Fusilli alla Marinese Spicy Tangy Lamb Pasta - Chef Kristen's Quick & Easy Meal

Here's another Fusion Passion creation. I created a new sauce recipe of my own known as "Marinese" combining the ingredients found in the traditional pasta sauces of Marinara and Bolognese.

Serves 3

Ingredients:

2 cups / 500 ml fusilli pasta

1250 ml water

100 g broccoli sauteed with olive oil & salt

4-5 tbsp olive oil

1 medium tomato

1 medium round aubergine

2 green chillies

2 pcs garlic (diced)

1/4 inch young ginger (sliced in thin strips)

Ingredients to be marinated for 20 mins:

1 tbsp Nestle yogurt

1 tbsp premium tomato paste

2 tbsp garlic ginger paste

1 tsp peppercorns

1 tsp black seed powder

1 tsp cumin powder

1 tsp onion powder

1 tsp all purpose seasoning

1 tsp turmeric powder

2 slices of lemon juice extract

6 tbsp Dutch Lady Full Cream Milk / Pauls Whipping Cream

Salt to taste

Parmesan cheese for garnish

Preparation:

1. Heat oil in a deep pan, fry garlic, ginger and green chilli until slightly golden brown.

2. Next, put in the marinated lamb with its mixture and let it boil for about 30 mins.

3. Once meat is tender, throw in the tomato and aubergine, stirring them well.

4. Let it simmer for 10 mins until vegetables are cooked well.

5. Set aside and boil the pasta in hot water for 10 mins until it has a shinny look surface.

6. Then, drain the water completely from the pasta using a strainer.

7. After that, toss the pasta into the lamb mixture and stir well.

8. Finally, throw the sauteed broccoli and stir ingredients until combined well.

Tips:

1. You can use the same recipe for every other range of pasta found.

2. You can also substitute the lamb with chicken or other meat available.

3. Serve hot with grated Parmesan cheese.

One-Pot Chicken Stew - Chef Kristen's Quick and Easy Meal

Here's another home recipe from my childhood days. I can't really share my secret ingredient but there's a substitute to it that goes quite well when served hot with my ghee raisin rice. Try it. Enjoy!

Serves 5

Ingredients:
1 large yellow onion
1 medium carrot
2 medium potatoes
1/4 tsp black seed powder
1/2 dry fenugreek leaves (kasoori methi)
1/2 tsp turmeric powder
5-6 tbsp coconut oil & vegetable oil
10 gm SCS unsalted butter
5 sprigs of fresh coriander
Salt to taste

Ingredients to be marinated for 25 mins:
750 gm of chicken thigh
165 ml of secret ingredient sauce
1 tbsp premium tomato paste
1 tsp McCormick coriander powder
1 tsp McCormick ground chilli powder
1/2 tsp MasterFoods lemon herb and garlic powder
1/2 tsp MasterFoods onion powder
1 tsp MasterFoods cumin powder
2 tbsp ginger garlic paste

Preparation:
1. Heat oil in a deep pan, fry onions until slightly golden brown.
2. Next, put in the marinated chicken with its mixture.
3. Then add the turmeric and salt in.
4. Let it simmer for 20 mins until chicken is slightly tender.
5. After that, add in the potatoes and carrot, followed by the fenugreek leaves and black seed powder.
6. Simmer for another 15 mins until all ingredients are cooked well.
7. Finally, sprinkle the chopped coriander leaves on top of the stew for a aromatic flavorful touch.

Tips:
1. Coriander not only adds flavor to dishes but is a great source of health benefits.
2. Substitute the secret ingredient sauce with any broth mixed with a little light & thick soy sauce.
3. Serve hot with bread or steamed fragrant rice.

Rich Pound Butter Cake - Chef Kristen's Quick & Easy Bake

Hey there, it's been a while I blogged on something inspiring. So here's my first blog for the year 2020 to start off with and will continue to share more inspirational gastronomic meals and bakes.

Let me start off with a little insight of my all time favorite recipe. Rich Moist Pound Butter Cake. It takes less than an hour to bake a rich and delicious cake. So, what is the actual difference between Butter Cake & Pound Cake? Well, honestly they are both very similar using baking powder as a leavening agent. But there is a slight difference though. Pound Cake has 4 main ingredients which is Butter, Flour, Sugar and Eggs that uses one pound each for all the ingredients. And, Butter Cake has a slightly different ratio for the same ingredients.

Serves 12-14

Ingredients:
1 1/2 cups all purpose flour
4 eggs (including egg yolks)
250 gm unsalted butter (SCS / Kerrygold)
50 ml full cream milk (Dutch Lady)
1 1/2 cups castor sugar
1 tsp baking powder
1 tsp salt
1 tbsp vanilla extract

Preparation:
1. Preheat oven to 350 F (180 Degrees). Bake at 180 Degrees for 45 mins. Cool down for 10 mins.
2. To begin with, use a hand mixer and mix the butter until light in color and fluffy for 4-5 mins.
3. Then, add in the sugar and mix for about 2-3 mins.
4. After that, beat the eggs incorporating the salt and vanilla extract.
5. Next, gradually pour the egg mixture into the butter and mix well until fluffy.
6. Once done, throw in the flour and mix on medium speed for 2-3 mins.
7. When batter is smooth, place it in the oven and bake for 1 hour and 15 mins.

Serving Suggestions:
1. Serve with whip cream and berries.
2. Top it up with some Butter Icing / Gel Icing / Cream Cheese Icing.
3. Dip it over with some Chocolate Ganache topping.
4. Serve plain with a cup of Coffee or Tea.

Thoughtful Tips:
1. Best served warm or at room temperature.
2. Do not refrigerate butter cake.
3. You can keep them up to 7 days (my recipe).
4. Per slice is 232 calories (dessert serving).

Chef Kristen's Quote: Happiness is baking a Cake and gobbling it all up without Guilt!