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I have subscribed Delicious magazine since March this year and this is the first recipe I am making from it. It’s taken four months but here it is. This recipe is Ben O’Donoughue’s recipe from the March 2012 issue, and when I first looked at it back in March, it didn’t strike me as particularly appealing, but after re-reading this issue a week ago, I paused at it for a long time and decided to give it a go. I think the recipe caught my eye because the pancake is made from rice and coconut milk, which I’d never seen before. The chickpea and sweet chill combination also sounded pretty enticing! The pancakes are also pretty easy to make, which is remarkable coming from me, seeing as I am not adept at the flipping action.

I have adapted the recipe to suit the items I had in the pantry.

Crispy rice pancakes with potato and chickpeas
Serves 4

1/2 cup cooked long-grain rice
1 cup plain flour
1 cup coconut milk
2 potatoes, peeled, cut into 1.5cm pieces
1 tbs sunflower oil
1/2 tsp cumin seeds
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ginger
200g canned chickpeas, rinsed, drained
1 tomato, roughly chopped
1/2 cup frozen peas, blanched, refreshed

Place the rice, flour, coconut milk and 1 cup of water in a food processor and whiz until smooth. Transfer to a jug, season with salt, then cover and set aside to rest for 30 minutes.

Place potato in a pan of cold, salted water. Bring to the boil over medium-high heat and simmer for 4 minutes or until just tender. Drain and set aside.

Heat oil in a frypan over medium-high heat. Cook cumin, stirring, for 1 minutes or until fragrant. Add onion and garlic and cook, stirring for 3-4 minutes until onion starts to soften. Add ginger and cook, stirring, for 1 minute or until fragrant. Add potato and chickpeas and cook, stirring, for 3-4 minutes until potato is just golden. Add tomato and peas, and cook for a further 2 minutes. Season, then remove from heat and keep potato filling warm.

Heat a lightly greased pan over medium-high heat. Ladle 1/2 cup batter into the pan, spreading it with the back of the ladle. Cook for 2 minutes or until golden underneath. Spoon one-quarter of the filling over half the pancake, then use a palate knife to turn the uncovered half of the pancake over the filling. Slide onto a warm plate.

Repeat with remaining batter and filling to make 4 pancakes. To serve, drizzle with sweet chilli sauce.

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I find that muesli bars a a quick way to satisfy a rumbling stomach. The only problem is, with the amount of sugar in some of the commercial muesli bars, they should be classified as candy bars. Having said that, I’ve eaten my fair share, and I can’t believe it has taken this long to dawn on me that I should make my own. However, after seeing this recipe, I was enlighted, and proceeded to make healthy, delicious muesli bars without any artificial flavourings and ingredients which I don’t know how to pronounce. These are great for breakfast and as a snack any time of the day.

My recipe is based on Laurie’s
recipe on Carpe Season. I have adapted it to suit what I had in the pantry.

Homemade Chewy Granola Bars

Makes 8 square bars

INGREDIENTS
1 1/3 cups rolled oats
1/3 cups corn flakes
1/3 cup plain flour
1 teaspoon salt
1/2 cup raw sugar
2 tablespoons flax meal
1 cup chopped nuts (I used almonds)
1 cup dried fruit ( I used dried apricots and dates)
1/3 cup sunflower seeds
1/4 cup maple syrup (I’m a fan of 100% pure maple syrup)
1/4 cup peanut butter (I used natural peanut butter – ie 100% peanuts)
1/4 cup water

INSTRUCTIONS
Preheat oven to 180c.

Line a square baking tin with parchment paper. Set aside.

In a large bowl, combine all of the dry ingredients, including the nuts and dried fruit. Mix with a spoon.

In a separate bowl, mix together the maple syrup, peanut batter and water. If the peanut butter is a little stiff, heat the mixture in a saucepan until melted. Pour the wet ingredients over and dry and stir with a wooden spoon.

Pour the granola mixture into the prepared baking pan and press it down with a spoon. Place into the oven and bake for about 30-40 minutes.

The granola bars will keep for a couple of days in the fridge.

I hope you’re not thinking “Not another cake!” because I will never tire of cakes. Plus, I haven’t used sour cream in cakes before, so this is a first for me. As you can see from the recipe, simplest cake ever. I haven’t done this yet, but I’d imagine it’ll be perfect for morning or afternoon tea. If only I could do that everyday!

Sour Cream Apple Cake
Makes 1 medium sized cake

1/2 cup plain flour
1 1/4 SR flour
1 cup sugar (I used raw sugar)
1/2 tsp cinnamon
1/2 cup roasted almonds (chopped coarsely)
3 apples (peeled, cored and chopped)
1/2 cup milk
1 cup sour cream
2 eggs (lightly beaten)

1. Sift flours, sugar and cinnamon together. Mix in almonds, apples, milk, sour cream and eggs. Mix until just combined.
2. Line tin with baking paper and pour batter in.
3. Bake for 1 hour.

Can you tell I really like burritos? This is my second post on them within 1 month?!

This was my dinner on Friday night, and I made it around nine thirty at night, because I was so full from the birthday cake we had at work.

Just to branch off a bit, the cake was the Hazelnut Praline Mud Cake from Le Petite Gateau. It was indeed very rich (not that I had a problem with that) and delicious (they always are!) However, the icing was maroon. Not sure what was going on there – perhaps the chef got a bit excited and went overboard with the red colouring?

Back to my burritos – I borrowed the idea from Old El Paso’s Crispy chicken seasoning for soft tacos. I wanted to make something like it, but wasn’t keen on using packet mix for the coating, so I made my own recipe. Cornflakes is really good for this, because you get the crispy coating without having to deep fry it. It was so much fun to brainstorm – just add whatever you fancy and crushing it in your hands. It’s good for stress relief. Coating the chicken was an interesting experience – I hadn’t done anything that made a mess of my hands for a long while. The last time I did this must have been in my food technology class in high school when I was making tuna patties. Ahhh..happy memories.

I started off being diligent (ie coating the chicken one by one first in the flour, then egg, then cornflake mixture), but towards the end, I wanted to speed things up, so I tipped several pieces of chicken into the flour, then all into the egg, then rolled them around in the cornflake bowl. What I discovered was, when they were still raw, the pieces coated individually looked neat, and the ones done in batches looked quite messy. However, once they were cooked, you can’t tell the difference between them. I’m not sure whether I was lucky and whether that is normal.

I also made a capsicum/tomato/rice mixture to fill the burrito. This name will have to do while I think of a better name to call it. It was something I picked up while I was in the US eating Chipotle. I was intrigued by the addition of rice, and discovered it’s not such a bad idea! My version is probably not conventional, but I can testify that it is tasty! Another tip I discovered was not to cover the pan when cooking the capsicum, because they will lose their vibrant green. There is also no need to add water to the pan.

Assembly is quite easy. All that’s left is to tuck in!

Crispy Chicken Burrito
Serves 4

4 Burritos (warm in microwave for 20 seconds)
Hotsauce
Sour cream

Optional:
Shredded Cheese
Avocado mixed with lime juice and cilantro
Lettuce

Crispy Chicken:

2 chicken thighs/ breasts
3 cups corn flakes
1 1/2 tsp paprika (I used smoked paprika for a more intense flavour)
1 tsp salt
A few shakes of pepper
1/2 cup plain flour
2 eggs, lightly beaten

1. Trim fat off chicken and cut into strips
2. Mix cornflakes, paprika, salt and pepper in a bowl and crush using hands. It should be well crushed but not powdery.
3. Place the flour on a plate, and egg in another plate.
4. Coat the chicken strips lightly in the flour, then transfer into the egg, then lastly into the cornflake mixture, pressing the cornflakes onto the chicken.
5. Heat a little oil in a frying pan over a medium heat. In batches, cook the chicken for 3-4 minutes each side or until golden. Transfer onto a plate and cover with tea towel to keep warm.

Capsicum, tomato rice filling:
1 medium sized capsicum (diced)
1 tomato (diced)
1 cup cooked rice
Salt and pepper

1. Fry capsicum and tomato in pan for 2 minutes.
2. Add rice and cook for an additional minute. Season to taste.

To assemble – there are no rules on how you should do this, but this is my version:
1. Place burrito on dish, layer with capsicum mixture and sprinkle with hotsauce.
2. Arrange chicken pieces on top and dollop with sour cream. Wrap up and enjoy!


(Photos above from Pinterest)

Posting is going to be sporadic for the next month or so, as my studies are becoming more hectic. However, I do have the time to share these links.

Even though it’s winter at the moment, these pina colada ice pops would be irrestible. The bright colours of the pops makes me happy!

Saw this article via Nubbytwiglet . Getting by with just working 5 hours a day – is that possible?

Currenty hooked on Pinterest . I always knew it was there, but I’ve only just looked into it recently. A wonderful place to procrastinate and dwindle away your afternoon!

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