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
Source: Facebook
Showing posts with label Toddler Snacks. Show all posts
Showing posts with label Toddler Snacks. Show all posts
Sunday, 10 January 2016
Baked Potato Cheese Balls
Monday, 14 September 2015
Healthy Snack for Toddler - Roasted Nori Seaweed
 |
| Source: smartbitesforbaby |
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
Saturday, 27 June 2015
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.
Source: Facebook
Fresh Milk Pudding with Honey
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
Tuesday, 2 June 2015
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
Source: Facebook; Facebook
Cheese Pancake
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
Avocado on cream cheese toast
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
Saturday, 30 May 2015
Potato Carrot Egg Pancake
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
Friday, 29 May 2015
Steamed Banana Muffin
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
No-Bake Yogurt Cheesecake Pudding Pot
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
2 Ingredients Toddler Pancake
A quick and easy "pancake" made from just banana and eggs, for a naturally gluten-free, grain-free, and added-sugar-free treat.
INGREDIENTS
1 ripe banana, with spots on the skin
2 whole eggs
Butter or coconut oil, for pan-frying
Ground cinnamon or maple syrup, for serving
INSTRUCTIONS
1. Combine the banana and eggs in a blender, and blend until completely smooth. Melt the butter or coconut oil in a skillet over medium heat, and pour a small amount of batter into the hot skillet.
2. Cook for 2 minutes, or until the edges begin to look cooked, then flip and cook another 1-2 minutes, until the pancake is golden on each side.
3. Repeat with the remaining batter, making 6 to 8 small pancakes. Serve warm, with maple syrup if desired, or a simple sprinkling of cinnamon.
Source: detoxinista.com
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
Tuesday, 26 May 2015
Oatmeal Mushroom Steam Egg
1. About 2 tbsp chicken stock, heat up and add in 2 sliced mushroom and 1 tbsp quick cook oats.
2. When the mushroom looks cooked and the oats absorbed the stock, remove from heat.
3. Beat up 1 egg with 2x the egg's volume of stock. Filter to remove the chunky bits. 4. Add in the mushroom oatmeal to the egg mixture n stir it to mix gently.
5. Cover the bowl. Heat up some water for steaming. Wen the water boiling, put the egg in to steam, turn to low heat. Steam on low heat for 15mins.
Source: Facebook
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
Sunday, 24 May 2015
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 .
Source: Facebook
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
Source: Facebook
Subscribe to:
Posts (Atom)