I would have never thought that I would have a blog where I write about food. Or more specifically healthy baking. All I had ever written about before this was my poems and my experiences – in a few places online. I guess I was simply trying to create a journal. That would be a place for people to come to and read my experiences. Not that they are unusual. But simply because they are usual, regular – mundane things that many can relate to. And find comfort in that mundanenes when life sometimes spirals out of control.
That simplicity of life’s experiences is what I have tried to replicate in my baking as well. In different ways.
So simple, fresh produce should always be used to try new yummies instead of our regular recipes. Yes Aloo Capsicum is a comfort-foodish recipe and many of us make it at home.
But how about a baked Potato Souffle with capsicum for a change? And the fact that it is free of any flour, butter and of course no sweetener, and YET delicious, makes it an instant hit with everyone!
This is going to be the snack for the kids today evening.
Under 2 minutes to mix and around 12-15 minutes to bake in a hot oven. And it stays well so you can bake and keep in the fridge, to heat it the next day.
2 boiled potatoes, mashed
1 free range egg
1/4 cup milk
1 tsp black pepper or paprika, whatever you prefer
1 tsp Himalayan pink salt
1 tbsp grated cheese(optional)
1/4 capcicum, chopped
- Prepare the ramekins by applying oil inside lightly.
- Pre-heat the oven to 200 degrees C
- In a big bowl, mash the potatoes nicely to remove lumps
- Add the egg and use a whisk or hand beater to mix well.
- Add the milk and continue to beat or whisk
- Add the cheese and whisk.
- Add the salt and pepper.
- Whisk it nicely.
- Spoon the mixture into the ramekins
- Top with chopped capsicum
- Bake in the oven at the same temperature for 12-15 minutes until its baked well.
- Eat hot!