Tried and tested!

By: Amna Hasan

We often see recipes but we are quite doubtful of whether they’ll turn out as good as they look in the video. Here are some recipes that have been tested just for you and I can assure that these are drool worthy recipes!

1) Buffalo wings

After searching and testing the perfect Buffalo wings sauce recipe, I came up with this one as a concoction of the ones I’ve seen online.

For this recipe, you can make the wings from scratch or use wings that you can buy pre-coated wings that require frying. I will be sharing the recipe of the sauce which can add your fried/baked wings into.

You will need:

· Butter – 1 teaspoon

· Hot sauce (main ingredient) – 1 and ½ tablespoon

· Soy sauce – 1 teaspoon

· Sugar – A pinch/ ½ teaspoon

This recipe makes sauce for 4 -6 wings. To make the sauce you need to first add butter and melt it. Then add the hot sauce, I usually add in a combination of hot sauces. Then after 2 minutes, add the soy sauce and sugar and mix it well. If the sauce is less then adding a bit of water according helps thin the sauce. The sugar helps in reduce the spiciness.

Once the sauce is starting to boil, you can add the wings and mix them so they get evenly coated in the sauce. Then take out the wings, pour a bit of the sauce on top and serve. I added up a bit too much sauce but it was okay since I could dip my wings in it. The sauce should be slightly thick.

2) Tomato cream Pasta

This recipe is actually from food fusion. However I was skeptical on how it would taste but after trying it, it was great! If you want to try pasta with another sauce, then this recipe is perfect for that. This may take time if you are a beginner but it will be worth it! This recipe is for 2-3 people

The ingredient you’ll need:

· Tomatoes – 3 to 5 medium/large tomatoes

· Butter – 1 tablespoon and 2 tablespoons (both are used for different step)

· Garlic – 2 and ½ tablespoons chopped

· Paprika powder – ½ teaspoon

· Salt – ½ teaspoon or according to your taste

· Black pepper powder – ½ teaspoon

· Onion – 1 medium chopped onion

· Crushed black pepper – 1 tablespoon

· Fresh chopped parsley – 2 tablespoon

· Milk – 1 cup

· Cream – ¼ cup

· Cheddar cheese grated – ½ cup

· Spaghetti – 250 grams (or any type of pasta)

· Chicken – 250 grams boneless chicken in cubes

· Mushrooms – 5-7 whole mushrooms chopped (optional)

To start off the recipe, make two cuts on the top tomato in a ‘+’ way and put it in boiling water for around 5 minutes to blanch them. Take them out and remove the skin and put them in the blender around with 1 cup of the water the tomatoes were boiled in for extra taste. Once blended, set it aside.

In a skillet, add butter and once it melts, add garlic and let it turn golden brown. Add chicken and mushrooms and put the paprika, ½ teaspoon salt, black pepper and mix well. Cover and cook for around 15 minutes on high heat to dry the ‘moisture’ then take it out in a bowl.

In the same skillet, add butter, chopped garlic (cook till it turns golden brown) and onion (cook till it turns translucent). Then add the tomato puree we blended and cook on low heat for 5 minutes. Add ½ teaspoon salt and crushed black pepper. Add fresh parsley, milk and cream and mix well. Add half of the cooked chicken and mushrooms along with the cheese and cook for 3-4 minutes. Add the boiled spaghetti and once well incorporated, take it out and serve. You can garnish with crushed red chilies like I did below.