nuffnang

Tuesday 21 January 2014

Plain and simple Vanilla Muffin

Sometimes, all you really want is a simple, delicious plain muffin.
In my case, my 2 year old seems to dig for this simple and healthy muffins and she brings them to school at the nursery for her snacks and small lunch at the nursery and everyday  she b rings back an empty lunch box so I think I'm doing right here :)
Anyhow, baking for kiddies snack we must always pay attention to the sugar and butter content for it to be healthy snack for the LO :)


Ingredients

1 cup (125g) self rising flour
3/4 cup (180 ml) milk
1/2 cup (100g) of brown raw sugar
1/2 teaspoon of vanilla essence
1-2 normal egg(s)
1 teaspoon baking powder
2 tablespoons (30g) butter or vegetable based butter like Olive or sunflower  margerine
  
Preparation
1. Preheat to 170ºC/325ºF.

2. You need a bowl and a fork to mix with for start then add flour, milk, sugar, and baking powder and mix for 1 to 2 minutes. 

3. Then add the butter and egg(s). and mix for 1 to 2 minutes then  add a tsp of vanilla.

4. Prepare your baking tray. Grease the muffin tray or silicone muffin moulds

5. Pour mixture evenly onto the greased muffin tray or mould.

6. Put in the oven for 15-18 minutes or until the surface  slighty browed or more.

7. Take out then leave to cool before serving.

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NOTE: To have a different flavour of muffin you can use the same recipe just add in the berries or fruits and also cocoa for a a chocolate vanilla muffin. It's all up to you. You can double the portion for this plain muffin and then put in whatever flavour you want after that.

DONE!

Have a go at this simple but tasty vanilla muffin.





  À bientôt

Monday 20 January 2014

Poach salmon wt shredded zuchini & mushroom pasta

 

Ingredients
200g dried angel hair pasta
80ml (1/3 cup) olive oil
5 (about 1kg) zucchini, coarsely grated
2 garlic cloves, thinly sliced
1/4 of brown onion thinly sliced
3 - 4 button mushroom thinly sliced
1 Poached salmon fillets, break into big chuncks *
2 tsp olive butter or any begetable oil 
1/3 cup chopped fresh basil
1 small portion of formage blanc/yougurt/creme fresh to make the sauce.
2 tbs lemon juice


Preparations
1. Cook the pasta in a saucepan of salted boiling water until al dente. Refresh under cold water. Drain. Transfer to a bowl. Add 2 tsp of the oil. Toss to combine.

2. Meanwhile, heat the olive butter for cooking in a large frying pan over medium-high heat. Stir in the onions and mushroom and cook until softens and translucent. Add the grated zucchini,5-6 minutes or until the zucchini is just tender.

Poaching*
3. Sprinkle the salmon fillets with a little salt. Put the water, parsley and onions in a sauté pan, and bring to a simmer on medium heat. Place salmon fillets, skin-side down on the pan. Cover. Cook 5 to 10 minutes, depending on the thickness of the fillet, or to desired done-ness. Do not overcook. Shred the poached salmon in big chunks and set aside.

4. Add the zucchini & mushroom mixture, basil and lemon juice and the formage blanc/ natural yougurt or créme fresh and the chunky pieces of salmlon together into the pasta mixture. Toss to combine. Serve sprinkled with freshly ground black pepper and basil.

Happy trying everyone!

À bientôt

Saturday 11 January 2014

Spaghetti aux crevettes /Spaghetti with prawns

My first post for 2014! 

Spaghetti aux crevettes /Spaghetti with prawns
Ingredients :

1 pound long pasta (or any kind)
3 Tbs olive oil
3 or 4 cloves garlic, finely chopped
A big canned diced tomatoes ( 28 oz ) or 1 or 2 fresh tomatoes will do
1tbs tomato paste 
½ cup white wine (optional) or bouillion aux cravette * (pls see note)
1 pound cooked shrimp , deveined and peeled
salt, pepper and hot pepper flakes to taste
2 tbs of grated parmesan cheese
2 tbs of green beans (if you like)
Fresh parsley , to taste

Preparation:

1 . Cook pasta in a large pot of salted water  and a dash of olive oil. 

2 . In a large skillet, heat olive oil over medium heat . Add garlic and cook about 1 minute.

3 . Add tomatoes and wine (optional) or just use bouillion aux cravette* and mix. Add salt, pepper and chili flakes to taste and simmer for ten minutes.

4 . Add the shrimp, green beans to the sauce and pour the drained pasta on your sauce and cook for another 3 to 4 minutes.

5. Add 2 tbs of grated parmesan cheese on the sauce and mix well all together;

6 .  just before serving,sprinkle with fresh parsley pasta .  

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Note *
  1. How to make bouillion aux cravette.
    1. In a large pot boil water with Rosemary , salt and thyme, 
    2. Add in raw prawns  and boil until the skin turned red.
    3. Take out the Prawns.
    4. Save the water to use for cooking (bouillion aux cravette)


Simple, quick and delicious! 
Have a good try everyone!


  À bientôt