A Masterchef in the making – Recipes by Uleena Udabage 0 39

Reality television series Junior Masterchef has helped open the eyes of the public to the raw creativity and talent of kids nowadays when it comes to churning out cuisine.

Gone are the days of kids being only known as picky eaters. Today, kids are not only more aware of the culinary world, but with television content showcasing some of the world’s best chefs on their own shows, they’re also picking up great tips and techniques as well.

The same can be said about promising young junior chef, Uleena Udabage, who has shared some of her handpicked recipes in this month’s edition.

Speaking to us on her culinary journey so far, Ulleena says that her passion for the art began at an early age in kindergarten, where cookery classes quickly became her favourite. From, there on her favourite pastime became experimenting with new recipes, and baking. Watching cookery programs on YouTube and television gave her the inspiration to try out newer recipes and techniques and fuelled her passion further.

At the tender age of 10 however, Uleena got the opportunity to participate in an event called the Family Cook-Off organized by a well-known spice brand. At the event, little Uleena became the runner up, just behind a 21-year-old trainee pastry chef. She says that this competition helped her brush off any fears, and get used to taking on challenges.

Following this, she was invited by the Housewive’s Association and St. Pauls Milagiriya to do a cooking demonstration, which she says that as a young 11 to 12-year-old chef, she reveled in the love and attention showered on her by the ladies at the demonstration. 

After this, Uleena’s profile grew even further, being featured on MTV’s Family Cook-Off as well. 

However, cooking is only one aspect of this young, inspired chef. She also balances her time with her duties as the secretary of the Interact Club, as a senior school prefect, as Deputy House Captain, as a member of the school choir, and as a school Swimmer too. 

Her free time she says is best spent, working on her main passion, which involves preparing new dishes and inviting guests over to try them out.

Uleena says that through her hobby, she intends to inspire others out there to begin the journey to achieve their dreams at young age and follow their passions towards success. 

She is also a strong believer that everyone has a hidden talent, and that all kids should show the world what they can do and who they are. 


Tomato basil bites

Ingredients-    Tomatoes 

                         Fresh basil leaves

                          Mozella blocks

                          Salt and pepper

Method – Select one size of tomatoes and cut them in half then gentle scop the seeds and fill it with mozzarella bocks. Place a fresh basil leaf on top and add salt and pepper to taste.

Celery peanut butter sticks

Ingredients- fresh celery stalks

                      Peanut butter

                       Fresh strawberries\raspberries\grapes(red)

Method – Cut the celery stalk into bite-size pieces and fill the gaps with peanut butter (Sweeten peanut butter) place fresh berries of your choice on top.

Cucumber and tuna bites

Ingredients – fresh green cucumber

                          Tuna salad (tuna, onions, red bell pepper, cherry tomatoes, fresh coriander leaves, lime juice, chickpeas, onions, green chilli, salt, pepper, chilli flakes, olive oil)

Method – Tuna Salad – Chop the red onions bell pepper and tomatoes, fresh coriander leaves green chillies and mix it all in a bowl by adding olive oil chilli flakes lemon juice salt and pepper and finally add the chickpeas, Tuna and mix it well. 

Cut thick slices of cucumber and place the tuna salad on top.

Guacamole baguette bites

Ingredients- Baguette, butter, avocado, red onions, green chilli, salt, pepper, cherry tomatoes, lemon juice, honey

Method – Guacamole. in a bowl finally chop up red onions, green chilli, cherry tomatoes and avocado and mix it well until it forms into a paste. Add lemon juice, honey salt, pepper and red chilli flakes.

Cut the baguette into thick slices and toast it in a pan with butter.

Place the Guacamole on top of the toasted baguette and top it off with finely slice cherry tomatoes.

Cauliflower Spinach Alfredo

Ingredients- Milk, butter, cauliflower, olive oil, red chilly flakes, dried rosemary, dried thyme, spaghetti

Method – Blend boiled cauliflower milk, melted butter red chili flakes, salt, pepper dried rosemary /thyme.

Boil the spaghetti 

In a pan add butter and the cauliflower puree (add milk if the paste is too thick) add the spinach and cook well. Finally, add the boiled spaghetti and serve in a bowl and garnish with parmesan cheese.

Salmon cooked in garlic oil

Ingredients- (salmon cooked in garlic oil)

                       Salmon, olive oil, butter, fresh rosemary, garlic, cloves, salt, dried rosemary/thyme, pepper, red chilly flakes, white wine, dried cranberries, chicken stock powder, lemon juice.

                        (green salad)

                        rocket leaves, red/yellow bell pepper, green cucumber, green olives, fresh dill olive oil, lemon juice, balsamic vinegar, cherry tomatoes, feta cheese, salt pepper, Dijon mustard

Method –

Salmon cooked in garlic oil. 

        Marinate the salmon with salt, pepper, lemon juice, chicken stock powder dried rosemary/thyme.

      Heat olive oil and butter in a pan and once heated add 3-4 cloves of garlic and fresh rosemary then add the marinated salmon and cook well. When serving top, it with a dried cranberry.

Green salad.

Prepare the dressing with olive oil Dijon mustard, lemon juice, balsamic vinegar salt, and pepper. Chop the vegetable green leaves and mix well with the dressing. When serving top it off with dried cranberry and fetta cheese.

When plating place the salad at the bottom and the salmon on top.

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Glistering Portraits 0 917

By: T.V Perera

One reason Sri Lanka is referred to as a resplendent island attributes to its colourful gems in Ratnapura, Elahera, Embilipitiya, Okkampitiya in Buttala and several other places. Among the precious stones un-earthed from gem pits in Buttala are rubies, sapphires, cat’s eyes, moon-stones and garnets. Stones found in rough from are cut and polished by gem-cutters following which their values are assessed based on purity (free of blemish) and weight measured in terms of caratage – a carat being equal to 200 milligrams. Polished gems adorn jewellery, the crown of royalty, and in the past handles of swords of kings. 


A third grade of although colourful stones were thrown back into the pits in similar manner as stone shavings and filings were discarded as obsolete and of no utility value until things took a turn when gem cutter Saman Ajith Bandara embarked on an artistic handicraft project, producing brightly coloured portraits, wall hangings, photo frames, plaque designs and sceneries with gem shavings and found a ready market for his products.


In an interview with BiZnomics, Bandara who has his workshop in Buttala said, “I collected shavings of natural stones in their separate colours, which otherwise would have been discarded and began my industry on a small scale”. Explaining previously when shavings were used ha says, “The only instance gem shaving are made use of is when they are filled into small clay pots and hung from roof beams with pure astrological meaning to ward off evil. On a traced map of Sri Lanka, I pasted the shavings giving each topographical district a different colour. Finally I had a 25 coloured map of Sri Lanka”. Bandara’s effort proved to be an instant success as he described, “I took the map to Ratnapura where a gem merchant paid me Rs.6000 on the spot for my handcrafted frame which provided me the necessary encouragement to produce more pictures”.

Glistering-Drawings-03As orders increased, Bandara quit his gem cutting job to devote full time to the new venture, and to assist him secured the services of a close relative Indika who with time, become joint partner of the Crest Mineral Creatines Company they formed in the year 2000. The company presently count 15 artistically talented employees who contribute to its high earnings.

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Modesty and Beauty – the lost connection 0 794

BizNomics - Chandi

BiZnomics LIFESTYLE Desk – By Chandi A.

BizNomics Lifestyle Desk - By Chandi ALong dresses and long skirts aren’t my cup of tea. In my teen years I would squirm whenever I had to wear long skirts out to the town. Who would ever show interest in me wearing long skirts or baggy jeans I would question? Guess I am just never going to ever find a boyfriend, I sighed. Dressing modesty wasn’t one of my priorities.

As I grew up and had more control over what I could wear, I was able to strut my stuff, loved the stares and attention that followed. Whether it was my desire for attention in general or being able to capture a man’s attention, it felt darn good.
As a female I am sure you can identify with wanting to dress in the latest fashion and look sexier than the next girl who thinks she is all that. We are socialized to believe that the shorter the hemline and the more skin revealed and of course one eighth of the bosom covered, the sexier we look. But should this really be the case? Through fashion we showcase our personality, sure that is perfectly ok, but do we really need to be skimpy about it?

Ancient Sri Lankan dressing habits illustrate the initial absence of social taboo relating to upper class women exhibiting their breasts. Is there a necessity to repeat history in the 21st century?
When we think of modesty, it is not long skirts and turtle necks. Dressing well is more than just having good taste and style. It is also about knowing your body and knowing what works and what doesn’t. Fashion is not about blindly following trends and styles; it is about wearing something that flatters your figure and reflects your unique style.