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
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!!!!!
3 large banana mashed
1/2 c olive oil
30 g melted butter
230 g light brown sugar
2 Tsp vanilla extract
275 g self raising flour
1 Tsp cinnamon powder
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.
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
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.
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.
Food from pantry and fridge
I got 2 potatoes, 2 eggs, 1 eggplant, leftovers bacon and sour cream. So, I decided to bake them all in one a baking dish. Let be creative with what you have.
Though I don’t normally have mashed potatoes on its own but with meat and vegetables. As I don’t have meat and this is what I have to make it a hearty comfort dinner. This is simple, easy, and really yummy meal.
Let’s cook!!! At least I have something to eat and put on the table for my family.
2 medium potatoes, peeled
1 eggplant, slices and cut into bite size
2 cooked leftovers bacon, cut into pieces
2 large egg
1 Tsp garlic minced
300 ml sour cream
100 g unsalted butter, melted
Preheat oven to 220°C.
Place potatoes and 5 slices eggplant in microwave safe bowl. Microwave for 25-30 minutes until potatoes and egglant are soft. Drain and let cool slightly.
Beat egg, garlic, sour cream, butter, and pepper in a large bowl; season with salt.
Now mash potatoes with hand masher with egg mixture. Fold in gently. Don’t over mix.
Spoon to a lightly greased baking dish and decorate with remaining eggplant pieces and bacon. Bake, halfway through rotate, until brown and slightly puffed, about 40- 45 minutes. Serve with a glass of white wine.
Note: You can can slice your potatoes and layer them with eggplant if you want a fancy looking dish. You can use pumpkin, carrots or sweet potatoes.
You can use double cream or thickened cream with sour cream. You can garnish with chili flakes, parsley instead of bacon.
I have always loves cheese on top of my keen to experiment and explore the food combinations. Here I use ricotta cheese and tomato.
My hot meal had satisfied my mouth with heavy bursting, melting, instentively flavoursome of vegetables, ricotta and tomato exploding as it enter my stomach in satisfying full stomach .
2 bay leaves
1 Spanish onion, thinly sliced
1 sprigs of fresh rosemary
2 Tbs olive oil
1 1/2 Tbs garlic, minced
1 Tbs chilli flakes
1 Tsp dried oregano
375g smooth ricotta cheese
2 c sweet white wine (Sweet Lips)
2 c vegetables stocks
1 can tomatoes condense soup
1 bottle bechamel (bought)
1 small tub tomato paste
6 stalks spinach leaves, wash, dry and roughly tear the leaves (given by friend)
2 stalk celery, cut into bite size
1 pkt baby spinach, wash, dry and tear the leaves
1 eggplant, stem removed, cut into…
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