Welcome to My Kitchen

I started cooking 20 years ago, and every day has been a new experience. You might not believe it but i was a person who could not fry an egg...but 20 years on..i feel i can take on any challenge.

I'm constantly trying out new recipes and looking for innovative ways to improvise my dishes and make it more easier. The easier the cooking gets and the less time it takes the more time for me to relax with my loved one.
But easy and quick does not mean compromise on taste or the way a dish is presented. I take great pride in decorating my dishes as i am a firm believer of ' The first impression counts'.

I decided to start this blog to help others like me discover that cooking a feast does not require slogging for hours in the kitchen all it requires is the right ingredients, tools and a creative mind and voila! you will have your family and guests begging for second helpings....

My inspiration for cooking has always been my husband...he loves his food..and like the saying goes 'A way to a man's heart is through his stomach'..i can confidently say it's true and it works wonders for a happy relationship...but he is also my best critic and competition.

I've got two little girls both who love to eat, and my eldest always enjoys helping me in the kitchen. I will try to post more kid friendly recipes that can be fun to eat and make together.

Hope you enjoy this blog and find it useful...please do feel free to leave any feedback or comments...remember there's always room for improvement!!!

Monday, 28 January 2013

Chicken sweetcorn soup

This is a great soup to warm you up when its cold outside. Easy and healthy.



Ingredients:

1 tbsp sesame oil
100g shredded chicken
1 clove garlic, chopped
1 cm ginger, chopped
500ml chicken stock
100g sweetcorn
1 tbsp dark soy sauce
1 tsp white pepper
1 tsp garlic powder
1 egg, beaten
Salt & freshly crushed pepper for seasoning

Method:

1. Heat the oil in a deep saucepan, Add the garlic,ginger and chicken, saute for 1-2 mins.

2. Add the sweetcorn, soy sauce, white pepper, garlic powder and mix well.

3. Pour in the chicken stock, stir and season well. Bring to boil on low flame.

4. Using a masher, gently mash the soup. Stir. Slowly trickle the beaten egg and stir using a fork to form egg strands in the soup. Check seasoning again. Serve hot.

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