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.
Spaghetti aglio,olio e peperoncino
Spaghetti: About 150 grams
Garlic : 6 cloves minced finely
Olive oil : 2 tbsp
Parsley : 1 tbsp
Red chilli flakes: 1 tsp
Parmesan : Freshly grated
Heat oil in a pan over medium heat and sauté minced garlic cloves 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. 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.
I like quick,healthy and no-fuss recipes for breakfast.And a lot of color in them.A lot.
Avocado,Peppers and Cheddar Sandwich
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
Avocado: 3 slices
Black pepper: Ground
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.
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.
Cranberry and Apricot Scones
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
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.
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.
3 Pepper Grilled Cheese
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
Olive oil: 1 tbsp
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!