Banana Platter

Banana Platter

Recipe source :  Y3K Magazine, Issue 56 9/10 - 2010

 
I was thumbing through my cookbooks and magazines when I came across this recipe. This was just perfect for me today since I happened to have the required ingredients in my refrigerator and I was alone at home this afternoon.

I made this lovely fruit platter for a light lunch since both my hubby and son were out and I do not have to cook for them. I am fully aware that there is an advertisement advising us to steer clear of bananas because they are fattening. Well, to my way of thinking, the banana belongs to the fruit family, so it is okay by my own standards! Furthermore, since I am not actually watching my calories, I am free to eat bananas.

On the contrary, bananas are rich in potassium and they contain pyridoxine (vitamin B6) which helps to fight stress.

So whenever you feel the blues, make yourself a banana platter!

Ingredients

1 banana , peeled and cut into pieces
4 segments of an orange, remove membrane and cut into pieces
1 red apple, cut into pieces
10g raisins

Method

1. Place all the cut fruits and raisins into a dessert bowl or cups.
2. Enjoy!

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am linking this post to Cook-Your-Book #21

 

Hosted by Joyce of Kitchen Flavours

Apple & Carrot With Cabbage In Soup 苹果红萝卜菜干汤

Apple & Carrot With Cabbage In Soup 苹果红萝卜菜干汤

Recipe source :  Soups for all seasons cookbook

I often boil dried Chinese cabbage soup but this is the first time I added apple and carrot to it. The soup is appetising with a very slight tinge of sourish flavour, brought about by the addition of apple. I find it rather refreshing. 

Ingredients

2 apples
8 oz carrot                           ( I used 1 carrot )
5oz dried cabbage            ( I used 3 oz      )
10oz pork shin                    ( I used 350g    )
4 sweetened candy dates ( I used 2 candy dates )
1/4 dried tangerine peel
salt to taste
2000 ml water

Preparation for dried Chinese cabbage

1.  Bring a pot of water to boil. 
2.  Add in the dried Chinese cabbage and switch off flame. 
3.  Allow to cool before cleaning the leaves.
4.  Change water several times and open up the leaves carefully to remove grit and dirt.
5.  Rinse several times and cut into 4cm lengths. 

Method

1.  Cut and core apples. 
2.  Peel and cut carrot into chunks
3.  Wash pork. Scald in boiling water. 
4.  Bring 2000 ml water to boil. Put in all the ingredients (except salt ) and bring to boil again. Lower heat and simmer over low heat for 2 hours.
5.  Add salt to taste.

I am linking this to Little Thumbs Up

The theme for September 2014 is Apple

Hosted by Kit @ I-Lost In Austen

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this post to Cook-Your-Books #16  

hosted by Joyce of Kitchen Flavours

Apple Puff 苹果酥

Apple Puff 苹果酥

Recipe source :  Adapted from Y3K Magazine, Issue No. 53, 3/4-2010

I love recipes from Y3K magazines. The recipes normally show step-by-step instructions which are easy to follow and the end results are almost always assured.

This apple puffs taste great even though I had reduced the amount of brown sugar and cinnamon powder by half.

Ingredients

1 packet puff pastry ( there are 10 pieces of neatly cut puff pastry )
2 apples, peeled and sliced into thin pieces

Mixed together :

50g brown sugar
1/2 tsp cinnamon powder

For glazing

Some melted butter

Apples, puff pastry and cinnamon powder

Method 

1.  The puff pastry comes neatly cut into squares. I just took it out from the freezer to thaw. 
2.  Place puff pastries onto greased baking tray.
3.  Glaze puff pastries with melted butter. Arrange apple slices on top. Glaze again with melted butter and sprinkle brown sugar and cinnamon mixture on top. 
4.  Bake in a preheated oven at 200 degree C for about 15 to 20 minutes.
5.  Remove from oven and glaze with melted butter while still hot.

I am linking this to Little Thumbs Up

The theme for September 2014 is Apple

Hosted by Kit @ I-Lost In Austen

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this Cook-your-Book # 16 @ Kitchen Flavours

Apple Fritters ( Ree Drummond )

Apple Fritters ( Ree Drummond )

Recipe source :  The Pioneer Woman Cooks

I was browsing through Ree Drummond's extensive recipes when I saw this apple fritters using green apples. I read through her easy to follow step-by-step photo shots and it seemed easy to make.  I have a few green apples sitting in my fridge and all the essential ingredients to give it a try without having to expend any extra effort to source for ingredients. To borrow Ree's phrase, I have the full "cast of characters" all lined up.

Ingredients

2 cups flour
1/2 cup sugar
3 tbsp sugar           ( I did not add this to the dough )
2 1/4 tsp baking powder
1 1/4 tsp salt
2 tsp ground cinnamon
2 big eggs
3/4 cup milk
2 tbsp melted butter
2 green apples, peel and dice
oil for deep frying    

Note :  I have omitted the glaze. Instead, I used 3 tbsp powdered sugar to dust the fritters after frying.

The apple fritters were just as good without the powdered sugar

 Instructions

1.  In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
2.  In a separate bowl, beat the eggs with a fork, then add milk, melted butter
3.  Fold dry and wet ingredients together until just combined (do not over mix.) 
4.  Fold in apples. 
5.  Heat oil over medium to medium-low heat. 
6.  When it gets hot, drop teaspoons of batter into the hot oil. 
7.  Cook them long enough to make sure the batter is cooked through or has turned brown.
8.  Remove and drain on a paper towel. 
9.  Dust very generously with powdered sugar.  

For a more detailed step-by-step instructions, follow Ree's link above. 

See the pieces of apple in the fritter ?

I am linking this post to "Cook Like A Star" 

 

Hosted by Baby Sumo of Eat Your Heart Out, 

Zoe from Bake For Happy Kids and Mich from Piece of Cake 

Curry Leaves Lamb Chop 咖哩叶羊扒

Curry Leaves Lamb Chop 咖哩叶羊扒

 Ready to serve lamb chops with potato wedges, tomato slices and pear or Fuji apple

Ingredients

10 pieces of lamb chop
3 onions (cut into rings)
30g curry leaves
a tomato (cut into thin slices)
6 medium-sized potatoes (cut into wedges and deep-fry)
3 medium-sized pears or Fuji apples

Marinade Ingredients

6 tbsp Worcestershire sauce
3 tbsp hsao hsing wine
3 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp pepper
1 tsp salt
50g shallot (pound to pulp and squeeze out the juice)
50g ginger ( pound to pulp and squeeze out the juice) 

Mix the above ingredients thoroughly and marinate the lamb chop.

 Deep-fried potato wedges

 Curry leaves

 Lamb chops being deep-fried in a wok with onion rings and curry leaves

Instructions

 

1. Use a fork to prick the lamb chop then marinate it in the marinade for 2 hours, flipping it every 30 minutes.
2. Heat enough oil in a wok and over low fire deep-fry the lamb together with some onion rings and curry leaves. I prefer my chops well done. Cooking time is about 10 to 15 minutes.
3. Arrange on a plate.