Posts Tagged With: light

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 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

Authentic Pakistani Chicken Curry – with fenugreek and green peppers – RECIPE

My recent dinner party with guests got served this delicious main course…

Yummy Chicken curry, inspired from my Pakistani motherinlaw ❤

This light and flavorsome meal is a delightful surprise with such yummy taste, containing fenugreek leaves (methi), green peppers and potatoes. I whipped this meal up when I had guests by making it the night before and serving the next day, which also increased the intensity of the flavors by letting it sit in it’s spices overnight. This is also not a recipe that contains a millions-and-one ingredients, the majority of the ingredients can be purchased from your local supermarket.

Prep time: 25minutes

Cooking time:25mins (+45minutes simmer time)

Ingredients:

  • 3 large onions, sliced
  • 2 green peppers, sliced
  • 5-6 garlic cloves
  • 1tbsp. ground turmeric (i love this stuff)
  • 1/2 tsp. chilli flakes (very mild – add more if you prefer more chilli)
  • 1.5tbsp. coriander seeds
  • 5-6 potatoes peeled and cut into chunks (can add more if you like)
  • Chicken pieces (I used a couple of drumsticks and 1 baby chicken cut into pieces from the butchers)
  • 4-5tsps. methi (dried fenugreek leaves)
  • 1/2tsp. coriander powder
  • Seasoning to taste (I added 1tbsp. of salt and 1/2tsp. black pepper)
  • Hot water from the kettle
  • Cooking oil

Utensils needed:

  • Blender

Method:

  • Prepare all the ingredients (slicing the onions, green peppers, peeling garlic cloves, peeling and cut potatoes, wash chicken pieces).
  • In a blender, blend your garlic cloves, turmeric, chilli flakes and coriander powder with half a cup of water altogether for approx 5mins. Try and blend till no lumps, if not, you can always sieve out the lumps afterwards like I did in my YouTube video tutorial for this recipe.
  • Once that’s done, in a large saucepan put some cooking oil till it covers the base and place on medium-high heat. Once warm, add in your onions and fry for approx 2mins.
  • Next add your green peppers and fry for another 2mins.

  • Once green peppers and onions are softened, add in your chicken pieces and fry for 4mins until chicken turns white. Add hot water to prevent the chicken from sticking.
  • Next add 4-5tsps of the dried fenugreek leaves (methi) and stir.
  • Afterwards pour hot water from the kettle to just about cover your chicken, and add in your potato chunks. Your potatoes will be absorbing a lot of this water so it’s worthwhile to check on your curry now and again.
  • Now add in your spice mix that you prepared earlier in your blender and stir. Then add your coriander powder and then the salt & pepper to taste.

  • Cover and reduce heat to low and leave to simmer for 45minutes until potatoes have gone soft.
  • After 45minutes, turn off heat and serve warm. Or leave overnight and serve next day for extra yumminess.

For the video tutorial that I made for this recipe so you can cook along, click this link >>VIDEO TUTORIAL CHICKEN CURRY

I made this main course, after my starters of Turkish Lentil Soup which can also be found on this blog or also my YouTube page: http://www.youtube.com/thewanderingcook786 don’t forget to Subscribe for updates!

Enjoy!

Any questions feel free to comment below.

The Wandering Cook 786  xxxxxx

Categories: Pakistan, Uncategorized | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 4 Comments

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