There are moments in life when you tend to do the most ridiculously stupid things. And, as I type this post, I am doing just that. You're thinking I am out of my mind saying something so absurd? Oh, well...no, I've not yet got myself that insane.
But, you would sure consider it insane for a person to sit at half past twelve in the wee hours of the night and start writing a post on her blog, wouldn't you? Why? She wanted to watch the clock step forward by an hour. Who? ME! Yeah, daylight saving starts tomorrow and I wanted to see when exactly this happens. My little boy and the big man of the house counted their sheep and are fast asleep in their beds and here I am having a ball watching the clock. The cable-box clock (which I'm staring at) and all those other automatic clocks in this part of the world would go one hour ahead at a certain point in time tonight... So, I hear myself croon the old Spice Girls number (with a twist in lyrics, though)...."Tonight is the night...When two become(s)...three!" Okay, I really am going bonkers out here. I should probably get to writing what I'm here for.
These little baskets get their inspiration from Nita Mehta's Mushroom and Olive Baskets, which is a recipe I found in one of her books on Baking. They're super easy and fun to entertain kids (and adults, alike). What's the best part? You can get your children to help in making this (and theory has it that they enjoy eating their food once they know they made it). I can almost hear you saying "Oh we know 'theories' don't we? But...but...but this certainly works. My son enjoyed peeling the potatoes, placing those little coriander pieces to garnish. And yes, he gobbled these down once they were out of the oven. So, get hold of your toddler and get into the kitchen to share some fun times.
6 Slices of bread (I used regular white bread. Go ahead and use any variety you like)
2 Potatoes - Washed, boiled, peeled and cubed
3/4 Cup Mozzarella cheese (Use more if you desire. We all love to get 'cheesy' once in a way, right?)
2 tsp Chillie powder
1 tsp Cumin powder (Jeera powder)
1 Sprig Coriander, to garnish (optional)
1 tsp Oil
And, of course, some salt to taste!
- Preheat oven to 400F
- Spray a muffin pan OR six ramekins/oven-safe bowls with oil
- Using a rolling pin flatten the bread slices
- Using a round cookie cutter or a pizza cutter, cut circles out of the flattened bread slices
- In a saucepan, heat oil and add the boiled, peeled and cubed potatoes
- Toss in the chillie powder, cumin powder and salt and stir until well mixed
- Place a bread 'circle' in each of your prepared ramekins/muffin cups give them a gentle push to 'sit' inside
- Spoon prepared potato filling in each cup and place in oven for about 6-8 minutes or until the bread is slightly toasted/browned on its edges
- Open oven and sprinkle cheese on top of each basket and pop back in oven until cheese melts and slightly browns (about another 6-8minutes)
- Once done, garnish with cilantro and serve hot with tomato ketchup
Makes 6 baskets
Oh boy, I am yawning away now and the darned clock doesn't seem to be moving a muscle. It's five minutes to 1am. I did not see what I wanted to. But, I sure hope you saw an interesting new appetizer to serve up at your next party. I'll leave you all drooling while I catch up on my sleep. I am off to bed. See y'all hovering around my next post!