Anything that is meant to be set just right “with a slight wobble to it” intimidates me. Cheesecake, crème caramel, quiche, custard pies..I fear you. The first recipe that I came across for a frittata looked pretty simple to follow, ingredients accessible, but the oven timings “varying widely” bit really got to me. I chickened out.
We usually end up eating out on the weekends. Checking out new restaurants flaunting different cuisines/fusion menus (re-fried beans replaced with green beans in a taco..don’t even ask), that’s our scene. Did I tell you about the time that I found chorizo in Chennai and yelped with joy? I had some sitting around in the fridge waiting to be used up along with some leftover spinach, and a frittata was the first thing that came to mind. Armed with my 2 packs of eggs (my husband eats only the whites and is a vegetarian, so that made me go through 1 whole pack for him so I made two separate pies), I very meekly set about this challenge. Amateur tip – watch them eggs like a hawk.
The eggs were perfectly set – slightly gooey because of the cheese, the flavours were delicious, and Sunday brunch turned out to be a real treat! The combination of chorizo and oven-dried tomatoes really elevated this frittata and made it so much more than just a glorified omelette.
I think I had you at bacon, right?
This is not the typical mac & cheese that you may have grown up eating, but I can assure you that it’s got every bit of that gooeyness and flavour that is synonymous with it. I can safely say that this version is way simpler too – no fussy béchamel sauce, cheese custard making etc.,
The first step involves frying the bacon bits and setting it aside until it’s called for later. THIS is my favourite part of the recipe – the bacon juices that collect at the bottom of the pan – liquid gold. It makes for the most incredible base flavour that permeates through the sauce and gets absorbed by all the mushrooms, peppers and onions. Almost poetic?!
The smokiness from the bacon counteracts the cheese beautifully and elevates all of its flavours. I can’t think of making this dish without the chillies, and I would strongly recommend that you leave it in, unless of course you are completely spice intolerant.
I’d like to give my mom credit for the inspiration behind this little wonder. Even though I’ve made it a few times now giving it my own twists from time to time, I know I can follow her recipes to a tee and it’ll come out just perfect!
This Mac and cheese has comfort food written all over it. Try it once and you’ll keep getting bac-on it! Continue reading
I think this recipe has officially been my crowning glory, if I may say so myself! I’m not sure if this is the perfect risotto in Gordon’s Ramsay’s books, but it tasted pretty damn good and that’s all I care about really. So don’t be intimidated; the main things that really matter are texture and timing, and this recipe is pretty forgiving in both departments.
The traditional Italian risotto doesn’t leave ‘mush’ room for flavour, so I had to throw in the sun-dried tomatoes (and the pun) to spice things up a little bit. They undoubtedly brightened up the flavour, cut through the blandness(?) of the mushrooms, and proved to be a perfect match made in food heaven. This is a recipe that you would definitely want to experiment with, and by all means do! (I tried a wacky combination of leftover bulgogi and mushroom risotto and it was amazing!)
Although the addition of the Cheddar might offend those purist risotto aficionados, Nigella would have to bear the brunt of it for starting us off on that trend. Never tried this recipe with the traditional Parmesan but be my guest, and I’d love to know how it turns out! Continue reading