Nutella Yoghurt Cake

 

 

 

I baked half recipe using 18cm loaf pan - greased and floured, recipe below

What you need:

113g cake flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

43g butter, soften at room temperature

1 1/2 tbsp Nutella spread (I used 2tbsp)

75g sugar (I used 60g)

1 egg, lightly beaten

1/2 tsp vanilla essence (I used chocolate emulco)

1/2 cup plain, non-fat yogurt

Method:

1. Preheat oven at 180 degC
2. Sift together cake flour, baking powder, baking soda and salt. Set aside
3. Mix together yoghurt and vanilla essence
4. Beat butter and nutella for 1 min. Gradually add in sugar and beat on high speed for about 3 mins
5. Add in the eggs slowly, beat constantly for about 2 mins
6. On low speed, beat in 1/3 of the flour mixture. On medium-high speed, beat in 1/2 of the yoghurt mixture. On low speed, beat in half of the remaining flour mixture. On high speed, beat in the remaining yoghurt mixture. On low speed, beat in the rest of the flour mixture
7. Pour batter into into the pan, level it
8. Bake for about 30-35 minutes (half recipe) til skewer comes out clean
9. Let cool in pan for 10 mins and transfer to cooling rack

http://iloveicookibake.blogspot.sg/

Oven Baked Cornflake Crusted Chicken Fingers

Ingredients:

2 pieces chicken breast - cut into long strips
3 cups cornflakes cereal (crushed) – I used Special K
3 tbsp parmesan cheese

Marinate:

1/2 cup plain yogurt
1 tsp paprika
1/2 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder

 

Method:
1. Marinate the chicken and set it aside in the fridge for half an hour.

2. Line a baking sheet with aluminum foil. Brush some olive oil on the baking sheet. Pre-heat the oven to 375 degree F.

3. Crush the cornflakes roughly. Add in the parmesan cheese. Mix well. Coat the chicken pieces with the cornflake mixture. Press it slightly.

4. Place the chicken on the baking sheet; lightly drizzle a bit of olive oil on top of the chicken strips. Bake for 20 - 25 minutes or until the chicken is cooked through and brown. Serve warm with your favorite dipping sauce.

http://www.mykitchensnippets.com/2012/07/oven-baked-cornflakes-crusted-chicken.html

Mango Yogurt Pudding 芒果优格布丁

Ingredients:
300g fresh mango flesh (use ripped fruits)
200g yogurt (I used apple-pamelo flavour)
2 tbsp sugar
2 tbsp gelatin powder (see note)
4 tbsp water
½ - 1 fresh mango for topping (cut into small cubes)

Method:
1) Measure water into a bowl and sprinkle in the gelatin (without stirring). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

2) Blend mangoes with yogurt and sugar till smooth. Add in the gelatin solution, mix well.

3) Pour the mixture in cups or moulds and add in fresh mango cubes. Tap the cups/moulds lightly on a table top to get rid of any trapped air bubbles. Cover with cling wrap and leave to chill in the fridge for at least 4 hours or till the pudding is set. Serve immediately once remove from fridge.

Note:
1) As D prefers a firmer texture, so I added slightly more gelatin powder, reduce to 1-½ tbsp if you like it softer.
2) Besides mango cubes, you may also use other fruits as topping.
3) Total I used 3 mangoes and about 1-½ small tubs of yogurt, made 5 small cups.


http://angelcookbakelove.blogspot.sg/2010/05/mango-yogurt-pudding.html