Bolognaise pasta bake

Spend less time doing the dishes with this delicious one pan pasta bake. Ingredients => 1 tablespoon olive oil => 1 small brown onion, chopped => 1 small zucchini, diced => 150g lean beef mince => 2 garlic cloves, crushed => 1/2 x 400ml jar bolognaise pasta sauce => 1 1/4 cups (150g) dried mini penne pasta => 1 teaspoon dried oregano => 3/4 cup grated pizza cheese => Fresh flat-leaf parsley leaves, to serve Directions Heat oil in a medium frying pan over medium-high heat (see note). Add onion and zucchini. Cook, stirring, for 4 minutes or until softened. […]

One Pan Deep Dish Salmon Pizza

Create a New Family Favorite With This Sensational One-Pan, Deep-Dish Salmon Pizza. Ingredients => 1 1/2 cups plain flour, plus extra for dusting => 7g sachet dried yeast => 1/2 teaspoon sugar => 2 tablespoons extra virgin olive oil, plus extra to drizzle => 1 1/2 cups chopped kale => 250g fresh ricotta => 1/4 cup grated parmesan => 2 teaspoons finely grated lemon rind => 200g smoked salmon slices => 1 bunch asparagus, trimmed, shaved => 1/4 cup fresh dill sprigs => 1 small red onion, cut into thin wedges => Extra lemon zest, to serve => Lemon wedges, […]

Creamy Tuna Pasta

  Ingredients =>  350g Fettuccine or Barilla Spaghetti =>   2 tablespoons olive oil =>   1/2 onion, chopped =>   2 garlic cloves, crushed =>   1 cup (250ml) thin cream =>   2 tablespoons sundried tomato paste =>   425g can tuna in oil, drained =>   1 cup (150g) frozen peas =>   1 tablespoon chopped flat-leaf parsley =>   100g semi-dried tomatoes =>   2 teaspoons capers, rinsed, drained Directions Cook pasta in boiling salted water until al dente. Drain and toss with half the oil. Heat remaining oil in a large frypan over medium heat, add onion and cook 2-3 minutes or until softened. […]

Mediterranean Chicken and Pasta

Ingredients => 1 6 – ounce jar marinated artichoke hearts => 1 tablespoon olive oil => 12 ounces skinless, boneless chicken breast, cut into bite-size pieces => 3 garlic cloves, thinly sliced => 1/4 cup chicken broth => 1/4 dry white wine => 1 teaspoon dried oregano, crushed => 1 7 – ounce jar roasted red peppers, drained and cut into strips => 1/4 cup pitted kalamata olives => 3 cups hot cooked campanelle or penne pasta => 1/4 cup crumbled feta cheese (optional) Directions 1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil […]

Tuna and Tomato Pasta

Ingredients =>  4 Tbsp unsalted butter =>   1 28-ounce can of tomatoes, whole or crushed =>   Salt =>  1 pound pasta shells =>  1/2 cup ricotta cheese =>  1 6-ounce can tuna packed in olive oil =>  1/4 cup fresh basil, chopped or torn =>  A generous 1/2 cup grated parmesan cheese Directions: Simmer tomatoes with butter 30 min: Melt the butter in a medium pot on medium heat and add the can of tomatoes, including the juice. If you are using whole canned tomatoes (or fresh ones) crush them with your (clean) fingers as you put them in the […]

 

Basundi

Basundi

An easy to make milk dessert obsessed with the flavor of saffron, almonds and pistachios. Basundi is a dessert commonly made in Maharashtra, Gujarat and Karnataka.

Ingredients

1) 1 litre full fat milk
2) 1/2 cup sugar
3) 3 pods cardamom
4) 5 almonds blanched
5) 3 pistachios skinned
6) 10-15 threads saffron

Method

1) Soak saffron in 2 tsp hot milk, keep aside. Chop finely or crush coarsely, the almonds and pistachios.
2) Peel and powder cardamom seeds with a mallet.
3) Add to chopped dry fruit.
4) Run saffron with base of a mallet, in cup, till dissolved in milk.
5) Put milk to boil in a large deep pan, stirring occasionally.
6) When it starts boiling, reduce heat and boil.
7) Stir frequently, till milk is 2/3 in volume.
8) Add all other ingredients to boiling milk.
9) Boil further for 3-4 minutes. Take off fire. Cool a little.
10) Pour into a large decorative serving bowl.
11) Allow to cool completely, chill in refrigerator for 4-5 hours.
12) To avoid a layer forming on the surface, stir frequently while cooling.
13) Serve chilled in individual cups with rose petal to decorate on top, if desired.

Beetroot and Coconut Soup

Beetroot and Coconut Soup

Ingredients

1) 2 small onions, sliced
2) Olive oil
3) 1 carrot, chopped
4) 1/2 tsp minced ginger
5) 1 green chilli, chopped
6) 1 lemongrass, chopped
7) 5-6 lime leaves
8) 1 beetroot, chopped
9) 1 Tbsp rice vinegar/ white vinegar/ white wine
10) 250 ml vegetable stock
11) Season with salt and pepper
12) 1 small (about 200 ml) tetra pack of coconut milk
13) 1 Tbsp cream

Method

1) In a pot heat some olive oil and add the onions.
2) Add to that some minced ginger. Stir.
3) Add the green chillies, lemon grass, lime leaves and mix all well.
4)Add the beetroot now. Mix well.
5)Add some vinegar.
6)Add the stock now.
7)You can buy stock cubes from departmental stores or make stock at home too. You can add more veggies also if you wish to.
8)Adjust the stock according to your vegetables.
9)Add some salt and pepper.
10)Add the coconut milk and mix.
11)Let it simmer for about 10 minutes.
12)Then put in a blender and blend.
13)Add some cream and fresh herbs to garnish.

Pineapple Pachadi

Pineapple Pachadi

A pineapple chutney, that’s chunky, sweet and sour in one bite. You can alter the spice quotient in this pachadi by going easy on the chillies.
Ingredients

For the pachadi:
1) 1 cup coconut
2) 2 cups ripe pineapple, chopped
3) 2 green chillies, slit (deseeded)
4) 2 inch piece of ginger
5) Salt to taste
6) 1/2 cup water
7) 2 dry red chillies
8) 1 tsp mustard seeds, crushed
9) 1 cup yoghurt

For the tempering:
1) 1 Tbsp oil
2) 1/2 tsp mustard seeds
3) 2 whole dry red chillies
4) A bunch of curry leaves

Method

For the pachadi:
1)Cook pineapple with green chillies, ginger, salt and 1/2 cup water, till the pineapple is soft and mushy in texture. Take out the ginger at this stage.
2)Grind the coconut and red chillies to a paste. Then add the crushed mustard seeds. Mix these with the cooked pineapple.
3)Let it boil, then remove from the flame.
4)Add beaten curd and mix well.

For the tempering:

1)Heat oil in a pan and splutter whole mustard seeds. Add red chillies and curry leaves. Pour this seasoning over the cooked pineapple. Mix well.
2)Serve with appams and stew.

Oreo Cookie Cheesecake

Oreo Cookie Cheesecake

Made with crunchy oreo cookies, luscious cream cheese and melted chocolate, this cake is a sweet sweet blessing.

Ingredients

1) 25 oreo cookies
2) 4 Tbsp melted butter
3) 4 packets cream cheese
4) 4 Tbsp corn flour
5) 1 cup sugar
6) 4 eggs
7) 2 tsp vanilla essence
8) 2 bars melted chocolate (240 gm)
9) 1/2 cup cream
10) 1/3 cup liquor of choice (optional)

Method

1) Crush about 20 cookies and and mix in the melted butter. Line the base of the baking pan evenly with this mixture.
2) Now beat cream cheese, sugar and cornflour together. Once it becomes creamy, mix in the eggs but do it one at a time.
3) Stir in the liquor and vanilla essence. Add melted chocolate and cream. Break the remaining cookies into smaller pieces and mix.
4) Pour the batter over the crust and bake it in the oven at 180 degrees C for about 10 minutes. Turn the heat down to 100 degrees C and bake for 2 hours.
5) When done leave the cake in the oven to cool for two hours and then refrigerate overnight.
6) Garnish with some mint leaves. Slice and serve.

Panzenella

Panzenella

Panzenella is a Tuscan bread salad, ideal for summer which does not follow a particular recipe. The two ingredients that do not change are tomatoes and bread.

Ingredients

1) 1 kg large fresh juicy tomatoes
2) 1 medium cucumber
3) 100 gm small mild olives
4) 1 medium onion, sliced
5) 100 gm sun dried tomatoes and their oil
6) 1 handful oregano, chopped
7) 1 handful parsley, chopped
8) 2 cloves garlic, finely chopped
9) 2 tbsp good balsamic vinegar
10) 1 pinch sugar
11) Salt and pepper
12) 1 loaf Italian cibatta or French baguette, torn into pieces

Method

1) Chop the tomatoes and cucumber roughly into 1 cm cubes, and place in a large bowl.
2) Stir in all the remaining ingredients except the bread, and taste for seasoning.
3) Add some lemon juice if you want a more tart salad.
4) Put the salad in the fridge and leave, covered, overnight until you are ready to eat. The flavor will melt into something magical.
5)Immediately before serving, tear the bread into small pieces and stir into the salad.

Sticky Asian Chicken Wings Recipe

Sticky Asian Chicken Wings Recipe

Ingredients:

1) 1 tablespoon rice vinegar (substitute with red or cider vinegar)
2) 4 tablespoons hoisin sauce
3) 3 tablespoons honey
4) 2 tablespoons fresh ginger, peeled and minced
5) 2 cloves garlic, minced
6) 2 tablespoons brown sugar
7) 1 tablespoon soy sauce
8) 1 stalk green onions, chopped
9) 1 tablespoon hot chili sauce
10) 2 tablespoons sesame seeds
11) 2 1/2 pounds chicken wings, with tips

Directions:

1) Preheat the oven to 375F.

2) In a large bowl, whisk together all the ingredients except for the chicken wings. Set aside half of the sauce mixture to use later.

3) Toss the chicken wings in with the marinade in the large bowl to coat. Line a baking sheet with foil and spread the chicken wings in a single layer. Bake for 30 minutes or until the wings are cooked through.

4) When the wings are done, toss with the reserved sauce mixture.

Meatball Sliders Recipe

Meatball Sliders Recipe

These meatball sliders are as easy to make as sculpting orbs of meat gets, they’re easy to make a ton of, and we guarantee that every meat-lover out there will plow through half a dozen before admitting defeat.

Ingredients
1) 1 pound ground beef
2) 1 egg
3) 1/4 cup bread crumbs
4) 2 tablespoons fresh parsley, chopped
5) 1/2 teaspoon coarse salt
6) 1/4 teaspoon freshly ground black pepper
7) 2 tablespoons olive oil
8) 1 large baguette, sliced lengthwise, then crosswise into 10 pieces
9) 1/2 pound fresh mozzarella, sliced to fit baguette pieces
10) 2 cups good quality tomato sauce
11) 1 cup Parmesan cheese, grated

Directions:
Meatball Sliders Recipe
1) Mix ground beef, egg, breadcrumbs, parsley, salt and pepper in a large bowl until just combined. Don’t overmix or your meatballs will be too dense.
2) Divide mixture into 10 balls and set aside.
3) Preheat oven to 375 degrees.
4) Heat the olive oil in a large skillet over medium high heat.
5) Fry the meatballs, in batches if necessary, until browned on all sides.
6) Transfer meatballs to a baking sheet and bake for 15 minutes, or until cooked all the way through.
7) Assemble sliders on the baguette slices as follows: slice of mozzarella, meatball, 1-2 tablespoons of tomato sauce, a generous dusting of parmesan cheese.

Basic Buffalo Wings Recipe

Basic Buffalo Wings Recipe

The combination of pigskin, yelling, love for one’s team and pride in one’s enormous flatscreen can be matched, if not surpassed, only by a classic, spicy buffalo wing dunked in creamy blue cheese dressing.

Ingredients
1) 3/4 cup all-purpose flour
2) 1/2 teaspoon cayenne pepper
3) 1/2 teaspoon garlic powder
4) 1/2 teaspoon salt
5) 20 chicken wings
6) 1/2 cup melted butter
7) 1/2 cup Frank’s RedHot Sauce

Basic Buffalo Wings Recipe
Directions:

1) Line a baking sheet with aluminum foil and lightly grease with cooking spray.
2) Mix flour, cayenne pepper, garlic powder in a medium bowl.
3) Dip each chicken wing into the mixture and coat completely.
4) Place the wings onto the baking sheet and refigerate for at least 1 hour.
5) Preheat oven to 400 ° F
6) Whisk together the melted butter and hot sauce in a small bowl. Dip the wings into the hot sauce mixture and place back on the baking sheet.
7) Bake wings for about 45 minutes, flipping after 20 minutes so that they’re crispy on the outside.

Simple Sesame Chicken

Simple Sesame Chicken

Ingredients:
=> 2 pounds boneless, skinless chicken breasts, cut into pieces
=> 1/2 teaspoon salt
=> 1/2 teaspoons pepper
=> 3 tablespoons flour
=> 2 tablespoons toasted sesame oil
=> 1 tablespoon olive oil
=> 2 garlic cloves, minced
=> 1 tablespoon low-sodium soy sauce
=> 1 tablespoon brown sugar
=> 1 tablespoon white vinegar
=> 1/2 cup low-sodium chicken stock
=> 2-3 tablespoons toasted sesame seeds
=> brown rice and vegetables for serving

Directions:

=> Preheat oven to 400 degrees F. In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
Simple Sesame Chicken
=> Heat a large oven-proof skillet over medium-high heat. Toss chicken with salt, pepper and flour. Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer.
=> Cook until seared and golden on one side, then flip and cook until golden again, about 2-3 minutes.
=> Pour chicken stock mixture over top and toss to coat, then turn off heat.
=> Place skillet in oven and bake for 20 minutes. Remove and cover with sesame seeds.
=> Serve with veggie of your choice and brown rice.

Quick Taco Salad

Quick Taco Salad

This easy mexican taco salad will become your go-to weekday recipe to please the whole family.

Ingredients

=> 12 ounces ground round
=> 2 cups chopped yellow, red, or green bell pepper
=>2 cups bottled salsa
=> 1/4 cup chopped fresh cilantro
=> 4 cups coarsely chopped romaine lettuce
=> 2 cups chopped plum tomato
=> 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
=> 1 cup crumbled baked tortilla chips (about 12 chips)
=> 1/4 cup chopped green onions

Preparation

=> Cook beef and bell pepper in a large nonstick skillet over medium-high heat until beef is browned; stir to crumble. Add salsa; bring to a boil. Stir in cilantro; keep warm.
Quick Taco Salad
=> Place 1 cup lettuce on each of 4 plates; top with 1 cup meat mixture. Sprinkle each serving with 1/2 cup tomato, 1/4 cup cheese, 1/4 cup chips, and 1 tablespoon onions.