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Sunday, March 26, 2017

Cauliflower popcorns


Going carbs free has its own problems. The body remembers what it is missing and creates a desire to munch even though I am not a snack person.

This vegan popcorn helps me to take my mind off carbs while getting an extra doze of  fiber at the same time. The aroma of curry wafting in the house is enough to drive me crazy and may get me into a new problem – cauliflower popcorn addiction.

Enough for 1 short movie

½ head cauliflower, cut to bite sized florets
½ cup curry powder for cooking chicken
4 Tbsp coconut butter

In a big Ziploc bag, toss florets and powder. Add butter and toss to coat.
Preheat oven to 200C.
Bake on a lined tray at 200C for 30 minutes.


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Saturday, March 18, 2017

Matchia Cake ( Matcha and Chia Seed )


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This picture, not exactly aesthetic,  is to show the loose, crumbly texture. 

Today, I learned that surprises play a big role in bringing out the pleasure to my food.

This recipe was meant to go with unsalted butter but salted was all I have. And I thought it would not make much of a difference. So it was a pleasant surprise that my guests thought it was deliciously different from my previous cakes. 

What I have accidentally done was make a matcha flavoured butter cake  that tastes of caramel bordering on the savoury side, which my friends prefer. The chia seeds provided some crunch on an otherwise melt in the mouth cake.


Makes one medium sized cake

1 medium aluminium tray, ungreased

The following to be mixed and set aside :
1/4 t baking powder
1 cup cake flour
2 Tbsp matcha powder

250g salted butter, room temperature
100g soft brown sugar ( 30% less if you wish for a sweeter cake )
2 eggs, whisked
4 Tbsp hydrated chia seeds

Method :

1 Preheat oven to 160C.
2 Whisk butter until pale.
3 Add sugar. Whisk until fluffy.
4 Whisk in eggs followed by chia seeds until well incorporated.
5 Sift in dry ingredients.
6 Fold in the mixture until it is homogenous. ( I used a Kitchenaid beater   , lowest speed )
7 Baked in the prepared tray at 160C for 60 minutes. Cake is ready when    skewer put in comes out clean with a single crumb at the tip.






Wednesday, March 1, 2017

Multiseed soft roll ( sunflower, flaxseed )



I made this on a whim because I fancied having some ‘seedy’ buns for a late night snack. The crispy thin crust  and sweet soft bread are all good reasons to have 2 eaten immediately after it is out of the oven. Sometimes, it is good to act on your impulse, esp when fresh buns are concerned!

Ingredients:
2.5 T sugar
3 T milk powder
2 cups bread flour
1/2 cup cake flour
2 TBSP wholemeal flour
1.5 t instant yeast
½ cup sunflower seeds, toasted until seeds split
handful of flax seeds
Instant oats ( for rolling/handling )
1/2 cup  milk ( room temperature )
2.5 fl oz whipping cream
1 small egg


Combined everything ( dry and then wet ingredients ) in the stand mixer receptacle.

Knead until the dough pulls away from the mixer.

Cover and leave to ferment until volume of dough doubles.

On the worktop, flour with oats.

Divide the dough into 10 equal portions. Roll dough to make small balls.

Transfer the balls to lined ( silpat ) tray. Proof for another 30 minutes.

Mist spray generously 3 times on the rolled balls; once at the beginning of the proofing, once in the middle and once just before baking.

Preheat the oven to 210C.

Bake at 200C for 12 minutes.

Remove immediately to cool.




Sunday, February 19, 2017

Angry Mussels Pasta





Jamie Oliver called this Angry Mussels , perhaps because of the addition of chilli. The recipe is rather forgiving and there is room for lots of improvisation.

I did this minus the pasta and it was a great hit with my guests.  As I enjoyed the sauce, I thought what better way to 'drink' it than having some pasta soaking up the yummy wine sauce. 

Get a good wine that you don’t mind enjoying on its own and it will become one of your favorite pasta recipes when you are in a mood for wine.

For 2.

160g angel hair pasta
5 cloves of garlic, chopped
1 Tbsp chilli flakes
3 cups of half shelled green lipped mussels
1 handful of chopped English parsley
½ cup Chardonnay
1½ cup chopped tomatoes
generous amount of fresh lemon zest
juice of 1 lemon
Parsley to garnish

Method :
Bring water to a rolling boil. Cook pasta until al-dente.
While pasta is cooking, saute garlic until it turns translucent. Add chilli, medium heat. Do not burn chilli.
Add prepared mussels.
Add parsley, chardonnay, tomatoes.
Add zest, lemon juice. Toss.
Cook covered for 4 minutes.
Add cooked pasta. Toss and rest for 1 minute.
Serve garnished with parsley.

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