CHOCO CINNAMON PUMPKIN BREAD

Yup you read it right pumpkin bread!  I have one whole pumpkin bought from the market which is too much for my intention so i have to deal with extra pumpkins. My kids jokingly tease me : "Mommy, halloween is not yet here!" :-D.

Well, i save another quarter for my stir fry menu for the next day, but i am excited what to do with the other quarter, and i don't want to delay its freshness as the pumpkin tastes sooo good!

So here is our new discovery.... YUMMY!

CHOCO CINNAMON PUMPKIN BREAD

serving:  1 loaf bread

1 ½  c pumpkin puree (I made puree from boiling quarter of whole fresh pumpkin and blended it with ¼ c milk)

½ c unsalted butter

¼ c muscovado sugar

½ c caster sugar

2 eggs

¼ c fresh milk

1 1/3 c all-purpose flour

½ c cocoa powder

1 tsp baking soda

½ tsp baking powder

½ c semi-sweet chocolate chips

¼ c cinnamon chips

Toppings:

Cinnamon Streusel : 12g butter,25g flour, 15g sugar and 3 tsp of sugar cinnamon mix

Method:

Cream sugars and butter.

Add egg, milk and pumpkin puree.

Add flour, cocoa powder, baking soda and baking powder.

Fold in chocolate and cinnamon chips.

Pour into the loaf pan.

Top with streusels.

Bake at 175° for 50 minutes or until the toothpick comes out clean.

When done, rest the bread in a cooling rack before slicing.

SHIMEJI MUSHROOM BURGER

One of the tourist spot in Tagaytay few years back is the Mushroom Burger.  The first hing visitors will look upon touching Tagaytay's  ground is the mushroom burger store. And I'm one of those (unfortunately) not because I'm a fan but out of curiosity. And after one bite, I swear i would never eat mushroom burger anymore until now. With kids, you can't complain nor bargain especially when it's for well, educational ;-).

So i decided to grant Kai's request with confidence that it will come out  ehem acceptable.
Well, i was thinking of upgrading it with bacon just in case its a flop :-D so as not to waste the other ingredients, BUT it turned out delish. You may want to try this meatless burger.


SHIMEJI MUSHROOM BURGER

Serves 4 (with big patties but can be made into 6 thin small patties)

A. Patty

2 pcs brown shimeji sliced

2 eggs

¼ c all-purpose flour

½ c bread crumbs

About 1 to 2  tbsp parmesan cheese

1 small minced onion

1 small minced red poivron (sweet bell pepper)

¼  tsp dried thyme

¼ tsp salt

Dash of black pepper

B. Accompaniments

Oil for frying 

4 pcs hamburger bun

Lettuce and cucumber to go

Optional Sauce:

Smokey Bourbon BBQ Sauce

Japanese Mayonnaise

Mix the Patty ingredients in a bowl.

Divide into 4 patties.

Using the oil, fry each side until golden brown and crispy.

TRU.

 Assembly:

Grill the buns, spread some margarine, arrange cheese, sauce, mushroom patty, lettuce, cucumber and cover with half bun. Serve right away.

BAKED GINGER-PLUM CHICKEN

Asian cooking is often easy and uncomplicated, it's just a matter of proper management: heat, time, ingredients, texture and taste.  Baking is a no fuss cooking as long as you have the right temperature and timing.  It even gives you time to watch your favourite movie without fear of burning. ;-)  Just mix the ingredients, place it in a baking dish and voila!  

Tonight is a no fuss cooking, if laziness really kicked in but you have to prepare a meal, just clean and mix everything, toss into the dish and bake. Then you can sit and relax and let the oven call you when it's done. Ting!

BAKED GINGER-PLUM CHICKEN

Ingredients:

750 g chicken or one whole (1kg) spring chicken -quarterly cut

1 thumb ginger -grated

1 whole Garlic (one single clove garlic)-minced

1/3 c plum sauce

1/3 c Superior Light soya sauce

1/4 c water

Dash of salt and pepper to season the chicken before browning.

EVOO and half tablespoon unsalted butter

Spring onion for garnishing

Method:

Season chicken with salt and pepper

Place EVOO and butter in the pan.

Brown chicken on both sides.When done, transfer to the baking dish.

In the same pan, place the rest of the ingredients except spring onion.

Bring to a boil. When done, pour over the chicken in the baking dish.

Bake the chicken covered (you can use foil to cover) at 175 degrees for 45 minutes.

10 minutes before baking is done, open the oven remove the cover and baste the chicken with its own sauce and continue baking it uncovered.

When done, remove from the oven and sprinkle the spring onions before serving.

Serve hot with blanched greens and rice.

>> or you can just place the seasoned chicken into the baking dish. Mix the rest of the ingredients except spring onion and pour over the chicken. Cover the dish and bake.