Saturday, January 15, 2011

Friday January 14, 2011

Spicy potato and chickpeas with sourdough bread
Today's Food Diary
Breakfast: Rolled oats with banana and linseeds
Lunch: Spicy potato and chickpeas with sourdough bread
Dinner: Spicy potato, chickpea, soy bean, mixed vege and tomato soup

I blogged earlier about the very simple 4-ingredient coconut cake, and cake mix is not one of the ingredients. Neither are eggs or butter. In spite of the absense of eggs and butter the cake is moist, bit dense in a good way with a relatively intense coconut flavour. Its one of the easiest cakes you could make. Having the coconut cake put my sugar tooth in overdrive so I ended up making ANZAC cookies, butter free polenta cookies and butter free polenta halva.
Coconut Cake

“If it ain’t broken, don’t fix it”. That’s exactly what I didn’t do with the ANZAC recipe. The ANZAC recipe produces really delicious cookies but I had to fiddle with it today by substituting half of the butter with oil. The oil did change the texture, making it slightly more crumbly but the cookie was still very delicious, with lower saturated fat content! The interesting thing about ANZAC cookies is that they are very forgiving. They seem to turn out slightly different each time I make them.

I sprinkled one of the cookies with a generous amount of cinnamon. In a list of top 10 superfoods for winter, cinnamon is on the number one spot, according to a blog posted on Care2 Healthy & Green Living. Cinnamon has high levels of antioxidant and helps regulate blood-glucose levels. I needed something to counter my higher than average sugar consumption today and cinnamon came to the rescue. Other culprits such as blueberries, apples and dark chocolate also make an appearance on the top 10 list.
Today's Favourite Blog
An usual recipe for braising pork in milk, lemon and coffee. That’s right, milk, lemon and coffee is for braising, not as a drink to complement braised pork! I absolutely love braised pork, especially knuckles or belly. My preferred braising mix comprises of soy sauce with a sweetener (sugar, hoisin sauce) and an acid if available (rice wine vinegar). And I like to have coffee without milk and lemon after eating braised pork! Swapping soya sauce for milk, and throwing in coffee and lemon for good measure, is not something I even thought of previously. This blog post really pushes the boundary and presents an alternative which on further thought and analysis does make sense. Milk has been referred to as ‘natures fond’ so why not use it for braising pork, not just fish.

Today's Favourite Photo

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