Deviled Potatoes

Deviled potatoes before baking with cheese topping

I made these Deviled potatoes for a Swedish couple that we had invited over for dinner some time ago. Most of the menu was Indian, but we made sure it had just about 20% of spices normally used, so that they’d be able to eat it! Just to make sure there is something they’ll feel more comfortable with, I made these Deviled potatoes as well for starters, along with Hara-bhara Kababs (coming soon). Both were well received, along with the rest of the menu.

This is a  make ahead starter, and works well for parties, when you can get the starter out with just about 5 minutes of work and less than 15 minutes of baking, without having to spend hours in the kitchen, before the guests arrive. Most part of the work can be done a day or two ahead. I’m in so need of such recipes!!

Ohh BTW, I couldn't take pictures after it was done, and had to take the pic with one left over piece the next day :( So most of these pics are of preparation phase and will update the pics the next time I bake.

Here’s the recipe…

Deviled Potatoes

Preparation Time: 30 min

Baking Time: 10 minutes

Serves 4-5 as starter

Source: Cook Curry Nook

Ingredients:

For the Potato Jackets:

Potatoes – 5 nos, medium-sized; steamed with skin till firmly cooked

Olive Oil – 2 tbsps

Salt – to taste

Black pepper powder – to taste

For the Filling:

Onion – 1 no, medium-sized; finely chopped

Button Mushrooms – 15-20 nos, cleaned and sliced

Fresh Paneer or Feta Cheese – 1/3 cup, crumbled

Oregano – 1 tsp or any of your favorite herb. I used a mix of thyme and oregano

Salt – to taste

For the Topping:

Mozzarella Cheese – 1/2 cup, torn into pieces

Fresh Basil leaves – 10 nos, cleaned and patted dry on a kitchen towel (I didn’t have any, so didn’t use)

Procedure:

On the day ahead:
Make the potato jackets

• Cut the steamed potatoes into halves along the longer sides, so you have cups that will sit on their own and won’t wobble when set on a tray. Leaving the skin on forms a firm cover for the jacket. 
• Scoop out the insides from each halved potato, leaving a 1/4-inch allowance on all sides. Allow the jackets to cool completely, and then store in an air-tight container in the fridge.

Make the filling

• In a wok, sauté the onions till tender.
• Tip in the sliced mushrooms and saute till the mushrooms are cooked.
• Throw in the crumbled paneer/feta, herbs and salt to taste. Stir to incorporate.
• Remove from heat and set aside to cool. Store in the fridge if making a day or two ahead. If you are making it all at once, simply proceed further.

On the D-Day:

• Take out the potato jackets and filling from the fridge about a half hour before preparation time, so they both come to near room temperature.
• Mix the olive oil, salt and pepper powder. Brush the potato jackets all over generously with this mixture and set aside to marinate a bit, about 15 minutes.
• Preheat oven to 200°C/400°F when the jackets are near marinated.
• Fill the jackets with the mushroom-cheese filling, top with grated mozzarella cheese and a basil leaf.
• Transfer filled and topped potato jackets onto a greased baking tray and bake for 7-8 minutes till the jackets start shriveling around the edges and the cheese starts to melt.
• Remove from oven and allow to cool 3-5 minutes. Serve hot.

Notes:

• If you don’t like to eat mushroom like me, you can replace it with other veggies like onions, shredded carrots, beans, cauliflower, spring onions etc.
• Can also make it with a spinach corn filling…? Will try it out sometime!

Herbed Pull-apart Bread - For Suma

Suma Rowjee, a dear blogger friend some time back asked me to do a guest post for her lovely delicious blog, Cakes and More. I was more than delighted! She has such a beautiful blog with so many amazing delicacies. And I just love her witty writing. I make sure I don’t miss her post for two things - a nice write up and a nicer delicacy! Do check out her blog for some amazing baked delicacies, and also a few traditional recipes. 

Here's the bread i baked for her blog - Herbed, Garlicky, Pull-apart bread, but baked in a bundt pan. Do check it out here. Thanks Suma for hosting me at your lovely place :)

Creamy Apple and Carrot Soup

Soups are one of the must have’s at our place as part of the dinner menu for guests. Every time I make it, I make sure there is some change in the ingredients and taste, so as to not make it repetitive.

After coming here, Crème Fraiche is one of my favorite grocery items, among many others! It gives such a nice taste to soups, salads, pastas, etc that I have fallen in love with it! When added to this soup, it definitely gives an edge. Along with carrots, potatoes, apple and crème fraiche are the star ingredients here. And the result is a fabulous, flavorful, creamy soup.

Apple and Carrot Soup

Preparation time       : 5 min

Cooking time             : 15 min

Serves             :  4 -5

Ingredients:

Carrot - 1-2 medium sized

Tomato - 1 small

Potato - 1 medium sized

Apples - 2

Ginger - 1” cube

Black pepper powder  - ½ - ¾ tsp

Salt                  - ½ tsp or as per taste

Sugar               - ¼ tsp or as per taste

Water              - 2 cups, change acc to consistency

Milk - ¼ cup

Dried Thyme - ¾ tsp; Can use your favorite herb

Crème Fraische - 2 Tbsp

Method:

• Peel and chop carrots and potato into large chunks; Core apple and chop them too.
• Cook the chopped carrots, potatoes, apples and tomato in a pressure cooker with a little water for one whistle
• Let it cool for a few minutes
• Grind the cooked carrots, potato, tomato and ginger, adding the water used for cooking the veggies if necessary, to make a fine paste
• Strain the puree to a vessel
• Add salt and pepper powder and let it boil for 2-3 minutes.
• Add thyme, and milk and enough water to get the consistency you desire
• Let it boil for a couple of minutes more.
• Put off the heat and add crème fraische and stir well

Note:

• A small onion can also be added to give a different flavor
• Don’t skimp on the crème fraiche. It definitely gives an edge to this soup!