Green Beans Sabji & Hummus Bruschetta [Vegan]

(continued) Chapter 5: New York (2012 - 2018)

As you can tell, I am a storyteller.

And my cheffing business created endless stories. That of a couple who met over a dinner and later told me about their engagement, and that of the chef who hired me for an event but disappeared without paying me, or of the time a (jet lagged) dinner guest fell asleep on my couch…But the one that I love telling the most is about a challenge.

Around late 2014, during my 2nd year as a dining experience host, there was a particular lady guest who wrote to me continuously for a few weeks, saying she had heard a lot about my supperclubs, her friends had been and loved it, and she had been wanting to try. However, she had a problem- she hated Indian food, and wasn’t quite sure if she should book. Baffled me. But I admired her honesty and keenness to try something out of her comfort zone. I had advised her that whilst I couldn’t promise the meal won’t have predominant Indian flavours, I could guarantee that it would be nothing like a regular Indian restaurant meal. In fact, that it was a modern take on the cuisine in the form of a tasting menu, and was meant to appeal to those who were apprehensive. I also offered that I would give her a refund shall she absolutely hate it. And left it at that. Two weeks later, a lady turned up at one of my dinners, and said she had written to me a few times - oh gosh, HER! My nerves wavered a bit. If she was indeed coming, I would’ve liked a warning (most folks who booked were strangers and I rarely knew who would turn up at my table on a particular night) so I could customise the menu. The chef in me gave a cry, but the host in me stood strong. I ran my show as per normal, hoping she wouldn’t gag or run out. Instead, I was delighted that she actually enjoyed herself. She did, however, make a passing mention that she hated green beans, and glad the meal didn’t contain any. I was both relieved and proud after the dinner. It was a brimming clean up session after with a fair few glasses of wine! Those moments after a supperclub were always full of reflection, calm & gratification. I used to absolutely love that ‘dinner-after’ feeling.

A few months later, I got another message from the same lady. She wanted to come back. And this time bring along some friends including her new fiancee. She was a convert- hurrah! The accomplishment I felt cannot be expressed in words. But I had a challenge on hand - to bean or not to bean. I crafted up a menu, greeted her and her friends and set about plating. The night flew by as swiftly as the wine, and as my regular tradition, I spent the last course on the table with the guests, asking their favourite course from the menu. When it came to her, she said, “The last one! the flavour was something I’ve never eaten before and it worked so well with the sticky rice”. I laughed and stood up. I then revealed, “That was a green bean korma…..”. She bowed, as she had promised she would for anyone who could ever make her like green beans. It was a night that ended in many laughs.

I have told this story many a times during my dinners. I love it. Not because it makes me proud, but it re-asserts that what I tell everyone - don’t be afraid to try new things, because you won’t know when life and flavours surprise you.

And although I don’t have that korma recipe today, I do have another with green beans. I hope that lady, wherever she is, will come across this and give it a try. To everyone else, go try something out of your comfort zone today. And fingers crossed there won’t be a chef lurking around ready to fool your taste buds!

Ingredients

For the beans sabji

2 cups green beans, sliced thin

1 medium potato, peeled and diced (optional)

1 small onion, finely chopped

1 small tomato, finely chopped

1/2 tsp cumin seeds

1/2 tsp cumin powder

1/4 tsp turmeric powder

2 tbsp coriander powder

1/4 tsp red chili powder

4 tbsp olive oil

Salt to taste

For the Hummus

1 can of cannelloni beans, drained

2 cloves of garlic

1/2 tsp garam masala powder

1/2 tsp paprika

3 tbsp olive oil

Salt & pepper to taste

Others

Crostini or a good baguette, cut into thin slices

Method

Make the sabji

Heat oil in a non stick pan. Add cumin seeds and wait for them to splutter. Add onions + a little salt, and cook till they soften and start to look translucent. Add tomatoes + all remaining dry spices. Mix well and cook covered till tomatoes are tender and oil begins to separate from the edges. Now add the beans and potatoes, and cover and cook on low-medium heat. Let the beans get a little tender and the potatoes to cook through- will depend on the quality of your potatoes, but approx 10-12 minutes. Remove cover, turn heat to high, and dry any excess liquid. Remove from heat and keep aside.

Make the hummus
Heat oil in a pan. Add the garlic and cook till it browns. Now add the cannelloni beans + all spices and cook on high heat till the beans brown a bit. Cool and blend smooth in a blender. Add a little oil to make smooth if the hummus seems too dry.

Put it together

Spread a little hummus on each crostini or baguette (if serving immediately, toast the baguette a bit). Top with some green beans sabji, and garnish with crushed pistachios. A crowd pleasing vegan appetizer thats so creamy and flavourful!

Baked Eggplant Fries

“Eggplant, what can I say

You’re my hero true,

I put you in pasta

Or curry for two.

You are filled with iron

And that I like,

You char & sizzle

And soak up spice!

Now you’ve taken on fries

In an avatar new,

I’m not a stalker

But I’m so in love with you!”

Ingredients

1 small eggplant, washed and cut into strips

2 tablespoons gram flour (besan)

1/2 teaspoon crushed black pepper

1/2 teaspoon cayenne pepper

2 teaspoons coriander powder

1 teaspoon dry mango powder (amchoor)

2 teaspoons chat masala (Indian mixed spice)

5 tablespoons + 1 tablespoon light olive oil

Salt to taste

Toss the eggplant with all the dry ingredients [except the chat masala] and 5 tablespoons of olive oil, till the pieces are evenly covered with flour. Line on a baking tray and sprinkle the remaining 1 tablespoon olive oil evenly across. Bake in a 400 F pre-heated oven for 20-25 minutes, turning once in between. The pieces will turn brown and crisp on the outside, but will remain slightly soft on the inside. Cool slightly [will crisp up more] and eat it all up with some Sriracha or garlic aioli. Quite yummy!

Maple, Yogurt & Olive Oil Cake

“Have it at tea

Or with a dollop of cream,

Grey will turn to blue

And winter to spring serene.

Happiness will return

With a mouthful of cake,

There is no place like home

For this magical bake.

So roll up your sleeves

And get covered in flour,

Soft, moist, gently sweet

It’ll be gone in an hour!”

Adapted from a Food52 recipe

Ingredients

¾ cup grade A dark amber maple syrup

¾ cups non fat yogurt

3 large eggs

1 teaspoon vanilla creamer (or vanilla essence)

1 ½ cups all purpose flour

2 teaspoons baking powder

Pinch of salt

½ cup light olive oil

Pre heat the oven to 350 F.

Beat eggs slightly and combine with the syrup, yogurt and creamer. Stir till the mixture is smooth. Mix the flour, salt & baking powder separately and add to the wet ingredients. Stir till just combined. Finally add the oil and fold with soft movements till the oil is fully incorporated in the batter (there should be none floating on top).

Pour into a greased bread or cake pan and bake in the centre rack for 45-50 mins. The edges will turn brown and crisp, and a toothpick inserted into center should come out clean. Cool slightly and cut into pieces. Enjoy warm with a cup of cardamom chai. Delish!

Kale & Farro Fried Rice

“Farro is nutty

Farro loves spice,

It is my solution

To something other than rice.

Cooks in minutes

And blends in well,

Be it soup or curry

Or a bake so swell.

With a grainy bite

And a fragrance mellow,

I now turn everything

Into a version A-la-farro…”

Ingredients

1 cup Farro, cooked as per instructions on the packet [can be substituted with barley or brown rice]

2 cups kale leaves, roughly shredded

8-10 snow peas, halved

1 small red onion, sliced lengthwise

4 cloves of garlic, diced

½ teaspoon fresh ginger, grated

1 tablespoon light soy sauce

1 teaspoon Thai fish sauce

¼ teaspoon red pepper flakes

1 teaspoon sesame oil

2 tablespoons olive oil

Salt & pepper to taste

Heat sesame and olive oil in a non-stick pan. Keeping the heat to high, add the ginger, garlic and onions and sauté till the onions just turn transparent. Stir in the snow peas, farro and sauces and stir continuously till the farro is coated with the oil & sauces. Lastly add the kale, red pepper flakes, salt & pepper and continue to cook till the leaves just start to wilt – a quick couple of minutes. Remove from heat & serve hot. A quick, healthier alternative to fried rice packed with flavor and nutrients.

Notes:

• Add your choice of vegetables like red/green peppers, mushrooms, cabbage, asparagus etc. Leafy vegetables should be added with the kale, but hardier ones can go in with the farro.
• To include meat, simple add it before the farro, cook till tender, and then continue with the recipe.
• Add a few dashes of hot sauce if you cannot eat a meal without a kick.
• Love eggs? Fry one for the top!

Farro & Chickpea Risotto

"Creamy yet not, with a nutty bite

Wholesome yet flavorful, and a colorful sight.

Healthy too, for gluten there is none

Mix & match your veggies, have some fun!

With hints of spice, it craves the hunger

Ah! a warm welcome, on this day of thunder."

Ingredients

1 cup chickpea curry (recipe : either this or this. Leftovers from your favorite Indian take-out will do as well)

1/2 cup Farro, thoroughly rinsed

1 cup mixed vegetables (I used carrots, asparagus & red radish)

1/2 cup spinach leaves, washed and roughly chopped

2 teaspoons fresh coriander, finely chopped (for garnish)

3/4 cup low sodium vegetable stock (chicken/beef stock can be used as well)

1 teaspoon light olive oil

1/2 teaspoon cumin powder

1/4 teaspoon cayenne pepper

Salt, pepper to taste

Mix the Farro with the stock and bring to boil. Once it's half cooked (about 5-6 minutes), reduce to a simmer and add the chickpea curry. Let it cook on medium heat for 10-15 minutes, stirring occasionally, till most of the liquid has been absorbed by the Farro. Once done, remove from heat, cover and leave for another 5-6 minutes.

In the meantime, heat oil in a non stick skillet. Add the cup of veggies, along with the dry spices and saute for a quick 1-2 minutes, till they just begin to brown. Stir in the chickpea Farro cooked earlier and give it another quick stir. Finally add the spinach leaves and saute till they're just wilted. Garnish with chopped coriander and enjoy hot.

A delicious gluten-free & vegan weekday dinner!

White Chocolate & Cardamom Kheer (Rice Pudding)

“A gift from my kitchen

Straightforward & fast,

Wholesome, with spices

That’ll fill up your heart.

Call it comfort-ilicious

Or flavors in a bowl,

It’ll complete your meal

And warm up the soul..

Oh and did I mention

A boil is all it needs,

Simple to make, yet tasty?

Now that’s a recipe for keeps!”

Ingredients (serves 4)

2 cups whole milk

6 tablespoons white Basmati rice

3 green cardamoms, crushed

2 tablespoons brown sugar

6-8 pitted dates, hydrated & chopped

8-10 pieces of white chocolate

In a deep-bottomed pan, bring to boil the milk, cardamom & sugar. Once boiled, add the rice and cook on medium low flame so the mixture is just simmering. Continue to cook till the rice is soft and fully cooked. Turn heat to high and give it another boil to slightly thicken the kheer. [PS-At this stage, it’s already a delicious pudding and can be eaten as is. But the next step just adds a creamy twist to it..]. Discard any cardamom skin, and stir in the dates & white chocolate. Mix well till the chocolate is fully melted.

Chill for 2 hours & serve with a dash of cinnamon & caramel!

Roasted Red Pepper Almond Chutney

“Smooth like silk, and of buttery feel,

But without the calories, Oh! what a steal.

Slightly sweet, with a tang within,

A condiment for all, minus the sin.

Serve it on canapés, or for a lick at home,

Keep it in the fridge, for that midnight scone!”

Dressed in red, your new found friend,

Whip it up quick, before it becomes a trend.”

Ingredients

1 red pepper

¾ cup raw unsalted almonds (or you  can use 1/2 cup store bought almond butter)

¾ teaspoon cumin powder

½ teaspoon dry mango powder

½ teaspoon red chili powder

2 tablespoons + 1 teaspoon light olive oil

Juice of ½ lemon

Salt & pepper to taste

Put the almonds in a food processor and pulse till the pieces are all broken up. Add 2 tablespoons olive oil and continue to blend on a low speed. Keep scraping the sides of the blender and let it work as the almonds release natural oils and break down completely. It will start to resemble peanut butter in about 10-12 minutes . If it’s too dry, add a few teaspoons of water. Be patient, it takes some time. You can see some step-by-step pictures on the Natural Noshing blog.

Meanwhile, roast the red pepper on a direct flame, turning continuously, till it becomes soft on the inside and the skin begins to char. Remove and cool completely. Once cooled, strip off the skin and seeds, and chop it into small pieces. Heat the remaining 1 teaspoon oil in a non stick pan. Add the red pepper along with the dry spices and roast for a few minutes. Remove from heat and cool.

Once the almonds are creamy, add the roasted peppers in and continue to blend till you get a smooth consistency. A few almond bits are fine, but if you prefer not to have those, just add another teaspoon of oil and blend for a little longer. Once done, stir in the lemon juice and store in an airtight container.

A great vegan spread for breads, crackers, parathas or idlis!

29. Dining Experiences : A Visual Journey

It's the 29. Busi-versary! {err, do you have a better word for it?}

Last year on this very day I launched the 29. Private Kitchen. Without a firm idea of the direction I was headed in, I decided to just cook my way through it. And that is exactly what I have been doing!

With a busy start to the year [in a good way!], more & more people are rolling up their sleeves to dig in to some Indian Tapas. Well, high time! Thus, the 29. kitchen has been anything but untouched. And although I might have been less-than-prompt at posting recipes, I always have enough photographs to keep you occupied. Here is a snippet of my culinary journey through Jan & Feb 2014...

[Unless otherwise mentioned, all photography is copyright of 29.Calories]

Indian Poppadam Tacos

“Papad & veggies

Look so hip,

In their new avatar

With a Mexican twist.

Spiced, with a crunch

Of fresh salad crisp,

It shatters in form

When touched to the lips.

Bring out the margaritas

And celebrate the feel,

For these Tacos make

A party of every meal…”

Ingredients

1 cup curried eggplant

10-12 round Poppadams

1 carrot, grated

½ cup red cabbage, grated

2 teaspoons fresh coriander, finely chopped

1 teaspoon fresh mint, finely chopped

1 teaspoon lime juice

Salt & pepper to taste

Toss the coriander, mint, carrots and red cabbage in lime juice, salt & pepper and keep aside.

Heat a non-stick pan. Lightly roast a Poppadam on both sides while pressing down with a cloth so it doesn’t fold. Once it turns lighter in color [i.e almost cooked] and becomes soft, remove from heat and fold halfway into a taco shell shape. Hold it like this for a few seconds till it takes shape and becomes crisp. Do this with all the Poppadams.

Put a dollop of the eggplant, top with carrot slaw and serve crisp. Your Indian Tacos are ready!

Try one on the next 29. menu! Sign up for one of my underground dinners in 2014.

Beetroot & Chickpea Pancakes

“A little red wonder

That shows colour,

Packed with nutrients

Zest & flavour.

A mellow mouthful

To boost the appetite,

If you’re about to binge

Start it right.

Leave it chunky

That's the way,

Go away infection

Beets are here to stay..”

Ingredients

1 small beetroot, grated

1 1/2 cups leftover chickpea curry

5 heaped tablespoons whole-wheat flour (atta)

1/2 cup water

1/2 teaspoon baking soda

Salt to adjust taste (Note: the curry already has salt but approx. 1/2 teaspoon should adjust the seasoning of the batter)

Light olive oil to cook

Mix the flour, baking soda and salt and keep aside. Blend the chickpea curry with 1/2 cup water. Add to the flour mixture and mix to form a smooth batter. Stir in the grated beets and mix well. 

 

Heat a non-stick pan. Put dollops of the batter on the pan and pan fry both sides with a little oil. The batter might be sticky so only flip once one side is cooked to avoid breaking the pancakes.

 

Enjoy warm with some yogurt, cream cheese and a steaming cup of coffee. A healthy, vegan breakfast that is sure to drive those chills away.

Vegan Date Truffles

“Why celebrate love

A day each year we live,

When hugs & cuddles

Don’t measure & give.

Be different, be bold

No gift? Stop sighing!

Scoop up some cocoa

And get messy trying.

And when you wrap this

Homemade, not from a store,

It’ll hold all that you want to say

And a little bit more…”

Everyone wants to do a V-day recipe post. So I thought I may as well join the bandwagon. 

 

But guys! I am making it super easy for you. All those out there who cringe at making any home-made treats, this IS the one for you. There is no significant measures, no kneading, rolling, frying, braising, waiting on the timer etc etc....and the result is decadently sweet (although sugar free), moist and melt-in-the-mouth good. And they'd look rather cute as a gift too. 

 

If you're nodding your head at all the ingredients, then go pull them out and give it a try right now. Oh! and a penny for your thoughts. Please leave a comment!

Ingredients

1 cup pitted dates

½ cup walnuts or almonds

2 tablespoons cocoa powder

4 tablespoons coconut cream (the thick part of canned coconut milk)

1 tablespoon olive oil (or any tasteless oil)

Coconut flakes to coat

Add all the ingredients to a food processor and blend till you get a thick smooth paste. A few chunks here and there are fine. If the mixture is too dry to blend, add a teaspoon of water but make sure it doesn’t become too wet.

Transfer the mixture into a airtight container and refrigerate for 15 minutes. Once slightly firm, oil your palms and shape a teaspoon of the mixture into small balls. Toss in coconut flakes and enjoy!

Quick Recipe: 5-Min Brussels Sprouts Stir-Fry

"If you hate these

Little balls of green,

You must must try

This recipe mean.

Quick 5-minutes

Is all you'll waste,

And it'll be worth

The new-found taste!

Your world will change

Thank me you will,

Most people I know have a love-hate relationship with Brussels Sprouts. And I can understand why. These mini cabbages are slightly bitter in taste, and the centre is quite stiff and doesn't cook easily. There was a time I used to dislike them too. But that's the very reason I had to find a way to cook them my liking. A little patience and technique is all it takes to transform them into the most delicious stir fry side! 

 

Don't believe me? Ask my husband, he is a complete convert.

 

Ingredients

10-12 Brussels Sprouts, shredded (this is key - shredded cook way better than halved!)

1 clove of garlic, crushed

1/2 cup frozen corn kernels

1 cooked chicken sausage, casing removed and diced (optional)

3 tablespoons olive oil

3/4 teaspoon paprika

Salt & pepper to taste

 

Heat oil in a pan. Add the garlic and cook for quick minute. Stir in the remaining ingredients, cover and cook on medium flame for 2-3 minutes - this will make the brussels sprouts lose some of their unwanted crunch (not all of it). Remove cover and saute on high heat for a minute till the ingredients brown on the underside and you can smell a heavenly buttery fragrance. That my friends, are your brussels sprouts telling you they've become delicious! Nice & charred. 

 

Eat with quinoa or as a warm side with a main such as Chicken or Fish. Tastes even better with a dollop of yogurt on top!

 

Vanilla Cupcakes with Pomegranate Swirls

“Plain as vanilla

With a wintery splash,

Color and moisture

In a cupcake stash.

You don’t have to complicate

My mum used to say,

For a dessert satisfying

Or fancy and gourmet.

With a world of worries

Keep something straight,

Mix it up good

And let it magically bake.

And when it emerges

Moist, with happiness within,

Like a mother’s cuddle

You’ll let yourself sink..”

Keep it simple, mummy used to say. And this day, what would have been her 57th b'day, I decided to do just that. With the simplicity of a vanilla cupcake, and a dash of winter fruit color, these cupcakes are warm, moist, indulgent and addictive - much like a mother's love. 

 

My mother was an avid baker. Back in the day when baking wasn't quite considered art...or anything worth doing - at least not in India - she had enrolled in and completed a cake making & decorating course. "Our instructor, plump as a plum, must be eating most of what she [and we] bake", she used to joke. Her swift sifting movements, proud use of an "imported" hand mixer, frequent licks of batter and fast vanishing cakes were always the bigger, happier moments at home. And the smell. Oh the smell of a cake fresh out of the oven was enough to make us do any chore! 

 

I miss her every single day, and baking brings back a part of her to me. And since I don't consider myself quite the cake perfectionist [I hate measurements remember!], when something does turn out as well as these did, I can only wonder if she lent me a hand....

 

Happy B'day Mum. Love you always x

 

Ingredients (makes 24 mini cupcakes)

For the cupcakes

1 large egg

¼ cup whole milk

4 tablespoons vanilla coffee creamer (I used Nestle Coffee Mate)

4 tablespoons unsalted butter (at room temperature)

1/3 cup brown sugar

¾ cup all-purpose flour

A pinch of salt

¾ teaspoon baking soda

For the swirl

¾ cup pomegranate seeds

2 tablespoons brown sugar

½ cup water

 

Make the swirl

Blend the pomegranate, sugar and water together in a food processor. Run it through a sieve and transfer to a non stick pan. Cook on medium flame till the mixture thickens and the sugar begins to caramelize (approximately 7-9 minutes). Keep stirring till you receive a jam like consistency. Turn off heat and keep aside.

Make the cupcakes

Pre heat the oven to 350F.

Mix the flour, salt and baking soda and keep aside.

Mix the milk & creamer and keep aside.

Cream the butter and sugar together till light and fluffy. Add in the egg and beat vigorously for a few minutes till the mixture turns white and airy. I used my hands to do this so took me around 10 minutes, but with a hand mixer it should be a couple of minutes.

Working in batches, add to the batter a few tablespoons of the flour mixture, followed by the milk mixture. Mix well after each addition. Do this till all the flour and milk has been incorporated.

Transfer the batter to a mini muffin pan and add a dollop of the pomegranate jam on top of each cupcake. Using a toothpick or skewer, slowly mix the jam into the batter, so as to form swirls. Do not over mix.Bake for 12-15 minutes, or until a toothpick inserted in the centre comes out clean. A couple of these, a warm cup of chai and a lovable hug. Life doesn't get more perfect than that.

 

This Week in Food Pictures

"A busy week it's been

Successes, failures & new challenges seen,

A lot of cooking, yes lots

From little puddings to flavorful pots,

Trials & errors, recipes that repeat

Bites with crunch, and those with heat,

Events & dinners, people new

Reviewers, readers, and comments few,

Here are the snippets, simple & clean

Of food, colors, and the week that's been..."

It's been one busy week! While I work on the recipes, here are some pictures from all the adventures this week. If only these could fill you up eh!

Come try my food at one of the upcoming dining experiences! Got a large group? No problem! Contact me to discuss a private tasting.

Carrot Halwa Parfait

Bread Pudding Sundae

Fishcake Bites 

Carrot Pudding with Burnt Sugar Pot De Creme

Event Buffet Table

Curried Cauliflower Soup 

Vegan Semolina Halwa with Orange Compote

Masala Minced Chicken Sliders with Beer Shooters

Popcorn & Chocolate Bread Pudding

Mint Chicken Tikka Salad on Bread Cups

Vanilla Cupcakes with Pomegranate Swirl

Recipe by Request: Chickpea Korma with Roasted Squash

You gave me a shout. And I always answer. 

 

Here is my recipe to a quick Thursday curry lunch, filled with flavor, spice & creamy goodness. I wasn't planning to post it so I don't have too many photographs, but hopefully the recipe will suffice. 

 

Oh, and for those who care, it's gluten free & vegan. Hello health!

 

Ingredients

1 cup garbanzo beans, soaked (2-3 hrs) and pressure boiled (or replace with canned chickpeas)

1 small acorn squash, peeled and diced

1 plum tomato, diced

1 clove of garlic, crushed

1/2 red onion, sliced lengthwise

1/2 green pepper, diced

3 curry leaves

1 dried red chili, broken in half

1/2 teaspoon mustard seeds

2 teaspoons tomato paste

4 tablespoons light olive oil

Dry Spices

1+1/2 teaspoon coriander powder 1/2 teaspoon red chili flakes (more if you like the heat!)

1 tablespoon Indian Chana masala (available at all India stores)

1 teaspoon Indian Mutton masala (available at all India stores)

Salt & Chili to taste

 

Season the squash with a dash of olive oil, salt, pepper and 1/2 teaspoon coriander powder and roast in a 400F oven for 15 minutes, till soft and golden. Keep aside.

Heat the oil in a non-stick pan. Add the curry leaves and mustard seeds and cook till the seeds begin to splutter. Add the garlic, onions and dried chili and cook till the onion turns translucent. Stir in the tomatoes, tomato paste and all the dry spices. Cook on medium flame till the tomatoes have broken down and completely cooked. 

Now add the squash and green pepper and cook for another minute or so. Lastly stir in the chickpeas, liquid and all. Mix well and let it all simmer on low flame for at least 15 minutes, till most of the water has been absorbed. The thicker the curry, the creamier the texture. Check and adjust seasoning and turn off the heat.   Garnish with slivered almonds & fresh coriander and enjoy with Roti, Basmati Rice, Cous Cous or Quinoa.

Try this recipe and more yummylicious bites at my upcoming Dining Experiences!  [Follow my culinary experiments via Twitter, Facebook, Instagram and Pinterest]