In this post i will be sharing with you the recipe of baked bean muffins. I’ll also share some more cool and tasty recipes with you. Let’s get started

BAKED BEANS-MUSHROOM MUFFIN

baked beans

 

Ingredients

  • 4 burger buns or whole meal muffins split horizontally
  • 1 cup baked beans
  • 4 eggs
  • 100 gm mushroom sliced
  • 1 bell pepper cut into tiny pieces
  • 1 tsp mustard sauce
  • 2 tbsp cream cheese
  • Salt and pepper to taste
  • 1tbsp olive oil
  • 2 tbsp butter
  • Few springs of thyme or mixed herbs ¼ tsp

How To Make

  1. Sauté mushroom in olive oil for 2 minutes on medium heat and keep it aside.
  2. Beat together egg and milk, add seasoning.
  3. Melt butter in a nonstick pan, add egg mixture and Cook, stirring it to softly scramble.
  4. Add mushroom, cream cheese, mustard sauce and herbs to scrambled eggs and mix.
  5. Slit the muffins/buns from center and lightly toast the muffins on both the sides. Keep warm.
  6. Arrange base slice of buns/muffins on a board, put a layer of baked beans, then a layer of scrambled egg mixture and cover with top slice of buns/muffins.
  7. Arrange in a plate and serve.

TUNA/CHICKEN SANDWICH

tuna sandwich

Ingredients

  • 8 slices of brown bread
  • 1 can tuna or 200 gm boiled shredded chicken
  • 4 tbsp mayonnaise
  • 2 tbsp cream cheese
  • 8 lettuce leaves
  • 1 carrot grated
  • 6-8 pieces of olives cut in halves
  • 1 tsp mustard sauce (to taste)
  • ¼ tsp white pepper

How To Make

  1. Take tuna (or chicken) in a bowl, add seasoning, mayonnaise, cream Cheese, carrot and mustard sauce and mix well
  2. Arrange 4 slices on a cutting board; put 2 lettuce leaves on each slice, then a layer of tuna mixture and top with rest of the 4 slices.
  3. Cut the sandwiches into triangles and serve.
  4. Sandwiches can be made couple of hours in advance, wrap with cling wrap and keep in the fridge.

CLASSIC DOUBLE DECKER SANDWICH

classic sandwich

Ingredients

  • 2 boiled eggs chopped
  • ½ cup boiled and shredded chicken
  • 3 tbsp mayonnaise
  • 1 tbsp mustard sauce to taste
  • 6 slices of brown sandwich bread
  • 50 gm butter (optional)
  • 2 chicken ham slices, chopped
  • 2 cheese slices
  • 1 tomato thinly sliced
  • 5-6 lettuce leaves
  • Handfull of mixed salad leaves
  • Salt and white pepper to taste

How To Make

  1. In a bowl mix together first four ingredients together with salt and pepper.
  2. Butter each slice of bread on one side lightly, place 2 slices of bread on a board and butter side up.
  3. Put a cheese slice on each slices, then tomato slices and then ham slice, top with another layer of bread. Spread thick layer of chicken-egg mixture, and a layer of lettuce leaves. Top with final bread slice.
  4. Cut in triangle or lengthwise into half and serve.
CHICKEN CUTLET

chicken cutlet

Ingredients

  • 400 gm boneless chicken
  • 2 onions thinly sliced
  • 2”cinnamon stick
  • ¼ tsp cinnamon powder
  • 4 cloves garlic
  • 4 slices of bread
  • ½ cup milk
  • 1 egg
  • Oil for shallow frying
  • For Coating-
  • ½ cup flour
  • ½ cup bread crumbs
  • ½ cup milk

How To Make

  1. In a thick bottom pan take chicken, onion, garlic, cinnamon stick and 2 cups of water. Simmer on slow flame till chicken is tender.
  2. Strain the chicken; remove cinnamon stick, use the water as soup stock.
  3. Put the chicken in the food processor with seasoning, cinnamon powder, bread, egg and milk. Process it to smooth dough, keep it in the fridge for an hour covered, so that it is easy to handle.
  4. Make around 12 round cutlets, roll the cutlets in the flour, milk and finally in bread crumbs, arrange in a plate. It can be prepared couple of hours in advance and stored in the fridge covered with cling wrap.
  5. Shallow fry and serve with tartar sauce or tomato Sauce and coleslaw.

To use the cutlet with burger buns, just dust with flour after shaping the cutlet and skip the coating.

FISH CAKES

fish cakes

Ingredients

  • 400 gm white fish (boneless)
  • 2 tbsp olive oil
  • 4 medium potatoes boiled and mashed
  • 2 green chilies finely chopped or ½ tsp chili powder
  • ¼ tsp white pepper
  • ¼ tsp nutmeg
  • 2 tbsp lemon juice
  • Handful of fresh coriander chopped
  • 1 egg
  • 4 tbsp flour
  • Salt to taste
  • Oil for shallow frying

How To Make

  1. Apply lemon juice, olive oil and salt to the fish, keep aside for 15 minutes.
  2. Steam the fish for 5 minutes or microwave for 3 minutes, till fish is flaky.
  3. Take fish in a big bowl; add rest of the ingredients except oil and flour, mix.
  4. Make 10-12 balls from the above mixture and shape into flat round cakes, roll it in flour, shake off extra flour and arrange on a plate.
  5. Shallow fry when ready to serve. It can be prepared up to 4 hours in advance. Keep it in the fridge covered with cling wrap.
  6. Serve with sweet chili sauce or green chutney.

CRISPY CHICKEN BALLS

crispy chicken

Ingredients

  • 300 gm chicken-minced
  • 100 gm cheddar cheese grated
  • 50 gm mozzarella cheese
  • 1 egg beaten
  • ½ cup oats
  • Handful fresh herbs chopped finely
  • Or 1 tbsp dried herbs
  • ½ tsp grated nutmeg
  • ½ tsp white pepper powder
  • 1” ginger grated
  • 2 tbsp melted butter
  • ½ cup flour for dusting

How To Make

  1. In a big bowl take first ten ingredients, grate mozzarella cheese on top and mix.
  2. Shape it into 16-20 walnut size balls or 2” long cylindrical shapes.
  3. Line a baking tray with baking sheet.
  4. Roll the balls in the flour and arrange on the baking tray and brush with butter.
  5. Bake it in a preheated oven at 200c (400f) for 20 minutes till golden brown. It can be fried as well to have more crisp chicken balls.
  6. Serve hot with tartar sauce or chili tomato sauce.

MINI SALMON QUICHES

mini quiche

Ingredients

  • 12 quiche bases
  • 200 gm White fish
  • 100 gm cheddar cheese
  • 1/4th cup cream/coconut cream
  • ¼ tsp white pepper
  • Salt to taste
  • 1tsp mustard sauce
  • 2 eggs
  • 50 gm mozzarella

How To Make

  1. Make quiche base as the recipe given on page 80 (for vegetarian mini quiches).
  2. For salmon filling, apply lemon juice and salt to the fish and steam the fish in ½ cup of salted water for 5 minutes or microwave for 3-4 minutes till fish is flaky and firm.
  3. Shred the fish in small pieces in a bowl and divide in pastry cases (quiche bases).
  4. Mix cream, cheddar cheese, eggs, mustard sauce, salt and pepper in a bowl and pour over the fish and grate a layer of mozzarella cheese on top.
  5. Bake in the preheated oven (200c/400f) for 15-20 minutes or in a grill till eggcheese mixture is firm and top is brown.
  6. Serve hot with any soup.

I hope you enjoyed learning baked beans and other recipes.