Cheesy-Prawny-Spinachy baked omelette muffins ^_^

INGREDIENTS: as below:)

Note: 1 egg – 1 tbsp (15ml) of fresh milk

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  1. Line your baking tray with the following ingredients: spinach, chilli, shredded mozzarella & cheddar cheese, prawn  (or any meat to your liking)

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2. Beat the eggs with milk, and add a pinch of salt then pour the mixture into the tray

Note: Don’t fill it to the brim, because it will rise in the oven!

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3. Bake for 18-20 mins, at 175deg

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Watch it rise to the universe and beyonddd

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Plate & dig in:)))

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VERDICT:

It’s a really quick, tasty and filling side dish for guests.

More presentable and appetising than a normal omelette.

Would recommend to eat it when it’s hot – it isn’t as great when it’s gone cold 🙂

Mushroom Rice ^.^

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INGREDIENTS

2 tablespoons of butter

6 mushrooms, sliced

1 clove garlic, minced

1 onion, finely chopped

2 cups chicken broth

1 cup uncooked white rice 

chopped fresh parsley 

salt and pepper to taste  

coriander leaves & cherry tomatoes (for garnishing)

METHOD

  1. Turn on your rice cooker, and wait for it to heat up
  2. Melt the butter inside the rice cooker
  3. Add the mushrooms, garlic and onion – stir in with the butter, until they soften
  4. Pour the rice (washed) and add 2 cups of chicken broth, mixing evenly with a spatula
  5. Season with salt, pepper & parsley (to your taste)
  6. Cover the rice cooker lid, and let it do its job!

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VERDICT:

Simplest rice dish ever, with no fuss. Everything’s done in a rice cooker 🙂

For meat lovers, a good addition would be sausage!

Lamb Ribs Stew ^.^

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INGREDIENTS:

1kg lamb ribs (remove the fats)

6 tablespoons of cooking oil

3 tablespoon of canned tomato paste

3 large dates, pitted and chopped finely

1 large carrot, sliced

1 large onion, chopped coarsely

1 tablespoon of coriander seeds: pound using mortar & pestle

2 cups of water

coriander leaves (garnishing)

salt to taste

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METHOD

  1. Heat oil in a wok
  2. Saute onions until softened
  3. Add ribs, carrots and grounded coriander
  4. Add water, tomato paste, dates and salt
  5. Mix and use a lid to cover
  6. Turn up the flame, let it cook for half an hour until meat is tender and gravy has thickened

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VERDICT

Overall, the stew is thick and sweet.

The meat is tender, and great when eaten with french loaf!

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Carrot-Cream Cheese-Walnut cupcakes ^_^

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Really swell about the decoration hahaha it’s a trio of happy kitties!!!

They’re made from carrot (obviously) & some itsy bitsy colourful candies ❤

INGREDIENTS (makes 4-5 medium cupcakes)

~Batter~

1 ‘A’ grade/medium egg

50g Devondale (or any full cream milk)

100g coarse white sugar

A pinch of salt

60g vegetable oil (sunflower, canola etc)

100g plain/all purpose flour – I used Bake King

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/2tsp cinnamon powder (you can grate it from the stick)

65g thinly sliced carrot strips

30 g medium, coarse walnuts

~Frosting~

20g softened butter (unsalted)

80g Philadelphia cream cheese

40g icing sugar

1 tsp orange juice/zest

STEPS [batter]

  1. Mix the egg, milk, sugar, salt & oil into a medium-sized bowl
  2. Whisk till frothy
  3. Sift the flour, baking powder, bicarbonate soda and cinnamon in a small bowl
  4. Transfer dry ingredients into the medium bowl, but don’t overmix
  5. Add the carrots & walnuts
  6. Whisk lightly
  7. Fill up to 3/4 in cupcake holder
  8. Line in baking tray, bake for 17-18 mins at 180deg
  9. Test with a skewer/toothpick and cool before frosting

STEPS [frosting]

Toss all the ingredients into a medium-sized bowl. Whisk at medium speed to ensure cream cheese sets in.

Pipe into a bag (but don’t cut the tip yet). Refrigerate for 15-20 mins. Pipe as you please.

LO & BEHOLD THE HORRORS OF HELL’S KITCHEN xD

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~Making my lovely kitties~

Verdict: They’re every bit as awesome as the banana-walnut cupcakes; but they’ve got a unique twist & flavour *the trick is to add a dash of orange juice to the cream cheese + don’t forget my lovely kitties!!*

Banana-Walnut cupcakes ^.^

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End-product of a baking storm (of slightly over an hour) :))

This handsome cupcake has suffered from less-than-exemplary piping skills, but it’s packed with lovely decoration skills & sensational taste whootwhoot

INGREDIENTS (makes 4-5 medium cupcakes)

~Batter~

1 ‘A’ grade/medium egg

50g Devondale (or any full cream milk)

100g coarse white sugar

A pinch of salt

60g vegetable oil (sunflower, canola etc)

100g plain/all purpose flour – I used Bake King

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

1/2tsp cinnamon powder (you can grate it from the stick)

65g banana puree (mashed)

30 g medium, coarse walnuts

Cream

~Frosting~

20g softened butter (unsalted)

80g Philadelphia cream cheese

20g icing sugar

20g brown sugar

1-1/2 tsp honey (lume de miel: pure bee squeeze honey) – depending on how sweet you want it

STEPS [batter]

  1. Mix the egg, milk, sugar, salt & oil into a medium-sized bowl
  2. Whisk till frothy
  3. Sift the flour, baking powder, bicarbonate soda and cinnamon in a small bowl
  4. Transfer dry ingredients into the medium bowl, but don’t overmix
  5. Add the banana & walnuts
  6. Whisk lightly
  7. Fill up to 3/4 in cupcake holder
  8. Line in baking tray, bake for 17-18 mins at 180deg
  9. Test with a skewer/toothpick and cool before frosting

STEPS [frosting]

Toss all the ingredients into a medium-sized bowl. Whisk at medium speed to ensure cream cheese sets in.

Pipe into a bag (but don’t cut the tip yet). Refrigerate for 15-20 mins. Pipe as you please.

PICS FROM THE WARZONE

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VERDICT

The taste was really rich- And the cupcake was moist, too boot!

You could just eat it on its own (no, really).

And the frosting was an ingenious & impromptu recipe by naddyluvkats (ahem dats me again;) – but it turned out to complement the batter really well 🙂