Oatmeal with Banana and Nuts

 

Ingredients: (serves 1)

(A) Base recipe

1/2 cup rolled oats

1/2 cup milk of choice

1/2 cup water

a pinch of salt

(B) Topping

1 medium/small banana (sliced)

1/2 tbsp. almond slices (toasted)

1/2 tbsp. sunflower seeds (toasted)

1/4 tsp. ground cinnamon

Maple syrup (for sweetness)

Methods:

1. In a small saucepan, bring water and milk to a boil.
2. Reduce heat to low and pour in the rolled oats.
3. Cook, stirring occasionally, until the oats are soft and have absorbed most of the liquid.  Remove from the heat, cover and let stand for 2-3 minutes.
4. To assemble; pour the cooked oat into a serving bowl, arrange the banana slices on the top, sprinkle the ground cinnamon, the almond slices and sunflower seeds, and drizzle maple syrup.  Add a bit more milk, if desired.
5. Serve warm...

This recipe is adapted from 'feel good foodie' by Yumna Jawad with a slight adjustment to suit my preference.

Waffles

 

Ingredients:

2 1/4 cups plain flour (sifted)

2 1/2 tbsp. caster sugar/superfine sugar

Pinch of salt (for baking)

4 tsp. baking powder (sifted)

1 1/3 cups milk (full fat, slightly warmed)

1/2 tsp. vanilla essence

4 large eggs (at room temperature)

150 g. unsalted butter (melted and slightly cooled)

Methods:

1. In a large bowl, add flour, sugar, baking powder and salt.  Whisk to mix.
2. Whisk in milk, eggs and vanilla until combined.  Add melted butter, then whisk until lump free.  The batter should be pourable but thick.
3. Cover, then refrigerate overnight, or for at least 2 hours.  Softer insides and better flavour.  You can also proceed immediately with cooking.
4. Preheat the waffle maker. A non-stick one will not need oil, plus there is butter in the batter.
5. Use a ladle to pour batter in to just cover the iron.  Don't get greedy, as it will leak out the sides.  Cook until golden and crisp.  The time needed depends on individual waffle maker. 
6. To serve, transfer into plates and serve with desired toppings.
7. If you intend to serve it warm as you continue cooking, put on a rack and keep warm in a preheated oven of 70 degree Celsius.
8. I keep my leftover waffles in an airtight container in the fridge; and will warm it up in the oven to consume.

I adapted this recipe from 'recipetineats.'

Matcha Streusel Bread

This Matcha Streusel Bread is super YUMMY!  Being a huge fan of Matcha, I will never say 'NO' to it.

I adapted this recipe from the link here.

I share a few pictures throughout the process of making this bread...

(1)  Matcha Streusel mixtures

(2)  Spread the matcha streusel over the bread dough

Let's have tea!

Raisin and Cranberry Loaf

 

This bread recipe which I came across recently, from Savor Easy really tempted me; and without further ado I check out my pantry for available ingredients for the filling.  Since I have dried raisins and cranberries, I decided to use these two ingredients for the filling, instead of the original recipe which used raisin and walnuts.

For the full recipe click the link here.

I love the texture of this bread loaf.  This recipe will be added to my 'to bake list' and will also use different filling.

Let's enjoy this beautifully baked and yummy bread for breakfast or any time of the day ~ smile ~

Pasta Salad

As mentioned in my earlier post, I served my baked chicken with  Pasta Salad.  I am sharing this 'Simple Yet Yummylicious' pasta dish with all my readers out there...

Ingredients:

Cooked pasta, green olives, cucumbers and tomatoes

Salad Dressing:

1/2 cup mayonnaise

1 tsp. Dijon mustard

1 tsp. ketchup

1/4 tsp. Worcestershire sauce

1/2 pinch cayenne papper (or to taste)

Dash of salt (to taste)

1/2 lemon juice

Methods:

1. In a bowl, add in all the ingredients.
2. Whisk with a spoon until thoroughly combined.
3. Spoon the dressing over the salad, mix and serve!

Note:  For the remaining dressing place it into a jar/bottle, cover and keep refrigerated.

I adapted this salad dressing recipe from 'allrecipes' with adjustments to suit my preference.

Baked Chicken With Homemade Taco Seasoning Mix

 

Ingredients: (serves 2)

2 chicken whole legs

2 tbsp. homemade taco seasoning mix

Methods:

1. Clean the chicken legs, pat dry with kitchen paper and place inside a Ziploc bag.
2. Sprinkle the taco seasoning mix over the chicken, rub with fingers on both sides of the chicken.
3. Remove air and zip the bag.
4. Place in the fridge overnight.
5. I will squish the bag and turn it over few times to ensure even marination.
6. 30 minutes before baking, I will take it out and leave it in room temperature.
7. Place the marinated chicken in a tray and bake in a Convection Oven of 190 degree Celsius for 30 minutes, turning the chicken over when it has browned on the top and continue baking the other side until cooked.
8. Serve with side of pasta salad.

Note:  Check out in my next post for my Pasta Salad recipe.

Easy Homemade Taco Seasoning Mix

I came across this homemade taco seasoning online from 'allrecipes' and have been using it ever since.  I love to marinate my chicken with this seasoning, especially when I am in my 'lazy-mode.'  It is not only quick and easy, but so yummylicious.

Ingredients: (yields 1/2 cup)

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. ground cumin

1 tbsp. paprika

1 tbsp. garlic powder

1 tbsp. ground oregano

1 tbsp. caster sugar

1/2 tsp. salt

Few simple methods:

1. In a clean glass jar/bottle add in all the ingredients.
2. Put the lid on.
3. Shake to combine all the ingredients.
4. Place in the fridge.