Skinny Summer Popsicles

Skinny Summer Popsicles1
I love popsicles any time of the day. Be it for breakfast, an afternoon snack or dessert. I mean who doesn’t, right?! This one here is so refreshing and healthy without addition of any sugar, be it refined or unrefined. Just some fresh fruit pieces blended along with little bit of fruit juice. It’s a perfect pick-me-up treat using all the gorgeous summer bounty on offer. I bet you can’t stop at just one!
Hope you all are having a great Monday!
xx
Skinny Summer Popsicles
Yields: 4 popsicles | Prep time: 5 minutes | Cook time: 0 | Freeze time: 4-5 hours/overnight
Ingredients:
Puree 1:
  • 6 slices fresh pineapple
  • 1/3 cup pineapple juice (freshly squeezed or packed)
  • Pinch of salt
  • Zest from 1/2 orange
Puree 2:
  • 1/4 cup cherries, pitted
  • 1 medium nectarine, cored
  • 1/2 cup freshly squeezed orange juice (from about 1 orange)
  • Pinch of salt

Directions:

  1. Puree 1: In a blender, blend together pineapple slices, pineapple juice and salt. Stir in orange zest to it and divide the puree among 4 popsicle moulds.
  2. Puree 2: Wash and wipe the blender dry. Add all the ingredients mentioned under puree 2 in a blender and process until smooth. Top the popsicle moulds with puree 2, dividing equally.
  3. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Enjoy!

*Recipe can be easily doubled or tripled or quadrupled!

 

Skinny Summer Popsicles2

 

Italian Summer Pasta Salad

 Italian Summer Pasta Salad1

 

After radio silence for 3 weeks, I’m back. Again. Can’t say for how long but I am here. So how are things guys? Here, monsoon has almost arrived and summer is officially over (for good!). But here I am, with a huge backlog of summer recipes. What am I to do when all these days I have been cooking all things “summery” regularly but not getting time to post them. Let’s just say that it is still summer somewhere in the world, right?! 😉

I love anything and everything Italian so when I came across this pretty looking salad on Sommer’s amazing blog I knew I had to get to it pronto. It is so good and SO refreshing! Zests of orange and lemon, al dente pasta, orange chunks, tiny tomatoes and torn basil all tied together with olive oil and Parmesan cheese. What’s not to love? Must try, whatever time of year it is for you.

I hope you’re having an awesome weekend.
Stay cozy, it’s gonna be a rainy one! xx

 

Italian Summer Pasta Salad3

 

Italian Summer Pasta Salad

Recipe scaled down & adapted from A Spicy Perspective

Yield: 2-3 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total: 30 minutes

Ingredients:

  • 2 cups whole wheat Farfalle pasta
  • 1 naval orange, zest and orange segments
  • 1 lemon, zest and juice
  • 2 Tbsp extra-virgin olive oil
  • 1 cup grape tomatoes, halved
  • 1/4 cup scallions, cut into 1 inch segments
  • 1/4 cup torn basil leaves
  • 3 Tbsp shaved Parmesan cheese
  • Salt and pepper

Directions:

  1. Place a large pot of salted water over high heat. Bring to a boil and cook the pasta according to package instructions. Drain the pasta and set aside to cool.
  2. Meanwhile, zest the orange and lemon. Place the zest and the juice of lemon in a large bowl. Add the olive oil and whisk. Peel the orange, gently break the segments apart and seed them. Place them in the bowl.
  3. Slice the tomatoes in half and add to the bowl. Then pour the drained pasta over the tomatoes and gently toss to coat. Add the scallions and basil leaves to the bowl and toss. Salt and pepper generously, about 1/2 tsp salt and 1/8 tsp pepper. Refrigerate until ready to serve.

Note: I didn’t have scallions at hand so I had to skip them but they are highly recommended as it’d add some crunch & make the dish all the more flavorsome. 🙂

 

Italian Summer Pasta Salad2

Mango Cucumber Salsa

Mango Cucumber Salsa1
Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.
I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).
Enjoy& be patient.
Weekend is almost here! 😉
Mango Cucumber Salsa2
Mango Cucumber Salsa:
Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes
Ingredients:

  • 1 small red onion, finely chopped
  • 1 jalapeño pepper, seeded & finely chopped
  • 1 cucumber, finely chopped (about 1 cup)
  • 1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
  • Salt & freshly cracked pepper, to taste
  • 1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
  • Juice from 1 lemon

Don’t know what is basil chiffonade? – Pioneer woman tells you here!

Directions:

Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.

5-minute Tomato Pasta Sauce ~ Meal for Two & Some Chit Chat

5-Minutes Tomato Pasta Sauce1

 

Let’s chat, shall we!? Time to end the lazy slump I’ve been rolling in lately. A lot’s been going on around here and I’m up for a full disclosure now. I did slip the news on Instagram couple of weeks ago but didn’t announce officially on the blog. So here it goes!! Drum-rolls please!!! I am going to LONDON this FALL for a one year postgraduate programme!!!!! WOHOOOO!!!!!!! HOW AWESOME IS THAT?!! Sorry for all the yelling but I’m SOOOOO excited for this new chapter of my life to begin. This year has been truly magical so far!

I got the confirmed offer on my admission about a couple months ago but was skeptical on sharing the news as there were so many things to consider and plan for before I decide to accept the offer. Let’s just say I didn’t want to jinx it! I was ecstatic (to say the least) to get into this prestigious college. I was (still am!) over the MOON would be an understatement. I leave in September and there is so much to do. I need to visit my parents, apply for Visa, do the shopping, pack my bags and off I go. Fingers crossed for a smooth sailing!

Now here is a bit of not-so-good-news. Umm… I’m not sure if I’ll be able to continue blogging along with my studies but I’m not going to incessantly worry over something I can’t control. As of now, the only thing I’m sure of is that the programme is going to be very intense and I am going to have to give my 101% attention to it, even if blogging takes a backseat. I AM absolutely ready to prioritize. I love blogging so much therefore I’ll be blogging here as much as I can until September and after that we’ll see how things go. I would love to pop over in between during my stay in London to share my experiences in new country, food related or not. I will definitely try to stay as active as possible on Instagram nonetheless so do follow me there to stay in touch and be my companion on #LondonDiaries! 🙂

*Recipe*

This recipe I am sharing today is bonkers awesome! It is the quickest meal I have ever made (apart from toss-in-all-you-have salads or couscous!). If you can boil the pasta then you can make this recipe. This one here is basically foolproof! The tomato paste (Brand name – Splitz) I used for this quick pasta sauce is made locally in Bangalore and the ingredients list reads – Tomatoes. That’s it! It does not have any funky ingredients I can’t understand or pronounce, just pure tomato goodness without any color or preservative or salt! Too good to be true and but sadly, it is mostly available only in Bangalore. But fret not. You can go ahead and try any other good, organic tomato paste you can find in the store near you.

This packet is definitely going with me everywhere I travel. I guess it’d be a blessing during my soon-to-start student life! What a cheap, no-fuss and delicious meal option with so many possibilities. Add any number of vegetables to this dish to make it more hearty and fulfilling. Just a heaping Tablespoon of this potent tomato paste is enough for one portion. You can tell I’m quite impressed! What can I say, sometimes simple is truly THE BEST! xx

 

5-Minute Tomato Pasta Sauce2

 

Quickest Tomato Pasta Sauce ~ Dinner for Two

Yields: 2 generous servings | Prep time: 2 minutes |Cook time: 15 minutes | Total time: 15 minutes

Ingredients:

  • 2 cups macaroni pasta
  • 1 cup pasta water, reserved after boiling
  • 2 Tbsp olive oil
  • 4-5 cloves garlic, finely chopped
  • 1 small red onion, finely chopped
  • Scant 1/4 cup tomato paste
  • 1 tsp salt or more to taste
  • 1/2 tsp dry basil herb
  • 1/4 tsp freshly cracked pepper
  • Shavings of Parmesan cheese
Directions:
  1. Cook pasta as per the package instructions. Reserve 1 cup of pasta water and drain the pasta.
  2. In the meantime, heat the pan on a medium-high heat. Add olive oil, garlic and onion and sauté for a minute. Add tomato paste and salt and sauté for about 2-3 minutes, scraping and stirring occasionally. The tomato paste will turn brown and this will enhance the flavors. Mix in basil and pepper and cook for another minute.
  3. Stir in 3/4 cup of reserved pasta water to the tomato paste and magically you’ll get your pasta sauce ready! If you want thinner consistency sauce, add remaining 1/4 cup pasta water too. Stir in the drained pasta. Divide between 2 serving dishes. Top with some shavings of Parmesan cheese and fresh basil leaves. Serve immediately.

Notes:
*You can add vegetables of your choice to make the meal more hearty. Just sauté the vegetables along with garlic and onion before adding tomato paste to the mix. Zucchini, broccoli, eggplant, bell peppers…. sky is the limit!
*You may also top the pasta with capers or olives.
*Use whole wheat or quinoa pasta to make this meal healthier. 
*Use penne or spaghetti pasta instead of macaroni.

L.O.V.E. Wraps

L.O.V.E. Wraps1

 

I know you think that my blog has sort of turned into a baking blog with a savory recipe seldom thrown here and there which again involves some sort of baking! (Humph.. Do I make sense?) So after throwing so many sugar-laden desserts week after week, I thought a savory recipe for brunch or breakfast (which does not involve baking) would be a great way to redeem my past actions. And when the recipe is so healthy, no-carb and wholesome, I’m sure many of you’ll be ecstatic.

With this recipe, turn your regular scrambled egg breakfast into a fancy brunch dish. With summer upon us, we require as many quick-fixes as possible. I mean, who wants to turn on the oven or spend time in the kitchen slogging over the heat! Low-fat and clean eating becomes a necessity when days are so hot and humid. This recipe absolutely fits the bill as an all-rounder meal suitable for breakfast, brunch, lunch and dinner.

This dish is so colorful because of zucchini, carrots and broccoli. As for the recipe, these are the measurements I followed but this dish does not require following a recipe to the T so feel free to make any adjustments. Use whatever vegetables you have at hand. Go vegetable crazy! Bell peppers and beans would be quite awesome too.

So eat light & have a happy happy weekend!
xo

 

L.O.V.E. Wraps

 

L.O.V.E. Wraps

Serves: 2 | Prep time: 10 minutes | Cook time: 10 minutes | Total: 20 minutes

Ingredients:

  • 1 Tbsp Olive oil
  • 2-3 cloves of garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 small head broccoli, cut into florets
  • 1 small carrot, cut into julienne
  • 1 small zucchini, cut into julienne
  • 1/8 tsp red chili flakes
  • 1/2 tsp Italian seasoning (or any seasoning of your choice)
  • 1/2 Tbsp butter
  • 2-3 large eggs
  • 1 Tbsp milk
  • salt and pepper, to taste
  • 4-6 lettuce leaves, washed and dried (any lettuce of your choice is fine)

Directions:

  1. In a skillet, heat 1 Tbsp oil over medium heat. Add garlic and onion to the skillet and saute till golden brown for about 2-3 minutes.
    Add broccoli and carrots and saute for another minute.
    Add zucchini and cook until just warm. We want the vegetables to have crunch and not be mushy. Mix in red chili flakes, Italian seasoning (or seasoning of your choice) and season with salt and pepper. Place this mixture in a small bowl.
  2. Wipe the skillet (used to saute vegetables) with paper towel and heat 1 Tbsp butter in it over medium heat. In a mixing bowl, crack 2-3 eggs and whisk them together with milk until well-beaten. Add pinch of salt and plenty of pepper.
    Tilt the skillet to ensure the entire pan is coated in the melted butter and pour in the eggs. Keep the heat on medium low. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds; turn off the heat just before they are fully hardened.
  3. To serve, place the scrambled eggs on a lettuce and top with onion and vegetable mixture.

Skinny Chocolate Avocado Banana Pudding & Pops – Raw! ~ For Two

Raw Chocolate Avocado Banana Pudding1

 

Raw Chocolate Avocado Banana Pops1

 

Okay, so I”m ashamed to EVEN call this a recipe but in actuality it is! However simple it might be. Sometimes simple is all we need. Simple is beautiful. We are experiencing summer at full force and I want to spend minimum time in kitchen that too away from stove and oven. Of course, still wanting extraordinary food to appear magically on my plate so I’m all about quick recipes nowadays. Cold salads, iced coffees/teas, cold cereal, smoothies and frozen fruit treats are what my days are made of.

A raw pudding. And pops. Same ordinary ingredients with just a bit of tweaking gets transformed into two incredibly delicious desserts. Desserts which are healthy and skinny at the same time. All you need is a high-speed blender. And some chocolate, cocoa powder to be specific. And avocado and banana. Avocado-haters, do not fret. You can not taste avocado. Promise! My husband truly hates avocado from the bottom of his heart, if used in anything other than guacamole and he couldn’t tell! Yes, I didn’t tell him beforehand and he couldn’t make out. Win! Also, you can totally have these for breakfast! 😉

 

Raw Chocolate Avocado Banana Pudding2Raw Chocolate Avocado Banana Pops2

 

Each recipe serves two but you can easily double, triple or quadruple the recipe to serve more people or have bigger portions. Stay cool this summer with these cool recipes up your sleeves!

Happy Monday you all!

Raw Chocolate Avocado Banana Pudding:
Serves: 2 | Prep time: 2 minutes | Chill time: 3-4 hours
Ingredients:
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp instant coffee powder
  • 1/8 tsp ground cinnamon
  • Pinch of salt
  • 1/2 ripe (large) avocado
  • 1/2 ripe (large) banana (fresh or frozen)
  • 3 Tbsp honey/maple syrup/date syrup
  • 1/2 tsp vanilla extract
  • 10-12 dices of fresh, ripe mango, for garnish

Directions:

Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide the pudding between two ramekins/bowls and refrigerate covered for at least 3-4 hours. Serve, topped with mango dices.

*Consume the pudding within 1 day of making it.
*Instead of mango, you may use strawberries/raspberries.

Raw Chocolate Avocado Banana Pops:
Serves: 2 | Prep time: 2 minutes | Chill time: 8 hours/overnight
Ingredients:
  • 2 and 1/2 Tbsp unsweetened cocoa powder
  • 1/4 tsp instant coffee powder
  • Pinch of salt
  • 1/2 ripe (large) avocado
  • 1/2 ripe (large) banana (fresh or frozen)
  • 1/4 cup honey/maple syrup/date syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup water

Directions:

Place all the ingredients in a blender (place dry ingredients in the bottom so they don’t stick to the sides of the blender) and whip till you get completely smooth consistency. Divide between two Popsicle moulds. If you do not have Popsicle moulds then divide between two paper cups like I did and cover with tin foil, poke the center of the foil with the Popsicle stick. Chill in freezer for at least 8 hours/overnight, demould and serve immediately.

P.S. Want to make these Pops even more chocolaty? Cover them with the chocolate magic shell just like a professional by following this easy-peesy tutorial.
P.P.S. Use white chocolate for these Pops! 😉

 

Sunshine Smoothie for Two ~ 100th Blogpost!

Sunshine Smoothie1

 

Woohoo (with more o’s than I can type)!!! This is my 100th blogpost! I know I should have reached this teeny-tiny (quite huge for me of course!) milestone a long time back but I’m glad I did. I thank each and everyone of you for being with me on this journey. And even tolerating my sporadic absence. You guys are sweetest. Thank you from the bottom of my heart. Really 🙂

I’m sure we all agree on this that no celebration is complete without a cake. And I know I should have brought one today but instead, I come bearing smoothie and I ain’t sorry. This is no ordinary smoothie, it’s a sunshine smoothie! Yes, pure liquid sunshine for breakfast and you won’t need anything else. Great way to get lots of fruit in your system. So go fruit wild this summer. This one is mindbogglingly refreshing!

 

Sunshine Smoothie2

 

This fruity concoction is so creamy, it may trick you into thinking there is ice-cream involved. This smoothie is created using shockingly simple ingredients aka fruits and nothing else! I’m a huge fan of frozen banana whip and it works as a great base for a smoothie. I made this whip for breakfast last week with frozen kiwi and banana and it turned out totally amazeballs. The idea was sparked then to turn it into a gorgeous smoothie.

I went fruit crazy and added mango (my fav), banana, kiwi and orange with a squeeze of lime and a spoon of honey, blend and Ta Da! You get this tropical heaven. Truly summer in your glass! (See I didn’t whine about the hottest, sunniest weather we’re experiencing here even once.. Ha!)

Put your feet up and enjoy this citrus bursting smoothie. It’ll brighten up your day and make the weather certainly more tolerable. Trust me.

Sunshine Smoothie for Two

Serves: 2 obnoxiously | Prep time: 10 minutes 

Ingredients:

  • 1 large frozen mango, previously peeled & sliced
  • 1 large frozen banana, previously peeled & sliced
  • 2 frozen kiwi, previously peeled & sliced
  • 2 oranges, peeled, seeded and sliced
  • Juice from 1 lime
  • 6-8 ice-cubes
  • 1 Tbsp honey (optional)

Directions:

Blend all the ingredients in a blender on high speed till you get a smooth consistency (for about 2-3 minutes). Serve in tall glasses.

*You may turn this smoothie into green smoothie by adding 1 cup of your favorite greens.

*You may swap kiwi with frozen chunks of pineapple. Whatever rocks your boat!

Banana Oatmeal Yogurt Pancakes

Banana Oatmeal Yogurt Pancakes1

 

These delicious banana pancakes got so much attention on Instagram which forced me to post the recipe here. I didn’t photograph them for the blog but have a couple pics to go with the post. So here is the recipe for the softest and fluffiest pancakes which tastes incredible too! With hardly any butter, these pancakes are definitely on a healthier side. I know you have an overripe banana lying around in the house so make these ALREADY 😉

 

Banana Oatmeal Yogurt Pancakes2

 

Banana Oatmeal Yogurt Pancakes

Makes: 10-12 pancakes (3-inch size) | Serves: 2-3Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes

Ingredients:
  • 1/2 cup all-purpose flour*
  • 1/2 cup oats
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 medium/large very ripe banana, mashed with fork (about 1/2 cup)
  • 1/2 cup yogurt/buttermilk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup brown sugar
  • 1 Tbsp unsalted butter, melted plus a bit more for greasing
  • Maple syrup, to serve

*You may substitute all-purpose flour with whole wheat flour and add a splash of milk (if required) to reach the correct consistency of batter.

Directions:

  1. In a small bowl, whisk together flour, oats, baking powder, salt and ground cinnamon. Set aside.
  2. In a medium-sized mixing bowl, mash the banana with the fork till no lumps remain. Whisk in yogurt and egg till completely incorporated. Whisk in vanilla extract followed by brown sugar. To this mixture, add dry ingredients to form a smooth batter. Add melted butter to this and let the batter rest for 5 minutes.
  3. Heat a large non-stick or cast iron skillet over medium-low heat and grease with butter. Work in batches. Pour scant 1/4 cup batter for each pancake into the skillet. When the edges begin to look dry and cooked and bubbles dot the top, flip and cook until golden on the other side.
  4. Serve hot, topped with some maple syrup.

Baked Banana Donuts & Fresh Strawberry Cream Cheese Frosting ~ Healthier & Eggfree

Banana Donuts1
Wow… It’s been  3 weeks since my last blog-post! I’ve really missed you guys. If you follow me on Instagram then you know of my shenanigans. Past 3 weeks were spent vacationing leisurely in beautiful Goa and finishing some important paperwork back home. If you don’t follow me there then you’ve missed out on some amazing pics of sunsets and not-to-be-missed eateries in Goa so I’d suggest you tap that blue button right away! We had a fabulous time spending our 5th wedding anniversary, relaxing and lazying around on beach. It had been ages (more than a year!!) since we took our last vacation (just us) so this 10 days break was much appreciated. But my sun-burnt self is definitely glad to be back and you’re going to love this recipe I have for you!
After our holiday to the tropics, I recreated the scene in the comfort of our home and made these uh-mah-zing banana donuts. Oh and I didn’t serve them alone. Oh yeh! These are topped with fresh strawberry cream cheese frosting. Yes, it is 2 recipes in 1 blog-post kinda day today. Anyway I can compensate my absence on this space 😉
Banana Donuts2
These soft and fluffy whole wheat banana donuts are what dreams are made of! This is a healthier and eggfree version. Brown sugar has been used which used with bananas lends a caramelized depth of flavor. I prefer to use oil instead of butter in most of my cakes and cupcakes. Oil combined with yogurt gives moist and pillowy end product even when whole wheat flour is involved.
And what do I say about the frosting! It is super cool. Spread it on donuts or frost some vanilla or chocolate cupcakes with it. Yes, the recipe below will frost about 12 cupcakes and will frost 12 donuts even more generously with a spoonful or two extra for licking! The frosting naturally is pink without addition of any artificial color and it is flavored with real strawberries and just a bit of strawberry extract. Perfection indeed!
Happy Baking!
xx
Baked Banana Donuts with Fresh Strawberry Cream Cheese Frosting ~ Healthier & Eggfree
Makes : 12 donuts | Prep time: 20 minutes | Bake time: 13-14 minutes | Total time: under 30 minutes
Ingredients:

For donuts:
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup oil
  • 1/3 cup brown sugar
  • 1 + 1/2 cup mashed banana (about 3 large)
  • 6 Tbsp yogurt
  • 1 tsp vanilla extract
For frosting:
  • 2 large strawberries
  • 4 ounce / 110 gm plain cream cheese spread, at room temperature
  • 1 Tbsp butter, at room temperature
  • 1/4 tsp strawberry essence
  • 1/4 tsp strawberry essence
  • 1/4 cup icing sugar, sifted (or more as per preference)

Directions:

  1. Preheat the oven at 180ºC / 350ºF. Grease 12-count donut pan with oil. Set aside.
  2. Sift together flour, baking powder and salt in a bowl. Set aside.
  3. In a medium sized bowl, whisk together oil and sugar until completely incorporated. Whisk in banana, yogurt and vanilla extract.
  4. Gently fold dry ingredients into wet ingredients until no flour pockets remain. Do not over-mix. Divide the batter equally and fill the molds no more than 3/4th. Bake for 13-14 minutes or until toothpick inserted in the center comes out clean. Cool in the pan on a cooling rack for 5 minutes. Then carefully turn out doughnuts directly onto rack to cool.
  5. Preparing frosting: Wash, hull and pat dry 2 large strawberries. Cut them in small pieces and mash them using fork. Add cream cheese spread, butter and strawberry essence to the bowl and whisk using your electric mixer. Add sifted sugar to this mixture and whisk until completely incorporated and frosting is firm. On completely cooled donuts, spread a thick layer of this frosting. The donuts will keep well in refrigerator for 4-5 days.

‘Breakfast For Two’ ~ Savory Pear & Apple Dutch Baby

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Good Morning & Happy Valentine’s Day ♥ Friends!

Roshni & I are back with our second installment of monthly cook-off. Keeping today’s lovey-dovey holiday in mind, the theme was a no-brainer – ‘Breakfast for Two’. So if you’ve still not thought of V-day breakfast for your sweetie then let us come to your rescue. I come bearing freshly baked savory German Pancake. Convenient without having to stand flipping pancakes on stove one by one and ready in 30 minutes! Slide it in the oven, go about your work (make coffee or arrange breakfast tray) and after 20 minutes, poof!, breakfast is served. No burnt sides too! 😉

Blogosphere is scattered with chocolates, berries and sprinkles for the occasion. Red and pink is so much in the air! I joined  the  bandwagon  too but if you’re not into sweet stuff then this recipe is just perfect for you.

 

Savory Pear & Apple Dutch Baby2

 

Pear, apple, some leeks and smoked Gouda… The fruit is cooked in a pan with some butter and thyme. Heavenly smell to wake up to, if you ask me! The fruit is then arranged in cast-iron skillet or baking pan. Egg and flour mixture is poured over the fruit followed by cheese. The prep requires mere 10 minutes of time and then whole business is taken care of by your beloved oven. It is baked until golden for about 20-25 minutes. Cut into wedges and serve immediately.

This dutch baby is perfect as a Brunch/Brinner too and should be made on any day, not only on V-day. Make this NOW & thank me later. If you want to make a sweet dutch baby, then try this recipe of mine. And now go to Roshni‘s blog for a great ‘Breakfast For Two’ idea! Let’s check out what she has in store for us all! 🙂

Have a great day all you happy lovers out there! ♥ ♥ ♥

Savory Pear & Apple Dutch Baby

Serves: 2 | Prep time: 10 minutes | Cook time: 20-25 minutes | Total time: 30-35 minutes

Ingredients:

  • 2 Tbsp butter (salted works too)
  • 2 Tbsp leeks, washed & thinly sliced
  • Half pear, peeled, cored & sliced
  • Half green apple, peeled, cored & sliced
  • few sprigs of thyme
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • Salt, to taste
  • 1/4 tsp lack pepper (or more)
  • 1/2 cup grated smoked Gouda cheese

Directions:

  1. Preheat the oven to 210ºC / 425ºF.
  2. Heat a small pan on a medium heat and add 1 Tbsp of butter to it. Once butter has melted, add leek, pear, apple slices and thyme leaves to the pan and let cook on a medium heat for about 3-4 minutes stirring occasionally. Set aside.
  3. Mix the eggs, flour, milk, salt and pepper in a blender on a medium speed until just blended, 5-10 seconds.
  4. Add rest of the 1 Tbsp butter in to a 9-inch cast-iron skillet/baking pan and put it in the oven. Wait until the butter has melted completely and sizzling then carefully take the pan out and swirl the butter around coating the pan completely.
  5. Spread the cooked mixture of leek, fruits and thyme to the bottom of the pan. Pour the egg mixture on top. Finally, sprinkle the cheese all over and slide it back into the oven to be baked for 20-25 minutes, until slightly browned on top. Cut the dutch baby into 4 or 6 wedges and serve immediately.