Recipes by Keny Metha

I'm Keny Metha. A foodie who loves anything and everything to do with food. I'm a home cook who loves to experiment and create, it's my form of meditation, bordering on obsession maybe. But maybe, we all are a little bit obsessed with food sometimes, good food just makes everyone happy.

MUSHROOM PENNE PASTA

Ingredients:

1 (8 ounce) package penne pasta

Handful of dried mushrooms, soaked and chopped

2 tablespoon olive oil

1/4 cup grated Parmesan cheese

Pinch of chilli flakes, salt and pepper to taste

Fresh basil leaves

METHOD:

1. Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt, and cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.

2. Heat olive oil in a large skillet over medium-high heat. Cook garlic in oil until soft, add mushrooms and cook for a few seconds. Add chillies flakes and tomatoes, reduce heat to medium, and simmer for 10 minutes. Add Parmesan cheese, when cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.

PULLED PORK GRILLED CHEESE SANDWICH

Ingredients

(For the pulled pork)

3 tablespoons packed brown sugar

3 tablespoons chili powder

2 teaspoons salt

1/2 teaspoon freshly ground pepper

3 1/2 lb boneless pork shoulder, trimmed of excess fat and cut into 2-inch pieces

3/4 cup chicken broth

1/2 cup apple cider vinegar

1/2 cup barbeque sauce

8 cloves of garlic, chopped

1 onion chopped

(for the sandwich)

1/2 cup of grated mozzarella cheese, 1/4 cup grated cheddar cheese

METHOD:

(for the pulled pork)

1. In small bowl, mix brown sugar, the chili powder, 2 teaspoons salt and the pepper. Rub mixture all over pork. Place in a slow cooker.

2. Pour broth and 1/4 cup of the vinegar over pork with onions and garlic. Cover and cook on High heat setting 4 hours.

4. Remove pork to cutting board and shred with a fork, add barbecue sauce and remaining 1/4 cup vinegar; return to slow cooker. Cover and cook on Low heat setting about 20 minutes or until warmed.

(for the sandwich)

Assemble bread sliced, spread a good amount of the pulled pork and sprinkle the grated cheese mixture, sandwich them together and grill them on a flat top with a bit of butter on each side till golden and the cheese inside has melted.

Serve by itself, or with a side of chips or tomato soup. 

RED VELVET CUPCAKES

Ingredients

1 1/2 cups Flour

3 Tablespoons Unsweetened Cocoa Powder

1 teaspoon Baking Soda

1 teaspoon Salt

2/3 cup Buttermilk

1 1/2 teaspoons White Vinegar

2 teaspoons Vanilla

1 teaspoon Red Gel Food Coloring 

1/2 cup Unsalted Butter (softened)

1/4 cup Oil

1 cup Sugar

2 large Eggs

Cream Cheese Frosting:

1/2 cup Butter (softened)

8 ounces Cream Cheese (softened)

3 1/2 cups Powdered Sugar

1 teaspoon Vanilla Extract

METHOD:

(preheat oven to 350°)

1. Mix the dry ingredients together.

2. In another bowl, whisk together the coloring, vinegar and buttermilk.

3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the oil and beat again, then add the eggs one at a time and beat together. 

4. Add 1/2 of the dry ingredients and 1/2 of the buttermilk mixture, mixing after each addition until it is all added.

5. Drop the batter into cupcake liners and bake for 16-18 minutes, or until a toothpick placed in the center comes out clean

6. Make a cream cheese frosting by whipping together butter, cream cheese, powdered sugar, and vanilla. 

7. Cool the cupcakes and frost them. 

Keny Metha