Candy's Place http://candytompkin.bloggingfamily.com Let Me Tell You Mon, 06 Feb 2012 15:29:24 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Koththu Rotihttp://candytompkin.bloggingfamily.com/chinese-recipes/koththu-roti/ http://candytompkin.bloggingfamily.com/chinese-recipes/koththu-roti/#comments Mon, 06 Feb 2012 15:29:24 +0000 Mizkan Ponzu http://candytompkin.bloggingfamily.com/chinese-recipes/koththu-roti/

Not too long ago, Farwin, a food blogger and writer/photographer behind the blog, Love and other Spices got in touch with me wishing to introduce Sri Lankan cuisine to Rasa Malaysia readers. I was thrilled as I have never been to Srilanka and would love to learn more about the food and its culture. Farwin is a Sri Lankan currently residing in UAE with her family and Love and other Spices is about the traditional food she grew up eating. For this guest post, Love and other Spices shares her Koththu Roti recipe with us. Please welcome Farwin and let’s celebrate the inclusion of Sri Lankan food on Rasa Malaysia! 

When I recently stumbled upon Bee’s site, being a Sri Lankan I was so delighted to find many names I was familiar with like Sambal and Roti. Did you know that “Rasa” means taste in the Sri Lankan local Sinhalese language? Thanks to Bee for letting me share in her space, to introduce Sri Lankan food to her readers. Sri Lankan food is a mix of many Asian cuisines, influenced by the migrant South Indians and Malay workers and also from the colonial influences by the English, Dutch and the Portuguese.

The first dish that sprang to my mind is Koththu roti, a popular street food which can be found in every nook and corner in Sri Lanka. Koththu literally means “chop.” It’s a mix of shredded roti, meat, curry and vegetables. Koththu is blended together on a flat iron skillet using two metal blades with wooden handles. The clashing of the metal blades with the iron skillet creates a distinctive musical sound and the aroma of freshly cooked Koththu is enough to draw a passerby to stop and indulge in this flavorful dish.

Koththu Roti

The roti used in this dish is same as the famous Malaysian “Roti Canai” and the South Indian “Parotta.” The traditional way of cooking this is very cumbersome and requires the dough to be dunked in oil. But I’m giving an easy recipe with less oil for you to try. You can also buy the premade Roti Canai or Parotta in Asian stores if it’s accessible, or even use flour tortillas and skip the part of making the roti.

(Click Page 2 for the Koththu Roti Recipe)

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Broccoli & stilton soup

A smooth blended vegetable soup with blue cheese that’s as good for a comforting meal as it is for a dinner party starter

Recipe uploaded by

4 stars1 rating 4

Recipe by Caroline Hire

Tested

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 35 mins

Method

  1. Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.
  2. Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.
  3. Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.
  4. Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.
Try

DINNER PARTY TIP

Reserve an uncooked broccoli floret, cut it into small pieces and blanch in boiling water for 1 minute. Also reserve a small handful of crumbled cheese. Serve the soup in bowls, then scatter with crumbled cheese and broccoli for a stylish garnish.

PER SERVING

340 kcalories, protein 24.3g, carbohydrate 13.8g, fat 21.0 g, saturated fat 9.6g, fibre 6.9g, sugar 5.0g, salt 1.4 g

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Web Link

http://www.bbcgoodfood.com/recipes/1940679/

Web Link

http://www.bbcgoodfood.com/recipes/1940679/

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]]> http://candytompkin.bloggingfamily.com/recipes/broccoli-stilton-soup/feed/ 0 Rigatoni with artichoke, olives & lemonhttp://candytompkin.bloggingfamily.com/recipes/rigatoni-with-artichoke-olives-lemon/ http://candytompkin.bloggingfamily.com/recipes/rigatoni-with-artichoke-olives-lemon/#comments Sun, 05 Feb 2012 14:01:14 +0000 Candy Tompkin http://candytompkin.bloggingfamily.com/recipes/rigatoni-with-artichoke-olives-lemon/
Rigatoni with artichoke, olives & lemon

A speedy vegetarian pasta dish with all the fresh flavours of the Mediterranean – a midweek staple

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 20 mins

Vegetarian

Vegetarian

Method

  1. Cook the rigatoni following the pack instructions.
  2. Gently heat 2 tbsp olive oil in a pan and cook the garlic for a few minutes. Add the artichokes and olives and stir until heated through. Drain the pasta, keeping 2-3 tbsp of the cooking water. Add the pasta, cooking water, lemon juice and zest and parsley to the artichoke pan and toss everything together.

PER SERVING

416 kcalories, protein 10.5g, carbohydrate 41.3g, fat 22.5 g, saturated fat 2.7g, fibre 3.9g, salt 1.9 g

Recipe from olive magazine, February 2012.

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Web Link

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Web Link

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www.food.com/

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