Enjoyed it till the last fusilli!

Honestly, cooking a vegetarian meal in my household can be quite tricky as my better half prefers to have meat. But, I gave it a go anyway! Luckily, albeit not as creamy as I had in mind, we both enjoyed it till the last fusilli! (FYI, not in one serving, of course!) Whole-wheat Fusili with Butternut Pumpkin and Cashew Sauce The Ingredients 500 g Whole-wheat … Continue reading Enjoyed it till the last fusilli!

A kind of hummus but with cashew nuts!

I’m not a vegetarian but a good friend of ours is and we oftentimes talk about food even though I’m a total carnivore. So, a huge thanks to Sunny for the inspiration, I ended up making a kind of hummus but with cashew nuts and it turned out great! Butternut Pumpkin and Cashew Dip The Ingredients 500 g cashew nuts, soaked 700 g butternut pumpkin … Continue reading A kind of hummus but with cashew nuts!

A real hit with everyone including the kids!

Not too long ago, our friends, Simon and Andrea, visited us with their munchkins from Switzerland. During their stay, on one evening, I made this for dinner. It was a real hit with everyone including the kids! Since it was so simple and the kids really enjoyed it, Andrea asked if I could share the recipe. So, here it is! Fusilli with Spinach and Ricotta … Continue reading A real hit with everyone including the kids!

Crispy on the outside and succulently juicy on the inside!

Initially, I bought the chicken thighs alongside a tray of drumsticks to make Oven Fried Chicken for a pool party over the weekend. But the weather turned out not so great. So, I decided to make two different meals on two separate nights. Last night, I made Garlic & Whole Grain Mustard Chicken with Yukon Gold Potato Wedges that came out crispy on the outside and succulently juicy … Continue reading Crispy on the outside and succulently juicy on the inside!

Sauteed and Blended!

Remember I had a cheat day last Sunday by making the Chicken Tortilla Pie? Well, last night, I took out the roasted chicken from the refrigerator and used the breasts for dinner. I also had an aubergine, garlic, thyme and lemon in the vegetable drawer. So, what did I whip up? Well, technically, I sauteed and blended them really! Fusili with Creamy Herb Aubergine Sauce … Continue reading Sauteed and Blended!

Not Only Simple BUT Delish!

As a party and event planner, I am always looking out for easy to put together finger food. One of them, not only simple but delish, is made of 8 ingredients! Key to this recipe is to make it in advance and refrigerate for at least 18 hours before serving and always use untoasted pine nuts. Have you guessed what it is yet?!!! Black Olive … Continue reading Not Only Simple BUT Delish!