Ricotta Cheese Fritters or Eggs in a nest?

Remember the two angels from this post? Everytime they come to my place, something special always seem to happen and this time was no exception. It was rainy, day was gloomy and the kids got hungry. They asked me to make some thing with cheese - "I luv jeeze - lotta jeez" said the little one. Her mother informed me that although she has just started making sentences, she can ask for cheese (jeez, i.e) very well and thats the first thing she ever said!:) Adorable! I had some Ricotta cheese waiting to be used, a little slab of Parmesan and was wondering what I could make for them when it happened!!!



Last time they had visited us, there was a bird's nest right outside our house, on the porch light where we could see all the eggs. It was right where we could sit in our living room and check them out. It had 4 eggs, brown and cute. The kids spent hours last time (I had to lift them every 5 minutes to let them check if they have hatched or not! My hands were paining like crazy at the end of the day! Oh well that's a topic for another day!) The eggs dint hatch that day although they did 2 days later and I went on to see little ones being hatched, open their sweet beaks to get food from mama bird, take their first flight and then leave the nest for ever! Capturing them in photo was really hard given that they were so close. The smart mama bird seemed to have tought them well..the minute the little ones see us watching, they will lie down subdued but the minute we hide or go away from their line of sight they will start chirping like crazy :) It was funny indeed!



So when the little ones came this time and found the nest empty with only Bird droppings inside, the little one started crying. She wanted to see the eggs. I was amazed how she rememberd this after all this while. Thats when I told them that we would make our own eggs and put them in our own nest - clean one and not filled with droppings.

I also told them, these will be delicious looking ones and which they can eat too :) :) So here are my eggs and nests

Ingredients


• Approx 2 cups of Part skim ricotta cheese
  
  
• About 4 whole grain stale bread slices
  
  
• 1/2 cup Panko bread crumbs (optional. You can use the whole grain bread crumbs instead)
  
  
• 1/2 cup Parmesan grated
  
  
• few sprigs of cilnatro/parsley
  
  
• salt to taste
  
  
• few tbsp of italian seasoned Bread crumbs for coating
  

Method

Grind the bread slices to make fresh bread crumbs. This should make approximately 2 cups.



Add all the ingredients together.



It will come together into one dough



Make small balls out of it and then coat it with bread crumbs



Drop them in a hot oil



and fry them until golden brown



Serve warm, as they are or with ketchup.



I used cilantro leaves to make the nest and placed these goodies in the middle.



Which of these final photos should I send to Click ? One of the two in the top of this page or one of the two at the bottom? Can you help me decide?

Update: Thanks Guyz. I have decided to send the second last snap for the event.

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Sending these over to Trupti's MBP : Kids event. This recipe has been inspired by Amy Savoury Ricotta Fritters post

Sending the snap to Jugalbandi's Click : Tofu/Cheese Event

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Zucchini / Courgette Crown Bread - Spongy, light yet filling

There is nothing more satisfying than Baking, esp. Breads. If I had time, I would love to make breads everyday! - Oh well at least every other day. Usually my better half always makes fun of me, that since I am vegetarian and don't eat eggs, that surviving in many places around the world would be mighty difficult for me. But then I can survive just on breads, may be little cheese and some basic tomato soup. These are always available everywhere.



Anyways, when it comes to making breads, I am always fascinated with the ones using vegetables. My first experience with one was when I made carrot cakes after which I progressed to making carrot cupcakes..It was inevitable that I use Zucchini a.k.a courgette next.

The taste is something which I will leave to you – since I really can’t comprehend how I am going to explain the diversity of sensations it made on my taste buds. Where do I begin? With the ease of how simple it was to make bread out of it? The minimal preparation time it requires? The texture, which it provided to the bread and how little I had to do with my hands? Or simply just show you the picture and let it do all the talking? I think I will do the last.



I had been meaning to make crown bread for a long while now ever since I saw one at Costco here. They had some for display, dunno what they were made of but I was fascinated at the shape and look that it had to give. I wanted to wait for an apt moment when we had one of those simple Bread and side dish kind’ a dinner. It arrived few days earlier and I made this along with Vegetarian chili - and relished it like a sloppy joe. I saw this recipe in Muffins and Quickbreads book at the library.I dint want to do any adaptation - it was simply perfect for us. The bread really does not require anything else and tastes wonderful on its own. Bookmark this one – You know you will love it

Ingredients


• About 3-4 cups of Zucchini, grated
  
  
• 5 cups of All Purpose flour
  
  
• 2 packets of fast rising dried yeast
  
  
• 4 tbsp grated parmesan
  
  
• 2 tbsp olive oil
  
  
• salt and pepper for sprinkling
  
  
• 1-2 tbsp of Sesame seeds for garnish
  

Method

1. Place the grated Zucchini in a colander and sprinkle it lightly with salt and toss it well. Set aside for 30 min. Then pat it down until dry with paper towels.



2.Meanwhile mix the flour, yeast and parmesan together and season with black pepper.



3.Stir in the oil and the Zucchini and add enough lukewarm water to make a firm dough.



4.Knead it in a lightly floured surface until smooth.



5.Return it into a mixing bowl, cover with plastic wrap and let it rise in warm place until doubled in size - about 1 to 1-1/2 hrs.



6.Meanwhile grease a round oven pan - you can use a pizza pan and then line it. Preheat the oven to 400F. Punch down the dough, knead it lightly and then break into 8 balls. Roll each one and arrange them, touching, in the pan like a crown. one in the center and the rest surrounding it.



7.Brush it lightly with milk and sprinkle with sesame seeds. Let it rise again ( about 30 min) and then bake it for 30-40 minutes until golden brown. Set aside to cool.



You can always warm it enough while eating.



I dunno if it keeps well for more than 2 days since, it dint last for that long in our house! It got over in 2 meal times. Dinner and next day tea time. This is my entry to this week's Yeast Spotting hosted by Susan

My Comfort Food : Mac n Cheese

WARNING : If you are on a diet, dont read this post!

One of the very first recipes I made when I came to US was Mac n Cheese! The idea of how such a simple dish of some cheese and pasta could create sensations to one's palate,never ceased to amaze me. There are millions of variations ranging from the simple of ingredients to complex assortment of cheeses.But this is one of those v few dishes which is so flexible to accomodate any versions without compromising on taste.



Be it from using almost fat free version to adding veggies to it, the flavor that it imparts is so soothing. Cold,rainy days makes me crave for spicy,fried and cheesy goodies.There is something so comforting about a crusty and gooey cheese that melts and clings on your sides of your mouth and goes sliding on your oral cavity!Yum! Below is the recipe of Mac n cheese, the way,I like it.

Ingredients


• 2 cups Macaroni Pasta (elbow pasta )
  
  
• 2 cups milk
  
  
• 1 bay leaf
  
  
• 3 tbsp butter
  
  
• 3 tbsp flour
  
  
• 1 cup grated cheddar
  
  
• 1/4 cup parmesan cheese,grated
  
  
• 1 cup Mozzerella cheese,grated
  
  
• 1/2 cup Monterey Jack Cheese,grated
  
  
• 1/2-1 cup bread crumbs
  
  
• salt and pepper to taste
  

Method

Cook the pasta as per the instructions in the label. Cooking upto 90% is enough since more cooking will take place in the oven. Preheat the Oven to 350F



Heat a saucepan. Warm the milk slightly with Bay leaf. Allow it to infuse for 5 min. Meanwhile heat a non stick pan. Add the butter and melt it on medium heat. Add the flour and whisk it well till you it starts foaming and starts getting a lightly toasty smell. Take care not to burn it/darken it.



Remove the bay leaf from the milk and add it along with this flour mixture and whisk well till it thickens in consistency, approx 5-6min.



Remove from heat and add all the cheeses and mix it till it melts into one solid mass.



Now add the pasta along with it and season it well and mix well again. Pour it out onto a well greased baking dish.



Sprinkle the top with bread crumbs well till it covers the top completely and bake it in the oven for 30-40 min till it starts bubbling and the top is browned. Its a good idea to place a foil or another oven proof dish to catch any spills from the dish when its bubbling.Scoop it on a plate and get ready for a heavenly experience.



This is my contribution to Meeta's Monthly Mingle Event:Comfort Foods and to Eve's Comfort Food Cook Off Event