Tag Archives: recipe

Chocolate Banana Oat Muffins

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Lately, I’ve been going bananas! (Over bananas)

Gosh, it’s quite an obsession. I can’t get it out of my head (or my taste buds).

Asked the husband to get me a bunch on Monday and it was over by Wednesday! So I sent out for some more. Another bunch arrived the day before and since I don’t have one of those contraptions you hang em on so they don’t spoil, they were gonna get rotten! Those poor darlings were going to end up in the bin! Personally, just between the two of us, I like to think of my tummy as their little heaven. I mean that’s what they were meant for.

Plus the husband (and I a little) has had a bit of a growth spurt. Horizontally!

I’ve been trying to get him to eat healthy forever. Never seems to work. Even tried pulao with mixed grains (basmati/brown basmati) last night. It just ended up crunchy (just a little) L and who on earth is going to enjoy a pulao that goes ‘mmmmmmmm…crunch crunch’ in your mouth. Also, there is going to be a BIG FAT Indian wedding (his cousin) in November and that just might get my weighing scale broken L

Things do look glum and it does feel like there isn’t much hope of us ever getting back to what we looked like before we got married. This, I told myself was my last n I mean laaaaaaaaaaaaaaaaaast attempt at making him (and of course let’s not forget me) something healthy. So I did my new fab tummy workout (I’ll let you know if it’s for real) and headed straight for the kitchen. I was a woman on a mission (barking orders basically as my help was running around J).

I got the ingredients and in the blender they went and then my blender broke L

Upon closer inspection however, I found that the safety switch had tripped. Very fixable problem. So it was blend blend blend again and straight into the muffin cases and the oven.

What came out of the oven changed me. I will never be the same person again. I just can’t.

(This does not mean I’m giving up on making sinful food. I will make it and eat it and feed it to people. I’m just saying I believe healthy can be yummy too.)

Fresh out of the oven and this is what they looked like.

And in case you decide to give it a try, I’m writing down the recipe for you.

Makes : 12 medium muffins

Ingredients:

  • 2 ½ cups Kellogg’s oats (you could just use 2 ¼ if you don’t want them too chewy. I would totally suggest it)
  • 1 cup Hung curd (thick)
  • 2 Eggs
  • 2 Bananas
  • 1 tbsp Milk
  • ½ cup Sugar
  • 1 tbsp Cocoa powder
  • 1 ½ tsp Baking powder
  • ½ tsp Baking soda

Method:

  • Preheat the oven to 200⁰C
  • In a blender or food processor, powder the oats to sand like consistency. Then add the other dry ingredients (sugar, cocoa powder, baking powder and baking soda) and whizz again so it’s all mixed well.
  • In a large bowl, whisk together the hung curd, milk and eggs.
  • Slice the bananas into little pieces and put into the blender along with the wet ingredients.
  • Process this in the blender till u have a smooth batter (it’ll take you a while and you’ll have to stir it with a spoon a few times).
  • Pour into the muffin tin or silicone muffin moulds (do not use paper covers as they stick and are hard to get of no-flour muffins).
  • Pop them into the oven for 20 minutes (I used the convection setting on my microwave so it might take a little less time in an OTG or vice versa. You’ll just have to find out for yourself).

Eat them fresh out of the oven or you could reheat and eat. They’re best enjoyed warm J

I know you’ve been reading but if you’d leave me a comment, it would mean the world to me. Thank you J

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Home-made dried apricot jam with a hint of rosemary

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It’s been raining here a bit off late and I’ve been wondering what to do with my time since I don’t like the idea of getting out there and ruining my pretty shoes. To be honest I haven’t stepped out of the house in 3 days. And considering you are speaking of me, that is a LIFETIME!

So I cleaned up my cupboards, arranged my clothes in pretty little stacks, fixed my broken fridge magnets, packed for my trip to South Africa next week, played so many games online that my eyes hurt, downloaded and watched 6 movies, planted some corn n coriander in my backyard and maybe a few more unmentionable things but I still had plenty of time on hand. Did I also mention I drove my poor maid crazy? Well I did to amazing results. She looked through the whole house to find me something to do and came up with a bag of dried apricots a friend got me from Kashmir a few weeks ago.

My mum likes to stew em up in sugary syrup but I’m kinda trying to lose weight. Its winter in South Africa and I feel cold when the temperature reaches 24 degrees (C). So you can well imagine what all 60 kilos of my petit frame would look like in layered woolens. Dried apricot jam for mum it was.

I looked online and stumbled upon this website http://www.foodinjars.com which had a dried apricot jam recipe by Yvonne Tremblay. Unfortunately I had to cut all the measurements in half seeing as I didn’t have enough apricots.

I also added ¼ tsp of dried rosemary. I love the aroma and flavor of it when added in subtle measures.

I’m sorry I didn’t take the step-by-step pics that everyone is so obsessed with these days. I just dint think this would make it to the blog. However, I will try and give you less than vague directions.

This is the color you’re looking for. Just got it off the heat for this pic.


Now time for the recipe.

Makes approx 400g – 450g (depending on the consistency you like)

Ingredients:

  • 1 cup of chopped dried apricots
  • 2 ¾ cups of water, divided
  • 1 ¾ cups of sugar (I suggest you put in 1 cup and then adjust it to your taste, my mum just likes everything sweet)
  • ¼ – ½ tsp dried rosemary
  • Juice of ½ lemon

The original recipe has the option of adding liqueur or peach brandy if you’d like. I didn’t have any at home so I just skipped it

Method:

  • Place the chopped dried apricots in a large bowl with half the water and ¼ tsp of rosemary. Cover and let stand for approx 12 hours (until soft and plump).
  • Transfer the soaked apricots with liquid et all into a blender and whiz it up a bit if you’d like. You can completely skip this step if you like the chunky variety.
  • Transfer the puree/soaked apricots and liquid into a heavy bottomed pot (a non-stick sauce pan works just fine with me). Add the remaining water and lemon juice. Bring to a boil over high heat. Reduce heat and simmer covered for about 20 – 30 minutes or until apricots are softened. (now would be a good time to add the extra rosemary if you’d like)
  • Add the sugar in a steady stream, stirring constantly. (don’t forget to taste and add more as and when your taste buds feel the need)
  • Turn the heat up to high and bring it to a boil (all the while stirring). Reduce heat to medium high and cook until the liquid has reduced and jam has become quite thick and sticky.
  • Once it passes the plate test, it’s done.

For those of you who’re new, you might want to read up on the plate test before you attempt jam making at all

And then you follow the drill of bottling. Funneling jam into sterilized jars leaving a headspace of ¼ inch. Wiping rims, applying lids and rings and processing in the boiling water bath canner for a good 10 minutes. (Be sure not to crack your jars, I’d hate to see all that effort go to waste)

Don’t forget to check the seals on your jars once they’re cool enough to handle. Any unsealed jars should go right into the refrigerator. The others can be store for up to a year if kept in a cool, dark corner.