Monthly Archives: February 2013

Ali Olio

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Ali Olio

ali olio

This is my take on a very Italian dish. The first time I tried it was in Venice, and I have been making it for my friends ever since.

INGREDIENTS
500g spaghetti, boiled and drained
125 g anchovies (in olive oil)
125g garlic (chopped)
125g flat or curly parsley (chopped)
2 tablespoon olive oil
2 tablespoon crush red chilli
Salt

METHOD

  • Heat the oil add garlic
  • Add anchovies and crush chilli
  • Remove from the heat, add parsley and salt to taste (beware! the anchovies are salty)
  • Pour the mixture into the spaghetti, mix well
  • Serve as soon as possible, with grated parmesan cheese

Stuffed Chilli (Mulumiris Puruwala)

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 Stuffed Chilli (Mulumiris Purawala)

stuffed chilli

INGREDIENTS

250g long capsicum peppers (cut down the side and seeded carefully)

100g red onion (chopped)

75g boiled potato, crushed

4 garlic cloves (chopped)

1 cup coconut milk

2 tablespoons Maldives fish (crushed)

2 tablespoons olive oil

2 teaspoons raw curry powder

1 teaspoon roasted curry powder

1 teaspoon mustard powder

1 inch cinnamon stick

Sprigs of curry leaves

Salt to taste

METHOD

  • Heat 1 tablespoon of the oil, add 2 garlic cloves, 50g of the onion, some curry leaves, Maldives fish, 1 teaspoon raw curry powder, potato and seasoning.
  • Stuff the mixture into the capsicum and leave to one side.
  • Heat the rest of the oil in a pan add the rest of garlic, onion and cinnamon stick, curry leaves and rest of the raw curry powder and mustard powder. Mix well then add coconut milk and seasoning.
  • Let it start to simmer then arrange the stuffed chilli carefully and cover and cook them on a very low heat, about 10 minutes.
  • Remove from the heat, sprinkle with roasted curry powder.


Serve with boiled rice.  Enjoy!

Love Cake

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Love Cake

love cake

INGREDIENTS
5 eggs
250g semolina (roasted)
150g cashew nuts (chopped)
75g pumpkin preserve (finely cut)
125g butter
250g sugar
5 tablespoon bee’s honey
6 tablespoons brandy
3 tablespoons vanilla
5 tablespoons rose essence
2 tablespoons rind of lime or lemon (finely cut)
1 teaspoon allspice

METHOD

  • Separate the egg yolks and cream together with the sugar.
  • Add all the remaining ingredients.
  • Finally fold in 2 egg whites, stiffly beaten.
  • Line a cake tray with two sheets of greaseproof paper, brush with melted butter.
  • Pour in the cake mixture, bake in a moderate oven 160 centigrade  for 45 minutes, until golden brown on the top and springy to the touch.

Let it cool down and cut into squares. Serve with vanilla ice cream.

Enjoy with your lover on this Valentine Day…

…and let me know!

Sri Lankan Fried Rice

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Sri Lankan Fried Rice

DSCF3209

INGREDIENTS
500g boiled rice
1 red onion (chopped)
4 cloves garlic (chopped)
1 lemongrass (chopped)
3 bay leaves
5 cloves
5 cardamom (crushed)
1 inch cinnamon stick
1 teaspoon black peppercorns
Pinch of saffron or turmeric powder
4 tablespoons olive oil
3 cups boiling water

METHOD

  • Wash the rice and let it drain.
  • Heat the oil and sauté all the other ingredients until soft.
  • Add the rice and mix well, cook for about 10 minutes making sure it does not burn.
  • Add the boiling water, saffron and salt, mix well and cover.
  • Bring to the boil then reduce the flame, simmer until cooked (add more boiling water if necessary).

Garnish with fried onion, and serve with chicken curry, ash plantain curry and devilled potato…

NB. This is a basic fried rice recipe – if you want, you can add vegetables, meat or seafood.