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Category: Snacks

Whole wheat Banana bread with chocolate chips

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Are you guys much of a bread fan? Well I was a big fan of the bread and butter when I was a kid and we didn’t have much options other than the humble milk bread. Brown, multigrain whole wheat bread all came in the last decade into the picture. I am yet to discover an easy bread recipe to bake at home. Anyways, why all the talk about bread? Its because today I bring to you a recipe that gets all the ticks on the “health meter” if such a thing does exist. It is made with wholesome meal/ whole wheat flour, no sugar or any kind of artificial sweetener.

So bananas are kind of under-appreciated by me. I love the banana flavor in any ice cream or candy but as a fruit its never got my attention. But, besides me, the rest of my family are banana lovers. We get different varieties of bananas and everyone munches on it as a snack except me. But this all changed when I was pregnant, in fact the only snack and fruit which I could eat without having nausea was banana. So during my whole term I had bananas of all shapes and sizes!

My Aunt B had sent me recipes of many chefs when I had just got married. It all just got archived in my email until recently when I chanced upon them and struck gold. She has been kind enough to send me so many varieties of recipes and I have been trying them ever since. Its during one of these trials that I came across this banana bread and we love it! We love this banana bread as such but you could have it slathered with butter/chocolate spread/lemon curd with your cup of afternoon tea. The key point to be noted in this recipe is the use of overripe bananas (the blacker the better) which lend to the sweetness of the bread as we don’t add in any sweetener in the recipe. You could add cinnamon streusel to your banana bread or nuts/seeds for added crunch or chocolate chips as I did. Hope you love this recipe.

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Source: Catherine’s recipes

Makes: 1 loaf

Ingredients

115g / ½ cup butter, plus extra for greasing

5ml/ 1 tsp baking soda

225 g/ 2 cups whole meal (whole- wheat) flour

2 eggs, beaten

3 very ripe bananas

30 – 45ml / 2-3 tbsp. milk

½ cup dark chocolate chips

Method

  1. Preheat the oven to 180C. Grease and base line a 9*5in loaf tin. Cream the butter in a bowl until fluffy. Sift the baking soda and flour, then add to the creamed butter, alternating with the eggs.
  2. Peel the bananas and slice them into a bowl. Mash them well and stir into the cake mixture adding enough milk to get a dropping consistency. Add in the chocolate chips and give a stir.
  3. Spoon the mixture into the loaf tin and level the surface with the back of a spoon. Bake for 1 ¼ hours or until a skewer inserted into the center comes out clean. Cool on a wire rack.

 

 

Energy bombs

 

13669117_1722179224714908_6199123272026875315_nThis must be the easiest and quickest recipe I am posting on my blog. Takes hardly 15-30 minutes to prepare depending on the quantity, and no artificial sweeteners! Hungry during a trip or in office, pop one of these balls, and you’re good to go without the guilt of eating anything unhealthy.

So, my uncle brought us this muesli bars from NZ when he came visiting last time. Oh and the variety!! It had everything from fruits, nuts, dried fruits, seeds, yogurt etc. So my husband loved having this during his breaks rather than biscuits and bakery items and was rather disappointed when it finished and pretty soon I must say!

He kept asking me for it after my ‘n’ number of reminders that the stock was over! Arrgh!! Finally, I decided ok, I need to find a solution for this, so did some research and came across this recipe which I tweaked a bit. Most of the recipes did call for sugar or some kind of sweeteners but I liked this recipe the best because it used natural fruits for sweetening. The best thing about this recipe is you can tweak it as you like and add what nuts and fruits you like. I have already tried with another combination and am waiting my husband’s approval ;).

Makes: 10- 12 balls

Ingredients

Dates – ½ cup

Raisins- ½ cup

Oats – ¾ cup

Chia seeds – 2 tbsp

Almonds – ½ cup

Water – 1-2 tbsp

Method

Blend or process the raisins and dates in a food processor to a coarse paste. Add little water to help the blending. Dump this dry fruit paste into a mixing bowl, this is the base for your energy bars or balls (it is what binds the whole bar). Now pulse the almonds in the food processor, we want some chunky bits. I love the crunch so I left some chunky bits, you can do as you like. Now mix this along with the oats and chia seeds into your dry fruit mixture. Give it a thorough mix and start shaping them into balls. Put this in the fridge for 10 mins or so, so that they firm up and they are ready!

I love this combo the best because it uses the natural sweetness from the dates (good for your hair) and raisins (good for digestion), so no unnecessary sugar going in. The chia seeds and oats are good for controlling cholesterol. Almonds again good for hair and brain development.

Give it a try, drop in a comment and let me know how you liked it. Also, let me know if you have tried it with other combinations and how they turned out.

Deep Dish Pizza

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Been long isn’t it?

I have been waiting to write my next post, but I got caught up with working out the details to get my online dessert bar , Cherry on Top, started. Yes! Finally I managed to convince myself that I got to get up and chase my dreams on my own. No one else is gonna come out and hand it to me in a gift wrap 😉

As soon as I get the online business open, I get struck down with viral fever . What timing eh ?! But the show must go on.. 😉 So here I am, feverishly excited( literally 😉 ) about my new venture , Cherry on Top. Wish me luck ! 🙂

[ For those of you interested to see how my online dessert bar looks like, please head onto Cherry on Top ]

So how many of you have heard of Deep dish pizza? How many of you really tasted it? I heard of it for the first time when I landed in Chicago. Seems like that is one thing you can NOT miss once you are in Chicago, the town of deep dish pizza. So as soon as I landed there, I was determined to have one. Chicago got me lovestruck the first day I landed there. The Lake Michigan, I still cant believe such a huge lake with waves like that of a beach. With all the sightseeing well, deep dish pizza took a back seat and slowly faded off. I lost my chance.!

I hardly gave deep dish pizza a second thought until recently, when I had made some pizza dough. I was wondering what to do differently with this pizza and it clicked me. Why not try a deep dish pizza and I will henceforth know how it tastes as well. But not having seen or tasted it before I just researched on what it contains. So my recipe is basically a combination of all my research.

Makes 1 pizza

Ingredients

Pizza dough – 1 portion of your dough

Pizza sauce – 2 cups

Mozzarella cheese –  grated for topping

Parmesan cheese/ Mozzarella cheese – 2 cups grated

Pepperoni / Grilled chicken/ Any veggies of your choice

Method

Preheat your oven to 200C. Oil any oven proof deep dish. I used my pie dish to make this pizza. (Well, aint it like a huge pie 😛 ) . Roll out your dough so that you have little( around 1/4th inch) overlay hanging out the sides of the dish.

Now lets start with the filling. Fill ¼th of your pizza with your sauce, then top it with the cheese ( I used mozzarella, but you can use any cheese of your choice )till it reaches almost half the dish. Next give a layer of your toppings, in my case I layered pepperoni. Repeat the layers of sauce, cheese and topping till it reaches the brim. Garnish with shredded mozzarella.

Fold any extra overlay neatly around the edges and cook the pizza for around 20 -25 minutes or till the top is nice and golden brown and the cheese is bubbly. Serve hot with dried oregano and/or chilli flakes.

Note:  Another method of layering is to fill the dish 1/3rd with sauce, then another 1/3rd with the cheese and finally the topping; rather than the repetitive layering.

 

 

Egg sandwich with Garlic Butter grilled mushrooms

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As a kid my favorite breakfast/snack was always bread. Bread and butter and I was the happiest person in the world.Not that much has changed but I guess as those taste buds kicked in, I started loving other flavors.I still love bread but maybe not with butter, so I end up experimenting around with it. From finger food, sandwiches, bajjis to upma, bread is one versatile ingredient.

This sandwich is an adaptation from Jamie Oliver’s burger and Marias Menu egg sandwich. This sandwich has all the elements from the fresh lettuce to the grilled mushroom and the moist egg mixture. This is a sure winner for kids, for evening snacks or even guests.

Ingredients

Bread – 8 slices toasted

Egg – 2 boiled

Onion – 1 small chopped

Tomato – ½ medium chopped

Lettuce – a few leaves

Green chilly – 2-3 chopped

Garlic – 4-5 small cloves chopped

Tomato ketchup – 1 – 2 tbsp

Button Mushrooms – 100 gms

Garlic butter – 1 tbsp

Mayonnaise – ½ tbsp

Salt – to taste

Pepper – to taste

Oil

Method

Boil the eggs to your liking. You can used hard boiled or soft boiled eggs for this. Prepare the mushrooms by squeezing out the stalks off the head. Chop the stalks to add for the egg masala and keep the mushroom heads aside for grilling.

Heat some oil and saute the garlic and green chilly. Once its gets fragrant add in the onions. Cook till soft and add chopped tomatoes. Cook them till mushy.Season with salt and pepper. When its time to take it off the flame, add in the tomato sauce,saute and take off the flame.

In a bowl, smash the boiled and de-shelled eggs with a fork. Add in the tomato mixture. You can optionally add in the mayonnaise. Season accordingly.

While the egg mixture is getting ready you can get heat up the grill/skillet. Brush lightly with oil. Grill the mushrooms with the open side facing the grill first. Flip and grill till you get a nice brown on the mushrooms.  Switch off the flame. Add in a dollop of garlic butter in the mushroom head center.

Now lets assemble this beauty. Take 2 slices of toasted bread. Place a lettuce leaf on each slice. Top one slice with the egg mixture , and seat the grilled mushroom on top of that. Close with the next slice and bite into heaven.

 

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Note : You can use any store bought garlic butter. I used homemade garlic herbed butter, whose recipe I will be sharing on later.