Norwish Recipes

 Raspberry Freezer Jam This isn't a recipe...it's just to help myself remember what I did.  So the next time I make jam I can decide if I want to switch it up.  I'll explain.... In January, I stumbled on a blog called wordofwisdomliving.com and it opened my eyes to the extreme amount of processed foods we eat. High fructose corn syrup, sugar, hydrogenated oil, etc.  So when I went to make a batch of freezer jam and again looked at the amount of sugar and corn syrup, I wanted to try and make a change.  So I made a batch of sugar free that was sweetened with stevia (a natural non-caloric sweetener - still not the healthiest thing, but I feel like a step in the right direction).  The batch was awful (stevia has a bitter after taste sometimes) and I was so mad that I wasted that much fruit.  So I made a normal batch and decided to conduct an experiment on my kids.  I combined the two batches and waited to see if my kids would notice.  They never ...

Okay.......I know.......I am going overboard with chocolate......I am official a self confessed 'CHOCOHOLIC' ...... This Devil's Food Cake is truly 'DEVILISH' .....and the frosting is just 'SINFUL'...I can think of doing a lot of naughty things with it ...(Is that sentence permissible in the blogging world.....or will I be banned ).....I don't care......coz.....believe me ....this frosting ....is 'PURE PURE PURE SIN' This cake is dedicated to my 'Dearest Nautanki Sister ' Neetu .......If Devina is the butter in my life.....Neetu is my Chocolate:) Ingredients Print this recipe Recipe source: Nigella Lawson for cake 50g Cocoa Powder, sifted 100g Muscovado sugar - I used Soft Brown sugar 250 ml Boiling Water 125g Unsalted Butter, softened 150g Caster Sugar 225g Plain Flour 1/2tsp Baking Powder 1/2tsp Soda bi carbonate 2 tsp Vanilla 2 Eggs for frosting 125ml Water 30g Muscovado Sugar- I used Soft Brown Sugar 175g Unsalted Butter cubed 300g da...

I will never get tired of saying this over and over again.......'I LOVE THAI FOOD'........its this amazing blend of fresh basil......lemon grass......lemon leaves.......galangal........coconut...........its like fireworks in your mouth. I was pretty apprehensive about making this curry, was not sure if it would be accepted at home ....since my trusted critic ...my sister Devina has betrayed me and left the country(hope you are reading this Devs).....but I was surprised to watch my dad enjoy this curry..........he over ate (which rarely happens). Point to be noted:  All the 'Hot Veggies' can exclude the chicken.....the poor chicken.... Ingredients Print this recipe Recipe source: Nita Mehta 1 cup  Thai Green Curry Paste 250g Chicken ,cubed (I used boneless) 5 to 6 Babycorn, slit 1/2 cup Broccoli 1/2 Red Capsicum , diced - optional 1/2 Yellow Capsicum, diced- optional 10 to 12 Button Mushroom, sliced 500ml Coconut Milk, tinned 1 cup Water 1 tsp Soy Sauce 1 tsp Sugar salt...

 Almost a year back I had posted  Thai green curry- instant  recipe on this blog, when I went back to check it out, I just could believe what I had written...it goes like this......" In Thailand its said that , if a girl knows to hand grind green curry paste which consists of 14 odd ingredients, then she is ready to get married. Well I am already married and I don't want to hand grind 14 ingredients. So I am going to use Ready made Green curry paste".........well first ..... I cannot believe I actually said that.....and Second......well ...well.....look who made Thai green curry paste from scratch (not a big deal at all)- though I have to confess....I did cheat....started of with a mortar and pestle....lost patience half way through and finished it of in a blender (how else would you get a fine paste). OK  again a reminder to all the hardcore  Thai food fans.....this green curry paste, just like the  Thai red curry paste ...

Lemon Asparagus Salad 1/4 C pine nuts toasted (350 for 5-8 minutes) 1 lb asparagus, rinsed (a bit bigger than I normally buy) 1 lemon olive oil kosher salt freshly ground pepper 1-2 oz parmesan On a cutting board, lay a single stalk on its side, and while holding the tough/big end, use a vegetable peeler to shave off thin ribbons from stalk to tip. Peeling away from the tough end in your hand.  Discard the tough ends, and gently pile your ribbons on the serving platter or bowl.  Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle with salt and pepper.  Toss gently and sprinkle with parmesan cheese and toasted pine nuts. Eat immediately. **Recipe from Smitten Kitchen. **A lovely fresh salad that is different and delicious! **I used a normal peeler and it worked, but a Y-shaped peeler was suggested. And I personally think large shaved pieces of parmesan would be a lot prettier!

Southwestern Frittata 1/2 T olive oil 1/2 large red bell pepper, diced 1/2 large sweet onion, diced 1/4 t cumin 1 can black beans, rinsed and drained 4 roma tomatoes, diced 5 eggs, lightly beaten salt (about 1/2 t) pepper (about 1/4 t) 1/2 C cheddar cheese (or pepper jack for some spice!) avocado, salsa, cilantro, sour cream Preheat oven to 350. In a medium, oven safe, nonstick skillet, heat the oil over medium heat.  Add the pepper, onion and cumin, cook for 5 minutes or until the onion is translucent.  Add the beans and tomatoes, stir until evenly distributed.  Pour the eggs over the vegetable mixture, making sure it distributes through all the vegetables, stirring a little if necessary.  Season with salt and pepper to taste.  Cook for 1-2 minutes until the edges begin to set.  Place in the oven for 10 minutes or until the eggs are cooked through and mixture is slightly puffy. Remove from the oven and sprinkle with cheese.  Return to oven just until ...

                                                                                                       You are the butter in my life .........                                                          (a true foodie will know what that means)                                                         Devina......Wish you a very Happy Birthday Miss you like crazzzzzy.......Please come back......I will treat you well......I will make tea everyday(except...

Angel Food Cake For Angel Food Cake Haters ;) 10-12 large egg whites (11 Costco) 1 1/2 C powdered sugar 1 C flour 1 1/2 t cream of tartar 1 t vanilla 1 C sugar Bring egg whites to room temperature.  Sift powdered sugar and flour together 3 times.  In a large bowl beat egg whites, cream of tartar, and vanilla with an electric mixer on medium speed until soft peaks form (tips curl).  Gradually add sugar, about 2 T at a time, beating until stiff peaks form (tips stand straight).  Sift about one fourth of the flour mixture over beaten egg whites; fold in gently.   Repeat, folding in a the remaining flour mixture by fourths. Pour into a freshly washed, ungreased 10 inch angel food cake pan.  Bake on the lowest rack at 350 for 40-45 mintures or until top springs back when lightly touched.  Immediately invert cake (leave in pan) and cool completely.  Loosen sides of cake from pan with sharp knife, invert and remove cake. Serve with any combination o...

                         Raw......Chunky....Spicy.......and Charred...... that's how I love my Salsa Ingredients Print this recipe 4 medium Tomatoes 1 medium Capsicum 1 small Onion, chopped 1 Green chilli, chopped and soaked in 2 tsp Vinegar 2 tsp Dry chilli flakes 1 tsp dried Oregano 1 tbsp Oil 1/2 tsp Salt 1/2 tsp sugar 2 tbsp Coriander leaves, chopped Method Pierce the tomatoes and capsicum with a fork and hold over the flame till the skin blackens.Peel the charred skin (do not wash). De seed the tomatoes and capsicum and chop finely and put into a bowl. Mix in rest of the ingredients.This is how I like my salsa....raw and chunky. Other method:-Heat oil in a pan,fry onion for few seconds and add rest of the ingredients and cook for 3 to 4 minutes. Serve with  Corn chips .

Just love homemade corn chips.....its a perfect appetizer....and goes very well with Charred Salsa (my next post). I love my corn chips crispy and thick...you can go ahead and make it as thin as possible....sprinkle some cheddar cheese......spicy salsa....toss it in the oven......and you will have amazing cheesy nachos ready to munch on. Recipe Source: Tarla Dalal Ingredients Print this recipe 100 g Maize Flour 50 g All purpose flour (Maida) 1tbsp oil 1 tsp Chilli Flakes (optional) salt to taste water oil for deep frying Method Combine maize flour, all purpose flour, salt, chilli flakes and oil in a mixing bowl.Add enough hot water to make a  dough.Knead well. Cover and keep aside for 15 to 20 minutes. Take a big lemon size dough and roll out using flour for dusting to a circle. I used a puri/tortilla press to flatten the dough. Place a flat pan on medium heat and cook the flattened corn tortilla for few seconds on each side and keep it aside.Continue the same with rest of the doug...

                                                          Flan.......AKA.....Caramel Egg pudding  In my  Vanilla Panna Cotta  post I had mentioned that I had used the vanilla bean wisely.....see what I meant by that.....I don't think I would like it any other way.....I am FAN of vanilla bean.                                    This flan is a creamy version of caramelized egg pudding .....a must try. Recipe source: Laura Vitale Ingredients Print this recipe 1 cup Milk 1/2 cup Fresh Cream 1 Vanilla Bean, seeds scraped out with knife 2 Eggs 1 Egg yolk Pinch salt 3 tbsp Sugar For caramel syrup 1/2 cup Sugar 3 tbsp Water Method Preheat oven to 180 Degree C. Keep a kettle of boiling hot water ready for water bath. Lightly grease 4 rameki...