Wednesday, 29 January 2014

Guest Post : Coconut Cake

Hello lovelies, Its been awhile since I've invited anyone to be my guest. Been pretty hectic pass few months, finally managed to settle down and blogging again. Anyway, for this month of January I would like to share with all you lovelies delicious coconut recipe by recipespassion

Hi Salam Meet, I am Monu Teena from Pakistan recently been blogging on recipespassion
Cooking and baking is more than just a passion for me. I'm always in search of trying new ingredients and new flavors. I tried to be innovative at times. Beside my passion, I am an Engineer by profession and student of MBA. Gad to be here and be apart of Shazzy's circle. Its my 3rd guest post, I'm as excited as I was on my first one, feels like such an honor given to me, thanks dear Shazzy love :* .

I recently met her through the Facebook group, found her a very sweet, talented and friendly lady. In fact she was cooking live crab :D I couldn't stopped myself asking, how will you kill them? :D They way she replied me and talked quite humble. Gave me a good first impression, She has many wonderful recipe on her blog. Loved her baking section a lot.

She asked me for a guest post few days back; I decided to share Coconut Cake recipe with you lovelies. So let's move to the recipe without any further delay..
Size of the cake is about 8 inch; perfect for 7 to 8 members;

RecipePassion by recipe

Ingredients you will need:
3 eggs
1/2 cup brown sugar
1/4 cup of White granulated Sugar
1/4 cup of Oil
1/4 cup of Butter (melted)
1/2 cup of desiccated Coconut
3 tbsp of Warm milk
1 tsp of Vanilla Essence
1 + 1/8 cup of all-purpose Flour
1 1 /2 tsp of heaped Baking Powder
Few Raisins (I used golden and dark raisins) and Almonds/Walnuts
Steps to follow
Pre - Heat your oven up to 350 degrees Fahrenheit (180 Degrees Centigrade). Little grease the 8 '' round pan.
Sieve all-purpose flour and Baking Powder together. Set them aside.
Take a Bowl, first you have to beat the eggs till fluffy & creamy. Meanwhile add Oil, Butter, Brown sugar, White Sugar and Vanilla essence respectively one by one, resulted in a nice fluffy batter.
With a help of Spatula, gently add the sieved ingredients, then coconut and warm milk. Mix them together.
Take out the batter into a greased pan.

Bake it for 30 to 40 minutes. Check out if its completely baked, by inserting a tooth pick.
Remove it from the pan, cool it on a wire rack. Just Enjoy the coconut nutty Cake ;)


Once Again Thanks to Shazzy for giving me her space to share something for you guys. I always look forward to your feedback. Hope you gonna love it :*
Love ~ Monu Teena

I hope you'll enjoy this beautiful delicious recipe by Monu Teena. Really worth trying :) 

Friday, 24 January 2014

Tom yam Fried Rice

Tom Yum Fried Rice

2 cups Jasmine rice or Basmati – cooked in 2 ¼ cups water and cooled – day old rice is good
1 ½ cups chicken breast (or for seafood fried rice use shrimp/calamari combined) cut into bite size
1 ½ cups baby spinach, loosely packed
2 eggs
½ Peanut or sunflower oil  for frying the paste ingredients
1 small lime
handful of basil leaves
2-3 kaffir lime leaves
2 tsp salt

Tom Yum Paste:

5 shallots
5 large cloves garlic
1 knob of galangal
5 mild long dry red chillies
1 finger length  lemon grass – Don’t know which part of lemon grass to use?
2 Tbsp Tamarind Paste ( Soak A lime sized piece of tamarind in 3 Tbsp of Hot water,  for 10 minutes then mash to a pulpy paste)
1 Tbsp good quality fish sauce or light soy sauce
1 Tbsp Palm Sugar / brown sugar

Wednesday, 22 January 2014

Stir Fry Spring Noodle

Serves 2

150 g egg noodles
2 tbsp. groundnut oil
250 g skinless chicken thighs, very finely sliced
1 dry red chilli, broken up into small pieces
½ a red chilli, finely chopped
4 spring onions, finely sliced
2 tbsp. chilli paste
1 tbsp. oyster sauce
2 tsp. soy sauce

1. Cook the noodles according to the packet instructions. Drain, drizzle with 1 tablespoon of the oil to prevent the noodles from sticking and set aside.

2. Heat a wok over a high heat until smoking and pour in the remaining oil. Add the chicken and stir-fry for 4-5 minutes until golden at the edges. Add the dry chillies and stir-fry for 10 seconds until fragrant. Chuck in the red chilli and spring onions and continue to stir-fry for another minute & stir chicken cooked through.

3. Transfer the cooked noodles to the stir-fry and remove from the heat. Pour in the chilli paste, oyster sauce and soy sauce and toss everything together so all the noodles get completely coated in the amazing Chinese condiments. Serve immediately.

Stir Fry - Long beans

1 lb. fresh green beans (preferably long thin beans)
2 Tbsp peanut oil
2 Tbsp chopped garlic
1/2 large yellow onion, chopped
1/4 tsp. salt
1 Tbsp water 
2 Tbsp oyster sauce

1. In a large wok pan or skillet, heat 2 tsp oil over medium-high heat. Add prepared green beans and sauté until charred and golden brown, 5-6 minutes tossing occasionally. Cover with a lid or foil to let steam and soften a few minutes, or to desired tenderness.
2. Add garlic, soy sauce, salt and pepper and toss a few times to coat green beans, cooking 1-2 additional minutes. Top with crushed red pepper if desired 

Friday, 17 January 2014

Chicken Con Chilis

I have been busy decorating my son room lately, and upgrading my kitchen; don't actually have time to actually sit and share recipes...its been a busy month for me. Next month our little Abraham going to be 1   years old! time flies -_-, try to spend more time with him.                                                                          

Today after a long day out getting all Abraham's stuff for his room, I finally managed to indulge myself in the kitchen :), I cooked simple yet delicious food today! We enjoyed our dinner very much..

Chicken Con Chili

400 g  canned baked beans/ kidney beans/chickpeas
600 g chicken fillets
1 red pepper, deseeded and finely chopped
1 onion, chopped
1 tsp smoked paprika
2 tsp oregano
sea salt
fresh ground black pepper
2 tbsp tomato puree

Add olive oil in medium heat pan. Add in onion, red pepper and chicken fillet stirring occasionally  for about 5 minutes. Add chicken fillets, oregano, smoked paprika & cook for another 7 minutes, stirring frequently until the chicken turn brownish.

Next, add the beans, tomato, sea salt and black pepper, stir everything together.  It's brilliant with steamed rice, or rolled up in warmed tortillas.

Thursday, 9 January 2014

Vegetarian Pasta for babies

Hi lovelies,

    Its been a while since I update my blog, I hasn't been well lately. Hoping to get better soon but yet that doesn't stop me preparing food for my little baby. The boy gotta to eat, I can't give him any random food.

    Yesterday I made congee (porridge) Chinese style for him, he like it that way with chicken it has to be vegan because he don't like to eat meat all the time. He more prefer vegan everyday.

Vegetarian Pasta

1 cup pasta shell
1 medium size tomato,diced
1/2 cup pumpkin, diced
5 black olives
1 handful fresh parsley

(black olives, tomato, pumpkin, parsley)

1. boil your pasta until it tender and cooked.
2. Add the unsalted butter in the medium hot pan, add in olives, pumpkin, tomato, parsley & Italian herbs.
3. Stir until all the vegetables are tender and soft for your little ones to chew.

4. Lastly, add in the pasta. Stir all of them together until all the flavors are well combined. 

Simple as that...well the Italian herbs you can find it in supermarkets.