Oct 24, 2010

Weekend Breakfast Burrito


This is a lovely breakfast item to enjoy on a weekend morning. It's chockful of antioxidants and vitamins to add zing to your day.   Try it!

Weekend  Breakfast Burrito

Ingredients:


  • Softened corn tortillas 
  • Chopped tomatoes
  •  Chopped onions
  •  Red bell pepper slices
  •  Jalapeno slices (canned)
  •  Scrambled eggs
  •  Whole basil leaf (large)
  •  Salt and pepper to taste
  • Sliced cheddar cheese 
  •  Dollop of sour cream
Directions:

1. Soften corn tortilla on a skillet. Add a small  amount of oil on the skillet and cook tortiila on both sides until slightly golden.

2. Cook scrambled eggs and slice all ingredients except for basil leave.

3. Pile ingredients in the moddle of the corn tortilla .  Add sour cream and salt and pepper to taste.

4. Wrap or fold the tortilla.  

Oct 16, 2010

Holiday Baking Preview



This cookie is so good with coffee, tea and ice cream. Make a batch today!


Chocolate Shortbread Cookies

Ingredients: 

  • 2 cups (260 grams) all-purpose flour
  • 3/4 cup cocoa powder 
  • 1/4 teaspoon (2 grams) salt 
  • 1 cup (2 sticks) (226 grams) unsalted butter, room temperature 
  • 1/2 cup (60 grams) powdered (confectioners or icing) sugar 
  • 1 teaspoon (4 grams) pure vanilla extract
Shortbreads: In a separate bowl whisk the flour, cocoa powder with the salt. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.

Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.

On a lightly floured surface roll out the dough into a 1/4 inch (.6 cm) thick circle. Cut into rounds or other shapes using a lightly floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes. (This will firm up the dough so the cookies will maintain their shape when baked.) Bake for 8 - 10 minutes, or until cookies are very lightly browned. Cool on a wire rack.

Recipe from Joy of Baking 

Oct 5, 2010

Mochaccino Cupcake


MOCHACCINO CUPCAKE

Here's a fun coffee inspired treat that's literally a cupcake!  It's inspired by this recipe earlier posted in my Sweet Tidings blog. The chocolate mudcake recipe is taken from The Cook Book. Enjoy!



Chocolate Mud Cake

Ingredients:

  • 1 and 3/4 cups  cake flour
  • 3/4 cup cocoa powder
  • 1 cup sugar
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 1/2 cup vegetable il
  • 1 cup sour milk (1 cup whole milk with 1 tsp white vinegar added) or buttermilk
  • 1 cup coffee (long black strength)
  • 1 tsp vanilla extract 

Directions:

 1. Sift flour, cocoa powder, sugar, baking soda, baking powder and salt in a mixing bowl and stir to combine. Add eggs, coffee, milk oil and vanilla and beat for 2 minutes with a hand mixer until well combined.

2. Pour into baking cups in  a muffin pan and bake in a 180 C  (350 F) oven for approximately 15-20 minutes. Remove from the oven and allow to cool for 10 minutes.

Whipped Cream Topping 

  • 1 and 1/3 cup whipped cream
  • Chocolate syrup (optional)
  • Cocoa powder  

How to assemble:

When muffins have cooled, remove mud cake from baking cups and transfer to  teacups/coffee cups. Decorate with chilled whipped cream and garnish with sifted cocoa powder or chocolate syrup.

Oct 2, 2010

It's a Wrap!




I love this hearty and filling vegetarian chili bean and chicken combo wrapped in soft and yummy flour tortilla. So good!


ADUKI BEAN CHILI AND CHICKEN WRAP

Ingredients:

  • Flour tortilla
  • Shredded chicken
  • Shredded cheddar cheese
  • Aduki chili bean
  • Homemade salsa


Aduki Bean Chili  Recipe

Ingredients :

  • Aduki beans (pre-soaked overnight or 8-10 hours)
  • 1 large onion (finely chopped)
  • olive oil or water to ‘fry’
  • 3-4 garlic cloves (crushed)
  • tomato puree
  • 1 tin of chopped tomatoes
  • 3 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 heaped teaspoon turmeric
  • oregano
  • spanish paprika
  • hot chilli powder to taste (1-2 teaspoons)
  • water

Directions:

1. Lightly fry onion and add garlic.

2. Add soaked and rinsed aduki beans and mix with onion and garlic.

3. Add tomato puree, and dry herbs.

4. Add chopped tomato.

5. Add water as desired, or if mixture appears too dry.

6. Bring to the boil and simmer for 60 minutes, stirring occasionally

7. Serve with rice or jacket potato

Recipe adrapted from Elizabeth Harfleet 


Texan Flour Tortilla

Ingredients:

  • Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
  • 1 1/2 teaspoons of baking powder
  • 1 teaspoon of salt
  • 2 teaspoons of vegetable oil
  • 3/4 cups of warm milk

Directions:

1. Mix together the flour, baking powder, salt and oil.

2. Slowly add the warm milk.

3. Stir until a loose, sticky ball is formed.

4. Knead for two minutes on a floured surface. Dough should be firm and soft.

5. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

6. After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)

7. After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.

8. In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.

9. Keep cooked tortillas covered wrapped in a napkin until ready to eat.

10. Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.Makes eight tortillas.

Recipe from Homesick Texan 

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