Friday, 17 February 2017

Non Bake and Non Dairy Cheesecake






Can't take dairy product  but craving for cheesecake?

Last year my teenage daughter made me non bake carrot cake topped with "creamy cheese" for my birthday. I was surprised and amazed by the taste of the "cheese" that she put on top of the cake though she told me it was non dairy - meaning not cheese and nothing to do with animal fat.

Daughter read alot on non dairy food as she wants to avoid dairy products due acne issue. She trys to avoid  food that are dairy though she love ice cream and pastry and cake and cookies and pizza which are dairy. And usually i will only bake dairy cakes and cookies.

Few days ago, she said "I am craving for cheesecake" .  For her sake, I went into google and search for non dairy cheese cake recipes. Read quite a few recipe online  how others make non dairy cheesecake. I have adopted partial recipe for cheese cake filling from blog.fablunch.com. Did not follow through the entire recipe. In facts, made quite a fair bit of changes in my ingredients for fillings.  For crust, I did the dairy cheesecake way which I usually will do. But change the ingredients by replacing melted butter with coconut oil.

The "cheesecake" taste so like real cheesecake that I forgotten that it was not make of cheese. 😁

One important note is this "cheesecake" MUST put in chiller overnight to achieve the texture of a cheesecake. Try! You will love it.  This is a "cheesecake" that I will make often from now moving forwards. I would say this is probably healthier choice.. but in all things.. eat all food in moderation and exercise regularly to maintain healthy body and lifestyle.

This is the recipe and how I made them :


Crust Ingredients:
5-6 pieces digestive buscuits pound into powder
4-5 tablespoon coconut oil

Filling ingredients
1 cup raw cashew nuts( soak 3-4 hours)
1/4 cup coconut oil
1/4 cup maple syrup (to reduce to about 4  tablespoon)
1/4 cup water (cold or room temperature boiled water)
2 tbsp of lemon juice(approx 1/2 big lemon)
1 tsp vanilla extract/essence
A pinch of salt

4 strawberries for topping purpose.

Method:
1. Place digestive biscuits into a plastic bag and use a rolling pin to crash and pound the biscuits into powder. You may use food process if you have.

2. Add coconut oil into powder biscuits and mix them well. Prepare 4 small cleaned glass bottles. Spoon 2-3 tablespoon of crust mixture into each bottle. Number of scoop depend on the size of bottle. Press the mixture to the base of bottle. Then, leave the bottles with the crust in refrigerator for about an hour to be harden.


3. Pour away the water use for soaking cashew nuts. Rinse the nuts. Place nuts and all the fillings ingredients into blender. Blend until you see a creamy texture. If the texture is too thick and difficult to blend, add additional water one spoon at time. DO NOT over add water. Please make sure the water is boiled and left to cool before use.

You may adjust the sweetness according to your desire taste by adding additional or reduce  maple syrup during blending process.

4. Once the fillings ingredients is done. Bring out the 4 bottles with crust from fridge. Scoop the  3-4 tablespoons of creamy fillings into each bottle. Again, number of scoop depend on your size of bottle. Top with strawberries or other berties.


5. Leave in refrigerator over night. Serve.



Enjoy. Share with me your results if you like this recipe. 



Monday, 6 February 2017

Simplified Achar


06Feb2017

Ingredients:
2 cucumbers  - cut into length size 1inch, removed seed
3-4 leaves of cabbages- cut into big bite size
1 carrots - remove skin and strip length 1 inch
2-3 tbsp roasted sesame
4 green chilli padi
3-4 garlic (whole)removed skin
3-4 small red onion ( whole) removed skin
1/2 thumb size ginger sheddred
100mil water
120mil rice vinegar
2 tsp tumeric powder
4 tbsp sugar, or your desired taste
3 tsp seasalt
2 tbsp homemade belacan chilli , or 1 tbsp of chilli powder if you don't have homemade
1-2 tbsp oil

Method: 
1. Wash and cut cucumber into strip and 1 inch length(remove the centre soft flesh & seed portion) and place them into a large bowl, sprinkle 2 tsp salt and mix them well. Cover. Leave them this way for about 1-2 hour to drain the water out from cucumber.

2. Wash and cut cabbages into bite size and place them into a bowl. Sprinkle 1 tsp of salt. Mix and leave in the bowl for 1-2 hours  to drain out the water from cabbages.

3. Remove carrot skin and cut it into thin strip of 1 inch length. Leave them on kitchen paper towel to air dry.

3. After 2 hours, drain the water from cucumber and cabbages. Squeeze them as dry as possible. Set aside.

4. Place oil in wok and add the whole garlic and onion and ginger. Fry until fragrance. Add water, vinegar, sugar, tumeric powder, chilli paste or chilli powder and bring it to boil.

5. After mixture is boiled, add roasted sesame seed. Off fire. Pour in all cucumber, cabbages carrots and whole green chilli and mix them well. Transfer into a large bowl to leave it to cool. Once it is cooled, transfer into a glass jar with cover and store in fridge. Do not consume it immediately. Let the achar soak/season in the fridge for one day. It will taste very delicious.😊

NOTE : All measurements are based on estimation. Please adjust according to your desired taste.

Enjoy!








Wednesday, 25 January 2017

Rose Dumplings (Guo Tie)




The ingredients measurement is just estimation. As I do not measure when I do cooking. So, it is all based on feeling and experience. Please adjust the seasoning according to your desired taste. 😊

Ingredients:
300g Minced Pork
1 cup Chinese Cabbages(cooked, chopped)
1 tsp minced ginger
1-2 stalks of green spring onion - chopped
1 tbsp Chinese wine
A dash Pepper
1 tbsp Light sauce
1 tbsp Oyster sauce
1 tsp Fish sauce
1 tbsp sesame oil
1 tsp Corn/Potatoes flour

2 packets of Japanese guo tie wrapper

Method:
1. Squeeze the water out from cooked cabbages and chop into small pieces.

2. In a large bowl, put in all the ingredients and mix them well combined. Set aside.

3. Place 4 guo tia wraps in a row, put some meat mixture in the middle in a "straight line".  Cover and row it into a rose




4. Put some oil in a flat bottom wok or fry pan over stove, place the roses on the frying pan and pan fry until the bottom is a little brown. It is about few minute. 

5. Add stock or water. Cover and cook until liquid dry up and guo tia is cooked. Serve with sheddred ginger with vinegar.





Thursday, 19 January 2017

Bread with added apple cider





20 Jan 2017

I have read about adding vinegar into bread dough. Was trying to make non dairy bread for daughter. As she finds taking dairy cause outbreak. So, yesterday I tried adding a teaspoon of apple cider vinegar into my bread dough. And skip egg and milk. I was really surprised to see how tall the dough has rise during baking. It kinda "overflow" and resulting a very tall bread.

Thought that the bread may be sour or smell of vinegar. But nope! It actually have a fruity aroma. Very nice. I guess the aroma comes from the apple cider mixed with the yeast. The texture of bread is really soft and nice and fragrance.😊

This is like vegan food..as there is no egg and no milk and no butter. 


Ingredients:
250g Water
1 tsp Apple Cider Vinegar
1 tsp Sea salt 
2 Tbsp Sugar
2 Tbsp olive oil (or replace with butter or margarine)
330g Bread flour (I had replaced 50g of bread flour with rye flour)

1 tsp instant yeast

Method:
Directions using Bread Maker:
1)Place water, apple cider vinegar, salt, sugar, oil and breadflour into the baking tin of the bread machine.  Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

Note : Please place ingredients according to the sequence as stated in the instruction manual for your bread machine.

2) I used "Sweet Bread"  "Function 2" with "Light" crust. Select 750g. My BM takes 2hrs 40mins for sweet bread to complete the whole cycle.

3)When the loaf is ready, there will be a continuous beep sound. Remove tin and shake out the loaf onto a rack and leave to cool. Appro. an hour. Slice it and serve.

Update on 21Jan2017:
The bread remain very soft even after the 2nd day.



Sunday, 15 January 2017

Runza



2 months ago a cell brother shared about his wife made very nice Runza for him. Something that he tasted in the US but has not found them in local market. As the brother shared that it taste fantastic and the only way we can eat it is to make your own.

I was inspired by this brother and decided to go into google to search for recipes. Viewing few recipes and decided to try making it though I have not tasted this before. With my own imagination and not following through the recipes, this is what I made.

Apparently, Runza origin from Russia. Mainly ground beef with cabbages, salt and pepper wrap in a thin crust and bake. According to this Brother it is quite popular in US.

2 weeks ago I made my first batch of runza using cooked butternut mixed with flour for the crust. So, it was yellow colour and taste really good.

Yesterday, I made a 2nd batch using normal bread dough. Husband said the 2nd batch taste better than the first. I guess it is because first batch was non-diary. Whereas the 2nd batch was diary. I have added milk to the dough. The crust is softer. They are both nice. Just that 2nd batch is cooked with more experience.😊

I will share here the recipe for the 2nd batch in this blog😊. Hope you will like my sharing.


Ingredients for Dough:
1/2 cup milk
1/2 cup (1 egg + water)
1 tsp salt
1 tsp raw sugar(you may use white sugar)
2 tbsp olive oil(you may use soft butter or magerine)
2 1/2 cup bread flour
1/2 cup rye flour(you may replace wt bread flour)
1 tsp instant yeast

Method for Dough:
Place all ingredients in sequence into breadmaker(BM). Set to dough function. My BM is function C10, 25min. Let the BM complete the dough function. Off the electricity. Let the dough proof in the BM until it is double in portion. Set aside for use.

If you do not have a BM, combine all above ingredients and knead by hand or mixer it into a soft smooth dough. Leave dough into a large bowl, cover the bowl with cling wrap and let the dough prove to double.  Set aside for use.

Ingredients for filling :
300g minced/ground beef
1/4 cabbages, chopped. Appro 2 cups. 
1 yellow onion, chopped(or any kind)
2 garlic, minced
1/2 tsp sea salt(or any type of salt)
1/2 tsp raw sugar(or any kind of sugar)
Some light soy sauce (you may opt this out and replace with sea salt)
A dash of pepper
A dash of  paprika ( optional)
1-2 stalk of green spring onion, chopped(optional)
1-2 tbsp olive oil(or any kind of cooking oil)
1 tbsp of corn flour/potatoes flour + 1-2 tbsp of water

Ingredients : 1 egg for eggwash

Method for fillings:
1. In a wok or frying pan, put in oil, minced garlic and chopped onion. Saute until garlic slighty brown and onion soft and translucent. 

2. Add ground beef, salt, pepper, paprika and sugar and continue to saute until beef is no longer red and turn to pale brown colour.

3. Add cabbages and some light soy sauce to taste. Stir and cook until the cabbagges is soft. Check the taste to your desire.

4. Add the corn flour with water mixture to thicken the beef mixture. (Optional step) The purpose to add this last step is to reduce the liquid and let the beef mixture be less wet as cabbages produces liquid after cooked. Remove from fire and set aside


Method for the Runza:
1. Remove dough from BM, divide it into 12 equal portions. Floured the worked board, take 1 portion of dough with a rolling pin, roll into a round thin piece. Place 2 tablespoons of the beef mixture filling onto the round thin dough. Wrap into your desired shape. Place it into baking tray prelaid with parchment paper.

2. Continue to roll and wrap the rest dough and beef. 


3. Preheat oven to 180°C.

4. When oven is heated, brush eggwash over all the runza just before placing into oven. Bake the runza in preheated oven for 15-20min. Please note the timing and oven temperature may vary for different oven. So please adjust it accordingly. 

Enjoy your baking!

You may like to try these recipes too:
1. buns-for-breakfast
2. Butternut-pizza-crust







Friday, 11 November 2016

Healthy Banana Walnut Cake


If you have no oven to bake? There is another option if you owe a bread maker. You can bake a cake with less trouble and have the cake and eat it. I have 2 over ripe bananas in my kitchen. I have all the ingredients for bananas cake. As I was roster to take care of yesterday refreshment. Why not use the bananas for cake? 

This cake is very flavourful because of the coconut oil and cinnamon powder combination. My cell members  like the banana cake especially my leader who kept telling others that it tastes so good. They commented it tastes good and they finished them all. Daughter also love the cake.


Ingredients :
1/3 cup cold pressed coconut oil
1/3 cup packed soft dark brown sugar(you can add 1/2 cup if u like it very sweet)
2 big eggs(each without shell is about 62- 67g)
2 very ripe bananas (about 10-12cm length. Mashed)
1 1/2cup of top flour(if you replace plain flour. If use self raising flour,  then omit baking powder)
1/2 tsp of baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup of chopped walnut(optional)
1 tsp vanilla essence
1/4 cinnamon powder(optional)



Method:
1. Put coconut oil in a large bowl, add sugar and whisk until combine.  In topical country coconut oil will not solidified. However, if it solidified, melt it in a sauce pan over stove on low fire. 

2. Add eggs and beat until combine. Then add mashed banana and vanilla essence and mix them well.  All step 1 and 2 take only few minutes. 

Note: You may use a blender to do this task. But for me to cut down washing, I use a whisk and a bowl.😊

3. Sift flour, salt, baking soda, baking powder(if using plain/cake flour). Add into the mixture. Combine them with a whisk or a large spoon. Add chopped walnut and cinnamon powder and very quickly stir them to combine. Do not over stir. All these will take only few min. 

4. Pour the batter into baking pan and bake in pre-heat oven 165°C for 55min or when the satay stick or toothpick inserted into the centre  comes out clean.

Note: If you are using a bread maker with cake function,  pour the batter into the bread maker tin and set cake function without paddle. The program cycle is 60min for my BM. There will be a continuous beeping when the program is completed. Remove tin and shake out the cake onto a wire rack to cool. 

5.  Remove from oven. Let the cake cool in the baking pan for 10min then transfer into a wire rack to cool. Slice and serve. 

Thursday, 10 November 2016

Cinnamon Bread by Bread Maker






Ingredients
250g water with 1 egg included (can replace water with milk)
1 tsp Sea salt 
40g sugar
3 tbsp vegetable oil or 30g soft butter
280g Bread flour 
50g Wholemeal flour(can replace with bread flour)

1 tsp instant yeast

Cinnamon sugar:
1 tsp cinnamon powder
2-3 tbsp brown sugar
Mix both sugar and cinnamon well.

Method:
1. In the BM baking tin, add egg,  water/milk,  salt, sugar, oil and flour in sequence. Make an indentation on the flour and add in the instant yeast. Then cover the yeast with some of the flour.

2. Set "Soft Bread", "Light" crust, weight 500g. My bread maker take 2hrs 55min.

3. When the BM timer beep at 1:30(2nd beep) paused the BM by pressing on start/stop button. Take out the dough and remove the paddle. Cut the dough into half and rolled them flat. Spread cinnamon sugar onto dough. Roll them up into 2 rolls and put them back into the BM. Press start/stop button to continue the function.

4. When the program completed, there will be a long beep sound. Off BM and remove tin and shake out the bread. Leave it to cool before cut, approx an hour. Serve with butter or peanut butter or eat it on its own. 


You may like to try this recipe :

Gula-melaka-purple-sweet-potato-bread