Chef at Large

Alone tonight, I forgot to shop, so sat on the kitchen floor to investigate the stock on the shelves.
Quite interesting - I wonder, when I will ever eat three jars of honey?? I ended up with a small can of tomatoes, some dried, wild, Italian mushrooms, dried pasta called Mafalda Corta (from Naples! - I [...]

Made using a pre-mixed tomato basil mixture, this bread is the perfect accompaniment to any soup. Soft, tangy and delicious it tastes wonderful with a light spread of cheese or butter.

Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.
The term comes from the French language. It means "made [...]

Another contribution by Naheed.
I had bought fresh thyme from the Okhla vegetable market and needed to use it in a dish the very same day. Here it goes then: Saute two ripe chopped tomatoes with onion and garlic, put in about 250ml thick tomato puree. Then add fresh basil and thyme along with some salt. [...]

The last of the ‘Prawn Week’ series, this is a simple and quick recipe that can be modified according to your needs.

Wash and drain the shrimp. Do not peel.
Fry in hot oil for about a minute.
Season [see note]
Serve hot

Note: Seasoning can be something as simple as table salt, or a little more complex but readily [...]

Pasto is a reinvention of Masala Magic - a very drastic and total transmogrification actually.
Looking for a bite after treating myself to a new phone (Nokia E62) we decided to finally try Pasto. On all earlier occasions I have avoided the place thinking it would probably serve different renditions of the cliched and ubiquitous [...]