Zucchini Bread

Wonderfully moist and spiced with cinnamon and nutmeg this zucchini bread is a winner. 

You must be wondering what sort of healthy bread-cake this is. Well, even though it has zucchini in it I won’t say it is particularly healthy. It is definitely a sweet treat but boy oh boy, you need to try it!

It is so delicious you will want to have it for breakfast every day. The bread is topped with oat streusel and chocolate chips – doesn’t that just sound divine?

If you are anything like me, you would have been baking banana bread for ages and ages. This zucchini bread is definitely a nice change and you really ought to include it in your life.

The method of making it is similar to banana bread or muffins, just add the wet ingredients to the dry. There is also no need for any butter and hence, no need for an electric mixer. Easy isn’t it? Try it for yourself, you won’t regret it!

Banana Walnut Bread

Deliciously simple and straightforward banana walnut bread recipe made with butter instead of the usual vegetable oil.

Banana bread and banana muffins have previously been featured on Nomsies Kitchen. You can have a read of all those previous recipes here. It includes my all-time favourite recipe for Banana Muffins with Chocolate Chunks and Hazelnuts. However, I always like trying out new recipes for banana bread or muffins, I just can’t resist.

I have always wondered about the difference in using butter compared to vegetable oil in banana bread. After reading many rather lively debates and articles on the internet, my conclusion is that using vegetable oil produces a lighter, fluffier crumb whereas using butter produces a richer and heavier, albeit more flavourful bread.

This is actually my first time using butter in a banana bread simply because using butter usually calls for the use of a mixer. If I can get away without using a mixer, I will. I thought now is as good a time as any to get rid of this prejudice of mine which is truly one that is inspired by laziness and give it a go.

End result? Well, I must be consistent and stick with my earlier conclusion. Using butter definitely adds flavour, and when the bread is baking the smell from the mix of banana and butter is indeed heavenly – something that is missing from ones made with vegetable oil. The bread itself is also richer and denser than banana bread made using vegetable oil.

In all fairness, it also was not that difficult to use a mixer here. Just make sure the butter is properly softened first. You might notice that I used 3 teaspoons of Nutella in the recipe, this is purely optional. The reason I added so little was because there was all that I have left in the jar at the time.

Use this recipe if you are looking for a deliciously simple and straightforward banana bread recipe. You will not be disappointed.

Savoury Yam Cake

This is a savoury breakfast food, snack or even tea time treat that is very popular in Malaysian-Chinese cooking. It is made out of a batter consisting of yam and rice flour which is then steamed and topped with a range of savoury toppings including crispy shallots, sesame seeds, and scallions. Best eaten with sriracha sauce!

Hello!

This Monday I am sharing a recipe for Yam Cake.

Yam cake is a savoury breakfast food, snack or even tea time treat that is very popular in Malaysian-Chinese cooking. It is made out of a batter consisting of yam and rice flour which is then steamed and topped with a range of savoury toppings including crispy shallots, sesame seeds, and scallions. Best eaten with sriracha sauce.

I absolutely love yam cake and when I was a child I used to eat it for breakfast every Sunday morning.

If you like yam and have not tried this before, you should definitely try this. I bet you will be hooked!

If you are an old hand at making yam cake, I also urge you to give this recipe a try as the texture is very nice. Smooth and just soft enough, without being mushy. It is also relatively easy to prepare.

I have a very small steamer so when I made this I had to pour the batter into two separate 6” cake tins and steam them one at a time. It is well worth it though as we had this delicious yam cake to eat over the whole of last weekend.

Braided Pesto Bread

Delicious bread baked with pesto swirls inside and topped with mozzarella cheese for a golden crust.

  

Hello!

I made this braided pesto bread yesterday and I can’t wait to share the recipe with you.

This is not a complicated recipe. For the dough I used the same recipe as I did for my Nutty Cinnamon Buns, I just halved the quantity as I am baking this in a loaf pan.

To get the shape, you just have to roll out the dough after it has risen into a large rectangle. Spread pesto over it and roll it up into a long cylinder. Then, you cut it almost in half lengthways, leaving it just joined at one end (like a pair of legs). Twist the 2 dough lengths together and place the dough into a loaf pan.

The bread tastes so good. Crusty on the outside and soft and pillowy inside. The pesto swirls makes this taste and smell even better. It is also delicious toasted with butter or more pesto. You can pair it with a soup or salad for a nice fresh summer meal.

Baked Sweet Potato Doughnuts

These sweet potato doughnuts are so simple to make. They are also baked, not fried. I have also included the recipe for a gluten free option of these doughnuts that are made with tapioca starch.

Hello! My best friend is coming to visit me today and I am super excited. I thought I will squeeze in a post first before a week of adventure with her.

Today is healthy doughnuts day. Check out my oh-so simple to make sweet potato doughnuts. Baked, not fried. Gluten free option available too! Ok, you got me – I did coat these doughnuts in sugar syrup but hey, you can always omit the sugar if you want these sugar free.

Peanut Butter Granola

Crunchy peanut butter flavoured granola. Add a hint of maple syrup for a sweet and salty flavour that is sure to perk up your day.

Hello everybody! I am back on my blog after an extended break. The last time I blogged was when I was in Manchester. I had saved quite a fair bit of material to post but then what with slow internet connections and all it just drove me nuts. The trip to Manchester was followed by a trip to London as my husband was running the marathon there. When I got home, I managed to pick up a virus on my laptop and had to get it fixed. Well, happy to say that everything seems to be working smoothly again - fingers crossed! During all this downtime, I have been busy spring cleaning my home and also my phone and laptop. It’s shocking the amount of photos I have accumulated on my laptop and phone. This will teach me to be more organised. You live, you learn. It’s nice to come back and start everything afresh though.

Maple Almond Granola (with no refined sugar)

This granola is sweetened with maple syrup and packed with almonds, walnuts, pumpkin seeds and sultanas. So easy to make and so good for you.

Hello! Today is time for a breakfast post. It’s no secret that I am utterly obsessed with granola. However, I was quick to realize that most store bought granola is packed with sugar. So, although it is really delicious, it’s not so good for you and if you asked me, I would much rather use my sugar quota eating cake.

So, go crazy making your own granola!

Sundried Tomatoes & Mozzarella Bread

This bread has a delicious Mediterranean taste of sundried tomatoes and herbs. It is just as tasty eaten on its own or with some soup.

Hello everyone! How was your weekend? I hope you had a great weekend and that you are all ready to start this week with vigour.

As for me, I ran for nearly 3 hours on Sunday. This is all part of my training for the Berlin Marathon. Even though I have been doing that for most Sundays now, yesterday was a real ordeal. I think I was not looking forward to the run and was mentally defeated before I even began. Never mind, I am sure this Sunday’s run will be better.

Banana Muffins with Chocolate Chunks and Hazelnuts

Glorious banana muffins with delicious chunks of chocolate and hazelnuts.

Hello friends! Hope you are feeling good and looking forward to your weekend. Yesterday was my birthday and as I said, I had decided not to bake myself a birthday cake. However, I was too greedy and I could not resist baking some glorious jumbo banana muffins with chocolate chunks and hazelnuts. Well it was my birthday so please don’t judge me!

Two Ingredient Pancakes (Gluten Free)

Hello everyone! I hope you all had a great weekend. I have to tell you, I went for a total change in hair style and chopped off my long hair. I took more than 4 inches off. I think I posted a photo on my Instagram account. I will need to update all my profile photos in due course. For now, I am loving my new short hair. I have had long hair for over eight years now so it is high time for a change!

Coming back to food, as today is Meatless Monday here on Nomsies Kitchen and it is Pancake Day tomorrow here in Britain, I thought it will be timely to share a recipe for two ingredient pancakes with you!

Savoury Carrot and Spinach Muffins (vegetarian)

Savoury Carrot & Spinach Muffins

Happy Monday folks! What did you get up to over the weekend? As for me, my long run on Sunday was for 2 hours 45 minutes. It was brutal. My legs were so heavy and I felt so lethargic (and hungry) throughout the run. After the run all I wanted to do was plonk myself down and watch a movie, so that was exactly what I did.

I was also doing some research on recipes for a savoury muffin. I wanted something that I could eat on meatless Monday, specifically a bread/muffin that could be paired nicely with soup. After much searching I decided on a carrot and spinach muffin. This muffin does not contain any cheese, which was part of the reason I decided on it.

Blueberry Oat Crumble Bars

Happy Valentine’s Day everyone! It’s so nice to have Valentine’s Day fall on a Friday isn’t it? I had great intentions to cook a nice gourmet meal for my husband but then I realized we had to hit the gym tonight as part of our marathon training plan. Plus, it is interval training tonight. Perhaps it is an excuse for me not to cook a lavish meal. So, the plan is to go to the gym and grab a take away meal after. I like it.

A few days back I found that I had a lot of blueberries to use up. I got a bit carried away when Aldi sold blueberries for 69p a punnet. I was asking my followers on Facebook what I should use the blueberries for. One of the responses I got was to make a blueberry pie. That coupled with seeing skinny blueberry crumble bars on another site inspired me to come up with my own version. These bars may not be a skinny version however it is still less fattening than a pie and tastes much better than dry Weetabix.

Moist Banana Walnut Chocolate Bread

Moist Banana Walnut Chocolate Bread with desiccated coconut for a soft texture and intense flavour

Hello and how have we all been keeping?

Well, my schedule has been a bit out of whack. I had it all planned but then an unscheduled road trip for 2 days seems to have side tracked my best laid plans. In any event, I am looking forward to the road trip! Will rather work extra harder these few days and enjoy! Hey, I am learning how to embrace change better and not get so cranky if things don’t go as planned. That is one of my goals for 2014 and beyond, learning to embrace things. Of course I reserve the right to be cranky every now and then. There, caveat entered!

So, where was I, ah – yes, I wanted to share a recipe for a moist banana walnut chocolate bread. Oh I know there are thousands of banana bread recipes, but I really did enjoy this recipe and it takes 2 minutes to make. Well, you got me there, it takes 10 minutes of prep time, but that is short and easy enough. This banana bread is really quite filling and it worked really well for several brunches and lunches for me. The desiccated coconut gives body to the texture. As for the chocolate chips, well, most things are better with chocolate and this is definitely the case here. As a side note, I have reduced the sugar content so if you want it sweeter, go ahead and increase the amount of sugar by 50gm.

Easy Homemade Nutty Vegan Granola

Easy Homemade Nutty Vegan Granola

Hello! I hope your week has been going well and you are still keeping your head above water with all the added chores and stress that inevitably comes with the festive season.

I had a nightmare about writing Christmas cards the other night. It was as if I just could not get the spelling right and had to waste many cards and just could not complete the stack that I had to write. Of course I woke up and realised that it was a dream but the reality remains that I still have a huge stack of cards to write and send.

Anyway, there was nothing inspiring for breakfast in the pantry so I decided to make this Nutty Granola. I have been experimenting with a whole lot of granola recipes this year and had my fair share of hits and misses. I remember a recipe I got from a world renown chef’s cookbook only to have it turn out tasting like a Chinese takeout with too much sesame seeds. My friend’s words, not mine.

Cranberries, Sultanas & Walnut Bread

Freshly Baked Cranberries, Sultanas and Walnut Bread

Let me start off by saying that this bread recipe is something well worth having in your recipe index. I have made this many a time and it is a firm favourite in my house. Each bite of soft bread is accompanied by juicy fruits and nuts. It tastes lovely as it is, but it tastes even better if you warm it up.

It is not at all difficult to make. The baking process is very similar to that of cinnamon buns except that instead of cutting the rolled up dough into pieces, you have to cut down the length it and twist it to form a "couronne" or crown. This recipe was adapted from Paul Hollywood's book "How to Bake", originally made using apricots, I found that I personally preferred using cranberries. In addition, I have also removed marzipan from the recipe. It is a matter of personal preference but you can of course stick to the original recipe and use apricots and marzipan.

Basic White Bread

Basic White Bread

A Happy Wednesday shout out to you :)

I cannot believe that it is Wednesday! This time next week I will be back in Kuala Lumpur. Obviously I have not packed. I am really excited about my trip and have planned catch up sessions with friends and family already. Strangely enough, I have not planned what I would like to eat yet. It has to be mama's cooking first up right?

Friends often ask me what is a good recipe to try for bread. I guess for a first try, you can't go wrong with a basic everyday white bread. It is so easy to make and so versatile. I shaped mine into an easy round cob but you can easily adapt it to make rolls or plaits. I also used milk in this recipe as I find that it makes a very soft and light texture. Equally good eaten as toast or slightly warm to mop up a rich beef stew.

Nutty Cinnamon Buns

I first fell in love with cinnamon buns half a lifetime ago when Saint Cinnamon came to Kuala Lumpur. The queues were infamously long. I myself had not the patience to queue for them but I would always cling on to the hope that one of my family members had more patience than I.

Since moving to the UK, I have been smitten by the silver fox that is Paul Hollywood (is it those blue eyes mixed with that sexy bit of grey hair?) and have been influenced to bake bread. Paul, oh Paul made me fall in love with baking bread.  

That being said, I was not one for trying my hand at sweet breads as I found them intimidating. For that, I have my fellow Malaysian friend Sharon to thank. She first suggested we bake some cinnamon buns when I visited her in Leeds. Yes, us Malaysians, it is a continuous cycle of cooking and eating all the time! 

Needless to say, these buns have become a staple in my kitchen. 

These buns are delicious and soft with a delicious crunchy candied nut topping. They are a fantastic tea time treat and are best consumed when warm with a hot cup of black coffee. 

A word of caution, please make them when you have the time to fit in a 10km run or at least 2 spinning classes after. Don't blame me for the state of your behind.