Coconut Ice cream

Want to beat the heat by making an ice cream in 10 minutes??

Here is how you do it.

Ingredients:
1 cup whipping cream
1 cup coconut milk
1/2 cup granulated sugar
2 tbsp grated fresh coconut

Method:
1. In a big bowl, mix coconut milk, cream and sugar. Whip this mixture lightly for 2-4 minutes on low speed until the size doubles. Make sure the mixture is smooth and the cream doesn't thicken too much.
2. Add the grated coconut and fold it gently in the whipped mixture.
3. Set this batter to set in the fridge for 2 hours at least, overnight is better.

Beat the heat and get a refreshing kick from the tropics!

Tarragon Chicken

Tarragon chicken - is it than intense, laborious French tarragon Chicken.. No! Does it have the same flavour?? Absolutely yes... In less than half the cooking and cleaning time it would take me otherwise, I came up with this classy dish for quick, weeknight entertainment and dinners.

Ingredients:
Chicken Breast
Fresh Tarragon
Dried Tarragon
Some Butter
Some regular oil
Salt
Black Pepper Powder
Some Vodka
Chicken or Vegetable Broth/Warm Water
An egg
Some plain white flour
Couple of cloves of minced garlic
Some cream
Some Dijon Mustard
Crushed red pepper(optional)

Method:
1. Cut the chicken breast in half and pound it into thin cutlets. This ensures cooking time speeds up.
2. In a deep dish, mix an egg with some salt, dried thyme, black pepper powder and crushed red pepper.
3. In another deep dish, mix some flour with salt and pepper.

4. Now dunk the chicken cutlet in the flour, then egg and then flour again, shown in the video.
5. Then shallow fry it in a pan, with some oil and butter - about 3-5 minutes each side.
6. After the chicken cutlets are cooked, use the same pan and add some minced garlic, fresh chopped tarragon, dried tarragon, pepper and salt. Saute for a few seconds.
7. Deglaze the pan with some chicken/vegetable broth or water. Add some dijon mustard and vodka to the pan. Let the mixture come to a bubble. Please refer to the video for the sauce technique.
8. Once the mixture has reduced to half, turn off the gas and add some cream.
9. Serve sliced chicken breast cutlets and spoon over the sauce in a big platter.

Dunking Chicken Cutlets in egg and flour

Tarragon Cream Sauce

Enjoy this classy dish with a side of salad and roasted veggies!

Weekday Mediterranean Delight Dinner

Try this menu to welcome the week. It's extremely quick, low prep and elegant dinner menu for two. Enjoy this meal with glass of red wine with some nice guitar in the background or with a spicy conversation with friends after a hectic day at work!

Here I have clockwise:
Homemade Grilled Chapati(Save time by using grilled store-bought Pita bread)
Moroccan Chickpea Mash
Grilled Aubergine Salad with feta-cheese and yogurt dressing

Moroccan Chickpea Mash

You can serve this as a main course, as a side, as a topping on your bread or filling in your sandwich! This is an absolutely versatile dish to have up your sleeve when you want something quick that involves 'no cooking'!!

Ingredients:
A can of chickpeas/garbanzo beans
Salt
Pepper
Sumac
Coriander Powder
Roasted Cumin Powder
Red Chilly Powder
Roasted Sesame Oil
One lime juice
Chopped Parsley
Chopped Spring Onion

Method:
1. Drain and wash the chickpeas. Mash half the chickpeas in a bowl.
2. Mix the mashed chickpeas with some salt, pepper, sumac, red chilly powder, roasted cumin powder, coriander powder, lime juice, roasted sesame oil, chopped parsley and chopped spring onion.

No cook main course is ready to be served with warm pita or rice pilaf!

Grilled Aubergine Salad with Feta cheese and Yogurt dressing

This is a fantastic side or a small meal by itself for one. If you don't like aubergines, you will start liking it after you try this recipe!

Ingredients:
One large aubergine
Feta cheese
Yogurt
Salt
Pepper
Sumac
Parsley
Spring Onion
Vegetable Oil

Method:
1. Cut aubergine into about 1/2" thick slices.
Note: If you cut it too thin then it will not maintain it's shape on the grill.

2. Brush one side of aubergine slices and put them face down on a hot grill pan. Cook on one side for about 4 minutes.

3. Brush the other side with oil and turn the slices. Cook for another 3-4 minutes or until the aubergines are cooked through.

4. In a bowl, mix the feta cheese, yogurt, some water, pepper, sumac, chopped parsley and chopped spring onions. Add salt only if needed since feta itself is pretty salty.

5. In a platter, arrange the grilled aubergines in a layer and drizzle with some yogurt dressing.

This dish can be enjoyed at room temperature as well!

Barley and Feta salad

This is a crowd pleaser - specially when the party involves people who want to eat healthy yet pretty looking food!! :)
It's very easy, low prep. It can be made one day ahead and assembled right before you eat.

             This is a salad interpretation from a friend of mine - you can jazz up 

the salad by adding beans, peas, peppers,

 corns and any other vegetables of your choice.

Ingredients:
1 cup pearl barley
Chopped cucumber
Chopped tomatoes
Chopped spring onions
Chopped cilantro(big bunch)
Chopped mint
Chopped almonds
Small chopped green chilly(optional)
Handful of small black currents
Pomegranate seeds
Crumbled Feta cheese

Olive oil
Lime juice
Salt
Pepper
Sumac(optional)
Pomegranate juice/water(optional)

Method:
1. Soak the barley in water for 15-20 minutes. Put the water boil on side.
Tip: You can cook the barley one day ahead and store in the fridge. You can use the cooked barley for the entire week's lunch as well!

2. After 20 minutes, put the soaked barley in boiling water and cook for 20-30 minutes(until done). Note: Do not add salt or oil as I have heard it makes the grains tough.

3. To make the dressing, whisk olive oil, salt, pepper, lime juice, sumac and pomegranate water/juice.
Note: I used the water that was collected after thawing the frozen pomegranate seeds. If you are using fresh ones, you may use the juice as well.

4. In a salad bowl, mix chopped onions, tomatoes, cilantro, mint, almonds, chilly, feta cheese, black currents and cooked barley. Add the dressing and mix again.

5. To serve, garnish with pomegranate seeds.

Enjoy!

Spiced-up Chicken sandwich

This sandwich is one of my favourite lunch items. Once you have prepared the spiced up chicken mixture, it can serve as a sandwich filling for up to three lunches!!

The spiced-up chicken mixture is also very versatile - it can be served as an appetizer over a salty biscuit, filled in pastry shells, eaten in lettuce wrap or filled in rolls with other veggies.

Here's the super simple recipe for making it.

Ingredients:

5-6 pieces chicken tenders

Vegetable oil

Salt

Pepper powder

Mayonnaise(optional)

Greek Yogurt

Raisins

Roasted cumin powder

Red chilly powder

Garam masala

Dijon mustard

Method:

1. Season the cleaned chicken tenders with some salt and pepper. Put some oil on them so they do not dry out while baking. Bake these in preheated oven at 350F/177C for 30 minutes(or until cooked).

2. In a bowl add yogurt, mayonnaise, dijon mustard, raisins, cumin powder, chilly powder, pepper powder, garam masala and salt. Mix well. You can add very little milk or water to ease mixing and make it thick running mixture.

3. Shred the cooled cooked chicken tenders and add them to the yogurt mixture.

4. Take a rustic baguette and warm it a bit in the oven. Add some lettuce and chicken mixture and pack to-go for office or picnics!

Tip: I chopped the lettuce finely and dressed it up with some homemade blue cheese dressing. The sandwich tastes even better with it! You can substitute lettuce with arugula or spinach. Enjoy...

Spinach-n-Mushroom pasta bake

Looking for a quick and easy way to entertain... Or just want to pamper yourself for a classy Italian meal on a weeknight... Either way, this recipe is definitely worth a try! :)

Ingredients:
Handful of spinach
Button mushrooms - quartered or chopped in thick slices
Pasta
Parmesan cheese - grated
Mozzarella cheese - grated
Salt
Pepper
Red pepper flakes
Minced garlic
Some dried Oregano
Some dried Thyme
~1/2 tbsp Butter
Olive oil
Some flour
Some Vegetable/mushroom stock

Method:
1. While the pasta water is kept to boil on one stove burner; heat olive oil with salt, pepper, red chilly flakes, oregano, thyme and  minced garlic in a deep saucepan on another burner.
2. Once everything starts to sizzle, add the mushrooms. Cover and cook for 5 minutes. Let the mushrooms ooze their juices in to make the sauce.
3. After about another 2-3 minutes, remove the cooked mushrooms along with their juices in a bowl.
Note: At this point, put the pasta in the boiling water to start cooking.
4. In the same saucepan, add some butter and olive oil. Once butter is melted, add some flour and cook well to make a roux.
5. Add some stock to this and let it thicken. Add mushroom and it's juices to the sauce.
6. Add some roughly chopped spinach leaves to the mixture along with the drained pasta.
7. Empty this pasta mixture in a baking dish.
8. You can sprinkle some Parmesan cheese and Mozzarella cheese on top OR you can skip the cheeses as well.
9. Bake this for 7-10 minutes at 400F/205C oven.

Serve hot!!

Spinach will cook in the heat of the sauce and later in the oven. That way it retains it's green color and has a bite to it.

You can substitute spinach leaves with any other sturdy greens such as arugula, water cress or chard leaves. 

Indian style cheese corn puffs

One of the quickest and a popular appetizer is this cheese-corn puff... my twist - spice it up with some  Indian flavours!!
All you need to make sure is that your freezer is stocked ;)

Ingredients:
Some frozen spinach
Some frozen white corn
Some frozen yellow corn
Ready made frozen mini puff pastry shells
Ricotta cheese
Salt
Pepper
Peanut oil
Roasted cumin powder
Roasted coriander powder
Red chilly powder
Garam Masala

Method:
1. Place the frozen spinach with some water, to thaw and cook, in microwave for 2-3 minutes.
2. After this drain and remove most of the water from the spinach so that it is almost dry.
3. Repeat step 1 and 2 with frozen corn.
4. In a pan, heat some oil. Now put chilly powder, cumin powder, coriander powder, garam masala, pepper and salt - roast for a few seconds.
5. Now put spinach and corn and mix well with the spices.
6. Turn off the heat and let it cool until just warm(5-7 minutes).
7. At this point, add some ricotta(or skip, your choice!).
8. While the mixture is cooling, cook the pastry puffs(typically 20 minutes in 400F/205C oven).
9. Now put the filling inside the shells and serve.

These taste delicious when the pastry is warm but at room temperature they still do justice to their look! :)

Greek food revisited

My first encounter with authentic Greek food was four years back in Greece. There was an unusual sense of thrill and excitement in exploring the small cobbled alleyways and boutique shops of Santorini as it resonated with the excitement of starting a new chapter in my life! It was here that we found the perfect tzatziki to whet our appetite and a hearty moussaka to fill our stomach and satiate our senses.

In today's party, I tried to recreate the same recipes and finish it with, Zabaglione, a dessert that probably took most of my 'cooking' time in the kitchen! But it's definitely worth a try and considerably easy if you have a hand blender ;)


Menu Idea:
Here is the menu detail for your greek party:
1. Salad: This is my interpretation of a simple and quick greek salad that's elegant to serve.
2. Appetizer: Tzatziki and toasted pita bread - yet another super quick and delicious meal in itself.
3. Main course: Moussaka - this is a lighter version of the dish made with ground chicken instead.
4. Dessert: Zabaglione - eggs, sugar and cream - ingredients for a perfect dessert :)

Time: 2hr 30min, from opening the fridge to take out ingredients to cleaning the last inch of the countertop(utensils washing time included).

 

For serving the Greek salad, I used endive leaves as my base. I chopped tomatoes, onions, cucumber, olives and feta cheese and dressed them with little lemon juice and olive oil. The sourness in lemon works well with the bitterness of the leaves.

Table Setting:
For a cute Greek table setting I used simple white and blue place mats as everything on the Greek Islands is white and blue, including their flag!!

For the center piece I recycled an old can, dressed it up with some twine and used living thyme to spice up the entire atmosphere on the table.

I wrapped some blue tissue paper around yogurt cups and places tea lamps for a cozy effect and randomly arranged lemons next to the lamps.

Using decorations of herbs and spices that you have used in the food are a great way to start interesting conversations.

Elegant Moroccan Dinner Party

Here is an elegant, easy and quick way to pull together a delightful Moroccan dinner party!
This is so easy that you can even entertain on a weekday after those long hours of work...

Menu ideas:
1. Start with the <Fattoush> salad.
2. Serve hot <chicken tagine> with warm Lavash or pita bread.
3. Have a <mixed rice pilaf> for rounding up.
4. For a sweet tooth - just get nice Toasted Almond gelato and you're all set!!

Moroccan Chicken Tagine

This is a main attraction for any party - a dish that is super easy to cook and will make you look like a star chef!!
If you don't have a tagine, then you can cook the chicken with the same method in any heavy bottomed pan over low heat. The key to develop those flavors is slow cooking.

Ingredients:
1 whole chicken cut into medium sized pieces(skinned)
2 onions - sliced finely
2 tbsp coriander powder
2 tsp turmeric
3 tsp black pepper
1-2 tsp chilly powder or paparika
4 tsp sumac powder
2 tsp white pepper
1 tsp nutmeg
1 tsp clove powder
1 tsp cardamom powder
2 tsp cumin powder
1 zest of lemon
1 lemon juice
4 garlic cloves - just peeled and crushed(not chopped)
Regular olive oil(or any other oil, like peanut oil)
Salt to taste

Method:
1. In a deep pan, heat some oil and brown the chicken pieces from all sides. Make sure they don't cook, just get colored.
2. In a tagine, layer the chicken at the bottom and put the sliced onions and garlic cloves on the top.
3. In a bowl, mix all the  spices, zest, lemon juice and salt. Pour some water to make sure spices quote the chicken pieces well. The mixture should be a little runnier than a paste.
4. Pour the spice mixture over onions and chicken and mix well.
5. Cover the tagine and cook the chicken at 350F/177C oven for about 1 hour and 30 minutes.
Note: If you are cooking over a pan, then add a little chicken stock or water, about half cup, cover with a lid and cook for 1 hour at least. Then check until the meat falls off the bone.
6. Garnish with cilantro and serve.

Serve this with warm pita or lavash or you can eat with rice pilaf and salad! It's delicious just the way it is :)
To check out more ideas: Elegant Moroccan Dinner Party post.

Note that I did not add any oil in the tagine itself. That is because first, it's was already lightly coated in oil when I browned the pieces and second the chicken has enough water to prevent it from being dry. If you add oil, the dish will become too oily. Now that's not a pleasing thing for guests to gulp is it ;)

Dates-Cashews cake

Want decadent dates for a fancy date! You should try this dates and cashews cake - small, cute - perfect for two. Makes valentine day extra special while keeping your new year resolution still on track! :)
It tastes delicious warm as well as at room temperature.

Ingredients:
1 egg
50gm All purpose flour
50gm brown sugar
1/2 tbsp dark cocoa
4 tbsp butter
1 tbsp clarified butter(or regular butter if you cannot find clarified butter)
2-3tsp Baking powder
Some Baking Soda(aprox half the qty of baking pwd)
1/4 cup chopped cashews
1/3 cup chopped dates
Pre-heated oven to 325F

Method:
1. Mix the flour, sugar, cocoa, nuts, dates, baking powder and baking soda in a bowl.
2. Add the melted butters and egss to the flour mixture and mix well.
3. Transfer the batter into two pre-greased 4" mini springform pan.
4. Bake at 325F pre-heated oven for about 25-30min.

Serving suggestions: Sprinkle raw cane sugar crystals on top for last 10 minutes and bake.
Serve in a heart shaped mould with chocolate sauce drizzled on top or just as is with nice hot tea as breakfast in bed. After all it just take 35 minutes to make it ;)

  --> this is how you can store and pack for picnic at the beach!

Mango cakes with cranberry-OJ sauce

There is nothing more festive than eating a cake Flambéed right at the table - creating a drama and sensation that everyone loves during Christmas!
Here is my version of a little healthier version of a mango cake that is delicious, satisfies the appetite for a bit of theatrics and is great for entertaining any time of the year!

Ingredients:
Cake:
1 egg
50gm All purpose flour
50gm regular cane sugar
4 tbsp butter
5-6 tbsp pure mango pulp(recommendation is canned Alphonso pulp)
2tsp Baking powder
Pre-heated oven to 325F

Sauce:
1/2 cup cranberries(fresh or frozen)
1 orange zest
1 orange juice
1/4cup sugar
1 star anise

Flambé:
1 cup Bourbon or liquor of your choice
Lighter

Method:
Cake:
1. Mix the butter and sugar in a bowl until sugar is well incorporated.
Note: If your butter is right of fridge or freezer, then melt it for a few seconds in microwave. The consistency should be runny and white, it shouldn't be too warm. Then you can proceed with mixing sugar to it.
2. Now add mango pulp and mix well until incorporated in the batter.
3. Now add 1 egg and mix well until incorporated in the batter.
4. Add flour and baking powder and then mix well until incorporated in the batter.
5. Final step - pour the batter in two 4" by 1.75" pans for two small cakes OR one  4" by 1.75" for one thicker cake.
6. Bake at 325F for ~20-30 minutes. Insert a toothpick and check if it comes out clear. At that point your cake is done.

Sauce:
1. Bring all the ingredients to boil and reduce in a sauce pan on low heat. It should take about 5-7 minutes once it comes to a boil.

Flambé:
1. Warm 1 cup of Bourbon or Cointreau. Transfer the liquor in a bowl.
2. Bring the bowl to the table and ignite the liquor surface with a lighter.
3. Pour half of the liquid flame on the cakes.

Enjoy the show and savor the cakes!