Homemade Baked Noodles

WELCOME
I AM STELLA FROM SRI LANKA
               
                       Very tasty.Try this recipe.
                        

• 250 grams Egg Noodles
• 2 Tablespoons Vegetable Oil
• 1 teaspoon Ginger, Chopped
• 1 teaspoon Garlic Chopped
• 1 whole Onion Shredded
• 100 grams Carrots, Shredded
• 100 grams Cabbage, Shredded
• 2 Tablespoons Bell Pepper Shredded
• 1 Tablespoon Soy Sauce
• 1-½ Tablespoon Tomato Sauce
• ¼ teaspoons Pepper To Taste
• 1 cube Vegetable Bouillon
• 1 teaspoon Salt To Taste
• 150 milliliters White Cream Sauce (Storebought Alfredo Or Other Will Do)
• 100 grams Green Onion Stalks (the Greens, Cut In One-inch Pieces)
• 100 grams Breadcrumbs

Directions

1. Boil the noodles according to package instructions. When they are cooked, drain water and set aside.
2. In a pan heat 2 tablespoons vegetable oil over medium high heat. Add ginger, garlic and onion. Saute for 2 minutes. Add carrot, cabbage and bell pepper. Cook 3 minutes longer. Add soy sauce, tomato sauce, pepper, vegetable bouillon cube and salt. Mix well.
3. After that sauce starts to boil add the cooked noodles and mix well. After a few minutes of allowing the flavors to mingle together, remove from heat. Add green onion leaves and 75 ml white sauce. Mix well.
4. Next take a round pan (8 inch diameter) and grease it with butter or oil.
5. Now sprinkle breadcrumbs and put the noodles in greased pan. Press down the noodles. Pour 75 ml white cream sauce on noodles and sprinkle with additional breadcrumbs.
6. Bake at 20 minutes at 200C.
7. Serve hot. Enjoy.

Homemade Fancy Bread

WELCOME
I AM STELLA FROM SRILANKA

                                   

This bread is very easy to make and it’s a simply delicious bread snack recipe, which will be loved by all ages. Try it!

Ingredients

• Ingredients
• FOR THE DOUGH:
• 5-⅓ ounces, weight Flour
• ⅓ ounces, weight Sugar
• ⅛ ounces, weight Yeast
• ¼ ounces, weight Salt
• 5 tablespoons, 3-½ pinches Water
• ⅜ ounces, weight Butter
• _____
• FOR THE FILLING:
• ½ Tablespoons Olive Oil -Filling
• ½ teaspoons Garlic, Chopped
• 1 Tablespoon Red Onion, Chopped
• 2-⅔ ounces, weight Smoked Salmon, Crumbled
• 1-⅞ ounces, weight Mashed Potatoes
• 1-⅞ ounces, weight Tomato, Diced
• 1-⅞ ounces, weight Green Bell Pepper, Diced
• ¼ teaspoons Black Pepper
• ⅞ ounces, weight Green Bell Pepper, Diced
• ¼ teaspoons Salt To Taste
• 4 whole Egg, Beaten
• .

Directions

1. In a mixing bowl combine flour, sugar, yeast, and salt, and mix on low speed for one minute.
2. Add water and mix on low speed for one minute.
3. Add in the butter and knead until smooth and elastic, about 10-15 minutes at medium speed.
4. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make a round ball and allow to rise for 10 minutes .
5. In a pan heat 1/2 tablespoon olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add tomato, bell pepper, black pepper and salt. Mix well and heat everything throug.
6. Now take the ball of dough and roll out with a rolling pin until you get a large square that is about 1/8-inch thick. Using a 5 inch diameter round cutter, cut 6 dough rounds. Take a round and fold it in half. Make 2 incisions in the dough with a sharp knife – the incision should be in the shape of the half circle, about a half inch inside of the edge – but don’t cut all the way to the center of the circle or you’ll create a free floating piece of dough in the center – it should still be connected. Place on a greased baking tray. Unfold the dough and you’ll see your circle, with a partially cut out circle in the middle. Next shape the center piece of the dough into a bowl shape (it will hold the filling) and wrap the outside pieces of dough up around the dough to keep it sturdy (see photo). Allow dough to rise for 10 minutes.
7. Now place one tablespoon of filling mixture in the middle of each dough ‘bowl’. Beat three eggs until light and frothy. Now pour some egg (about half an egg) into each dough bowl on top of the filling (but not on the crust). Whisk the fourth egg and brush it on top of the exposed surfaces of the dough.
8. Bake the bread for about 25 minutes at 220C degrees or until golden brown.
9. Serve hot with tomato sauce or green chutney. Enjoy.

Homemade String Hopper Sweet Rolls.(LAVARIYA)

I AM STELLA FROM SRI LANKA
                                       

   

INGREDIENTS

Coconut Pani Or Treacle	50 ml
Cinnamon Powder	0.13 tsp.
Sugar	1 tsp.
Dessicated Coconut	100g

FOR THE SWEET ROLLS

Steam Flour (See Below)	250g
Salt	1 tsp.
Boiling water	200 ml

1. To make the coconut mixture, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to boil (you need it to be around 100C degrees so use a thermometer).Then add the pani mixture to the dessicated coconut and mix well. Let cool.

2. In a steamer, steam plain flour for about 30 minutes. When cool, break up the flour and sift twice. Steam flour is also available in food shops and supermarkets.

3. Put the steam flour and salt into a bowl and slowly add the water. Mix quickly into a pliable dough.

4. Put a little of the dough into a string hopper mold and squeeze the mixture in a circular fashion onto a 7×7 piece of paper greased with butter or oil. It will look like a disk about 5 inches in diameter. Continue with the rest of the dough.

5. Now place the sweet coconut mixture in the middle of each disk and roll each up loosely. Transfer to a string hopper mat.

6. Place 2 mats in a steamer and steam over a pan of boiling water for about 5 minutes. When the string hopper sweet rolls are cooked, remove from the mats and place on a dish.

Serve hot or cool.Enjoy.

Homemade Kids Birthday Party Appetizer.

WElCOME
I AM STELLA FROM SRI LANKA

                               

                             

THE BASKET
Plain Flour	100g
Salt To Taste	0.25 tsp.
Butter, Chilled	50g
Whole Egg Yolk	0.5
Water Cooled	50 ml
FOR THE FILLING
Olive Oil	0.5 tbsp.
Garlic Chopped	0.5 tsp.
Red Onion, Chopped	1 tbsp.
Smoked Salmon, Crumbled	50g
Mashed Potatoes	25g
Pepper	0.25 tsp.
Salt To Taste	0.5 tsp.
Whole Egg	0.5
FOR THE GARNISH
Potato, Peel And Boil	50g
Butter	25g
Salt	0.5 tsp.
White Pepper 1 drop colouring	0.13

	METHOD 1. Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs. 2. Next add approximately 1/2 of the egg yolk and the water. Mix well your hands. Try to work quickly. 3. Wrap the dough and chill for 10 -15 minutes. 4. Now take the dough and roll out into a 12 inch square that is about 1/8 inch thick, using a rolling pin. Cut it into a round shape (diameter 2 inch) using a pastry cutter or cookie cutter. 5. Put the pastry rounds into the greased mould (use butter or coking spray) and make sure the dough goes up the sides as well.Then trim off the excess pastry. Prick the base with a fork to prevent air bubbles. 6. In a pan heat 1/2 table spoon olive oil over medium high heat add garlic and mix. Next add onion, salmon, and mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well. 7. Place your prepared filling in the pastry and beat the 1/2 egg. Brush the egg over the filling. 8. Bake about 20 minutes at 200 c degrees or until the crust is golden brown. 9. Remove from oven and let cool. 10. After that decorate with colored mashed potatoes. Take a potato. Peel and boil it until fork tender. Drain the water. Squash it. Add butter salt, white pepper and food coloring. Mix well. Put into a piping bag and pipe it on top of the filling, as I’ve done in the photo above. 11. The basket handle was made out of pastry dough. You can do this with the extra scraps of dough if you want. Serve and enjoy

Homemade Breakfast Snack

     I AM STELLA FROM SRI LANKA            
                                
             Quick and easy breakfast recipe.Try this.
               

          

                                   

             

 
Ingredients

• 150 grams all-purpose flour
• ¼ teaspoon salt
• 75 grams butter
• chilled
• ½ whole egg yolks
• beaten *
• 50 millilitres water
• Cooled
• 2 tablespoons olive oil
• filling
• 1 teaspoon garlic
• chopped
• 1 tablespoon red onion
• chopped
• 150 grams salmon
• crumbled
• 150 grams mashed potatoes
• ½ teaspoon black pepper
• ½ tablespoon salt
• to taste
• 11/2 whole eggs beaten

• Directions

  1. This recipe will have enough dough and filling to make 2 breakfast snacks.
  2. Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
  3. Next add approximately ½ of the egg yolk and the water. Mix well your hands. Try to work quickly.
  4. Wrap the dough in plastic wrap and chill for 10 -15 minutes.
  5. Now take the chilled dough and cut it in half. Roll each half out into a 12 inch square that is about ⅛ inch thick, using a rolling pin.
  6. Put a heart shaped greased mold (the mold should be 8 to 10 inches across) onto a 12-inch square pastry sheet. Before using the mold brush it with butter or coking spray. Break off pieces of dough and press them into the mold - make sure the dough goes up the sides as well. Then trim off the excess pastry that hangs over the side. Prick the base with a fork to prevent air bubbles. Repeat with the other half of the dough.
  7. a pan heat 1 tablespoon olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
  8. Place half of your prepared filling in each pastry ˜heart". Beat one egg until light and frothy and pour egg over the mixture. Brush the edges of the pastry with some of the remaining egg wash then place additional pastry over the top, covering half of the mixture (the top will be half open, half covered) and roll and press down to seal. (see picture) Brush the remaining egg on top of the pastry.
  9. Bake about 20 minutes or until the crust is golden brown.
  10. Serve and enjoy.

                     

Homemade Peanut Cupcakes Recipe

       I AM STELLA FROM SRI LANK                      
    
Cupcakes are also known as fairy cakes.They are delicious and easy to make. Try my recipe.

• 258 grams Cake Flour
• 2-¼ teaspoons Baking Powder
• 169 grams Butter
• 268 grams Sugar
• 3 whole Eggs
• 1 teaspoon Vanilla
• 150 milliliters Milk
• 25 grams Chopped Peanuts
• 20 grams Sprinkles

Directions

1. Sift flour and baking powder three times into a small bowl. Set aside.
2. In the bowl of your electric mixer, beat butter until soft and creamy, about 1–2 minutes. Gradually add sugar and beat until light and fluffy, about 3–5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
3. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour. Beat after each addition, until combined. Add chopped peanut and sprinkles. Mix well.
4. Line cupcake tin or muffin tin with paper cups (recipe makes 18 cupcakes). Pour batter into cups. Fill about 2/3 full. Don’t overfill.
5. Bake at 177ºC (350ºF) for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
6. Serve and enjoy.