Mashed Potatoes


Creamy mashed potatoes garnished with chives


Yields: 4-6 servings, Total Time: 15-20 mins


WHAT YOU NEED:

4 medium potatoes, boiled and peeled

1 cup heavy cream

4 cloves garlic, minced

1/4 cup cheddar, grated

2 tbsp butter

1 tsp salt

1 tsp pepper

3 - 4 sprigs of chive, chopped (optional)


WHAT YOU HAVE TO DO:

1. Grate the boiled potatoes and keep aside.

2. In a saucepan, pour 1/2 cup heavy cream, and heat it over a medium - low flame. Add the grated potatoes and stir continuously. Slowly add the rest of the heavy cream.

3. Now add garlic, and mix well. Let it cook for a minute or two, while stirring occasionally. Add cheddar cheese, butter, and stir. 

4. Add salt and pepper. Reduce the heat to a low flame, and cook for about 5 minutes. 

5. Garnish with chopped chives, or add a small slab of butter before serving. 

 

 

Cream of Spinach Soup


A rich and creamy spinach soup based on a Martha Stewart recipe.


Yields: 6-8 servings, Total Time: 45 mins


WHAT YOU NEED:

1 bowl of fresh spinach, trimmed

1 bowl of baby spinach

1 medium yellow onion, chopped

5 tbsp unsalted butter 

1/3 cup all purpose flour

3 cups chicken/vegetable stock

1/2 cup heavy cream

1 tbsp salt

2 tsp freshly ground black pepper


WHAT YOU HAVE TO DO:

1. Blanch spinach - Boil the fresh spinach, and the baby spinach in a pot of water for 5 minutes, or until the spinach wilts. Remove the spinach, and immerse it in cold water for a few seconds. Squeeze it to drain out excess water. Set aside.

2. In another pot, melt the butter over a low flame. Add the onions, and increase the heat to a medium - low flame. Heat until the onions turn translucent in color.

3. Slowly add flour, while continuously stirring for a minute. Now add the stock, and keep stirring. Reduce the heat to a low flame, and let it simmer for 10 mins, occasionally stirring to avoid the formation of lumps.

4. In a blender or a food processor, add the blanched spinach and the flour mixture in batches, and puree until smooth. Pass the pureed mixture through a sieve into a pot.

5. Heat the pot over a low flame. Add  heavy cream, and stir well. Add salt and pepper. Let it heat for about 2-3 minutes.

6. Garnish with heavy cream before serving.


TIP:

If you can’t get ready made chicken stock, don’t fret, you can just make it at home. It’s really simple. Follow this recipe - In a huge vessel add 2 tablespoons of olive oil and on a medium flame fry 2 medium chopped onions, 2 chopped carrots, 1 chopped celery along with the leaves, and one small chopped cauliflower. After 10 mins, add leftover raw pieces of the chicken leg and wings (cut into 2). Mix well and after 5 mins add approximately 7-8 glasses of water. Add 2 cubes of chicken maggi cubes, and salt to taste. Stir well. Cover and let it simmer on a medium slow flame for about an hour. After an hour, strain the water out of this mixture and set aside. Lo and behold! You've home-made chicken stock. Save the excess stock in containers for future use.


Cream of Tomato Soup with Homemade Croutons


Creamy tomato soup seasoned with basil and homemade croutons. Based on an Ina Garten recipe.


Yields: 4-6 servings, Total Time: 1 hr 15 mins


What you need For the tomato soup:

2 medium red onions, chopped

2 carrots, peeled and chopped

4 large tomatoes, chopped

4 cloves garlic, chopped

1 tbsp tomato paste

2 1/2 cups chicken/ vegetable stock

1/4 cup basil leaves, chopped 

1/4 cup heavy cream

What you need for the homemade Croutons:

3 slices of old bread, toasted and cubed

2 tsp garlic powder

1 tsp basil powder

4 tbsp olive oil

Salt, Pepper

 


What you have to do for the tomato soup:

1.  In a large pot, heat olive oil over a medium flame. Add onions and carrots, and sauté for about 10 mins. Add garlic, and let it cook for a minute. 

2.  Add tomatoes, tomato paste, chopped basil leavesstock, 1 tbsp salt, and 2 tsp pepper. Stir well.

3.  Bring the soup to a boil. Then lower the flame, and let it simmer for around 30 - 40 minutes.

4.  Pour the soup into a blender/food processor, and blend till you get a smooth mixture. Pass this mixture through a sieve to drain out the liquid. Don’t get rid of the pulp yet. It makes a good sauce/chutney.

5.  Heat the liquid in a smaller pot over low heat. Add the cream, and stir well. Cook for 2 - 3 mins. Garnish with julienned basil leaves, and croutons.

What you have to do for the homemade croutons:

1.  In a pan, heat a few teaspoons of olive oil, over a low flame. 

2.  Add the toasted cubed bread. Sprinkle garlic powderbasil powder, and mix well. Let it heat for a minute or two. Finally, add a dash of salt and pepper, and serve it with the soup.


TIP:

If you can’t get ready made chicken stock, don’t fret, you can just make it at home. It’s really simple. Follow this recipe - In a huge vessel add 2 tablespoons of olive oil and on a medium flame fry 2 medium chopped onions, 2 chopped carrots, 1 chopped celery along with the leaves, and one small chopped cauliflower. After 10 mins, add leftover raw pieces of the chicken leg and wings (cut into 2). Mix well and after 5 mins add approximately 7-8 glasses of water. Add 2 cubes of chicken maggi cubes, and salt to taste. Stir well. Cover and let it simmer on a medium slow flame for about an hour. After an hour, strain the water out of this mixture and set aside. Lo and behold! You've home-made chicken stock. Save the excess stock in containers for future use.




Lobster Rolls


Toasted buttery hot dog buns stuffed with lobster filling.


Yields: 6-8 servings, Total Time: 1 hr 15 mins


What you need:

4 lobster tails

6-8 hot dog buns (preferably pepperidge farm top sliced hot dog buns) 

4 tablespoons of Mayonnaise

2 celery sticks, finely chopped

6 parsley leaves, finely chopped

1 teaspoon pepper

1 tablespoon Salt

4 tablespoons of melted unsalted butter

 


What to do:

1. Make sure that the lobster tails are at room temperature before cooking. You can leave it in the refrigerator overnight or add the tails in a pot of room temperature water for 4-5 hours before cooking.

2. Boil lobster tails in a pot of salted water for 8-10 minutes or until the tails turn red.

3. Once cooked, immediately drain the hot water and place the lobster tails under a tap of cold running water. 

4. Scoop out the meat and leave aside.

5. Once the meat has cooled, cut it into small cubes and place it in a bowl.

6. Add mayonnaise, celery, parsley, pepper and a pinch of salt to the meat and mix well. 

7. Cover and put this mixture in the freezer for about an hour.

8. Once you're ready to eat the rolls, brush the hotdogs with melted butter and grill it in a pan over a medium flame. Make sure that the top side is facing down. Grill for about a minute or two or till the buns get slightly toasted.

9. Add the lobster filling to the buns. Garnish with melted butter and serve. 

P.S In case you don't get lobster tails, you can use any other kind of lobster meat as well. However, the best lobster meat comes from the claws and the tails. 

TIP:

To scoop out lobster meat from tail, flip the tail and using a pair of scissors carefully cut vertically down the belly of the lobster (Be careful of the spiky lobster shell. Use gloves preferably). Then, use a fork to dig into the lobster meat and shove/scoop it out.




Ema Datshi


A bhutanese chili and cheese soup considered to be the national dish of Bhutan. 


Yields: 4 servings, Total Time: 15-20 mins


What you need:

1 Medium onion, sliced

1 ripe tomato, chopped

2 long green chili peppers

5 flakes of garlic, whole

1 medium potato, sliced

5-6 cubes of white processed cheese

1 tablespoon unsalted butter

1.5 cups of water 

2 tablespoon vegetable oil

salt and pepper to taste


What to do:

1. Heat a wok over a medium flame, add oil and heat the onions, tomatoes, garlic and potatoes.

2. Slit the green chili peppers vertically and chop it in half. Add this in the wok and stir. (You can add more if you want it to be more spicy)

3. Now add water and mix everything well. Let it simmer for 5 minutes.

4. Add the cheese cubes and stir continuously till the cheese melts. Cover the wok. After 10 minutes open and add butter. Mix well.

5. Finally add salt to taste. Pepper is optional since the dish is already spiced with green chili.

6. Cook for another 5 minutes or until the soup turns slightly thick. Check if the potatoes are cooked thoroughly. 

7. Serve hot with steamed rice or grab a spoon and just dig in.