BAKED CHICKEN MEATBALLS
By Sathya Sankar 
Yields:20-22 meatballs
         

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INGREDIENTS

• 1 lbs ground chicken
• 1/4 cup italian style bread crumbs
• 1/4 cup onions, chopped finley
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper, crushed
• 3 tablespoon ketchup

METHOD

• Preheat oven to 400°F and line a baking sheet with parchment paper and set aside.

• In a large bowl add all the ingredients and mix with your hands until everything is combined.

• Roll the mixture into balls about one tablespoon each and place in the lined baking sheet 1/2inch apart.

• Bake in the preheated oven for about 15 to 20 minutes or until the meat balls are cooked through.

• Serve immediately!

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NOTES

• The meatballs can be prepped ahead of time and stored in the refrigerator until ready to be baked.
• If you like the meatballs nice and browned, place them under the broiler for few minutes after they are baked.
• If you prefer cheese, you can add 1/4 cup of freshly grated parmesan.

VANILLA CUPCAKE
By Sathya Sankar 
Makes 12 Cupcakes
         

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INGREDIENTS 

• 150g Unsalted butter, softened
• 150g Caster sugar
• 150g Self-raising flour, sifted
• 3 Large eggs, room temperature
• 1 teaspoon vanilla extract 

METHOD 

• Preheat oven to 315°F. Line the muffin tin with paper liners.
• In a bowl of electric mixer fitted with paddle attachment, beat butter and sugar in medium speed until they are light and fluffy.
• Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides and bottom of the bowl in between.
• Reduce the speed to low and add the flour and vanilla, beat until just combined.
• Fill each muffin case about two-thirds full. Bake for around 20 minutes until they bounce back on touch.
• Leave to cool for few minutes and then turn out on a wire rack.
• Decorate your cupcakes with desired frosting and enjoy!

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All photos and content are copyright protected. Please do not use my photos without prior permission. If you wish to republish this recipe, please rewrite the recipe in your own words and link back to 

Appetite Treats.

• This cake recipe will work well for a 6inch round cake, baked for about 45 to 50 minutes.
• You can also use this cake as a base for fondant and buttercream cakes.
• Self-rising flour already has leavening agent added to it. So i did not add baking powder to the recipe.
• If you do not have self-rising flour, just combine 1 cup all purpose flour with 1 teaspoon baking powder and 1/4 teaspoon salt and mix well.

Savory Pull-Apart Bread

Ingredients:

For the dough

3 cups bread flour
2 1/4 teaspoons instant yeast
1 cup warm water
3 tablespoons sugar
3/4 teaspoons salt
2 tablespoons butter, melted

For the filling

1/4 cup mint leaves, chopped
1/4 cup coriander leaves, chopped
2 tablespoons garlic chives, chopped
2 green chillies, chopped
5 garlic cloves, grated finely
2 tablespoons butter, melted

Make it

Put the yeast, sugar and warm water in a small bowl and stir well. Leave in a warm place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy.

Sift the flour and salt in a large bowl. Make a well in the center and add the yeast mixture. Mix to a soft dough. Turn on to a lightly floured surface and knead for 10 minutes, until smooth. Place the dough in an oiled bowl, cover with plastic wrap and leave for 1 hour or until doubled in size.

Punch down the dough and knead for 1 minute. Mix the herbs together along with green chillies and garlic. Roll out the dough into a rectangle (doesn't have to be perfect). Brush the dough with melted butter and sprinkle the filling evenly on the rolled out dough.

    Cut the dough into equally thin strips with a pizza cutter 

   (i got 5 strips). Stack the strips on top of each other and 

    cut into equal squares (again i got 5 squares).

Grease a 9x5 inch loaf pan and stack the squares upright in the loaf pan, squashing them together. If you loose any of the filling just sprinkle them over the top. Cover with a plastic wrap and leave in a warm place for 30 minutes or until the dough is well risen.

Preheat the oven to 210 degree Celsius. Brush the loaf with the remaining 2 tablespoons butter and bake for 30-40 minutes, or until the bread is brown and crusty. Remove from the oven and allow it to cool on the loaf pan before turning out.