Ingredients (serves 6 to 8):
1 cup water
A pinch of salt
1/2 tbsp butter
1/2 cup Arborio rice
2 cups FairPrice Fresh Milk or FairPrice High Cal Milk
4 tbsp sugar
1 tsp vanilla extract
1/8 tsp ground cinnamon
Method:
1. Bring water, salt, and butter to a boil in a medium saucepan.
2. Add the rice, return to a boil, then reduce the heat to the lowest setting. Stir occasionally and cook until the rice has absorbed the water but is still firm to the bite, about 15 minutes.
3. Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in a separate saucepan. Add the cooked rice and simmer over medium-low heat until the rice absorbs most of the milk and the mixture starts to get thick and silky, about 10 to 15 minutes.
4. Transfer pudding to a large bowl and cool to room temperature. Place in refrigerator until it cools and sets.
Tips:
Recipe uses FairPrice’s High Cal milk and Fresh Milk ($2.75 for a 1-litre carton) available at all FairPrice supermarkets.
This recipe for rice pudding is a wonderful way to use leftover milk in the fridge.
You can top it with fruit such as chopped strawberries or peaches, or substitute them with others like chopped plums or a few spoonfuls of fruit jam.
Recipe source: Today newspaper (9 Oct 2008)
Showing posts with label Milk. Show all posts
Showing posts with label Milk. Show all posts
Lebanese milk pudding
Ingredients:
For the pudding:
500ml FairPrice full cream or skim milk
50ml orange blossom water or rosewater
75g granulated sugar
2 tbsp cornflour
For the syrup:
500g granulated sugar
300ml cold water
1 tbsp lemon juice
To garnish:
1 tbsp chopped pistachio
Method:
1. To make the pudding, pour the milk and orange blossom water or rosewater into a saucepan with the sugar and gently bring to a boil.
2. Place the corn flour in a small bowl and add about 3 tbsp of hot milk from the saucepan to make a smooth paste.
3. Whisk in the corn flour paste and stir continuously until the liquid boils and thickens.
4. Remove from the heat and pour into individual serving cups.
5. Leave to cool then chill in the fridge for at least one hour.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and stir over a medium heat till all the sugar has dissolved.
7. Simmer for 15 minutes, until the syrup is light golden. Leave to cool.
8. When ready to serve, gently warm the syrup and drizzle over the pudding.
9. Add a scattering of pistachio and serve immediately.
Tips:
Recipe uses FairPrice full cream or skim milk ($1.75 for 1litre carton) available at all FairPrice supermarkets.
Recipe source: Today newspaper (14 Aug 2008)
For the pudding:
500ml FairPrice full cream or skim milk
50ml orange blossom water or rosewater
75g granulated sugar
2 tbsp cornflour
For the syrup:
500g granulated sugar
300ml cold water
1 tbsp lemon juice
To garnish:
1 tbsp chopped pistachio
Method:
1. To make the pudding, pour the milk and orange blossom water or rosewater into a saucepan with the sugar and gently bring to a boil.
2. Place the corn flour in a small bowl and add about 3 tbsp of hot milk from the saucepan to make a smooth paste.
3. Whisk in the corn flour paste and stir continuously until the liquid boils and thickens.
4. Remove from the heat and pour into individual serving cups.
5. Leave to cool then chill in the fridge for at least one hour.
6. To make the syrup, place the sugar, water and lemon juice into a saucepan and stir over a medium heat till all the sugar has dissolved.
7. Simmer for 15 minutes, until the syrup is light golden. Leave to cool.
8. When ready to serve, gently warm the syrup and drizzle over the pudding.
9. Add a scattering of pistachio and serve immediately.
Tips:
Recipe uses FairPrice full cream or skim milk ($1.75 for 1litre carton) available at all FairPrice supermarkets.
Recipe source: Today newspaper (14 Aug 2008)
Chicken ala king
Ingredients (serves 4):
50g butter
1/3 cup flour
1/2 tsp salt
1 cup chicken stock
1 cup milk
2 Organic Prairie chicken breast fillets
6 fresh mushrooms, stems removed and quartered
1 red pepper, seeded and finely diced
Method:
1. Fill a saucepan with water and bring it to a rolling boil.
2. Add the chicken breast fillets. After 3 minutes, turn off the heat and cover with a lid. Set aside for half an hour. The chicken will poach in the heated liquid.
3. When the chicken has cooled, dice it.
4. In another saucepan, melt the butter then whisk in the flour and salt.
5. Slowly add the milk and chicken stock, whisking as you go to get a smooth sauce.
6. Cook, stirring constantly until the sauce becomes thick and bubbly, for about 10 minutes.
7. Add the diced chicken, red peppers and mushrooms and continue to cook for a further 10 minutes.
8. Season to taste and serve hot.
Tips:
Recipe uses Organic Prairie Chicken Breast Fillets ($59.30 per kg) available at FairPrice Finest.
This is a very retro dish circa the 1970s, when mother and aunties would serve it poured over buttered toast, puff pastry or even choux pastry cases.
Recipe source: Today newspaper (29 May 2008)
50g butter
1/3 cup flour
1/2 tsp salt
1 cup chicken stock
1 cup milk
2 Organic Prairie chicken breast fillets
6 fresh mushrooms, stems removed and quartered
1 red pepper, seeded and finely diced
Method:
1. Fill a saucepan with water and bring it to a rolling boil.
2. Add the chicken breast fillets. After 3 minutes, turn off the heat and cover with a lid. Set aside for half an hour. The chicken will poach in the heated liquid.
3. When the chicken has cooled, dice it.
4. In another saucepan, melt the butter then whisk in the flour and salt.
5. Slowly add the milk and chicken stock, whisking as you go to get a smooth sauce.
6. Cook, stirring constantly until the sauce becomes thick and bubbly, for about 10 minutes.
7. Add the diced chicken, red peppers and mushrooms and continue to cook for a further 10 minutes.
8. Season to taste and serve hot.
Tips:
Recipe uses Organic Prairie Chicken Breast Fillets ($59.30 per kg) available at FairPrice Finest.
This is a very retro dish circa the 1970s, when mother and aunties would serve it poured over buttered toast, puff pastry or even choux pastry cases.
Recipe source: Today newspaper (29 May 2008)
Hot cross buns
Ingredients (makes 12):
50g caster sugar, plus 1 tsp
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
Zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted
For the glaze:
2 tbsp sugar
2 tbsp water
For the crosses:
80g plain flour
2 1/2 tbsp water
Method:
1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This is referred to as “hand-hot” water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy head, as with beer (about 5 to 10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6 to 8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour (or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion (You may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat your oven to 220 deg C. To make the crosses, mix the flour and the water in a bowl, then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warm, with butter.
Tips:
Recipe uses FairPrice High Cal Milk ($2.45) available at all FairPrice supermarkets.
Recipe source: Today newspaper (20 Mar 2008)
50g caster sugar, plus 1 tsp
1 tbsp dried yeast
450g plain flour
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
75g raisins
Zest of 1 orange or lemon
50ml warmed milk
1 egg, beaten
50g butter, melted
For the glaze:
2 tbsp sugar
2 tbsp water
For the crosses:
80g plain flour
2 1/2 tbsp water
Method:
1. Heat 150ml of water until it reaches a point where you can place a finger in the water and still bear the heat comfortably. This is referred to as “hand-hot” water.
2. Stir the teaspoon of sugar into the water then sprinkle in the dried yeast. Leave until it forms a good frothy head, as with beer (about 5 to 10 minutes).
3. Meanwhile, sift the flour, salt, cinnamon and nutmeg into a mixing bowl. Then add the raisins and orange or lemon zest.
4. Heat the milk until hand-hot and set aside.
5. Make a well in the centre of the flour mixture and pour in the yeast mixture, then the milk, the egg and the butter.
6. Mix, starting by using a wooden spoon and finishing with your hands.
7. Transfer the dough onto a clean, smooth surface and knead it for about 6 to 8 minutes, until it feels smooth and elastic. After a while, it will stop sticking to the surface.
8. Place the dough back in the bowl and cover with a lightly oiled plastic bag.
9. Leave it in a warm place to rise so that it is double its original size. This should take about an hour (or faster on a very hot day or slower on a cooler day).
10. Take the dough out and knead it again so it goes back down to its original size.
11. Grease a baking sheet and divide the dough into 12 round portions. Arrange them on the greased baking sheets, leaving lots of room for expansion (You may have to do this in two batches).
12. Cover with the oiled plastic bag and leave to rise again for about 30 minutes.
13. Pre-heat your oven to 220 deg C. To make the crosses, mix the flour and the water in a bowl, then use your hands to work it into a pastry.
14. Flatten and roll it out, then cut into thin strips. Cross two strips on top of each bun.
15. Bake the buns for about 12 to 15 minutes.
16. Make the glaze by heating the sugar with the water until it has dissolved.
17. Brush the buns with the glaze as soon as they come out of the oven.
18. Serve warm, with butter.
Tips:
Recipe uses FairPrice High Cal Milk ($2.45) available at all FairPrice supermarkets.
Recipe source: Today newspaper (20 Mar 2008)
Barbecue biscuits
Ingredients (makes 20):
1 cup plain flour
1 tsp chicken stock powder
75g butter, chopped
2 x 50g packets barbecue-flavoured potato chips, crushed
1 egg yolk
2-3 tbsp milk
Extra 1 tbsp milk
2 tsp sweet paprika (optional)
Method:
1. Sift flour and stock powder into a bowl. Rub in butter. Stir in the chips, egg yolk and enough milk to make the ingredients cling together.
2. Knead dough lightly on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between sheets of baking paper until 2.5mm thick. Cut into rounds using a 5cm fluted cutter. Place about 2cm apart onto greased oven trays. Brush with extra milk. Sprinkle with a little paprika, if using.
4. Bake in a moderately hot oven at 190 deg C for about 10 minutes or until lightly browned. Cool biscuits on trays.
Recipe source: Women's Weekly magazine
1 cup plain flour
1 tsp chicken stock powder
75g butter, chopped
2 x 50g packets barbecue-flavoured potato chips, crushed
1 egg yolk
2-3 tbsp milk
Extra 1 tbsp milk
2 tsp sweet paprika (optional)
Method:
1. Sift flour and stock powder into a bowl. Rub in butter. Stir in the chips, egg yolk and enough milk to make the ingredients cling together.
2. Knead dough lightly on a floured surface until smooth. Cover, refrigerate for 30 minutes.
3. Roll dough between sheets of baking paper until 2.5mm thick. Cut into rounds using a 5cm fluted cutter. Place about 2cm apart onto greased oven trays. Brush with extra milk. Sprinkle with a little paprika, if using.
4. Bake in a moderately hot oven at 190 deg C for about 10 minutes or until lightly browned. Cool biscuits on trays.
Recipe source: Women's Weekly magazine
Chocolate nut biscuits
Ingredients (makes 45):
1 cup Milo
1/4 cup hot milk
250g butter
1/2 cup caster sugar
1 egg
2 1/2 cups plain flour
2/3 cup self-raising flour
1 cup melted dark chocolate
1 cup melted white chocolate
1/2 cup macadamia nuts, unsalted, toasted and chopped finely
Method:
1. Stir Milo into hot milk in a bowl until dissolved. Cool.
2. Beat butter, sugar and egg with an electric mixer until light and fluffy. Transfer to a large bowl. Stir in Milo mixture and the combined sifted flours in 2 batches.
3. Knead mixture on a floured surface. Roll dough between 2 sheets of baking paper until 5mm thick. Cut out rounds from dough, using a 6cm round cutter. Place rounds, about 4cm apart, onto greased trays.
4. Bake at 180 deg C for about 10 minutes or until browned. After 5 minutes, transfer biscuits to a wire rack to cool.
5. Spread half of each biscuit with melted dark chocolate. Place on baking paper to set. Spread other half with white chocolate. Return to baking paper. Sprinkle with nuts. Allow to set.
Recipe source: Women's Weekly magazine
1 cup Milo
1/4 cup hot milk
250g butter
1/2 cup caster sugar
1 egg
2 1/2 cups plain flour
2/3 cup self-raising flour
1 cup melted dark chocolate
1 cup melted white chocolate
1/2 cup macadamia nuts, unsalted, toasted and chopped finely
Method:
1. Stir Milo into hot milk in a bowl until dissolved. Cool.
2. Beat butter, sugar and egg with an electric mixer until light and fluffy. Transfer to a large bowl. Stir in Milo mixture and the combined sifted flours in 2 batches.
3. Knead mixture on a floured surface. Roll dough between 2 sheets of baking paper until 5mm thick. Cut out rounds from dough, using a 6cm round cutter. Place rounds, about 4cm apart, onto greased trays.
4. Bake at 180 deg C for about 10 minutes or until browned. After 5 minutes, transfer biscuits to a wire rack to cool.
5. Spread half of each biscuit with melted dark chocolate. Place on baking paper to set. Spread other half with white chocolate. Return to baking paper. Sprinkle with nuts. Allow to set.
Recipe source: Women's Weekly magazine
Spiced pumpkin christmas cupcakes
Ingredients (makes 20 to 24):
200g cake flour
1 tsp baking soda
1 tsp cinnamon powder
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg or nutmeg powder
1/2 tsp salt
2 eggs, at room temperature
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup corn oil
1 cup pumpkin puree
1/3 cup milk, at room temperature
1 tsp vanilla essence
3/4 cup chopped walnuts
Method:
1. Line a muffin tin with paper cupcake holders and pre-heat oven to 180 deg C.
2. Sift cake flour, baking soda, cinnamon powder, ground ginger, nutmeg and salt into a medium bowl.
3. In a bigger bowl, whisk the eggs and both sugars until pale.
4. Add the oil, pumpkin puree, milk and vanilla, then mix until blended.
5. Add the flour in 3 parts, mixing until just blended.
6. Stir in the walnuts.
7. Using an ice-cream scoop, portion the batter into the cupcake holders, filling them only to 3/4 of the way up. This will leave space for the cakes to rise as they bake.
8. Bake for 20 to 25 minutes, or until a skewer inserted in the middle of each cake comes out clean.
9. Transfer to a cooling rack to cool completely.
10. Frost the cupcakes with Spiced cream cheese frosting. Sprinkle with decorations.
Recipe source: Today newspaper
200g cake flour
1 tsp baking soda
1 tsp cinnamon powder
3/4 tsp ground ginger
1/4 tsp freshly grated nutmeg or nutmeg powder
1/2 tsp salt
2 eggs, at room temperature
3/4 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup corn oil
1 cup pumpkin puree
1/3 cup milk, at room temperature
1 tsp vanilla essence
3/4 cup chopped walnuts
Method:
1. Line a muffin tin with paper cupcake holders and pre-heat oven to 180 deg C.
2. Sift cake flour, baking soda, cinnamon powder, ground ginger, nutmeg and salt into a medium bowl.
3. In a bigger bowl, whisk the eggs and both sugars until pale.
4. Add the oil, pumpkin puree, milk and vanilla, then mix until blended.
5. Add the flour in 3 parts, mixing until just blended.
6. Stir in the walnuts.
7. Using an ice-cream scoop, portion the batter into the cupcake holders, filling them only to 3/4 of the way up. This will leave space for the cakes to rise as they bake.
8. Bake for 20 to 25 minutes, or until a skewer inserted in the middle of each cake comes out clean.
9. Transfer to a cooling rack to cool completely.
10. Frost the cupcakes with Spiced cream cheese frosting. Sprinkle with decorations.
Recipe source: Today newspaper
Seafood casserole
Perfect dish for Christmas.
Ingredients (serves 2 to 3):
200g Prantalay Seafood Mix (from NTUC, to thaw, follow instructions on the packet)
125g parmesan or cheddar cheese, grated
2 tbsp olive oil
1 onion, peeled and chopped
2 stalks celery, peeled and diced
1 carrot, peeled and diced
2 tbsp breadcrumbs
500ml milk
4 tbsp plain flour
2 tsp butter
Salt and pepper to taste
Method:
1. Heat olive oil in a pan. Fry onions until lightly browned. Add celery and carrots and fry for about 3 to 4 minutes. Add seafood mix and fry for 2 minutes. Set aside.
2. Heat milk in a saucepan over medium heat. Mix in the flour and butter with a whisk until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
3. Place celery, carrots and seafood into a medium baking dish. Spoon the cheese sauce into the dish and toss with the rest of the seafood mixture. Sprinkle breadcrumbs over.
4. Without covering the dish, bake it in a preheated oven for 20 minutes or grill under medium heat until the surface is brown. Serve hot with bread.
Recipe source: Today newspaper
Ingredients (serves 2 to 3):
200g Prantalay Seafood Mix (from NTUC, to thaw, follow instructions on the packet)
125g parmesan or cheddar cheese, grated
2 tbsp olive oil
1 onion, peeled and chopped
2 stalks celery, peeled and diced
1 carrot, peeled and diced
2 tbsp breadcrumbs
500ml milk
4 tbsp plain flour
2 tsp butter
Salt and pepper to taste
Method:
1. Heat olive oil in a pan. Fry onions until lightly browned. Add celery and carrots and fry for about 3 to 4 minutes. Add seafood mix and fry for 2 minutes. Set aside.
2. Heat milk in a saucepan over medium heat. Mix in the flour and butter with a whisk until well blended. Gradually blend the cheese into the mixture. Season with salt and pepper.
3. Place celery, carrots and seafood into a medium baking dish. Spoon the cheese sauce into the dish and toss with the rest of the seafood mixture. Sprinkle breadcrumbs over.
4. Without covering the dish, bake it in a preheated oven for 20 minutes or grill under medium heat until the surface is brown. Serve hot with bread.
Recipe source: Today newspaper
Cheesy vegetable pie
An eggless recipe.
Ingredients (makes 12.5cm pie):
Filling:
60g butter
40g plain flour
500ml milk
800g mixed vegetables, diced and steamed
180g frozen peas
100g grated cheddar cheese
Salt and pepper
Pie crust:
300g plain flour
1.5 tsp ground cumin (阿拉伯茴香)
1/2 tsp ground chilli
2 tbsp sesame seeds
1 tsp cumin seeds
160g butter
Enough cold water to knead dough
Method:
Filling:
1. Heat butter. Add flour. Stir over heat until bubbling. Remove from heat and add the milk gradually.
2. Return to heat and boil until the mixture thickens. Add in the rest of the ingredients and mix well.
Pie crust:
1. Preheat oven to 180 deg C. Put all the dry ingredients into a bowl. Rub in butter till mixture resembles fine breadcrumbs. Add enough water to make the ingredients cling together.
2. Wrap pastry in cling wrap and refrigerate for 1/2 hour. Divide dough into portions. Roll out 1 portion on floured surface to fit the greased pie dish. Prick all over with a fork and bake in preheated oven for 15 minutes or until lightly browned.
3. Spoon in the prepared filling. Roll out the remaining pastry to cover the pie dish. Trim and seal the edges. Bake until golden brown.
Recipe source: Lifestyle magazine
Ingredients (makes 12.5cm pie):
Filling:
60g butter
40g plain flour
500ml milk
800g mixed vegetables, diced and steamed
180g frozen peas
100g grated cheddar cheese
Salt and pepper
Pie crust:
300g plain flour
1.5 tsp ground cumin (阿拉伯茴香)
1/2 tsp ground chilli
2 tbsp sesame seeds
1 tsp cumin seeds
160g butter
Enough cold water to knead dough
Method:
Filling:
1. Heat butter. Add flour. Stir over heat until bubbling. Remove from heat and add the milk gradually.
2. Return to heat and boil until the mixture thickens. Add in the rest of the ingredients and mix well.
Pie crust:
1. Preheat oven to 180 deg C. Put all the dry ingredients into a bowl. Rub in butter till mixture resembles fine breadcrumbs. Add enough water to make the ingredients cling together.
2. Wrap pastry in cling wrap and refrigerate for 1/2 hour. Divide dough into portions. Roll out 1 portion on floured surface to fit the greased pie dish. Prick all over with a fork and bake in preheated oven for 15 minutes or until lightly browned.
3. Spoon in the prepared filling. Roll out the remaining pastry to cover the pie dish. Trim and seal the edges. Bake until golden brown.
Recipe source: Lifestyle magazine
Finger buns
An eggless recipe.
Ingredients (makes 14 to 16):
600g plain flour
4 tsp instant yeast
2 tbsp caster sugar
2 tbsp honey
1 tbsp vanilla essence
100g sultanas or raisins
80g mixed peel
50g shredded coconut or mixed nuts
400ml milk or water
80g butter
50ml extra milk, for glazing
Icing sugar for dusting
Method:
1. Preheat oven to 200 deg C. Put all ingredients, except the extra milk and icing sugar into a mixing bowl.
2. Mix and knead to form a smooth pliable dough. Cover bowl and leave aside for about 45 minutes, or until dough doubles in size. Knead dough for about 5 minutes. Divide into 14 to 16 portions. Roll and shape each portion into a 12cm long piece.
3. Place the buns on prepared baking trays, leaving space for the dough to rise. Leave aside for 10 minutes or until the dough has risen. Bake buns in preheated oven for 10 minutes. Brush with milk immediately and leave to cool on wire rack. Sprinkle with icing sugar when cool.
Recipe source: Lifestyle magazine
Ingredients (makes 14 to 16):
600g plain flour
4 tsp instant yeast
2 tbsp caster sugar
2 tbsp honey
1 tbsp vanilla essence
100g sultanas or raisins
80g mixed peel
50g shredded coconut or mixed nuts
400ml milk or water
80g butter
50ml extra milk, for glazing
Icing sugar for dusting
Method:
1. Preheat oven to 200 deg C. Put all ingredients, except the extra milk and icing sugar into a mixing bowl.
2. Mix and knead to form a smooth pliable dough. Cover bowl and leave aside for about 45 minutes, or until dough doubles in size. Knead dough for about 5 minutes. Divide into 14 to 16 portions. Roll and shape each portion into a 12cm long piece.
3. Place the buns on prepared baking trays, leaving space for the dough to rise. Leave aside for 10 minutes or until the dough has risen. Bake buns in preheated oven for 10 minutes. Brush with milk immediately and leave to cool on wire rack. Sprinkle with icing sugar when cool.
Recipe source: Lifestyle magazine
Cheesy corn cakes
Ingredients (makes 12):
175g plain flour
2 eggs, beaten
125ml fresh milk
200g sweet corn kernel
5 slices of cheese, cut into small pieces
2 tsp canola oil
2 tbsp chopped spring onion (optional)
Method:
1. In a mixing bowl, add eggs and milk to flour. Mix well until smooth.
2. Stir in corn, cheese and spring onions.
3. Heat half the oil in a non-stick frying pan. Add 6 spoonfuls of the mixture in 6 dollops to the pan. Flatten each out slightly with the back of a spoon, keeping them separate. Cook over medium heat until golden brown (about 1 1/2 minutes each side).
4. Remove from the pan and repeat the same process with the rest of the mixture.
Tips:
Goes well with tomato ketchup.
Recipe source: Today newspaper
175g plain flour
2 eggs, beaten
125ml fresh milk
200g sweet corn kernel
5 slices of cheese, cut into small pieces
2 tsp canola oil
2 tbsp chopped spring onion (optional)
Method:
1. In a mixing bowl, add eggs and milk to flour. Mix well until smooth.
2. Stir in corn, cheese and spring onions.
3. Heat half the oil in a non-stick frying pan. Add 6 spoonfuls of the mixture in 6 dollops to the pan. Flatten each out slightly with the back of a spoon, keeping them separate. Cook over medium heat until golden brown (about 1 1/2 minutes each side).
4. Remove from the pan and repeat the same process with the rest of the mixture.
Tips:
Goes well with tomato ketchup.
Recipe source: Today newspaper
Pineapple & almond mini cupcakes
Ingredients (serves 12 to 15):
60g butter, softened
75g sugar
1 egg, beaten
1/2 tsp vanilla essence
2 tbsp milk
100g self raising flour, sifted
2 rings canned pineapple, finely chopped
1 tbsp almonds, broken into small bits
Method:
1. Combine butter and sugar and blend with a mixer until it's creamy and light.
2. Add egg, vanilla essence and milk, and blend again briefly.
3. Put in the flour and combine well with the mixture. Then stir in the pineapples and almonds.
4. Line the cupcake moulds with muffin liners and fill half with the mixture.
5. Bake at 180 deg C for 20 minutes.
Tips:
To make a large cake, pour the batter in a round 21cm cake pan and bake for 30-35 minutes.
Recipe source: Simply Her magazine (Mar 2007)
Strawberry muffins
These are great for breakfast, teatime or as a snack for kids and adults.
Ingredients (makes 12):
375g flour
1 tbsp baking powder
2 small eggs
150g sugar
125ml milk
65ml plain yoghurt
125ml butter, melted
1 tsp vanilla extract
150g strawberries, cut into cubes and frozen
Method:
1. Preheat oven to 180 deg C. Line muffin tin with paper cups.
2. Sift flour and baking powder into a bowl and set aside.
3. In another mixing bowl, whisk together eggs and sugar until well combined. Gently whisk in milk, yoghurt, butter and vanilla extract.
4. Quickly add the flour into this mixture and stir till they start to blend. Gently fold in strawberries. The batter should be rather lumpy at this stage.
5. Fill the paper cups with the batter until about 3/4 full. Bake for about 20 to 25 minutes, or till the top is nicely browned. Cool muffins on a wire rack.
Tips:
If you prefer the muffins to be less sweet, simply cut down the amount of sugar.
Recipe source: Today newspaper
Ingredients (makes 12):
375g flour
1 tbsp baking powder
2 small eggs
150g sugar
125ml milk
65ml plain yoghurt
125ml butter, melted
1 tsp vanilla extract
150g strawberries, cut into cubes and frozen
Method:
1. Preheat oven to 180 deg C. Line muffin tin with paper cups.
2. Sift flour and baking powder into a bowl and set aside.
3. In another mixing bowl, whisk together eggs and sugar until well combined. Gently whisk in milk, yoghurt, butter and vanilla extract.
4. Quickly add the flour into this mixture and stir till they start to blend. Gently fold in strawberries. The batter should be rather lumpy at this stage.
5. Fill the paper cups with the batter until about 3/4 full. Bake for about 20 to 25 minutes, or till the top is nicely browned. Cool muffins on a wire rack.
Tips:
If you prefer the muffins to be less sweet, simply cut down the amount of sugar.
Recipe source: Today newspaper
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