By-the-slice Breakfast Pizza with Red Pepper Pesto

This recipe was inspired by Norco Ranch eggs. The perfect way to start your day. You could prepare the pizza dough from scratch as I did or just use refrigerated pizza. Please refer to my earlier post Paneer Tikka Pizza for the pizza dough.

The red pepper pesto goes perfectly with the eggs and buffalo mozzarella. I also used some grated cheddar cheese.

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It just melts in the mouth and is a sure winner for all ages especially children.

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PREP: 2 hours COOK TIME: 45 minutes

Ingredients

Fresh pizza dough/13.8 oz refrigerated pizza

6 eggs

½ cup buffalo mozzarella, crumbled

½ cup cheddar cheese, grated

1 tbsp fresh garlic, minced

2 tbsp fresh celery, minced

2-3 tbsp olive oil

¼ tsp pepper powder

For the pesto

3 large red peppers, grilled

1 cup cashewnuts

1 tsp red chilli poiwder

½ tsp garlic powder

½ tsp onion powder

1/4 cup olive oil

12 cup Cheddar/Parmesan cheese, grated

Salt to taste

 

Instructions

Preheat the oven to 200 C. Line a 15×10 inch baking sheet with parchment.

To make the pesto, peel the peppers and chop them roughly. Blend all the ingredients in a processor except the oil and cheese. Add the oil slowly and process until the mixture is smooth. Add the cheese and process to blend all the ingredients.

Roll the pizza dough to fit the entire baking tray. Bake for 10 minutes and remove from the oven. Brush with some olive oil and sprinkle some garlic over the dough. Sprinkle the mozarella and cheddar over the pizza and spread some of the red pepper pesto on the top  leaving a one-inch border around the edges. Break the eggs gently about an inch apart. Season with black pepper and bake the pizza for about 20-30 minutes until the egg whites are set and the yolks have thickened. Sprinkle with the remaining chopped garlic, celery and olive oil and serve immediately.

Mac and Cheese

This is my go-to recipe for Mac and Cheese for a very long time. It’s very quick besides being rich and creamy. It’s so much better than eating it out of a box and it’s sure to be loved by everyone.

The ingredients used are all staples that one can find in any kitchen. I used cheddar and parmesan. This is something that many of us grew up on and it’s a classic comfort food.

Instead of making a roux in the classic way, I find that adding onions to the butter and then adding the flour prevents the lumps forming. I prefer to do it this way.

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Vegetables like cauliflower, broccoli, potatoes, etc can all be used. I just used some green pepper and carrots. It’s a very versatile dish in that way. The topping of breadcrumbs is what gives it that extra texture – chewy pasta with a crisp topping. Just lovely!

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PREP: 10 minutes COOK TIME: 1 hour

Ingredients

½ cup butter

6 tbsp flour

2 large onions, minced

1 tsp cumin seeds

1 tsp pepper

1 tsp turmeric

1 tsp chilli powder

½ tsp mustard

4 cups milk, warmed

450 grams elbow macaroni

2 tbsp tomato ketchup

4 tbsp black olives, cut in half

200 grams Cheddar, grated

50 grams Parmesan, grated

½ cup breadcrumbs

4 tbsp melted butter

2 tbsp fresh coriander, chopped finely

Salt to taste

Instructions

Grease a baking dish and preheat the oven to 180 C.

Melt the ½ cup butter in a large, heavy pan. Add the onions and cumin seeds and cook until the onions are transparent. Add the flour and mix well. Saute for two minutes and add the pepper, turmeric, chilli powder, mustard and salt.

Add the warm milk gradually, stirring all the time and cook on low heat until the sauce is thick and smooth. Remove from heat and add the grated cheddar cheese olives and tomato ketchup.

Bring plenty of salted water to a rolling boil and add the macaroni. Stir well and add a cup of cold water immediately. This will prevent the pasta from sticking. Cook on moderate heat until the macaroni is just cooked or al dente.

Drain immediately and mix with the cheese sauce. Spoon into the greased baking dish.

For the topping, add the grated Parmesan cheese, breadcrumbs, melted butter and chopped coriander together. Spread this on top of the macaroni and bake for about 20 minutes until the top is golden brown.

Spicy Cheese Toast

The cheese toast featured here is quite unconventional from the one you may be used to. It’s a family favourite and can be put together in a jiffy.

It’s a delicious way to start the day or even for a light lunch paired together with a green salad. I used cheddar cheese because of the strong flavour but you can use any cheese you want. You could also mix two different varieties of cheese.

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I also used extra chilli powder but it depends on each individual’s palate. The same thing can be made with chopped green chillies and herbs instead of the red chilli powder.

This recipe makes around 12 slices of cheese toast.

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PREP: 10 minutes COOK TIME: 15 minutes

Ingredients

  • 6 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp red chilli powder
  • ½ tsp pepper powder
  • ½ tsp turmeric powder
  • 1 cup cheddar cheese, grated
  • Salt to taste
  • Vegetable oil/Butter
  • Wholemeal bread slices
  • Extra cheese (optional)

Instructions

Preheat the oven to 175 C.

Beat the eggs well with enough salt and pepper. Sift the flour with the baking powder. Add it to the eggs along with the chilli powder and turmeric powder. Mix well and fold in the grated cheese.

Toast one side of the bread lightly with a little oil or butter. Spoon the cheese mixture on the other side of the bread, spreading it carefully to the edges. Bake in the oven for 10-15 minutes until it puffs up and the edges are lightly toasted. If you wish, you can sprinkle extra cheese on top and grill for a few minutes until the cheese melts. Serve immediately.