22 July 2010

Lemony beans salad

All ingredients can be eye balled and everything can be adjusted according to taste.

1/2 lb of green string beans
2 tsp of lemon zest
1 tbsp olive oil
Rock salt to taste
Freshly ground pepper
1/4 cup pine nuts, toasted
  1. Steam beans until done. Don't oversteam them, they need to be a bit crunchy.
  2. In a serving bowl, add olive oil, salt and pepper to the beans and stir well to mix.
  3. Finish with lemon zest and pine nuts. Serve.

21 July 2010

Sesame sugar snap peas

Sweet, succulent and crispy!
Serves 2

A big bowl of sugar snap peas - Sorry I didn't weigh them
1 1/2 tbsp of toasted sesame seed oil
Kosher salt and pepper to taste
Juice of 1/2 a lemon
2 tsp of white sesame seeds

  1. Preheat oven to 375 deg. Rinse the sugar snap peas, trim the ends and remove the strings on the side.
  2. In a baking dish that holds the peas pods in a single layer. Massage in the sesame seed oil, salt and pepper.
  3. Roast for 15-20 until sugar snap peas are tender and slightly browned.
  4. In a serving dish, mix roasted sugar snap peas with lemon juice and sesame seeds. Enjoy!

11 July 2010

Beets, fennel and orange salad

I have a love-hate relationship with beets. I loved beets in this salad - it screams SUMMER!

Source: The kitchn
Serves 3

2 valencia oranges, peeled and de-pith
1 bulb fennels, fronds removed
1 tbsp fennel fronds, chopped
2 small beets, peeled and grated, I used my food processor
1 tsp orange zest
3 tsps extra virgin olive oil
Kosher sea salt
Freshly ground pepper
3 tbsp orange juice
  1. Thinly slice the fennel bulb. Toss slices with fennel fronds, salt, pepper, 2 tbsps of orange juice, 2 tsps of olive oil and set aside.
  2. Combine grated beets with 1 tbsp orange juice and 1 tsp olive oil. Set aside.
  3. Slice oranges into 1/4" thick slices.
  4. On a serving plate, arrange a layer of oranges, topped seasoned fennel followed by beets. Serve at room temperature.

10 July 2010

Shrimp in mustard gravy

Source: 50 great curries of India

Serves 4

1 pack of frozen shrimp, I leave the shell on while cooking because I feel like it might keep it from overcooking BUT it does get a bit cumbersome to eat.
2 tbsp poppy seeds
2 tbsps mustard seeds
1 tsp turmeric powder
50gm of dessicated coconut, add 1/4 cup of water and set aside
1.5 inch piece of ginger
5-6 small cloves of garlic
2-3 green chillies
1 onion, cubed
2 tsps coriander powder
2 tsps cumin powder
1-1.5 tsps crushed red chillies
1 15oz can of crushed tomatoes
juice of 1/2 lime
coriander leaves to garnish
salt to taste
  1. Toast poppy seeds for a couple of mins. Grind poppy seeds, mustard seeds, turmeric, coconut, ginger, garlic, green chillies, onion, coriander, cumin, crushed red chillies, and 1.5 tsp of salt with 1/2 cup of water.
  2. In a skillet, heat some oil and fry the spice paste for 6-7 mins. Stir continuously and add a little water to avoid sticking at the bottom.
  3. Add tomatoes and saute for another 5 mins.
  4. Add a couple of cups of water and lime juice. Simmer for 5 mins on low heat. Add salt to taste.
  5. Add shrimp and keep a close eye. Cook until done - shouldn't take more than 5 mins to cook through. Garnish with fresh coriander leaves.