Hanim Cooks!

I’m planning to cook my own version of beef burger this weekend. Juicy, tender, overnight marinated beef patty topped with dripping cheese and caramelized onions. I’ve got few questions from friends asking me how to make those “sweet onions” on top of the burger. It’s really easy and the results, gratifyingly nyummeh.

• 3 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 2 medium size onions, thinly sliced
• salt and pepper
• 2 teaspoons sugar

In a large pan, melt the butter in the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.

Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.

I know the onions don’t really look appealing on it’s own but it goes very well with burgers, promise!

Think I’m going to make this for dinner later and share it with Steven and Peaches. Another easy peasy recipe, will post it up if I have the energy to cook and blog after work.

Go have lunch people, it’s noon.

*stomach grumbles*

I’ve been at it (tumblr) almost everyday till late night lately (if you count midnight as VERY late on weekdays). I have a day job, fyi. So I think I need to give it a rest and shut down everything NOW so I can shut my brain down too.

Anyway, I’m excited to try out Nerofico, this week (thank you Sheha) so look forward to that.

Goodnight, sleep tight, don’t let the bed bugs bite!

I was supposed to bake this last weekend but time was not on my side so I postponed it to today. This is my first time baking it so I tweaked the recipe to my liking. Great for healthy breakfast on the go!

Here’s the recipe:

• 2 cups flour
• 1 cup oatmeal
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup vegetable oil
• 1 1/2 cup low fat yoghurt
• 1 teaspoon vanilla extract
• 1 cup grated carrots (about 3)

Preheat oven to 180 degree celsius.

Sift together flour, baking powder, baking soda, salt and cinnamon. Mix in the sugar and oatmeal.

In another bowl, mix eggs, oil, yoghurt and vanilla extract in a large mixing bowl. Stir in carrots and then the dry ingredients.

Spoon into muffin cups, about 3/4 full. Bake for 30 minutes.

Makes 16 medium size muffins.

Hints

You can substitute plain flour with wholemeal but it’s best to use half and half. Generally, wholemeal flour tend to be corse so to avoid “heavy” and tough muffins, it’s best to use 1 cup of plain flour and 1 cup of wholemeal; then you get the goodness of the wholemeal and the lightness of the white.

As a guide (though there’s room for debate), the healthiest vegetable oil would be extra virgin olive oil, followed by canola and peanut oil.  Honestly, I don’t put that much concern so I stick with palm oil. I don’t suggest olive oil though, it will affect the taste of the muffin.

Pronounced brus-ketta, is the simplest snack you can prepare in less than 15 minutes. This appetizer originates from Central Italy, normally consists of grilled bread rubbed with garlic and topped with extra virgin olive oil, salt and pepper.

The typical bruschettas we see here are normally topped with tomatoes. I like this dish so much because it’s light, easy to prepare, and easy on the hips! So I came up with my own “short cut” recipe. Hey, you can’t blame a girl who juggles so many things in a day!

• 3 tomatoes
• 1/2 cup Italian dressing
• 1 tablespoon balsamic vinegar
• 2 tablespoon dried parsley (you can use fresh parsley but I normally keep dried parsley for last minute prep)
• 1 teaspoon sugar
• whole meal baguette
• garlic butter
• salt and pepper to taste

Cut baguette diagonally, about 10 slices (thickness depends on your liking). Spread garlic butter, plonk it in the oven at 180 degree celsius for 10 minutes. While waiting for the bread, deseed and dice the tomatoes. Mix the remaining ingredients in a bowl and toss in the tomatoes.

Once the bread is crisp, place the tomatoes on top of the bread. Do this just before serving. Easy peasy.

Buon appetito!

I found this very useful website for cooking measurements and converter.  Hope it helps!

This coming October, Strudels is a proud partner with BCWA (Breast Cancel Welfare association Malaysia) to help raise money and awareness for all Malaysian women affected by breast cancer.

You can show your support by buying Strudels Pink Éclair, Pink Donuts, Pink Strawberry Cheese Cake and Pink cupcakes for charity. From each item you purchase in the month of October, RM1 will go to charity.

So do your bit and show your support, head down to Strudels if you feel your sweet tooth craving is kicking in!

As promised, the winner for this weekend breakfast is..duhh..banana pancakes! Fret not my healthy oatmeal eating friends, I WILL make the oatmeal breakfast muffins soon.

So here’s the recipe:

• 1 egg
• 1 cup all purpose flour
• 3/4 cup milk
• 2 medium size banana
• A pinch of cinnamon
• 2 tablespoons vegetable oil
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Beat egg with hand beater until fluffy then beat the remaining ingredients; beat until smooth. Pour about 4 tablespoons batter from tip of large spoon onto a hot pan. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

Makes 9 (4-inch) pancakes.

Hints

Best to use a non-stick pan.

To test hot pan, sprinkle few drops of water. If bubbles skitter around, heat is just right.

To keep pancakes hot before serving, stack on a plate with paper towels in between. Put in a warm oven of about 120 degree celsius (centigrade) or 250 degree fahrenheit.

If using self rising flour, omit baking powder and salt.

Is it me being IT illiterate or am I seeing (or not seeing) things or is firefox better than internet explorer for tumblr? Somehow my tumblr page look prettier on firefox compared to internet explorer. Hmmmm..

Should I make banana pancakes or oatmeal breakfast muffins for tomorrow?

 Poaching an egg is nutritionally one of the best ways of serving an egg. Poached eggs contain all the nutrients of an egg without added fat from frying in oil or butter. It is slightly tedious to prepare but you’ll enjoy the process!

• 1 tablespoon white vinegar

• 8 large eggs

Fill a large saucepan with 4 inches water, add vinegar and bring to boil. Fill a shallow dish or pie plate with warm water.

Reduce heat under saucepan to medium so water is just barely simmering. Break 1 egg at a time into a small heat-proof bowl. Gently tip bowl into water, carefully slide egg into water. Repeat with remaining eggs.

When eggs begin to become opaque, remove them from the saucepan with a slotted spoon in order in which they were added. Transfer the egss to the dish of warm water.

For  each serving, use a slotted spoon to remove one egg from warm water, set spoon and egg briefly on a clean cloth or paper towel to drain.

Hints

Be sure to use cold eggs straight from the refrigerator, because they will be easier to break and more likely to hold their shape well during cooking.

Let the eggs flow out, Don’t put too many eggs in the saucepan at one time.

Don’t drop the egg into boiling water. This will negatively affect the taste and texture of the egg.

The eggs poached just to the point where the white is no longer runny and the yolk is beginning to harden around the edges.

Try to use a non-stick pan so the poached eggs will not stick to the bottom of the pan.

Do not add salt, which would do the opposite and loosen the whites.

Notes

Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly or anyone whose health is compromised.