Baked Potato Cheese Balls

Baked potato cheese balls 
Ingredient :
1 potato
1 tbsp potato starch 
10g grated cheddar cheese 
5g unsalted butter 

Steps:
1) remove skin and slice the potato, steam for 10 mins
2) mash the potato with a fork and add in butter and mix well
3) add in potato starch and cheese, mix well
4) a soft and non sticky shall have formed
5) take about 1 tsp dough and roll it into balls
6) place balls on non stick baking sheet and bake at preheat oven of 180'C for 20 mins or light golden brown





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Healthy Snack for Toddler - Roasted Nori Seaweed

Source:  smartbitesforbaby 

Buy the large Japanese nori sheets – pictured with Magnus – because they come unflavored and unsalted. They are usually not as crunchy as the Korean-style nori, but you can roast them quickly in the oven, sprinkle salt (or not) and they are just as crunchy without containing too much salt.

Roasted Nori

Ingredients:
2 Large Japanese Sushi-style Nori
1 teaspoon of sea salt

Instructions:
1. Preheat oven to 400 degrees.
2. Prepare baking sheet with parchment paper.
3. Place nori sheets, sprinkle with salt and roast for 2-4 minutes. Not more. They should be light and crunchy.
4. Let cool and serve.

Source:  smartbitesforbaby 

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Air fryer Salmon

Air fryer Salmon

Ingredients :
Butter
Lemon
1 slab of frozen salmon
1 tbsp of teriyaki marinade
A pinch of salt
A pinch of pepper
Cherry tomatoes, however many makes you happy
Cloves of garlic, however many makes you happy
Rosemary (optional)

Directions :
1. Clean salmon and make sure scales are removed.
2. Marinate salmon with butter, salt and pepper. Squeeze lemon and drizzle over salmon. Give the salmon a good rub. (You can marinate with other ingredients if you want such as garlic, oregano, basil, curry powder, paprika, etc). Leave salmon marinated for about 3 hours or more (the longer the better).
3. Line the airfryer pan with aluminium foil – super lazy girl tip, so you don’t need to scrub so hard later. I kind of fold a tiny half-box out of the aluminium foil, so it doubles up as a plate, so I also don’t need to scrub the plate so hard later (see pic above).
4. Preheat your airfryer for at least 10 minutes at 180C. Wash your tomatoes. Throw them into with garlic. Cook for 5 min at 180deg celcius
5. Spread teriyaki marinade over the top (optional), then sprinkle some salt and pepper and top it for a little bit of atas with a sprig of rosemary. Put salmon into the tray and fry for 6 minutes at 180deg.

Tips:
If you want crispy skin (who doesn’t), open the airfryer at the 4th minute mark, and using a pair of tongs, carefully peel off skin. It should take no effort at all and will come off easily. Fry the skin alongside the salmon. When the time is up, remove the salmon and continue to fry the skin for 2-3 minutes until the timer goes off. Let it remain in the airfryer for 1-2 more minutes so it’ll be super keropok style crispy. Oh, and the skin will fly, so you’ll need to put in a metal spoon or something to hold it down.


For the lemon-butter sauce
2 teaspoon minced garlic
1/2 teaspoon olive oil
1/4 cup white wine (I used chardonnay as that’s what I have)
2 tablespoons lemon juice
2 tablespoons salted butter, cold (about 28g but please use agaration)
Sprinkle of dried italian herbs/ garlic onion seasoning (optional)


On medium high heat, sauteed garlic in the olive oil. Once fragrant, add the white wine and lemon juice. Bring to boil, lower heat and continue to cook for 5 minutes. Remove from heat and stir in the butter. Add in a sprinkle of italian herbs and garlic/onion seasoning if you have them on hand.

Source: budgetpantry 

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Fluffy Muffin

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.

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Meat Floss Yogurt Swiss Roll

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 

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Note about Baking Soda

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Home-made Pizza

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

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Apple Yogurt Melt

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Orange Sponge Cupcakes 香橙海棉小蛋糕

Ingredients:
25g corn oil
35g fresh squeeze orange juices
oc1 copy 3 eggs (large), cold from fridge
95g caster sugar
100g Top flour or cake flour
1/4tp fine salt
1 orange rind

Instructions:
1. Mix corn oil and orange juices together, set aside
2. Mix flour and salt together, sift them twice, set aside
3. Remove eggs from the fridge, add into the mixing bowl, add in caster sugar, immediately beat it till pale, thick and fluffy (I use KA mixer with balloon whisk, 3mins at speed 8-9, 10mins at speed 4-5, 2mins at Speed 1-2, total time 15mins ).
4. With mixer running at speed 1-2, add in orange rind, add flour spoon by spoon, then add in corn oil + orange juices, do not over mix. Remove mixing bowl, use a spatula to fold the batter till well combined.
5. Pour batter in a lined 12 holes muffin pan until 90% full. Lightly tap on countertop twice to remove air bubbles.
6. Bake at pre-heated oven at 170C for 25mins at middle rack.

Source:  nasilemaklover.blogspot 

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Potato Salmon Muffin

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Apple Banana Muffin

ALLERGY-FRIENDLY APPLE CINNAMON MUFFINS
Makes 12 muffins; Good for 6 months and up

Ingredients

1.5 cups (340 g) gluten-free flour (regular flour is fine!)
pinch of salt
2 tsp (9.5 g) gluten-free baking powder (if GF necessary)
2 tsp (9.5 g) ground cinnamon
1 cup (237 mL) unsweetened applesauce (or 1 banana)
1/3 cup (79 mL) coconut oil (melted not necessary)
1 banana
1/2 cup (118 mL) unsweetened coconut milk (or almond milk)
1 large (or 2 small) apple, peeled and grated

Instructions
Preheat the oven to 400 F (204 C).
Mix the first 3 ingredients (the dry stuff) in a bowl.
Mix in each wet ingredient (except the grated apple) one by one, careful to not overmix. Just until it’s all incorporated!
Stir in the grated apple.
Spray a muffin tin with nonstick spray.
Pour the mixture into the muffin tin. (I used a mini tin, and it worked beautifully. Use what you’ve got!)
Bake for 25 minutes, until a toothpick or fork comes out cleanly

Source:  blwideas.com,  Facebook 

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Mushroom Potato Egg Muffin

Ingredients:
One medium potato ( steam and mashed )
Zuchinni ( chopped finely)
Carrot (chopped finely)
Purple cabbage ( chopped finely)
I brown button mushroom ( chopped finely )
Grated cheddar
1 egg

Instructions:
1. Sauté the mushroom , zuchinni, cabbage and carrot till fragrance .
2. Mashed the steam potato , add in egg , mixed well , stir in all the stirred fry ingredient .
3. Pour into the mould . Topped some cheddar .
4. Bake in pre heated oven , 180 deg for 20 mins .

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Yogurt Milky Egg Cupcake

Ingredients for 7 medium size cup :
Plain flour - 30g
Corn flour - 10g
Egg - 2 pcs
Natural Farm yogurt - 2 tablespoons
Fresh milk - 50ml
sugar - 25g

Method :
A. Beat the egg white with the sugar until stiff peak stage
b. Mixing well - Egg york, yogurt and milk
c. Sifted the flour and mixed into batter

B.. Mixed well
d. Take 1/3 of the egg white batter and mixed with batter C.. Lightly fold the batter
e. Pour the batter D into the balance of egg white batter.. remember, must lightly fold the batter until both batter are mixed well.. Fill in the cup until 3/4 full
f. Preheat the breadmaker for 10mins.. Bake for 15mins

★★ for oven, preheat the oven at 180°c and bake for 15mins.. Different oven different temperature.. mommies hv to adjust urself, based on ur baking color requirement

★★ this is for medium size cupcakes time and temperature.. if mommies wanna bake it on tray, must adjust the baking time

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Oven Baked Chicken with Wolfberries and Red Dates

Ingredients:
6 skinless drumsticks
1.5 tablespoon wolf berries
6 red dates
2 thin slice of ginger
1 tablespoon of water

Marinate seasoning:
1/2 tablespoon sesame oil
1/2 teaspoon salt
1 teaspoon soy sauce (optional)

Instructions:
1. Marinate drumstick with seasoning for at least 6-8 hours.
2. Wrap everything into aluminium foil.
3. Bake at 250°C for about 75 mins or till the drumstick are well cooked.

Source:  mybabyrecipe.com 

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