Showing posts with label snack. Show all posts
Showing posts with label snack. Show all posts

Vegetable Fritters

vegetable fritter
Eid Mubarak :) to all my readers that are celebrating. 

To make this savoury snack vegetable fritters or pakoras you will need...

julienne carrots and cabbage 1/2 cup each
2 tbsp curry leaves
1 onion chopped
1/2 cup chickpeas flour and more if needed
2 tbsp rice flour
1/2 tsp ginger grated
1/2 tsp garlic grated
1/2 tsp chillie powder or more to taste
1/4 tsp turmeric
1 tsp roasted cumin powder lightly crushed
1/2 tsp salt to taste
1 tsp carom or ajwain seeds
water as needed start with 1 tbsp at a time
oil to fry

Mix all the ingredients together and make a smooth thick batter that coats the vegetables, and leave it aside.

Heat the oil to large high heat and fry until the fritters or pakoras are golden brown. Adjust the heat to low if the fritters are getting dark too fast. Serve it hot as a snack.

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Cranberry Lemon Matcha Muffins and Giveaway

Matcha green tea is a super-charged version of regular green tea that allows us to reap the rewards of green tea in a wider variety of ways. Matcha is green tea from the Camellia sinensis, but in a very fine powder version of the healthy drink. Unlike other teas derived from Camellia sinensis, matcha has not been fermented. Matcha can be harvested from anywhere in the world and is derived from tea leaves grown in the shade that allows the leaves to achieve a dark green colour giving matcha its magnificent amino acids. It’s quite a long process to produce matcha, but serious tea drinkers rely on matcha to enhance their culinary experiences by adding it to homemade pasta, brownies, breads, cakes and more.

Roasted Chickpeas Recipe and Win a Copy of Vegan Beans Book

I made this crunchy roasted chickpeas with 1 container of canned chickpeas. First drain, rinse and remove the moisture of the chickpeas with a paper towel. Add chillie powder, cumin, salt and 2 tbsp olive oil to the chickpeas. Spread the coated chickpeas on a baking sheet in a single layer. Bake until crispy on the middle rack of the oven for about 40 minutes in a 400F oven. Check on the chickpeas to make sure it does not burn.

Buttermilk Cake

This buttermilk cake recipe from Model Bakery cookbook is delicious, and has become my go-to recipe for cake bases. I served one of the cakes bases with a layer of canned fruits. 

1 cup unsalted butter softened at room temperature
2 3/4 cups cake flour *
1 tsp baking powder
1 tsp baking soda
1/2 tsp fine sea salt

Sweet Potato Doughnuts

Happy 2014 Everyone! Wishing you all the best and a healthy New Year. Thank you for being part of our family and site :)
This delicious recipe for Sweet Potato doughnuts or kueh keria is from a blogging friends's site that I had bookmarked for a while and glad I got a chance to try it. The following recipe will make about 8 so I doubled the following amounts to make about 16 doughnuts. 

French Toast in a Mug and Holiday Recipes From Egg Farmers of Ontario

French Toast in a Mug
This quick, delicious French Toast was made in a mug, in the microwave and was ready to enjoy in two minutes.

1 tbsp butter
2 to 3 slices of bread cut into cubes
1 egg
3 tbsp milk
1/4 to 1/2 tsp cinnamon
maple syrup or treacle to serve

Shortbread Cookies

Dating back to 12th century Scotland, shortbread cookies have been a holiday essential. This year Gay Lea Foods is embracing the shortbread tradition with delicious treats that will appeal to everyone in the family, as well as, hostesses having holiday parties. This Winter Wonderland Shortbread Snowmen are adorable edible crafts to make with our kids and decorate using gum drop for earmuffs, liquorice for scarves and chocolate chip for buttons. 

Creamy Sweet Potato Dessert

sweet potato dessert
201 Gluten Free Recipes For Kids by Carrie S. Forbes gives ideas on how to make delicious meals without gluten ingredients. Many people are adopting to eat healthier by avoiding gluten. If you are new to a gluten-free lifestyle, then this book will provide lots of information as well as delicious recipes to get us started.

Yoplait Go-GURT Is A Healthy Snack

Back-to-school lunch ideas that is mom-approved, as many of us are trying to find fun new ways to give our kids a lunch that is trade-proof. Newly reformulated Yoplait® Go-GURT® yogurt tube is a great choice to add to lunches for a number of reasons.

Apple Nut Mesquite Muffins

1/4 cup mesquite meal *
1/2 cup whole wheat flour
3/4 cup all purpose flour
2 tbsp baking powder
1/2 tsp salt
1 cup chopped apple
2 eggs
1/3 cup oil
1/2 cup yogurt (or milk)
1/3 cup agave nectar (or maple syrup)
1 tsp vanilla optional
1/2 cup chopped nuts (walnuts)

Combine the flours, baking powder, salt, and sieve it. Add the chopped apples and nuts to the flour mixture. 
Beat eggs, yogurt, vanilla if using, agave nectar and oil together. Then combine the liquid mixture with the flour mixture, until it is combined. 
Use a tbsp and fill the lined muffin tin with the mixture. Bake the muffins in a preheated 350F oven for 20 to 25 minutes until a skewer inserted in the center of the muffin comes out clean.

This recipe from here makes 12 muffins. *We can buy this mesquite flour from Kokoplell's kitchen online.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Fried Chicken

fried chicken
about 8 to 10 chicken pieces 
1/4 tsp turmeric powder 
1/2 tbsp chillie powder to preference 
3/4 tsp salt 
1/2 cup water 
oil to fry* 

Mix the salt, turmeric and chillie powder with the chicken pieces then parboil the chicken with the water in medium heat until the liquid evaporates.  Remove the chicken from the cooker and leave it aside. 

Heat oil to high heat and fry the chicken until it is golden brown in all sides, reduce the heat if the chicken is becoming brown fast.  
*I discard the oil after frying chicken so I used about 3" of oil and fried.    

All rights reserved on photographs and written content Torviewtoronto © 2010 - 2013 unless mentioned. Please Ask First

Mysoor lentil fritters

2 cups of split mysoor or masoor dal or yellow/orange lentil
1/2 cup cleaned shrimp chopped 
2 tbsp onion sliced finely
1 tbsp curry leaves chopped
1 to 1/2 tsp chillie flakes to preference
1/2 tsp salt
oil 2" high to fry

*Shrimp can be omitted if you want to make it vegetarian.

Wash and soak the lentils for about an hour or more. Grind the dal coarsely without any water, don't grind well because it would be hard to form the shape to fry. 
Add salt, chillie flakes, onion, curry leaves and shrimp to the ground dal and mix.  Make ball shapes or use a tbsp full of mixture to drop into the hot oil; it is optional to make a donut shape hole in the middle for these fritters.
Deep fry in hot oil (about 360F), the fritters should not brown too fast so keep the heat in medium high heat and fry until the fritters are golden brown.  Serve hot on its own or with hot sauce.  These savoury fritters would be perfect for brunch, snack or as a savoury treat for tea time.
All rights reserved on photographs and written content Torviewtoronto © 2012. Please Ask First

Plum crumble cake

plum crumble cake
For the cake
2 cups flour
3/4 to 1 cup vanilla infused sugar *
2 eggs
1 tsp baking powder
3/4 cup butter
plums to cover the cake

*It depends on the sweetness of the plum, I used about 8 plums with pit removed and cut in half.

Melt the butter and cool.  Sift flour and baking powder together, then add the sugar and eggs.  Rub together using the fingers then add the melted butter and form a dough.  Cover the smooth dough with a plastic wrap and cool in the fridge for an hour.

For the crumble

3/4 cup flour
1/4 cup sugar
1/4 cup butter
1 1/2 tsp cinnamon ground
Combine everything by rubbing the ingredients between the fingers to get a coarse texture.

Prepare a 13"x9" glass baking pan with baking paper and press the chilled dough evenly.  Press the tops with the halved, pitted plums.  Cover the cake with the crumble.  Bake the cake at 350F for about 40 to 50 minutes.  When the cake is tested with a skewer and it comes out clean, remove from the oven, cool and then cut to serve.

plum crumble cake
This recipe is adapted from here.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Cassava chips and Cooking with CUTCO Giveaway

To make Cassava chips...
2 cups cassava slices
1/2 to 1 tsp chillie powder
1/4 to 1/2 tsp salt
oil to fry

Cut the cassava into thin slices and then remove the peel.  Toss the cassava slices with chillie powder and salt.  Fry in hot oil and serve.

Using a sharp and reliable knife makes our kitchen jobs easy and safe.  I am a big fan of CUTCO and have been using CUTCO knives for many years, so I can personally guarantee their products.  Once you use a knife from CUTCO it will for sure become a favourite and the only one you will want to use :)  
The stain resistance CUTCO knives are easy to clean and store.  Some of their knives have the special Double-D edge that makes clean cuts all the time.  High-carbon stainless steel is used to make the knives.  All CUTCO knives have a full-tang feature where the steel of the blade extends to the full length of the knife.  The knives are attached to the blade with three highly polished, nickel silver rivets.  The ergonomically designed "hand perfect" handle is contoured to distribute the workload equally to all parts of the hand.  With CUTCO knives it doesn't matter if you have small or large hands or use your left or right hand.  The handle is made with smooth, thermo-resin material that will not crack, chip, fade or absorb moisture.  
CUTCO has a wide collection of wonderful cutlery and cookware.  Their products have a forever guarantee, even if the CUTCO products are passed from generation to generation.  We don't need to hold on to the receipt :)  They sharpen the knives for free, but there is a small fee for shipping.  If you are not 100% satisfied, CUTCO will repair or replace the knives from free.
Cooking with CUTCO is a new venture from CUTCO cutlery that gives people an opportunity to run their own business from home.  Their products are sold through direct sales (home presentations) and online, to keep the costs low.  If you want to be a part of selling CUTCO and become a representative, the company will provide hands-on and video training.
Check out their Facebook to keep up to date about their fabulous products.
Cooking with cutco

If you would like to win this 7" Santoku knife (value of $138) please leave a comment on this post and enter through the rafflecopter below.  This giveaway is open to people in Canada and ends on November 10th.
Update: The winner is Brenda

a Rafflecopter giveaway

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Cauliflower fritters

cauliflower fritters
cauliflower cut into 1" flowerets
boiling water
1/4 tsp salt

Leave the cauliflower in salted boiling water for 5 minutes before putting in the batter and frying.

1 cup chickpeas or began flour sifted
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1/4 tsp ground cumin
1/4 tsp baking soda
1/8 tsp ground pepper
1/8 tsp cayenne pepper optional

Put the flour in a bowl and gradually mix the water until it becomes a thick batter that will coat the vegetables.  It may not be necessary to add all the water.  Add all the other ingredients to the batter and mix well.  

oil to fry 1 to 2" high

Heat oil in a medium high heat.  When the oil is hot dip the cauliflower in the batter and fry until the all sides are golden brown.  When the cauliflower is dropped into the oil it should rise to the top and not stick to the bottom, put a few cauliflower flowerets at a time without crowding the pan.  If the oil is too hot it will brown too fast, if this happens reduce the heat.  

Remove from the oil and drain on a paper towel.  Serve the fritters hot on its own or with sauce.

I made this cauliflower fritters or pakora recipe by adapting the batter ingredients of the Vegetable pakoris from Madhur Jaffrey's 1st published book, An Invitation to Indian Cooking.  This book was published in 1973.  It has easy to make dishes and interesting stories about how the author first started to cook and share recipes that led her to write this book.  The beginning of the book has samples menus and details about spices.  Although, there are no pictures in the book it has lots of flavourful recipes.  The author explains about the methods, spices and cooking procedures in detail as it is written for people who are not familiar with Indian cuisine.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Sweet snack (murukku)

For the dough
2 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 tbsp margarine
water to knead

Knead everything to form a smooth soft firm dough.  Let the dough rest for about 1/2 hour or more.  Dust flour lightly on the board and roll it thin, as much as you can :)  

Then score with a sharp knife horizontally, then diagonally to make individual diamond shapes.  Remove the cut pieces and leave it ready to fry in a lightly flour dusted tray, so it is easy when frying.  
oil to fry about 2" high

Heat the oil in medium high heat.  The oil is ready when the the dough rises quickly to the top and puffs.  If it is getting dark too fast reduce the heat and fry.  Fry the diamond pieces until it become golden brown, it shouldn't not get dark.  
Turn the other side so all sides get evenly golden brown.  
Remove from the oil with a slotted spoon and drain it in a platter with paper towels for it to cool.  
For the syrup
3 tbsp sugar
4-5 tbsp water
1/4 tsp saffron thread
1/4 tsp cardamom ground optional

Combine everything in a big pan and bring to a boil.  When the syrup thickens; one string consistency, remove from heat and add the cooled fried snack to the hot syrup.  

Toss the pan to make sure all the pieces are coated; try not to break the murukku if you are using a utensil to toss.  This step has to be done fast :)  It will become sticky.  
Let the sugar coated murukku cool before storing in an air-tight container.  This will last for more than a week or more, I haven't got a chance to keep it for too long because everyone in our home likes to snack on this murukku.  
Eid Mubarak to everyone celebrating :) 
Calligraphy card I made
All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Kellogg's Krave cereal, granola and crisps

I tested the products below from Kellogg's Canada.  Chocolate lovers will enjoy the Kellogg's Krave, which is made with 8 whole grains and source of fibre.  Krave is available in chocolate and double chocolate flavours.  It makes a delicious breakfast or snack that children will easily like.  It tastes better with milk.  I like to mix it with some cornflakes :) as I am not a big fan of a chocolate breakfast.

Special K low fat granola cereal is made with crunchy whole grain oats and a touch of honey.  The box states that the cereal has 50% less fat.  It is made with high source of fibre and protein.  It tastes better when we add yogurt and fruit or have it with milk.  I would prefer to mix it with other cereal or fruit/nuts instead of having it on its own.  It would be better if the cereal only has honey as a sweetener instead of including other sweeteners such as cane juice, molasses, sugar and corn syrup.
This cereal kit is cool and useful to have breakfast on the go.  It keeps the milk cold and cereal fresh.  The milk cup has a non-toxic freezer gel so freeze it before pouring the milk.  Hand wash the container and don't put it in the microwave.

Our sweet cravings can be indulged with the Special K Crisps anytime of the day.  The crisps are available in chocolate and cinnamon brown sugar flavours.  Each pack has 2 crisps, perfect for a snack on the go or to enjoy anytime.  It is crispy on the outside and has a filling on the inside.  The crisps have a chocolate or vanilla drizzle on top.
Fun facts about Kellogg's
W.K. Kellogg found the company in 1906 as the Battle Creek Toasted Corn Flake Company.  His signature has always been the brand logo.
Tony the Tiger was introduced in 1951.
Eggo waffles (part of Kellogg's brands) celebrated their 75th birthday.
Kellogg's products are manufactured in 18 countries and sold in more than 180 countries.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Savoury bread toast with Avocado dip

Savoury bread toast
4 slices bread cut into 2" wide strips
1/4 tsp chillie powder
1/4 tsp salt
1 egg
1/4 to 1/2 cup milk or cream
1 tbsp finely chopped onion
1/2 tbsp coriander leaves finely chopped
1 tbsp shrimp chopped finely (optional)
2 tbsp oil

Whisk the egg with cream, chillie powder, salt, onion, coriander leaves, shrimp and pour this mixture over the bread to soak.  
Heat 2 tbsp oil and cook both sides on medium high heat till it is cooked, just like french toast.
Avocado dip
1 avocado
1/2 tbsp lemon juice
2 tbsp yogurt
pepper and salt to taste

Mash the avocado with the lemon juice until it is a smooth paste then add yogurt, salt, pepper and mix it.  Serve this dip chilled or at room temperature.
This dip can also be served with tacos, nachos or spread in tostada.
Avocados From Mexico are grown in the volcanic soil of Michoacán.  The versatile delicious avocados are good for cooking and baking as well. 
Interesting fact: The avocado trees at Michoacán bloom year round, the only place in the world. 

If you are an avocado fan or want to see how other's have used avocado then check out this Avocado from Mexico fan page.  
I have added my recipe for Avocado flatbread or roti and this Savoury bread toast with avocado dip to their fan page.  
Disclosure: This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.  

This recipe goes to yeastspotting.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Chocolate Mousse

2 egg yolks
6 tbsp sugar finely granulated
hot water and cold water

Beat the egg yolks and sugar in a stainless steel bowl until the mixture is thick and pale yellow.  It should form a slowly dissolving ribbon.  Set the mixing bowl over the not-quite simmering water and beat for 3 to 4 minutes until the mixture is foamy and too hot for the the  fingers.  
Then beat over cold water for 3 to 4 minutes until the mixture is cool again and forms a ribbon.  
The consistency is the same as mayonnaise.

3 oz semi sweet  baking chocolate
2 tbsp coffee *
3 oz softened unsalted butter

Melt chocolate with coffee over hot water, remove from heat and beat in the butter a little at a time to make a smooth cream.  Beat the chocolate mixture into the egg mixture.  
* I only used 1/2 tbsp of nescafe because we don't like strong coffee taste :)

2 egg whites
1/8 tsp salt
1/2 tbsp sugar

Beat the egg whites and salt until it forms soft peaks.  Sprinkle the sugar and beat until it is stiff.  Stir 1/4th of the egg whites in to the chocolate mixture then fold in the rest.

Put the mixture into serving dishes and refrigerate for 2 hours or overnight.  Serve with whipped cream.
This recipe is adapted from Mastering the Art of French Cooking Volume 1 by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Chocolate chip shortbread cookies

1/2 cup butter softened
1/2 cup vanilla infused sugar
1 cup flour
1/4 tsp salt
1/4 cup chocolate chips

Beat butter and sugar till it is fluffy. Add flour, salt and mix well then add the chips.
It could be made into individual sizes by making about 12 balls and lightly flatten it about 1/2" high. Bake in a preheated 375F oven for 8 to 10 minutes, it will harden a little once it is removed from the oven so don't over bake as it might burn on the bottom.

Let the cookies stay on the baking sheet over a wire rack for about 5 to 10 minutes before removing. Can be stored in an air-tight container.

Also posted here.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First