Cooking With Namrata

IMG-20171122-WA0030Namrata is a private chef, caterer and a food consultant. We have upgraded our relationship from neighbours to good friends. Apart from being friends, I am also her lucky guinea pig.  Read more


Review | Antonio’s Restaurant Tagaytay, Philippines.

psx_20170108_173342On our way home from Tagaytay, we stopped by the famous Antonio’s for lunch. Antonio has been on my “places to try list” for a while, and I was so excited to finally experience what the restaurant has to offer. Read more

Spirulina Tagliatelle With Sprouting Broccoli and Red Bell Pepper

wpid-psx_20150911_130101Yesterday while trying to be creative by using all I was left with in the kitchen I ended up with this great quick and easy fix which turned out delicious.

Extra Virgin Olive Oil
200g Spirulina Tagliatelle
2 Cloves of Garlic, Peeled and Sliced
1/4 Vegetable Stock
Broccoli {As much or as less as you want}
1 Cup of Chopped Red Bell Pepper
Salt and Pepper

On a heated skillet pan sauté garlic in olive oil
Add bell pepper and broccoli and continue stirring
Add vegetable stock and a dash of black pepper and salt and simmer for 5 minutes.
Cook Tagliatelle according to packet instruction {Try to use just enough water to avoid draining out nutrients.}
Toss Tagliatelle in the broccoli and bell pepper and mix to coat well.
Serve with a drizzle of extra Virgin oil

Lora by Lora. xx