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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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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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ROASTED TOMATO & VEGETABLE PASTA SAUCE

This is unlike any pasta sauce you may have made before. For starters, there’s no pan involved for the sauce itself; you will of course be cooking your pasta in a pan (yet to come up with a nifty trick to dispense with that step, but we’ll get there). Hate to sound like a broken… Read more »

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ROASTED PUMPKIN AND SAFFRON RISOTTO

It’s been a long time since I’ve made risotto. Actually thanks to my blog archiving it, It’s been exactly 3 years, 4 months and 26 days since I made this risotto. With mushrooms and sun-dried tomatoes and topped with bulgogi, it was undoubtedly wacky but surprisingly delicious. I remember Karthik (not a vegetarian at the… Read more »

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BASIL AND ALMOND PESTO

Making pesto at home might quite possibly be the simplest DIY kitchen activity like, ever. This is a late realization however, since I’d found a good, organic variant in the shops and I was happy with it. I had an abundance of basil in my garden last week, and I realized that every time this… Read more »

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BASIC TOMATO SAUCE

I may have inadvertently picked the perfect time to tell you about this recipe. It’s the beginning of the week and having this sauce on hand means that you can cruise through those weekday suppers like it ain’t no thing. We go through two jars of this stuff every week between the two of us,… Read more »

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Spaghetti with roasted red pepper & cream sauce

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.

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Chorizo, spinach & tomato frittata

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… Read more »

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Aubergine Parmigiana (Melanzane alla Parmigiana)

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… Read more »