Archive | August, 2013

French mussels

These french mussels just need 1 min steaming to get cooked !. You can make some spaghetti, pour over the sauce and the mussels and enjoy .. 500 grams mussels washed 150 ml chardonay 200ml cream (use a lighter one) 2 cloves of garlic chopped fine 2 tablespoon finely chopped chives 1 tablespoon parsley Lemon […]

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Creole Potato Stuffed Okra

This easy way to present OKRA can be a visual treat for your near and dear ones eyes before it even starts to trigger other sensory organs. With the flavors of OKRA perfectly balancing with the filling and the smooth texture that rolls around your palette, I would recommend you try this. Creole Potato Stuffed […]

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Baby squid

If you get the technique right for cooking baby squid, you have got it 90 percent right. So I am going to stress on the HOW part, though one needs to know how the flavors play to achieve the perfect symphony. (This is inspired from BBC Food recipe, and tuned to my taste) ** 12 […]

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Broccoli

This simple recipe elevates broccoli’s character to another level. With its slightly crisp and moist texture and the Parmesan crumbling in your mouth with every bite, it is worth a try and hope you all will enjoy this crusted broccoli garden ☺ 10 florets cut from the broccoli Zucchini rings cut in to ½ inch thickness […]

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