Saturday, April 30, 2011

BUTTERMILK OAT MUFFIN


Muffin is a part of our regular breakfast and teatime snack we really enjoy. Not only it is fast to prepare but at the same time you can never fell bored to have it again and again each time with different and endless flavorings.

This time I had used buttermilk and oat which is nutritious and good for the heart too. If buttermilk isn't available at your place, you can make your own by mixing a cup of milk with a tablespoon of lemon juice/vinegar, stir and let sit for 15 minutes or until the milk is curdled, stir briskly, it is now ready to use.

So pleased with the result, they are moist and fluffy with right sweetness. I would highly recommend this if you have buttermilk to use up or just looking for an easy and flavorful muffin.

BUTTERMILK OAT MUFFIN
Yield : 12 muffin

1 C all purpose flour
1 C buttermilk
1 C rolled oat
3/4 C brown sugar
1/4 C melted butter
2 banana mashed
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
chocolate chip for garnish (optional)

METHOD

Preheat oven @ 190 C. Line muffin pan with cake cases.Sift flour, baking powder, baking soda and salt.

Soak oat in buttermilk for 10 minutes. Add butter and banana, stir until evenly combined.

Combine flour, sugar and butter milk, mix until just moistened.

Spoon onto lined muffin pan 3/4 full. Bake for 20 - 25 minutes or until a skewer inserted comes out clean.

Cool on pan 5 minutes. Transfer onto rack to cool.

Linking to From Starters to Desserts

Wednesday, April 27, 2011

TOFU PIZZA



The Tofu Pizza  is inspired by my son's love of bird's eye chili. It is now a staple in our household. We are now shifting to using them almost in all our our dishes.

This is especially made to his liking that includes bird's eye chili and tofu as its topping. Addition of chili really enhance the taste of this healthy pizza but this is entirely up to your preference.

You can also include other veggies such as bell pepper or mushroom. Despite its simplicity this turns out fabulous and very tasty. They are now become my family favorite pizza.

TOFU PIZZA
Yield   1-12 in pizza

DOUGH
2  cup all purpose flour
1 1/4  tsp rapid rise yeast
150 ml  warm water
1  tablespoon  dry milk
2  tablespoon oil
1/2 tsp salt
1 tsp sugar

TOPPING
1 tomato  thinly sliced
1 onion  thinly sliced
1/2 cup sliced bell pepper
5 bird's eye chili minced
2 cloves garlic minced
1 cup firm tofu crumbled
2 - 3  tablespoon mayonnaise
2  tablespoon  tomato sauce
2  tablespoon  chili sauce
1  tablespoon  oil
salt to taste

METHOD
DOUGH

Place flour, salt, yeast  and sugar in a mixing bowl, stir well. Gradually add water and oil until a soft dough is formed.

Flour your board, knead by hand for 5 minutes. Place in a covered and oiled bowl, let rise for 1 - 1 1/2 hours.

While waiting for the pizza to rise, prepare the topping. Towards the end of rising time, preheat oven @ 190 C.

Heat the oil, fry the garlic until fragrant, add the bird's eye chili, cook for a minute.

Now add crumbled tofu, salt, chili sauce and tomato sauce, cook for 2 minutes. Remove and cool.

Roll out the pizza dough to fit into a baking pan. Spread the mayonnaise then the cooked tofu.

Arrange tomato, bell pepper and onion slices on top of the tofu.

Bake the pizza until the crust is crisp and golden brown for 15 minutes.

Transfer onto rack to cool. Cut into wedges to serve.

Linking to Yeastspotting 4-29-11
Linking to Pizza Contest


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Monday, April 25, 2011

CHICKEN DOPIAZA

Chicken Dopiaza Recipe @ treatntrick.blogspot.com

Chicken Dopiaza is a famous Indian dish orginated during Moghul empire using heavy dose of onion, simmered in a mixture of spices and yogurt. Half of the onion is fried until golden brown,  later added to the gravy lightly crushed and the balance of the onion is blended.

For milder curry, you can reduce the chili powder used.  This gravy can be cooked with lamb, king prawn or even vegetarian style. It is best taken with  flavored rice or flat bread...

Chicken Dopiaza Recipe @ treatntrick.blogspot.com

Friday, April 22, 2011

FRESH FRUIT MUFFIN

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Fresh fruit muffin is a healthy breakfast, healthy snack for your kid or as an afternoon snack with your favorite drink. You can add almost any fruit in your muffin but most popular choice are banana and  blueberry.

This muffin is great anytime of the year, much healthier than the store bought ones since you can control the amount of sugar and fat to use. Make sure you cut the fruit into tiny bits and line your tins with muffin cup liners to avoid sticking.

FRESH FRUIT MUFFIN
Yield    :      12 muffin

1 1/2 C all purpose flour
2 tsp baking powder
1/2 C brown sugar
1 C fresh fruit chopped (I use apple and plum)
5  TB  melted butter
3/4  C  milk
1/2 tsp salt
1/2 tsp vanilla extract
extra sugar to sprinkle on top (optional)

METHOD

Preheat oven @ 190 C. Sift flour, salt and baking powder. Line muffin pan with muffin paper cases

Place flour, sugar in a mixing bowl.

In a small bowl, combine melted butter and milk, stir well.

Pour milk mixture into flour, mix until just combined.

Add in fruit and vanilla extract. stir until just moistened.

Spoon 3/4 full into paper lined muffin pan, sprinkle sugar on top (optional). Bake for 20-25 minutes until a skewer inserted comes out clean.

Cool on pan 5 minutes, transfer onto rack to cool.



Wednesday, April 20, 2011

STIR FRIED PASTA WITH VEGGIES

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My children love spicy pasta whether they are penne, linguine, macaroni or spaghetti. This meal is delicious and ready in matter of minutes. You can add whatever veggies you have and omit the chili powder for non-spicy version. Feel free to add chicken, meat or seafood if your prefer.

STIR FRIED PASTA WITH VEGGIES
 Yield     :      3-4 servings

200g uncooked pasta
1 Onion chopped
2 carrot julienned
3 C mixed veggie (babycorn, mushroom, french bean, brocolli, bell pepper)
2 TB olive oil
2 cloves garlic crushed
3 medium tomato chopped
2 tsp chili powder/black pepper
salt  and sugar  to taste

METHOD

Bring a large pot of water to boil with salt and  a tsp of oil, cook pasta until aldente according to the package, drain.

Heat the oil, fry garlic until fragrant, add onion , fry for a minute.

Add in tomato and salt, cook until tomato turns soft,  add the chili powder/black pepper and a tablespoon of water, stir for a minute.

Pour in carrot,   the rest of the vegetables, cook until soft about 3-5 minutes..

Add in cooked pasta, sugar and more salt if required. Stir until pasta is coated with spices.

Serve hot.

Linking to  Pasta Dishes
Linking to Finally Spring