🍠🐟 These cutlets (Sri Lankan croquettes!) are probably the most popular snack in Sri Lanka. They are normally prepared using tuna, salmon, or any fresh or canned fished. The tuna version happens to be my favourite as my mum always made them this way. It is definitely a snack I look forward to whenever I visit Sri Lanka, or any big Sri Lankan gathering! You may see them at teatime, lunch or dinner. They also tend to dissapear very fast!!!  I´ve recently updated with a tasty vegetarian version you can see at the end. If you prefer a non-spicy version you get omit the green chilli, or use less black pepper. They can be served with a chilli sauce or ketchup. Tuna Fish cutlets Ingredients 2 large potatoes 3 small tins of tuna 1 onion salt pepper (we add loads in Sri Lanka!) cinnamon sticks (or sprinkle of ground cinnamon) cardamom curry leaves 1 or 1/2 green chilli 1-2 eggs breadcrumbs sunflower oil for frying lemon juice garlic (optional) turmeric - 1/3 teaspoon 1. Peel, cut and boil...

  This was my first time attempting a cheesecake with a buscuit base. I have to say it came out much better than I expected and my family members loved it! Next time I'm going to try and make my own raspberry jam to go on top. I wanted to try and make an original American style cheesecake, but I couldn't find sour cream in my town!  I've seen it now and then at one supermarket, but this time it just wasn't there when I needed it! So I've substituted with a full fat natural yogurt.  You could also try  crème fraîche. I've used strawberry jam as my topping, but you could also try canned berries (couldn't find those in Spain either!) or simply whipping cream and berries. Ingredients Buscuit crust 200g Graham crackers (or digestives) 5 tbsp melted butter 1 tbsp sugar Filling 600g cream cheese/Philadelphia 175g Sugar 1/4 teaspoon salt 90g plain full fat yogurt (or  crème fraîche  o sour cream) 1 teaspoon vanilla extract 1.5 tbsp flour 3 large eggs Topping i...

  If you know me you'll know that this is one of my favourite tapas dishes. I've combined the jamón (Spanish ham) and mushrooms. But you can use just jamón, or mushrooms, or experiment with other fillings of your choice such as spinach, chicken, fish or cheese or seasoning with some parsley.  It is best to make the filling the day before and let it cool overnight which I find helps with splitting up the cooking time. Ingredients 300 g  mushrooms 180g  spanish ham (jamón) 1 large onion 400ml milk 70 g flour 1 teaspoon nutmeg breadcrumbs 2 eggs olive oil for cooking and deep frying butter (optional) salt parsley- optional - for garnishing Milk and flour quantities are approximations, you might need a bit more or less. But that's why it's also important to add the milk in slowly. 1.Wash the mushrooms and dry them thoroughly. 2. Peel and dice the onion very finely. Dice the ham very finely as well (unless you are using already finely diced ham pieces).   3.Heat the ...