Fruits with buns always nice for breakfast or to go with a hot cup of tea or coffee. These buns are so simple to make and can freeze for future use too. Freeze them in individual bags for easy thawing.
Adding sesame seeds for these is optional. But it gives a nice crunchy taste for the buns. This can be served with butter or jam too.
Fresh kernels of sweet corn are tender and have a sweet, juicy taste. Its so nice in fritters. When you select corn make sure to get the tender fresh corns. The corn kernels are juicy and sweet when they are young only.
I like the fritters a lot than eating it on the cob. To get the kernels out stand the cob up and use a sharp knife to cut the kernels.
These fritters can be kept in fridge about two days and also can freeze too. When ever you are lazy to cook get some out and thaw in microwave.
If you are a vegetarian omit eggs and add a handful of flax-seed meal to bind the fritters together.
I am using 6 fresh corns for this recipe and will serve 6-8 people. Cut the kernels . (Stand the cleaned cob and use a sharp knife cut them)
Collect the kernels in to a bowl and slice the green part of a leek or cut some spring onions. If you like add some onions for more flavour.
I used 5 eggs with 1 cup of plain flour and salt and pepper to the taste.
Adding cheese is optional . I added 1/2 cup of cheddar and 1/2 cup of Parmesan. But cheese gives more flavour as well as helps to bins them together.+
After add the eggs in to the corn kernels and mix well.
Next add the cheese and flour.
Later add the leeks and mix well. Put a pan on the stove and bring to a high heat. Add some oil. I did’t add a lot of oil. If you add a bit more tastes better.
Take a ladle full corn mix and put on the pan and flatten it using the back of the spoon. cook both sides on a low flame until golden brown.
Serve with a nice side salad or with a dollop of sour cream.
I found a bread same like this in a bread shop recently and I thought of making it for breakfast on a Saturday morning. I had enough time to do this as all the other wake up late. 🙂
This is so simple to make and also very nice all in one breakfast. For proofing ion the morning I switch on oven to 25 c and leave the dough there to double. It takes only less than thirty minutes. When I was telling the ingredients I missed several and I made sure to include them in my recipe.
The texture of this bread is the same as you find in bread shops and also the taste is much better than them too. Try making them for a quite breakfast and kids specially will love this with out a doubt.
Choux pastry is a different kind of a pastry and its used to make a lot of different types of sweets.The high moisture in the dough create steam during cooking to puff the pastry. Adding this topping makes it too different to the other pastries and gives a nice crunchy topping.
Making these pastry is very simple. Make sure to bake until nice and crunchy.
You can use this to make eclairs. To get the recipe click here
Marie biscuit pudding is an all time favourite in Sri Lanka. We enjoyed this as kids a lot. Still I love this. Its so simple and easy to make and also ready in 10 minutes.
There are things that you need to know. Adding an egg will not do any harm as the hot butter will cook the egg. In video I mean cooking as the curdling of the egg, That’s why you need to keep on stirring for a longer time while adding the hot butter. I have done another recipe before and this is the updated version of it.
The other thing to remember is that you can double the liquid for covering the biscuits with out adding chocolate at all.
I have uploaded several pictures of the finish product and how to freeze in individual snack bags. You can always freeze this dessert in snack bags to please kids or your guests later too. Thaw it before serving or take out the day before and leave in fridge to take the next day.
This is a simple idea for a busy night. Trust me no one will say no and can be done in few minutes. All you need is several ingredients & this is a one pot meal too. You can do this in a pan or even in a sandwich press. I always use my sandwich press for this. You can add what ever you have with out sticking to a recipe….
It takes only ten minutes for everything.
Use the left overs from your Sunday roast or try pan frying some chicken for this.
I always buy wraps when I do my week end shopping for my lazy days.
Take a wrap and microwave or heat up in a pan for getting the flexibility with out breaking the wrap.
Butter the wrap for a better crunchy texture and more flavour or just omit this step.
Pull out some chicken and leave on one corner.
Wash your favourite salad leaves.
Lay them on the chicken.
Add some cucumber on top.
Add a a layer of tomatoes too .
Finish with slices of cheese.
Fold it overlapping the ends.
Put it on the sandwich press, grill or even a pan.
Toast it until golden brown.
Seasonal fruits and vegetables are best to use than buying other non seasonal fruits. Lemons are in season and its nice using them in cakes and cookies and slices , pies etc.. I did these beautiful cookies as my husband requested. They were so nice and yummy. My whole family loved them.
I like to use the lemon zest in cakes but not in cookies a lot. I used the juice of lemon in this to give extra tangy flavour to the cookies. Sprinkle some crystallised sugar on top to give an extra crunch to the cookies.
I loved chocolate eclairs a lot when I was a teenager and the love for the Eclairs are the same still. I used to buy them from a cafe near Trinity college Kandy and they were really awesome.
Some times still I have them with a coffee. The price is too high these days and I made a big batch recently and thought of sharing the recipe for Eclairs for those who love them like me.
All the steps are included in the video and the recipe is 100% guaranteed. You can do a big batch and freeze the shells and fill with cream when you want. Instead of whipping cream you can create your own filling, like pastry cream, mousse or soft ice cream etc…
Samosa is crispy & a crunchy snack that easily made with ready made shortcrust pastry. The advantage is you can fry or bake the pastry with out a problem. I oven baked these to use as a snack. Filling always can adjust to your taste. meat, fish or vegetables filling really goes well too.
You can freeze them for using back again too. This is for one packet of shortcrust pastry.
Boil about 500 g potatoes peel and mash them. (This step can be done before hand and leave in fridge)
Chop some onions , chillies, and about 1/2 bunch coriander leaves. get ready with a teaspoon full coriander powder, 1 tsp curry powder, 1/4 tsp turmeric powder, and a teaspoon full chilli powder. (Remember all these can be changed to your liking)
Get canned chickpeas or boiled chick peas(I used one can) add enough salt and pepper in to the potatoes.
Add all the other ingredients in to the potatoes and mix well. Get the thawed packet of short crust pastry.
Cut each sheet into four. Get the corners and make a cone. seal well with the finger tips.
Add the filling into the cone. Get the flap and brush with water or eggs .
Seal well and leave on a baking tray if you are going to bake them. If not fry them.
Brush with eggs and bake on 200 c about 30 minutes or until crispy and golden brown.
Serve with a chutney or tomato sauce.