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.

Easy Bruschetta Recipe

Italy-Inspired Bruschetti Bruschetta

So, I just got back from my amazing bacholerette trip to Italy. Needless to say, I had tons of Italian food, all sorts. And I was very surprised to find great vegetarian options, especially after being warned by travel magazines that constantly bash on Italian food in Italy.

I still had half a pack of bruschetti ( dry bruschetta in a pack that one can eat like chips) with me from the trip, and I was obviously already missing authentic Italian food. So I decided to take this opportunity to top it with tomato and pesto, just like they serve in Italy! You can also make it with fresh baguette. This 5- step recipe is perfect as a midnight or after-office snack. 

Here's the bruschetti I used. You can use fresh bread instead.

You'll need

1 tomato, chopped

Dry pesto paste or fresh pesto

Extra virgin olive oil

Sea salt

Bruschetti

1. Lay out the bruschetti on a plate. 

2. Top each of them with chopped tomatoes, making sure they're even and not instantly falling off. 

3. Add 1 spoon olive oil to 1 spoon pesto paste and mix well. Add a pinch of sea salt. 

4. Add a bit to each bruschetti. 

5. Eat. 

Moroccan Stuffed Peppers Recipe

Moroccan Stuffed Peppers with Couscous with Spices, Herbs and Nuts

I have been trying different forms of stuffed peppers (with rice, mashed potatoes or couscous) and also different types of couscous (with tomato puree and on breads), but it has never been an experience that entirely satisfied me. Until now, that is. 

I tried this a few days ago, inspired by a recipe I found online here on Al'Fez. I added my own variations to it by cooking the couscous with spices, nuts and herbs, and another one of my kitchen what-if experiments- what if I added all types of tomatoes- roma tomatoes, cherry tomatoes and sundried tomatoes (it was awesome) and voila, a dish I could eat for dinner, or even pack and take to office for a delicious vibrant lunch! 

Cooking time- 40 mins
Serves- 2

You'll need:
- 1/2 cup couscous
- 2-3 peppers of different colors (I used red and yellow)
- Fresh parsley- 4-5 twigs
- Fresh basil- 6-7 large leaves
- Fresh mint leaves- 2-3 twigs
- Roma tomato- 1 medium sized
- Sundried tomatoes- a couple of slices
- Cherry tomatoes- a handful
- Nuts- cashews, pine nuts and raisins- a handful
- Red onion- 1 small
- Garlic- 3-4 cloves- minced
- Spices- Cumin seeds, black pepper, paprika, turmeric powder, 1 tsp crushed cilantro
- Olive oil
- Al Fez Moroccan Spiced Couscous, 200g

How to:- 
Preheat the oven to 350 degrees. 
- Halve and seed the colored peppers. 
- In a small container, mix 1 tbsp olive oil with a pinch of salt, and half the minced garlic. Drizzle over the peppers on a baking dish. 
- Roast in the oven for 20-ish minutes, while turning sides as they start to brown and soften. Set aside.
- Separately, chop the red onion and roma tomato finely. Halve the cashews, raisins, and cherry tomatoes. Also, chop the sundried tomatoes, mint leaves, parsley and basil coarsely.
- Heat 1 tbsp olive oil in a pan and add  the 1/2 tsp cumin seeds. When they start to sputter, add cashews, raisins, pine nuts, onions and remaining garlic. 
- Stir for 4-5 minutes on medium heat until the onions start to brown, then add the herbs and roma tomatoes and cook for another 4-5 minutes. 
- After the roma tomatoes begin to soften and mash, reduce the heat, add the sundried tomatoes, and cherry tomatoes. Also add seasoning. Mix well, avoid mashing up the cherry tomatoes, and cook for another 3-4 minutes until the tomatoes look soft enough. 
- Add couscous and 1½ cup water. Mix well and cover it for 5 minutes. 
- Stir and fluff the grains with a fork, add more water and cook if needed. 
- Stuff the roasted peppers with the couscous and serve warm.

Moroccan Roasted Cauliflower and Broccoli Recipe

Oven-Roasted Cauliflower and Broccoli with Nuts, Herbs and Caramelized Onions

Wow! I just finished the most amazing dinner and couldn't wait to share how I made it. It was a spinoff of some of the things I have already tried before. But this combination was wholesome and filling. And as it should always be- tasty! 

Guess these days I have been on a Mediterranean food streak. And look at what I found while reading about Mediterranean food on Wikipedia: "...there really is no such thing as "Mediterranean cuisine." At the same time, we seem to know what we mean when we use the expression..."! So true! That's why it often makes me wonder how to experiment with it, because I am no longer sure whether what I ended up making even belonged to this so-called cuisine. Maybe some of you experts can tell me...

Serves- 1
Cooking time: 40 minutes

You'll need: 
- Cauliflower and broccoli florets- 1½ cup
- Red and green bell peppers- ½ of each (optional)
- Cilantro- 10-12 twigs
- Mint- 6-8 twigs
- Basil- 5-7 leaves
- Parsley- 4-5 twigs
- Red onion- 1 small
- Garlic- 3-4 small cloves
- Rasins, cashews and almonds- a handful
- Salt, black pepper powder, red chilli flakes, cumin seeds
- Extra virgin olive oil
- Balsamic vinegar

- Preheat the oven to 420 degrees. Line a baking dish with foil and put cauliflower and broccoli florets in it.
- Cut almonds, cashews and raisins into halves or thirds and add them to the baking dish.
- Separate the stems from the twigs of cilantro, mint, basil and parsley, but do not separate the leaves. Add to the baking dish.
- In a small container, add salt, black pepper powder, red chilli flakes and 1tsp cumin seeds to 2 tbsp of extra virgin olive oil. 
- Finely chop or grate the garlic and add to the container. Mix well and add to the baking dish, mixing with the veggies well, making sure they are well coated with oil.
- Put in the oven and let them roast, turning occasionally.
- The herbs and nuts should be done before the cauliflower and broccoli, say in 5-7 minutes. Take them out in a plate. 
- Separately, chop the onion and peppers into long medium sized slices. 
- Heat a skillet to medium-low heat and put the onions and peppers on it.
- Add 2 tsp balsamic vinegar and toss.
- Cook until the onions are brown at the edges, tossing frequently.
- When the cauliflower and broccoli are well roasted (they start to brown but do not blacken in like 20 minutes), take them out and mix them with well the herbs, nuts and caramelized onions and peppers. 
- Serve hot.