Friday, October 24, 2014

Pumpkin Quick Bread

It's been ages I've baked a quick bread, the last attempt was like in 2012! Guess is time to revisit some interesting quick bread recipe :D The word 'quick' indicated that it is a super easy and fast bread to  prepare, just like baking muffins whereby the dry ingredients are folded into the wet ingredients. Usually pumpkin bread are loaded with spices like cinnamon, nutmeg, clove & ginger.  As I do not the spice flavours to be overpowering and to make it are appealing to the kids, I've reduced the amount of spices used and added chocolate chips into the batter! 'thumbs up' Lovely loaf with moist and tender crumbs and bits of chocolate chips embedded :D






Ingredient (3 small loaves)
  • 450gm fresh pumpkin puree
  • 4 eggs
  • 250ml rice bran oil
  • 85ml buttermilk
  • 1 tsp vanilla paste
  • 220gm sugar
  • 420gm plain flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp salt
  • 1 tbsp cinnamon powder
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground all spice
  • 1/2 tsp ground cloves
  • optional : choice of chocolate chips, raisins or nuts

Method
  1. Combine pumpkin, eggs, oil, buttermilk, vanilla and sugar in a large mixing bowl. Beat on medium speed until mixture is smooth and well blended.
  2. Sift the dry ingredients in 3 batches and lightly beat until just blended. Do not overmix. Fold in your desired topping. (I've used chocolate chips)
  3. Pour the batter into 3 small disposable pans. Bake in preheated oven at 180 deg cel for 60mins or until a skewer inserted in the centre comes out clean.

This is a food gift basket (homemade granola, homemade strawberry jam & pumpkin quick bread)  I've come up with as a house warming gift! Hopefully my friend and her family will like this little gift of mine :D





This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)

Thursday, October 23, 2014

Homemade Granola

This is my new favourite food for the week, homemade granola! Never know that it is so simple to make and it tasted so fantastic. No more grabbing a box of cereal off-shelf from the supermarket again! 


Mixing the rolled oats, pumpkin seeds, sunflower seeds, chia seeds, almond flakes with honey mixture and ready to pop into oven for baking.

Serving the homemade granola with natural greek yogurt, no additional sweetener needed, so natural and healthy ^.*

Recipe ref : JoyofBaking (with modifications)
Ingredient
  • 300gm old-fashioned rolled oats
  • 75gm sliced almonds 
  • 45gm sunflower seeds
  • 45gm pumpkins seeds
  • 1 tbsp chia seeds
  • 1/2 tbsp ground cinnamon
  • 1/4 tsp salt
  • 2 tbsp rice bran oil
  • 120ml honey
  • 1 cup dried fruits (cranberries, apricots, figs, sultanas)

Method
  1. Line a baking sheet with parchment paper.
  2. Combine rolled oat, nuts, seeds, ground cinnamon and salt in a large bowl.
  3. Stir oil and honey together. Pour the mixture over the dry ingredients and toss together to ensure that all ingredients are well coated with the liquid.
  4. Spread the mixture onto the baking sheet. Bake in preheated oven at 160 deg cel for 40-45 mins until golden brown. Stir occasionally to the mixture will brown evenly. 
  5. Remove from oven and cool on a wire rack. Break up any large clumps of granola while the mixture is still warm. Cool completely (mix in dried fruits at this point) before storing in an airtight container in the fridge

And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House

Tuesday, October 21, 2014

Chicken Curry Puffs

Special request from my boy again...his favourite Curry Puffs! Therefore I took this opportunity to test out another recipe :) This time round the pastry uses fully butter, with added egg and simple plain flour unlike the  previous potato curry puffs  (without egg added) I've attempted :) Both pastry are good, crisp and flaky while they are still warm. But if you preferred a slightly chewy pastry, you may like to try the pastry dough which consist of rice flour and tapioca flour. Besides passing the taste, I'm also satisfied with the looks of the puffs :D Definitely looking much better than my first attempt!


the filling...Chicken Potato Curry. Looks spicy? hehehe not really, spiciness level have adjusted to suit my kids ^.*

the pastry dough...do not over knead as it will result a tough pastry instead of flaky.

wrapping up....





Recipe ref : '新之味' Oct 2013 Issue
Ingredient (12 puffs)

Filling
  • 3 tbsp oil
  • 125gm Hai's Instant Curry Chicken Paste
  • 1 small onion, diced
  • 2 medium potatoes, peeled and diced
  • 100gm minced chicken
  • 3/4 cup water
  • salt & sugar to taste

Pastry
  • 100gm butter, cubed and chilled
  • 350gm plain flour
  • 1 egg, lightly beaten
  • 100ml water

Method
  1. Prepare filling : Heat oil in pan. Saute onion until soft and fragrant. 
  2. Add in curry paste and fry for 2 mins.
  3. Add in potatoes and minced chicken and mix well for another 2 mins.
  4. Add in water and bring to cover. Cover and simmer on low heat until the potatoes are tender and gravy thickens. Top up more water if necessary. Mixture should be fairly moist and not too dry.
  5. Add salt & sugar to taste. Cool down completely before use.
  6. Pastry : Rub chilled butter into flour until mixture resembles fine breadcrumbs.
  7. Mix in beaten egg and add water gradually and knead into a smooth dough. Do not over knead. Cover and rest for 15 mins.
  8. Divide dough into 12 equal portions (you may divide it into 15 portions if prefer a smaller puffs). On a lightly floured surface, roll out dough into a round flat disc. (do not roll out too thin)
  9. Add in filling onto dough and fold into half. Pinch the edge to seal and pleat. Repeat step until all dough are used up.
  10. Heat some oil in a deep saucepan. Deep fry curry puffs over medium heat until golden brown on all sides. Remove and drain on kitchen paper. Best serve warm.



And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House
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