1: This Cookbook is inspired by all of the talented cooks in the family.
2: Suman Iyengar | Whole Wheat Blueberry Pancakes | Ingredients: 1 cup whole wheat flour 1 cup white flour 3 Tbsp. sugar 1 tsp. salt 2 cups vanilla soy milk 1/2 cup frozen blueberries 1/2 cup fresh blueberries Preparation: 1. Combine the dry ingredients and add soy milk and oil; mix until smooth 2. Ladle onto a hot pancake griddle. Add the frozen blueberries and cook for 2-3 mins on each side 3. Serve with fresh blueberries
3: Fresh blueberries | The end product, topped with fresh blueberries!
4: Suman Iyengar
6: Frozen Lime Margarita | Ingredients: 1 1/2 cups gold tequila 3/4 cup Triple Sec 3/4 cup fresh lime juice 4 tablespoons sugar 8 cups crushed ice 2 tablespoons kosher salt 6 lime wedges Preparation: Combine tequila, triple sec, lime juice, and 2 tablespoons sugar in large pitcher; stir to dissolve sugar. Add crushed ice. Mix salt and remaining 2 tablespoons sugar in shallow bowl. Moisten rim of 6 Margarita glasses with lime wedge. Holding each glass upside down, dip rim into sugar-salt mixture. Pour Margarita into glasses. Garnish with lime wedges.
9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Imra S. Rombauer
10: Ingredients: 1 Avocado 1/2 cup(125g) sour cream 2 tbsp lime/lemon juice Cracked black pepper Chopped chives Paprika/chili sauce Preparation: 1. Mix all ingredients in a bowl 2. Mash with fork until the mixture is pulpy | Guacamole
13: "There is no love sincerer than the love of food." ~George Bernard Shaw | Suman Iyengar | Artichoke Dip | Ingredients: 8 oz artichoke hearts, grated Parmesan cheese, whipped cream cheese and *mayonnaise Paprika Preparation: !. Combine ingredients and spread in a baking pan. 2. Bake at 350 degrees Celsius for 20-30 mins till bubbly and brown * replace with sour cream if needed. | 350 | 20-30 mins
14: The History of Bread | Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as cattails and ferns, was spread on a flat rock, placed over a fire and cooked into a primitive form of flatbread. Around 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of making bread.
19: Farfalle with Gorgonzola Sauce | As in all of Italy, pasta is served as a first course (primo) in Tuscany. Ingredients: 1 1/4 cups crumbled Gorgonzola Cheese 1 cup whipping cream 8 Oz farfalle (bow-tie) pasta 1/3 cup walnuts, toasted, chopped 3 tbsp chopped Italian Parsley Preparation: 1. Combine cheese and cream in a small saucepan. Cover and bring to boil over medium heat. Uncover, whisk until sauce is smooth 2. Separately, cook pasta until just tender but still firm to bite. Drain pasta; and add gorgonzola sauce. 3. Toss over medium heat for about 3 mins. Sprinkle with cheese and season with salt, pepper, walnuts and parsley.
23: Vanilla yogurt Panna Cotta with raspberry jelly and pistachio tuille | Ingredients: Raspberry Jelly 150g fresh raspberries 100ml water 30g caster sugar 6g gold strength gelatin leaves (3 leaves) Panna cotta 375ml pouring cream 45g pure icing sugar, sifted 6 g gold leaf gelatin (3 leaves) 180g full fat yoghurt 1 tsp vanilla paste Tuille 65g plain flour 65g icing sugar 65 g softened butter 2 egg whites 50g chopped pistachio fresh raspberries, to garnish SEE NEXT PAGE FOR PREPARATION