Peanut butter and banana waffles

Waffle lovers, do try out this yummy recipe with the rich fragrance of peanut butter.  It can be serve any time of the day and it makes great snacks!  Serving it hot with a layer of melted butter and additional peanut butter gives you full satisfaction!!

Ingredients:
1 3/4 cups plain flour
2 tbsp granulated sugar
3 tsp baking powder (sifted)
1/4 tsp salt
3/4 cup creamy peanut butter
1/2 cup olive oil
2 large eggs
1 3/4 cup fresh milk
1 cup ripe bananas (mashed)

Methods:

1. In a large bowl add plain flour, sugar, baking powder and salt.  Whisk to combine.
2. In another bowl add peanut butter, gradually whisk in oil until well combined.  Whisk in eggs and milk until well mixed.
3. Add the wet ingredients (2) to the dry ingredients (1) and stir until just moistened.  Stir in the mashed bananas.
4. Bake in preheated waffle iron according to manufacturer's directions until golden brown.

Notes:  Cooled waffles can be stored in an airtight container in the fridge.  To consume, reheat waffles in an oven toaster, and it still taste yummylicious, like it is just out from baking.

This recipe is adapted from Taste of Home by Christina Addison of Blanchester, Ohio.

Orange Butter Cake

Ingredients:
227g unsalted butter (room temperature)
200g castor sugar
270g plain flour (sifted)
1 tsp baking powder (sifted)
1/2 tsp salt (sifted)
4 large eggs
Zest of an orange
5 tbsp freshly squeezed orange juice

Methods:

1. In a standing mixer cream butter and castor sugar until light and creamy.  Add eggs one at a time, beating well after each addition.  Add in orange zest and give it a quick mix until well combined.
2. Slowly add in flour and mix using a rubber spatula.  Finally stir in orange juice and mix until well combined.
3. Turn out mixture into an 8" round and lined baking pan.  Level out mixture at the sides but allow a shallow well in the center.  This is to enable the cake to level up evenly during baking.
4. Bake in a preheated oven of 170 degree Celsius for about 45 minutes or until cooked through and when tested with a wooden skewer comes out clean.

Notes:  This cake comes in handy for an afternoon tea and can be enjoyed warm, at room temperature or even cold from the fridge.  I place the leftover, after 2 days, in an airtight container in the fridge.

This recipe is adapted from "My Kitchen Snippets" with slight amendment.

Japanese Pancake

Pancake lovers, do try out this yummy recipe.  It is easy to make and any leftovers can just be stored in containers and placed in the fridge.  To consume, just warm them up in a toaster oven.  If you have a sweet tooth you can drizzle some honey or maple syrup or even topped with fruits of your choice or whipped cream, but I prefer eating it plain.  

Ingredients:
2 eggs
30g granulated sugar
1 tsp honey
110g plain flour (sifted)
20g milk powder
1/2 tsp baking powder (sifted)

Methods:

1. In a big bowl add in eggs, sugar and honey.  Stir to mix.
2. Add in flour, milk powder and baking powder.  Mix well until no lumps.
3. Let the dough rest for 15 minutes.
4. Heat a lightly oiled non-stick pan over medium heat.  
5. Add a ladle of dough and let it cook until small bubbles starts to form, flip over the pancake and continue to cook until golden brown.
6. Remove from heat, and continue to cook the rest until all the dough are used up.
7. The pancakes are ready to be served!

I adapted this recipe with amendments from "NTD Taste Life Video."

Pork Stuffed Tofu In Soy Sauce

I saw this video recipe through a friend's sharing in Facebook recently. This dish attracted me instantly, and by viewing through the video I've decided to list it in my "to cook dishes."  Without having it to queue in my  "to cook dishes" list, I managed to grab hold of all the needed ingredients when I do marketing the next day, and there it is.... A Simple Yet Yummylicious dish to serve for our dinner!

Ingredients:
3 pcs. firm tofu
70g minced pork
1 sprig spring onions (chopped, use the green leaves only)
1 tsp chicken stock granules
Dashes of grounded white pepper
1/2 tsp sugar
1/3 tsp salt

Sauce:
1 1/2 tbsp sugar
1 1/2 tbsp light soy sauce
1 1/2 tbsp oyster sauce
1/2 tsp grounded white pepper

Methods:

1. Pat dry tofu with a kitchen paper, cut into half, scrap out the middle part of the tofu, be careful not to break the sides, put in a bowl and mashed.
2. In a bowl add minced pork and all the other ingredients including the mashed tofu.  I did not use all the mashed tofu as it is too much.  Mix all the ingredients together.
3. Use a small spoon to scoop the mixture into the middle of the tofu pieces and press gently.  Repeat until all is done.
4. Deep-fry the tofu pieces until golden, and drain.
5. Mix all the sauce ingredients in a bowl.
6. In a clean pan add the sauce ingredients and stir using medium-low heat.
7. Put the tofu back into the pan.  Toss and turn the tofu to coat evenly with the sauce.
8. Turn off heat and dish the tofu onto a serving dish, drizzle the leftover sauce over the tofu.
9. Dinner is served with a plate of freshly cooked rice.

Note:  The original recipe calls for sprinkle of some chopped spring onion and chili over the cooked tofu but I did not use that as my grandson is not a fan of spring onions and chilies.

This yummylicious recipe is adapted from "Feedy Philippines" with slight amendments to suit my home cooking and my family's taste buds.

Homemade Waffles

After getting myself a KENWOOD Multisnaker Maker which comes with 3 functions (1) Sandwich Maker (2) Waffles and (3) Grill/Griddle last year, I have been trying out a couple of Waffles recipes, but until today I have not post any to my Food Blog yet, reason being too occupied off late.  

Here is my first Waffles recipe which I make recently, and would like to share with my readers out there.  

Ingredients:
1 3/4 cup plain flour (sifted)
3 tbsp granulated sugar
1 tbsp baking powder (sifted)
2 eggs (lightly beaten)
3/4 cup milk
1/2 cup unsalted butter (melted)
Pinches of salt

Methods:

1. Combine flour, sugar, baking powder and salt in a large mixing bowl and whisk together.  Make a small well in the middle and set aside.
2. In a smaller mixing bowl combine eggs, milk and butter.  Whisk together and pour into the flour mixture.  Gently stir to combine.
3. Heat the waffle iron, brush with cooking oil and add a ladle scoopful of batter onto the middle, close and cook according to instructions. For the first batch I will open after few minutes of cooking to observe the waffle, then close back and let it cook until golden brown.  I use the first batch to determine the time for the rest of the cooking.
4. Remove from iron with a fork and continue with the rest.

Notes:  

1. I use lesser milk than the actual recipe as I prefer to have a crunchy waffle.  If you prefer a crunchy waffle, then enjoyed it hot.  
2. The leftover waffle can be stored in an airtight container and store in the fridge.  To consume I toast them in an oven toaster for a few quick minutes.
3. For this waffle recipe I also add an extra tablespoon of granulated sugar as I intend to eat without any topping.

This recipe is adapted from "The Kitchen Wife" with amendments.

Scottish Scones

Scones, like bread or cake can easily be served as a single serving either for breakfast, tea or snacks.  I love trying out different recipes for scones which are being enjoyed by many people from most countries, and each recipe has slight difference in terms of texture, taste and ingredients.

If you prefer a plain scone without any spice and with a rich milky taste and soft texture, this is one recipe which will surely suit your taste bud.

Ingredients:
500g Self Raising Flour (sifted)
75g Caster Sugar
200ml Milk + 1 tbsp
100g unsalted butter (cubed, slightly soft but still cold)
Pinch of salt
1/2 egg (for brushing on top)
2 tbsp milk (for brushing on top)

Methods:

1. In a bowl add flour, rub in butter using your fingers until mixture resembles breadcrumbs.  Add in caster sugar, give it a mix, then add in milk in 3 batches with the final 1 tablespoon to add in last  (if necessary) until a dough is formed. Be careful not to over mix as that will makes the scones tough and not soft and crumbly.
2. Turn the dough onto a floured surface, roll out to about 1/2 inch thick and cut using a cookie cutter.  Press remaining loose dough together and cut out more scones.  
3. Place scones on lightly greased baking tray.
4. Bake in a preheated oven of 200 degree Celsius for about 15 minutes or until scones have risen and is golden.
5. Transfer to a wire rack.
6. Serve warm with butter and jam/preserves of your choice, or any other toppings.

Tips: I place leftover scones in an airtight container in the fridge.  To consume I will toast them in a bread toaster until hot and it still taste as delicious as the freshly baked ones.

I adapted this recipe from FOOD PARAISO with amendments.