Friday, May 22, 2015

Healthy Banana Bread

No sugar...no butter...wholemeal flour added....that's why this is called a healthy banana bread! With a touch of some honey and ripen bananas, the sweetness of the cake is just nice. Plus the yogurt added helps to moisten the loaf which makes the crumbs really moist and tender. One of the best quick banana bread I've ever done! 









Ingredient
  • 140gm wholemeal flour
  • 100gm self-raising flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 300gm ripe bananas, mashed
  • 5 tbsp honey
  • 3 large eggs, lightly beaten
  • 140ml low fat natural yogurt
  • 30gm chopped pecans

Method
  1. Combine flour, baking soda, baking powder and pinch of salt into a mixing bowl. Stir well to combine.
  2. Mix bananas, honey, yogurt and eggs.
  3. Pour the egg mixture into flour mixture and gently stir to combine.
  4. Scrape the batter into a lined 9" x 5" loaf pan, sprinkle chopped pecans over. Bake in preheated oven at 160 deg cel for 40-45 mins or until a skewer inserted comes out clean.
  5. Cool in pan for 10 mins. Unmould and cool completely on a wire rack. 
Recipe ref : Good Food Asian Edition May 2015



This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai

Sunday, May 17, 2015

Yogurt Marinated Roast Chicken

This is one of the best roast chicken I've made! The herby yogurt marinade really tenderised the chicken, making it really moist and tender even the toughest section of the meat ie. the chicken breast. My son whom always detests chicken breast even asked for second helping. ^0^



The marinade consists of garlic, onions, parsley,dill, black pepper, lemon zests & natural yogurt at the bottom....

Stir the marinade to mix well before adding in the butterflied chicken and marinate it overnight in fridge

hmmmm...can you smell the fragrant of this lovely roasted chicken? hehehe...

A portion just for me with heaps of fresh salad at the side :D

Ingredient
  • One 1.5-2kg chicken
  • 2 cups natural set yogurt
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1/3 cup chopped fresh chinese parsley
  • 1/4 cup chopped fresh dill
  • 1 tbsp cracked black pepper
  • 1 tsp lemon zests
  • 2 tsp salt
  • 2 tbsp olive oil

Method
  1. Remove head and feet of the chicken and clean thoroughly. Pat dry. To butterfly the chicken : place breast side down on a chopping board. Use a scissors and cut off the ribs. Turn it over and firmly press down to flatten the breast side.
  2. Combine all marinade in a big bowl : yogurt, garlic, onion, parsley, dill, black pepper, zest and salt. Mix well.
  3. Add in chicken and turn to coat well on both sides. Cling wrap the bowl and chill it in fridge overnight.
  4. Remove chicken from the fridge one hour before baking. Preheat oven to 180 deg cel.
  5. Line a baking sheet with foil. Place a rack over the lined baking sheet.
  6. Remove the chicken from the marinade and place it over the rack, skin side up.
  7. Drizzle olive oil all over the chicken. Bake the chicken for 45-50 mins until golden brown.
  8. Remove the chicken from the oven and loosely tent it with a foil, rest for 10 mins before serving. 


This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai
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