Lasagna

For tomato sauce
2- 28 cans crushed tomatoes
I pack of mushrooms – finely diced
3 fat cloves of garlic- crushed
Pepper flakes
Salt
Black pepper
1. Sauté mushrooms till brown.
2. Cook all the other ingredients till sauce is thick and almost half of what you started with.
3. Add the mushrooms.
Spinach Sauce
15 oz tub ricotta cheese
8 oz of frozen spinach ( small box)
Nutmeg
Salt
1. Thaw the spinach in the microwave and wring out water.
2. Mix with the cheese, salt and nutmeg.
Also need
• 16 ounces of fresh mozzarella cheese, cut in thin slices.
• 8.8 ounce pack of oven ready lasagna sheets.
• 12”x8” lasagna dish which you should oil
• Pre heat oven to 375 degrees
• Parmesan cheese for top
Assembly
• Layer tomato sauce at the bottom of the dish. Add noodles on top.
• Now add a layer of mozzarella, tomato sauce, and spinach sauce.
• Another layer of noodles. Repeat.
• Last layer – noodles. Tomato sauce. And mozzarella. And parmesan.
• Toss in oven for 30-35 minutes.

French Toast with whipped cream and strawberry compote

I loaf of brioche bread. I leave it out for two days; since you want it dry enough to absorb the custard.
4 eggs
¾ cup of heavy cream
Butter
1. Cut the brioche into slices around ¾ inches thick.
2. Pre heat the oven to 200 degrees. Place the serving plates in the oven.
3. Mix the eggs and the cream.
4. Dip each slice of bread in the custard for around 30 seconds.
5. The flame should be at medium to medium high. Warm around ½ tbspn butter for each slice. Add the slice ad flip when done.
Whipped cream- refrigerate your mixing bowl and whisk. Now whip together 1 cup of heavy cream with 2-3 tspn confectioners’ sugar. Add a little vanilla essence and whip till you get soft peaks.
Strawberry Compote – Take a pint of strawberries. Dice half of them finely, and rough chop the other half into chunky pieces. Heat a pan, add the finely diced strawberry with some brown sugar and cook till you get a sauce. Now add the rest of the strawberries till they are soft but retain their shape. Add a dash of balsamic vinegar.

Strawberry Shortcake Sundaes

1 pint of strawberries
1 tbspn brown sugar
Seeds of 1 pomegranate

Make croutons as mentioned in the following recipe

http://indianfoodathome.blogspot.com/2010/10/nectarine-sundaes-for-2.html

Heat a pan and add the strawberries. Cook them for around 5 minutes with the sugar, till they are pulpy but still retain their structure. When cool add the pomegranate seeds. Refrigerate.

When you assemble the dessert with the cake croutons, the vanilla ice-cream, and the strawberry sauce, it reminds you of strawberry shortcake albeit a frozen one.

Onion Pepper frittata (9” skillet) with a tomato sauce

What I love about frittatas is that you can make them in advance, and have a wedge for breakfast as long as it lasts. Grabbing a protein filled breakfast on a rushed morning could not get easier. The whole technicality in getting frittatas right, is using the right number of eggs based on your skillet. You definitely do not want a thin frittata; the slices should be like wedges of a pie. For an 8 ½ “- 9” inch skillet, I like to use 6 eggs. This is sufficient for two people. However, if you are using a larger skillet, say 12”, I would use 10-12 eggs, and this would work for 4 people. 3 eggs per person is a good ratio, and therefore one should be mindful of the size of the skillet.

As for oven temperatures, estimates vary from 350degrees to 400 degrees. You need a moderate oven, and I like to work at 350 degrees, since the top does not brown very quickly.

I also make this sauce to go on top of the frittata. It makes the frittata less dry and gives it an additional flavor, although you could do away with this step if you chose.


Frittata

6 eggs
½ large red pepper5 cut into fine strips
½ onion cut in strips
3/4cup of corn
1 pinch of garam masala (optional)
Parmesan cheese
Dash of sriracha sauce
Salt to taste

Sauce
2 Tomatoes – roughly chopped ( or use 8-10 plum tomatoes)
A few leaves of basil
Olive oil
Salt
Pepper flakes
Black pepper

About the skillet-for 6 eggs, use a 9” ovenproof skillet. The handle of my last skillet was not exactly ovenproof, so I covered it with a couple of layers of aluminum foil.

Oven- Pre-heat to 350 degrees.

Eggs- Sauté the onions and peppers till soft. Add the corn and sriracha. Beat the eggs lightly Add the salt, pepper, garam masala. Cool the vegetables a little and add the egg mixture. Stir initially and then allow to set till it looks curdled on the top. Grate the cheese on top and bake in the oven for 20-25 minutes, till golden and puffy.

Sauce
Cook all of the ingredients till tomatoes are soft and puffy. Add the basil at the end.

Serve the frittata with the sauce on top. Grate some parmesan on the top.