Category Archives: Italian recipes

First Frittata!


So I know it has been √ľber long since a post was put up. I am so sorry to all of our readers. I’m pretty sure some of you have given up on our blog but I promise this will be the last absence we have.

Now, while we were gone, the food making continued! We tried out a whole bunch of recipes and luckily took pictures of them for you!! For you to see and drool at and hopefully try as well ūüôā

Well I went on a scallion spree in April and I found myself with a whole bunch of onions….unfortunately, I had no idea what to do with them. So, I went on a journey and the great Google informed me that there are a whole bunch of recipes that use scallions and I just have to go out there and try it. I thanked His Intelligence, ventured into the kitchen and threw away most of the knowledge I had gained.

And out came a Frittata! It was very simple and here it is!


3 eggs

4 russet potatoes – peeled and thinly sliced

2 tsp minced garlic

about a half cup of scallions

3 handfuls of mozzarella cheese

5 tbsp whole milk


Turn on the oven to 350 degrees Fahrenheit.

Heat up some oil on a skillet. Add the potatoes and minced together and let cook all together. Flavour them with salt and pepper till it is at your desired taste. You might have to add more than you usually would because it is going to mix with the eggs so there has to be enough flavour to go around!

Roast the potatoes and just before it is nice and soft, add the scallions so they can have some fun in the oil and get a light roast on ’em.

Now while this is happening, crack the eggs in a bowl. This could either be the dish you’re gonna bake the whole thing in like I did or it could be another bowl you’re just using for this part. Anyway, after cracking the eggs, add the milk. I did some research just so I can tell all you guys (Be very proud of me; I didn’t even know this when I was making this recipe) but when determining how much milk to add, 1-2 tablespoons per egg is good so that they egg doesn’t get too watered down. Also the number of eggs can be determined by the number of people you want to feed. 2 eggs per person will be perfect (As you can see, I did not know this and mostly went by instinct when I was making this).

After the milk, add the cheese. Do this a handful at a time because it all depends on how thick it gets. We still want it to be liquidy (yes I just made a new word). Whisk it all together until the eggs are broken up and the cheese is nicely mixed in.

By this time, the potatoes and scallions should have been cooked through, nicely flavoured and cooling in a corner ready to be joined with its better half.

If you are doing this like me, just add the potatoes and scallions to the egg mixture and make sure they are all separated and coated in the liquid. If you are not doing it like me then get your casserole dish or baking sheet (you just have to make sure it’s a deep dish), layer on your potatoes and scallions combo and pour the egg mixture over it. Stick into the oven and wait for 20 minutes or until the eggs are cooked. We don’t want runny frittata!

And there we have it! A beautiful frittata that needs little to no effort!

ūüôā Sneha

Frittatas can be made with any meats, veggies or cheeses that you have. For a fluffier frittata, use more eggs in a deeper dish but try out a basic recipe before going all out on it.


An Easy Lunch


Hello fellow readers!!

University has been quite hectic this week, it’s amazing I even had the time or energy to eat. So cooking good food has been more of a luxury. But this was an easy and spur of the moment recipe that I just tried from the ingredients in the pantry and fridge. It’s easily customisable and won’t take that long to make.

Serves 1


4-6 Jumbo Shells (I used Great Value)

1 cup mozzarella cheese

3/4-1 cup Ragu or any tomato sauce of your choice

3/4 cup spinach (I used frozen)


1. Preheat oven to 390 degrees F.

2. Boil the jumbo shells, until it is al dente, it will be cooked but still slightly firm. Drain the water.

3. I used frozen spinach so I cooked that according to the package directions. Drain any excess water.

4. Pour half of the tomato sauce onto the bottom of the baking pan you will be using.

5. Carefully open up one of the shells and spoon in spinach and and cheese. Place it onto the baking pan. Put filling in the remaining pasta shells.


6. Pour the remaining tomato sauce over the stuffed pasta shells.

7. Optional: Add any remaining cheese on top.

8. Put into the oven for about 20-30 minutes. Serve hot with a salad on the side(translation= cheesecake) and for the wine drinkers out there, make a fancy dinner out of it!Image


1. I used the ingredients I already had, but traditionally pasta shells are filled with ricotta cheese. So you can easily make this substitution and use the mozzarella on top.

2. I didn’t want my stuffed shells to be too tomato sauce-y so I reduced the amount.

3. I know we try to make healthy food and I show you my plate of cheese stuffed pasta shells and cheesecake. But this is the first time I am making good food in a while, so let’s just let this one slide =)

I hope you go and try this and let me know how you make it! Happy eating!!=)



Peas is the new potato


So last weekend was destined to be peas-filled! Apparently peas are the new potato in our apartment and we LOVE potato. After the Aloo Mattar on Saturday, Swetha called me on her way back from school, complaining about how she needs some¬†sustenance and how she may die of hunger. I decided to cook her something delicioso (My word) so I went to this blog I have started consulting for all my food problems and came across this recipe for Peas Pesto Pasta (as I like to call it. I love alliteration). I made a few changes to the recipe. For example I didn’t have any nuts so I didn’t use that. Technically that means that this isn’t a pesto but pish posh, it doesn’t matter. It still tasted anazeballs!!

Anyway now onto the recipe even though you can see the one on top and it would still come out pretty yum.


1 cup peas. This could be either frozen or fresh. I used frozen and just let  them thaw for a bit before using it.

1 garlic clove (minced)

1 cup grated cheese. You can use parmesan but I used whatever we had  which was a mexican blend of cheeses.

Pasta-depends how much you eat so i’ll leave the measurements to you

I didn’t put any pictures of the pasta or the cooking of it because I know ¬†everyone knows how to cook that. It is a staple of college life. In fact I ¬†think that was the first thing that I could actually cook the first time I ¬†decided to delve into dish- making.





1. Put the cup of peas in a saucepan and fill it with enough water to just barely cover them. Heat this over the stove and add some salt to this water. Swetha loves salt so I put way more than I should but for all you normies, just lightly salt the water. After about 2 minutes, switch off the heat and remove the saucepan from the stove. The point of this step is to soften the peas without making them lose their shape. Drain the peas and set a third of a cup aside for later use,

2. In the meantime, boil the pasta in another pot. To help the pasta get some flavour, you can salt the water here too but only lightly!

¬†3. Add the remaining 2/3 cup of peas into a food ¬†processor. Add the garlic, about ¬†a 1/2 teaspoon salt and ¬†half a cup of cheese to start off with. ¬†Whirl it together, ¬†modifying the taste by adding more cheese or salt or ¬†chili flakes if you want to have a bit of a kick. Keep ¬†blending until you have a smooth consistency and a ¬†taste you’re infatuated with.



4. By this point, the pasta should be al dente (just a bit  hard on the inside). Save about a cup of the pasta water after draining it (the peas concoction will be very thick). Do not turn off the heat.

5. Add the drained pasta into the pot along with the peas mixture and a cup of water. Toss it together. The heat will help the sauce mix well with the pasta so we have a beautifully melded dish. Start off by adding a cup but if more is needed to thin the sauce, go for it!

6.  Add the remaining third cup of peas and toss it with the pasta. Add salt and pepper to taste and bibbidi bobbiti boo you have a masterpiece!

7. Switch off the heat, serve up the pasta and soak in all the compliments on your amazing dish

And there you have it! A very simple, VERY delicious peas pasta recipe. The whole peas added a beautiful sweetness to the dish that was simply scrumptious, and the cheese gave it a wonderful texture. And Swetha was very happy with the food too. That is something. Impressing a foodie with food. They take that stuff seriously!

Let me know how your recipe turns out! Maybe you made a variation I could try.

Anyway au revoir! (the french in me is bubbling forth) Sneha out!