These little tartlets are really good and so simple and easy to make. They do not need any proofing like other breads. It can be made in less than an hour. It makes a full meal when you add a topping with meat and vegetables. Also can be served as a side or as a canape too.
Instead of the meat I used left over meat from the roast or even a simple curry with vegetables will be good on this tart. After baking it gives a nice golden colour crust too. Make your own filling for this and enjoy!
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.
Leeks pancakes are so simple and easy to make. You can always make them with spring onions too. These are a crunchy pancake that you can make as a larger batch and freeze to take out when ever you want.
Cut the pancakes in to triangles and serve as a side or as a snack.
Wash and cut the leeks as fine as you can. ( Don’t process or chop in a machine) Add enough salt and pepper and also a table spoon full olive oil or butter in to it.
Take a cup of flour with enough salt and warm water. The water temperature should be about 60-70c. Add the warm water bit by bit and knead the dough until smooth.
Take the dough out and cut the the dough to equal parts. Make balls and cover it with a clean tea towel and leave 1/2 ah hour on the bench to rest.
Take one ball out and roll it to a circular shape. Butter or oil the surface of the circle.
Put the prepared leek mix in the middle and roll it and make a coil.
Press down the prepared coil and roll using a rolling pin.
Cook on both sides until golden brown. Serve hot with a curry , chutney, yogurt or a dip.
Tuna is a very common fish used in Asian countries. They cook tuna in different ways. Tuna has a commercial value too. People consume tuna than any other fish in the world. In Sri Lanka it comes as a dried flaky fish (Maldive fish flakes) too to use in all the other cooking to give an extra taste and protein too.
This type of a dish is very good with a special rice to serve as one pot dish.as it contains everything in one dish. If you are not a chillie lover you can omit chilles from this to cook this adding some extra tomato sauce.
I always believe in the saying ” HOME MADE IS THE BEST”. When I have time I always think about my family having a healthy well nutritious meal. As I am so busy during the day I really don’t want to cook when I come home. Thats why I create so many one pot meals. But when I have time during the week end I do a lot ahead. This is one of them. If you are a busy mum try making these beautiful vegetable only burgers for your kids or the loved ones.
When ever I do these burgers I try to add all the colourful vegetables to make it looks nicer and also tastes nicer too. I didn’t add any eggs in this recipe thinking about my vegan and vegetarian readers and you don’t need any eggs in here at all. I used bread crumbs only as a binding agent for these burgers. Don’t try adding watery vegetables as you will end up having lots of bread crumbs in your burgers.
I used 1 large sweet potato, half of a butternut pumpkin, 2 large carrots, 1 whole leek, about 250g spinach, and 2 large potatoes. I used about 11/2 cups of bread crumbs for this recipe. Cut one onion, several cloves of garlic and some bird eye chillies . Chillies are always optional.
Then I used these ingredients 2 table spoons full tomato chutney, 1 tablespoon full chilli sauce, 1 table spoon full sandwich pickle and 1 tablespoon full wholegrain mustard to give extra flavour.
- 150g Lentils
- 3 large tomatoes
- 1 medium carrot chopped
- 1/2 of a leek chopped
- Or Celery
- 1 onion chopped
- 1 can tomato
- 1 tablespoon -2 tbsp. sugar
- Chopped garlic
- 1 bay leaf
- 1/4 cup whipping cream
- 1 tsp cumin powder
- Pinch pepper
- 1/2 tsp coriander powder
- 1 litre stock water
- Add oil in to a pot and add garlic. Fry about a minute.
- After add the onions , leeks, carrots & fry several minutes.
- After add tomatoes, bay leaf and the spices , lentils, pureed tomato, stock water and sugar. mix well.
- Cook on simmering about 45 minutes to 1 hour.
- Lastly add cream. Bring to boil. Check sugar and salt.
- Serve hot.
Always try to use the potatoes with out leaving longer. Potatoes always go dark soon. Then the colours will not be nice.
Squeezing the extra liquid is not that easy. But do as much as you can, or dry on a paper towel.
When you wash the green part of the leek make sure to seperate the leaves first and then wash one by one to remove the mud or dust on it. leeks easily collect mud.
I always like extra taste. You can always reduce or omit stock cubes. I used the vegetable stock cubes.