Saturday, 29 March 2014

Banana Orange Loaf

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful


I believe that cakes go into two categories. There are the special occasion cakes which are baked to mark a landmark moment in life. And, there are, what I like to call the everyday bakes, which accompany the little tea and coffee breaks in our day. This Banana Orange Loaf is definitely part of the everyday bakes category - a slice of this with a hot cup of tea and good company will cheer anybody up :)


Something that I do with cakes like this is bake it and allow it to cool completely. Then, cut into slices and place in the freezer on a tray. When the slices are frozen through, put them into a food bag and freeze. You can have fresh banana and orange loaf any time you like - just heat through for a few minutes in the oven :)


A Simple List of Ingredients:

1. Butter
2. Sugar
3. Eggs
4. Ripe Bananas
5. Self-Raising Flour
6. Baking Powder
7. Pure Orange Juice
8. Orange Zest

Bismillah, let's begin!
 As always, preheat the oven (temperature will be written in the full recipe at the end) and grease and line a loaf tin.


Grab 2 Ripe Bananas.


Peel them and roughly break up. 


Mash them up with a fork.



Put the mashed bananas into a mixing bowl. 



Along with some Orange Zest.


A little Baking Powder and Ground Cinnamon.



Throw in the Sugar. I ran out of white sugar so I added in some brown as well.



Add in the Self-Raising Flour.



And, the Softened Butter and a little Pure Orange Juice.
This is one of the reason I love Mary Berry's recipes. They usually just throw everything in to a bowl, and mix!



Beat well for 2 minutes until creamy and well combined.



Spoon the mixture into the loaf tin. I lined it with a loaf tin liner but baking paper would work too.


Bake in the preheated oven for about 1 hour or until golden brown and well risen.



Remove from the tin and allow to cool completely on a wire rack.







Slice and serve with hot tea!



Full Written Recipe:


Banana Orange Loaf

Adapted from a recipe by Mary Berry

Ingredients – makes one loaf
100 grams (3.5 ounces) Butter, softened
175 grams (6 ounces) Sugar
2 Eggs
2 Ripe Bananas, peeled and mashed
225 grams (8 ounces) Self-Raising Flour
1 teaspoon Baking Powder
2 tablespoons Pure Orange Juice
Zest of 2 Oranges
1/2 teaspoon Ground Cinnamon

Method

Preheat the oven to 180C or Fan 160C or Gas Mark 4.

Grease and line a 2lb loaf tin, and set aside.

Measure out all the ingredients into a mixing bowl. Beat well for about 2 minutes, until well mixed.

Spoon the mixture into the loaf tin, and bake in the oven for about 1 hour, until it is well risen and golden brown.

If the loaf is ready, then a fine skewer inserted should come out clean.


Leave to cool in the tin for a few minutes and then remove. Allow to cool on a wire rack, and then serve!

This Time Last Year:



Potato Hash

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Vanilla Bean Scones

Keep me in your duas, please,


Wasalaam!

Tuesday, 25 March 2014

Cheesy Chicken Tandoori Wraps

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This recipe for Cheesy Chicken Tandoori Wraps made a delicious weekend meal for us a few weeks ago. I got this recipe from a blog called Naz's Kitchen Fiesta, and it was a big hit in our house. I used a tandoori seasoning to spice the chicken, but to be honest, you can spice it any way you like - let your imagination run wild! Leftover cooked chicken would be good here too.
P.S. The photo below makes it seem that the chips are the star of the show but really it's the chicken wrap behind - the chips are just standard oven chips :)


 A Simple List of Ingredients:

1. Boneless Chicken Pieces
2. Ginger Paste
3. Garlic Paste
4. Plain Yoghurt
5. Red Chilli Powder
6. Tandoori Powder
7. Lemon Juice
8. Salt
9. Vegetable Oil
10. Red Onion
11. Tortilla Wraps
12. Grated Cheddar Cheese
13. Lettuce
14. Tomatoes
15. Green Yoghurt Chutney

Bismillah, let's begin!

Cut 1 pound Boneless Chicken Pieces into strips, and place into a bowl.

Add:
1/2 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste 
3 tablespoons Plain Yoghurt.

This is the tandoori powder that I used.

Add 2 tablespoons Tandoori Powder and 1/2 teaspoon Red Chilli Powder.

Along with the juice of 1/2 a Lemon.

Season with 1 teaspoon Salt, and mix well. Set aside to marinade for a few hours but you can cook it straight away if you're in a rush.

To cook, heat 1 tablespoon Vegetable Oil in a large pan.

Throw in 1 Red Onion which has been peeled and thinly sliced.

Cook the onion over a medium heat until softened and light brown.

Then, add in the marinated chicken.

Stir fry the chicken for a few minutes.

Cover and simmer on low for 15-20 minutes or until the chicken is fully cooked through.

Once cooked, uncover.

Stir fry on a high heat until it dries out slightly. Remove from the heat.

Time to assemble! Take a Tortilla Wrap - I used a garlic and herb flavour but any will do!


Put 1/4 of the cooked chicken in the middle.


Sprinkle on some Grated Cheddar Cheese. Mozzarella would be good here too.


Add on some Shredded Lettuce.


Along with Sliced Tomatoes. You could any other salad you want as well.


Make a batch of Green Yoghurt Chutney.


Add a few dollops of the chutney.


Tightly fold the wrap to make a rectangle kind of shape.


Spray a frying pan with non-stick spray or oil it. Heat it up and then put the wrap in.


Continue making the rest of the wraps - this recipe makes 4 large ones.


But keep you eye on the pan. You want the wrap to be golden brown on both sides - and than happens quite quickly.


Once it's done, slice through the middle.


And, serve! 

Full Written Recipe:


Cheesy Chicken Tandoori Wraps

Adapted from Naz's Kitchen Fiesta

Ingredients – makes 4 large wraps
1 pound Boneless Chicken Pieces, cut into strips
½ teaspoon Ginger Paste
½ teaspoon Garlic Paste
3 tablespoons Plain Yoghurt
½ teaspoon Red Chilli Powder, or to taste
2 tablespoons Tandoori Powder
Juice of ½ Lemon
Salt, to taste
1 tablespoon Vegetable Oil
1 Red Onion, peeled and finely sliced
4 Large Tortilla Wraps
Few handfuls Cheddar Cheese, grated
Shredded Lettuce
Sliced Tomatoes

Method

First, marinade the chicken. Into a bowl, mix the chicken strips, ginger paste, garlic paste, plain yoghurt, red chilli powder, tandoori powder, salt and lemon juice. Set aside to marinade overnight or for a few hours. Or use straight away, if you’re in a rush.

Heat the vegetable oil in a saucepan. Add the sliced onion, and cook until it softens. Then, put in the marinated chicken strips.

Stir fry for a few minutes, and then turn the heat to low. Cover and simmer for about 15-20 minutes or until the chicken is fully cooked.

Uncover and turn the heat to high. Stir fry until the chicken dries out, and then remove from the heat.

To assemble the wrap, take a tortilla. Put ¼ of the cooked chicken in the middle. Then, place on the grated cheese, shredded lettuce, sliced tomato and green yoghurt chutney.

Fold the wrap tightly into a rectangle, and place in a hot pan which has been oiled slightly. Keep your eye on it, and turn after a few minutes. You want both sides to be a lovely golden brown colour.


Carry on making the rest of the wraps. Then, slice in half and serve!

Your Photos:

This Time Last Year:




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Keep me in your duas, please, 

Wasalaam!

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