Pasta primavera is a dish that consists of pasta and fresh vegetables.[1][2] A meat such as chicken, sausage or shrimp is sometimes added, but the focus of primavera is the vegetables themselves. The dish may contain almost any kind of vegetable, but cooks tend to stick to firm, crisp vegetables, such as broccoli, carrots, peas, onions and green bell peppers, with tomatoes. Pasta primavera is usually highlighted by light flavors, aromatic herbs and bright colors (‘primavera’ meaning the season of spring). Classic primavera sauce is based on a soffritto of garlic and olive oil, and finished with Parmesan cheese. However versions further enriched by, or based on, a heavier cream or Alfredo sauce are also common. Though recipes for cold pasta primavera may be found, they are best classified as antipasti, or appetizers.

Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli. If using longer types of pasta, such as spaghetti or fettuccine, the vegetables are normally sliced in thin strips to match the shape of the noodles.

Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring.

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Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. This dish is also occasionally topped with capers depending on individual taste.

A version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style) (although it probably originated in Brescia) which consists of veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter.

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Sometimes,its good to indulge,it helps you to de-stress and sink your teeth into the rich chocolate cake.
Ganache (pron.: /ɡəˈnɑːʃ/; from the French word for “jowl”)[1] is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.[2]

Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and un-spreadable. Any chocolate to cream ratio can be used.

 

Ganache Recipe:

Ingredients

• 12 ounces chocolate, chopped into small pieces
• 1 cup heavy cream
• optional 3 tablespoons flavored liqueor

 Instructions

1. Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

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This chutney can be made in a jiffy,use is a dip,accompaniment for various snacks or layer your sandwiches with it.This chutney has the aromatic freshness of mint combined with the earthiness of the coriander.

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A collage of flavours with every bite,you will love the pure sensation of sweet and sour.

 

 

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This is the signature North Indian dish,it is a favorite across all borders and regions,be it Toronto,London or New York,you will find this in take-a ways at Marks & Spencer s and being cooked at home.

“Makki di Roti” can be bought from any Indian take-away store of be made at home.

To make the roti at home,you need,

Cornmeal (makki ka atta)                                       1 1/2 cups

Whole wheat flour (atta) optional                        1/4 cup

•Salt                                                                              to taste

•Unsalted butter                                                     as required

Add salt and whole-wheat flour to the cornmeal and mix well. Add warm water and knead to make a medium soft dough. Divide into eight equal portions and shape into balls. Pat each ball between dampened palms to make a roti of medium thickness. Alternatively, roll out each ball between the folds of a greased plastic sheet. Heat a tawa and place a roti on it. Cook on moderate heat till one side is half-done. Turn over and spread some white butter over the surface. Turn over and spread some more butter on the other side. Cook till both sides are golden brown. Serve hot with a dollop of white butter.

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For weight watchers,this is an ideal treat,try your own variations and of course a glass of wine is in the offing.

 

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Is boiling an egg that important?What is a “perfectly boiled egg”?
Lets find out….

 

Breaking an egg,the right way…

The Traditional Method

It can’t be done after the yolk is broken/pierced. But, of course, separating white from yolk requires that you break the egg shell to separate them.

• Break egg roughly in halves along its “equator.”
• Hold both halves broken side up, like cups. One of them contains egg white and the yolk, and the other only egg white.
• Empty the egg whites from the half-shell without yolk into a receptacle (e.g. bowl).
• Slide the yolk from the other half-shell into the empty shell, taking with it as small an amount of egg white as possible. Pay attention to the yolk; you must not pierce it at the jagged shell edges.
• Repeat steps 3 and 4 until there is no longer separable egg white remaining. Generally, it is OK to have a tiny amount of whites with the yolks, so you don’t have to separate perfectly. It can happen that yolk gets pierced.

If you need the egg whites (e.g. for meringue), don’t use the ones into which yolk has bled, even if it is a tiny amount. Dump both yolk and contaminated whites into the yolk bowl (or trash). If your yolk is pierced and you need the yolks (e.g. for hollandaise) and there is still lots of egg whites with the yolk, you have to continue separating. But if you suspect that you might need the whites pure, just put the contaminated whites from this egg in a separate receptacle (e.g. a teacup) and add them to something which uses whole eggs.

This YouTube video by updowngroupfood illustrates the method nicely, only they crack the egg into two different-sized “halves.” For me, it works better when the halves are of equal size.

The Hands-On Shortcut 

The traditional method is as Rumtscho describes. I got tired of this method for several reasons:

1. Egg shells are dirty.
2. Shells get in the egg (especially with home collected eggs which have much thicker shells than store purchased eggs).
3. Egg shells are sharp and it’s hard to keep yolks whole.
4. That method just takes too long if you need more than two eggs.

Now I just crack the egg into my hand (which has been thoroughly washed – cleaner than an eggshell). I hold my fingers a little apart and let the white slip through, leaving the yolk in my hand. Quick and simple. Regardless of the method that you use you should use three bowls: one for the collected whites, one for the white you are working on, and one for the yolks.

Remember: only dump the current white into the collected whites after verifying that the yolk is whole. That way you don’t spoil all your whites with one broken yolk

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Enjoy this crispy,flaky pizza with the cheese and herbs,a glass of red wine calls for the occasion,Cheers!

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Our healthy pasta salad, bursting with herby goodness can be made in a matter of minutes

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