Monday 20 July 2020
Classic Bread Pudding
Wednesday 25 December 2019
Date and Walnut Cake
Merry Christmas to all... may peace and happiness fills your heart 🎅🏼
Wednesday 3 January 2018
Vegetable Gateau
Monday 18 September 2017
Ratafia Biscuits
Tuesday 23 May 2017
Milo Dinosaur ChesseCake
Saturday 6 August 2016
Challah Bread
Friday 5 August 2016
Lapis Sarawa Coloured Layered Kek
Tuesday 26 January 2016
Spinach, Carrot and Cheese Roulade
Spinach, Carrot and Cheese Roulade
For the Filling
Ingredients
1/4 cup Cream Cheese
1 cup Cottage cheese
2tbsp Yogurt / Curd
Salt to taste
1/4 tsp Italian seasoning
1 cup Carrot shredded
Method
In the blender add all the above ingredients except carrots and blend it till smooth. Keep it aside.
For the Spinach Roulade
Ingredients
4 cups Spinach chopped, blanched and water squeezed out
4 Garlic cloves Minced
3 Eggs separated
2 cups Mozzarella shredded
Salt to taste
1/4 tsp Pepper powder
2 tbsp melted Butter
Method
Take a mixing bowl, add spinach, 1 cup Mozzarella cheese, egg yolk, garlic, salt to taste and pepper powder. Mix it. Take the egg whites and beat it till stiff. Add the egg whites in the spinach and fold it gently. Take a baking tin. Line a the tin with greaseproof paper and it brush with butter. Pour the batter in the tin. Bake at 180 degrees celcius degrees for 10 minutes in a preheated oven. Take the tin out and spread the remaining cheese and bake it again for 15 minutes. Remove it from the oven and turn this over on a greaseproof paper to cool slightly. Peel the top layer of paper and roll up gently with the bottom greaseproof paper in the roll and leave to cool.
To Assemble
Open up the roll. Spread the filling and sprinkle the carrots on top. Roll it back. Chill in the fridge for 1 hour. Cut into roundles and serve.
Sunday 10 January 2016
Chilli Cauliflower Bread Sticks with Marinara sauce
Chilli Cauliflower Bread Sticks with Marinara sauce
Ingredients
1 big size cauliflower, cut into small florets and minced
1 tsp Pickled Red Chill sliced or Green chillies chopped
1 tsp Italian seasoning
1/2 tsp Pepper powder
Salt to taste
3 Egg whites beaten
1/2 cup + 1 cup Mozzarella cheese
Method
Cook the minced florets in a pan till tender. Remove cooked cauliflower from pan and cool it . Place the cooked cauliflower in a towel and holding by the ends, squeeze the liquid out of the cauliflower. No water should remain.Transfer the cauliflower to a mixing bowl along with 1/2 cup cheese, italian seasoning, chilli, pepper and salt and mix it well. Gently fold in the egg whites. Transfer the cauliflower mixture into the baking tray lined with parchment paper. Bake for 20 minutes, at 200 degrees celcius in a preheated oven. Remove from the oven and top with remaining 1cup cheese. Bake for another 5 minutes or until cheese turns golden brown. Cool it. Cut it into breadsticks and serve hot with marinara sauce.
Marinara Sauce
Ingredients
2 cups of Tomato seeded and diced
2 onions chopped
1 garlic clove minced
1/4 tsp of each dry Oregano and Basil
Salt to taste
1/4 tsp Pepper powder
1/2 tsp Sugar
2 tbsp Olive oil
Method
Heat oil in a saucepan. Add onions and garlic and sauté until translucent. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally. Season with salt and pepper. Cool it. Add the sauce in the blender.. Blend it until it becomes into a puree. Add it back in to the saucepan and simmer for 2 minutes. It is ready to be served...
Wednesday 2 December 2015
Fluffy Cheesy Potato Casserole
Friday 27 November 2015
Baked Strawberry Custard Pudding With Sugarfree...
Baked Strawberry Custard Pudding
With Sugarfree...
For the Strawberry Sauce
Ingredients
1 cup Strawberry pulp
1 cup Sugarfree Diet sugar
1 tsp Lime juice
Method
Mix all the above ingredients in a pan and cook it on a low flame till the pulp reduces and becomes thick.
For the Custard
Ingredients
2 Egg Yolks
1 cup Cream
1/2 cup Milk
1/2 cup Sugarfree Diet Sugar
1/2 tsp Vanilla essence
Method
Take the egg yolks and beat it. In a pan, heat the cream, milk, vanilla essence and Sugarfree. Let it simmer for 2 minutes. Add the beaten eggs little at a time whisking the cream continuously. Put the pan back on a low flame. Keep on whisking till the custard thickens. Take it off the flame and continue to whisk till it cools downs a bit.
For the Pudding
Ingredients
1 cup Milk
2 Eggs beaten
1/2 or more Bread Loaf
Custard
Strawberry Sauce
Ingredients
Cut the bread pieces into strips. Mix the Custard, milk and eggs together. Take a glass square tray, add the bread strips and fill up half the tray, pour the milk and the sauce on the top of the bread strips. Lay the remaining bread strips on top, repeat the process and at the end add more bread strips on top. Bake the pudding at 180 degrees celcius for 20 to 25 minutes in a pre heated oven till the top becomes brown in colour.
P.S. I have used Sugarfree Diet Sugar. If required we can increase the sugar quantity according to the taste. Regular sugar can be added in the same quantity instead of diet Sugar.
Monday 21 September 2015
Baked Eggs with Arrabiata sauce and Vegetables
Baked Eggs with Arrabiata sauce and Vegetables
Ingredients
12 Eggs
1/2 each of chopped Red and Yellow Capsicum
1 medium Onion chopped
1 tbsp Green chillies
1/2 cup Coriander leaves chopped
1/2 cup Arrabiata sauce
Italian Dry Seasoning
Method
Take a glass baking tray. Spread the chopped onions, then add the capsicums, green chilli, Arrabiata sauce, coriander leaves. Break the eggs and add the whole eggs on top of the coriander. Bake at 200 degrees Celsius for 20 minutes or till the eggs have solidified in a preheated oven. Sprinkle Italian seasoning on top. Serve with bread.
Tuesday 4 August 2015
Egg and Veg short crust pastry quiches
Egg and Veg short crust pastry quiches
Ingredients
12 round circles cut from the short crust pastry dough according to the size of the cupcake moulds
3 eggs
Salt to taste
3 tbsp spring onions chopped
3 tbsp capsicum chopped
1 green chillies chopped
1 onion chopped
1/2 tsp butter
Method
Preheat the oven for 180 degrees.
Take a pan and add butter. Saute the vegetables for 2 to 4 minutes and keep it aside. Take the eggs and sprinkle salt to taste. Beat the egg with the beater till soft peaks form. Now take a cupcake pan and put 1 cut dough circle in the cavities. Let it rest for 5 minutes. Now add 2 tbsp of beaten egg batter in each cavities. Gently add the sautéed vegetables on the beaten egg batter. Bake for 20 minutes at 180 degrees. Take it out and serve it.
Tuesday 23 June 2015
Egg Bread with Leftover Breads...
Thursday 11 June 2015
All in one baked Egg Casserole..
All in one baked Egg Casserole..
Ingredients
6 Eggs
6 Buns cut into pieces
1 Onion sliced
1 Potato sliced and par boiled
1 tomato slices
Options of Vegetables sliced : Capsicum, Mushrooms, Zucchini
1 tbsp chopped Chives
1 cup Milk
2 tbsp Butter
Salt to taste
1/2 tsp any seasoning ( Barbecue, Italian etc )
2 sliced Cheese
Method
Take a glass baking casserole. Arrange the vegetables in the casserole. Sprinkle with seasoning and salt. Take 1 tsp butter. Spread small blobs of butter around. Add the bun pieces. Take hot milk add some seasoning, 1/2 tbsp butter, and salt. Mix it. Spread the milk on the bun pieces. Take eggs and separate the yolk. Add salt and beat the egg whites. Spread the egg whites on the bun pieces. Add the egg yolks on top. Add the remaining butter, chopped Chives, sprinkle with seasons and salt. Add sliced cheese. Bake in a prepared heated oven for 20 minutes at 200 degrees.