Sometime we crave for a tasty meal that is also gentle on our tummies. Rissoles are simple to make, satisfying and may offer many varieties. My rissoles today has beef, rice, potato, carrot, egg and cheddar cheese – just ‘glue’ everything together, dust with rice flour and pan fry, no recipe required 🙂
My husband likes most food except for tomatoes and eggplants. So I was determined to try out a few more eggplant dishes – may be he will change his mind?
This following eggplant dish was moderately successful as the eggplant was firm, crunchy and full of flavor. It is really simple to make – diced eggplant coated with olive oil, Parmesan cheese and cayenne pepper; add a lightly beaten egg and coat the pieces well; then coat the pieces with panko and season with salt and pepper; grill under a hot grill for 10-15 minutes, turn over a few times.
My hubby ate only a few pieces which was fantastic – it means more for me. I really enjoyed it.
Here is another pie/pastry filling I made this week. I used the spiced lamb with pumpkin in mini pies, puff triangles and round puffs. The mini pies and puff triangles looked immaculate (and hence uninteresting). The round puffs, however, was bursting with the beautiful lamb and pumpkin, looked so delicious and tasty so good.
Recipe is as follows:
These gorgeous little rolls are so easy to make – scramble a egg with a pinch of salt; pan fry some lamb and red capsicum with a dash of gluten free soy sauce and sesame oil; boil some rice and cool; slice some cucumber lengthwise (use a peeler); roll some rice with the egg, lamb and capsicum in the middle very tightly with cling wrap then cut into portion with a sharp knife; wrap a piece of sliced cucumber around the rice roll – and there it goes, pretty and tasty.