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Golden sheet cake with buttercream icing

Eid Mubarak everyone. Here is a golden sheet cake recipe I made for Eid. The recipe is adapted from The Smitten Kitchen Cookbook.

12 tbsp (170g) unsalted butter at room temperature
2 3/4 cup (345g) flour
1/4 cup (30g) cornstarch
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/2 cups (300g) sugar *
1 1/2 tsp vanilla extract **
3 large eggs at room temperature
1 1/2 cup (355g) buttermilk well shaken

*I measured all ingredients in a weighing scale and reduced the amount of sugar by about 2 to 3 tbsp; just because my family doesn't like cakes that are too sweet. Next time I will be reducing the butter by a couple of tbsp as well.
** I used vanilla infused sugar and omitted the vanilla extract.

Cream the butter and sugar till pale and fluffy then add vanilla if using. Add eggs to this mixture one at a time beating well after each addition. Add the buttermilk until just combined.
Mix flour, cornstarch, baking powder, baking soda, salt in a bowl, then sift it before mixing it into the butter sugar mixture in three additions until it is just incorporated.
Spread the batter evenly in a 9"x13" baking pan prepared with parchment paper that is coated with butter or cooking spray or muffin tray (makes 24).
Bake at 350F for 30 to 40 minutes until the cake tested with a skewer comes out clean. Cool the cake in the pan on a rack for 10 minutes then discard the parchment paper and cool completely for about an hour before frosting the cake with buttercream icing.

The Smitten Kitchen Cookbook is written by food blogger, Deb Perelman. Deb started her kitchen adventure in her tiny kitchen in Manhattan and documented it in her blog Smitten Kitchen. She has adapted her recipes for the everyday cook, as the recipes use less time to prepare, few ingredients and costs less. This cookbook has over 100 recipes that are easy to follow, which is separated into breakfast, salads, sandwich/tart/pizzas, vegetarian dishes, non-vegetarian dishes, sweets and party snacks/ drinks.
I liked reading the stories that came with each recipe that accompanies delicious pictures.
I will be having brunch with Deb, the author in the middle of November; so if you have any questions or comments please email me or leave a comment on this post.

Baked chicken pieces

This delicious recipe of Baked Chicken is adapted from the book Modern Flavours of Arabia by Suzanne Husseini. This cookbook is written in the memory of the author's Middle Eastern kitchen. Suzanne introduces herself and has useful cook's notes in the beginning of the book i.e she suggests that we toast nuts and then leave it in the fridge in sealed jars to use when needed.

The book is organized by breakfast, lunch, dinner, dessert and mezzo. The recipes in the book is easy to follow. I like the delicious pictures that makes us want to try the dishes.

20 chicken pieces (in book chicken wings are used)

4 garlic cloves minced

1/4 cup cilantro or coriander leaves

1/4 cup olive oil

1/2 tsp cinnamon ground

1 tsp paprika

1/2 tsp chillie powder

1/4 cup honey

juice of 1 lemon

3 tbsp pomegranate molasses

salt

pepper

Mix all the ingredients and toss the chicken pieces. Leave aside for the flavours to absorb for an hour or more in the fridge.

Preheat the oven for 350F. Place the chicken pieces an inch apart on a shallow baking pan and bake until crisp and cooked on the inside for about 35 minutes. I baked in a glass baking dish.

The author served the chicken with spicy tomato salsa, but I served it plain and we enjoyed it.

Cassava chips and Cooking with CUTCO Giveaway

To make Cassava chips...

2 cups cassava slices

1/2 to 1 tsp chillie powder

1/4 to 1/2 tsp salt

oil to fry

Cut the cassava into thin slices and then remove the peel. Toss the cassava slices with chillie powder and salt. Fry in hot oil and serve.

Using a sharp and reliable knife makes our kitchen jobs easy and safe. I am a big fan of CUTCO and have been using CUTCO knives for many years, so I can personally guarantee their products. Once you use a knife from CUTCO it will for sure become a favourite and the only one you will want to use :)

The stain resistance CUTCO knives are easy to clean and store. Some of their knives have the special Double-D edge that makes clean cuts all the time. High-carbon stainless steel is used to make the knives. All CUTCO knives have a full-tang feature where the steel of the blade extends to the full length of the knife. The knives are attached to the blade with three highly polished, nickel silver rivets. The ergonomically designed "hand perfect" handle is contoured to distribute the workload equally to all parts of the hand. With CUTCO knives it doesn't matter if you have small or large hands or use your left or right hand. The handle is made with smooth, thermo-resin material that will not crack, chip, fade or absorb moisture.

CUTCO has a wide collection of wonderful cutlery and cookware. Their products have a forever guarantee, even if the CUTCO products are passed from generation to generation. We don't need to hold on to the receipt :) They sharpen the knives for free, but there is a small fee for shipping. If you are not 100% satisfied, CUTCO will repair or replace the knives from free.

Cooking with CUTCO is a new venture from CUTCO cutlery that gives people an opportunity to run their own business from home. Their products are sold through direct sales (home presentations) and online, to keep the costs low. If you want to be a part of selling CUTCO and become a representative, the company will provide hands-on and video training.

Check out their Facebook to keep up to date about their fabulous products.

Giveaway

If you would like to win this 7" Santoku knife (value of $138) please leave a comment on this post and enter through the rafflecopter below. This giveaway is open to people in Canada and ends on November 10th.

Update: The winner is Brenda

a Rafflecopter giveaway

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Gluten free rice flour pancakes using Ryza and giveaway

I had a wonderful time at the Maple Leaf Gardens Loblaws in Toronto cooking with Chef Patricia Muzzi using Ryza products.
Before attending this event, I haven't used Ryza so I am glad I got the opportunity to cook with Chef Muzzi's recipes along with other bloggers.

Ryza is 100% gluten, lactose, dairy and cholesterol free beverage. It is made using whole grain, un-milled, unpolished North American grown non-GMO rice. It has a light taste of rice, and is not very thick. We have to shake the carton well before usin. Ryza is naturally sweet because of the rice grains and there are no added sugar or sweeteners. Chef Muzzi said, that processed sugars are not healthy as it can alter proper neuron function in our brain.
Compared to other rice beverages Ryza has no added fats or oils. One glass of Ryza equals to a full serving of whole grain rich nutrients, calcium and fibre.

There are many benefits in Ryza:

Ryza has calcium, vitamin A, D, B12, thiamine, riboflavin, niacin and phosphorus that gives us energy, improves our learning and memory.
Calcium phosphate tribasic is a mineral salt that prevents accelerated aging of brain cells.
Brown rice has manganese and selenium that helps maintain healthy nerve function in the brain, which keeps us alert and focused.
Selenium also detoxifies our chemical exposures i.e. our surroundings, shampoo etc.
Tryptophan keeps us calm and relaxed.

Ryza is available in original and vanilla flavour. It is sold in many stores i.e. Sobeys, Superstores, Fortinos, Zehrs, Loblaws, YIG and Health Food stores to name a few.

Giveaway

If you would like to win 2 coupons to taste this delicious healthy beverage, leave a comment on this post and enter through the rafflecopter below. Giveaway is open to Canadian readers and ends on October 30th.
Update: The winner is Amy

a Rafflecopter giveaway

Using the vanilla flavoured Ryza, I made these delicious Gluten free rice flour crepes following the recipe from Crepes: 50 savoury and sweet recipes book by Martha Holmberg.

This is good book that has delicious recipes of crepe using different flours. It is separated into savoury filled crepes and sweet crepes. In the beginning of the book, the author talks about her love for crepes, about the ingredients and equipment we will need. The author also has pictures showing how crepes can be folded and presented.
I changed the method of making the batter slightly for this rice flour pancakes as I think it would make the batter smooth.

Gluten free Rice flour pancakes
1 3/4 cup milk or Ryza
3 eggs
1/2 tsp salt
1 cup and 3 tbsp rice flour
2 tbsp melted butter or oil

Mix all the ingredients except for the butter or oil and beat well until smooth. Then add the butter or oil and mix. I strained the batter through a sieve to make sure there were no lumps.
Leave the batter to rest for at least an hour at room temperature before making the crepes. We can prepare this mixture before hand and leave it in the fridge, I left it overnight.

Spread some butter on a non-stick crepe pan. Make the pancakes in a medium hot non-stick pan. Pour the pancake batter into the hot pan and gently swirl the pan in a circular motion to coat the bottom of the pan and then let the pancake cook for about a minute until the bottom is cooked. Turn the other side and cook for a few seconds before removing from heat.
Serve with savoury or sweet.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Pasta Frittata

The Tuscan Sun cookbook is a colourful well-written book with delicious Italian recipes that are easy to follow and make. The book is written by Frances and Edward Mayes. The photographs by Steven Rothfeld capture the Tuscan life and cuisine beautifully.

Chocolate Mug cake with Alfa One Rice Bran Oil

Alfa One Rice Bran oil is a versatile nutritionally balanced oil that can be used for all types of cooking. It is created from bran and germ found in the husks of Thai rice. This oil has been around for decades in Asian countries. It has a natural light, clean taste with a mild nutty flavour. This Rice Bran oil can be used for frying, barbecuing, grilling, stir-fries and non-stick baking. It has a higher smoking point and lower viscosity so the food cooks fasters and evenly without absorbing a lot of oil, so we can use less oil. The oil lets other ingredients shine and does not overpower because of its ultra-mild flavour.

The oil contains anti-oxidants, high levels of Vitamin E that helps protect against free-radical damage.

The other qualities of the oil, no trans fats, no cholesterol, lower fat absorption, balanced fat and fewer calorie goodness makes it a heart healthy oil. The oil has a long shelf life without chemical preservatives.

This Alfa One Rice Bran oil is #1 in New Zealand, and now available in Canadian stores. It is sold in 500ml or 1L containers.

There are some delicious recipes in Alfa One Recipe page, I chose this famous Chocolate Mug cake to make by adapting the recipe from the site.

4 tbsp flour

1/8 tsp baking powder

1/8 tsp salt

4 tbsp vanilla flavoured sugar

2 tbsp cocoa

1 egg*

3 tbsp milk

3 tbsp Alfa One Rice Bran Oil

Mix the wet ingredients with a fork in a microwave safe mug then add the dry ingredients slowly and mix well. Place the mug in a microwave safe plate and cook for 1 1/2 to 2 minutes**. Even if you see the cake rising to the top don't open the microwave.

*The egg can be omitted the cake might be a little more on the brownie fudgy side.

**I put the cake for 2 minutes, after it came out let it cool. If you microwave too much it will burn. In most microwaves 1 1/2 to 2 minutes is enough.

Jalapeño poppers

I had a lovely time touring the Leaside Longo's store. We had the opportunity to meet Longo's food experts and enjoy an array of freshly prepared food at the event. I enjoyed the fresh delicious oysters that were shucked and served.

I like the Veggie Bar at Longo's, which has freshly chopped fruits and vegetables that are cleaned and pre cut. We can use these freshly cut produce to make healthy meals at home without cleaning, cutting or chopping. This type of service is convenient for busy families and helps small families to prepare fresh meals at home. It also promotes eating healthy and including a variety of colourful fruits/vegetables in our meals.

It is good to know the freshly cut vegetables are replaced everyday and nothing is wasted because the unsold items are used for the products that are made in the store i.e pizza, sandwich etc.

I would prefer if all the products including the ones made in the store i.e bread etc include labels of ingredients so it is easy for us to make sure there are no ingredients with allergies, and we don't have to bother the service people each time we want to know :)
Longo's is a family owned business that puts quality and customers first. There wasn't fresh halal products at this location, however they had packeted products available.

The cheese section had over 300 different types of cheese, that looked really delicious. They have a fresh juice bar, sushi, pizza, under $10 meals, fresh baked breads, pops and many more. Longo's at Leaside will also be having cooking classes for adults and children in their loft.
I liked the atmosphere and the design of the 1919 brick building that had a market feel. This Leaside building once belonged to the Canadian Northern Railway and was designed to service steam locomotives.

I made these delicious Jalapeño poppers with the Jalapeño from our garden and quinoa from Longo's. This recipe is adapted from 500 Best Quinoa Recipes by Camilla Saulsbury © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission.

1/2 cup cream cheese*
1/2 cup cooked quinoa**
1/2 cup shredded cheddar cheese
salt to taste
pepper to taste
6 large jalapeño pepper halved

* to get a delicious flavour don't use fat free cream cheese
**any type cooked I used the multicoloured quinoa. Rinse the quinoa before using by placing it in a mesh and rinse under water. 1 part quinoa with 2 parts of water bring to a boil then cover and cook in low heat for about 12 to 15 minutes until the water is absorbed.

Remove the ribs of the jalapeño if you want to make it less spicy and wash it with cold water before putting the stuffing.
Mix the cheeses, quinoa, salt and pepper then stuff about 1 tbsp of the mixture into the halves of the jalapeño. Bake for about 9 to 12 minutes in a 450F until the cheese is browned and bubbling. Serve hot.

This book 500 Best Quinoa Recipes has 100% gluten free easy to make superfood. The book explains all about quinoa then separates it by breakfast, appetizers, snacks, soups, stews, chills, salads, sides, vegetarian, main dish, seafood, poultry, lean meat, main dishes, breads and desserts. This book also has information about other ingredients that are used in the recipes.

Although quinoa (keen wah) is a seed, it is cooked and eaten like a grain. It is harvested from a broadleaf plant that belongs to goosefoot family related to spinach, beets and chard. The plant grows upwards about 7 feet. When the seed head is dry, the quinoa is shaken out. The seeds are coated in saponin, which is a bitter resin like substance that protects the plant from insects and birds. Rinsing the quinoa before cooking helps get rid of the saponin.

Quinoa has protein, carbohydrate, dietary fiber, vitamins, minerals, thiamine, riboflavin, vitamin B6, folate, magnesium, vitamin E, iron, calcium, phosphorus and zinc. 1 cup of cooked quinoa has 30% of daily food requirement. It can be toasted like nuts, sprouted, steamed, baked or cooked. We can grind the seeds to make quinoa flour to add into baked goods. It is better to store the flour in the fridge or freeze to keep it fresh.

Apple spiced donuts

Topped with chocolate glaze or simply rolled in cinnamon, fresh homemade donuts are irresistible. Donuts are lots of fun and easy to make at home. It doesn't matter if it is the fluffy yeast style or denser cake variety of donuts that we prefer because this book 150 best donut recipes has a wide selection that we can choose from to make gourmet style donuts.

The book explains in detail about the equipment, common ingredients etc. The type of ingredients we choose to make our donuts is quite important as it makes all the difference in making good donuts. The author explains why it is important to use the correct ingredients such as 1 large egg equals 1/4 cup in volume; it is best to use cream that is 35% whipping cream; store brand butter has added moisture so use brand name butter instead.

All the steps in the book are detailed. There is a section in the beginning of the book with pictures to show us how to make the variety of donuts i.e. raised, cake-based, baked, filled, fritters, one bite, bow ties and twists. The book is separated by the types of donuts and has lots of recipes for each of these different types. The end of the book has delicious icings, glazes and sugars that can be used to create an array of delicious possibilities.

Here is a recipe to make dozen Apple spice donuts.

2 1/2 cups cake flour *

1 cup sugar

2 1/2 tsp baking powder

2 tsp ground cinnamon

1 tsp freshly ground nutmeg

1/2 tsp salt

2 eggs beaten

3/4 cup whole milk

2 tbsp oil

1 tsp vanilla

1 1/2 cup finely chopped apples

* To make cake flour at home: for every 1 cup of all purpose flour I took 2 tbsp of flour away and replaced with 2 tbsp cornstarch.

Whisk flour, sugar, baking powder, cinnamon, nutmeg and salt. In another bowl whisk eggs, milk, oil and vanilla. Add this wet mixture to the flour mixture with a rubber spatula until incorporated. Fold in the apples.

Put the batter into a resealable or pastry bag. It is easier to make the bag sit in a tall glass. Squeeze the batter to one corner of the bag then cut off the corner about 2 cm wide. Pipe the batter into the sprayed donut pan and fill about 2/3 with batter so there is enough room for the donuts to rise when it is baking.

Bake in a 325 preheated oven for 10 to 14 minutes. Let the donuts cool in the pan on a rack for 5 minutes then turn out onto the rack and cool completely before icing or filling.

The recipe is adapted from 150 Best Donut Recipes by George Geary © 2012 Robert Rose Inc.www.robertrose.ca Reprinted with permission. All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Moroccan Spicy eggplant, tomato and garlic salad

Morocco is a cookery book written by Jeff Koehler. There are more than 70 Moroccan recipes and awesome pictures in the book. The rich colourful food pictures are presented beautifully. The author shares about the landscape, culinary history and ingredients in the beginning of the book. The content is separated into bread, savoury pastries, soups and legumes, street food, fresh and cooked salad, meats, eggs and poultry, fish and shellfish, couscous, sweets and desserts and drinks.

The book reflects North African cuisine that combines textures, bold flavours, sweet and savoury. I like how the author describes about buying the food from the souq or market and making, touching and feeling the food when we eat. The author points out that eating is not an individual experience it is about sharing, equality and sense of community.
Moroccan tables are round as opposed to square so guests can easily take the food and be accommodated. The food presentation is very important, even when preparing the simplest dish. I like how the author says "Ainek misanek," which means "your eyes will be your measure" so we have to use our finger and eyes as a guide to decide how long we have to cook, how and when to add the spice to our taste etc. This is very important when we cook as it makes all the difference.

Spicy eggplant, tomato and garlic salad from the book.
3 eggplants (about 2lbs)
6 garlic cloves unpeeled
1/2 cup olive oil (I reduced the amount of oil to 1/4 cup)
3 tomatoes peeled, seeded and chopped, juices reserved
1/4 tsp sweet paprika
1 pinch cayenne pepper or red pepper flakes
salt
freshly ground black pepper
1 tbsp fresh parsley chopped

Peel some of the eggplant skin and discard. Quarter the eggplant lengthwise then cut into 1" pieces.
Steam the eggplant and garlic in a double broiler by covering it snugly for about 25 minutes until the eggplant becomes soft. Remove the garlic and cool. Squeeze the garlic from the peels and discard the peels.
In a skillet or sauté pan heat oil, over medium heat and add tomatoes, garlic, paprika, cayenne or red chillie flakes. Season with salt and pepper. Cook stirring until the tomatoes become red and pulpy for about 10 minutes. Stir in the eggplant and cook covered over medium heat, stirring and mashing the ingredients frequently for about 20 minutes.
Garnish with parsley and serve.

Multicultural food festival
Atrium, a one-stop-shopping and office complex located in downtown Toronto, will be hosting “A World of Flavour” multicultural food festival from October 1-5, 2012. Each day of the festival they will feature amazing deals, free food samples by local retailers and a grand prize draw for $1,000 in Atrium gift cards from the food retailers. On October 4^th, Celebrity Chef Rose Riseman will be at Atrium to conduct a two hour internationally inspired cooking demonstration and host a meet and greet after the show.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Green banana peel chutney

2 to 3 cooking bananas or ash plantain peel

1/4 tsp turmeric

1/2 tsp salt

1/2 cup water

Wash the peel and chop. Then pressure cook the peel with the turmeric, salt and water. Let it cool.

1 tsp ginger

1 to 2 green chillie

1 to 2 dried red chillie

2 tbsp coconut

1/2 tbsp tamarind pulp with 2 tbsp water

Puree the cooked plantain peel with the above ingredients. Adjust salt to taste.

It is optional to add this tempered garnish or seasoning to the chutney.

1 tbsp oil or ghee

1/4 tsp mustard seeds

1 dried red chillie

1 tbsp onion optional

1 tsp curry leaves

Heat oil sauté the mustard seeds, red chillie and curry leaves and add it to the ground mixture.

Serve this chutney/ pachadi as a side dish with dosa/ crepe, idly, flatbread, rice etc.

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