Soupy vegetables pot pie

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Macaroni chicken and chickpeas pie cooked in risotto style

Continue reading “Macaroni chicken and chickpeas pie cooked in risotto style”

Roast beef and vegetables paella

Here’s my meal for one on Valentine’s Day that’s not of chocolate, heart and bright sparkling scenery or flowers. I am sure you will enjoy it as much as I had have and I am sharing it with you.

Something that you really love to eat and most of the ingredients are at hand reached. This is one of my favourite meal; after I finished eating I can burp out aloud and there’s no one to offend.

It’s simple, quick, and easy under 30 minutes. There’s no hassle to get a hearty meal for one and yet enjoyable pleasing.

Ingredients

1 c medium grain rice washed in cool water

10 small slices roast beef ( bought)

2 c beef stock ( bought)

2 1/2 c water

1 medium carrot cut to bite size

1 handful baby spinach washed and dried

1 Tsp ginger powder

1 Tsp paprika powder

1 Tsp garlic powder

1 Tsp oregano dried

1/2 Tsp nutmeg powder

1/2 Tsp turmeric powder

Drizzle olive oil

Drizzle lemon juice

A pinch or two of chilli flakes

Salt and black pepper to taste

Method

Bring rice, stock and water to boil over medium high heat for 15 minutes covered. Stir occasionally.

Once boiled reduce heat to medium low. Then add garlic, ginger, paprika, oregano, turmeric, and nutmeg uncovered. Stir again to mix well.

Next add carrots, spinach and roast beef. Stir to combined well with oil and lemon juice.

Switch off heat and let it rest further 15 minutes to absorb a little bit more liquid.

Spoon rice to bowl. Sprinkle chilli flakes and lightly drizzle oil a bit. Serve with sweet white wine.

Note: you can use all water instead of half water and stock. You can have any ingredients like seafood. Or add other herbs.

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Roast chicken with turkey rice stuffing and warm cauliflowers, cherries and mushrooms salad in Moroccan vinaigrette

Continue reading “Roast chicken with turkey rice stuffing and warm cauliflowers, cherries and mushrooms salad in Moroccan vinaigrette”

Helen’s bacon and vegetables quiche with chilli flakes serve with salad

Helen's bacon and vegtables quich with chilli             Helen's bacon and vegtables quich with chilli cut up with salad.JPG

Ingredients
5 eggs
1 c self-raising flour, sifted
2 small zucchini, grated
2 small carrots, grated
1 large onion, finely chopped
200 g diced bacon
1 c grated cheddar, parmesan, mozarella cheesess
1/2 c olive oil
4-6 Tbs chilli flakes, sprinkle on top

Method

Preheat oven to 170 degrees C. Beat the eggs in a large bowl until combined. Add the flour and beat until smooth, then add zucchini, carrots, onion, bacon, cheese and oil and stir to combine.

Grease quiche plate. Pour into the prepared pan, sprinkle with chilli flakes. Bake in oven for 40 minutes or until cooked through. Serve with your favourite salad.

 

Note: Oven temperature may vary. You might need less or more time.

 

 

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