Lemon Vanilla Yogurt Muffins

Self cooking photograph

Super moist and light!
all purpose flour	2 cup
sugar	1 cup
salt	1/4 tsp
baking soda	1/2 tsp
butter	1/2 cup
eggs	2
vanilla essence	1 tsp
lemon zest	1 lemon
yogurt	1 cup
Method:
Preheat oven on 180 degrees C.
Line a muffin tray with liners.
Combine flour, baking soda and salt in a bowl.
In another bowl whisk together butter and sugar until light and fluffy.
Add in lemon zest, vanilla essence and yogurt; mix well.
Now stir in the dry flour mixture and mix until well combined.
Note: Do not over mix.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Round Buttermilk Scones

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all purpose flour 2 cups sugar 1/4 cup baking powder 1tsp baking soda           1/2tsp salt 1/4tsp butter 1/2 cup - cold vanilla essence 1tsp buttermilk 2/3 cup Method: Whisk together the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and rub in the flour with hands. Keep rubbing with hands till it resembles breadcrumbs. Now stir in the cranberries without crushing. Add the buttermilk and vanilla essence stir until just combined. Avoid over mixing. Transfer to a lightly floured surface and knead the dough for half a minute. Now roll the dough into a 7 inches circle and about 1-1/2 inches thick. Use a biscuit cutter to cut into small circles. Transfer to a prepared baking sheet and brush the top with a little milk. Bake in a preheated oven at 200 C for 15 to 20 minutes or until a thin skewer inserted in the center comes out dry. Remove from oven and let it cool completely. Enjoy with jam or sour cream on the side. Serves 10.

Banana Chocolate Muffins

Self cooking photograph

Super moist and light!
all purpose flour	1 cup
sugar	3/4 cup
salt	1/4 tsp
baking soda	3/4 tsp
baking powder	3/4 tsp
coco powder	1/3 cup
egg	1
vanilla extract	3/4 tsp
milk	60 ml
oil	60 ml
warm water	1/2 cup
ripe banana	1 medium size, mashed
Method:
Preheat oven on 180 degrees C.
Line a cupcake or muffin tray with liners.
Combine all the dry ingredients; flour, sugar, baking powder, baking soda, coco powder and salt in a bowl.
In another bowl whisk together egg, vanilla extract, milk, oil, water and mashed banana.
Add the wet ingredients to the dry ingredients and mix with spatula until well combined.
Note: Batter should be thin.
Pour the batter evenly about 3/4 full into the lined muffin cups.
Bake for  20 minutes or until a thin skewer inserted in the center comes out dry.
Let the muffins cool completely before serving.
Makes 12 to 14.

Steak with Grape Sauce

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steaks	2(any type) 1/2 inch thick
small onion	1, chopped
garlic cloves	3, chopped
beef stock	1/2 cup
butter	1 tbsp
grape juice	60 ml
cream	2 tbsp
salt	to taste
black pepper	1 tsp
veg oil	1 tbsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Always let your steak rest at room temperature.
Rub salt and pepper on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat butter in the same pan, add onion and garlic; saute for 2 minutes.
Add in the grape juice and beef stock;mix and let it come to a boil.
Now add the cream; cook for another 5 minutes or until it thickens.
Pour the sauce over the steaks and serve immediately with some grilled veges on the side.
Note: A med rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Steak with Garlic Sauce - Mother's Day Sp.

Self cooking photograph

steaks	2(any type) 1/2 inch thick
garlic cloves	5, sliced
beef stock	1 cup
butter	1tbsp
balsamic vinegar	2tbsp
OR
(apple cider	2tbsp + 1tsp sugar)
salt	to taste
black pepper	1/2 tsp
red chili flakes	1/2 tsp
paprika	1/2 tsp
cumin powder	1/2 tsp
oil	1tbsp + 1tsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Mix together all the dry spices along with salt and rub on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat 1tsp of oil in the same pan, add garlic and saute for 1 minute.
Add in the beef stock and let it cook until it reduces by half.
Now add the balsamic vinegar (or apple cider with sugar) and butter; cook for another 1 minute.
Pour the sauce over the steaks and serve immediately with some veges on the side.
Note: A medium rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Strawberry Jelly Poke Cake - Christmas Special

Self cooking photograph

Self cooking photograph

vanilla cake mix	1 box (super moist)
strawberry jelly	1 box (85g)
hot water	1 cup
lemon juice	2tbsp
red food color	1/2 tsp (optional)
whipping cream	250ml
sugar	1tbsp
Method:
Bake the cake as directed on the cake mix box.
Let it cool completely.
(detach the sides of the springform pan once it cools or leave as is in the baking dish to poke)
Poke the cake all around with a fork.
Separately, stir jelly powder into a boiling hot water and add red food color; mix till the powder is completely dissolved.
Take one tablespoon of jelly liquid and keep aside.
Now add lemon juice to the remaining jelly liquid and mix well.
Pour this jelly liquid over the cake evenly.
Now make frosting.
Beat the whipping cream and sugar together until soft peaks.
Spread the frosting on the cake evenly using a butter knife.
Now take that 1tbsp of jelly liquid and drizzle on top of the cake frosting.
(You can heat this liquid before pouring on top of the cake)
Take a butter knife and swirl around to make a design.
Garnish with strawberries if you like.
Serves 6 to 8.
Merry Christmas!

Caramelized Vegetables

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bell pepper	2  (any color)
onions	2
garlic	2 clove, sliced
salt & pepper	to taste
lemon juice	1tsp
sugar	1/2tsp - adjust to taste
oil	2tbsp
Method:
Slice onions and red bell pepper lengthwise.
Add oil and garlic to the frying pan over medium heat.
Cook it until garlic is lightly golden brown.
Add onions and bell pepper; also add sugar, seasoning & lemon juice.
Cook for about 30 minutes on low heat or until they have caramelized and soft.
Serve hot on the side.
Serves 2.

Traditional Soda Bread

Self cooking photograph

Self cooking photograph

all purpose flour	3 cups
baking soda	1 tsp
salt	1 tsp
buttermilk	1-1/2 cups
rolled oats	a handful (optional)
(1 or 2 tbsp sugar can also be added but traditional soda bread is always plain and salty)
Method:
Combine flour, salt, baking soda and oats in a bowl.
Make a well in the center of the flour mixture and add buttermilk.
Mix well to make a soft moist and damp dough.
Scrap the batter directly into a greased tray or you may knead it softly on a floured surface and form 1 inch thick round.
Brush the top with some buttermilk. (optional)
Use a knife to cut in an X into the top of the bread.
Bake for 45 to 50 minutes on 190 C in a preheated oven or until a thin skewer inserted in the center comes out dry.
When cooked, the bottom of the bread will sound hollow when tapped and be golden in colour.
Allow to cool on a rack atleast for 10 minutes before slicing.
Makes 1 round loaf bread.

Walnut Coffee Roll - Eid Special

Self cooking photograph

eggs	4, separated
caster sugar	4 oz
all purpose flour	4 oz
baking powder	1/2 tsp
vanilla essence	1/2 tsp
dark chocolate	30g, melted
extra sugar	2 tbsp
walnuts	1/3 cup
Coffee Cream:
dry instant coffee	2 tsp
cream	300 ml
ground sugar	4 tbsp
water	1 or 2 tsp
Method:
Grease a swiss roll pan.
Separate egg whites and yolks; whip egg whites until thick and fluffy.
Add sugar and yolks; beat again.
Fold in sifted flour mixed with the baking powder, chopped walnuts and chocolate.
Pour into prepared pan and bake at 200 C for about 12 minutes.
Turn immediately on to the paper sprinkled with extra sugar.
Trim the crisp edges of cake, roll up with the paper from the long side, stand for 2 minutes and unroll.
Let it cool.
Coffee Cream:
Dissolve coffee in water.
Combine with sugar and cream until peaks form.
Spread half of the coffee cream on the cake, roll up.
Cover and decorate with the remaining cream.
Serve chilled.
Serves 6 to 8.