SPIRAL APPLE BREAD

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 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!

SPIRAL APPLE BREAD
Yield    :   2-8 in loaf

2 C all purpose flour
3/4 C warm milk
2 tablespoon melted butter
2 tablespoon sugar
1.5 tsp instant yeast
1/2 tsp salt
3 apples cored and sliced

TOPPING
1/4 C melted butter
1/4 C sugar or to taste

METHOD

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

Add warm milk to the flour mixture and forms into soft dough.

Knead by hand for 8 minutes on floured board, transfer into oiled and covered bowl. Let rise until doubled for 1.5 hours.

Punch dough down, divide into 2 balls. Roll out each ball into approxmitely 8 x 11 in  rectangle on floured surface, cut into 9 strips. Lightly grease 8 in round pan.

Starting at the center of pan, coil apple slices with dough strips into a spiral, pinching ends securely as strips are added.

Repeat the same steps for the other half of the dough. Let sit for 45 minutes. Towards the end of rising time, preheat oven @ 190C.

Bake for 20-25 minutes util golden brown. Brush with melted butter then sprinkle with sugar. Cut into wedges to serve.

Linking to Iron Chef Mom 1 - Apples

Linking to  Yeastspotting 6-1-12

COCOA BANANA BARS

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!

COCOA BANANA  BARS
Yield  : 20 slices

1 C rolled oat
1 C self rising flour
1/2 C + 1 tablespoon sugar
1/4 C melted butter
1/4 C  milk
2 tablespoons cocoa powder
3 medium banana mashed

METHOD

Preheat oven @ 170C and grease 9 x13  in pan.

Combine melted butter, cocoa powder, milk and banana in a small bowl.

Place rolled oat, flour and sugar in a mixing bowl, mix well.

Add wet ingredients into flour mixture, stir until well incorporated.

Spoon into prepared pan, level top with back of spoon,

Bake for 25 minutes or until a skewer inserted comes out clean.

Let sit in the pan for 5 minutes,  slice while they are still warm.

RICE FLOUR CREPES

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.

RICE FLOUR CREPES
Yield    :     5 crepes
Adapted from  Food.com

1 C rice flour
1/2 tsp sugar
1/4 C water
1/2 C coconut milk
1/2 tsp salt
2 tablespoons cornstarch

METHOD

In a mixing bowl, combine  rice flour, salt, sugar and cornstarch.

Gradually add water and coconut milk. Stir until well  incorporated using a whisk. Let rest 20 minutes.

Heat up your pan/griddle on medium heat. When it's hot, add a little oil and spread around.

Spoon the batter onto pan (1/4 cup) and spread out with the back of spoon.

Flip over when bubbles appear and the top starts to dry out. Cook the other side until golden brown.

Complete the rest of the batter. Serve with chutney or maple syrup.

EGGLESS APPLE CAKE

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.

EGGLESS APPLE CAKE
Servings   :   8-10

1.5 cups all purpose flour
60g  melted butter
1/2  cup sugar
1.5 tsp baking powder
2 cups cubed apples
1/2 cup + 2 tablespoon milk
1 tsp ground cinnamon
1.2 tsp salt
1 cup sliced apple for topping

METHOD

Sprinkle some sugar on sliced apple, keep aside/

Preheat oven @ 175C and grease a loaf or round pan.

Combine flour, baking powder and cinnamon in a mixing bowl. Mix in the cubed apples.

Beat together butter, milk, sugar and salt.

Add the wet ingredients into flour mixture, stir until well incorporated.

Spoon mixture onto prepared pan. Arrange apple slices over the batter.

Bake for 50-60 minutes or until a skewer inserted comes out clean.

Cool in pan for 10 minutes, transfer onto rack to cool.

Linking to Iron Chef Mom 1 - Apples

FOCACCIA

I love flat bread with a good, slightly burnt edges crust that was crisp and chewy at the same time.

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.

FOCACCIA
Yield  :   1 Loaf

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)

METHOD

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 

SARDINE SAMBAL

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.

SARDINE SAMBAL
Servings   :  3-4

1 tall can sardine in tomato sauce
3 cloves garlic minced
2 tablespoons chili powder
1/4 tsp turmeric powder
5 shallots chopped
1 big onion sliced
1 stalk lemon grass smashed
2 tomato chopped
salt and sugar to taste
2 tablespoons oil
lemon juice

METHOD

Heat the oil, saute the shallots , lemon grass and garlic until fragrant.

Add in tomato and salt, cook until tomato turns soft.

Now add the chili powder and turmeric powder, stir for 2 minutes.

Add the sardine together with half of its sauce (if using) and sugar, stir for a  minute, remove from heat.

Add in the big onion and lemon juice, serve hot.

SESAME OAT BARS

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.

SESAME OAT  BARS
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

METHOD

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.

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.

CARAMELIZED ONION FLATBREAD
Yield    :    6 flatbread

2 C  all purpose flour
1 tsp sugar
1 tsp instant yeast
3/4 C warm water
2 tablespoon oil
1/2 tsp salt

TOPPING
2 big onion sliced
2 tablespoon butter/oil

METHOD

In a large skillet, over medium heat, cook onion in two tablespoon of butter, stirring occasionally until tender and about to turn brown.  This takes time,  so be patient.

Place flour, sugar, salt, oil and instant yeast into a mixing bowl.

Gradually add water to form into soft dough.

Knead dough by hand for 8 minutes until smooth, transfer into covered and oiled bowl, let rise until double for 1-1.5 hour.

Punch dough down,  roll out about 1/4 in thick on floured board and cut out into round. I get  6 flatbread of 4 in diameter.

Lightly press  with your finger into the center dough to make indentations leaving 1 in border. Sprinkle the onion slices over the top. Repeat with the rest of the dough.

Place the dough onto baking sheet, I used 2 baking sheets and rest the dough for 45 minutes. Towards the end of rising time, preheat oven @ 180C.

Bake the bread for 15 minutes or until  lightly browned.

Transfer onto rack to cool.

Linking to  Yeastspotting 5-4-12