Whole Wheat Bread

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This is an adapted recipe from the Multigrain recipe found in 500 Fabulous Cakes and Bakes, page 68. I bought this cookbook from THE LOGOS: a mobile bookstore that travels around the world via boat/ship. They paid a visit to my beautiful country and they were loaded with so many books. There were so many to choose from comprising different genres and disciplines. What I like about this recipe is the health benefits. It contains fibre and the oats reduces cholesterol. This is a very flexible recipe. It states that you can try different flours, such as rye, cornmeal, buckwheat or barley to replace the wheatgerm and the soya flour. I did not use soya flour instead I added whole wheat flour.

Whole Wheat Bread

INGREDIENTS

1 tbsp active dried yeast
1/4 cup luke warm water
3/4 cup rolled oats
2 cups milk
2 tsp salt
1/4 cup oil
1/3 cup light brown sugar
2 tbsp honey
2 eggs lightly beaten
1 oz wheatgerm
1 ½ cups whole wheat flour ( You can used a different flour, in the recipe they used soya flour)
scant 2 and 1/2 cups of wholemeal flour
4 cups of strong flour or bread flour

Note: Scant means Falling short of a specific measure ex. a scant cup of sugar.

Recipe Photos are the Property of http://serveandeat.blogspot.com

DIRECTIONS

Combine the yeast and water, stir, and leave for about 15 minutes to dissolve. Place the oats in a large bowl.. Scald the milk, then pour over the rolled oats. Stir in the salt, oil, sugar and honey. Leave until lukewarm. At this point I used an ice bath to cool the mixture quickly.

Stir in the yeast mixture, eggs, wheat germ, soya and whole meal flours. Gradually stir in enough strong flour to obtain a rough dough.Transfer the dough to a floured surface and knead, adding flour if necessary, until smooth and elastic. At this point i felt my dough was a little stiff but when it started to rise I didn't worry about it too much. Return to a clean bowl, cover and leave to rise in a warm place until doubled in volume, about two and half hours.

Grease two 22 by 11cm/8 1/2 by 4 1/2 loaf tins. Punch down the risen dough and knead briefly. then divide the dough into quarters. Roll each quarter into a cylinder 4cm/1 1/2 inch thick. Twist together two cylinders and place in tin; repeat for the remaining cylinders. At this stage I did not go through this process instead I just divided my dough in three, rolled each into logs and place in the pans to rise. Cover and leave to rise until doubled in volume again, about 1 hour. Meanwhile, preheat the oven to 190 degrees C/ 375 degrees F/ Gas 5.

Bake until the bases sound hollow when tapped lightly, about 45-50 minutes. Turn out and cool on a wire rack.

Bon Appetite
Jannishal

Barefoot Contessa's Cranberry Orange Scones

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I am a big Food Network fan and the Barefoot Contessa Show is one of my favorite shows to watch. When I saw her make this recipe I decided to give it a try. I made some substitutions, instead of the 4 cups of all purpose flour, I used three cups and one cup of whole wheat flour. I used 3/4 cup of oil instead of butter and one cup of low fat milk instead of heavy cream. I love the taste and flavour of these scones and I will definitely make them again. For the entire recipe go to Food Network.com.

Enjoy!
Jannishal

Light Fruit Cake Served w/ Whipped Cream

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I wanted to make a fruit cake but not the Black Christmas Fruit Cake that Trinidad is known for, instead I opted for a Light Fruit Cake. I began rummaging through all the cookbooks that I own and came across a Light Fruit Cake Recipe from the Cookbook 500 Fabulous Cakes and Bakes. I think it was written in 2005. I'm not sure but I decided to make this recipe. I did not have a few of the ingredients so I definitely substituted.

The cake turned out extremely well but the only thing I would add is a cup of Cherry Brandy after the Cake has been made. This is an American based Light Fruit Cake, but here in Trinidad we like our fruit cakes more moist and that's one thing I felt this recipe lacked. So next time I'll do like my mom does her Fruit Cake and throw a cup of Cherry Brandy on the cake as soon as it 's out of the oven. The directions can be seen below but while making this cake , I creamed my butter and sugar first, then added the eggs one at a time, mixing after each egg. Then I added all the other ingredients.

Recipe Photos are the Property of http://serveandeat.blogspot.com

Light Fruit Cake

INGREDIENTS

1 cup soft butter
1 cup castor sugar ( I used 1 cup granulated sugar)
grated rind of one orange
5 eggs, beaten
2 and 3/4 cups all purpose flour ( I used Cake Flour instead)
1/2 tsp baking powder
2 tsp mixed spice
3/4 cup currants
1 cup raisins
1 cup sultanas
1/3 cup dried, ready-to-eat apricots
2/3 cup mixed peel

Instead of the last two ingredients, the apricots and mixed peel, I used 1 cup of my Mom's Black Cake Christmas Fruit Filling and added a few mixed peel in the cup.

DIRECTIONS

Preheat the oven to 150 degrees Celsius/300 degrees F/Gas 2. Grease a deep 8 inch round pan or 7 inch square cake pan. Line the base and sides with a double thickness of greaseproof paper and grease the paper.

Combine all the ingredients in a large mixing bowl, snipping in the apricots in strips, using kitchen scissors. Beat thoroughly with a wooden spoon for 3-4 minutes, until thoroughly mixed.

Spoon the mixture into the cake tin. Make a slight depression in the centre. Bake in the centre of the oven for 2 ½ – 3 ¼ hours. Test the cake after two and half hours. If it is ready it will feel firm and a skewer inserted in the centre will come out clean. Test at intervals if necessary. Cover the top loosely with foil if it starts to brown too quickly.

Leave the cake to cool completely in the tin. Then turn out. The lining paper can be left on to help keep the cake moist. I recommend frosting this cake or throw a 1/2 cup of Cherry Brandy, fruity Wine or rum over the cake as soon as it comes out of the oven.

Bon Appetite
Jannishal

World Earth Day

As you know today is World Earth Day. People everywhere are celebrating this day by turning off lights, keeping the environment clean, going green, turn off taps(don't leave water flowing unnecessarily), planting trees or doing their small part to appreciate this planet we call home.

Today my sister informed me that Disney and Nickelodeon channels are all broadcasting earth friendly programs to bring an awareness to World Earth Day. Yesterday night I watched the entire episode of Jon and Kate Plus 8 going green. It was an hour long on TLC and they installed thermal and solar panels and other environmentally friendly, energy conserving devices. It's important than we conserve and preserve our planet because we only have one earth.

Trinidad recently held The Summit of The Americas and my sister worked at that Summit. This week she gave me a recycled book and pen. It was really neat. I'm doing my part by starting a home garden. I'll post a few pictures in the coming weeks. You can support Earth Day by buying Earth Day T-Shirts and Posters for Earth Day's Website.

For information on Earth Day and what it entails visit Earth Day Network.

Tea Time!

I always enjoy a warm cup of tea almost every morning and I consider it to one of my breakfast items. I usually drink a glass of water and a cup of tea every morning before I eat anything. I know some people love their tea with milk or sugar but I drink it plain without anything. For me it's just refreshing.

The cup in the picture is very special. As you can see my mom's name is on it and yes her name is Joy. I am very into Asian Teas especially Green Tea which is my favorite and a 'MUST HAVE ' for me every morning.

The two teas that I love to drink can be seen to your right. I use all Natural Green Tea and it is completely organic. It has no caffeine and no preservatives. The best ever., completely 100% green tea leaves. My mom found this tea in a Chinese Supermarket here in Trinidad. I also love their Jasmine - Slim Tea. It's natural and has Hawthorn berry, Germinated barley, Tangerine peel, Radish seed, Phaseol Calcaratus, Pogostermon Cablin and Jasmine Tea on the ingredients list.

All Food Photos are the Property of http://serveandeat.blogspot.com/

Note: Always look at the ingredients listed on products before purchasing them.

Good Morning Everyone
Jannishal

Carrot Cake with Tia Maria Cream Cheese Frosting

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I'm really excited about this recipe because I love this cake so much. The cake is extremely moist because it's an oil based cake not butter. This recipe was taken from The Multi-Cultural Cuisine of Trinidad and Tobago & The Caribbean Cookbook, which I own. Naparima Girls' High School is a top and prestigious high school in Trinidad and Tobago and my sister attented this school for seven years, which is one of the reason why I also love this cookbook. The CookBook is also named after the school. This book has been in my keep since 2004, and it was given to me by my Father on Christmas, Day, so there are many wonderful memories attached to this cookbook.

The last time I made a carrot cake was at University, almost 4 years ago, and this was a completely new recipe since the one I made at University was totally different. One mishap that occurred while baking this cake was the Oven. Every baker's nightmare, the oven we have is an electric and gas oven. The stove can use both electricity and gas independently but the oven is dependent on electricity to run the gas and the gas does finish at times. And that's exactly what happened. I had just placed my cake in the preheated oven and while it was baking the gas finished and I wasn't even aware.

When I did realise it was 45 minutes later when the cake was suppose to come out of the oven, which means my cake just sat uncooked in a nearly cooled oven. Gosh! I was in panic mode. Well I said to myself the cake is going to be completely spoiled. I got the gas tank changed and then baked it for the next 45 minutes according to the recipe. Well, here it is and it tasted mighty darn good too. My mom and sis absolutely loved it. I guess it came out good after all. The Recipe is below:

Carrot Cake with Tia Maria Cream Cheese Frosting

(adapted from Naparima Girls' High School CookBook)

Recipe Photos are the Property of http://serveandeat.blogspot.com

Now I adapted the recipe to suit my family's taste. Instead of using all purpose flour, I used cake flour and in place of the 1/2 cup of walnuts, I used 1/4 cup of glazed fruits and 1/4 cup of almond nuts. I also used two cups of brown sugar instead of granulated sugar. You can also use castor sugar.

INGREDIENTS

2 cups Cake Flour
2 tsp baking powder
1 and 1/2 tsp baking soda
2 tsp ground cinnamon
2 cups brown sugar
1 cup vegetable oil
4 eggs
2 cups grated carrots
8 oz. crushed pineapple, drained
1/4 cup chopped almonds
1/4 cup glazed fruits

DIRECTIONS

1. Preheat oven at 350 degrees F.
2. Grease and flour one 9 inch round cake pan. Put aside and begin to make the cake.
3. Sift Flour; add baking powder, baking soda and cinnamon.
4. Add sugar and oil and beat until fluffy and creamy.
5. Add eggs one at a time, beating well between additions. I found that after this stage then my mixture looked creamy and well blended.
6. Add carrots, pineapple, nuts and glazed fruits.
7. Pour into the cake pan.

8. Bake in preheated oven at 350 degrees F for 40-45 minutes until tester comes out clean. Cool completely.

Recipe Photos are the Property of http://serveandeat.blogspot.com

Tia Maria Cream Cheese Frosting

My family is not into frostings that much especially my mom who likes all her cakes plain. So I made a few adjustments to the frosting. Instead of using 3 and 1/2 cups of icing sugar, I used 2 cups and I added Tia Maria liquer to my frosting. I also reduced the amount of butter in my frosting, instead of 4 oz. I used 2 oz. I did not split my cake in half, I just frost some of the cream cheese on top.

INGREDIENTS

8 oz. cream cheese
2 oz butter
2 cups of icing sugar
2 tbsp Tia Maria Liquer
2 tsp vanilla

DIRECTIONS

1. Combine cream cheese, butter, icing sugar and vanilla and mix well.
2. Split cake in half; fill and frost.

I'm definitely going to make this cake again to see how the texture will turn out without the mishap. Please do enjoy, it's a lovely cake, moist and light.

Bon Appetite
Jannishal

Food Deprived

My blog is so food deprived. It seems as though tennis is completely taking over but there's nothing to fear. Let me tell you the truth. I'm really waiting on the pictures from my sister before I post any recipes, so this week for sure I'll be posting alot of pics. In the meantime, please do enjoy my tennis talks, and the current recipes I have posted.

Much Luv.

Jannishal

Happy Easter Monday

I did a whole lot of baking yesterday and today and I'll be posting them in the coming weeks but I just wanted to wish everyone a blessed Easter. Easter is an important season for Christians all over the World.

In Trinidad and Tobago Christians go to church on Good Friday and Easter Sunday. Other groups in Trinidad, travel to the La Divina Pastora Roman Catholic Church in Siparia for Holy Thursday and Good Friday Mass and festivities.

Fish is eaten around the Lenten season leading up to Good Friday and many locals also carry on the global tradition of having hot cross buns. Hot cross buns are sweet, soft buns that have a cross on the top symbolizing the crucifixion of Jesus Christ.

Other activites in Trinidad and Tobago around Easter time include Easter Bonnet Competitions, Goat Racing, Kite Flying, Horse Racing, and Beach Lime.

Click Easter in Trinidad and Tobago for more detailed information.

A Complete Meal courtesy Jannishal

I was not in the mood for cooking today so I decided to make some simple, easy and quick recipes where the oven will do most of the cooking. The dish above is what I call the complete meal. It's no fuss and I really added my very own touch to it making the most of the ingredients I had in my Pantry. First up was my Assortment of Baked Vegetables. This is a recipe that is close to my heart because my family love vegetables so much and it's completely low fat and full of fiber. Next is my Pimento Bean Stew and below is the pimentos that is totally indigenous to Trinidad and Tobago. Yum! I really love pimento peppers, they are so flavourful and adds a delightful taste to rice, meats and sauces. My last dish was Oven Fried Chicken. I used only breast pieces aka white meat. The wonderful thing about this meal is that you get your carbs, protein, fiber,vegetables ie. a balanced meal all in one.

Assortment of Baked Vegetables

6 half cooked medium sized potatoes cubed
2 medium sized sweet peppers cubed
5 cucumbers cut in circles
1/2 cabbage head rough chopped(see picture below)
1/2 purple cabbage head rough chopped
2 carrots cut in small quarters
1/2 patchoi rough chopped(white part only)
1/2 cup of extra virgin olive oil
1 tbsp of dried oregano (my favorite herb)
1-2 tsps of chili powder
2 tsps salt (it all depends on your taste)

Method:

Preheat oven to 350 degrees F.

Combine all ingredients in a large greased baking dish.

Mix throughly(see pic below), and bake in oven.

It should take about 30-45 minutes, vegetables should still have a little crunch when bitten, al dente, and potatoes should be well done(tender).

Okay we're done, it's that simple.

NOTE: If you want more spice and tastiness you can add spices of your own that you like. If you want less you can add just salt. It's all up to you, that's the beauty and flexibility of recipes, you can change them to suit you.

Oven Fried Chicken

8 pieces of pre-marinated chicken breast boned or deboned
( You can use the dark meat pieces,thigh and leg, if you prefer those, it's all up to you)

Coating:

1 cup of Flour
1 cup of Seasoned Breadcrumbs
1 cup of Milk (I added my Mom's Pepper Sauce, which I discussed in an earlier post, to the milk)
1 tsp of Chili powder
1 egg
3 tbsp of Extra Virgin Olive Oil

Method
Preheat the oven to 350 degrees F. Prepare baking sheet pan. I used rectangular baking sheet.

Create an assembly line. One container with flour, another with seasoned bread crumbs and a third with the milk.

Add chili powder and egg to the milk and stir till well blended.

Coat chicken breast with flour, then dip in milk/egg mixture and then coat with seasoned breadcrumbs.

Place on baking sheet.

Continue with this procedure for the rest of the chicken.

Sprinkle extra virgin olive oil on each chicken piece. See picture below.

Place in oven and bake for 25 to 30 minutes until crust is golden and the chicken are just done and tender.

Note: Remember breast meat do not take long to cook so make sure to check and test after 30 minutes. If you are using thigh and legs it will take longer for the meat to cook about 40 to 45 minutes.

Completely Delicious

Well my Pimento Bean Stew will have to be posted another time because I really want to re test the recipe but you can use any peas and bean sauce you like with these recipes.

Serves 8

Bon Apetite
Jannishal

And Please give credit where credit is due. If you want to post these recipes elsewhere please don't say it's yours. At least have the common courtesy to refer to my blog site. Much appreciated.

Losing Weight

This is an interesting article I found about losing weight. These are really good tips for losing weight and cannot hurt at all. Just try it. The article was written by Jennifer R. Scott.

Losing weight is not easy. You will never hear me say that it is. It takes dedication, motivation and hard work. But by making a few easy changes you can get the ball rolling on losing weight.
If you're serious about changing your lifestyle, these steps help get you there. The key is to dedicate yourself to these changes and do them consistently.
No, losing weight isn't a walk in the park. But by following these steps ... you may find it's a little easier than you think!

CHANGE ONE: WHAT YOU EAT
First up, let's take a look at some simple ways to make significant improvements in your diet.

1. ELIMINATE OR SIGNIFICANTLY REDUCE RED MEAT
If foods like burgers are basic to your current diet, cutting out red meat can go a long way in helping you make healthier meal choices and losing weight.
By building your meals around fish and poultry, you can more easily keep temptation at bay by eliminating many poor fast food and restaurant choices, which are over-sized and high in fat.
To keep your shellfish, fish, chicken, and turkey diet-friendly, be sure to choose the right preparation method (see #2). Be wary of creamy, high-cal condiments that come with entrees, like tartar sauce or special sauce on grilled chicken sandwiches.

2. CUT OUT FRIED FOODS
Keep your healthier choices truly healthy by grilling, baking, roasting, broiling or boiling them.
o Keep things interesting by adding low-cal condiments to your usual fare. A tangy barbecue sauce will give boiled chicken a kick. Lemon-herb dressing will complement broiled fish deliciously.
o Make sure your spice rack is always stocked with plenty of herbs and spices so you can doctor up your favorite dishes to your own taste without adding any additional fat or calories. Plant an herb garden and you'll never run out!
o If you often eat fast food, forget that "value meals" and "combos" even exist; they seem like a better deal, but they're just not worth the extra calories! Stick to a grilled chicken sandwich or a child's hamburger and a side salad (watch the dressing!) when you're on the run.

For More of this delightful read check About.com:Weight Loss