Charcoal

 

The boys wanted cheese bread for breakfast. I needed to clear my turkey breast and charcoal powder and voila!

Charcoal Cheese Bread! ;)

Charcoal powder does nothing to the bread, flavour and texture wise. The only difference it makes is well, the colour of your product.

Benefits of charcoal powder :~

“While some people use it to cleanse their skin or whiten their teeth, the true value of activated charcoal is in its ability to remove toxins from your body. For instance, if you’ve ingested a poisonous substance, or if you’ve been bitten by a deadly snake or spider, activated charcoal”.

And that’s just a fraction of information for you. The benefits are pages long! To know more, Google is your best friend.. ;)

Charcoal Cheese Bread

250g bread flour
50g wholemeal flour
1 tbsp charcoal powder
1 tsp instant yeast
20g sugar
210ml cold water
20g olive oil
1/2 tsp salt

cheddar cheese, cubed
mozzarella cheese, a handful

Method

  1. Place all ingredients in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Select the Dough function of the bread machine and press start. Let the machine continue to knead the dough.
  2. Stop the machine and remove dough from the bread pan. Shape the dough into a smooth round and place in a lightly greased mixing bowl , cover bowl with cling wrap and let it rise till double in volume for about 60 ~ 90 mins.
  3. Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead. Divide into 9 equal portions and shape them into rounds, about 50-60g each. Cover with cling wrap, let the doughs rest for 10mins.
  4. Flatten each dough into a oblong shape and top it with cheddar cubes and turkey breast.

IMG_20130927_160859

  1. Place doughs seams side down on a baking tray (lightly greased with oil or butter or line it with parchment paper). Loosely cover with a damp cloth or cling wrap and let doughs proof for 45 ~ 60 mins or until double in size.
  2. When ready to bake, arrange the mozzarella cheese on the bread and bake at preheated oven at 170C for about 15 ~ 20 mins until the bread is golden brown all over.

Enjoy and i know you will!! *wink*

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Verdict :

Hmm.. let’s just say, i NEED to double this recipe when i bake it next time. :)

The bread stays soft and fluffy till the next day.. not sure it was the charcoal powder, but it really did stay soft despite the fact that no milk was added into it. Tell you hor, if u were to say you’ve bought them from the bakery, i don’t think anyone will doubt it. It’s that good!

Wait!

Don’t shudder and get goose bumps just yet.

I know.. the sound of this dish is rather geli kan? Yam sauce? In baked rice with cheese?!?!

Doesn’t sound very convincing, does it? Trust me, i had the exact same sentiment as you too! I was very skeptical initially… But oh my my my, just wait till you try it….

If you were to ask me, i would give this dish 2 thumbs up. The baked rice is simply sensational! I could eat bowls of it without the pork and errrr..  i did (ooppss! *cups face*). Creamy, yummy yam-my, cheesy + egg fried rice… it’s WOW alright. MMmmm… and i was supposed to cut down on my carbs! Hmmmpphhhhhh! *stares down at the spare tyre and sighs*

For the record, i love yam, which also known as taro. So, i could be biased….

However.

If you like yam or yam rice, you MUST give this a go.

But ermm.. be prepared for the extra double chin or the bulging tummy the next morning. Don’t say i didn’t warn ya! ;)

Cheese Baked Rice with Pork and Yam Sauce

ideal for 4 adults

taken during dinner time – bad lighting but i cannot resist!

Ingredients
1 portion basic fried rice
4 pieces of pork chop (the butcher took care of this for me)
a handful or more of mozzarella + cheddar cheese
2 tbsp butter
100g yam, cubed

Marinade
3-5 tsp teriyaki sauce

Yam Sauce
160g yam, cubed
50g big onion, sliced
2 tbsp butter
400ml chicken broth or water
200ml cream

Seasoning
salt

Method

1. pound the pork up using the back of your cleaver a couple of times to tenderize the meat. flip and repeat. season the pork chop with marinade for at least 30 minutes


2. melt butter in the sauce pan, shallow fry the marinated pork chop over low heat until golden brown but never fully cook!


3. to make yam sauce – melt the butter in the sauce pan to saute big onions and yam until fragrant. add chicken broth and bring to boil. lower the heat, simmer for 6 minute. transfer the ingredients to the blender (i use hand-held blender) and blend until smooth. reboil with yam (from the ingredient section), cook over low heat for 5 minutes. season with salt.


4. put fried rice in a bowl. ladle the yam sauce over and top it with fried pork chop. sprinkle the cheese mixture all over.
5. bake rice in the preheated oven at 200C for 8 minutes or until the cheese is golden in colour.

Basic Fried Rice with Egg


5 bowls of cooked rice
3 eggs, beaten
cooking oil
salt
sesame oil
pepper

Method

Heat up oil in the hot wok, add in beaten egg, stir fry till fragrant. add in cooked rice, and the rest of the seasoning, stirring constantly over high heat until well combined and aromatic. remove from heat.

(source : Famous Cuisine no. 64)

can you say YUMS?!?!

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Submitting this to Muhibbah Monday to Suresh from 3hungrytummies :)

When i first laid my eyes on John’s first picture for this entry of his, i was sold.

I knew i HAD to make these dumplings. Just the sound of it — Spinach and Ricotta Dumplings — could get me go wild! I’m a gnocchi lover. When i learned that these dumplings were somewhat similar to gnocchi, i went wilder!

Unfortunately, i couldn’t make these dumplings much earlier. But hey, it’s better late than never right? ^_^

Verdict : I. LOVE. IT!!!!

Seriously, these dumplings rock! I could eat these again and again and will never get bored of it. Because the cream reduction (flavoured mostly from the prawns) goes so well with the dumplings, i cut each and every one of the dumplings into tiny pieces and mop it around the plate to coat it with the cream before popping it into my mouth. Not too long after that, everyone started to follow suit. Hee!

Truly, this dish is unforgettable. Methinks this is one of the few rare times that my mouth would actually water (yes, i’m so drooling right now! :P) while doing a food post! HAhaha! Guess i’ll be cooking this again very soon aye?!

Spinach & Ricotta Dumplings with Prawns & Mushrooms in Cream

(adapted from heneedsfood.com)

  • 2 tbsp olive oil
  • 1 bunch English spinach, washed, trimmed & chopped
  • 2 cloves garlic, finely grated
  • 500 g fresh ricotta
  • 2 eggs
  • ½ plain flour, ½ cup extra for rolling (i ended up using 1 cup plain flour, ½ cup extra for rolling, all because i added water while cooking the spinach ; see method below)
  • Salt & freshly ground black pepper
  • 75 g butter
  • 20 green prawns, peeled, deveined, tails on
  • 1 packet of shimeiji mushrooms, washed & cut
  • 1 cup cream

Method

  1. Heat oil in a large frying pan over medium heat. Add spinach and garlic and cook until the spinach wilts and pan juices evaporate. (DO NOT ADD WATER) Remove from heat and transfer to a large mixing bowl.
  2. Add ricotta, mix until combined and set aside to cool. Beat in eggs and flour and season well.

  1. Using just over 1 tbsp ricotta mixture per dumpling, form the mixture into little quenelles. Lightly roll in flour and shake off excess. Place on a floured plate or one lined with baking paper.
  2. Cook dumplings, in batches, in a large saucepan of boiling water for two minutes or till they float. Transfer to a plate with a slotted spoon.

  1. Heat the butter in a large frying pan over medium heat. Add the dumplings and cook, turning occasionally, until golden.

  1. Transfer the dumplings to a warm plate.
  2. In the same frying pan add the prawns. Cook on both sides of the prawns for a couple of minutes but never let it cooks completely. You won’t want the prawns to overcook.  Saute the mushrooms before stirring in cream. Season. Turn off fire just when the cream starts to thicken. Spoon the cream, prawns and mushrooms to the dumplings and serve immediately.

*note to self : smaller quenelles next time, using teaspoon.

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