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SPINACH, RICOTTA AND FETA QUICHE

Just learned that the phrase ‘easy as pie’ refers to how easy it is to eat pie, and not how easy it is to make one. Thank god for that minor clarification, the world makes sense again. Not that making a pie (quiche in this case) is hard, but it’s admittedly not as easy as… Read more »

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WATERMELON, PINEAPPLE & CORN SALAD WITH FRIED ONIONS

What this is, is a savoury fruit salad with charred corn. The dressing is simple yet punchy. I drew inspiration from the flavours of Tajín–the chilli and lime salt from Mexico that’s most popularly served sprinkled over juicy wedges of watermelon. I haven’t tried the actual thing, but from the sounds of it it’s very… Read more »

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CARAMELIZED ONION, TOMATO & MOZZARELLA SANDWICH

Caramelized onions are made to sound way harder to make than they actually are. Sure, they take a bit of time to cook down and become jammy, but other than the occasional stirring, there’s really not much effort that goes into it. A few key things to remember and you’re good to go – start… Read more »

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MUSHROOMS WITH SHERRY VINEGAR

My cooking has been (unsurprisingly) hurried these past few months. Quick effortless meals are what I’m after: paneer kofte, flatbreads and mezze style dips for lunch with family, a quiche loaded with spinach, ricotta and feta, pressure-cooked curries and dhals, and of course, oven-roasted everything. Quick meals and sides without compromising on flavour. This is… Read more »

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HUEVOS RANCHEROS WITH CHIPOTLE BUTTER

Writing out this recipe was not fun. There are four different components here and although the instructions under each read “add all the ingredients to a bowl and toss”, it required a bit of uncharacteristic patience on my part to type out. The irony, since the dish itself comes together so easily. Start with the… Read more »

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WHIPPED FETA WITH ZA’ATAR ROASTED TOMATOES

Whipped cheeses seem to be all the rage these days – feta, goat’s cheese, you name it and someone’s whippin’ it. I did a whipped paneer version not so long ago that turned out great, so feta seemed the obvious next choice. I love its saline hit especially paired with sweet and tangy elements. We… Read more »

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EGGS WITH MUSHROOMS & SPINACH + QUICK CHILLI BUTTER

It’s been a hot minute since I posted a recipe on here that doesn’t include mushrooms, spinach and eggs. Clearly breaking my own rules so I’m here to promptly correct that. Baking eggs this way somehow seems to transcend the whole ‘eggs are breakfast’ mindset. Or so I’ve gathered from conversations. (We eat salads for… Read more »

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SUN-DRIED TOMATO & FRESH PANEER PASTA

I’ve noticed in conversation that when I say “I made ricotta”, people think it’s a lot more complicated than making paneer. Here’s the deal. Paneer is made by boiling milk and breaking it with some kind of acid (yogurt/lemon juice/vinegar). The resulting curds are then drained and what you’re left with is paneer. Ricotta is… Read more »

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MUSHROOM MISO SOUP

I can’t stop buying mushrooms. No seriously, it’s a bit of a problem. I’ll have two punnets in the fridge, go shopping with a clear meal plan and a concise list, and end up driving back with two more punnets stashed in the bag. 800 grams to use up in 3 days before they go… Read more »

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LIGHTER ETON MESS

Eton mess – the quintessential summer dessert. (Not in Chennai though; strawberries usually make an appearance here in Jan.) Either way, it’s almost the end of season now and I wanted to quickly pop by and show you this easy way to gorge on them whilst they’re still around. Having said that, I’ve preemptively devised… Read more »

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OVEN-ROASTED PATATAS BRAVAS

Patatas bravas or ‘spicy potatoes’ is a dish native to Spain, and served typically as a part of tapas: small plates of shared food. Like most tapas dishes go, they’re pretty straight-forward and simple to make but without compromising on flavour. Full disclosure: I’ve never been to Spain. Everything I know about their food only… Read more »

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CAPONATA & GARLIC BREAD CASSEROLE

Given that a major chunk of my life’s mission is to French toast and ‘casserole’ everything, I’m making a case for this caponata version today. Both French toasts and casseroles are ideal candidates to use up leftover bread. A stale/dried up loaf is actually a good thing in both cases. In French toasts, a dry… Read more »

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BRUSSELS SPROUTS WITH PARMESAN AND ORANGE

I’ve found that the best way to crisp up Brussels sprouts is in the oven. First halve them lengthways, toss in olive oil and salt, and lay them hump side up on a baking tray. Roast in a hot oven until the tops are crackly and look like they’re on the verge of being burnt…. Read more »

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AUBERGINE PARMIGIANA SUB

This recipe is long overdue, especially considering the sheer number of times I’ve made it over the last couple weeks. I saw it on the MOB kitchen website and knew I had to try it. Some recipes are like that – I’ll see it and I know we’ll love it. This was one such. Not… Read more »

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QUINOA PORRIDGE WITH STRAWBERRIES

If you’re looking to switch up your breakfast porridge and give oatmeal a break, this one’s for you. The problem with quinoa for breakfast (or at any time, to be honest), is that it takes an age to cook. To get around this, I soak it the previous night (in the fridge). Soaking softens the… Read more »