FOOD FETISH

Delicious & Stylish

A look at this table and we promise you won't be done gazing at it over and over again. Brownie points - we have mentioned the cooking secrets of this delicious spread which is cooked and styled by Home Chef and

Images: Ankush Dewesar

"Have you ever thought you could turn the sunset in winters into a celebration or a chilled out party scene? For a chilly winter evening sundowner you just need music, cocktails and of course lipsmacking food. Creating a buffet table at such events works best as guests can simply pick up food and enjoy. The idea is very simple, start with cocktails, finger food as the sun goes down and then party into the night with dinner being served as well. So invite your loved ones, friends and family and give them a nice experience with a well planned winter sundowner evening," shares home chef Manu

Food Fetish

Spaghetti In Almond Butter

IngredIents

• 100 gms spaghetti • 6 tbsp almond butter (crunchy) • 1 tbsp soy Sauce • 1 tbsp white vinegar • 1 tbsp rosemary oil • 3 tbsp chilli oil • 1 nob ginger (grated) • 1 clove garlic (grated) • 1 sprig spring onion • 1/4 cup sesame • 3 red chillies (chopped) • 1-3 tbsp water

MetHOd

• Cook spaghetti and drain excess water • Melt all ingredients together in a saucepan for 3 mins • Add 1-3tbsp water as necessary for consistency • Pour sauce over cooked spaghetti • Mix thinly sliced spring onions, sesame seeds and red chillies and give a toss. • Take out in a serving bowl and garnish with spring onions, sesame seeds and red chillies.

Food Fetish

Cheesy Mushroom Vol Au Vents

IngredIents

• 300 gms mushrooms (cut) • 1 large onion (chopped) • 1 tbsp butter • 1 tbsp pepper • 3 garlic cloves (chopped) • Salt to taste • 1/4 cup Grated mozrella cheese • 1/4 cup grated processed cheese • Chives for garnishing

MetHOd

• Heat the sauce pan. Add butter and garlic cloves and saute. • Add chopped onions and saute • Add chopped mushrooms and saute. • Add pepper and salt and mix all well together • Take out in a mixing bowl and add Mozarella and processed cheese. • Blend the mixture to a piping consistency. • With the piping bag, fill vol au vents shells and garnish with grated proceseed cheese and chopped chives leaves.

Stuffed Portobello

IngredIents

• 1 yellow bellpepper (chopped) • 1 red bellpepper (chopped) • 1 onion (finely chopped) • Sliced cherry tomatoes for garnishing • Parsley (chopped) • 1/4 cup Corn • 1 cup bread crumbs • 1 cup grated Cheese • 1 tbsp garlic seasoning • 1 tbsp oregano • 1 tbsp chilli flakes • 1/2 tbsp black pepper • Salt to taste • Oil

MetHOd

• Wash Portobellos thoroughly and pat dry. • Clean the gills and cut the stems (dont throw the stems). • Lay portobellos in a baking tray, brush some oil and sprinkle salt. Bake for 3 minutes in oven at 120. • In a mixing bowl mix all ingredients together along with spices. Drizzle some oil while mixing. • Take out Portobello from the oven and place the mixture on portobello with a help of spoon. • Top up with more cheese and sliced cherry tomatoes and bake for 2 minutes at 120. • Stuffed Portobello mushrooms are ready to serve. Garnish with some chopped parsley or microgreens.

Vegetarian Thai Green Curry

IngredIents - FOr tHaI green Curry Paste

• 5 stalks lemongrass • 3 green chillies (chopped) • 1/4 cup coriander leaves (chopped) • 3 sprig basil leaves • 1 tsp whole black peppercorns • 1 onion (roughly chopped) • 1/4 cup spring onion (bulb & greens roughly chopped) • 3 cloves garlic • 1 inch ginger • Salt to taste

- FOr tHaI green Curry

• 400 ml coconut milk, unsweetened • 3 tbsp Thai green curry paste • 1 cup broccoli florets • 1 carrot (sliced) • 1 red, yellow or green bell pepper (diced) • 1/2 green zucchini (quartered or thickly sliced) • 1 cup water, or vegetable stock • 1 tbsp brown Sugar/regular sugar • 1 sprig Basil leaves, or kaffir lime leaves • Saltto taste • 1 tsp Oil

MetHOd - MetHOd FOr tHaI green Paste

• To begin making the Vegetarian Thai Green

Curry recipe, we will first make the Thai

Curry paste. • To do that, we will first have to prepare the lemongrass. First trim away and discard any root section below the bulb base. We will also now remove the dried part of the root until we reach a stage we know that the root cuts easily and is tender. • We don't use the leaf part of the lemon grass for the curry paste, you can use it for flavouring a tea or a soup. • Continue the same procedure for the remaining lemon grass stalks. • Add all the ingredients for the paste into a blender and a little bit of water. Cover the blender and grind the mixture to make a smooth paste. • After a few seconds of grinding, open the blender and stir to combine the rest of the ingredients that are required to make the paste - green chillies, coriander leaves, basil leaves, peppercorns, onions, spring onions, garlic, ginger and salt. • If required add a little more water to grind into a smooth paste. • Transfer the Thai curry paste and store it in a glass jar. You only need to use 3 tablespoons of the paste for a single recipe of Thai curry. So with this paste you will be able to make Thai curry at least 3 times over.

- MetHOd FOr tHaI green Curry

• Heat a teaspoon of oil in a heavy wok. • Add in the vegetables like carrots, zucchini, broccoli and bell peppers. • Add in some salt and stir fry the vegetables on high heat until lightly tender. Once tender turn off the heat and keep aside. • Add a teaspoon of oil into the hot wok, next add in 2 to 3 tablespoons of the Thai curry paste and saute for a few seconds in the oil. • Next add in a cup of water and stir to combine into the curry. Next we will add in a tablespoon of brown sugar and finally 400ml of the coconut milk. • Stir to combine all the ingredients. Once combined, add in the salt, stir and allow the mixture to thicken a little and come to a boil. • Once the mixture comes to a boil, add in some torn basil leaves and the stir fried vegetables. Stir the mixture, give it a light boil and the Vegetarian Thai curry is ready to be served. • Serve the Vegetarian Thai Green Curry

Recipe with a bowl of Steamed Rice or

Jasmine Rice to enjoy your Thai style Meal. TIHG

Jute mats and baskets, Hunarkari Ceramic; Plates/bowls, Divyamsurabhi; Ceramic plates/ vase, Osmos; Table runner, Boriya Basta; Bread and Vol Au Vents, Alma's Bakery; Hydroponic foods, Kazeliving