Friday Foodie - Bruschetta Two Ways

Bruschetta would have to be one of the quickest, least involved meals to make yet one that bursts with flavour.  It is fresh and light, lending itself to be eaten as early as brunch, as a light lunch or even as an appetiser.

In Italy, the traditional way bruschetta is served is simply, grilled bread rubbed with garlic & drizzled with extra virgin olive oil, salt & pepper.  Nom nom.

Here are two alternative ways to serve your bruschetta...

Serves 2-4

Tomato & Basil Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
4 tomatoes - seeds removed, diced
fresh basil leaves - torn
extra virgin olive oil

Do:
1. Add chopped garlic, diced tomatoes & torn basil leaves in a bowl, drizzle with olive oil.  Combine & allow to macerate
2. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
3.  Pile tomato mixture on top of char-grilled bread, drizzle with olive oil, season with salt & pepper.  Serve.

Creamy Mushroom Bruschetta:
Use:
4 medium thick slices of ciabatta/woodfired loaf or sour dough bread
2 garlic cloves - 1 finely chopped, the other cut in half
300 grams button mushrooms - quartered
extra virgin olive oil
knob of butter
1/4 cup cream
parsley - finely chopped

Do:
1. Heat roughly 1 tablespoon of olive oil & knob of butter in a fry pan.  Add garlic & mushrooms & sauté until softened.
2. Add cream and chopped parsley and heat through.  Season with salt & pepper.
3. Heat grill pan to high.  Brush both sides of bread with olive oil.  Grill bread for 1 minute on each side or until char grill marks appear.  Rub one side of the bread with cut side of garlic
4. Pile mushroom mixture on top of char-grilled bread, drizzle with olive oil.  Season & serve.

Buon appetito!

for a printable recipe click here to download

Friday Foodie - Potato Chaat

I have a very lovely Singaporean lady who works in my department - yes I still have a day job!

Anyhoo, every day she fills the office with the amazing aroma of her home-made Thai/Malay/Indian meals and it is heavenly. I was immensely grateful when she gave me the recipe for her flavoursome potato chaat.

So what is potato chaat?  Also known as Aloo chaat, it is the name of a street food in North India which consists of frying potatoes in oil & adding spices.  It is a versatile dish and eaten mainly as a snack.

It is guaranteed to allure your senses.

Serves 2 - generously

Use:
5 medium potatoes - cut into medium cubes
1 tbsp sunflower or canola oil
1 tsp each of mustard seeds & cumin seeds
5 curry leaves
1 medium onion - finely chopped
1 teaspoon each of ginger & garlic - fresh or minced
2 dried red chillies
1/2 tsp each of cumin powder, turmeric, chilli powder & meat curry powder
pinch garam masala
2 medium tomatoes - diced
lemon juice, salt & pepper, coriander leaves & natural yoghurt to serve.

Do:
1. Place potatoes in a pot with just enough cold water to cover and bring to the boil.  When just tender, drain but reserve some liquid
2. Over a med-high heat pour oil into fry pan, add mustard & cumin seeds and curry leaves.  Cook for about 1 minute or until fragrant
3. Add onions, ginger, garlic and chillies, sauté until fragrant - roughly 5 minutes
4. Add Cumin, turmeric, chilli & curry powders along with the garam masala.  Sauté until oil starts to come through.  Stir in chopped tomatoes and cook for another few minutes
5. Finally, add potatoes coat well and cook for another 8 minutes.  If needed use some of the reserved liquid to help with coating the potatoes.
6. Season with salt, pepper & lemon juice. Serve.
7. Garnish with coriander leaves & natural yoghurt

This can also be served with rice, lentils or chapatis

का आनंद लें (Enjoy!)

for a printable recipe click here to download