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Tag: recipe

19
Jul
2014

Italian Summer Pasta Salad

categories: Dinner, Lunch, Salads, Spring, Summer

After radio silence for 3 weeks, I’m back. Again. Can’t say for how long but I am here. So how are things guys? Here, monsoon has almost arrived and summer is officially over (for good!). But here I am, with a huge backlog of summer recipes. What am I to do when all these days I have been cooking all things “summery” regularly but not getting time to post them. Let’s just say that it is still summer somewhere in the world, right?! 😉

I love anything and everything Italian so when I came across this pretty looking salad on Sommer’s amazing blog I knew I had to get to it pronto. It is so good and SO refreshing! Zests of orange and lemon, al dente pasta, orange chunks, tiny tomatoes and torn basil all tied together with olive oil and Parmesan cheese. What’s not to love? Must try, whatever time of year it is for you.

I hope you’re having an awesome weekend.
Stay cozy, it’s gonna be a rainy one! xx

Italian Summer Pasta Salad

Recipe scaled down & adapted from A Spicy Perspective

Yield: 2-3 servings | Prep time: 15 minutes | Cook time: 15 minutes | Total: 30 minutes

Ingredients:

2 cups whole wheat Farfalle pasta
1 naval orange, zest and orange segments
1 lemon, zest and juice
2 Tbsp extra-virgin olive oil
1 cup grape tomatoes, halved
1/4 cup scallions, cut into 1 inch segments
1/4 cup torn basil leaves
3 Tbsp shaved Parmesan cheese
Salt and pepper

Directions:

Place a large pot of salted water over high heat. Bring to a boil and cook the pasta according to package instructions. Drain the pasta and set aside to cool.
Meanwhile, zest the orange and lemon. Place the zest and the juice of lemon in a large bowl. Add the olive oil and whisk. Peel the orange, gently break the segments apart and seed them. Place them in the bowl.
Slice the tomatoes in half and add to the bowl. Then pour the drained pasta over the tomatoes and gently toss to coat. Add the scallions and basil leaves to the bowl and toss. Salt and pepper generously, about 1/2 tsp salt and 1/8 tsp pepper. Refrigerate until ready to serve.

Note: I didn’t have scallions at hand so I had to skip them but they are highly recommended as it’d add some crunch & make the dish all the more flavorsome. 🙂

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28
Jun
2014

No Churn Fresh Peach Icecream

categories: Desserts, Ice-creams, Summer

Celebrating my 29th birthday today with this fresh peach icecream. It is a no churn treat and quite easy to whip up. Making icecream at home takes more time but most of it is not an active time plus all the steps are very easy to follow and the end result makes it totally worth it.

This icecream is a peach lover’s dream with peach chunks in every bite. Peaches cooked with brown sugar lends a caramelized taste to the icecream which I love! It freezes well and is quite easy to scoop too. I photographed it for the blog on the 3rd day of making it and it still scooped perfectly, just like a store-bought or a churned variety!! Plus, it is eggless. So indulge in this perfect summer treat over the weekend.

More update on birthday later!
Happy weekend you all!!
xx

No Churn Fresh Peach Icecream

Yields: 2 liters | Prep time: 10 minutes | Cook time: 20 minutes | Chill time: 6-7 hours or overnight | Total time: About 7-8 hours

Ingredients:

6 medium ripe yet firm peach, peeled, pitted and cubed
1/4 cup brown sugar
1 tsp salt
1 Tbsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 can (400 gm) sweetened condensed milk
600 ml medium-fat fresh cream (I used 25% fat Milkymist Cream)

Directions:

In a medium saucepan over medium-high heat, combine the peaches, brown sugar and salt. Cook until the peaches have softened and the mixture is thick and jam-like, about 17-20 minutes. Mash with a potato masher, stir in the vanilla, cinnamon, nutmeg and condensed milk, and set aside to cool completely.
With the hand mixer or stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form, about 2-3 minutes. Gently fold the cooled peach mixture into the whipped cream until just combined. Transfer the mixture to two lidded liter containers (Do not pack it tightly). Freeze for at least 6-7 hours before serving.

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26
Jun
2014

Mango Cucumber Salsa

categories: Appetizers, Dips & Sauces, Quick Fix, Sides, Summer

Hi! Trying to compensate my absence with back to back posts. I need to blog all the summer recipes I’ve made before the rainy season officially starts and I am really lagging behind. I thought at least I’ll give you this mango salsa recipe before mango season is ends. This salsa is a perfect accompaniment to your chips and a great side to grilled chicken or lamb chops.

I don’t remember how many bowls of this sunshine I have devoured this summer. It is my absolute favorite. I eat chips just so that I can have salsa (or any other dips/condiment for that matter!!) and end up having it by spoonfuls in lieu of chips! I have a couple of peaches sitting in my fridge, waiting to be used up & I most certainly plan of turning them in to this salsa sans cucumber this evening (with mint of course!).

Enjoy& be patient.
Weekend is almost here! 😉

Mango Cucumber Salsa:

Serves: 2 | Prep time: 5 minutes | Cook time: 0 minute | Total time: 5 minutes

Ingredients:

1 small red onion, finely chopped
1 jalapeño pepper, seeded & finely chopped
1 cucumber, finely chopped (about 1 cup)
1 ripe mango, sliced, pitted & finely chopped (about 1 1/4 cup)
Salt & freshly cracked pepper, to taste
1/4 cup fresh basil, chiffonade (can be subbed with coriander leaves)
Juice from 1 lemon

Don’t know what is basil chiffonade? – Pioneer woman tells you here!

Directions:

Toss all of the ingredients in a bowl. Refrigerate until ready to serve (about 3-4 hours max otherwise it turns mushy). Serve with your favorite chips or a meat of choice.

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25
Jun
2014

3-Ingredient Watermelon Kiwi Popsicles

categories: Breakfast, Desserts, Ice-creams, Summer

Hello lovely people! Let me give you an update on whats been going on in life, you don’t know if you’re not following me on Instagram. It’s been more than 2 weeks since I last posted. Very eventful 2 weeks they were. Hubs & I visited my parent’s house for about 10 days. We celebrated Father’s day, spent some time with my grandmother, met up with couple of school friends after long long time, visited some cool, hip places for meal, watched drama after ages, shopped with my mom & sis, visited beach, bought way too many peach fruits, brushed up on some childhood memories, had an early birthday celebration and consumed liters and liters of Aamras (unsweetened mango pulp) accompanied by some kickass mom-made Gujju food! List is quite long and don’t ask me how I was able to fit ALL of this in my stomach in our such a short stay!!! But it was all too much fun!

I celebrate my 29th birthday this Saturday. I’m freaking out as big 3-0 is approaching and my life in twenties as I know it is going to end. I am excited too ‘coz CAKE!!! Yeah, my brain is confused on how to react to this situation. Anyhoo, Friday can not get here sooooner! It is going to be a funtastic weekend!! 🙂

After dealing with unpacking, laundry and a health check before I apply for the Visa, I finally got some time to sit down today. I made these popsicles before we left to visit my parents (more than 3 weeks back). It was so dang hot there, I missed these very very much. I had to constantly drink ice water/tea or eat ice-creams in order to stay cool. These popsicles are child’s play to make with just 3 ingredients and only 2 if you skip kiwi slices (do not skip though!). The watermelon I used was quite sweet so I didn’t have to use any form of sweetener for these popsicles. In case the watermelon you use is not sweet enough, feel free to add a tablespoon of honey or maple syrup or any sweetener of your choice while blending. These are just perfect for breakfast, post-workout snack or dessert.

Happy Hump Day you all! 😀

3-Ingredient Watermelon Kiwi Popsicles

Yields: 4 Popsicles | Prep time: 2 minutes | Chill time: 6-7 hours or overnight

Ingredients:

2 cups watermelon cubes, seeded
1 Tbsp freshly squeezed lemon juice
4 kiwi slices

Directions:

Blend together watermelon and lemon juice in a blender. Slide in kiwi slices in each Popsicle-mould and pour watermelon mixture on top, dividing equally. Insert stick in the centre of each mould, cover and freeze for about 6-7 hours. To demould, run the moulds under warm running water for 30-50 seconds. Dig in immediately!

*Recipe can be easily doubled or tripled or quadrupled!
*For less sweet watermelons, add 1 Tbsp of sweetener of your choice while blending.

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06
Jun
2014

National Donut Day!!! #RecipeRoundUp

categories: Baking, Breakfast, Desserts, Doughnuts

Whether you prefer doughnut over donut or fried over baked doesn’t really matter, because these glazed, filled, sprinkled, and all around glorious treats are uh-mah-zing no matter what you call them or how you make them! In honor of National Donut Day today, I’m sharing some of my favourites (which are all of them!) from the archives.

So, take out your donut-pans and get your sweet donut craving on!
Go get baking! 🙂