Sunday, September 25, 2011

No-knead Whole Wheat Cinnamon Raisin Bread

Ingredients #1:
3 ½ cups or 375g of all purpose flour
1 cup or 120g of  whole wheat flour
(If you want to make it more healthy, you can do 50% of all purpose flour and 50% of whole wheat flour. )
2 (10g) teaspoons of sea salt
2 (6g) teaspoon of dry yeast
½ cup of warm water
¾ cups of milk, brought to a boil and cooled
3 (42g)tablespoons of melted butter
3 (37g) tablespoons of white sugar
1 egg room temperature

1 cup of raisins
2 ½ teaspoon of ground cinnamon

1. Mix all the dried ingredients from ingredients #1.
2. ¾ cups of milk, brought to a boil and add butter. Mix it well and let it cool down.
3. Mix step 1&2. Continue to add 1 egg.
4. Slowly add 1/2 cup of warm water. Mix them well until you don't see the flour anymore.
When you see that it's sticky, it means it's done.
5. Prepare a container. Place the dough in the container and cover the lid. Let it rise for 12-16 hrs.
(I normally do this process the night before I go to bed. )
6. Add raisins and cinnamon powder into the dough. Mix them together.

7. Spray some flour on the counter and pour the dough on the counter. (Remember to spray flour to prevent it from sticking.) Make it a round shape and let it sit for 15 mins.
8. Separate the dough into two. If you are using a regular loaf baking tray, apply butter inside the tray.
Place one dough into the tray and let it rise until it's double the size.
9. Since I don't have two loaf baking trays, I use my casserole baking pot. I let the other half of the dough rise in a round bowl until it's double the size. (The rising time is hard to control. It depends on the room temperature. I did mine for 2 hrs.)
10. Heat the oven with the casserole baking pot inside at 430F. When it's heated, pour the dough into casserole baking pot and cover the lid. The other one with loaf baking tray, cover a foil and put it in the oven directly.

11. Bake them for 30 mins.
12. Remove the lid of the casserole pot and the foil. Continue to bake them for another 15 mins.
13. Remove them from the baking trays. Let them cool down.
14. Cut them into thin slices. You can eat them with, butter, cream cheese, etc..
15. Serve!

Saturday, September 24, 2011

Low Fat Lemon Cheesecake

Cream Cheese 200g
Plain Yogurt 200g
Egg-2 (Room temperature)

Lemon-2 small teaspoon
All purpose flour-3 table spoons
Lemon zest-some

1. Take cream cheese out and let it sit at room temperature until it's soft.
2. Mix all ingredients, except lemon zest.
3. Prepare a baking tray, any shape that you want. Place a baking non-stick paper on the baking tray.
4. Pour the mixed ingredients into the tray.
5. Spray some lemon zest on top.
6. Bake for 360F for 40 mins.
7.Serve. Tastes best when served cool.

Monday, September 12, 2011

Tandoori Chicken

Drum sticks-12
Tandoori Powder-2 Table spoons
Plain Yogurt-100g
Olive oil-4 tps.

1. Prepare a small container, add plain yogurt, olive oil and tandoori powder. Mix them all together until they become a paste. Then, add salt to taste.
2. Use a fork to poke the drum sticks. So later when you marinate, the flavour will go in and taste better!
3. Prepare a big container and mix the paste with drum sticks.
4. Put the container in the fridge for 6-8 hrs.
5. Put them in a baking tray.
6. Preheat the oven to 450 F degree.
7. Bake for 40 mins.
8. Serve.