Noodle wrapped in Omelette

Always I add eggs in to the omelette and thought of trying it in a different way. I found that my kids prefer this version of noodles than the other one. This is a bit spicy. If you do not like spicy foods try  with out chillies.

This mouth watering noodle dish helps to balances the amount you are eating as it is already portion controlled. When you make noodle only you feel like eating more. but this recipe is just to wrap the noodles in omelette.

This recipe will serve 4 people. I added 2 eggs for each person. The protein quantity in makes filling and you can adjust this with any vegetable as you wish.

The recipe is below…………….

 

 

Noodle wrapped in Omelette

5 minPrep Time

10 minCook Time

15 minTotal Time

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Ingredients

  • 3 packs unflavoured Instant noodles
  • Grated carrots
  • sliced mushrooms
  • coriander leaves chopped.
  • chilli
  • 1 tsp shrimp paste
  • 1 tsp soy bean paste
  • 1 tsp garlic and ginger
  • 1 tsp crushed chillies
  • 2 eggs for each
  • 2-3 sliced green onions
  • grated carrots
  • sliced bell peppers
  1. Add some oil in to a pan and add the ginger garlic paste, crushed chillies, soybean paste, and the shrimp pate.
  2. Fry 1 minute.
  3. After add coriander and chopped chillies.
  4. After add the chopped vegetables.
  5. Later add the noodles.
  6. After leave aside and beat eggs and make the omelette.
  7. Add the noodles in to the middle. Wrap the noodles in the omelette and serve hot.
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https://culinarycornerkitchen.com/2018/01/28/noodle-wrapped-omelette/

Salmon and Vegetable Pasta Bake

Salmon and pasta bake with vegetable is a simple and easy one pot & budget  meal  that you can try in few minutes. Assemble everything you are trying to use for this recipe. It will take few minutes to prep. Be multi tasking. Boil the pasta and prepare and cut vegetables at the same time.

If you like you can use the fresh salmon in this too. This recipe will serve 4 people. You can make a large batch of pasta and freeze in individual containers and use when you need. You can put them directly in your lunch box. You dont need to thaw the pasta.  It will be thawed when you are ready for lunch.

I am using frozen vegetables. Its handy  to have frozen or canned vegetables. When you dont find time or  feeling lazy use the frozen or canned vegetables.

This recipe will serve 4 people
  Ingredients for the Recipe is below the pictures.

All you need is chopped parsley and onion and some green onions (Spring onions)

Open one can of salmon and take the skin off.

1/2 cup of corn and  peas.

Boil 250 g pasta according to the packet instructions and strain and leave aside.

You will need two teaspoon full flour, and two tablespoons full butter

Put the butter ina pan and leave to melt (make sure not to burn butter)

Add flour in to the butter and cook few minutes.

Add the milk bit by bit and whisk well until there is no lumps.

After, cook until it thickens

Add  a tablespoon full stock powder, 1/2 tsp pepper and enough salt.

Mix with the flour and the chopped ingredients

Mix well and leave aside.

Mix all the other ingredients

Put in to a baking tray.  cover with cheese

Bake until golden brown.

Leave  5 minutes to rest before cutting.

Serve Hot.

 

Yields 4 serves

Salmon and Vegetable Pasta Bake

5 minPrep Time

15 minCook Time

20 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 can Salmon
  • 600ml Milk
  • 1 can Salmon
  • 1/4 Tsp Chopped Parsley
  • 1 onion finely chopped
  • 3 spring onions finely chopped
  • 1/2 cup of corn
  • 1/2 cup of peas
  • 250 g pasta boiled and strained
  • 2 Tblsp flour
  • 2 Tblsp butter
  • 1 Tblsp stock powder
  • 1/4 Tsp Pepper
  • Enough salt to your taste
  1. Instructions are written under the pictures.
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https://culinarycornerkitchen.com/2018/01/19/tuna-and-vegetable-pasta-bake/

Sausage pasta & Bean Casserole

Cooking on a week day night after work is a nightmare if you don’t think ahead. As mums we always like to provide most nutritious meal that we can give. One pot budget meals suits the pocket as well as the busy life style.  Most of dinners are one pot meals.

This really go well in a slow cooker as well as on the stove. I prefer to cook and freeze or cook in the morning and serve at night. This is a winter friendly meal that you can serve four people under $10.

Try adding what ever available in your fridge or the pantry. Instead of sausages you can add any other small cut meats or fish too. If you are not consuming meat still you can turn this to a beautiful vegetarian meal.

This will serve four people.

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Stir Fried Vegetable with Noodles

If I say most of my week day meals are one pot meals that’s true. I always try to cook all in one to save my time and give my family some healthy meals every day. Making several things after work is difficult as well as taking a lot of time. When you add all together makes it more tastier too.

I always add lots of veggies in my cooking. It always gives an appealing look as well as the taste. I freeze the left overs for another day or for kids to use when they are hungry.

This recipe will serve 8 people……………………………………..

I used 500 g of noodles. Even you can use angel hair pasta. I used a can of chick peas, a cup of cabbage, 1 red capsicum, 1 leek, and a large carrot for vegetables. Make sure to cut them thinly.

Put a pot of water with salt in it and bring to boil and add the noodles and cook accordingly to the packet instructions. For the spices I used a teaspoon full cumin and coriander powders, salt and pepper and a 1/2 teaspoon full paprika powder.

Other than that I used one onion with few cloves of garlic finely sliced, several curry leaves, 2 table spoons tomato sauce with a 2 table spoon soy sauce and a table spoon full Chinese cooking wine. Add some oil in to a pan. When the oil is hot add all the onions garlic and curry leaves in to the hot oil and stir fry until the onions are translucent.

After add the vegetables and stir fry well.

Next add the spice powders and stir well.

Add the soy sauce, tomato sauce and the coking wine.

Mix well and serve hot.

How to cook Couscous

Cooking Couscous is real simple and easy. All depends on the amount of liquid you add in to it. These are the exact measurements  that you need to cook a restaurant style fluffy and soft textured  couscous.

This recipe is for 2 cups of raw  couscous………………………….
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Add a teaspoon full stock powder and enough salt to your taste in to a large pot. Without using the stock powder you  can directly use stock water (Broth)
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Add 2 cups of water in to the pot. For each cup of couscous add a cup of water or broth.
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Mix well.
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Add a table spoon full butter or olive oil in to the pot. This way its really easy to seperate the grains.
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Bring it to the boil and take out or switch off the stove.
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Add 2 cups of couscous in to the pot.
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Mix well.
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Cover the pot with a lid., and leave 5 minutes covered.
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After it will look like this.
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Fluff with a fork or a chopstick to seperate the grains.

Creamy Chicken and vegetable Pasta

My meals are always simple and easy. I always try to prepare things before I go to work or during the week end. Even pasta can be cooked a day ahead. So I come home and assemble everything together in few minutes. Most of the time they are one pot meals. But I always try to give my family a well balanced diet.

You can always use the left overs from the Sunday roast to a meal like this. As it a creamy and a tasty dish kids will love this too. Try this and let me know too. I have written the descriptions with the picture for easy understanding. Always get this as an idea and create your own. Thats why I didn’t write the measurements.  I like more veggies than pasta. you can do it the other way with more pasta and less veggies.

Bon Appétit!

 

 

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Wash and slice several mushrooms, shred roast chicken (Left overs from a roast can used here), White part of the leeks. Prepare them on a plate . You can always do this before and leave in fridge to take when you want.

 

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I am using some fresh spinach. You can use kale or asian greens.

 

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Finely slice some onion (I used 1/2 of a large onion) and several cloves of garlic. I find that garlic gives a nice aroma to this recipe.

 

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I used two stock cubes for extra flavour, salt and pepper for the spices.

 

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Boil the pasta and leave to drain.

 

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prepare 11/2 cups of milk and 2-3 table spoons full whipping cream (Thickened cream)

 

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You need a table spoon full flour

 

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Add some oil in to a pan and leave to be hot.
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Add the onion and garlic in to hot oil and stir fry.

 

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Fry the onion and the garlic until it releases the aroma and slightly brown.

 

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add the stock cubes , pepper and salt.

 

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Nxt add the mushrooms and chicken .

 

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Stir fry few minutes until golden in colour . Mushrooms give enough liquid to cook.

 

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Next add the vegetables.

 

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After stirfying the veggies add the cream and cook about a minute.

 

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next add flour and cook with the flour 1 minute stirring continuously. This way it cooks the flour.

 

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Add the milk stir well.

 

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Next add spinach. Stir well. But do not over cook. That way it hold the nice greenish colour.

 

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Mix well.

 

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Add pasta.

 

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Stir. Take out.

 

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This is a simple and a beautiful meal.
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