spinach

Spinach & Homemade Ricotta Ravioli with a Morel Mushroom Sauce

I’m a tad confused on the title of this post (yeah, real first world problems). I kind of want it to look and sound like a restuarant menu dish with the hero ingredients followed by the sauce and frills in italics below. You know, something like:

Fresh Ravioli with Spinach & Homemade Ricotta

Morel Mushroom Sauce with Chestnut and Walnut, Almost-Burnt Butter Crispy Sage

Now doesn’t that sound fancy? Well, firstly, this post has been long in the making, and its ingredients have been accumulated even longer – waiting impatiently to be purposed into a meal. For some odd reason, over the last few months I’ve received bottles and tubes of chestnut puree/cream. And to be blatantly honest, I had absolutely no idea how to use it – and then began the incessant googling. The French may have some suave and sophisticated ways to use it, but little old me sure doesn’t! Then comes morels, or guchhi, which SS insisted his parents bring back from Kashmir (not that he as *any* intention of cooking with them ahem ahem). I also bought the pasta attachment to my kitchen aid, which was an extremely considered and thought through decision, but till date I have only been able to successfully use the roller (my last attempt to cut the rolled sheets into fettuccine was a big glubby disaster.

Since that fateful day, I have found a pasta recipe (from Taj’s Favourite Vegetarian recipes book – the ravioli which coincidentally, we have had the privilege of eating –  Read more…

Baby Spinach & Avocado Salad with Tomato Wedges and Dried Cranberries

Let me just begin by saying that I’ve made and shared (with friends) this recipe a few times already, and I felt that it needed to get on the blog ASAP. That being said, I also realised that because I’ve made it again and again and again, its become like second nature to me, and often when I am mechanically going about my favourites and staples, I forget to pay attention to the important details like photographs!

I do hope this little glitch will not deter you from re-creating this superbly simple and satisfying salad at home. I personally find honey mustard and avocado to be a match made in heaven. The use of two types of mustard and 2 types of citrus really complement the salad ingredients, and require very little prep and chopping. The salad and dressing kept separate, make a great lunch at your desk as well. I also love the fact that it is gluten free, vegan and dairy free.  Read more…

Baked Conchigliette stuffed with Spinach and Ricotta

The monsoons have finally announced themselves con brio. I always believe that this is the season when Mumbai is the most beautiful, dark and blooding, yet relentlessly continuing with its insatiable gusto and contagious energy. I painstakingly planned this meal nearly a week in advance, ordering the pasta shells, pelati, ricotta and mozzarella online via […] Read more…

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