From The Frying Pan Food Blog: November 2016

Wednesday, November 30, 2016

Carrot Cake Breakfast Squares

Carrot Cake Breakfast Squares

Carrot Cake is a favourite of ours, so whenever we pass by a cake shop we indulge in a large slice even though we know how to make it ourselves. While browsing the internet a while ago I came across this healthy version which is a delightful, fragrant version of a popular dessert cake. Have it for breakfast or at any time you choose without feeling guilty. And oh yes, you can eat a double helping every time!

Original Recipe from www.eatwiseuk.com

However, I have tweaked it and made it my own.

The Recipe:

1 cup instant oats; 2 tbsp Herbalife Protein Powder;1/2 tsp baking powder; 1/2 tsp cinnamon; 1/8 tsp nutmeg; pinch of salt; 1 large egg; 1/2 cup homemade curds; 1 tsp vanilla essence; 1/2 cup carrot, grated; 2 tbsp honey;2 tbsp walnuts, chopped; 2 tbs cashew nuts, chopped; 5 large dates, stoned and chopped ;1 tbsp raisins.

Heat the oven to 180°C/350°F/gas 4 and grease a non-stick baking tray. Mix the oats, protein powder, baking powder, cinnamon, nutmeg and salt together in a large bowl. In a separate bowl, whisk together the eggs, curds, vanilla, grated carrot and honey. Add the wet ingredients to the dry, mix to combine, then stir in the cashew nuts and dates. Scatter the raisins and walnuts on top and bake for 30 minutes until the top is golden brown and the mixture is coming away from the sides of the tin. Cut into squares and enjoy for breakfast or as a snack. Serves 3.

Store in the fridge for up to 5 days.

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Thursday, November 24, 2016

Indian Rice Pudding

Kheer and Payasa

This is one recipe that I wanted to blog about for years, but somehow never got down to it. Kheer or Payasa/Payasam as it is called in the South of India is a rice pudding from the cuisine of the Indian Subcontinent, made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar; it is flavoured with cardamom and other spices, raisins, saffron, cashews, pistachios or almonds.

This is a versatile preparation and can be made in a myriad of ways. Most households have their own recipe and it is a very popular dessert as it is so easy to make and the ingredients required would be available anytime in all kitchens. As children we especially loved going for weddings knowing that we could eat unlimited amounts of this mouth watering concoction.

The Recipe:

1/8 cup basmathi rice, washed and drained; 1 cup water; 2 cups low fat milk; ½ cup milk powder; 2 tbsp. chopped nuts; 2 tbsp. almond meal; 2 tbsp. raisins; 2 cloves and a 1 inch stick of cinnamon; sugar to taste; a pinch of salt and a few strands of saffron dissolved in 2 tbsp. warm water;; a few drops of rose essence- optional.

Pressure cook the rice in 1 cup water for 3 minutes. Cool and open the cooker and transfer the contents to a large nonstick pan. Mix the milk and milk powder together and add with the rest of the ingredients except the saffron to the rice. Bring to the boil and lower flame, stirring now and then to prevent sticking at the bottom. When the mixture is thick enough add the saffron mixed with water and remove from heat. Serve hot or cold garnished with nuts.