Mushroom and Oregano Open sandwich

Mushroom Oregano Open Sandwich is an open faced sandwich made with a filling of muchrooms, onlions, ect, sprinkled with the aromatic oregano herb....and this is another fav TD recipe of mine


Baking Time: approx 5 mins.
Baking temperature: 150°C (300°F).
Makes 32 pieces. 




8 brown bread slices
butter for spreading


For the mushroom filling


1/4 cup chopped onions
2 tsp plain flour (maida)
1 green chilli, finely chopped
1/2 cup finely chopped mushrooms (khumbh)
1/2 tsp dried oregano
1 tbsp butter
salt to taste


For the garnish


finely chopped parsley
finely chopped tomatoes


Method


For the mushroom filling


Heat the butter in a pan and fry the onions till they are translucent. Add the flour and green chilli and fry for a few more seconds.
Add the mushrooms, oregano and salt. Cook for a few minutes on a very high flame until the mushrooms are soft.
Divide into 8 equal portions and keep aside.


How to proceed


Trim and discard the edges of the bread slices and cut each slice into 4 equal squares.
Toast the pieces in the oven at 150°C (300°F) or on a tava on both sides till they are golden brown.
Butter the toasted pieces.
Top each toasted and buttered piece with a portion of the filling.
Garnish with the chopped parsley and tomatoes and serve immediately

Vegetable Manchow Soup

I in particular don't have an affinity towards soups....but my hubby does not mind taking them , not that he loves them...its just another character in his Diet Play

I am sure you guys must have tried authentic Chinese soups...here is one which is Indo - Chinese style, and you require

1 medium Carrot ,finely Chopped      
1/4 small Cabbage, finely Chopped    
1 medium Bell pepper, finely chopped  ( you can choose the color you want to)
50 gms Tofu, finely chopped  ( Add paneer if you are not used to Tofu)
 3 Mushroom, finely chopped    
1 cup Boiled Noodles                      
2 - 3 Spring Onions, finely chopped  ( separate the white and the greens)
 7 - 8 cloves Garlic, finely chopped  ( I eliminated this as I am not very used to eating garlic)
1/2" Ginger, finely chopped          
1 Jalapeño, finely chopped        
4 cups Vegetable Stock ( You can also use water , but there might be variations in taste)
Salt - To taste
1/2 Tsp White Pepper Powder ( You can also use black pepper)
1/2 Tbsp Red Chilly sauce                    

2Tbsp Cornflour                                

3Tbsp Soy Sauce                               

1Tbsp Vinegar                                    

2Tbsp + For Deep frying - Oil                                            

Heat oil in a wok (Kadai) and fry boiled noodles until golden and crisp. Drain and keep aside
Heat 2Tbsp oil in another pan and add spring onion (white), ginger - garlic and green chillies, saute for a minute
Add Carrot , cabbage, bell peppers, Tofu / Paneer, mushrooms and vegetable stock/water
Stir in salt and let it come to a boil
Add in pepper powder along with the sauce - soy and red chilly and simmer it for  2 - 3 mins
Mix cornflour in a little stock / water and add to the coup, stirring continuously to avoid lumps
Cook until the soup thickens
While serving add vinegar and spring onion greens and crushed fried noodles
Serve hot

This can be followed with Fried noodles / rice or a sizzler.......