Category Archives: In The Kitchen

Ingredients:

Bones leg of lamb – 1
Lemon juice – 1 lemons
Garlic (sliced) – 3 cloves
Extra virgin olive oil – 150 ml
Bay leaves – 2
Mint leaves – 3 tbsp
Pepper corns – 8
Spearmint leaves – 1 handful
Peppermint leaves – 5 sprigs
Parsley – a bunch
Basil leaves – a handful
Tinned anchovies – 6
Capers – 2 tbsp
Garlic (coarsely chopped) – 2 cloves
Bread with crusts removed – 1 slice
Sugar – ½ tsp
White wine vinegar – 2 tbsp
Olive oil – 250 ml
Flat leaf parsley – 1 large bunch
Shallots (thinly sliced) – 2 to 3
Cherry tomatoes (halved) – 150 gm
Lemon juice – 2 tbsp
Extra virgin olive oil – 4 tbsp

Method:

You need to start by placing the lamb in a huge plastic bag which is hole free. Then you need to let this sit on a bowl or baking dish. After this you need to combine the onion, lemon juice, olive oil, garlic, mint, pepper corns and the bay leaves together. Then this mixture needs to be poured over the land. Make sure that you turn the lamb over so that the marinade is coated well. Then the bag needs to be knotted up loosely and then kept in the fridge for around 2 to 48 hours. In the middle you will have to turn the lamb.

Then you bring it back to room temperature before you cook it. It can be cooked off in a grill or barbecue. Also brush off the solids and the rest of the marinade should be kept for basting the lamb. It will take around 12 minutes to cook the lamb and you should rest it for an extra 15 before you carve it.

To make the salsa place everything (ingredients 8 to 18) in the food processor till it gets finely chopped. When the motor is running put a little bit of olive oil to get a creamy texture. Taste it occasionally to adjust the seasonings. Finally for the salad place all the salad ingredients (ingredients 19 to 23) together before you serve it season it well using the salt and pepper. As you carve the lamb, serve it with a bit of the salsa along with the salad. This dish serves around 6 to 7 people.

The desert dishes derive their names from the Middle Eastern sweet dishes from where they traveled to the whole world. Ice-creams might have been invented elsewhere but the actual deserts that we enjoy so much today are really a part of the meals of the desert countries.

Some are Persian while a handful of them have traveled to us from India. While the Middle Eastern countries had their deserts loaded with the dry fruits and eggs, Indian deserts typically have milk in them. Kulfi being the Indian version of the ice cream – harder, sweeter and tastier!

Turkish Baklava

From what originated in the Middle Eastern countries which were a part of erstwhile Persia, Turkey was one of them which had a tryst with the best deserts in the world. Go to any hotel serving you the best of Middle Eastern deserts and there is a high chance that they have a variety of Baklavas in their menu. This particular recipe is made from eggs though there are purists who claim the dish to be purely vegetarian and free from eggs.

Making the Sherbet

Sugar – 5 cups
Water – 3½ cups
Lemon Juice – ½ of the lemon taken

The Baklava
Eggs – 3
Flour – 1 kgStarch – 1 cup
Salt – 2 tsp.
Water – ½ cup
Crushed Pistachio – 1 cup
Melted white butter – 2 cups

The sherbet is prepared as it is known to be. The sugar and water mixture is boiled till the sugar dissolves but does not acquire a thick/sticky consistency, followed by the addition of the lemon juice and kept aside to cool at normal temperature.

The baklava is actually the dough which is prepared by mixing the eggs, flour and salt and kneaded. The dough should not be too soft for it may affect the final product nature. The dough is allowed to mature for 15 minutes (no leavening agent is added). It is divided into equal portions (by weight) and rolled out with continual dusting of starch. 10 of such sheets are arranged on top of each other on a baking tray with the melted butter in between and on the top.

They are then cut into squares of desired size or even desired shapes. They are baked in a preheated oven for 45 mins until golden brown. They are then cooled and the hot sherbet is then poured over them till completely absorbed by the baked sheets. They are then dressed with crushed pistachios and served.

Italian Sub Dip

Ingredients:

Imported ham (sliced thick) – ¼ pound
Genoa Salami (slicked thick) – ¼ pound
Pepperoni (sliced thick) – ¼ pound
Provolone cheese (sliced thick) – ½ pound
Medium tomatoes – 2
Onion (diced) – ½
Iceberg lettuce (shredded) – ½ cup
Red wine vinegar – 1 tbsp
Hot pepper spread – 4 tbsp
Salt
Pepper
Oregano – 1 tbsp

Method:

Cut the meats as well as the cheese into small little cubes. Then put this in a bowl and add to it chopped tomatoes and also onions. Along with this you will have to add the hot pepper spread and also the oregano. To this you need to season really well using salt and pepper. Combine this well and then put it in the freezer to chill. You need an hour or even overnight for the flavour to combine together. After this you toss the lecture in and you serve it with toasted bread.

Spinach and Bacon Wraps

Ingredients:

Olive oil – 1 tsp
Small red onion diced – half
Spinach – 1 bag
Cream cheese – 1 brick
Minced cilantro – 3 tbsp
Minced jalapeno – 1 tbsp
Pepper – ½ tsp
Salt – ¼ tsp
Small flour tortillas – 10
Monterey Jack cheese – 1 cup
Thick cut out bacon cooked and crumbled – 8 slices

Method:

In a small bowl you will have to mix the cream cheese, cilantro, pepper, salt and jalapeno. Then sauté the red onions using the olive oil till it becomes soft. Then set it aside. After this cook the spinach till you see that it has welted. Drain out the water. Then you need to spread the cream cheese on the tortillas. Then sprinkle the red onions.

To this add the spinach and the bacon and sprinkle the cheese. Then roll them up and keep them in the fridge before you start to cut them. When you want to cook it, you will have to trim off the ends and make sure that you cut it into 6 slices.

Broil this for around 3 minutes or till you see that the cheese has melted and has become golden brown. You just garnish it off with a bit more cilantro and you can serve it as the perfect little snack for having during the super bowl week. But be warned. These little wraps are very addictive.

If you were to describe Fajitas, what are the words you would use? Yummy, tasty and something you just can’t have one of! True that! But, they’re generally made with skirt beef steak! However, if you use pork tenderloin which is quite a tender sort of meat, you can actually make this a healthy dish. Did you know that the beef which is usually used has three times the quantity of saturated fat and twice the amount of fat (on the whole)? Probably not! So when you’re eating the fajitas, do keep that in mind!

However, making a recipe with a healthy twist can satisfy your cravings AND also ease your conscience and really, why wouldn’t anyone want that?

Ingredients:

Diced medium sized tomatoes – 4

Whole wheat-flour tortillas having a diameter of 8 inches – 8 (heated in a microwave!)

Oregano – ½ tsp.

Paprika – ½ tsp.

Chili powder – 1 tbsp

Sliced small onion – 1

Shredded lettuce – 4 cups

Pork tenderloin, which has been cut into strips( 2 inches wide and ½ inch long) – 1 pound

Garlic powder – ¼ tsp

Coriander, ground – ¼ tsp

Sharp cheddar cheese, shredded – ½ cup

Salsa – 1 cup

Method:

1. If you have a charcoal grill, prepare a hot fire on it or if not, heat a broiler or a gas grill to a temperature of 400F.

2. Put in the chili powder, garlic powder, paprika, oregano and coriander into a small bowl and stir well. Put the pork peace into this mixture and coat them completely.

3. Put the pork strips into a cast iron pan, along with the onions. A grill basket may also be employed for this purpose. Grill it or broil it, depending on your equipment, at medium high temperatures and ensure that you turn the pieces several times until they attain a nice brown color. They should be thoroughly browned on all sides and cooking needs to be done for about five minutes for this.

4. Now for the serving! Place an equal quantity of the pork strips and onions on each tortilla and add a healthy dash of cheese (1 tbsp), 2bsp tomatoes and salsa and ½ cup shredded lettuce. Fold the tortilla like a wrap over the stuffing – roll it up and then serve it!

Your healthy fajita is ready so dig right in! Oh and each fajita has only 234 calories and 8 grams of fat!

Desserts are something which is loved by kids and adults equally. Cakes, cookies and puddings are some of the most common desserts that are loved by people. Cakes are by far the most popular dessert among kids and adults. Cakes can be of different types.

Yummy cakes are usually made of chocolates and chocolate cakes can be prepared at home. You just need to learn some top recipes and start baking the cakes at home. You can even try out some cookies and pudding recipes to give a wonderful surprise to the little kids present in your home.

The desserts might be something out of your diet but you can always have once or twice a month to change the taste. Here are some recipes you can surely try out at home.

Sweet Potato Cake

Ingredients:

Sugar – 2 cups
Egg substitute – 3/4 cup
Cake flour sifted – 3 cups
Softened stick margarine – 3/4 cup
2 cans of unsweetened potatoes mashed – ½ cups
1 Cinnamon – ½ tsp
Vanilla – 2tsp
Baking soda – 1 tsp
Baking powder – 1 tsp
Salt – ½ tsp
Nutmeg – ½ tsp
Cooking spray nonstick
Pecans finely chopped – 2 tbsp
Unsweetened coconut flaked – ¼ cup

The Method:

First of all you need to preheat the oven at 350 degree F. blend and mix margarine and sugar into a blender. After blending add the egg substitute and beat it well again. Then add the sweet potato and again beat it properly. Take a medium bowl and mix the dry ingredients well and the stir it nicely. Then add some flour to the sweet potato. Make sure you beat the mixture after every addition. Put the vanilla and stir it well.

Take a tube pan and spray the non stick spray on it and sprinkle the pecans and coconut. Finally when the mixture is ready bake it in the microwave oven at 350 degree F for at least an hour and 25 minutes. Take out the cake and let it cool for 10 minutes and then serve the yummy sweet potato cake.

Iced Chocolate Brownies

Ingredients:

1 can Sweetened low fat condensed milk – 14oz
Semi sweet chocolate chips – ¾ cups
Egg whites – 4
Unsweetened cocoa – 1/3 cup
All purpose flour – 1/3 cup
Vanilla extract – 1 tsp
Baking powder – 1 tsp
And vanilla icing

The Method:

You need to preheat the microwave oven at 350 degree F. spray cooking spray in a baking pan. Then mix sweetened condensed milk, chips and cocoa in a large saucepan with low heat. Let the chips melt and mix all the other ingredients well and then bake it for at least 20 minutes. Make the icing to spread it on the brownie.