It’s been a while since I did a leftover rice recipe. As most of you know by now, I enjoy working with leftover rice. This time round I had leftover poached chicken breasts from my quesadilla recipe. This recipe is pretty simple and you can easy subtitute the chicken with any meat or vegetable you have leftover.
3 cups pre cooked rice
1 cup leftover chicken, shredded
1 cup sultanas, soaked in water
1 yellow bell pepper, diced
3 spring onions, sliced
2 cloves of garlic, finely chopped
a dash of soy sauce
1 tablespoon paprika
a pinch of salt
1 tablespoon vegetable oil
On a heated skillet add the vegetable oil and fry the spring onions.
Once cooked down, add the bell peppers.
Season with the salt and paprika.
Add the chicken shreds.
Stir then add the rice. Since the rice and chicken are already cooked you just need to get them heated.
Finally drain the water and pour over the sultanas.
Recently I have become the designated baker of cakes for a few functions. I thank God. So far I’ve baked cakes for a bridal shower and around 3 birthdays and thanks to some whipping cream and strawberries I’ve been able to pull the whole look together. Now the thing with my cakes is that I have only been making chocolate banana cakes. So recently my friend Nzilani asked for a carrot cake, new challenge? Why not.
I had only eaten a carrot cake once before and it’s my brother who had baked it. I decided to first bake one and see how it turns out before I can make for one dear Nzilani. After a few searches on google I felt confident enough to embark on this new baking adventure. Whoop! Whoop!
2 cups all purpose flour
1 cup sugar
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1 tbsp baking soda
2/3 cup vegetable oil
1 tbsp vanilla essence
3 cups finely grated carrots
2/3 crushed pineapple (juice drained)
1/2 cup sultanas/ raisins
As usual start by pre heating your oven at 350º F
Then grease and lightly dust your baking tin. I also put some piece of parchment paper.
This cake is pretty simple to make, the only tasking part being the part you grate the carrots and crush the pineapples.
Start by putting the flour,sugar,cinnamon,nutmeg and baking soda in a mixing bowl.
Mix all the dry ingredients then add the vegetable oil.
Add the eggs and vanilla essence next.
The finely grated carrots.
I bet you can buy a can of crushed pineapple from the supermarket but if you wanna be frugal like me, just get around 2 pineapple slices, chop them finely then crush whilst passing through a strainer. Set aside the juice for a relaxing drink after the rigorous baking.
Anyway back to the cake, before that, I wanna thank hubby, he did the grating of the carrots and crushing of the pineapples all the while acting as the photographer. Thanks hun.
After mixing in the wet ingredients i.e oil and eggs into the dry ingredient mixture the batter will look a bit thick. You will be tempted to add some water but do what I did and resist the urge, I’ll tell you the reason later.
Finally add in the carrots, sultanas and pineapples.
After mixing them in I realised that the batter become light, must be the moisture from the carrots and the pineapples. So need to add any more water.
Pour the batter onto your prepared baking tin.
Bake for about 35 minutes or until a toothpick inserted in the centre comes out clean.
Moist and tasty. I was very proud of the results. I’m definitely trying this again and again. Next I think I’ll make carrot cupcakes.
I’m yet to bake one for Nzilani since currently she’s not into sugar.
Yep!!! One can apparently put yoghurt in pancakes or so I ‘invented’. I had some leftover plain yoghurt from a previous recipe so I decided to add it into the pancake batter. Have I mentioned that it was to expire in 2 days, yeah, hence the reason I had to use it and I had no fruits to make a smoothie with it.
This recipe is a bit different from my previous pancake recipes mainly because I also added some corn flour but not to worry you substitute it with all purpose flour.
1 1/2 cups all purpose flour
1/2 cup corn flour
1 tablespoon baking powder
2 tablespoons sugar
1 tablespoon vanilla essence
4 tablespoons plain yoghurt
A handful of raisins
5-6 halved grapes
Oil for frying
In a bowl, mix all the dry ingredients, except for the raisins and grapes.
In a jug mix in the wet ingredients.
Make a well in the bowl with dry ingredients, then pour in the wet. Mix well. In case the batter is too viscous add some few tablespoons of water to your desired consistency.
Add the chopped up raisins.
Heat your skillet to prepare for frying.
At this point I was ready to start cooking them, then hubby my well and able sous chef suggests I add some grapes. Being the risk taker that I am I complied. You can totally eliminate them.
Super fluffy, I think that was mainly cause of the yoghurt. The raisins were a nice addition. I didn’t quite taste the grapes. Hubby loved them. Very filling.
If I could do it all over again:
Eliminate the grapes. (Sorry hubby)
Tip: Don’t be fooled to think I wake up to prepare these on a work morning, the secret lies in making them at night while waiting for dinner to cook. So ladies and gents that is how you have a filling breakfast and save time 🙂
This was the second time I was making this cake and since the first time was a huge success I didn’t think this time would be any different. Boy was I wrong.
Honestly, I had debated on whether I should post this seeing that it didn’t come out as expected. All in all I decided to (que sera sera), I’m no professional chef so once in a while I’m allowed to burn the food, over salt it, add the wrong spice catch the drift I’m human.
Anyway back to the cake, just as the name suggests you put pineapple slices on the baking tin then the cake batter, then when the cake is done you turn it upside down and the pineapple slices are on top… sounds simple?
2 cups all purpose flour
1 cup sugar
4 tbsp sugar for sprinkling
1 cup margarine/butter
1 tbsp baking powder
1/4 teaspoon salt
1 tbsp vanilla extract/essence
Zest of one lemon
3 ripe bananas preferably mashed
A handful of cake mix (sultanas & raisins)
A handful of chocolate chips
1/2 pineapple sliced horizontally
Pre heat the oven at 350 degrees.
Grease your baking tin with some margarine/butter then sprinkle the sugar. Line it with the sliced pineapples.
In a mixing bowl cream your sugar and margarine till light and fluffy.
Add the eggs and vanilla essence mixture. Mix after every egg addition.
Add the bananas, I forgot to mash mine before hand so I did extra mixing to ensure they were incorporated. *working the biceps 🙂 * #iLie
In a separate bowl mix the dry ingredients.
Fold in the flour mixture into the mixing bowl.
Be careful not to over mix, you just want them to be incorporated, then add the batter to the tin lined with the pineapple slices.
Bake it for 30 minutes or until a toothpick inserted in the centre comes out clean.
The big flop:
I baked it longer and the pineapples sorta burned well not sorta they really burned 😦
So I just removed all the burnt pineapples threw them away and left the top of the cake to be the top of the cake no flipping over was done. And that is how you right a wrong 🙂
I served the cake to some guests who had come over and dare I say it was a huge hit *does the moonwalk*
If I could it all over again:
Well,we all know what I’d do differently.
Apologies, I forgot to take the photos of the end result sans the burnt pineapples. I guess I was a bit disappointed.
My love for pancakes always drives me to try out new ways to make them even sweeter. Some weeks back on a weekday, I prepared these pancakes, I have to say that was pretty ambitious of me since it was a work day #superwoman (as if).
The recipe is just like for the cinnamon pancakes, except instead of the cinnamon I used apples, sultanas and some lemon zest.
So in a bowl,mix all your dry ingredients, flour,baking powder,sugar and lemon zest.
Then fold in the chopped apples and sultanas.
In a separate jug mix the wet, eggs,vanilla essence.
Make a well in the dry ingredients then pour in the wet ingredients. The amount of water to put is dependent on the consistency of batter desired. I like when my batter is a bit viscous.
On a hot skillet heat some oil and you are ready to fry the pancakes.
Serve while hot, sprinkled with some honey or your favourite syrup.
Very sweet. I even carried some for lunch that day and they were pretty filling.
Hubby suggested that the next time I should try grating the apples instead.
If I could do it over again:
Grate the apples 🙂 .
These pancakes can be easily prepared for a light dinner or brunch.