I should have posted this a while ago but I was away travelling and access to the internet was quite iffy… but well, but late than…
So here they are, a 2-in-1 recipe bonanza on… Leftovers!
Yes, apparently leftovers can make really tasty meals. Or so someone once told me many years ago and I yawned and said boo hoo and bah humbug or something to that effect.
I’ve got to come clean though you’ve probably guessed it by now. I’m not big on leftovers. I simply worked on perfecting the small meal mantra till I got it down to a pat. Or I would pray that a friend would call and say they were coming over and then I’d tell them to stay to dinner, which could be construed as deviousness on my part except that the meals were generally good and went down well with my guests 🙂
But what do you do when it comes to something like bread which you’ve baked and couldn’t quite finish and it’s been a couple of days heading into being a week old and it’s still sitting in your fridge with a look that says “You made me and enjoyed me but now that I’m old and not quite finished you’re going to throw me away…” … (gulp!)
Now if you’ve been following this space you’ll know that I baked a Feta and Olive Herb Foccacia recently, and it was really delicious. So I squirrelled away a bit and hid it away in the fridge thinking that I would eat it the next day and forgot all about it until 3 days had passed and I was foraging around looking for something to whip up real quick for brunch… and then I saw it and voilà my ‘Cheesy Foccacia Bites‘ look shape.
This was a super simple, easy to whip up dish which brought out all the flavour and goodness of the lovely foccacia I had baked earlier and took it up a notch into a realm all its own.
approx 2 cups of cubed leftover foccacia
bulb of one spring onion (minced)
green stalks of 2 small spring onions (minced)
2 small green chillies (de-seeded and chopped fine)
1 tomato (blanched, de-seeded and chopped fine)
6 button mushrooms (sliced fine)
1 tablespoon EVOO
1/4 cup shredded mozarella
squeeze of lime juice (optional)
Start by sautéing the chopped up spring onion bulb, green chillies and tomato in the olive oil till softened (3 – 4 mins). Add the sliced mushrooms and the spring onion greens (reserve some for garnishing) and cook them down till the mushrooms are soft. Add a pinch of salt at this point (you don’t need more than just an itsy-bitsy pinch). Now add the cubed foccacia and toss well.
Finish by adding the shredded mozarella. Cover and turn off the flame. The mozarella should melt into the bread.
P.s. This recipe also works well with any other left over bread (except for fruit or sweet bread varieties). Just add in some zataar, or if you don’t have any zataar some mixed dried herbs with a squeeze of lemon and some freshly pounded cumin should work quite well.
And now to the 2nd part of the double leftover brunch bonanza and the… ‘Rotizza’.
I sometimes find myself stuck with a few leftover rotis/chapatis (Indian flat bread) from an Indian meal made the previous day and try and use them in different ways to freshen them up and excite my palate. Now if you’ve been following this space for a while you’ll probably know that eggs are one of my all time favourite foods and I can eat them at breakfast, lunch (that includes brunch) and dinner… and yeah, as part of dessert as well. So it really didn’t take too much for me to come up with this Egg-Roti recipe… in fact I went to town with it and came up with a pizza of sorts and decided to name it just that… a Rotizza. My version of an Indian style pan fried pizza using leftover or even fresh roti/chapati.
6 – 7″ piece of leek (sliced fine)
1 cup of thinly sliced zucchini
1 large bell pepper (thinly sliced)
salt (to taste)
1/2 teaspoon black pepper
2 tablespoons olive oil (1 tablespoon per roti)
2 tomatoes (for grilling)
Sauté half the leek in a tablespoon of olive oil, spreading it out evenly across the pan as it cooks down and softens. Layer half the zucchini over the cooked leeks and top with half the thinly sliced rounds of bell pepper. I only had the green variety (aka capsicum) on hand but a combination of green, yellow and red works even better visually. Sprinkle over a little salt and allow the veggies to cook down a bit.
Meanwhile whisk the eggs, adding a pinch of salt and 1/2 teaspoon of black pepper. You could add a splash of cream if you like into the egg mix (I didn’t) and pour half the egg over the veggies. Let the eggs cook for about 2 minutes on low. Do not cover the eggs… so the top remains a bit runny. Place the roti over the egg and gently press it down with a spatula. Cook for about a minute, then flip the rotizza over and fry it on the other side (roti side down) for a minute.
Remove the rotizza from the pan and repeat the procedure for the second roti. Plate up and serve garnished with grilled tomatoes and bell peppers.