Ingredients
1-1/2 cups Baker’s plain flour
2 tsp baking powder
1 cup grated 4 cheese cheese
1/2 cup (30g) fresh basil, coriander,oregano, parsley,rosemary,sage, spring onion, thyme chopped
12 pitted olives, finely chopped
300g diced bacon, chopped
3/4 cup skim milk (184g)
3/4 cup (188g) Natural low fat Yogurt
1/4 cup (65g) truffle infuse olive oil
1 egg, lightly beaten
Extra grated 4 cheese for topping
Method
Sift flour and baking powder and stir in cheese, herbs and bacon. Make a well in the centre and pour in the combined milk, yogurt, oil and egg. Stir to combine. Pour the mixture into a greased and lined loaf tin. Sprinkle over a little extra grated cheese and bake in preheated 190°C oven for approx. 40-50 minutes until golden brown, and a skewer comes out clean. Leave to cool.
There are many recipes for baking mussels on websites. Some recipes are simple, talk you through you tube, and some with extra ordinary ingredients. Unlike mine, I experiment and explore using the basic ingredients I have in my pantry.
Some recipes have added cheese to make it into a beautiful puff of golden colour, while others, TV show, add slices of chillies and white wine to their mussels. As for me, the flavour of my stock is simple easy to say its pure; allowing mussels to be the main standout flavour from the sea fresh smell of aromatic incorporated with the stock.
Frozen mussels lost all its flavour despite what other ingredients you added, read it on website. Everyone will use the same method recipe for baking mussels. I admit that I do follow pretty much the same method for baking mussels. I leave out the butter for sauce, and I don’t add Parmesan or breadcrumbs, but I am going to make mine with Stone’s green ginger wine.
At time I do enjoy having fusion of food. So let cook like a professional chef!!!!
I love to bake cake, banana cakes are nowhere at the top 6 of my favourite desserts list. Ginger and orange cake, Baklava cheesecake with white and dark chocolate heart shapes,Pastry matcha swirl cheesecake and Aperol guinness chocolate-mint with cream cheese and strawberries, Chocolate beetrots-figs cake, and Figs and strawberries ricotta cake; these cakes is worth to bake again and again, never bored with.
However my family love banana cake. This banana cake has been bake with love as my sister requested. I confess that I do enjoy a lovely piece of banana cake but to me, it don’t live up to my expectation: you can eat it fresh as healthy fresh fruit rather than mashed and bake with general ingredients to make a cake.
I know out there, there are many recipes; don’t get me wrong its can be banana cake or loaf, healthy and great simple easy to bake. Well, when you love your sister, you won’t want to disappoint her. So, here’s my banana cake with love!!!!!
Enjoy baking!!!!
Ingredients
3 large banana mashed 1/2 c olive oil 30 g melted butter 3 eggs 230 g light brown sugar 2 Tsp vanilla extract 275 g self raising flour 1 Tsp cinnamon powder
METHOD
Preheat oven to 180°C. Place the bananas in a bowl and mash with a fork. Add the oil, butter, eggs, sugar and vanilla and mix to combine. Add the flour and cinnamon and mix to combine.
Pour into a round cake tin lined with baking paper at the bottom and greased the site. Cook for 45 minutes or until a skewer comes out clean. Allow to stand in the tin for 10 minutes in oven. Then removed from oven onto a rack to cool completely. Next remove from tin and plate up, to cool further.
Avocado and custard in cake? You must be joking. Well, to me its not joking. Its a multipurpose ingredients. I know avocado is use to make guacamole, spread on bread and salad. Why not make a cake with it?
How custard can be a cake and shouldn’t it be in a pudding? Well, its can be added into cake beside pudding or tart. Being creative, love experimenting and exploring my ingredients have come up with the possibility dessert with a twist which bring inspiration from only making a pudding and brings it into a new age hearty, comfort and delicious cake.
Avocado and yoghurt is a delightful combination to this cake. Custard and avocado added together did create hearty comfort cake that is truly new favourite. The picture may not looks beautiful to convince; you would say. I dare say its indeed a delicious cake.
Be brave combined them!!!! Bake and eat for yourself. Let your mouth be the judge and your stomach be the jurors.
Ingredients
200 g plain flour, sifted 2 tsp baking powder 1/2 tsp salt 500 g yogurt 215 g castor sugar 300 ml sour cream 3 extra-large eggs 3 Tsp grated lemon zest 1/2 Tsp vanilla essence 1/2 cup olive oil 2 avocado, flesh, mashed 8 Tsp custard powder
Method
Preheat the oven to 180 deg C. Grease and flour the ring pan. Sift together flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.
Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Mashed the avocado and mix with custard powder then fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 – 60 minutes, or until a cake tester placed in the center comes out clean.
When the cake is done, leave in oven with door close for 30 minutes. Then remove from oven; allow 10 minutes to cool. Next carefully place on a cake container platemat with foil. Cool completely. Then transfer to cake container to keep cake moist.
We are intended to live and relate in relationship and community, not in isolation. Corona virus makes solitary confinement such a harsh punishment.
Life is interesting and full of promise, but it does not compare to what lies ahead. As, Today is Good Friday, let us go meatless.
Thanks God for the food he provides. Cling to hope that He will end Corona virus.
This dish is comfort, full of different vegetables, delicious and easy to cook with food in the pantry and fridge.
Let’s cook and enjoy Good Friday!!!
Ingredient
4 stalks asparagus, cut into bite size 3 stalks celery, cut into bite size 3 small carrots, cut into rings 1/2 zucchini, cut into pieces 1/2 onion, slices 1/4 eggplant, cut into pieces 1/4 red capsicum, cut into pieces 1/4 green capsicums, cut into pieces 2 Tsp paprika 1 Tsp garlic, minced 350 g pasta of your choice 450 ml vegetables stock 300 ml sour cream 300 ml thickened cream 250 ml white wine or water 3 sprigs of Thyme leaves 5 sprigs of parsley leaves salt black pepper oil worcester sauce, dashes (OPT)
Garnish parley chili flakes (OPT)
Note: You can use any vegetables of your choice. You don’t have to add sour cream if don’t like. Make your own white sauce.
Here’s mine white sauce:
1/4 c butter 2 garlic smashed 1/2 c thickened cream 1/2 c milk 1/8 c Parmesan cheese
White mushroom sauce Method
Melt butter over medium low- heat until melted and bubbly. Add garlic and cook for about 1 minute. Add thickened cream, milk and mushrooms. Reduce heat to the lowest heat. Let it simmer for about 8 minutes. Beat in Parmesan cheese until combined.
Heat 2 Tbs oil in a wok, add garlic fry for 1 minute. Then add onion, carrots, celery, zucchini, and eggplant cook for about 10 minutes on low heat until vegetables softened.
Now add stock, wine, pasta, paprika, parsley, dash some worcester and thyme. Increase heat to medium high heatand bring to boil.
Once it’s boil, reduce heat to medium and simmer for about 7 minutes or until pasta is fully cooked.
Adjust salt and pepper and garnish with more parsley and chili flakes. Serve immediately with a glass of white wine.
I managed to get chicken cutlets and bread rolls today. So, I decided to make a simple chicken parmigiana with white sauce and leftover mushrooms tomatoes and cucumber. I am also rationing my ingredients.
Trying two ways methods. The first method is fry in oil and the second method is bake. Well, I am happy that it’s looks golden brown and crispy. Added white sauce so that its not too dry and using up leftovers mushrooms gives it a lovely texture to the sauce. Let’s cook and bake this delicious meal and serve with a glass of white wine.
