Alfredo sauce is a world famous Italian sauce – for its wonderful flavor as much as its calorie rich ingredients! Butter, Cream and Parmesan Cheese. Well I’m not going to apologize that this post has nothing to offer for a person on a diet. But I will throw in a variation to make this recipe slightly less rich… ahem ahem. I have also used chicken but feel free to jump on the calorie bandwagon by substituting bacon. Fine, fine I really am not trying to fatten up the whole world, but being blissfully content for one night is not such a sin! Farfelle Alfredo with Chicken What you need: 2 skinless chicken breasts 2 Tbs olive oil2 tsp crushed garlic (optional for sauteing chicken) 2 Tbsp butter 1 cup heavy cream ½ cup grated Parmesan400 gms Farfelle PastaSalt to your taste a little ground black peppera pinch of sugardash of nutmeg What to Do: The key to this recipe is keeping everything you need at hand, because you need to toss it all in at …

So here’s THE sauce that I was talking about. It’s pretty much a fail safe recipe and so much more flavorful and satisfying than the store bought varieties. Also when there is an overload of tomatoes in the market which you bought home just because they looked “so nice and juicy”, I suggest putting them to good use in this recipe. This sauce recipe can be used in so many dishes that it’s great to have around. And it’s perfectly healthy!!! Authentic Italian Tomato Sauce What you need:1 kg Tomatoes (pureed)500 gms Blanched Tomatoes3 cloves garlic1 Large Onion, minced6 cloves1 teaspoons basil1 Tbsp Rock salt1/4 teaspoon fresh ground pepper2 Tbsp sugar1/4 cup extra virgin olive oil What to do:In a large pot, sauté onion and garlic in olive oil. Squash the blanched tomatoes with your hands in a bowl and toss into the pot. Saute for a 3-5 mins. Now add the puree. Season with the rest of the ingredients and simmer for 20-30 mins. Check seasoning. Mamma Mia!

Aubergines/ Eggplants are not the co-resident’s favorite vegetable. Forget favorite, it does not even feature in an “I like” list. So when I suggested I was going to make Aubergine Parmesana, the response was a turned up nose and a resigned sigh. Not an encouraging start! When I started frying the aubergine, there was a grunt of approval and finally when the dish popped out of the oven, he ate more than me. So I’ve copied this recipe to help you convert others, after all who can hate a vegetable which is the color of royalty – purple! Aubergine Parmesana What you need:1 large/ 2 small Aubergines/ Eggplants2 Med EggsFlour for dustingSalt and Pepper to tasteOil for frying2 cups Italian Tomato Sauce (Store/ Home made)2 Garlic cloves1 tsp crushed red pepper flakesA few leaves of fresh Basil/ 2 Tbsp dried Basil150 gms Mozzarella cheese (grated)½ cup Parmesan cheese (grated) What to do:Preheat oven to 375F/ 190C. Start by salting and pressing the eggplant (aubergine). You need to do this several hours before you start the …