Miles n Meals is a food and travel lover’s blog. ‘Miles-n-Meals’ is all about gastronomical journeys of a doctor and a home baker, and the beautiful moments captured, along the way, while she travels for food. Through this blog she wants you to explore the world of flavors, spices, food, cultures & a lot more!

Here you’ll find tons of recipes for all occasions from across the globe, with seasonal ingredients to help you nourish your body and your taste buds, along with tips on green living, kitchen gardening, recipe hacks, kitchen tools and local and seasonal ingredients.

Celebrate love with hearts by Woman’s era Kitchen


Red Wine Sangria with strawberries and mint

Red wine 750 ml (can replace with pomegranate juice)
Lemon wedges 2-3
Strawberry quarter red 5-6
Black grapes 10-12 sliced
Pomegranate seeds 1/2 cup
Sugar 2 Tablespoons
Drinking soda 200 ml
Mint Leaves handful

• Muddle lemon wedges and mint leaves
• Pour wine in a bowl, add strawberries, mint leaves and rest of the fruits and lemon wedges along with the sugar.
• Mix well to dissolve and let it rest in refrigerator for 2-4 hours for the flavours to speak
• Arrange glasses to serve
• Pour the wine and fruits in each glass and add soda to top up.
• Garnish with strawberries


Heart shaped Ravioli is with ricotta cheese and beetroot filling, in beetroot sauce



For the Pasta dough

Maida flour 1 & 1/2 cups
Salt 1/2 Teaspoon
Olive oil 1 Tablespoon
Eggs 2
Sift flour on to a clean workstation, sprinkle salt,
Create a well in the centre and crack eggs in it
Slowly work the flour into the eggs and keep drizzling oil and make into a soft dough
Cover and keep in a cling firm
Let it Rest for 30 minutes

For Ravioli filling
Ricotta cheese 200 gm
Grated Beetroot 4 Tbsp
Cracked black pepper 1 tsp
Salt to taste
Mix the ingredients of the filling gently

Roll a small portion of pasta dough into a thin sheet and cut in two
Place a small portion in the center of one part and apply egg white around the filling
Place the other sheet of dough over it and carefully seal around the filling using the pressure of the finger
Now carefully cut the Ravioli is using the heart-shaped cutter.
Use a fork to create marks all around the edges and collect all the Ravioli’s in a plate dusted with flour to avoid sticking.
Now simmer a pan of water with salt.
Add the Ravioli to the boiling water and allow to cook for 10 min
They start floating on top once cooked
Remove carefully using a large strainer

For the Ravioli sauce

Beetroot puree 1 cup
Butter 2 tbsp plus 1 tbsp
Garlic chopped1 teaspoon
Onions chopped1 large
Parsley few sprigs
Flour 1 tsp
Salt to taste
Pepper 1 tsp
Parmesan Cheese to garnish

Heat the pan, add butter, add garlic and sauté till fragrant
Add onions and cook until transparent
Add flour and cook till raw smell goes
Add beetroot puree and cook
Keep adding vegetable stock to adjust the thickness
Once done add salt, pepper.
Add chopped parsley
Now place the cooked ravioli in a plate and pour the sauce over and around it.
Garnish with parsley and parmesan cheese


Heart shaped pancakes served with strawberry coulis



Pancake Batter
Flour 1 cup
Baking powder1 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Sugar 2 Tbsp
Vinegar 2 Tbsp
Milk 1/2 cup
Butter melted 2 tbsp
Egg 1

Mix all the ingredients in the order given and whisk till smooth
Fill in a piping bag
Heat the pan and drizzle oil
Pipe out the batter into heart-shaped pancakes
Cook till done on both sides

For strawberry coulis
Strawberries, chopped 1 cup
Sugar 1/2 cup
Heat a pan and add strawberries and sugar together
Cook till soft and squishy and sugar dissolves
Allow to cool

Serve the pancakes with a scoop of strawberry ice cream and strawberry coulis with sliced strawberries.

See the recipe video here



Recipe Source:

Categories: Food