Ingredients

Method of preparation

First heat the oven to 350 degrees F. Take a large bowl, mix cooked pasta and broccoli in it and then keep it aside.

Take a saucepan, place it over medium heat. Heat butter in it and cook onion in it for about 3 minutes until gets soft. Add garlic and flour in it and cook it for 1 minute and then mix thyme in it. Slowly add broth, bay leaf and milk in it. Turn down the heat to low and keep this mixture to boil for about 10 minutes.

Now add chicken in it and cook it for about 2 to 3 minutes until the chicken gets cooked. Take off the pan from heat and season it with salt and pepper and nutmeg. Take bowl of pasta and broccoli and then add parsley and mix it well. Put the casserole into greased baking dish.

Sprinkle parmesan cheese and cottage cheese over it. Bake it for about 20 minutes until the top changes to light brown in color.

It’s a definite favorite of mine. The taste is sublime and the process of drinking it has some sort of fanciness to it. You think “I’m fancy because I drink Martini”.  Well, not exactly. But still – a bit. It’s not cheap, it’s not your everyday drink for the night (although that would be kind of nice, right), so it has a certain special quality to it.

My first Martini was in highschool. We had these long breaks between lectures – sometimes 3 hours – so what else could we do but go to a pub. Almost every time we had a break we went to get Martinis. And then it hit me: why go to a pub to get three rounds of Martinis if I could buy a whole bottle from a store for the same amount of money? It was a friggin epiphany! Highschool math can really come in handy sometimes.

And so it began.

I am craving for cake right now. But instead of going out to buy hip enhancement I will stare at mouthwatering pictures. Join in on the fun:

Ingredients

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeno pepper, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 3 teaspoons salt, or to taste
• 1 (8 ounce) can tomato sauce
• 1 cup heavy cream
• 1/4 cup chopped fresh cilantro

Directions

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

As soon as I get off work I am going to buy mangoes and strawberries and yoghurt and spend a real smooth evening.

Ingredients

2 large mangoes, peeled and diced (about 3 cups/750 ml)
2 cups (500 ml) sliced strawberries
1/2 cup (125 ml) mango nectar or orange juice
1 cup (250 ml) unflavored yoghurt
1 tsp (5 ml) pure vanilla extract or paste
2 tbsp (25 ml) honey
1 cup (250 ml) ice

Get Cooking

1. Purée mangoes and strawberries in blender or food processor until smooth.
2. Add mango nectar, yoghurt, vanilla, honey and blend. Add ice and blend until smooth and whipped.

Makes 6 drinks.

Found it here.

Makes 4 to 6 servings

Ingredients

• 1  (8-oz.) package diced cooked ham
• 1/2  cup  sliced green onions (about 4 onions)
• 1  (9-inch) frozen unbaked pie shell
• 1  tablespoon  Dijon mustard
• 1  cup  (4 oz.) shredded mozzarella cheese, divided
• 2  medium plum tomatoes, thinly sliced
• 1  large egg
• 1/3  cup  half-and-half
• 1  tablespoon  chopped fresh basil
• 1/8  teaspoon  pepper
• Garnishes: fresh basil sprigs, tomato slices

Preparation

Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates.

Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes.

Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese.

Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired.

I think I may have a problem. I fantasize about food. Thank God I don’t eat muffins as often as I dream about them.

I have always been a picky eater and have missed out on a LOT of flavors, but I have begun making up for it. And I am crazy about trying out different flavors that I would surely have despised a couple of years ago. So don’t judge me if my love for muffins crosses the limit from healthy to kinky.

Here’s a muffin recipe that got my glands all juiced up (I told you. Kinky).

Ingredients

• 2 cups self-raising flour
• 1/2 tsp bicarbonate of soda
• 1 tsp nutmeg
• 3/4 cup brown sugar
• 3/4 cup light olive oil
• 1/4 cup honey
• 2 eggs, lightly beaten
• 1 large banana, peeled, mashed
• 1 small carrot, peeled, grated
• Sifted pure icing sugar, for dusting

These yummy muffins are delicious with banana, but you can use stewed apples or pears instead. However you make them, they’re a real treat!

Here’s how:

Preheat oven to 200°C. Line a 12-hole standard muffin tin with muffin cases. Sift flour, bicarb and nutmeg into a bowl. Add sugar, stir to combine.

Put the olive oil, honey and eggs in a medium jug and whisk with a fork to combine. Make a well in the centre of the dry ingredients. Add the banana and carrot, pour in the olive oil mixture and stir with a fork until the mixture is just combined. Spoon batter into each muffin case, no more than two-thirds full. Bake for 15-20 minutes or until well risen, golden and firm to touch. Put on a wire rack to cool. Dust with icing sugar before serving.

These sound really good.

Ingredients

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar or 3/4 cup honey
• 1/4 cup vegetable oil
• 1 cup milk
• 1 egg
• 1-1 1/2 cup mango, pulp of (2 very ripe mangoes)

Directions

Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.

In a separate bowl combine oil, milk, and egg.

Mix liquid ingredients with dry until just moist and stir in the mango pulp.

Fill greased muffin tins, or paper muffin cups two-thirds full.

Bake at 400°F for 15-18 minutes.

They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.

Found it here. I can almost taste it. It looks so good that it’s self-abusive to look at this picture without having anything in the fridge to compensate for the absence of such… wonders.

Ingredients

• 1 1/2 cups (225g) plain flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 cup (110g) caster sugar
• 1 egg
• 1/3 cup (80ml) sunflower oil
• 1 tsp vanilla extract
• 4 ripe bananas, mashed
• 65g pecan nuts, roughly chopped
• Butter and honey, to serve

  Makes 1 large loaf.

Method

Preheat the oven to 180°C. Grease and line the base of a 900ml loaf pan.

Sift the flour, baking powder, cinnamon and sugar with 1 teaspoon of salt into a large bowl. In a separate bowl, combine the egg, oil and vanilla.

Add to the dry ingredients with banana and pecan and fold until just combined – do not overmix.

Place into the loaf pan and bake for 50 minutes or until golden. Allow to cool for 10 minutes, then remove, and slice thickly. Serve spread with butter and drizzled with honey.

Found this recipe here. This looks… so yummy.

Ingredients

• 2 large navel oranges, (choose oranges with unblemished skins as the whole fruit is used in this recipe)
• 5 eggs
• 1 1/4 cups (250g) caster sugar
• 2 1/2 cups (250g) ground almonds
• 1 tsp gluten-free baking powder*
• Pure icing sugar to serve

Makes 1 cake

Method

Preheat oven to 170°C. Grease and line the base of a heart-shaped pan.

Place the two whole oranges in a saucepan and cover with water. Bring to the boil and simmer, covered, for 1 hour, ensuring that the oranges remain covered with water. Drain and cool. Chop the oranges into quarters, discard any seeds, then place the chunks into a blender and puree until smooth.

Beat the eggs with the sugar until thick, then add the orange puree, ground almonds and baking powder and mix well.

Pour into prepared pan and bake for 1 hour. Leave the cake to firm up in the pan for 20 minutes then turn out, remove the baking paper and turn over to finish cooling right way up. This cake definitely mellows with a little time and can be prepared up to 48 hours in advance.

To serve, sift icing sugar on top and decorate with orange zest and almonds.