Pasta with Pesto Sauce

Pesto sauce is a tasteful combination of basil, garlic, pine nuts and Parmesan will surely make you feel mouth watering. Homemade pesto will taste even better. Enjoy here with pasta.

Ingredients

•   45g (1/4 cup) pine nuts
•   1 1/2 cups fresh basil leaves
•   2 small garlic cloves, halved
•   60g (3/4 cup) shredded parmesan
•   5 tablespoons olive oil 
•   Pasta ( boiled and drained) 
•   1/2 cup Heavy Cream
•   2 Tablespoons Butter
•  Salt And Pepper, to taste

 Instructions :

1. Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
   
   
2. Place the pine nuts, basil, garlic and parmesan in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.
   
   
   3. Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
   
   4. Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine. Add diced tomatoes and toss quickly. Serve immediately.

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Thai Soup

The incredible flavor of  Thai soup will definitely  lift your spirits and brighten your mood.

Ingredients:

• 1 cup uncooked basmati rice
• 2 tablespoons unsalted butter
• 1 pound medium shrimp, peeled and defined (if you don't like shrimp, you can use chicken)
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 onion, diced
• 1 red bell pepper, diced
• 1 tablespoon freshly grated ginger
• 2 tablespoon red curry paste
• 2 (12-ounce) cans unsweetened coconut milk
• 4 cups vegetable stock
• Juice of 1 lime

Directions:

1. In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp( or chicken shreds, as per your choice ), salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
3. Add garlic, onion and bell pepper to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
4. Whisk in curry paste until well combined, about 1 minute. Gradually whisk in coconut milk and vegetable stock, and cook, whisking constantly, until incorporated, about 1-2 minutes.
5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.
6. Stir in rice, shrimp, lime juice and cilantro.
7. Serve immediately.
   

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Singaporean Rice

Singaporean cuisine is supposed to be a diversified and delicious cuisine as it contains elements derived from various ethnic groups. Food is a favorite topic of conversation among Singaporeans.  People from different communities often eat together and due to large variety of this cuisine, it is acceptable to all. Here we are going to share the recipe of Singaporean rice which is the most popular Singaporean dish all over the world and is highly welcomed.

Ingredients :

(For the Gravy)

1/2 kg of boneless chicken

1 inch piece of ginger

5-6 cloves of garlic

1 cup of tomato puree

4-5 tbsp of tomato ketchup

2 tbsp of Soy Sauce

1 tbsp of Worcestershire Sauce

1 tbsp of Vinegar

Salt to taste

1 1/2 tbsp of Red Chili flakes (adjust according to taste) (Farah Jahanzeb used Paprika powder instead of this)

1/2 tsp White Pepper

2 tbsp of Brown sugar

2 cups of Chicken Stock

1/2 tsp of Chinese Salt

2-3 Green Chilies (sliced)

(For the Rice)

750 gms of Rice.

1/2 tsp of Ginger Garlic paste

Green part of about 4 Spring Onions

1 Carrot

1 Capsicum

1 tbsp of Soy Sauce

1 tbsp of Chili sauce

1 tbsp of Vinegar

Salt to taste

1/2 tsp of freshly ground Black Pepper

1/2 tsp of Chinese Salt

(For the Vegetable Stir fry)

1 Capsicum

1 Carrots

1 Onions

(you can use any veges you like, like cauliflower, cabbage, corn)

(For the Mayo Sauce)

1/2 cup of Mayonnaise

1 tbsp of Chili Sauce

Salt to taste

1/4 tsp of Black pepper

Spaghetti : 1/2 packet boiled
Fry 3-4 cloves of garlic till golden.

Method : 

(For the Gravy)

Cut Chicken in cubes. Roughly chop ginger and garlic. Heat a little oil in a wok, stir fry chicken with a pinch of salt and black pepper. when cooked, take out and keep aside. In the same wok heat around 2 tbsp of oil, add ginger garlic. When fragrant, add tomato puree, tomato ketchup, alt, red chili flakes, white pepper, Chinese salt, brown sugar, soy sauce, vinegar, Worcestershire Sauce. Mix. And let cook for 2 3 minutes. Add chicken stock and the fried chicken (taste and adjust seasoning at this point). Cook till thick and delicious. In the end add sliced green chilies.

 (For the Rice)

 Boil rice. Drain and keep aside. Finely dice the vegetables. Heat about 3-4 tbsp of oil in a pan. Add ginger garlic paste. Saute till fragrant. Add the vegetable and fry on high heat for a minute. Add the sauces, salt, black pepper and Chinese salt. Add the rice and mix.

 (For the Vegetable Stir fry)

 Cut the vegetables as desired. Heat 1 tbsp of oil in a wok, add the vegetables and stir fry with a pinch of salt on high heat. 

 

(For the Mayo Sauce)

Add everything in a bowl and mix well.

Assembling: 

Fill the rice on the base in the dish in which you are going to serve. 

Than a layer of chicken gravy.

 Now stir fried vegetables.

 spaghetti.....Fried garlic....Mayo sauce.

 Top it of with crispy "sev" if you like. I like it very much.

 READY TO EAT !!!!

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Frozen Fruit Dessert (Heiss und Eis)

It is very yummy to eat, unique to present and easy to make German dessert. If you have frozen fruit and ice cream in the freezer, you can make this within minutes. Traditionally, it is made with red fruits such as strawberries, raspberries, blackberries, cherries, individually or in combination.

Ingredients:

• 2 cups frozen fruit
• 2 cups juice, see above
• 1 tbsp corn starch
• Ice cream - flavor of your choice

Instructions:

• Put frozen fruit into saucepan. Cover with juice.
• Bring to simmer. Simmer until fruit is thawed and hot. Occasionally stir gently.
• Mix cornstarch with a little water. Slowly stir just enough into simmering fruit until it is the proper consistency - like a sauce.
• Add a little lemon juice and/or sugar if needed.
• Serve hot over ice cream. Serves 4.

                                     

Hints:

• In the picture above, instead of a totally frozen fruit dessert, I used a 28 oz can of sliced peaches with its juice, 1/3 can frozen peach concentrate (to increase peach flavor), 1 cup frozen raspberries and 1 tbsp. lime juice. Delicious and pretty. 
• The leftovers, served the next day, were totally red. The peaches had taken on the red color. So, for color contrast, make just before serving. The leftovers, heated in the microwave, tasted just as good, though.

                                              

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Chocolate Mousse

This egg less chocolate mousse is made with only three ingredients. This recipe is very easy as well as delicious, you can serve it immediately, specially to those loved ones who don't want to eat eggs.

Ingredients :

1. 16 oz Cold Heavy Cream
2. 2 Tb Powdered Sugar
3. 1½ Cups Milk Chocolate Chips

Chocolate Mousse

1. Melt chocolate chips in the microwave while stopping every 30 seconds to stir.
2. Once the chocolate is melted, set aside to cool slightly.
3. Next, whip the heavy cream in your stand mixer using the whisk attachment. Whip until it thickens and peaks appear.
4. Add the powdered sugar and melted chocolate (as quickly as possible!). Whip for another 30 seconds or until the mousse is thick and fully blended.
5. Transfer to serving dishes, top with whipped cream and chocolate garnish. Serve.
6. Chocolate Mousse can also be refrigerated and served later.

Chocolate Garnish

1. Melt 2 Tb chocolate chips in the microwave, stirring every 30 seconds.
2. Cover flat plate or cutting board with wax paper.
3. Drizzle melted chocolate onto wax paper into desired shape.
4. Transfer to refrigerator or freezer until the chocolate hardens. (only takes 2-3 minutes)
5. Gently peel firm chocolate off the wax paper.
6. Serve as a garnish on top of the chocolate mousse.

Notes

1. If you don't own a stand mixer, a hand mixer can be used. Or a plain whisk and some muscle. It just will not be as EASY.
2. This recipe yields 3+ cups of chocolate mousse. It is very rich, so a little bit goes a long way!

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