Chef In Making » Baking

Banana Oatmeal Breakfast Cookies (Eggless)

soniaabrol — Sat, 30 Oct 2010 22:44:55 +0000

Banana Oatmeal Cookies

This one is for my father-in-law. He loves cookies but not the fact that most of
them are loaded with sugar, refined flour and fats. As I stumbled upon this
recipe, I remembered him and thought of giving it a try.

I am not sure if I should categorize these as cookies or not. Contrary to most
cookies recipes, these do not contain any added sugar, flour, eggs or even
butter or oil. The only most indulgent ingredient I added is ‘white chocolate
chips’. Although the powerhouse Banana – Oatmeal – Raisin combination make
perfect breakfast, I know I will not feel guilty if I had one for dessert!

You need:

3 ripe bananas (mine were sort of overripe)
2 cups fast cooking Oatmeal (I used Quaker’s 1 minute oats)
1 tsp Vanilla
1/4 cup Raisins
1/4 cup Craisins (Cranberry Raisins)
1/3 cup Shredded coconut (I used sweetened)
1/3 cup White Chocolate Chips / or chopped Walnuts

1. Preheat oven to 350 F

2. Mash the bananas with a fork and add Vanilla

Banana Oatmeal Cookies-Prepare Batter

3. Add oats and rest of the ingredients

Banana Oatmeal Cookies-shape

4. Shape the cookies into small slightly flattened balls (makes about 12)

5. Bake for 30 to 35 minutes.

Mine came out soft and perfectly sweet. Bake a little longer if you prefer
slightly crunchy. Enjoy warm cookies with a cup of coffee!

I will make them again next week for my father-in-law. This time I plan to
replace the chocolate chips with chopped walnuts – make them more healthier!

Banana Oatmeal Breakfast Cookies (Eggless) is a post from: Chef

Baked Turkey Seekh Kebabs

soniaabrol — Fri, 10 Sep 2010 06:27:52 +0000

Turkey Seekh Kebab

This is a description of seekh kebab from Wikipedia:

“Traditionally Seekh Kebabs are made with minced meat and spices and grilled on skewers. It is cooked in a Tandoor – (clay oven that can reach higher temperatures than our traditional ovens) and is often served with chutneys or mint sauce. It is often included in tandoori sampler platters, which contain a variety of tandoor cooked dishes.”

But this is quite different from what I remember from my childhood. My dad used to bring home uncooked sausage shaped ‘seekh kebabs’ made of chicken or goat meat. My mom would shallow fry them in a pan and we would either wrap them in rolls or make a kebab-egg sandwich.

Now my version is totally different from the above two. I make Turkey meatballs for my son quite often and that inspired me to make these baked turkey seekh kebabs. I followed a similar recipe but with added spices (although I had to adjust salt a bit as my first version came out little salty) and the meat is shaped as sausages around wooden skewers. This recipe not only uses lean ground Turkey meat but the meat is also baked and not fried (as compared to another similar kebab like Shami Kebab and my mom’s seekh kabebs)

You need:
1 lb ground Turkey meat (lean)
1/2 medium onion, chopped
4-5 garlic cloves, chopped
2 tbsp tomato ketchup
3 tbsp breadcrumbs
1/4 cup Parmesan cheese
1/2 tbsp garlic spread seasoning
1 egg
1-2 green chilies, finely chopped
3 tbsp Shan Seekh Kabab Mix (available at Indian stores)
few wooden skewers, soaked in water for about 10 minutes

Directions:

1. Preheat oven to 375 F
2. In a bowl, combine all ingredients and mix well
3. Grease your palms with Olive oil and shape the dough as sausages around the presoaked wooden skewers

Turkey Seekh Kebab-prepare

4. Line a baking dish with foil and thinly coat it with olive oil.
5. Bake for 20-25 minutes, turning once after 10 minutes or so

Serve hot as appetizers with mint chutney/and or Yogurt-cucumber dip.

They make a quick and healthy meal when added to a sandwich or a wrap. The night I made these, I made a simple pita sandwich for dinner: Split pita bread in half and stuff with kebabs, mint chutney and vinegar pickled onions.

Turkey Seekh Kebab Pita Sandwich

Baked Turkey Seekh Kebabs is a post from: Chef

Strawberry Milk Cake Pudding (Eggless)

soniaabrol — Fri, 09 Jul 2010 06:25:39 +0000

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

Strawberry Milk Cake Pudding (Eggless) is a post from: Chef

Savoury Hurry-up Muffins

soniaabrol — Wed, 30 Jun 2010 04:14:58 +0000

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.

Sweet corn and grated cheese, with a little cayenne pepper

Savoury ground beef (Left-over spaghetti sauce, meatloaf, etc)

Just cheese (Stir into the dough, instead of placing in the centre)

Cauliflower and / or broccoli, cheese and /or cheese sauce

Spinach with feta cheese

Sweet corn, peas and carrots – small diced pieces

Savoury Hurry-up Muffins is a post from: Chef

Strawberry Cake (Eggless)

soniaabrol — Wed, 23 Jun 2010 06:33:40 +0000

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

Strawberry Cake (Eggless) is a post from: Chef

Easy Turkey Meatballs

soniaabrol — Tue, 25 May 2010 06:32:07 +0000

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!

Easy Turkey Meatballs is a post from: Chef

Apple Crumble

GuestOfTheWeek — Thu, 06 May 2010 05:55:07 +0000

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.

Apple Crumble is a post from: Chef

Chipotle Chicken Kebabs

soniaabrol — Tue, 27 Apr 2010 06:08:50 +0000

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!

Chipotle Chicken Kebabs is a post from: Chef

Baked Bananas with Cinnamon Sugar

GuestOfTheWeek — Sat, 27 Mar 2010 22:42:32 +0000

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.)

Baked Bananas with Cinnamon Sugar is a post from: Chef

Dates and Raisins Cake (Eggless)

soniaabrol — Wed, 24 Mar 2010 06:52:20 +0000

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

Dates and Raisins Cake (Eggless) is a post from: Chef