Puff Pastry Tarts

I love making breakfast or brunch on weekends that appeals my eyes first! Usually, we prefer half-fried with toasts n hashbrowns. If not, we end up having omlette with bread n sauteed mushrooms. Ohhh yes, weekend breakfast hardly changes. But this time, it’s a long weekend. My morning starts @ 9 am. And then if I plan making anything, it has to be on brunch table only :P

Are you willing to start your day in style? Try out this fabulous looking brunch for two :)

This elegant and super-easy dish is quite fun to make, bake and eat. I tried both versions – Vegetarian & eggetarian! And enjoyed both of them equally. Slices of tomato and chopped spinach nestle into little puff pastry bases, add an egg on top and to make it interesting for kids, add some grated cheese too.

Don’t you think this beautiful looking brunch is portrayed so nicely in these pictures?

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Makes: 4

INGREDIENTS:

1 Puff Pastry Sheet (thawed)
1 Tomato
3/4 cup Spinach Leaves
2 Eggs
1 tsp Mixed Herbs
Salt, to taste

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STEPS TO FOLLOW:

  1. Wash and roughly chop spinach leaves. Cut the tomato in medium-thick slices too.
  2. Cut 4 equal sized squares of puff pastry sheet and make a square on edges keeping 1 cm distance.
  3. Place an aluminium foil over baking tray and arrange these sheets on it.
  4. Spread spinach leaves and put tomato slices over it. Sprinkle salt and herbs on top.
  5. Bake in pre-heated oven on 200 degrees for 5-7 mins.
  6. Take 2 of them out and break an egg on top carefully. Again sprinkle a pinch of salt and herbs (cheese too, if you prefer to make it for kids).
  7. Put them back in a tray and bake for 7-8 mins more or until egg white is set.
  8. By the time, vegetarian ones will be ready to take out.
  9. Serve them hot with a cuppa tea/coffee/juice!

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SJ’s NOTE:

  • Reason behind making cuts on edges to allow the sheet puff up and be flaky from sides as moisture in center doesn’t puff up too much.
  • Why I baked once and then put an egg over it to re-bake? Well, sides will puff up and it will make cavity for an egg to settle :)

Happy Holidays, Foodies!!!

A long weekend! Lovely holidays! Easter celebrations everywhere around… And so it has to be special for us too :) Baked an eggless ‘Dark Chocolate Cake’ which is filled with Chocolate Buttercream and topped with Chocolate Ganache :) Ohhh yes, first time I used ganache on top and believe me, it came out to be a ‘Death by Chocolate Cake’  for true chocolate lovers :D

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Wanna have a piece of cake? Here you go… Well, I know that I’m baking without eggs on Easter too :D But that’s how it is… Airy, Crumbly, Fluffy and of course, Chocolaty :P

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Kidney Beans Salad

Mostly I prefer salad that can be made in a jiffy, so I go with tomatoes or onions only! But once in a while, I love making a special salad dressing to toss a salad that’s not only healthy but beautiful too :) Few days back, I had soaked kidney beans to make Rajma-Rice for dinner and as always, I added a handful more to soak for using it later… And so I had a bowl of cooked rajma in my refrigerator.

I made this ‘Kidney Beans Salad’ that needs minimal ingredients. To keep a biting texture, I didn’t cut my salad-stuff finely (like I usually do). I added a hint of mustard sauce in dressing for lending a lovely flavor to the bowl. What else do you need? It has got protein along with Y-factor (yummmm) and that too very well combined with all ingredients.

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INGREDIENTS:

1 cup Kidney Beans, pressure-cooked
1/2 Onion
1 Tomato
1/2 Cucumber

Salad Dressing–

4 tbsp Thick Yogurt
2 tsp Mustard Sauce
2 tsp Olive Oil
1 tsp Herbs of your choice (fresh or dried)
Salt, to taste

STEPS TO FOLLOW:

  1. Mix all the ingredients of dressing in a small bowl and whisk it well.
  2. Cut onion, tomato and cucumber in bite-size pieces and transfer to a big salad bowl.
  3. Add cooked kidney beans and then prepared salad dressing.
  4. Toss it quickly and serve chilled!

SJ’s NOTE:

You can add lemon juice for a tangy touch!