Posts Tagged With: easy

Home-made Banana Cake – using free range duck eggs

banana cake

 

 

After noticing that 2 banana’s beginning to go dark in colour, I decided to try out banana cake for the first time! And having fresh free range duck eggs in my fridge, I decided to use them – my parents have a poultry farm with chickens and ducks!

Outcome: a very light and fluffy texture, and my new cake addiction! There’s 2 more ripe banana’s in the fruit bowl that has made me tempted to make more banana cake!!

 

 

Prep: 10minutes

Cooking time: 35minutes

 

Ingredients: 

  • 1 egg – beaten
  • 125g butter
  • 150g castor sugar
  • 2 ripe bananas, mash
  • 190g self raising flour
  • 60ml milk

 

Method:

  1. Preheat oven to 150 degrees celcius
  2. Prepare your ingredients by mashing your banana’s in a separate bowl and beating your egg in another separate bowl.
  3. Melt your butter over medium heat
  4. Once melted, add in your sugar and mix well
  5. Remove from heat and add in your mash banana’s – I used an electric mixer from here on-wards, I find it helps create that light and fluffy texture!!
  6. Next add in your beaten egg and mix again.
  7. Then mix in the flour and milk until fully combined.
  8. Pour into a prepared tin – I didn’t have a baking tin so used my roasting tin – still came out lovely!
  9. Bake in hot oven fro 35 minutes.
  10. Enjoy!!

 

 

 

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Categories: Desserts, Top 5 favourite meals, Uncategorized, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , | 2 Comments

My go at Old El Paso – Vegetarian Enchiladas!!!

tortilla

 

With red kidney beans, courgettes, yellow bell peppers, red onions and mushrooms!!!

Categories: General, Mexican, Uncategorized, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , | 2 Comments

NEW RECIPE: Quick Thai Green Curry – TOP 5 FAVORITE RECIPE –

thai green curry1 text

Preparation time: 8minutes

Cooking time: 25-30minutes

Ingredients: 

  • 3 spring onions
  • 1 dash red chilli flakes
  • ½ tsp ginger powder
  • 2 garlic cloves
  • 1 tsp · thai fish sauce
  • 1 bunch fresh coriander
  • ½ bunch fresh parsley
  • 3 tbsp water
  • 2 tbsp oil
  • 1 chicken pieces
  • 1 green bell pepper
  • 1 can coconut milk
  • salt and pepper to taste

Method

Place chopped spring onions, garlic, parsley, coriander, ginger, red chilli flakes and 2-3 tbsps. of water into a blender and blend until it turns into a paste.

prep2

Next heat the oil into a large frying pan and cook your chicken pieces until evenly brown, then transfer onto separate plate. A

  • dd more oil if needed into the frying pan and fry the sliced bell pepper for 2-3 minutes.
  • After
  •  add your green paste you prepared at the start and stir fry for 2-3 minutes. R
  • eturn the chicken back into the frying pan with the paste and green peppers, then add in your coconut milk and
  • season with salt and pepper to taste and boil.

Once boiling reduce heat and cover, simmer for 8-10 minutes.

prep4

Next remove the chicken from the mixture with the green peppers (you might want to sieve it) and place remaining mixture on boil for another 10 minutes until it becomes bit more thicker.

R

  • eturn the chicken and bell pepper to the green curry sauce stirring well and cook on medium heat for 3 minutes till its warm through out.

 Serve with hot rice and enjoy! 

thai

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Categories: 30minute meals, Ingredient: Chicken, Thailand, Top 5 favourite meals, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

The Wandering Cook 786 is back from CYPRUS!!!

Front Cover 2

 

 

 

 

***The Wandering Cook 786 is back from Cyprus!!!!!*** 
With lots to tell on the food, the country and more food! Next week, I will be blogging a diary on this website from Day 1 – Day 10 of my trip in the sunny island of Cyprus depicting the foods we ate, the places we visited and the blessings I have learnt about food in general ♥ AND then afterwards I will be trying to re-create the foods I had experienced in Cyprus sharing with you the recipes!!!
Lots to come from The Wandering Cook 786

xxx

Categories: Backpacking, Food on the go, General, Northern Cyprus, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Grandmother’s Turkish Chickpea Rice Recipe!!!

 

Firstly I would like to give a BIG thank you to all my Facebook fans, a lot of people celebrate when they hit 500 or 100 likes on their Facebook page, because The Wandering Cook 786 is still new and growing immensely, we already reached 60 likes and makes me very happy! So for this recipe post, a Facebook fan asked how to make Turkish Chickpea rice. Even though I have eaten this countless times at my grandmothers house during the festive time of Eid, it always symbolizes festivals and family gatherings but I had never cooked it before! So asking how my grandmother actually makes her Turkish Chickpea rice and passing the recipe to me, I gave it a shot as well as to fulfill the request on showing how to make it.

(my Facebook page: http://www.facebook.com/thewanderingcook786)

 

Chickpea cover edited text

 

Prep time:  one full day for soaking

Cooking time: 35-45mins

 

 

Ingredients: 

  • 1 cup of basmati rice
  • 1/2 cup of chickpeas (not the tin version)
  • olive oil
  • hot water

 

Method: 

  • When cooking chickpea’s from the packet, you need to prepare them a day beforehand just by soaking them in water and leaving them overnight.
  • The next day the chickpeas will be double the size.
  • Now drain off the water that the chickpea’s were soaking in overnight and place the chickpea’s into a medium saucepan and cover with fresh water.
  • Put onto boil on high heat and boil until soft – approx 35-45 minutes making sure you remove the froth as it cooks.
  • Once soft, drain off the water again and set aside – you can always taste one to see if it’s soft enough.

 

the

 

 

 

  • Now for the rice, I use 1cup of basmati rice to 1/2 cup of chickpea’s ration (1:0.5 ratio  – maths class memories come back to mind!).
  • Wash your rice and set aside.
  • NOTE: Make sure you have hot water in your kettle ready.
  • In a medium-large saucepan, heat up some olive oil.
  • Once warm, fry your rice for 1 minute continuously stirring to prevent sticking.
  • Next place your cooked chickpeas and stir into the rice.

 

steps2

 

 

 

 

  • Now add in 2 cups of hot water from the kettle (2 cups of water to 1 cup of rice ratio, 2:1). 
  • Add in 1/4 tsp. black pepper, 1/2 tbsp. salt (preferably sea salt) and a sprinkle of ground cinnamon!

 

Steps1

 

 

 

  • Cook until all the water has been absorbed. I usually wait till the water is boiling, then reduce heat to medium and cover. As you notice the water absorbing and beginning to see the rice, start lowering the heat more until you see no more water left in the pot. Then turn the heat off and let the rice rest for 5-10 minutes with the cover still on so the steam still cooks the rice further.

 

 

Steps3

 

 

  • Once rice has rested, mix the rice and serve warm!

 

Steps4

 

Enjoy!!

xxx The Wandering Cook 786 xxx

 

 

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Categories: Festive Foods, General, Northern Cyprus, Passed down through family, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , | 1 Comment

NEW RECIPE: Chocolate Pudding!

As some of you might know, I’ll be off to Cyprus next week so this week I will be trying my best to uploaded as many recipes including requested ‘Turkish Chickpea Rice’ which hopefully will be up soon also.

 

For this post, I wanted to show you all an easy way to make chocolate pudding with simple ingredients from your cupboard and no eggs needed!

 

I came across this recipe when I had family staying over for the week and we all craved something chocolatey! And since I had no eggs in the fridge and the nearest supermarket is 5miles away from me, I had to research hard on what to make. Till I came across the most yummiest and delicious chocolate dessert that any chocolate-craving fanatic would love and satisfy their craving!

 

I have made this countless times and easy time it comes out a bit different but still with the same rich taste. I have also tweaked it a bit but you don’t have to be too fussy with the measurements.

 

chocolate2 edited 2

Preparation: 10mins

Cooking time: 35mins

Ingredients:

  • 100grams butter (doesn’t have to be unsalted, I use salted as that’s what was in my fridge!)
  • 1 cup sugar
  • 2 tbsps. cocoa powder
  • 1 1/3 cup flour
  • 4 tsp. baking powder
  • 1/4 tsp. salt
  • 2/3 cup milk

For the last stage of the method, ingredients needed:

  • 2/3 cup sugar
  • 4 tbsps. cocoa powder
  • 2 cups. boiling water

Method:

  • Preheat oven to 180 degrees Celsius (Gas mark 4/350 degrees Fahrenheit) 
  • Melt butter in small saucepan over medium-high heat. Do not overmelt.
  • Once butter is melted, place into large bowl.

 

 

Step1

 

  • Next add your sugar and cocoa powder and mix well.

 

Step3

 

  • Next add in your flour, baking powder and salt. Mix until just combined.

 

Steps

 

  • Then mix in your milk.

 

Steps2

 

  • Place into a baking dish. Make sure the baking dish isn’t too large otherwise the chocolate pudding will just be a thin layer. Not too small either as the step where you add 2 cups of boiling water will boil over the dish, we need this water for the mixture to soak it up and turn into chocolate sauce at the base of the pudding!
  • I used a oval Pyrex baking dish measuring: 10 inches wide (not including the handles) x 3 inches deep.

 

Steps3

 

 

  • Now with your extra ingredients that you have set aside, cover the mixture with the 4bsps. cocoa powder and 2/3 cup of sugar.

 

Steps4

 

 

  • Now it might seem weird, but now add 2 cups of boiling water! Use a ladle to gentle add the water on top. 

 

Steps5

 

 

  • Now add into the hot oven for 35minutes.
  • You’ll notice that the water at the top will now be at the base as chocolate sauce and the mixture would be cooked and on the top.
  • Serve warm and enjoy! Tip: always nice with a generous pour of double cream. Mmmmm…

 

chocolate 3 edited text

 

 

 

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Whereas you can find The Wandering Cook786

Facebook, where I always give a sneak peek of whats to come before posting on my blog:

 

www.facebook.com/thewanderingcook786

 

 

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YouTube, where you can find video tutorials of my recipes

www.youtube.com/thewanderingcook786 

 

 

 

 

Twitter, where you can tweet me your versions of Chocolate Pudding or any other recipe on here!

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@thewanderincook 

 

 

 

 

xxx Mea xxx

Categories: Desserts, Ingredient: Chocolate!, Top 5 favourite meals, Uncategorized, Winter foods | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Happy Christmas and Happy New Year

We would like to wish everyone happy holidays during this festive time!

xmas2 text

Categories: Festive Foods, General, Uncategorized | Tags: , , , , , , , , , , , , , , , , | Leave a comment

***QUICK 30 minutes recipe! Prawn Noodles with veg***Food on the go***

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Categories: 30minute meals, Fish, Food on the go, Ingredient: Prawns, My own mix, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , | 2 Comments

Simple Turkish Lahmacun Recipe using Pitta bread – Turkish Pizza

Lahmacun Final Edited1

Lahmacun, lahmajun, or lahmejun (Turkish: Lahmacun), (Armenian լահմաջուն lahmaǰun or լահմաջո lahmaǰo), from Arabic: لحم بعجين‎, lahm bi’ajīn, “meat with dough”, is a round, thin piece of dough topped with minced meat (most commonly beef and lamb) and minced vegetables and herbs including onions, tomatoes and parsley, then baked. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant; a typical variants may be found employing kebab meat or sauces. – Wikipedia.

My take on Lahmacun comes from memories of my childhood when my parents, brother and I used to make home-made Lahmacun by using leftover pitta bread. It was a joyous occasion that has always been kept with me as a memory I cherish. My father would be the one preparing the mince meat, my mother the one placing them in the hot oven or under the grill and my brother and I picking our toppings! So as a childhood memory I decided to make Lahmacun using pitta bread again but my own take incorporating different spices and herbs to enhance the flavor. I definitely recommend making this with your children! And as you wont be making your own dough, it also saves time and creates more time to have some fun while cooking!

Ingredients:

  • Handful of fresh parsley Ingredients1
  • 50g butter
  • 1 onion
  • 1 tomato (peeled – refer to Cooking Tips)
  • 5-6 pitta breads (sliced in half – refer to Cooking Tips)
  • Juice of 1 lemon
  • 1/4 tsp. ground cumin
  • 1/4 tsp. chilli flakes
  • 1 1/2 tsp. dried mint
  • Olive oil
  • 1 tbsp. tomato puree/paste
  • 1/2 Ib mince meat
  • Salt and pepper to taste
  • Sprinkle of cayenne pepper

Method:

  • Preheat oven to 220 degrees Celsius
  • Start by finely chopping your fresh parsley and placing into a large bowl along with your mince meat.
  • Next finely chop your onion and garlic (you can blitz them if you have a fine blender). Then using a large frying pan, melt your butter on medium heat and fry your onions and garlic till soft. Lower heat and cover to soften the onions more. Leave for approx. 5mins.

Onions1

  • Then place the onions and garlic also into the bowl with the mince meat and parsley.
  • After, peel your tomato (for peeling tomato method refer to Cooking Tips) and finely dice into small pieces and add into the same bowl with the rest of the ingredients.

Step5

  • At this stage add the tomato puree and your spices and herbs so your cumin, chilli flakes, dried mint, cayenne pepper and salt and pepper. Mix thoroughly and add in your lemon juice until well cooperated with rest of the ingredients.

Step6

  • Next prepare your pitta bread by slicing each pitta bread into half (refer to Cooking Tips).

Preparing pitta bread

  • Using some olive oil, lightly brush some onto each pitta bread slice and start adding your mince meat onto the bread!

Step9

Step10

  • Place into prepared baking tray and cook in hot oven for 10-15mins until the edges of the pitta bread and mince meat have browned.
  • Serve hot with a squeeze of lemon juice and fresh salad!
  • Note: after making my Lahmacun if I had to change something it would be to chop the fresh parsley more smaller.

Salad1 text1

Serve1

I served my Lahmacun with boiled black-eyed beans with Swiss chard drenched in olive oil and vinegar, fresh parsley salad (featured in above picture), Turkish noodle rice, fresh lemon, olive and for the daring, cooking kidneys.

Parsley Lemon Text

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Whereas you can find The Wandering Cook786

Facebook, where I always give a sneak peek of whats to come before posting on my blog:

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipesYouTube-Subscribe

www.youtube.com/thewanderingcook786 

Twitter, where you can tweet me your versions of Lahmacun or any other recipe on here!

@thewanderincook 

xxxxxxx The Wandering Cook 786 xxxx

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Categories: My own mix, Passed down through family, Top 5 favourite meals, Turkey, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

My take on Sushi – RECIPE included

Sushi Logo2

 

After being invited for a family get together at my parents place especially with all my siblings coming over, I decided to make sushi appetizers for them also knowing how my brother loves sushi, it would be great criticism to see how he likes my versions taking in the fact that he has been to many sushi bars.

 

Sushi 2 go!!

 

My inspiration was from the amazing cookery book by the famous Iron Chef, Masaharu MorimotoStep3

called ‘The New Art of Japanese Cooking’.

 

 

 

 

 

 

 

 

 

My only problem was at my local supermarket, they didn’t sell Sushi rice! Which is the main importance of sushi art, the rice has to be good quality and mixed in a certain way to enhance the sushi. Rice is very important in Asia so I didn’t want to mess it up! But since the supermarket didn’t sell any good quality sushi rice, I had to settle for Arborio rice which is quite starchy and is short grain rice, the closest I could find (taking into account that the first time I made sushi I did it

Sushi seasoning for the rice

Sushi seasoning for the rice

with basmati rice, mega fail, the rice fell apart afterwards).

For my ingredients, I bought Nori seaweed sheets from a multicultural store and

ready made Sushi seasoning to add directly into your cooked rice. Nori is very beenficial for you, high in vitamin A and B and calcium and iron!

 

 

 

 

 

 

Step2

My set up

Usually in sushi making, they use bamboo roll mats which makes it much easier to roll out the sushi into a nice neat roll. Unfortunately they don’t sell these nearby and I had no time to order from the net as I prepared the sushi the same day we were going to go to my parents house. So a towel and some cling film did the trick for me. Note: make sure you are in a relaxed environment and I realized the most important aspect of making sushi is to have fun with it, eexperiment a little and enjoy it!

Step4

First thing is to cook your short grain rice. I simply boiled half a cup of rice with 1 cup of water. Once cooked, I transferred the rice into a bowl (usually its best to use a wooden bowl for this part) and add your sushi seasoning and carefully mix into the rice. But the mixing technique, isn’t simply folding the rice, it’s more ‘chopping’ the rice  by spreading it along the bowl and taking out any clumps, for a nice even texture.

 

 

 

 

 

Step7

 

Next step, place your Nori sheet onto your cling film, rough side up. And using your hands (make sure to wet them first to prevent the rice sticking to your hands!) and spread evenly onto your Nori sheet. Making sure there is a 1inch gap at the top, then using small grains of rice, place them on the top line as shown in the picture. These will help the roll to stick.

 

STEP8

Now the fun part!

Start adding your fillings, for this one I chose Smoked Salmon (one of my favorite ingredients) with slices of cucumber. Now for a traditional sushi roll, on the side I mixed light soy sauce with a pinch of wasabi paste and spread the sauce very lightly and evenly along the cucumber, not too much as wasabi can be very strong and this was going to be served to family members that have never tried sushi also. Note: try not to overfill as the sheet can tear when rolling.

Next, start slowly and carefully rolling your Nori sheet from the bottom end first making your way to the top. Make sure your slightly firm when rolling so insure it all sticks together.

Once rolled into a now-looking sushi roll. With a sharp knife, water it down a little so it doesn’t stick when slicing. Then slowly slice the roll into small chunks and place into your prepared serving plate. Try to slice each chunk in the same width. Don’t worry if they don’t look even as mine didn’t either when I first tried making sushi!!

Step9

Second fillings for those that are first-comers to sushi: Prawns with mayonnaise seasoned with salt & pepper, a good idea for introducing a healthy sushi snack to children!

With leftover sushi rice, I also ended up making fat sushi rolls with crab-sticks!

Then once plating up, you can have even more fun!

SUSHI edited

Sushi edited2

 Also decorated sushi with black sesame’s and using decorative egg cups to hold the soy sauce and wasabi mix.

 

Where else you can find me:

Facebook, where I always give a sneak peak of whats to come before posting on my blog:

www.facebook.com/thewanderingcook786

YouTube, where you can find video tutorials of my recipes

www.youtube.com/thewanderingcook786

Twitter, where you can tweet me your versions of sushi or any other recipe on here!

@thewanderincook

xxxxxxx The Wandering Cook 786 xxxx

 

 

P.S

Oh and the criticism my sushi-loving brother said about the sushi I made, “very yummy please make more!!” Went down a treat with the family, especially those that were new to sushi. Also a good idea to add a drizzle of lemon juice on top when eating sushi, a tip I learnt from my family when they tried my sushi.

Categories: Appetizers, Fish, Japan, Top 5 favourite meals, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 2 Comments

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