Lentil rice with noodles is well-known Persian dish. When I lived in Dubai I followed this same recipe, but I did it in my own way using a few Sri Lankan ingredients to create more flavour. I hope you will enjoy it.
INGREDIENTS
2 cups (256g) Basmati rice (washed and drained)
1 cup (128g) green lentils (par boiled)
1 cup (128g) noodles (roasted to golden brown)
100g potato (thinly sliced)
1/2 cup (64g) sultanas
1/2 cup (64g) dates (pitted and chopped)
1/2 cup (64g) pine nuts or cashews (roasted)
100g chopped onion
4 garlic cloves (chopped)
3 tbs chopped ginger
1 dried lime (chopped)
2 small capsicums (chopped)
3 bay leaves
2 sprigs of thyme
2 tbs butter
4 tbs olive oil
3-4 cups boiling water
1 tbs cumin powder
1/2 tsp cardamom powder
1 tsp mace threads
1 tbs ground black pepper
1/4 tsp saffron
METHOD
Heat the pan. Add 2 tbs olive oil then add garlic, ginger, onion, capsicum, cumin powder and stir well until the aroma comes out.
Then add potatoes, lentils, noodles and rice and the rest of the ingredients. Add hot water to cover the mixture, mix well and cover with a lid. Cook on a low heat until the rice is fluffy and the potatoes are cooked through. Remove from heat, mix slowly with a fork or the edge of a wooden spoon. Remove the bay leaves. Serve with a sesame chicken (recipe to follow) and creamed spinach.
In Sri Lanka we use fresh cuttlefish in a variety of different ways. I have my own recipe for this curry using my Mum’s curry ingredients. It tastes so amazing that I just had to share it with you all.
INGREDIENTS
500g small cuttlefish (cleaned and washed – ask your fishmonger)
1 medium onion (chopped)
3 garlic cloves (chopped)
2 tbs chopped fresh ginger
1 big tomato (chopped)
1 tsp chilli powder
1tsp roasted curry powder
1 tsp black pepper powder
1/2 tsp turmeric powder
3 cardamom (chopped)
1 inch cinnamon stick
1 inch lemon grass (chopped)
2 sprigs of curry leaves
2 tbs fresh lime or lemon juice
2 tbs coconut oil (or vegetable oil)
1 cup coconut milk (200ml)
Salt to taste
For the stuffing
50g leeks or spring onion (chopped)
100g carrot (grated)
100g cauliflower (grated)
100g parboiled potato (diced)
2 tbs fresh parsley or chives (chopped)
1 tbs olive oil or butter
Salt and pepper to taste
METHOD
Heat the oil or butter in a saucepan, add spring onion or leeks and cook for about 7 minutes
Add the remaining vegetables and cook all together for another 5 minutes, then check the seasoning
Remove from the heat and let it cool down
Stuff the vegetables mixture into the cuttlefish, and keep on one side
Heat the oil in a pan, add garlic, onion, ginger, lemon grass, curry leaves, cardamom and cinnamon. When the aromas come out add the chopped tomato and mix well. Then add the curry powders and cook for another five minutes
Add the coconut milk and let it simmer, check the seasoning
Then arrange the stuffed cuttlefish carefully into the curry, cover and cook for a further 7 minutes
Rather than make a standard mushroom risotto, I decided to liven it up a bit by adding some fresh vegetable flavours and grated halloumi. I am very happy with the result – three dishes in one!
INGREDIENTS
400g risotto rice
1 white onion, chopped
3 tbs olive oil
1 tbs white wine vinegar
2 garlic cloves, chopped
2 bay leaves
3 sprig of thyme
3 cups vegetable stock
1 cup white wine
2 tbs cream cheese (or creme fraiche)
50gParmesan cheese, grated
150g halloumi cheese, grated
Salt and pepper to taste
Extra Flavour Ingredients
100g green peas (fresh or frozen) and 3 tbs fresh mint, chopped
1 cup oven-roasted pumpkin (seeded and peeled) with 2 tbs chives, snipped
100g cherry tomatoes (remove the skin) with 3 tbs fresh basil, chopped
METHOD
Heat the pan, add the oil and then the garlic and onion. Sauté until soft.
Add the rice, stir for 5 minutes on low heat then add the wine and herbs. Mix well, then add the vegetable stock a little at a time.
When the rice is cooked add the cream, halloumi cheese and vinegar. Check the seasoning.
Separate into three bowls and add one set of flavourings into each bowl (peas, pumpkin and tomatoes). Sprinkle Parmesan cheese on the top.
The vegetables are coated with bread crumbs and shallow fried, then we add tomato sauce and finish in the oven, we get a dish that is so full of flavour.
INGREDIENTS
1 big aubergine
2 courgettes
1 white onion
3 garlic cloves
2 bay leaves and 2 sprigs of thyme
3 tbs fresh basil
1 tin chopped tomato (400g)
1tbs tomato purée
1 tsp brown sugar
1 tsp crushed chilli
3 tbs olive oil
150g fresh bread crumbs
2 tbs flour
2 eggs, beaten
150g grated cheddar cheese
For the béchamel
2 tbs butter
3 tbs flour
2 cups milk
1 egg
1/2 cup white wine
METHOD
Wash the vegetables, and cut the aubergine and courgettes into thick slices. Coat with flour, then dip into the egg wash and then breadcrumbs. Heat a shallow pan and sprinkle with some olive oil. Fry the vegetables until golden brown, and keep on one side.
In another saucepan heat the rest of the olive oil, sauté the garlic and onion and add chill, then add the tomato purée, sugar, bay leaves and salt and let it simmer until oil appears on the top. Remove the bay leaves and thyme stems.
In a pan melt the butter, add the flour to make a roux. Then add the milk little by little until the sauce becomes a thick puree without lumps. Add the egg and wine and check the seasoning.
Heat the oven 180*. Arrange an ovenproof dish with one layer of aubergine, then a layer of tomato sauce and the béchamel. Follow in the same way with the courgettes, etc. Finish with the rest of the béchamel, cheese and chopped basil. Bake for 30 minutes. Serve with a mixed leaf salad.
This pure vegetarian dish is a favourite in our house! Serve with a simple salad.
INGREDIENTS
1 cup boiled and mashed potato
2 cup boiled and mashed sweet potato
1 cup flour
3 tbs chopped parsley
1 tsp salt
For sauce
1 cup chopped mushrooms
1/2 cup chopped onion
3 cloves garlic, chopped
3 tbs flour
3 tbs butter
1 tbs olive oil
1/2 cup white wine
1 cup milk
50g grated Parmesan cheese
2 tbs chopped fresh basil
Salt and pepper to taste
METHOD
In a bowl mix flour, potato, sweet potato, parsley and salt. Cover and keep on the side. In a pan heat the butter and oil, then add the garlic and onion. Sauté then add mushrooms to soften. Add flour, mix well and add milk a little at a time. Remove from the heat, mix in the white wine, basil and salt and pepper. Check the seasoning.
On a chopping board or worktop sprinkle some flour and roll out the potato mixture. Cut as you like into 1 inch pieces.
Boil the water then add the dumplings a few at a time. When they float to the surface, remove from pan and place into an ovenproof dish.
Heat the sauce on a low flame, add the dumplings and sprinkle with cheese and basil. Serve immediately.
Italian crespelle is often made with a tomato sauce. In my own recipe I use béchamel instead, and tasty almonds flakes. My friends are so impressed with the taste, and I am happy to share this recipe with you all.
INGREDIENTS
500g fresh spinach (washed and drained)
200g leeks (washed and sliced)
50g parsley (washed and chopped roughly)
3 garlic cloves (chopped)
200g ricotta cheese
75g Parmesan cheese (grated)
3 tbs olive oil
Salt and black pepper
Ingredients for Pancakes
200g plain flour
2 eggs (beaten)
3 tbs olive oil
200ml coconut milk
1 tsp dry herbs (oregano or thyme)
1/2 tsp baking powder
Salt
Method
Mix eggs, milk and olive oil together
In another bowl, mix flour, herbs, baking powder and salt
Beat both mixtures together until a thick puree without lumps
Keep on one side
For the béchamel
100g butter
75g flour
350ml milk
100ml white wine
1/2 tsp freshly grated nutmeg
1 tsp mustard powder or paste
Salt
Method
Melt the butter in a saucepan then add flour, cook until nutty brown
Remove from the heat, add the milk and mix until silky pure without lumps, then add wine
Add mustard and nutmeg, and check the seasoning
METHOD
Heat the oven 180*
Heat a pan with olive oil, add the garlic and leeks and cook for around 7 minutes
Add spinach and parsley, remove from the heat and mix well
Let it cool down then add the ricotta cheese and check the seasoning
Start making thin pancakes with a nonstick pan
Sprinkle the spinach mixture in each pancake and roll it up
Arrange the pancakes in a ovenproof dish
Finish with the béchamel, sprinkle with parmesan and flaked almonds
Bake in the oven until golden brown and the pancakes have crisped slightly
Here is another of my healthy lockdown creations, made with a surprising ingredient – oats! Oats are a gluten-free whole grain and a great source of important vitamins, minerals, fibre and antioxidants. Studies show that oats and oatmeal have many health benefits, including weight loss, lower blood sugar levels and a reduced risk of heart disease. I use oats as a breakfast dish for lots of customers at the hotel, but they make a very tasty and satisfying addition to these croquettes. They make a great snack or appetiser, and also work well as finger food.
INGREDIENTS
1 cup porridge oats
1 cup chopped cooked ham
1 1/2 cups hot water
1 vegetable stock cube
4 tbs chopped spring onion
4 tbs grated hard cheese ( any, but I use parmigiana)
5 tbs chopped parsley
3 tbs chopped onion
1 medium carrot (peeled and diced)
2 tbs olive oil
200g breadcrumbs
4 tbs plain four
2 egg whites
Vegetable oil for deep frying
Make a béchamel
2 tbs butter, 4 tbs flour, 1 cup cold milk
Melt the butter in a saucepan, add the flour, mix well and cook for a few moments. Remove from the heat and add the cold milk a little at a time until the sauce thickens. You will need 1/2 cup of béchamel for the recipe.
METHOD
Boil the water and dissolve the vegetable stock cube. Cook the porridge oats until they are cooked but not runny. Keep on one side. Heat the oil, add the onion and cook until soft. Then add the ham and raw carrot. In a bowl, mix all the rest of the ingredients together and add the béchamel a little at a time. Roll the mixture up with clingfilm (see photo) and keep in the fridge for one hour. Arrange three shallow bowls, one with the flour, one with the beaten eggs, and the other with the breadcrumbs.
Take out the rolled mixture and separate with a knife into even sized shapes as you like them. Coat with flour, then with egg wash, and finally with breadcrumbs. Fry until golden brown. Serve with garlic mayo and mustard.
