Brunch is the best way to make weekend mornings amazing! Here’s an interesting brunch recipe to try at home. Ingredients • 1 tablespoon(s) olive oil • 1 large onion, finely chopped • salt • Pepper • 2 clove(s) garlic, finely chopped • 170 gms low fat cream cheese, at room temperature • 3/4 cup(s) low fat sour cream • 1/4 teaspoon(s) ground cinnamon • 1/4 teaspoon(s) cayenne pepper • 1 package(s) (450 gms) frozen leaf spinach, thawed and squeezed of excess moisture • 110 gms (about 1 cup) part-skim mozzarella, coarsely grated • 56 gms (about 1/2 cup) feta, crumbled • 1 package(s) (12-ounce) puréed cooked winter squash, thawed • Lasagna noodles • Green salad, for serving Directions • Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. • Remove from the heat and stir in the cream cheese, sour cream, cinnamon and 1/4 teaspoon each salt and pepper. Stir in the spinach, then 3/4 cup mozzarella and 1/4 cup feta. • Spread 1/2 cup of the squash on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the spinach mixture. Repeat twice with the remaining squash, noodles, and spinach mixture, finishing with a layer of spinach mixture. • Sprinkle with the remaining feta and mozzarella, cover tightly with nonstick foil, and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes more. Serve with a salad, if desired.

WeekendRecipe, TirupatiCookingOil, Ahmedabad

Tirupati Cooking Oil,  WeekendRecipe, TirupatiCookingOil, Ahmedabad

Brunch is the best way to make weekend mornings amazing! Here’s an interesting brunch recipe to try at home.

Ingredients
• 1 tablespoon(s) olive oil
• 1 large onion, finely chopped
• salt
• Pepper
• 2 clove(s) garlic, finely chopped
• 170 gms low fat cream cheese, at room temperature
• 3/4 cup(s) low fat sour cream
• 1/4 teaspoon(s) ground cinnamon
• 1/4 teaspoon(s) cayenne pepper
• 1 package(s) (450 gms) frozen leaf spinach, thawed and squeezed of excess moisture
• 110 gms (about 1 cup) part-skim mozzarella, coarsely grated
• 56 gms (about 1/2 cup) feta, crumbled
• 1 package(s) (12-ounce) puréed cooked winter squash, thawed
• Lasagna noodles
• Green salad, for serving
Directions
• Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute.
• Remove from the heat and stir in the cream cheese, sour cream, cinnamon and 1/4 teaspoon each salt and pepper. Stir in the spinach, then 3/4 cup mozzarella and 1/4 cup feta.
• Spread 1/2 cup of the squash on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the spinach mixture. Repeat twice with the remaining squash, noodles, and spinach mixture, finishing with a layer of spinach mixture.
• Sprinkle with the remaining feta and mozzarella, cover tightly with nonstick foil, and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes more. Serve with a salad, if desired.

#WeekendRecipe #TirupatiCookingOil #Ahmedabad

Brunch is the best way to make weekend mornings amazing! Here’s an interesting brunch recipe to try at home. Ingredients • 1 tablespoon(s) olive oil • 1 large onion, finely chopped • salt • Pepper • 2 clove(s) garlic, finely chopped • 170 gms low fat cream cheese, at room temperature • 3/4 cup(s) low fat sour cream • 1/4 teaspoon(s) ground cinnamon • 1/4 teaspoon(s) cayenne pepper • 1 package(s) (450 gms) frozen leaf spinach, thawed and squeezed of excess moisture • 110 gms (about 1 cup) part-skim mozzarella, coarsely grated • 56 gms (about 1/2 cup) feta, crumbled • 1 package(s) (12-ounce) puréed cooked winter squash, thawed • Lasagna noodles • Green salad, for serving Directions • Heat oven to 425 degrees F. Heat the oil in a large skillet over medium heat. Add the onion, season with 1/4 teaspoon each salt and pepper, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Stir in the garlic and cook for 1 minute. • Remove from the heat and stir in the cream cheese, sour cream, cinnamon and 1/4 teaspoon each salt and pepper. Stir in the spinach, then 3/4 cup mozzarella and 1/4 cup feta. • Spread 1/2 cup of the squash on the bottom of an 8-inch square baking dish. Top with 2 noodles and spread a third (about 1/4 cup) of the remaining squash over the top. Dollop with a third (about 1 cup) of the spinach mixture. Repeat twice with the remaining squash, noodles, and spinach mixture, finishing with a layer of spinach mixture. • Sprinkle with the remaining feta and mozzarella, cover tightly with nonstick foil, and bake for 15 minutes. Uncover and bake until the noodles are tender and the top is golden brown, 8 to 10 minutes more. Serve with a salad, if desired. #WeekendRecipe #TirupatiCookingOil #Ahmedabad

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