Easy Gourmet Brunch Recipe: Focaccia Bread Sandwich

Focaccia Bread Sandwich with Mediterranean Vegetables, Rosemary, Caramelized Onions and Sprouts

I love to pamper myself, and I love brunch! Especially well-made, fragrant, gourmet, big-menu brunch consisting of juices, fruit, paninis, pancakes, crepes, cappuccinos, om nom nom... What a great way to start a weekend! 

But at the same time, I don't want to spend two hours on a Saturday morning compiling such a feast. So, I decided to experiment with a recipe that is a brunch-version of something I have already made, something quick but tasty, healthy and of course awesome! A sandwich with Mediterranean vegetables and balsamic caramelized onions! I paired it with imported guava and a cup of hot cappuccino. This can be made grilled as a panini too!

Time: 20 mins
Serves: 2

You'll need:
- 1 loaf of focaccia bread (try a flavor like sundried tomato or herbs)
- 2 natural cheese slices
- Colored peppers- red, green, yellow- chopped length-wise
- Handful of frozen corn (optional)- thawed
- Balsamic Vinegar
- 1/4 cup sprouts- boiled/ready to eat
- 1 medium sized red onion- cut into thin rings
- A handful of cherry tomatoes- halved
- 1 twig of rosemary- stem discarded and leaves chopped
- Mustard sauce (optional)
- Extra Virgin Olive Oil
- Butter

How to:
1. Slice the focaccia bread into 4 slices, around 6 inches long.
2. Lightly toast the bread on both sides on a flat non-stick pan with butter.
3. Lay out on a plate. Very lightly coat the underside of the top slices with mustard sauce. On each of the bottom slices, lay a slice of cheese.
4. On the same pan, lay out the onion slices and spread a spoon of balsamic vinegar, Toss to spread evenly and let them caramelize on medium heat. They shouldn't be totally charred, but caramelized to a deep brown on both sides evenly.
5. Lay the onion rings on the cheese.
6. On the same pan, lay out peppers, corn, cherry tomatoes, rosemary and 1/2 tsp olive oil. Toss to coat evenly and let them cook for 1-2 minutes until tomatoes become soft but not mushy.
7. In the meanwhile, lay 1-2 spoons of sprouts on the sandwiches on top of onions.
8. Lay the vegetables when cooked on the sandwich.
9. Put the other slices of bread on top and serve immediately.
10. Did you notice I didn't use even a bit of salt or any other condiment? I like the mix of subtle flavors of balsamic, vegetables, rosemary and mustard sauce, and I really never feel extra salt is needed in this recipe. What do you think? Comment below!

Fresh Homemade Tomato Soup Recipe

Indian Tomato and Coriander Soup with Coconut Milk

The easiest recipe, which serves as a good alternative to the classic tomato basil soup. This is my go-to soup for when I'm sick, or don't have any other ideas, or when I have a bunch of tomatoes lying in the fridge. I've been making this soup for a long time without coconut milk, so I'd say that's optional, but I added it this time for experiment'a sake and it worked well to give it a subtle twist. 

Serves: 2

Time: 25 mins 

What you'll need:

- 4 medium-sized tomatoes, coarsely chopped

- 1 cup milk

- 1 medium sized onion, coarsely chopped

- 2 small cloves of garlic, chopped

- Coriander leaves from 4-6 stems

- 2 tbsp coconut powder

- Spices (cardamom seeds, red chilli powder, cumin seeds, cumin powder, turmeric)

- salt and pepper

- Extra virgin Olive oil and butter

How to:

1. Heat 1/2 tbsp olive oil in a pan with 1 sp butter on medium heat. 

2. Add cardamom seeds from 1 cardamom and a couple of cumin seeds. Also add chopped garlic.   

3. When the cumin seeds start to sputter, add onions while stirring occasionally. 

4. Cook until onions are evenly golden brown. Then add tomatoes. 

5. Turn the heat to low. Add a pinch of red chilli powder and turmeric. 

6. Cook for about ten minutes, stirring occasionally, until the tomatoes become mushy. Add 1/2 tsp salt (or to taste) and a pinch of pepper and cumin powder. Add a cup of water. Mix well, turn the heat off and let it cool. 

7. While the mixture cools, mix coconut powder in 1/2 cup warm water. Set aside.

8. When the mixture has cooled, transfer to a blender along with coriander leaves and blend into a smooth paste. The coriander leaves should appear in bits and not totally disappear.

9. Transfer to a pot on medium-high flame. Mix 1 cup milk to the soup. Stir well and bring to a boil. 

10. Stir in coconut milk and keep cooking until desired thickness is achieved and the soup looks well-blended and uniform. Add extra salt/pepper if needed. Serve hot. 

Homemade Vegetable Onion Soup Recipe

How to Make Onion Soup with Sautéed Carrots, Peppers and Corn

Once again, I decided to try a soup with veggies I already had in the fridge. This time there was nothing fancy like beetroot, so I decided to just use onions for a simple soup recipe.

This time I decided to make it lighter and healthier by using zero milk, spices, or processed starch. Just plain water, veggies, salt and pepper. Very coarse and very, very homemade.

Time: 20 mins

Serves: 2

You'll need:

2 medium sized red onions, coarsely chopped

2-4 cloves of garlic, coarsely chopped

2-3 baby carrots, finely chopped

1/2 green pepper, finely chopped

A handful of frozen sweet corn

Olive oil, butter

Salt, pepper 

1. Heat oil in a pot on medium flame. 

Add a cube of butter. 

2. Add onions and garlic. 

3. Sautée until they turn golden brown. Keep stirring so they brown evenly and don't burn to deep brown. This is essential for good caramelized taste. 

4. Lower the flame, take out the onions and garlic in a plate for cooling, leaving the oil in the pot. 

5. Add carrots to the pot and cook for 5 minutes until they start to get paler. 

6. Add chopped green pepper and cook for another couple of minutes until they become softer. Then add corns. 

7. In the meanwhile, blend the onions and garlic in a blender. Use 1/2 cup water to form a smooth paste. 

8. Add the mix to the pot with another 1/2 cup water. 

9. Add salt and pepper to taste. 

10. Bring to boil, and keep simmering after for desired thickness. Add more water if necessary. Cover with lid for at least 10 minutes for simmering, or until the ingredients are soft and consistently blended. 

11. Serve hot. 

Easy Beetroot Soup Recipe

Indian Beetroot and Carrot Soup with Coconut Milk

I have lately been challenging myself to create more new soups with stuff lying around in the fridge.

I had an beetroot and carrot and I didn't know what to do with it, so I decided to try this soup. It was very red and delicious, simple and healthy and I added masala and coconut milk to make it Indian. 

Time: 30 mins

Serves: 2

You'll need:

1 medium sized beetroot, peeled and coarsely chopped

1 medium sized carrot, peeled and coarsely chopped

1 onion coarsely chopped

2-3 cloves of garlic, peeled and coarsely chopped

Coconut milk powder

Cumin seeds, coriander powder, red chilli powder (optional), black pepper powder, cumin powder

1/4 cup milk

1 cup water

Olive oil, butter 

A few leaves of cilantro for garnish 

1. Add 1 tbsp olive oil to a pot on medium-low flame. Add half a spoon of butter. 

2. Add 8-10 cumin seeds in the pot. 

3. Add the onions and garlic and keep stirring occasionally. 

4. When the onions start to turn golden brown, add the carrots and keep stirring

5. Add a pinch each of coriander powder, red chilli powder, black pepper powder and cumin powder. 

6. When the carrots start turning paler, add beetroot and water. Turn the heat up to boil the water. 

7. Lower the heat and cover the pot. Let it simmer for 10 minutes until the beetroot becomes soft. 

8. Turn off the heat and let it cool for 5 minutes, after which blend the soup to a consistent paste. 

9. Add the blended mix back to the pot on low flame. 

10. Mix 2 tsp coconut milk with 1/4 cup warm water to create coconut milk. Add to the soup. 

11. Add the milk. 

12. Add salt to taste and more pepper if needed. 

13. Bring to a boil and then simmer on low flame until desired thickness is achieved. Add more warm water if necessary.

14. Pour hot soup in bowls and garnish with cilantro leaves.