Wednesday, May 26, 2010

Dear all!

It`s been a long time since my last post and even today I can`t post a new recipes as I am currently in India. Also I wasn`t able to reach blogspot for a long time. There seemed to be some problem. I`ve been away from home since March and was supposed to be back in the US by now, but things have taken a different turn, so I will be here a little longer. I promise to update my blog soon again and post a new nice recipe. It will be Indian of course :-). So hope you are all well and doing good. Have a nice day!!!
Text and photographs are copyright protected. Copyright © 2009-2010. All rights reserved.

Wednesday, February 3, 2010

Spinach-tomato farfalle with pine nuts

Hey all! I hope you are doing well. It has been some time since my last post, as I somehow didn’t cook things which would have been worth posting. But I am trying many new dishes right now and will be hopefully able to update my blog more regular.
The recipe today is very quick to make and comes in handy if you don’t have a lot of time to cook. Spinach, tomatoes and pine nuts are a great and healthy combination, so enjoy! Wishing you all a wonderful day!!


- 1 packet farfalle pasta
- about 1 lb fresh spinach, washed and dried
- 1 medium onion, chopped
- 2 cloves garlic, finely minced
- 3 cups strained tomatoes
- 1 Tbsp. Olive oil
- ¼ cup pine nuts
- 2 Tbsp. Mascarpone
- ½ cup water
- Coarse sea salt to taste
- Black pepper to taste


Boil pasta according to packet directions and drain.
In the mean time toast pine nuts in a skillet until golden-brown and set aside. Heat olive oil in a large pan and add onions. Fry until translucent, then add garlic and fry for 2-3 more minutes. Add strained tomatoes and water. Bring to a boil and let simmer for 5-10 minutes. Add mascarpone, salt and black pepper. Mix well and cook for couple more minutes. Add spinach and wait until wilted. Add pine nuts, mix and serve with some freshly ground parmesan.
Text and photographs are copyright protected. Copyright © 2009-2010. All rights reserved.

Tuesday, January 19, 2010

Turkish flat bread

Hi all! Lately it is raining and storming a lot here, so some days ago I thought what better as to bake some nice bread on a rainy day. In Europe you can find Turkish flat bread in many small Turkish grocery stores. Turkish flat bread, in Turkey called Pide, is a wonderful tasty bread and perfect to eat with a nice soup or salad. It can be used to make sandwiches as well. It doesn’t take a lot of time to make and is easy to prepare.
Have a nice day..!!


- 4 cups unbleached flour
- 3 Tsp. Active-dry yeast
- 1 ½ Tsp. Sugar
- 1 ½ Tsp. Salt
- 2 Tbsp. melted butter, cooled
- 3 Tbsp. olive oil
- 1 ¼ cups lukewarm water
- Sesame seeds for topping


In a large bowl combine flour, yeast, salt and sugar. Mix well. Add in the butter and oil. Step by step add the water, while kneading the dough with your hands until smooth. The dough should not be sticky. Form into a ball and cover the bowl. Leave in a warm place to rise for 1 hour.
Preheat oven to 400 F and line a baking tray with parchment paper. Punch down the dough and knead again well. Form or roll out into an oblong or round shape and place onto the baking sheet. With a sharp knife make some diamond-shaped cuts on the top of the bread. Brush with some cold water and sprinkle the sesame seeds on top. Cover the baking sheet and leave to rise for about 30 minutes. Bake for 20-25 minutes. Cool on a wire rack.
Text and photographs are copyright protected. Copyright © 2009-2010. All rights reserved.

Thursday, January 14, 2010

Orange-lime and kumquats jam

Dear all!! A while ago I started making my own jam as I somehow really like doing it. I am actually not a jam person and very rarely eat it in breakfast, but the whole process of making it has got something for me. S. isn’t complaining either as he loves jam. :-) Making your own jam isn’t very difficult, but it’s a lengthy process. Since it was a comfortable afternoon yesterday, I thought of finally using up some leftover oranges in making some jam. The whole house soon filled with a nice citrus smell. The jam turned out quite good and still has a slight tangy flavour.
Have a nice evening…!!

Makes 3 jars.


- 3 large oranges, halved and thinly sliced
- 3 limes, halved and thinly sliced
- 6-8 kumquats, sliced
- 4 cups cane sugar
- 1 large cinnamon stick
- 4-5 green cardamom pods
- 6 cups water


Place oranges, limes, kumquats, cinnamon stick, cardamom and water in a large pot, and bring to a boil over medium heat. Turn heat to low and stir in the sugar until completely dissolved. Take off heat, cover and let stand over night or for at least 8 hours.
Bring again to a boil over medium heat, turn heat to medium-low and let simmer for about 3 hours. Stir occasionally. Switch heat back to medium and boil for another 20-30 minutes.
In the meantime prepare your jam jars by rinsing them with hot water. Take jam off heat and remove cinnamon stick and cardamom pods. Fill into the prepared hot jars and close the lids.
Text and photographs are copyright protected. Copyright © 2009-2010. All rights reserved.

Wednesday, January 13, 2010

Glazed fennel and chestnuts

Hi to all!!! Hope you are doing well. I have already written about my love for chestnuts and hence I buy them whenever I can get my hands on them. This fennel and chestnut dish is a great combination and great as a side dish. This dish is vegan, as I used vegan butter, but of course you could use normal butter as well.
Have a nice day…!!!


- 2 fennel bulbs, chopped
- 1 medium shallot, chopped
- 8 oz boiled chestnuts
- 2 Tbsp. Vegan butter
- 1 Tbsp. Brown sugar
- 1 cup vegetable broth
- Black pepper to taste
- Salt to taste
- Handful Italian parsley leaves, chopped


In a pan heat butter and add shallots and fennel. Sauté for about 5-10 minutes. Add brown sugar and vegetable broth. Let simmer until fennel is almost soft and almost all water has evaporated. Add in chestnuts, salt and black pepper. Mix well and cook for couple more minutes. Add in parsley leaves and serve.
Text and photographs are copyright protected. Copyright © 2009-2010. All rights reserved.

Thursday, January 7, 2010

Potato gratin

Hey all! Potato gratin or gratin dauphinois is a very tasty French potato dish which is actually very easy to make. I have liked this dish since I am a little child and remember my mom making it often. Have a wonderful day…!!


- 8 medium potatoes
- 1 cup milk
- 1 ½ cups half & half
- 1 garlic clove, cut in half
- Salt to taste
- Black pepper to taste
- 1/4 Tsp. Nutmeg
- 1½ cups grated cheese ( Parmesan or Gruyere)


Preheat oven to 375 F.
Peel the potatoes and cut into fine slices. Transfer to a large bowl. In a medium saucepan heat milk, half&half, salt, nutmeg and pepper. Bring to a boil. Pour over potatoes and mix well.
Rub a baking dish with the garlic clove and pour the mixture in. Distribute evenly. Sprinkle the cheese on top and bake for about 1 hour or until soft and slightly browned. Liquid should be almost absorbed in the end.
Text and photographs are copyright protected. Copyright © 2009-2010. All rights reserved.

Tuesday, January 5, 2010

Wild rice salad with mushrooms, cranberries and almonds

Dear all!!! First of all I wish everybody a very happy New Year and hope you all enjoyed your holidays! We had some quit but nice days at home as with both families so far away, we weren’t able to see them these holidays. But we have big plans for the new year and will hopefully see all soon again.
Coming to the recipe today- Wild rice is a nutritious, healthy grain for which we recently acquired a liking. It is nice as a side dish or like in this recipe, as a salad. Have a very nice day…!!


- 1 ½ cups wild rice
- 3 ½ cups vegetable broth
- 2 Tbsp. Canola oil
- 8 oz white mushrooms, sliced
- 1 medium shallot, chopped
- ½ cup chopped almonds, lightly toasted in a pan
- ½ cup dried cranberries
- Juice of ½ lemon
- handful Italian parsley leaves, chopped
- 1 Tsp.cumin powder
- Salt to taste
- Black pepper to taste


In a medium sauce pot heat 1 Tbsp. oil and add rice. Stir until well coated. Add the vegetable broth and let come to a boil. Simmer on medium heat for about 50 minutes or until almost all liquid is absorbed. Take off heat and let cool.
In a pan heat rest of oil and add shallot. Fry for 2-3 minutes, then add mushrooms and cook for some minutes till soft. Season with salt and black pepper. Take off heat.
In a bowl combine rice, almonds, cranberries, mushrooms, lemon juice, cumin, salt, black pepper and parsley. Mix well and serve at room temperature.
Text and photographs are copyright protected. Copyright © 2009-2010. All rights reserved.
Related Posts with Thumbnails

Copyright policy

This blog is my attempt to share and chronicle experiences and recipes which I have learnt on my own through long hours in the kitchen or which were passed on to me from my family, in-laws and friends. All texts and photographs in this blog are mine unless otherwise noted and it is prohibited to copy or distribute them without my written permission. If you would like to use any content for non-commercial purposes ask first by contacting me at Please respect that this blog and all its content is the result of hard work and that it is not allowed to violate any of its copyrights.
Page copy protected against web site content infringement by Copyscape
Text and photographs are copyright protected.
Copyright © 2009-2011. All rights reserved.