Sun-dried Tomato and Mozzarella Bread

Sun-dried Tomato and Mozzarella Bread
White Bread Cycle
Delay Start Timer – No


To make medium loaf – 1 1/2 pounds

2/3 cup + 1 Tbsp water
3/4 tsp salt
3/4 tsp granulated sugar
2 3/4 cups bread flour
1 tsp Italian seasoning
2 1/4 tsp yeast (active dry/instant/bread machine)
6 ounces shredded mozzarella cheese
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped

1. Place water, salt, sugar, bread flour, Italian seasoning and yeast, in order listed, in the bread pan fitted with the kneading paddle.
2. Place the bread pan in the Cuisinart™ Convection Bread Maker.
3. Press Menu and select White. Press Crust and select Medium (or to taste).
4. Press Loaf and select dough size. Press Start to mix, knead, rise and bake.
5. When Mix-in’s tone sounds, add cheese and tomatoes.
6. When pause signal sounds, remove dough and kneading paddle if desired, reshape dough and replace in bread pan.
7. Press Start to continue.
8. When cycle is completed, remove bread from machine and transfer to wire rack to cool.
9. Bread slices best when allowed to cool.

Share and enjoy with family and friends!!!
Source: Cuisinart Bread Maker


Butter Chicken Rice

 It was about lunchtime when I can’t think of what to cook. I looked in the rice cooker and saw that there’s still left over rice from last night’s dinner. I looked in the cupboard and saw some butter chicken packets and I thought… hey, what if I make butter chicken rice? My family loves Indian butter chicken with rice or with roti and thought that instead of cooking it separately, I will cook it with white rice. And so I did. The result… yummyness! I ate 1 1/2 cup of rice and unfortunately that made me guilty afterwards hahaha!

Here’s the recipe for Butter Chicken recipe:


2-3 tbsp butter
1 medium onions, minced
2 cups white rice
1/2 a pack of Maggi butter chicken
1/2 cup cream
salt to taste


1. Heat the pan, melt the butter then add the onions. Cook until soft and transparent.
2. In a small bowl, mix the Maggi butter chicken powder and the cream.
3. Pour the cream mixture into the pan and mix with the onions.
4. Combine the rice and the sauce. Season with salt. Mix until well-blended.

Share and enjoy with family and friends!!!


Indonesian Pineapple Fried Rice

When buying a pineapple, look for a sweet-smelling fruit with an even brownish-yellow skin. To test for ripeness, tap the base – a dull sound indicates that the fruit is ripe. The flesh should also give slightly when pressed.

1 fresh pineapple or 1 can pineapple tidbits
30 ml/2 tbsp vegetable oil
1 small onion, finely chopped
2 fresh green chillies, seeded and chopped
225g/8oz lean pork, cut into strips
115g/4oz cooked, peeled prawns (shrimp)
675-900g/1 1/1- 2 lb/3-4 cups plain boiled rice, cooked and completely cold
50g/2oz/1/3 cup roasted cashew nuts
2 spring onions (scallions), chopped
30ml/2tbsp fish sauce
15ml/1 tbsp soy sauce
2 fresh red chillies, sliced, and
10-12 fresh mint leaves (optional), to garnish

1. Using a sharp knife, cut the pineapple into quarters. Remove the fresh from both halves by cutting around inside the skin. Reserve the pineapple skin shells for serving the rice.
2. Since the pineapple flesh and chop it into small even-size cubes. You will need about 115g/4oz of pineapple in total. Any remaining fruit can be reserved for use in dessert.
3. Heat the oil in a wok or large pan. Add the onion and chillies and fry for about 3-5 minutes until softened. Add the strips of pork and cook until they have browned on all sides.
4. Stir in the prawns and rice and toss well together. Continue to stir-fry until the rice is thoroughly heated.
5. Add the chopped pineapple, cashew nuts and spring onions. Season to taste with fish sauce and soy sauce.
6. Spoon into the pineapple skin shells. Garnish with sliced red chillies, and with shredded mint leaves, if you like.

Cook’s Tip:
This dish is ideal to prepare for a special occasion meal. Served in the pineapple skin shells, it is sure to be the talking point of the dinner.