Quick fix for bachelors in the kitches
While eating out is a convenient option for most single working people, it might take a toll on health eventually or end up burning a hole in the pocket. Regular meals can get quite boring which is why these simple continental dishes that take under 20 minutes to make, are a boon for bachelors
By : migrator
Update: 2016-07-30 13:43 GMT
Chennai
OPEN LASAGNA OF PUMPKIN, SPINACH AND RICOTTA CHEESE
Ingredients:
Lasagna sheet (available in supermarkets): 3 nos
Chopped pumpkin: 50 gms
Spinach: 50 gms
Ricotta cheese: 50 gms
Tomato: 30 gms
Shallots: 10 gms
Parmesan cheese: 20 gms
Double cream: 50 ml
Salt: to taste, Basil: a sprig
Method:
- Blanch the lasagna sheet and portion them.
- Saute the pumpkins, spinach and ricotta cheese and season them and keep aside.
- Cook the tomato with shallots.
- Saute the shallots and add the parmesan cheese and caramelise. Add double cream and simmer till it attains a sauce like consistency. Pass it through a fine strainer.
- Just before plating the dish, blanch the pasta sheet, and stack them in three layer with pumpkin and spinach stuffing.
- Top it with parmesan and tomato sauce. Your restaurant like lasagna is ready!
RECIPE: CHEF PRAKASH OF CROWNE PLAZA CHENNAI ADYAR PARK
CHEESY QUESADILLA WITH YOUR CHOICE OF FILLINGS
Ingredients:
Leftover cooked vegetables, shredded meat, crumbled tofu, cooked beans, fresh or frozen corn, olives, cooked rice or grains, or any other leftovers: 2 to 3 cups
Butter or vegetable oil: 2 tsp
Flour tortillas or chapathis : 4 large (9-inch to 10-inch)
Shredded cheese (cheddar, monterey jack, colby, fontina, or any favourite melting cheese): 2 cups
Preparation:
- Pick a few of the suggested filling ingredients above, enough to make 2 to 3 cups of total filling. If combining leftovers, warm them briefly in the microwave or in a skillet over medium heat. If using raw ingredients, cook before making quesadillas.
- Warm the butter or oil in the skillet over medium to medium-high heat.
- Lay one tortilla/ chapathi in the skillet and sprinkle 1/2 cup of cheese all over it.
- Spread roughly 1/2 cup of prepared filling in a single layer over just half of the tortilla. Don’t use too much or the filling will fall out as you try to eat it.
- When the cheese has completely melted and you see golden-brown spots on the underside of the tortilla, the quesadilla is ready.
- Use the spatula to fold the quesadilla in half, sandwiching the filling.
- Transfer to a cutting board and slice into wedges. You have a fancy snack ready!
RECIPE: CHEF VAMSI KRISHNA OF THE FLYING ELEPHANT, PARK HYATT
PENNE WITH ROASTED CHICKEN MUSHROOMS IN CREAM SAUCE
Ingredients:
1 portion
Penne: 100 gm
Chicken stock: 100 ml
Mushroom button: 10 gm
Chicken roasted: 80 gm
Cooking cream: 30 gm
Parmesan cheese: 20 gm
Salt: to taste
Olive oil: 10 gm
Black pepper: to taste
Method:
- Begin by bringing a large saucepan of water to the boil. Add in the pasta and continue to boil rapidly until the pasta is cook it.
- Meanwhile heat a large sauté pan with a little oil and add in the diced chicken and cook gently until the chicken is sealed all over.
- Next add in the garlic and continue to cook for a minute or two.
- Then add the onions, mushrooms and continue to cook until the vegetables have softened. Add the white wine (if using) at this stage and allow it to bubble up.
- Season lightly, add in the cream and allow the mixture to come to the boil. Simmer gently for 4-5 minutes, ensuring the chicken is fully cooked. Then add in the pasta and mix well until combined.
- Serve immediately with some garlic bread.
Tip:
- You can vary this recipe a little as well by substituting the chicken for fish or pork or by adding some chorizo or smoked bacon.
RECIPE: CHEF SIVAGAMI NATHAN OF THE RESIDENCY TOWERS
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