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Any experienced or accomplished blogger would tell you how important it is to be regular in uploading posts at your blog. It is believed that this way the blog receives regular traffic and the blog will never encounter the problem of “out of sight, out of mind”. Regular posts will ensure that you will have regular visits from readers and fellow bloggers. Followers will get a sense of being rewarded with recipes upon receiving regular updates of new posts being uploaded by you.

And here I am, never ever following this cardinal rule diligently. However, each time my blog is in a state of inertia, it is always because of reasons well beyond my control (this time too). And each time I return to the blog, I feel a wonderful sense of joy and it feels like I am reconnecting with friends whom I had abruptly lost touch with. It is always good to be back and finding ‘friends’ waiting for youmakes me feel blessed.

Good things did happen, while I was away. Yours truly was approached by Hopscotch an online store, which sells baby and kids brands from around the world, but not in the traditional sense. Every day, the store launches new limited-time boutiques. Boutiques last for a limited time. Members receive a daily email revealing the latest boutiques. You can find more details here. Hopscotch has introduced a new feature at their Facebook & Instagram account where they have begun to upload a recipe for kids each month. They requested EFS to be  apart of this endeavor. (They have already uploaded a few posts by Easyfoodsmith) Starting this month, I would be doing a dedicated post each month especially for Hopscotch. This post therefore has been dished up for them.

Crispy bread filled with a filling that can vary from cheesy gooeyness to sweet somethings and savoury fillings, jaffles are much loved by my family. We have these almost every week for breakfast or just to snack on. They are quick to dish up and sometimes do not even require any cooking for the filling. And they are so versatile that they are fun to make with the kids. Using multi-grain bread ensures that your child is getting a wholesome and nourishing first meal of the day via these jaffles. Here, I am presenting mushroom filled jaffles that are an absolute favorite of ours.

You will need,

3½ C sliced Mushrooms (see notes)

1½ measuring tbsp Oil (I use Olive Oil)

1 tbsp finely chopped Garlic (4 – 5 plump cloves)

1 Shallot (small sized onion), finely chopped

1 tsp Dry Mixed Herbs

½ tsp Salt (or to taste)

¾ to 1 tsp Red Chilli Flakes or freshly ground Black Pepper (adjust to taste)

Slices of Multi Grain Bread

Butter for greasing

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Heat the oil in a pan and add onions and garlic. Fry till the onions turn transluscent and garlic begins to just turn golden.

Tip in the sliced mushrooms and sauté on medium high heat for about a minute.

The mushrooms will release water. Add salt and chilli flakes or black pepper (which ever you are  using) Saute till the mushrooms have absorbed all the liquid.

Reduce the heat and keep stirring the mushrooms for about 45 seconds or a minute to get rid of any moisture.

Switch off the heat and keep the mushrooms aside.

Take a slice of bread and add your filling over the top and then place another slice over it. Grease the jaffle maker. I usually butter both outer sides of the bread instead of greasing the jaffles maker so suit your self.

Transfer to the jafflemaker and shut it close. If you are using the old fashed jaffle maker, like I did, you need to make your jaffles over gas stove on a medium low heat and switching the sides of the jafflemaker to crisp both sides of the bread. Each side should take approximately 45 seconds to a minute (depending on the heat) but open the jafflemaker in-between cooking to keep an eye on the bread. Once it turns a nice golden brown, you are good to go. Remove the jaffles and serve with tomato ketchup or any chutney of your choice.

Note: Keep in mind that mushrooms shrink to almost half the size you will slice them.

Yield : Makes 4 – 5 Jaffles

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Note: I have been reimbursed in no way by Hopscotch for this post.

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