Cauliflour Salad with nuts

This is a simple salad a friend of mine made recently. While having it I copycat the recipe to share it with you all. It was slightly crunnchy and also had lots of flavours. You can make it to be sweet and spicy too.

This cauliflower salad can be served cold or just after the prep.

This recipe will serve 4-6 people.

Get one cauliflower head and cut in to  florests. Blanch it in hot salted for few seconds to add some extra flavours. Stir fry some nuts to your liking until roasted. I used  roasted pinenuts for this.

Other than that I used about 1/2 bunch chopped fresh parsley, one small red onion finely sliced, some red chillies sliced. Get some fresh sultana, salt &pepper, seveal squeezes of honey, and lemon juice to the taste.

In to a bowl add the chopped ingredients with slat, pepper,and honey. Chop the cauliflower in to small fine pieces and and put in to the bowl.

Later add the lemon juice.Then add the nuts. Mix well.

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Leave in fridge. or serve as it is.

Rice Noodles with Vegetables.

All in one meals are a life time saver for me. I always makes my dinners as one pot meals. It saves my time and also gives my family a well balanced meal.  I did this as a vegetarian meal but I served some poached eggs with this meal.

Instead of the vegetables I used,  try adding other vegetables you like. To give more flavour you can add chilli or tomato sauce too.

This recipe will serve 4 people. This is 250 g rice noodles.  I used 3 cups Chinese cabbage, 1 leek sliced.

I used 1/2 cup sliced capsicum, 1 carrot sliced,  Tomato (This is optional)

For stir frying the vegetables one onion sliced, 2 inches ginger sliced, and some garlic. Get one cup of stock water and two table spoons soy sauce and some oil for stir frying.

Add some oil in to a pan and leave it to be hot. When the oil is hot add the sliced onion, garlic and ginger in to the hot oil and stir fry very well. Add all the vegetables later.

Stir fry the vegetables very well. Add the stock water and some soy sauce in to the vegetables. After add the noodles and stir fry well.

 

Serve hot.

Cookie Dough Fudge (No Bake/ No Eggs)

Cookie dough fudge is a simple and easy no bake and egg free recipe. So easy to make. Not only that you can always freeze them for future use.

When you have time try making the cookie dough balls and leave in fridge. Next you can make the chocolate layer in few minutes. This can be done with white chocolate and make cookie dough balls with dark or milk chocolate too.

This a simple and easy idea for school events , brunch, or even kids birthday parties.

Enjoy making them and share with some friends to have a coffee.

Ingredients

For the cookie Dough

  • 60g Butter
  • 65g Sugar
  • 30ml Milk
  • Vanilla
  • 100g Plain flour
  • 75g Chocolate chips

For the fudge

  • 300g Chocolate melts
  • 50ml Condensed milk
  • 40g Butter
  • Extra chocolate chips
  • Vanilla

Method

  1. Add sugar, butter  in to a mixing bowl and mix well.
  2. Into that add vanilla and flour and mix well.
  3. Lastly add the chocolate chips and mix until it combines.
  4. After make balls and leave in fridge.
  5. Add condensed milk, chocolate, and add butter and melt in a pot on the stove.
  6. After pour it over the cookie dough balls and decorate with the left over chocolate.
  7. Put in fridge over night or until sets.
  8. Cut as you wish.
  9. Leave in fridge or freeze them to take out when you want.

How to make Thin Pancakes

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.

 

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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.

 

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Add flours in to mixing bowl.

 

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Then add eggs in to the mixing bowl.Mix well.

 

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Add milk little by little and after add the butter. Mix until no lumps.

 

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The mixture should like this. If you have any lumps pass it through a sieve.

 

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Put a pan on the stove.Add a little bit of butter.

 

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Use a paper towel to spread it.

 

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Add a spoon full of batter and spread evenly.

 

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Cook about 1 minute on one side.

 

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Then turn it to the other side.

 

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It comes very thin and nice.

 

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The pancakes are like a thin tissue. Serve as you wish.

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.

Warm Barley Salad

This is one of my favourite salads.I  make this at least 2-3 times a month. If you do a big batch you can always keep in fridge to take as your lunch or microwave and have it warm for dinner.

If you want the barley water you can strain it while cooking before adding oil or salt. This can be served as a budget family friendly meal. If you want meat to go with it feel free to add some left over from a roast or some steamed or boiled meat in it.

I have so many vegetarian and vegan followers and I thought of uploading this specially for them.

Instead of having lemon and pepper add a  a salad dressing to your liking. I normally add parsley in it. But when I did this I haven’t had any in my garden or in fridge. Be creative &  Add other vegetables to it and make more nourishing let me know your ideas too. then I can try them too. ????

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I used 500g Pearl Barley for this recipe. This will serve 6-8 people.

 

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Wash the barley throughly several times there are no pieces of hull floating on the surface.

 

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I used 1 green capsicum, few deseeded tomatoes, 1 salad onion, 1 can chick peas, several olives, several fresh chillies with a can of chick peas.

 

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You will need some lime or lemon juice, pepper and salt.

 

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Cook the barley until there is no liquid. Ad salt and olive oil in to the barley if you like only.

 

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Add the other prepared ingredients in to a mixing bowl.

 

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Add the cooked Barley in to the bowl with all the other ingredients.

 

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Toss well.

 

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Add lemon or lime juice to your taste.

 

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Serve warm or can refrigerate 3-4 days.

 

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I finish the salad with some sultana.

Lentil and Tomato Soup

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

Ingredients

  • 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

Method

  1. Add oil in to a pot and add garlic. Fry about a minute.
  2. After add the onions , leeks, carrots & fry several minutes.
  3. After add tomatoes, bay leaf and the spices , lentils, pureed tomato, stock water and sugar. mix well.
  4. Cook on simmering about 45 minutes to 1 hour.
  5. Lastly add cream. Bring to boil. Check sugar and salt.
  6. Serve hot.

Vegetarian Nachos

This Recipe serves 4-6 people if you serve this as a main. As a side dish this can be served for 15 people. Its so simple and to easy make.  This can be  served as a side dish or even as a quick one pot meal. All you need to assemble several things together and bake few minutes

 

 

Here I used 1 can of kidney beans, chick peas, black eyed beans  with hot tomato salsa and a table spoon full taco seasoning.

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Cut several cloves of garlic with one large onion.

 

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Add some oil into a pan.

 

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When the oil is hot add the onions and garlic and stir fry until golden brown,

 

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Add some parsley or any other herb

 

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Stir fry well.

 

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Add all types of beans & stir fry very well.

 

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After add the Taco seasoning and some cumin powder. Cumin is optional.

 

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Stir fry well.

 

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I used 500g tortilla chips. lay them on a baking tray.

 

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Put the stir fryed beans on to the chips.

 

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Add the tomato salsa on top.

 

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Sprinkle some cheese on top.

 

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Bake 15-20 minutes on 200c preheated oven .

 

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Serve Hot,.

Vegetarian Curry Buns / Tanzhong or water roux method

Curry buns are simple to make. The texture of these buns are very soft. The tangzhong makes the buns very soft. Even if you keep them several days in fridge it will not go hard.The belief of the tangzhong is to keep the roux in fridge more than 12 hours in fridge. I always use it even while it is warm. It works like a magic.

In here I use eggs for the brushing by a mistake. As I am always using the egg mix I automatically did it. If you are a vegetarian try using milk or cream. Vegans can adjust this by omitting butter and adding coconut oil. i will do fully vegan soon.

When you cook the vegetables make sure to cook it until no liquid. This way it keep the buns well seal and no liquid comes out. I will share a tip here. When you want to make the curries dry try adding a table spoon or two plain flour to the curry at last. cook a minute stirring. It will thicken the curry quickly.

When you make the curry you don’t need to stick on to the same vegetables. You can use what ever you have in fridge. My curry is a bit Sri Lankan ????????. The coconut milk gives a nice creaminess to the curry. That way when you have a bite of the bun you will feel the taste of a creamy coconut in the curry.

[youtube https://www.youtube.com/watch?v=eCMK7cvawiM&w=560&h=315]

Ingredients

For the Curry

  • 1 large potato diced
  • 2 Carrots diced
  • Half of a cabbage
  • 1 leek  sliced
  • Several curry leaves (optional)
  • Pandan leaves (Optional)
  • 2 inch cinnamon
  • Sliced whole onion
  • Several green chillies (optional)
  • Several garlic cloves chopped
  • 1 cup thick coconut milk
  • 2 vegetable  stock cubes
  • 1 Tsp curry powder
  • 1/2 tsp Pepper
  • 1/2 Tsp Turmeric powder

 

For the Tangzhong

  • 100g Bread flour
  • 150ml cold water

For the Buns

  • 500 g Bread flour
  • 10g Instant dry yeast
  • 1tsp Sugar
  • 5g Salt
  • 150ml water
  • 40g Softened Butter
  • The roux (Tangzhong)

Method

 

  1. Add oil in to a pan.
  • When the oil is hot add curry leaves, Pandan leaves, cinnamon, onion and the garlic. Fry two minutes in oil to get the aroma release..
  • After ad all the veggies except the leeks and sauté it several minutes.
  • Add all the spices with the stock.
  • Add leeks next  and cook several minutes.
  • Lastly add the coconut milk and cook on a low heat until no liquid. (Read description to get the tips)
  • Leave the curry to cool down.
  • Make the tangzhong by adding 100 flour and 150ml cold water in a pot. Mix well & Cook until thick. Leave to cool.

 

  1. Add the bread flour, salt sugar yeast, and butter mix well.
  2. While mixing add water.& make sure to add little by little.
  3. Let it knead and rise in the machine or Knead well and leave in a warm place to double in size.
  4. Take the dough when ready and punch down and knead on a benchtop.
  5. After roll the dough and cut the dough in to equal size pieces.
  6. Roll each piece and leave to on the bench ten minutes to rest.
  7. Roll the each pieces in to a circle and put the filling in the middle. Seal ends well.
  8. Leave on a baking tray to double in size.
  9. When it is doubled brush with eggs or milk and bake 20-30 minutes or until golden brown.
  10. Cool completely on a wire rack.
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