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| Source: smartbitesforbaby |
Ingredients:
2 1⁄2 cups flour
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
3⁄4 cup sugar
1⁄4 teaspoon salt
2 eggs, beaten lightly
1 cup buttermilk
95 gms butter or 1⁄2 cup canola oil
1 1⁄2 cups Chocolate chips / Blueberries / etc
1 teaspoon vanilla essence (optional)
1 lemon zest
Method:
Sift dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing quickly until even. It won't be in a smooth batter, it's sticky texture.
Fold in your fruits or choc chip and lemon zest
Spoon batter into greased muffin cups and bake till golden brown.
Bake at 190deg for 20 -30 minutes depending on the cupcake size.
Source: Facebook
Ingredients:
1 egg
100ml fresh milk
Honey
Method:
1. Mix egg and milk well then pour into mould.
2. Steam for 20-30mins.
3. Can chill 1st prior to consume as a dessert. Add a little honey.
Source: Facebook
Ingredients:
3 eggs or more depending how much / big u cook
Olive oil
Garlic
Yellow onion
Cherry tomatoes - sliced
Zucchini
Broccoli
Cream cheese or milk
Oregano flakes
Black pepper
Bega grated / parmesan cheese for toppings
Method:
1. Heat olive oil in pan. Sauté garlic & onions till fragrant.
2. Add in zucchini & broccoli.
3. Season with blk pepper & oregano flakes. Cook the vege till soften.
4. Cover with lid & simmer for a while.
5. While waiting, beat 3 eggs on a separate bowl. Add in blk pepper & cream cheese / milk. Mix well.
6. Once vege cooked / soften enough, pour in the beaten egg.
7. Arrange the sliced cherry tomatoes on top of the egg mixture.
8. Sprinkle with the grated / parmesan cheese.
9. Cover and let it "bake" in low flame for bout 5min or until the eggs are all set / cheese melted.
10. Remove frm pan & slice into wedges like a PIZZA!
Source: Facebook
Ingredients:
3 tbsp brown rice
4 medium big prawns
1/3 bowl shimeiji mushroom
6-8 asparagus
4 cherry tomatoes
1 clove garlic
1 shallot or 1/4 onion
1 bowl chicken soup
dash of pepper powder
Steps:
1) soak brown rice overnight
2) chop garlic and shallots/onion finely
3) cut asparagus into 3/4 inch, slice tomatoes into half.
4) cut shimeiji mushroom into half length, rinse with running water then soak in a bowl of hot water prior cooking
5) heat pan with low fire, add in grapeseed oil, sauteed shallot and garlic till fragrant
6) add in brown rice and stir fry for a while
7) add in asparagus, tomatoes and mushroom, stir fry for 1 min
6) add in half bowl of the chicken soup stock, and cover lid and shimmer for 5 mins
7) open lid, add in prawn and pepper powder, add in some chicken soup and stir fry for a while
8) transfer the rice into rice cooker, pour the remaining chicken soup
9) cook rice as usual in rice cooker or steam for 15mins.
p/s: if you would like to use WHITE RICE, can skip step 9 and cook longer time in step 8 by cover lid for another 5mins.
Source: Haruko5350.blogspot
Meat Floss:
Ingredients:
770g pork tenderloin (can use chicken breast too)
1-2 tbsp Amino liquid
2 rice size sea salt
2 tbsp muscovado sugar
1/4 tsp five spices powder
dash of pepper
2 tsp white sesame
Steps:
1) cook the meat for 2 hours ( i used it to boil soup for my lo then transform the meat into meat floss, haha..)
2) tear and mash the meat into loose
3) put into the bread maker and add in all the seasonings.
4) on "JAM" function x1 time then add in white sesame
5) on the "jam" function again and monitor till the meat dried then can off the machine.
Note: (wikipedia) Muscovado is very dark brown and slightly coarser and stickier than most brown sugars. Muscovado takes its flavor and color from its source, sugarcane juice. It offers good resistance to high temperatures and has a reasonably long shelf life. It is commonly used in baking recipes and making rum. Muscovado sugar can be used in most recipes where brown sugar is called for, by slightly reducing the liquid content of the recipe. Bought at cosway organic...
Peach yogurt chiffon cake
Peach Yogurt Chiffon Cake
Recipe Source : Phong Hong as inspired by Cooking Pleasure
Ingredients:
Mixture A :
1. 5 egg yolks
2. 270 ml peach flavoured yogurt
3. 85ml vegetable oil
4. 50g sugar
5. 150g flour (I used superfine flour)
Mixture B :
1. 5 egg whites
2. 1/2 tsp cream of tartar
3. 50g sugar
Instructions :
1. Preheat oven to 160C
For Mixture A :
1. Whisk egg yolks with sugar to mix well.
2. Add yogurt and vegetable oil. Mix well.
3. Sift flour into the mixture and mix until a smooth batter forms.
For Mixture B :
1. Add cream of tartar into the egg whites and beat until foamy.
2. Add sugar gradually and beat until stiff peaks.
Pour Mixture A into Mixture B and fold the two batters to ensure that they are evenly mixed.
Pour into chiffon pan and bake for 45 minutes. When done, remove from oven and invert pan. Cool completely before removing from pan.
(i pour into a 25cmx25cm baking tray lined with parchment paper and bake for 14mins only.)
Upside down the cake on another parchment paper then tear off the base parchment paper and let it cool down.
Note:
i used 2/5 of the recipe and baked at a 25cmx25cm baking tray, to transform it into swiss roll.
Swiss roll filling:
whip the thick cream (100ml) + 1 tsp icing sugar till peak form, set aside in the fridge.
some homemade meat floss
Below is a useful website about how to roll a swiss roll for your references:
kitchentigress.blogspot
Source: Facebook; Facebook
Ingredients:
1 egg
1/4 cup flour
1 tbsp yogurt
Hot water (2-3 tbsp): To be adjusted to achieve fluid consistency of pancake mixture
Instructions:
For e cheesy pancakes, I just grated a cube and mixed it in. Dry pan fry & voila! Yummy cheesy pancakes!
Jazz it up with blueberries, raisins, applesauce, honey, seeds etc..
Note: If u add things like applesauce, then put less of the hot water.. so mixture isnt too watery..
Source: Facebook
Mashed avocado with a drizzle of olive oil, a dash of black pepper & a squeeze of lemon served on toast. I spread a thin layer of cream cheese
Source: Facebook
Instructions:
1. Soak the Dried Chinese Mushroom for about 5 minutes, then used thumb to gently rub the mushroom. Ensure sand particles come off.
2. Trim and discard the edge of the stem. Cut the entire stem at the point where the cap and stem meet.
3. Cut mushroom cap into thin slices, do the same for the stems. Leave mushroom in room temperature for at least 6 hours to air dry.
Tips: Soaking dried mushroom for awhile makes cutting easier.
4. Load air-dried mushroom into Buffalo Smart Air Fryer accessories, Baking Cage. Select Bake 180 degree, Roll and 20 minutes. 15 minutes later, lower temperature to 160 degree. You can do it with oven too.
5. Repeat this process for 2 - 3 times with lower temperature setting until the mushroom is totally dried. 2nd time at 160 degree, 3rd time at 140 degree. The size of mushroom will shrink by a lot when there is no moist content.
6. Do about 3 times of air frying process. The moist is totally drained. It is extremely hard, smell like roasted mushroom. Leave it to cool before moving on to the next process.
7. Blend until texture is "Baby Powder Smooth". Mushroom absorb moist easily, hence it is best to store in air tight container and keep in refrigerator.
Source:foodsharingwithlittleone.blogspot
Ingredients:
5 Garlic Bulb
1 Tbsp Olive Oil (*optional)
Instructions:
1. Cut Garlic into even slices. Mid way, I get prickly sensation on my fingers with teary eyes that can't seems to stop flowing. This is a painful process but it is unavoidable unless you have an electric slicer.
2. Place sliced garlic into Buffalo Smart Air Fryer accessories, Baking Cage. Add a tbsp of oil, coat and mix well.
3. Select Roll, Bake 180 degree for 10 minutes, 160 degree for 30 minutes, 140 degree for 10 to 20 minutes.
Tips: I actually break down the air frying time to 4 sections at 20 minutes per session, rest for at least 10 minutes before continuing with air frying.
4. After 60 minutes of air frying, my golden brown, crispy and dry sliced garlic is ready for blending. Pour air fried garlic into 10L Stainless Steel Inner Pot for cooling down before moving on to the next step. You will need a very powerful food processor to do the job.
Tips: It is a must to air fry garlic over prolong time to ensure that it is totally crispy and dry. Moist contain will result in failure to achieve powder form.
5. Load and blend sliced garlic in small batches.
Tips: If your garlic is unable to blend well, return to air fryer and continue to air fry for another 5 to 10 minutes over low temperature of 120 to 140 degree.
6. Blend it a few times until you get the "Baby Powder" smooth garlic powder.
7. Garlic powder and Crispy Sliced Garlic. Both are yummy and essential ingredients.
Tips: I actually blend half and keep the other half as toppings.
Source: foodsharingwithlittleone.blogspot
Posted via Blogaway
Ingredients:
1 potato (grated)
Abt 2 inch carrot (grated)
1tbsp plain flour
2eggs
1tbsp grated cheese
some spring onion
some black pepper to season
Instructions:
1. Mix all ingredients well
2. Pan fried with low fire
Source: Facebook
Ingredients:
Chicken Wings / Chicken Thigh (Something with the skin on so that the chicken fat trickles into the rice when it cooks - optional)
1 cup of rice (washed)
To put in with rice:
Ginger slices (finely chopped; few slices)
1 pandan leaf (Cut into thirds so that it fits in the cooker)
1/2 small shallot (sliced)
1 teaspoon of minced garlic (finely chopped; more will be more fragrant)
Chicken stock powder
Olive oil 1 tbsp
To marinate chicken overnight:
1 teaspoon of sesame oil
1 tablespoon of light soya sauce (optional)
A dash of white pepper (optional)
Pinch of salt (optional)
Garlic (optional)
Ginger (optional)
(For adult- Add some chinese wine if you like).
Instructions:
1. Marinate the chicken meat overnight.
2. When you are ready to cook, place the washed rice with water, ginger, pandan leaf, shallots and garlic into the electric lunch box’s larger metal tin.
3. Pour chicken stock powder into the rice mixture.
4. Arrange the marinated chicken on top of the rice.
5. Cook for 30 minutes. Add an egg if you like.
Note:
1. Can include some goji berries and ginger slices, chicken skin, a knob of butter for the flavour. Can opt to add in pandan leaves knots and garlic cloves too for a stronger flavour.
2. Can mix quinoa with some pearl rice for a boost of flavour.
3. Just a few drops of sesame oil and Shaoxing rice wine on the steamed chicken to add more flavour.
4. Can opt to marinate chicken overnight with pinch of salt, garlic, ginger, and sesame oil.
5. For adult - if you have chicken rice chilli to go along, this would be an absolute comfort meal.
Source: Facebook; Dayre; homemade-foods-inspiration.blogspot; electriclunchboxmeals
Posted via Blogaway
Ingredients:
1 tbsp light olive oil
1 small onion, peeled and chopped
2 medium carrots, peeled and diced
½ stick of celery, strings removed and chopped
1 small clove garlic, crushed
1 medium potato, peeled and chopped approx 150g unpeeled and 125g peeled weight
100ml vegetable or fish stock or water
100ml milk
115g boneless fillet of salmon, cut into chunks
100g tinned sweetcorn
Instructions:
1. Heat the oil in a saucepan and stir in the onion, potato, carrot and celery.
2. Reduce the heat as low as possible, cover and cook gently for 10 minutes, stirring occasionally.
3. Add the garlic and stir for 30 seconds.
4. Add the stock or water and cook for 8 minutes until tender.
5. Add the milk, salmon and sweetcorn and bring back to the boil, reduce the heat again and cook gently for a further 2 minutes.
6. Puree in a blender until smooth or place in a bowl and use a hand blender. For older babies mash with a fork.
Note:
1. Freeze in individual portions. When needed defrost overnight in the fridge or for 1-2 hours at room temp. Microwave or heat in a small pan till piping hot. Stir and allow to cool before serving.
Source: annabelkarmel.com
Home-made Japanese Curry
Ingredients
3 Tbsp. unsalted butter
4 Tbsp. all purpose flour
1 Tbsp. curry powder
1 Tbsp. garam masala
Instructions
1. Melt the butter over medium low heat.
2 When the butter is completely melted, add the flour.
3. Stir to combine the butter and flour. Soon the butter and flour will mix. Do not stop stirring because the roux will easily burn.
4. After 20-30 minutes, the roux will turn to light brown color. Add the curry powder and garam masala.
5. Cook and stir for 30 seconds and remove from the heat.
Note:
If you don't use it immediately, let it cool in an airtight container with lid and store in refrigerator for a month or freezer for 3-4 months.
Electric Lunch Box Curry Rice
Ingredients:
1/2 packet of boneless chicken thigh. (Skin removed and sliced into chunks. Marinate overnight with a teaspoon of sesame oil, tiny pinch of salt and pepper)
1/4 carrot, peeled and chopped into small chunks
1 potato (Potatoes oxidize very quickly when peeled/cut. So do this only when you are about to cook. If your office pantry doesn’t have knives/peelers then you may substitute this with other vegetables. I reckon broccoli will do fine too!)
2 cubes of Japanese Curry or homemade curry sauce
Instructions:
1. . When you are ready to cook, peel potato and slice into small chunks. The smaller it is, the faster it cooks.
2. Place the potato & carrot chunks into the electric lunch box’s larger metal tin. Pour in some hot water, just enough to cover the vegetables.
3. Fill the electric lunch box heater compartment 1/2 full with hot water. Place the larger metal tin in, cover and let it cook for 15mins.
4. After 15 mins, the vegetables should be almost cooked. Add the marinated chicken chunks and let it cook for another 15 mins. If you are having the curry with rice, you may start cooking the rice in the electric lunch box at this point.
5. After the next 15 mins, stir in the Japanese curry cubes. If the consistency is too thick, add a little hot water and stir. Eat this hot! (=
Source: justonecookbook.com; Facebook; electriclunchboxmeals
Ingredients:
Ginger
Spring onion
Button mushroom
Baby corn
Carrot
Grouper fish
Tomato
Source: Facebook
To transform sausage into a rabbit:
Ingredients:
Sausage
Carrots (boiled)
Cheese (use a knife to cut)
Seaweed (to cut nose and eye)
My Melody Onigiri
To make pink rice – put chopped beet root into hot water and leave it for a while to let the water become deep pink. pour small amount pink water into the rice n mix well.
To make make brown rice (for making a waffle bowl) – mix the rice with soy sauce
To shape the rice - using cling wrap to mold each portion
1. mold the white rice into the ball shape n the pink rice into a flat shape
2. wrap the pink rice around the white ball
3. Now u've got the face part of My Melody!
After this, mold the pink rice for her 2 ears in the same way as making her face
Attach the ears to the face by using uncooked spaghetti sticks
Mold the brown rice into the waffle bowl shape n decorate with thin lines of nori seaweed
To make her bow – mix mashed potatoes with pink icing(gel type) color, mold into a bow shape and decorate with dots of uncolored mashed potatoes
Wear the bow to her head
Cut nori sheet to make eyes n mouth, cut pumpkin for nose and attach on the face
Put My Melody's head (sounds so scary~) on the waffle shape rice
....
And it's done!!
Source: Facebook
Ingredients: (6 big muffins)
2 Eggs
100g sugar
2 ripe bananas, mashed (200g)
150g Self-raising Flour
1/8 tsp Baking Soda
75g oil (any flavorless oil)
instructions:
1. Sift together self-raising flour and baking soda, set aside.
2. In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
3. Mix in mashed bananas, beat till combine.
4. Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture.
5. Pour Batter into muffin pan, lined with muffin cups.
6. Steam over high heat for 15mins or till an inserted skewer comes out clean.
Source: amandalwh.wordpress; Facebook
Ingredients:
Pizza dough
400g bread flour
325ml water
7g instant yeast
2 tablespoons oil
1/2 teaspoon salt
1 teaspoon sugar
Pizza Filling
Marinate bite size pork with: Cumin seed, Thyme, Pepper, Onion powder
Cheese
Homemade tomato sauce
Instructions:
Pizza
1. Mix all ingredient and let it rise
2. Make sure you coat with flour when rolling the dough into pizza shape
3. Place all ingredients on the pizza dough.
(For adult version sruffed crust, I just lay otah paste at edge of the pizza and start to wrap it in)
4. Bake in 210° preheated oven until the bread is crispy and brown
Ingredients:
(Makes 6 in mini pudding jars)
For hazelnut crust:
2/3 cup ground toasted hazelnut (hazelnut meal)
2 tablespoons coconut oil
For cheesecake:
250g cream cheese
1 cup Greek yogurt (thick, not watery)
1/4 cup honey
2 tablespoon lemon juice
1 tablespoon vanilla extract
Pinch of salt
Instructions:
For the hazelnut crust:
Stir hazelnut meal and oil together until combined. Add 2 loosely-packed tablespoons of crust to the bottom of each jar, and use your fingers or a spoon to pack it down firmly.
For the cheesecake:
Add all ingredients to a food processor, and pulse to combine until well blended. Spoon about 2/3 cup of the mixture into each jar on top of the graham cracker crust. Refrigerate for 2-3 hours until set. Serve topped with raspberries and tangerine zest.
Source: joycescapade.com; gimmesomeoven.com; Facebook
