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Category Archives: Breakfast

Banana Oat Yogurt Muffin (Gluten Free)

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I love all bakes with bananas and now and again, whenever I have over ripe bananas and being the waste-not-want-not type of girl, I set about concocting various combo of recipes and this time is a healthy, gluten free muffins and may also be made dairy free by substituting the yogurt with non-dairy milk or even apple sauce.

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Amazingly soft and moist …. absolutely a healthy snack I can feast on without guilt 😜

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Look at how fluffly and soft it is … only thing you must remember is to spray the paper cups to avoid the muffins sticking since this is an oil free recipe … or alternatively bake in in a silicon muffin tray or in a slightly oiled muffin tins

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I made a loaf with half of the batter and swirled nuttella and some crushed walnuts into it and it is absolutely delish!! A little sinful but hey! you only lived once so a little of what you love is good for you 😋

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Just l@@kie ..how can you ever resist such awesome slice??!!!👍🏻

RECIPE

This receipe makes 24 muffins or 12 muffins + a loaf – halve the recipe if you so wish

Ingredients:

450g / 2 cups Greek yogurt

4 medium / 400g / 2 cups over-ripe bananas, mashed

4 large / 5 medium sized eggs

360g / 4 cups rolled oats (old fashioned or quick)

100g / 1/2cup brown sugar (optional – I didnt put any sugar!)

2 Tbs chia seeds

2 Tbs oat bran

50g butter, melted (optional – I didn’t put any)

3 tsp baking powder

1 tsp baking / bi-carbonate of soda

170g / 1 cup chocolate chips or Nuttella (optional)

handful of walnuts, chopped (optional)

Methods:

  • Preheat oven to 200°C / 400°F
  • Mix all ingredients, except chocolate chips / nuttella / walnuts, in a blender or food processor until well blended and a smooth batter
  • Fill muffin cups or tin 3/4 full and swirl in some nuttella & walnuts if desired
  • Bake in the preheated oven for 20 minutes or until a skewer inserted into the middle comes out clean
  • Leave to cool for 15 minutes on a wire rack before serving up
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Jam Swiss Roll

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I made these Jam Swiss Rolls because we are hosting a dinner party and I was gonna make an Old English Trifle for the dessert … I made 2 portions because I needed enough to line a big glass pudding mould … I must admit I was sooooo tempted to start stuffing me face with these rolls when it was done … extremely tempting 😉

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Preheat oven to 200°C … grease and line base & sides of a 26cm x 32cm Swiss Roll pan with paper and grease paper … set aside

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You will need 3 eggs, separated  … ½ cup castor sugar; ¾ cup  triple sifted self-raising flour; 2 Tbsp hot milk and ½ cup jam, warmed … you will need extra castor sugar when rolling up the Swiss Roll

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Beat egg whites in a small bowl with electric mixer until soft peaks form ….

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…gradually add sugar to beaten egg-white, beating until dissolved between additions …then add yolks 1 at a time, beating well until thick and light …

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…fold in the triple sifted flour and milk … pour mixture into prepared pan ….

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…spread batter out evenly in the pan … brake in hot oven (200°C) about 8 minutes

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Meanwhile, place a sheet of paper same size as sponge on bench, sprinkle lightly with some extra castor sugar

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When sponge is done, turn immediately onto paper, quickly peel away lining paper …cut off crisp edge from long sides …

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…spread sponge evenly with jam …

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…commence rolling sponge up fro short side with help of paper …

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…lift rolled sponge onto wire rack to cool …

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Voila! easy-peasy quick to make Jam Swiss Roll ready to be enjoyed 🙂  … ideal for puddings like English Trifle and  Charlotte Pudding or Cake

Red Waldorf / Velvet Cake (2)

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I actually used the same Red Waldorf (Velvet) Cake recipe I posted a while back but I kinda adjusted some of the ingredients because I find measuring with ‘cup’ is not as accurate as going by weight and I got to weighing by estimation and am pleasantly pleased with the success this cake turned out …light, moist & melt in the mouth with each bite … so, I reckoned I better blog it before I forgot the adjustments I made to the recipe 😉

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This time because I baked it for Valentine’s Day, I used a heart-shaped cake tin … greased & dusted with some flour

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Stir together 1/2 cup unsweetened cocoa powder and 2 oz red food colouring

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This is how the mixture of the cocoa powder mixed with the red colouring looks … lovely red mixture!

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In a large mixing bowl, cream/beat 113g (1/2 cup) shortening (I use butter) at medium speed for about 30 seconds

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Add 1 – 1½ cups (I used just about 1 cup) sugar + 1 tsp vanilla essence to the creamed shortening and beat until well combined … then add 2 eggs, 1 at a time and beat until well combined

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Beat in the cocoa mixture …

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This is how it looks after the cocoa mixture is mixed with the creamed sugar, eggs & shortening … a beautiful red batter

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You will need 280g (2¼cups) sifted cake flour or 250g (2 cups) sifted all purpose flour… alternately with buttermilk/sour milk, fold sifted flour into mixture until combined

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…alternately with flour, fold in buttermilk / sour milk just until combined … you will need total 250ml (1 cup) buttermilk / sour milk … if you don’t have buttermilk then make sour milk by adding 1 Tbsp in a measuring cup and top up with milk to make 250ml (1 cup) … let stand for 5 minutes before using

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Awesomely beautiful red batter … now, mix 1 tsp baking soda with 1 tsp vinegar and mix into the batter

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Pour batter into prepared tin and bake in a 180°C preheated oven for between 30 mins to 45 minutes depending on size of your pan as well as oven you used … my oven is temperamental so I often just go by own estimation towards the end and cake is done with a skewer inserted into the middle of cake comes out clean or when I lightly press cake with my finger cake springs back 🙂

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See how temperamental my oven is? I set it at 175°C and top of my cake actually cracked half-way through baking!  Anyway, when cake is done, remove from oven and set it atop a wire rack to cool in tin for 10 minutes then remove from pan and allow to cool totally on wire rack before you ice it

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Meanwhile, prepare 1 or ½ recipe of either Creamy Frosting or Cream Cheese Frosting … I used ½ recipe of Cream Cheese Frosting for this cake … I normally don’t ice cakes for ourselves as we prefer our cakes plain but since it’s Valentine’s Day, I decided to do a simple icing on it ❤

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I actually turned top of cake down to let the cake cool so that I can flatten the top a little … I don’t want it totally flat as a heart looks nicer a little rounded at the top 😉

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Ta-da! The iced cake just in time for our Valentine’s Day after dinner dessert 😉

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I can never get enough of admiring the rich, romantic red colour of the cake and it looks even more awesome when iced with the white creamy frosting!

Smoked Haddock & Colcannon

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A very quick and easy meal to whip up … either for lunch or a light dinner … simple yet delicious!

 

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2 smoked Haddock fillets .. this is dyed as I can’t get undyed ones …

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Peel, cut potatoes into quarter and boil with some salt

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Blanch the cabbage or kale and chopped it up …. finely chop the onion

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Mash the potatoes, add in the chopped cabbage and mix well … add a little milk if the mashed potatoes is too stiff

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Add the cooked onion and mix well with the the mashed potatoes & cabbage/kale

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Season with freshly ground pepper and salt

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Turn the potato mixture onto a very hot pan ….

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… spread potato mixure out .. fry until brown …

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….cut it roughly into pieces ….

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…continue frying until it is crisp and brown

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Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover

RECIPE

Ingredients :

2 smoked haddock fillets, preferably undyed about 140g/5oz each

            good splash milk

            2 eggs

1 tsp vinegar

For the Colcannon :            

300g  potatoes, peeled & boiled

300g curly kale or cabbage, blanched

milk, if necessary

50g butter

1 medium onion, finely chopped

salt & ground black pepper

Methods :

  • To make the Colcannon : mash the boiled potatoes 
  • Chop the blanched kale/cabbage …add to the mashed potatoes and mix well … stir in a little milk if the potato is too stiff
  • Melt a little butter in a frying pan over a medium heat and add the onion …cook until soft …remove from heat and mix well into the potato & kale/cabbage mixture
  • Add remainder of butter to the pan … when pan is very hot, turn the potato mixture onto the pan and spread it out
  • Fry until brown, then cut it roughly into pieces  and continue frying until they are crisp and brown … set aside and keep warm
  • Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover
  • Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily
  • Meanwhile, get a pan of water on for the eggs … add a tsp of vinegar to the water … crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft
  • Divide the colcannon between 2 plates ….top with the haddock then a poached egg 

Tipsy Fruity Apple Tea Loaf

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Okay, this is exactly the same recipe as the Fruity Apple Tea Loaf I posted earlier but this one is “tipsy” with some cognac 😉

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What I did is I soaked the golden sultanas with some Remy Martin XO Cognac …I used about 3 Tbsp of cognac and soaked overnight 😉

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Soaking the sultanas in cognac and made this loaf very moist and tasty … I added 1 Tbsp to the batter mixture but can hardly taste it!

Fruity Apple Tea Bread

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I baked this for a charity cake sale and I was pleasantly happy with the way the cake turned out …looks very pretty & presentable …a perfect loaf to take to a friend’s when you are invited over for a morning coffee or afternoon tea 😉  Check out my other post of Tipsy Fruity Apple Tea Loaf …made even more moist with aded XO Cognac!

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Oil and line a 900g /2lb loaf tin with a loaf tin liner as seen here or line base with non-stick baking paper

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Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool …

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…. stir in the chipped apple and beaten eggs …

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…. sift the flour, spices and bicarbonate of soda over the apple mixture … stir well to mix …

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… spoon into the prepared loaf tin and smooth the top level with the back of a spoon …

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… toss the apple slices in the lemon juice …

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…arrange the apple slices neatly atop the mixture … bake in the preheated oven for 50 minutes

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Warm 1 Tbsp Golden Syrup …

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Brush the top with the warmed golden syrup

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Lift the glazed cake out of the tin and leave to cool atop a wire rack …

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Voila! All packed up ready for the charity cake sales 🙂

RECIPE

Ingredients :

125g butter

125g soft light brown sugar

275g sultanas

150ml apple juice

1 eating apple … peeled, cored and chopped

2 medium eggs, beaten

275g plain flour

½tsp ground cinnamon

½tsp ground ginger

2 tsp bicarbonate of soda

curls of butter, to serve

To decorate :

1 eating apple, cored and sliced

1 tsp lemon juice

1 Tbsp golden syrup, warmed

Methods :

  • Preheat oven to 180ºC …oil and line the base of a 900g /2lb loaf tin with non-stick backing paper
  • Put the butter, sugar, sultanas and apple juice in a small saucepan … heat gently, stirring occasionally until the butter has melted …tip into a bowl and leave to cool
  • Stir in the chipped apple and beaten eggs … sift the flour, spices and bicarbonate of soda over the apple mixture … stir well, spoon into the prepared loaf tin and smooth the top level with the back of a spoon
  • Toss the apple slices in the lemon juice and arrange on top
  • Bake in the preheated oven for 50mins …cover with foil to prevent the top fro browning too much
  • Leave in the tin for 10 mins before turning out to cool onto a wire rack
  • Brush the top with the warmed golden syrup and leave to cool … remove the lining paper, cut into thick slices and serve with the curls of butter

Mini-Cup-Cheesecake

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Don’t these wee mini-cup-cheesecakes looks absolutely delish? Perfect dinner parties, afternoon tea or whenever you dance .. saves having to mess with slicing up a big 8 or 9 or 10 inch cheesecake 😉  These are topped with Blackcurrents 🙂

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In a small bow or food processorl, mix the graham cracker/digestives/shortbread crumbs, 1/4 cup sugar, and melted butter

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Place 2 tablespoons of the crumb mixture in each muffin cup ….press down on the crumbs with something flat to form a good crust … set aside

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The base of the cheesecake perfectly done 😉

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In a large mixing bowl, beat the cream cheese until fluffy

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Add the eggs, lemon juice, and ½ sugar, and beat until smooth

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Fill each baking cup with about 3 tablespoons of the cheesecake mixture

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Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface

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Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight

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Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling….keep covered and refrigerated.

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Voila! Bon Appetite!

RECIPE

Ingredients

      ¼ cups graham crackers/shortbread/digestives, crushed
              ¼ cup sugar
             4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
              ½ cup sugar
               1 (21 oz.) can cherry, strawberry or blueberry or blackcurrent pie filling 

¼ cup sugar

              4 tablespoons butter, melted
               2 (8 oz.) packages cream cheese, softened
               2 large eggs
               2 tablespoons fresh lemon juice
               ½ cup sugar
               1 (21 oz.) can cherry, strawberry, or blueberry pie filling

Methods :

  • Preheat the oven to 350°F.  Line 18 regular muffin cups with paper baking cups ….set aside
  • In a small bowl, mix the graham cracker/digestives/shortbread crumbs, 1/4 cup sugar, and melted butter
  • Place 2 tablespoons of the crumb mixture in each muffin cup.  Press down on the crumbs with something flat to form a good crust … Set aside
  • In a large mixing bowl, beat the cream cheese until fluffy  
  • Add the eggs, lemon juice, and ½ sugar, and beat until smooth
  • Fill each baking cup with about 3 tablespoons of the cheesecake mixture
  • Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface
  • Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack.
  • Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight
  • Makes 18 mini cheesecakes

Before Serving : Remove the paper liners and top each cheesecake with 2 tablespoons of pie filling.  Keep covered and refrigerated.