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SPAGHETTI WITH SMOKED MARLIN & ROCKET

Ingredients:

250g spaghetti

125g smoked marlin

1 garlic clove, finely chopped

1 small red chilli, finely chopped

Zest of 1 lemon, finely grated

2 tablespoons capers

4 tablespoons olive oil

30g breadcrumbs

Method:

  • Soak spaghetti in a large pan of boiling water and cook for about 9 minutes until al dente.

  • Drain cooked pasta in a colander and drizzle lightly with olive oil. Season with salt to taste.

  • In a small frying pan, toast breadcrumbs with 1/2 tablespoon olive oil till golden and crisp.

  • In a larger pan, heat the remaining oil. Add chopped garlic and chilli. Sauté until aromatic.

  • Add the lemon zest and capers and remove from heat. Pour this mixture over the spaghetti.

  • Toss it well to coat. Add marlin, flaked into large pieces, and rocket leaves. Mix to combine.

  • Serve immediately topped with the toasted breadcrumbs in hot plates. Serves 2-3 persons.

Simple & Easy Pasta Dinner

If you have Nutella but no chocolate mousse, dnt panic. We can fix that right away. All you need is a brilliant recipe for Nutella mousse like this one from Purewow. To use what I had on hand, I substituted the cream cheese for a tub of mascarpone and used only a quarter of the amount of sugar stated. I can imagine that you can totally go without any added sweetener as the Nutella should be enough for any seasoned sweet tooth. If you are patient enough, leave it to set in the fridge for a couple of hours to achieve the distinctive mousse-like texture but if you cannot keep yourself waiting for so long, grab a dessert spoon and simply dig in after topping with fresh cream and chocolate shavings [from the photos you can guess this is exactly what I did!]

NUTELLA MOUSSE

Ingredients:

250g mascarpone, room temperature

3/4 cup Nutella hazelnut spread

1/4 cup confectioners’ sugar

1 cup heavy cream, chilled

1 teaspoon pure vanilla extract

2 tablespoons chopped hazelnuts

2 tablespoons chopped dark chocolate

Whipped cream, for topping

Method:

  • In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese with the Nutella.

  • Add the confectioners’ sugar and beat until light and fluffy for 2 to 3 minutes. Transfer it to a medium bowl.

  • Wipe out the bowl. In the bowl of the electric mixer, fitted with whip attachment, whip cream to soft peaks.

  • Add sugar and vanilla extract, and whip to medium peaks. Add a third of whipped cream to Nutella mixture.

  • Fold with a rubber spatula to combine. Add another third of cream and repeat, folding it until incorporated.

  • Add the final third and fold to combine. Divide mousse among serving dishes and chill for 30 to 45 minutes.

  • Top mousse with a dollop of whipped cream, garnish with chopped hazelnuts and dark chocolate. Serves 4.

As you might have noticed, I am getting into salads and healthy eating since the start of this year. Though my New Year resolution every year is this huge struggle to cook and eat stuff that does my body good, it is a never-ending tug-of-war between the mind and the heart to actually make it happen. I am really excited to share with you this deliciously fresh and nutritious salad from How Sweet Eats, which is now my regular pick on days when I have to go 100% vegetarian.

SUMMER CHICKPEA SALAD

Ingredients:

For the Chickpea Salad

3 cups boiled chickpeas

4 green onions, thinly sliced

2 ears grilled corn, cut from the cob

1 pint cherry tomatoes, quartered

3 tablespoons chopped fresh basil

2 tablespoons snipped fresh chives

1 large English cucumber, chopped

1/2 cup fresh bean sprouts

1/4 teaspoon kitchen salt

1/4 teaspoon black pepper

For the Honey Garlic Lime Vinaigrette

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 1/2 tablespoons honey

3 garlic cloves, minced or pressed

1 lime, juiced and zested

Method:

  • In a large bowl, combine chickpeas, onions, corn, tomatoes, basil, cucumber and sprouts.

  • Toss with salt and pepper. In saucepan, add oil, vinegar, honey, garlic, lime juice and zest.

  • Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

  • Pour the liquid over the chickpeas and toss well to coat. Cover with a piece of plastic wrap.

  • Refrigerate salad for at least 30 minutes before serving. This salad tastes better as it sits.

  • Serve with toasted baguettes spread with coconut oil or whipped feta. Makes 4 servings.

Summer Chickpea Salad with Vinaigrette

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PrerrnaMirchi
Mauritius

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