Same recipe and directions from “The Loaf that Tempted the Sleeping Baker” but instead of cocoa, I used an 8oz low-fat cream cheese. These were baked in a 12 cup muffin pan and a small size loaf pan for the remaining mixture.
Archive for the ‘Recipe’ Category
Chickpeas with Spinach
2009
04.25
04.25
I made hummus two days ago and the chickpeas I bought were more than I need. I only used half and put the remaining in ref. I do not want to store it for a long period so I decided to make a dish out of it. I had spinach also and thought it will be nice to combine the two for a hearty meal.
Ingredients:
2 tbsp oil
1 medium onion, sliced
1 tsp garlic paste
1 tsp cumin
1/8 tsp of chili
pinch turmeric
2 cups of canned chick peas (garbanzo beans), drained
500 g spinach
half red bell pepper, sliced
half green bell pepper, sliced
salt and pepper
Directions:
1. Heat oil in a preheated pan. Fry the onions till golden brown. Add the garlic and stir.
2. Add cumin, chili and turmeric, stirring for 2 minutes. Place the chickpeas and stir for 1 minute.
3. Place the spinach and bell pepper, cover and cook for 4 minutes. Season with salt and pepper. Serves 2-3.
Note: If using dried chickpeas, cover with water and soak overnight. Boil and simmer until very tender.
Roasted Chicken with Potatoes and Mushroom
2009
04.23
04.23
This dish was marinated in lemon juice that gives the chicken a piquant taste and combined with vegetables that surely will please the palette.
Ingredients:
2 skinless, boneless chicken breasts cut into finger size pieces
2 medium size potatoes cut into cubes
4 oz mushroom, sliced
1/3 cup lemon juice
1 tbsp dried oregano
Pinch of thyme
Pinch of basil
4 garlic cloves, minced
2 tbsp oil
Salt and pepper
Method:
1. Combine lemon, oregano, thyme, basil, garlic, oil, salt and pepper. Add chicken, potatoes and mushroom, marinate for 30 minutes.
2. Preheat oven to 400F. Separate the chicken and leave the marinated juice with the potatoes and mushroom. Cook the chicken for 25 minutes and 10-15 minutes for the potatoes and mushroom.
3. I like it bit brown outside so I preheated a pan and fried it for a minute or two. Serves 2-3
Chocolate-Cheese Brownies
2009
04.13
04.13
Brownies with cheese? Yep, it is! It’s crunchy outside, mild chewy inside and a fold of cheese to balance the chocolate dose. Hmmm yum!
Ingredients:
½ teaspoon vanilla essence
8 oz low-fat soft cheese
1 ¼ cup granulated sugar
2 eggs
7 tbsp butter
¾ cup All-purpose flour
3 tbsp cocoa powder
50 g chopped pecan nuts
Frosting:
4 tbsp butter
1 tbsp milk
13 tbsp powdered sugar
2 tbsp cocoa powder
Pecan nuts, to decorate (optional)
Directions:
1. Preheat oven to 350F. Lightly grease an 8 inch square tin.
2. Beat the cheese, vanilla essence and 5 teaspoon of granulated sugar, set aside.
3. Beat the eggs and remaining granulated sugar together until fluffy. Add butter and cocoa powder into the egg mixture. Add flour and nuts.
4. Pour half of the brownie mixture to the tin then spread the soft cheese over it, and cover it with the remaining brownie mixture. Bake 40-45 minutes. Leave to cool.
5. For frosting, melt the butter in the milk. Add sugar and cocoa. Spread the frosting over the brownies and decorate with pecan nuts. Let the frosting set. Enjoy!
Cabbage and Shrimp
2009
04.04
04.04
Cabbage and Shrimp
Here is quick preparation for a delicious shrimp and cabbage meal. My Mom usually cooks this back home, especially when she’s busy and just wanted to prepare a quick meal.
Ingredients:
1 tbsp. oil
1 small onion, sliced
1tsp. garlic paste (2 garlic cloves, finely crushed)
1 tsp. chili powder (optional)
1 small green cabbage, cleaned and sliced
20-25 pieces cooked shrimps, peeled and deveined
1 small tomato, sliced
Salt and Pepper to taste
Method:
1. Heat oil and onion in wok or skillet till brown.
2. Add chili powder then garlic, fry till medium brown.
3. Place Shrimp, tomatoes and cabbage, stir occasionally for 5 minutes or until crisp tender.
4. Add salt and pepper to taste.
Cabbage is an excellent source of Vitamin C and dietary fiber.
Serves 4
The Loaf that Tempted the Sleeping Baker
2009
04.02
04.02
I’ve always wanted to bake but there were days when I just don’t have time (which is not entirely true) excuses like – I have something else to do, not enough ingredients and materials, or just plain lazy. Lame right? I know.
Ok, so last week I have bumped to this interesting site by Ana Dane’s Loaf of Darkness she made it look so easy to make and deliciously tempting that there was no excuse not to bake this time. The original recipe had a black cocoa but my cabinet only has the brown one lol so boom here it is!
I’m glad I finally did this. There’s this kind of joy in baking and the satisfaction just by looking at the finished product and say wow I made this 
Zucchini with Shrimps
2009
03.19
03.19
I came to love zucchini because of a very close friend, Shubhra. While staying at their place I learned some tricks on preparing tasty vegetable meals. Originally prepared without the shrimp and tomato paste but for a different twist I added it. Try it and I hope you’ll like it too.
Ingredients:
1 tbsp. oil
1 onion, sliced
½ tsp. coriander powder
¼ tsp. chili powder
¼ tsp. turmeric powder
1 yellow and 1 green zucchini, sliced
10 to 15 pieces Peeled Shrimps
1 tomato, sliced
1 tsp. tomato paste (optional)
7 tbsp. water
Salt to taste
top: tomato and shrimps center: zucchini bottom: onions and combined powder of coriander, turmeric and chili
Method:
1. Heat the oil in a preheated pan. Fry the onions till golden brown.
2. Add the coriander, chili and turmeric powder. Stir for few seconds.
3. Put the zucchini and stir for 3 minutes. Add the tomato, water and paste. Add salt and simmer for 10 minutes or till zucchini is cooked.
Serves 2-3 Persons
Enjoy!
Easy Chicken Curry
2009
03.09
03.09
Simple Chicken Curry
It took me sometime to get used to on eating spicy foods. Back where I grew up, the closest thing to spicy is putting pepper or a small size fresh chili into the dish! It was in Bangalore that introduced me to the spice world that even now most of the dishes I made must have a tinge of spice or else I’d feel something is missing. The ingredients bellow is an alteration I made, a medium spice easy recipe of the dish that is close to my heart, Chicken Curry.
Ingredients:
4 tbsp. Olive Oil
1 Medium size onions, sliced
1 tsp. Mustard seed
4 tsp. Chicken Curry Powder
3 tsp. Garlic Paste (or 6 finely crushed garlic cloves)
1 tsp. Ginger Paste
Few Curry leaves
2 to 3 skinless, boneless Chicken breasts cut into bite size pieces
2 tsp. Lemon juice
Salt to taste
1 cup Mushroom, sliced
2 Medium size potatoes, chopped
2 Medium size tomatoes, chopped
1 tsp. Tomato paste mixed in ¼ cup Water
Method:
Fig. 1 - Left to Right: Garlic paste, Chicken Curry Powder, Ginger Paste, Tomatoes, Mushroom, Potatoes. Center: Onions,Tomato Paste, Lemon and Curry leaves. Fig. 2 - Chicken pieces and Mustard Seeds
1. Heat the oil in a preheated large frying pan. Add the onions over medium heat, add the mustard seeds and make sure it crackles (Traditionally, one should fry the mustard seeds first but I prefer to cooks the onions first) Stir till the onion is golden brown.
2. Put the Chicken Curry Powder and fry for 1 minute. Add the garlic and ginger paste, mix well. Place the curry leaves, stir well.
3. Add the chicken pieces, stir fry for 5 minutes. Pour the lemon and 1/2 teaspoon salt.
4. Add the potatoes, mushroom, tomatoes and tomato paste. Cover and simmer, stirring occasionally for 10 minutes or until the chicken is cooked. Add salt to taste. Serve with Naan or freshly cooked Basmati rice
Serves 3-4 persons