Wednesday, 15 June 2016

The Strawberry Egg-less Cupcake

Moist and Soft - Fluffy and Mouth-watering - A good Tea Snack for your kids. 


Strawberry Egg-less Cake

Preparation Time : 45 minutes 
Serves : 10 numbers

Ingredients 

Strawberry Juice - 3/4 cup 

  1. Fresh Strawberry - 150 grams
  2. Sugar - 3 tablespoons 
  3. Water - 1/2 cup 

Cake Batter 

  1. All purpose flour - 1 and 1/2cups 
  2. Baking soda - 1/2 teaspoon 
  3. Baking powder - 1 teaspoon 
  4. Salt - 1/4 teaspoon 
  5. Melted butter - 100 gms 
  6. Condense milk - 1/2 cup 
  7. Sugar  - 3/4 cup 

Preparation

  1. Firstly, bring the contents for strawberry juice to boil for 10 minutes. Cool it and then blend to obtain a smooth liquid. 
  2. Mix the dry ingredients of cake batter together i.e. flour,salt,baking soda,baking powder. 
  3. Soften the butter using a mixer and add sugar. When soft, slowly add the dry ingredients. Between add the strawberry pulp. Add condense milk and combine well. 
  4. The batter will be pinkish, if the batter is not moist enough, add 2 tbsp of milk and then combine. Pour the mixture to each cups and keep the tray in a preheated oven at 180 degree Celsius. Bake it for 20 mins and the cupcake is ready. 
  5. Pull it out and place it on a wire rack to cool off. 
  6. Do not over mix the batter as it becomes stiff. You can top it with strawberry syrup or castor sugar dust. 

Sunday, 12 June 2016

Coleslaw Sandwich

A simple and chop-chop dish that can be served as a breakfast munch. It is a cold sandwich. Basically it is the coleslaw salad layered in between slices of bread.

Coleslaw Sandwich

Preparation time: 10 min
Servings: 2 – 3 numbers

Ingredients
  1.  Grated carrot – ½ cup
  2.  Chopped cabbage – ½ cup
  3.   Black pepper – a pinch
  4.   Mayonnaise – 2 tbsps
  5.   Bread slices – 4 numbers

Preparation
  1. Take ingredients 1 – 4 and mix it in a bowl.
  2. Layer it on a bread slice to make a sandwich.
  3. Repeat Step 2 to create more sandwiches.

Easy, healthy and a crunchy breakfast. Enjoy!

Wednesday, 1 June 2016

The Sicilian Fennel Orange Salad

Sicilian-style salad is more heavily dressed than other green salads. Olive oil blends with the juice from the oranges to create a refreshing vinaigrette. It is a healthy and refreshing salad.


Preparation time: 15 minutes
Servings: 3-4 numbers

Ingredients
    1. Oranges – 2 numbers                                                                                         
    2. Fennel bulb, large sized, thinly sliced – 1 number
    3. Sliced red onion – ½ cup
    4. Fresh mint leaves, roughly chopped – 15 leaves
    5. Pomegranate seeds – 4 tbsps
    6. Orange zest – 1 tsp
    7. Olive oil – 1 tsp
    8. Salt – to taste
    9. Orange juice – 4 tbsps
Preparation
1.      Peel the oranges.
2.      Cut the peeled orange between membranes to release segments.
3.      Toss orange segments, fennel, onion, orange zest and juice and olive oil and in large bowl to coat.
4.      Season salad with salt.
5.      Garnish it with mint leaves and pomegranate seeds.

6.      Transfer salad to platter.