Wanting to change things up however still remain familiar, our stir-fry dinner became something of a combination of ingredients and leftovers. Tofu was panfried and then cooked in a rich hoisin sauce, noodles were cooked and panfried, leftover rice was transformed into sticky soy rice, slices of fresh green onion and cucumber, delicately diced mini peppers, handful of crisp lettuce, a few prepackaged spring rolls and a couple shakes of sesame seeds all created this enjoyable flavourful dinner.
To all the naysayers that find pineapple and cheese together loathsomely perplexing, I give you... Pineapple Cheese Bread and before you recoil, I implore you to try this admirable recipe, not only in hopes to change your culinary perception but rather to savour it's super moist, semi-sweet, spongy cheesy merit of goodness that quite respectfully may rival all other loaves. I had a few skeptics in the house however once made the whole loaf disappeared quickly and quietly with resounding requests to make another soon.
Pineapple Cheese Bread
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2 1/4 cups unbleached all purpose flour
1/2 cup white sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cup shredded sharp cheddar cheese
1 egg
3/4 cup milk
1/4 cup light olive oil
1 cup canned crushed pineapple, undrained
extra shredded cheese
Preheat oven to 350ºF (180ºC). Grease and lightly flour a 9 x 5 x 3 inch loaf tin and line the bottom with baking parchment paper.
In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt. Stir in the shredded cheddar cheese.
In another bowl beat together the egg, milk, olive oil and crushed pineapple. Add the liquid mixture to the dry ingredients and beat for about half a minute, the batter will be lumpy, spoon batter into the prepared loaf tin. Smooth the top and sprinkle with shredded cheese.
Bake in the preheated oven for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.
Notes: darker pans cook things more quickly than lighter pans so adjustments with baking times may be needed.
It's certainly easy to whip up a batch of these no fuss chocolate muffins. They closely resemble a more cake like brownie and offer a quick bite when pressed for time or wanting to tame that insatiable chocolate craving.
Chocolate Walnut Muffins
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makes 12 muffins
1 2/3 cups unbleached all purpose flour
3/4 cup granulated sugar
1/3 cup cocoa powder
1 tablespoon ground flax seed
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
1 egg
1 cup milk
1/4 cup light olive oil
extra walnut pieces for sprinkling on top.
Preheat oven to 400ºF (200ºC).
Grease a 12 cup muffin tin or alternatively, line a 12 cup muffin tin with baking paper cups or silicone baking cups.
In a large bowl combine the flour, sugar, cocoa powder, ground flax seed, baking powder, salt and walnuts. Stir together.
In another bowl combine the egg, milk and light olive oil and beat together. Add the wet ingredients to the dry ingredients and stir together until only just combined. Do not worry the batter will be lumpy. Fill the prepared muffin cups about 2/3 full. Place walnut pieces on the top.
Bake in the preheated oven for about 15 to 20 minutes. When done carefully remove muffins from the tin and allow to cool on a wire rack.
What more can be said about a classic cookie recipe that hasn't been said already... it's a classic for a reason and a comforting one at that. Using crunchy peanut butter gives them an extra nutty flavour and subtle crunch to their already crispy buttery flavour.
Peanut Butter Cookies
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2 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 cup Crunchy Peanut Butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla
Heat the oven to 350ºF (180ºF). Line a baking sheets with baking parchment.
In a medium bowl, mix the flour, baking powder, baking soda and salt. Set aside.
In a large bowl and using a hand held mixer, beat the butter, granulated sugar, brown sugar together until light and fluffy. Blend in the eggs and vanilla. Then gradually add the flour mixture, beating well after each addition.
Drop tablespoonfuls of dough, 2 inches apart, onto baking sheets. Flatten each in a criss-cross pattern with tines of fork.
Bake 8 to 10 minutes, or until golden brown. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Poutine can be an economical meal that literally can be thrown together with a heap of ingredients. It's easy, fast, satisfying and adaptable to your favourite toppings and your hearts culinary desires. So finding a wonderful Singapore curry gravy at our local shop, that was on sale, we dove in and created one exquisite poutine. Singapore curry gravy although medium spicy, it gave a fair bit of heat that was delicious with the chosen ingredients.
A loaved soda type bread that offers a change from the usual yeast bread; it is economical, wholesome and eggless, and with little effort you'll have a bread that is dense and sweet in texture and relatively healthy, which may be served as an everyday loaf. Calling it quick bread is ideal as with a few basic kitchen pantry staples you can conjure up these loaves with minimal effort and time.
Quick Bread
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2 cups unbleached all purpose flour
2 teaspoons baking powder
2 level teaspoons baking soda
1 1/2 teaspoons salt
1 cup whole wheat flour
1 cup oatmeal
1 cup bran
3 cups buttermilk
1/2 cup honey
Preheat the oven to 350ºF (180ºC or Gas mark 4). Generously grease and lightly flour two baking loaf tins. Line the bottoms with baking parchment paper.
In a large bowl sift the flour and add the baking powder, baking soda and salt. Whisk together, then add the whole wheat flour, oatmeal and bran and whisk together again.
Create a well in the centre of the dry ingredients and add the buttermilk and honey. Using a wooden spoon stir until throughly combined.
Spoon the dough equally into the two well greased prepared baking tins, fill about two-thirds full. Cover and allow dough to stand in pans in a warm place for 20 to 30 minutes before baking.
Bake for approximately 50 to 60 minutes. Carefully remove from baking tins and allow to completely cool on wire racks.
Notes: Do not store until quite cold. Bread should be 24 hours old before cutting. Bread stored while warm will mould readily during the warm weather.