Simple Potato Pancakes for breakfast

I love potatoes. When comes to potatoes I will make anything with them. These beautiful and crunchy pancakes are a hit if you serve as a finger food or even as a side. making the pancake is so simple and easy.

You can add spring onions or even leeks for color and more taste.  Add more flavours by adding some stock powder and bacon or any other meat to make it a full meal.

Every time I make them it flies away from the plate leaving nothing for me. ūüôā . The dipping sauce can be different from mine. If you are a vegetarian try not using fish sauce. I like it with out any dipping sauce.

To give a colourful look you can add grated sweet potatoes in it too.

This recipe will serve 4 & the recipe is below……………………….




Simple Potato Pancakes for breakfast
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  • 4 large potatoes
  • 1 large onion
  • 1/2 cup flour
  • 1 tablespoon oil
  • salt and pepper
  • 2 tbsp oil
  1. Grate onion and potatoes.
  2. add salt and pepper
  3. add flour bit by bit as you will not need the lot.
  4. mix and pan fry it until golden brown on both sides.

Stuffed Baguette to please a crowd

This recipe is simple but gives a lot of it to please a large gathering. The vegetables I used to fill this baguette is colorful to catch the eye of the  person who is going to have it. You can add more colour to it by adding different types of colourful vegetables.

Cream cheese and feta in this gives a creamy and salty flavour plus act as a binder. So it helps to hold all the vegetable in it and when you slice it it holds the shape.

Baguettes are not expensive. So, to make this to please twenty people cost only $ 7.50. So this is very cost effective too.  Instead of adding feta or cream cheese you can add any soft cheeses to your choice too.

The recipe for this is below the video and the pictures.


Video for      how to make stuffed baguette.






Stuffed Baguette to please a crowd
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  • 1 Baguette
  • 100 g Feta Cheese
  • 125 g Cream Cheese
  • 1/2 tsp Different herbs or parsley
  • 1/2 tsp Pepper
  • 1/8 cup Chopped olives
  • 1/4 cup Chopped salad leaves
  • 1/4 cup Chopped tomatoes
  • 1/2 cup Chopped Red and yellow peppers
  • 1/2 cup Grated carrots Chopped pickled cucumbers
  • Left over bread crumbs.
  1. Get the middle out from the baguette as described in the video.
  2. Mix all the chopped vegetables with herbs.
  3. Add the bread crumbs and mix well.
  4. Fill the baguette and cover with foil.
  5. Leave in fridge to rest.
  6. Slice as you wish and serve as a finger food or or as a side.

Loaded Vegetable Patties

First of all I must say ,this is a vegan and vegetarian friendly recipe. I always do my way of vegetable patties for the kids. It saves money and we exactly know whats in it. Doing vegetable patties are so simple and easy.Every time I buy them from the super Market I feel its more floury than homemade vegetable patties.  When you do them at home you can always add anything as you wish. The sky is the limit.

I always add seasonal vegetables in my burger patties. One thing is its cheaper to buy the seasonal vegetables and also they are fresh. Adding more vegetables in patties makes it rich as well as tasty. If you are gluten free try using mashed potatoes as the binder instead of flour.


Recipe is below the pictures.


A closer look at the vegetable patties.


Loaded Vegetable Patties
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  • 2 Grated Potatoes
  • 1 leek finely sliced
  • several chillies chopped (Optional)
  • 1/2 cup of fresh chopped parsley
  • 2 grated carrots
  • several beans chopped
  • 1 zucchini grated and squeezed
  • 2 cups of finely sliced cabbage leaves
  • 1 grated onion
  • 1 large or several small eggplant/brinjal
  • 1 large sweet potato grated
  • 1 cup plain flour
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/2 table soon basil and 1 tsp dill
  • 1 tablespoon garlic powder
  • 1 table spoon full stock powder
  • Salt and pepper to your taste
  • Coconut oil
  1. Mix all the chopped ingredients in a large bowl.
  2. Make patties as directed in video.
  3. Pan fry them several minutes on both sides.

Sushi Sandwiches

My daughter prefers Sushi sandwiches  every time she buy sushi. So she  she requested me to make these  these beautiful sandwiches. But in shops They are so nicely made with different outer layers. I know the prices are high due to the  labour cost,  for making them too. So I thought I will do them at home for her with one tasty filling.

I used 500 g sushi rice for this. I cooked sushi rice with the sushi  seasoning  and I added wasabi in the rice after cooking.  When you  make a larger batch so simple to please kids for several meals.

Step by step clear instructions are below with the pictures.

For this recipe I used a cup of grated pickled zucchini, 2 cups carrots, 1/4 cup sesame seeds (Both black and white)

Other than that I used one can tuna (Make sure to squeeze  the excess water out)

Mix all together.

I used 1/4 cup of mayonnaise , 2 table spoon full pickled cucumber paste and a 1/2 tsp pepper.

Cook the sushi rice according to the packet instructions. I am using 500 g rice.

Mix everything together.

Leave it aside.

Lay the Nori sheets  on the bench.

Put a a spoon full of cooked rice on it.

Lay the rice on the paper as shown in the picture.

Spread the mix evenly as shown in the picture.

Put both on each other leaving the Nori sheet up.

Press well and cut in to four and then in to triangles.

Serve with soy sauce.

The left over rice can be kept in fridge and use with in a day.


Sushi Sandwiches My Way....
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  • 500g Sushi rice
  • 1/4 cup sushi seasoning
  • 2 cups shredded carrots
  • 1 cup grated pickles cucumber
  • 1 can tuna
  • 1/4 cup black and white sesame seeds
  • 1/4 cup mayonaise
  • salt and pepper
  • 2 table spoons cumber spread
  • 1 packet Nori sheets
  1. Cook the rice with sushi seasoning as to the packet instructions.
  2. Mix all the vegetables with tuna and leave aside.
  3. Spread the rice on the Nori sheets .
  4. Then spread the vegetable and tuna mix on rice and cover with another sushi sheet with rice on top. Press and cut in to triangles.
  5. Serve with soy sauce.


Homemade French Fries

French fries, or potato chips tempt our taste buds, and you can easily get addict to them. The crispy out and the soft middle gives the nice crunch and the creamier taste from the first bite. Its so simple to make at home. When ever you have time you can prep your own fries and leave in freezer to fry them.

I love the chips. The only reason  I like to do them at home  is the oil they fry.  It get changed hardly in commercial places. they clean the oil but they reuse the burnt oil again and again. As a chef I have experienced it and they use cotton seed oil most of the time as its cheaper to use and also it can reach to high temperatures..  Its not the chips make health issues but the oil.

If your kids are loving chips and still you want to do something for them try this way and leave in freezer until you want them. Shop bought ones already contains oil. So its worth trying at home. So this way you know that you are eating something better than the commercial ones.

When cutting potatoes try cutting them thin or thick or as you wish. This way you can do sweet potatoes too.

Recipe is below the pictures……………….


Homemade French Fries
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  • 4 Potatoes
  • Salt
  • Oil for Frying
  1. Cut the potatoes using a cutter or in to strips.
  2. Add salt in to a bowl of water
  3. Put the potatoes in to water
  4. Leave in fridge 2-3 hours.
  5. Boil the potatoes until it reaches to the boil and cook one more minute.
  6. Drain.
  7. wash under cold tap water or put in ice water and drain again. Leave on paper towels to dry.
  8. Put on a tray and leave in freezer.
  9. After 2-3 hours and its completely frozen fry in hot oil until golden brown.
  10. Add salt and serve hot.


Homemade Marshmallows

Homemade marshmallow is  the best when you compare with the shop bought ones. You can make fifty pieces from less than 5 dollars. Its so simple and easy to make too. Gelatin , sugar and the glucose syrup are the main ingredients for making marshmallows. Glucose syrup is called as corn syrup in countries.

Making  these gives much fun as well as self satisfaction. You can use marshmallows on hot chocolate, smores and also when camping. Kids will love to burn the marshmallows over the camp fire.

You can make them with egg whites too. But these are the best as I suggest.  Making candy is really simple when you have a candy thermometer. Its worth having one if you are someone who like to make candies or fudges.

When you coat the marshmallows make sure to coat them with half corn flour and half confectioners sugar, also called as icing sugar.I have missed that clip when I did the video. make sure to coat on the corn flour and icing sugar mix well before sifting the excess sugar out.

I did this recipe with lots of adjustment and with my previous experience. So this recipe is guaranteed 100% to get good quality marshmallows as the same as from shops.

The recipe for the Marshmallows are below………

These are some of the closer looks you can experience.

Homemade Marshmallows

5 minPrep Time

30 minCook Time

35 minTotal Time

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  • 30 g (3 Tsp) gelatin powder
  • 250 ml (1 Cup) cold Water
  • For the syrup............
  • 125 ml (1 Cup) cold water
  • 460 g (21/2 cups )Sugar
  • A pinch salt
  • 230 g (3/4 cup) corn syrup
  • Food colouring to your choice
  • Vanilla or any other flavour
  • 1/2 cup of icing / confectionery sugar
  • 1/2 cup corn flour.
  1. Mix 1/2 cup of corn flour with 1/2 cup of icing sugar.
  2. Prepare a tray with baking paper on and sprinkle icing sugar mix.
  3. Add water directly to the mixing bowl that you are going to use.
  4. Sprinkle the gelatin powder. And leave it to soak in the water.
  5. next add other ingredients in to saucepan and bring to boil.
  6. Bring the sugar, corn syrup and water to the boil with out stirring and put the thermometer.
  7. When the the temperature is closer start whisking the gelatin.
  8. When the temperature of the sugar syrup reaches the point 120 c or 350 f start adding the hot sugar syrup in to the mixing bowl. make sure to keep on whisking while pouring. (Do not put the speed to high at once as it can splash on to you)
  9. When the mixture reaches the right consistency as shown in the video take out and pour on to the tray with a baking paper.
  10. Sprinkle icing sugar on top too.
  11. Leave to rest about 12 overs.
  12. After take out and cut as you wish.
  13. Dip in the corn flour and icing sugar mix.
  14. Use a strainer to take the excess sugar out. Store in an air tight container or leave in fridge.

Deep Fried Spicy Mushrooms

I make these for a vegetarian friend who visited recently. Its so easy to make and tastes really creamy and spicy.  I added one egg in to the batter but if you are a vegetarian you can omit the egg totally.

When you want to do this make sure to cut across or slice . That way the flavours goes through the mushrooms and makes it so tasty. I used button mushrooms for the recipe but any other mushroom will do the same. I like to use the oyster mushrooms too. You don’t need to cut the oyster mushrooms as it can absorb all the flavours well. Try this recipe with different types of mushrooms.

I used 500 g  for 8 people. You can serve this as a side dish or even as a finger food too.

The recipe for this is below the pictures.

This is 500 g mushrooms.

You will need 1 egg and some milk.

You will need 1/2 tsp chilli powder, 1/2 tsp cumin powder and 1/2 tsp coriander powder and salt to your taste.

I added 1 teaspoon baking powder with one cup of plain flour.

cut each and every mushroom to four as shown in the picture.

Add all the ingredients in to a bowl with 500 ml  milk.

After dip the mushrooms in the batter.

Put a pan on the stove with some oil and leave it to be hot. When the oil is hot add the dipped mushrooms and deep fry until golden brown.

Serve the fried mushrooms with a sauce or a chutney.

Deep Fried Spicy Mushrooms

5 minPrep Time

10 minCook Time

15 minTotal Time

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  • 500 g Mushrooms
  • 500 ml Milk
  • 1 Cup flour
  • 1/2 teaspoon full chilli powder
  • 1/2 teaspoon cumin
  • 1/2 tsp coriander
  • salt to your taste
  • 1/2 Tsp garlic powder
  • 1/4 Tsp turmeric powder
  • 1 teaspoon baking powder
  1. Clean mushrooms and cut in to four as shown in the picture.
  2. Add all the spice powders on to flour and add milk to make a thick batter. You can always adjust milk and flour to make a thick batter.
  3. Dip the split mushrooms and dip in the batter.
  4. Leave some oil on the stove and leave it to be hot.
  5. Put the mushrooms one by one and fry until golden brown.
  6. Drain on paper towels.
  7. Serve the mushrooms with a chutney.

Multi Flavour Sandwiches in 10 minutes

Sandwiches are the easiest meal that you can try in few minutes. But when you make sandwich its much better if you can make each with different flavours. I always make them with different flavours. This is a great idea when you are making them in bulk too. If you are doing it for a party or a brunch try making them in different flavours and colours.

Some of the The flavours that you can slect………

  • Beef with pickle
  • Pork with apple relish
  • chicken and salad
  • Ham and cheese
  • Salami
  • Corned beef and pickle

Not only you can do four flavours but many flavours as you wish. The technique is to make them and stack them first and then mix in each line. Normally 4 corners of  sanwiches served as  per head.

Multi Flavour Sandwiches in 10 minutes
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  • Ingredients
  • 8 Slices of bread
  • Butter
  • Cheese slices
  • Mayonnaise
  • cucumber pickle
  • sandwich pickle
  • tomatoes
  • cucumbers
  • lettuce
  • Beetroot
  • Boiled beetroot
  • onions
  1. Method
  2. Collect all the ingredients closer to you.
  3. Butter the bread.
  4. Add any condiment as you wish
  5. Put the filling cover cut in to 4 triangles and fix flavours and serve 4 triangles with four flavours per head..
  6. Make sure to leave in fridge always until you serve.


This recipe will serve 4 people.





Blueberry & Cream Cheese Bakery Buns

These bursting Blueberry buns are moist and scrumptious. The cream cheese gives a creamy flavour to the tart while blueberries gives full of goodness and colour. When you open them up the buns the purple colour juices gives a tempting and appealing look. You cant stop eating them at all.

Doing them the way I have done is super simple. You can use burger moulds or disposable foil cases or even muffin pans. If you are using muffin pans try cutting the dough in to smaller pieces. The other way is using a tart cases or one large one.

The other thing is you can leave them in fridge about three days. (I doubt it will stay that long) Can freeze them in individual bags for future use too.  If you want to serve these for a high tea or a brunch try cutting them in to smaller pieces .





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