Mornings seem to always be a mad rush at my house, regardless of how much I prep and plan the night before. For that reason, I really like to have things on hand that I can whip up or grab as I race out the door and into traffic. This is a recipe for a large quantity of quiches- I made about 50 but the amounts can easily be adjusted if you wanted to make less. For every two eggs I use half a cup of milk. The other ingredients don't have to be in exact quantities either, you can really use any veggies that you have in the refrigerator. The amount of salt and spice can also be adjusted easily according to taste.
It's important to have everything prepped and in place before starting. Measure out the milk, grate the cheese, and cut up all the meat and veg.
The next step is to beat the eggs with the milk and add the seasonings.
Split the veggies/meat/and cheese into three different bowls according to what I'd like in each quiche. Distribute the egg mixture evenly into the three bowls with the veggies and mix well.
Pour into the pre-made tart shells and bake in a preheated oven until the centers are set (approx 25-30 minutes).
Once cooled, these tarts freeze really well and can be reheated in a toaster oven straight out of the freezer.
Quiche Three Ways
2 cups milk
1 tsp salt
1 tsp freshly ground black pepper
1 tsp of hot sauce (optional)
Cheese and Meat Quiches
a few slices of deli meat, roughly chopped
1/2 cup of shredded cheese, any kind
1/2 each of a yellow and red bell pepper, finely chopped
1/2 red onion, finely chopped
handful of spinach, finely chopped
6-8 springs of asparagus, woody ends discarded and the rest finely sliced
1/2 red onion, finely chopped
1/2 cup grated cheese, any kind
These pinwheels are super easy to make if you have puff pastry and olive tapenade on hand. I know that I've mentioned this before, but puff pastry is super versatile and itès such a simple way to throw together dozens of varieties of appetizers and sweets. For this recipe you can either make the tapenade at home, or as a shortcut you can always use store-bought tapenade as well. The amount of tapenade in the recipe below leaves plenty leftover to be used elsewhere.
Defrost, roll out, and then cut the puff pastry using a pizza cutter or a knife. I cut my sheets into squares then cut in diagonally towards the center of each square from the corners, leaving a bit of uncut space in the very center.
Fill each square's centre with a tablespoon full of the olive tapenade.
Fold in every other corner to give the pastries a pinwheel shape.
Olive Tapenade Pinwheels
Defrost the puff pastry according to package directions.
for the tapenade:
1/3 cup olive oil
1 (8oz) can black olives, drained
1 (8oz) can green olives, drained
2 tbsp capers
4 cloves garlic, crushed
1 lemon, zested and juiced
for the pinwheels:
1 packet of puff pastry, defrosted
This is a recipe I've been using for a few years now. It's a great appetizer at parties. These can be made ahead of time and frozen without the egg and breadcrumb coating. When you want to fry the frozen chicken balls just defrost them a little before coating them and then deep fry. Since the quantity of chicken and potatoes isn't exact, and it depends on the size of the potatoes and chicken that you're using, be sure to taste the mixture before forming it into balls. The level of spiciness in this recipe is very mild so you can always adjust it to your taste.
Mix everything together until well combined.
Make evenly sized croquets and then coat them will beaten eggs followed by breadcrumbs.
Deep fry the croquets until light to medium golden brown, turn them frequently so that they color evenly.
Cheesy Chicken Balls
For the ball mixture:
1 cup cooked chicken breast (boiled with a tsp of haldi/turmeric in it)
2 medium sized potatoes (boiled, drained, and peeled)
1/2 cup grated cheese ( I used mozzarella)
2 tsp fresh coriander/dhaniya (finely chopped)
1/2 bunch of green onions (chopped)
2-3 cloves garlic (crushed)
1 tbsp fresh mint (finely chopped)
2 green chilies (finely chopped)
2 tsp corn starch (or in the UK and Europe- corn flour- the white stuff)
1 tsp red chili flakes (adjust quantities to increase or decrease heat)
1/2-1 tsp black pepper
salt (to taste)
coriander/ dhaniya powder
For the coating:
1-2 eggs, beaten
oil for deep frying (do not use olive oil or any other oil with a low smoke point)
Note: If you want to freeze these then put them in the freezer without the egg wash and breadcrumb coating, when you want to use them remove them from the freezer and thaw for a couple of hours before coating them with egg and breadcrumbs and frying as per ususal.
Asparagus & Egg Pastries
I sheet pre-made puff pastry dough
flour, for dusting
milk, for brushing
slim asparagus spears, woodey ends removed
3/4 cup tomato sauce
1 tsp hot smoked paprika
salt and pepper to taste
This little open faced sandwich combines smoked salmon with a delicious cream cheese mixture. It's a great canapé which is simple to put together and tastes quite delicious.
250 g light cream cheese, softened
2 tbsp dill leaves, finely chopped
2 tbsp chives, finely chopped
1/2 lemon, rind finely grated, juiced
15 slices crostini
400 g sliced smoked salmon
I was debating whether or not to post this recipe because it uses packets of premixed masalas as opposed to making a blend of spices on my own. I decided to post it though because it's a recipe that I've been using for about 7 years now and I love making these and freezing them to keep handy for unexpected guests. All you have to do is pop a patty out of the freezer, coat in beaten eggs and shallow fry. They taste great served with tamarind chutney and mint chutney.
I'm sorry that I don't have a picture of the finished- fried pattie but every time I make them they end up getting eaten before I rememebr to take a photo.
Mix the boiled potatoes with the cooked meat.
Form into same-sized patties which can then be frozen at this stage.
1 kg boneless meat (beef or lamb)
1 kg potatoes
1 packet of bihari kebab masala
2 tbsp of chapli kebab masala
1 tsp of crushed black peper
These showed up on my Instagram quite some time ago but I wanted to try the recipe a few times with different types of pesto before posting it. In the end it came down to using a high quality basil pesto either home made or the good kind from the grocery store and it makes all the difference in the flavor of these little meatballs. This recipe is definitely a crowd-pleaser.
Cheese Stuffed Pesto Chicken Meatballs
1 lb ground chicken breast
1/2 cup bbread crumbs
1 large egg
1/3 cup basil pesto, plus 2 tbsp
2.5oz (65gr) bocconcini cheese balls
2 cloves of garlic, crushed
1 tsp salt
1 tsp freshly ground black pepper
Deviled eggs are a simple party dish and can be made with an endless amount of flavors as eggs tend to go well with just about anything. These ones have a kick of spice with the chipotle and black pepper.
Chipotle Deviled Eggs
4 eggs, boiled
3 tbsp chipotle mayonnaise
2 tbsp mayonnaise
1/4 tsp freshly ground black pepper
2 strands of garlic chives, chopped
Throwback Thursday to these pinwheels- please excuse the photo quality as it was taken with a really old cellphone and put through some extreme filters. These can be made using pastry dough or croissant dough I used one packet of pre-made Croissant Dough. One packet made 12 of these pinwheels, they look really pretty and taste great warm or cold. If you like a little bit more spice add 1 tsp of red chili flakes.
Spinach Feta Pinwheels
1 packet of croissant dough or puff pastry
1 tbsp olive oil
1 clove garlic
1 medium onion, diced
Salt and ground black pepper, to taste
1 tsp red chili flakes (optional)
¼ tsp nutmeg
150g spinach, roughly chopped
50g feta cheese, crumbled
This is a recipe for shami kababs made from scratch. Shami kababs are probably my favorite type of kabab with a mix of beef and chana daal (split bengal gram). This recipe uses a number of aromatic whole spices, which give them a lot of flavor. Next time that I make these though I will probably grind up the spices before adding them to the pot because grinding them up at the end resulted in a few chunks of whole spices in the mixture that I had to sift through and pick out which wasn't fun.
Other than that little mishap, these were amazing. The kebabs can be formed and frozen so that you can make a large bunch and freeze them for when unexpected guests pop in or for a quick dinner. All you have to do is pull them out of the freezer, coat with beaten eggs, and shallow fry them on a medium high heat skillet.
1 lb boneless beef, 1 inch cubed
1/2 cup channa daal, presoked for 1 hour
2 red onions, sliced
7-8 cloves garlic
2 inch ginger, sliced
7 dried red chilies
1 bay leaf
10 black peppercorns
10 whole cloves
2 cinnamom sticks
2 black cardamoms
10 green cardamoms
1 tsp whole cumin (zeera)
1 tsp whole corriander (dhania powder)
1 tsp salt, or to taste
4 cups water
1 egg, for binding the kababs together
more eggs for coating before frying
Serve with chutney
These spinach and cheese stuffed phyllo pastries are easy to make and they freeze and re-heat well so you can make a large batch if desired.
Cook the filling until the spinach begins to wilt and the water has dried up.
Cut the phyllo sheets into strips.
Mix the cheese in to the cooled filling.
Place one spoonful of filling at the edge of 2-3 sheets of phyllo.
Fold up the edge into a triangular shape and continue to fold over until you reach the end.
Brush the tops with melted butter before baking at 350°F for 12-15 minutes or as per packet instructions.
1 packet phyllo dough
1 tbsp oil
2-3 cloves garlic
1 small onion, minced
1 bunch fresh spinach, chopped
1/2 tsp red chili flakes
pinch of nutmeg
1/2 tsp ground black pepper
1/2 cup feta cheese, cubed
1/2 cup shredded Parmesan
2 tbsp melted butter
These potato (aloo) patties can be made a number of different ways. This is one method that I found on another website (listed below). They're best served warm with chutney- I personally like mine with ketchup though.
Aloo Tikki- Potato Patties
Makes 17 patties, 2 1/2-inches in diameter
3 large potatoes (any kind), boiled and peeled (1 ½ pounds)
1 tablespoon oil (I use grape seed)
1 heaping teaspoon cumin seeds
1 teaspoon turmeric powder
1 medium red or yellow onion, minced and divided
1 pinch of coarse sea salt
1-inch piece ginger, peeled and grated (2 tablespoons)
2 – 3 green Thai, Serrano, or cayenne chiles, stems removed and minced (I use 1 tablespoon)
2/3 cup frozen peas, defrosted
1 heaping teaspoon coriander powder
1 heaping teaspoon garam masala
1 teaspoon red chile powder or cayenne
1 teaspoon dried mango powder (amchur)
2 teaspoons coarse sea salt
1 heaping tablespoon chickpea flour (besan)
1 tablespoon lemon juice
Recipe from: Indian as Apple Pie
I don't have exact quantities written for the filling here because it depends in how big your packet of puff pastry is. There are endless combinations of fillings that you can use but I've chosen to show the simplest one that I use frequently: cheese and oregano.
1 Package of puff pastry
Mozzarella cheese, grated
1 egg, beaten
These can be served warm or cold!
The first step is to let the cream cheese come to room temperature and then mix in the cheddar, jalapenos, and black pepper.
These are inspired by jalapeno poppers and they taste best freshly fried and eaten right away. The cheese just melts and makes these deliciously ooey-gooey. There are just a few simple ingredients: Cream cheese, cheddar cheese, black pepper, jalapenos, and spring roll wrappers.
Then spoon out a small amount on the spring roll sheet. You don't need to put too much filling as it puffs up when fried.
Fold the bottom corner up over the filling.
Next, fold the two sides in towards the center.
Add the "glue" (mixture of flour and water) to the edges.
And roll upwards, from the filling side to the corner at the top.
Preheat your oil to medium- high while you wrap the remainder of the spring rolls. The number of rolls that you can make depend on the amount of filling you use.
Fry them until they turn a light golden color.
Spoon the rolls out onto some paper towel to let the excess oil drain before serving.
Jalapeno Cream Cheese Rolls
1 packet of spring roll wraps
1 pack of cream cheese, at room temperature
1/2 cup grated cheddar cheese
3 jalapenos, de-seeded and finely chopped
pinch of black pepper
1 tbsp white flour
1 tbsp warm water
oil for frying
I bought this little acorn squash with the intention of making it into a mini pumpkin but Halloween is now long gone and it was still siting in my fridge. One great thing about squash is that it lasts a LONG time before going bad. So now I had an acorn squash and I had no idea what to do with it so I made it into 'fries'.
First, I peeled and cut the squash and then spread it out on a baking sheet and sprinkled it with some olive oil, Parmesan cheese, paprika, cayenne, black pepper, and garlic powder. It didn't need salt because the cheese is salty enough as is.
Next, I gave everything a good toss until all the fries were nicely coated and then put them in the oven at 350°C and baked for about 30 minutes until the 'fries' were cooked through and lightly golden brown on the outside. Since this was such a small amount though I used my toaster oven instead!
Baked Acorn Squash 'Fries'
1 Acorn squash
1-2 tbsp grated Parmesan cheese
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
pinch of freshly grated black pepper
sprinkle of olive oil
Avocado and egg always work well together, not only is it a great flavor pairing but it's a very filling combination as well. This Egg salad had a nice little twist with very Desi seasonings- pepper, cilantro, and cumin.
Next time, instead of mashing the avocado, I think I'll cut it into little bits the same way as the egg so that the result is a little less mushy.
It's best to mix together the mayo with the seasonings, cilantro, and lemon juice and then gently add/stir in the chopped avocado and the eggs.
When everything is mixed together you end up with a nice rich creamy texture.
Serve the egg salad over some toast, this is a great breakfast or snack, I would personally probably even have this for a light dinner.
Avocado Egg Salad
1/4 cup mayonnaise
1/2 tsp dijon mustard
1 tsp lemon juice
2 tbsp minced cilantro
1 tsp sea salt, or to taste
fresh cracked black pepper, to taste
1/2 tsp ground cumin
1/2 tsp paprika powder
4 hard boiled eggs, chopped
1 ripe avocado, chopped
This recipe was taken from a blog called Best Recipe Box
My parents used to make huge buckets full of namak parey when we were younger- we ate these instead of chips. These fried snacks are really great on their own or you can use them in the recipe for papadi chaat that I posted in my Facebook group by clicking here. Namak paray keep well for weeks if stored in an airtight container.
You're going to want to make a fairly hard ball of dough, this doesn't work well if the dough is too soft. It's also important to let the dough rest at room temperature for at least 15 minutes so that the gluten bonds have time to relax and the dough becomes easier to work with. You'll find that if you don't rest the dough it'll be extremely tough to roll it out without the dough resisting you.
Once the dough has rested, split it into 4 balls and roll them out individually. I like to roll mine over my cutting board and then use a pizza cutter to cut it into strips.
Next, you drop each individual strip into medium heat oil and move them around constantly so that they brown evenly. Don`t worry if the dough initially drops straight to the bottom of the pan because as soon as it starts to heat up the namak parey float.
2 cups all purpose flour/maida
approximately 1 cup water
1 tsp salt
1 tsp baking powder
1 tbsp clarified butter/ghee
1 heaping tsp of cumin/zeera
oil for frying
I love to eat! I've been baking since before I was a teenager and exploring more with cooking for the past decade. This section of the site is dedicated to my experiments in the kitchen.
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