Corn & Capsicum Tostadas

Corn & Capsicum Tostadas

From   Tea Time

Prep: 20 minutes

Cook: 5 minutes

Method: Easy

Course: Snack

Type: German

Crisp tostadas topped with a spicy salad – absolutely declicious

Ingredients

  • Tostada shells 12
  • Salad
  • American corn ⅓ cup
  • Red capsicum, chopped ¼ cup
  • Green capsicum, chopped ¼ cup
  • Gherkin, chopped 1
  • Jalapeno, chopped ½
  • Spring onion bulbs, chopped 2
  • Fresh coriander leaves, chopped 1 tbsp
  • Paprika powder ¼ tsp
  • Red chilli sauce ½ tsp
  • Olive oil 1 tsp
  • Lemon juice 1 tbsp
  • Salt to taste
  • Iceberg lettuce 12 leaves
  • Garnishing
  • Fresh parsely sprigs 4
  • Cherry tomatoes, quartered 4

Methods

  • Dry roast the corn kernels in a non-stick pan till they begin burn. Transfer into a bowl and let them cool down.
  • Add red and green capsicums, gherkin, jalapeno, spring onion bulbs, coriander leaves, paprika powder, red chilli sauce, olive oil, lemon juice and salt and toss well.
  • Arrange the tostada shell on serving plates, place a lettuce leaf on each tostada shell, spoon the salad over it. Garnish with a parsley sprig and a cherry tomato quarter and serve immediately.
Spinach and Paneer Quiche

Spinach and Paneer Quiche

Prep: 55 minutes

Cook: 40 minutes

Method: Easy

Course: Snack

Type: German

Key Ingredients:

  • Spinach
  • cottage cheese (paneer)

The contrasting colours of spinach and cottage cheese make this quiche look as good as it tastes

Ingredients

  • Refined flour (maida) 200 gms
  • Butter 100 gms
  • Eggs (1 tbsp milk in place of egg) 2
  • Spinach, blanched, drained, chopped 100 gms
  • Cottage cheese (paneer), grated 200 gms
  • Fresh cream 200 ml
  • Hung yogurt 2 tbsps
  • Salt to taste
  • Nutmeg (jaiphal) powder 1 pinch
  • Processed cheese, grated ½ cup

Methods

  • Take refined flour in a bowl, add butter and rub in with your fingertips till the mixture resembles breadcrumbs.
  • Add 2 tbsps water and 1 egg and knead into a smooth dough. Cover with cling foil and refrigerate for 20 minutes.
  • Preheat the oven to 200º C.
  • After 20 minutes remove the dough from the fridge, place it between plastic sheets and roll it out. The rolled out dough should be one inch bigger than the pie dish so that the sides can be completely covered on the inside.
  • Transfer the rolled out dough into the greased pie dish and remove excess dough. Poke with a fork so that it does not puff when baked. Place butter paper on the dough and fill the pie dish with kidney beans or any other beans.  This helps the dough to remain flat during the blind baking. Keep the pie dish in the preheated oven and bake for 20 minutes.
  • Take cream, remaining egg and hung yogurt in a bowl and whisk till well combined. Add salt and nutmeg powder and mix well.
  • Remove the pie crust from the oven and remove the kidney beans.
  • Fill the crust with the cream mixture. Spread cottage cheese and spinach over it. Sprinkle processed cheese evenly.
  • Keep the pie dish in the preheated oven and bake for 20 minutes.
  • Cut into wedges and serve hot.
Coconut Cookies

Coconut Cookies

Prep: 30 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: German

Key Ingredients:

  • Desiccated coconut
  • Castor sugar
  • Butter
  • Egg
  • Refined flour

The toasted flavour of desiccated coconut is the main attraction of these cookies

Ingredients

  • Desiccated coconut powder 1 cup
  • Castor sugar 150 gms
  • Butter 150 gms + to grease
  • Egg 1
  • Refined flour 1 cup

Methods

  • Preheat the oven to 150º C. Grease a baking tray with a little butter.
  • Take castor sugar and butter in a mixing bowl and beat together till well mixed.
  • Add egg, desiccated coconut powder and refined flour and mix well to make dough.
  • Divide the dough into equal portions and shape them into round cookies. Keep them on the prepared baking tray.
  • Keep the tray in the preheated oven and bake for 15-20 minutes.
  • Take the tray out of the oven and let the cookies cool.
  • Arrange them on a serving platter and serve.