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.

Chicken & Leek Savoury Tarts

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!

 

 

 

 

 

P1090296P1090301Hamburger Rolls (Soft Bakery Style) (1)

Roasted Vegetables and prawns With Barley

Barley is one of my favourites and I try to use  them in salads and casseroles .  I use them to replace rice too. This one is  like that and tastes amazing. You can serve this as a cold or a hot meal. After cooking barley , simply freeze them in individual containers or in bags for another day. You can take them to work and microwave to use a s a hot meal .

I always wash the barley several times and add water and leave to soak. (Remember you can cook with out soaking too.

After wash once and add water and cook until light and fluffy. You can add extra water and get barley water too.

I used pumpkin , Zucchini , capsicum and prawns. Dice the vegetables and wash the prawns.

Add salt and pepper to all of them and roast or grill  them slightly.

After grilling the vegetables looks like this. Add some sultana to the vegetables to get a nice sweet taste.

Add some oil in to a pan and fry some onion and garlic and add the grilled vegetables stir well and add the barley. Stir fry one minute.

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Serve hot or cold.

Celeriac and Potato soup

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.

Stir Fried Vegetable with Noodles

If I say most of my week day meals are one pot meals that’s true. I always try to cook all in one to save my time and give my family some healthy meals every day. Making several things after work is difficult as well as taking a lot of time. When you add all together makes it more tastier too.

I always add lots of veggies in my cooking. It always gives an appealing look as well as the taste. I freeze the left overs for another day or for kids to use when they are hungry.

This recipe will serve 8 people.

I used 500 g of noodles. Even you can use angel hair pasta. I used a can of chick peas, a cup of cabbage, 1 red capsicum, 1 leek, and a large carrot for vegetables. Make sure to cut them thinly.

Put a pot of water with salt in it and bring to boil and add the noodles and cook accordingly to the packet instructions. For the spices I used a teaspoon full cumin and coriander powders, salt and pepper and a 1/2 teaspoon full paprika powder.

Other than that I used one onion with few cloves of garlic finely sliced, several curry leaves, 2 table spoons tomato sauce with a 2 table spoon soy sauce and a table spoon full Chinese cooking wine. Add some oil in to a pan. When the oil is hot add all the onions garlic and curry leaves in to the hot oil and stir fry until the onions are translucent.

After add the vegetables and stir fry well.

Next add the spice powders and stir well.

Add the soy sauce, tomato sauce and the coking wine.

Mix well and serve hot.

Barley Pilaf with chicken and Vegetables

Barley pilaf is a well balanced hot meal for a cold winter. If you soak the barley before hand its so simple and easy to cook.  If not it will take too long to cook. Meanwhile cook the chicken and prepare the other ingredients.

You can prepare the ingredients the day before and assemble everything together when you need. I always prepare the veggies and get ready for the busy week nights.

I used 250 g Barley for this recipe. Add some water to the barley and leave it to soak. After wash and drain all the water and add some water to cook the barley.

Cook 250g chicken after seasoning with salt and pepper in a bit of oil .

After stir frying the chicken leave aside and prepare the ingredients for stir frying. I use done medium size carrot,, one white part of the leek, about 1 cup of cabbage and several leaves of kale or any veggie to add green to the pilaf.

Cut some onion , garlic and some ginger. Add some oil in to the pan and fry until translucent.

Add the prepared vegetables and some spices to your taste & stir fry well.

After stir frying about one minute add the chicken and barley on to it and stir fry well.

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serve hot.

 

 

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.

Stir fried Chicken and vegetable Quinoa

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.

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When you buy Quinoa make sure to buy organic quinoa. There are 3 types.white , black or mixer of black and white. If you are doing this for a salad black and white the best. I always buy the organic quinoa.
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Cook the quinoa according to the packet instructions.
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Cook 250g Chicken as you like. You can use boiled or stir fried or even left overs from the roast.
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Prepare some vegetables. Grate some carrots, cut some red and green capsicumsonions celery and some leeks with some garlic.
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Add some oil in to a pan.
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Add the garlic in to the oil.
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Add the onion and celery in to the pan. Fry several minutes.
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After add the vegetables.
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Stir fry well.Add enough salt to your taste.
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Add any spice as you wish. I added 1/2 tsp corriander and cumin powder.
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After add the chicken. Stir fry but make sure not to over cook the vegetables.
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Add the cooked quinoa. in to it.
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Mix well.
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Serve with chutney or as it is.
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If you cook extra freeze them in individual containers for future use.

Simple and easy  Vegetable Burger/Patties

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.

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Add about tablespoon full oil in to a pan. The oil level depends on the amount of vegetables you are using.

 

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Add onion, garlic, chillies in to the oil.

 

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Add the potatoes in to the stir fried onion mix.

 

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I added a table spoonful cumin powder and a tablespoon full coriander powder and some roasted paprika.

 

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Mix well and cook several minutes.

 

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Add the carrot, sweet potato and the pumpkin in to the potato mix and cook well.

 

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Next add leeks and cook about 2 minutes stirring continuously.

 

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Lastly add the spinach and cook about a minute.

 

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Next add all the chutney & sauces. Stir well.

 

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Add the bread crumbs little by little in to the vegetables and stir well.

 

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It has to come to the consistency like this.

 

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I used my burger press. You can use a mould or a food rind or a cutter too. Or you can make it by making balls and flattening them.

 

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After making it will loo lie this.

 

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Use baking papers to stack them.

 

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After put another baking paper on top. then put another baking paper on top.

 

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I stack them like this. So when you freeze it is so easy to divide them.

 

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To make them for using for a meal Add some oil in to a pan.

 

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Then cook both sides turning after several minutes.

 

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Its ready . You can serve this with a side salad or even in a bun.
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