I have recently moved to a new country with my husband, toddler and infant! Having taken a break from my job, I find time to relax with my kids but I’m so busy with them that the time I get to cook our meals is limited! I have surfed the net and based on various recipes, I have improvised my own short cut touches to come across some very easy recipes. I’ll here share a few dishes such as a starter, two main courses and two desserts.
Put a washed portobello mushroom on a greased baking pan and sprinkle it with olive oil, salt, pepper and Tabasco sauce. Break an egg into it such that the yolk remains intact. Sprinkle with rosemary and oregano, little bit salt once more and put the tray in the preheated oven. Bake for 20 min at 200 degree C. Serve hot! One serves one and you can make many at the same time!
Thai curry chicken
This is typically cooked with chicken and vegetables like eggplant but I have used broccoli, baby corn and cherry tomatoes here. Marinate chicken with fresh lime juice and a touch of turmeric and salt. Fry it in less oil with two table spoons of green curry paste (available in any super market). Stir fry vegetables like broccoli, baby corn and add it to the chicken. Add 6-8 kafir lime leaves, one spoon of sugar, some cherry tomatoes and stir. Finally add 400 ml of a can of light coconut milk and keep covered and cook under simmer for around 20 minutes. Serve with hot rice.
Baked fish and rice
Cook rice of your choice and use 2-3 lime leaves to boil it. In a baking pan, coat a thin layer of cream pasta sauce and spread the cooked rice. Shallow fry any fish fillet (preferably salmon or tilapia) coated with salt and turmeric, break the fish into small pieces with the spatula and then mix with the rice and spread out throughout the bowl. Stir fry vegetables such as red and yellow capsicum, onion, mushroom, finely chopped beans and carrots with a touch of salt and then spread them on the rice and fish layer. Spread two spoons of the pasta sauce on this. Finally, sprinkle shredded mozzarella cheese on top to cover the pan. Bake in preheated oven at 180 Degree Celsius for 20 minutes or till the cheese turns brown.
Fruit Ice Cream
Take around 500 gm of sliced peaches or sliced ripe sweet mangos. Put these in your mixer and add one 200 ml can of condensed milk and one 250 ml pack of whipping cream along with few pods of cardamom; mix/churn these in the mixer for 5 minutes!
Next pour this mixture in ice cream cups and layer them with nuts (Here I have used dry roasted almond and crushed them); then cover each bowl with cling wrap and freeze them for few hours.
Before serving, take them out from freezer and heat them under low heat in microwave for 10-20 seconds to give them just the creamy texture of ice cream! These can be kept in the freezer for up to two weeks.
Tomato Prune Chutney
This is a very simple sweet dish which can be had along side with your main dish or after it. Add paanch phoron (a mixture of 5 spices- mustard, fennel seeds, fenugreek, cumin seeds and black cumin) to heated mustard oil; after the spices have crackled, add finely chopped tomatoes, prunes and resins followed by a pinch of salt; simmer and stir for ten minutes without covering; add three table spoons of sugar-for each medium shaped tomato add a table spoon full of sugar; stir under medium heat for another couple of minutes till the tomatoes have melted and mixed and switch off gas. Let it cool down before serving.