Saturday, August 2, 2014

Homemade Granola



I love my granola with cold milk or yogurt and vary it with different fresh fruits. I also love it as mid-day snacks. Granola which sold in supermarkets are loaded with sugar and expensive. When I found this homemade Granola, I was very excited. You might be surprised how ridiculously easy it is to make and also super healthy. The great thing is you can customize it to exactly how you like it. Add in whichever nuts and dried fruits you enjoy most, and add sweetness according to your liking. Here is the recipe.
 
Ingredients
300g rolled oats
50g whole raw almond ( roughly chopped)
50g Whole Walnut (roughly chopped)
50g sunflower, pumpkin and flex seeds
11/2 teaspoons ground cinnamon
1 teaspoon salt
2 tablespoon coconut oil ( you could use canola oil)
5 tablespoons maple syrup ( you could also use raw honey or Agave syrup)
150g dried fruits ( I used raisins, dates, cranberries and apricot)
Directions
1) Pre heat oven 325F. Spray a baking sheet with nonstick cooking spray.
2)  In a big bowl mix coconut oil and maple syrup, combine the oats, nuts, seeds, cinnamon and salt. stir together until mixed well and all the dry ingredients is coated in liquid.
3) Spread the oats mixture into the prepared baking sheet and pat down.
4) Bake for 30 minutes or until golden brown. Stir the granola every 10 minutes so it browns evenly.
5)  Remove from the oven and let cool.
6)  Once completely cool add dried fruits and store in airtight container, can store for 2 to 3 weeks.
 


Vedict

Heavenly. I love my granola with fresh fruits, it's so tasty and healthy - what better way to start your day.




source :  justasdelish.com and recipegirl.com

Lemon Tart


 

I've been dreaming of making this lemon tart for so long but afraid of making the lemon curd!!!!finally I gathered enough courage to try out these lemon tart when I saw them in Rima's blog. I made this tart last weekend after cleaning up my house as its going through some major renovation currently !!!! All the effort that went to making the tart was so worth it.

 



Here is the recipe

 

The Crust
190g flour
40g caster sugar
1/4 tsp salt
120g butter, from the fridge and chopped
1 yolk
Method 
To prepare the sweet crust, sift the flour on a working area. Add the salt in the middle.
Add the soft butter and make a crumble with the dough, using the tips of your fingers.
Make a hole in the middle and add the caster sugar and flour. Then add the egg, working the dough with the tips of your fingers still. Make a ball with it and place it in plastic wrap. Put in the fridge for a minimum of 2 to 3 hours, if possible.
Roll your dough and place it in greased molds. Make little holes with a fork. Cover with pieces of parchment paper covered with weights, such as rice. Cook in the preheated oven at 350 F for about 20 minutes.

Remove the paper and continue to cook for about 5 to 6 minutes.

Remove from the oven and let cool on a cooling rack.


For the Meyer Lemon Cream:
3/4 cup lemon juice
Lemon zest (as much as you want)
4 eggs
245g caster sugar
250g unsalted butter, at room temperature
To make the lemon cream, place the sugar in a large bowl.
Grate finely the zest of the lemons and add them to the sugar. Mix with the tip of your fingers.
Add the eggs and lemon juice (about 6 oz or 3/4 cup) and whisk well.
Place the bowl over a pot of simmering water without touching, in order to thicken the cream. It is ready when it coats a wooden spoon.
Remove from the heat and let cool a little before adding the pieces of soft butter. Mix well by hand first until the butter is melted, then with a hand mixer to lighten the cream. It can take a few mns.
Once the crusts are cold, fill them with lemon cream. Level it and add the candied peels on top. Let cool a little before serving
 

 
Adapted from La tartine gourmande and Rima
The leftover lemon curd  could be used for making   trifle, fill miniature tarts, use it as a cupcake filling (make a hole in the cupcakes and pipe it in), spread it between cake layers, on a hot scone ,You could also used it on bread or toast the usage is endless
 Verdict
 It was simply delicious.
 
 

Thursday, June 5, 2014

Panzanella Salad


 
Last night I made Panzanella salad for dinner.  Panazanella salad is a Tuscan salad of bread and tomatoes. It includes chunks of soaked stale bread and tomatoes, dressed with olive oil and vinegar.
its a great way to use up your stale loaf.  I used my day old baguette to make this recipe.
 
Ingredients
 
Baguette, cut or torn into 1 inch cubes ( about 6 cups)
Extra virgin olive oil
Salt and freshly cracked pepper
Cherry tomatoes, half
Romaine lettuce
1/2 red onion, sliced

2 tablespoon capers
Fresh basil leaves , torn


Dressing

1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard ( I substitute with mustard powder as my I had no Dijon in my pantry) 
1 clove garlic
1/2 cup olive oil
salt and pepper to taste

Method

Preheat the oven to 400 degrees F.

In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on of a large baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown,10 to 12 minutes. Keep an eye on it so the bread doesn't burn!

Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper.

Once the bread is toasted, combine the bread, capers,onion romaine lettuce and tomatoes.Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop
        
The dressing is adapted from Kelsey's Essential from FoodNetwork.com

Wednesday, January 23, 2013

Garlic Prawn Pasta


Today I made Garlic Prawn pasta for my lunch. It truly didn't take longer than  20 minutes  to cook and definitely took less time from plate to stomach!Amazingly delicious and very easy to prepare !!!!


Ingredients
200g angel hair pasta or spaghetti

45g butter

1 tablespoon olive oil

4 cloves garlic, sliced

1 teaspoon dried chilli flakes - I used 1/1/2 tsp

1 tablespoon shredded lemon zest

12 green (raw) prawns (shrimp), peeled, cleaned and halved lengthways

1 tablespoon lemon juice

¼ cup flat-leaf parsley leaves, roughly torn - I used dried

sea salt and

    Method


    1. Cook the pasta in a large saucepan of boiling salted water for 8–10 minutes or until al dente.

    2. Drain and keep warm.

    3. While the pasta is cooking, heat a frying pan over medium-high heat.

    4. Add the butter and oil and cook until the butter has melted.

    5. Add the garlic, chilli and zest and cook for 2 minutes.

    6. Add the prawns and cook, stirring, for 3 minutes or until the prawns are tender.

    7. Add the pasta, juice, parsley, salt and pepper to the pan and toss to combine.

    8. Serve warm

    Adapted from : Donna Hay
     

Monday, January 21, 2013

Roasted Vegetables Pasta Salad

 
 
One of the most common questions I ask myself is, “What do I cook for myself when I’m home alone for lunch? With my husband and children at work.
It's lunch time and I’m hungry — but the idea of cooking just for me leaves me less than enthused. Usually I prepare something simple. Today I made this roasted vegetable pasta salad……simple to make and also very delicious. You can keep the left overs in the fridge and can have it the next day as a cold salad.

Here is the recipe!!!!!!!!

Ingredients:
Penne or any of your desired pasta
2 zucchinis – I used yellow and green sliced into big chunks
cherry tomatoes – I used Normal tomatoes as I did not have any
3large capsicum – Red, Yellow and green cut into half’s
balsamic or red wine  vinegar – I used red wine vinegar
Sea salt & freshly ground black pepper
Sweet basil and spring onion
3 to 4 tbsp olive oil

Preparation:
1.    Pre-heat the oven to 350F. Wash and chop the vegetables except for the tomatoes, and then pat dry with a paper towel.

2.    Place the vegetables in a large baking tray and drizzle 2 Tbsp of olive oil over them. Sprinkle on a little sea salt and pepper.

3.    Roast the vegetables for 15 minutes then remove from oven and set aside.

4.    Remove the capsicum into a bowl and cover with cling film. After 5 minutes remove the skin.

5.    Now chop the roasted capsicum and zucchinis into bite size and keep aside.

6.    Meanwhile, bring some water to the boil in a large pot. Once the water is boiling, add the pasta and following packet instructions.

7.    Stir occasionally to stop pasta from sticking together.

8.       Drain the pasta and place in a large mixing bowl. Add the roasted vegetables, cherry tomatoes and sea salt. Stir well to combine. Add the extra virgin olive oil and balsamic vinegar. Tear up some basil and chopped spring onions and sprinkle on top. Serve!!!


Thursday, December 20, 2012

Butterfinger cookie





Recently the children and I took my husband for a dinner in Empire Gallery Subang to celebrate his new job. After dinner, we walked around the shopping mall.

The Mall was having "USA food festival" at the time . While we were walking through the aisles trying to get some chocolates and sweets for home, to my surprise I saw this fun size butterfingers. Just days ago I saw this Chewy Butterfinger cookie in Rima's Blog and wondering where I could buy this fun size butterfingers , as Rima, I also have not heard about this candy before!!!!!!!!! just imagine my surprise when I came across this candy....I immediately bought them and baked these cookies the next day.....these cookies are chewy, sticky and to die for!!!!really Yummy......

These cookies are thick, puffy, oozing with crispy, sticky Butterfingers.
 Remaining super soft and chewy, even the next day



Here is the recipe!!!!!!!


Butterfinger Cookies

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1 stick butter, softened
1 large egg
8 fun-sized Butterfinger candy bars, chopped
Preheat oven to 375.
 
Combine flour,baking soda, and salt in a small bowl
 
Beat sugar and butter using an electric mixer until creamy. Beat in egg.
 
Gradually beat in the flour mixture. Stir in Butterfinger pieces by hand. Dough will be very thick.
 
Drop by slightly rounded tablespoon fulls onto ungreased baking sheets.
 
Bake 10 to 12 minutes and let cool several minutes on baking sheets before transferring to baking racks.
 
Recipe source:bisousatoi

Friday, July 27, 2012

Almond Sugee Cake



I have long wanted to make a sugee cake and finally baked one. I made this sugee cake for an engagement party! This rich sugee cake recipe yields a very rich and aromatic cake. It uses a lot of egg yolks and sugee (semolina) instead of the typically used self raising  or All Purpose flour. You can also add in a bit of brandy for extra flavour but if you don't like the taste of liquor,you could add in a bit of orange zest instead.

Ingredients:
500 gm butter
250 gm semolina
300 gm castor sugar
125 gm finely chopped almonds
60 gm sifted plain flour
15 egg yolks
5 egg whites
2 Tbsp brandy(optional) I used
1 Tbsp golden syrup
1 tsp vanilla essence
1 tsp almond essence (optional) I did not use

Method:
1. Fry semolina over slow fire till light brown and fragrant, then leave to cool.
2. Cream butter with 100 gm sugar till light and creamy. Add in golden syrup, Brandy and fried semolina and stir well. Leave to stand for 8 hours or overnight.
3. Beat egg yolks with 100 gm sugar until thick and lemon coloured, then add vanilla essence and almond essence. Fold in finely chopped almonds and sifted plain flour.
4. Beat egg whites with remaining 100 gm sugar and a pinch of cream of tartar till stiff.
5. Add egg yolk mixture to butter mixture and finally fold in beaten egg whites.
6. Pour into a 10″ square tin and bake in preheated moderate oven at 180°C for 1 hour

Recipe Adapted from : rosekitchen

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