Recipes With a Twist
Baking
Strawberry Milk Cake Pudding (Eggless)
Jul 8th
Strawberry Milk Cake Pudding
It all started with trying to make a Tres Leches Cake. When I looked up the recipes, all of them called for eggs. Since I wanted to make an eggless dessert, I thought maybe this time I should just make a milk cake pudding. The pudding is not ‘Tres Leches’ as Tres Leches would mean ’3 types of milks’ but it certainly uses 2 types of milks: Condensed milk for the base cake and Evaporated Milk for soaking the cake slices in. Not quite ‘Tres Leches’ but came out very delicious. Bonus: it is an eggless dessert, so suitable for vegetarians and people with egg allergies.
You need:
1 Strawberry Cake (Eggless)
2 cans Evaporated Milk
1 banana
10-12 fresh Strawberries
1/2 cup whipped cream topping (or more as desired)
4-5 tbsp Nesquik Strawberry Milk Flavor/Strawberry flavor Carnation Instant breakfast
1 package instant Vanilla pudding (I used Jello)
Directions:
1. Prepare Cake as per directions. Let it cool (Or use a store bought cake, try to get one with little less sugar)
2. Prepare Vanilla pudding as per directions
3. Slice the cake and set first layer in a large white dish.
Strawberry Milk Cake Pudding-Cake Layer
4. Mix the strawberry flavor powder in Evaporated Milk. Adjust flavor quantity as per your taste. I prefer it not to be overly sweet.
Strawberry Milk Cake Pudding-Evaporated milk
5. Drench the first layer with Evaporated Milk (Number of layers depend on the dish size. I used 15 x 10 and prepared the pudding in 2 layers). For about two layers, the first layer should be soaked in half the milk.
6. Spread a layer of sliced banana and strawberries.
7. Spread the Vanilla pudding on the fruit layer.
Strawberry Milk Cake Pudding-Add fresh strawberries and banana
8. Repeat- Add another layer of cake, drench in Evaporated milk.
9. Top it with whipped cream topping and sliced fresh strawberries.
I did not want to use too much whipped cream topping. So I just added few small dollops. This way I could cut extra calories as well. Although I do think, it would have been great if I had spread one full layer of the whipped cream topping. May be next time!
Refrigerate for 3-4 hours before serving.
Strawberry Milk Cake Pudding
Savoury Hurry-up Muffins
Jun 29th
Savoury Hurry Up Muffins
By Heidemarie Swanepoel
These are quick and easy muffins, with a delicious filling in the centre. I find that these muffins are also a good way of using up those little bits of left-overs that are too little to use for another meal, but too much to just throw away. I like using these little bits in crafty ways – even my boys enjoy their veggie muffins.
Ingredients
1 cup milk
2 eggs
½ cup oil
1 cup flour
¼ teaspoon salt
½ teaspoon BBQ salt
2 teaspoons baking powder
Filling:1 onion
3 rashers bacon
½ – 1 sweet pepper
Directions:
Preheat your oven to 400’F.
Filling:
Chop the bacon, onion and sweet pepper. Fry in a little oil till golden brown. Drain well.
1. Beat the egg and milk well, and add the other ingredients, and mix well. The dough has a very runny consistency.
Fill the bottom third of the well greased muffin pan with the dough.
Add filling
2. Spoon in a small amount of your filling.
3. Cover with the remaining dough.
Bake in your hot oven for 10 – 15 minutes, until lightly golden brown. Carefully remove from the pan once slightly cooled. Cool on a wire rack. Serve warm, or once cooled down.
Ideas for fillings:
For 12 muffins you will need ½ – 1 cup filling. Here are a couple more ideas for variations.
Strawberry Cake (Eggless)
Jun 22nd
Eggless Strawberry Cake
Strawberries are in season and I usually have some on hand at all times. It is almost impossible not to think about including this brightly colored and refreshing fruit in your everyday cooking. They are packed with lot more Vitamin C than some other popular citrus fruits and are a also great source of antioxidants, folate, potassium and fiber. So throw them in salads, smoothies, cakes and muffins and enjoy the health benefits along with keeping your taste buds happy!
Here is a very simple and light cake I baked for the Father’s day using fresh Strawberry puree. The cake was not overly sweet (I try not to use cake mixes whenever possible as I find them very sweet for my liking) and was bursting with Strawberry flavor. I also added some red food color to the batter to make the cake look pale pink. Serve it hot as is or cool it and frost it with frosting of your choice. I served with whipped cream topping and fresh Strawberries on top.
You need:
2 1/2 cups all-purpose flour
1 (14 ounce) can sweetened condensed milk
1 cup melted butter (unsalted)
1 cup fresh Strawberries puree
Strawberries Puree
1/2 cup orange juice
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons vanilla extract
couple of drops of red food color (optional)
2 tbsp Nesquik Strawberry Powder Drink Mix (or any other little sweetened Strawberry flavor of your choice)
Whipped cream and fresh Strawberries for topping, optional
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan or bundt pan.
2. Sift together the flour, baking powder and baking soda into a large bowl.
3. In a large bowl, mix together the flour, baking powder, baking soda, Nesquik Strawberry . Make a well in the center and pour in the sweetened condensed milk, orange juice, Strawberries puree, vanilla, food color and melted butter.
Strawberry Cake-Pour Batter
4. Mix well and pour into prepared pan (I usually slightly grease the pan) .
5. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Eggless Strawberry Cake with Whipped Cream and Fresh Strawberries
Easy Turkey Meatballs
May 24th
Turkey Meatballs
It is always great to have some meatballs on hand when you are in hurry and need to put together a quick and delicious meal. You can make sandwiches, wraps, pizzas, serve with pasta and even throw in soups. I usually make lean turkey meatballs instead of fatty beef ones and make more than I need so I can freeze some for quick meals (as a full time working mom I am usually short of time!). This is very basic recipe and is great for little ones since the meatballs do not have any kind of strong flavor. Even better, all it needs is just 10 minutes of prep time. I made a batch last weekend and made some meat sauce for my 2 year old.
You need:
1 lb ground Turkey meat (lean)
1/2 medium onion, chopped
2-3 garlic cloves, chopped
3 tbsp tomato ketchup
3 tbsp Italian breadcrumbs
1/4 cup Parmesan cheese
1 tbsp garlic spread seasoning
1 tsp salt
1 egg
Turkey Meatballs-Mixed ingredients
Directions:
1. Preheat oven to 375 F
2. In a bowl, combine all ingredients and mix well
Turkey Meatballs-shaped
3. Grease your palms with Olive oil and make about 12 meatballs, rounded or small patties size
4. Line a baking dish with foil and thinly coat it with olive oil.
5. Bake for 20-25 minutes
For the meat sauce: Cut up few pieces, simmer for few minutes in your favorite pasta sauce. Serve with pasta or rice. Since my son enjoyed the meat sauce – 2 days in a row, I am happily tagging this recipe as ‘Toddler Friendly’. They also make healthy snacks for adults and great finger food for the little ones – just cut them in small pieces and serve with ketchup.
More to follow as I put together more meals with these Turkey meatballs. Although I must say, for my ‘Indian taste buds’ I will certainly work on this recipe and add more spices. Will surely post the ‘Indian’ version soon!
Apple Crumble
May 5th
By Heidemarie Swanepoel
Apple Crumble
Apples are in season and there is nothing better than eating a fresh, ripe apple. But this apple crumble comes very close. Sometimes I double up on the crumble part, and firmly press half the dough into a baking dish, and then continue as in the recipe, and serve it as a pie, but for a quick and healthy pudding, that can be eaten straight out of the oven, nothing beats this apple crumble.
Ingredients:
8 – 10 large, fresh apples
½ cup sugar – adapt to the tartness or sweetness of the apples
A handful of raisins (optional)
½ cup sugar (again)
1 teaspoon cinnamon, ground
½ teaspoon aniseed seeds (optional)
Juice and rind of 1 lemon
Crumble topping:
5 ½ oz flour
4oz sugar
3 ½ oz butter
A pinch of salt
Directions:
Prepare Apples
Peel the apples, and remove the core. Cut into thick slices. Place the apples, and a little water in a large saucepan, and gently simmer in a little water for 15 – 20 minutes. The apples must be cooked, but still firm. The time needed will depend on the type of apple you are using. Drain any excess water at the end of the cooking time, add the first half cup of sugar and the lemon juice to the apples. Cool slightly.
I often prepare a whole basket of apples to this point at a time. I either bottle them, or freeze them for later use.
Crumble topping
Preheat the oven to 350 ‘F. Mix the salt and sugar into the flour. Add the butter, and rub in with your fingers, until the mixture resembles breadcrumbs.
Crumbled Flour
Grease the bottom of a pie dish. Line the bottom of the dish with the apples. Sprinkle with raisins and aniseed seeds. Mix the sugar and cinnamon, and sprinkle liberally over the apples. Do this according to taste, and according to the tartness of the apples. Sprinkle the crumble mixture on top.
Bake for 25 – 30 minutes, until the crumbles are lightly browned.
Serve hot or cold with whipped cream or ice cream.
Chipotle Chicken Kebabs
Apr 26th
Chipotle Chicken Kababs
Here is one flaming hot recipe. I have been trying to imitate Chipotle Mexican Grill’s chicken for quite some time. Although this may not be the exact same thing, but it comes quite close – only slightly hotter. Since I like hot food and usually am never too embarrassed of putting Tobasco/Tapatío or any other hot sauce on almost everything, I quite liked the results. Moreover, Chipotle peppers also add a smoky flavor.
1 lb boneless Chicken pieces – medium sized (I used thigh meat)
1/2 can Chipotle peppers in Adobo Sauce (about 3.5 oz – I did use more than this originally!)
4 cloves garlic
1 tsp sugar
2 tsp oil (I used Canola)
2 tsp cumin powder
1.5 tsp salt
1/2 tsp oregano
1/2 cup lemon juice
1 medium onion, cut in large pieces
1 medium green pepper, cut in large pieces
1 medium red pepper, cut in large pieces
1. Combine everything and make a smooth marinade using in a blender (I used my Magic Bullet)
2. Make deep cuts in the meat.
3. Rub the marinade on the chicken pieces and marinate for about 1 day (I think even 3-4 hours should be sufficient, but I marinated for a day for a more intense flavor). Cover the chicken with remaining marinade – if any left
4. Set your oven to Broil mode. If using wooden/bamboo skewers, soak them in water for few minutes.
Chipotle Chicken Kababs-skewers
5. Thread the vegetables and chicken in skewers-alternating between onions, peppers and chicken.
6. Broil for about 7 minutes, flip skewers and broil the other side for another 6-7 minutes 
7. Serve hot on a bed of lettuce salad with salsa and sour cream
This chicken also tastes great with Mexican rice, pita bread or in a sandwich – I will post recipes as I try!
Baked Bananas with Cinnamon Sugar
Mar 27th
By Heidemarie Swanepoel
Baked Bananas with Cinnamon Sugar
My youngest loves making food, and asked if he may add a recipe too! This was his offering – really easy for little hands, and not at all messy.
Ingredients:
1 Banana for each person
Sugar or Cinnamon Sugar
2 Tablespoons lemon or orange juice
2 tablespoons butter.
Preheat the oven to 350 degrees F.
Peel the bananas, and slice them in half, lengthwise.
Place the bananas in a heatproof, greased dish.
Sprinkle liberally with sugar or cinnamon sugar.
Sprinkle with the lemon or orange juice.
Dot with butter.
Bake for 15 – 20 minutes.
Serve hot with ice-cream.
Variation 1: Instead of baking the bananas, you could fry them in a little oil in a small pan. This is a little less healthy, but much quicker.
Variation 2: We have baked apples in exactly the same way. Do not peel the apple. Remove the core carefully, being careful to not cut through the bottom – It helps to use a small paring knife and a teaspoon. Place the butter and the cinnamon sugar inside the hollow apple.
Variation 3: Instead of baking in the oven, microwave on high for 2 – 3 minutes for the bananas, or 4-5 minutes for the apples.
(Cinnamon Sugar: Mix 1 cup sugar with 1 teaspoon cinnamon. Use on many fruit dishes, on pancakes, and of course on the baked bananas. I always mix up a batch, and keep it handy. You never know when it might give just the zing to a sweet dish you need.)
Dates and Raisins Cake (Eggless)
Mar 23rd
Dates and Raisins Cake
Few weeks ago my neighbor baked this kind of cake and brought some for my family. I absolutely loved its rich velvety texture and natural sweetness. Moreover, it had a refreshingly different flavor from the regular chocolate or vanilla cakes. I asked for the recipe and decided to give it a try. The only thing I changed in the recipe was to add some raisins, Craisins and Vanilla extract. 
You need:
1/2 lb chopped dates (Khajoor)
3/4 cup milk
1 tsp Vanilla extract
1/2 cup sugar
1 cup all purpose flour
1/2 cup oil, I used Canola
1 tsp baking soda
1/4 cup Raisins
1/4 cup Craisins (dried cranberries)
1.Sift flour and baking soda. Preheat the oven at 350F.
2. Microwave dates and milk for couple of minutes and let it soak for half about 10 minutes. Add sugar to the dates and milk mixture and blend them using a blender (I used my Magic Bullet). Add oil to the mixture and continue blending for few seconds.
3. Slowly add the flour to the dates mixture and mix with a wire whisk. Fold in the raisins and Craisins.
4. The recipe is perfect for a small 8 inch cake pan. Add the cake mixture to the prepared pan (greased and dusted) and bake for about 30-35 minutes or until a toothpick or skewer inserted in the cake comes out clean.
Dates and Raisins Cake
I used an egg shaped cookie cutter to cut out egg shaped cake pieces (since Easter is in less than couple of weeks). The cake is great without any icing but I decorated a few pieces to get my son’s attention. I used a fluffy whipped cream icing and sprinkled some colored sugar crystals. As my son enjoyed it even without icing, I am happily tagging this recipe as ‘Toddler Friendly’!
Chopped Dates
Cherry Pineapple Crumble
Mar 8th
Cherry Pineapple Crumble
As I was just enjoying the last piece of leftovers, I was wondering how easy it was to put together this delicious fruity dessert. I made it recently for my son’s birthday party and I can’t wait to make it again. Along with the cake, I wanted to make a simple eggless and light dessert and I hardly had any time on hand. I absolutely liked the idea of making a crumble with pineapple and cherries, both my favorites. The original recipe did not call for pineapple slices but I just added them to double the pineapple flavor. I must add, all it took was 10 minutes of prep time and I was done.
You need:
1 (20 ounce) can crushed pineapple in juice
1 can pineapple slices
1 (21 ounce) can cherry pie filling
1 (18 ounce) package yellow cake mix – I used Betty Crocker’s
3/4 cup butter, melted
1/2 cup pecans, chopped (I used half, you can add up to 1 cup)
1/2 tsp cinnamon powder
1. Preheat oven to 350 degrees.
Cherry Pineapple Crumble-spoon Pineapple
2. Spoon pineapple evenly over bottom of 9 X 13 pan. Sprinkle cinnamon powder and mix well
3. Cover the pineapple with cherry pie filling
Cherry Pineapple Crumble-Cherry and Pineapple Slices
4. Spread a layer of pineapple slices on top
5. Pour the dry cake mix evenly over fruit mixture so that it reaches all sides of the pan.
6. Drizzle entire surface with butter
Cherry Pineapple Crumble-Spread cake mix and drizzle butter,sprinkle pecans
7. Sprinkle pecans evenly over top
8. Bake until cake is deep brown and a toothpick comes out clean, 55 to 60 minutes
9. Let cool and serve with ice cream or whipped cream
Cherry Pineapple Crumble-baked, just out of the oven
I actually refrigerated before serving but I think it tastes even better slightly warmed. Refrigeration hardens the crust and it will taste like upside down pie. If you microwave for few seconds, the crust is more moist and soft and tastes wonderful with cool whipped cream or ice cream. Cold or hot, you will certainly enjoy this tropical treat.
Sugar Kissed Valentine Hearts
Feb 14th
Sugar Kissed Valentine Hearts
It is Valentine’s day and hearts are in the air 
. I got heart shaped balloons for my son and did a heart flower project for my husband. To top it I just made a batch of sugar kissed Valentine hearts for my loved ones. These cookies are not too sweet, eggless and are perfect with tea or coffee. I usually make these round shaped but today I decided to give my heart shaped cookie cutter a try.
You need:
1 cup unsalted butter
1 cup oil (I use Canola)
1 tsp baking soda
1 tsp vanilla extract
4 and 1/4th cup all purpose flour
1 cup sugar
1 tsp cinnamon powder (optional)
Red Sugar Crystals
1. Preheat oven to 325 F. Line cookie sheet with foil paper.
2. Cream melted butter and sugar (use electric whisk/mix until mixture is creamy).Add vanilla to oil and add this to the butter mixture.
Cream Butter and Sugar
3. Sift together flour, cinnamon powder and baking soda.
Cookie Dough
4. Slowly combine flour with the butter/oil mixture to form dough (should not be too dry or runny/add little more flour if needed ). Cover the dough with cling wrap and refrigerate for 10-15 minutes. Depending on the size of the cookie cutter, make large balls, roll on the foil lined cookie sheet (about 1/4 inch thickness) and cut heart shaped cookies. Since this dough will be little crumbly, it is best to cut the cookies on the cookie sheet.
Sprinkle Sugar Crystals
Sugar Kissed Valentine Hearts Makes approx 36 cookies when shaped in balls, 20 hearts (depends on the size of the cookie cutter)
Alternately, you can also roll the dough into small balls, sprinkle red sugar crystals and bake for 16-18 minutes.
