Everyone loves a well-cooked, well-planned meal. And while some of us seem to be in full form while planning a party, deciding what to serve, what flowers to buy, who to invite -- others do feel decidedly crabby at the mere thought of organising a dinner at home, especially between working and running their houses. And that's where I felt we could step in. So off-load all your woes on me and whether you want us to simply plan your menu and whip up some delicious food for you, or come up with a theme for your engagement party and suggest the decor and the menu -- we do it all.
The reason I started this blog -- other than to peddle our wares of course -- is so that we can share our favourite recipes and catering tips, wax eloquent about a fabulous meal we just had or whine about some hideous food we ate somewhere else. And if you have any questions on cooking techniques, ingredients or just want to share your kitchen successes or calamities -- just write in.
If you'd like to sample some of the fabulous food at Food for Thought, just give me a call or drop me a mail. And just to entice you to tag along on this gastronomical journey and in case you're feeling crabby, here's my favourite stuffed crumbed crab recipe to get you going.
Stuffed crumbed crab
For 10 medium sized crabs. Boil the crabs in hot water and remove flesh carefully from the shells without breaking them. In refined oil, fry around 2-3 medium sized chopped onions and when they turn golden in colour, add the flesh of the boiled crab meat to. Saute the crab meat and onions, add tomato sauce around 100 ml, ½ cup of breadcrumbs and salt to taste and a cup of finely chopped coriander leaves. Keep stirring the mixture is quite dry.Remove from the pan and fill portions of it into the clean crab shellsThen coat the top with some beaten egg and sprinkle some breadcrumbs on top and (not under the crab shells) and fry in oil till the shells turn red and serve.