baking, gluten-free, healthy baking, savoury, walnut

Experimental baking & Gluten-free Walnut-crusted Baked Fish Fillets

There is a lot of scepticism when it comes to unusual , different , experimental flavours in baking. Especially if you have those in the traditional bakes – the cakes, the cookies, the pies and tarts, the breads. And because I am a healthy and inclusive #baker a lot of my baked stuff is viewed in the same way. My favourite words for anyone who wonders how it might taste is – “Healthy bakes are an acquired taste. They are not the same as the regular ones. They are different. A good different.” There are many who will not bake without all purpose flour or refined white sugar because they believe they do not want to compromise on the flavours. And that’s just fine.

Because for me when I weigh factors on some very basic scales like what I want to give my family, what I want to give the street kids I distribute bakes to , what I want to give my friends , what I want to give my clients – is health. Is always nutrition over flavour. Is always a different kind of delicious , over what is regular. It takes a lot of path-setting stuff and almost incomprehensible amount of courage to experiment with some of the flours, fats and natural sweetners that I work with. And it’s totally worth it ! A picture of some experimental mix that I will eventually turn into a tart shell or a biscuit – yet to make up my mind on that one.

But while I decide on that, here is a quick , nutritious and simple recipe of the Walnut-crusted Baked Fish Fillets flavoured with Mustard for all of you to try out !

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Ingredients –

Basa Fillet – 1 big one, you can clean and into small pieces.

1/2 cup – Walnuts crushed using mortar and pestle. Do not grind in mixer.

Salt, paprika powder, thyme – 1 or 2 tsp of each, as per your taste preference.

1 or 2 tsp of mustard powder.

Method –

Coated the cleaned pieces of fish with a mix of crushed walnuts , salt, paprika powder , thyme(you can use basil if you prefer) and mustard. Apply some olive oil before coating.

Sprinkle some drops of lemon juice and then wrap gently with amaranth leaves. Place it in an oven proof dish on a bed of Amaranth leaves with some oil drizzled onto it.

Bake at 170 degree C for 20 mins in preheated oven. Check to see if the fish has cooked through and serve.

 

 

baking, healthy baking, quiche, savoury, wholewheat

What makes us happy & Wholewheat Spinach Cottage Cheese Quiche

 

A couple of conference calls related to work on the project front and the Ovenderful front , a quick visit to the swimming pool to take the little boy whose holidays have started in full flow , a little walk on the way for his little sister, a set of articles written and submitted and booom – half the day is gone ! And just as you ponder over how it’s 12 noon already and feel a bit worried about how you didn’t realise how time flies , your crazy day is made – a friend calls and tells you that the only way to describe your cookies is by saying ‘Your food makes me happy, truly’ 🙂

And you are so much at peace with these busy days that fly past, because being bone tired is good. When you are happy with what you do. Being fatigued is good. When you have such a lot of happiness that it starts reflecting in your food !

To more such days 

On that note, here is a lovely and simple recipe for a quiche we make very often at home. Baking different quiches is yet another thing that makes me very happy.

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Recipe –

1 cup milk ,

2 eggs,

1 TSP paprika ,

salt and basil as per taste.

Blanched and chopped spinach

Crumbled cottage cheese

For the Crust – 1 cup whole wheat flour, chilled water as per what is needed, 50 gms unsalted butter cold , 1/2 tsp and 1 TSP thyme. Mix the flour ,thyme and salt. Rub the butter into it to form bread like crumbs. Slowly add chilled water only as much as is necessary to bring the dough together. Wrap in cling film. Store for at least 2 hours in the fridge. Take it out. Roll and place in quiche pan and blind bake for 20 mins.

For the filling –

Beat the eggs well along with the milk and the spices. Keep it aside. Blanch and chop spinach and crumble some cottage cheese. Proportions for all these will depend on what you want more or less of. You can add onions too if you want. Grate half a cube of cheese. Add the spinach and cottage as the first layer at the base of the prebaked crust. Add the grated cheese. Pour the egg mix uniformly. Bake for 25-30 minutes at 160 degrees C.