Latte and Arancini for an afternoon chit-chat


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Edible floral ice cubes

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Summer is here so, why not dress up your drinks with these beautiful homemade edible  flower ice cubes🌞💐🧊 How to make edible flower ice cubes 1. Fill an ice cube tray half way with water. Freeze. 2. Place one rose petal or any edible flowers of your choice on each cube, then pour one teaspoon of water over each petal. Freeze again. (This step anchors the petals to the cube so they don't float to the top but are actually embedded inside the ice.) 3. Once the water has frozen, fill the tray with water completely and freeze until solid. 4. Use edible flowers that are organically grown or from your own garden (Pesticide free)
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A quick prawn fry made with simple and easily available ingredients.

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Ingredients   Prawns- 250 grams 1 tablespoon kashmiri chilli powder or paprika Salt to taste 2 tablespoon oil olive, vegetable, coconut, any oil of your choice 1 Onion 1 Tomato  Method Clean the prawns and devein them. (I used frozen peeled raw king prawns) Add chilli powder, turmeric powder and salt in a bowl and mix well with some water to make a paste  Add prawns and coat them in this marinade Cover and let it sit for 5 minutes Heat oil in a pan Fry the prawns on a medium flame turning them over frequently Transfer the fried prawns to a plate. In the same pan saute onions in medium heat until golden brown. To this, add tomatoes a little bit of chilli powder(adjust the level of spices to suit your taste) and turmeric powder and stir occasionally in a medium heat, until the tomatoes cooked well. Add prawns and combine well. Cook in a low heat for 3 minutes Serve hot with rice or chapatis
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Pasta with creamy mixed vegetable sauce

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Ingredients Pasta 350g Mixed vegetables 1/2 cup Ham cut in cubes 1/4 cup Basil leaves 4-6 Garlic 1 clove Bread crumbs 1/4 cup Butter 2 tbsp Flour 2tbsp Milk 1 cup A pinch of nutmeg Pepper 1 teaspoon Extra vergin olive oil Freshly grated parmesan cheese Method Blanch the vegetables. In a medium pan warm butter. Add flour,milk, pepper and salt and simmer until the sauce thickens. Remove from the heat and add vegetables, ham and a pich of nutmeg. Mix well and keep it aside. Grind garlic and thyme in 1 tablespoon of olive oil. Add breadcrumbs and mix well. Put some olive oil in a pan and fry this mixture until the breadcrumbs turns crisp and golden brown. keep it aside. Meanwhile, heat a large pot of salted water and cook pasta until al dente. When ready, drain the pasta. Serve the creamy vegetable sauce spooned over the drained pasta,sprinkle toasted bread crumbs and parmesan cheese and serve hot.
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