till it reduces and becomes a nice creamy thick sauce.
For the salad dressing you would need to mix about 2-3 spoons of this sauce along with 3 spoons of balsamic vinegar. Use less sauce and more vinegar if you prefer a thinner dressing.
You can store the rest of fig sauce in the fridge.

For the salad:
Lettuce- I used iceberg, but if you're able to get rocket, it's the best.
2 beetroots- boiled and diced
a few cubes of feta cheese
a slice of toasted bread, diced.
pumpkin seeds or grated walnuts for more crunch.
salt and pepper
Toss all the ingredients together with the dressing