Spaghetti aglio,olio e peperoncino

Summer is already here in March.And that calls for a light,summery pasta dish.Though this version is slightly different from the traditional pasta with garlic and oil (aglio e olio respectively) it has the similar freshness to it.

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Spaghetti aglio,olio e peperoncino

Ingredients:

Spaghetti: About 150 grams

Garlic : 6 cloves minced finely

Olive oil : 2 tbsp

Parsley : 1 tbsp

Red chilli flakes: 1 tsp

Parmesan : Freshly grated

Salt

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Method:

Heat oil in a pan overΒ medium heatΒ and sautΓ© mincedΒ garlic clovesΒ and red chilli flakes.Cook for a couple of minutes until garlic is golden and remove it.Stir in chopped parsley and remove from the heat.Β Meanwhile, boil pasta in plenty of salted water according to package directions.Drain and toss with the sauce.Serve immediately with grated parmesan on top.

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Avocado,Peppers and Cheddar Sandwich

I like quick,healthy and no-fuss recipes for breakfast.And a lot of color in them.A lot.

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Avocado,Peppers and Cheddar Sandwich

Ingredients:

Bread(I used Mediterranean styled with oregano and chilli flakes):2 slices

Cheddar cheese:1 slice

Tomato: 1 slice

Onion and Bell pepper(I used green and yellow): Sliced

Egg: 1

Avocado: 3 slices

Olive oil

Salt

Black pepper: Ground

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Method:

Put some olive oil in a pan and saute the onion and bell pepper slices.Season with salt and pepper and keep aside.Now place the cheese slice on one bread and put it in the oven until the cheese melts.Fry an egg as you like to have it (mine is firm white and runny yolk) and put it on the cheese slice.On the other slice of bread place the bell pepper mix and avocado.Put the sliced tomato.Season each layer as you assemble the sandwich.Serve with a cup of chamomile tea.Heaven.

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Cranberry and Apricot Scones

Baking is therapy.Cooking is medicine.But baking is something beyond the realm.And so time to make my first batch of scones.Turned out to be super crumbly and flaky.

I referred to Jaime Oliver’s recipe for the basic scones and added my own ingredients and twists to it.

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Cranberry and Apricot Scones

Ingredients:

Wheat flour:2 cups(sifted)

Baking powder: 1 tbsp

Salt: 1.5 tsp

Cold unsalted butter : 5 tbsp or 75 grams

Cold milk : 1cup

Honey : 3 tbsp

Coarse sugar : 1 tbsp

Cranberries and apricots(dried) : Chopped half cup

Method:

Mix the sifted flour,baking powder,dried cranberries and apricots,salt and butter in a bowl.Meanwhile in another bowl mix the milk and honey.Add the liquid mix to the flour.Knead two or three times with your hands and make sure the butter is crumbled to small bits so that the flour mix is crumbly.Set aside the dough for 10 minutes.

Roll out the dough using a rolling pin and make a circle around 10 cm wide and 2 cm thick.Brush a little milk+honey mix on the dough and sprinkle the sugar on it.Using a pizza cutter cut the dough into 8 pieces.Place the pieces on a baking sheet sheet and bake for 15-20 minutes until the tops are golden brown.When the scones are firm to touch you should know they are ready.

Serve with butter or your favorite marmalade.I love it with pineapple jam.

 

3 Pepper Grilled Cheese

It has been a long time I have been on the blog.Hectic times at work but I have been cooking every weekend since last my last post.So I guess many recipes to come now.

It is Holi today.The festival of colors.And it called for a filling grilled cheese with pepper filling.

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3 Pepper Grilled Cheese

Ingredients:

Whole wheat bread slices: 2

Chopped bell pepper(red,green and yellow): 2 tbsp

Chopped red onion: 1 tbsp

Ground black pepper:1 tsp

Mozzarella and cheddar cheese slices: 4

Salt

Olive oil: 1 tbsp

Egg: 1

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Method:

Take a skillet and pour the oil.When the oil is hot enough add the chopped bell pepper,onion,salt and black pepper.Fry them in low heat until they are tender.Make sure they retain their color.Take out the fry mix on a kitchen towel to soak the excess oil.Return to the skillet and put a slice of bread on it.Flip it on both sides until golden brown.Now layer the pepper mix on the bread and cover with cheese slices.Place the second bread slice on top of it.Now heat it on the skillet.Apply pressure on it to compress the sandwich.Flip it over.When golden brown take it out of the pan,cut it in two pieces.Serve it with either tomato soup or fried egg as I had it with.And a hot cup of tea.Yumm!