Tag: B’s Recipes

B’s EGGLESS SCONES

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Yes – so I’ve made eggless scones many times.  This is very easy and quick.  My previous recipe does not seem to work as well for me as I’ve made tiny adjustments here and there.

I’ve also experimented a lot with Nutella as a topping as that’s just a winner. 😉  Baking eggless scones is really easy, so if you haven’t tried it out – you really really should.   Most recipes online for scones are eggless if you omit brushing the top with egg and replace it with milk.

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This picture should entice you… Hmmmm…  It’s ready to eat 😉

I’ve taken pictures before the toppings too! Ok so I take a lot of food photos.

Scones before the free fat topping.  (I love doing that: free fat.  The reverse of FAT FREE.  How can a dessert be FAT FREE?  It’s FREE FAT FOR ALL! Can’t allow me to get FAT ALONE!)

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B’s Easy Eggless Scones

Bakes: About 4-5 large scones

Ingredients:

  • 225g Self Raising Flour
  • 60g Unsalted Cold butter, cut into cubes
  • 25g Caster Sugar
  • 1/4 tsp salt
  • 120 ml milk , a bit extra for brushing

Method:

  1. Preheat oven to 220C.
  2. Mix together the flour, salt and rub the butter. Make sure the butter is cold. This ensures softer scones.
  3. Add in the sugar.  Mix in the milk and mix lightly to form a dough. Do not knead. (NO NEED TO KNEAD!! LOL)
  4. Move to a floured surface and cut the shapes required.
  5. Brush with milk.
  6. Bake for about 13 minutes, till golden on the top.
  7. Serve with clotted cream, jam or Nutella.  🙂

Finally my revised version of eggless scones.  Have been meaning to do this- as I don’t use my previous recipe much anymore!  We had this with hot custard the other day and it was divine.  🙂

xx

B

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Foodie Fridays: B’s 2 Ingredient Granola-Banana Cookies

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Hello 🙂  There are so many 2 ingredient recipes floating around that make you think how easy it can be to whip something up!  I came across this website a few days ago and wanted to try somethings out. The ice-cream bread looks like a fantastic idea, I will definitely try it out in B’s Kitchen 🙂

Today, I wanted a healthy but easy snack (I’m recovering from a flu) boo-hoo! Hate having a flu!  Yes, I’m all rhyming today 🙂

I used 1 banana and about 3/4 cup of granola.  EASY & VEGETARIAN!

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I used this granola as it had bits of chocolate.  I love the combination of chocolate and banana! 🙂

I mixed the banana and granola in a bowl.  Mashing up the banana is key!  Then mixing it all in is easy (I use disposable gloves to do this as I have long nails and it’s kind of gross otherwise!)

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I then made them into tiny cookie sizes.  I didn’t flatten them out much as I prefer it to be soft inside.

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I funnily enough forgot to take the end result.  It was hot out of the oven – the smell of banana filled the kitchen and I starting eating.. and eating.. Gave the husband his share.. and then I remembered… “MY BLOG…”

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The tiny remain before I ate my last bite! 🙂 YUMMY.

B’s 2 Ingredient Granola-Banana Cookies

Bakes: About 6-8 depending on size

Ingredients:

  • 1 banana (riped is better!)
  • 3/4 cup granola

Method:

  1. Preheat oven to 180 C.
  2. Line baking tray with cookie sheet.
  3. Mash the banana and mix in the granola.
  4. Make sure the mixture is not too dry or wet.  It should be moist like the picture above.
  5. Bake for 15 mins.

Enjoy this healthy vegetarian treat! Great for days when I hit the gym.  I can eat minus the guilt.

xx

B

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Foodie Fridays: B’s Vegetarian Tuna Pizza (Without Yeast)

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Hello everyone.  I LOVE CHEESE.  I really wish I didn’t as it’s so very fatty, but I just love cheese.  Like love love love cheese.  I hope I have emphasised my undying love for cheese to illustrate my passion completely.  It’s funny how words do not do justice to your emotions at times.  But I’m sure you’ve got the point, if you haven’t, I LOVE CHEESE.

Ater turning vegetarian, I really missed having Tuna as it was one of my favourites.  Fortunately, I discovered Vegetarian Tuna (made from soya).  It actually tastes like the real thing!  I’ve had it in salads and sandwiches so far.  Today, I wanted to try it warm.  I thought I’d try it on pizza.

I’ve always been terrified of yeast.  I don’t know why – I guess yeast rising is creepy in someways.  I googled pizza dough without yeast and gave it a shot!  I came across this link.  Majority of the comments were good, which made me lean towards it!

Here are my photo-steps:

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A ball of yeast-less pizza dough. YAEY!!

ImageRolled out and ready for the oven!  I thought it was wise to bake them for 10 minutes first to avoid it to get soggy! This is the pic after the oven btw! Tried a thin base and a thick base.  Always good to try out to different kinds in your first go.  OPTIONS ARE GREAT. Good to know what you prefer!

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Toppings are on – and ready to go!

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It was that good.  I left out photo-editing as I felt it would be unfair to the pizza to touch it up when it looks this good 😉  Yes pizzas can be personified in my world.

ImageThe pizza deserved a second angle 😉  DELECTABLE. DELICIOUS. SCRUMPTIOUS.

B’s VEGETARIAN TUNA PIZZA 

Makes:  2 Large Pizzas and 1 baby one (LOL)

Ingredients:

  • 2 1/2 cup plain flour
  • 1 tbsp olive oil
  • 3/4 water
  • 1 tsp salt
  • 2 3/4 tsp baking powder
  • Tomato passata, basil, salt and pepper
  • Veg Tuna
  • Cheese

Method:

  1. Mix dry ingredients together.  Add water.  Add oil.
  2. Mix with hands to form a dough.
  3. When it forms into a ball make sure it is not too sticky.  If you’ve added extra water, add a bit more flour to balance it out.
  4. When the texture is right (Smooth) start kneading on a surface with flour for 3-4 minutes.
  5. Roll it out to the desired shape.  I tried my best to make it look like a pizza but one pizza looked like the shape of India on the atlas!
  6. Bake in the oven for 10 minutes at 200 C.
  7. Put tomato passata in a pot and heat it with seasoning.  Mix some of the sauce with the tuna.
  8. Add the tomato base on the pizza, top with tuna and cheese.
  9. Bake for 20 minutes at 200 C or more depending on how you like it!

Enjoy your Vegetarian Tuna Pizza that has no yeast in it’s pizza dough. Yeast is creepy.  Until I overcome my yeast-a-phobia I will be using this recipe as I loved it!  What a find – thank you Terry!

xx

B

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B’s Eggless Oven Pancake Topped With Frozen Banana (ice-cream)

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Me again 🙂  Today I thought I’ll blog again – another healthy recipe to keep the vegetarians going!  This oven pancake is eggless and puffs up in the oven – thus there’s no flipping required!  Easy treat with minimal ingredients.  Recently over my eggless home-made scones, a friend and I were having a conversation about eggless baking and she gave me a tip about substituting buttermilk for milk in the recipe and omitting eggs completely.  I had  to give it a go! 

I lined a pyrex dish with baking paper.  This allowed me to omit buttering the dish.  You can slightly butter the paper though.

ImageLooks kind of iffy, but it comes out easy don’t worry!  

The final result (I love this photo- it’s been edited using Snapseed):

ImageThis is a great low-fat treat.  There is NO SUGAR (except for the chocolate sprinkles on top which is minimal if you ask me). Also – the ice-cream is frozen banana which I blended.  That’s it!  Easy!  B’s food is usually quite easy! 

If you haven’t frozen banana before, here are the steps:

  • Peel the banana that is slightly browning
  • Cut it in small pieces
  • Freeze in ziplock
  • Can be frozen till 6 months (I’ve read online, but to be safer I’d say 3 months as I’m not a huge fan of freezing food to begin with)

B’s Eggless Oven Pancake Topped with Frozen Banana (ice-cream)

Bakes: One pancake for 2 people

Ingredients:

  • 1/2 cup all purpose flour
  • 1/2 cup milk + 1/2 tbsp vinegar (for the buttermilk)
  • 1/4 tsp salt
  • Vanilla essence to taste
  • A bit of butter to butter the tray (can omit this if using baking paper)
  • Frozen Banana
  • Chocolate Sprinkles (optional)

Method:

  1. Preheat oven to 210 C.
  2. Pour a bit less than 1/2 cup of milk in a measuring cup.  Add 1/2 tbsp of vinegar to it and let it sit for 5 minutes.  This becomes your buttermilk.
  3. Pout milk in a bowl and mix in the flour and salt with a whisk.  Add vanilla essence. 
  4. Don’t overmix as it will lose its fluffiness as a pancake. (Just FYI)
  5. Pour in a pyrex dish lined with baking paper.
  6. Bake for about 30 minutes till it’s golden.
  7. Blend the banana pieces with a tiny bit of milk. 
  8. Top the pancake with the ice-cream and serve!

Enjoy a healthy dessert to beat the summer in London!

xx

B

 

B’s Easy Vegetarian Chow Mein (Chinese Noodles)

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Hello everyone.  Hope everyones been very good 🙂 Here’s another one of B’s Recipes 🙂  I am really enjoying this platform for me to blog and share.  Comments and likes are really encouraging, so please do keep them coming! 🙂

Thought I’d share an easy Chinese recipe that I’ve made up quite a while ago.  We have this usually about once a month with variation of veggies (depending what’s in my pantry!)

Hubby’s Chow Mein (it just looked more colourful than mine.  I DO NOT EAT CHILLI. I am Japanese at heart. Mild food = good food):

ImageDoesn’t that just look great?

Here’s a pic of all the veggies while cooking:

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And a pic of my noodles, slightly less colourful in comparison but more delectable:

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B’s Easy Vegetarian Chow Mein (Chinese Noodles)

Makes: Enough for 3-4 people depending on appetite! haha!

Ingredients:

  • 1 packet Chow Mein Noodles
  • 4 carrots
  • 6 mushrooms
  • Handful of green beans
  • 3 Quorn Sausages
  • Seasoning: Light Soya Sauce, Dark Soya Sauce, 1/2 tsp red chilli powder, Sesame oil, mushroom seasoning

Method:

  1. Prepare noodles and drain.
  2. Put sausages in oven as instructions show and chop in bite size pieces.
  3. In a wok, put 1 tsp normal oil and 1 tbsp sesame oil.  When hot stir fry cut mushrooms till done.  Add grated carrots and cut green beans.  Add sausage pieces. Add seasoning to taste.
  4. Add noodles and adjust flavour.

It’s easy, healthy, vegetarian and yummy.  You really need to try this!

xx

B

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