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Triple layered Panna Cotta

[31 Mar 2015 | By | No Comment ]
Triple layered Panna Cotta

Panna cotta is an Italian cream based dessert made by blending cream, milk, sugar and a setting agent flavoured with vanilla and served with fruit coulis, berries or caramel and so many other variations.
The contrasting flavours of mint, strawberries and grapes was always my obsession. Hence could not resist myself from making this triple layered silky smooth panna cotta!!
So……Spoil yourself, cut the diet crap ;)…..dig into luscious, creamy and guilt-stricken ride of rich, decadent triple flavoured Panna cotta!!

Get the Recipe: Triple layered Panna Cotta

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Roasted Brussels Sprouts with Pancetta

[31 Mar 2015 | By | No Comment ]
Roasted Brussels Sprouts with Pancetta

My husband and I live near Houston in Texas, and we’ve discovered a new restaurant chain, Gino’s East Chicago Deep Dish Pizzeria, that’s recently opened a couple of locations in our area. We love the pizza, but they have one of the most unusual (and delicious) dishes I’ve ever seen listed as an “Appetizer”… They call it Crispy Brussels Sprouts & Pancetta. When looking up their menu through their website, their online title of this dish is “Crispy Brussels Sprouts & Bacon”, however, when we ordered this appetizer a few weeks ago, I assure you it was Pancetta, not bacon. I love Brussels Sprouts anyway, so when I first tasted Gino’s dish, I knew I was in love and I was going to have to see if I could recreate it at home! Here’s my attempt!

Ingredients:

* 2 lbs. Brussels Sprouts, trimmed and halved
* 4 oz. Pancetta, diced
* 1 small yellow onion, diced
* 3-4 cloves garlic, minced (I love garlic. Use less garlic if desired.)
* 3 T. olive oil
* 1 T. unsalted butter
* Salt and pepper to taste

Instructions:

Preheat oven to 425. In large skillet, heat olive oil over medium heat. Add Pancetta and cook until browned. Transfer from skillet, leaving oil and drippings behind, to a paper towel-lined plate to drain. Add onion to remaining oil in skillet and cook until tender. Add garlic and cook until fragrant (30-45 seconds). Add Brussels sprouts to skillet and toss to coat. Transfer contents to baking sheet and place in preheated oven until sprouts are tender (30-40 mins). Remove and toss mixture in serving bowl with Pancetta, butter, and salt and pepper to taste. Serve warm.

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Pineapple & Mint Juice

[30 Mar 2015 | By | No Comment ]
Pineapple & Mint Juice

Pineapple & Mint Juice is a quick and easy recipe. All you require is a good quality juicer or blender. It hardly takes 5 minutes of your time.

This juice is quite refreshing in hot summers and can be consumed to keep you hydrated. Having the nutrition value of pineapple and freshness of mint leaves, this juice will surely make an interesting starter if you have party at home.

From the original site:

The weather in Ahmedabad is changing, drastically. While it is hot in morning, it is windy in evening and not to forget, the unusual rains. In such a situation, I wanted something that goes well with the mood.

I looked in my fridge and found Pineapple and Mint there. What more could I ask for? Mint is the ultimate refreshment and Pineapple is my favorite. Here’s the recipe for it:

Get the Recipe: Pineapple & Mint Juice

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Sholeh Zard

[28 Mar 2015 | By | No Comment ]
Sholeh Zard

Sholeh Zard is a Persian Saffron Rice Pudding which consists and amazing aroma of rose water and cinnamon with the goodness of Almonds and richness of Saffron. Among the few authentic Persian desserts, Sholeh Zard is the classic! The name Sholeh Zard literally means ‘Yellow wobbly’
Made with long grain basmati rice, the dessert is undoubtedly a sinful indulgence. Truly aromatic and gives a royal taste to your palate. There are several types of sweetened rice desserts made all over the world but Sholeh Zard has to be one’s favorite. The color, texture and the aromatic flavor makes it different from any other rice pudding. I strongly recommend this to everyone… a must try!

From the original site:

Sholeh Zard is a Persian Saffron Rice Pudding which consists and amazing aroma of rose water and cinnamon with the goodness of Almonds and richness of Saffron. Among the few authentic Persian desserts, Sholeh Zard is the classic! The name Sholeh Zard literally means ‘Yellow wobbly’

Get the Recipe: Sholeh Zard

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Apple Pie Smoothie

[27 Mar 2015 | By | No Comment ]
Apple Pie Smoothie

A truly special apple pie smoothie to make you feel utterly spoiled!
But don’t take my word for it, give it a try!
(vegan and high in fibre)

Get the Recipe: Apple Pie Smoothie

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Mint chaas

[26 Mar 2015 | By | No Comment ]
Mint chaas

Its best coolant to have in summer

From the original site:

Mint chaas is the best coolant summer recipe. Its an Indian recipe to consume in afternoon to come over heat particularly in summer.

Get the Recipe: Mint chaas

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White bean Minestrone

[26 Mar 2015 | By | No Comment ]
White bean Minestrone

This is Spring in a bowl! Beautiful and fragrant, everything about this sweet and fresh broth makes you feel nourished. Simply grab any vegetable you find at the market- or if you’re lucky, in in your garden, and use them to make this soup.
The white beans are dreaming of being a Minestrone (Minestrone would typically ask for pasta) and they help make what is a delicious, hearty and seasonal dish.

Enjoy!

Ingredients:

for the pesto:
bunch of basil
1 garlic clove
lemon juice (1/2 the lemon)
olive oil
pine nuts, toasted
nutritional yeast, 1 tsp (vegan option)

for the soup:
1 courgette, quartered and sliced
1 fennel bulb, halved, sliced and finely chopped
3 carrots, sliced
6 spring onions, finely chopped
4 garlic cloves, sliced
dried oregano, around 1/2 tsp
6 runner beans, trimmed and cut into bite size pieces
6 asparagus spears, rough stalks finely chopped and the the more delicate ends cut into 1 inch pieces.
8 medium tomatoes, blanched, skin and seeds removed and then roughly chopped.
1 medium red chili
1x 800g can of white beans
good vegetable stock (I used 2 organic veggie stock cubes in about 1 litre water)
zest of 1/2 lemon

Instructions:

First make the pesto by blitzing all the ingredients in a food processor, steadily adding olive oil until you have a smooth creamy paste. Set aside to garnish your soup later.

Heat rapeseed oil in a wide based casserole dish on high.

Add your spring onions, garlic, fennel, carrot and chili and stir so the oil coats all the veg. Sprinkle in a liberal amount of oregano and fry everything for about 10-15 minutes.

Get your vegetable stock on a high heat and bring to a boil.

Add your courgette and asparagus stalks and stir fry for about a minute or so and then add enough stock to cover comfortably- its a soup so liquid is good!

Now throw in your runner beans and asparagus heads and cook the soup a further 5 minutes or until these are tender.
The key with this soup is to: chop small and cook quick, we want to retain a nice crunch in our veggies.

Now stir in your lemon zest to help that Springtime burst of flavours.

Serve in large bowls topped with a healthy dollop of pesto and a sprinkle of the fennel’s delicate fronds.
Enjoy!

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Nethili Karuvadu thokku

[21 Mar 2015 | By | No Comment ]
Nethili Karuvadu thokku

Its a healthy recipe and it is good go for rice and flat breads

From the original site:

Dried fish is nutrient rich one. But I hope it’s not a favourite for many of us. Is it the reason of its pungent smell? Yes may be But we can make delicious recipes using dried fish without the trace of its stench

Get the Recipe: Nethili Karuvadu thokku

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Pear and gorgonzola risotto

[20 Mar 2015 | By | No Comment ]
Pear and gorgonzola risotto

A deliciously delicate risotto with pear and gorgonzola.
(gluten-free, no oil, no butter)

Get the Recipe: Pear and gorgonzola risotto

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Hot Apple Cider Recipe

[19 Mar 2015 | By | No Comment ]
Hot Apple Cider Recipe

This hot apple cider will seriously warm you up! It’s delicious though… you can’t stop. You will find yourself going in for seconds, thirds and fourths. Get the Recipe: Hot AppleCider Recipe

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