5 easy dishes to make after a long day at work

These super easy recipes from Chef Rakhee Vaswani are a great way to eat healthy, with minimum fuss!

At the tail end of the day, the last thing you want to do is slave over the gas to make a meal for yourself. Add to that the worry of spoiling your healthy by ordering in, and you’re already kicking yourself. Dinner doesn’t need to be an after-thought; stock up over the weekend with ingredients for these healthy dishes brought to you by Chef Rakhee Vaswani, a Le Cordon Bleu certified chef and owner of the Palate Culinary Studio. Your weeknights dinners just got more interesting and healthy.

1. Salami Spinach Wrap

Salami Spinach Wrap

 

Ingredients

1 ready spinach roti
2 tbsp mayonnaise
1 tbsp Sriracha sauce butter
1 tbsp readymade hummus
2-3 slices chicken salami
1-2 cucumber slices
1-2 tomato slices
2 lettuce leaves

Warm the roti on a tawa. In the meanwhile, mix the Sriracha sauce and mayonnaise. When warm, place the roti on a chopping board, apply butter, and then the hummus. Add a layer of chicken salami, cucumber, tomato and lettuce. Roll into a warp. Cut and drizzle the Sriracha and mayonnaise mixture. Serve with chips.

2. Kaprow Rice

Kaprow Rice

Ingredients

2-3 tbsp oil
2 eggs
2-3 tbsp minced garlic
2 tbsp Tom Kha/Tom Yum paste (store bought)
1 tsp soy sauce
1 tbsp oyster sauce
50 g chicken, diced
1 cup leftover cooked rice
1 cup leftover vegetables (peppers, mushrooms, carrots, etc)
a few basil leaves
salt and pepper to taste

Season the eggs with salt and scramble in a wok and keep aside. Heat oil again in the same wok, add minced garlic, Tom Kha or Tom Yum paste, soy sauce, oyster sauce and the diced chicken. Keep stirring on a high flame till the chicken is cooked. Throw in the rice, all the vegetables, and basil leaves, and stir. Season with salt and pepper. Once cooked, add the scrambled egg, stir well and serve your all-in-one Kaprow Rice.

3. Spaghetti Aglio Olio

Ingredients

2 tbsp olive oil
2-3 cloves garlic, sliced
1 red chilli, sliced
100 g spaghetti (boiled al dente)
a pinch of mixed herbs
2-3 cherry tomatoes salt and pepper to taste
50 g Parmesan cheese 1 tbsp pasta water (from the boiling)
a few sprigs parsley, chopped

Gently heat olive oil in a pan, add garlic and switch off the gas. Let the garlic infuse the oil for a minute. Put the heat back on and add chilli, spaghetti, mixed herbs, cherry tomatoes, salt and pepper, and toss well. Add the grated Parmesan cheese, some pasta water and toss well with fresh parsley. Serve hot.

4. Roasted Red Pepper Dip

Roasted Red Pepper Dip

Ingredients

1 cup roasted red capsicum
1/3 cup cheese, finely grated
1 long red chilli, chopped
2 tbsp olive oil
1 clove garlic, crushed
1 tbsp tomato paste
salt and pepper to taste
1 tsp lemon juice

For garnishing a few pine nuts a few sprigs parsley olive oil Place all the ingredients in a food processor and process until roughly chopped. Garnish with pine nuts and parsley, and drizzle a bit of olive oil for the final flourish.

5. Banana Boston Cream Shot

Banana Boston Cream Shot

Ingredients

100 g ready cake (crumbs)
½ cup ready vanilla custard
1 cup whipped cream
50 ml chocolate sauce
1 banana sliced

Mix the whipped cream and custard, and fill it in a piping bag. To assemble the dessert, take a shot glass and pat in a layer of the cake. Then pipe a layer of cream and custard. Next pipe in a layer of the chocolate sauce. Top off with another layer of cream and a final layer of banana. Drizzle with chocolate sauce and serve!