Spinach & Mushroom Frittata

Spinach & Mushroom Frittata

From   Hi Tea

Prep: 25 minutes

Cook: 15 minutes

Method: Easy

Course: Snack

Type: Italian

Excellent breakfast dish – frittata made more nutritious with spinach and mushrooms

Ingredients

  • Baby spinach, chopped 10 leaves
  • Button mushrooms, thinly sliced 4
  • Egg whites 6
  • Whole eggs 2
  • Salt to taste
  • Black pepper powder to taste
  • Fresh parsley, finely chopped 1 tsps
  • Fresh basil leaves, finely chopped 1 tsp
  • Olive oil 2 tsps
  • Garlic, finely chopped 1 clove
  • Medium onion, thinly sliced ½
  • Medium red capsicum, cut into thin strips ¼
  • Parmesan cheese, finely grated 2 tsps

Methods

  • Preheat oven to 200º C.
  • Take egg whites in a mixing bowl and whisk till smooth and fluffy. Take whole eggs in a bowl, add salt and black pepper powder and whisk till creamy. Add the whole eggs to the egg whites and mix well.
  • Add spinach, parsley and basil. Fold lightly so that the mixture remains aerated and light.
  • Heat olive oil in a non-stick pan, add some garlic, onion, salt and black pepper powder and saute for 2 minutes. Add mushrooms and red capsicum strips and toss till well combined.
  • Add the egg mixture and smoothen the top with a spatula. Sprinkle parmesan cheese on top.
  • Keep the pan in the preheated oven and bake for 6-8 minutes.
  • Take the pan out of the oven, cut into wedges, arrange on a serving plate and serve hot.
Arbi ki Tikki

Arbi ki Tikki

By Hi Tea

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Snack

Type: Italian

Key Ingredients:

  • Colocassia (arbi)

Even those who dislike arbi will enjoy this tikki – it is crisp and simply delicious

Serving Suggestion : .

Health Tips:

Air fry the tikkis instead of shallow-frying them

Ingredients

  • Colocassia (arbi), boiled, peeled, mashed 250 gms
  • Red chilli powder 1 tsp
  • Salt to taste
  • Garam masala powder ½ tsp
  • Carom seeds (ajwain) 1 pinch
  • Turmeric powder ½ tsp
  • Ginger paste ½ tsp
  • Water chestnut flour 3 tsps
  • Fresh coriander leaves, chopped ½ tbsp
  • Oil 1 tbsp + to shallow fry
  • Cherry tomatoes, chopped 12
  • Mustard seeds ½ tsp
  • Curry leaves a few
  • Green chillies, chopped 3
  • Sugar to taste

Methods

  • Take colocassia, red chilli powder, salt, garam masala powder, carom seeds, turmeric powder, ginger paste, water chestnut flour and coriander leaves in a bowl and mix well.
  • Divide the mixture into equal portions and shape them into round tikkis.
  • Heat sufficient oil in a non-stick pan. Place the tikkis in it and shallow-fry, turning sides, till evenly golden on both sides. Drain on absorbent paper.
  • To make cherry tomato compote, heat 1 tbsp oil in another non-stick pan, add mustard seeds, curry leaves, green chilies, cherry tomatoes, salt and sugar and mix well. Simmer on a low heat till the tomatoes turn pulpy.
  • Serve the tikkis hot with the compote.
Baked Coffee Cheesecake

Baked Coffee Cheesecake

By Hi Tea

Prep: 15 minutes

Cook: 2 hours

Method: Moderate

Course: Snack

Type: Italian

Key Ingredients:

  • Digestive cookies
  • Instant coffee powder
  • Kahlua coffee liqueur

Cheesecakes come in various flavours and this one will be particularly appreciated by coffee lovers

Ingredients

  • Digestive cookies 200 gms
  • Instant coffee powder 215 gms
  • Kahlua coffee liqueur 100 ml
  • Melted butter 100 gms
  • Dark chocolate, grated 50 gms
  • Chocolate chip cookies 100 gms
  • Cream cheese 500 gms
  • Sour cream 50 gms
  • Whipping cream 50 gms
  • Eggs 3

Methods

  • Preheat oven to 100º C.
  • Put cookies, melted butter, grated chocolate and chocolate chip cookies in a mixer jar and blend.
  • Transfer the mixture into a cake tin and spread evenly.
  • Take cream cheese in a bowl and whisk till smooth. Add sour cream and whipping cream and whisk. Slowly add eggs and whisk. Add Kahlua coffee liqueur and coffee powder and mix well.
  • Pour this mixture on top of the crust in the cake tin. Place the tin in the preheated oven and bake for 2 hours.
  • Cool down to room temperature and then chill in the refrigerator. Cut into wedges and serve.
Blueberry Scones

Blueberry Scones

By Hi Tea

Prep: 30 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Italian

Key Ingredients:

  • Refined flour
  • Fresh blueberries

Serve them hot with cups of hot tea and savour with great pleasure

Ingredients

  • Refined flour (maida) 350 gms
  • Fresh blueberries 50 gms
  • Butter 90 gms
  • Sugar 45 gms
  • Milk 175 ml + for milk wash
  • Baking powder 10 gms
  • Vanilla extract 10 ml
  • Salt 1 pinch
  • Caster sugar to sprinkle

Methods

  • Take flour, butter, sugar, blueberries, milk, baking powder, vanilla extract and salt in a bowl and mix lightly. Rest the dough for 5-7 minutes.
  • Flatten the dough to 1 inch thick disc, place a cookie cutter on it and cut out individual scones.
  • Place them on a greased baking tray and rest them for 15-20 minutes to rise.
  • Preheat oven to 180º C.
  • Brush them milk wash and sprinkle some castor sugar over them.
  • Place the tray in the preheated oven and bake for 18-20 minutes.
  • Serve hot.
Croque Monsieur

Croque Monsieur

By Hi Tea

Prep: 10 minutes

Cook: 20 minutes

Method: Moderate

Course: Snack

Type: Italian

Key Ingredients:

  • Brown bread slices
  • Gruyere cheese
  • Parmesan cheese
  • Ham

This sandwich oozing with cheese with ham adding its own flavour is absolutely irresistible

Ingredients

  • White or brown bread slices 4
  • Gruyere cheese, grated 40 gms
  • Parmesan cheese, grated 30 gms
  • Cooked ham 30 gms
  • Unsalted butter 60 gms
  • Refined flour (maida) 50 gms
  • Milk 500 ml
  • Salt to taste
  • White pepper powder to taste
  • Nutmeg powder 10 gms
  • Dijon mustard paste 10 gms
  • Cheese slices 4

Methods

  • Preheat oven to 180º C
  • To make Morne sauce, melt butter in a small non-stick saucepan on low heat until it just starts to bubble. Add the flour and cook, stirring for about 2 minutes or till smooth.
  • Slowly add milk, whisk continuously, and cook till thick. Remove from heat. Add salt, pepper powder, nutmeg powder and Dijon mustard. Add some grated Gruyere cheese and Parmesan cheese, mix and set aside.
  • Arrange the bread slices on a baking tray and toast them in the preheated oven for a few minutes each side or till lightly toasted.
  • Spread Morne sauce over the toasted slices. Arrange the ham slices and sliced cheese on them.
  • Place the tray in the preheated oven and bake for 5 minutes or till the cheese is bubbly and lightly browned.
  • Serve hot.