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Vegies and Salad
Today I find myself awaiting the arrival of a few dear friends, and for the first time in a long time, I feel very unprepared. You see, they’ve all gone paleo, and as a result, my usual tricks just won’t fly.
So the BA Foodist has convinced you not to go out for Valentine's Day. Great! Of course, now you're frantically scouring the Internet (or, ahem, BonAppetit.com), trying to figure out what to cook.
Oh, boy, were these cheesy spirals ever tasty!
Cocina para bebés - A partir de los 9 meses
Heat oven to 400 degrees.
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Every holiday soiree needs an easy and elegant appetizer to keep guests satisfied until the main event.
In the past year, I’ve made more ‘pesto’ than I thought possible – I’ve experimented with all sorts of greens and vegetables; dandelion, carrots , beets , parsley , arugula, spinach and of course basil I love how these sauces are incredibly easy to make, all you need are a few ingredients, and the only equipment needed are a food processor or a mortar and pestle. Chopping the ingredients by hand using a knife or mezzaluna would give it an authentic feel, although it takes a bit of time. I decided the give this roasted red pepper pesto a whirl, it’s roasted red peppers with toasted walnuts, basil, sundried tomatoes, garlic and olive oil.
Well, it’s now reliably over 50 degrees most days here in the Northeast, and you know what THAT means. It’s GRILLING time. Not that the resilient and reliable Southern husband won’t happily dig the grill out from under a snowbank in the middle of February if I really need him to.
Ingredients Paneer(cubed)-250 gms For marinade Ginger paste-1/2 tsp Garlic paste- 1/2tsp Garam masala -1/4 tsp Kashmiri chili powder-1 tsp Kasuri methi ( dried fenugreek leaves) -1/4 tsp Yogurt-3 tbsp Lemon juice-1/4 tsp Salt to taste For gravy/sauce Onion(medium)-2 nos Tomato (small)-2 nos Cumin seeds-1/2 tsp Bay leaf- 1 no Ginger (crushed)-1 tsp Garlic(crushed)-1tsp Kashmiri chili powder -1 to 1/2 tsp(according to taste) Coriander powder-1 tsp Turmeric powder- 1/4 tsp Garam masala-1/4 tsp Fresh cream-11/2 tbsp Coriander leaves chopped-1 tbsp Water-3/4 to 1 cup Kasuri methi (dried fenugreek leaves) -1/4 tsp Salt to taste Oil Method Combine all the ingredients for the marinade.Add paneer pieces and mix carefully and keep aside for 30 minutes.Place this on a greased baking tray and drizzle oil on top .Bake this in a preheated oven (180 deg C) for 15 to 20 minutes,turning sides in between.
These truffles are a by-product of my Raw Lemon Cashew Cheesecake . I was playing around with the proportions of the crust ingredients, that left me with a whole batch of nice "truffle dough" the first time, as it got slightly too wet to be used as a crust.
Do you love Indian style curries, but don’t make them at home because you think they take too much time?
Lets start with the secret sauce A.K.A thousand island dressing.
Sandwiches and Subs