Spaghetti with Ricotta, Garlic and Olive Oil
I recently did a post on homemade ricotta and things you could do with it. One dish I wanted to make a separate post on was this spaghetti with ricotta, garlic and olive oil. It’s really simple, most of the ingredients are listed in the title itself, and is super delicious. Not to forget, it cooks in a few minutes. The flavours you’d be hit with are predominantly garlic and olive oil. The ricotta adds a nice creaminess in bursts. Lots of freshly cracked pepper for some heat and some parsley for, well, colour. I don’t see what else it could do.
Pineapple and Cucumber Salad Recipe
Not being a salad person is no reason not to eat a perfectly delicious salad. I’m not one for too many leaves though. I feel like a cow. No, I’m not talking about my figure. I’m talking about chewing those leaves. I prefer salads with chunks of veggies in them and just a few sprinklings of leaves. Like the wind happened to accidentally blow them my direction. Whenever I have people over for a meal, I try and squeeze in a decent salad in there. More often than not, I serve hearty curry based spicy meals and a salad sometimes saves the tummy from burning down. This salad has all the basics and some more. Pineapple and cucumber salad had to be my main heroes and the orange miso dressing, the bombshell heroine. It’s sweet, salty, sour, and delish!
Homemade ricotta cheese recipe is already on the blog. In this post I want to show you two delicious toasts you can make with it. And more. There’s no cooking but only assembling in these recipes. Ricotta to me is best defined as ‘loose paneer’ to the Indian palate. The making of it requires full fat milk, lemon juice, salt and 15 minutes. Many restaurants and cafes include ricotta in many of their dishes like pancakes and cheesecakes. I like the idea of ricotta on toast with something sweet or savoury to go with it. Like, this ricotta and mushroom toast.
Roast Chicken in Mushroom and Wine Sauce
Roast chicken isn’t the hero here. The hero is the mushroom and wine sauce. Although, I’d like to have cooked down the wine a few minutes longer. But it was still delicious. For the sauce, I blitzed the mushrooms with a little onion and lots of garlic. That’s pretty much what you will taste – mushrooms and garlic. Adding the white wine gave it some acidity. A little trick that always works for sauces for me is to add a small stock cube in the sauce while it simmers. Extra punch of flavour that only mushrooms wouldn’t give.
Fig and Bacon Salad with Feta
Fig and bacon salad. I should have called it my fig and pig salad (I make myself laugh). My friend got me some juicy and delicious figs from Bangalore recently and I’m glad I put them to good use. I used the more firm ones for the salad and saved the mushy ones for another delicious adventure. But that’s for later. For now, stick a fork into this sweet, plump, salty, sour and fresh salad. It’s got all that and more. I made a very simple dressing of balsamic, honey and EVOO (extra virgin olive oil).
Recipe for curry noodle bowl with dried prawns
I’ve been off my blog for many months now. I don’t have excuses but I have a few reasons. Mainly because I was out of a job and was on a job hunt for the most part. I’m still only doing work on freelance/consultant basis. It takes its toll on the mind. Without dedication and focus (and money), it’s hard to keep a blog up and running. But I’ve been feeling bad about letting this baby of mine take the back seat (more like take the trunk) entirely. Going forward, I’ll try and update a few recipes as and when I feel like it, which essentially means, whenever I am in a better mindset. Till then, follow me on Instagram where I put up pictures.
Oatmeal Waffles with Strawberry Compote
It’s boring to eat oatmeal the same way so I once made oatmeal pancakes which turned out to be great. If it’s good enough for pancakes, it’s good enough for waffles. Actually, I prefer the oatmeal waffles. They turned out light, fluffy and crisp on the outside. The strawberry compote was fantastic. I don’t see all the hoopla about strawberry season in India. The strawberries here are tasteless and sour for no reason. But I do like cooking with them. That’s the only way they taste remotely like a berry. I just simmered a bunch of strawberries with a touch of sugar and balsamic sugar. In about 20 mins I had sticky sweet and deliciously ruby red compote.
Roasted Beetroot and Cauliflower Soup
Last year around the same time I made this beautiful roasted beetroot and tomato soup. Roasting beets is the best way to cook them, I believe. Simply wrap them in foil, throw them into a preheated oven and let them cook for about an hour, depending on their size. They seem to retain their colour, flavour and form when roasted. But with cauliflower, I just cook it in water till it’s tender. Another simple soup I had made was this cauliflower soup.
Chilli Garlic Noodles with Vegetables
Noodles are versatile and are the best when you want a quick dinner. Simply toss some veggies or meat in with some sauce and your meal is ready. One evening, at the grocery store, I found these vegetable noodles. They looked like the kind you make pad thai with. The flat and slightly thicker ones. I bought a packet for myself to make a quick dinner. It was a chilly evening and I knew I wanted something spicy, chilli garlic like, and easy to put together.
Chicken Poached in Tea and Coconut Broth
This sounds like a lot of work, doesn’t it? But it isn’t. This chicken poached in tea and coconut broth started off as a disaster but I salvaged it. It was originally supposed to be a tea smoked chicken dish but the smoking bit didn’t go as planned. So I used the tea in the broth that the chicken was poached in. This tea from Ausum is perfect for a broth like this since it is a blend of lemongrass, ginger, spearmint, Darjeeling green tea, and others. It complimented the lemongrass flavoured coconut broth. Ausum sent me some of their blends and as much as I like drinking the tea as it is, particularly in this weather, I figured I’d work some into a recipe like this.