The kids are sure to love these recipes for French Onion Grilled Cheese and Cauliflower Pizza, courtesy Chef Swasti Aggarwal, Food Strategist, Foodhall.
Make your grilled cheese a culinary masterpiece, French onion style!
Cooking Time: 20 minutes
Difficulty level: Easy
Serves: 2 persons
1 tbsp unsalted butter (plus more for grilling)
½ tbsp extra virgin olive oil
1 medium white onion, thinly sliced
4 slices of sourdough or whole wheat bread
1 tsp fresh parsley
12 thin slices of Swiss cheese
In a cast-iron pan, add 1 tbsp butter and oil. Heat it till the butter melts.
Add the sliced onions and cook over low heat for 30 minutes. Do not stir the onions too much. It needs to gently cook, caramelise to turn dark brown in colour.
Once it turns colour, add the chopped fresh parsley and set it aside.
Heat up a new skillet till medium hot.
Butter each slice of bread. Place two slices of bread, butter side down, on the pan.
Add three slices of cheese on each slice of bread. Wait till it gently melts.
Add some of the caramelised onions on one slice, when the cheese looks melted enough, sandwich the two slices of bread together. Gently pressed down and take it off the pan.
Looking for a healthy pizza recipe that meets with a great appetiser demand? Try this Cauliflower Pizza recipe.
Cooking time: 50 minutes
Serves: 2-3 persons
1 small head cauliflower, broken into smaller florets
Salt and pepper
4 tbsp pizza sauce
2 fresh mozzarella balls, sliced
Handful of basil leaves
Handful of cherry tomatoes, halved
Pulse the cauliflower florets in a food processor until fine. Steam the cauliflower in a steamer or microwave with a lid for 2-3 minutes. Let it cool down a bit.
Bundle up the steamed cauliflower in a muslin cloth and squeeze out extra water. Additionally, pat dry with a kitchen towel.
Preheat the oven to 200˚C. Line a baking tray with parchment paper.
Add salt and pepper to the cauliflower and beat in one egg to help it bind. Take a small portion of this mix and transfer onto the parchment paper. Evenly spread it out to make a small circle. Repeat the same to make 2 to 3 mini pizzas.
Bake for about 15 minutes until the crust is nicely browned.
Take it out of the oven and spread some pizza sauce. Add the remaining toppings—torn mozzarella, cherry tomatoes and torn basil.
Bake for another 10-12 minutes or until cheese is melted and has gotten golden brown on top.
Remove onto a serving plate. Garnish with some fresh basil and drizzle of extra virgin olive oil.