2013-12-12

Greek Yoghurt Banana Bread

Yield: 1 loaf


INGREDIENTS
340g peeled ripe banana (~2 large bananas), mashed
1tsp baking soda
170g fat free plain greek yoghurt
2 egg whites
65g light brown sugar
1tsp vanilla extract
195g plain flour
1tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon

1. Grease and flour a loaf pan.  Preheat oven to 180C.

2. In a medium bowl, mix mashed banana, baking soda, and yoghurt.

3. In another medium bowl, mix egg whites, sugar, and vanilla extract.

4. Combine 2&3.

5. In a large bowl, mix all remaining dry ingredients with the mixture in no.4.

6. Bake in the preheated oven for 50-60 minutes, until done.

Vegetarian Fried Rice Noodles in Sweet Chilli Tomato Sauce

Number of Servings: 4




INGREDIENTS


rice noodles for 4

250g carrots, shredded

1 brown onion, shredded

3 red and green bell peppers, shredded

1tbsp olive oil

¼ tsp salt

1 hot chilli, chopped

300g ketchup

1 ½ tbsp sugar


1. Soak the rice noodles in hot water for minutes, until softened. Drain well.

2. Add oil to the pan over medium high heat. Stir-fry carrots and onion for 4 minutes. Add bell peppers and cook for another 4 minutes.

3. Add salt, hot chilli, followed by ketchup and sugar. Stir in rice noodles and cook for the last 4 minutes.

French Toast

Number of Servings: 2-4





INGREDIENTS


3 large eggs
180ml unsweetened soya milk
pinch of salt
¼ tsp vanilla extract
¼ tsp ground cinnamon
some bread


In a large bowl, mix together eggs, milk, salt, vanilla extract, and ground cinnamon.

Add a little olive oil to the pan over medium high heat.

Soak bread in the liquid mixture and have it pan-fried until golden brown on both sides.

Chinese Mushrooms with Broccoli and Carrots

Number of Servings: 4



INGREDIENTS

- 60g dried Chinese mushrooms
- 400g frozen baby carrots
- 600g frozen broccoli
- 1 garlic head, finely chopped
- 1tbsp olive oil
- 1tbsp soy sauce
- 1tsp sesame oil
- 1tsp sugar
- 240ml water


1. Wash mushrooms. Leave the mushrooms to soak for 45 minutes up to 2 hours (depending on sizes and thickness), until softened. 

2. Set aside the water in which the mushrooms soaked for use later. Have the mushrooms roughly drained, and then season with soy sauce, sesame oil, and sugar.

3. Defrost carrots and broccoli. Cut broccoli florets into smaller pieces, if some are too big.

4. Add oil to the pan over medium to medium high heat. Cook garlic until aroma is released. Stir-fry mushrooms for 1 minute. Then, add carrots and 240ml of water in which the mushrooms soaked. Cook covered for 10 minutes.

5. Add broccoli and cook by stir-fry for the last 5 minutes.

Vegetarian Fusilli with Carrots, Sweetcorn, and Onions in Tomato Sauce

Number of Servings: 4



INGREDIENTS

- 300g fusilli

- 1 brown onion, diced

- 300g carrots, diced

- 260g sweetcorn

- 1tbsp olive oil

- ¼tsp salt

- 1 hot chilli, chopped

- 1tsp sugar

- 200g ketchup


Cook fusilli according to instructions on package. Meanwhile, add oil to the frying pan over medium heat and stir-fry onions and carrots for 4 minutes. Next, add sweetcorn, chilli and salt, and stir-fry all vegetables for another 1 minute. Add tomato sauce and sugar, and cook for the last 1 minute. Stir in cooked, rinsed, and well-drained fusilli into the pan, before switching off the fire. Serve hot.

2013-11-12

Pumpkin Penne Pasta

Number of Servings: 4


INGREDIENTS
- 280g penne
- 1 brown onion
- 200g carrots
- 80g sweetcorn
- 3 bell peppers
- 1tbsp olive oil
- 2tbsp soy sauce
- 210g pumpkin puree
- 1/8tsp salt
- 1/4tsp ground black pepper
- 80ml water

1. Dice onion, carrots, and bell peppers. 

2. Cook penne according to instructions on package.

3. Add oil to the pan over medium high heat. Stir-fry onion and carrots for 3 minutes.

4. Add sweetcorn and bell peppers, followed by soy sauce. Stir-fry for another 5 minutes.

5. Pour in cooked and drained penne. Then, stir in a mixture of pumpkin puree, salt, ground black pepper, and water. Cook for the last 2 minutes.

Serve hot! Enjoy!

Chocolate Pudding as Filling for Strawberries Tarts

Number of Servings: Please see the picture.





INGREDIENTS



100g sugar
25g unsweetened cocoa powder, sieved
2 ½ tbsp corn starch
¼ tsp salt
400ml skim milk
3 egg yolks
80ml double cream
90g 85% dark chocolate, chopped
1tsp vanilla extract


In a big bowl whisk together sugar, cocoa powder, corn starch, and salt. Add 80ml milk and egg yolks. Stir until well blended.

Heat over medium high heat 320ml milk and double cream, just until it starts to boil and foam up.

Gradually whisk the hot milk into the chocolate pudding base.

Pour the mixture back into the pot. Cook over medium low heat and stir constantly until it thickens (3-5 mins).  Drain the pudding.

Add chopped chocolate and vanilla extract. Stir gently.

Cover the surface of pudding with plastic wrap, until it cools down and is ready to serve / for use / to be kept refrigerated.