20 Minutes Nasi goreng

Life is much easier if you can create your meals in few minutes. We all are having busy lives and find hard to create a good & well nutritious meals for the family. This  Nasi Goreng will help you to create a quick and simple dish in 20 minutes for the whole family.

This recipe will serve 4-6 people.

Prepare the ingredients and leave them next to you. I cut some red chilles , giner and garlic, onions, and get the oil .

Prepare chicken meat by cutting in to little pieces. Add oil in to the pan and add the chopped ingredients in to the oil and stir fry until golden brown.

Later add the chicken in and stir fry well. Add salt and pepper to season. I always use chinese chilli paste  to flavour the rice.

Add the chilli paste on to the chicken and stir fry well.

Add a table spoon full oyster sauce, a table spoon full soy sauce and 1/2 tsp corriander and cumin powders.

Grate carrots, leeks and some cabbage. Add the cut and grated vegetables in to the chicken. After add the rice.

Add the rice and add the sauces. Mix well.

 

After portion control in to a  bowl  and press well. Put it upside down. Take the bowl out.

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Serve with a porched egg, sliced cucumber and tomatoes.

Green Pea & Ricotta Cannelloni

One pot meals for busy night is an ideal option. This recipe is so easy to do. You can cook and freeze this meal with out a problem. The other way is to prepare and bake is the next day. When you have time prepare everything together for all busy week days. Plan the week ahead. So it is so simple to do.

Having spinach with ricotta all the time I thought of doing with green peas. This was so nice and creamy and so easy to prepare too. Instead green pea you can use any other kind of a legume for this too.

This recipe will serve four people.

I boiled two cups of frozen peas. Put the peas in to a pot with salted water and cook until tender.

 

Other than that you will need 2 eggs, a bottle of  pasta sauce or home made pasta sauce, 1 tsp garlic , and one finely sliced onion.

1 Pack Cannelloni and a tub of ricotta cheese

Drain the cooked green peas and lay the cannelloni on the tray.

Mash the boiled green peas until mushy.

Add eggs, onions, garlic, salt and pepper in to the mashed peas and mix well. After add the ricotta and mix well.

Later it will look like this. Put that in to a snap lock bag.

Cut the end of the bag and fill the cannelloni and lay them back to where they were.

 

Pour the tomato sauce on top. Spread it nice and even.

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Sprinkle the cheese on to. Bake on 180c about 1/2 an hour or until golden brown on top.

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Serve hot.

 

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Chicken Quesadilla

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.

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Use the left overs from your Sunday roast or try pan frying some chicken for this.

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I always buy wraps when I do my week end shopping for my lazy days.

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Take a wrap and microwave or heat up in a pan for getting the flexibility with out breaking the wrap.

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Butter the wrap for a better crunchy texture and more flavour or just omit this step.

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Pull out some chicken and leave on one corner.

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Wash your favourite salad  leaves.

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Lay them on the chicken.

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Add some cucumber on top.

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Add a a layer of tomatoes too .

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Finish with slices of cheese.

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Fold it overlapping the ends.

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Put it on the sandwich press, grill or even a pan.

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Toast it until golden brown.

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Serve Hot.

Cream of Parsnip & Potato Soup

Parsnips have their own sweet flavour unique to them, I smell a raw mango in cooked parsnips. Its good in soups and also to accompany your roast. Parsnips are very common winter vegetable you can use in different types of cooking. This is one of them.

This soup will serve 6 people.

Get two parsnips and peel and wash them thoroughly. Then chop them roughly.

Peel and wash two potatoes and chop roughly.

You will need one  and and several cloves of garlic roughly chopped with enough salt and pepper to taste as well as any kind of a herb to your liking. I used mixed herbs.

Add butter in to a pan and add the onion and garlic with herbs.

Add the potatoes and parsnip and saute several minutes. Measure the water from the soup bowls the amount you need.  Add one less bowl. (If you are serving 7 add six cups)

I pressure cooked. You can slow cook or cook on simmer until tender. Add the soup in to a mixer and puree the soup. Add cream and puree soup again. (I didn’t add any cream ad I found it that good and creamy)

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Serve hot with a piece of crusty bread on the side.

Chicken, Mushroom & Leek Risotto

Chicken and leek risotto is a simple and easy one pot meal for a busy day. All in one dishes makes the life easy too. This will be a real treat for a busy week day nights dinner. If you have left overs make sure to freeze them for future use too.

When you cook risotto there are simple things to remember. It helps you to get the perfect and the nicest risotto ever.  It needs cooking in several steps. Its called the absorption method. For this you need to stir fry rice fist with the oil or the butter. Then cook with the alcohol and adding hot stock in several batches for the perfect cooked risotto.

 The Italian risotto rice the best for this. But as a cheaper option you can use medium grain rice too.

I used one kilo risotto rice for this as I always freeze the leftovers. You can get the amount you like and use this as a guide for your meal too.Used about 750 g diced chicken rice too.

Cut one or two large onions and several cloves of garlic. Get some bay leaves too. Slice about 300 g mushrooms.

I used about 300 g finely sliced leeks in this too. Other than that you need about a cup of whipping cream and a cup of dry white wine or dry sherry too.

Add about a table spoon or two oil or butter in to a pan and fry the chicken until slightly brown .

When the chicken is slightly brown add the mushroom and the leeks in to the pot , season with salt and pepper.

Cover the pot and cook until the it is well cooked.

Take the chicken, mushroom and leeks out and  add some butter in to the pan. Add the chopped onions, garlic, and the bay leaves .

Stir fry really well.  When the onions are translucent add the rice.

Stir fry the rice really well until the rice is looking glassy. After add a glass of wine and let it absorb to the rice completely.

Add the stock 1/2 cup and Stir continuously. And add later another 1/2 cup and keep on doing it until the rice is firm and creamy.

Keep on adding stock and stir until the rice is firm and creamy.

When ready add the cream. Stir well.

After add the chicken , mushroom and leek mix and stir well serve hot.

Chicken & Vegetable Fried Rice

Its really handy to have some left over rice in fridge sometimes.  We can make different types of  rice dishes from leftover rice. This is one way of doing it. Instead of making with raw chicken you can always use the left overs from a roast too.

Adding lots of vegetables in to this dish  makes it more colour full.

This recipe will serve 4 people. Cut 300 g chicken thigh fillets in to small pieces. Take about 4 cups of cooked left over rice. For sauteing chicken  prepare several inches ginger , several cloves of garlic, one large onion sliced, some curry leaves , or parsley and some green chillies.

 

Grate some carrots, cut some beans,cabbage, leeks and some capsicums. Prepare 1 teaspoon curry powder, pepper, and some chilli powder to the taste.  Add some oil in to a pan and leave it to be hot.

Add the sliced onion, garlic and herbs and fry well. Add the chicken and stir fry really well.

After ad the vegetables and stir fry well about one to two minutes. After add the rice.

Stir the rice well. Add soy sauce and the tomato or chilli sauce and mix well. Serve hot.

 

Crust less Potato & Leek quiche

This is a simple and easy recipe to use new season potatoes in your cooking. Once in a while its better to try something with out any meat too. This tastes really nice and creamy. this is a one pot budget meal that any one can try . If you want add meat add some left overs even from the roast.

This can be served in salads or as a kids lunch or even as a snack or as a main meal.

 

[youtube https://www.youtube.com/watch?v=gMTw5lX5Ojo&w=560&h=315]

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Eggs & Feta Stuffed Zucchini

Zucchini I always like stuffed or baked. This time I stuffed with eggs and semolina. Such a filling meal. Feta gives a nice creamy taste balancing all the other flavours.

This meal can be served for dinner. The preparations can be done in the morning or previous night. Leave in fridge and bake for dinner. It takes only a few minutes to bake. Baking on a high heat makes it quick cooking with the zucchini going mushy. The Zucchini has to be still nice and steady. This doesn’t need much cooking at all.

The semolina helps to bind everything together. Try with a low fat and low salt  feta. Serve with your favourite sauce or the chutney.

Bon Appetit!

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Select fresh and large Zucchini for this recipe. This will serve four people. Wash the Zucchini well.
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Cut in Half. Take middle out. You can use the middle in a soup. I used a melon baller to take the flesh out.
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Break four eggs with 1/2 cup of whipping cream or thickened cream and salt and pepper to the taste.
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Whisk them all together.
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Scramble it in microwave or in a pan.
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I used 1/2 cup of shredded cheese, 1/2 cup semolina  and half a cup feta.

 

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Into the scrambled eggs add 1/2 cup semolina , a table spoon full cream and mix well.
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After add feta mix well. Use any herb with this, I added parsley.
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Mix the shredded cheese too.
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Fill the zucchini with the mix.
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make sure press well.
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Bake on 230c about 10 minutes.
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Serve hot with a chutney.

Stuffed & Baked Chicken Breasts with a Cream Cheese Filling

One day I thought of making the chicken breasts a bit different with some flavour. I used to steam or stir fry always and I was bored eating the same always. So I made these baked chicken breasts with a cream cheese filling. It gave a lot of flavour to the chicken breasts and also it prevent drying out when baking. Try this recipe for a change.

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I used 4 chicken Breasts, 1 large salad onion finely sliced, 1/2 bunch chives, 1 cup bread crumbs, 1 packet cream cheese, with some garlic powder and a table spoon full chillie  sauce for the filling.
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Open a chicken breast inserting a tip of a knife and open it with out breaking.
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After you will see a cavity like that.
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Add all the filling ingredients in to a mixing bowl and mix well.
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Put the filling in to the cavity and press well.
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I used a barbecue stick to cover the mouth of the cavity.
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Put them on a baking tray.
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Put some mayonnaise on the chicken breast & spread evenly.
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Sprinkle some bread crumbs on top of the chicken breast.
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Bake on 200c about 30 minutes or until well cooked.
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Slice the chicken breast evenly and serve with some steamed vegetables.
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