Yogurt Pancakes

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It is very very coincidentally, Pancake Day! Which happens the day before Lent starts because it’s full of fat which is traditionally forbidden during Lent. Whoa. That’s cool.

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This is probably my fourth pancake recipe on the blog but probably the easiest and most full-proof one out of all. The best part of this recipe is that it can be done in 30 minutes because it requires no whipping of egg whites separately. I was super tempted to whisk the egg whites separately but I decided to trust that the yogurt would do its job. And sure it did, the yogurt made the pancakes fluffy and tender.

This recipe is going to be part of my breakfast-in-bed series that I’m currently working on for The Auricle, a med school yearly publication so do keep a look out for that :>

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Ingredients
makes 15 pancakes
1 1/2 cup self raising flour
3/4 tsp baking soda
3 tbsp sugar
3/4 cup milk
3/4 cup yogurt
2 large eggs
30g salted butter, melted

Directions
1. Sift flour and soda into bowl.
2. Add in sugar. Make a well in the centre.
3. Whisk milk and yogurt until smooth.
4. Whisk in eggs and butter until mixture is foamy.
5. Pour mixture into well and fold.
6. Let the batter rest for 10 minutes before frying the pancakes.

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Zucchini noodles with Tahini Yogurt Sauce

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I’m back in my kitchen! 🙂 I’ve been so busy meeting up with friends and settling school stuff that I’ve been kept away from my kitchen for too long. Anyway, today’s lunch was all vegetarian with all 3 dishes made of purely vegetables. My friend said I went overboard. I think I did but oh wells, after a Prego Sunday Brunch that was full of meat, the only thing I wanted to eat today was vegetables. (ps. my friend also blames for deforestation in the world)

I’m starting this series of vegetarian posts with a recipe that I created. Inspired by the various posts on loveandlemons.com of zucchini noodles, I was super excited when I found a zucchini lying around in my fridge. Basically I created this recipe based on what I could find in my fridge. Forgive the randomness but they taste quite unusual and healthy together.

I used a grater-like gadget to julienne the zucchini into long strips that looked like pasta. It’s awesome that you can trick your mind into thinking that you’re eating some kind of pasta when actually all you’re eating is vegetables. The julienned zucchini was surprisingly soft and felt like al dente pasta. It didn’t taste like raw vegetables at all.

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The sauce was made from tahini, yogurt and honey. I didn’t just want a regular tahini, olive oil, lemon juice dressing so I amped it up a bit with yogurt and honey. My favourite part of the dish was the roasted red pepper with its charred parts because it added flavour, texture and colour to the dish, elevating the entire dish.

It’s my first time coming up with my own dish, and it’s all vegetables so I doubt many will try it out. But hey, it’s quite a cool unusual combination!

Ingredients
1 medium Zucchini
2 medium red peppers
3 cloves of garlic
4 tbsp tahini
1/2 cup plain yogurt
1 tbsp honey
Lemon wedge

Directions
1. Julienne the zucchini
2. Roast red peppers and the entire clove of garlic (with skin on) in the oven at 200 degrees celsius until the skins of the red peppers are charred.
3. Julienne the red peppers.
4. Combine tahini, yogurt and honey in a bowl.
5. Squeeze the roasted clove of garlic into the bowl. Mix.
6. Combine zucchini, red pepper and tahini sauce.
7. Finish off with a squeeze of lemon 🙂

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Cauliflower Cous Cous

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Thought Catalogue is something I read when I am extremely bored of studying though some of the articles there are quite gross while most of them repeat themselves but when you are bored, you don’t really have an option right? Anyway, I came across this title “Why It’s Essential To Marry A Woman Who Cooks From A Man’s Perspective” and I just had to click it. Don’t judge, hahahaha. It said,

Cooking requires heart. It demands that you give a damn about someone else, the person or person(s) you are cooking for, whether they’re your own hungry kids or someone you’ve just met and are trying to impress in the hope that they might want to spend a little more time with you.

And I completely agree with that part, though I don’t really agree with the rest of the article (read it and I hope you don’t get pissed off if you can’t cook). I love cooking for the people I love, for my family and friends, and just to see the blissful smile on their face when they eat my food makes all my hard work in the kitchen worth it. Cooking is going to be a part of my life and I can’t wait for the day when I can bake cookies for my little kids and tuck them into bed with warm cookies and milk. But first I need to find the love of my life HAHAHAHAH.

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Anyway! This post is about this amazing blended cauliflower dish that I made while I was still doing my Pseudo-Atkins diet. I would recommend this to anyone, dieter or non-dieter because just eating one plate of this cauliflower cous cous can make you so full. And it tastes delicious! My father loved it so much that he asked, “No one wants anymore right? I’m eating it all up.” and before we could say anything, the whole plate got wiped clean.

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I love the flavours of this dish, it’s very mediterranean-like and at the same time, there’s a local twist to it, with a side of curry yogurt to add some kick to this otherwise mundane dish. The best part of this dish was how the nuts and raisins blended so well with the blended cauliflower (oooh punny). I actually loved the crunch and nutty texture to this dish even though I absolutely hate nuts. If this dish can make me love nuts, it is a damn good dish.

My mother made this for my birthday party and it got wiped out too, with everyone only having compliments for it. All in all, it only takes less than 20 minutes to make. I swear. Cooking everything just takes 5 minutes. This dish deserves to appear on Jamie’s 15 Minute Meals.

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Ingredients
3 cups of blended cauliflower florets
2 tbsp of raisins
2 tbsp of hazelnuts
2 tbsp of pine nuts
Bunch of chopped coriander

1/2 cup of greek yogurt
1 tsp curry powder or to taste, depending on how spicy you want it to be
1/4 tsp tumeric powder

Directions
1. Wash and dry cauliflower.
2. Blend cauliflower florets, a few pulses will do. Do not blend it till it’s mushy.
3. Brown hazelnuts and pine nuts in a pan, takes a few minutes.
4. Adding olive oil into a pan, fry the blended cauliflower until it is tender, brown but not mushy.
5. Add the nuts and raisins in for 30 seconds before switching off the fire.
6. Toss the chopped coriander in.
7. Mix the yogurt with the curry powder and turmeric powder.
8. Serve the cauliflower with a side of yogurt sauce and enjoy! 🙂

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