Recipe Cards

Most of my food knowledge comes from watching videos. It began with consumption of copious amounts of cooking shows hosted by some of my cooking idols. It graduated then to the flavour du jour – deceptively short cooking videos served on virtually every platform on the internet. I could watch for hours the manicured hands, the distressed wood cooking surfaces, the gleaming copper measuring utensils, the shiny new stove top,  those sparkling cookware with not a scratch on them. I have tried hard to find fault with such cooking demonstrations and have realized that they are indeed flawed. Rarely are cooking times, prep times, measurements or other crucial tips shared. But its all very pretty, so yes, I still watch them. For entertainment, for new ideas and for inspiration to try something adventurous in my kitchen.

The Facebook page of Live To Eat – Vivre Pour Manger as I have chosen to call it, gives a more casual and offhand cooking instructions. It is more conversational and probably not the best way to share recipes. You will find links on most of my pages for recipe cards. You will also find them in this page.

Trifle Pudding – really a trifle matter.

Ingredients:

  • 200 gms Stale sponge cake OR sweet/semi sweet/salted/cream filled biscuit
  • 1 tbsp melted butter & a pinch of salt only if using biscuits
  • 400 gms tinned fruit
  • 100 gms prepared jelly
  • 200-300 gms prepared custard

Method:

  • If using cake, slice and arrange as a base in a flat glass dish. For biscuits blend into powder with butter and a pinch of salt. Chill for 30 mins.
  • Arrange pieces of fruit over the chilled base.
  • Pour custard and even out with a spatula.
  • Finally gently lay the half set jelly over the custard in a very thin and even layer.
  • Chill thoroughly for 4-5 hours or overnight.
Wrap up the lunch box dilemma with versatile wraps

Ingredients:

  • Wraps – Arabic kubbs bread/ day-old chapathi, leftover store-bought roti cooked according to instructions, one per wrap
  • 2 tbsp mayonnaise
  • One small onion chopped fine
  • Salt to taste, a pinch of coarsely ground pepper
  • 4 tbsp shredded cooked chicken

Method:

  • Mix up all the ingredients except for the wrap
  • Place 1/2 tsp of the mixture a little off center of the wrap and fold the lower half first, then close the two sides to overlap. You can pack this directly into a lunch box.

 

 


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