Overnight Oats Topped With Avocado, Cranberries and Toasted Sliced Almonds

The weather has been terribly hot lately.  I have no plans to cook lunch for myself, thus opted for the easiest Overnight Oats.  I served it with slices of avocado on the side and topped with cranberries and toasted sliced almonds.  It's simple yet yummylicious!

The oats recipe is as per my previous recipe from this blog.  For easy reference, click here.

5 Easy Ingredients for Overnight Oats

 

Ingredients: (serves 1)

1/2 cup rolled oats

1/2 cup milk

1/4 cup yogurt

1 tbsp. chia seeds

1 tbsp. maple syrup

Methods:

1. In a jar, add all the ingredients.
2. Stir to mix until combined.
3. Cover and leave in the fridge overnight.
4. To consume, top with blueberries and enjoy.

Notes:

• Add a bit more milk upon serving if the Overnight Oats are too dry, and it's depending on your own preference.
• You can either serve it direct from the jar, or scoop it out onto a serving bowl and add toppings.

The recipe for this basic overnight oats is adapted from 'DOWNSHIFTOLOGY by Lisa Bryan.'

Tangzhong Wholemeal Bread

Trying out this Wholemeal Bread using the Tangzhong method; and the outcome is a loaf of soft and fluffy bread!

I adapted this recipe from 'thebakeanista.com' and the recipe source can be found here.

I am sharing some pictures of my baking process for this great Wholemeal Bread...

I always enjoys watching the bread dough expand during each phase of proofing. Getting to see the beautiful loaf as it is taken out of the oven really brings me real satisfaction.  Bread making is indeed so much fun; and getting to enjoy these healthy and delicious homemade bread is my utmost pleasure!

No-Knead Mallorca Bread

This Mallorca Bread is so soft, airy and melt in the mouth; and it needs no kneading.

The recipe request for adding the flour gradually while stirring, and adding only enough just until the dough turns into a shaggy mass.  I think I am adding a little less of flour, which is why the dough is softer and the bread comes out more flatten than the actual recipe source.  Even so, but the bread comes out great!

I adapted this recipe from 'womanscribbles.net,' and to go to the original recipe click the link here.

These cute breads are ready for baking...

Milky Coconut Biscuits

With the extremely hot weather, I rather stay home and baked a small batch of this biscuits to indulge in the comfort of my sweet home.

Ingredients:

1/2 cup self-rising flour (sifted)

1/2 cup/113 g. unsalted butter (softened)

1/4 cup icing sugar (add more if you prefer sweeter)

1/2 cup desiccated coconut

3 tbsp. milk powder

2 tbsp. liquid milk

Methods:

1. In a mixer bowl, beat butter and icing sugar until light.
2. Add coconut, flour and powdered milk.  Beat using low speed  to combine the wet and dry ingredients.
3. Add liquid milk and mix.  If dough is a little sticky sprinkle some flour.  Likewise add a little milk if it's too dry.
4. Cover and place into the fridge to chill for about an hour. As the weather is very hot, it's easy to roll the dough after chilled.
5. Take a portion of dough, roll into small balls (your preferred sizes), place them on a lined baking sheet.  Use a fork to make a pattern.
6. Bake in a preheated oven of 170 degree Celsius for 18 minutes or until slightly golden brown.

Note:- This recipe can be doubled if you want to make more.

I adapted this recipe from 'Heba's Treats' with slight adjustments to suit my baking peference.

Cajun Chicken and Corn Pizza

I am using the same Pizza Dough recipe as my previous bake.  The recipe can be obtain here. 

(A)  Ingredients for Cajun Chicken Filling:

1 chicken breast (boneless and skinless)

1 tsp. paprika

1/2 tsp. oregano

1/2 tsp. salt

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/4 tsp. cayenne powder (add more if you prefer more spicy)

1 tsp. brown sugar

2-3 tbsp. cooking oil

1 cup shredded mozzarella cheese

1/2 cup canned corn kernels (drained well)

Methods:

1. Slice the chicken breast in half along the center to make 2 thinner fillets.  
2. In a bowl, combine paprika, onion powder, garlic powder, salt, oregano, brown sugar and cayenne.  Whisk well.
3. Toss the chicken into the mixture, coating well.
4. In a medium skillet, heat cooking oil over medium heat.  Cook the chicken for about 3-5 minutes on each side, or until golden and cooked through.  Transfer the cajun chicken to a plate.  Let cool then cut into small cubes and set aside.

(B)  Ingredients for White Pizza Sauce: 

3 tbsp. (43 grams) unsalted butter

3 tbsp.  plain flour

1 cup milk

1/3 cup shredded parmesan cheese

Methods:

1. In a saucepan over medium-low heat, melt butter.  Add the flour and using a whisk, stir in the flour and cook until the paste-like mixture is lightly browned.
2. Pour in the milk, and whisk continuously until the mixture thickens.  Turn off the heat and stir in the parmesan cheese.
3. Transfer into two bowls and set aside.  

(C)  Assemble the pizza:

1. Preheat the oven to 220 degree Celsius.  Lightly grease a 12-inch pizza pan with cooking oil.
2. Take one portion of the risen dough, toss and shape the dough until it widens into a rough circle.  Place it into the pizza pan, stretching and patting until it takes the shape of the pan. 
3. Spread half of the pizza sauce all over the dough.  Sprinkle half the cubed chicken on top, followed by half of the corn.  Sprinkle half of the mozzarella.  Spoon the remaining pizza sauce in dollops all over the pizza once again.  Top with remaining chicken, corn and mozzarella.
4. Bake the pizza in a preheated oven for 18 minutes, or until the edges of the dough is lightly golden.  Allow the cooked pizza to rest for a few minutes.
5. Slice and enjoy!

Time for baking!

Notes:-

• To freeze the other half of the pizza dough, wrap it in plastic film, then in foil.  Freeze for up to a month.  To use, thaw at room temperature until soft.
• The ingredients for the pizza filling and the white sauce above are also for two pizzas.  Keep the other half portion in containers in the fridge, if you are not making the second pizza right away.

Stir-Fried Rice Cakes

 

Ingredients: (Serves 2-3)

Rice cakes (soaked overnight until soft and drained)

1 small bowl pork belly, sliced into strips

2 Chinese leeks (sliced)

4 leaves Napa cabbage (cut into 1" pieces)

Pinch of chicken stock granules

2 tbsp. cooking oil, separate

4 tbsp. water

Seasoning: (Mix in a small bowl)

1 tsp. dark soy sauce (add more if needed, for color)

1/2 tbsp. rice vinegar

1/2 tsp. chicken stock granules

Pinch of white pepper

1/4 tsp. sugar 

1/2 tsp. sesame oil

2 tbsp. water

Methods:

1. In a heated wok over high heat, add 1 tablespoon of cooking oil, next add in  pork belly.  Stir fry until lightly browned.  Then add in leeks and a pinch of chicken stock granules.  Stir fry for 1 minute.  Remove onto a plate and set aside.
2. In the same wok over high heat, add 1 tablespoon of cooking oil.  Add in the rice cake and stir fry until lightly browned for about 2 minutes.
3. Turn to medium heat, and return the pork belly and leek mixture.  Also add the Napa cabbage and water.  Cover the lid and let it cook for about 2 minutes.  Stir once in between cooking.
4. Uncover the lid, add the seasoning and stir well to combine.  Taste for correct seasoning.  Switch off heat.
5. Serve!

I adapted this recipe from CiCiLi.tv with adjustments to suit my cooking preference.