Tag Archives: Food blog

Creamy Spinach Penne Pasta

Ingredients:

250 Grams penne pasta, cooked

3 Garlic cloves, minced

1 Onion, finely chopped

5C. Fresh spinach, washed, dried & chopped

1/2 C. Basil, finely chopped

1T. Olive oil

1T. Butter

2C. Cooking cream

1C. Parmesan cheese, grated

1/4 T. Salt

1/4 T. ground black pepper

Recipe:

Start by cooking the penne pasta. Drain and keep aside.

Heat olive oil and butter in a large pan over medium heat.

Sauté the onions, garlic, salt, and pepper until lightly browned.

Add cooking cream and parmesan cheese, and continue to cook the sauce on low heat until slightly thickened.

Now add the spinach, cup by cup and keep stirring gently until it wilts.

Once the sauce is ready add the basil and cooked pasta to the pan and stir to coat.

Garnish with some more parmesan cheese and enjoy the delicious creamy spinach pasta.

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Brazilian Chicken Soup

Photo 23-08-16, 6 42 27 AM

Ingredients:

300G. Chicken breast (fine shredded)
2T. Olive oil
2 ½ C. Vegetables (chopped, I used carrots, peas, sweet corn & beans)
½ C. Spring onion (chopped)
¾ C. Rice
10C. Chicken broth
4. Eggs (white separated)
1. Onion (chopped)
3. Garlic cloves (minced)
¼ C. Coriander (chopped)
Salt & pepper

Photo 23-08-16, 6 48 14 AM

Method:

In a pot add olive oil and sauté onions with garlic till fragrant. Add the shredded chicken and cook on medium heat for 3-4 minutes, stirring occasionally.

Once the chicken starts turning white, add the rice and roast along for few minutes.

Now add the chicken stock, chopped vegetables and check for seasonings. Bring to a boil, then reduce the heat and cover the pot. Let it simmer till the rice is cooked.

Once the rice is done add the chopped coriander and egg whites while stirring it.

Pour it in a bowl, garnish with a lime slice and enjoy!

Photo 23-08-16, 6 46 07 AM

Mixed Vegetable Soup

File 22-02-16, 6 37 43 PMIngredients

½ C. Corn Kernels (frozen or fresh)
1 Carrot (peeled & chopped)
1 Onion (finely chopped)
4-6 Beans (finely chopped)
2T. Spring Onions (chopped)
2T. Cauliflower (small florets)
2T. Peas
1T. Cornflour
2C. Water
2C. Vegetable Stock
½ T. Sugar
¼ T. Oregano Seasoning
Salt & Pepper
1T. Butter

Recipe:

In a pot melt some butter & sauté all the vegetables except the spring onions. Around 3 – 4 minutes.

Meanwhile stir the cornflour in 1 cup of water and leave aside. Make sure there are no lumps.

Now in the pot with the vegetables add the stock and water. Once comes to a boil allow to simmer for few minutes.

When the water in the pot is reduced, stir in the cornflour mixture. The soup will start to thicken at this stage. Add the sugar, pepper and check for salt. Let it simmer for 5 more minutes.

Garnish with spring onions, oregano seasoning and serve hot.
File 22-02-16, 8 07 25 PM