Roasted Capsicum Salad

Roasted Capsicum Salad

4 large red capsicum

3 large yellow capsicum

2 tbsp extra virgin olive oil

1 tbsp white balsamic vinegar ( i used apple vinegar..hehehe) 

2 basil leaves....( i add some olive)

1.Preheat  oven 180 C. Line 2 large baking trays with baking paper. Cut capsicums into large flat pieces and discard the steams, membrane and seeds.Arrange  capsicums, skin- side-up in a single layer on prepared trays.

Bake for 15mins, then remove from oven and rearrange, swapping pieces fro the center to outside edge of the trays. Swap trays between top and bottom shelves..so they cook evenly. Cook another 15-20mins until tender and lightly browned at the edge. Set aside to cool ..arrange capsicum inner-side-on a platter. Drizzle with oil and vinegar..and basil.

(Adapted from:Chef Curtis Stone-Kitchen daily)

Nur Eimaan..my food model..Always!

April..nisa birthday!

A very simple wish..but it's more than one...."happy birthday nisa" to our beloved daughter. So .....here all her  wish on her birthday....a pumpkin pie, pavlova and .."errrr if u can do a choco cake it's ok too!"

 

Pumpkin Pie..

 

Pavlova..credit to hubby for the decoration and picture...hehheh

 

Pumpkin muffin

 

Pumpkin Muffin

Ingredients:

1 1/2 cups flour
3/4 cup sugar
1 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
1 teaspoon pumpkin pie spice
1 can 100% pure pumpkin (i used fresh pumpkin..boil and mashed)
2 large eggs lightly beaten
1/2 cup canola oil or vegetable oil
1/3 cup lowfat Greek yogurt

Preheat oven to 400 degrees. Spray mini muffin tins with cooking spray. Mix flours, sugar, baking powder, baking soda, pumpkin pie spice and salt in large bowl. In a separate bowl whisk together pumpkin, eggs, oil, and yogurt. Combine wet and dry ingredients until just blended. Spoon batter into muffin tins. Bake for 8 to 10 minutes or until toothpick comes out clean.  Transfer muffins to rack to cool.  Makes 30 to 35 mini muffins.
(Adapted from cookingwithmykid)

White Bread

White bread Ingredients for tangzhong: 

Bread Flour-1/3 cup/50 gms

Water-1/2 cup
Milk-1/2 cup
Ingredients for bread:
Bread flour-21/2 cups/350gms
Caster Sugar-3 tbsp+2 tsp/55 gms
Salt-1 tsp/5gm
Egg-1 large/56gm
Milk powder-1 tbsp+ 1 tsp/7 gm(optional)
Milk-1/2 cup/125ml
Tangzhong-120 gm
Instant Yeast- 2 tsp/5 to 6 gm
Butter-3 tbsp/30gm(softened)
Method of Preparation:
1. Mix flour n water well without any lumps. Cook over medium low heat, stirring constantly  to avoid burning or sticking. The mixture starts to become thick.
2. Once you see some lines appear in mixture when you stir with spoon remove from heat. The temperature of mixture will be 65c/149F.
3. Transfer it to a clean bowl and wrap with a cling film to avoid drying. Once cooled completely this can be used to make bread. You can use it the same day or the next day. Method of making bread:
1. Combine all dry ingredients in a bowl make  a well in center and set aside.
2. whisk egg, milk, tangzhong together and add this into the dry ingredients. Knead until everything comes together and you get a dough shape and gluten has developed. Then knead the butter.
3. Knead the dough into a ball shape and keep it in a  greased bowl covered with a kitchen towel to proof till its doubled in size, about 40 minutes or more depending on the weather.
4. Transfer it to a clean  floured surface. Deflate and divide the dough into four equal portions. Knead into small balls, wrap in cling film and let rest for 15 minutes. Meanwhile grease a 9"X 5" loaf pan. Preheat the oven to 350F/170C.

(Adapted from: funwidfud.blogspot.com)

My Homemade Chicken Nugget

 

 Ingredients

1. 2 boneless skinless Chicken Breasts (that’s 4 breast fillets)..but i only use chicken mince
   1 teaspoon of Salt
   1/2 teaspoon of Parsley flakes
   1/2 teaspoon of Oregano
   1/4 teaspoon of Onion powder
   1/4 teaspoon of Pepper
   2 Eggs, beaten
   1 Cup of Flour
   about 1.5 Cups of Oil for frying (I used Sunflower seed oil)

Directions:
Heat oil in a heavy-duty skillet (like a cast iron skillet) on medium-high heat while preparing the chicken nuggets – it should be ready to work with once half of your nuggets are ready to go in. 

Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is a fine paste. Remove to a bowl and add salt, parsley, oregano, onion powder, and pepper, and combine well.

Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.

Roll the chicken paste mixture into 34 ping-pong ball-sized balls (smaller than a golf ball).

Roll ball a “chicken ball” in flour, then in egg, and then in flour again. Then, press the ball down to make a nugget.

Set nuggets aside. 

Sprinkle the hot oil with some flour and if it bubbles really quickly right away, your oil is ready for frying. Place as many nuggets as possible in the oil, and fry until the bottoms are golden, turn and fry until the other side is golden. Will take about 4-5 minutes per side. Remove to a towel-lined plate (to catch any excess oil

(Adapted From For the Love of Food)
 

 

 Chicken nugget model.....hahahhaa

Lamb Pizza for late night...

Hungry at 12am....i made this ....and after 1hour 15mins it's ready (this recipe can find it in my gallery )

Cheddar Cheese Marble Cake

still in school holiday....i'm baked cheese cake  for our hi- tea while cooking our dinner....really like this easy and nice recipe...soft and fluffy!

Ingredients

8 grade A eggs (use only 6 egg whites..just follow rima)

250g butter (i used unsalted butter)

250g caster sugar ..next time i will reduce some...

220g cake flour

100g cheddar cheese (grate)

30g hazelnut (chop) - (optional)

1 tsp baking powder

1 tbsp ovalette

1 tsp vanilla extract

1 tbsp cocoa powder

1 tsp chocolate paste/emulco (optional)

1/8 tsp salt (i added) 
    
Method

Melt butter using double boiling method.. put it aside

Sieve flour with baking powder and salt in a mixing bowl

Add eggs, ovalette and sugar to flour mixture

Whisk on high speed for abt 10 mins or till batter turn thick and fluffy

Using rubber spatula add in vanilla and melted butter and mix till well blended

Add in cheddar cheese and hazelnut and continue to mix well

Scoop 3 ladle of batter and add cocoa powder and chocolate emulco and put it aside

Pour plain batter into a 10 x 7 pan (i used 9" round pan)

Add 1tbsp of chocolate batter at a time all over the plain batter

Swirl using chopstick and bake on a preheated oven of 180C for 50mins  
(Adapted from bisous a toi)