Zucchini Tomato Frittata

Recently I'm really hooked on making frittata hahaha as it is very simple to whip up using my happy call pan. Moreover my kids love eggs so I can easily please them with this for breakfast or even serve it as their snack :)

Recipe source : Martha Stewart
Ingredient

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 600gm zucchini, cut thinly into round disc
• 1 tsp dried thyme
• 8 large eggs
• 1/4 cup milk
• 3/4 cup shredded cheddar cheese
• 2 large ripe tomatoes, sliced thinly
• salt & pepper to taste

Method

1. Heat oil in Happy Call Pan (HCP). Add onion, zucchini and thyme, stir fry until tender about 8-10 mins. You may lock the pan to hasten the process. Cook until all the liquid in the pan evaporates. (if the mixture is not dry enough, the omelette will be too soft). Season with salt & pepper to taste, remove pan from heat.
2. In a medium bowl, whisk eggs, milk and cheese. Pour egg mixture over zucchini, gently tilt the pan to allow the eggs to distribute evenly. Arrange sliced tomatoes over the top.
3. Return pan to stove and cook over low heat for about 15 mins (pan locked) till base is golden and centre is almost set. If the surface is still very runny, lock pan and cook for another 5 mins.
4. Gently run the edge with a spatula to loosen the omelette. Lock the pan and swiftly flip the pan to brown the other side for about 5-8 mins over medium heat.
5. Flip back the pan and turn off heat. Cut omelette into squares and serve immediately.

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Mango Lassi

Mangoes season is here again?! Recently saw lots of cheap and nice mangoes everywhere so therefore it is  a good chance to grab some to make some sweet desserts :) 

Recipe source : Indian Khana
Ingredient

• 2 cups natural thick yogurt, chilled
• 2 cups chopped mango, chilled
• 2 tbsp sugar
• 1/2 tsp fresh grounded cardamon
• for garnishing : chopped pistachio, saffron & mint leaves

Method

1. Place mango and sugar in a blender and puree.
2. Add in yogurt and grounded cardamon and blended till smooth.
3. Pour in serving glass or chill.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

Saffron Rice with Spiced Chicken Skewer

Adding saffron really gives a sweet flavour to this rice dish! On the 2nd attempt I omitted the saffron (hehehe the spice is too expensive to use it often) and replaced with a little turmeric powder. Though by adding turmeric powder will also gives a golden yellow hue to the rice, it just lack the unique flavour.

Small quantity of saffron I've on hand, approx 5gm which I am able to use it for 3-4 dishes?

I love cooking basmatic rice in Happy Call Pan! 

Recipe source : theshiksa.com
Ingredient (6 servings)

• 2 cups basmati rice
• 2 pinches saffron threads
• 1 tbsp olive oil
• 1 small onion, chopped
• 3.5 cups chicken stock
• 1 tsp salt

Method

1. Rinse basmati rice thoroughly and soak in water for 30 mins. Drain well.
2. Soak saffron in 1/4 cup hot water for 5 mins.
3. Heat olive oil in a pan, sauté onion for 10mins until slightly caramelized and fragrant.
4. Add drained rice and stir fry for one minute. Pour saffron liquid evenly over the grains and mix well.
5. Add stock and salt and bring to boil. Cover lid and simmer over low heat for 15-20 mins, or until all the stock is absorbed and the rice is tender.
6. Rest rice in pan for 10mins before fluffing it up and serve.

Spiced Chicken Skewers
Ingredient (20 skewers)

• 600gm boneless chicken thighs, cut into 3cm cubes
• 2 tbsp olive oil
• 1 tsp fennel seeds, crushed
• 1/2 tsp ground cumin
• 1 tsp paprika
• 1 garlic clove, crushed
• 2 tsp pomegranate molasses
• 1 tsp salt
• 3/4 tsp black pepper
• 20 wooden skewers, soaked in water prior to threading

Method

1. Combine chicken cubes, 1 tbsp oil, spices and seasoning and toss well. Marinate for at least 30mins or overnight.
2. Thread about 3 chicken pieces onto each skewers. Heat 1 tbsp oil in a frying pan. Sear the skewers 3-4 mins each (in batches) till golden brown and lightly crisp. 

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

Vegan Indian Pilaf

This is another pilaf dish we enjoyed a lot! Yes the kids loved this vegetarian rice dish too with their favourite broccoli and cauliflower inside the rice :) A lovely and light vegetarian Indian pilaf if you do not want anything too heavy on a particular day.

Recipe source : www.veggieful.com

Ingredient

• 1 tbsp olive oil
• 1 onion, finely dinced
• 1 clove garlic, minced
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 2 tbsp korma paste (I've used my balanced tikka masala paste)
• 1.5 cups basmati rice, rinsed and soaked
• 1/2 tsp chilli powder
• 300gm green peas
• 1/4 cup sultanas
• rind of one lime
• 3 cups vegetable stock
• 2 spring onions, finely sliced
• salt & pepper to taste
• chopped coriander leaves for garnishing

Method

1. In a hot pan, add the oil and sauté the onion for 5 mins until it is softened. Add garlic and sauté for another min until slightly brown.
2. Add cauliflower, broccoli, korma paste and rice. Stir the mixture until the korma paste has melted and coated with all the ingredients in the pan.
3. Add in chilli, peas, raisins, lime rind and the stock. Stir evenly and bring to boil.
4. Cover pan and simmer on low heat for 20mins until all the stock has been absorbed and the rice is tender.
5. Stir in spring onion and season with salt and pepper. Cover and cook for a another 1 min. Turn off heat. Rest pilaf for about 15 mins.
6. Fluff up the mixture and serve with lime wedges, coriander leaves and mango chutney if desired.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

More Overnight Oatmeal

Yes I'm still into overnight oatmeal and having fun trying out different combinations! :D Initially I've used Nestle natural yogurt, but after trying out Pauls natural yogurt, I prefer the latter one which tasted less sourish :) Let's see what are the combinations I've tried out this week!

Low Sugar Almond Milk with Dried Fruits Overnight Oatmeal

Adding dried fruits to the oats tasted very fruity! No additional sweetener is required as the dried fruits are already loaded with sugar content! I like nuts/seeds inside my oatmeal, so I added in tbsp of toasted pumpkin seeds and sunflowers seeds for extra crunch and texture.

Low Sugar Almond Milk with Dried Fruits Overnight Oatmeal
Ingredient

• 1/2 cup rolled oats
• 1 cup low sugar almond milk
• 1/2 cup natural yogurt
• 1/2 tbsp chia seeds
• 1 tbsp dried cranberries
• 1 tbsp sultana
• 4 dried apricots, sliced thinly 
• 1 tbsp toasted pumpkin seeds
• 1 tbsp toasted sunflower seeds

Method

1. Place rolled oats in a clean and dry jar. Add in milk, yogurt and chia seeds. Stir well to combine.
2. Add in all the dried fruits and seeds and mix well.
3. Let it sit in fridge for at least 3 hours before serving. No additional sweetener is required.

Nutella Overnight Oatmeal

Nutella Overnight Oatmeal
Ingredient

• 1/2 cup rolled oats
• 1 cup low fat milk
• 1/2 cup natural yogurt
• 1/2 tbsp chia seeds
• 2 tbsp Nutella spread 
• 2 tbsp sultanas

Method

1. Place rolled oats in a clean and dry jar. Add in milk, yogurt and chia seeds and stir to mix well.
2. Stir in sultanas and Nutella spread and mix well.
3. Let it sit in fridge for at least 3 hours or overnight before serving.

Nutella Parfait - This is so yummylicious! My kids favourite and they commented this is chocolate ice-cream. After soaking the oats till creamy as above, I layered it with some crushed homemade Nutella cookies! Awesome dessert! Will share this easy homemade Nutella cookies soon :D

And lastly this Berry Berry Overnight Oatmeal :D I managed to get really sweet raspberries today! Instead of using strawberry milk or strawberry flavoured yogurt which are loaded with sugar and flavourings, I've blended a handful of fresh strawberries and raspberries with low fat milk! Love the sweet berry flavour from the blended milk! That's all for today and I hope I can try out a few more combinations for the coming weeks ^0^

Berry Berry Overnight Oatmeal
Ingredient

• 1/2 cup rolled oats
• 1/2 cup natural yogurt
• 3/4 cup low fat milk
• 1/2 tbsp chia seeds
• 6 fresh raspberries, plus more for garnishing
• 6 small Korean strawberries, plus more for garnishing
• toasted almonds for garnishing

Method

1. Place rolled oats in a clean and dry jar. 
2. In a blender, process milk with berries till smooth. Pour the mixture into rolled oats. 
3. Stir in yogurt and chia seeds and mix evenly.
4. Add in additional 6 raspberries and 4 sliced strawberries into the oat mixture.
5. Seal the jar and let it sit in fridge for at least 3 hours before serving.

Peas Pilaf with Mango Chutney Chicken

I love cooking and eating basmati rice 'cos of its special nutty aroma. When cooking basmati rice  much more liquid is required compare to cooking jasmine rice, but it won't turn out sticky with broken grains unlike the latter. Sometimes I also substitute  normal jasmine rice with cooked plain basmati rice to make oriental fried rice for a taste of different texture. Pilaf is usually simmered in flavoured broth and some spices, but I've omit the spices altogether, adding only lots of onion and spring onion which attributes a delicate herby flavoured to the grains. I find it taste good on its own even without any sides :D But no harm adding a piece of tantalising baked mango chutney chicken at the side :D

Recipe source : daringgourmet.com

Ingredient

• 4 chicken drumstick, skinned
• juice of 1/2 lemon
• 3 tbsp mango chutney
• 1 tsp curry powder
• 1 tbsp dijon mustard
• 2 tbsp unsalted butter, softened
• 1 tbsp white wine
• 1/2 tsp salt
• 1/4 tsp dried thyme
• 1/4 tsp black pepper

Method

1. Score the chicken by cutting 3 diagonal lines into each piece of the chicken. 
2. Combine all seasoning together to form a paste.
3. Place the chicken drumstick in a ziplog bag. Pour in the marinade. Seal the bag and shake the bag to coat the chicken evenly with the marination. Chill overnight.
4. Next day, bring the chicken to room temperature. Preheat oven to 180 deg cel. Bake for 25-30mins until the chicken are cooked through and golden brown.
5. Serve immediately with basmati rice  and top with more mango chutney at the sides.

Simple Peas Pilaf by HCP
Ingredient

• 1 cup basmati rice, rinsed thoroughly and soak for 30mins
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup frozen green peas
• 1 3/4 cup hot water or stock
• 1 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped spring onions

Method

1. Heat olive oil in Happy Call Pan (HCP). Add in onion and garlic and stir fry till fragrant and onion is softened.
2. Add in basmati rice and stir fry for 1 min. Add in peas and water and seasoning. Bring to boil.
3. Cover HCP and lock the lid. Lower heat and simmer for 15-20mins until the water has almost evaporated.
4. Open lid and stir in chopped spring onions.
5. Lock lid and simmer for another 1 min. Turn off heat and rest the pilaf for a while. Fluff up before serving.

Green Mango Chutney

This is my first attempt on cooking a chutney! There are loads of ways to cook this mango chutney incorporating various spices and herbs. I just try out a simple straight forward recipe using the simplest ingredients hehehe....But the flavour of this green mango chutney is very flavourful despite simple spices are used :D 

Chopped up the mangoes and onions, add in all the spices, sugar and vinegar and cook till thick and pulpy

Recipe source : 'Homemade Jams & Preserves' by The Family Circles

Ingredient

• 1 kg firm green mangoes, wgt before peeling
• 1 medium onion, finely chopped
• 70ml distilled white vinegar
• 50gm soft brown sugar
• 75gm castor sugar
• 1 tsp ground ginger
• 1 tsp garam marsala

Method

1. Remove the peel from the mangoes. Cut the cheeks from the rounded side of each mango and the small amount of flesh around the sides of the seed. Chop the flesh into 1cm pieces and place in a heavy based pan.
2. Add the remaining ingredients and 1/2 tsp salt to the pan. Stir over medium heat for 5 mins until all the sugar has dissolved.
3. Bring to boil, then reduce the heat and simmer for 40mins or until the mixture is very thick and pulpy. Stir often during cooking to prevent the chutney from sticking and burning on the bottom, especially towards the end of the cooking time.
4. Spoon immediately into clean, warm jars and seal. Turn the jars upside down for 2 mins, then invert and leave to cool.  Leave for 1 month before opening to allow the flavours to develop. Refrigerate after opening.

Besides eating the chutney along with simple pilaf, it can be used as a marination for meat. Below is a dish I cooked with the chutney : Mango Chutney Baked Chicken with Peas Pilaf

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours

Overnight, No Cook Refrigerator Oatmeal

If you are active in social media like Facebook, Pinterest, you will not miss out this popular Overnight Oat! I actually never like plain oat porridge except the previous attempt on a savoury Miso Oat Porridge  which wowed me over :D This particular Overnight Oat requires no cooking, just soak the uncooked rolled oats with enough liquid like low fat milk and plain yogurt, stir in some Chia Seeds which will aid in thickening the whole mixture and add in your favourite combination fruits. After sitting for at least 3 hours or overnight in fridge, a serving of healthy No Cook Refrigerator Oatmeal is ready to serve as breakfast or brunch! Really simple, fast and nutritious when you have no time to cook something over the stove in the morning :D I actually like this no cook version rolled oats a lot!! Guess I won't get sick of eating this Overnight Oat any sooner if I create different flavours everytime :D 

The basic ingredients of making overnight no-cook oatmeal : rolled oats, low fat milk, natural yogurt & chia seeds. With reference from The Yummy Life, I've adjusted the proportion of the oats to liquid to my liking :D The texture is creamy and tasty, and is really versatile to create the flavours you like! 

Blueberry & Strawberry Refrigerator Oatmeal topped with Pistachio and Honey

Blueberry & Strawberry Refrigerator Oatmeal

Ingredient (2 servings)

• 1/2 cup uncooked old fashioned rolled oats (not instant oats)
• 1 cup low fat milk
• 1/2 cup natural thick yogurt (unsweetened)
• 1/2 tbsp dried chia seeds
• 1/2 cup fresh blueberries
• 1/4 cup fresh strawberries, sliced
• Chopped pistachio for garnishing
• 1 tbsp honey for sweetening (optional)

Method

1. In a clean jar or container (with lid), add in oats, milk, yoghurt and chia seeds. Using a dry spoon, stir to mix thoroughly. Gently stir in blueberries and strawberries.
2. Seal the jar and chill in refrigerator for at least 3 hours or overnight for the mixture to thickens. Serve chilled with honey and chopped pistachio.

 Mango & Dried Cranberries Refrigerator Oatmeal topped with Almonds & Maple Syrup

Mango & Dried Cranberries Refrigerator Oatmeal

Ingredient (2 servings)

• 1/2 cup uncooked old fashioned rolled oats (not instant oats)
• 1 cup low fat milk 
• 1/2 cup natural thick yogurt (unsweetened)
• 1/2 tbsp dried chia seeds
• 1 mango, peeled and sliced
• 2 tbsp dried cranberries
• toasted almonds for garnishing
• 2 tbsp Maple syrup 

Method

1. In a clean jar or container (with lid), add in oats, milk, yoghurt and chia seeds. Using a dry spoon, stir to mix thoroughly. Gently stir in sliced mangoes and cranberries.* 
2. Seal the jar and chill in refrigerator for at least 3 hours or overnight for the mixture to thickens. Serve chilled with maple syrup and toasted almonds.

Chocolate Banana Refrigerator Oatmeal topped with Pecans & Chocolate Chips

Chocolate Banana Refrigerator Oatmeal 

Ingredient (2 servings)

• 1/2 cup uncooked old fashioned rolled oats (not instant oats)
• 1 cup Soy-based Chocolate milk*
• 1/2 cup natural plain yogurt (unsweetened)
• 2 tsp dried chia seeds
• 1 medium banana, sliced plus extra for garnishing
• handful of toasted pecans for topping
• semi-sweet chocolate chips for topping
• honey for sweetening if necessary

* alternative : dissolve 2 tbsp unsweetened cocoa powder into 5 tbsp hot water + 1 cup milk

Method

1. In a clean jar or container (with lid), add in oats, milk, yoghurt and chia seeds. Using a dry spoon, stir to mix thoroughly. Gently stir in sliced bananas.*
2. Seal the jar and chill in refrigerator for at least 3 hours or overnight for the mixture to thickens. Serve chilled. Top with toasted pecans, chocolate chips and more sliced banana if desired.

This post is linked to the event, Little Thumbs up organised by Bake For Happy Kids, and My Little Favourite DIY, hosted by Tze of Awayofmind Bakery House

Spanish Tortilla by HCP

Spanish Tortilla or also know as Spanish Omelette is a egg omelette made with onion and potatoes pan fried in olive oil. It is rather similar to the Italian Frittata but the latter does not include potatoes inside the omelette. Not to confuse with the Mexican Tortilla, a kind of flatbread which can be used for wrapping like tacos, enchiladas and quesadillas ;)  

This Spanish Tortilla I've attempted aren't exactly the authentic version, though potatoes and eggs were still the core ingredients with minimal addition of ham, cheese, mushroom and spring onions :D

Sliced potatoes/mushroom were thinly sliced and pan fried before adding to the egg mixture.

Happy Call Pan indeed comes in handy when making frittata and Spanish tortilla without the need of oven!! The 6 eggs tortilla recipe only filled up barely 1/2 of the HCP. I think it should be no problem if increase the egg portion to 10 eggs if desired :D The omelette puffed up tremendously during the cooking process but will deflate to its original state after cooling down, which is normal :D

Recipe source : Good Food Magazine Apr 2013

Ingredient

• 6 large eggs
• 1 tsp mustard
• 1 russet potato, peeled and thinly sliced
• handful of chopped ham, about 2 slices
• 4 fresh shiitake mushroom, thinly sliced
• 3 spring onions, finely chopped
• handful of cheddar cheese, about 1/4 cup
• salt & pepper to taste

Method

1. Heat 2 tbsp olive in Happy Call Pan (HCP). Add in sliced potato and pan fried on medium low heat for about 8 mins till lightly brown at the edge. Gently flip the potato slices in between, do not break them up too much. Remove the potato from pan and set aside.
2. Using the same pan, add in sliced shiitake mushroom and fry briefly till fragrant. Remove from pan.
3. In a mixing bowl, break in the eggs, add in mustard, browned potato slices, ham, mushroom, spring onions and cheese. Add in some salt and black pepper to taste. Stir gently to combine everything.
4. Add another 1 tbsp olive oil to the pan and heat up the pan. Pour in the egg mixture, with a spoon, gently spread the mixture evenly. Cover the pan and lock. Cook the omelette on medium low heat for about 8-10 mins, shift the pan left to right once in between to get even browning. 
5. Open the pan lightly and check the surface is well set but not overcook. The edge should be browned and middle with slight wobble. If not lock the pan and cook for another 1 min.
6. With a silicon spatula, lightly run through the sides of the omelette to loosen it. Cover the lid and lock it.  Swiftly turn the pan and cook the other side of the omelette. Turn on heat to medium. Sift the pan from left to right, 1 min each to brown it.  By this time the omelette will be well set. Flip over the pan and open the lid, check whether the surface is well browned, if not lock the pan and flip to cook for another 1 min. The omelette will puff up a lot during the cooking process but will deflate after cooking down.
7. Cool down slightly and serve along with salad. Can be serve in room temperature, or zap in microwave for 30 secs to warm it up.

The Spanish tortilla turned out rather thin unlike the original version which is thick. Nevertheless this potato omelette tasted very very yummy which the kids do not mind having it for breakfast and even their snack time!

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours

Prawn Masala Curry

Pardon me for another curry dish post as I'm really into curry mood hehehe....This is another straight forward curry dish, less than 30mins an awesome flavourful prawn masala curry is ready to serve on the table!  If you do noticed that the recent Indian curry dishes I've attempted do not contained any coconut milk, so it is really easy on our waistline! 

Recipe source : Good Food Magazine Jun 2011
Ingredient

• 1 tbsp butter
• 1 large red onion, sliced
• 1 tsp ground turmeric
• 2 tbsp garam marsala
• 1 tsp chilli powder
• 2 large tomatoes, chopped
• 500gm fresh medium prawns, wgt before peeled and deveined
• 2 tsp lime juice
• salt to taste

Method

1. Heat butter and fry onions till soft and fragrant but not brown.
2. Mix turmeric, garam marsala and chilli powder with 3 tbsp water to form a paste.  Add to the onions and fry, stirring constantly, for 3mins, till fragrant.
3. Stir in tomatoes and cook till soft and thick. Add 250ml water and simmer, uncovered, for 10mins.
4. Add in prawns, lime juice and 1/2 tsp salt and simmer till prawns are cooked and tender. Serve immediately with rice.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier

I am linking this post to Cook-Your-Books #12 hosted by Joyce of Kitchen Flavours