It’s been a while since I did a leftover rice recipe. As most of you know by now, I enjoy working with leftover rice. This time round I had leftover poached chicken breasts from my quesadilla recipe. This recipe is pretty simple and you can easy subtitute the chicken with any meat or vegetable you have leftover.
3 cups pre cooked rice
1 cup leftover chicken, shredded
1 cup sultanas, soaked in water
1 yellow bell pepper, diced
3 spring onions, sliced
2 cloves of garlic, finely chopped
a dash of soy sauce
1 tablespoon paprika
a pinch of salt
1 tablespoon vegetable oil
On a heated skillet add the vegetable oil and fry the spring onions.
Once cooked down, add the bell peppers.
Season with the salt and paprika.
Add the chicken shreds.
Stir then add the rice. Since the rice and chicken are already cooked you just need to get them heated.
Finally drain the water and pour over the sultanas.
The previous time I cooked quesadillas, I made a mistake of making few of them and hubby wanted more O-o . On the second take, I purposed to make more than enough. The process is more or less the same other than the addition of bell peppers, spring onions and of course tripling of the recipe 🙂
10 flour tortillas
1 yellow bell pepper, cubed
1 orange bell pepper, cubed
A handful of spring onions, sliced
Dried oregano leaves
Cheddar cheese shreds/ shavings
For the chicken
3 boneless chicken breasts
3 cloves garlic, sliced
1 inch ginger roughly chopped
1/2 teaspoon black pepper
1 tablespoon dried thyme
1/8 teaspoon salt
Start by poaching the chicken.
In a pan heat the vegetable oil. Fry the spring onions.
Let the onions cook for about three minutes then add the bell peppers.
The chicken should be done in under twenty minutes. Drain and save the stock for later.
Shred the chicken and assemble the quesadillas.
This time I tried a different method, instead of folding the tortilla in half, I used a whole tortilla then covered it with another tortilla. It’s safe to say, I prefer the folding of the tortilla since I’m yet to make tortillas of the same diameter.
On a heated skillet, add a teaspoon of vegetable oil then place the tortilla and layer the cheese, spring onion and bell pepper mixture, the chicken shreds, sprinkle over the dried oregano and finalise with some more cheese shreds.
Cover with another tortilla.
Repeat the above procedure for all the tortillas.
Using a pizza cutter or knife, slice the quesadillas.
This time they were in plenty and hubby ate to his fill 🙂
I apologise, I don’t have a decent end result photo.
In a bowl, sift the flour, baking powder and salt. Then set aside.
In a small bowl mix the cocoa powder and the food colouring and set aside.
Using a wooden spoon or a mixer beat margarine and sugar in a bowl. Beat in eggs one at a time.
Beat in the vanilla essence and the cocoa and food colour mixture.
Add a third of the flour mixture, then beat in half of the buttermilk.
Beat in another third of the flour and the second half of the buttermilk. End with the last third of the flour mixture.
In a small bowl, mix vinegar and baking soda, it will fizz. Add the vinegar mixture to the cake batter and stir well to combine.
Pre heat the oven, 370°F.
Line your cupcake tin with some muffin liners.
Fill about 3/4 way.
The recipe said to bake for 20-22 minutes but mine took about 15 minutes to bake.
For the remaining batter I decided to bake a cake.
For the frosting, nothing fancy since it was just for our consumption.
Spread some whipping on one half and sprinkle some diced strawberries.
Layer the other half and cover with the remaining whipping cream.
For the cupcakes, I just dipped them in the frosting then sprinkled over some sprinkles 🙂
I would like to mention that normally the frosting on red velvet cakes or cupcakes is cream cheese frosting not whipping cream. I didn’t have any cream cheese and honestly I’m still scared of making some O-o plus have you seen the cost of cream cheese? Jeeze!!
This is the one the first recipes I’ve ever tried. The first time I made these I was either in my second or third year of high school. It seems that I have always had an interest in cooking. I had borrowed a home science text book from one of my class mates and I found this recipe. It’s pretty easy. I made it for my brothers and they loved it.
Fast forward to present time, I don’t know what I was thinking about but somehow this recipe came back to me. I just had to make it for hubby. The original recipe requires one to deep fry, yeah! In case I’ve never mentioned it here let me do so now. I despise deep frying. Mainly because it’s extremely unhealthy and secondly, I’m left wondering what I can do with the residual oil other than frying eggs or what not. That said, I didn’t deep fry rather I opted to shallow fry.
3 beef sausages
1 tablespoon breadcrumbs
1 tablespoon dried parsley leaves
2 tablespoons vegetable oil
Serves 2 people
Start by boiling the eggs.
Now to prepare the sausage coating.
In a bowl pour in the sausage meat. Using a small knife cut through the casing of the sausage then scrap off the meat.
Add the breadcrumbs and the dried parsley.
Once the eggs are boiled, drain the hot water, shock the eggs with some running cold water then shell them.
Coat the eggs with the sausage meat mixture. Ensure that no part of the egg is visible.
Heat the oil in a pan then fry. Turn it around to ensure it cooks evenly.
Cook till golden and appears crispy. Remove them onto a paper towel covered plate.
Serve and enjoy with your morning beverage of choice, a side of toasted bread with some honey.
It’s been a while since I made pancakes. I have been a bit swamped with both school and work so these days we mostly have muesli or brawn sandwiches for breakfast.
This is a very simple recipe and other than the buttermilk which is a bit foreign the rest of the ingredients are easy to get. Essentially one can buy buttermilk but I’m yet to discover where 🙂 . In case you don’t manage to buy the buttermilk, you can do what I did, make some yourself.
Note: I have recently learnt from Lydz that you can use fermented milk (mala) which is the same as buttermilk. Also Cici reminded me that you can substitute the lemon juice with white vinegar. Thanks Cici and Lydz
For the buttermilk
2 scant cups milk
4 tablespoons lemon juice
In a jug, pour in the milk then stir in the lemon juice. Let it stand for 5-10 minutes.
For the pancakes
2 cups buttermilk
1/3 cup orange juice – freshly squeezed (you can use water)
1 tablespoon vanilla essence
1 tablespoon baking powder
1/2 tablespoon ground cinnamon
4 tablespoons sugar
2 cups flour
2 tablespoons chocolate shavings, optional
Vegetable oil for frying
In bowl, mix in all the dry ingredients, flour, sugar, cinnamon and baking powder.
In the jug with the buttermilk mix in the wet ingredients, egg, vanilla essence and orange juice.
Make a well in the dry ingredient mixture then pour in the wet ingredients.
And we are ready to cook these babies, oh sprinkle over the chocolate shavings.
Pre heat your skillet, then add a tablespoon of oil.
Gently pour in the batter and cook.
It’s worth noting that, my batter was a bit viscous. In case you prefer crepes you can thin the batter by add more water/orange juice till you achieve your desired consistency.
Ready for breakfast. You can serve as is or drizzle over some honey or maple syrup.