The spaghetti from yesterday turned into #saffron spaghetti.
Made with spicy Italian ham. I found this recipe from the same book that taught me how to make the pasta. I tried to post the recipe along. But Instagram won’t let me. So I will post the whole recipe on my website shortly.
This pasta was rich and creamy. I have never used saffron threads in pasta before, and it was surprisingly good. I still haven’t decided what to do with the ribbon pasta. So watch this space 😀
My very first attempt at pasta making. Hubby bought me this soon after we came back from Italy after our honeymoon. We attended a pasta making class together. The plan was to learn to make pasta together, but we never got around to it. 2 years later, I decided to finally put this to use. He is out of town and I'm hoping when he gets back we can make this together. It's one of our favourite things to do (besides hiking). Although if you speak to him, he will accuse me of being a kitchen hog (whatever 🤣).
I have ideas on what I would like to make and I will be sure to post the recipe also. I only ended up using half of the dough I made. Will wait for hubby to come back so we can make ravioli together 🙂
Watch my story/highlights for the step by step process. Thanks again @theciaofandiary for the inspiration. Guys, if you haven't already please check out her Instagram profile. You will be mind blown by her brilliant culinary skills (I was).
Late lunch/early dinner. Grilled black cod with garlic chilli stir fried beans, jasmine rice and a side of crunchy shrimp chilli oil. Is anyone else obsessed with chilli oil as much as I am?? Today black cod was on sale at @tt_supermarket. So we bought a whole fish. Rest of the fish will be made into a curry shortly. Watch this space 😋
Happy Saturday everyone ❤️
A big pot of chicken curry anyone? This is my go to slow cooking recipe to make curry. It’s quite simple and take minutes to prepare. .
2 large onions chopped
2 large tomatoes chopped
3 cloves of garlic
5 grams of ginger
1 tablespoon chilli powder
3 tablespoon coconut oil
1 kg whole chicken (cut in pieces, with bones). I used a kg of chicken thighs.
1 spoon turmeric powder
I tablespoon coriander powder
1 spoon cumin seeds
In a good blender, add the onions, tomatoes, garlic and ginger. Grind it into a fine paste until it’s smooth with no lumps. Add a little water if needed. In a large pan, add oil. Once heated, add cumin seeds. Then add the onion tomato mixture (and stand back a little). Now add the spice powders. Let the mixture cook for about 15 minutes or until the oil separates from the mixture.
Now add the chicken. Add a little water. Once the mixture is incorporated, cover with a lid and let it slow cook on simmer for an hour. Every now and then mix to ensure it doesn’t stick to the bottom. Then cook for a further 15 minutes in medium heat until the the curry becomes thick. Garnish with fresh coriander. Enjoy it with freshly made rotis or rice 😋😋 *this is also a good slow cooker recipe. Once the oil separates from the spices you can add the entire mixture with the chicken into a slow cooker. I would cook it for 3 hours on medium heat. Yes, I have tried both recipes” 😀
#tbt to my plate of happiness. Lamb biryani with a side of butter chicken, onion raita and papadums. I have got to make this for a weekend meal one of these days. We don’t indulge in a big meal as often since it’s just the two of us. But when we do, we do it right! 😂 (besides I can’t eat chicken anymore, but I will surely indulge in the curry itself)
I apologize for the poor quality of this picture. It was taken 3 years ago. But I had to share this for #tbthursday . If you would like me to post my recipe for Lamb #biriyani and the #butterchicken please comment below.
Happy Thursday everyone!! ❤️😘
We just had this for dinner minutes ago and I couldn't wait until tomorrow to share it. Here we have a tandoori tack of lamb with some roast veges and mint sauce.
Tandoori rack of lamb:
1 tablespoon paprika
3 cloves of garlic
1 spoon turmeric
1 spoon cumin seeds
1 spoon garam masala
2 tablespoon yoghurt
2 tablespoon Indian sesame oil
Salt to season
Marinate the lamb with all of the above (except the oil) and set it aside for an hour. You can also marinate this in the fridge overnight. The longer the better. In a baking tray place the lamb and drizzle oil all over it. Preheat oven for 410 degrees and roast for 25 minutes.
Roast vegetables were quite simple - olive oil, garlic powder and oregano.
Mint sauce - Fresh mint and coriander, garlic, salt, garlic and 1 red/green chilli grind it into a paste. Dip dip dip to enjoy!!
On today's Indian edition we have egg curry and roti. This is my lazy day curry! I mean we all have eggs in our fridge and it takes about half an hour to make it. If you like boiled eggs, you will love this recipe.
4 eggs boiled eggs and cut in half.
1 large onion
1 medium sized tomato (chopped)
1 tablespoon coriander powder
1 spoon chili powder
1 tablespoon ginger garlic paste - 1 gm ginger and 2 cloves of garlic crushed in a motor and pestle
1 spoon turmeric
1 cup coconut milk
2 tablespoon chopped coriander for garnish.
salt for seasoning
1 tablespoon canola or coconut oil
In a pan add oil and let it heat, now add chopped onions. Once the onions start to brown, add salt, turmeric powder, and tomatoes. Let the tomatoes cook and incorporate into a paste with the onions. Now add the remaining spice powders. Add the coconut milk and a little water (if needed) and let the mixture cook for about 10 minutes on medium heat. Periodically stir the mixture. Add the eggs face up. Carefully spoon the curry mixture on the eggs and let it simmer for about 10 minutes. Garnish with fresh coriander and serve! *please note I’m quite mindful of everyone who wants to try Indian recipes. So this recipe is for someone who is able to handle medium level of spice. The coconut milk also helps to diffuse some heat. But of course you can add more or less chilli powder to alter this recipe ❤️” .
You can enjoy this recipe with a side of rice or roti. I made homemade roti after a long time. I'm planning to shoot a video on how I make my rotis. I will post it shortly 😋😘💕
I recently did a poll asking what kind of recipes you would like to see from me. Most of you voted for Indian recipes. So this week, I will post a few and honour your request. I'm glad that I did this poll because I realized I haven't been posting many Indian recipes. But this blog is also a personal learning experience for me. So I have been deep into the process of learning new recipes 😀
For this week's "Lunch prep" I made lemon rice with a side of spicy pan-fried prawns and a side of papadums. This is 100% #southindian comfort food.
Recipe for lemon rice is on my website. .
Pan-fried Prawns 🦐
1.5 cup uncooked peeled king prawns
3 cloves of garlic
1 tablespoon paprika
1 tablespoon cumin seeds
1 spoon tamarind juice
1 spoon turmeric
I spoon salt.
2 tablespoon canola or coconut oil. .
Blend all the ingredients in a blender or (I do it in a motor and pestle). Marinate the prawns and leave it sitting for about 30 minutes. In a skillet add coconut oil, once heated add the prawns and cook until they curl up/ turn pink. The cooking time is usually about 7 minutes on both sides on medium-high heat.
This is my go-to marinade. It can be used for both seafood and poultry. I normally make a couple of different marinades and sauces over the weekend, store them in airtight containers and refrigerate them. Since we both work 9-5, it makes our lives easier to defrost meat in the fridge and throw something together quickly when we get home. Usually, this marinade lasts for up to 2 weeks in the fridge.
Last but not least, papadums. Yes! I do take these to work! I normally fry the papadums and store them in plastic bags. They stay fresh for up to 2 days. I don’t eat papadums that often, so when I do eat them you bet they will be fried 😋 .
Happy Tuesday my food fam! 💕😘
On today's dinner edition we made Italian Braciole - Braciole is stuffed beef that's cooked in pasta sauce. There are 2 parts to the recipe. 1) making the sauce 2) stuffing the beef. I have been meaning to make this recipe for so long. I created this blog to share my own recipes and to learn new recipes. So it makes me quite happy when the new recipes turn out the way it's supposed to be. I can see this dish being a real crowd pleaser if you have guests over for dinner. We didn't do any other sides this time. We used my successful sourdough (yay) as a little side for the sauce. It was such a wonderful combo!
Swipe to see additional photos taken during the cooking process 😀
Steak from @tworiversmeats cheese, Italian tomatoes and prosciutto from @puccinisdeli. I love these 2 places to buy meats and the most amazing cheeses 😋. Good ingredients make a world of difference. The friendly service is a big bonus. #notsponsored . Just sharing my personal experience 😀
Banana bread with roasted walnuts. Would you believe if I said this bread has zero gluten in it?
The term gluten-free and vegan terrifies my husband 😂.
But every time I make banana bread it's gone within minutes. For those days he works late/long hours I make these so he can have his breakfasts guilt-free. This usually happens in October and April. So I tried out this recipe a couple of times. He had the first bite and it was gone within minutes (again). Then I revealed it was gluten-free. He was sooo surprised and kept asking me what I put in it. That's for you guys to know, and him to find out. He is not on Instagram, so he will never find out 🤣
What are husbands for if we can’t use them to experiment with our creations?? It's all about balance 😀
1 cup coconut flour
1 cup oatmeal flour (1 cup of oats blended in a food processor). You can also use almond flour.
1.5 cup coconut oil/Butter
1 cup coconut sugar
1 spoon baking powder
Walnuts (for the mixture and for garnishing
Preheat the oven for 350 degrees.
Whisk oil, sugar and eggs until its a smooth mixture.
Mash the bananas and add it to the mixture.
Now add the dry ingredients and fold the mixture.
Transfer the mixture into a loaf pan, garnish with walnuts and bake for 35 minutes.
Happy Saturday everyone!!!
Today on the #tbthursday edition - back to back dinners we had in #venice .
Yes - #lobstercapellini dinners 2 days in a row!!
We really didn’t intend to.....But the seafood is soo good in Italy and the prices were surprisingly reasonable that I had to soak in all of it as much as possible 😋
Not to mention the seafood platters. I may have an addiction, you guys!!! #sorrynotsorry 🤣
Dal with spinach. .
In an attempt to add more protein and fibre in our diet, today on the lunch edition we have Dal.
In India we have a million different recipes to make dal. Today I’m sharing one of my favourite version 😀
2 cup Toor dal(yellow) or Mysore dal (orange). 1 spoon asafoetida
1 kg of baby spinach
1 spoon salt
1.5 spoon of turmeric
1 spoon mustard seeds
1 spoon cumin seeds
3 dried red chillies
1 tablespoon ghee or canola oil. I strongly recommend good quality ghee
2 cloves of chopped garlic .
I used pressure cooker to cook the dal (since I’m lazy). So if you’re anything like me. Cook the dal in the pressure cooker with 3 cups of water and wait for 4 whistles. If you are cooking over the pan, then same method just add more water until it’s semi solid in texture. You can also use potato masher to ensure the dal is cooked thoroughly.
In a separate saucepan add the ghee. Once the ghee starts to heat up, add mustard, seeds, garlic, asafoetida, cumin seeds and dried red chillies to temper. Add turmeric. Now add the spinach little by little until it completely reduces into the pan. You can cover it with a lid if required. Now add the dal and salt. Mix it well and let the mixture cook for 30 minutes on simmer.
Optional: tempering with curry leaves. I ran out of them 🙈
Fudgy chocolate brownie!!!
One of the desserts I made this weekend for a dinner party. Guys!! these brownies turned out way better than I thought. I will be making this during our "cheat days". .
1.5 cup semisweet chocolate
1/2 cup of unsalted butter
3 tablespoons cocoa powder
1 cup granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees. Butter a square cake pan and line it with parchment paper.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt. Optionally you can add more chocolate chips
Pour into the prepared pan and bake for about 25-30 minutes. Remove from oven and let cool on a wire rack. Dust it with a little icing sugar (optional)
After a much needed indulgence this weekend, we are having a light lunch - Caesar salad!! This is my favourite salad of all time. I love that its garlicy, crunchy and you can be versatile with ingredients.
Anchovy paste, dijon mustard, TON of olive oil, crushed garlic, capers and a little paprika. Usually, a raw yolk is added to make this dressing. But I skipped it this time. .
Mix the romaine lettuce in the dressing. I used my clean hands. It’s the only to ensure the dressing is incorporated. Topped it with grated parmesan, homemade croutons, aged prosciutto and crispy pan-fried salmon.
That makes one balanced lunch!! Have a great Monday everyone!! ❤️
Sticky toffee pudding!!! .
We made few desserts this weekend. I will post them all throughout the week. But this one is quite special as it’s my in law’s recipe. She was British/Irish. I never had the honour to meet her, but she is with us in spirit, recipes and her beautiful china. Apparently she was quite the home cook and loved watching my hubby cook in the kitchen during her final days.
We use her china on very special occasions and I recently started using them as props.
That way she will be in the kitchen with me and probably laughing at me while I fall down trying to take photos 😂
So, I’m thankful for all of the above and more ❤️
Happy thanksgiving everyone. Have a safe and a yummy one!! 😘
In the spirit of bread making we made #turkishpide for brunch. Pide is a type of Turkish bread that is similar to a pizza. It’s usually topped with meat, herbs and cheese. I’m not making this recipe with meat until I find quality lamb. It’s so hard to find it in the west coast of Canada. So today we made it with tomatoes, oregano and parsley for herbs, feta, haloumi and cheddar for cheese, finally egg for protein.
I have such a soft corner for Turkey. I couldn’t stop eating while I was there. I was overwhelmed by all the different breads and desserts (in a good way, of course). So then I decided one day I’m going to teach myself to cook Turkish food. Now is good time as any. Happy Canadian thanksgiving everyone!! 😀
Today for dinner we have a light, yet hearty soup. Cabbage soup with minced beef and homemade bread.
Half a cabbage chopped
1 large onion chopped
3 carrots grated and chopped.
500 grams minced beef/lamb
1tablespoon smoked paprika
I tablespoon cayenne
1spoon ground pepper
1 spoon thyme
3 cloves of garlic
Salt for seasoning
3 tablespoon olive oil
4 cups of vegetable stock or chicken stock .
In a large sauce pan add olive oil and all the vegetables. Cook until they glisten. Add garlic and the spices. Now add the meat. Cook on medium heat until the meat and the veges starts to brown. Now add the stock and salt. Let the mixture cook on sim for an while stirring the soup once in a while.
Let the soup season begin....😋😋🍲