• Stuffed Mushroom Caps

    April 28, 2015thecoffeebreak

    I kind a have love / hate relationship with mushrooms. I remember few years ago I used to eat them quite often. But when I was pregnant with my son, I absolutely hated any kind of mushrooms. So I stopped buying them for almost a year. If you think I am kidding, than you are…

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  • Courgette and Aubergine Chutney

    April 7, 2015thecoffeebreak

     Recently my local store had sale on courgettes. They were pretty cheap, so my greedy inner voice told me it would be good idea to buy whole lot of them. And I listened.  So there they were, sitting in the fridge and waited for their fate. I have to say I had no idea what…

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  • One Bag of Spinach = Walnut and Spinach Pesto & Spinach and Coconut Soup

    May 23, 2011thecoffeebreak

    As I was walking through the vegetable aisle, I spotted spinach.  Green, vibrant looking leaves were so attractive that I couldn’t just walk away. I had to buy it.  And I did. Usually I use spinach fresh in different kind of salads and very rarely cook it but this time I had something different in…

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  • Daring Cooks January Challange – Hearty Winter Stew The French Way

    January 14, 2011thecoffeebreak

    Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.…

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  • Soybean Koftas with Tomato Sauce

    May 6, 2010thecoffeebreak

    (Serves 2-3) Ingredients: For koftas: 150 gram soybeans ½ of red onion, finely chopped 2 garlic cloves, minced 1 potato 3 tablespoons of chopped parsley Salt, pepper to taste 4 teaspoons of butter 30-50 grams of breadcrumbs For tomato sauce: 1 can of tomatoes 1 garlic clove, minced 1 onion, chopped ½ teaspoon garam masala…

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  • Spaghetti Bake

    April 15, 2010thecoffeebreak

    This is yummy vegetarian dish that can be enjoyed by vegetarians and not so vegetarians. Great way to use leftover spaghetti and easily can be adapted to your liking! (Serves 3-4) Ingredients: 500 gram spaghetti 250 gram mushroom, chopped 1 onion, chopped 2 garlic cloves, minced 125 ml cream 100 ml milk 1 teaspoon mustard…

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