Friday, 13 January 2012

Savoury Bread Cups

Bread going stale? Use it well…Here’s how!

So, I was sorting my cupboard today. I hate sorting my cupboard, coz’, then I’m faced with the dilemma of throwing things away. I hate throwing things away!
So, I found my first proper wallet, which I was always sooo proud of, my old visiting cards, and a lot of other things, I had forgotten, existed! I obviously don’t need them…but I just can’t seem to let go!
I have much sadly and very unwillingly come to the conclusion, that I am indeed a hoarder!!! Sigh!

You have to agree, it’s much worse when it comes to food. I have always had a problem when it comes to bread. When the supply exceeds the anticipated demand, and suddenly, it appears to go stale, and your grey cells start pondering as to what can be done with the poor loaf! 
I’m sure almost everyone would have a ready list of solutions to offer. Let me add one more a yummy solution, to your list.

These lil’ bread cups are truly delightful. You can change the filling according to your preference (sausages or paneer would be great as well!), and be rest assured that the cups will be wiped off the plate. It’s a good and quick snack/lunch for children, a good starter for parties and a super fast Sunday brekkie!
I didn’t use the tomato ketchup and went a bit easy on the cheese, but it was lovely, and tasted like a mini pizza fresh out of your oven.

Savoury Bread Cups

What you need 

For the bread cups
12 leftover bread slices
butter for greasing and brushing

For the filling
2 tbsp oil
1/2 cup chopped onions
1/2 cup chopped capsicum
1 cup chopped tomatoes
2 green chillies, finely chopped
2 cups boiled sweet corn kernels (I used green giant)
salt to taste

Other ingredients
1/2 cup tomato ketchup (I skipped on ketchup  )
1/4 cup grated processed cheese 

Here's How

For the bread cups

Remove the crust from the bread slices

Wrap the bread slices in a muslin cloth and steam them for 5 to 7 minutes in a steamer.
Roll a little with a rolling pin and press into the cavities of a greased muffin tray.
(I didn’t have a muslin cloth at hand, so, I used parchment/butter paper instead. It’s easy to roll the bread when you take it out as it will be soft, and rolling makes it easier to push it in the cavity of your muffin tin)

Brush with melted butter and bake in hot oven at 200ºC (400ºF) for 10 minutes or until crisp. Keep aside. (This depends on how crisp you want it; I took it out in about 5-6 minutes)

For the filling
Heat the oil in a pan, add the onions and sauté till the onions turn translucent.
Add the capsicum, tomatoes and green chillies and cook for 5 minutes over a medium flame.
Add the corn and salt and cook for another 2 minutes.
Divide the filling into 12 equal portions. Keep aside.

How to proceed
Fill a portion of the mixture in each of the bread cups, top with some tomato ketchup and sprinkle some cheese on top.
Bake in a pre-heated oven at 200ºC (400ºF) for 5 to 10 minutes or until the cheese melts.
Serve immediately.

Recipe Source: Tarla Dalal (Cooking and More)

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