Tuesday, May 29, 2012


Bread Recipe @ http://treatntrick.blogspot.sg/2010/12/homemade-bun.html

Bread Recipe @ http://treatntrick.blogspot.com

I love to experiment with simple bread dough by transforming them into a delectable and impressive creation.

With this in mind, I had coiled  the apple slice and dough strips  into a spiral.  From this Spiral Apple Bread recipe I got 2-8 in loaf and these were just sufficient for our small family.  You can spread the icing over the top but preferred a little coat of melted butter then sprinkle with some sugar.

These would definitely make a lovely addition to any breakfast party or may be a special treat for someone special!

Friday, May 25, 2012


Breakfast Bars Recipe @ http://treatntrick.blogspot.com

Here is one of our favorite chocolate indulgences. This Cocoa Banana Bars  contains rolled oat, cocoa powder and mashed banana.

It was specifically made for you to enjoy a sweet treat without loads of sugar and fat. This is also egg free and could be turned into diary free by replacing whole  milk with almond or rice milk.  It  is the easiest and yummiest  bars and they don't last long in my kitchen!

Monday, May 21, 2012


Rice Flour Crepes Recipe @ http://treatntrick.blogspot.com

If you are unable to enjoy crepe with all purpose flour, here is an alternative.These surprisingly  good crepes are gluten free, diary free and egg free. They passed the test with the gluten eaters in my family

Rice milk or almond milk are the best alternatives for coconut milk. You can serve them either sweet or savory, whatever your family will enjoy.

Thursday, May 17, 2012


Apple  recipe  @ http://treatntrick.blogspot.com

Take a bite of this Eggless Apple Cake that are loaded with cubed apple. It is also low in fat when compared with other recipes found on the net.

This is just too easy to make. Great for when you want something without  too much effort. You can dress it up by adding walnut, raisin or whatever you like but it tastes better without those additions. Feel free to use royal gala, red delicious, granny smith or a mixture of different varieties of apple but this cake is always good.

Monday, May 14, 2012


I love flat bread with a good, slightly burnt edges crust that was crisp and chewy at the same time. This focaccia  is one of my favorite bread.

If you have mastered making your own pizza, definitely you won't encounter any problem baking  this focaccia.  You can expand this recipe by adding various toppings on the bread  and try a lot of different combinations. In my case, I have thrown in a handful of raisin to the dough. The raisin is added after proofing but you can also include them at the time of kneading, either way it  works but most importantly the raisin should not be exposed, you do not want them to be bitter and burnt.

The focaccia will keep at room temperature for 2 days and freeze well up to 1 month.

Yield  :   One  12 x 8 in bread

2 1/4 C all purpose flour
1 tsp instant yeast
2 tablespoon oil
1 C warm water
1 tablespoon sugar
1/2   tsp salt
extra oil for drizzling
3/4  C raisin (optional)


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

Gradually add water to form into soft dough

On floured surface, knead by hand for 5 minutes until smooth.

Transfer into greased and covered bowl, let rise until doubled for 1-1.5 hours. Dough is ready if an indentation remains when you press with your fingertips about 1/2 in into the dough.

Lightly grease a baking pan. Gently punch dough down, roll out into rectangle, spread the raisin (if using) leaving 1 in border.

Fold the dough, as though you were making an envelope. Tuck them in so none are showing. Roll out dough on floured board into rectangle to fit  12 x 8 in  baking pan. Carefully lift the dough onto pan, stretch the dough into the corners.  Drizzle oil on top.

Rest the dough for 45 minutes.  Dimple the dough by pressing with your fingertips into the dough about 1/2 in deep. Towards the end of rising time, preheat oven @ 190C.

Bake the bread for 20 minutes or until golden brown.

Let sit in the pan for 5 minutes. Transfer onto rack to cool.

Linking to Yeastspotting 5-18-12

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Thursday, May 10, 2012


Sardine Recipe  @ http://treatntrick.blogspot.com

For many years, I have abstained myself from taking any dish with canned sardine. But that had changed  ever since I have tasted a fantastic recipe cooked by our chef in my previous workplace.

For the recipe below, I had used canned sardine in tomato sauce and lemon juice to get rid of its unpleasant smell.  It turned out fabulous and quite pleasing to our palate though it can't never be the same from what I had tasted before. You may discard the sauce and use only the  fish but this is personal choice.

They are great serve with rice,  paratha, naan or bread.

Sunday, May 6, 2012


This quick and easy bar slice is a snack favorite in our household.  These are egg free and freeze well also. They are great for those who want to embrace good health without costly expense.

It can be gobbled up immediately or stored in an airtight container up to 3 days. Their texture are great because they hold together perfectly to slice, yet are tender and tasty.

Yield   :   12 bars

1 C rolled oat
1/4 C all purpose flour
1/4 C brown sugar
1/4 C sesame seeds
1/4 C chopped nuts
60g melted butter
1 medium banana mashed
1- 2 tablespoons milk if required


Preheat oven @ 170C and  line 8 in square pan with baking  paper.

Place rolled oat, flour. sugar, sesame seeds and nuts in a mixing bowl.

In a small bowl, combine melted butter and banana, beat well.

Combine dry ingredients with butter mixture,  stir until well incorporated. If still crumbly, add 1 tablespoon of milk at a time  to the dough.

Pour into prepared pan, lightly level with the back of a spoon and bake until light brown for 20 minutes.

Leave in the pan for 10 minutes, cut into bars while still warm.

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Wednesday, May 2, 2012


Caramelized Onion Flatbread

My son is not a fan of dinner rolls of flatbread but crazy about stuffed or filled bread with sweet filling. So I decided to whip up this flatbread with caramelized onion for myself.

Don't look down on this flatbread. They are amazing! The caramelized onion does wonder to this simple  bread, The caramelized  onion produces a sweetness and unique flavor you'll  definitely enjoy eating.

For great looking bread, when sauteing the onion, remove from heat when they are about to turn brown. The onion will continue to brown while baking.