Monday, May 30, 2011

VEGAN BANANA PANCAKE

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This is a wonderful breakfast to start your day. By adding mashed banana to the ordinary pancake, you have created a flavorful and delicious meal. You can make perfectly  good pancake without milk or even eggs. This recipe, adapted from here produces a light and fluffy pancakes. Originally it uses strawberry but I have substituted them with banana.


VEGAN BANANA PANCAKE
Serves   2-4

2 C  all purpose flour
2 C  soy milk
2 tsp baking soda
1/2 tsp salt
2 TB sugar
3 TB oil
2 medium banana mashed
oil for frying

METHOD

In a mixing  bowl, combine flour, soda, salt and sugar with a whisk.

Combine soy milk, oil and mashed banana.

Add wet ingredients to the flour, stir until lumps are gone.

Lightly coat the pan with oil, pour 1/4 cup of batter and cook until bubbles appear. Flip and cook the other side. Complete the rest of the batter.

Serve with syrup or fruit preserve.

Friday, May 27, 2011

BANANA CHIP COOKIES


After going through a few of  the  cookbooks, randomly selected this unique cookies to bake. It uses tapioca flour, mashed banana and banana chips, on top of that it does not use any leaving agent.

This egg free dough was so easy to handle, adding banana made them really moist and pleasant to munch with.  Also added a tablespoon of instant coffee in place of banana essence.  They are absolutely delicious with subtle hint of banana in them. They cooked beautifully in the oven despite using very low temperature @ 120 C..

BANANA CHIP COOKIES
Yield      :    27 cookies
Adapted from Bon Appetit  Cookbook by  Asmah Laili

300g    tapioca flour
  50g    corn flour
150g    butter
150g    brown sugar
1/2 tsp  salt
1 egg  (optional)
125g   mashed banana
1 TB   lemon juice
1  TB  honey
50g     ground almond
50g     raisin
50g     chopped almond
90g     banana chip
1 and 1/2 TB  instant coffee or
1/2 tsp  banana essence

METHOD

Bake till crispy the banana chip and chopped almond in an oven. Break the banana chips into small pieces

Combine mashed banana and lemon juice, keep aside.

Beat butter and sugar until well mixed. Add in honey, salt, mashed banana, an egg (if using), ground almond, instant coffee and raisin, stir well.

Pour in both flour, stir and mix in banana chips  and chopped nut,  combine well. Preheat oven @ 120 C.

Shape into small ball, flatten slightly with floured fork and place onto baking sheet. Bake for 15-20 minutes.

Leave on pan 5 minutes, transfer onto rack.

Store into airtight container when completely cool.

This goes to Random Recipes 4 - Just Desserts 

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Wednesday, May 25, 2011

RICOTTA MONKEY BREAD



Have been itching  to try my hand at monkey bread for sometime but what I had baked today is a special bread using ricotta adapted from here. Instead of shaping them into a loaf, halved the recipe and  turned them into monkey bread. I went for 7 in round tin instead of bundt pan.  Make sure you grease you pan generously because it tends to stick..

So glad I did, it was so inviting in its gooey deliciousness  when you invert it and place onto a platter. As soon as it was out from the oven,  my children started to devour them non stop!

RICOTTA MONKEY BREAD

DOUGH
3 and 1/4 C  all purpose flour
1/2 C  warm water
1  TB  instant yeast
2  TB  softened butter
3/4  C  whole milk ricotta
1 1/2 tsp salt

SUGAR COATING
1/2 C  melted butter
3/4 C   brown sugar

METHOD

Combine all ingredients in a mixing bowl and forms into soft dough or use your stand mixer.

Transfer dough onto floured board, knead for 10 minutes until smooth.

Place dough onto oiled and covered bowl, let rise until doubled for 1 1/2 to 2 hours.

Grease your pan. Divide dough into 4 balls. Pinch each ball into 5 of 1 in ball. Dip each ball with melted butter then coat with brown sugar.  Stack the balls onto greased pan.  Let rise for 1 and 1/2 hours in a warm place. Toward the end of rising time, preheat oven @ 190 C.

Bake for 30-35 minutes until golden brown. Cool on pan 5 minutes, invert on a plate to serve..

Linking to  Yeastspotting 5-27-11 
                 Bread Baking Day 40 

Monday, May 23, 2011

ZUCCHINI BANANA BREAD

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Everyone love banana bread but have you tried zucchini and banana bread combo?  In my case, I never tasted zucchini before so this is my first time tasting them.

This bread was not difficult to make and grating the zucchini is not a problem at all. It tasted really good too and very moist due to the over riped banana I had used. What a clever way to eat your veggie and fruit in a single bite.

ZUCCHINI BANANA BREAD
Yield   7 in loaf

1 and 3/4 C all purpose flour
3/4 C brown sugar
1 C  grated zucchini
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3 banana mashed
1 tsp vanilla extract
3 TB  melted butter



METHOD

Preheat oven @ 180 C. Grease a round or loaf pan.

Place flour, salt, baking powder and baking soda in a mixing bowl, combine well.

In another bowl, combine banana, zucchini, sugar and butter.

Gradually add flour and vanilla extract to the banana mixture. Stir until just combined.

Pour onto greased pan, bake for 45-55 minutes or until a skewer inserted comes out clean.

Cool on pan 10 minutes, transfer onto rack to cool.

Linking to  Culinary Smackdown Battle - Zucchini 

Friday, May 20, 2011

SPICY FRESH PASTA W/TOMATO

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Never made pasta from scratch, pretty curious how pasta is made. After searching the net for the recipe, I had chosen this Eggless Pasta by Allrecipes with addition of olive oil. It is simple but the hardest part is shaping them without pasta machine. Anyway, managed to get it done. Used a combination of all purpose flour and semolina flour for the dough.

Drying your fresh pasta is the perfect way to preserve it for later use, ensure the pasta is dry enough that it does not stick together when placed in an airtight container. Properly drying your pasta will avoid a sticky pasta disaster, you can hang them on your cabinet door lined with towel or place them on lined  baking sheet.

Sadly unable to snap any photo showing the process since my camera battery went flat but have a look at the dough after 10 minutes of  kneading below. Though not perfectly shaped but it is quite delicious after adding spices and vegetables.


EGGLESS PASTA
Adapted from Allrecipes

1  and 1/2 C all purpose flour
1/2 C  semolina flour
1/2 C   warm water
2 tsp  olive oil
1/2 tsp of salt

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METHOD
Combine both flour, oil  and salt in a mixing bowl.

Gradually add water  to form into soft dough. Knead by hand for 10 minutes. Keep covered for 30 minutes.

Divide dough into 4. Roll out each ball  into 1/16 in thick on a floured board using rolling pin or use pasta machine, roll up the dough jelly roll style.  Cut log into small roll. Unroll the dough  into long strands. Make sure to coat them with enough flour.  Drop them in salted boiling water for 2-4 minutes until the pasta begin to  float.   Drain and cook them as per your taste. Hang them on the rack for 1 hour or more for later use Store fresh pasta in a an airtight container up to 4 days in a refrigerator or in a freezer for 1 month.

SPICY FRESH  PASTA W/TOMATO
Makes       4 servings

4 C  cooked pasta
1 Onion chopped
3 cloves garlic mince
3 green chili sliced
1 tsp chili flake
4  tomato chopped
1/4 C basil leaves chopped
1/2 tsp sugar
salt to taste
2 TB olive oil
Diced tomato for garnish
Extra basil leaves for garnish

METHOD

Heat the oil in a pan, fry onion until translucent. add garlic and cook until fragrant. Add in green chili, tomato  and chili flake, fry until tomato turns soft.

Pour in pasta, salt, sugar and basil leaves, stir until well combined.

Remove from heat,  garnish with diced tomato and basil, serve hot.

Linking to Monthly Mingle - Fresh Pasta

Wednesday, May 18, 2011

YOGURT BREAD


I had baked yeast rolls before but never with yogurt. This is my first experience using them. Well, not much difference with other rolls, they are easy to handle.

These rolls require longer time to rise but nevertheless, they are fantastic and so fluffy! My children devoured them in no time and  never fails to get  appreciative comments from them. You can shape them according to your likeness either into round or as a loaf.

YOGURT BREAD
Yield  :  1 Loaf or 2 mini loaf

3 C  all purpose flour
2 tsp active dry yeast
1 tsp salt
3/4 C  yogurt @ room temperature
1 TB sugar
1/4 C  warm water
3 TB  melted butter
1 tsp sugar

METHOD

Dissolve yeast and 1 tsp sugar in warm water and keep aside for 10 minutes or until frothy.

Mix in sugar, butter, yogurt and salt. Stir well. Gradually add this mixture to the flour and forms into soft dough.

Transfer dough onto a floured board and knead by hand or use your stand mixer for 8 minutes until smooth.

Place dough in an oiled and covered bowl for 2 hours or until doubled in size.

Punch down dough and knead for 2 minutes. Shape into a  loaf, tuck both side under. place dough onto greased loaf pan and let sit for 45 minutes, cover with towel. Towards the end of rising time,  preheat oven @ 190 C.

Bake for 30-40 minutes until golden brown. Brush top with melted butter.

Transfer onto rack to cool.

Linking to  Yeastspotting 5-20-11
                 Bread Baking Day 40

Monday, May 16, 2011

POTATO SALAD


This potato salad may be simple but it has plenty of flavor from mayonnaise, sweet corn. potato and lemon juice.  It is perfect for potluck or cookout activities. Potato salad can be flavored in a variety of ways with or without vegetables.

You can tweak this recipe by adding spicy sauces, boiled egg or even mustard. Best potato salad  is made  by experimenting  with different ingredients as you put it together This is a quick and easy way to enjoy your salad less than 20 minutes.

POTATO SALAD
Serves     4

5 potato peeled and cut into bite size pieces
1/2 C corn kernel
1 carrot cubed
1 TB black pepper
salt to taste
1/2 C  mayonnaise
1-2 TB lemon juice
1 Onion chopped
water to combine

METHOD

Place the  potato in a saucepan, cover with water and salt, bring to boil until just tender  about 8 minutes. Drain and cool..

Boil carrot and corn kernel until tender or use microwave to cook.  Sprinkle with some water, microwave on High for 1 minute.

In a mixing bowl, combine all ingredients, add 1-2 tablespoons of water to combine. Chill until ready to eat.

Linking to Recipes in 20 minutes

Saturday, May 14, 2011

LEMON COOKIES


These sweet and buttery  cookies are always a favorite for not only you can tailor the shape but also dress them simply with granulated sugar or decorate them with your favorite frosting. They  can be kept  for several days in an airtight container. Adding corn flour ensures it has soft texture. Use softened butter and not easily spreadable ones for easy mixing.

These cookies are divine! They were delightful, crisp and crunchy on the outside but soft in the middle, full lemon flavor. Also great for parties and  as a gift too.

LEMON COOKIES
Yield    :    36 cookies

1 C all purpose flour
1/4 C corn flour
1/2 C butter
1/4 C + 2 TB powdered sugar
1  TB grated lemon rind
1 1/2 TB lemon juice
1/4 tsp  salt

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METHOD

Combine flour, corn flour and salt in a mixing bowl.

Cream butter and sugar, add lemon juice and lemon rind..

Gradually add flour to the butter, forms into soft dough. Preheat oven @ 160 C.

Pinch dough and shape into small balls or roll out dough 1/4 in thick  and cut out shape using a cookie cutter. Place onto baking sheet.

Bake cookies for 30-35 minutes or until lightly browned.

Transfer and cool on rack..

Linking to Packaged Biscuit

Linking to Scent of Lemon

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Wednesday, May 11, 2011

POTATO PIZZA



All along I have baked regular pizza topped with tomato based sauce and looking for something simple without any meat or cheese so this recipe is really fits my requirement. It uses simple ingredients and the main item is potato which must be sliced paper thin using a mandolin if you have.

Have sprinkled  little bit of chili flakes but this is optional. Despite its simplicity, it turned out amazing and tasty. My children gave this pizza  the thumbs- up  and we intend to bake them often.

POTATO PIZZA
Yield    :    2 - 12 in pizza

3 C  all purpose flour
2 tsp rapid rise yeast
3  TB oil
1 tsp salt
1 C plus 2 TB lukewarm water
1/4 C  olive oil for applying on top

FILLING

2 large potato thinly sliced
1 tsp salt
3 TB olive oil
2  onion sliced
salt and pepper
2 tsp fresh/ dried rosemary
100g  parmesan / mozzarella  cheese (optional)

METHOD

Place water, yeast and salt in a mixing bowl. Stir and mix in flour until a soft dough is formed.  Knead by hand for 10 minutes or use your stand mixer. Place dough in an oiled and covered bowl, let rise for 2 hours.

Slice potato thinly using mandolin or sharp knife, Place in a bowl, sprinkle salt and cover with water for 1 hour. Drain and pat dry. Combine potato, olive oil, salt. black pepper,  rosemary  and onion  in a bowl.

Preheat oven @ 190 C. Divide dough into 2 balls. Roll out into round and place onto baking sheet. Lightly coat with olive oil,  cover with potato slices  and cheese (if using).  Bake for 15 minutes until the edges are brown. Serve hot.

Linking to Yeastspotting 5-13-11 

Monday, May 9, 2011

SAVORY POLI

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Spicy poli is an Indian flat bread stuffed with savory filling  Normally it uses vegetable such as mushroom, potato, bean  or  carrot.  It is famous in a state of Gujarat and Maharashtra. They are best serve during breakfast as well  as a  mid afternoon snack.

When preparing the dough, it must has a right consistency that is very soft and pliable so shaping is so much easier using your hand.

SAVORY  POLI

DOUGH
1 C all purpose flour
2 TB oil
pinch of turmeric
salt
water
oil for frying

FILLING
1 C  mashed potato
salt to taste

GRIND
5 green chili chopped
5 cloves garlic
3 TB grated coconut

METHOD

DOUGH
Mix all the ingredient in a bowl, gradually add water to form a soft dough. Dough must be very soft and not tight otherwise you can't shape them using your hand. Keep for 2 hours.

FILLING
Combine together mashed potato, salt and ground ingredients. Shape into balls.

TO ASSEMBLE
Divide dough and filling  into 4-6  balls. Flatten the ball on a greased plate, place the filling, gather the dough to the center. Flatten them using your oiled hand on greased plate. Repeat to the rest of the dough.
Heat a teaspoon of oil on flat pan, fry the poli until black spot appears on top, flip and cook the other side, drizzle some oil while you fry. Fry the rest of the dough. Serve hot.

Friday, May 6, 2011

EGGLESS CHOCOLATE BROWNIES

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Baked these brownies as requested by my son. I choose eggless version,  had used chocolate chips instead of dark chocolate and added chopped almond. You can also use walnut or pecan, omit them altogether if you are allergic to nuts.

This is the best chocolate brownies recipe ever, the results were amazing and loved by everyone, truly moist with deep chocolate flavor!

EGGLESS  CHOCOLATE BROWNIES

1 C  all purpose flour
80g butter softened
100g dark chocolate/ chocolate chips
1  C  sugar
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/2 C chopped almond
3/4 C  buttermilk
additional milk if required

METHOD

Preheat oven @ 180 C, grease 8 x 8 in pan. Sift together flour, baking soda and baking powder in a mixing bowl.

Combine butter and  chocolate chip  in a glass bowl, microwave on High for 1 minute, stir twice in between.

Mix in  sugar, stir well. Add in flour,  chopped nut, vanilla  and buttermilk. Combine until well incorporated. If still very thick add 1-2 tablespoons of milk. Should not be too thick or too runny.

Pour into greased pan and bake for 30-40 minutes or until a skewer inserted comes out clean.

Cool on pan 10 minutes, transfer onto rack to cool. Cut into square to serve.

Linking to True Love Recipe Contest

Linking to Aspiring Bakers 7- Chocolate Delight 

Wednesday, May 4, 2011

BUTTERHORN ROLLS

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I love to bake my own bread and buns, it  is really challenging and satisfying. Most butter horn rolls found on the net used heavy dose of shortening/ butter. Now I had baked them using reduced fat, rolls turned out light, tender and buttery. Might try to stuff them with cheese or chocolate for my next project.


BUTTERHORN ROLLS
Yield   :    12 rolls

2 C all purpose flour
1 1/2 tsp rapid rise yeast
1/4 C sugar
5 TB melted butter
1/2 tsp salt
1/2 C warm milk
1-2 TB melted butter for brushing

METHOD

Combine yeast, sugar, milk and butter in a small bowl.

Place flour and salt in a mixing bowl. Pour the yeast mixture and forms into a dough.

Knead dough for 5-8 minutes until elastic, transfer into oiled and covered bowl and let rise until double for 2 hours.

Lightly punch the dough, roll out dough into 12 to 14  in circle on floured board, divide into 12 wedges. Brush with melted butter. Beginning from the wide side, roll the dough up and place onto baking pan seams down. Rest the dough for 45 minutes. Towards the end of rising time, preheat oven @ 190 C.

Bake for 15- 20  minutes until golden brown. Brush with melted butter and transfer onto rack to cool.

Linking to  Yeastspotting 5-6-11  

Monday, May 2, 2011

SZECHUAN FRIED RICE


If you enjoy Chinese food, you have definitely eaten Chinese fried rice. There are so many recipes out there with different ingredients. This simple dish is very  popular in many parts of the world. It can be cooked according to your taste and availability of items from your pantry.

For non spicy version,  you can reduce the chili paste used. Have added cauliflower and peas but carrot, french bean, capsicum  or mushroom are best alternative. You could  add  more vegetables or may be throw in some chicken or prawn if you want.  Even without those it is so tasty,  fulfilling  and a great meal on the go..

SZECHUAN FRIED RICE
Serves    :     4-5

2   C  cooked rice (leftover rice is perfect)
1/2 C peas
1/2 C carrot finely chopped
1/2 C  cauliflower/ french bean sliced
4 spring onion chopped
3 T cooking oil
3  cloves garlic minced
1 tsp ginger minced
2  T  chili paste
1/2  tsp ground pepper
1-2 T vinegar
salt to taste
extra spring onion for garnish

METHOD

Heat the oil, fry garlic, ginger and spring onion for a minute. Add chili paste, fry until fragrant.

Add in vegetables, salt, pepper  and sprinkle with water, cook until vegetable is cooked.

Now add the cooked rice, stir until well coated with the spices. Add the vinegar and more salt if required.

Remove from heat. Garnish with chopped spring onion, serve hot.