Falafel & Pita Sandwich

I am part of this cooking challenge, "Ssshhhh Cooking secretly" which was started by Priya akka of Priya's versatile recipes. Every month, we are paired with a different blogger and two ingredients are shared secretly between them. You could chose either one or cook with both the ingredients. The final recipes are revealed on 16th - 18th of every month. I was interested in the challenge because this way I could get to know and interact with new bloggers and so I was in. This month I was paired with Janani of Redchillycurry and she gave me two options ~ sweet potato and chickpeas. I immediately knew what I would be picking and what I would make with the same.

Falafel has been in my to-do list for a really long time. To those who don't know what falafel is here is what wiki says "Falafel is a traditional Middle Eastern food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way". When I was in the Gulf, this was a staple at home and a favorite too. I totally loved recreating those memories at home. I got the pita breads from the store but I will be trying them soon at home and ofcourse sharing it here too...

~*What U Need*~ Chickpeas - 1 cup, soaked overnight Spring onions - 3 Coriander leaves - 1 handful Garlic cloves - 2 Green chilli - 1 Coriander powder - 1 tsp Cumin powder - 1/2 tsp Pepper powder - 1/4 tsp Salt - to taste Pita breads - 5 Sliced onions, cabbage, tomato Hummus or mayo How I Made it: Soak chickpeas overnight. Drain and pat dry. In a blender, add the chickpeas and the rest of ingredients and blend to a coarse paste. Form balls and deep fry in hot oil till evenly brown. Or you could shallow fry with little oil in a paniyaaram pan. To serve slightly warm the pita breads, stuff with veggies and the falafel, top with hummus or mayo.

Serve warm!!!

So thats it Folks...
With Love,

Signs off!!!

Whole wheat bread with molasses | Molasses whole wheat bread

Last week was one of the most happiest days of my life. My sweet lil pappu turned '2'. It was extra special for us cos this is the fist time that we celebrated it together. Yes, Mr.A missed pappu's first birthday and so he was all high this time. And so I took that extra effort to make it special for him too.

I just can't believe that my chubby-cheeks is all grown up and naughty than ever. He is such a beauty to look at and he imitates everything that we say and you will need a thousand eyes to take in his face gestures and reactions. I can go on and on about my munchkins but lets keep that for another post. Since his birthday was on a weekday, we kept it simple by having a smash cake followed by a temple visit and then a baby's day out. We planned a small party with a few close friends on the same Friday and that took a toll on me. Lots of planning, loads of shopping and tons of prepping and not to forget the sleepless nights, planning a birthday party is really a backbreaking job... The weekend was spent in time to recover with hours of sleeping and having leftovers for lunch and dinner. I will do a detailed post on how I planned the party with pictures of pappu's cakes.

Coming back to routine life is really taking time for me. I have been idle for the past three days and kitchen visits are more for snacking. Baking is sure gonna take a backseat atleast for this month as the whole family is in a sugar coma after all that cakes, cupcakes and more cakes. I am thinking about more of bread baking and you are sure gonna see some in this space in the coming weeks. So lets talk bread, or wheat bread or 100% whole wheat bread. Its been my long time wish to try a 100% whole wheat bread and this recipe is a keeper. The whole wheat flour makes this bread wholesome and healthy and the molasses adds a subtle sweetness. This bread is perfect for sandwiches and makes great toasts too...

Adapted from Bread Machine manual by Breadman Pro ~*What U Need*~ Water - 1 1/4 cups (luke warm) Sugar - 1 tbsp Olive Oil - 2 1/2 tbsp Molasses - 2 1/2 tbsp Salt - 1 1/2 tsp Whole Wheat Flour - 3 3/4 cups Vital Wheat gluten - 2 1/2 tbsp Instant dry yeast - 2 tsp How I Made it: In a saucepan, add the water and sugar, sprinkle the yeast and set aside for 10 mins. In your stand mixer, add the yeast water, olive oil, molasses and salt. Mix well. Add the whole wheat flour, vital wheat gluten and knead till it comes together. Knead for 5-6 mins till it becomes smooth and elastic. Place in an oiled bowl and place it in a warm place to double about 1 - 1.5 hours. Once doubled, punch down and roll into a loaf and place in an oiled 9x5 inch loaf pan for second rise. After 30 -45 mins it would have doubled in size. Preheat the oven to 375 F. Bake for 20 minutes. Turn down the temperature to 325 F and bake for additional 15 - 20 minutes or until nicely browned and sounds hollow when tapped. Cool completely on the wire rack.

Enjoy with nutella or jam or use in sandwiches.

So thats it Folks...
With Love,

Signs off!!!

German Chicken Rice by Roxana Ng

Ingredient:

 2 chicken whole leg, skin on
2 slices cheddar cheese

Marinade:
1 tbsp olive oil
1 tsp salt
1 tsp chili powder
1/2 tsp pepper

Stuffing(mix well):
1 bowl cooked rice
2 tbsp chopped parsley
Dash of pepper and salt

Oven Method:
Rub chicken whole legs with marinade and marinade for few hours.
Place the rice mixture under chicken skin and roast in a preheated oven at 180C for 25 minutes
Cover with Cheddar cheese and roast until golden brown. Remove and serve.

Air fryer method:
180C for 30-40 mins (depending on the size of your chicken) until cooked and golden brown
Cover with cheddar cheese and cook for another 5 mins. Remove and serve.

Homemade Healthy Chicken Nuggets by Grace Heng

 

 

 

Recipe Link http://vegsmoothiebunny.blogspot.sg/2013/05/homemade-chicken-nuggets.html

 

 

Ingredients: 

For the coating:

1/4 cup Raw Wheatgerm

1/4 cup Brown Flaxseed meal

1/4 cup Oat Bran

1/4 cup almond meal ( I took a couple of almonds and pulsed it through the food processor)

Spices to taste e.g a dash of garlic powder, salt, black pepper, crushed red pepper flakes etc

 

 Nugget Fillings:

Ingredients:

1/2 onion roughly chopped

250gm chicken thigh/ breast

1 cup low sodium chicken broth or water mixed with an egg

1 tablespoon oil ( I used Coconut oil)

Method:

*preheat oven to 200 deg

1. Either slice the chicken thigh into chunks or pulse it through the food processor to make mince

2. Marinate the chicken with a black pepper (optional)

3. Add a tablespoon of oil in to a pan. (optional)

4. Saute onions till translucent

5. Pulse onions through the food processor till fine

6. Mix the onions and chicken meat together

7. Gather the chicken chunk or mince into a ball/ nugget shape

8. Dip it into the broth/egg solution and coat it with the dry mixture

Bake in oven for 10-15min or till golden brown. 



 



Earl Grey Pound Cake by Shar Kay

Recipe Link
http://delishar.blogspot.sg/2014/04/earl-grey-pound-cake.html

Chucky's Chewy Chocolate Cookies by Regina Soejanto Moo

Recipe Link
http://www.mummymoo.com/2013/06/chuckys-chewy-chocolate-chip-cookies.html

CHUCKY'S CHEWY CHOCOLATE CHIP COOKIES

Adapted from Sally's Baking Addiction
Prep: 15 minutes

Bake: 10 - 12 minutes
Yields: 2 doz average sized cookies

Ingredients

• 170 gr unsalted butter, melted 
• ½ cup soft dark brown sugar, loosely packed.
• ½ cup white granulated sugar 
• 2¼ cup all-purpose flour
• 1 tsp baking soda 
• 1½ tsp cornstarch 
• ½ tsp salt 
• 1 egg
• 1 egg yolk 
• 2 tsp vanilla extract 
• 1 cup chocolate chips
• ¾ cup chocolate chips, set aside

Directions

1. Mix flour, baking soda, cornstarch and salt in a bowl. Do not sift the flour. 

2. In another bowl, whisk melted butter, brown and white sugar until sugar dissolves. Please ensure that the butter is in liquid form at room temperature - and not simply softened. The darker brown your sugar is, the darker your cookies will be.

3. Add the egg and egg yolk into the butter mix, and whisk lightly until creamy. Whisk the vanilla extract in.

4. Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon or spatula. The dough will be very soft, but eventually will come away clean off the edges.

 

5. Add in the 1 cup of chocolate chips, and fold in. They may not stick well to the dough, but give a good stir until they are just about dispersed throughout.

 

6. Preheat your oven to 170 deg C. Meanwhile, just leave the dough in the fridge to cool slightly.

7. Shape the dough into small balls (I used a cookie scoop) and space out evenly on the baking tray. Make sure to leave space between each ball and from the edge of the tray. Put a few chocolate chips atop each mound. 

 

These 'spread' out quite a bit, so it's best to make them rounded rather than flat prior to baking

 

They will be underbaked, but do not bake longer than 12 minutes. Doing so will result in non-chewy cookies! Allow to 'rest' out of the oven for 15 minutes (do not transfer to a cooling rack as yet) where they will continue to cook on the baking tray.

Once they are sufficiently cooled, transfer to a wire rack to cool completely.

 

Watermelon Look a Like Raisin Bread by Roxana Ng

 

 

 

Recipe Link  for Sweet Dough Method

http://roxanang.wordpress.com/2014/04/25/basic-sweet-dough-bun-recipe%F0%9F%8D%9E%F0%9F%8D%9E%F0%9F%8D/

 

Recipe to how to make the Watermelon look a like Bread

http://roxanang.wordpress.com/2014/04/25/watermelon-look-a-like-raisins-bread/

 

 

You will need:
400g of basic sweet dough (weight is after the first proving):
160g for the red dough
120g for the white dough
120g for the green dough
40g raisins / currants / chocolate chips

Method:
Take 160g of the dough and add in the red food coloring and knead well, add in the raisins and mix well, roll into a rectangle that fit the rectangle tin
Use a rolling pin and roll out the white dough, brush some fresh milk on the white dough and the pink dough
put the pink dough on it and roll it up, pinch the ends and seal the dough
Repeat the above steps for the green dough.
Lightly spray the baking tin with oil
Put the dough into the baking tin, spray oil over the dough
cover it with cling wrap and let it prove till double in size in a warm place
Preheat oven at 180 degree C
Bake for 20-25 mins till golden brown
Let cool slightly in the pan then transfer to cool on the wire rack
Wait till it is completely cool before slicing it.

Ham and Gruyere Cheese Muffins by Diana Gale

 

 

 

 

 Recipe Link

http://www.thedomesticgoddesswannabe.com/2014/04/ham-and-gruyere-cheese-muffins.html

RECIPE
Ham and Gruyere Cheese Muffins (Makes 18)
Adapted from Clockwork Lemon

Ingredients:
2 cups flour
1 tablespoon sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp dried thyme
1 1/4 cup milk
1 egg
1/2 cup melted butter
1 1/2 cups grated Gruyere cheese, or Cheddar, or any eating cheese (not Parmesan)
1 1/2 cups of ham cut into 2cm cubes

Method:

Preheat the oven to 180C and line muffin tins with papers

1. Stir together the flour, sugar, baking powder, baking soda, salt, and thyme in a medium bowl.

2. In a separate bowl combine the milk, egg, and melted butter.

3. Stir milk mixture into the flour mixture until barely combined. Fold in the ham and cheese. Divide the batter among muffin cups.

4. Bake for 15-20 minutes. 

5. Allow to cool on a wire rack and enjoy warm! If you plan on freezing some, allow to cool completely and then freeze in a ziplock freezer bag as soon as possible. 

Stew Bittergourd and Meatballs by Angelin Goh

 

Ingredients

250 grm of minced pork

Marinated with some fish sauce ,pepper,potato starch and sesame oil

Half of bitter gourd sliced

Fermented black beans 

5~6 cloves of garlic minced 

Oyster sauce 1tablespoon and half cup of water 

Method

Fry the marinated meatballs till brown and set aside..

Fry garlic with fermented beans till fragrant and add in bittergourd

Add oyster sauce n water and meatball .

Stew till bittergourd is soften

Waffles Prima Deli Style by Angelin Goh

 

Ingredients/ Method

2 cups /256 g all-purpose flour  (i use top flour)
2 tsp baking powder
1/2 tsp salt


4 eggs yolks
200ml coconut milk
4tbsp melted butter/oil
100ml milk
100ml pandan juice
optional green colouring

Mixed and whisk eggs n ingredients, add in sifted flour n remaining dry ingredients

4 egg white
70 grm sugar
beat egg white and sugar to stiff peak n leave and fold in egg batter

Preheat machine and enjoy waffles making...the whole house smell so nice :)

Note. If you prefer plain waffles with no fillings n ice cream, you may increase the sugar by 20~30g or more

Cereal Tofu by Angelin Goh

 

One box of firmed pressed tofu cubed

Batter for shallow frying tofu:

2 tablespn of rice flour

1 egg

A little of ice cold water

Coat n Shallow fried tofu till browned n crispy n set aside

I'm using cereal premix ..if u do have nestum cereal at Home u can use it as in:

A cup of cereal

2 teaspoon of sugar

2 teaspoon of milk powder

1/2 teaspoon salt n some pepper

A handful of curry leaves

A knob  bout a tablespn of butter

Some minced garlic

Optional chilli padi

fry butter on medium flame,add in garlic n curry leaves ,chilli..fry til fragrant add in cereal mixture n continue to stirfry till crispy .

add in tofu gently ,coat well with cereal.

Homemade Salmon Patty by Angelin Goh

 

 

Ingredient

 

Piece of salmon steak ,deboned n deskinned

Chopped roughly to pieces and marinate with half cup of breadcrumbs panko

Pepper

Salt 

Italian mixed spices

Parsley

Optional some chopped onions

A teaspoon of potato starch

A teaspoon of olive oil

 

Method

Mold the patties to ur desire size and coat with egg mixture and a layer of panko and shallow fried till golden ...

Pizza Crust Recipe by Norazlina Shukor

Dough is kneaded and proof in Kenwood BM260.

Ingredients :
180ml water
15g caster sugar
20g butter
10g milk powder
1 tsp salt
350g bread flour
1 tsp yeast

Method:
1. Put all ingredients according to above sequence into the bread pan and select dough cycle (Cycle 7 in Kenwood BM 260)

2. This cycle takes 1.5 hours but only 1 hour is needed for pizza dough

3. When the timer shows 0:30 minutes left, remove the dough from the bread pan

4. Prepare 12" non-stick pizza pan

5. Roll dough into a bowl and flatten it on the pizza pan

6. Prick the prepared dough with a fork so that the dough does not puff during baking

7. Add on the toppings of your choice

8. Preheat oven to 200C and bake for about 15-20 mins

You may freeze the dough after u have flatten it on the pizza pan.

Personally I feel it tastes nicer if you bake it immediately. :)

Hot Cross Buns using Breadmaker by Vanessa Heng

 

 

Hot cross buns - Bread machine

Recipe adapted from hamlyn. All color cookbook. 200 bread recipes by Joanna Farrow

 

Dough
1egg
275 ml milk
40g unsalted butter, softened (add at start of 2nd kneading cycle)
1/2 tsp salt
2 tsp ground mixed spice
500 g bread flour
3 tbsp light muscovado sugar
1 &1/2 tsp yeast
100 g raisins

To finish.
50g plain flour
4tbsp milk
2 tbsp caster sugar

 

Method

1)In bread plan, add dough ingredients except butter & raisins.

2) select dough program, add butter at the start of second kneading cycle, add raisins when dough is formed ( or when machine beeps)

3) at the end of program, divide dough into 12 - 16 pcs.shape each into a ball n place them 5cm apart in baking tray ( I used 13 x 9 inch for 16 rolls). Leave to rise in a warm place for 45 mins.

4) make the crosses - beat 4-5 tbsp water into 50g flour to make a paste. Pipe crosses on buns.

5) bake in preheated oven 220 deg cel for 13- 15 min till risen n golden.

6) Heat milk n sugar in a pan until sugar dissolves. Bring to boil n brush over buns once they are out of the oven.

Voila. It's done. Enjoy

 

 

Mango Strudel by Tiffany Koong

Custard Recipe previously shared by Angelin Goh

Ingredients:
220ml milk
1tbsp all purpose flour, sifted together with corn flour
1tbsp corn flour
35g sugar
2.5 egg yolk
Few drop of vanilla essence
1tbsp condense milk

Method:
Warm the milk over double boiler till hot,gradually add flour n sugar and whisk well continuosly
Add in egg yolk gradually,keep whisking
Add essence n condense milk
Remove from heat when mixture thickens and put bowl over a bowl of ice water to maintain the custard in smooth texture.
Little of butter may be added if u like glossy sheen on custard.

Prepare ur brand of instant puff pastry as indicated on package.
Spread custard n cut fruits up to three layers ,sprinkle with icing sugar on top
Note: i use pampas puff pastry sheet

Japanese Cheesecake ( Fluffy & Creamy) by Sharron Wee

Recipe link << http://en.christinesrecipes.com/2011/02/japanese-cheesecake-fluffy-creamy.html >>


The velvety smooth, creamy, as well as the fluffy texture makes this kind of cheesecake stand out the crowd. The cheesecake is not too sweet, yet just enough to entertain your sweet tooth if you have one. Best served after chilling.

Prepare two baking pans, lined with baking paper (each size 11.5cmx22cmx6cm)

Ingredients:

• 250ml milk
• 250 gm cream cheese, cubed and softened at room temperature
• 60 gm butter, softened at room temperature
• 6 egg yolks
• 55 gm cake flour
• 20 gm corn flour
• 1 lemon zest
• 6 egg whites
• 1/4 tsp cream of tartar
• 130 gm caster sugar

Method:
Preheat oven to 150C (302F).

Use a large bowl, pour in milk. Place the bowl over simmering water. Don’t let the bottom of the bowl touch the water. Add cream cheese, stir occasionally, until completely dissolved and the mixture turns smooth. Stir in butter, till dissolved. Remove from heat. Let cool down a bit, then add the egg yolks and combine well. (Note: Make sure the mixture is not too hot, as you don’t want to cook the egg yolks at this stage.)

Combine cake flour and corn flour. Sift in the flours into the cream cheese mixture, a small amount at a time. Mix well between every addition, and make sure there aren’t any flour lumps. Stir in freshly grated zest. Set aside.

Place egg whites in a large clean bowl. (Note: Make sure there’s no oil or water in the bowl at all.) Use an electric mixer to beat the egg whites for 3 minutes, then add cream of tartar and blend again. Pour sugar in the egg whites and blend until very stiff peaks form. (Please refer to this video: How To Beat Egg Whites.)

Fold-in the egg whites into the cream cheese mixture gently with a rubber spatula just until all ingredients are incorporated. Do not stir or beat. For a better result, fold in egg whites with a small amount at a time, at least for 3 times. (Please refer to this post with video: How To Fold-in Egg Whites).

Pour the mixture into the two baking pans. Place the pans into another larger baking tray. Add hot water in the tray up to half way. Bake for about 50 to 60 minutes. Test with a needle or skewer that comes out clean.

Turn off the oven. Leave the oven door ajar for 10 minutes. Remove from the oven and remove from the pans. Let cool completely on a wire rack. Chill in a fridge for about 3 hours. Enjoy!

The beaten egg whites generate very small air pockets in the inner structure of the cake. So, when it comes to making this cake, it’s very important to know how to beat egg whites and how to fold-in egg whites properly.

To prevent the surface of the cheesecake from cracking: use low temperature and water-bath method during baking. The surface of the cake has a tendency to rise high to a point that breaks the structure. So, the basic principle is to keep the oven as low as the recipe suggests as 150C (302F). Mind you, every oven is so different, know your oven. And you have to keep an eye on it when baking. When the cake surface rises too high, that means the temperature of your oven is too high. Reduce the temperature accordingly.

To prevent the cheesecake from shrinking: open the oven door ajar for 10 minutes or so, and let your cheesecakes cool down gradually. But don’t keep them there too long because moist would develop at the bottom of the baking pans.

"Pastelitos" de calabacín con Feta

Estas delicias son uno de mis inventos que funcionan (hay miles que no lo hacen, debo de admitirlo) Hace mucho había encontrado una receta en Pinterest de unos fritters (pastelitos fritos) de calabacín y patata con queso Feta. Me pareció chula la idea de combinar calabacín y queso pero no tanto el freírlos porque absorben mucha grasa y resultan pesados, (ya que el Feta es muy graso). Así que me puse a probar cómo los podía hacer más "sanos" (si, que yo como muy sano) y fui variando la receta hasta que dí con la que me gustó y me sigue gustando. Siempre sale bien, y además es muy versátil porque puedo hacerlos de calabacín y zanahoria, o con calabaza y curry...

Estos pastelitos, como yo les llamo, son un plato que podéis tener hecho de antemano y darles un golpe de calor antes de servir y os aseguro que la gente les encantará. Y si cambiáis el queso Feta por uno que les guste a los niños, os aseguro un éxito.

Os comento:

• Yo, hasta llegar a lo que hago hoy, he ido variando las cantidades y los tipos de queso. Y finalmente he dado con dos quesos que encajan bien y le dan la textura que yo buscaba.
• El queso Ricotta: es un tipo de queso Italiano, poco graso, cremoso. Se vende en muchos sitios en España, pero si no lo encontráis lo podéis sustituir por requesón batido (no es lo mismo, pero se asemeja)
• El queso Feta: le da un sabor delicioso, además contiene grasa y se equilibra con el Ricotta a la perfección. Yo uso el Feta que vea que sea de oveja- cabra. El feta que venden de leche de vaca no sabe a nada. Si compráis ese mejor ni lo uséis aquí.
• El calabacín lo rallo, bien con la mandolina (o aparato para rallar de toda la vida) o en el procesador, aparato eléctrico que tengáis. Después le pongo sal (no mucha) y lo dejo escurriendo para que suelte todo el exceso de agua que tiene (bueno, sabemos que el calabacín tiene un porcentaje elevado en agua) porque de lo contrario al mezclar con los quesos y el huevo y hornear se diluiría mucho. De todas formas veréis que los "pastelitos" disminuyen mucho al hornearlo (lógico...)
• El horno debe de estar a toda caña. Yo lo pongo a 200ºC, con grill. Pero ojo que cada horno es un mundo. Pero deben de hacerse en poco tiempo y que queden secos por fuera y jugosos por dentro (y he probado a hacerlos a diferentes temperaturas y esto es lo mejor)

Ingredientes:

4 calabacines medianos 

Sal

1 tarrina de queso Ricotta (250gr)

1 bloque de queso Feta (250 gr)

2 huevos medianos

Pizca de pimienta y sal

Preparación:

• Rallar el calabacín. Espolvorear un puñado de sal y dejar que escurra (es bueno dejarlo una noche entera) al menos 1 hora. Escurrir.

• Poned el horno a 200ºC
• En un bowl batir los huevos como para tortilla, añadid el Ricotta y mezclar bien. Debe de quedar una crema.

• Añadid el feta desmigado (yo lo aplasto con el tenedor) y mezclad bien.

• Ahora echad los calabacines rallados y escurridos.

• Salpimentar (tened cuidado si habéis puesto mucha sal antes porque entonces ahora no necesitaría)
• Coged los aros para emplatar y en una fuente de horno (que tenemos encamisada con papel de hornear) id rellenando los aros y haciendo los pastelitos.

• Hornear a máximo hasta que estén dorados, bien dorados por fuera. Esto lleva como 20 minutos.

100% Whole Wheat Banana Bread

Finally i cracked the code to a 100% whole wheat banana bread... Yes I made a banana bread that was full on wheat flour and zero on white flour. A banana bread that was moist, soft and not so crumbly... A banana bread with the right amount of sweetness and perfect for breakfast... And more of all, it is my own recipe. I didn't copy it from anywhere nor did I use any recipe for reference. The key here is using brown heavily speckled bananas, molasses and buttermilk. You know we need the right amount of wet ingredients to give the bread some moistness. And then use brown sugar, it adds more moisture and keeps your bread soft, moist and light.

The recipe is simple. Mix the wet ingreients, set aside. Mix the dry ingredients, set aside. Gently fold the wet into the dry. Tada and you have your batter. If you feel that your batter is two dry, then add a couple more tablespoons of buttermilk and mix gently. I used the Aashirvad atta that you get in Indian stores and I am not sure how the whole wheat pastry flour or white whole wheat flour would work on this recipe. Whatever you use, be sure that the batter is not too thick or too runny. However you have a point to note, the bread stays nice and soft and moist for two days but then it starts leaving off its moisture.

~*What U Need*~ Whole wheat flour - 1 3/4 cups Brown Sugar - 1/4 cup Molasses - 2 tbsp Baking powder - 1/2 tsp Baking soda - 1/2 tsp Vegetable oil - 1/3 cup Eggs - 2 Bananas, over ripe - 2, medium/ 1 cup Buttermilk - 1/4 cup+ 2 tbsp Walnuts - 1/2 cup, chopped Salt - 1/4 tsp How I Made it: Preheat oven to 350 F. Grease a 9x5 inch loaf pan. Mix flour, sugar, baking powder, soda salt, and nuts thoroughly. Mix oil and eggs together. Mix in bananas and molasses. Add the buttermilk and mix well. Add dry ingredients to banana mixture. Stir until just smooth. Pour into loaf pan. Bake for 45 minutes.

Slice and serve with milk!!!

So thats it Folks...
With Love,

Signs off!!!

Mixed Fruits Refrigerator Oatmeal by Cheryl Lai

Recipe Link to Cheryl's Blog
http://bakingtaitai.blogspot.sg/2014/04/no-cook-overnight-refrigerator-oatmeal.html


Adapted and modified recipe from The Yummy Life
http://www.theyummylife.com/Refrigerator_Oatmeal


Ingredients: (makes one 300ml bottle)  

40g Rolled Oats

100g Fresh Milk 

100g Greek Yogurt (can replaced with plain or flavoured yogurt) 

18g Honey (about 1 big tablespoon)

1.5 tsp Basil or Chia seeds 

Diced Fruits (of your choice)

1. Add rolled oats, fresh milk, yogurt, basil or chia seeds and honey to bottle.

2. Put the lid on the bottle and shake to combine. 

3. Add the diced fruits in and stir gently until combined.

4. Place in the refrigerator overnight and up to 2 days. During the overnight soak, the oats and basil seeds absord the liquid and soften, giving a great texture when you eat it the next morning.

Froggy Pandan Ogura Cakes by Susanne Ng

Froggy Pandan Ogura Cakes




















Recipe Link:
http://lovingcreations4u.blogspot.sg/2014/04/froggy-pandan-ogura-cakes.html

Garlic Bread by Vanessa Tay

Garlic Bread

Ingredients:

For bread:
Bread flour 150g
Cake flour 30g
Milk 90g
Whole egg 20g
Caster sugar 10g
Salt 1/4 tsp
Yeast 1/2 tsp
Butter 15g (room temperature)

Egg  (for egg wash)

For garlic spread:
Minced garlic 15g
Butter 40g (softened under room temperature)
Caster sugar 1/2 tsp
Fine salt 1/4 tsp
Chicken stock powder 1/4 tsp
Italian herbs 1/2 tsp

Method:
Knead the ingredients for the bread dough together will window pane stage (You may use mixer, bread maker or hand knead). Cover and let it proof for 1 hour.

Punch the dough after the first proof and divide into 5 equal pieces. Shape each piece into a ball and cover them. Let them rest for 15 min.

Flatten each dough ball into oval shape and gently use a scraper to lift one (the more pointed ends) end of the oval shape. Roll the end to the middle of the oval. Do the same for the other end. Pinch the dough together where both the ends meet and turn it upside down. Gently roll the 2 elongated ends to make them thinner. The dough should look like oval olive shape.

Place the shaped dough neatly on a baking sheet. Be sure to leave ample space in between as the buns will expand after second proof and when baking. Proof for another 45 minutes.

To prepare the garlic spread, mix all the ingredients together. Leave aside.

Preheat oven at 180 degree.

After the second proofing of the buns, brush the top with the egg wash. Using a shape knife, make a narrow slit in the middle of the buns lengthwise. Pipe in the garlic spread onto the slits. *Note: Do not pipe in too much as the spread might overflow when baking.

Bake for 18 min. Remove the buns from the oven and pipe the spread again. Put back in the oven and bake for another 3 min.

Enjoy!

* Recipe source: 巧厨娘妙手烘焙

Perfectly Peachy Pound Cake by Regina Soejanto Moo

Perfectly Peachy Pound Cake

Recipe Link http://www.mummymoo.com/2013/09/perfectly-peachy-pound-cake.html

Adapted from The Pioneer Woman

Prep time: 15 min

Bake time: 65 min

Yields: 9" loaf pan / 10 servings

Ingredients

• 170 gr salted butter, softened
• 1 1/2 cups all purpose flour
• 1 1/3 cup caster sugar
• 1/4 tsp salt
• 2 eggs + 1 egg yolk
• 1/2 cup 7-Up / Sprite
• 4 halves peaches, either fresh or tinned

Directions

1. Preheat oven to 350 deg F / 160 deg C. Line a loaf pan with parchment paper. Wash peaches in cold running water until all the syrup has been cleaned off. Pat completely dry, and slice. Set aside.

2. Cream butter and sugar till it turns very light and fluffy.

 

3. Add in eggs, one at a time, scraping the sides of the bowl and ensuring that the batter is mixed thoroughly. Don't be tempted to cut short the mixing time! As this cake doesn't use baking powder or soda, it needs the extra 'air' from the whipping in order for it to rise sufficiently. Slowly mix in the flour and 7-Up alternately, starting and ending with flour.

4. Spoon 1/3 of the batter into the prepared pan. Arrange sliced peaches sparingly in a single layer on top of the batter. Too many slices will result in a soggy cake, so you've been warned!

Cover with a layer of batter, more sliced peaches, and smooth the remaining batter on top.

5. Bake for about 65 min, or until a skewer inserted in the centre of cake comes off clean. Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Cool completely on a wire rack

6. Sprinkle icing sugar, and be prepared to have more than one slice.

 

Grilled Stuff Squid by Diana Gale

 

 

Recipe Link http://www.thedomesticgoddesswannabe.com/2013/12/grilled-stuffed-squid.html

 

RECIPE

Grilled Stuffed Squid (Makes 4)

Ingredients:
4 medium squids, cleaned and skin removed
200g minced pork
5 water chestnuts, peeled and chopped finely
5 prawns, shells removed and chopped finely
1 sprig spring onion, chopped
1 teaspoon light soy sauce
1/8 teaspoon ground white pepper
1 teaspoon corn starch

Method:
1. Combine minced meat, prawns, water chestnut and spring onion. Add light soy, pepper and corn starch. Mix well.
2. Carefully, stuff the mixture into the squid, taking care not to overfill. Secure the openings with toothpicks.
3. If using the barbeque to grill the squids, coat the squids with some olive oil before grilling. Make sure to roll the squids regularly to ensure even cooking. Otherwise, you can also do the same on a skillet. If you have quite a lot of stuffing in the squid, you may want to finish the cooking process in the oven to be sure that the stuffing had been cooked through.
4. Serve immediately.

 

 

Banana Bread Cake by Diana Gale

Banana Bread-Cake (Serves 8)

Blog/ Recipe Link http://www.thedomesticgoddesswannabe.com/2013/07/banana-bread-cake-they-call-it-bread-i.html


Ingredients:
1 egg
3 cups mashed banana
120g butter, melted
¼ cup whole milk, room temperature
1½ cups plain flour
¾ cup caster sugar
1 tsp baking powder
1 tsp bicarbonate of soda
½ ground nutmeg
½ tsp salt
1 cup chocolate chips (optional)
½ cup chopped walnuts or almond flakes (optional)
½ cup raisins or sultanas (optional)

Method:
1. Preheat oven to 175C. Prepare an 9-by5 inch loaf pan by greasing it or lining it with baking paper.
2. Whisk egg, milk, mashed banana and melted butter in a large bowl until thoroughly blended.
3. Sift flour, baking powder, baking soda and salt. Add sugar to flour mixture.
4. Add the flour mixture to the banana mixture in 3 parts and mix.
5. Gently stir in raisins/ sultanas/chocolate chips, if using. Sprinkle nuts on top, if using.
6. Bake for 55-65 minutes, until toothpick inserted into the center emerges clean.
7. Cool in baking tin for 15 minutes before transferring to a cooling rack to cool completely.