Roasting peppers is something that we don’t do often enough. The tender smoky flesh inside all that charred blackness is the heart of this dish, literally and metaphorically speaking.
This simple pasta dish has it all – it’s wholesome, not entirely different from what makes it comforting, and makes for a very fulfilling meal. I understand that we’re only talking pasta here, but how often do we manage to add a completely different dimension to our everyday pasta, right?
I’d come across this recipe a few months ago, but as most things go..um, it went. You know the thing with blogging? You end up focusing on dishes that are ‘different’ – unusual food pairings, unique ingredients and the like. The truth is, even though all that is fun and impressive, most often all I crave is something familiar. Comforting. Even though this recipe came into my life just a few months ago, it’s definitely one that’s here to stay! Continue reading
Remember that time I made this aubergine and broccoli pasta bake? So this is a slight variation from that, with regard to inspiration (and photo clarity. Thank goodness!) I’m slowly trying to get my head around exploring the plethora of options and features on my DSLR, so please bear with me as I share the developments on this forum. Note to self : Automatic with flash is not the ideal setting. Got it.
The Italians really have it down when it comes to food combinations, and their basic approach to food. They know exactly what ingredients work well together, and more importantly, they believe that simple preparations with fresh ingredients always trumps finickity over-the-top excesses. I love the rustic appeal of their traditional dishes with its irregularities and lack of perfection. Like the Japanese concept of something being Wabi-sabi..I’m all over this.
Coming back to what I was saying..this dish is basically a layered bake with griddled aubergines, Parmesan, a quick home-made tomato sauce, finally topped with breadcrumbs and some Mozzarella. It’s quick to make, easy to assemble, and rates very high on the yumminess quotient. Check and check. Continue reading
I have an affinity for iced teas. Living in a city with soaring temperatures and oppressive humidity all year round, that doesn’t come as much of a surprise. My favourite would have to be the plain lemon iced tea closely followed by this peach version, but of late I’ve been trying a few other variations as well.
This lime and basil tea might sound a bit ordinary, but the basil is steeped in the brewing tea which gives it a bit of a Moroccan – albeit with basil instead of mint – twist. Which contrarily makes me feel all tropical too, and I like that feeling. I’m sitting here right now by the bay window that overlooks our lawn, sipping on a glass of this as I type..it’s the closest I can get to lying in a hammock.
I bought some basil last week for this bruschetta, but ended up using only a few sprigs for it. Herbs never last when refrigerated, so I had to come up with a plan to use them up before they started to dry up and wilt. Seeing that I had had some good luck with propagating mint from cuttings (new post coming up on that soon – watch this space), I decided to give basil a shot as well.
A week in a glass jar with the only task of changing up the water on a daily basis and making sure they got ample sunlight (not direct), they have now started to develop roots! I almost yelped with joy! Superstitious or not, I’m going to take that as a good sign for our new home. In fact, the basil flowers that I’ve used here are from the mother plant, which is getting accustomed to its new environment quite nicely.
Even though this iced tea of basil and lime lacks in quintessential authenticity, it definitely makes up every bit of it in flavour. The essence of comfort and summer in every sip.
I never realized this until now, but food blogging brings together a few of my favourite things..cooking (of course), food styling & food photography (which have been a more recent discovery) and my penchant for mindless writing. Don’t get me wrong, I make sure that the recipes that I post on here are my absolute favourites, be it old family classics passed down from my grandmother, or new eclectic combinations that have been stumbled upon through trial and error (or a complete fluke). I treat this blog like a database for my favourite recipes so if it’s on here, you know that it’s something I want to hang on to for dear life.
Bru-shet-ah? Or bru-sket-ah? That is the million-dollar question now. It’s actually the latter, since the Italians pronounce the sound “ch” as a “c”. Pronouncing it “bru-shet-ah” is their equivalent to scraping your fingernails on a chalkboard. I know, quite dramatic that.
These little canapés can be treated as rustic or chic as is your style, and can be topped with an assortment of ingredients ranging from basic to completely extravagant. Anything goes! You may want to experiment with different ingredients, and by all means, please do, but I do try to remember that when it really comes down to it, the simpler the better. A simple bruschetta proves that there indeed is elegance in restraint.
I came across a great idea recently – you can set up a cute little bruschetta bar for a party! Plan and make the toppings for your bruschetta and get your guests to build them up with whatever they’d like – it’s more fun, half the work, and you can even ask your guests to bring over a few ingredients for it without feeling the guilt of over-burdening them. Totally do-able!
I’ve made four very simple toppings here..tomato and basil, mushroom and thyme, olive-caper tapenade, and oven-dried tomatoes. I make my own oven-dried tomatoes that I preserve in Olive oil (recipe coming up soon), but a jar of shop bought sun-dried tomatoes will suffice nicely too. I haven’t even gotten to the best part yet though.. all of this took me less than 20 minutes to put together, start to finish! And an hour to photograph and edit the pictures before I could stuff my face. I did NOT sign up for this. Continue reading