CITRUS SCALLOP PASTA

Ingredients-

2 1/2 tbsp olive oil
200 gms scallops
2 tbsp flour
1 cup white wine
1 tbsp chopped onion
1 tbsp chopped green bell pepper
1 1/2 tbsp chopped fresh dill
4 cherry tomatoes, quartered
2 tbsp lemon juice
1 tbsp lemon zest
2 tbsp butter
100 gms pasta, boiled
Salt to taste
Pepper to taste

Method-

* Heat the olive oil in a pan.
* Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown.
* Remove the scallops from the pan, and drain excess oil.
* Stir in the white wine, deglazing the pan.
* Mix the onion, green bell pepper, and dill into the pan.
* Cook and stir for about 2 minutes.
* Mix in the tomatoes, lemon juice, and lemon zest.
* Continue cooking for about 1 minute, then mix in the butter until melted.
* Season the sauce.
* Cook and stir until the liquid has reduced by the desired amount.
* Add the pasta and toss well in the sauce.
* Return the scallops to the pan, and cook just until heated through.

ASPARAGUS AND COTTAGE CHEESE RAVIOLI

Ingredients-

1/2 tsp garlic, chopped

1 small onion, chopped

1 tbsp olive oil

1 cup asparagus, chopped

1/2 cup grated cottage cheese

1/2 cup cheddar cheese, grated

Zest of 1 lemon

1/2 tsp salt

1/2 tsp pepper

200 gms pasta dough, rolled thin and cut into 2 inch X 2 inch squares

Method-

* Heat oil in a pan.

* Saute garlic and onion.

* Add the asparagus and cottage cheese.

* Saute well and reduce all liquid.

* Season the mixture.

* Add cheese and take it off fire. Mix well.

* Place 1 tsp filling on center of pasta squares and top with another, sealing the edges by rubbing with a little water.

* Push all air bubbles out of ravioli before sealing.

* Boil for 1-2 minutes in salted water, drain, and serve with your favorite sauce.

ADOBO SAUCE

Ingredients-

40 ml lemon juice
5 cloves garlic
1 tbsp cilantro
1 tsp salt
1 tsp cumin pwd
½ tsp crushed black pepper

Method-

* Mix all together.
* Blend well to remove coarseness.
* Store in a container and let the flavours mix together before use.

CHILLI CILANTRO HUMMUS

Ingredients-

250 gms chickpeas, soaked and drained
4 fresh red chilies
1 tbsp adobo sauce
1 clove garlic
1/2 cup olive oil
1/4 tsp cumin
1 tbsp cilantro, chopped

Method-

* Puree red chillies and adobo sauce in a food processor until well minced.
* Add chickpeas, and garlic, and process until smooth.
* Slowly drizzle in olive oil until well mixed.
* Add cumin and pulse a few times.
* Add cilantro and pulse twice more.
* Allow to chill in the refrigerator for an hour or so for flavors to bloom.
* Serve with pita chips, tortilla chips, or wrapped in a tortilla with fresh veggies and sprouts.

SUN-DRIED TOMATO PESTO

Ingredients-

100 gms sun-dried tomatoes
1/2 cup pine nuts
1/2 cup parmesan cheese
1 cup olive oil
3-6 cloves garlic
1/2 tsp salt
1 tsp pepper, crushed

Method-

* Put all the ingredients in a blender except the olive oil.
* Blend till desired coarseness.
* Mix in the olive oil and blend again.
* Store in an air-tight jar with lid.

PENNE WITH CHEESE AND SPICY SAUSAGES

Ingredients-

100 gms penne, boiled

5-8 spicy sausages

100 ml cream

2 tbsp olive oil

2 tbsp onion, chopped

2 tbsp tomato, chopped

1/2 tsp oregano

3 tbsp parmesan cheese, grated

Salt to taste

Crushed black pepper to taste

Chilli flakes to taste

Method-

* Heat oil in a pan.

* Saute onion, tomato and sausages.

* Add the cream and mix well.

* Add the penne and toss well.

* Add the oregano and chilli flakes.

* Mix well.

* Check for seasoning.

* Add the cheese and toss.

* Serve in a pasta plate.

CREAMY PENNE WITH HAM AND PEAS

Ingredients-

1 tbsp butter

100 gms penne, boiled

1 slice ham, diced

1/2 cup peas

100 ml cream

3 tbsp grated parmesan

1/2 tsp oregano

Salt to taste

Crushed black pepper to taste

Method-

* In a pan melt the butter and saute ham and peas.

* Add the cream and toss well.

* Add the penne and toss well.

* Season well and add oregano.

* Add the cheese and toss.

* Serve hot in a pasta plate.

BLUE CHEESE AND AVOCADO DIP

Ingredients-

Blue cheese(gorgonzola or any other of your choice)
Cream cheese
Avocado
Spring onion, chopped
Jalapeno or gherkin, chopped
Paprika pwd

Method-

* Smooth out the blue cheese.
* Mix in the cream cheese and mashed avocado.
* Mix well and add the onion and jalapeno or gherkin.
* Pour out in a bowl.
* Dust with papriks pwd. Serve. Enjoy with crusty bread.

NOTE- option of using jalapeno or gherkin is up to you. If you want to make it tarty then add gherkins or jalapenos for spicy.

HARISSA ROASTED POTATOES

Ingredients-

250 gms potatoes, peeled
2 tbsp harissa (more or less, on preference)
2 tbsp olive oil
1 1/2 tsp coarse sea salt
1 tbsp toasted sesame seeds
Juice of 1/2 lemon

Method-

* Preheat oven to 200 degrees C.
* Dice potatoes and place into large bowl.
* Add harissa, olive oil, salt, and sesame seeds, and toss well to combine.
* Spread out in single layer in a greased baking dish or on a foil lined baking tray.
* Place into oven, and bake 25-30 minutes, stirring occasionally, until potatoes are tender and golden brown.
* Remove from oven, and stir in lemon juice.
* Serve and enjoy!

ASIAN / CORIANDER PESTO

Great news guys. I've become a member of the Foodie blogroll. N i also got a comment from JennDZ. It feels great that she likes my recipes. thanks JennDZ.



Ingredients-
1 1/2 cup coriander leaves and stem, roughly chopped
4 garlic cloves
1/3 cup parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pinenuts or cashewnuts
1 tsp salt

Method-

* Pulse the garlic cloves in a hand blender.
* Add the rest of the ingredients and pulse till desired coarseness.