Sunday, May 24, 2015

Roasted Tri-Colour Cauliflower

A simple and beautiful plate of roasted trip-colour cauliflower! 

The latest healthy in food?! At first I thought they are genetically modified crops, actually the colour is naturally occurring! Glad that I am able to get hold of this vibrant coloured cauliflower at the market near my place. The price is a little steep compare to the usual white cauliflower (orange cauliflower S$4, purple cauliflower S$5). Taste and texture wise, they are not much difference from the white cauliflower. But is interesting to incorporate this pretty cauliflower into food which will make the dishes simply eye pleasing. For the first time, I try roasting it with simple seasoning like olive oil, lemon juice, onions, garlic, salt and some spices. 

  • 3 medium head cauliflower, approx. 300-350gm each, cut into florets
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, thinly sliced
  • juice of one lemon
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 black pepper
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp dried rosemary
  • handful of chopped coriander for garnishing

  1. Using hands, toss everything gently till evenly mixed.
  2. Place seasoned cauliflower florets onto a baking sheet. Bake in preheated oven at 200 deg cel for 25-30 mins, stirring once in between, until fork tender.
  3. Serve warm or at room temperature.

Cut into florets and toss evenly with seasoning. I've kept the seasoning minimal as I do not want to camouflage the natural sweetness of these cauliflower.

I am able to polish up this whole plate! ^0^

Friday, May 22, 2015

Healthy Banana Bread

No butter...wholemeal flour added....that's why this is called a healthy banana bread! With a touch of some honey and ripen bananas, the sweetness of the cake is just nice. Plus the yogurt added helps to moisten the loaf which makes the crumbs really moist and tender. One of the best quick banana bread I've ever done! 

  • 140gm wholemeal flour
  • 100gm self-raising flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 300gm ripe bananas, mashed
  • 5 tbsp honey
  • 3 large eggs, lightly beaten
  • 140ml low fat natural yogurt
  • 30gm chopped pecans

  1. Combine flour, baking soda, baking powder and pinch of salt into a mixing bowl. Stir well to combine.
  2. Mix bananas, honey, yogurt and eggs.
  3. Pour the egg mixture into flour mixture and gently stir to combine.
  4. Scrape the batter into a lined 9" x 5" loaf pan, sprinkle chopped pecans over. Bake in preheated oven at 160 deg cel for 40-45 mins or until a skewer inserted comes out clean.
  5. Cool in pan for 10 mins. Unmould and cool completely on a wire rack. 
Recipe ref : Good Food Asian Edition May 2015

This post is linked to the event Little Thumbs Up (May 2015: Yogurt) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY, and hosted by Cheryl of Baking Taitai
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