Feb 14!!! (A hypothetical tragedy) ---As your sitting in your
office,typing away that mail of utmost significance,it hits you like a
thunderbolt that you’ve completely forgotten, not jus to get the gift, or the
flowers,or make a reservation at the fancy restaurant, which at that precise
moment would have been more than over booked!!!!
Lucky for you(!!), we have three simple ways to salvage this ‘Cant get worse than this’ worst case scenario!!So scroll on and wiggle into your action pants!
The best of romantic venues can be even at the comfort of your house!!!
With xmas lights and few photographs and memorabilia you can create your own memory wall!
Lucky for you(!!), we have three simple ways to salvage this ‘Cant get worse than this’ worst case scenario!!So scroll on and wiggle into your action pants!
The best of romantic venues can be even at the comfort of your house!!!
With xmas lights and few photographs and memorabilia you can create your own memory wall!
Places you’ve been this
year,stories and voyages shared ..…the options are limitless and all you need
is Christmas lights,washi tape/cellophane tape and lots of well printed
pictures.
King Prawn and Squid Pasta with sautéed spinach
Now this is definitely one of the
easiest, and yummiest recipes I’ve come across!!I owe it to Mr Jamie
Oliver for sharing this one!
Tweaked this recipe and it’s a definite win-win
Spaghetti
4 cloves of garlic
2 tsp crushed red chilli
4tsb Extra Virgin Olive Oil
300 gms King Prawns and Squid
400ml tomato puree(I’ve made it using baby plum tomato)
Juice of one lime
3 tbs White vine
A bit of fresh parsley
Crushed Pepper( to taste)
Crushed Pepper( to taste)
Salt
Parmesan cheese
200 gms spinach
2 knobs of butter
Heat the olive oil in a pan and add the
crushed garlic and chilli. Roast till the garlic is golden brown. Add the
prawns and the squid and the white wine. Let this simmer for a bit. Add a
bit of crushed pepper for seasoning, and some lime juice. Stir in the tomato
puree and allow the mix to simmer on low heat. Season with salt and pepper(I
like my pasta spicy ,so added extra pepper).
Cook the spaghetti in some boiling water according to the instructions. Toss the pasta with the sauce made, and add the chopped parsley.
For the sautéed spinach, heat some butter in a pan ,add a clove of garlic, and then the pasta, sauté it for 2-3 mins till the spinach is just cooked. Season with some salt and pepper.
Plate the pasta and sprinkle some parmesan cheese.Enjoy!
Cook the spaghetti in some boiling water according to the instructions. Toss the pasta with the sauce made, and add the chopped parsley.
For the sautéed spinach, heat some butter in a pan ,add a clove of garlic, and then the pasta, sauté it for 2-3 mins till the spinach is just cooked. Season with some salt and pepper.
Plate the pasta and sprinkle some parmesan cheese.Enjoy!
Orange Panacotta
When time is a critical parameter Panacotta is definitely a saviour.
With little ingredients and minimalistic cooking time,pana cotta is an all time delight!
When time is a critical parameter Panacotta is definitely a saviour.
With little ingredients and minimalistic cooking time,pana cotta is an all time delight!
15oml double cream
300 ml Whole milk
2 gelatine leaves
1 vanilla pod
75 gms sugar
2 Large oranges-zest and juice
For the Orange Reduction
Juice of two oranges
2 cloves
A bit of cinnamon
2 tbs of sugar
Separate the zest of two oranges
and pop them into the oven until it becomes dry. Make they don’t get
burned.
I left it in the oven for 10 min at 200deg cel.
Soak the two gelatine leaves in
some cold water ,until the leaves become soft.
In a pan, heat the double cream along with sugar and the zest of orange and the vanilla pod split length wise. Stir the mixture continuously on low flame.
Add milk to this mixture ,stirring continuously. Care should be taken to ensure that the milk doesn’t boil.The milk should be just warm.If it tends to become too hot make sure remove it from the flame and put it back once it cools down.
Squeeze out excess water from the soaked gelatine leaves and add it to the milk ,stirring continuously till the gelatine is completely dissolved.
Pour the mix into ramekins/bowls and put it in the fridge for 2 hours.
In a pan, heat the double cream along with sugar and the zest of orange and the vanilla pod split length wise. Stir the mixture continuously on low flame.
Add milk to this mixture ,stirring continuously. Care should be taken to ensure that the milk doesn’t boil.The milk should be just warm.If it tends to become too hot make sure remove it from the flame and put it back once it cools down.
Squeeze out excess water from the soaked gelatine leaves and add it to the milk ,stirring continuously till the gelatine is completely dissolved.
Pour the mix into ramekins/bowls and put it in the fridge for 2 hours.
Add the cloves and cinnamon, and simmer the liquid on the flame
until its reduced to a fine syrup.
The pana cotta should ideally wobble when you take it out of the
fridge,put the bowl upside down on the plate and serve it with the orange
reduction and some berries if available.