I’ve tried this recipe quite a few times and find this to be one of the simplest and easiest appetizers to put together both as a dip and a spread with some water crackers.

From the original site:  I customized this recipe for pesto by playing with the key ingredients. I use fresh basil and spinach leaves in a 1:1 ratio and this sort of avoids the intensity that you would get by just adding basil or replacing it entirely with spinach. Another twist is instead of pine nuts I use walnuts and blanched almonds in equal amounts- again, because I like these over pine nuts.

To make a dip and a spread using this pesto recipe I added in goat cheese. Unlike cheeses made form cow’s milk, Goat cheese has a natural tart that blends in and adds a more creamy and acidic flavor to the pesto. The good part about Goat cheese is that it complements the pesto rather than neutralizing it completely.

A delicious and healthy snack, with a slight sweetness and crunch from the sweet corn and the heat from the chilli. A sure shot hit with kids

From the original site: Tea time snacks like samosas, pokodas, bhajjis and bondas are definitely my favorites, but I hardly prepare these at home due to the fact that these are deep fried. Instead I am always in search of recipes that are cooked in less fat, healthy and at the same time tasty too. So here is one such recipe, that I am sure will be loved by one and all.

Cherry Tomato & Caramelised Onion Tartlettes…flavour crystals exploding in your mouth! The flavours were outstanding. Sweet caramelised onions, tart sweet cherry tomatoes, fresh basil, sea salt, the kick of vinegar…and of course garlic!

From the original site: Sometimes simple basic ingredients can combine to surprise your taste buds, and how!

Discovering exotic mushrooms at the supermarket can be fun. Especially when it makes you discover a brilliant Japanese Rice dish that’s bursting with flavour and spice. Yum. And oh, did I mention, so EASY!

From the original site: It’s got a nice spicy flavour that hits the back of your throat, and smells divine!

I’m featuring one of my dishes for my My Chinese New Year Feasts – Yam Ring Treasures. For the non-Chinese, this is a very popular dish for all occasions.

The tart was D.E.L.I.C.I.O.U.S.! Combined together, figs, butter, brown sugar, almonds and vanilla beans deliver something special.

From the original site: Googling brought me many matches, and since frangipane is something that I love using in dessert, this Honey Roasted Fig & Almond Tart proved its sublime worth!

Although Biryani is said to be originated from Iran to India through merchants and travellers, in India it has many different versions. It took it’s own version according to the local region. Each one has it’s unique flavour. Thalassery Biryani is a popular version from Kerala Cuisine. Thalaserry is a city named in Malabar,Kerala. This Biryani is very popular in the whole belt of Malabar region and hence also known as Malabar Biryani.
I personally think that, biryani’s are at their best with mutton,of course if you are a chicken or seafood lover, you can go with that. Today I made this Thalaserry biryani with chicken, having my kids priority as my first choice, I have to go for chicken, you can also replace it with mutton too but not sure about seafood. I hope you are now ready to try this Biryani for this weekend.

From the original site: Although Biryani is said to be originated from Iran to India through merchants and travellers, in India it has many different versions. It took it’s own version according to the local region. Each one has it’s unique flavour. Thalassery Biryani is a popular version from Kerala Cuisine. Thalaserry is a city named in Malabar,Kerala. This Biryani is very popular in the whole belt of Malabar region and hence also known as Malabar Biryani.

Paneer Mutter Masala is something which you can find almost in all the Indian restaurants. Paneer is an Indian cheese which is very similar to ricotta cheese. This creamy and soft cheese when cooked along with peas in a spicy and rich gravy,it’s heavenly. You can serve this gravy with naan, roti’s and pulavs.

Special Instructions: Preparation Time:10 minutes

Cooking Time: 40 minutes

Serves 4

Peas- 200 gms ( boiled )

Onion- 1 big sized chopped finely

Tomato- 2 medium sized chopped finely

Ginger garlic paste-1 tsp

Chilly powder- 1 tsp

Coriander powder- 2 tsp

Garam masala- 1/2 tsp

Kasoori methi-1 tsp

Cashew nut-4 nuts

Ketchup- 2 tsp

Cumin seeds-1 tsp

Cinnamonstick- 1/2 inch stick

Oil- 1 tbsp

Salt to taste

Cream-2 tsp ( optional )

Instructions:

Boil the peas and keep it separately. Heat oil in a pan, add cumin seeds and cinnamon stick. After a minute,add ginger garlic paste, keep the heat in medium and stir well. Now add the cashews and onions , stir well until they looks transparent. To get the onions cooked quickly, you can add a little bit of salt. Now add the tomatoes and stir well. Cover the pan and cook till the tomatoes get soft and mushy. Now add kasurimethi,chilly powder and coriander powder to it. Add some water , cover the pan and cook till it looks like gravy. After few minutes,switch of the stove. Blend the mixture in a blender until it’s pureed well. Pour the ground mixture again in a pan and start cooking it in medium heat. Now add the ketchup and salt to taste. Add the diced paneer and cooked peas. Cover the pan and let it cook for a minute or two. Finally add the garam masala and stir well. Just before serving, you can drizzle some cream on top or just serve it without cream with naan or roti’s.

About Me: Visit my blog @ www.tasteofpearlcity.blogspot.in

If you are looking for an ooey, gooey, creamy and comforting dish for the whole family…you really can’t beat Martha’s Mac & Cheese. It’s like a warm cheesy blanket to keep you warm.

From the original site: But, being a mother of two almost-four-year-olds, (where did the time go!?!?) one cannot maintain sanity without some sort of macaroni and cheese dish in the repertoire. And as much as I enjoy the ease of that purple bunny box, the food obsessed individual that I am expects, no DEMANDS, that I make a decent homemade macaroni and cheese.

My wife and I were lucky enough to find Ray wing going cheap in our local supermarket, so decided to try and come up with a good recipe to cook them in.

Special Instructions: Serves 2

Instructions:

Divide butter in half, putting 50g to one side and the rest in a frying pan. Fry the butter over a medium to high heat until bubbling.
Coat the ray wings in flour and then drop into the butter.
Lightly fry for 5mins until brown on both sides. Remove the wings and keep warm, whilst adding the other 50g butter into the pan, and squeezing all the juice from the lemon into the mixture too.
Add the parsley.
When the hot and well mixed, put the ray wings on top of spinach leaves and drizzle the sauce from the frying pan over the top.

About Me: I’m James and I love cooking for my family and friends – it’s the social aspect of cooking that I enjoy the most. I currently work alongside a cooker hoods retailer, which is where my interest in cooking first developed.