Friday, August 7, 2015


Bruschetta is an Antipasto dish from Italy consisting of grilled bread rubbed with garlic, olive oil and salt. There are a variety of toppings used - tomatoes, vegetables, cured meat, cheese etc. It is served as a snack or appetizer.

Here is my version of Bruschetta.
I tried Bruschetta for the first time, during my trip to Germany in April 2015 & absolutely Loved it !!!
Once back home, I tried this recipe at home & it was a instant hit & everyone at home love it as much as I do!!!
A very quick appetizer recipe. Enjoy !!!!


 1 loaf Baguette (French bread)

For the topping

2 tomatoes (finely chopped)
a handful of olives (sliced)
3-4 cloves of garlic (minced)
2 tsp coriander leaves (finely chopped)
1 tsp Italian seasoning (dried herbs consisting of parsley, rosemary, dill & thyme)
1/2 tsp crushed pepper
1/2 tsp red chilli flakes
salt to taste
2-3 tbsp Olive oil
1/4 cup shredded Mozzarella cheese


Slice the baguette diagonally into 1" thick slices. Arrange the slices on a baking sheet.

Pour Olive oil into a bowl. Add chopped tomatoes, olives, garlic, coriander leaves, Italian seasoning, pepper, chilli flakes & salt. Mix together with a spoon.

Scoop a teaspoonful of this mixture and spread onto the sliced bread slice. Repeat with the rest of the bread & topping.
Sprinkle 1/2 tsp shredded cheese on each slice.

Toast in a 200C preheated oven for 10-15 mins

Serve warm.

Friday, June 5, 2015

Whole Wheat - Garlic & Herb Bread

A healthy Whole wheat bread exploding with flavors of garlic, herbs & olive oil...


2 cups whole wheat flour
1 tbsp yeast
5-6 cloves of garlic (minced)
a small bunch of cilantro leaves (finely chopped)
1 tsp italian herbs
1 tsp red chilli flakes
1/4 cup shredded mozarella cheese
salt to taste
2-3 tbsp Olive oil
Warm water for the yeast + 1 tsp sugar


Add sugar & yeast to warm water. Set aside in a warm place till the yeast is frothy.

In a bowl, add the dry ingredients & mix.
Pour in the yeast solution. Mix & knead to form a soft, sticky dough, adding flour as required.
Smear with Olive oil. Cover & place in a warm place till the dough has risen double its size.
Once the dough has risen, punch down & knead again.

Transfer the dough to a bread pan smeared with Olive oil. Cover & allow to rise again.
Brush the top of the dough with some olive oil.

Bake in a 200C pre-heated oven for 30-35 mins till the top is crusty & golden brown.
Cool the baked bread & de-mold.
Cut into slices & serve warm.

Sunday, May 3, 2015

Cheesy-Veggie Pesto Macaroni

1 pk hashbrowns
2 cups elbow macaroni
1 red onion
1 cup chopped veggies
1 tsp italian seasoning
1/2 tsp red chilli flakes
1/4 cup pesto sauce
olive oil
1/2 cup cheese blend (mozarella and cheddar)
1/2 cup milk

Spread the hashbrowns in a single layer in a baking dish. Bake in a 200c oven for 15-20 mins till golden brown.
Meanwhile, cook the macaroni till half done. Drain and set aside. Save some pasta water for later.
Heat olive oil in a pan, add chopped onions. Saute till transparent. Add the chopped veggies. Cover & cook on simmer till soft. Add the pesto, herbs/spices, salt & turn off the heat.
Add the cooked macaroni to the pan & coat with the veggie mixture. Add a little pasta water if required.
Remove the baking dish with the baked hash browns from the oven.
Spread the cooked macaroni on the hash browns.
Mix together milk & shredded cheese. Pour this over the macaroni.
Sprinkle with some italian seasoning & chilli flakes.
Bake in a 200c oven for 20-25 mins till the cheese has melted.
Serve hot.
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