Archive | August 2012

Pineapple upside-down Individual cake

Pineapple upside-down Cake

By Kira

I was wondering what to do with fresh pineapple. I came across this recipe from the slow cooker book. I modified the recipe according to my liking and to suit the oven cooking.

Here is the picture of my pineapple upside-down cake. The texture of coconut spongy was light and when had with pineapple it tasted perfect for a treat.

Prep time: 10 mins
Cook time: 18 mins
Total time: 28 mins
Yield: 2 servings
Baking Utensil: 2 ramekins

Ingredients
Plain flour50 g
Baking powder1/2 tsp
Sugar2 tbsp plus extra to sprinkle the ramekins base
Unsalted Butter – at room temperature25 g plus extra for coating the ramekins
Desiccated coconut1 tbsp
Egg1/2 large
Honey1 tbsp
Pineapple chunks50 g

Instructions
– Cream together butter and sugar, using an electric hand blender.
– Add the egg to the creamed butter and a tbsp of flour to stop the mixture from curdling. Mix until the egg is well incorporated.
– Add the remaining flour, baking powder, desiccated coconut to the mixture. Mix on low speed until everything is mixed well.
– Grease 2 ramekins. Fill each ramekins with 1/2 tbsp of honey, sprinkle a thin layer of sugar and then spread half the pineapple chunks and half of cake mixture. Level the surface with back of wet spoon.
– Bake at preheat oven 170C fan for 18 minutes. Remove the ramekins from oven and let it cool on wire rack.
– Loosen the edge of the ramekins and turn the cake into the serving plate.

Enjoy the soft coconut sponge with sweet chunky pineapples.

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Sprouted Mung bean Salad

Sprouted Mung bean Salad

By Kira

This is a simple, delicious and nutritious salad made with sprouted mung bean, salad vegetables, feta cheese and a light dressing of olive oil and lemon juice. It was crunchy and delicious and makes a perfect lunch.


Prep time: 15 mins
Cook time: 0 mins
Total time: 15 mins

Ingredients

  • Sprouted Mung bean 1 cup
  • Salad onion, sliced 1 stalk
  • Cucumber, diced 1/2
  • Red pepper, diced 1/2
  • Yellow pepper, diced 1/2
  • Salad plum tomatoes 3
  • Feta cheese, crumbled 40 g
  • Mint leaves, chopped 15 leaves, keep aside few leaves for garnishing
  • Olive oil 1.5 tbsp
  • Lemon juice 3/4 tbsp

Instructions

  • Mix the sprouted moong dal, salad onion, cucumber, red pepper, yellow pepper, salad plum tomatoes and mint leaves.
  • Place the olive oil and lemon juice in a small jar with closed lid and give a good shake.
  • Pour the dressing over the salad and mix well.
  • Finally add the crumbled feta cheese to the salad.
  • Garnish with mint leaves and serve.