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Credits
Attained the right texture for cheesecake by baking it till it is wobbly in the middle, even Tati suspected it was uncooked at first. Turns out cheesecakes continue baking even after you turn off the heat. But it is crucial to let it cool gradually by leaving it in the unheated oven for approximately 1h, then cooling it outside the oven till it's rtp before placing in the fridge! It also firms up when it chills in the fridge. Long story but note to self and you if you're interested:P
Directions:
Friday, June 28, 2013 | 12:07 PM
Slightly adapted from: Skinnymom
Thursday, June 27, 2013 | 9:24 PM
Credit:
Bicil the Baker
| 4:44 PM
Tati dressing the cheesecake up with pistachio bits :)
Serves 10
Ingredients:
Pistachio Graham Cracker Crust
1/4 cup shelled, unsalted pistachios
1/4 cup granulated sugar
1/4 tsp. coarse salt
5 tablespoons unsalted butter, melted and cooled
Filling
2 pounds cream cheese, at room temperature for at least 6 hours
1 1/3 cups granulated sugar
1/2 tsp. coarse salt
2 teaspoons pure vanilla extract
1 tablespoon vanilla paste, or seeds from 1 whole vanilla bean
5 large eggs, at room temperature
2/3 cup sour cream
Dressing
1/2 cup apricot jam
1/2 cup shelled, unsalted pistachios, pulsed in a food processor until coarsely ground
3 (1/2-pint) containers raspberries
Confectioners' sugar for dusting (optional)
Directions:
1. Preheat the oven to 300F-degrees. Bring water to a boil for a water bath. Butter the bottom and sides of a 9 x 2 inch cake pan, set aside.
2. To make the crust: In a food processor, pulse the pistachios with the sugar and the salt until coarsely ground. Transfer to a large bowl, add the graham cracker crums and butter, and mix to combine. Press the graham cracker mixture over the bottom of the buttered pan. Set aside.
3. To make the filling: In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese, sugar, salt, vanilla extract, and vanilla paste or seeds on medium-high speed, scraping down the bowl several times, until the mixture is completely smooth, about 5 minutes.
4. Turn the mixer to low and beat in the eggs, one at a time, until blended, scraping down the sides of the bowl after each addition. Beat in the sour cream until blended.
5. Place the cake pan in a roasting pan. Pour the cream cheese mixture into the cake pan--it will come all of the way to the top of the pan. Place the roasting pan in the oven and pour in the boiling water to come about 1/2 inch up the sides of the cake pan. Bake until the filling is set, but still jiggles slightly in the center, 1 hour 15 minutes to 1 hour 20 minutes. Chill for 4 to 6 hours, or overnight, in the pan.
6. To finish, heat the bottom of the pan over a flame or an electric element to loosen the crust. Invert the pan onto a 9-inch cake round or large plate. Remove the pan from the cake and invert once more onto a 9-inch round or large plate so the crust is on the bottom. In a small saucepan, warm the strained jam over low heat until liquid. Strain through a fine strainer. Brush the top and sides of the cheesecake with the strained jam. cover the top of the cake with a single layer of raspberries. Holding the cake with one hand under the bottom, and working over a sheet pan to catch the excess, gently press the ground pistachios all around the sides of the cake. Dust with confectioners' sugar, if desired.
Macros per serving: Calories: 358 kcal Carbs: 44g Fat: 17g Protein: 11g Sodium: 472mg Fibre: 3G
Credit: SoNo Baking Company Cookbook
Friday, June 28, 2013 | 12:07 PM
- Serves 12
- Ingredients:
- 3 very ripe bananas
- ½ cup unsweetened applesauce
- 1 tbsp unsalted butter
- 2 egg whites
- 1 ½ cups whole wheat white flour
- ½ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ cup brown sugar
- 7 tbsp caster sugar
- 1 tsp vanilla extract
Directions:
- Preheat oven to 140 degrees C.
- Spray one loaf pan with non-stick cooking spray and set aside.
- In a small bowl, mash bananas using a fork and set aside.
- In a large bowl, cream butter, applesauce, vanilla, and brown sugar, and sugar.
- Add in egg whites and mashed bananas to wet ingredients and beat with a mixer on medium speed for 2-3 minutes.
- In a separate bowl, add whole wheat flour, salt, baking powder, and baking soda. Using a wire whisk, gently mix dry ingredients together.
- Add dry ingredients to wet ingredients and mix together until blended but not over mixed.
- Transfer mixture into loaf pan. The pan should only be about 2/3 full with mixture.
- Bake for 30-35 minutes until a fork inserted in the middle of chocolate chip banana bread loaf comes out clean.
Macros per serving: Calories: 140 kcal Fat: 1g Carbs: 33g Fiber: 1g Protein: 2g
Thursday, June 27, 2013 | 9:24 PM
I'm back, with green tea cookies! Frst time baking with green tea powder and the powder smells so fragrant!:3 Would add more green tea if I'm trying this recipe out again:)
Matcha Cookies (makes about 50 cookies)
Ingredients:
- 240 g Plain Flour
- 15 g Matcha Powder
- 150 g Unsalted Butter – room temperature
- 130 g Icing Sugar
- pinch of salt
- 2 egg yolks
- Granulated sugar
- 1 egg white
- Black sesame seed
Things you need to do:
1. Sift flour and green tea powder. Set aside.
2. Beat butter, icing sugar and salt until creamy. Add in the egg yolk and mix well. Add flour and matcha powder, fold in with rubber spatula. Cover the dough with cling wrap and put it in fridge for about 15 mins.
3. Divide the chilled dough into 2 portion. Using parchment paper shape each portion into a log about 3.5 cm diameter. Wrap the log with parchment paper and keep it in fridge until firm ( you can keep the dough in fridge for 2 months).
4. Preheat the oven to 150 C. Cut logs into 1 cm thick round. Dip edges in granulated sugar.
5. Place cookies in baking tray lined with parchment paper. Brush egg white over the cookie and sprinkle the black sesame seed on top of the cookies.
6. Bake for 25 mins or until the cookie is cooked. Remove the cookie and leave to cool.
Macros per serving: Calories: 49 kcal Carbs: 5g Fat: 2g Protein: 1g Sodium: 4g Fibre: 0g
| 4:44 PM
Had a baking session yesterday with an old friend and it was immensely successful. Except for the fact that I couldn't find my frosting equipment resulting in plainly decorated cuppycakes. Salted caramel is so good I just want to lick our pot of salted caramel clean!
Something I was extremely happy about - perfectly domed cupcakes! :D
Makes 15 cupcakes
Cupcakes:
7/8 cups cake flour
5/8 cups unbleached all-purpose flour
1 cups sugar
1 1/2 tsp baking powder
3/8 tsp salt
113g unsalted butter, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 tsp pure vanilla extract
Salted Caramel Filling:
3/4 cups sugar
4 1/2 tbsp salted butter cubed
1 cup heavy cream, at room temperature
Salted Caramel Buttercream Frosting:
85g salted butter, softened
85g unsalted butter, softened
1/8 tsp sea salt
2-3 cups icing sugar (I used approximately 2 cups and 2 tbsp)
1/2-3/4 cup of salted caramel filling (from recipe above) – completely cooled
1. For cupcakes: Preheat oven to 220 degrees C. Line cupcake pans with paper liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
3. Add butter, mixing until just coated with flour.
4. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
5. With mixer on medium speed, add wet ingredients to dry in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
6. Divide batter evenly among liners, filling about 2/3 full.
7. Place in the oven to bake, immediately reducing the temperature to 160 deg C. Rotate pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
8. Transfer to a wire rack to cool completely.
9. For salted caramel filling: Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color.
10. Add the butter and stir it in until melted.
11. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. {If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer}.
12. Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.
13. For salted caramel buttercream frosting: In a mixer fitted with paddle attachment, beat butter and salt together until light and fluffy.
14. Reduce speed to low and add 6 cups sugar (a little at a time). Mix until thoroughly combined.
15. Scrape down the side of the bowl and add the caramel – start with 1/2 cup. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Taste test to see if you want to add more caramel. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Mixture should be ready to use without refrigeration.
16. Top caramel-filled cupcakes with frosting. Drizzle cupcakes with salted caramel filling.
You will most likely have leftover caramel filling, keep refrigerated and enjoy on ice cream or other desserts (or just eat it by the spoonful straight from the bowl!).
Macros per serving: Calories: 538kcal Carbs: 59g Fat: 32g Protein: 3g Sodium: 104mg Fibre: 0g
This recipe was shared at the link parties featured here.
Check the other websites out!
Adapted from: The Merrythought
Monday, May 27, 2013 | 10:07 AM
Serves 6
Ingredients:
Cupcakes
5/6 cup (or 1/2 cup + 3tbsp + 1tsp) all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup (57g) unsalted butter, melted
1 egg whites
1/8 cup low fat plain yogurt
3/8 cup almond milk (or any milk)
1 teaspoons vanilla extract
seeds scraped from 1/4 split vanilla bean (optional)
Strawberry Filling
1 cups diced strawberries (about 7-8 medium strawberries finely diced)
1/4 cup granulated sugar
1 Tablespoons cornstarch
Directions
1. Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released.
2. Add the sugar and cornstarch and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
3. Make the cupcakes: Preheat oven to 180 degrees Celsius. Line muffin tin with 6 cupcake liners. Set aside.
4. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
5. In a large microwave-safe bowl, melt butter in the microwave.
6. Stir in sugar - mixture will be gritty.
7. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from quarter of the vanilla bean into batter.
8. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 6 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.
9. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 to 3/4 height of the cupcake. Place 1 teaspoon (or more) of strawberry filling inside.
Macros per serving: Calories: 230kcal Carbs: 35.3g Fat: 8.8g Protein: 2.2g Fibre: 0.7g
This recipe was shared at the link parties featured here.
Check the other websites out! Slightly adapted from: Sally's Baking Addiction
Wednesday, May 22, 2013 | 10:45 AM
Ingredients:
1 cup blueberries
1 Tbsp. + more sugar to taste
1 large eggs
6 tbsp almond milk
4 tbsp water
1/2 cup flour
30g melted butter
Directions:
1. For the sauce: In a large saucepan over medium heat, combine the blueberries and 1 Tbsp. sugar. The berries will become juicy, then simmer.
2. Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce.
3. Add more sugar to taste, simmer a few minutes longer, then remove from heat.
4. For the crepes: Place eggs, milk, water, flour, and 20g butter in a small bowl and blend until smooth.
5. Heat a small nonstick skillet over medium heat.
6. Brush the pan with a little bit of the remaining melted butter, then swirl in about 3 tbsp. of the batter to form a thin pancake.
7. Cook until lightly browned, gently flip, and cook for just a few seconds on the second side. Serve warm.
Macros per serving: Calories: 223kcal Carbs: 26g Fat: 10g Protein: 5g Sodium: 4mg Fibre: 2g
Sunday, May 19, 2013 | 5:04 PM
Serves 4
Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish
Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.
2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.
3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.
4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.
5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.
6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.
7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.
Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g
Credit:Life is Great (p.s I'm so going to buy her cookbook)
| 5:03 PM
Ingredients
1 Wholemeal wrap
1 Tbsp peanut butter
1 Tbsp blackcurrant jam
2 strawberries, hulled and sliced
1/4 banana, cut lengthwise
2 Tbs low fat granola
Directions
1. Spread peanut butter evenly over entire wrap.
2. On one half of the wrap, spread jam.
3. Place strawberry, banana and granola, layering them.
4. Roll, cut, enjoy!
Macros per serving: Calories : 369kcal Carbs : 57g Fat: 13g (good fats!) Protein: 8g Fibre: 5g
Tuesday, May 14, 2013 | 4:47 PM
Ingredients
8 slices of white sandwich bread, brown edges removed
2 medium sized green apples
45g-50g soft brown sugar
½ tsp cinnamon powder
2 large eggs
1/8 tsp salt
45ml Greek yogurt (or 50ml whipping cream)
50ml soymilk (or 50ml milk)
½ tsp vanilla extract
Butter for greasing pan
Directions:
1. Beat eggs with salt. Mix with cream,milk and vanilla. Set aside.
2. Preheat oven to 180 degC. Butter an 8 inch square baking dish. Spam your butter or else you would have a really bad case of bread sticking to the tin.
3. Combine the brown sugar with cinnamon powder. Set aside.
4. Peel the apples. Slice 1+1/4 apple very thinly for the filling, and slice 3/4 apple for topping.
5. Dip 4 slices of bread in the egg mixture(both sides) and arrange them to cover base of pan. Squish them to fit if needed. Use quick swift moves to dip the bread. Do not soak the bread.
6. Toss the apples for filling with half the cinnamon sugar. Spread the apples on the bread in dish.
7. Dip the other four pieces of bread in the egg mixture and arrange them on top the apples.
8. Pour balance of egg mixture (if there still is) over the bread. Tilt dish to distribute well.
9. Arrange balance of apples on top of bread and sprinkle remaining cinnamon sugar over the apples.
10. Bake for 20-30 minutes or until puffy golden brown.
11. Let the French toast rest for 15-30 minutes in pan before serving for a crispy French toast!
Slightly adapted from: Table for 2..... Or more
Sunday, March 31, 2013 | 11:49 AM
Serves 2
Ingredients:
1 cup of old fashioned rolled oats
1 large mango
3 ripe bananas
1/3 cup almond milk
1 tablespoon of ground flaxseed
Directions:
1. Place the mango and two of the bananas and place them in a food processor with the ground flaxseed and blend everything together into a smooth, creamy mix. Fill the bottom third of two glasses with this mango, banana goodness.
2. Put your oats in a bowl and add the almond milk, stirring well.
3. Divide this mix in four and place one portion each in the two cups.
4. Put a thin layer of mango banana mixture over the first oat layer.
5. Fill the cup with the remaining oats.
6. Layer the third banana in slices over this layer before topping the glasses up with the remaining mango mix.
7. Place the glasses in the fridge over night before enjoying it in the morning! Top with muesli before serving if you like.:)
Thursday, March 21, 2013 | 9:28 AM
Monday, March 11, 2013 | 4:01 PM
| 3:52 PM
Serves 4 to 6
Ingredients:
18 large or jumbo prawns
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp corn flour
pinch of salt and freshly ground white pepper
1 egg, beaten
6 salted eggs (or more if you know what to do with the egg whites which wont be used here)
9 tbsp corn flour
2 Tbsp butter
1 sprig curry leaf, picked
3-4 chilli padi sliced thinly
4 cloves garlic, minced finely
Directions :
1. Place the prawns in a medium bowl. Add in the oyster sauce, soy sauce, corn flour, egg, salt and pepper. Mix well to coat and let stand for 45 minutes to an hour.
2. Meanwhile, prep the other ingredients and salted eggs. Clean and break the salted eggs, separating the yolk and white. Steam the salted egg yolks on medium heat, for about 8 minutes. Remove and mash finely with a fork.
3. Prepare hot enough oil in a wok for deep frying the prawns (you can do this in batches). Spread 6-8 tablespoons of corn flour in a plate. Shake off excess marinate and coat all the prawns with corn flour. Once oil is hot enough (the Chinese method to test is using a wooden, uncoated chopstick dipped into the oil, rapid bubbles will form around it), reduce heat to medium and fry the prawns swiftly will just opaque, about 45 seconds for each batch. (If you're using medium prawns, cook for just about 30 seconds.) Remove and drain on paper towels.
4. Clean the wok and return 2 tablespoons of oil over medium high heat. Add the butter, curry leaves, chilies and garlic.
5. Once mixture is fragrant and garlic slightly browned, add in themashed salted egg yolk. Reduce heat to medium and stir constantly.
6. As soon as the egg yolks are well mixed and start to froth, return the fried prawns into the wok. Stir just to coat the prawns well. Remove to a serving plate lined with some lettuce and serve immediately.
Adapted from: Pick Yin
Sunday, March 10, 2013 | 11:19 AM
It's very heartening to see people loving the things you cook :)
Ingredients:
60g cake flour
20g cornstarch
1/4 tsp salt
250g cream cheese
50g butter
100ml milk
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g caster sugar
Directions
1. Preheat the oven to 160C. Prepare a 9 inch square pan. Do line the pan with lining approximately 2cm higher than the top of the pan as the cake rises quite a fair bit during baking.
2. Stir the flour, cornstarch and salt together in a small bowl.
3. Melt the cream cheese, butter and milk in a heatproof bowl over a simmering pot of water. Cool the mixture slightly.
4. Stir in the egg yolks until combined.
5. Stir in the flour mixture until just incorporated. Sieve the cheese mixture.
6. Whisk the egg whites with the cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
7. Whisk 1/4 of the egg whites into the cheese mixture to lighten. Add the rest of the egg whites and fold to incorporate evenly. Pour the batter into the prepared pan.
8. Bake for about 1 hour 10 minutes in a water bath and with an aluminium tent until a skewer inserted comes out clean. Remove the aluminium tent in the last 10-15 minutes of baking.
9. Leave to cool slightly in the oven with the door ajar, 30 minutes to an hour. Remove from the oven and place the pan on a wire rack to cool completely.
Adapted from: The Little Teochew
Friday, March 8, 2013 | 10:56 AM
Something I was extremely happy about - perfectly domed cupcakes! :D
Makes 15 cupcakes
Cupcakes:
7/8 cups cake flour
5/8 cups unbleached all-purpose flour
1 cups sugar
1 1/2 tsp baking powder
3/8 tsp salt
113g unsalted butter, cut into 1-inch cubes
2 large eggs
1/2 cup whole milk
1/2 tsp pure vanilla extract
Salted Caramel Filling:
3/4 cups sugar
4 1/2 tbsp salted butter cubed
1 cup heavy cream, at room temperature
Salted Caramel Buttercream Frosting:
85g salted butter, softened
85g unsalted butter, softened
1/8 tsp sea salt
2-3 cups icing sugar (I used approximately 2 cups and 2 tbsp)
1/2-3/4 cup of salted caramel filling (from recipe above) – completely cooled
1. For cupcakes: Preheat oven to 220 degrees C. Line cupcake pans with paper liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
3. Add butter, mixing until just coated with flour.
4. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
5. With mixer on medium speed, add wet ingredients to dry in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
6. Divide batter evenly among liners, filling about 2/3 full.
7. Place in the oven to bake, immediately reducing the temperature to 160 deg C. Rotate pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
8. Transfer to a wire rack to cool completely.
9. For salted caramel filling: Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts and cook until it becomes a deep amber color.
10. Add the butter and stir it in until melted.
11. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted. Remove from heat and let cool. {If you still have some lumps in the caramel after it has cooled – strain it through a fine mesh strainer}.
12. Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel. Replace the cake piece and set cupcakes aside.
13. For salted caramel buttercream frosting: In a mixer fitted with paddle attachment, beat butter and salt together until light and fluffy.
14. Reduce speed to low and add 6 cups sugar (a little at a time). Mix until thoroughly combined.
15. Scrape down the side of the bowl and add the caramel – start with 1/2 cup. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Taste test to see if you want to add more caramel. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Mixture should be ready to use without refrigeration.
16. Top caramel-filled cupcakes with frosting. Drizzle cupcakes with salted caramel filling.
You will most likely have leftover caramel filling, keep refrigerated and enjoy on ice cream or other desserts (or just eat it by the spoonful straight from the bowl!).
Macros per serving: Calories: 538kcal Carbs: 59g Fat: 32g Protein: 3g Sodium: 104mg Fibre: 0g
This recipe was shared at the link parties featured here.
Check the other websites out!
Adapted from: The Merrythought
Labels: Cupcakes/Muffins, Recipe
Monday, May 27, 2013 | 10:07 AM
Serves 6
Ingredients:
Cupcakes
5/6 cup (or 1/2 cup + 3tbsp + 1tsp) all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup (57g) unsalted butter, melted
1 egg whites
1/8 cup low fat plain yogurt
3/8 cup almond milk (or any milk)
1 teaspoons vanilla extract
seeds scraped from 1/4 split vanilla bean (optional)
Strawberry Filling
1 cups diced strawberries (about 7-8 medium strawberries finely diced)
1/4 cup granulated sugar
1 Tablespoons cornstarch
Directions
1. Make the strawberry filling first. Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released.
2. Add the sugar and cornstarch and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
3. Make the cupcakes: Preheat oven to 180 degrees Celsius. Line muffin tin with 6 cupcake liners. Set aside.
4. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
5. In a large microwave-safe bowl, melt butter in the microwave.
6. Stir in sugar - mixture will be gritty.
7. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from quarter of the vanilla bean into batter.
8. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 6 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.
9. Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 to 3/4 height of the cupcake. Place 1 teaspoon (or more) of strawberry filling inside.
Macros per serving: Calories: 230kcal Carbs: 35.3g Fat: 8.8g Protein: 2.2g Fibre: 0.7g
This recipe was shared at the link parties featured here.
Check the other websites out! Slightly adapted from: Sally's Baking Addiction
Labels: Cupcakes/Muffins, Recipe
Wednesday, May 22, 2013 | 10:45 AM
Ingredients:
1 cup blueberries
1 Tbsp. + more sugar to taste
1 large eggs
6 tbsp almond milk
4 tbsp water
1/2 cup flour
30g melted butter
Directions:
1. For the sauce: In a large saucepan over medium heat, combine the blueberries and 1 Tbsp. sugar. The berries will become juicy, then simmer.
2. Turn heat to low and continue to simmer, stirring frequently, until thickened to a sauce.
3. Add more sugar to taste, simmer a few minutes longer, then remove from heat.
4. For the crepes: Place eggs, milk, water, flour, and 20g butter in a small bowl and blend until smooth.
5. Heat a small nonstick skillet over medium heat.
6. Brush the pan with a little bit of the remaining melted butter, then swirl in about 3 tbsp. of the batter to form a thin pancake.
7. Cook until lightly browned, gently flip, and cook for just a few seconds on the second side. Serve warm.
Macros per serving: Calories: 223kcal Carbs: 26g Fat: 10g Protein: 5g Sodium: 4mg Fibre: 2g
Sunday, May 19, 2013 | 5:04 PM
Serves 4
Ingredients
300 grams pork belly or pork neck, minced
1 teaspoon peanut oil
4.5 tsp light soy sauce
1 tsp dark soy sauce
1.5 tsp oyster sauce
1.5 tsp Worcestershire sauce
salt and freshly ground pepper to taste
4 cloves garlic, sliced finely
5 tablespoons peanut oil for frying
2 tablespoons rice wine vinegar
1 tablespoon fish sauce (add to taste)
200 grams Char Siu (Cantonese barbecued pork, sliced)
3 tablespoons Char Siu gravy
1 stalk spring onion, finely chopped
4 portions kolo noodles (or any bouncy egg/wanton noodles)
additional spring onion for garnish
Directions
1. In a medium bowl, mix the minced pork meat with oil, soy sauces, oyster sauce, Worcestershire sauce, some salt and pepper. Leave to marinate for 30 minutes to 1 hour.
2. Meanwhile, prepare the rest of the ingredients. In a frying pan, heat up 5 tablespoons oil and fry the sliced garlic gently till brown and crispy. Drain the garlic pieces on some kitchen paper; reserve the garlic oil in a bowl.
3. Bring a large pot of water to a boil. Meanwhile, return 2 tablespoons of the reserved garlic oil in the same frying pan and cook the marinated minced pork over medium high heat till done, about 5-6 minutes.
4. Prepare 4 serving bowls and in each one divide the remaining garlic oil, vinegar, fish sauce, Char Siu gravy and chopped spring onion.
5. Cook the noodles in the boiling water till just about done, drain, and immediately divide into bowl.
6. Using a pair of chopsticks, mix well each bowl of noodles with the dressing.
7. Add some minced pork and arrange a few pieces of Char Siu onto each bowl. Garnish with fried garlic and spring onion before serving.
Macros per serving: Calories: 531kcal Carbs: 26g Fat: 18g Protein: 28g Sodium: 1743mg Fibre: 1g
Credit:Life is Great (p.s I'm so going to buy her cookbook)
Labels: Malaysian, Recipe, Savoury
| 5:03 PM
Ingredients
1 Wholemeal wrap
1 Tbsp peanut butter
1 Tbsp blackcurrant jam
2 strawberries, hulled and sliced
1/4 banana, cut lengthwise
2 Tbs low fat granola
Directions
1. Spread peanut butter evenly over entire wrap.
2. On one half of the wrap, spread jam.
3. Place strawberry, banana and granola, layering them.
4. Roll, cut, enjoy!
Macros per serving: Calories : 369kcal Carbs : 57g Fat: 13g (good fats!) Protein: 8g Fibre: 5g
Labels: Breakfast, Healthy, Others, Recipe
Tuesday, May 14, 2013 | 4:47 PM
Ingredients
8 slices of white sandwich bread, brown edges removed
2 medium sized green apples
45g-50g soft brown sugar
½ tsp cinnamon powder
2 large eggs
1/8 tsp salt
45ml Greek yogurt (or 50ml whipping cream)
50ml soymilk (or 50ml milk)
½ tsp vanilla extract
Butter for greasing pan
Directions:
1. Beat eggs with salt. Mix with cream,milk and vanilla. Set aside.
2. Preheat oven to 180 degC. Butter an 8 inch square baking dish. Spam your butter or else you would have a really bad case of bread sticking to the tin.
3. Combine the brown sugar with cinnamon powder. Set aside.
4. Peel the apples. Slice 1+1/4 apple very thinly for the filling, and slice 3/4 apple for topping.
5. Dip 4 slices of bread in the egg mixture(both sides) and arrange them to cover base of pan. Squish them to fit if needed. Use quick swift moves to dip the bread. Do not soak the bread.
6. Toss the apples for filling with half the cinnamon sugar. Spread the apples on the bread in dish.
7. Dip the other four pieces of bread in the egg mixture and arrange them on top the apples.
8. Pour balance of egg mixture (if there still is) over the bread. Tilt dish to distribute well.
9. Arrange balance of apples on top of bread and sprinkle remaining cinnamon sugar over the apples.
10. Bake for 20-30 minutes or until puffy golden brown.
11. Let the French toast rest for 15-30 minutes in pan before serving for a crispy French toast!
Slightly adapted from: Table for 2..... Or more
Sunday, March 31, 2013 | 11:49 AM
Serves 2
Ingredients:
1 cup of old fashioned rolled oats
1 large mango
3 ripe bananas
1/3 cup almond milk
1 tablespoon of ground flaxseed
Directions:
1. Place the mango and two of the bananas and place them in a food processor with the ground flaxseed and blend everything together into a smooth, creamy mix. Fill the bottom third of two glasses with this mango, banana goodness.
2. Put your oats in a bowl and add the almond milk, stirring well.
3. Divide this mix in four and place one portion each in the two cups.
4. Put a thin layer of mango banana mixture over the first oat layer.
5. Fill the cup with the remaining oats.
6. Layer the third banana in slices over this layer before topping the glasses up with the remaining mango mix.
7. Place the glasses in the fridge over night before enjoying it in the morning! Top with muesli before serving if you like.:)
Thursday, March 21, 2013 | 9:28 AM
Ingredients:
2 cups buttermilk
5 garlic cloves, smasheD with side of knife
1 tablespoon salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling
Lots of freshly ground black pepper
6-9 chicken parts
Drizzle of olive oil
salt, to finish
More salt, to finish
Directions:
1. Whisk buttermilk with the garlic, salt, sugar, paprika and lots of freshly ground black pepper.
2. Place all the chicken parts in a lidded container and pour the buttermilk brine over them. Swish it around so that all parts are covered.
3. Refrigerate for at least a day and up to 48 hours (2 hours is fine but the longer, the tastier.)
4. When ready to roast, preheat oven to 220 deg C .
5. Remove chicken from buttermilk brine, shake off excess and arrange skin side up on a baking dish lined with aluminium foil. Drizzle lightly with olive oil, then sprinkle with additional paprika and salt to taste.
6. Roast 25-30 minutes or until brown and done.
Adapted from: Smitten Kitchen
Monday, March 11, 2013 | 4:01 PM
Serves 4 -6
Ingredients:
1 stalk broccoli, chopped
1 carrot, sliced thinly
1 large onion, chopped
4-5 cloves garlic, smashed with the side of the knife
1/2 red bell pepper, diced 1-inch squares
1/2 yellow bell pepper, diced 1-inch squares
2 cups zucchini, 1/2 inch thick and quartered
Sugar, salt, pepper to taste
Directions:
1. Heat oil in skillet. Add onions, peppers, and garlic to the skillet and mix. Continue cooking stirring occasionally until onions and peppers become slightly browned.
2. Season chopped vegetables with salt and pepper.
3. Add vegetables and cook an additional 5 minutes, mixing as it cooks until cooked through. Add sugar while stirring, if necessary
| 3:52 PM
Serves 4 to 6
Ingredients:
18 large or jumbo prawns
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp corn flour
pinch of salt and freshly ground white pepper
1 egg, beaten
6 salted eggs (or more if you know what to do with the egg whites which wont be used here)
9 tbsp corn flour
2 Tbsp butter
1 sprig curry leaf, picked
3-4 chilli padi sliced thinly
4 cloves garlic, minced finely
Directions :
1. Place the prawns in a medium bowl. Add in the oyster sauce, soy sauce, corn flour, egg, salt and pepper. Mix well to coat and let stand for 45 minutes to an hour.
2. Meanwhile, prep the other ingredients and salted eggs. Clean and break the salted eggs, separating the yolk and white. Steam the salted egg yolks on medium heat, for about 8 minutes. Remove and mash finely with a fork.
3. Prepare hot enough oil in a wok for deep frying the prawns (you can do this in batches). Spread 6-8 tablespoons of corn flour in a plate. Shake off excess marinate and coat all the prawns with corn flour. Once oil is hot enough (the Chinese method to test is using a wooden, uncoated chopstick dipped into the oil, rapid bubbles will form around it), reduce heat to medium and fry the prawns swiftly will just opaque, about 45 seconds for each batch. (If you're using medium prawns, cook for just about 30 seconds.) Remove and drain on paper towels.
4. Clean the wok and return 2 tablespoons of oil over medium high heat. Add the butter, curry leaves, chilies and garlic.
5. Once mixture is fragrant and garlic slightly browned, add in themashed salted egg yolk. Reduce heat to medium and stir constantly.
6. As soon as the egg yolks are well mixed and start to froth, return the fried prawns into the wok. Stir just to coat the prawns well. Remove to a serving plate lined with some lettuce and serve immediately.
Adapted from: Pick Yin
Sunday, March 10, 2013 | 11:19 AM
It's very heartening to see people loving the things you cook :)
Ingredients:
60g cake flour
20g cornstarch
1/4 tsp salt
250g cream cheese
50g butter
100ml milk
6 egg yolks
6 egg whites
1/4 tsp cream of tartar
140g caster sugar
Directions
1. Preheat the oven to 160C. Prepare a 9 inch square pan. Do line the pan with lining approximately 2cm higher than the top of the pan as the cake rises quite a fair bit during baking.
2. Stir the flour, cornstarch and salt together in a small bowl.
3. Melt the cream cheese, butter and milk in a heatproof bowl over a simmering pot of water. Cool the mixture slightly.
4. Stir in the egg yolks until combined.
5. Stir in the flour mixture until just incorporated. Sieve the cheese mixture.
6. Whisk the egg whites with the cream of tartar until foamy. Gradually add in the sugar and whisk until soft peaks form.
7. Whisk 1/4 of the egg whites into the cheese mixture to lighten. Add the rest of the egg whites and fold to incorporate evenly. Pour the batter into the prepared pan.
8. Bake for about 1 hour 10 minutes in a water bath and with an aluminium tent until a skewer inserted comes out clean. Remove the aluminium tent in the last 10-15 minutes of baking.
9. Leave to cool slightly in the oven with the door ajar, 30 minutes to an hour. Remove from the oven and place the pan on a wire rack to cool completely.
Adapted from: The Little Teochew
Friday, March 8, 2013 | 10:56 AM
This was really easy AND delicious! I searched the net for a base recipe for pajeon and realised they all used pretty much the same one to one ratio of flour to water.
Ingredients:
1/2 cup all-purpose flour
1/2 cup ice-cold water
1/2 teaspoon salt
1 bunch of scallions
1 tbsp soy sauce
1 large egg, lightly beaten
dried red pepper slices
vegetable oil, for frying
Directions:
1. Stir together the flour, water and salt until just mixed.
2. Chop the green parts of the scallions into 7 cm lengths.
3. Heat a thin layer of vegetable oil in a nonstick skillet, until hot. Fry the scallions until they’re completely cooked through and soft. Add soy sauce to the pan when they’re almost done, to season the scallions.
4. If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.
5. Pour the pancake batter over the scallions (and other stuff), spreading the batter, and cook a few minutes until the bottom is cooked. Lift the edge to peek.
6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, and cook until the egg is just beginning to firm near the edges.
7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges.
5. Slide pancake onto a cutting board, then cool to room temperature. And enjoy.
| 10:46 AM
Wholemeal Banana Bread
Ingredients:
3-4 overripe bananas
1⁄3 cup melted butter
3⁄4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1 1⁄2 cups wholemeal flour
Directions:
1. Preheat the oven to 180°C.
2. In a large bowl, mix the melted butter with the mashed bananas.
3. Add in brown sugar, egg and vanilla. Sift in the baking soda and wholemeal flour, and mix to combine.
4. Pour mixture into a greased and floured loaf pan, and bake for about 1 hour.
5. After half an hour into baking, tent with an aluminium foil to prevent burnt edges.
Vegan Banana Bread
Ingredients:
3-4 very ripe to overripe bananas ½ cup brown sugar
¼ cup melted vegan butter or melted coconut oil
2 Tbsp maple syrup
2 cups whole wheat
1 tsp baking soda
1/2 tsp cinnamon
1 tsp kosher salt
1/4 tsp nutmeg
½ cup blueberries
½ cup raisins
Directions:
1. Preheat oven to 180 degC. Spray a loaf pan with cooking spray and set aside.
2. Mash bananas in a medium-sized bowl. Add sugar, coconut oil, and maple syrup and stir to combine.
3. In a separate large bowl, sift together the flour, baking soda, and spices. Gently fold in the banana mixture, followed by the blueberries and raisins.
4. Pour into the prepared loaf pan and bake until a toothpick inserted into the middle comes out with moist crumbs, about 40 minutes. Remove from oven and cool in the pan on a wire rack. After 15 minutes, run a knife around the edges and invert onto the rack to finish cooling.
5. Once cool, wrap in tin foil and store in the fridge. This keeps the edges nice and moist.
First recipe adapted from : Epicurean Escapism
| 10:38 AM
Monday, March 4, 2013 | 7:42 PM
Ingredients:
1/2 cup all-purpose flour
1/2 cup ice-cold water
1/2 teaspoon salt
1 bunch of scallions
1 tbsp soy sauce
1 large egg, lightly beaten
dried red pepper slices
vegetable oil, for frying
Directions:
1. Stir together the flour, water and salt until just mixed.
2. Chop the green parts of the scallions into 7 cm lengths.
3. Heat a thin layer of vegetable oil in a nonstick skillet, until hot. Fry the scallions until they’re completely cooked through and soft. Add soy sauce to the pan when they’re almost done, to season the scallions.
4. If using other ingredients, any vegetables, kimchi, or prawns—what have you‐add them now, then toss a few times to heat them through.
5. Pour the pancake batter over the scallions (and other stuff), spreading the batter, and cook a few minutes until the bottom is cooked. Lift the edge to peek.
6. Pour the beaten egg on top then swirl the pan to even out the egg a bit, still keeping it pretty uneven. Distribute the dried pepper strands over the egg, and cook until the egg is just beginning to firm near the edges.
7. Using a wide spatula, flip the pancake and cook for another minute or two until the egg is set and preferably crispy at the edges.
5. Slide pancake onto a cutting board, then cool to room temperature. And enjoy.
| 10:46 AM
Wholemeal Banana Bread
Ingredients:
3-4 overripe bananas
1⁄3 cup melted butter
3⁄4 cup brown sugar
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1 1⁄2 cups wholemeal flour
Directions:
1. Preheat the oven to 180°C.
2. In a large bowl, mix the melted butter with the mashed bananas.
3. Add in brown sugar, egg and vanilla. Sift in the baking soda and wholemeal flour, and mix to combine.
4. Pour mixture into a greased and floured loaf pan, and bake for about 1 hour.
5. After half an hour into baking, tent with an aluminium foil to prevent burnt edges.
Vegan Banana Bread
Ingredients:
3-4 very ripe to overripe bananas ½ cup brown sugar
¼ cup melted vegan butter or melted coconut oil
2 Tbsp maple syrup
2 cups whole wheat
1 tsp baking soda
1/2 tsp cinnamon
1 tsp kosher salt
1/4 tsp nutmeg
½ cup blueberries
½ cup raisins
Directions:
1. Preheat oven to 180 degC. Spray a loaf pan with cooking spray and set aside.
2. Mash bananas in a medium-sized bowl. Add sugar, coconut oil, and maple syrup and stir to combine.
3. In a separate large bowl, sift together the flour, baking soda, and spices. Gently fold in the banana mixture, followed by the blueberries and raisins.
4. Pour into the prepared loaf pan and bake until a toothpick inserted into the middle comes out with moist crumbs, about 40 minutes. Remove from oven and cool in the pan on a wire rack. After 15 minutes, run a knife around the edges and invert onto the rack to finish cooling.
5. Once cool, wrap in tin foil and store in the fridge. This keeps the edges nice and moist.
First recipe adapted from : Epicurean Escapism
| 10:38 AM
Finger lickin good and healthy!
Ingredients:
For the chicken:
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground ginger
4 chicken thighs
1/4 cup Thai Sweet Red Chili Sauce
1 tbsp honey
1/2 tsp Sriracha sauce (or more to taste) (I used homemade chilli sauce that tasted like Singapore's chicken rice chilli sauce, but even spicier)
For the salsa:
1 large ripe mango, peeled, seeded and coarsely chopped
1-2 tbsp chopped fresh cilantro
1 small clove garlic, minced
1 tbsp minced red pepper, seeds removed and diced
2 tbsp fresh lime juice
Directions:
1. For the salsa: Combine all the ingredients in a bowl, season to taste with salt and pepper.
2. Refrigerate salsa until ready to serve. Makes 1 cup.
3. For chicken: Preheat oven to 375°.
4. Mix garlic powder, salt and ginger in small bowl.
5. Rub evenly over chicken thighs. Place chicken thighs on rack in foil-lined roasting pan.
6. Roast chicken thighs in preheated oven 40 to 45 minutes or until desired chicken thighs is cooked to your liking.
7. Mix chili sauce, honey and sriracha in small bowl.
8. Brush over chicken thighs during the last 10 minutes of cooking.
9. Slice chicken thighs and serve with pan juices and mango salsa on the side.
Makes 4 servings.
Adapted from: Skinnytaste
Monday, March 4, 2013 | 7:42 PM
Ingredients:
1/4cup Old fashioned rolled Oats
1/4cup Soya Milk
1/4cup Yoghurt (I used mango flavoured Yoplait)
1/4cup Mango (cut into chunks)
1 tbsp Flaxseed Meal
1/4 tsp Almond Extract (optional) 1 tbsp Slivered Almonds
Directions:
1. Mix everything except slivered almonds together the night before.
2. Top with slivered almonds right before eating to add some crunch
Friday, February 22, 2013 | 12:06 PM
(serves two)
Ingredients:
Pancakes
1/2 cup all-purpose flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup rolled oats
1 cup soy milk
1 egg
1 tsp vanilla essence
3 tbsp olive oil
blueberry sauce:
1/2 cup blueberries
2 – 4 Tbsp brown sugar
1/4 cup water
1 tbsp cornflour, mixeD with 1 tbsp cold water
Directions:
1. To make the pancakes: In a large bowl, mix flour, brown sugar, baking powder and salt.
2.In another bowl, combine the rolled oats and soy milk. Whisk in egg, vanilla essence, and olive oil.
3. Pour the wet mixture into the dry, and stir until smooth.
4. Warm a large nonstick skillet or griddle over medium-high heat, and lightly grease it with oil or butter.
5. Scoop the batter, about a scant ¼ cup at a time, onto the pan. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned. Serve warm, with blueberry sauce.
6. To make the sauce: In a saucepan over medium heat, combine blueberries, 2 tablespoons brown sugar and water. Stir frequently, and bring to a low boil.
7. Slowly stir in the cornflour mixture, taking care not to crush the berries. Simmer until the sauce reaches your desired thickness. Add more sugar if needed.
Credit: Epicurean Escapism
Thursday, February 21, 2013 | 9:10 AM
Ingredients
4 slices whole grain bread *see notes
1/2 cup soy milk or other non-dairy milk
3 bananas, sliced
1 tsp vanilla
1 1/2 tsp cinnamon, divided
1/2 cup maple syrup
2 1/2 tbsp unrefined cold pressed coconut oil, divided (or butter, but it would not be vegan)
2 tbsp coconut flakes (optional garnish)
Directions
1. In a blender process the milk, 1/2 a banana, vanilla, 1/2 tsp cinnamon and cardamom until smooth.
2. Pour into a pie plate or other flat dish. Set aside.
3. In a skillet, heat the maple syrup, 2 tbsp of the oil and the remaining 1 tsp cinnamon over medium heat until bubbling. Reduce heat to low and slice the remaining bananas into the syrup. Cook 1 minute and then flip the bananas over and cook a minute more. The bananas should be heated through but not over cooked to mush. Turn off heat and set aside.
4. Heat the remaining 1/2 tbsp oil in a non -stick grill pan or large non-stick skillet over medium high heat. Dip the bread slices into the milk mixture and place on the grill pan.
5. Reduce heat to medium low and let cook 3-4 minutes without moving. Lift an edge of the bread and if it is browned and lifts easily flip over to the other side and cook an additional 3-4 minutes or until browned and slightly crispy.
6. For each serving place one slice of toast on a plate, top with 1/4 of the bananas and syrup and then place the other slice of toast on top of that. Top with another 1/4 of the bananas and syrup. Garnish with coconut flakes if using.
Adapted from: The Naked Kitchen
Wednesday, February 13, 2013 | 8:54 AM
1/4cup Old fashioned rolled Oats
1/4cup Soya Milk
1/4cup Yoghurt (I used mango flavoured Yoplait)
1/4cup Mango (cut into chunks)
1 tbsp Flaxseed Meal
1/4 tsp Almond Extract (optional) 1 tbsp Slivered Almonds
Directions:
1. Mix everything except slivered almonds together the night before.
2. Top with slivered almonds right before eating to add some crunch
Friday, February 22, 2013 | 12:06 PM
(serves two)
Ingredients:
Pancakes
1/2 cup all-purpose flour
1 tbsp brown sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup rolled oats
1 cup soy milk
1 egg
1 tsp vanilla essence
3 tbsp olive oil
blueberry sauce:
1/2 cup blueberries
2 – 4 Tbsp brown sugar
1/4 cup water
1 tbsp cornflour, mixeD with 1 tbsp cold water
Directions:
1. To make the pancakes: In a large bowl, mix flour, brown sugar, baking powder and salt.
2.In another bowl, combine the rolled oats and soy milk. Whisk in egg, vanilla essence, and olive oil.
3. Pour the wet mixture into the dry, and stir until smooth.
4. Warm a large nonstick skillet or griddle over medium-high heat, and lightly grease it with oil or butter.
5. Scoop the batter, about a scant ¼ cup at a time, onto the pan. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned. Serve warm, with blueberry sauce.
6. To make the sauce: In a saucepan over medium heat, combine blueberries, 2 tablespoons brown sugar and water. Stir frequently, and bring to a low boil.
7. Slowly stir in the cornflour mixture, taking care not to crush the berries. Simmer until the sauce reaches your desired thickness. Add more sugar if needed.
Credit: Epicurean Escapism
Thursday, February 21, 2013 | 9:10 AM
Ingredients
4 slices whole grain bread *see notes
1/2 cup soy milk or other non-dairy milk
3 bananas, sliced
1 tsp vanilla
1 1/2 tsp cinnamon, divided
1/2 cup maple syrup
2 1/2 tbsp unrefined cold pressed coconut oil, divided (or butter, but it would not be vegan)
2 tbsp coconut flakes (optional garnish)
Directions
1. In a blender process the milk, 1/2 a banana, vanilla, 1/2 tsp cinnamon and cardamom until smooth.
2. Pour into a pie plate or other flat dish. Set aside.
3. In a skillet, heat the maple syrup, 2 tbsp of the oil and the remaining 1 tsp cinnamon over medium heat until bubbling. Reduce heat to low and slice the remaining bananas into the syrup. Cook 1 minute and then flip the bananas over and cook a minute more. The bananas should be heated through but not over cooked to mush. Turn off heat and set aside.
4. Heat the remaining 1/2 tbsp oil in a non -stick grill pan or large non-stick skillet over medium high heat. Dip the bread slices into the milk mixture and place on the grill pan.
5. Reduce heat to medium low and let cook 3-4 minutes without moving. Lift an edge of the bread and if it is browned and lifts easily flip over to the other side and cook an additional 3-4 minutes or until browned and slightly crispy.
6. For each serving place one slice of toast on a plate, top with 1/4 of the bananas and syrup and then place the other slice of toast on top of that. Top with another 1/4 of the bananas and syrup. Garnish with coconut flakes if using.
Adapted from: The Naked Kitchen
Wednesday, February 13, 2013 | 8:54 AM