Baked Fish with Rosemary & Breadcrumbs

On some weekdays after work, I just wanna have a simple home-cooked meal that doesn't require too much preparing, cooking or baking time in the kitchen (plus not too many utensils to wash). Ready in under 30 - 35 minutes. This baked fish with rosemary & breadcrumbs is easy to whip up.  Just serve it with some salad (or fruits) to make a decent nutritious meal.

I like to add some fresh herbs to the meat for oven bake, grill or pan-fry dishes.  Recipe inspiration from the baked lemon thyme breadcrumbs prawns I cooked few weeks ago.

Baked lemon thyme breadcrumbs prawns served with rice and pumpkin

Still have some leftover breadcrumbs .... some mayonnaise in the fridge to hold the breadcrumbs.

Baked Fish with Rosemary & Breadcrumbs
Ingredients:
3 white fish fillets (about 150g each)
2 tablespoon olive oil to grease the baking pan

Ingredient A (mayonnaise mixture):
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
3 tablespoon mayonnaise

Ingredient B (breadcrumbs mixture):
100g panko breadcrumbs
1 tablespoon chopped fresh rosemary leaves
Pinch of salt and sprinkle some coarse ground black pepper

Instructions:
1) Preheat the oven to 190°C.  Position the rack in the center of the oven.
*Note : The temperature of the oven may vary, do adjust accordingly.

2) Line the baking pan with baking paper and lightly grease with olive oil. Set aside.

3) Wash and pat the fish dry with some kitchen towels.  (If you are using frozen fish fillets, make sure you thaw them first.)

4) Prepare the ingredients for A & B.
In a small bowl, combine and mix well ingredient A with a spoon.
In a dry clean plate, combine and mix well ingredient B.

5) Spread some mayonnaise mixture with a spoon onto 1 side of the fish, then dredge in the panko mixture, pressing to coat evenly. Transfer the fillet onto the baking pan with crumb-side up.

6) Bake for about 25 minutes or until golden and crisp.

Done! Serve the baked fish fillets with some *salad and lemon wedges. 

*make any salad green if you can find them in your fridge. Or some cut fruits if you have some apples, pears or oranges sitting in your fruit basket :)

As I do not like the “fishiness” smell, this aromatic fresh herb adds balance to this 'fishy' dish. Enjoy!

Butter Oats Asparagus

I'm sure Cereal Prawn is one of the very well-liked dishes amongst the CNY celebration food.  A popular dish that served at most zi char stalls and restaurants. Of course ... the prices hiked during festive season too.

We have been feasting with too much meaty stuffs during the CNY celebration week. So instead of using prawns, I tried out with just asparagus, so called "a vegetable dish". I have adopted asparagus 芦笋 in cooking some CNY dishes as it sounds auspicious like 顺顺, 如意顺利 {proceed smoothly in whatever you do} ^-^!
Anyway, glad that my family liked it as I again 'agak-agak' guesstimate the taste and ingredients.

Butter Oats Asparagus
Serves 4
Ingredients :
1 bundle asparagus about 200g
100g unsalted butter (you can use salted butter and omit/reduce the salt)
100g plain oats or cereal (I used rolled oats)
3 - 4 cloves garlic, finely chopped
2 - 3 red chilli padi, deseed and thinly sliced
Curry leaves, a handful just the leaves without stem. Wash clean and pat dry with kitchen towel.
1 - 2 tablespoons sugar (adjust the sweetness to your preference).
Pinch of salt to taste
Cooking oil for pan-frying the asparagus

Method:
1) Wash, rinse and drain the asparagus in colander.  Cut and discard about 1cm of bottom stalk. Cut diagonally about 1 inch long lengthwise.

2) In a wok or frying pan, heat some cooking oil with medium flame.
Pan-fry the asparagus for about 2 minutes, remove and set aside. Lightly pat with kitchen towel to drain off any excess oil.

3) Using the same wok or frying pan, wipe clean the excess oil with some kitchen towel. Melt the butter over low flame.  Stir-fry the garlic followed by chilli padi and curry leaves until fragrant. The curry leaves looked crisp at this stage and you could also smell the aroma of chilli and curry leaves.

4) Add in the oats and sugar, quickly stir them around. Pour in the asparagus, pinch of salt and coat with oats mixture evenly for about a minute. (Note: use low flame as the oats will be browned very quickly in high heat).

Off the flame, dish to a serving plate and serve immediately.

We loved the fragrance of butter & curry leaves. Mouthful of crispy crunchy oats a perfect complement to the asparagus! Enjoy!

Here's wishing everyone 顺顺利利 , 万事如意in Year of the Red Fire Monkey! 

☆☆《《《☆》》》☆☆

Linking this post to Cook & Celebrate Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Warm Scallops with Asparagus Fruity Salad & $500 Paypal CASH Giveaway!

Scallop is one of our favourite CNY home-cooked dishes as it sounds auspicious like (带带)'代代平安' "peace to every generation" in Mandarin and Cantonese.  I usually make stir-fry scallops with asparagus for our CNY celebration dish. With my previous attempt in making warm salad here and Abalone Salad, so I tried out and 'agak-agak' guesstimate the taste and ingredients for this Warm Scallops with Asparagus Fruity Salad.


I like that this salad dish serves during CNY celebration that's full of auspicious symbolic:
Asparagus & Pear 芦笋 & 梨  = '顺顺利利' proceed smoothly in whatever you do
Scallop 带子 = '代代平安' peace to every generation
Pineapple 黃梨  = 旺来 <ong lai in dialect> wealth bestowed 
Pomelo 柚 = 有 / 又 again & again ... thought to bring continuous prosperity. The more you eat, the more wealth it will bring.

Warm Scallops with Asparagus Fruity Salad
Serves 4
Ingredients :
Baby Asparagus 120g
Large Frozen Scallops about 18 pcs
Pineapple 2 fresh large slices (use canned pineapple if you prefer)
1 large China Pear - cored and peeled
Dash of pepper & salt
1 tablespoon Extra Virgin Olive oil

Salad dressing: Lemon Honey Vinaigrette
Juice of 1 large Lemon
1 tablespoon Honey
1 tablespoon Extra Virgin Olive oil
1 teaspoon Dijon wholegrain mustard
Dash of pepper & salt
Pomelo - some for garnishing

Method :
1) To save time, thaw the scallops (in steps 3 & 4) and prepare the salad dressing in advance. Put all the dressing ingredients in a screw-top jar and shake until well combined. Season with pinch of salt and dash of pepper. Chill for 1 - 2 hours.

2) Cut the fruits (pineapple and pear) in bite sizes. Chill the cut fruits in fridge.

3) Thaw the scallops. Rinse well and pat dry with few layers of kitchen towels. Do not cover, refrigerate the scallops for 30 minutes to dry.

4) Season the scallops with dash of salt and pepper to taste.

5) Saute non-stick pan over medium-high heat. Add olive oil to the pan. Add in the scallops, set in a single layer in the pan. Cook 2 to 3 minutes, until bottom of each scallop is nicely browned. Turn scallops over and cook for another 2 to 3 minutes until they're firm and nicely browned.

6) Wash, rinse and drain the asparagus in colander.  Trim and discard about 1/2 inch of bottom stalk. Cut length wise about 2 inches long.

7) Meanwhile, prepare a small pot of boiling water and an ice bath (a bowl full of ice and water). Blanch the asparagus in boiling water for about 1 minute and quickly remove them from the boiling water and plunge them into the ice bath for about 15 seconds and drain.
(this act is called “shocking”). 
Blanching and shocking allows the partially cooked vegetables to cool quickly so they retain their crunch. 

To serve the salad, arrange the cut fruits and asparagus on a big serving plate. Top with the scallops and garnish with some pomelo. Pour the chilled lemon honey vinaigrette dressing and gently toss until just combined.

Warm tangy salad with natural juicy fruity sweetness.  My big kids gave big thumbs up for this :) Happy ^-^! I'm sure this salad will be well liked by everyone (from young to old) in the family. Do give it a try if you intend to dish up for CNY celebration.
Enjoy !

Counting down to CNY2016 ... here's a gentle reminder ... a chance to *win a S$500 Ang Pow as we usher into CNY2016 ^-^!

To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a S$500 ang pow! (Terms and Conditions Apply).

To enter, please complete the Rafflecopter below : 

a Rafflecopter giveaway


This giveaway is brought to you by :

Diana from The Domestic Goddess Wannabe

Zoe from Bake for Happy Kids

Alvin from Chef and Sommelier

Ann from Anncoo Journal

Amy from Amy's Baking Diary

Charlynn from My Baking Cottage

Karen from Luvswesavory

Sharon from Delishar

Victoria from Victoria Bakes

Weilee from Wei Lee's Passion

*One Prize of SGD500 will be sent to one winner via Paypal (or bank transfer within SG). An email will be sent to the winner to notify him/her of the win. Should the Organiser (Diana) not receive a reply within 48 hours, another winner will be selected.

This giveaway is opened to ALL International participants! Take part and maybe you will be the lucky winner ! 
Closing on 3rd February !

祝大家:

大吉大利  万事如意

猴年行大运, 旺来发大财 ! 

☆☆《《《☆》》》☆☆

Linking this post to Cook & Celebrate Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe and Zoe from Bake for Happy Kids

Vanilla-Seared Scallops with Mango, Cherries and Tomato

Definitely a very appealing, delightful and refreshing appetizer if you serve with a main course. But I made this as my dinner cos my big kids have their dinner appointments.

Recipe source : Cook Play Explore

Vanilla-Seared Scallops with Mango, Cherries and Tomato
Serves 1 (light dinner for 1 pax)
Ingredients :
6 large frozen scallops
1 teaspoon extra-virgin olive oil
1 tablespoon butter
1 teaspoon vanilla extract
1/2 medium-sized ripe mango - peeled, stoned and diced
Some fresh cherries - pitted and quartered
Some cherry tomatoes - chopped
Dash of pepper & salt
Sea salt
Garnish with few sprigs of mint leaves (optional)

Method :
1) Combine the mango, cherries and cherry tomatoes in a bowl. Set aside.

2) Thaw the scallops. Rinse well and pat dry with few layers of kitchen towels. Do not cover, refrigerate the scallops for 30 minutes to dry.

3) Season the scallops with dash of salt and pepper to taste.

4) Saute non-stick pan over medium-high heat. Add olive oil to the pan, followed by butter and vanilla extract. Then add in the scallops, set in a single layer in the pan.
Cook 2 to 3 minutes, until bottom of each scallop is nicely browned. Turn scallops over and cook for another 2 to 3 minutes until they're firm, browned, and caramelized.

5) Arrange the cooked scallops on a platter and top with fruit mixture and drizzle the remaining butter from the pan.

6) Sprinkle with a pinch of sea salt, garnish with mint leaves and serve immediately.

Tender scallops with a hint of vanilla fragrance paired with mouthful of fresh fruits! Yum !

♡♡♡ ~~♡~~♡♡♡

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Prawn-Mango Lettuce Cups

This is a quick and easy dish that can be served as appetizer or salad ...

Recipe source : Taste.com
Below I've halved the recipe served as appetizer, with slight adjustment made in blue.

Prawn-Mango Lettuce Cup
Ingredients
600g medium cooked prawns (300g)
2 large mangoes, chopped (1 medium ripe mango, stoned and diced)
1 cucumber, quartered lengthways, chopped (1 Japanese cucumber)
1 long red chilli, finely chopped (omitted, can't find any in the fridge)
2 tablespoons finely chopped flat-leaf parsley leaves (prepared but I've forgotten to add)
2 tablespoons olive oil (1 tablespoon)
2 tablespoons lemon juice (1 tablespoon)
8 small iceberg lettuce leaves (4 - 6)
Pepper and salt
Lemon wedges, to serve

Method :
Step 1
Cleaned, shelled and de-vein prawns, discard tails.
Boil a pot of water over medium flame. Add in the prawns. Once the prawns are cooked through and curled up, drain the water and set aside.

Step 2
Place the cooked prawns and all the ingredients in a medium bowl. Season with a pinch of salt and dash of pepper. Toss gently to combine.

Step 3
Divide the prawn mixture between lettuce leaves. Serve with lemon wedges.

Simple yet tangy refreshing appetizer .... Make more to have it as salad !

♡♡ ~~~~ ♡♡♡♡~~~~♡♡

 

Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)

Easy Baked Fish with Rice

Cheesy baked rice is one of my big kids' favourite. I cook these often with variations using chicken, mushrooms or fish fillet etc. To make the baked rice more flavourful and creamy texture, I added some cream of mushroom soup to it. Pretty easy to prepare and it's done in about half an hour.

Baked Fish with Rice
Ingredients:
(makes 3 servings)
To make the sauce :
300g Fish fillet, cut into big chunks and seasoned with pinch of salt for about 10 ~ 15 minutes
Half big onion, diced
3 tablespoons Olive oil
200ml Cooking Cream
200ml water
2 tablespoons cream of mushroom soup (from a can of Campbell soup)
some Parmesan cheese
Salt & ground pepper to taste
Garnish with wedges of lemon.

To cook the rice :
1.5 cup mixed brown rice
*per rice cooker measurement cup
100g Shimeji mushroom (1 pack)
2 tablespoons cream of mushroom soup

Method:
1) Mix together the washed rice grains, cream of mushroom, Shimeji mushroom and some water and cook accordingly using the automatic electric rice cooker.

Once the rice is cooked, make the sauce.

2) Heat a frying pan with medium flame. Add 2 tablespoons of olive oil and pan fried the fish fillets, about 2 - 3 minutes on each sides till lightly browned. Dish onto a plate and set aside.

3) Saute diced onions with 1 tablespoon of olive oil in a frying pan until translucent and lightly browned.

3) Pour in the cooking cream and cream of mushroom. Stir occasionally, add the water. Dash of salt and ground pepper and bring to a boil.

4) For each serving, scoop some cooked rice into an oven-proof dish. Top with the cooked fish fillets.

5) Pour the sauce onto each dish and sprinkle top with some Parmesan cheese.

6) Bake in preheated oven at 180°C for about 10 ~15 mins or until the cheese turned golden brown.

Note: Do adjust the taste and the amount of sauce to your preference.

Dinner is ready :D

To serve, garnish with some wedges of lemon.

I like to squeeze the lemon juice on my baked fish with rice ... my way of enjoying fish with tangy taste ^-^!

Happy cooking :D

♡~~♡~~♡

 

Linking this post to Little Thumbs Up Event : June 2015 Theme Cream

Organized by 

Zoe from Bake for Happy Kids and Doreen from my little favourite DIY

and hosted by Diana from The Domestic Goddess Wannabe

Stir-fry Chicken with Almonds and Broccoli

This is a common stir-fry dish I often cook with variations using cashew nuts, almonds or peanuts.

So here's for our weeknight dinner ... Stir-fry Chicken with Almonds and Broccoli. Done in less than 15 mins of cooking time.

Stir-fry Chicken with Almonds and Broccoli
Ingredients :
Seasoning the meat :
300g chicken breast fillet - diced bite-sized
1 teaspoon cornflour
1/2 teaspoon five spice powder
1/2 teaspoon light soy sauce
Pinch of salt to taste
Marinate about 30 minutes (or overnight in fridge)

80g blanched almonds - lightly toast in preheated oven at 170°C for about 5 minutes. Set aside.

About 100g Broccoli florets

2 tablespoons of cooking oil
1 teaspoon finely chopped ginger
1 small crushed finely chopped garlic

For sauce - mix well and set aside :
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon cornflour
1 teaspoon sesame oil
4 - 5 tablespoons water (do adjust accordingly if you prefer for more or less gravy)

Method :
1) Cut the fillet into bite-sized and marinate with seasoning for about 30 minutes.

2) In a wok or frying pan, heat 2 tablespoons of cooking oil with medium flame. Lightly brown the ginger and garlic for a few seconds till fragrant.

3) Pour in the seasoned chicken stir-fry about 3 minutes. Toss in the broccoli and continue stir-fry for another 4 - 5 minutes. Add the sauce. Stirring until the liquid thicken and bring to a boil. Lastly add the almonds, giving a few quick stirring, off the flame and transfer to a serving plate. Served immediately with steamed rice.

Enjoy !

>>>>>♡<<<<>  ♡ <>>>>♡<<<<<

I am submitting this to Best Recipes For Everyone event, "Fun with Almond' April 2015, host by Fion of XuanHom's Mom Kitchen Dairyand co-host by Doreen of my little favourite DIY. 

Also

Submitting this post to the event : Little Thumbs Up - April 2015 Theme Chicken organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe 

 

Stir-fried Prawns with Lychee

These two cookbooks have been hibernating the longest time in the store room. I bought these cookbooks more than 20 years ago. From the covers of the cookbooks, they looked new and seemed not used as frequently. Actually, I've tried quite a handful of her recipes during those first few years when I own them. I scribbled briefly the recipes on some papers as I don't want to dirty or wet the cookbook. After a few attempts, I don't really need to refer to the cookbook for certain recipes.  Also, when my kids were toddlers, I had to focus on making kids menu then. Hence, these cookbooks were 'chucked' aside :(  Out of sight ... out of mind ...

Not sure if you own any cookbook by Charmaine Solomon? If you don't and have not heard of her, check out the link here
Her recipes are full of Asian flavour, authentic, and delicious.

I've cooked this dish a few times. Sometimes with variations like substituted lychee with pineapple, prawns with fish fillet etc.

Recipe adapted from the cookbook of Charmaine Solomon.
Below my modified version with slight changes made :

Stir-fried Prawns with Lychee 
Serves 4
Ingredients :
600g medium-size prawns
1 teaspoon cornflour
1/2 teaspoon salt
1 tablespoon egg white
1/2 teaspoon finely grated ginger
1 small clove garlic finely chopped
1 red capsicum
1 large canned lychees (about 16 pieces)
2 tablespoons canola oil

Sauce
1 tablespoon tomato ketchup
2 tablespoons of calamansi juice
1 teaspoon cornflour
1 teaspoon sugar
3 - 4 tablespoons of lychee syrup
Some water about 50 - 80ml
Pinch of salt
Mix the sauce ingredients and stir until sugar dissolved, set aside.

Method :
1) Shell prawns, leaving the tail on. Remove vein and slit prawns almost through on back curve. Rinse in cold water and dry on paper towel.

2) Mix prawns with cornflour, salt, egg white and ginger. Cover and chill 30 minutes.

3) Cut capsicum into squares, discarding seeds and membrane.

4) Drain the lychees (keeping some syrup for the sauce).

5) Heat 1 tablespoon cooking oil in wok/pan with medium flame and add prawns and stir-fry, tossing until they turn pink and start to curl. Remove from wok/pan.

6) Wash clean wok/pan. With medium flame, add remaining cooking oil and sauté chopped garlic, add capsicum and stir-fry 1 minute. Return prawns to wok/pan, add lychees and sauce. Stirring constantly until sauce thickens (about 2 - 3 minutes or prawns are cooked through).

Served immediately with hot rice.

My notes:
In step 6: If you are using a non-stick cooking pan, just use the kitchen towel to wipe off the grease or liquid instead of washing it as non-stick pan should be cooled completed before washing.

I cooked this dish for CNY reunion dinner a couple of times. The word for prawn (虾) sounds like “ha” and 荔枝 sounds like 利事 in Cantonese and some other Chinese dialects, hence symbolize laughter (笑 “哈哈”), happiness and auspicious. Very flavourful with tangy sweet taste! And, love the bright red auspicious colour too ^-^!

祝: 笑口常开, 万事如意
Wishing you happiness and prosperity 

Enjoy & Happy Cooking!

I'm linking this post to the

"Cook & Celebrate: CNY 2015" event organised by

Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

And

'My Treasured Recipes #5 - Chinese New Year Goodies (Jan/Feb 2015)' hosted by

Miss B of  Everybody Eats Well in Flanders and co-hosted by

Charmaine of  Mimi Bakery House

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette

With some leftover panko bread crumbs, made some warm chicken salad for our weekend lunch. Yes, a perfect light meal for us as we have been snacking/munching alot lately ... hee.. hee!

Recipe source: skinnytaste.com
My slightly modified version below :

Coconut Chicken Salad with Warm Honey Mustard Vinaigrette
Ingredients:
6 pieces chicken tenderloins
6 tbsp dessicated coconut
1/4 cup panko crumbs
2 tbsp crushed cornflake crumbs
1 egg white
pinch salt
olive oil

Your preferred mixed greens eg. Lettuce, Romania, Butterhead etc.
1 large tomato, sliced
1 small cucumber, sliced

For the Vinaigrette:
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon extra virgin olive oil
2 teaspoons wholegrain mustard

Directions:
Whisk all vinaigrette ingredients; set aside.

Preheat oven to 180°C.

Combine dessicated coconut, panko, cornflake crumbs and salt in a bowl. In another bowl, lightly beat the egg white with a fork.

Lightly season chicken with salt. Dip the chicken in the egg, then in the coconut crumb mixture. Place chicken on a cookie sheet lined with parchment for easy cleanup. Lightly grease with olive oil and bake for 25 - 30 minutes turning halfway, or until chicken is cooked through.

Place some lettuce, cucumber and tomato on each plate. When chicken is ready, slice on the diagonal and place on top of greens. Heat dressing in the microwave a few seconds and divide equally between each salad; a little over 1 tablespoon each.
(Do adjust the taste to your preference)

Served with a small bowl of cream of chicken soup.

Enjoy the warm light & refreshing salad.
Hope you'll have a great week ahead !

Cranberry Roast Chicken and Pumpkin

Cranberry sauce or cranberry jelly is a sauce or relish made out of cranberries, commonly associated with Thanksgiving dinner and Christmas dinner.

I bought a can of Ocean Spray® Whole Berry Cranberry Sauce. Glad to find some online recipes by Ocean Spray ... tried out this easy cranberry roast chicken. I used pumpkin instead of sweet potatoes.

We liked the sweet tangy cranberry sauce with tender roasted chicken.

Recipe source : Oceanspray
Below my slightly modified version as I have replaced with pumpkins and halved the recipe.

Cranberry Roast Chicken and Pumpkin 
Makes 2 servings

Ingredients
200g pumpkin, thinly sliced
2 boneless chicken breast (cut fairly thick chunks and seasoned with 1/2 teaspoon of salt for about 15 minutes)
200g Ocean Spray® Whole Berry Cranberry Sauce
40ml olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Directions
Preheat oven to 180°C.
Rinse pumpkin, peeled skin and pat dry.
Place sliced pumpkin evenly in Pyrex dish (or baking dish of your choice).
Place chicken on top. Whisk remaining ingredients together in a medium mixing bowl. Pour mixture evenly over chicken and pumpkin.

Bake uncovered for 50 minutes or until chicken is cooked throughout and pumpkin are tender.

I forgot to pat dry the chicken pieces,
resulting more water at the base.

The Dōngzhì Festival 冬至 or Winter Solstice Festival is one of the most important festivals celebrated by the Chinese and other East Asians during the Dongzhi solar term (winter solstice) on or around December 22 (according to East Asia time). This year, the festival falls on Monday, December 22 ... just a few days before Christmas.  Traditionally, I preferred homecooked dinner instead of dining out when we celebrate 冬至. And I like to have 'East meets West' kinda celebration ... Cranberry Roast Chicken and Pumpkin  + Dessert Tang Yuan 汤圆 !
For the tang yuan,  I just added a few drops of food colouring to the glutinous rice flour and had some fun in shaping them like flowers and gifts .... hee hee !

♡♡♡~~~♡♡~~~♡♡♡

I'm submitting this post to Cook and Celebrate (Christmas 2014), organized by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and Zoe from Bake for Happy Kids.

~~☆☆♧ And ♧☆☆~~

 "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House. 

Baked Oatmeal with Pumpkin and Bananas

We could finish a big plate of fried carrot cake, wanton noodle, scrambled eggs & sausages, slices of cakes & muffins etc. for our breakfast. But I'm quite sceptical in making oatmeal for our breakfast if in 'oathy' form or porridge like as we are not used to it. Since I've started to introduce some healthy and nutritious bakes by adding oats in muffins and fruits crumble, here's sharing this baked oatmeal.  I like that bananas are added (my girl's favourite fruit ... hee ..hee!). And for me, of course I like pumpkin ... can't get enough of it.. lol! Baked a very small quantity for our weekend brekkie.

Recipe adapted from : skinnytaste.com
My modified version with slight changes made to the ingredients and reduced in quantity.

Baked Oatmeal with Pumpkin and Bananas
Enough for 3 - 4 persons

Ingredients:
2 medium ripe bananas, (the riper the better) sliced into 1/2" pieces
100g canned pumpkin
1 tbsp honey
1.5 tablespoons brown sugar
55g uncooked quick oats
25g chopped walnuts
1/2 tsp baking powder
1 tsp cinnamon
1 tsp all ground spice
pinch of salt
120ml skimmed milk (or any milk you desire)
1 small egg
1 tsp vanilla extract

Directions:
Preheat the oven to 375° F (190°C).  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray, set aside. (I used a 750ml Pyrex dish)

Arrange the banana slices in a single layer on the bottom of the ceramic dish. Sprinkle 1/2 tsp of the cinnamon, honey and cover with foil. Bake 15 minutes, until the bananas get soft.

Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, all ground spice and salt; stir together.

In a separate bowl, whisk together the pumpkin puree, brown sugar, milk, egg, and vanilla extract.

Remove the bananas from the oven, then pour the oat mixture over the bananas.

Pour the pumpkin mixture over the oats, making sure to distribute the mixture as evenly as possible.  Sprinkle the remaining nuts over the the top.

Bake the oatmeal for about 30-35 minutes, or until the top is golden brown and the oatmeal has set. Serve warm from the oven.

The nice aroma of bananas, cinnamon, pumpkin fragrance ... freshly baked from the oven. Glad that my girl liked it ... and she had 2 big servings. Well, it definitely tasted good on a cool raining morning.

Have a nice weekend ^-^!

Submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.