Spaghetti Alio Olio Paperoncino

A quick and easy meal. Spaghetti with some garlic, chillies and olive oil. Ingredients : => 100 gm spaghetti => 8-10 cloves garlic, sliced => 1/2 tsp chilli flakes => 10 gm salt => 1 Tbsp olive oil => Some dried herbs, optional Method => Boil the spaghetti in a liter of water with some salt. => Saute the garlic in some extra virgin olive oil. => Add the chilli flakes. => Quickly put in the spaghetti with a little bit of the cooking water. => Just toss once or twice, lightly saute.

Whole Wheat Pasta in Mushroom Sauce

Chef Ritu Dalmia cooks a delicious whole wheat pasta with mushrooms and white wine. Ingredients : => 50 gm shitake mushroom-soaked in warm water for 15 minutes => 100 gm fresh mushroom-sliced => 1 Tbsp chopped onion => 1 clove garlic => 1 Tbsp fresh thyme or fresh parsley, chopped => 30 ml white wine => 100 gm whole wheat pasta-penne or linguine => Salt and pepper for seasoning Method => Put the pasta in boiling salted water for the time specified on the packet. Whilst the pasta is boiling prepare the sauce. => In a heavy bottomed saucepan, saute […]

Penne Ala Vodka

A mouth watering pasta recipe with cream and a splash of vodka. Do not worry about the vodka as all the alcohol burns out in the cooking process. Ingredients : -> 1 Tbsp butter -> 1 Tbsp olive oil -> 1 small onion, chopped fine -> 1 Tbsp garlic chopped -> 3/4 cup fresh cream -> 1/4 cup vodka -> 1/4 tsp chilli flakes -> 1 can of Italian plum tomatoes deseeded and chopped -> 2 Tbsp freshly grated Parmesan Method -> Melt butter and olive oil in a saucepan with onion and garlic till translucent. -> Add tomatoes and […]

Spaghetti Aglio Olio

The simplest way of cooking pasta, but no less delicious. Just toss in garlic and chilli flavored olive oil. Ingredients : => 125 gm spaghetti (raw) => 3-4 cloves garlic (sliced) => 1 Tbsp olive oil => 1/2 tsp red chilli flakes => Parsley, a small bunch => Salt to taste Method => In a pot of salted boiling water, cook the spaghetti al dente – about nine minutes. => Heat up some olive oil, not too hot. Add the sliced garlic and let it simmer very slowly till golden brown. => Add the red chilli flakes and set aside. […]

Bolognese Sauce

This is an Italian meat sauce known as ragù alla bolognese in Italy. It’s origin dates back to the 18th century in Bologna, Italy. Ingredients : => 500 gm keema => 1/2 cup grated onion => 1/2 tsp garlic paste => 2 cups tomato puree => Salt and sugar to taste => 1 tsp chilli powder or to taste => 1 tsp oregano and basil => 2 Tbsp olive oil Method => Heat olive oil and saute garlic, onion and keema till cooked through. => Add the tomato puree, salt, sugar, chilli powder, oregano, basil and simmer for a couple […]

 

Greek Yogurt Chicken Salad Sandwich

Greek Yogurt Chicken Salad Sandwich

From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!
Ingredients :
=> 1 pound cooked chicken breast, shredded
=> 1/2 cup diced red onion
=> 1/2 cup diced apple
=> 2/3 cup grapes, halved
=> 1/3 cup dried cranberries
=> 1/4 cup sliced almonds
=> 1/2 cup plain Greek yogurt
=> 1 tablespoon freshly squeezed lemon juice, or more, to taste
=> 1/2 teaspoon garlic powder
=> Kosher salt and freshly ground black pepper
=> 4 rolls ciabatta bread, toasted, for serving
Greek Yogurt Chicken Salad Sandwich
Instructions :

=> In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
=> Serve sandwiches on ciabatta bread with chicken mixture.

Chicken & bean enchiladas

Chicken & bean enchiladas

Mildly spicy and satisfying, these easily freezable Mexican wraps will be popular with the whole family

Ingredients :
=> 3 tbsp olive oil
=> 2 red onions, sliced
=> 2 red peppers, sliced
=> 3 red chillies, 2 deseeded and chopped, 1 sliced
=> small bunch coriander, stalks finely chopped, leaves roughly chopped
=> 2 garlic cloves, crushed
=> 1 tbsp ground coriander
=> 1 tbsp cumin seeds
=> 6 skinless chicken breasts, cut into small chunks
=> 415g can refried beans (we used Discovery)
=> 198g can sweetcorn, drained
=> 700ml bottle passata
=> 1 tsp golden caster sugar
=> 10 tortillas
=> 2 x 142ml pots soured cream
=> 200g cheddar, grated
Chicken & bean enchiladas
Method

=> Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned – add it to the pan of veg as it is done.

=> Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.

=> To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.

=> Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Greek Barbequed Skewers

Greek Barbequed Skewers

Chicken breast marinated overnight, skewered and grilled.

Ingredients :

=> 1/2 cup white wine
=> Juice of 1/2 lemon
=> 2 Tbsp Olive oil
=> 1 tsp mixed dried herbs
=> 2 garlic cloves, crushed
=> 1/2 tsp salt
=> 1/2 tsp peppercorns, crushed
=> 2 onions, chopped into chunks
=> 4 chicken breasts, chopped into bite-size pieces
Greek Barbequed Skewers
Method :

=> In a large bowl, mix all the ingredients together apart from the chicken.

=> Then fold in the chicken into the marinade, cover the bowl and place in the fridge for two hours or overnight.

=> Skewer the meat, alternating each piece of meat with one of the onion pieces.

=> Then place the skewers under a grill or bake in a 200C / 400F oven until the chicken is cooked through.

Bowled Over Burger

Bowled Over Burger

Burgers made with chicken patties, pineapple rings and a tangy hot and sour sauce. With ready made burger patties, its super easy to make and equally tasty.

Ingredients :
=> 5 chicken patties
=> 5 burger buns
=> 5 cheese slices
=> 5 pineapple rings
=> 6 Tbsp olive oil
=> 1 onion, cut in rings
=> 2 Tbsp hot & sour sauce
=> Salt & pepper to taste
Bowled Over Burger
Method

=> Heat two tbsp of oil and lightly saute the onions. Season them with salt & pepper, remove and keep aside.

=> In the same pan heat 4 tbsp of oil. Cook the chicken patties for 8-10 minutes till crispy golden brown.

=> Place the cheese slices on each patty, cover for 30 secs till they melt. In another pan, glaze the pineapple with the hot & sour sauce.

=> Assemble each burger with a layer of onion rings, a chicken patty and a pineapple ring.

Chicken Omelette with Sauteed Mushrooms

Chicken Omelette with Sauteed Mushrooms

Omelette made with egg whites and stuffed with a yummy chicken filling. Served with some sauteed mushrooms. A high protein breakfast!
Ingredients :
For chicken stuffing:
=> 2 tsp olive oil
=> 1/2 tsp garlic
=> 1 tsp chopped onion
=> 3/4 tsp chopped celery
=> 80 gm chopped chicken
=> 3/4 tsp green chilly
=> 3/4 vegetable stock
=> 2 tsp soya sauce

For sauteed mushrooms:
=> 1 tsp butter
=> 1 tsp garlic
=> 1/2 cup mushroom
=> 3/4 glass vegetable stock
=> 1 tsp basil
=> Pinch of salt
=> Pepper powder

For egg white omelette:
=> 1 tsp oil
=> 3 egg whites
Chicken Omelette with Sauteed Mushrooms
Method

For the chicken filling:

=> Saute garlic, onion and celery in olive oil.

=> Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes.

=> Add soya sauce and avoid using salt. Saute them all together till it gets dry.

For sauteed mushrooms:

=> Saute butter and garlic in the pan.

=> Add mushroom and vegetable stock for flavor. Saute them all together.

=> Add basil and pinch of salt for taste.

=> Add little pepper for punch and saute them all together till it gets ready to eat.

Presentation:

=> Pour olive oil in the pan and put the egg white in it.

=> Let it cook for sometime and then put the chicken filling on top of it and roll it from both the side.

Dim Sums

Dim Sums

An assortment of dumplings made with chicken and prawns.
Ingredients :
For chicken and prawn dumplings:
=> 150 gm chicken
=> 150 gm prawn
=> 5 gm sugar
=> 5 ml sesame oil
=> 2.5 gm white pepper
=> Wanton skin
=> Potato starch
=> Salt

For vegetable coriander dumplings:
=> 10 gm carrots
=> 10 gm button mushrooms
=> 10 gm water chestnuts
=> 10 gm bamboo shoots
=> 10 gm garlic
=> 10 ml oil
=> 10 gm brown garlic
=> 5 gm sugar
=> 5 gm sesame oil

For wanton skin:
=> Potato starch
=> Salt
=> 50 gm wheat starch
Dim Sums
Method

For chicken and prawn dumplings:

=> Mince chicken and prawns and mix with sugar, salt, sesame oil and potato starch. Stuff the mixture in the wanton skin and steam.

=> Serve with Diamond & soya Sauce

For vegetable coriander dumplings:

=> Mix all ingredients except for wanton skin. Stuff the mixture in the wanton skin and steam.

=> Serve with diamond sauce.

For wanton skin:

=> Add cold water with potato and 50 gm of wheat starch, and mix with a pinch of salt.

=> Add hot water to the mixture and stir till it thickens. Add potato starch till it gets tight.

=> Make a roll and cut into small balls adding wheat starch over the ball.

=> Then roll the balls in a flat and round shape with a roller and add fillings.

For diamond sauce:

=> Soak 250 gm red chilies for 3 hours. Make into paste. Fry 100 gm garlic in oil.

=> When garlic gets brown, add chili paste, salt, sugar and soya bean powder.

Honey Chicken Wings

Honey Chicken Wings

The ultimate game night menu always has space for this recipe. Chicken wings marinated in a variety of spices and seared.

Ingredients :

For Marinating:
=> 1/2 kg chicken wings
=> 1 tsp ginger garlic paste
=> 1/2 an onion, finely chopped
=> 1/2 tsp of red chilli powder
=> 1 tsp turmeric powder
=> 1 tsp garam masala
=> 4 tsp of lemon juice
=> 3 tbsp vinegar

For Cooking:
=> 3 tbsp olive oil
=> 2 tsp honey
=> 3 tsp of lime juice
=> salt to taste
Honey Chicken Wings
Method

=> In a bowl add all the marinating ingredients to the chicken.

=> Mix well, cover and keep it in the fridge for at least two hours.

=> Then heat the oil in a pan and sear the chicken for about a minute. Add the lemon juice and honey to glaze the wings.

=> Mix well, cook for 6-8 mins and serve.

Natasha’s Salad

Natasha's Salad

Grilled chicken, gooseberries, lettuce, avocado, figs, parmesan cheese combined to form a delectable salad.

Ingredients :
=> 20 gm roquette or romaine lettuce
=> 1 fig
=> 1 pomegranate
=> 5 pieces gooseberries
=> 1 tomatoes
=> 1 avocado
=> 3 pieces walnuts
=> 3 mushrooms
=> 20 gm Parmesan
=> 5 croutons
=> 100 gm grilled chicken

For Dressing
=> 10 ml balsamic vinegar
=> 5 gm garlic
=> 5 gm maille mustard
=> 10 ml olive oil
=> Salt to taste
=> Pepper to taste
Natasha's Salad
Method

=> Mix all ingredients together well.

=> Ready to serve.

Hazelnut Asian Lettuce Wrap

Hazelnut Asian Lettuce Wrap

Chicken cooked in zesty sauce with hazelnuts, coleslaw and wrapped up in romaine leaves.

Ingredients :
=> 1 Tbsp vegetable oil
=> 750 gm chicken – minced
=> 2 tsp garlic – fresh, minced
=> 1/3 cup orange juice
=> 1/3 cup hoisen sauce
=> 1/2 Tbsp soy sauce
=> 1 Tbsp ginger – fresh, minced
=> 1 Tbsp rice wine or white vinegar
=> 1 cup hazelnuts – toasted
=> 4 cups coleslaw mix – cabbage and carrot blend
=> 1/2 cup green onions – sliced
=> 1/4 cup cilantro leaves – packed
=> 2 romaine leaves – trimmed
Hazelnut Asian Lettuce Wrap
Method

=> Heat oil in large frying pan over medium high heat.

=> Add chicken and garlic and saute for 8 to 10 minutes until cooked. Drain and set aside.

=> Mix orange juice, hoisen sauce, soy sauce, ginger, vinegar and 1/3 cup of hazelnuts in a blender to form a puree.

=> Pour sauce over chicken and add coleslaw, green onions, cilantro and remaining hazelnuts.

=> Mix until blended. Spoon on romaine leaves and serve.

Spanish Meat Balls

Spanish Meat Balls

Minced chicken combined with spices, shaped into balls and fried. Dipped into a tomato and wine based gravy.
Ingredients :
=> 2 medium onions, crushed
=> 2 cloves garlic , crushed
=> 2 whole cloves
=> 1 small glass of white wine
=> Little flour
=> 1/2 tsp salt
=> 1/2 tsp pepper
=> 1 bay leaf
=> 1/2 cup tomato puree
=> Half a stock cube, dissolved in a cup of hot water
=> 400g minced chicken
=> 1 tsp minced fresh parsley
=> 3 desert spoon soy sauce
=> 1 tsp dried oregano or mixed herbs
=> 2 desert spoon bread crumbs
=> 5 Tbsp Olive oil
=> 2 small, ripe tomatoes, chopped
=> A small cup of peas
Spanish Meat Balls
Method

=> Grate one of the onion and crush one of the clove of garlic.

=> Add the grated onion, chopped garlic, Soy sauce, oregano or mixed herbs and the bread crumbs to the meat, and mix all ingredients together.

=> Make a small ball with the mixture about the size of a large marble.

=> Coat them lightly in the flour and put all the balls on a large plate until you are ready to fry them.

=> Now make the sauce. Finely chop the other onion and garlic clove.

=> Place both of them in a non-stick pan with 3 tbsp olive oil, fresh parsley, salt and pepper.

=> Fry gently until they are soft. Add the tomatoes and continue to cook.

=> Pour in the white wine and the cloves, the stock cube dissolved in water, the peas, the bay leaf and the tomato puree.

=> Put the remaining olive oil in a separate non-stick frying pan, enough to cover the bottom of the pan and fry the meatballs until they are brown all over.

=> You will probably need to fry them in 2 or 3 batches, depending on the size of your fry pan.

=> As each batch is ready, put the meat balls straight into the pan with the sauce.

=> When they are all done and in the pan, leave them to simmer in the sauce for about half an hour.

=> You can serve the meatballs on their own as a tapes dish or as a main course accompanied by a green leafy salad or red pepper salad.