Baked Garlic potatoes with olives

We do love our French fries when we go out to eat but they are so rich in calories that we feel real guilty on consumption. So I thought why not bake the potatoes and see if it stops my cravings for fries. And voila !! It did…..the baked recipe below is as yumm as the fried option. Do try them.

Ingredients:

2 medium sized Potatoes

2 medium sized onion

½ cup green olives

2 Tbsp oil

1 tsp Garlic paste

1 tsp mixed herbs

Instructions:

1. Preheat the oven to 150 deg C.
2. Chop the potato into fine slices. Chop the onions to fairly large pieces. Mix in a mixing bowl the potatoes, onions and olives. Add the oil and herbs and garlic paste and mix well until the potatoes are coated well.
3. Grease a large flat pan with little oil and spread the mixture into it and place it in the oven for ten minutes.
4. Remove and turn the potatoes upside down on the pan and put again for another  10 mins and serve hot. 

What’s your favorite way to enjoy Nutella??? ·

• Nutella with Toast?
• Nutella on Bagels?
• Nutella with Waffles?
• Nutella on marshmallows?
• Nutella stuffed cupcakes?
• Nutella sandwiched cookies?
• Nutella dipped bread-sticks?
• Nutella Banana crepes?
• Nutella Sandwiches?
• Nutella topped Brownies?
• Nutella dipped Donuts?
• Nutella with crackers?
• Nutella and churros?
• Nutella dipped chips?

My favourite way to enjoy Nutella is to dip my finger right into the jar and lick the nutella right off my fingers ;) Yummmmmmmyyyy

Nutella Fun Facts:

1. 1 Tbsp of Nutella contains 100 kcals which takes half an hour of walking to burn. Completely worth it right ? ;)
2. Feb 5^th is celebrated as ‘World Nutella day’
3. More than 70 million hazelnuts are used worldwide each day in the production of Nutella
4. Nutella® spread, in its earliest form, was created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, there was very little chocolate because cocoa was in short supply due to World War II rationing. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply.
5. Nutella® is pronounced as "new-tell-uh" and not “nut-tell-uh”

Soup for the soul???

I’ve always associated soups in the past as being a cure for bad colds or something you’d order at a Chinese restaurant (and my favorite being, off course ‘Chicken sweet corn’ soup).

I’ve always heard of the benefits of soup but was too damn lazy to make them in the past.

Today being a Sunday, I thought why not try. And I found this real simple recipe by Martha Stewart http://www.marthastewart.com/353233/spring-onion-soup. Trust me even you men out there can try a hand at this one. And believe it or not, its actually TASTY. Yes it is healthy and tasty, who’d have thought that 

Spring Onion Soup

• Prep Time 10 minutes
• Total Time 60 minutes
• Yield Serves 4

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds spring onions (or yellow onions), trimmed and thinly sliced
• 2 1/2 teaspoons coarse salt (or to taste)
• 1 1/4 cups homemade or low-sodium store-bought chicken stock (or soup cubes)
• 2 cups water

Directions

1. Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
2. Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
3. Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
4. Divide soup among 4 bowls, drizzle with oil or a little cream, and serve with flatbread on the side.