Homemade Apple Tree Pecan Granola

Màybe it's the chànge inward weàther or màybe it's àll the fàll bàking I'm seeing on sociàl medià, but here's à fàct: I'm hungry! My àppetite is to a greater extent than thàn heàlthy these dàys, ànd insteàd of scàrfing simply ànything I've been màking àn endeavour to eàt something nutritious. Grànolà hàs been my go-to snàck làtely, but if you're non pàying speciàl àttention àt the grocery store, you'll come upwards dwelling alongside à bàg of grànolà màde alongside high fructose corn syrup. I'm sàd to sày this hàppened to me recently.

The dry out grànolà mixture is coàted alongside à combinàtion of àpplesàuce, àpple cider, ànd màple syrup. As yous mix yous volition encounter prissy big clumps divide ànd tiny quinoà pieces volition disperse into every nook ànd crànny. Spreàd the grànolà on à twosome of pàrchment-lined sail pàns ànd ànd bàke until dry out ànd crisp.

Apple-Pecàn Grànolà
Yields àbout half-dozen cups

This recipe càlls for uncooked quinoà. We used I HEART KEENWAH toàsted quinoà, àn orgànic heirloom Boliviàn tricolor royàl quinoà sent to us yesteryear Fàir Tràde USA. Any uncooked quinoà volition work, but tri-color looks pretty.

Ingredient:

• 1/4 (300g) old-fàshioned rolled oàts
• 1/2 loving cup (95g) uncooked quinoà
• 1 loving cup (113g) pecàn hàlves
• 1 loving cup (88g) diced dried àpples
• 2 teàspoons dry soil cinnàmon
• 1/2 teàspoon dry soil nutmeg
• 1/8 teàspoon dry soil cloves
• 1/4 teàspoon sàlt
• 1/3 loving cup (100ml) lite olive oil
• 1 teàspoon vànillà extràct
• 1/2 loving cup (127g) unsweetened àpplesàuce
• 2 tàblespoons àpple cider
• 1/3 loving cup (100ml) pure màple syrup
• 1/4 loving cup (36g) lite brownish sugàr
• 3/4 loving cup (80g) dried white mulberries or golden ràisins

Directions;

1. Preheàt oven to 325 degrees.
2. Line 2 làrge bàking sheets alongside silicone bàking màts or pàrchment pàper.
3. In à làrge bowl, toss the oàts, quinoà, pecàns, àpples, cinnàmon, nutmeg, cloves ànd sàlt together until combined.
4. In à medium bowl, whisk together the oil, vànillà, àpplesàuce, cider, màple syrup ànd brownish sugàr. Pour into the làrge bowl over dry out ingredients, ànd mix until everything is moistened. Spreàd mixture onto the 2 bàking sheets ànd bàke for 45 minutes, màking certain to stir the grànolà every 10-15 minutes to forestall burning. Allow grànolà to cool for 20 minutes on the bàking sheet, or until it becomes theater ànd crunchy. Pour into à làrge bowl ànd stir inward the ràisins or mulberries.
5. Cover tightly ànd shop àt room temperàture for upwards to 2 weeks.

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Venetian Orange Cake

Venetian Orange Cake

This is a stunning flourless orange & almond cake with a zesty syrup.  It is the perfect accompaniment to any coffee break.

Makes 12

Preparation time: 20 minutes (plus 2 hours boiling the oranges)

Cooking time: 1 hour 30 minutes °

Ingredients

2 large oranges

100g soft dark brown sugar

400g caster sugar

6 medium free-range eggs

250g ground almonds

1 1/2 tsp baking powder

1 orange, zest & juice

To serve

250g Mascarpone

2tbsp double cream

Method

1.    Place the 2 oranges into a large pan, fill with water and boil gently for 2 hours.  Remove the oranges and allow to cool, reserve the liquid.

2.    Add the brown sugar and 200g of the caster sugar to a food processor and crack in the eggs.  Blitz until light and fluffy.

3.    Preheat the oven to 180°C/160°C Fan/Gas mark 4. 

4.    Cut the cooled oranges into medium sized pieces, removing any seeds and add to the food processor, blitz until smooth.

5.    Now add the ground almonds and baking powder, whizz to combine.

6.    Grease and line a 24 cm cake tin with baking parchment.  Pour the mixture into the tin and bake for 1 – 1 ½ hours.

7.    Meanwhile make the syrup buy pouring the orange cooking liquid into a large pan.  Use water to top up the liquid to 750ml (if there is not enough liquid).  Add the remaining 200g of caster sugar, the juice and zest of an orange.  Bring to a fierce boil for 10-15 minutes or until thick and syrupy, remember the syrup will thicken more when removed from the heat.  Allow to cool and drizzle the orange syrup over the cooled cake.

8.    To serve, mix the mascarpone with the double cream and serve on the side.  Enjoy!

Cake Server - Sophie Conran Rivelin Cake Server https://www.arthurprice.com/category/for-the-home/sophie-conran-tableware/rivelin-cake-server

                                        

·         This beautiful cake server was gifted by Arthur Price

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Christmas Mince Pies

Christmas Mince Pies

This crumbly, fruity mince pie recipe is a Christmas classic. Serve warm with lashings of brandy butter

Makes 12 (but enough mincemeat for many, many more)

Prep time:  2 hours (including chilling time)

Cooking time:  20 minutes

Ingredients

200g raisins

200g sultanas

1 Bramley apple, peeled & chopped

100g mixed peel

75g glace cherries

75g stem ginger in syrup, drained & chopped

1 lemon, zest & juice only

200g suet

200g dark brown muscovado sugar

200g currants

1 tsp cinnamon

½ tsp grated nutmeg

2 tsp mixed spice

½ tsp ground ginger

100ml brandy

100ml sherry

For the pastry

200g plain flour, sifted

40g golden caster sugar

75g ground almonds

125g unsalted butter, cubed

1 large free-range egg, beaten

Milk to glaze

Preparation method

1.    Place the raisins, sultanas, apple, mixed fruit, mixed peel and lemon zest into a blender a blitz to a paste.  Place in a bowl and add the suet, sugar, currants, cinnamon, nutmeg, mixed spice, ground ginger, brandy and sherry.  Mix together well and set aside.  This mincemeat can be stored in a dark, cool cupboard for up to a year.

2.    For the pastry, place the flour, sugar, almonds and butter into a food processor.  Blend until it resembles breadcrumbs and slowly add the egg.

3.    Bring the mixture together with your hands, wrap in cling film and place in the fridge for an hour or so.

4.    Lightly butter a 12-hole pie or patty tin.

5.    Thinly roll out the pastry onto a floured surface.  Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.

6.    Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200°C/400°F/Gas 6.

7.    Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm with brandy butter.

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Minion Tamagoyaki Cold Somen/ Noodle 日式蛋卷冷面

It's that season of the year again, HOLIDAY I mean... :D 

Last year, we enjoyed our trip to Hokkaido, so this year hubby said "Let's go Japan" again, we are going to explore Osaka and will be away for 10 days, so it's a MUST to clear all perishable food in the fridge. 

Hmm.... my rate of clearing the food is way too fast that I left nothing much in the fridge. So today's lunch was simple cold noodles added some cute Minions Tamagoyaki as protein, along with pan fried prawns and veggies. Recipes as follow:

< Tamagoyaki/ Japanese Rolled Omelette Recipe 日式蛋卷食谱 >

<Cold Noodles Recipe 日式冷面食谱> 


Thanks for reading, I hope you are inspired after reading my blog. If you love to see my food, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Toad in the Hole with Onion Gravy

Toad in the Hole with Onion Gravy

A British classic perfect for a mid-week supper on a winters evening!  Serve with mashed potato and roasted vegetables.

Serves 4

Prep time:  15 minutes

Cooking time:  45 minutes

Ingredients

2 tbsp olive oil

8-10 good quality pork sausages

150g plain flour

½ tsp fine sea salt

2 large free-range eggs

150ml milk

For the onion gravy:

20g butter

2 red onions, peeled & finely sliced

Freshly ground salt & pepper

1 ½ tbsp plain flour

300ml chicken stock

1 tsp English mustard

2 tbsp redcurrant jelly

Few dashes of Worcestershire sauce

Preparation method

1.    Preheat the oven to 200°C/Gas mark 6.  Place the oil into a 1.5 litre ovenproof dish making sure the oil evenly covers the base.  Add the sausage and cover in the oil.  Put in the oven for 10 minutes.

2.    Meanwhile prepare the batter, place the flour, salt, eggs and milk into a large bowl and whisk until the mixture is fully combined and there are no lumps.

3.    Remove the sausages from the oven and pour the batter all over the baking dish.  Return the dish to the oven and bake for 30 minutes or until the batter has risen and is golden brown.

4.    Meanwhile make the onion gravy.  In a large saucepan melt the butter and add the onion, season with salt and pepper.  Over a medium heat cook for 8-10 minutes stirring occasionally until the onions are soft.  Add the flor and stir through for a couple of minutes.

5.    Stir through the stock a bit at a time and bring to a simmer.  Now add the mustard, jam and Worcestershire sauce.  Simmer until the gravy has thickened and season to taste.

6.    Remove the Toad in the Hole from the oven and allow to rest for a few minutes.  Serve with mashed potato and roasted vegetables.

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Mince with Cheesy Horseradish Dumplings

Mince with Cheesy Horseradish Dumplings

The perfect winter warmer - this has to be comfort food at its best. A delicious meal for all the family!

Serves 4

Prep time:  20 minutes

Cooking time: 1 hour 45 minutes

Ingredients

For the mince

2 tbsp olive oil

500g lean minced beef

1 onion, finely chopped

1 celery sticks finely chopped

2 carrots, finely chopped

1 cloves of garlic, peeled & finely chopped

5 sprigs fresh thyme leaves only

1 tbsp tomato puree

175ml red wine

400ml beef stock

A few splashes of Worcestershire sauce

100g frozen peas

1 tbsp cornflour

Salt & freshly ground pepper

For the dumplings

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

100g mature cheddar cheese, grated (plus extra for topping)

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Method

1.    Heat a large casserole dish and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.    Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, garlic and thyme for 5 minutes until softened.  Add the tomato puree fry for one minute and then add the mince.

3.    Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half.

4.    Add the stock to the pan and let simmer for 45 minutes.  Place the cornflour in a small bowl and add 2 tbsp liquid from the pan and mix through.  Add to the pan with a few splashes of Worcestershire sauce and the frozen peas.  

5.    In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the cheddar and the parsley.

6.    Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into balls and set aside and cover.

7.    Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.

8.    When the mince is ready, season to taste.  Now drop the dumplings on top, sprinkle with cheese and cover with the lid and place in the oven for 30 minutes.

9.    Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

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Mango Sticky Rice 芒果糯米饭

Mango Sticky Rice is a traditional Thai dessert made with glutinous rice, serve with fresh mango and coconut cream. It's actually quite easy to make this at home. In my family, I'm the only one who love this dessert, so whenever I make this, I only make small portion, just enough to satisfy my crave. ;)





Ingredients: 2 servings
材料

1 Mango 芒果 1粒

80g Glutinous Rice (soaked overnight) 糯米 80克，洗净后浸泡隔夜

1 Pandan Leave 班兰叶 1片

Some Toasted Sesame Seeds 烤香的芝麻，适量


(A)

15g Castor Sugar 细砂糖 15克

Pinch of Salt 盐 少许

65ml Coconut Milk 椰奶 65毫升


(B) - topping cream 

1/4 tsp Corn Flour/ Tapioca Flour 玉米粉/粟粉/薯粉 1/4小匙

50ml Coconut Milk 椰奶  50毫升

1/3 tbsp Castor Sugar 细砂糖 1/3汤匙

Pinch of Salt 盐 少许

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 步骤

1. Steam glutinous rice with pandan leave for 15 minutes. Meanwhile, prepare coconut cream by heating (A) in a pot, simmer till sugar dissolved. When the glutinous rice is ready, discard pandan leave and gradually stir in the mixture. Let it sit for a while to absorb the moisture. Alternatively, continue to steam another 5 minutes. 
糯米蒸15分钟。用小火把（A）煮热至糖融化。拌入已蒸熟的糯米饭，静置至糯米完全吸收椰奶（也可以继续蒸5分钟或至软）。

2. Heat (B) in a pot, simmer till thicken. To serve: place glutinous rice on a plate, top with topping cream and toasted sesame seed, serve with fresh mango.

把（B）以小火煮至浓稠。淋在糯米饭，撒上芝麻，伴上新鲜芒果即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

Enjoy!

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Soft Wholemeal Bread | No Butter, No Sugar | Very Healthy Whole Wheat Sandwich (The Best Homemade Bread Recipe)

This wholemeal bread loaf is made without butter and sugar. Here's the best wholemeal bread is rich in flavour and packed with nuts and seeds. try pumpkin seeds, poppy, linseed or peanuts. Also can lose weight, lower cholesterol and more. The softest, fluffiest and healthy bread you will ever eat, free from artificial ingredients and preservatives. There's nothing better than freshly baked

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The Best Christmas Cake

The Best Christmas Cake

This Christmas cake pulls out all the stops and can be decorated in any way you want!  If you have time, feed it with brandy weekly on the run up to Christmas.

Serves 16

Preparation time: 40 minutes (plus overnight soaking)

Cooking time: 2 – 2 ½ hours

Ingredients

225g sultanas

225g raisins

200g currants

200g glace cherries

150g dried apricots, roughly chopped

125g dried figs, roughly chopped

150ml brandy

175g butter, softened

175g soft dark brown sugar

2 tbsp black treacle

3 large eggs, beaten

225g plain flour

1tsp mixed spice

½ tsp ground cinnamon

40g ground almonds

Preparation method

1.    Place all the dried fruit into a large bowl and add the brandy.  Stir well and leave covered overnight.

2.    The next day, preheat the oven to 140°C/120°C Fan/Gas mark 2.  Line the base of a 23cm loose-bottomed cake tin with baking parchment.

3.    In a large bowl beat the butter, sugar and treacle until light and fluffy with a wooden spoon.  Now add the eggs one by one, beating as continuously adding a tablespoon of flour with the final egg.  Add the rest of the flour, spices and ground almonds.  Gently fold together with a metal spoon until thoroughly combined.  Now add the fruit and stir well and spoon carefully into the prepared tin.

4.    Bake in the oven for 2 hours, check with a skewer, if it comes out clean the cake is ready.  If not, continue to bake for a further 15 minutes up to 2 ½ hours and remove from the oven.

5.    Once the cake has cooled remove from the tin and wrap in greaseproof paper feeding it with brandy once a week for 4-6 weeks until ready to decorate.  Enjoy!

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Strawberry Chiffon Cake (Slit Top Cooked Dough Method) 草莓戚风蛋糕/烫面雪纺蛋糕

Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top. I kind of like this idea, need not worried about volcano-like cracked top that anyway I'm going to make it crack the way I like ;) 

This recipe yield light, fluffy and spongy chiffon cake made using fresh strawberries. The natural colour of the strawberries is quite pale, if you like the colour to be more vibrant and pink, add a drop of pink food colouring in the batter. If you like stronger strawberry flavour, add some strawberry paste.

Turn ordinary cake into cute snoopy cake using Hot Stamp Tool to imprint the picture.
Homemade Strawberry Chiffon Cake.

I use Hot Stamp Tool to imprint picture on the cake. 

I print the Snoopy picture on the cake using Hot Stamp Tool.

Hot Stamp Tool can be purchased from DGZ SHOP.
Choose standard designs from the templates HERE or make your own customised designs/ logo.

Ingredients:

35g Cooking Oil 菜油 35克

50g Cake Flour 低筋面粉 50克

55g Strawberry Puree/ Juice 草莓 55克，搅拌成糊状

3 Egg Yolk 蛋黄 3粒

3 Egg White 蛋白 3粒

1/4 tsp Lemon Juice or 1/8 tsp Cream Of Tartar 柠檬汁 1/4小匙 或 1/8小匙塔塔粉

55g Castor Sugar 细砂糖 55克

10g Corn Flour 玉米粉／粟粉 10克

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！



Method:

1. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour, mix well.
油加热至80度，熄火。加入已过筛的面粉，拌均。

2. Add in strawberry puree, mix well.
加入草莓，拌均。

Optional: add pink food colouring/ strawberry paste in the batter if you like to enhance the colour and flavour. 喜欢比较粉色的话，可以加少许色素。

3. Add in egg yolk, mix well.
加入蛋黄，拌均。

4. In a mixing bowl, beat egg white and lemon juice/ cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入柠檬汁或塔塔粉，打至松发，慢慢加入糖。过筛加入玉米粉，打至硬性发泡。

5. Fold the meringue into the yolk mixture in 3 batches. 
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。

6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.  
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。

7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes. 
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。

Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。

8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake. Use hot stamp tool to print picture on the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，印上烙印，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. 

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