Mushroom Toast Bites
200g packet of button mushrooms, cleaned and sliced thickly
2 onions, sliced
1-2 green chillies, slit
1 tsp olive oil
A knob of butter
3 cloves of garlic, lightly crushed to release flavor
Salt, to taste
Crushed black pepper, to taste
Place the oil and butter in a pan over medium heat.
Add the mushrooms and saute till they’re done. Don’t overcrowd the pan as the mushrooms will just stew in their juices. Do this in stages if you’re using a small pan. Drain the mushrooms and keep aside.
Using the same pan, add a dash more oil / butter, if needed and tip in the garlic and onions and saute them on medium heat till they’re lightly caramelised.
Add the chilies and the mushrooms. Season with salt and pepper to taste. Stir to mix well.
Take off the heat.
You can add some chopped coriander leaves at the end. I didn’t have any that evening, so I just left that out.
Lightly toast slices of bread and cut in halves and place the stir fried mushrooms over it.
Arrange on a platter and serve.
This recipe is linked to –
Savory Sunday
My Meatless Mondays
Mix it up Monday
Recipe Sharing Monday
Just Another Meatless Monday
Mouthwatering Monday
Mangia Mondays
A Little Birdie Told Me
Mini Eggless Banana Walnut Muffins
Can you tell that I absolutely love bananas? They’ve always been one of my favorite fruits. If you’re new here and don’t believe me, check out these beauties – Banana Bread, Bananas Foster, Stuffed French Toast and Monkey Business. See I wasn’t kidding. Today I have yet another banana treat for you. And let me tell you that these were absolutely wonderful. Even though they were an eggless bake, they were light, moist and super yum. I made mini muffins this time just as an excuse to have a second helping, maybe even a third 😉 These were so great that the next time I whip these up, I’m going to make them the regular muffin size. I think that tells you how much we enjoyed them. I hope you do too! Oh, I love my new silicone mini muffin cups. They are so gorgeous, they just brighten up my day. Am I crazy to want them in every color available 🙂 ? Unfortunately I forgot to use them while baking the muffins but they do make a pretty picture. Can’t wait to bake with them.
Mini  Eggless Banana Walnut Muffins
Yields 12 mini muffins
2-3 over ripe banans, mashed
3/4 cup all-purpose flour
1/4 cup natural unflavored yogurt
1/4 cup walnuts, roughly chopped
1/3 cup sugar
1/4 cup vegetable oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt, or to taste
Preheat the oven to 180ºC and prepare your muffin mould
Mash the bananas in a bowl and add the oil, yogurt, sugar and vanilla and mix well.
Mix the flour, salt, baking powder and baking soda in a large bowl. Mix well.
Add the mashed banana mix and fold it into the flour till incorporated. Don’t beat the batter.
Add the walnuts, reserving a few and stir them in gently.
Spoon the batter into paper lined muffin tins and sprinkle the reserved walnuts on top of them.
Bake for 20-30 minutes or till done.
This recipe is linked to –
Sweet Tooth Friday
Sweets for a Saturday
Savory Sunday
Mix it up Monday
My Meatless Mondays
Bake Fest
C is for Chickpeas – Hummus
Crushed Black Pepper Crackers / Mathri
Full Plate Thursday
An awesome milkshake called Monkey Business
Monkey Business
1 cup approx. chocolate ice cream
1 ripe banana
2 tbsp peanut butter
Blitz everything in a blender until smooth. Taste and adjust the flavors to your liking. Serve in a glass
I used some chocolate sprinkles and a chocolate wafer to dress it up.
This recipe is linked to –
This Week’s Cravings
Sweets for a Saturday
Mix it up Monday
My Meatless Mondays
Recipe Sharing Monday
Just Another Meatless Monday
Mangia Mondays
Crazy Sweet Tuesday
Tempt My Tummy Tuesday
Curried Red Kidney Beans – Rajma Masala
Full Plate Thursday