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!!!

Thursday, 7 February 2013

Beef Stroganoff

A quick twist on the traditional classic.



Ingredients:

500g lean steak beef cubes
1 tbsp black pepper, coarse
1 tbsp paprika
1 tbsp garlic powder
1 tbsp Worcestershire sauce
2 onions, chopped
1 tbsp oil
1 tbsp butter
350g chestnut mushrooms, chopped
1 tbsp flour
125g ricotta cheese, beaten
1 tbsp dijon mustard
handful of parsley, chopped
Salt for seasoning

Method:

1. Marinate the beef with back pepper,paprika, garlic powder, Worcestershire sauce and salt. Leave aside for atleast 1-2 hrs.

2. In a deep pan, heat oil and butter. To the beef add the flour and mix. Once the butter starts sizzling, add the beef and fry until browned on either side.

3. Add the onions and stir. Once the onions are browned, mix in the chopped mushrooms. Cover for a few minutes so it will cook in the juices released from the mushroom.

4. Add the ricotta and stir it in well. Add little hot water for the required about of gravy. Check for seasoning and mix in the dijon mustard. Sprinkle parsley and stir. Once it starts to boil, take it off heat.

5. Serve with rice or noodles.

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