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A taste of the unusual

Try these treats over a lazy, stay-at-home weekend

Here's how you can make special dishes with common ingredients, especially when you don't feel like stepping out of home. Just grab that apron and sizzle away!

Baked stuffed potatoes

Ingredients

Potatoes medium-sized - 6
Salt - to taste
Pepper - to taste
Amul cheese - 50 gm
Cottage cheese - 50 gm
Cream - 1 tbsp
Butter - 1 tsp
Thyme - half tbsp
Parsley chopped - 1 tsp
Chopped garlic - half tsp
Chopped apples - 50 gm

Method: Scour the potatoes from inside and dip them in a water and salt solution. In a pan sauté some garlic in oil, add the cottage cheese along with thyme in it and cook for some time. Just before removing it from the flame add the grated cheese, salt, chopped apples, pepper, chopped parsley and mix well. Stuff the potatoes with the mixture and bake it in the oven at 180 degree celsius for 20 minutes and the potatoes are ready.

Fruit crepes

Ingredients:
Chopped mangoes - 50 gm
Chopped figs - 50 gm
Chopped pears - 50 gm
Refined flour - 50 gm
Corn flour -10 gm
Milk - 70 ml
Egg - 1
Sugar - 200 gm
Water - 100 ml

Method: Make a thin batter for crepes with refined flour, corn flour and milk. Heat an omelette pan and pour the above batter thinly on it and cook for half a minute. Similarly make five or six crepes.

Make thick sugar syrup and cook all the chopped fruits in it for 10 minutes. Drain all the excess syrup. Keep aside some of the fruit mixture. Put the remaining fruit mixture on the crepes and roll it out.

Blend the fruit mixture you have kept aside in a mixer very smoothly to make a fruit coulisse. Serve hot or cold, accompanied by the fruit crepe.

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