Baked Potatoes with Coleslaw

Baked Potatoes are really simple to bake & makes a nice one pot meal for cold winter night or even for a hot summer day. Once baked it has  a  crispy skin and a soft and fluffy  inside. Keep the potatoes warm until ready to serve.

This recipe will serve 4 people. Get 8 medium potatoes wash clean and dry them well. Then cut a slit in the middle as shown in the picture. After spray oil or brush oil and sprinkle some salt and  bake on 250 c until well cooked.

Meanwhile wash and cut about a 1/4 of a small cabbage, grate a larger carrot, and finely slice an onion.

Cut several sprigs of parsley  , and get enough salt to taste, pepper and some lemon juice. Add all the ingredient  in to a bowl.

Mix all together. Add the salt pepper and lemon juice. Add a tablespoon or two sour cream. If you like mayonnaise instead of sour cream feel free to add some.

Take the potatoes out . If not a vegetarian add some bacon for more flavours.

Open the potatoes squeezing the potatoes well as shown in the picture.

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Top the coleslaw on potatoes.  serve with extra sour cream.

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Celeriac Mash

I was so inquisitive about this root vegetable before I really get to know about it. After reading several articles and listening to several people I understood how good this  root vegetable for the man kind. It has so many health benefits. I really love this vegetable. I use it in several dishes on my way. This celeriac mash tastes really beautiful.

Celeriac is high in dietary fibre  and protein as well as many vitamins and minerals. Celeriac is good for joint health, kidney cleanse, and also for weight loss. Other than that good in bone and heart health.

This recipe will serve 6-8 People

I used 1 celeriac weighs about 600g with 5 medium potatoes. When you buy celeriac try to buy one with less holes and round in shape.Celeriac root features rough, knobby outer surface covered with tiny rootlets. Inside, its smooth white flesh has celery-like flavour.

First cut the celeriac in half. Then put the flat side down and remove the outer skin.

Cut the celeriac in to cubes and cut the potatoes too and add directly to the steamer. If not it will go brown.

Once cooked (It takes only 20 minutes) put in to a bowl and add salt and pepper.

Add some butter and cream. (Just a little bit) and mash well.

Serve as a side or as part of your main meal.

Pumpkin Soup

Pumpkin soup is one of the delicious soups. You can make a full meal out of that after adding extra vegetables in to it. When you add extra vegetables it tastes so nice giving extra flavour to it.

This can be a good winter warmer and a vegetarian dish too. If you are a vegan try leaving butter and cream and instead use olive oil and rice cream or coconut milk.

This recipe will serve 4 people.

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Cut 2-3 stalks of celery, several cloves of garlic, one large onion and white part of the leek. Add parsley or celery leaves.
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Cut 400 g Pumpkin (I used Kent Pumpkin) and 2 large potatoes.
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Add one serving size for each person plus one extra for cooking. If you use stock powder  add 2 tsp in to it or use stock water instead water. I used 1/4 cup of whipping cream. Add salt and pepper to your taste.
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Add butter or olive oil in to a pot. Put it on the stove.
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Add all the chopped vegetables in to it.
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When the onions are translucent add the chopped up pumpkin and potatoes.
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Add the measured stock water in to the pot..
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Bring to boil and simmer 45 minutes to 1 hour.
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Leave to cool down and add to a blender and add the cream too.
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Serve hot with crusty bread or a bread roll.

Eggs and Butter Free Nut Cake

This is a real easy and a simple cake. This a vegetarian and a vegan recipe. I used almond milk for this recipe. You can use any milk for this. Adding mixed nuts to this cake will give a nice and taste to the cake. Make sure to grind them coarsely.

All you need to do is to mix all the ingredients together to make the batter and bake it. The temperature may vary from oven to oven. make sure to insert a skewer to see the cake done.

[youtube https://www.youtube.com/watch?v=rqUHPtKZ1x4&w=560&h=315]

Ingredients

  • 200ml milk (Almond or rice milk)
  • 75g Sugar
  • 80g plain flour
  • 50g Nuts
  • 1/2 Tsp baking soda
  • 1/4 Tsp Baking powder
  • 50g Strawberry jam Melted

Method

  1. Into a mixing bowl  add all the dry ingredients and mix well.
  2. After add the melted strawberry jam and milk little by little and make a batter with out lumps.
  3. Put it in to a baking pan. (I used a 6×3 inch round pan..)
  4. Pour the mix in and bake on 180c about 30-40 minutes or until  a skewer inserted comes out clean.

How to cook Couscous

Cooking Couscous is real simple and easy. All depends on the amount of liquid you add in to it. These are the exact measurements  that you need to cook a restaurant style fluffy and soft textured  couscous.

This recipe is for 2 cups of raw  couscous………………………….

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Add a teaspoon full stock powder and enough salt to your taste in to a large pot. Without using the stock powder you  can directly use stock water (Broth)
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Add 2 cups of water in to the pot. For each cup of couscous add a cup of water or broth.
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Mix well.
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Add a table spoon full butter or olive oil in to the pot. This way its really easy to seperate the grains.
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Bring it to the boil and take out or switch off the stove.
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Add 2 cups of couscous in to the pot.
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Mix well.
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Cover the pot with a lid., and leave 5 minutes covered.
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After it will look like this.
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Fluff with a fork or a chopstick to seperate the grains.

Spinach & Ricotta Rolls

Spinach and ricotta rolls can be done with different ways with filo pastry or puff pastry. When you do with puff pastry it tastes much better and making them take a bit less time too. This recipe is suitable to do as mini rolls too if you want to serve as a an entree.

I always do these pastries in filo. But I had some leftover puff pastry and I used them to make a big batch of them. I baked half of them and left the other half in freezer to use another time. I always do this. Leaving something standby to use on a busy day makes you comfortable with out giving extra stress.

To freeze them , wrap in baking papers or put them in freezer bags separately. Don’t let them stuck together. Then the thawing time increases. Make sure to squeeze the extra water  in spinach throughly.

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I am making a big batch of spinach and ricotta rolls. You can always halve this recipe. I used 1kg thawed and squeezed spinach, two tubs of ricotta cheese,(1kg) 4 Eggs, onions, galic, parsley and 2 cups bread crumbs.
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Add the ricotta in to a mixing bowl.
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Add onion garlic and herbs. If you like to add any spices this is the time to add. Add salt and pepper. Remember some cheeses comes with salt. So be carefull.
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Add the bread crumbs. You can add more if you feeel the mixture is runny.
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Add the eggs on to it too.
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Mix really well.
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Lay the pastry sheet on the tale or on a board.
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Put the mixture in the middle.
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Roll it to the end. Press well.
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Cut in to desired size.
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Lay on a baking sheet.
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Make an egg wash adding one whole egg or an yolk with some milk. Brush on top of each roll.
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Brush well to cover the whole pastry.
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Sprinkle some sesame or poppy seeds.
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Bake on 200c about 40 minutes or until golden brown. Oven tempreatures may vary from oven to oven.
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Serve with tomato sauce.

Chinese Zucchini Pancakes

Zucchini Pancakes are one of my favourites. Not only because its full of vegetables but also simple to make. Before making these I always use to do a cake or a slice or Bake with parmesan cheese. Now I do this quite often specially in summer, when there is a lot of Zucchini available.  When you do these pancakes you can add different types of flours to make it a more healthier. I normally use flax meal, whole wheat flour and also oatmeal. 

 

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This is about 500g Zucchini .Get fresh Zucchini and shred them or grate them .

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Wash 1/2 bunch scallions/ spring onions and wash well several times under running water.

 

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Cut the spring onions very finely.

 

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I used a large green chilli finely sliced. This is optional.Add the spring onions and salt to the grated Zucchini.

 

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Add the spring onions and green chillies with some salt.

 

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I used four eggs for this. You can add less too. Then you need to add more flour.

 

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Add a 60ml oil to it. or you can use melted butter.

 

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Add the egg in to the Zucchini.

 

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Add 1/4 cup of corn flour.

 

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Add one cup plain flour.

 

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Add some chili flakes too.

 

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Mix well.

 

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Add a drop pf oil on to a pan and spread it.

 

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Add a spoon full of Zucchini mix and spread it to flatten like a pan cake.

 

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Cook both sides until golden brown.

 

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Serve with a dipping sauce or some sour cream.

Date & Banana Loaf Cake

This loaf cake is copy cat of a banana and date loaf I recently had in an organic coffee shop. It was really nice and warm with lots of butter.Before serving make sure to warm it for 30 seconds in the microwave with some extra butter. The butter goes through the warm bread and gives a nice taste to it.

If you are after a healthy option try with out butter. I only used 75g butter for the whole loaf. I love this loaf with out any butter too. I love dates. These days fresh dates are available due to Ramadan season. I really want to use them in my recipes. So I am working on several more recipes. If you are a date lover wait for more uploads.

Bon Appetit!

 

[youtube https://www.youtube.com/watch?v=j4Joq1OfENY&w=560&h=315]

 

Ingredients

  • 130g dates
  • 70ml Boiling Water
  • 75g Butter
  • 240g Self Raising Flour
  • 2 Eggs
  • 2 Well Ripped Bananas
  • Vanilla
  • 70g Brown Sugar
  • 1/2 tsp Bi carbonate of Soda

Method

  1. Preheat the oven to 180c.
  2. Prepare a 6x4inch loaf pan. (You can always halve this recipe)
  3. In to a pot add the dates and the butter and bring it to  boil. After add 1/2 Tsp bicarbonate of soda and mix well and leave aside.
  4. Add banana, brown sugar, vanilla, & eggs and mix well about 2 minutes.
  5. After add the dates and mix well. (Its all right to use slightly cold dates or medium hot)
  6. Next add the flour and mix really well scraping down the ends.
  7. Add the cake mix in to the loaf pan about 30 min to 50 minutes or until a skewer inserted comes out clean.
  8. Cool on a wire rack.
  9. Use with butter or as it is.

Mashed Potato & Spinach Stuffed Flat Bread

 

Flat Breads are so easy to make. Takes only few minutes. If you can mash the potatoes and make the filling when you are free , this is so simple to make on a busy week day. Just add the filling and making it flat only. As they are yeast free it comes nice and crusty.

You can add different flours and make it really healthy too. I added spelt whole meal flour and plain flour. You can use few spoons full of other flours to make it more healthy. Fillings can be done in your way with what ever in your fridge.

This will be good to keep a day or too in fridge to take to work or use it again. Will not be good in freezing.

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Iused 300g Flour. From that 150g is pain flour and the other is whole meal flour. I mixed both together for the roti.
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Cut one onion, several cloves of garlic with some curry leaves.
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I used 250g Spinach. Cut finely.
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Boil 2 large potatoes.Mash well.
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Fry the onions, with garlic and curry leaves and add in to the mashed potatoes.
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In to that I added salt , corriander powder (1 TSp) and 1/2 tsp chillie and pepper powder.
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Then With rest of the onions cook the spinach several minutes until no liquid. (Cook on a high heat.)
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Add enough water little by little to the flour to make a smooth dough.
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The dough should be like this after kneading. Leave it to rest 10 minutes covered.
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Cut the dough to 8 equal parts.
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Roll each to a flat bread.
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Put a spoon full of the mixture in the middle.
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Bring the ends together & seal well..
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After roll again with out giving much pressure.
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Cook the flat bread on a medium heat in a pan.
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Serve hot with a dipping sauce or as it is.
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