Hospital, home, conference – probably the three places an oncologist’s life is mostly confined to; and to all these busy doctors, there is no doubt mundane chores like cooking could seem dull and overwhelming. But what if we told you an hour in the kitchen could make your weekend beautiful? Warm, home-made dinner and a glass of wine to wash it all down is all that is needed to unwind after a busy week. Check out our two favorite picks of the month, and pamper your taste buds with exotic flavors.

Who said doctors can’t have all the fun?

Indulge in the Goodness of Ajo Blanco

Ajo Blanco

Ajo Blanco is a Spanish cold soup made out of bread, almonds, wine vinegar, garlic, and olive oil. This soup makes for a wholesome dinner alongside a loaf of garlic bread and some hot roasted chicken.
You’ll need:

• 150g raw minced almonds
• 2 garlic cloves
• 250g white bread
• 2 tbsp wine vinegar
• 2-3 tbsp olive oil
• Salt to taste
• 18 peeled grapes for garnish

How to prepare:

• Soak the white bread in cold water for 1/2 hour.
• Squeeze out the excess water from the white bread, and mix a handful of white bread, a handful of almonds and 2 tablespoon olive oil, a clove of garlic and 1 tablespoon of the vinegar in the blender.
• Once this mixture is done, add the rest of the ingredients and blend to a fine mix.
• Add cold water depending on the thickness of the soup required.
• Refrigerate and serve cold with peeled grapes.

Garlic Soya Chicken, Desi Twist

Delectable chicken chunks tossed in soy sauce with garlic, bell peppers and snow peas.

You’ll need:

• 450g chicken thigh/breast, cut crosswise into half-inch thin strips
• 1 tsp sesame oil
• ¼ tsp finely ground white pepper
• 1 tsp ginger juice
• 2 tbsp vegetable oil
• 5-6 garlic cloves, minced
• 1 tsp red chilli flakes
• ½ cup shallots chopped
• A few trimmed snow peas
• ½ red bell pepper, cut into thin strips

For the sauce:

• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tsp dark soy sauce
• 2 tsp Chinese rice wine
• ½ tbsp brown sugar
• 1 tsp cornflour

How to prepare:

• In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 15 minutes and keep it aside.
• In a small bowl, stir together rice vinegar, soy sauce, dark soy sauce, Chinese rice wine, brown sugar, and cornstarch. Set it aside.
• Heat a wok or large frying pan over high heat. Add 1 tbsp of oil. When the oil is hot, add the chicken pieces, spreading it out as much as possible.
• Sear for 1 minute without stirring until the edges are lightly browned, then stir to cook all sides until justa cooked through, about 2-3 minutes more. Transfer chicken to a bowl and set aside.
• Reheat the same wok, put in another tbsp of oil, add in garlic, ginger, and red chili flakes. Stir-fry over low heat for about 10-15 seconds, or until aromatic, taking care not to burn the garlic.
• Turn up the heat to high, add in snow peas and red onion, and stir-fry for another 30 seconds.
• Add in red bell pepper, and cook for one minute – making sure to stir and toss the ingredients well.
• When the vegetables are bright and almost crisp-tender, stir in the cooked chicken.
• Take the prepared sauce, give it a stir, and quickly pour it into the wok, cooking until the sauce thickens.
• Add in one or two tbsp of water if needed, toss well, and cook until the mixture is hot and bubbly.
• Turn the heat off, transfer to a serving plate, and serve hot with steamed rice