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This notorious dip is an absolute globe trotter. We have met in Dubai, Istanbul, Bangkok, Singapore, London, Toronto and almost every other place I have been to. Quite the traveler and welcomed by everybody! Hummus is a very frequent visitor at our house as well…. we were bound to become fast friends since we keep running into one another. What’s more is that the +Two and Gadget Guy are absolutely in love with her… and you know what? I’m okay with that! Her baggage includes a can of chickpeas, lemon juice, tahina paste, extra virgin olive oil, garlic and salt. The most authentic recipe of Hummus calls for raw garlic, but I preferred the sweeter and mellow flavor of slow roasted garlic. Even pickled garlic gives quite a zing! Squeeze a lemon or two till 2 tablespoons worth of lemon juice. Drain the can of chickpeas and reserve the liquid. Combine the chickpeas, garlic cloves, tahina paste, salt, 3 tablespoons of olive oil and 4 tablespoons of the reserved liquid in a food processor and give it a good whizz. Add 1 tablespoon of lime juice and whizz some more. It should hold on a carrot stick and not drip. Take the Hummus out in a bowl. With a teaspoon create a swirl on the surface of the dip. Sprinkle with some coriander powder and black olives and spread a layer of olive oil over the surface. Refrigerate for an hour before serving, serve cold. Personally I love olive oil so I’m quite generous with it myself. Coriander powder is optional, I sometime sprinkle sumac or smoked paprika……EVERYTHING just tastes so darn great that it’s hard to go wrong! The thick and creamy richness of hummus pairs well with almost all breads, fruits and vegetables! Serve it with pita bread, breadsticks; a crusty loaf; apple wedges, whole strawberries, cucumber, carrot or celery sticks. And although Hummus is a dip you can use it as a topping or as a spread. Its makes a delicious spread for wraps! I love the luxury of reaching home to chilled hummus (made earlier of course) during hot summer afternoons when the relentless sun pretty much kills the appetite. I also feel like SUPER MOM knowing the +Two had a generous helping of proteins, fruits and veggies without any coaxing! Three cheers for Lady Hummus who is welcome any day!!! Ingredients 1 Can Chickpeas – Drained With Liquid Reserved 1-2 Tablespoons Lemon Juice 1 Tablespoons Tahina Paste or Toasted Sesame Seeds 3 Cloves Roasted Garlic OR 1 Clove Raw Garlic ½ Teaspoon Salt 3 Tablespoons Extra Virgin Olive Oil 2 Table Spoons Extra Virgin Olive Oil – For Drizzling 1 Tablespoon Black Olives - Slices or Whole Method Drain the can of chickpeas and reserve 4-6 tablespoons of the liquid. Combine the chickpeas, garlic cloves, tahina paste, salt and 3 tablespoons of the reserved liquid in a food processor and pour in the 3 tablespoon of Olive Oil while it runs. Add 1 Tablespoon of Lemon juice and pulse some more. Check the lemon flavor and add more if required; it should not be sour but have a hint of lemon. Add the remaining reserved liquid or yogurt till you reach a consistency where the hummus will hold well on the back of a spoon. Transfer into bowl; create a swirl and sprinkle with coriander powder or sumac or smoked paprika. Toss some black olives on top and the final layer of extra virgin olive oil. #chickpea #dip #Lebanese #hummus #Mediterranean #starter #appetizer #starter #pita #tahina

There was a time when bottled Italian sauces had a happy place in my larder. A dash of balsamic vinegar, sprinkle of fresh herbs, drizzle of olive oil and I was a happy camper. But this was all before I bought an excess of gorgeously ripe beef tomatoes and the surplus eventually found their way into a crock-pot for some pasta- and then there was no turning back. Simple tomato and basil sauce, marinara sauce, beef ragu, pizza sauce … all suddenly seems so easy and so much more delicious! And there is truly nothing more satisfying than making everything from scratch… well nothing other than that first bite! Choose ripe plump and beautifully red Roma tomatoes. Blend the tomatoes into a thick puree without adding any liquids. Heat the olive oil and add the chopped garlic. When the garlic begins to change color, add the diced onions. Stir fry until the onion turns translucent. Add the pureed tomatoes followed by the sugar, salt, paprika, oregano and thyme. Give it a good stir. If you are not using pureed tomatoes, cover the pot with the lid at this stage to let the tomatoes cook and soften and then use a potato masher or ladle to mush them up. Cook the sauce on medium flame and reduce the tomato sauce by at least half and then leave on simmer until the oil break over. Add the tomato paste for a more concentrated flavor. Give it a splash of balsamic vinegar. Turn off the flame and add the shredded basil leaves. Viola! The marinara sauce is ready to be used immediately or to freeze for later. You can add some water to get your required consistency but I strongly suggest that you use it as it is and water it down eventually with some hot pasta water. (The water in which you will boil the pasta) You can store the marinara sauce in the refrigerator for up to 3 days or freeze it in portions for up to 2 months. Some of the dishes that this can be used for are: Ragu/Bolognese - by simply adding stir fried minced meat- beef/lamb/chicken Spaghetti with meatballs- just add cooked meatballs to the sauce. Pizza sauce- for the base layer Lasagna- for layering lasagna Or toss with any pasta of your choice with olives, fresh basil and Parmesan. HAPPY EATING! Ingredients 6 Large Tomatoes – Beef or Roma Variety 1 Large Onion – Finely diced 3 Cloves garlic – Finely Diced 4 Tablespoons Light Olive Oil 1 Teaspoon Salt (Or more to taste) ½ Teaspoon Paprika 1 teaspoon Oregano - Dried or Fresh 1 Teaspoon Thyme - Dried or Fresh 1 Teaspoon Sugar 2 Tablespoons Tomato paste (optional) 1 Tablespoon Balsamic Vinegar 6-8 Leaves of Italian Basil or 1 Teaspoon Dried Basil Method Blend the tomatoes into a thick puree or chop up roughly. Peel and dice the garlic cloves. Peel and dice the onion finely. Heat the olive oil and add the chopped garlic. When garlic starts to change to brown, add the onions and fry till translucent. Add the pureed/chopped tomatoes along with the sugar, salt, paprika, oregano and thyme. For chopped tomatoes cover with the lid to cook till soft and break with a potato masher. Add the chicken stock (optional) and reduce the sauce by at least half. Add the tomato paste. Add the balsamic vinegar and the basil leaves Use immediately, refrigerate for 3 days for freeze up to 2 months. #pasta #tomato #sauce #basil #Ragu #Bolognese #Spaghetti #Pizza #Lasagna

Glistening and crisp skin on moist succulent chicken, roasted to perfection. It’s always stared back at me from those glossy pages of a favorite dog eared British cookbook that I stole from my mom.  Mused and sighed at, thought about and left for another day soon.  That soon came rather late but make it, I did. It was just as promising as it looked. This chicken roast is oh so simple! It’s certainly does make a tempting and impressive main dish with the possibility of so many creative side dishes to compliment it. The best part is, is cooks itself! Soften the butter and add to it the salt, lemon juice, chopped garlic and 1 tbsp chopped Rosemary. Pat the bird dry and carefully lift the skin around the cavity and push between the breast meat and skin using your finger tips or a spoon, bottom side up (Oh, you can do it!) and work over the breast, sides and the legs easing the skin away. Tada! Now spoon in the buttery lemon mixture between the skin and the flesh and distribute evenly. Stuff the squeezed lemon halves and the halved garlic cloves into the cavity with a spring or two of Rosemary if you have a few to spare. Rub the remaining herbed butter on skin and let the chicken sit absorbing flavors for an hour or even 6 (refrigerated) till you are ready to pop it into a preheated oven. I only use the bottom burner and keep the top grill and induction fan off or else the lovely skin will dry out and char before the chicken is cooked inside. If you feel that one side is browning faster, you can always rotate the birds. When the roasts have been in the oven for an hour, insert the tip on a skewer or knife 1 inch deep into the thigh joint and see if the juices run clear (not pink). Voila! Your roast is ready! Mmmm… if not, give it another 15 min. And if you are still unsure, give it a small slit and check for the color of meat near the bone, it shouldn't be pink. You can serve it whole or carve into pieces and serve with some roasted potatoes and that rich velvety gravy on the side! I prefer to serve it in its full wholesome glory and enjoy the anticipation while it’s carved! Prep Time 20min Cooking time 1.5 hr Serves 4 Ingredients 1 Broiler Chicken with Skin (2-2.5 kg) 3 tablespoons Butter 2 tbsp Lemon Juice (keep the squeezed halves) 1 tsp Sea Salt or Regular Salt and some extra to sprinkle 3 Sprigs of Fresh Rosemary finely chopped or 2 tsp Dried Rosemary 6 Peeled cloves of garlic halved 2 Cloves Garlic chopped String to tie the bird’s legs so it doesn’t run away Now to serious business! Method Preheat your oven to 200°C. Mix together butter, chopped garlic and rosemary, lemon juice and salt. Stuff the birds with lemon halves, garlic cloves and rosemary springs. You can roast it on a oiled wire rack with a pan under it to catch those delicious rich juices or you can line a pan with an aluminum sheet and put the bird on it. Roast the chicken for 90 minutes. You will notice the chicken skin starts to turn to a lovely golden brown. Once done, take the roast out and let it rest for another 15-20 minutes. Meanwhile, strain those lovely flavorful juices into a saucepan. Season it with some salt and some lemon juice and thicken to a gravy consistency with the cornflower slurry. Serve and enjoy! #Chicken #roast #rosemary #zest #garlic #chickenwithskin

You can only convince me to prepare ravioli when I know the person enjoying the meal will be suitably impressed by the finesse and effort put into this particular pasta. Between us, that person is normally myself J! I secretly savor the silken feel of freshly rolled out pasta… straight out of the hot water and just before it hits the sauce! This recipe was inspired by the colorful, sweet and seasonal peppers – hence ravioli stuffed with ricotta and caramelized red onions! Enjoy! My favorite ‘pasta from scratch’ is a basic recipe for fresh egg pasta by Jamie Oliver. I use the estimate of 100 grams flour per person when making ravioli. Weigh 200 grams of flour … okay maybe 199 if your kitchen scales are a tease... Break two fresh eggs into a bowl and whisk until frothy. Add the flour. If you are not using fine flour then make sure that you run it through the sieve at least twice. Work the flour into the eggs with your fingertips. Once the flour and eggs comes together kneed well. If you feel it need more moisture, add a tablespoon of cold water. If it’s a tad bit too wet, sprinkle some flour. This will really depend on how ‘large’ your large eggs are. Knead the dough, squish it, stretch it and work the gluten in the flour. Once you have a lovely smooth ball … you are good to go. Wrap the dough ball in some cling film and let rest at room temperature.  Meanwhile get the sauce and filling started. Sauté the chopped garlic in the olive oil and add the sliced onions. And needless to say…. It’s really OKAY to be generous with olive oil – it always it. Once the onions turn color and start to caramelize add the herbs. You can really used any herb that you fancy… this is a mix of oregano, basil, thyme and dried garlic. Add the precooked chicken to the pan and mix well before removing it to a bowl to cool. Ravioli is actually a fantastic way to utilize any leftover meat that you may have from roasts, steaks or even stock be it be chicken, beef or seafood! Add the 2 generous tablespoons of ricotta to the caramelized onions and chicken. Season with salt and mix well so that the cheese is evenly divided. Say hello to this two gorgeous couple!! You can roast the peppers in the oven but I prefer to do it on the hob over a low flame, it’s much faster and more fun! You can also use a heat diffuser instead of direct flame. Keep turning the peppers to make sure that the skin is charred evenly from all sides. When the peppers are all black and smell gorgeous, remove from flame and cover with a upside bowl or place in a zip lock bag to allow the stream to soften the charred skin; it will make its super easy to remove. Peel away the black skin to reveal the beauties who will now be ‘smokin’ hot! No seriously- they will smell delicious. Rinse lightly under a stream of tap water. Slit open the peppers remove the seeds and slice into long strips. Dang! I should have gotten that orange bell pepper too! It was just one of those times I felt regrettable frugal! Add the butter to the same frying pan along with the remaining garlic. When the garlic begins to turn brown, throw in the peppers and season with salt! Rich garlic infused butter and smokey sweets peppers …. Can’t you taste that already? Add the flour and water mixture to the peppers to deglaze the pan and thicken very slightly so the flavors cling to the lovely ravioli. With the filling ready and cool and the pepper sauce done we move back to the pasta and making ravioli. I have sadly skipped the rolling out pasta pictures lest the post becomes super tedious. If you have done it before then you know how to … if not, take a small ball and pass it through the pasta machine on a thicker setting. Keep thinning out the settings and roll out the same piece at least 5-6 time till you have a nice thin and elastic pasta strip. (I promise a ‘pasta from scratch’ recipe soon) I cheated and took a rolling pin to the dough but I would never recommend it if you haven’t make pasta from scratch before because uneven pasta or too thick a sheet or underdeveloped gluten can give you thick , rubbery and gummy results which I promise will be horridly disappointing! Back to the pasta dough, you will need 6-8 ravioli pieces per person. I rolled out six 10 inch discs. Place 1 tablespoon of the chicken ricotta mix at least 2 inches apart. Cover as much area as you can. Dip your finger in water and trace a wet circle around each filling; this will help seal the ravioli. Place the second strip/disc of pasta on top and press down gently on the filling to let any air bubbles escape. Then press down firmly around the filling where you traced with water to seal the ravioli. This is very important as any piece that is not sealed will split open when it hits hot water. Using a pastry cutter (or pizza cutter) cut around the filling. Don’t make it too big and don’t end up cutting right into the filled pocket. Dust the ravioli with flour and set out on a floured tray till ready to boil. Bring to boil a pot of salted water. Make sure it’s a big enough and that there is enough water so that the ravioli isn’t overcrowded. Once the water is boiling, reduce to simmer so that the water is gentle and not harshly bubbling. Add the first batch (6-8 pieces) of ravioli one by one in a 2-3 second interval. The ravioli will sink to the bottom. Within a minute or two the ravioli pieces will rise and float onto the surface. This is you cue that the pasta is cooked. Count till 10 and start to lift out the ravioli with a slotted spoon and straight into the buttery bell pepper sauce. Continue cooking the next batch. Once all the ravioli is cooked and in the delicious sauce, turn on the heat on low. Add the black olives. Throw in the basil leaves and add another glug of olive oil if that pleases you! It always makes me happy! And viola! Enjoy fabulous home cooked ravioli that will wow  the family! Ingredients Ravioli Pasta 200 Grams Flour 2 Large Eggs Ravioli Filling 1 ½ Teaspoon Olive oil 1 Teaspoon Garlic – Fine Chopped 3/4th Cup Red Onion – Sliced 1 Teaspoon Mixed Herbs or Any Herb ½ Cup Pre-Cooked Chicken/Beef/Fish/Shellfish 4- Tablespoons Ricotta Bell Pepper Sauce 2 Tablespoons Butter 1 Teaspoon Garlic – Chopped finely 1 Large Red Bell Pepper 1 Large Yellow Bell Pepper 2 Teaspoons Flour MIXED in ¼ Cup Water 2 Tablespoons Olives- Sliced 6-8 Basil Leaves and more to garnish The pasta will me made in two steps. Step 1 Pasta Whisk both eggs till frothy. Add the flour and incoperate with fingers to bring it together as a dough Kneed and work the dough. When smooth, wrap in cling film and let rest. Filling Heat 1 tablespoon Olive oil and add garlic and onions. Stirfry till the onion starts to caramalise. Add preferred herbs, meat and season with salt. Remove to a bowl and cool. Once cool add the 3 Tablespoons of Ricotta cheese and mix well. Pepper Sauce Roast and char the peppers on direct but low flame. You can also use a heat diffuser. When peppers are completely charred, remove from flame and keep covered trapping their steam for 5 minutes. Peel away the black skin off the peppers. Rinse lightly, remove hull, deseed and cut into strips. Reusing the skillet used for filling; add the 2 Tablespoons butter and 1 teaspoon garlic. When the garlic begins to turn brown add the bell peppers and season with salt. Mix the flour with water and pour into the skilled to deglaze the pan and thicken the sauce. Step 2 Ravioli from pasta Dough Make 6 portions from the dough. Keep the dough balls covered with cling film to prevent from drying. Pass each small dough ball through the pasta machine from the thicker setting to the thinnest. This will work the gluten in the flour and make the strips smooth and elastic. Take one pasta strip ans spoon 1 tablespoon of the filling all over the sheet keeping them 2 inches apart. Dip finger in water and trace a wet line close around each filling. Place the second sheet of pasta on top. Press lightly on the filling to remove trapped air. Press firmly along the line where you traced water to seal each ravioli piece. Using a pasty cutter, cut the ravioli pieces in circles. Meanwhile bring to boil a pot of salted water. When boiling reduce the flame so that water is calm and drop the first batch of 6 ravioli pieces into the hot water. The ravioli will sink to the bottom and then rise up after 2-3 minutes. Once it floats to the top, give it another 10-15 seconds and remove with a slotted spoon straight into the skillet with the bell pepper sauce. Boil the remaining pasta in 2 batches. Once all the ravioli is in the skillet, bring to low head and add the black olives, basil leaves and some more olive oil and serve immediately. #pasta #ravioli #ricotta #homemadepasta #bellpeppers

Chapattis and parathas are so versatile and there is always some new variation around. I learned how to make this from my paternal aunt-in-law. She learned how to make this from her Sikh neighbor in Toronto and its been an instant hit with everybody. Food makes the world go round! A perfect recipe to use leftover tarkay wali daal, (lentil curry) and leftover greens instead of scrapping them. A perfect recipe for a rainy day followed by a perfect snooze! Combine the wheat flour, plain flour, salt, red chili powder, cumin seeds, the crushed Anardana and Coriander incorporate the oil into the mix. Dice the onion, grated the radish and roughly chop the coriander and spinach leaves. Fine dice the green chilies. Feel free to add any other leafy greens that you like (mint, kale, mustard leaves, dill leaves etc) but nothing that will overwhelm the other flavors like basil leaves do. Mix everything into the flour base evenly. Add the cooked daal into the mixture 2 tablespoons at a time while mixing with a large spoon. Once the dough starts to come together, knead with your hands and use the water bit by bit to bind the dough together. How much water will be needed with depend on the consistency of your cooked daal. Knead the dough well for 5 minutes to achieve a smooth, even and elastic consistency , do not over knead. Divide the dough into 6-8 portions and roll into balls. Roll out each ball, one after the other onto a floured surface with the help of a rolling pin. The roti/chapati should be slightly thicker than usual. Flip onto a heated tawa or pan and brush the top side with some oil while the underside cooks. Flip over when the underside is pale in color (not spotted brown) and brush with oil again. Flip once more to brown the side. Please do not scoop oil laden spoons onto the roti, this is NOT a paratha. Once both sides are evenly cooked, serve hot with a garden salad, mint chutney and yogurt or home churned butter if you must! Ingredients Wholemeal Wheat Flour (Atta) 2.5 cups Plain Flour ½ cup 4 Tbsps. Vegetable Oil 2 cups precooked Lentils with tarka (I used moong masoor/red+washed green lentils) 1 Cup Coriander chopped 1 Cup Spinach chopped 2 Tbsps. Green chilies 1.2 Cup grated White Radish (optional) ½ Cup Onions Finely Diced 2 tsp Salt 2 tsp Red Chilli Powder 1 Tbsp Anardana Crushed (pomegranate Seeds) 1 Tbsp Coriander seeds (toasted and crushed) 1tsp White cumin seeds (toasted) Water to kneed 1/4 Cup Oil for Brushing Method Mix the wheat flour, plain flour, salt, red chili powder, cumin seeds, the crushed Anadana and Coriander with the oil. Throw in the onion, radish and all the greens. Mix evenly. Add the cooked daal into the mix 2 tablespoons at a time and mix with a large spoon. Once the dough comes together, use your hand to bring the dough together If needed use the water to bind the dough together to bring to a smooth and even consistency. Knead well for 10 minutes. Divide into 6-8 balls Roll out the ball on a floured surface with a rolling pin. Flip onto a heated tawa or pan Brush the top side with a teaspoon of oil. When the underside is done, flip and brush the other side with oil. Once both sides are nicely cooked, its ready to serve. Serve hot. #roti #paratha #chapati #flatbread

I love Subway! It is my any day of the week fast food; and there must always be a Coca Cola and there must be crisps, preferable vinegar flavored with ketchup. I love it with lots of lettuce and have a special stash of sweet dill pickle at home to pair with my treat! For a first attempt, this forever saved and tweaked recipe was a winner. For now, this recipe is without the usual step by step guide as I post it in haste, but I promise they will eventually be added, hopefully soon. What I would advise is that start making this at least 3 hours ahead as the proofing takes time. Mind you it’s not time consuming at all, specially if you use a mixer like I did. Also recommended is that you either use them up the same day as baked or freeze for later as like baguettes, they are best eaten fresh. If frozen, defrost at room temperature and then warm for 5 minutes in a preheated oven. Ingredients 1 cup warm water 1/4 cup warm milk 1 1/4 Tbsp Instant Yeast (1 sachet of Red Saf Instant) 1 Tbsp honey or fine sugar 1 tsp Salt 5 tbsp Virgin Olive oil 2.5-3 cups Flour 1 tbsp Dried Oregano Method Warm the bowl of your stand mixer (if metallic) and add the warm water, milk and honey/sugar and give it a stir. Add in the salt, Instant yeast and olive oil. Let the mixture stand for 5-8 minutes till the yeast blooms Add 1/2 cup of flour to the yeast mixture and mix with the dough hook on slow till evenly mixed or uses a large metallic if making by hand. Add another 1/4 cup of flour and adjust mixer speed accordingly. Add remaining flour 2 tablespoons at a time till a soft dough is formed. If not using a mixer, you cn stary using your hands once the dough is not too sticky. Once all the flour is incorporated, knead for a good 5-8 minutes. The dough shouldn't be very wet or dry, but it should pull away from the sides of the bowl. If too wet or too dry, improvise with 2 tablespoons of flour or 2 tablespoons of water. Once the dough comes together, oil palms and knead with hands until smooth. Return the dough to the mixer bowl and cover a damp towel or cling and leave it to rise for 30 minutes to 1 hour or till double in size. During winter you can place it in a warm oven at 50 degrees Celsius. Once the dough has risen, knead lightly on a clean lightly oiled surface and divide into equal portions . Roll the pieces of dough into thin 1.5 inch thick tubes that are about 8-10 " in length keeping in mind that it will double in thickness. Line baking tray with a silicone mat or tin foil (oiled and lightly floured) And arrange the loaves 2-3 inches apart. And sprinkle the oregano on top. Cover the loaves with oiled cling film and let it rise for an hour or till its as thick as a baguette. Bake the loaves at 180 Degrees C in the preheated oven for 25 minutes. Cover the loaves with a kitchen towel for 15 minutes once taken out from the oven. Now assemble you Subway like sandwich! #subway #bread #yeast #baking #loaf #subwaybread #baguette