I cannot believe how fast this year has flown by. I remember just yesterday writing up the post on my top 10 recipes of 2016. It has been a slow year for the blog and I have been delayed with posting new pictures and recipes due to work and other household responsibilities. However, I have been quite active on Instagram and Facebook. In 2017, I focussed more on healthy eating and trending breakfast ideas.
I decided to change this post compared to my previous ones in 2015 and 2016. In this post, I decided to post new recipes of trending recipes on my social media pages. I hope you enjoy them and try some of these new ideas in 2018.
And of course, there were many failures, tears, kitchen mishaps and what not. But everything was so worth it in the end, only because I get to do what I love the most – spend time in the kitchen! And for this I want to thank all of you for your constant support and encouragement that has kept me going.
Wishing you all a wonderful 2018. I hope the year brings with itself joy, happiness, success and most importantly good health for all of you.
This post is a recap of my favourite and popular recipes for 2017. Browse through and enjoy my food journey of 2017 !!
See you in 2018!
Yum
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Raspberry and Pomegranate Nice Cream
2 frozen bananas, sliced
1 cup pomegranate rubies, frozen
1 cup raspberries, frozen
1/4 cup yoghurt
2 dates, seeds removed
2 tsp honey
a dash of rose water
2 tblsp almond butter
1/4 -1/2 cup almond milk
Place all ingredients in a high powered blender and whizz until smooth and creamy. Pour into serving bowls.
Serve immediately topped with sliced figs, cacao nibs, granola and nuts.
Batata Harra with Eggs
3 potatoes, cubed and fried
1/2 onion, sliced
4 eggs
sliced red pepper
2 tblsp olive oil
1 tblsp garlic butter
1/4 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp crushed green chillies
chopped coriander
salt and pepper to taste
Saute onion in olive oil and butter. Add in the red pepper and spices and allow to soften. Add in cooked potatoes and allow to heat through. Make spaces in the pan and crack eggs into the gaps. Close with a lid and allow to cook for about 5 minutes, until the whites are cooked and the yolk is still runny. Garnish with chopped coriander. Enjoy with a fresh salad and toasted bread.
Spiced Potato and Chickpea Chaat Salad
Cook cube potatoes with mustard seeds, salt, pepper, turmeric and garlic. Saute chickpeas with cumin, salt and pepper. Layer on a platter with shredded salad, crunchy fried samosa pastry, tamarind and pomegranate rubies. Mix yoghurt with coriander chutney. Roast pumpkin seeds, linseeds and sesame seeds with chaat masala and honey in the oven. Sprinkle over the salad.
Strawberry Velvet Mousse
1 cup strawberries
1 fresh cream, whipped
1 small tin nestle cream
1/2 tin condensed milk
1 box raspberry jelly
Chopped strawberries, to garnish
Make up jelly with 1 cup boiling water. Allow to cool slightly. Purée strawberries until smooth. Add to jelly mix, add in condensed milk and both the creams. Fold in and combine. Set in individual bowls and garnish with chopped strawberries.
One Pan Vegetable Lasagne
2 tblsp olive oil
1/2 red onion, sliced
1/2 cup Chopped mushrooms
1/2 red pepper sliced
1/2 green pepper, sliced
4 baby eggplants, quartered
Crushed garlic
1 tsp crushed red chili paste
Salt and pepper to taste
1 cup Tomato and basil pasta sauce
1 cup milk
1/2 cup creamed spinach
4 sheets of Lasagne
1/2 cup grated cheese
Oregano
Preheat the oven to 180 degrees Celsius.
Drizzle olive oil over the quartered eggplants and bake for about 10-25 minutes.
Heat an oven proof pan over medium heat, add the oil, add in the onion, once softened, add in the mushrooms, peppers and Eggplant. Add in the seasonings, garlic and chilli. Braise.Add in the creamed spinach, milk and pasta sauce. Add in a little water. Break up the Lasagne sheets and submerge into the sauce ensuring that it is totally covered. Cook for about 15 minutes over medium heat. Add a little water if the sauce is too thick.
Top with the cheese and oregano and bake for about 10 minutes until cheesy and bubbly.
Salt and Pepper Chicken
1 chicken, disjointed
2 cloves, cardamom and cinnamon sticks
2 whole green chilies
1/2 tsp aromat
1 tsp ginger/garlic paste
1 tsp ground almonds
1 tsp salt
1/2 tsp black pepper
1/2 tsp lemon pepper
1 tsp mustard powder
1 tblsp vinegar
1 tblsp lemon juice
1 tblsp Worcestershire sauce
2 tblsp yoghurt
Sliced red onion
2 tblsp olive oil
1 potato, cut into wedges and fried
Marinate chicken. Heat oil with the whole spices and onion. Sauté until golden, add in the chicken and cook through. Don’t dry out. Add fried potato and serve hot with roti.
The Best Tomato Sauce Ever
Heat a pan over high heat and add a handful of rosa tomatoes. Allow to blister and toss around for about 5 minutes. Add a knob of garlic butter and a dash of balsamic vinegar. Smash the tomatoes ( watch out for tomato splatter ) and allow to reduce until a thick chunky sauce forms, about 5 minutes.
Prepare 2 slices of sourdough bread, smear on some harissa paste on the one slice and a few slices of mozzarella cheese ( it HAS to be mozzarella ). Spread on the tomato sauce and close with the other bread slice. Butter both sides and toast on medium heat until the cheese has melted. Serve immediately… it’s so good, you won’t want to share it.
Turkish Scrambled Eggs (Menemen)
6 eggs, whisked
1 onion, sliced
1/2 red pepper,sliced
handful of cherry tomatoes
chopped coriander
1 tsp red chilli paste
1 tblsp butter
1 tblsp olive oil
salt and pepper to taste
Heat the oil in a pan, add in olive oil and butter. Saute onion and other veggies until golden. Add the chilli paste and whisked eggs and scramble lightly. Serve hot with toasted bread and chopped coriander.
Chicken and Corn Muffins
3 eggs
1/2 cup cream
1/2 cup almond milk, or cow’s milk
1/4 cup flour
1/2 cup cooked and shredded chicken
1 onion, chopped
1 tblsp olive oil
1 red pepper, sliced
1/2 cup cooked corn kernels
1/2 tsp crushed garlic
1 tsp green chillies
50g crumbled feta cheese
salt and pepper to taste
chopped coriander
optional : chopped mushrooms
Saute onions in oil until translucent. Add peppers, corn and seasonings. Lastly add chicken and allow to cool. Whisk eggs, milk and cream together. Add the flour and mix well. Add in the cooled chicken mixture and combine. Spoon into greased muffin cups or use liners. Bake at 180 degrees celcius until cooked through. Serve warm with a spicy chutney.
Creamy Indian Chickpea Pasta
1 tin chickpeas, drained
2 cups fusilli pasta, uncooked
1 tsp cumin seeds
1/2 tsp mustard seeds
handful of curry leaves, crushed
1 onion, chopped
2 tblsp olive oil
1/2 tin of chopped tomatoes
1 tsp curry powder
1 jar of tomato pasta sauce
1/2 red pepper, sliced
salt and pepper to taste
1 tsp chaat masala
1 tsp red chilli paste (or more if you prefer spicy food)
1 cup cream
chopped coriander
grated cheese
Boil pasta in salted water and cook until al dente, then drain. Reserve some pasta water for mixing.
In a pot, heat oil, add whole spices and onion, allow to braise. Add in spices and tomato sauce. Allow to simmer. Then, add in chickpeas and mix well. Add cream and the cheese. Mix well, adding some of the water to loosen, and pour into a casserole. Garnish with ready fried onions and bake at 180 degrees celcius for about 20 minutes until warmed through.
