I love avocados. I always thought if I ever get one fruit tree to grow, I would choose avocado. I’m not sure why. It’s not very tasty, not sweet or tangy. But there’s something about it. I think perhaps the charm is in the creamy texture and mouth feel.
Lately I picked up some lovely avocado from the grocery store. I had wanted to make some avocado shake. I recently bought a cup of avocado shake from a fruit juice stall and to my disgust, they only put in 1/2 a tiny avocado and a whole cup of water and ice. For that I paid $3.50, when a whole avocado at the stores sells at about $1.30! 😦 Also considering that it’s so easy to do it yourself some more. I have tried using a potato masher to see if it works. It won’t be as smooth of course but if you don’t have some sort of blender, then potato masher will work. Just mash the avo, add some of the liquid and continue mashing till fine. Then add in the rest of the liquid and serve. So if you want avocado shake, just add in more water or milk.
I cut down on the liquid this time because I had felt like eating it rather than drinking it.
Avocado Pudding (serves 4)
1 cup water/milk/soy milk
1 1/2 tray ice
3 Tbsp honey
Blitz avocado, honey and water/milk in the blender first to dissolve the honey.
Then add in the ice and blend until smooth.
So yummy! Look! So thick my spoon can even stand on its own!
What does one do with all that bread? Sometimes I end up with more bread than we can eat in a day or two. I don’t enjoy stale bread. Nor bread and butter pudding. Sometimes I’ll make French toast or freeze the bread.
Then my good friend from San Diego gave me a great idea. Make croutons, she said. No recipe. Just toss with some fat and flavoring/aromatics, bake it in the oven at low temperature till crunchy.
In this case, I cut my cranberry focaccia into cubes and tossed them in about a tbsp of melted ghee and some sugar. Then I spread them out on a cookie sheet and baked them at about 140c for about 15 min or until they are dry and crunchy and yummy! Just eat it on its own.
The possibilities are endless. If you like savoury croutons, you can try a simple garlic and butter croutons, or rosemary and garlic with extra virgin olive oil. I have a sweet tooth, so I prefer sweet croutons. I would use raisin bread, or some other kind of sweet bread. Once I spread some chocolate hazelnut spread on the bread, cut into cubes and toast. It was sooo amazing! None of us could stop eating it!
The Kids brought them to school today for recess and it was a hit with their friends as well. In the next few days, I’ll probably be very busy making lots of bread so that we’ll have extra to make all kinds of croutons for Monday. 😀
Glutinous rice flour is a popular ingredient in Asian desserts. It can be prepared in many ways. To name just a few, when we boil it, it’s tang yuan; when we steam it, it’s nian gao; when we pan fry it, it’s muah chee. We all love it for its chewy texture (aka QQ texture).
It is not to be mistaken with rice flour. Glutinous rice is whiter than regular rice.
Glutinous rice flour will give you QQ. Rice flour won’t.
Muah chee is easy to prepare and requires minimal ingredients. I have always made my muah chee plain. But since I have chocolate in my brain (chocolate being my preferred flavor), I thought to try chocolate muah chee! It’s no extra trouble to toss in a couple of teaspoons of cocoa powder into my muah chee batter.
Chocolate Muah Chee (serves 2)
1/2 cup glutinous rice flour
2-3 tsp cocoa powder
a bit more than 1/4 water (more if you like softer muah chee)
1 tbsp oil for frying
1/4 cup ground peanut
1 tbsp sugar
Mix flour, cocoa powder and water together to make into a thick goop. Dump the whole batter into a non-stick pan and fry on low heat.
Flip after about 5 min and cook the other side.
Check to see it is cooked by checking the middle. The color should be uniformed through out.
Let it cool a bit before tossing in ground peanuts and sugar. Use a pair of oiled scissors to cut into bite size pieces. Enjoy!
Verdict: It doesn’t taste as chocolatey as it looks. But I think the addition of cocoa powder makes it more attractive. And you know what they say about eating first with your eyes.
This is a simple post on how to make sweet potato fries that is moist, not dry. If you peel and slice raw sweet potato and then fry it, it will taste dry and bland. I tried it coz I wanted to take a short cut. BUT if you boil it first (for about 10 min, doesn’t have to be cooked all the way through), then peel, slice and deep fry, they will turn out moist and yummy. Seems like so long-winded right? To make it easier, what I do is that when I get my sweet potatoes back from the store, I would boil them all and then store in the fridge for about up to a week. Then whenever I feel like sweet potato fries, bobo chacha, sweet potato bread etc, they are there, ready to go. And since they are already half cooked, it doesn’t take long to fry up a batch.
Here we go again. Chocolate again. You must be wondering…just how many versions of chocolate cake does she have?? Well…I do so like to include chocolate in my diet whenever I can and, imho, there is no such thing as too many chocolate recipes.
I have had this recipe for years. It started off as a simple brownie recipe that is not overly sweet. Then one day, I decided to bring bananas to the party. If you have never tried bananas and chocolate, then it’s about time to try it. They make such a wonderful combination. Chocolatey… Bananaey… Chocolatey…
I was able to reduce the amount of white sugar used by 50g as the ripe bananas add to the sweetness of the brownie as well as help to keep it moist and fudgey. I haven’t tried reducing more than 50g. But I’m sure it’s doable.
185g unsalted butter
50g Cocoa powder
1/4 tsp salt
1.5 tsp vanilla essence
3 ripe bananas (about 175g)
2 large eggs
100g plain flour
1/2 tsp baking powder
In a large pot, melt the butter, browning it slightly. Add the cocoa powder while the butter is still hot. Stir with a whisk to combine. Add in the rest of the ingredients according to the way it is listed, stirring with each addition. Pour out onto a lined 8″ square pan and bake at 175c for about 25 min or until the toothpick you insert in the middle comes out sort of clean.