Bake Choco Banana With Prata Skin

Tata.... My 1st dessert upon the re-opening of Cuisine Paradise Foodblogs after the restructure of blog layouts. Have you ever tried the combination of chocolate and banana before. I guess most of you have tried Banana Chocolate Cake in most of the bakery shop before and the taste it perfectly well match right?


This afternoon I made this Bake Choco Banana with Prata Skin for our tea-break. I spread a thin layer of Nutella on a piece of frozen Prata Skin and wrapped it up with banana. After baking into golden parcel, I served it with some orange wedges and drizzle the banana parcel with some white chocolate and dust with chocolate powder. You can also served it with an extra scoop of ice-cream for a more sinful treats.

Ingredients:
1 Piece of Frozen Prata Skin
1 Medium Size Banana, not too ripe
Some Nutella Spread
Melted White Chocolate, optional
Orange Wedges
Some Strawberry Jam, optional
Cocoa Powder for dusting

Methods:
1. Spread a thin layer of Nutella onto a Frozen Prata Skin and place the banana on one end of the skin and roll it up like a sausage roll.
2. You can tuck in both sides of the pastry so that the chocolate will not leak out during baking.
3. You can baked in a pre-heat, 180 degree oven for about 10 minutes, turning about 5 minutes to bake it evenly and let it have a nice and even golden brown.
4. For my case, I baked it in a oven toast so it took a longer time to get the whole parcel evenly brown which is about 15 minutes.
5. When the parcel is slightly cool, arrange it on the place, drizzle it with melted white chocolate and serve with some extra orange wedges and strawberry jam.

Notes:
a) You can get any brand of frozen Prata Skin from any leading supermarket in Singapore.
b) If you don't prefer Orange wedges, you can serve it with any fruit of your choice.
c) If you wan it to cook in a faster way, you can cut the banana into slices and arrange on one side of the prata skin then fold the skin into half like a semi-circle and bake.

Double-Boiled Apple With Gingko Nuts

I believed most of you have heard or even tried the Double-boiled Chinese Pear with either Almond or White Fungus or even both before. It is actually a very good and effect sweet tonic drink to smooth the lungs and ease the phlegm if you are having bad cough. Usually Chinese Physician believed that there are two different types of cough which is the dry and cold cough. As in dry is mainly due to heat in our body due to lack of sleep or consuming too much heaty food.
Dried Figs(无花果)
It is rich in vitamins A & C, proteins and fibers. It strengthens the Spleen, lubricates intestines and helps with dry cough and sore throat. There are two types of figs, fresh and dried. Dried figs are usually used to make soup.

As for myself, I am consider as a weak body build so I cannot take too much of the cooling stuffs, so rather than using Chinese Pear (which is suppose to be cooling) I replace it with Apple which is neutral. The overall effect of this soup will still be the same but the different is it will not be too cooling for those who are having weak body function.

Ingredients: (serves 2)
1 1/2 to 2 Big Apple, cut into wedges
10 Gingko Nut(白果), pre-packed type
1 Tablespoon of Sweet & Bitter Almond( 南北杏)
2 Red Date(红枣), cut into wedges
1 Teaspoon Gou Qi Ji (枸杞子)
3 Dried Fig(无花果), cut into halves
800ml Warm Water
Some Rock Sugar, to taste

Methods:
1. Wash and cored and cut the apples into thick wedges, rinse the rest of the ingredients and put everything(except rock sugar) into a double-boiler and double-boiled in the slow-cooker on auto for about 2 hrs.
2. Remove the cover and add in the Rock Sugar and contine to double-boiled for another 30 minutes.
3. You can served it warm or cool and this is very effective for dry cough.

Notes:a) I used those big pinky type of Apple (refer to the picture above)

Mango Jam Cake

What about having some freshly baked Mango Jam Cake for Morning Tea using some Homemade Mango Jam and serve with a cup of tea. This little Mango gem is soft and cotton like for the cake texture, juice and fragrant for the mango jam and as well, topped with some almond flake which give it a nutty flavour when they combined together.