Oats and Bananas Breakfast Cookies

The whole house smells good … hmm … yumss!!! I simply love the smell of oats and bananas that’s coming out from the oven right now. Alhamdulillah, it’s really great to be at home and be able to do a bit of baking ๐Ÿ˜‰

Oats and Bananas cookies

I am now in the midst of baking the “breakfast cookies” shared by “Spend with Pennies”. It’s suppose to be a healthy breakfast cookies but I choose to bake it for a teatime instead ๐Ÿ˜‰

I opt out of using choc chips since I do not have them in the house. The cookies are the kind that is soft and since no sugar are added, thus, they are not sweet yet I like the taste … thanks to the bananas, raisins and oats.

A BIG PLUS point is that this recipe is so simple.

Mix all the ingredients together….

Breakfast cookies

3 bananas – mashed
2 cups – quick cooking oats
1/3 cup applesauce
1 egg
1/4 cup almond milk
1/4 cup raisins
1/2 cup chopped walnuts or any other nuts
1 tsp vanilla essence
1 tsp cinnamon powder
1/2 cup chocolate chips (optional)


Method:
– Preheat oven to 190 degree C.
– Mix all ingredients in a large bow till well combined.
– Place a tablespoon of the mixture onto a parchment lined pan (or you can just use non-stick baking pan) and gently press with a fork.
– Bake for about 15-18 mins or until lightly browned.
– Cool completely.

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Pesto Chicken and Veggies

Today, my eldest daughter is the chef of the day!

Right after school just now, she went to Cold Storage and bought ingredients to cook this dish, Pesto Chicken and Veggies.

She did this on her own initiatives and I am always happy to see any of my daughters doing so ๐Ÿ™‚

So looks like I shall enjoy my dinner very much cos it’s being cook by someone else ๐Ÿ˜‰

Pesto Chicken and Veggies

This is the dish … (she sent me a photo via watsapps just now). She could not find asparagus and so substitute it with capsicum. Looks good and according to my gal, it tasted good too!

I can’t wait to eat it! ๐Ÿ™‚

Pesto Chicken & Veggies

Ingredients:
2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, sliced into strips
1/3 cup sun-dried tomatoes, drained of oil, chopped
1 pound asparagus, ends trimmed, cut in half, if large
1/4 cup basil pesto
1 cup cherry tomatoes, yellow and red, halved

Method:
Heat a large skillet on medium heat, add 2 tablespoons olive oil, add sliced chicken thighs, season chicken generously with salt, add half of chopped sun-dried tomatoes – and cook everything on medium heat for 5-10 minutes, flipping a couple of times, until the chicken is completely cooked through. Remove the chicken and sun-dried from the skillet, leaving oil in.

Add asparagus (ends trimmed), seasoned generously with salt, remaining half of sun-dried tomatoes, and cook on medium heat for 5-10 minutes until the asparagus cooked through. Remove asparagus to serving plate.

Add chicken back to the skillet, add pesto, stir to coat on low-medium heat until chicken is reheated, 1 or 2 minutes. Remove from heat. Add halved cherry tomatoes, mix with the pesto and the chicken. Add chicken and tomatoes to the serving plate with asparagus.

(source: Pinterest)

No crust quiche

No Crust Quiche

I baked these no crust quiche early dawn before getting ready for work. Hubby loves them and so do my colleagues ๐Ÿ™‚

It’s a very easy recipe and depending on your quiche mold, you can easily get about 8 pieces, based on the recipe below.

No Crust Quiche


Ingredients:
2 chicken sausages – diced
1 big onion – diced
1/2 red capsicum – diced
1/2 green capsicum – diced
1 tbsp butter
4 tbsp of milk
6 eggs
1 cup cheddar cheese – grated coarsely
1/2 tsp of salt
1/2 tsp of ground black pepper

Method:
– Preheat oven at 200 degree C.
– In a saucepan, melt the butter and saute the onions, capsicums and sausages for about 3-4 mins. Off fire and let it cool slightly.
– In a bowl, combine the eggs, milk and cheddar cheese and the sauteed ingredients.
– Add the salt and black pepper and mix well.
– Spoon the mixture into muffin cups or quiches molds
– Bake till cook for about 10-15 mins in the oven.

Note: I baked my quiches using aluminium molds but if using muffin cups or molds, do grease them a bit before adding the mixture.

Maple Dates Muffin

Maple Dates Muffins

There are still a few boxes of dates at home and since I feel like baking something … I decided to bake this Maple Dates Muffin … a recipe I had from Chef Siti’s recipe book.

It’s simple enough to make and I like the taste of it … not so sweet even with the maple syrup. My youngest said “not bad” after first tasting it and then she ends up eating 4 of it hahahaa…. ๐Ÿ™‚


Maple Dates Muffin

Ingredient A:
180 g of plain flour
50 g of instant oats
2 tbsp baking powder
50 g corn flour
1/4 tsp of bicarbonate soda
1/4 tsp salt

Ingredient B:
125 g butter
60 g sugar

Ingredient C:
2 eggs

Ingredient D:
100 g maple syrup
225 ml natural plain yogurt

Ingredient E:
80 g diced dates
20 g diced almonds

Method:
– In a mixing bowl, beat Ingredient B till light.
– Gradually add in Ingredient C, beat for about another 4 mins.
– Add in Ingredient A and D … bit by bit and mix well.
– Scoop batter into muffin cups.
– Sprinkle Ingredient E over the top.
– Baked at 180 degree C for 15-20 mins or till muffins are golden brown.

Lamb chop Fiqa

Happy Eidul Adha everyone! This year as usual I spent Eidul Adha at home and this year’s menu are Nasi Harisa, Acar Timun, Lamb chops Fiqa and Suji (for dessert).

Nasi Harisa, Acar timun and Lamb chop Fiqa

Cooking lamb chops Fiqa (Kambing Fiqa) is a first for me. This recipe was originally shared by Mdm Asmah Laili. The original recipe uses chickens but I substitute it to lamb chops instead.

Lamb chop Fiqa

Alhamdulillah the lamb chops Fiqa got the thumbs up from hubby and the children. Hubby said it goes well with the rice ๐Ÿ™‚

So this recipe is going into my keeper collection ๐Ÿ˜‰

Lamb chop Fiqa

Ingredients:
1.5 kg of lamb chops (can alsu sub with either chickens or beef)
1 cup of blended onions
1 tbsp of blended ginger
1/2 tbsp of blended garlic

3 tbsp of coriander seeds
2 tbsp of fennel seeds
2 tbsp of cumin seeds

15 red chillies
1 tsp of garam masala
5 small tomatoes – quartered
1 cup of mint leaves
1 cup of coriander leaves
2 pcs of screwpines leaves (tie in a knot)
1 cup of yogurt
15 almonds (blended)
3 cardamon seeds
3 star anise
1 inch of cinnamon stick
3 tbsp of tomato puree
2 red chillies (split halfway only)
2 green chilies (split halfway only)
4 cups of water
enough oil for frying
salt to taste

Method:
– Saute the 15 red chilies with a little oil and then blended with the coriander seeds, fennel seeds and cumin seeds.
– In either a medium or big pot, heat oil and saute the screwpine leaves till fragrant.
– Add in the cardamon seeds, anise stars and cinnamon sticks. Stir for a few minutes before adding the blended onions, ginger and garlic. Fry them till fragrant
– Add in the blended chillies with the spices. Stir and fry for another 10 mins.
– Add in tomatoes, mint leaves, coriander leaves and salt to taste. Stir well.
– Add in the blended almonds and yogurt, red and green chillies and tomato puree. Mix well,
– Add in the lamb chops and water. Stir well and let it simmer till the lamb chops are cooked and tender. Make sure the fire is medium low.
– Once lamb chops are tender and the gravy has thickens slightly, off the fire.
– Serve with either rice or french loaves.

Baked Blueberries Donut

I got this recipe via Facebook, originally posted by Alinah Ali. I decided to try it out since a few months back I had bought a donut mould baking tray. The funny thing is that when I had finished making the batter, and had already poured into the donut mould, I suddenly realised that the tray could not fit into my oven hehee… so I quickly empty the tray and transfer the batter into a different baking tray.

The donut shape tray

Alas, my intention to have perfectly baked donut could not materialised huhu…. Such a pity!

So my donut became regular cupcakes instead ๐Ÿ™‚

My “not donut shape” baked donut hahahaa…. nevertheless, we love the taste and texture of it ๐Ÿ™‚


Anyway, this is the recipe:

Baked Blueberries Donut

Ingredient A, mix well:
150 g caster sugar (or 2/3 cup)
2 cups of flour
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda

Ingredient B, mix well:
2 eggs (I used 3)
2 tsp vanilla essence
1 cup of low fat vanilla yogust (I used plain yogurt)

Ingredient C:
500 g blueberries

(I used a mixture of fresh blueberries and raspberries about 60 g in total, I added 2 tbsp of sugar to be coated to the fruits)
I alsoย addedย a handful of ย chocolate chips as requested by my youngest girl ๐Ÿ™‚

Method:
– Grease the baking tray with butter (I used olive oil)
– Add ingredients A and B and mix well using a whisk.
– Add in ingredient C and mix well.
– Pour into the baking tray and baked for about 12-15 mins in the oven or till cook at 180 degree C.

Fried Tom Yam Bee Hoon (Vermicelli)

Ok this is a simpler recipe of Fried Tom Yam Bee Hoonย … I usually fry this using tom yam paste but inspired by my cousin during the Eid visitation to her house, I decided to try out myself.

Fried Tom Yam Bee Hoon

Alhamdulillah ….It turns out good! …. “sedapp” as claimed by my daughter and her friends ๐Ÿ™‚

It is mild in the form of the tom yam flavour compared to if I’m using the tom yam paste itself …. but thanks to the flavour of lemongrass and kaffir lime leaves, you can still taste the likeness of tom yam in it.

Fried Tom Yam Bee oon

Ingredients:
1 packet of bee hoon (soaked till soft)
1 packet of fishcakes – sliced
1 plate of prawns
2 packets of chye sim – cut
1 red capsicum – sliced into matchsticks sizes
1 yellow or green capsicum – sliced into matchsticks sizes
1 tomato – sliced into 6-8
1 onion – sliced thinly
5-6 garlics – minced
3 lemongrass – either cut into small pieces or crushed
4-5 pieces of kaffir lime leaves
5-6 birds-eye chillies – sliced (more if you like it hotter)
1/2 cup of coriander leaves – chopped finely
1 chicken or beef cube (Knorr)
Oyster sauce and salt to taste
2 cups of water
Oif for frying

Method:
– Heat oil in a wok.
– Saute the sliced onions, lemongrass, garlics, birds-eye chilies, kaffir lime leaves and coriander leaves till fragrant.
– Add in water, beef or chicken cube and osyter sauce.
– Let in simmer for a few minutes, then add in salt to taste.
– Stir well and then add in the prawns and fishcakes.
– Mix well and then once the prawns are cooked, add in the chye sim and bee hoon.
– Stir and mix well till bee hoon has soften to your preference.
– Finally add in the capsicums and sliced tomatoes.
– Stir well, off fire and ready to be serve.

Sabsuka Busu

Today we are having young visitors over to our abode. Friends of my eldest and my youngest daughters respectively …. in total about 25 of them. So in their honour, I decided to cook Sabsuka and Bee Hoon Tom Yam.

Below is my version of Sabsuka …. Origin from the Arab country, this dish is tasty and we would usually either accompanied it with white bread or french loaves. Just need to dip it and yummmsss… ๐Ÿ™‚

Sabsuka

Sabsuka Busu

Ingredients:
1 kg of minced meat – fry without oil till cooked, put aside
2 onions – thinly sliced
3 onions – diced
5 tomatoes – diced
2 stalks of coriander leaves – chopped
1/2 cup of mint leaves
1 small bottle of tomato sauce (Maggi brand)
1/2 bottle of chili sauce (Maggi brand)
1 medium size can of tomato puree
2 cans of baked beans
4-5 cups of water
1 cup of fried shallots (bawang goreng)
1 packet of mixed vegetables
enough oil for frying
salt and sugar to taste

Note: original recipe requires 3 tbsp of ghee … I omit and just use vegetable oil instead.

Blended ingredients:
12-15 stalks of dried chillies
6 garlics
2 inch ginger
4 onions
1 tsp of fennel seeds
2 tbsp of assorted mixed spices (powdered)
2-3 tbsp of black pepper
2 tbsp of white pepper

Method:
– Heat oil in a big pot.
– Saute sliced onions for a few minutes.
– Pour in the blended ingredients, and fry till fragrant.
– Add in tomato puree, tomato sauce and chili sauce. Sitr well and add salt and sugar to taste.
– Add in the minced meat, diced tomatoes, diced onions, baked beans, mixed vegetables and enough water (must not be too watery)
– Let it boil and simmer with a medium fire.
– Finally, add in coriander and mint leaves. Stir and add in the fried shallots (bawang goreng).
– Stir well and after 3-5 minutes, off fire.

To serve:
Option One: Scoop the Sabsuka on a dish bowl and serve with bread/french loaves.
Option Two: Scoope the Sabsuka on a baking dish, add a few eggs on top and baked in the over for about 8-10 mins before serving with bread/french loaves.

Enjoy! ๐Ÿ™‚

Apple Pie Masayu


Finally the baking mood strikes after a long hiatus and today I was in the mood to bake Apple Pie ๐Ÿ™‚

This recipe was shared by a friend of mine and this is the first time I’m trying out her recipe but I did not use brown sugar since it was not available at home and so I replace it with red sugar instead and I did not make it in a 9-inch pie pan but into 4 small pie pan and 1 rectangular pie dish. Also the original recipe used kuih lapis powder, since again I do not have it, I substitute it with mixed spices powder instead.

Apple Pie Masayu

Ingredients:

For the crust (makes two 9-inch pie crusts)

260 gm plain flour
1/2 tsp salt
225 gm butter, chilled and cut into cubes
1/2 cup of cold water (I used about 1/4 only)

Method:
– Combine flour and salt in a mixing bowl. Rub in the butter until the mixture becomes coarse bread crumbs.
– Stir in the cold, a little at a time, kneading it until the crust mixture forms a ball.
– Wrap dough in plastic wrap and refrigerate for 1 hour in the freezer.
– Sprinkle flour onto rolling surface. Roll dough out, then divide in half.
– Roll each half to fit a 9-inch pie pan. Place crust in pie plate, pressing evenly into the bottom and sides.

Filling:
8 apples peeled and sliced – (I used 6 apples)
Lemon juice from 1 lemon
1 tbsp white sugar
1 cup of brown sugar
2 heaped tbsp flour
1/2 tsp cinnamon powder or mixed spice powder
2 tbsp butter
1 egg yolk
1 tbsp milk

Method:
– In a large bowl, toss the sliced apples with lemon juice.
– Combine sugars, flour, cinnamon or mix spice powder. Add to the apples and toss well to coat.
– Fill pastry lined 9-inch pie pan with apple mixture.
– Drop blobs of butter and place second crust on top of the filling, cut slits on top of crust to vent. Seal the edges of the crust with a fork or by hand.
– In a small bowl, beat the egg yolk and milk. Brush the mixture over the top crust.
– Bake at 200 degree C for 15 mins. Reduce heat to 180 degree C and bake for about 40-45 mins or until crust is golden brown and filling is bubbly,
– Cool for an hour before serving.

Kicap ayam tomato

This is my late mom’s recipe…. ‘Kicap ayam tomato’ = ‘Chicken in tomato and black soya sauce’.

Kicap Ayam Tomato

 

Today’s version I substitute the tomato puree with tomato sauce instead. I was too lazy to go down to the shop to buy the tomato puree. So the gravy did not thicken as it should be, nevertheless it tasted good and that’s what matters most ๐Ÿ™‚

Also aย few days ago, I was very happy to know that my 3rd nephew has learnt to cook this dish using this very recipe. It’s very heart warming to know that my late mother’s legacy in the area of cooking is alive and kicking in the younger generation.ย Obviously now we all can see that my 3rd nephew has quite a talent in the kitchen as well as housekeeping …. hahaha in fact I would say that he will surpass all of us soon or maybe has already done so ๐Ÿ˜‰
I hope the nieces and perhaps one day my own girls will accomplish what he has done as well ๐Ÿ™‚

this photo showed the dish cooked by my 3rd nephew ๐Ÿ™‚

 

Ingredients:
1 whole chicken – cut into 12 parts, cut away the skin and fats, wash clean and put aside.
4 potatoes (or more) – cut into wedges
cinnamon – 2 cm
star anise – 2 pcs
1 small can of tomato puree or enough tomato sauce.
black soya sauce – 1 cup or slightly more
enough water to cover the chicken
salt to taste

1 green chili – sliced
1 red chili – sliced
2 onion – sliced roundly
1 fresh tomato – quartered or you can use 6-8 cherry tomatoes instead.

Blended ingredients :
3 tbsp. of chili paste
1 tsp of ginger paste

Method:
Fry the blended ingredients together with cinnamon and anise star till fragrant.

Add in the chicken parts and potatoes. Add enough water to cover the chickens. Add in the tomato puree, black soya sauce and let it simmer till chicken and potatoes are cooked.

Then add in the sliced ingredients and salt to taste.

Off the fire once everything are cooked and taste good ๐Ÿ™‚

Note: Optional to add su’un (tanghoon) which I like to do so.