Saturday 17 December 2011

Spaghetti all'aglio e olio con spinaci

What?
Aglio is Italian for garlic, olio is oil and you get no points for guessing what spinaci is. Aglio e olio is a traditional Italian pasta dressing, its USP being that it doesn't need expensive ingredients such as bell peppers which cost ¥200 a piece (~INR 130). I had this two weeks ago at ITC Maratha and it tasted fairly interesting, so I decided to make it, and tossed some spinach in there too.

How did it look?
A posteriori
Somehow, whenever I make pasta, the sauce falls short. The same happened this time too, so I had to toss some more garlics and spinach separately and add it to the mix. It became better then. And some parsley on top. Also, I didn't throw all the pasta water away, thinking it would help the whole thing mix, but it still was enough to make it all wet. Lesson learnt.

Wednesday 14 December 2011

14th December 2011—Breakfast—Scrambled Eggs with Parsley

For those of you who've been wondering (or dreading) whether I will resume this blog again, there's both good news and bad news. The good (or bad) part is that I will resume it, and the bad (or good) part is that the posts will be relatively infrequent. Unlike with the previous two editions of this blog (WIGH Germany and WIGH Canada), I would post on WIGH Japan only when I make something not previously on the blog.

What?
I have a brunch here at about 11 a.m., and dinner around 8:30 p.m. Brunch is usually heavy, and is a mix of eggs, milk and something else that can double up as a part of the dinner. Today, among other things, I scrambled two eggs and added some parsley and pepper on top (this is only the second time I'm trying scrambled eggs, the first time being yesterday).

How did it look?

A posteriori
Nothing much for the moment. I don't see too many fresh herbs here, so I think I'm gonna have to do with packed powders. Next time, I will try it out with chives or thyme and see whether it tastes better.