Penne Pasta with Veggies and soft boiled eggs

Ingredients

• 200g of good quality Penne Pasta 
• 2 medium size aubergines 
• 100g of pumpkin 
• 1 carrot
• 4 beans
• 2 eggs
• 5 tomatoes
• 5 cloves of garlic
• 1 whole onion 
• salt, sugar and pepper to taste
• good quality oil for cooking ( Olive oil preferred) 

Garnish

• Parmesan Cheese
• flat leaf parsley 

Method

• First heat some oil in the pan and fry off the garlic onions roughly chopped, until golden brown, next add the tomatoes quartered and cook together until the tomatoes break down and creates a sauce, ( watch the heat), add a pinch of salt, pepper and 1/4 teaspoon of sugar and some water and cook on low fire until the tomatoes are reduced and the sauce is thickened 
• In the meantime dice all the vegetables into small equal size dices and caramelize them in some oil until all are golden brown add a pinch of salt and pepper.
• Next add the caramelized vegetables to tomato sauce and cook them until the vegetables cooked evenly but still has that texture.
• Next boil the eggs watch the heat because you need soft boiled eggs not hard boiled
• Add the eggs to the veg sauce and remove the pan from heat
• In the mean time cook the pasta in boiling salted water till al dente and mix it with the sauce, 
• to serve place a generous serving of pasta in a bowl and sprinkle it with Parmesan cheese and freshly chopped parsley leaves. 

Garlic and Chili Prawns with Avocado butter

Ingredients

• 6 Large Prawns
• 1/2 an Onion
• 4 green chilies
• 4 gloves of garlic
• 1/4 teaspoon of chili powder
• pinch of salt
• coriander ( for garnishing)

For the Avocado butter

• 1 firmly ripen Avocado
• 4 tbs of butter
• salt and pepper

Method

• Firstly clean the prawns and devein them.
• next dice the onions and fry them till golden brown and set aside.
• Next cook the Prawns in some oil, while its cooking finely chop the garlic and chili and add to the prawns and allow it cook until the prawns are tender also adding the chili powder and salt,
• next add the fried onions and finish it of with little bit of butter.

For the Avocado butter

• blend all the ingredients in a stick blender until the mixture is silky smooth

To Serve apply a coating of the Avocado butter on a serving plate and place the Prawns on top and finish it off with chopped coriander leaves.

Okra egg net with a quenelle of mash and a dash of puree

Ingredients

• 2 Large Potatoes
• 2 Large Carrots
• 5 Okras
• 2 Ripen Tomatoes
• 4 eggs
• 1 large Onion
• 2 cloves of Garlic
• Salt and Pepper
• Oil for cooking
• Butter for flavour

Method

• Firstly grate the carrots and cook them in little amount oil, add some water if needed. then add a clove of crushed garlic and some butter and cook until they soft and tender. then add a dash of salt and pepper and puree it in a blender until its silky smooth ( pass it through sieve if you have to)
• Next cook the Potatoes until they cooked but not fully cooked, then grate them coarsely and cook them on a pot, adding enough butter, salt, pepper and a small amount of milk, until it is mashed making it soft and silky.
• Next Steam the okras, while it is steaming dice the onions and fry them till they are golden brown and fry the remaining clove of garlic, then when the okras are steamed just mix it with the Onions and diced the tomatoes and them to the mix. add salt and pepper to taste.
• Next create an egg mixture using the eggs a dash of salt and pepper and create an egg net by drizzling the mixture on a hot pan.
• To serve place egg net on a plate place the okra mixture in the middle and fold the egg net to create a casing. next place quenelle

Tea infused pumpkin Puree with sauteed mushrooms, Ong Choi and beansprouts

Ingredients

• 250g of Pumpkin
• 200g of Portobello Mushrooms
• 50g of Ong Choi ( kankun leaves)
• One Large onion
• 4 cloves of garlic
• Salt, Pepper and sugar to taste
• 1 tsp of Chili powder.
• butter for flavour
• any cooking oil - preferably vegetable
• lemon zest
• 1/4 cup of tea

Method

• First soak the beansprouts in water and set aside for half an hour.
• next grate pumpkin finely and cook them in a little amount of oil, while cooking add two cloves of crushed garlic . next add 1 tsp of sugar, dash of chili powder and sprinkle of salt. Next add the tea and cook until its soft and tender, then blend it until it becomes soft and silky puree ( add some butter if you prefer)
• Next wash and slice the mushrooms into strip and saute them in butter and oil. while cooking sprinkle salt for flavor and cook them until they are soft.
• Next cook the beans sprouts in boiling salted water until the hard texture is gone
• Next diced and cook the onions until golden brown
• Next lightly saute the Ong Choi leaves adding some salt and pepper in the process.
• Add the cooked beans sprouts to the cooked onions, then add some butter, salt and the remaining chili powder and cook until the sauce is thickened and the sprouts and onions have come together.
• To serve, first gently smother some pumpkin puree on a plate next add a spoon full beans sprouts and onion sauce. on top place the sauteed mushrooms and finish it of by placing the sauteed Ong Choi leaves. add a small amount lemon zest to round it up.

The Sri Lankan green Veg Curry

Ingredients

• 4 Medium sized Aubergines
• 6 Large size Okras
• Handful of Spinach leaves
• 2 cloves of garlic
• 1 small onion
• 2 medium size tomatoes
• salt and pepper
• 1 tsp of chili powder
• 1/5 of tsp of turmeric powder
• 2 tsp of brown sugar
• 25 ml of full cream milk
• oil for cooking

Method

• First cut the aubergines into strips and the okras into small chunks and coat it in turmeric powder and salt.
• next start cooking by shallow frying the cut vegetables for 3 mins and add the garlic cloves. then add some 50 ml of water and allow it cook for 3 mins .
• while its cooking add the tomatoes( chopped) the chili powder and the sugar.
• next add the milk and allow it to simmer for 10 mins
• while simmering cook the spinach leaves in salted boiling water for 20 seconds, blend it with a pinch of salt and pepper and add the paste to the simmering curry to gain that rich green color.
• add salt and pepper to taste and simmer for another 10 mins or until the veges are soft and tender.
• serve it with flat bread, naan or chapathi

La Pouisson en tomate with crushed potatoes

Ingredients

• good quality fish like baramundi ( more flesh the better)
• 2 medium size carrots
• 2 medium size potatoes
• 2 tomatoes
• 1 green chili
• 1 clove of garlic
• curry leaves
• salt and pepper
• rock salt
• pinch of chili powder
• butter

Method
La Pouisson en Tomate

• First cut the fish pin bone it and fillet them into even sized chunks ( ask your fishmonger if you don't prefer to do yourself)
• Next score the fish on an angle and rub them with black pepper and rock salt, then heat some oil ( vegetable), when the oil is hot place the fish and allow it to caramelize turning it on both sides.
• Next while the fish is caramelizing add the clove garlic, green chili ( split in half) and tomatoes ( coarsely chopped) and add more salt if preferred, just sprinkle some chili powder around.
• allow the fish to cook for another 10 - 12 minutes ( 5 - 6 mins on each side) and add some butter to add more flavor and take the pan off the heat
• add a dash of lemon juice

Crushed Potatoes and Carrots

• Clean the Carrots and potatoes and cook them in water until soft and tender
• Crush the potatoes and carrots, then add some salt and pepper along with a small knob of butter for flavor.
• to serve place couple of pieces of fish on a plate and the tomatoes on top with the addition of the crushed veggies on the side.

Mildly cooked lotus yam and carrot salsa

Ingredients

• one stem lotus yam
• 2 medium size carrots
• 1 tomato
• 1/2 red onion
• 2 tsp of vegetable or sunflower oil
• salt and pepper
• 1/2 clove of garlic

Method

• first grate the carrots and cook them in 1 tsp of oil, while its cooking grate the lotus yam and add it to the carrots along with the other tsp of oil cook them for about 2 - 3 minutes or until the smell of rawness from the yam has died out ( not more than 5 mins max)
• Next cut tomato and onion into small even dice and mix them with the cooked yam and carrots. ( make sure you take the pan of the heat before adding )
• next add salt and pepper to taste and also a dash of lime juice if you prefer more zing
• serve fresh as accompaniment to meat, fish or meaty vegetable dishes.

Chicken and Eggplant Penne with creamy Carrot n pumpkin sauce

 Ingredients

• 200g chicken breast ( free range)
• 250g Penne Pasta
• 1 egg plant
• 2 carrots
• 125 g pumpkin
• 2 large onions
• 4 cloves of garlic
• salt and pepper
• vegetable oil
• butter
• 100ml of milk

For Garnishing

• Olive oil
• Parmesan cheese

Method

• First cut the chicken into cubes and marinate it in salt and pepper, then heat the pan on medium heat add some oil and caramelize it for a few minutes then add some more oil and cook until its crispy and soft, finish it off with some butter. then separately fry some finely chopped onions and garlic and mix them with the cooked chicken and set it aside.
• Next cut the Aubergine into thin equal size strips and mix with salt, turmeric powder ( a tiny amount). then slice half an onion fry them with some chopped garlic while its cooking add the aubergine strips and allow them to be sauted in the oil in the pan. then add a small amount of water and allow the aubergines to cook until they are soft and tender. set it aside
• Next grate the pumpkin and the carrots finely and cook in a teaspoon of oil and a knob of butter, while its cooking and has almost lost is rawness add the milk and cook until the carrot and the pumpkin as very soft and tender. add some salt and pepper to taste. set it aside.
• next cook the penne pasta in boiling salted water until soft and al dente, then drain the water and rinse it cold water to retain the al dente texture of the pasta.
• To serve smother the plate with the pumpkin carrots sauce, then add the pasta on top, then add the aubergines and add the remaining of the sauce and top it off with the chicken, finely add a few drizzles of olive oil and grate Parmesan cheese or any textured cheese on top.... serve immediately

Lankan Bruschetta with three toppings

Ingredients

• Good quality Bread - ( French Baguette style loaf)
• Salt
• butter
• vegetable oil

Topping 1

• 200g of Pumpkin
• 2 Carrots
• 1 onion
• 2 cloves of garlic

Topping 2

• 200g Mushrooms
• 150g of Chicken breast
• 2 teaspoons of Chili powder
• 6 leaves of mint

Topping 3

• 3 vine ripen tomatoes
• 100g of Coriander leaf
• 1 Onion
• pepper
• 2 teaspoons brown or white sugar

Method

Topping 1

• finely grate the carrots and the pumpkin and cook them in a little bit of oil and garlic.
• next roughly chop the onions and add them to the mix, and continue cooking them by adding some butter until they are tender, , but leave some bite to it.add salt to taste
• set aside in a serving bowl

Topping 2

• Firstly very finely dice the mushrooms or you could pulse it in a blender,then cook the mushroom in some vegetable oil, garlic and chili powder until its almost tender. add some water if needed.
• next cut the chicken into small dices and caramelize them in some oil and butter next allow them cook in the mixture of oil and butter until it nearly done
• add the chicken to mushrooms and cook in some butter until the chicken and mushroom are soft and tender, add salt to taste.
• blend the mint leaves and mix them with the puree
• set aside in a bowl

Topping 3

• First dice the tomatoes finely,coarsely chop the coriander, and finely dice the onion.
• next heat up a pan and dry roast chopped tomatoes for not longer than a minute, then add the sugar and the pepper and cook for another 30 seconds
• add the chopped coriander and the onion
• set aside in a bowl

To serve

• slice the baguette into even slices and grill them until they are lightly charred and slightly crispy
• place them on a serving plate and add the different toppings you made on each of the slice
• you could mix and match if you prefer.

NB - Feel free to use any topping you like, but remember to keep it colorful, vibrant and fresh. things like avocado, bacon, cheese, and even aubergines would be delicious.

Two ways textured beetroot salad

Ingredients

• 1 whole beetroot
• 1 radish
• 1/2 an onion
• 1 vine ripen tomato
• salt and pepper to taste
• lime juice

Method 

• 
  next grate the radish and sweat it in the pan for 20 secs to remove the strong aromaFirst cut the beetroot in half, grate one half and dice the other half into brunoise,
• dice the onions and the tomatoes
• mix them all in a bowl add the salt and pepper to taste and a drizzle of lime juice
• Serve Fresh

Kozhi Piratal ( Chicken Curry in thick sauce)

Ingredients

• 500g of free range chicken
• one whole onion
• 3 cloves of garlic
• 2 green chilies
• 2 ripen tomatoes
• Chili powder, curry powder, turmeric powder
• black or brown mustard seeds, cumin seeds, curry leaves.
• coconut cream or milk
• salt and butter
• vegetable or sunflower oil for cooking.

Method

• First, cut the chicken into equal pieces ( if it was refrigerated make sure you thaw it at room temperature) or you can ask your butcher to cut it for you
• create a dry marinade using 2 tsp of chili powder, one tsp of curry powder, 1/4 tsp of turmeric powder and a pinch of salt. Then coat the chicken with this marinade and let it marinate for about 30 minutes.
• While the meat is marinating add some oil in a pan and fry 1/2 tsp of mustard seeds and cumin seeds and add to that the onions and a clove of garlic ( chopped finely) also add one chili ( DE-seeded if you don't like too much heat, and 1 tomato chopped.
• After the onions and garlic become golden brown remove the mixture out of the pan and add about another good dash of oil in the pan and caramelize the chicken pieces on all parts ( if required do them in batches)
• Next add some butter and allow the chicken to be just coated in it.then add the remaining garlic and green chili
• Next add 1 1/2 tsp of chili powder and add to it enough water just to submerge the meat and let the curry cook for another 15 minutes before adding the onion garlic and tomato mixture, and also chop the other tomato in to dice and add them.
• next add the coconut cream or milk and add salt according to taste.
• allow the curry to simmer for another 30 - 45 minutes or until it the sauce has reached a very thick consistency ( choose good quality coconut cream which would help the thickening of the sauce )
• serve hot with boiled Basmati rice or chapatti

Fish served on Pumpkin and Carrot Puree

Ingredients

• one whole sea bass or a red mullet or any other fish with substantial amount of meat on it.
• 2 carrots
• 1/4 pumpkin
• salt and pepper to taste
• some butter for cooking
• olive oil
• Peanut oil or Vegetable oil ( for frying)
• 1tsp of chili powder and 1/4 tsp of turmeric powder,1/4 tsp of curry powder ( to marinate)
• 4 tsps of honey, and tsps of lemon or lime juice.
• 2cloves of garlic

Method

• First clean the Fish, and Fillet it. Leave the Skin on if you prefer and score it on an angle
• The marinate the Fish in a mixture of chili powder, turmeric powder and curry powder mixed in water, ( the paste should be thick enough to coat the fillets. you can use alternative spice like Paprika, saffron ) for about 15 minutes
• Next slice the carrots and the pumpkin into equal junks boil them until very tender
• then puree them in blender adding little amount of olive oil, butter and adding salt and pepper to taste, until they become silky smooth, add the honey and blend once.
• Heat some peanut or vegetable oil in a shallow frying pan and place the fish fillets skin side down ( make sure you rub the skin with salt to gain the crispiness) cook till both sides are caramelized till light golden brown.
• Next add some butter into the pan add the garlic cloves ( add them whole as it is only for flavor) cook the fish for few more minutes making sure the fish is not over cooked and rest it for a couple of minutes skin side down.
• to create a sauce add some more butter and olive oil lemon or lime juice in the pan and cook for a few seconds
• To serve, smother the Carrot and Pumpkin Puree on a plate and place the cooked Fish on top and drizzle the sauce around.

Vegetable Medley with a hint of Chicken

Ingredients

• 1 Large or 2 medium sized Carrots
• 4-5 strands of green beans
• 1 aubergine
• 1/2 a stem of leeks
• 2 Okras
• 150g of skinless chicken breast
• mustard seeds - 1/2 tsp
• cumin seeds 1/2 tsp
• 1/2 a red onion
• 3 cloves of garlic
• 1 tomato
• 3 tbs of honey
• chili powder -4 tsp ( 2 for marinating the chicken)
• turmeric powder - 1/2 tsp ( for marinating)
• light soy sauce - 1 tbs ( add more or less according to preference)
• Butter - enough amount for cooking
• olive oil or any other good refined cooking oil

Method

• First Finely slice the carrots ,beans and the aubergine into brunoise or equally small dice. then finely slice the leek and the okra
• Next cut the chicken breast into medium size pieces marinate them for 15 minutes in a mixture of Chili powder, turmeric powder, salt and a dash of soy sauce and honey
• place a pan on medium heat, add some olive oil and fry the mustard seeds and cumin seeds, then finely chop the onions garlic and tomatoes and fry them along with the seeds until they turn golden brown and set a side.
• heat some butter in a pot and when it starts to melt add the chopped vegetables, add them one by one aubergines first carrots , beans, leeks, Okra. and cook them till they are tender but not till soggy.
• next add some oil in a frying pan and fry the diced chicken breast until they are golden brown and tender.
• then add the fried chicken with the cooked vegetables and add the fried spices and onion mixture and cook on low simmer for another five minutes adding the honey salt and chili powder to taste.
• serve hot with freshly made Roti, Chappathi or freshly baked French stick bread, also spread a little butter or cream cheese if preferred. .

Spicy Chickpeas

Ingredients

• Chickepeas - 250 g ( canned or Loose)
• 1 red or white Onion diced
• 2 green chillies ( add more if you like heat)
• 2 tsps Chili flakes
• 4 tbs of any cooking oil ( preferably sunflower or vegetable oil)
• A knob of butter for extra flavour
• Salt to taste.
• Curry Leaves ( 4-5 leaves)

Garnishes

• Coriander or flat leaf parsley ( add to personal preferance
• Fresh Butter

Method

• Drain the Chickpeas of the water if using canned, or soak them covered in water in a bowl until they become soft ( the chickpeas should be able to be split in half using your finger), if it is canned make sure it is fully drained of all the water.
• Take the Chickpeas and boil them in lightly salted water until tender, it should take around 10-15 mins for Canned Chickpeas or 20 - 25 for loose chickpeas from the green grocer
• coarsely dice the onion and green chillies
• Heat Up a Pan and first add 2 tbs of oil and fry the diced onion and green chillies until they darken in color ( onions should be golden brown)
• Add the boiled Chickpeas into the fried onion and chillies and add the remaining oil and fry them all for another five minutes, then add the chili flakes and the curry leaves for more heat and flavor.
• Sprinkle 1/2 tsp of salt or to taste and add the butter after taking the pan off the heat, the butter would melt and coat the chickpeas, stir it altogether
• Serve Hot with fresh butter and sprinkle with finely chopped Parsley or Coriander leaves