Oven Baked Potato Wedges with Cheese and Herbs

Now who would not love some potato wedges, except for the ones on diet. I love french fries from McDonalds and Potato Wedges from KFC. Every time I visit one of these fast food restaurants I do not miss a regular in my order.

Baking is recently been added to my culinary skills and I am a newbie in this area as I am still exploring and experimenting.

I tried baking cauliflower, potato cubes, broccoli and the outcome was different with each of these vegetables based on the spices I used. I am going to try the above dishes once again with different temperate and cooking time. But Potato wedges came out so well. I have the list of ingredients I used to season but you are free to experiment with what you have in your kitchen counter.

Ingredients:

1. Potatoes long medium size - 2
2. olive oil - 2 tbl spn
3. Maida (all purpose flour) - 3 tbl spn
4. Corn Starch - 1 tb spn (optional)
5. Parmesan Cheese - 3 - 4 tb.spn
6. Chili powder - 2 t.spn
7. Pepper powder - 1/2 t.spn
8. Garlic powder - 1 t.spn
9. Onion Powder - 1 t.spn (optional)
10. Dry herbs (Parsley, Rosemary, basil) - 1 tb.spn
11. Salt to taste
12. Fresh herbs (Parsely, Rosemary, basil) - finally chopped.

Preparation:

1. Preheat oven to 200°C
2. Wash and clean potatoes to remove dirt, as we would cook with skin. Scrape any dirt if found. Cut the potatoes length wise like wedges and place in a large mixing bowl.
3. Add the oil to the cut potatoes and mix well so that the potatoes get coated with the oil.
4. In another bowl mix ingredients listed under 3 to 11 and mix well.
5. Add these mixed seasoning to the oil coated potatoes and toss well, you may also use your hand to mix.
6. In a baking tray lined with parchment or aluminum foil, arrange the potatoes with the skin part facing down.
7. Sprinkle the fresh herbs on top and bake for 30 - 40 minutes or until it's crispy from outside and soft inside.

Note:

• You can arrange potatoes in circle or row depending on the kind of tray you have. I have arranged them closely yet got it cooked. I had to turn some potatoes facing down in between.
• I used only 2 basil leaves with couple of tiny sprigs of rosemary and parsley each.
• You may use Parmesan / Mozzarella or any other cheese you have. Even powdered cheese work
• Now the baking time, I got mine done at 35 minutes in convection. Keep checking after 25 minutes and increase the time as desired.

Homemade Lemon Cupcake muffins

I am a huge fan of muffins and lemon poppy seeds muffins are one of my favorite. Unfortunately I couldn't get the black poppy seeds here in India. I tried making it without poppy seeds it turned out awesome. I am sure you would enjoy making this as well as the muffins. I tried the icing for the first time in my life. I loved making the butter cream icing and it did take some time in the hand mixer to prepare it. The outcome was sweet but not the actual icing on the cupcake. I couldn't stop tasting the icing as it was all lemony.

 I tried several nozzles and practiced on some cupcakes the results weren't great though as my hands weren't steady. My friends suggested I practice a few times and I would get it right; so rightly said I haven't lost hope.

Below are the ingredients and the recipe.

Ingredients:

1. All purpose flour - 1 cup
2. Baking Powder - 1 t.spn
3. Baking Soda - 1 t.spn
4. Salt - 1/4 tspn
5. Softened Butter - 1/3 cup
6. Regular Sugar - 3/4 cup. If prefer medium sweetness use 1/2 cup
7. Eggs - 2
8. Lemon Extract - 1 t.spn
9. Vanilla Extract - 1 t.spn
10. Lemon Zest - 1 tbl spn
11. Milk - 1/2 cup
12. Lemon Juice - 3 t.spn

Preparation:

1. Preheat Oven to 180°C. 
2. Sift ingredients 1 - 4 in a bowl keep aside
3. In a large mixing bowl add butter and sugar. Mix well until it becomes light and fluffy. I used a hand mixer.
4. Add the eggs one by one while mixing. once it's incorporated well with mixture add lemon zest, vanilla extract and lemon extract mix well.
5. Then add the dry ingredients in 3 parts and mix well. First add 1/3 of flour mixture and blend well, pour in 1/3 of milk & blend followed by 1 t.spn lemon juice. Repeat the same procedure for rest of the flour.
6. Transfer to muffin tins and bake for 15 - 20 minutes. The timing vary based on the type of oven and the quantity. I got mine baked in 17 minutes in convection (6 muffin tray)

Each mouthful taste lemon. Your house would smell fabulous when they are getting baked. You can decorate these cupcakes with colorful icing. Happy baking !!!!

Breakfast Muffins with eggs & greens

Hello once again!

Adding to my baking experience here I present a easy breakfast muffin recipe. I was inspired by the videos about savory muffins. Besides some of friends was kind enough to appreciate me for this and they absolutely loved it. I hope you enjoy making it.

I have used some onions, green bell peppers (capsicum) and cherry tomatoes as that's all I had in my kitchen. My next recipe would have lot more in it which I would be posting soon. In fact I already prepared :). Be free about using your own veggies such as spinach, corn, broccoli etc.

Ingredients:

1. Wheat Flour 1 cup
2. Plain Flour 1 Cup
3. Baking powder 1 tbsp
4. Salt 1/4 t.spn
5. Sugar 1/2 cup or less as desired
6. Yogurt 1 cup
7. Eggs - 2
8. Melted Butter - 1/4 cup
9. Cheddar Cheese - about 1/2 cup or more as preferred
10. Veggies of your choice
11. Boiled Eggs 4
12. Spring onion - finally chopped (optional)
13. Parsley / coriander leaves - finally chopped (optional)

Preparation:

1. Prepare the vegetable. Chop them and stir fry in a skillet with few drops of oil for about 2 minutes in low heat. Ensure the vegetables do not cook completely or become soggy.
2. Grate the cheese and chop the eggs in small pieces and set aside.
3. Mix the dry ingredients of muffin from 1-5 in bowl. Mix well.
4. In another bowl beat the eggs, add butter and yogurt mix well. 
5. Add in the flour mixture in 3 parts and mix well. The batter would be slightly thick
6. Mix the veggies, egg pieces and cheese. Fold in well slowly.
7. Transfer to muffin tin and bake at 190 degree C preheated oven for 25 to 30 minutes.

Notes:

• Use all the ingredients at room temperate for e.g eggs, yogurt, butter etc.
• Do not use plain curd as the consistency is runny with more moisture. Try to use set curd instead. In worst case use half of plain curd from the recipe's ingredient measurement.
• You may use regular cheese if you do not have cheddar cheese.
• The baking time slight varies based on your oven. It could be a few minutes up or down, keep an eye on your muffins while they are in the oven.

Mango Muffin / Mango Cupcake with pulp and mango slices

Another muffin recipe that I experimented with juicy mangoes, and applauded by all. It's been a while since I actually made the muffins, just didn't find time to write it down. This recipe calls for mango lovers with plenty of mango slices and pulp.

Ingredients (Approx makes 24 muffins)

1. Butter 1/2 cup room temp (No need to melt)
2. Regular Sugar - 3/4 cup
3. Egg 1
4. Vanilla Extract - 1/2 t.spn
5. Mango Extract - 1 t.spn (Optional)
6. Milk or Yogurt - 3/4 Cup (Room temp)
7. Flour - 2 cups
8. Baking soda - 1 t.spn
9. Baking Powder - 2 tb.spn
10. Mango Puree - 1 Cup
11. Mango slices - small pieces 1 cup

I used a hand mixer to prepare the batter. To prepare mango puree simply blend the mango slices in a blender until you get a smooth paste. Do not add water or milk. Ensure all ingredients are in room temperature including egg.

Sift the flour and mix in the baking powder and Baking soda. You may use a whisker to mix these dry ingredients and set aside.

Preparation:

1. Beat the butter in the mixer for about 10 - 20 seconds
2. Add in the sugar, beat for 2 - 3 min on medium speed
3. Add egg, vanilla & mango extract mix for couple of minutes
4. Add milk and mix for about a minute, followed by the mango pulp beat for 30 seconds.
5. Finally add the flour mixture and mix well to form the muffin batter. You may add very little milk if required if you find the batter too thick, although it would not be necessary.

The big task transferring to muffin mould. Some options here. 

 - You may simply transfer the batter to muffin mould and begin baking if you do not have more mangoes

- Add all the chopped mango slices into batter mix lightly and then fill the muffin mould

- Fill the mould half way through place mango pieces and cover again with little batter. 

You may do any of the above. Preheat the oven to 180 degree Celsius and bake for 13 - 16 minutes if you are using a 6 muffin  holder/tray. If you are using 12/24 in one shot the baking time would vary slightly. 

Check your muffins after 13 minutes inserting a tooth pick in the middle and ensure it comes out clean. Else bake for additional 1 or 2 minutes depending on your oven. 

Bake them in batches if you have smaller tray like mine, do not refrigerate the batter.

I baked mine in convection microwave oven. Happy baking !! I can't wait to try this again with a different combination.

Walnut Coffee Cake Muffin

Ever since I discovered this new chore called baking it has only pushed me more into it, with the urge of doing something every other day needless to say it does not just end with regular cake. I would like to thank few friends who inspired me to get acquainted with this new genre of cooking. So let's get into this.

Who would not love a muffin with fresh aromatic coffee. I would live with a muffin and a mug of steaming coffee for breakfast. This is one such muffin. This muffin has little bit of chocolate coffee flavours with walnuts in each bite.

We would need to divide the recipe as three parts as muffin batter, coffee/cocoa layering, crown/topping.

Ingredients for Batter(12 muffins):

1. Eggs 4
2. Flour 2 cup
3. Melted Butter - 6 tb.spn
4. Oil 3/4 cup
5. Water - 1/2 cup
6. Baking powder - 2 tb.spn
7. Salt to taste
8. Regular sugar - 3/4 cup
9. Walnuts chopped in small pieces - 1/2 cup or as desired.

For Layering

1.  Instant Coffee - 1 tb.spn
2. Cocoa - 2 tb spn
3. Sugar - 3 tb.spn

For Crown

1. Flour 1/2 cup
2. Brown sugar 4 tb spn
3. Cinnamon powder 1/4 t.spn
4. Baking powder 1/4 t.spn
5. Melted butter 4 tb.spn

Preparation:

1. Sift flour, add baking powder, salt mix thoroughly and set aside. 
2. In a large bowl break in eggs, add oil, butter, sugar and water. Whisk until sugar dissolves. No need to use hand mixer.
3. Add in the flour in 3 parts and keep mixing. Finally add the nuts and fold in gently . Keep aside.
4. In a small bowl add all ingredients for layering and mix together, set aside.
5. In another bowl mix all dry ingredients, add sugar and butter mix and set aside.
6. Preheat oven to 180 C 
7. In greased muffin mould, pour one scoop of batter then dust a thin layer of coffee mix, swirl with a knife to form a texture , fill with more muffin batter close to rim. Top with the crown mixture with hand. Repeat this to fill all muffin mould.
8. Bake for 17 - 20 minutes until it's done. 
9. Remove from oven, let it sit outside for 5 minutes. Remove from mould and cool on rack.

Note:

 - Ensure the butter is cooled to room temperature

- Eggs should be used at room temperature

- You make bake in batches if your muffin tray can do only 6 at once

- You may also add other dry fruits / nuts of your choice