Okonomiyaki or the cabbage pancakes are really an easy meal to try when you are really busy. The other thing is cabbage is less in calories. I am not a person who loved cabbage. Now I love to eat cabbage in these pancakes when ever I feel lazy to cook. As a full time worker I always cut my vegetables oduring the weekend. i store them in fridege for my one pot meals. I call this a one pot meal too.
To make the pancakes a full meal you can add several different vegetables and some meat in to the pancake mix. Some people like a soft pancake texture when some others like the fillings with less batter which is enough to bind the ingredients together. There are no rules for filling or the toppings. Use what you have in the fridge.
There is one thing you should remember when you make these pancakes. Vegetables always gives extra liquid when you mix them all together with salt. So be carefull when adding more liquid. I always do several and add a bit more flour for the last few as you will get all the uices out from the mixture.
When making the pancakes try cooking onb a low flame to get the best look. Its served with diferent types of sauces. Add anything to your liking as the topping. If you are a vegetarian try omitting prawns and eggs.
This recipe will serve 4-6 people.
I am using half of a large cabbage . Shredd or grate or cut finely.
Add other flavours to it. I used leeks onions , prawns (I used cooked prawns)and green chillies. Chillies are always optional.
Add about a cup of flour with 3 table spoons full corn flour in to a bowl with salt and pepper.
Break 3 eggs in to a bowl and whisk well. Pour on to the flour. Add 1/2 cup of milk to mix with flour. Make a batter.
Add the chopped vegetables and prawns on to the batter. Mix well.
Pour the prepared batter with cabbage on to a grill or a pan and cook on low flame on both sides until well cooked.
Serve hot with your favourite sauce as the topping.
We live a world that where millions of people starving everyday. Try not to throw out food unless it ‘s rotten or nor way of using it. Always you can use the left over food for creating different types of meals. This is one way of using left over food in a meal.
When you have left over bread & meat try using them in a casserole like this. When you have left over meat from a roast or a meal and the last bits of vegetables this will be an option.
if you are not a person who like to have any meat try adding vegetables only. Finely sliced leeks, grated carrots or pumpkin will be very nice in a casserole like this. Cheese is optional but at the end it give s a nice crust and also extra taste to this dish.
This is a budget and a one pot meal. You can bake this the day before. This will be good for breakfast or even dinner too.
One pot , budget and healthy meals are an option for a busy weekday night with out having any take away food. Take only few minutes to prepare and cook. I always use the seasonal vegetables as they are fresh produced and also cheap in price.
Asparagus and Broccolini are good source of fibre and also comes packed with lots of nutrients. Its really nice when cooked in a meal or as its own. You can blanch, roast, or even pan fry them too.
Those who want to eat healthy and have a low carbohydrate diet to loose a bit of weight this will be good recipe.
When you want to get the tender part from asparagus hold the Asparagus from both ends and bend down and will break giving you then tender part. The other part you can use in soups or stocks.
Celeriac is available all around the world during winter time. Its best to use the seasonal fruits and vegetables in your cooking. Celeriac can be cooked in many ways but I like the celeriac mash and the soup a lot.
Celeriac known to be a very good vegetable with lots of fibre and also lots of vitamins and minerals. The scientists says the celeriac is an excellent source of some of the essential minerals such as phosphorus, iron, calcium, copper, and manganese. Recently I read an article says that it contains lots of anti cancer properties to prevent colon cancer.
When you cook celeriac make sure to add more veggies to make it a full meal. This soup can be kept up to 3 days in refrigerator and also can freeze in individual containers up to 3 months.
Adding Cream to this is your choice. It tastes nice with any cream too.
This recipe will serve up to 4-6 people.
Gather several carrots, 3 potatoes, celery sprigs, half of a leek (I used the white part) 1 whole celeriac and one onion with several cloves of garlic. Chop the vegetables roughly. Celeriac needs to be cleaned like potatoes.
Add some butter in to a pot and let it melt. Instead you can use any oil too. Add the chopped vegetables except celeriac and the potatoes. Stir fry about 5 minutes.
Mean while get some salt to your taste and enough stock water to cover the vegetables.
Add the potatoes and celeriac in to the pot and stir wee another 2 minutes on a high heat.
After add the stock water just enough to cover the vegetables.
Once cooked , strain the veggies & mash or puree the vegetables.
Add in to the soup and serve hot with a toasted crusty bread or a bread roll.
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.
Quinoa is gluten free superfood that you can use instead of rice. Replacing quinoa instead of starchy products will give you lots of proteins as well as a lot of minerals and vitamins. Its very famous for its omega 3 fatty acid levels too. quinoa is also a very good source of calcium, magnesium and manganese.
Cooked quinoa seeds become fluffy and creamy, slightly crunchy. It has a delicate and nutty in flavour, Its good for salads side dishes or even making snacks. I want to show the right way of cooking quinoa with a bit of flavour as cooked in restaurants. When you add flavour it can be eaten with anything too.
This will give you an idea on how to use as a main meal and also how to freeze quinoa.
I already published one recipe to do thin pancakes. This recipe takes no time to do at all. When you are busy and want to change your breakfast to something else Try these beautiful and easy to make pancakes.
The things you need for this recipe is always in your cupboard and fridge. When you want to add some extra flavour to this you can always go for other options such as parsley, celery leaves, leeks, or even cooked meat or fish. Always creativity is in your hands.
The other thing is these pancakes can be made a day head for the lunch boxes too. Also this can be served as a sweet cake with cream and berries or even bananas.
The other ingredients to top up or use as a filling, are Eggs, Chopped chives, Salt and pepper.
One day I made these beautiful thin pancakes for breakfast and it was a hit. After that when ever the kids request I make them at any time. Its so simple and easy to make and all the ingredients are easy to find. If you are a vegan try adding coconut milk instead of milk.
Instead of adding the corn flour you can add potato flour to the mixture. Both flours are doing the same thing.
Can serve with a dipping sauce or even with cream and ice cream. If you like it as a sweet version add the sugar. It will be good to serve with cream too.
These pancakes are a hit every time I make them,. These are the ingredients. I used 225g Plain flour, 85g Corn Flour, 2 Eggs, 500ml Milk, 30g Butter melted and some salt.
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.