Cocktail Quiche



When you have guests over for drinks and a small bite, nothing can be more stressing than the thought of what nibbles to make. This recipe for mini mushroom and spinach Quiche is ideal for a party or even dinner at home with family. The portabella mushrooms add a lovely meaty flavor to these Quiche.


Portabella mushrooms 8-10 large nos finely chopped

Button  mushrooms 15-20 small nos finely chopped

Green garlic finely chopped (fresh garlic with the leaves included), 1/3rd of a teacup

Green Onion finely chopped (spring onion, bulb and leaves), 3/4th of a teacup

1 bunch fresh spinach 2 teacups chopped roughly

1 medium spice green chili finely chopped

Pepper powder 1 teaspoon

Salt to taste

Cornstarch or some thickening agent like wondra flour 1 & 1/2 tablespoons

20 tartlets cases or ready quiche pastry cases pre-baked

2 large eggs beaten well

125 gms grated Parmesan cheese

Olive oil 2 tablespoons

1 knob of butter


Add oil to a skillet. Let it heat but not burn. Add a knob of butter to it. Now add the garlic and let it saute till golden. Add the green onions and chilli. Saute till the onions turn translucent. Now add your mushrooms and saute for another minute or so. Add the spinach and pepper. Saute well. The mixture will now leave water.


Let most of the liquid dry. When only 1/4 of the liquid is left take some of the liquid aside and mix wondra or cornstarch well with it, making sure there are no lumps. Add this to the mixture and stir till it all comes together and thickens. Turn off the gas and let the mixture cool. Season with salt to taste.


Pre-heat the oven to 140 degrees. Take a baking tray and line it with tin foil. Now place the empty tart shells on the tray and spoon in some mushroom and spinach mixture till the tartlet is 2/3rds full.

In a bowl add the parmesan cheese to the beaten egg. Mix well. Fill the top of the tarlets to the top with this mixture. Now bake in the oven till the egg and cheese mix cooks and forms a crust. This should take 10-15 minutes. The tarlets will brown too a little.

Remove from oven and serve hot.


You may add 2 tablespoons of chopped smoked bacon to the mushroom mix, but be sure to add less salt , as bacon tends to be a little salty.





Lazy Sunday Spaghetti

The day I don’t feel up to cooking I make this all in one dish for my family. It’s a hearty meal and my son loves it. It is ready in a jiffy and much of it is out of a can. Its my lazy Sunday quick fix.


2 Tablespoons extra virgin olive oil

1 can of baked beans, you could use any other canned beans too

1 tablespoon fresh or dried oregano

1 bunch spring onion

Half a packet of spaghetti boiled al-dente as per packet instructions (i.e just a little undone but not mushy)

1/2 teaspoon mixed Italian seasoning herbs

6 cloves garlic grated

1/2 cup of sun-dried tomatoes soaked in half a cup of warm water

1 green chili (mild heat)


Heat oil in a wok. Add the whites of the spring onions chopped fine and saute for a minute. Reserve the green stalks for later. Add the garlic and saute for another minute. Now add the oregano and Italian seasoning. Saute till you get a nice aroma of the herbs. Now add the baked beans and the sun-dried tomatoes. Add the water in which the tomatoes have soaked as well. Now add one finely chopped green chili. Mix well till you get a thick sauce. Lastly add the spaghetti and garnish with the green stalks of spring onion chopped fine. Serve hot with garlic bread.




Herb Roast Vegetables

This recipe is a brilliant side dish to any main course. It is also so easy that you can leave it in the oven and forget all about it till its ready to eat.

I love the colors in this dish and it can take just about any vegetable and turn it into something delicious.


Mixed Vegetables (10 florets Broccoli,  2 Bell Peppers, one red and one yellow, 10 cherry tomatoes)

4-5 Cloves Garlic (whole, unpeeled)

2 Teaspoons Oregano

2 Tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

1 Tablespoon balsamic vinegar


Grease a baking tray with 1 teaspoon of olive oil. Arrange all the vegetables on the tray. Sprinkle oregano, salt and pepper. Place a few garlic cloves under the vegetables, drizzle with olive oil. Now grill on high in a preheated oven at 250 degrees centigrade for 25 mins till the vegetables are all lightly charred. Serve hot or cold with a drizzle of balsamic vinegar. Toss well before serving.

You may use other vegetables such as sliced Zucchini, Eggplant, Onions, Asparagus etc..

Mexican Burrito

Image courtesy



Mexican burritos are very filling and nutritious, my version of this is made using soya granules instead of meat which is great for vegetarians or people who do not enjoy red meat.

Serves 4 (serving size 2 burritos)







For the burrito

8 Burrito wraps (either wheat or corn tortillas)

1 head of iceberg or lollo rosso lettuce torn to bits

Burrito filling (3 tablespoon per burrito)

100 gms tomato salsa (recipe on Ladle N Spoon)

100 gms gucamole (recipe on Ladle N Spoon)

200 gm cheddar cheese grated

30gm pickled jalapeno chopped fine

1 onion cut into rings

For the filling

150 gm soya granules, boiled for a minute in salted water

1 large red onion chopped fine

2 teaspoons garlic paste

1 teaspoon ginger paste

2 teaspoons cayenne pepper or red chili powder

1 teaspoon pepper

2 teaspoons cumin powder

Salt to taste

2 large tomatoes skinned and chopped fine

Coriander or cilantro chopped

2 tablespoons olive oil


Making the filling

Heat olive oil in a skillet. Add the chopped onion and brown till golden. Add ginger and garlic paste and saute till the raw smell of garlic has evaporated. Add tomatoes and cilantro. Saute till the oil leave the sides of the pan.



Add the dry spices and saute for another 5 mins. Squeeze out all the water from the soya granules and add to the onion tomato mix. Add salt to taste. Cook for 5 mins stirring occasionally.

The mixture should brown well. Lastly add the remaining cilantro to the mix. Allow it to cool a little before making the burritos.


Making the burritos

Heat a roti pan, toast the tortillas a little on each side. Layer it first with lettuce, followed by the burrito filling, , tomato salsa, guacamole, jalapenos, onion rings and lastly cheese. Roll the burrito and enjoy! You may add all sorts of other interesting stuff to your burrito such as sour cream, oilves, red cabbage etc..

Cheesy Nachos With Tomato Salsa

I love to serve this when I have friends over that I’d like to spend maximum time with at a get together.  It is quick, easy and every one loves it. Best of all its mostly all out of a bottle


1packet Nacho chips (available at any Mexican food store or grocer)

200 gm Nacho cheese or cheddar cheese grated

5-6 pickled jalapenos chopped fine

3 Tablespoons tomato salsa

For the tomato salsa

2 medium red tomatoes, de-seeded & chopped into large bits

1 tablespoon olive oil

1 teaspoon oregano (fresh or dried)

3 cloves garlic chopped fine

Salt to taste


For the tomato salsa

Heat olive oil, add the garlic and saute till golden. Add the tomatoes and oregano. Add salt and let the tomatoes sweat till all the water has dried up and you have a lumpy tomato salsa. Let it cool before using.

On a plate arrange nachos. Add the salsa and top with cheese and jalapeno. Microwave till the cheese has melted and serve.

Kids love this too. If jalapenos are too hot for kids you can top it with sauteed green bell peppers.

Macaroni In Tomato Sauce, Cheese & Basil

This is a meal in one dish. It is quick, easy and delicious. The sauce is a bit chunkier than what you get in a bottle but tastes much better and fresher.


1 Cup elbow macaroni boiled in salted water and drained

4 large tomatoes, skinned. 2 chopped up, 2 pulped

2 Bay leaf

1 large onion sliced fine

6 cloves garlic minced

Few sprigs of fresh Italian basil

Few sprigs parsley

1 Teaspoon cayenne pepper

1 Teaspoon cumin powder

2 Teaspoon Coriander powder

2 Tablespoons extra virgin olive oil

3 Tablespoons cheese grated, parmesan or cheddar

1 Cup water

Salt to taste


Heat the olive oil in a heavy bottomed pan, add the bay leaves.

Add the minced garlic and let it brown lightly, then add the sliced onions. Saute till soft. Add the pulped tomatoes, and chopped tomatoes. Add salt to taste and let the mixture sweat till it leaves oil from the sides. Add parsley and basil chopped to this mix with the cayenne pepper, cumin and coriander. Saute for 5 more mins.

Add 1 cup water to this sauce followed by grated parmesan and the boiled elbow pasta.

Let is simmer for 5 more mins. Remove from heat. Top with grated cheese preferably cheddar and garnish with fresh basil. Remove the bay leaves before serving.