Banana Platter

Banana Platter

Recipe source :  Y3K Magazine, Issue 56 9/10 - 2010

 
I was thumbing through my cookbooks and magazines when I came across this recipe. This was just perfect for me today since I happened to have the required ingredients in my refrigerator and I was alone at home this afternoon.

I made this lovely fruit platter for a light lunch since both my hubby and son were out and I do not have to cook for them. I am fully aware that there is an advertisement advising us to steer clear of bananas because they are fattening. Well, to my way of thinking, the banana belongs to the fruit family, so it is okay by my own standards! Furthermore, since I am not actually watching my calories, I am free to eat bananas.

On the contrary, bananas are rich in potassium and they contain pyridoxine (vitamin B6) which helps to fight stress.

So whenever you feel the blues, make yourself a banana platter!

Ingredients

1 banana , peeled and cut into pieces
4 segments of an orange, remove membrane and cut into pieces
1 red apple, cut into pieces
10g raisins

Method

1. Place all the cut fruits and raisins into a dessert bowl or cups.
2. Enjoy!

I am linking this post to Little Thumbs Up

The theme for March 2015 is Banana

Hosted by BitterSweetSpicy

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am linking this post to Cook-Your-Book #21

 

Hosted by Joyce of Kitchen Flavours

Orange Marbled Chiffon

Orange Marbled Chiffon

Recipe source :  Amy Beh

This marbled chiffon cake is light and fluffy. 

I like the citrus orange flavour combined with cocoa powder. It is very soft and nice.  

Ingredients

5 large eggs, separated
135g castor sugar
1/4 tsp cream of tartar
1/4 tsp salt
65g corn oil
1/2 tsp vanilla essence
1 tbsp freshly squeezed orange juice
1 tbsp passion fruit pulp                    ( I used orange pulp)
Grated rind of 1 orange
95g self-raising flour                           ) sifted together
20g cornflour                                       ) twice
1 1/2 tbsp cocoa powder                  )
1 1/2 tbsp water                                 ) Mix into a paste

Method

1.  Place egg whites with half of the castor sugar and cream of tartar and whisk until stiff and hold its shape.
2.  Whisk egg yolks, remaining sugar, salt, orange juice, vanilla essence and corn oil until light and thick.
3.  Add sifted flour  and continue to whisk until well combined and smooth.
4.  Gently fold egg white mixture in 3 -4 batches into the egg yolk mixture.
5.  When evenly blended scoop out one ladle-full of batter and add cocoa paste and mix until well blended.
6.  To the remaining chiffon mixture, add orange rind and pulp. Fold into mixture.
7.  Pour half of orange batter into an un-greased 22 cm spring form chiffon tube pan.
8.  Spoon half of cocoa batter over the orange batter. Top with remaining orange batter.
9.  Add the remaining cocoa batter. Use a satay skewer to swirl the cocoa batter to form a marble design.
10. Bake in pre-heated oven at 180 degree C for 25 minutes or until done.
11.  Invert pan and allow cake to cool completely before easing it away from the sides of the pan with palette knife.

Oops, the top got slightly burnt!

But still the marble design was pretty

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

hosted by Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Sandwich Orange Cake With Orange Custard Filling

Sandwich Orange Cake With Orange Custard Filling

Recipe source :  Ellice Handy

This recipe has been with me since 1976, the year I started collecting recipes and cookbooks. 
Back then Ellice Handy's recipes were popularly featured in magazines like Her world and Female. I have a few of her cookbooks and numerous cuttings collected from magazines of that era. All these years I had drooled over her recipes and had bookmarked many more to try out. The problem is finding the time and getting round to do it!

This was among the many recipes I had bookmarked over the years. Well, I know it had taken me an unduly long time but as the saying goes, " It's better late than never".

It is very satisfying for me to finally eat and taste this cake after drooling over it for so many years! The custard is good! I like the tangy and citrus flavour of this cake. 

Thumbs up!

Ingredients

4 oz castor sugar
5 oz butter
6 oz self-raising flour, sifted
2 eggs
1/2 orange rind, grated
4 tbsp orange juice
a few drops of red food colouring

Method

1.  Cream butter and sugar till light and fluffy.
2.  Add eggs, one at a time, beating well into the mixture.
3.  Add orange rind, flour, a little at a time folding in. Add orange juice when the flour is well blended into the mixture.
4.  Grease two cake tin and line them with greaseproof paper.
5.  Pour in half the cake mixture into one tin.
6.  Then add a few drop of red food colouring to the remaining cake mixture.
7.  Bake for about 30 minutes at 180 degree C.
8.  Cool cakes before sealing the two cakes with orange custard filling.

Orange Custard Filling

1/4 cup orange juice
1/2 orange rind, grated
1/4 cup evaporated milk
1/2 cup water
2 tbsp sugar
1 tbsp butter
3 tbsp custard powder mixed with 2 tbsp water to form a smooth paste

Method

1.  Mix all ingredients except custard powder and butter in a pan and bring to a boil.
2.  Remove pan from heat and pour in custard powder paste, mixing it gently.
3.  Put pan back on heat till mixture boils. Add butter and remove from heat.
4.  Allow to cool a little before using it as filling for the cakes.

 

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

Hosted by Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

I am also linking this to Cook-Your-Book # 11

 

Organised by Joyce of  Kitchen Flavours

Pork Chop with Orange and Parsley

Pork Chop with Orange and Parsley

Recipe source : Adapted from Martha Stewart


My son, YS,  loves the fruity flavour of this pork chop. However, he refrained from eating the oranges even though I had told him the orange segments were just stirred in after the sauce was cooked. To him oranges are best eaten fresh. Me? I love the pork chops and the oranges were simply scrumptious! 

I made some changes to the original recipe. I added salt and sugar to the sauce as I found it bland and slightly too sour for my liking. After browning the pork chops, I added water to simmer them for about 10 minutes to ensure the thick pork chops were thoroughly cooked.

Ingredients

1 tbsp vegetable oil
4 pork chops ( 1 inch thick)
Coarse salt and ground pepper
2 strips orange zest
1/2 cup orange juice
2 oranges, remove peel and pith and separate into segments
1/4 cup parsley leaves, chopped

Directions

 
1.  In a large skillet, heat oil over medium heat. Season pork with salt and pepper and cook until brown.
2.  Lower heat and pour in about 1 cup of water and cover with a lid. Allow the pork pieces to simmer for about 10 minutes or until dry. Transfer to a plate.
3.  Add orange juice and zest to the skillet. Add 1/2 tsp of salt and 1 tsp of sugar to taste.
4.  Remove from heat and add in the orange segments. Stir to mix well.
5.  Spoon the orange sauce and orange segments over the pork chops.
6.  Top with chopped parsley.

I am linking this to Little Thumbs Up

The theme for April  2014 is Orange, 

Hosted by Ann of Anncoo Journal

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

This post is linked to Cook Like A Star, All Star Anniversary 

organised by Zoe of Bake for happy kids

  Joyce of Kitchen Flavours

and Mich of Piece of Cake