All posts tagged: Mozzarella

Baked Pesto Chicken

It’s already March and I still haven’t put up a pesto recipe! That’s Pesto Blasphemy in my books. You all know my heart skips a beat when I talk about Pesto. Every time I see good basil leaves in the market, I’m rushing home to make pesto. Because of my obsession with it, my friend even ribs me and asks me when I’m making pesto ice cream?! The flak I receive for my addiction, has led me restrain myself from spamming the blog with all things Pesto! BUT this recipe from Kalyn’s Kitchen is so easy and so brilliant and tastes so Ah-maze-ing that I had to share. This recipe requires no prepping or marinating and it’s ready in under 40 minutes. It’s also way healthier than a sauté/ pan fried option. The olive oil in the pesto is all you need to moisten and bake this baby. I must have made this innumerable times just because it looks so impressive when you plate up. I’ve bookmarked this one, to churn out something fabulous when …

Bruschetta a la Italia – Red, White and Green

This appetizer is so packed with flavor and color and taste, that it’s always a hit at a party. It doesn’t even need any cooking! So if you want to impress with minimal effort and maximum style – this is the one for you. I call it ‘a la Italia’ because once I assembled it, I realized that it had Red, White and Green. I was giggling away to myself very bemused, that an Italian dish must encompass the colors of the Italian flag – hence the christening. Bruschetta (bru-sket-ta) is a very popular starter to an Italian meal. Though many people assume that bruschetta is bread topped with tomato and Basil and olive oil (that’s a popular topping), it is actually just roasted/ toasted bread rubbed with garlic and some olive oil. You can top this up with interesting combinations and have a fun start to a meal. I always have Pesto and Sun Dried tomatoes at home, so this combo was a no breezer for me. I also picked up some lovely bocconcini …

Mango and Bocconcini Skewers

As it’s Mango season in India, I thought I’d pay homage to the king of fruits by featuring him in a simple recipe that lets his flavours shine through. Apparently the reason (which I found out only last week) the Mango is called the ‘King of Fruits’ is because kings in ancient India used to pride themselves on the possession of large mango gardens. They were also highly prized in Ayurvedic healing and cooking. They balance all the three doshas. A Mango is ready to eat when it is soft to touch and yields to gentle pressure. Green mangoes can be ripened at room temperature, however once ripe store them in the refrigerator and eat them within three days. The best use of a mango is to savour it by itself or eat it with a dollop of fresh cream. (My favourite type is Alphonso and Begampalli). If you want to take it up a notch, then read on. This appetizer recipe is of a different kind – A no-cook but full of flavor one! …

Chicken Lasagna

Lasagna was always one of those things on the menu that I was in awe of. Considering I dint know how to pronounce it when I looked at the spelling!  Oh puleez, stop raising your eyebrows and shaking your head in disbelief. That was eons ago! I know how to say it now ‘La-zan-ya’. There. Can we move past this now? Layers of pasta, cheese, meat and sauce – looked complicated! (Ok Ok … NOW I know its nothing but assembly line work). If you have all the components in place you really just need to stand there and go into a trance like state where you slop on pasta, meat, white sauce and cheese in a never-ending sequence. (Again I exaggerate – till you have reached the top of the baking dish is more like it). It does give you a very satisfying feeling at the end of it … mindless repetitive work always takes me into zen mode. (Ask me more about that meditative technique later). For the time being it’s safe to …

Insalata Caprese (Mozzarella, Basil and Tomato Salad)

I know it’s not summer and this is definitely a summer salad. But on a dreary winter day like today, the colors sure cheer me up. This is such a simple salad but tastes heavenly. The creaminess of the bocconcini is well worth the visit to a gourmet store. (By the way, the white colour and creaminess is because it’s made from buffalo milk.) But if you can’t stomach the thought, then fresh mozzarella is fine as well. Like I was saying…chase the winter blues away with some red, white and green! Insalata CapresePrep time: 10 minsServes: 6 What you need:6 medium, ripe Tomatoes4 fresh small Mozzarella (Bocconcini) balls1 Tbsp Lemon juice4 Tbsp extra virgin Olive OilHandful of shredded Basil leavesFreshly ground Black Pepper, to taste What to do:Slice tomatoes thickly. Slice mozzarella thinly and interleave with tomato slices and basil leaves. Combine lemon juice and olive oil in a small bowl. Mix well using a wire whick. Drizzle dressing over salad. Sprinkle with shreds of basil leaves and pepper. Serve! P.S. This salad is …