Friday, July 29, 2011

PEACH CAKE



It is hard to beat the delectable flavor of a juicy, ripe peach. But now I'd used the canned ones for making this simple cake.

It is best always rely on the gentle and natural sweetness of fresh fruit for the best peach cake recipe results. My cake turned out  really well despite its simplicity and without any topping. Draining the peaches from the syrup is important. Properly packed and wrapped, it is ideal for picnic or barbecue since it is sturdy enough to be transported  well. It will keep for a couple of days.

PEACH CAKE
Yield    :   One loaf

2 C  self raising flour
1/2  c  sugar
3/4 C  milk
5 TB  oil/melted butter
1/4 C  yogurt
1 C  chopped canned peach
1/2 tsp  vanilla extract


METHOD

Preheat oven @ 180 C and grease a loaf pan.

Combine flour and sugar in a mixing bowl.

In other bowl, mix together butter, milk, yogurt and vanilla extract.

Now add wet ingredients to the flour mixture, mix in chopped peaches, stir until just combined.

Pour into prepared pan and bake for 40-50 minutes or until a skewer inserted comes out clean.

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

Wednesday, July 27, 2011

CHOCOLATE SWEET BUNS


If you love chocolate, try this sweet buns stuffed with chocolate chips.Light, delicious plus versatility - with just one recipe you can make dinner rolls ( in a variety of shapes) or sweet rolls  It's hard to resist eating more than  one.

The sweet buns can also be filled with a variety of frozen fruit. Try blueberries, raspberries, strawberries or  chopped sweet cherries.

CHOCOLATE SWEET BUNS
Yield      :     8 buns

2 C  all purpose flour
1 and 3/4 tsp rapid rise yeast
3/4 C  warm milk
2 TB  oil/melted butter
3/4 tsp salt
1 TB  sugar
8 TB   chocolate chip
Melted butter for glaze

METHOD

Place the flour, yeast and  sugar in a mixing bowl.

Combine milk, oil and salt in a small bowl. Pour this mixture into dry ingredients. Mix to form into a dough. You can also use your stand  mixer to mix.

Transfer the dough onto floured board, knead by hand for 10 minutes.

Let rise until doubled  in a greased and covered bowl for 1- 1 1/2 hours.

Punch the  dough down, divide into 8 balls. Flatten each ball and stuff with  chocolate chip. Shape back into a ball, roll gently to seal. Place onto baking sheet. Repeat with the rest of the dough. Let rise for 45 minutes.

Towards the end of rising time, preheat oven @ 180 C, brush tops with melted butter.

Bake for 15-20 minutes until golden brown. Cool on rack.

Linking to  Yeastspotting 7-29-11 

Monday, July 25, 2011

HOW TO COOK RICE IN A MICROWAVE


Sometimes you need to cook rice only for yourselves and the best way to do it is in the microwave. It is simple, time saving and comes out perfect every time.  This way the rice is microwaved to perfection, fluffy and no constant checking to see if the rice is done.

Best to use deep microwave safe dish  since the rice will expand  and  to avoid  any over flowing when cooking.

HOW TO COOK RICE IN A  MICROWAVE
Servings     :    1-2

1 C  uncooked long grain rice
2  C  water

METHOD

Rinse the rice under cold running water until water runs clear,  drain.

Place the cleaned rice in a deep microwavable dish, add required amount of water.

Place the pot in the  center of the microwave oven, cook on high for 10  minutes uncovered (800W). Reduce power to medium, cook for another 10 minutes.

Let stand another 5 minutes in the oven.

Remove and fluff the rice with fork. Your perfect rice is ready to be eaten!

Friday, July 22, 2011

QUICK APPLE JAM



Forget store bought jam and make you own healthy and delightful jam tailored to your taste. This is made using microwave but you can also cook them on stove top with constant stirring.

The fruity jam is wonderful when served warm on top of pancake and waffles or spread on toast. It's a foolproof recipe, literally ready in minutes!

QUICK APPLE JAM

2  medium apples  grated
5  tablespoon  brown sugar/white sugar or to taste
1  tablespoon  lemon juice

METHOD

Peel,  core and grate the apples. Place apple and  brown sugar  in a microwavable bowl.

Microwave on High for 5 minutes.

Stir in the lemon juice  and  microwave again on high for another 5 minutes.

Remove and cool. Keep refrigerated in an  airtight container.

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Wednesday, July 20, 2011

BAKED VEGETABLE FRITTERS

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This is a fabulous snack from bread. If you've ever had fritters, you know that they have a  satisfying  texture that are both crunchy and soft. Feel free to omit chili powder if you prefer a milder version. You can add any veggie you like such as carrot. corn, french bean, cauliflower, cabbage and many more to the batter. The consistency should be slightly thicker than pancake batter.

Fried fritters are always a favorite but this recipe may just surprise you, how tasty and healthier they turned out. They make a great appetizer or on the go snack and so easy to whip up.

BAKED VEGETABLE FRITTERS
Serves  2-3

5 slices sandwich bread
1 medium onion chopped
2 green chili chopped
1 tsp cumin seed
1 tsp ginger minced
3 TB fresh coriander leaves
1/2 tsp chili powder
1/8 tsp turmeric
3/4 C  chopped  vegetables
salt to taste
3/4 C  water
more water if needed

METHOD

Preheat oven @ 190 C and lightly grease a baking sheet.

Place the bread in a mixing bowl. Add water and crumble the bread.

Now add the onion, green chili, coriander leaves, chili powder, turmeric, ginger, chopped vegetables,  salt and cumin seed, stir well.

Drop mixture by a tablespoon onto baking sheet.

Bake for 10 minutes then flip to cook the other side for another 10 minutes until golden brown.

Serve hot.

Linking to Yeastspotting 7-22-11 

Monday, July 18, 2011

CAULIFLOWER RICE


Rice is a staple in every Asian home, Instead of preparing the usual white rice, I have added cauliflower and spices to the rice. This combo turns out perfect for a quick fix meal. Adding chili powder is optional, you can omit this altogether but it gives really a nice flavor and color to this dish.

CAULIFLOWER RICE
Yield   :    8 servings

2 C  rice rinsed
4 C water
2  green chili slit
1 Onion chopped
1 tsp ginger minced
1 tsp garlic mince
1 C cauliflower cut into small pieces
2 tsp chili powder
1/4 tsp turmeric powder
3  TB ghee/oil
Coriander leaves
salt to taste
toasted cashew nuts (optional)

METHOD

Heat the oil, add in onion and fry until light brown. Now add ginger, garlic and green chili, fry until fragrant.

Add in chili powder, turmeric and salt, fry for a minute. Add little water. Pour the cauliflower, stir until well coated with spice.

Add the rice and water, cook until the water evaporates. Reduce the heat to the lowest, cover pot and continue cooking until rice is fully cooked about 10 minutes.

Remove from heat, serve garnished  with coriander leaves.and cashew nut.

Friday, July 15, 2011

EGG FREE BANANA CAKE



This is a very versatile and easy recipe but when I want a delicious and quick dessert, this cake is what I love to bake.  Not only it is moist and delicious, at the same time the batter can be used to make muffins. It contains no egg so it is great for those with allergies.

EGG FREE BANANA CAKE

1 and 1/4 C  plain flour
1/4 C  corn flour
1 tsp  baking soda
1/2 tsp salt
1 tsp vanilla extract
1 C  mashed banana
1/2 C  oil/melted butter
1 TB  vinegar
1/2  C  sugar
1/4 C milk


METHOD

Preheat oven @ 180 C.  Grease 7 in  cake pan.

Sift plain flour and corn flour  with baking soda, add sugar and salt

Combine banana, butter, milk and vinegar.

Add banana mixture to the flour, stir until just moistened. Add in vanilla extract.

Pour onto prepared pan and bake for 30 minutes or until a skewer inserted comes out clean.

Transfer cake after 10 minutes onto rack to cool.

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Wednesday, July 13, 2011

PUMPKIN DINNER ROLLS

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Adding a pumpkin to a dinner rolls will produce a bread that is slightly sweet and wonderfully rich.  So I looked for a recipe on the net, decided to bake the pumpkin rolls  from this site. I halved the recipe and omitted the spices except  added only  ground cinnamon.

This tastes amazing but incredibly sticky. Make sure you add a bit more flour if needed. For best result either steam or bake the pumpkin if you're making your own puree.

PUMPKIN DINNER ROLLS
Yield     :    10  rolls

2 and 1/2 C  bread flour
1/2 C  warm milk
4  TB  softened butter
1/2 C  pumpkin puree
2  TB  sugar
1/2 tsp ground cinnamon
1/2 TB  rapid rise yeast
3/4  tsp salt
2 TB melted butter

METHOD

Combine flour, sugar and  yeast  in a mixing bowl.

Add in pumpkin, butter, salt, cinnamon and warm milk, forms into a dough.

Knead by hand for 10 minutes or use your stand mixer.

Place dough in an oiled bowl,  cover and allow to rise for 1 -2  hours until doubled.

Divide dough into 10 balls and place onto baking pan. After the roll has risen  for 45 minutes, preheat oven @ 180 C.

Brush  the tops of the rolls with melted butter. Bake for  25-30  minutes until golden brown. Remove from oven and apply with remaining melted butter, transfer onto rack to cool.

Linking to Yeastspotting 7-15-11

Monday, July 11, 2011

MASALA CHAPATI

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Chapati is a thin flat unleavened bread popular in every Indian home. It is such a versatile meal that can be eaten with vegetarian or non vegetarian dishes.

They are countless variety of chapati you can try. Some adding lentil or vegetables to them but now I have added some spices to the dough and that also varies according to your taste.  Serve hot with your favorite gravy, this is really a light meal you can enjoy with your family.


MASALA CHAPATI
Servings    :     2

1  C  wheat flour
1/2 C  onion chopped
1 tsp  ginger and garlic paste
1/4 C  grated carrot
1/2 tsp  garam masala
1  green chili sliced
2 TB  mint leaves
4 TB  coriander leaves
1 tsp green chili paste
salt to taste
water to bind

METHOD

Combine flour, onion,  carrot, green chili, garam masala, ginger garlic, coriander leaves, mint leaves and salt in a mixing bowl.

Gradually add water to form into stiff dough. Divide into 4-5 balls. Dust your board with flour, roll out into round and place onto heated flat pan. Drizzle oil around the side, cook until it turns brown, flip and cook the other side.

Serve hot.

Friday, July 8, 2011

CAKE & FRUIT TRIFLE



Since my first attempt of making Fruity Bread Trifle  was well received by my family and now tried another variation using chocolate cake, either store bought or bake your own. In fact the combo of this fantastic dessert are so vast, just use your imagination to create. Definitely you discover a lot more along the way.

Not only so much fun to prepare but tasted wonderful, won't feel bored to eat them again and again.


CAKE & FRUIT TRIFLE
Yield : 2 portion

1  cup  chocolate cake cubed
1  cup  yogurt
1  cup seedless grapes/apricot cut
3 medium banana sliced
2  tablespoon  sugar
4  tablespoon  orange juice

METHOD

Whisk yogurt and sugar, keep refrigerated.

Fill the base of tall glass with cubed cake, drizzle with orange juice, top with banana, grape/apricot, cake, yogurt. Repeat until the glass is full. Last layer must be yogurt, decorate with fruit.

Chill in a refrigerator until ready to serve.

Wednesday, July 6, 2011

EASY PULL-APART BREAD

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You might be familiar with pull-apart bread made with refrigerated biscuit but how about using hot dog or dinner rolls for this recipe? The whole idea about this happens when I'd few packages of hot dog rolls untouched for a few days in my pantry.

For perfect result, do not immerse the bread cubes too long in the milk, just moistened them, lightly coat with sugar  and cut the hot dog roll into bigger chunk about  1 1/4  inch..

It is incredibly easy and cost effective, made with love. Just watch it disappears quickly right after your eyes!.

EASY PULL-APART BREAD
Yield  :  8 in loaf

300g dinner rolls cubed
1 C  milk for dipping
3/4 C  melted  butter
2/3 C  brown sugar
1 tsp ground cinnamon
extra sugar for coating

METHOD

Preheat oven @ 180 C and grease 8 in pan.

Cut rolls  into 1 and 1/4  in cube. Dip bread cubes into milk then roll with sugar lightly.

Mix together  melted butter  and brown sugar, add ground cinnamon. Pour half of  this mixture onto base of the  greased pan.

Place  the coated bread cubes onto the pan. Top with remaining  butter sugar mixture.

Bake for 25-30  minutes in a preheated oven. Do watch out after 20 minutes of baking.

Cool on pan for 10 minutes. Transfer onto a plate to serve.

Linking to  Yeastspotting 7-8-11  

Monday, July 4, 2011

PIZZA DOUGH WITHOUT YEAST

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It is getting late and almost nearing to dawn  but my son had requested to prepare pizza for dinner.  After given a thought, decided to bake pizza without yeast eliminating a few hours of proofing time. It is amazing that the pizza dough without yeast  turned out perfect  except the yeasty dough will rise better than the ones without.   If you are in a hurry for a decent meal, this is for you, tasty and fast to cook!

PIZZA DOUGH WITHOUT YEAST
Makes  2 - 12 in pizza

3 C  all purpose flour
3 tsp  baking powder
1 tsp  salt
5 TB  melted butter/oil
2 TB  dry milk
1 C  warm water

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METHOD

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

Add dry milk, melted butter to the flour mixture.

Now add warm water and forms into a dough. Knead about 5 minutes.

Divide dough into 2. Roll out thinly each into 12 in circle. Transfer onto prepared pizza pan. Apply  favorite sauce and toppings.

Bake in a preheated oven @ 190 C for 20-25 minutes.


Saturday, July 2, 2011

PAPPU CHARU

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Famous lentil gravy from Andhra Pradesh, a state situated on south eastern coast of India.  Pappu charu is a milder version of lentil gravy, done without sambar powder. Vegetables like eggplant, drumstick, radish,  sweet potato , pumpkin and carrot can be added to this gravy.

This fantastic dish has a  tangy and less spicy than other lentil stew  but nevertheless it is excellent combo with dosa, idli or even rice.

PAPPU CHARU
Serves    4

1 C  toor dhal cooked
1  onion chopped
1 tomato chopped
2 green chili
2 dry chili
1  tsp chili powder
1  tsp cumin seed
1  tsp mustard seed
1/4 tsp turmeric
1/4 tsp hing
2 C  tamarind juice using 2 TB  tamarind
1 sprig curry leaves
1/2  tsp  garlic paste
1/2  tsp  ginger paste
2 sprigs of coriander leaves
salt to taste
1 TB oil

METHOD

Extract tamarind juice using 2 tablespoons of tamarind with 2 cups of water. Heat the oil, add in mustard seed, when it crackles add the cumin, gren chili, onion, ginger garlic paste, curry leaves, hing, dry chili and salt.

Add in tomato, cook until soft. Now add the turmeric and chili powder, fry until fragrant.

Mix in the cooked dhal, 2 cups water  and tamarind juice, bring to boil. .

Sprinkle with coriander leaves and remove from heat. Serve hot.