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Basil Pesto Sauce

16 Jul

The dip I am introducing today has become my recent favorite after trying with various things. Pesto can be used in a countless ways. There are 2 ways in which I use the most, they are with pasta and potatoes. This easy dip mingled with pasta or boiled potatoes gives a refreshing taste. This is a quick recipe for especially working mothers.

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Time: 5 minutes

Ingredients:

2 cups packed fresh basil leaves

2 cloves garlic

2/3 cup extra virgin olive oil

1/2 cup cheese (parmesan/cheddar)

1/2 tsp salt

1/2 tsp pepper

1/4 cup pine nuts (optional)

 

Method:

  1. Combine the basil, garlic, cheese and pine nuts in a food processor. Churn it. Add 1/2 cup oil and process untill fully incorporated and smooth.
  2. Season with salt and pepper.

Note:

  1. Usually an authentic pesto may require parmesan cheese but if you dont have it nevermind, you can use cheddar cheese in it.
  2. If using immediately, add all the remaining oil and pulse it. Transfer the pesto to a large  serving bowl.
  3. If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months.

 

Vegetable-Egg Fried Rice

8 Jul

“After a good dinner one can forgive anybody, even one’s own relations.” -Oscar Wilde

I came across this quote by Oscar Wilde which really made me stop and think. I actually paused and thought what he actually meant by it. It is the mere importance of FOOD. All of us eat food to live. But there are few (like us, who totally indulge in food) who savour the taste and relish their each meal. In a fast paced society, where everyone is competitive and busy in their chores and work, I would suggest take out time for your meals where you enjoy it.

“As I can’t stand people who donot take food seriously” -Oscar Wilde

A thoughtful meal can actually win anyone’s heart. A food has such a deep connection with  our soul. The time taken to think and prepare the meal actually puts lot of your concern, love, positivity towards the food prepared. There is no one who denies the effort and the love with which you cook. So go ahead and make someone feel special and feel loved and create something exotic!!

The fact that I love food soo much is because I can show my love for people around me through my food and it also gives me a chance to explore the creativity in me. So there are many time when I create my own recipies ad I am thrilled. This vegetable fried rice is one of them.

rice

Serves 4

Ingredients:

1/2 cup chopped red bell peppers

1/2 cup chopped yellow bell peppers

3 scrambled egg

1 chopped carrot

1/2 cup chopped french beans

1 tbsp vegetable oil

1 tbsp minsed garlic

2-3 chopped white  (part) spring onion

1/2 cup chopped scallions

1 tsp soya sauce

1 tsp red chilli sauce

1 tbsp vinegar

1 1/2 tsp salt

1 cup uncooked rice

1 3/4 cup water

1 tsp olive oil

salt

Method:

  1. Rinse the rice in a few changes of cold water. Drain the rice well in a sieve.
  2. In a medium, heavy bottomed pot with a tight fitting lid, combine 1 3/4 cup water, the rice and a bit of olive oil and salt. Bring to boil over high heat. As soon as water is boiling, lower the heat to simmer and cover. Cook at a gentle simmer until the water is completely absorbed and rice is tender, about 12 minutes.
  3. Remove the pot from the heat and let it sit, undisturbed with the lid on, for atleast 5 minutes and for as long as 30 minutes. Remove the lid, fluff the rice gently with a fork. Keep aside.
  4. Mix the vinegar, red chili sauce, soya sauce and salt. Keep aside.
  5. Heat a skillet with 1 tbsp vegetable oil. Add onions, when transparent add garlic. Gradually add carrot and beans. Let it cook for 2 minutes. Add the scrambled egg.
  6. Now add the rice in 3 batches. When you add for the first time, mix the rice carefully with the vegetables (not breaking the rice). The second time you add, pour the vinegar mixture evenly all over and add red bell peppers. Mix carefully. Finally when you add rice, mix along the yellow bell peppers and the scallions and mix it carefully.
  7. Serve hot!

 

 

 

Corn, Spring Onions & Ricotta Tart

4 Jul

My fondness for cheese tempts me to experiment with different kinds of it. So I decided to pick up a recipe which had ricotta cheese. It’s a very soft, crumbly and salty cheese. Usually goes well with salads and tarts. This recipe is an adaptation from food52 (a really nice blog).

This tart is more like a quiche, soft and eggy. My one and a half year old loved the eggy tart. His favourite part was “mama egg!”. It’s a pleasure to try something new when your kid and family enjoys it.

 

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Polenta is a new ingredient that I have used, this is an instant polenta, very easily available and easy to use.

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Knead the polenta, flour, egg and salt. Bring it together. Let it rest in refrigerator for 30 minutes.

 

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Grease the baking flan very well with butter. This is a loose bottom flan which brings out the tart easily.

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Bring out the kneaded dough. Roll it over with a thickness of 4 mm. Place it over the flan and press it evenly, not to leave any gaps. Place a foil or a baking sheet and put some weight on it. For this I used, kidney beans.

 

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Blend cream, egg, salt, and corns.

 

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Blend well!!

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Bring out the tart from the oven after 20 minutes.

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Pour the eggy mixture.

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Put the crumbly ricotta….just scatter!! unevenly!!!

 

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YOur Tart is ready..!!! Dig innn!!

 

 

Serves 6-8

Ingredients

115 gms (1 cup)sifted plain flour

115 gms (3/4 cup) uncooked polenta

115 gms (1/2cup)  butter plus extra for greasing

1 egg

pinch of sea salt

1 tbsp ice water

water

Filling

3 ears of corn

4 eggs

3 spring onions, thinly sliced

100 gms (1/2 cup) fresh ricotta

1/4 cup double cream

1 tsp salt

freshly grounded pepper

Method:

  1. Combine flour, polenta, butter,and salt and knead it well till the butter combines. Add egg and iced water. Mix till the mixture comes together.
  2. Turn the dough on a lightly floured bench and knead for a minute. Form the dough into a ball and cover it with cling film, Refrigerate for 30 minutes.
  3. Preheat oven to 200 degree celcius. Take the pastry out of the fridge, and roll out both sides untill you have reached 4 mm thickness and wide enough to fit the flan tin.  Grease the flan tin very well with butter and lay pastry on top. Press the sides with your fingers, then run the rolling pin over the tin to trim off the sides.
  4. Place a sheet of baking paper over the top and filling it with dried beans or pastry weights. Place in the over to bake for 2o mins.
  5. While the pastry is baking, remove the kernel from the corn on the cobs. Place the 4 eggs, cream, salt and corn kernels into the food processor. Pulse briefly till combined. Stir in thinly sliced spring onions.
  6. When the pastry is ready, remove it from the oven and pour the mixture. Break the ricotta up into small chunks and do it evenly around the mixture. Place it back into the oven and bake it for about 20 mintues. Grind over some freshly cracked pepper.

 

 

 

 

 

Chicken Salami Toasties with Jia & Bani

24 Jun

Well, Summer is the time when all the children come over to my place and we have all sort of fun. We enjoy from going shopping, jokes, playing, cooking and eating (hogging..our favourite!). So this time I decided to introduce my best pals in kitchen while I was preparing breakfast this morning. They are Bani and Jia. They are the sweetest and the most adorable kids. They too have a passion of cooking, so I decided to give them a bit of a push to follow their passion. We decided to make something that is children friendly and which they can cook for their parents and grandparents at home.

 

jia

bani

                                                           My Pals in my Kitchen!!

 

These girls are fun loving and always ready for mischief and ready to learn. It has been fun having them around and training them to make yummy food. As my son quotes “Mom, its yummy in the tummy”. The flavors of the sauce with salami and veggies were very palatable. Our breakfast this morning was wholesome and healthy.

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Makes 10 slices

Time: 30 minutes

Ingredients:

250 gm Chicken Salami

1 loaf garlic bread/ multi-grain bread

1/2 green capsicum chopped

1/2 onion chopped

1/2 tomato chopped

2 tsp mayonnaise

2 tsp tomato ketchup

2 tsp mustard sauce

2 cubes grated cheese

 

Method:

  1. Mix tomato ketchup, mustard sauce, and mayonnaise.
  2. Spread the sauce on the bread, place the salami, add the veggies and finally the cheese.
  3. Toast the bread at 220 degree Celsius for 15 minutes.
  4. Serve Hot.

toast

 Toasties!

 

 

 

 

 

 

 

 

Avocado & Strawberry Salad

14 Jun

 

Ingredients:

2 tbsp honey

3 tbsp lime juice

2 tbsp olive oil

1 tbsp cider vinegar

1 tsp goat cheese

some sliced strawberries

1 pitted avocado – sliced

some parsley leaves

Method:

  1. In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
  2. Place the salad greens and top with sliced avocado and strawberries. Drizzle dressing over everything. Refrigerate for upto 2 hours before serving.

 

 

 

 

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