Free Online Recipes

Macadamia Banana Cupcakes

Banana Cupcaks

Method
Makes about 20 cupcakes
Preheat the oven to 180 deg.
1. Slice the bananas and use a fork to mash it into a thick paste. Leave a small chunk for use later.
2. Whisk the white sugar and melted butter together for 2 to 3 minutes till light and fluffy.
3. Add the eggs, one at a time and continue to whisk.
4. Add in vanilla essence and continue to whisk.
5. Sift in cinnamon and baking powder. Fold the mixture till it is evenly mixed.
6. Add in banana paste and grounded macadamia nuts. Fold the ingredients till it is evenly distributed.
7. Using a spoon, scoop the mixture into the cups.
8. Bake the cupcakes in the oven at 180 deg for 20 to 25 minutes. Remove from the oven once its surface turns into golden brown. Ready to serve.

Blueberry Pancakes

Blueberry Fillings Method
1. Stir in 2 tablespoons of water into the cornflour.
2. Put blueberries, water and sugar into a heated wok. Stir it till the sugar is melted completely.
3. Transfer it into a bowl. Add in the cornflour mixture (step 1). Blend the mixture completely. Leave it aside.

Pancake Batter Methods
1. Sift the flour, salt and baking powder into a mixing bowl. Add in sugar.
2. Mix milk, egg and melted butter in a jug.
3. Make a well in the dry ingredients (step 1), pour in step 2 mixture slowly. Stir the mixtures till it blended completely.

Blueberries Pancake
1. Heat the wok in medium heat. Spread some butter on it.
2. Ladle in the batter, spread it till it reaches the edge of the wok.
3. Heat the batter for a few minutes till you see bubbles appears on the it, add about 4 tablespoon of blueberries.
4. When the underside of the pancake turn golden brown, flip half of it up. Transfer it to a plate. Repeat the process till the blueberries and batter is used up.

You may also use bananas or strawberries to fill the pancakes!

Mushroom Carrot Soup

Method
1. Put the dried mushrooms in a bowl cover with boiling water. Leave to soak for 20 minutes.
2. Heat the oil and butter in a frying pan. Add the onion, stir fry till golden brown. Stir in celery, carrot, fresh mushroom and garlic, cook for 15 minutes. Mix in flour, win and stock. Stir in mustard, pepper and a little salt. Simmer for about 10 minutes, add in dried mushrooms and the soaking liquid. Bring to boil.
3. Pour mushroom mixtures into the slow cooker and cook ‘low’ for 6 hours. Ready to serve.

Celeriac Soup

Method
1. Heat the oil in a frying pan, add in onion, stir-fry onion till it soften for about 5 minutes. Add in Celeriac and butter, stir fry for another 5 minutes
2. Put hot chicken stock in the slow cooker, add in step 1 mixture, salt and pepper. Cook on ‘low’ for 6-7 hours.
3.Stir in milk and continue heating for another 15 minutes
4.Stir in double cream and finely chopped chive into the soup for another 15 minutes. Ready to serve.

Best serve Celeriac soup with toasted bread spread with butter or cheese.