Non-dairy Banana Ice Cream

This is a non-dairy ice cream which is absolutely easy to make with only three ingredients.  I like it that it's light and fat free, except for a bit of oil from the peanut butter and it's refreshing, just right for dessert after a hearty meal.

Recipe for Non-dairy Banana Ice Cream

Ingredients


• 420 gm/4 frozen ripe bananas (nett weight)
• 2 Tbsp peanut butter
• 3 Tbsp water to facilitate blending
• a pinch of salt (optional)
Method
1. Cut the  bananas into 1/2 inch slices.  Place on a plate lined with a plastic sheet, uncovered, in the freezer, for 2 to 3 hours till hard.
2. Blend or process in a food processor together with the peanut butter.  Add water to facilitate blending if necessary.
3. Serve immediately or store in the freezer in a container for a firmer and scoopable ice cream.

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Choc Chip Raisin Yoghurt Muffins

These choc chip muffins that I made recently were a hit at breakfast.  Not only were they easy to make, they were moist as I added more yoghurt than what was called for in the recipe.  This is a very simple and straightforward recipe that will yield consistent good result.

Recipe for Choc Chip Raisin Yoghurt Muffins

 Ingredients

• 9 oz plain flour
• 4 oz caster sugar
• 2 eggs
• 1/2 cup melted butter or veg. oil (I used melted butter)
• 125 - 140 ml plain yoghurt
• 1 tsp vanilla
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 80 gm raisins
• 80 gm choc chips
• a pinch of salt

Method

1. Sift flour, baking powder, bicarbonate of soda and salt into a mixing bowl.  Add in sugar and mix well.
2. Whisk eggs, oil, yoghurt and vanilla till well mixed.
3. Pour the wet ingredients into the flour mixture, mix till just combined.
4. Scoop (I used an ice cream scoop) batter into paper lined muffin pan, about 3/4 full.
5. Bake in a preheated oven @ 200 deg.C for 20 to 25 mins. till golden brown. Test with a skewer till it comes out clean.
6. Leave muffins in pan to cool.  Serve warm.
7. Yield :  12 Muffins

 

I'm linking this post to the 'Little Thumbs Up' event and the theme for the month of June is 'Butter' organised by Zoe of  ' Bake for Happy Kids',  Doreen of  'My Little Favourite DIY'  and hosted by

Jozelyn  of  'Spice Up My Kitchen'

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Mango Chutney

This is my first attempt at making chutney and I was having the impression that it's going to be a very tedious chore.  When a friend gave me a few mangoes recently, I quickly browsed through the internet to look for some easy recipes to try my hands at making chutney.  I was taken aback when I realised that it was not so difficult as I had imagined and  was truly very satisfied with my maiden attempt!

Recipe for Mango Chutney

Ingredients


• 850 gm/1.3/4 lb mango flesh, cut into 3/4" cubes.
• 80 gm raisin
• 1/4 cup apple cider
• 1 medium onion, chopped
• 1 Tsp chopped garlic
• 1 Tsp chilli powder
• 1  Tsp garam masala
• 1 Tsp mustard seeds
• 1/4  Tsp turmeric powder
• 2 Tsps oil
Method
1. Lightly fry the chopped garlic and onion with oil, add in the mustard seeds, stir fry.
2. Add in the mangoes, raisins and the rest of the ingredients.  Mix well and once it starts to boil, lower the heat and let it simmer for about 1 hour, till syrupy.  Stir occasionally to prevent the bottom from burning.
3. Test for taste.
4. Spoon immediately into clean, sterilised warm jars and seal.
5. Let cool, then keep refrigerated. 

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Black Sesame Angku Kuih

I was a bit apprenhensive at the onset when I  chose to use yam paste as the filling for this Black Sesame Angku Kuih.  Just wondering how will the taste of yam combine with the black sesame.  But if I don't experiment, I wouldn't know.  Come what may, I tried and  wasn't disappointed at all when the Kuih were freshly steamed and the first bite said it all ...... yummy!

Recipe for Black Sesame Angku Kuih

Ingredients for Yam Paste


• 350 gm yam (nett weight), steamed with pandan leaves and mashed
• 150 gm sugar
• 60  ml oil
• Pandan leaves
Method
1. Combine and cook the above together under low flame,  keep stirring till the paste comes together, leaving the sides of the pan and can be lifted up with a spatula.
2. Yield : 460 gm of yam paste.
Ingredients for Skin


(A)  30 gm rice flour
       60 ml water 
(B)  150 gm glutinous rice flour
       25 gm black sesame powder
       40 gm sugar
       100-110 ml water
       2 Tbsp oil


Method
1. Mix ingredients (A) and cook till thick, let cool.
2. Combine (A) to the remaining ingredients (B).  Knead till soft but not sticky.
3. Wrap the dough (about 400 gm) with cling wrap and keep refrigerated overnight.
4. Yield :  9 big ones and 11 mini ones
To assemble the Kuih, please refer 'here'.
       

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Almond Filo Pastry

These crispy crisps are very suitable for snacking and can be addictive too.  It's simple and easy to prepare but you must work quickly when preparing this pastry as the Filo sheets dry up very quickly, more so in our hot weather.  These are light and refreshing and should they lose their crispiness later, just pop them into the oven toaster to reheat.

Recipe for Almond Filo Pastry

Ingredients

• 5 sheets of Filo pastry
• 1 egg white
• 30 gm melted butter or oil (I used butter)
• 40 gm sugar
• 30 to 40 gm almond flakes

Method

1. Place the Filo sheets on a board, cut into half.  (Cover the sheets with parchment paper and place a damp cloth on top to prevent the sheets from drying).
2. Beat the egg white with a ball whisk till foamy and broken down, add in the melted butter, mix well.
3. Place a sheet of pastry on the board, brush with the egg white butter mixture, sprinkle the sugar on top generously.
4. Then place another sheet of pastry on top of the first and repeat the process till you have 5 sheets of pastry, all brushed with egg white mixture and sprinkled with sugar.
5. Cut the sheets into equal sizes, about 1.1/2 inches x 2 inches, then sprinkle the almond flakes on top.
6. Bake in a preheated oven @ 180 deg.C for 4 to 5 mins.till golden brown and crispy. Let cool on the pan before removing them onto a wire rack to cool completely.
7. Store them in an airtight container.

I'm linking this post to the Little Thumbs Up Event' and for June, the theme is 'Butter'

organised by  Zoe  of  'Bake for Happy Kids',  Doreen of   'My Little Favourite DIY'  and hosted by

Jozelyn of  'Spice up my kitchen'.

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Lemony Prune Friands

I had some egg whites left from making ice cream and not to put them to waste, I made these lemony friands for afternoon tea.  Tossed in some pitted prunes to enhance the flavour and taste.

Recipe for Lemony Prune Friands

Ingredients


• 100 gm melted butter, cooled
• 125 gm icing sugar
• 40 gm plain flour 
• 70 gm almond meal 
• 3 medium egg whites
• Zest from 1 lemon
• 85 gm pitted prunes, chopped
Method
1. Lightly grease and flour the Friand pan.
2. Sift the icing sugar and flour into a bowl, add almond meal, mix well.
3. Whisk egg whites till light and floppy.  Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the melted butter to form a soft batter.
4. Scoop the batter into the pan and sprinkle some chopped prunes over each cake.  Bake for 15 - 20 mins.
5. Cool in the pan for about 5 mins. turn out and dust with icing sugar before serving.
6. Yield :  9 Friands










I'm linking this post to the 'Little Thumbs Up' event and the theme for June is 'Butter' organized by 
Zoe of  'Bake for Happy Kids',  Doreen of  'My Little Favourite DIY' and hosted by  
Jozelyn of   'Spice up my Kitchen'.

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