Monday, May 30, 2011



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.

Friday, May 27, 2011


cookies recipe @

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..

Wednesday, May 25, 2011


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!


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

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


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



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.

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


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



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.

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


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.

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


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