Oman dining: Baked goodies

Shouldn’t we all start eating a little more healthily? For that we do not need to go on a strict diet and choose healthier options like baking instead of deep-frying. So this week let us convert some deep-frying recipes to equally tasty baked options.
Baked potato wedges
Potato wedges go well with so many different meals but are also great on their own at parties and barbecues; oven baked and sprinkled with black pepper are not only party but also ‘little tummy’ pleasers.
Ingredients •
1/4 cup grated Parmesan cheese • 1 tablespoon olive oil • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1/4 teaspoon ground black pepper • 1/4 teaspoon salt • 2 potatoes, cut in wedge shape Preparation • Preheat an oven to 220 degrees C. • Place Parmesan cheese, olive oil, onion powder, garlic powder, pepper, salt, and potatoes into a resealable plastic bag. Seal the bag, then shake to coat the potatoes with the seasoning. Spread the potatoes over a baking sheet. • Bake in the preheated oven until the potatoes are easily pierced with a fork, about 25 minutes.
Baked mozzarella sticks
Cheesy mozzarella sticks, baked in the oven to perfect crispiness. So easy, so cheesy, and so much healthier than traditional fried mozzarella. Ingredients • Cooking spray • 1 pack of mozzarella string cheese • 1 egg • 1 teaspoon Italian seasoning • 8 tablespoon panko crumbs Preparation • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with foil and spray lightly with cooking spray. • Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In a small non-stick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir breadcrumbs until lightly browned, about 5 minutes. • Dip one piece of string cheese in egg until coated and then into toasted bread crumbs, coating completely. Redip the string cheese in egg and again into the bread crumbs, if desired. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 1/2 inches apart. Spray string cheese lightly with cooking spray. • Bake 5-6 minutes or until heated through. (Cheese may melt slightly and loose shape. Simply press it back into place.)
Baked spicy shrimp
Yummy shrimp are baked in a spicy, buttery, Cajun sauce with a hint of fresh parsley. Serve this as an appetiser or over pasta for an elegant meal.
Ingredients •
1/2 cup olive oil • 2 tablespoons butter • 2 tablespoons Cajun seasoning • 2 tablespoons fresh lemon juice • 2 tablespoons chopped fresh parsley • 1 tablespoon honey • 1 tablespoon soy sauce • Pinch of cayenne pepper • 400g uncooked large shrimp, shelled, deveined
Preparation •
Combine all the ingredients till shrimps in a baking dish. Add shrimp and toss to coat. Refrigerate 1 hour. • Preheat oven to 450°F. Bake until shrimp are cooked through, stirring occasionally, about 10 minutes. Garnish with lemon wedges.
Baked bread cups
These baked mini bread cups recipe are a perfect pick-me-ups for kids and adults alike. Power packed with the goodness of vegetables, these baked cheese cups sure are show stoppers.
Ingredients •
Butter for baking • 1 teaspoon of oil • 1 small onion, finely chopped • 1/2 red bell pepper, finely chopped • 1/2 green bell pepper, finely chopped • 1” ginger • 2 cloves garlic, grated • 1/4 cup sweet corn, steamed • 1 medium potato, boiled and diced small • 1/2 teaspoon red chilli powder • 2 tablespoons tomato ketchup • Salt to taste • 6 slices of brown bread • Cheese slices or cheddar cheese
Preparation •
To begin making the baked mini bread cups recipe, preheat the oven to 180 C and grease the muffin pan with butter. • Heat a teaspoon of oil in a pan; add the onion and bell pepper and sauté until lightly softened and golden. • Once the bell peppers have a roasted aroma, add the ginger, garlic, corn, and chopped potatoes. Stir fry on high heat for a couple of minutes, so the vegetables get roasted. Finally add the chilli powder, tomato ketchup and stir well. Check the salt and chilli and adjust to suit your taste and allow the filling to cool. • Trim the edges of the bread, flatten with the rolling pin a bit and press them into the greased muffin pans. • You can optionally spray oil over the bread slices or leave them as it is. Spoon the potato filling mixture into each one of the bread cups. • Tear the cheese slices and place them on top of the filling. You can also optionally spread grated mozzarella cheese. • Place the mini bread cups in the preheated oven and bake for about 10 minutes until the sides of the bread becomes crisp and the cheese has melted. • Once done, remove from the oven, allow it to rest for a few minutes and serve.