Thin Crusty Pizza March 16, 2006
Posted by thelazychef in Uncategorized.1 comment so far
I love my pizzas with crispy sides and with a thin base.
And I found a nice recipe that recreates that!
And the best part? Its so easy. I throw all the dough ingredients into my breadmachine and set it to the ‘dough’ function and in 1 and 1/2 hours, my dough is all ready!
Then all i have to do is roll it out, put on my fav ingredients and bake!
Indeed, nothing beats having fresh home made pizza!
Yields 4 pizza bases.
Ingredients
200ml Warm Water
1 tsp Salt
1 Tbsp + 1 tsp Olive Oil
375g Bread Flour
2 tsp Yeast
Pizza toppings as desired.
Method
1. Place ingredients into the bread pan according to your breadmaker instructions
2. Setting : Dough
3. Divide and roll dough on a lightly floured surface to the desired thickness.
4. Spread with selected pizza toppings.
5. Bake in a preheated oven at 200C for 12-15 minutes or until base is cooked and topping heated through.
(Recipe from sinner, from Kitchencapers.net)
PS: I know some of us out there aren’t good at rolling out the dough cos yes, i admit, it isn’t easy to work with bread dough. You’ll have to let it rest a while to let the dough relax, then continue rolling it out. And yes, if you need advice on how to roll out a round pizza dough, check this video out!
Hope it helps! 🙂
Crustless Quiche March 10, 2006
Posted by thelazychef in Uncategorized.13 comments
I love quiche.
I can eat it for breakfast, lunch and dinner. Why? Cos it has eggs in ‘dem! Haha… I guess I just love eggs alot.
This recipe is tried and tested. MANY TIMES. Cos its so yummy! And everyone loves it. Once, i had friends staying over and I had to bake 2 huge ones to satisfy them!
But the main reason why I love this particular recipe is because, its doesn’t have a crust! So, i get an even greater bite of all the ingredients and the egg base! And yes, because i’m so lazy, i don’t have to roll the dough for the crust! hehe… And another reason? I am on a low-carbo diet, so this is something I can indulge in without worrying too much(as compared to the muffins and cakes!)! haha…
Well, I have been getting requests from friends and passers-by from my blog, for the recipe of this quiche. So, i decided, why not post it here and share it with everyone else. Good things are meant to shared anyway right?
Crustless Quiche
Egg Base:
1. 1/2 cup Bisquick
2. 1 cup milk (I use fresh milk)
3. 2 Eggs
4. 1/8 teaspoon freshly milled black pepper
5. 1/4 teaspoon saltIngredients for quiche:
1. 1 tomato, sliced thinly
2. 1/2 cup mushrooms (those canned button mushrooms will do), sliced into 4s.
3. 1 big onion, sliced thinly
4. 3~4 slices of honey baked ham, sliced into 1 inch by 1/2 inch size.
5. 1/2 cup mozzarella cheese
6. 1/3 cup cheddar cheese
Directions:
1. Heat oven to 200ºC. Grease a 9-inch flan/pie dish. Arrange in layers the ham,mushrooms, tomatoes, onion and cheese.
2. Combine all the ingredients from the egg base in a large bowl and mix well.
3. Bake for about 35 minutes or until knife inserted in centre comes out clean and golden brown.
Notes:
Sometimes, i like to add in an extra dash of milk and an extra egg cos i like my quiche to be a little thicker.
I always have left over cream cheese lying in the fridge every once in a while, and i normally mix in about 2-3 table spoons of cream cheese into the egg base. Makes the quiche a little wetter when baked but its more fragrant.
You can play around with the ingredients in this recipe. Add cooked bacon instead(but remember to cut out the salt cos the bacon is normally very salty!), add in bell peppers, spinach… etc…
I have tried using many different cheeses in the process of experimenting. And i have found out that purely using cheddar cheese would make it a tad bitter because of the nature of the cheese. Purely using mozzarella cheese is nice if you do not like the strong smell of cheese, but for me, since i love cheese, i find it a little bland if i only use mozzarella. Swiss cheese is also another cheese that goes well with this dish. Experiment yourself and decide which one you prefer better! And yes, by all means, add MORE cheese if you like!!!
Banana Muffins March 6, 2006
Posted by thelazychef in Muffins, Cupcakes and Scones.10 comments
Yesssss….. I finally baked after a long break… its so fulfilling! (haha… if only i can have as much interest and heart in my studies…! I could top the cohort!)
As said in the previous post, my bro has a home economics project and he has to create a muffin with a budget of $4. And since bananas are cheap and makes muffins super flavourful, I thought, why not?
And so, I got the recipe off my trusty forum, Kitchencapers.net and taught my rascal brother how to bake the muffins.
Results?
I’m sure he’ll get an A! (Thats if he doesn’t ‘kill’ his muffin by over mixing!)
The muffin was moist and smelled great. It wasn’t too sweet which would definately please all those healthy pple out there… =)
Taste wise, I could taste the banana bits because I purposely left chunks of banana in the muffin batter and did not mash all the banana in.
Well, it wasn’t as fluffy as I would have expected it to be, it was a little like a cross between kueh* and cake, but yes, definately leaning towards the cake consistancy.
Well, overall, I feel that this recipe is a keeper… so go ahead, give it a try too… =)
kueh: a malay/peranakan type of cake which is normally very dense and moist.
Banana Muffins
What you need:
2 cups all-purpose flour
3/4 cup white sugar (original recipe yields for 1 cup)
1 cup mashed ripe banana (about 3 bananas)
1/2 cup melted butter
2 eggs
6 tablespoons UHT milk
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Directions
1 In a bowl mix flour, sugar, baking powder, baking soda,
salt, and cinnamon and set aside.
2 In a separate bowl, mix melted butter and eggs. Stir in milk and mashed banana and
mix well.
3 Fold in flour mixture into the liquid ingredients until combined.
4 Fill greased muffin tins two-thirds of the way full.
5 Bake in a preheated 170 degrees C oven for 25mins
Notes:
1. I used ‘Ang Ba Jeo’ bananas, apparently, its one of the better ones used for baking purposes.
2. You can substitute butter with margarine or corn oil…
(Recipe adapted from wink of Kitchencapers.net)
White Choc Cappuccino Muffin with Cream cheese topping March 5, 2006
Posted by thelazychef in Muffins, Cupcakes and Scones.1 comment so far
Sorry I have not been posting… I’ve been sooooo busy with sch(its literally drowning me!), that I have not had enough time to step into the kitchen for some serious baking.
And as such, I’m think I’m suffering from Baking Withdrawal…
But but but… I see a free day coming up next week! So, I’ll probably whip up some yummy banana muffins. I promised my younger brother to help him with his Home Economic’s project, so I’ll be teaching him how to impress girls his teacher with yummilious muffins!
And so, for now, I’ll share with you a recipe I adapted and recreated on my own. I made this some time back but didn’t have time to transfer the recipe from my prev blog to here…
The original recipe was a cupcake and it didn’t have chocolate chips… But being the lazychef, I didn’t want to use my mixer to cream the butter for the cupcakes, so I modified the recipe into a muffin!
And yes, I have to rave about it, but coffee+Baileys+cream cheese is a powerful combination! Yum!
White Choc Cappuccino Muffin with Cream cheese topping
INGREDIENTS:
1 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white chocolate chips
1/4 cup vegetable oil
1 egg
2 tbsp Baileys/Kahlua/Orange Juice
2 tsp instant coffee dissolved in 1 tbsp hot water
1/3 cup milk
Combine 1 1/2 cups flour, 1/2 cup sugar, salt, baking powder and white chocolate chips.
Place vegetable oil into a 1 cup measuring cup; add the egg, coffee, Baileys and enough milk to fill the cup.
Mix this with flour mixture. Do NOT overmix. Batter should be lumpy!
Cream Cheese Topping
125g cream cheese (room temperature)
1 tsp vanilla essence
60g icing sugar
1 medium egg
DIRECTIONS:
1) Preheat oven to 190 degree C
2) Create muffin batter as instructed above.
3) Spoon batter to fill half the muffin/cupcake cases.
4) Bake for 10 minutes.
5) Meantime, beat ingredients B till fluffy and well combined.
6) Remove cupcakes from oven and carefully spoon the creamcheese over.
7) Return to the oven and bake for another 15 minutes
Dust with cocoa powder and icing sugar if desired.
Notes:
You may substitute white chocolate chips with normal chocolate chips.
Add another tbsp of Baileys if you wish!
Add additional splash of milk if your muffin batter is too sticky.
Trust me, muffin taste much better than it looks in the pic! Its very fragrant cos of the coffee and Baileys.
(Recipe adapted from Rusti from Kitchencapers.net)
If she can do it, so can you. 