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Cooking, Recipe and Food Blog

Fruit Cocktail Brownies

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Fruit cocktail brownies are delicious sweets that are perfect for the holiday season. Serve them during parties or give them away as gifts.

 

Serves 16

Ingredients:

1 439g can fruit  cocktail, drained (reserve 2 tablespoons of syup)

2/3 cup butter

3/4 cup cocoa powder

2 cups sugar

4 pcs eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon fine salt

1/2 cup cashew nuts, coarsely chopped

 

Preheat the oven at 350F and slightly grease a 13”x9” pan with butter.

Next, melt the butter in a medium sized saucepan over low heat. Add the cocoa and stir until it is dissolved. Remove from heat.

Sift the flour, baking powder, salt and sugar into a large mixing bowl. Add the cocoa mixture, eggs, vanilla and reserved cocktail syrup. Stir until all the ingredients are well combined.

Place the nuts and fruit cocktail in the batter. Mix well. Transfer the mixture into the greased pan. Bake it in the oven for 30-45 minutes or until set. Test doneness with a toothpick. Insert it into the brownies and it must come out clean.

Let it cool for 5 minutes before slicing. Serve warm or at room temperature. Store it in a sealed container if desired.

 

Photo Courtesy Of:  Laura HB

Fruit Roll-ups

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Fruit roll-ups are delicious treats that you can bring for potlucks during this festive season. These fruity and cheesy bites will definitely make you crave for more.

 

Serves 6

Ingredients:

1/2 cup cream cheese, softened

2 tablespoons white sugar

1 450g can fruit cocktail, drained and syrup reserved

2 pieces eggs, beaten

18 pieces medium egg roll wrappers

2 cups Japanese bread crumbs

Oil for frying

 

Combine the cream cheese and sugar in a large mixing bowl. Mix until well combined. Fold in the fruit cocktail.

Spoon a tablespoon of fruit cocktail and cream cheese mixture and place it onto a wrapper. Roll and seal the edges with beaten eggs. Dip the roll in egg and then coat it with bread crumbs.

Heat the oil in a frying pan or deep fryer. Deep fry the fruit rolls until golden brown. Transfer to a colander or plate lined with paper towels. Serve immediately.

 

Photo Courtesy Of:  sebilden

Hawaiian Pasta

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This yummy pasta recipe was inspired by Hawaiian pizza. The mix of bell peppers and pineapples make this dish sweet and savory. It is a great party dish that is perfect for the holidays.

 

Serves 12

Ingredients:

200g pasta shells

1/2 tablespoon butter

5 cloves garlic, minced

1 medium sized brown onion, minced

1 red bell pepper, seeded and diced

1 green red bell pepper, seeded and diced

1/2 kg ground beef

4 cups tomato sauce

1 200g can sun dried tomatoes

1 250g can pineapple tidbits

1 1/2 cups grated cheddar cheese

Salt and white pepper to taste

Olive oil

 

Cook the pasta shells in a pot of salted boiling water according to package instructions or until al dente. Drain. Place the pasta in a bowl or pot and drizzle it with olive oil. Gently toss until the pasta is coated in oil.

Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Melt the butter and then sauté the garlic and onions for 2-3 minutes or until fragrant and the onions are soft. Add the 3/4 of red and green bell peppers. Let it cook for another 2 minutes.

Place the beef in the saucepan and fry it for 10 minutes or until it is browned. Break the lumps using a wooden spoon or a fork. Add the canned tomatoes, tomato sauce, 3/4 of the pineapple tidbits with syrup. Let it simmer for 10 minutes or the sauce is lightly thick.

Put half of the cheese into the saucepan and season the sauce with salt and pepper. Cook it for another 10 minutes or until the cheese melts.  Stir occasionally. Remove from heat and reserve 2 cups of sauce.

Combine the sauce and the pasta in the bowl. Gently toss until the pasta is coated in sauce. Transfer it to a baking dish or pan. Pour the reserved 2 cups of sauce and top it with the remaining bell peppers, pineapple and cheese. Bake it in the oven at 350F for 10-15 minutes or until the cheese is melted and lightly browned. Remove from the oven and let it stand for 5 minutes before serving.

 

Photo Courtesy Of:  oztenphoto

Green Papaya Soup with Prawns

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Green papaya soup with prawns is a delicious Malaysian recipe with a light and tangy taste that you can enjoy as a soup or with rice. The ground shrimp paste, chili and shallots infuse a lot of aroma into the dish. Adjust the amount of each ingredient for more flavor if desired.

 

Serves 4

Ingredients:

1/2 unripe papaya (500g or 1/2 lb.)

1 teaspoon shrimp paste

2-3 finger length red chili, seeded

4 shallots, peeled

4 cups water

1 teaspoon salt

150g fresh medium sized prawns, peeled and deveined

Salt to taste

 

With a spoon, remove the seeds of the papaya and discard them. Next, peel the fruit and cut it into 1/2 inch chunks.

Place the shallots, shrimp paste and chili in a mortar and pestle to ground them. You may also use a food processor or blender if desired.

Fill a medium sized pot with water and place it over high heat. Add the ground mixture and bring it to a boil. Reduce the heat to low and let it simmer for another 10 minutes.

Place the papaya slices into the pot and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 15 minutes or until the papaya is tender. Season it with salt.

Once the papaya is cooked, add the prawns and cook them for 2-3 minutes or until they turn pink. Remove from heat and ladle into individual bowls or a serving bowl. Serve immediately with rice.

 

Photo Courtesy Of: Maggie Hoffman

Fish with Pineapples

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Fish with pineapples is a dish that is best eaten with rice. The hint of tamarind and the pineapples give the fish a sweet and sour fruity flavor. The chili gives it a spicy kick but you can do without it and it will still be great.

 

Serves 4

Ingredients:

1lb. fish fillet, cut into cubes

1 1/2 cups fresh or canned pineapple chunks

1 tablespoon tamarind pulp

1/2 cup water

2 tablespoons oil

1 teaspoon salt

4 cups water

For the spice paste:

1 cup shallots

6 large fresh red chili, seeded

2 1/2 inch piece of fresh turmeric

1/2 tablespoon shrimp paste

2 stalks lemon grass

1/2 cup water

 

Soak the tamarind pulp in 1/2 a cup of water for 15 minutes. Stir and mash the pulp a little. Strain the juice and discard the pulp.

Place the shallots, chili, turmeric, shrimp paste, lemon grass and 1/2 a cup of water in a food processor or blender. Process it for thirty seconds to a minute or until it forms a paste. You may use a mortar and pestle if desired.

Heat the oil in a medium sized saucepan over medium heat. Sauté the paste mixture for 2-3 minutes or until it becomes fragrant. Add the tamarind water, pineapple chunks, salt and water. Increase the heat to high and bring it to a boil. Lower the heat and let it simmer for another 5 minutes or until the pineapples are translucent and tender. Place the fish in the pan and cook it for 10 minutes or until the fish is ready. Adjust the taste by adding more salt if desired. Serve warm with rice.

 

Photo Courtesy Of:  andrewmalone

Banana Nut Spring Rolls

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Banana nut spring rolls are delicious snacks or desserts that you can make anytime. If you want to prepare the rolls ahead of time, simply store them in an airtight container and refrigerate them before baking.

Serve the rolls with a scoop of ice cream or whipped cream for a yummier treat. Drizzle it with chocolate syrup or caramel to make it even better.

 

Makes 4

Ingredients:

4 sheets filo pastry

3 teaspoons polyunsaturated margarine

3 teaspoons soft brown sugar

2 tablespoons soft ground pecans

2 large bananas, halved (sliced crosswise)

 

Preheat the oven at 180C and line an oven tray with baking paper or foil.

Put the pecans and the sugar in a small bowl. Mix well.

Lay a sheet of filo pastry on a flat surface. Brush it with melted margarine. Sprinkle the pecan and sugar mixture over the pastry.

Place a piece of banana in one corner of the pastry sheet and roll the pastry. Once you are halfway done, fold the edges and then continue rolling until the banana is enclosed. Repeat this for the remaining bananas.

Place the banana nut rolls seam side down on the lined oven tray. Bake it for 15 minutes or until it is slightly golden brown.  Slice the rolls and transfer to a plate. Serve warm.

 

Photo Courtesy Of:   uberculture

Colombian Hotdogs

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Colombian hotdogs make delicious snacks or party food. This unique and delicious sandwich is sold in hotdog stalls in Colombia. I love the fusion of flavors especially the use of pineapple sauce. As for the hotdogs, they may be boiled or grilled. Enjoy!

 

Serves 6

Ingredients:

6 hotdog buns

6 hotdog or veggie dogs

1 cup pineapple sauce

1 cup coleslaw

1 small bag potato chips, crushed into fine pieces

Mayonnaise

Ketchup

Mustard

For the pineapple sauce:

2 cups fresh pineapple peeled and cut into chunks

1/3 cup water

2 1/2 tablespoons sugar or taste

1 1/4 teaspoon cornstarch

Juice of half a lime

 

First prepare the pineapple sauce by putting the pineapples in a food processor or blender. Process it for 1 minute or until it is smooth.

Put the processed pineapples on a sieve and squeeze out the juice in a small saucepan. Discard the pineapple pulp.

Place the saucepan with pineapple juice over medium heat. Add the lime and sugar. Cook it for 15 minutes. Stir constantly.

Dissolve the cornstarch in 1 teaspoon of water and then add it to the pineapple sauce. Bring it to a boil. Reduce the heat and simmer it for another 1-2 minutes or until the sauce thickens. Continue to stir. Remove from heat and let it cool.

Half fill a pot with water. Put it over high heat and bring it to a boil. Add the hotdogs and cook them for 5-7 minutes or until they are ready. Drain and place them on a plate lined with paper towels or a colander to remove the excess liquid.

Assemble the sandwich by placing a hotdog on a bun. Top it with pineapple sauce, coleslaw, mayonnaise, mustard and ketchup. Sprinkle it generously with crushed potato chips. Repeat this for the remaining ingredients. Serve immediately.

 

Photo Courtesy Of:  senorjerome

 

Lychee Panna Cotta

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Lychee panna cotta is a creamy dessert with a delectable fruity taste. The hint of flavor from the lychees is simply divine. It tastes just right, but you may drizzle it with honey if desired. If you want more texture, you may add chopped lychees into the panna cotta mixture.

 

Serves 4-6

Ingredients:

1 can lychees, drained and juice reserved

1/2 cup fresh milk

2 cups whipped cream

1/4 cup white sugar

1 tablespoon unflavored gelatin

1/4 cup lychee syrup

Chopped lychee for garnish

 

Place the canned lychees in a food processor or blender. Puree them for 1-2 minutes or until smooth.

Next, heat the milk in a small pan over medium heat for 3-4 minutes or until it is very hot but not boiling. Stir in the cream and sugar. Cook it for another 2 minutes. Stir occasionally. Pour the lychee puree into the milk mixture. Mix well.

Put the reserved lychee syrup in a medium sized pan over medium heat. Add the gelatin mixture and stir until it is dissolved.  Fold in the lychee and milk mixture. Stir until well combined.

Pour the panna cotta mixture into molds or cups. Chill it for an hour or until it sets. Remove it from the molds and plate it or serve in cups. Top it with chopped lychees before serving. Serve chilled.

 

Photo Courtesy Of:   Neeta Lind

Chocolate and Orange Cupcakes

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Chocolate orange cupcakes are fruity treats for those with a sweet tooth. It is a perfect snack or party food. Top it with fresh orange segments or other fruits to make them more delectable. These cupcakes may be frozen too, simply store them without the icing.

 

Makes 12

Ingredients:

1 tablespoon cocoa powder

1/2 teaspoon bicarbonate of soda

1/4 cup boiling water

50g polyunsaturated margarine

2 tablespoons caster sugar

1 egg

1/2 teaspoon vanilla essence

1 teaspoon grated orange rind

1/2 cup wholemeal flour

1/2 cup plain flour

1/4 cup orange juice

For the icing:

1 teaspoon cocoa

1/3 cup confectioners’ sugar

3 teaspoons orange juice

 

Preheat the oven at 180C and line a cupcake pan with paper cases.

In a small bowl, combine the cocoa powder, bicarbonate of soda and water. After, sift the flours into a medium sized bowl. Set aside.

In a medium sized mixing bowl, beat the margarine and sugar by hand or using an electric beater until it becomes light. Add the egg and continue to beat it until it becomes incorporated into the margarine and sugar. Mix in the vanilla and orange rind.

Fold in the sifted flours into the batter and then gradually add the cocoa-soda mix and the orange juice. Mix well.

With a spoon, place some batter into the lined cupcake tray. Bake it in the oven for 10-15 minutes or until it has risen and it is firm but still moist.

While waiting for the cupcakes, prepare the icing by sifting the confectioners’ sugar and cocoa in a small heatproof bowl. Add the orange juice and mix to form a paste.  Place the heatproof bowl in a pan of simmering water. Stir the icing until it becomes smooth and glossy. Remove from heat and let it cool completely.

Once the cupcakes and the icing have cooled, spread the icing over the cupcakes using a flat bread knife or pipe it using an icing bag. Serve immediately or store in a cool dry place. Refrigerate if desired.

 

Photo Courtesy Of: seelensturm

Spinach Salad with Steak & Blueberry Dressing

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Combining the ingredients will bring you a healthy and satisfying supper. Serve with grilled baguette and a glass of rosé.

Makes 4 servings

 

Ingredients:

1 cup fresh blueberries, divided

1/2 cup chopped walnuts, toasted

3 tablespoons raspberry vinegar

1 tablespoon minced shallots

1 teaspoon sugar

1/2 teaspoon salt, divided

3 tablespoons walnut or canola oil

1 lb. sirloin or strip steak (1-1 1/4 inches thick), trimmed

1/2 teaspoon freshly ground pepper

8 cups baby spinach

1/4 cup crumbled feta cheese

 

Preheat the stovetop grill over medium heat and lightly grease it with oil. Season the steak with the remaining 1/4 teaspoon salt and pepper.

Combine 1/4 cup walnuts, 1/4 cup blueberries, shallots, vinegar, sugar and 1/4 teaspoon of salt on a food processor or blender. Process it for 30 seconds. Gradually add the oil to form a chunky paste. Transfer the dressing to a bowl.

Grill the steak for 5-6 minutes per side, depending on your desired doneness. Once it is cooked, let it rest on a clean cutting board for 5 minutes.

Meanwhile, place the spinach in a large salad bowl. Add the blueberry dressing and gently toss. Divide the spinach among 4 plates.

Slice the steak thinly and then top the spinach salad with it. Sprinkle it with the remaining blueberries, walnuts and feta cheese.

 

Photo Courtesy Of:   ericksondesign

Strawberry Coconut Daiquiri

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Living in the city means that you have to keep up with the fast paced lifestyle most people have, which is the reason why once in a while we take a break to get away from it all. This quick and easy cocktail recipe reminds me of just that. Each refreshing sip transports me to a relaxing getaway. It is a perfect cooler for a warm night or a fun drink for afternoon barbecues.

For this recipe we used coconut flavored rum since it is readily available, but if you have fresh coconuts available, you can add coconut juice and meat to this drink and use white rum instead.

 

Serves 4

Ingredients:

4 cups chopped fresh or frozen strawberries

4 tablespoons sugar

2 tablespoons fresh lemon juice

4 cups ice cubes

2 cups coconut-flavored rum

Fresh coconut for garnish

Fresh strawberries for garnish

 

Place the strawberries, lemon juice and sugar in a blender. Blend it for one minute or until it is smooth. Add the ice cubes and rum and blend it for another 1-2 minutes or until the ice is crushed. Adjust the taste and place more rum if desired. Transfer the drink to a large pitcher or into individual glasses. Garnish with fresh coconuts and strawberries before serving.

 

Photo Courtesy Of:  emilyonasunday

Nutty Cranberry Jalapeno Cheese Spread

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This unique cheese spread has a combination of nutty, sweet, spicy and salty tastes. It is a perfect dip for cocktail parties or barbecues. It is often served with crackers, but it goes well with nachos or tortilla chips too. If you want a sharper cheesy taste, go for cheddar instead of cream cheese. I also love using the grated cheese mixes that you can find in the supermarket. They definitely add to this dip’s interesting flavor.

 

Makes 2 cups

Ingredients:

1 cup dried cranberries

1/4 cup sliced almonds

1/2 cup brown sugar

1/2 cup orange juice

4 teaspoons of jalapeno peppers, seeded and chopped

1 tablespoon lemon juice

1 teaspoon orange zest

1/4 teaspoon Chinese five-spice powder

8 oz. cream cheese

Crackers, for serving

 

Place the cranberries, brown sugar, orange juice, jalapenos, lemon juice and five-spice powder in a small saucepan over high heat. Bring it to a boil. Reduce the heat to low and let it summer uncovered for 10-15 minutes or until the mixture is thick. Remove from heat and let it cool completely.

Beat the cream cheese in a large bowl until it becomes light and fluffy. You may use an electric mixer if desired. Fold in the cranberry mixture. Add the sliced almonds and orange zest. Mix well until all the ingredients are well combined. Serve warm or at room temperature with assorted crackers.

 

Photo Courtesy Of:   quinn.anya

Strawberry and Feta Salad

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Strawberry and feta salad is a mix of sweet, sour, salty and creamy gustation. It is a delicious summer salad that treats the taste buds. I like how the different flavors compliment the crisp lettuce and crunchy cucumbers. For this recipe we used almonds, but walnuts are good replacements as well.

 

Serves 5

Ingredients:

1 cup slivered almonds

2 cloves garlic, minced

1 teaspoon honey

1 teaspoon Dijon mustard

1/4 cup raspberry vinegar

2 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 cup olive oil

1 head romaine lettuce, torn

1 medium sized cucumber, peeled, seeded and sliced

1 pint fresh strawberries, sliced

1 cup crumbled feta cheese

 

Place a medium sized skillet over medium heat. Lightly toast the almonds in the skillet, around 2-3 minutes. Remove from heat and set aside.

Next, prepare the dressing by combining the garlic, honey, raspberry vinegar, balsamic vinegar, Dijon mustard, olive oil and brown sugar in a medium sized bowl. Whisk until the sugar granules melt.

Combine the romaine lettuce, cucumbers, strawberries, feta cheese, garlic and toasted almonds in a large salad bowl. Drizzle it with the dressing. Gently toss before serving. Serve at room temperature or chilled.

 

Photo Courtesy Of:   slettvet

Green Fish Curry

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Green fish curry is a sumptuous recipe that uses peanuts and green mangoes. There is a coming together of different herbs and spices. It is not too spicy, but there is a hint of it that lingers in your mouth after every bite.

You can use the same concept with other seafood like shrimps or scallops. It will go well with chicken too. Adding vegetables such as carrots or potatoes can also make this dish yummier.

 

Serves 4

Ingredients:

2 bundles coriander

2 pieces green chili

1 green mango

100g roasted peanuts

1 cup loosely packed mint leaves

4 pieces fish fillet

4 bay leaves

2 cinnamon sticks

1/4 inch ginger

4 cloves garlic

3 medium sized onions, chopped

3 medium sized tomatoes, seeded and coarsely chopped

1/2 teaspoon curry powder

Salt and white pepper to taste

 

Peel the green mango and slice it into thin strips. Discard the seed.

Place the garlic and ginger in a mortar and pestle to form a paste. Set it aside. After, combine half of the coriander, green chili, peanuts, half of the green mango, curry powder and mint leaves in a food processor or blender. Add a tablespoon of water. Process it for one minute or until it forms a thick paste. Season it with salt and white pepper.

Rinse the fish fillets and pat dry using paper towels. Marinate the fillets in the mango and peanut mixture for at least an hour.

Next, heat the oil in a large saucepan. Sauté the coriander and cinnamon sticks for a minute or two or until the coriander leaves wilt. Add the garlic and ginger paste and cook it for one minute. Stir occasionally.

Place the onions in the pan and cook them for 2-3 minutes or until they are browned. After, add the chopped tomatoes and let them simmer for 5minutes or until they are soft.

Put the marinated fish fillets and marinade in the pan and cook it for 4-6 minutes or until they are cooked through.  Add the rest of the green mangoes and let it simmer for another minute. Adjust the taste by adding more salt and white pepper if desired. Transfer the cooked fish to a serving platter or individual plates. Serve warm with plain rice.

 

Photo Courtesy Of:  Girl Interrupted Eating

Cherry Streudel

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Streudel is often associated with Austrian cuisine. It is a sweet, filled pastry often served with cream.

The recipe calls for the use of almond meal or ground almonds which can be found in the baking section of most supermarkets. You can also ground your own. Just make sure you use sweet almonds with no skin.

Kirsch on the other hand is a German fruit brandy, but you can use any kind of cherry brandy if that is what is available.

Be creative and adjust the taste according to what you want. You can even add more sugar to make the filling sweeter. Enjoy!

 

Ingredients:

1 800g bottle morello or maraschino cherries, drained

1/2 cup caster sugar

2 tablespoons fresh lemon juice

2 tablespoons kirsch or cherry brandy

1 teaspoon ground cinnamon

Melted butter, to grease

10 sheets filo pastry

60g butter, melted

100g almond flour or ground almond

Pure icing sugar

Whipped cream for serving

 

Preheat the oven at 200C and slightly grease a baking tray with butter.

Place the cherries, lemon juice, kirsch, sugar and cinnamon in a large bowl. Mix well and allow the cherries to marinate for 2 hours. Drain and set aside.

Lay the filo pastry on a flat surface. After, cover it with a damp tea towel or cheese cloth. Get 1 sheet and brush it with melted butter. Place another filo sheet on top of it and repeat the process. Do this for the remaining ingredients.

Evenly sprinkle the ground almond on the pastry and place the cherry mixture on one end crosswise. Brush the edges of the pastry with butter and then roll it tightly to enclose the filling. After, fold both ends to enclose it. Put it on the greased baking dish and brush it with the remaining butter.

Bake the cherry streudel for 20-25 minutes or until it becomes golden brown. Remove from oven and let it stand for 3 minutes.  Slice it into 4 sections and transfer it to a serving plate or individual plates. Dust it with icing sugar and serve warm with whipped cream. You may top the streudels with cherry syrup if desired.

 

Photo Courtesy Of:  Public Domain Photos

Pork Chops with Prune Sauce

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Pork chops with prune sauce is inspired by the Colombian dish chuletas de cerdo con calsa de ciruelas. As we all know, Colombians are fond of meats, just like other Latin American countries, which is why they have a lot of grilled or fried meat recipes. I noticed that they just serve them with different toppings or sauces for variation.

When making the prune sauce, you may add more prune juice and just reduce it. If you do not feel like adding wine, just replace it with juice or simply adjust the amount of liquids to suit your taste.

If you ask me pork chops are yummier when fried, but if you opt to be healthier, you can grill it instead. As I always say, make sure not to overcook it as we do not want the meat to be hard. They should remain juicy. The best way to test this is to pierce the meat with a fork. Once it goes through easily then they are ready.

 

Serves 4

Ingredients:

4 pieces pork chops

1/4 cup salt

4 cups water

4 tablespoons olive oil

 

For the sauce:

1 cup pitted prunes, coarsely chopped

1/4 cup prune juice

2 tablespoons sugar

1/2 cup white wine

2 tablespoons butter

1 cup water

Salt and white pepper to taste

Combine the salt and the water in a large bowl. Mix well. Soak the pork chops in this mixture. Cover it and refrigerate for 15-20 minutes. After, drain the pork chops and then pat them dry using paper towels.

Next, heat the olive oil in a large skillet over medium heat. Fry the pork chops in 2 batches for 5-8 minutes per side, depending on the thickness. Transfer the pork chops to a plate.

Set the flame to low and then melt the butter in the same pan. Add the water, prunes and sugar. Cook it for 15-20 minutes. Stir it occasionally. Pour in the wine and prune juice. Cook it for another 15 minutes, until the liquid is reduced and the sauce is thick. Season it with salt and pepper to adjust the taste. You may add more sugar if desired.

Place half of the sauce over the pork chops and then the remaining sauce in a small bowl or jug. Serve immediately with rice or potatoes.

 

Photo Courtesy Of:   pengrin™

Dairy Free Banana Walnut Bread

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You can never go wrong with banana bread. It is a yummy snack or a delicious dessert that can be served with jams or spreads. Here is a delicious dairy free version for those who are shying away from cow’s milk. If you want to turn this recipe to a vegan dish, just make do without the eggs and add another cup of soya milk. You can also use different types of nuts or replace this ingredient with other fruits of your choice.

This banana walnut bread recipe will last for around 2-3 days or even more as long as it is kept in a sealed container. It can also be refrigerated if desired. I personally like it chilled, but you can reheat it before serving.

Ingredients:

3/4 cup self-rising flour

3/4 cup whole meal self-rising flour

1/2 teaspoon vanilla essence

2/3 cup firmly packed brown sugar

3 large ripe bananas, mashed

2 eggs, lightly beaten

1/3 cup canola oil

1/4 cup soy milk

150g walnuts, coarsely chopped

 

Preheat the oven at 180C and then grease a medium sized loaf pan. Line the pan with baking paper and allow some extra to hang on both long ends.

Place the eggs, banana, vanilla essence, oil and milk in a large jug and mix it well.

Sift the flour and whole meal flour into a medium sized bowl. Add the sugar.

Gradually pour in the egg and banana mixture into the bowl of flour and then stir until all the ingredients are well combined. Add the chopped walnuts.

Using a spoon or a ladle, transfer the banana bread batter into the greased loaf pan. Smooth the surface of the batter using a spatula. You may top it some more walnuts if desired. Bake the bread batter for 45 minutes to an hour until it is golden. To check if the loaf is ready, insert a skewer into it and it must come out clean. Remove the pan from the oven and let it stand for 10 minutes. Gently pull the bread out of the pan using the baking sheet and place it on a wire rack. Let it cool for another 5 minutes. Slice and serve warm or at room temperature.

 

Photo Courtesy Of:   avlxyz

Chunky Crab and Avocado Dip

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Since it has been raining these past few days I’ve been on a lazy mood and I have been munching whenever I can. I am not really sure why, but the weather makes me think of food. Somewhere along the way I discovered that this dip also goes well with vegetable sticks and even French bread. It can also be used as a sandwich filling. It is best chilled, so you can refrigerate it for an hour or 2 before serving.

I love eating crackers with spread or dips. I often make chunky tuna and apple spread or use cream cheese, so this quick and easy recipe came as a delight. It is perfect for parties or gatherings. Unfortunately, it isn’t good for storing. Perhaps a day or two would be the most.

Be creative with this tasty recipe by using water chestnuts or corn kernels instead of avocadoes or other fruits or vegetables of your choice. Just make sure that these fruits are not watery because they may change the taste and texture of the dip. We do not want it to be soggy.

 

Ingredients:

3 170g cans crab meat

½ cup mayonnaise

1 tablespoon tomato sauce

1/2 teaspoon Worcestershire sauce

A dash of tobacco sauce

1 tablespoon olive oil

2 teaspoons white vinegar

3 spring onions, finely chopped

2 tablespoons fresh parsley, finely chopped

1/4 cup thick cream

Salt and freshly ground black pepper to taste

2 medium sized ripe avocados

 

Strain the crab meat and discard the juice. Squeeze out the excess liquid and then place the crabmeat in a medium sized bowl. Cover the bowl and refrigerate until needed.

Combine the mayonnaise, tomato sauce, Worcestershire sauce, olive oil, tobacco, vinegar, spring onions and parsley in a small bowl. Add the whipped cream and season it with salt and pepper to taste. Cover the bowl and refrigerate it as well.

Cut the avocadoes in half and remove the seeds. Discard them. After, scoop out half of the avocado pulp and chop it. Mix the chop avocado pulp, crabmeat and mayonnaise mixture together and then spoon some meat into the avocado halves. Season it with salt and pepper. Serve immediately.

Peach and Passion Fruit Chantilly

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Living in a tropical country has made me appreciate fruits. We have a lot of them that are in season all year round and a few that are seasonal. It is unfortunate that we don’t grow peaches and passion fruits locally, but I had a chance try this delectable dessert in one of my travels. It is easy to make and definitely delicious.

I think canned peaches will do fine as well if fresh ones are not available. In fact its sugary syrup will go well with this fruity dessert. A tablespoon or two of it will do. You can even add orange segments to give the dish more texture.

This delightful recipe makes use of orange flower water which is often used in Middle Eastern cuisine. It is meant to flavor traditional sweets or drinking water to improve the taste. Nowadays, it is used in French, Greek and American cuisines as well. Madeleines, scones, marshmallows and cocktails are a few examples of food and drinks that use this exotic blend.

Orange flower water is used sparingly because you wouldn’t want to feel like you are eating perfume. A few drops usually suffice. Some brands may be strong, while others are sweeter and milder.  It is best to adjust the amount according to your taste. It can be bought in supermarkets as there are Middle Eastern, American and European brands that make it. If it is not available, you can substitute it with orange oil or orange flavored liqueur like triple sec.

 

Ingredients:

3 passion fruits

6 peaches, skinned, halved and stones removed

125 ml whipped cream

2 tablespoon orange flower water

 

Cut the passion fruit in half using a sharp knife and then spoon the flesh into a medium sized bowl. After, slice the peaches into thin strips and then add it to the passion fruit. Gently toss the fruits together and then place them in individual serving bowls or glasses. Refrigerate.

In a small bowl, combine the whipped cream and orange flower water. Whip it until it forms soft peaks. Get the glasses with passion fruit and peaches. Top them with the orange flower cream and serve chilled.

 

Photo Courtesy Of: cocoinzenl

Fruity Prawn Salad

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Chanterais melons are also known as French cantaloupes. It has a smooth outer skin with green ribs or lines. This petite sized fruit with a fruity taste unfortunately has a short shelf life; this is why it is not best for storing. Galia melons on the other hand are hybrids or a combination of a melon and honeydew. They are larger compared to other melons and are less sweet. The fruit can be kept for days without spoiling, but it should be wrapped well and refrigerated once cut. For this recipe, it is best to slice the melons right before serving or make sure that you refrigerate them in a sealed container to maintain their freshness.

If there is something I’d like to eat more of it would be salad. It is healthy, refreshing and filling too. So when I chanced upon this recipe, I did not let it pass. The light sweetness of shrimp blends well with the fruits. If you want to do away with the mayonnaise, sour cream is a good option or plain and simple fresh lemon juice.

 

Ingredients:

1 ripe charentais melon

1/2 small ripe galia melon

1 wedge watermelon

1 papaya

Juice of 1 lime

1 teaspoon lime zest

200ml thick mayonnaise

225g large prawns, cooked and peeled

Salt and ground black pepper

Freshly chopped coriander to garnish

 

Cut the charentais melon in half and then scoop out the seeds. Strain them and then reserve the juice. Remove the skin. Slice the melons into bite sized pieces. Place them in a container. Cover and refrigerate. Do the same for the galia melon.

Next, cut the papaya in half and then remove the seeds. Remove the skin and then slice the fruit into 1 inch thick pieces. Put them in a covered container and then refrigerate.

Combine the mayonnaise, half of the lime zest, 2 tablespoons of lime juice and 2 tablespoons of melon juice in a medium sized bowl. Mix well. Season it with salt and pepper. Add more juices if desired. Stir in the prawns.

Place the chilled papayas and melons on four plates. Top the fruit with prawns. Garnish them with the remaining lime zest and coriander. Serve immediately.

 

Photo Courtesy Of:   Maria Keays