Potato and Sausage Soup with Pesto

I resisted for a whole month. I did. Honest. Everyone says I make too many dishes with pesto in it. But…. I love Pesto! And how could I not start the New Year with another way to use the glorious green?! This time I added it to a soup. And not just any soup – the quintessential soup for the manly man. The meat and potatoes soup! It’s technically a main course, but since it’s eaten out of a soup bowl (albeit a rather large one) we’ll still call it soup. As with all things creamy and filled with carbs and meat – this is a hearty one. Meditate on the word – Hearty. It dosen’t just mean ‘filling’, it means something that will make you all loving and giving once you’ve eaten it. Seriously, have you ever seen someone deprived of Carbohydrates? Bitchy bitchy. But not with this soup … all the nastiness just melts into the bowl. Don’t believe me? Try wolfing down a bowl of this and go take a look in the mirror. Did you see the contented smile plastered across your face? There. (Atleast you’ll be an epitome of goodness till dinnertime.) Saving the world darling, that’s what I do best …

Potato and Sausage Soup with Pesto

Prep time: 10 mins

Cooking time: 40 mins

Serves: 4 as main course

What you need:

4 large Sausages (I used Chicken franks)

3-4 Tbsp Pesto (click here for recipe or use store-bought Pesto)

4 large/ 450 gms Potatoes

3 Onions, chopped

2 Tbsp Olive Oil

2 Tbsp Butter

2 ½ cups Chicken Stock

2 ½ cups Milk

100 gms dried Pasta (macaroni/ conchigliette/ spirali – any small shape)

2/3 cup Cream

Parsley, chopped – to garnish

What to do:

Par Boil and keep aside – potatoes and sausages. Peel and chop the potatoes into bite sized pieces. Chop the sausages as well – I prefer franks as they hold their shape in the soup. Heat olive oil and butter in a pan and fry the chopped onions for 4 mins, till cooked but not coloured. Add the stock and milk to the pan, bring to the boil. Toss in the potatoes and sausages and simmer for 12-15 minutes. Meanwhile cook the pasta according to the instructions on the packet and drain and keep aside. Blend in the cream into the simmering stock and simmer for 5 mins. Add the parsley and pesto (I like 4 Tbsp for a nice pesto hit) and combine well. Check seasoning and then adjust for taste with salt and some freshly ground black pepper. Fold in the cooked pasta and heat through for 2-3 mins.

Transfer the soup to individual serving bowls and serve with some freshly grated parmesan and garlic bread.

Roasted Red Bell Pepper Pesto

When we think of pesto the first thing that comes to mind is the Basil pesto. But pesto has now become a generic term for anything that is made by pounding ingredients in a mortar and pestle. So the original form – the basil one, is now called Pesto alla Genovese. (That will always remain my favourite, but I am not won’t of trying other versions to increase my repertoire of dishes.) The other popular one’s are the Red bell pepper pesto and the Sun dried tomato pesto. I always work with what I have in the fridge at any given point in time – and yes Bell peppers it was. Pestos as you know are super easy to make and keep well in the fridge under a layer of olive oil. So it’s always wise to make more than you need and pack away the rest in the fridge. When one dish has more than a couple of uses, it climbs the ladder of success pretty fast. (i.e. I make it more often and stash it in the fridge – Don’t you think that’s the epitome of success for an ingredient? :P) I use this one on baguette’s as a spread, as a dip for taco’s or toasted lavash and crudites and as an easy sauce for pasta. So keep this one handy – to impress your guests or to fill your belly on a hungry jam packed weeknight.

Roasted Red Bell Pepper Pesto

Prep time: 5 mins

Roasting time: 20-25 mins

Makes: 1 cup

What you need:

3 large Red Bell Peppers, seeded and cut into eights

3 Tbsp Olive Oil

3 large Garlic cloves

½ cup Cashews lightly toasted

1 Tbsp Balsamic Vinegar

¼ cup fresh Basil

Salt and freshly ground Black pepper to taste

What to do:

Preheat the oven to 190°C. Place the bell peppers on a lined baking tray and brush lightly with a little olive oil. Season with salt and pepper. Roast in the preheated oven for 20-25 mins., turning once or twice till the skin is blackened. (I use the top rack). Remove from oven, place in a ziplock bag (or bowl and cover with plastic film). When the capsicum has cooled, peel off the skins. (The zip lock bag helps seal in the moisture and helps in removing the skins easily.)

Place the roasted cashews, peppers, remaining oil and the rest of the ingredients in a blender and blend to a paste. (I like it a bit chunky).

Store in the fridge, in an airtight container. (A layer of olive oil on top helps store it longer).

P.S. I topped my pasta with 2 Tbsps of the pesto and some grilled Red pepper slices. Yum.

Strawberries and Cream Cupcakes

A conversation about Wimbledon led me to bake these. I know the natural train of thought will be tennis and the Wimbledon cup and how the hell is it related to cupcakes? But let me lead you to it…famously….slowly …delectably. Now Wimbledon is synonymous with tennis but what it’s also famous for is the tradition of eating strawberries and whipped cream by the spectators. Every year about 27,000 kilos of strawberries are eaten during the Wimbledon Tennis Championships, together with 7,000 litres of cream. Phew! I salivate every time I think about it!! My all time favorite dessert is Strawberries and Cream. There – I’ve said it and it’s official now. So next time I claim something else is my favorite dessert you know I’m lying! I always know when its strawberry season in Bangalore. Am I some kind of seasonal food specialist? – Hell no! I just walk over to Corner House and when they start selling their Strawberries and Whipped Cream, the season has officially begun! And man do I tank up on them like there’s no tomorrow! So this recipe is inspired by Wimbledon and Corner House in January and a gnawing urge to stuff my face with more of the good stuff!

Strawberries and Cream Cupcakes

Prep time: 20 mins

Baking time: 25 mins

Makes: 8-12

What you need:

75g unsalted Butter, softened

¾ cup or 150 gms Castor Sugar

1 large Egg

1 tsp vanilla essence

¾ cup plain Flour

1 tsp Baking powder

1/3 cup or 85 ml Milk

1/2 cup Strawberry puree

1/4 cup Strawberries (coarsely chopped to fold into the batter)

For the frosting:

1 cup fresh Heavy Cream whipped with 3 Tbsp Castor Sugar

2 Strawberries, sliced (to decorate)

What to do:

For the Cupcakes: Sift the cake flour with baking powder and set aside. Combine the strawberry puree and milk together, set aside. In another bowl beat the butter and sugar until light and fluffy for 3-4 minutes, scraping down the sides of the bowl as needed. Beat in the egg along with the vanilla essence with the mixer on low speed for a minute. Add the flour mixture in three parts, alternating with the milk and puree mixture and beginning and ending with the flour; beat until combined after each addition. Fold in the chopped strawberries gently.

Line a muffin tray with paper liners/ muffin cups. Divide the batter evenly among the prepared cups so that each is about two-thirds full. Bake in a preheated oven of 170°C, rotating the pans halfway through, until the cupcakes are golden brown or till a toothpick comes out clean, about 25-26 minutes. Transfer pans to a wire rack to cool for 5 minutes. Next, remove cupcakes from pan and cool completely on wire racks.

For the frosting: Once the cupcakes are completely cool, frost them with the whipped cream (beaten  with the sugar) and decorate with a slice of strawberry. Are you in Wimbledon yet?

Roast Chicken Drumsticks in a Pomegranate and Honey Pepper Marinade

I know the title is mighty long and a simple Anardana Chicken would have cut it, but where’s the fancy shmancy in that?!  I've never really found a recipe with pomegranate that caught my attention till today. Always ate Pomegranate by itself or sprinkled over a salad. I know using pomegranate and chicken together might jolt some of you, but trust me and carry on reading.  This recipe from the Good Food magazine, seemed too simple. It made me doubt whether that was all there was to it.  I love pomegranates and have always known heard that we use dried pomegranate powder (Anardana) in Indian cooking. However,  the spice mix in this recipe seemed very Middle Eastern and I had a niggling feeling that this maybe Moroccon! I read the ingredients thrice over before finally deciding to go for it! (After all, as the magazine says – Every recipe is thrice tested, so how badly could I screw up?). So how did it finally turn out? It was Fantastic – moist, juicy, peppery and tangy. Excellent bang for the buck. It’s something that you can whip up in a jiffy and just by throwing in some pomegranate jewels it looks so desirable. I call them jewels because they remind me of rubies or garnets and I can’t hide my love for color and bling. It’s also really good for the heart – the pomegranate that is, not the fat dripping chicken! Besides its kinda cool when you mix fruit and meat don’t you think? A most unlikely hit pair!  

 Pomegranate and Pepper Roast Chicken Drumsticks

(Recipe Courtesy: BBC Good Food India, Nov 2011)

Marinating time: 4 hrs or overnight
Cooking time: 35 mins
Serves: 6 as starter, 2 as mains

What you need:

6 Chicken drumsticks, skin removed
1 Tbsp dried Pomegranate powder (Anardana)
1 tsp Black Peppercorns, coarsely ground
2 Tbsp Olive Oil
2 Tbsp Butter
2 Tbsp Honey
Salt to taste
Pomegranate seeds to garnish

What to do:

Mix the oil, melted butter and honey in a large bowl till well blended. Add the dry spices and salt till evenly mixed. Wash and dry the chicken drumsticks and into the marinade. Make 2 to 3 diagonal slits in the meat. Rub the marinade into chicken and coat all the six pieces. Cover the bowl with cling film and refrigerate, allowing the chicken to marinate for atleast 4 hours. (Ideally overnight).

When the chicken is marinated, preheat the oven to 180°C. Place the legs on a roasting pan and roast until the surface is golden and the meat is done. (about 30 mins ). Baste the chicken with the run off marinade in the pan occasionally.

Test for doneness by piercing the chicken at its thickest part, towards the bone. The juices should run clear. Serve with a sprinkle of fresh pomegranate seeds on each drumstick.

I would serve this as a starter but if you want to make a main out of it – Cous cous with a splash of orange juice and chopped parsley and pomogrante seeds folded into it would look gorgeous!

Note: The original recipe said 3 Tbsp of Honey, Oil and Butter each but I felt that was way too much. 2 Tbsp of each worked just perfect. Also I used a roasting tin with a groove around the edges that let the extra fat and oil collect. Perfect for basting without letting the meat wallow in too much liquid while roasting.

P.S. You get Anardana Powder (Dried Pomegranate Powder) in any Indian Grocery store. Make sure you store it in an airtight packet after opening it.

New Year Treat - Bestest Brownies I ever made!

Here’s a treat for you and me this 2012 – the Bestest (ya, I know Wren and Martin are turning in their graves) Brownies I ever made. So first – HAPPY 2012! May we eat, drink and be merry cause tomorrow we may have to die-t! (Mayan calendar doomsday prediction and all). And second – you guys HAVE to try this recipe. Make it your New Year resolution. At least you’ll end up keeping one! Why is this so amazing? Well, its made of cocoa not tempered chocolate. Yes, you heard me – Cocoa. I know all the purist will disagree that only molten, melting chocolate can produce the best brownies but I have to admit, your preconceived notions will be shattered like mine. This recipe is all over the net for the best brownies ever - so a thousand or so people can’t be all faking it. And more importantly I would not tom-tom my a$$ off about some not quite there product! (Well, atleast not till April Fools Day ;). So go ahead and indulge. I on the other hand, will pray every day that you don’t get fatter this year. (I have to do something to absolve myself after leading you all into temptation!) HAPPY 2012!!!

Bestest Cocoa Brownies

Prep time: 15 mins

Baking time: 35 mins

Makes: 16 squares

What you need:

140 gms / 10 Tbsp unsalted Butter 

1 ¼ cups/ 280 grams Sugar
3/4 cup plus 2 Tbsp unsweetened Cocoa powder
1/4 tsp Salt
1/2 tsp pure Vanilla extract
2 large Eggs, cold
1/2 cup all purpose Flour
2/3 cup walnut pieces (optional) – I din’t use any

What to do:

Position a rack in the lower third of the oven and preheat the oven to 160°C. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smoothens out once the eggs and flour are added. (Note: Many people who have tried this recipe have found that this step works just fine in the microwave. I din’t try it cause I din’t feel like :P)

Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. (I used a beater for 5 minutes.) Stir in the nuts, if using. Spread evenly in the lined pan.

Bake until a toothpick plunged into the center emerges slightly moist with batter, 35 minutes (Medrich’s suggestion is 25 but it took me at least 10 minutes longer to get them set.) Let it cool completely on a rack. (A better option is to toss it in the fridge for a couple of hours. This is only so that you can make clean lines in the brownie while cutting it.)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 squares. Serve with New Year aplomb! :D

(Recipe Adpated from : Smitten Kitchen and Bittersweet)