Another way to bake potatoes

 

My two and half year old daughter has been pretty involved in bake-a-thon with me. Her eyes sparkle when I switch on the oven to preheat it and she runs around screaming -‘Amma, cake, bread’ irrespective of what is being baked.

The best part was the husband asking her – ‘what is Amma doing?’ She replies ‘cooking’.

The husband exclaims – ‘That’s nice. I am hungry and I want to eat.’ That’s when the daughter calmly explains to her father – ‘No Appa. Amma cooking, take photo and eating is only after photo. Please wait.’ The husband’s expression was priceless. 

  

This easy version of baked potato is a must try. It’s a lot crisper than hassle back potatoes and less effort than au gratin and hash browns.

I happened to comes across this recipe just as I was wondering what to come up with for today’s post.

So here goes –

Makes 9 stacks

WHAT WE NEED

Potatoes, medium size       3

Olive oil                                    1 1/2 tbsp

Parmesan, grated                  2-3 tbsp

Thyme, dried                          2 tsp

Salt & pepper

WHAT TO DO

  • Preheat the oven to 190C
  • Grease a muffin tray
  • Slice the potatoes into thin roundels.
  • In a bowl, take olive oil, 2 tbsp of Parmesan and 1 1/2 tsp thyme
  • Add the potatoes and mix well to coat all the slices
  • Add salt and pepper and mix
  • Arrange in stacks in a muffin tray
  • Bake for 35-40 mins till the edges and top are golden brown.
  • Take it out from the oven and garnish with the remaining Parmesan and thyme.
  • Enjoy!

  
  

NOTES

  1. You can stack the potatoes as high as possible in the muffin tray. The potato slices will shrink on baking and the stacks will appear smaller than when you put them in the oven.
  2. Preferably put the larger slices in the bottom so that they hold the stack well.
  3. Grease the muffin tray liberally else the potatoes will stick.

 


This is part of the
Bake-a-thon 2015 


 
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Baked Mushroom Parmesan

   

If you have read more than three posts in my blog, you will know I simply love Parmesan. It lends itself beautifully to grating unlike cheddar which has to be frozen or mozzarella which sticks to the grater and makes cleaning a mess. It’s not just the ease but it’s perfectly salty and creamy and cheesy to taste and it goes with almost anything.

  

So my Google-ing template is – ‘what I have in excess in the fridge/pantry’ + Parmesan + bake. And it works most of the time!

This recipe is inspired from two sources – this one here and a recipe by Venkatesh Bhat in a TV show few months ago. I brought them together and came up with this gorgeously cheesy baked mushroom. Do try.

So here goes – 

WHAT WE NEED

Button mushrooms, 

quartered                                15

Olive oil                                   1-2 tbsp

Garlic, minced                       3 cloves

Mixed Italian seasoning     2 tsp

Grated Parmesan                  3 tbsp

Salt and freshly ground black pepper

WHAT TO DO

  • Preheat oven to 220C
  • Lightly grease a baking tray
  • Take oil in a bowl. (See notes)
  • Add the seasoning, garlic, salt and pepper.
  • Add the mushrooms and gently toss to combine.
  • Transfer the mushrooms to the baking tray.
  • Sprinkle the Parmesan on top
  • Bake for 15 minutes, or until browned and tender, tossing occasionally.
  • Serve immediately.


 

NOTES

  1. There is no such thing as too much Parmesan. So feel free to add more.
  2. If you are not a huge Parmesan fan like moi, replace it with cheddar.
  3. If you want the mushrooms to be roasted to a near crisp then use 2 tbsp oil and bake for 20 minutes. Else 1 tbsp oil and 15 minutes baking should be a good deal for tender roasted mushrooms.
  4. I set aside some cheese to sprinkle after the baking. That’s optional.


This is part of the
Bake-a-thon 2015 


 

Sour cream & cheese dip

My brother is here for a week nd so the days are full of chatting, laughing and lots of eating. He is probably the only person who likes absolutely everything I make. So it’s fun to be cooking and baking for him.

Dips are one of his favorite eats and he likes dips with everything. So this is what we came up with today. It’s mostly adapted from here with few changes here and there.

Makes 1/2 cup 

WHAT WE NEED

Sour cream                        5 tbsp

Parmesan, grated            2 tbsp

Mayonnaise                       1 1/2 tbsp

Garlic pepper                     1/2 tsp

Onion powder                    1 tsp

Chilly flakes (optional)   1/2 tsp

Salt

WHAT TO DO

  • Combine all the ingredients together in a bowl and mix well.
  • Serve with crackers or veggies or chips
  • Enjoy!
  • If you manage to have any left, store in the refrigerator for up to 3 days


This is my entry for the Blogging Marathon hosted by Srivalli.

 
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#58

Baked eggplant with Parmesan 

DSC_1043

I have always had a turbulent relationship with the eggplant. Earlier I used to simply hate eating it while my mother made umpteen efforts to somehow get it down my throat. When I got married I had to get used to them because the husband loves eggplant. I have found that it is easier to make things he likes the way he likes them rather than trying to introduce him to new dishes and cuisines. So we had a good deal of Indian varieties of eggplant like ennai kathirikai and baingan ka bhartha.

When we moved to Malaysia, a shocking transformation took place. The husband simply refused to have eggplant of any kind that I made. Same eggplant, same recipe, same husband but different reaction. What’s a girl to do? So I picked this theme for October’s blogging marathon simply to figure out other ways of getting the husband to go back to liking eggplants.

Today’s recipe is adapted from a blogging marathon recipe of yore. Do check it out for some amazing pictures and wonderful step by step guidelines. So here goes-

Serves 2 

WHAT WE NEED

1 large eggplant

2 bread slices ground to crumbs

1 egg

Salt

Pepper

3/4 cup tomato sauce

2 cups grated cheese ( I used around 1 1/2 cup of Parmesan and 1/2 cup of cheddar)

WHAT TO DO

  • Mix breadcrumbs, salt and pepper and keep in a plate so as to be easy for dipping the eggplant slices.
  • Beat an egg and keep it in an open mouthed cup for easy dipping again
  • Preheat the oven to 200C
  • Grease a baking tray with olive oil or line it with parchment paper.
  • Peel the eggplant and cut them into half inch thick slices
  • Dip each slice in the beaten egg and coat each slice with the breadcrumb mixture
  • Place the slices on the baking tray in a single layer not overlapping each other.
  • Bake the eggplant slices for 10 minutes. Then flip each slice and bake for another 10 minutes
  • Spread  half of the tomato sauce at the bottom of an 8 x 8 baking pan
  • Place the eggplant slices on the sauce without overlapping each other.
  • Cover the eggplant generously with cheese
  • Pour the other half of the tomato sauce and place the balance eggplant slices and cover with cheese again.
  • Cover the pan with aluminum foil and bake at 200 C for 25 minutes
  • Remove the foil and bake it uncovered for 10 minutes
  • Enjoy !

DSC_1044

NOTES

  1. I added some extra cheese after baking and before serving simply because the husband is quite the cheesy guy.

Check out the Blogging Marathon page for other Blogging Marathoners doing this BM