Cheesy Corn and Potato basket
http://www.recipenext.com/articles/48/1/Cheesy-Corn-and-Potato-basket/Page1.html
Shweta Arora
Once I have heard someone telling that cooking is nothing but just the right combination of salt and spices.But I really disagree!
If it would have been true then why the same dal serve in you platter daily, tastes different everyday?
Why you always miss your mom and say, "Ma ke haath wali baat nahin hai...!"?
Have you ever noticed when you are in a good mood and enjoying while cooking, you tend to make a tastier food rather than when you are in a bad mood...??
I am my mom's daughter a typical mumma's child..:) as everyone says, so my love for cooking and serving food properly are in my genes, transfered to me by my mom!! I started cooking food because of my mother and my brother.
As my mom cooks very well and my brother is fond of eating varieties. And now my son, whenever he goes to visit them in vacations, he enjoys his Mamu's company coz he makes him enjoy in all the way.... movies, parties, malls and top of them.. good food at various joints.
Once my son comes back to home, he insisits 'Ma, I want to have this and that... which I had there...'. and all this makes me to cook and serve him whatever he wants....
By Shweta Arora
Published on February 22nd, 2009
A lovely teatime snack
Ingredients
Potatoes, boiled with the skin on 2 large
Chopped coriander 1 tsp
Salt to taste
For the filling
Boiled sweet corn 1/2 cup
Capsicum, finely chopped 1/4 cup
Garlic, finely chopped 3 cloves
Cream 1 tbsp
Mozzarella cheese, grated 3/4 cup
Butter 1 tsp
Salt and pepper to taste
Method
For the filling
Heat the butter in a pan, add the garlic. Stir and sauté for a minute.
Add the sweet corn and capsicum. Cook for a further 2 minutes.
Remove from the fire, add the cheese, cream, salt and pepper and mix well.
Keep aside to cool.
For the snack
Make two criss-cross slits on the top of the boiled potatoes.
Press the potatoes from the base to open up the slits and to make a cavity for the filling.
Sprinkle salt on the potatoes and fill with the filling mixture.
Bake in a pre-heated oven at 180°C for 5 to 7 minutes or until the cheese has melted.
Garnish with the chopped coriander.
Potatoes, boiled with the skin on 2 large
Chopped coriander 1 tsp
Salt to taste
For the filling
Boiled sweet corn 1/2 cup
Capsicum, finely chopped 1/4 cup
Garlic, finely chopped 3 cloves
Cream 1 tbsp
Mozzarella cheese, grated 3/4 cup
Butter 1 tsp
Salt and pepper to taste
Method
For the filling
Heat the butter in a pan, add the garlic. Stir and sauté for a minute.
Add the sweet corn and capsicum. Cook for a further 2 minutes.
Remove from the fire, add the cheese, cream, salt and pepper and mix well.
Keep aside to cool.
For the snack
Make two criss-cross slits on the top of the boiled potatoes.
Press the potatoes from the base to open up the slits and to make a cavity for the filling.
Sprinkle salt on the potatoes and fill with the filling mixture.
Bake in a pre-heated oven at 180°C for 5 to 7 minutes or until the cheese has melted.
Garnish with the chopped coriander.