The blog is simply to keep track of the recipes I have tried and how I feel about them. Welcome:)
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♥ February 2013
♥ March 2013
♥ April 2013
♥ May 2013
♥ June 2013
♥ January 2014
♥ June 2014
♥ July 2014
♥ October 2014
♥ December 2014
♥ March 2015
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
Ingredients
3/4 cup creamy peanut butter
170g. low fat vanilla yogurt (or fat free)
1/4 cup milk of choice (I used almond milk)
1 egg
1/4 tsp salt
1 tsp baking powder
1 cup sugar
1/2 cup cocoa powder
1/2 cup old-fashioned rolled oats
Instructions
1. Preheat oven to 170degC. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
2. Place all of the ingredients except for the peanut butter into a blender. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. *You will have to stop the blender and scrape down the sides a few times.
3. Pour batter into prepared baking dish.
4. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect.
5. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled.
Adapted from: Dashing Dish
Saturday, February 9, 2013 | 12:10 PM
140g hazelnuts, toasted and skinned
140g rice flour (or plain flour)
100g unsalted butter, room temperature
100g caster sugar
1/8 tsp salt
55g bittersweet or semisweet chocolate chips
Instructions
1. Put the hazelnuts in a food processor and process them until very fine. Ensure that it's very, very fine so as to ensure your dough doesn't come apart later.
2. Transfer the ground nuts to a bowl and add the rice flour (if using all-purpose flour, sift it in).
3. Cut the butter into pieces. Add the butter, sugar, and salt to the dry ingredients. Combine all ingredients with your hands until the butter is dispersed and completely incorporated. The dough should be very smooth and hold together. If not, knead it until it does.
3. Divide the dough into six equal pieces and roll each piece until it’s 2cm round. Try to get them as smooth as possible, with no cracks.
4. Chill the dough logs in a freezer for 15 minutes until firm on a plate lined with plastic wrap or parchment paper. Then transfer it to the coldest part of your fridge.
5. Preheat oven to 160ºC and line two baking trays with parchment paper.
6. Working with one length of dough at a time, keeping the others in the refrigerator or freezer, cut off equal-sized pieces using a knife. I weighed 5g each. Once you’ve cut a length of dough, roll the pieces into nice little balls and place them on the baking sheet, slightly spaced apart .
7. Bake the cookies at the upper deck for 7 minutes, then rotate the baking trays in the oven and bake for another 5-7 minutes in the middle deck, or until the tops are lightly golden brown. Let the cookies cool completely.
8. Melt the chocolate. With a spoon put a chocolate chip-sized dollop of chocolate on the bottom of one cookie and take another cookie, and sandwich the two halves together.
9. Once filled, set the mini hamburgers sideways on a wire cooling rack until the chocolate is firm.
| 10:22 AM
Yields:16-18 cookies
Ingredients
1/2 cup unsalted butter, room temperature
85g cream cheese, room temperature
1 cup granulated sugar (I used slightly less)
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup chocolate chips
1/2 cup white chocolate chips (optional)
1 1/2 cup Oreos, crusheD
Instructions
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a mixing bowl, cream together the butter and cream cheese on medium speed until smooth and well-combined.
3. Add the sugar and vanilla extract and mix until the ingredients are well-combined.
4. Add the flour and mix on low until the flour is incorporated.
5. Stir in the mini chocolate chips with a rubber spatula. Place the Oreo cookie crumbs in a small bowl.
6. Scoop the cookies into about 1½ to 2″ balls (I used the 1/2 tsp scoop spoon) and then roll in the cookie crumbs. Place the cookie balls on the baking sheet.
7. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed. Cool on the pan for 2 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Adapted from: Brkfast4daisies (aka @polkadotzies)
| 10:19 AM
I've been using this recipe for years, it's fail proof:) I've posted this recipe before but decided to.redo it as the old one had terrible photos. Here goes!
Ingredients
Pastry
220g unsalted butter, at room temperature
1 tsp pure vanilla extract
2 egg yolks
375g plain flour
2 tbsp corn flour
1/4 tsp salt
50g icing sugar
1 egg yolk, for egg wash
Pineapple filling (from scratch):
250g grated pineapple
150g sugar (or to taste)
1 tbsp lemon juice
1/2-1 teaspoon cornstarch
Pineapple filling (from canned crushed pineapple)
1 can crushed pineapple, drained
1/4 cup granulated sugar (or more to taste)
1-1.5 teaspoon cornstarch
1 teaspoon lemon juice (optional)
Instructions
1. To prepare the pineapple filling,
(from scratch):
Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens.Taste to see if it has achieved the desired sweetness. Add more sugar when necessary. Sieve in half a teaspoon of cornflour.
2. Let the pineapple filling cool to room temperature before using. It can also be kept in refrigerator for 1 week.
3. Pineapple filling from canned crushed pineapple:
Using low to medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the mixture turned golden. Stirring constantly using a wooden spoon to avoid burning. Taste, and add more sugar when needed. Add in 1 to 1.5teaspoon of cornstarch to thicken the mixture.
4. For pastry: Sieve plain flour, corn flour, salt and icing sugar into a medium bowl.
5. Beat butter in a mixer until it turns light in color and fluffy. Add in pure vanilla extract, mix well.
6. Add in egg yolks slowly until well combined.
7. Slowly beat in the flour mixture until just combined. Use your hand to knead it for a few minutes until the dough comes together. Do not over-knead it.
8. Roll the dough into small rounds. Flatten the rounds and use it to cover the prepared filling. Brush the unbaked rolls with egg wash.
9. Bake in a preheated oven at 180 deg C for 10 to 15 minutes or till golden brown.
Credits: Fresh From the Oven
Friday, February 8, 2013 | 7:55 AM