tag:blogger.com,1999:blog-62713444359915787322024-02-02T14:50:47.217+08:00Kitchen Virgin til 27"We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are." -Adelle Davis(1904-1974)-Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.comBlogger147125tag:blogger.com,1999:blog-6271344435991578732.post-25775307684200580802019-09-22T19:54:00.001+08:002019-09-22T19:57:23.341+08:00Avocado brownie puddingJust coz I had to use up the food in the pantry. It was off <a href="https://kvt27.blogspot.com/2017/02/chocolate-avocado-brownies.html?m=1" target="_blank">this post</a> that I referenced to and Its pretty much blending everything in the food processor:<br />
<br />
<ul>
<li>4 Bananas</li>
<li>2.5 Avocados</li>
<li>5 eggs</li>
<li>cacao powder</li>
<li>sugar (1/4 cup) </li>
<li>Almond flour (1/4 cup) </li>
<li>gluten free flour (1/4 cup)</li>
</ul>
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<br />
I had to cook longer in the oven just because I used a high tray. So it took a good 45mins before the core hardens.<br />
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The verdict? My kids who dislikes avocado's loved it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMQug7c78-815YOn2aZIcWpcelAadWy4CYOTmzkKZTO2DhBaV_D49rjyg0UKa9Fx2kwgoWP9NWI5XddVMJIYOO2508BAnmSkAetcCXtOTVGdmcZgv_a1gU5NAgRv6DYetcm2koTHpNKcZ/s1600/IMG_20190922_094607_457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinMQug7c78-815YOn2aZIcWpcelAadWy4CYOTmzkKZTO2DhBaV_D49rjyg0UKa9Fx2kwgoWP9NWI5XddVMJIYOO2508BAnmSkAetcCXtOTVGdmcZgv_a1gU5NAgRv6DYetcm2koTHpNKcZ/s320/IMG_20190922_094607_457.jpg" width="320" /></a></div>
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Eaten yummy when cold<br />
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Made in a 7" inch square tray which makes around 8 pieces of 2cm cubes.<br />
<br />Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-1618184027903326982019-02-26T05:21:00.000+08:002019-02-26T05:21:47.606+08:00Claypot Chicken without the claypotFirst try, and my hubby thinks it's too rich and addictive. I think I could tell by the amount of water my son drank lol. But it was good first try!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_uBLohlIyUm5w5lBvPK1rBrf8bdYlLRZhIa9vgW4Sh9drEq2C-Nv9ZhrQ6Xbx_Tq59TtT-a9YzvU8FtvfGqM1PNUbJrf4fhE7dh1SpYeWKllylWTKAKNn7Vumr_XxcpPvTZDo256qDAf/s1600/IMG_20190220_191109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix_uBLohlIyUm5w5lBvPK1rBrf8bdYlLRZhIa9vgW4Sh9drEq2C-Nv9ZhrQ6Xbx_Tq59TtT-a9YzvU8FtvfGqM1PNUbJrf4fhE7dh1SpYeWKllylWTKAKNn7Vumr_XxcpPvTZDo256qDAf/s320/IMG_20190220_191109.jpg" width="320" /></a></div>
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<i>Things to modify:</i><br />
<br />
<ul>
<li>Add more rice (1 more cup perhaps) or</li>
<li>Reduce the rich sauces, especially soy</li>
<li>Have boneless chicken thighs with skin as when I cut it the bones becomes a choking hazard</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIZCO_PjOKfIDYhX1tow5NLA-fAT5u9ddkVFrCQZC-dTpKfEMzMSU_sD5anrYSzONnungmT_WqX5SRr8P9tlVKCSn5X4RueCBNrhGyWrVO5uorrqEceP-utDNUx9zc_LeSzKyBXA5AhY4/s1600/IMG_20190220_191102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIZCO_PjOKfIDYhX1tow5NLA-fAT5u9ddkVFrCQZC-dTpKfEMzMSU_sD5anrYSzONnungmT_WqX5SRr8P9tlVKCSn5X4RueCBNrhGyWrVO5uorrqEceP-utDNUx9zc_LeSzKyBXA5AhY4/s320/IMG_20190220_191102.jpg" width="320" /></a></div>
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I am really liking this website from rasamalaysia and was surprised that it's american owned! They do have real authentic simple ingredients to follow and convenient steps to get to where I want so far. Plus they do nice giveaways. Bummer that I don't live in the USA.<br />
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Anyhoo, recipe for me to take note<br />
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Makes enough for 4 adults to eat or just about<br />
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<a name='more'></a><i><b>Ingredients:</b></i><br />
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<i><b>Seasoning and for the chicken and mushrooms</b></i><br />
<ul>
<li>2 chicken thighs cut </li>
<li>300g chicken breast meat (suprisingly tender)</li>
<li>5-6 pieces dried shitake mushrooms soaked and cut</li>
<li>1 whole garlic chopped to pieces</li>
<li>Oyster sauce</li>
<li>Dash of light soy sauce</li>
<li>Dash of cooking caramel</li>
<li>Salt and pepper (white)</li>
<li>Dash of Sesame oil</li>
<li>Chinese wine</li>
<li>1//4 tsp Sugar</li>
<li>1/4 tsp Cornstarch</li>
<li>Dash of chicken bouillon powder</li>
</ul>
<div>
<b><i>For the rice</i></b></div>
<div>
<ul>
<li>2 cups rice</li>
<li>light soy sauce</li>
<li>dark soy sauce</li>
<li>oil to cook</li>
<li>Pinch of salt</li>
</ul>
<div>
<b><i>Method:</i></b></div>
</div>
<div>
<br />
<ol>
<li>Chop the chicken breast and chicken breast into pieces. </li>
<li>Add the chicken seasoning and mix well. </li>
<li>Marinate for an hour to a day in the fridge. </li>
<li>Rinse and clean the rice in a rice cooker as if you are making steamed rice after the chicken is marinated for an hour.
</li>
<li>Add the rice seasoning and cooking oil into the rice and start cooking the rice. Add the water.</li>
<li>At the same time, heat up a wok with some cooking oil. </li>
<li>Add in the chicken and shitake mushrooms. </li>
<li>Quickly stir-fry the chicken until half-cooked. </li>
<li>Add the chicken into the rice cooker when the rice is almost dry (about 7-8 minutes) and continue to cook till rice is completely cooked. </li>
<li>Leave the rice cooker on "Stay Warm" for 15 - 20 minutes before serving. </li>
<li>Top the chicken rice with chopped spring onion and serve immediately.</li>
</ol>
</div>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-30945012038894409742019-02-11T04:48:00.000+08:002019-02-11T04:48:40.234+08:00Tau Yew BakCourtesy of my MIL's tips and tricks plus its my MOH's favourite so I tried it with the pressure cooker again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOkgaOSx6Vvdm5FB2cGUTcqKJ1EL7w3mvku2e9zVia4gX-qxS8_CrtAlt-JpHJyrL3k6A1cpy08kzyh-UkJz6bQ0IUQp3oraF8Kz8S2u0fuWN1cYtEs_DgMcVWJA4xDHLJxbPPqfd3ova/s1600/IMG_20190209_175110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOkgaOSx6Vvdm5FB2cGUTcqKJ1EL7w3mvku2e9zVia4gX-qxS8_CrtAlt-JpHJyrL3k6A1cpy08kzyh-UkJz6bQ0IUQp3oraF8Kz8S2u0fuWN1cYtEs_DgMcVWJA4xDHLJxbPPqfd3ova/s320/IMG_20190209_175110.jpg" width="320" /></a></div>
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<br />
What I was just nervous is how the meat turns out and how long to pressure cook it. The longer the better apparently for pork belly and ribs.<br />
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I have yet to figure out which part of the pig's body we don't cook too long and which we do. Looks like we do for all parts of the body so far.<br />
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It's a bit of work so I used the weekend to take the chance of time.<br />
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<a name='more'></a><br />
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<br />
<i><b>Ingredients</b></i><br />
<br />
<ul>
<li>500g pork belly and 500g pork ribs</li>
<li>Dark soy sauce</li>
<li>Oyster sauce</li>
<li>Soy sauce</li>
<li>Chinese wine</li>
<li>Sesame oil</li>
<li>5-spice powder</li>
<li>Brown sugar</li>
<li>Dried Mushrooms soaked till soft</li>
<li>2 clove garlic</li>
<li>4 Bay leaves</li>
<li>1 tsp black peppercorn</li>
<li>2 star anise</li>
<li>2 cinammon sticks</li>
<li>4 hard boiled eggs</li>
<li>Fried Bean curd</li>
<li>Cornstarch</li>
<li>Salt to taste if needed</li>
</ul>
<div>
<i><b>Method</b></i></div>
<div>
<ol>
<li>Marinate the pork together with the first 6 ingredients for an hour or so. The longer the better.</li>
<li>One garlic clove is chopped into fine pieces, the other de-skinned.</li>
<li>In the pressure cooker itself, fry garlic with some oil until brown.</li>
<li>Add marinated pork to the pot and pan fry for about 5-7 minutes.</li>
<li>Add the mushrooms, garlic, bay leaves, peppercorn, star anise, cinammon sticks.</li>
<li>Fill the pot until 3/4 full.</li>
<li>Heat on high until the needle on the pressure cooker starts to come off.</li>
<li>Pressure cook for 10-15 minutes before turning off the stove.</li>
<li>Allow another 10 minutes for the pressure cook to 'rest' before opening the lid.</li>
<li>Add 2 tbsp cornstarch with warm water and add to mix.</li>
<li>Add the eggs and dried bean curd to the pot and mix until fully immersed.</li>
<li>Serve with white rice and vege.</li>
</ol>
</div>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-64937513859675782019-02-11T04:46:00.001+08:002019-02-11T04:46:32.728+08:00Seri MukaOnce I start, I can't stop! It all started when my other half suggests to bring a dessert to a host who were planning on making nasi lemak.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aqTL1k3PJvrRH3XjkneoTT8fs9GVCBLxLec-8DoXWJVX2Gh8D9MYMBNPJLXUfPq2TMJL4UZMFS9KwE3TLrpXDE7Mxjxo1SSso9mXyM24NfO4adJHyvUpJyg5LuhtkoH38BGQChCT5jDt/s1600/IMG_20181229_095723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aqTL1k3PJvrRH3XjkneoTT8fs9GVCBLxLec-8DoXWJVX2Gh8D9MYMBNPJLXUfPq2TMJL4UZMFS9KwE3TLrpXDE7Mxjxo1SSso9mXyM24NfO4adJHyvUpJyg5LuhtkoH38BGQChCT5jDt/s320/IMG_20181229_095723.jpg" width="240" /></a></div>
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<br />
First time doing it and it was a hit. The flavours were there. Only needed to tweak the steaming process as it didn't come out flat after trying for three times. MOH thinks it's to do with the coconut cream brand used. Which can be true.<br />
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I relied on this <a href="https://rasamalaysia.com/seri-muka/">recipe </a>when making it and substitute the Pandan leaves to a paste which I had cleverly add to reach the right colour. <br />
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Flavour tastes amazing regardless!<br />
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<a name='more'></a><br />
<br />
<b><i>Ingredients</i></b><br />
<br />
For Bottom Layer:<br />
<br />
<ul>
<li>300 g glutinuos rice soak for 30 minutes in water</li>
<li>200 ml thin coconut milk</li>
<li>100ml coconut milk plus</li>
<li>100 ml water</li>
<li>1 teaspoon salt</li>
</ul>
<br />
<br />
For Top Layer:<br />
<br />
<ul>
<li>200 ml thick coconut milk or coconut cream</li>
<li>2 large eggs plus</li>
<li>2 egg yolks</li>
<li>170 g sugar</li>
<li>100 ml water</li>
<li>drops of pandan essence to suit colour</li>
<li>5 tablespoon all-purpose flour + 2 Tablespoon cornstarch</li>
</ul>
<br />
<br />
<br />
<i><b>Method </b></i><br />
<br />
<ol>
<li>Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes. </li>
<li>Meanwhile prepare the top layer. </li>
<li>Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. </li>
<li>Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour. </li>
<li>After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. </li>
<li>Make sure it is compact. </li>
<li>Use a sieve to pour the egg mixture on to the rice mixture. </li>
<li>Steam on medium heat for 30 minutes. </li>
<li>Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-8855830437101015172019-01-16T09:34:00.000+08:002019-01-16T09:34:14.865+08:00Beef Stew with Pressure CookerJust to save time! And it turned out tastier than it looks. And the meat is tender too~<br />
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Does pay to learn the type of beef cuts for this =)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ISxsKJUnbq46bTCEkka1SQCeEXjne5kTmC-DVccfvcUZmoDWkeeVxjUyn9P6yFkJUhoGuk2bPgoD6Trc7ufe5hgp2JwV520D3gRjBhdiarz8ZNtbPnQj92n7EGUN5VxBRO_xinnUFIQQ/s1600/IMG_20190116_125142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ISxsKJUnbq46bTCEkka1SQCeEXjne5kTmC-DVccfvcUZmoDWkeeVxjUyn9P6yFkJUhoGuk2bPgoD6Trc7ufe5hgp2JwV520D3gRjBhdiarz8ZNtbPnQj92n7EGUN5VxBRO_xinnUFIQQ/s320/IMG_20190116_125142.jpg" width="320" /></a></div>
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<br />
My referred recipe sites were <a href="https://www.foodinaminute.co.nz/Recipes/Winter-Beef-Casserole">foodinaminute </a><br />
And from <a href="https://thesaltymarshmallow.com/best-ever-instant-pot-beef-stew/">thesaltymarshmallow</a> for pressure cooking tips<br />
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As well as I read <a href="https://www.bbcgoodfood.com/howto/guide/10-tips-using-pressure-cooker">10 tips about using the pressure cooker </a>too to learn more about the time saved when cooking various things.<br />
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Important thing to take away using pressure cooker:<br />
<br />
<ul>
<li>Need to add more gravy as it keeps moisture</li>
<li>Must release valve slowly after cooking and before even touching any parts of the pressure cooker</li>
<li>Bring to high heat, until it starts sizzling then bring the heat down slightly</li>
<li>Have to empty the dish and wash immediately after using</li>
</ul>
<br />
Time saved:<br />
Instead of cooking 1.5-2 hours, I cooked for 35 mins, then left it on off for another 10 minutes.<br />
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<br />
See below for more steps that I use for cooking :)<br />
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<a name='more'></a><br /><br />
Ingredients:<br />
<br />
<ul>
<li>3 stalks celery chopped</li>
<li>2 carrots chopped</li>
<li>250g button mushrooms halved</li>
<li>2 onions chopped</li>
<li>5 garlic cloves minced</li>
<li>600g <a href="https://www.thespruceeats.com/cuts-of-beef-chuck-loin-rib-brisket-and-more-995304">chuck</a> beef (shoulder part of beef) cut in 3cm cubes or thereabouts</li>
<li>2 cups beef stock</li>
<li>1 cup tomato sauce (I used Watties)</li>
<li>2 tbsp <a href="https://www.leaandperrins.co.uk/en/products/lea-and-perrins-worcestershire-sauce">Lea & Perrins Worcestershire sauce</a></li>
<li>2 tbsp flour</li>
<li>salt & pepper</li>
<li>2 tbsp cornstarch + warm water to thicken gravy</li>
</ul>
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Method:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<ol>
<li>Toss the beef in marinate flour, pepper and salt.</li>
<li>Heat up a woke to medium high and pan fry the beef with garlic. Pour it into the pressure cooker.</li>
<li>Stir fry all the vege and mushrooms until the onions are soft (2-3mins). Add to meat.</li>
<li>Mix the remaining flour, beef stock, tomato sauce, lea&perrins in a bowl and heat it up on a pan until boil. Add to mix. Add 1 cup water.</li>
<li>Pressure cook (high) for 30-35 mins. Turn off stove and leave for another 10 mins.</li>
<li>Carefully release the valve. Mix cornstarch with warm water and mix it in while hot.</li>
</ol>
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<br />Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-34178127622801295062018-08-27T09:50:00.004+08:002018-08-27T09:50:37.818+08:00Modified Chocolate BrowniesWell, I thought I needed to bake these brownies from this <a href="http://kimbeach.com/free-resources/recipes/my-chocolate-brownies-2/">recipe</a> but no it was straight into the fridge ready to eat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hdGvAKUPRJDomrKNiZCL2IHzlKupJ3UnoKrrmPQbHx6O66KgwqeeorUteN_Yh97gajNSgjrcHDHhDXaYqyMxPUE4XPKl_191uGcg0dCOFvEcOm0LwQZXp2yoWGPrBKYLGbBUoCY9jw4E/s1600/IMG_20180813_070446%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-hdGvAKUPRJDomrKNiZCL2IHzlKupJ3UnoKrrmPQbHx6O66KgwqeeorUteN_Yh97gajNSgjrcHDHhDXaYqyMxPUE4XPKl_191uGcg0dCOFvEcOm0LwQZXp2yoWGPrBKYLGbBUoCY9jw4E/s320/IMG_20180813_070446%255B1%255D.jpg" width="320" /></a></div>
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Then again I had uncooked cashew nuts....so better be safe and bake them slightly<br />
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Turned out amazingly moist and hits the spot with all the nutty ingredients, packed intensely with wonderful energy and healthy 'fats'<br />
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Thanks Kim though! For the instant <a href="http://kimbeach.com/free-resources/recipes/my-chocolate-brownies-2/">simple recipe</a>, using initially only just 4 ingredients.<br />
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Makes roughly 12 pieces from an 8" square baking tray<br />
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<a name='more'></a><b><i>Ingredients</i></b><br />
<br />
<ul>
<li>1 cup soaked cashews</li>
<li>1/2 cup soaked almonds</li>
<li>1 cup pitted dates</li>
<li>1/2 cup cacao powder</li>
<li>2 eggs</li>
<li>1 spoon oil</li>
<li>Dash of salt and syrup</li>
</ul>
<div>
<b><i>Method</i></b></div>
<div>
<ol>
<li>Soaked the cashews and almonds in water for at least 2 hours.</li>
<li>Pre-heat oven to 180degC, lined a 8" square baking tray with baking paper.</li>
<li>In a blender or food processor, blend the nuts, dates for about 3 minutes before adding the eggs, oil and powder. </li>
<li>Bake 25-30 minutes.</li>
<li>Cool before cutting and storing.</li>
<li>Store 3 days outside, 1 week in fridge.</li>
<li>Freeze for 6 months.</li>
</ol>
</div>
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<br />Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-51941419661534045832018-08-05T08:42:00.000+08:002018-08-05T08:42:09.320+08:00Chicken Cordon Bleu <div dir="ltr">
Felt like making it and cooking dinner for the family as a favour. I actually based my ingredients and steps around this recipe and a video clip but I ended up tweaking it more on my own. And I made too much for my family haha. 3 chicken breasts is enough as it was very filling.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmj8eOrh4tWfqm-R-bKQ1Aqyd8yFeaontNrMeXvllpve9mlejGB1ouELxpXYOqjwKl3Q-exvoIErWDmLuqzIAfrq2SBzPHMSv819QIS5Ov_lB657bdaV2rb1BMgmvBqWS3kqgJq36kd3RU/s1600/IMG_20180729_210423_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmj8eOrh4tWfqm-R-bKQ1Aqyd8yFeaontNrMeXvllpve9mlejGB1ouELxpXYOqjwKl3Q-exvoIErWDmLuqzIAfrq2SBzPHMSv819QIS5Ov_lB657bdaV2rb1BMgmvBqWS3kqgJq36kd3RU/s320/IMG_20180729_210423_HDR.jpg" width="320" /></a></div>
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Anyway didn't manage to take a decent photo just coz I was a little shy doing it in front of the in laws but here is the ingredients and method. I would have tried the white wine next time as it would bring sauce to the dish and mom in law's clever idea of combining cauliflower to the dish adds balance of vegetables for dinner.</div>
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<a name='more'></a><br />
<div dir="ltr">
<strong>Ingredients</strong></div>
<ul>
<li>
3-4 chicken breasts</li>
<li>Mozarella or Swiss cheese or both</li>
<li>Sliced ham (3 for each breast)</li>
<li>Herb and garlic salt</li>
<li>Garlic powder</li>
<li>Pepper</li>
<li>Salt</li>
<li>Olive oil</li>
<li>3-4 eggs</li>
<li>1.5 cup flour and cornstarch or both</li>
<li>1.5 cup panko bread crumbs</li>
<li>60ml white wine</li>
</ul>
<div dir="ltr">
<strong>Method</strong></div>
<ol>
<li>
Pre heat oven to 180degC. Line a large tray with aluminium foil or baking paper</li>
<li>Wash the breasts and dry them. Season with garlic powder, herb and garlic salt and pepper. Go as far as coating a layer around the meat </li>
<li>Wrap the meat in glad wrap and pound it flat</li>
<li>Add a layer of Mozarella, 3 slices of ham and mozzarella. </li>
<li>Wrap the meat up in glad wrap into cylinder form </li>
<li>Freeze meat for 15-30mins or until their shape is firm </li>
<li>Coat meat in flour, followed by egg then breadcrumb </li>
</ol>
</div>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-64322826573769309672018-07-12T08:42:00.000+08:002018-07-12T08:42:29.936+08:00Carrot cake GFDFWith cashew base icing! Should have added more lemon juice to make it like a cream cheese frosting.<br />
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Tastes a little dense just coz I replaced tapioca flour with rice and it's almond meal that dominates the mix. Just hope my kid likes it else ill be eating it all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNlhlVEkztSL3CSqofpZp655bJX-MiUVPGniRtqJ4h7MCe9JkPZRPCrLfVsIldfAV8sOYw6vFzR6I-GGUWnvJDTgdHH8LpnVxMMvWrj84VQY0EAtsrIHwbI5Z5RWjXGp3coJbdQSLDBhI/s1600/IMG_20180707_201644_HDR.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNlhlVEkztSL3CSqofpZp655bJX-MiUVPGniRtqJ4h7MCe9JkPZRPCrLfVsIldfAV8sOYw6vFzR6I-GGUWnvJDTgdHH8LpnVxMMvWrj84VQY0EAtsrIHwbI5Z5RWjXGp3coJbdQSLDBhI/s320/IMG_20180707_201644_HDR.jpg" width="320" /></a></div>
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It's got sultanas and cranberries too instead of walnuts just coz I think there is enough nuts with the almond meal...<br />
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<br />
All of my gluten and dairy free recipe so far are taken from Chloe Moir nutrition. She just makes it easy to make with a quick video clip less than 2 minutes long. Suitable for mothers on the go like me.<br />
<br />
See below for recipe. Makes a 9" cake. Original recipe from <a href="https://chloemoirnutrition.com/recipes-archive/2018/6/13/carrot-cake-with-cashew-cream-icing">here</a><br />
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<a name='more'></a><br />
<br />
<b><i>Ingredients</i></b><br />
<br />
CARROT CAKE:<br />
<br />
<ul>
<li> 2 cups ground almonds </li>
<li>3/4 cup brown rice flour </li>
<li>1 tsp baking soda </li>
<li>2 Tbsp cinnamon </li>
<li>Pinch of sea salt </li>
<li>2 ripe banana </li>
<li>4 eggs </li>
<li>1/2 cup Coconut Oil, melted </li>
<li>1/4 cup maple syrup </li>
<li> 1 tsp vanilla extract </li>
<li>2 medium sized carrots, grated </li>
<li>1/2 cup cranberries </li>
<li>1/2 cup sultanas </li>
</ul>
CASHEW CREAM ICING:<br />
<br />
<ul>
<li> 1 cup cashew nuts, soaked in water overnight </li>
<li>1/4 cup Coconut Oil, melted </li>
<li>Juice of half a lemon </li>
<li>1 Tbsp maple syrup </li>
<li>1 tsp vanilla extract </li>
<li>1/4 cup water</li>
</ul>
<br />
<b>Method</b><br />
<br />
<ol>
<li>Pre-heat the oven to 180 degrees fan bake. </li>
<li>In a large bowl whisk together the dry ingredients. </li>
<li> In a separate bowl mash the banana, and then add the rest of the wet ingredients, mix well. </li>
<li>Fold together the wet ingredients and dry ingredient together with the grated carrot, walnuts and sultanas. </li>
<li> Pour the batter into a cake tin.
Bake for 45 - 60 minutes until the cake is cooked through.
To check the cake is cooked through, insert a knife into the middle, the knife should come out clean. If there is still raw mixture on the knife then put the cake back in the oven for another 5 minutes.
Leave to fully cool down before you ice it. </li>
<li>To make the cashew icing, blend together all of the ingredients in a high powered blender or food processor. </li>
<li> Ice the cake with the cashew icing, if the icing is runny leave it in the fridge to firm up a little. </li>
</ol>
Store the cake in the fridge for up to 4 days or freeze for up to a month.Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-71567050620099202982018-06-24T10:07:00.000+08:002018-06-24T10:08:07.979+08:00Gluten Free flour substitutionsThought I'd pen this down as a quick reference. My sister introduced her version of Avocado chocolate cake and it was delish! She used brown rice flour instead of coconut flour and it works much better as it's less coconut taste and crumbly.<br />
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Anyway, the link to the snippets below are from <a href="https://www.glutenfreeandmore.com/resources/food-allergy-substitutions.html">here.</a><br />
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Feel free to explore the alternatives :)<br />
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Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-42936042395623031742018-06-12T17:33:00.002+08:002018-06-12T17:36:40.835+08:00Mini Lemon CheesecakeBut there is no cheese~!<br />
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<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20180612_150221_zpsqenwlpmx_edit_1528795755254_zpsswtlkcdm.jpg.html" target="_blank"><img alt=" photo IMG_20180612_150221_zpsqenwlpmx_edit_1528795755254_zpsswtlkcdm.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20180612_150221_zpsqenwlpmx_edit_1528795755254_zpsswtlkcdm.jpg" /></a>
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20180612_150250_zpsrhbtl9xd_edit_1528795783835_zpsnjbt1prm.jpg.html" target="_blank"><img alt=" photo IMG_20180612_150250_zpsrhbtl9xd_edit_1528795783835_zpsnjbt1prm.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20180612_150250_zpsrhbtl9xd_edit_1528795783835_zpsnjbt1prm.jpg" /></a> </div>
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My first ever virgin gluten and dairy free cheesecake. Tastes pretty good but I think the lemon does hide alot of the bigger flavours...<br />
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<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20180612_084632_zps9c3lc1p2.jpg.html" target="_blank"><img alt=" photo IMG_20180612_084632_zps9c3lc1p2.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20180612_084632_zps9c3lc1p2.jpg" /></a> </div>
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<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20180612_091347_zpsolncfjai.jpg.html" target="_blank"><img alt=" photo IMG_20180612_091347_zpsolncfjai.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20180612_091347_zpsolncfjai.jpg" /></a> </div>
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<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20180612_092455_zpshanyijyi.jpg.html" target="_blank"><img alt=" photo IMG_20180612_092455_zpshanyijyi.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20180612_092455_zpshanyijyi.jpg" /></a>
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The only thing different I did was to use cranberries instead of dates for the base so it looks abit more redder than usual.<br />
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Tastes pretty amazing but there is a strong coconut flavour in general. I was trying to get my kid to try it but it's not his thing. Either that I gave it to him when he is too full. Oh well, it's for me to have heh.<br />
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Courtesy from <a href="https://chloemoirnutrition.com/recipes-archive/2018/3/9/mini-lemon-cheesecakes">Chloe Moir Nutrition</a>. I love her website.<br />
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<br />
Makes 7-8 mini cheesecakes<br />
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<a name='more'></a><i><b>Ingredients</b></i><br />
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Base:<br />
<br />
<ul>
<li>1/2 cup almonds </li>
<li>1/2 cup sunflower seeds </li>
<li>1/2 cup desiccated coconut </li>
<li>1/4 tsp sea salt </li>
<li>1/2 cup dates </li>
<li>2 Tbsp coconut oil </li>
<li>1/2 tsp vanilla extract </li>
<li>Juice of 1 lemon </li>
<li>Zest of 1 lemon</li>
</ul>
Lemon Cheesecake topping:<br />
<br />
<ul>
<li>1/2 cup cashew nuts (soaked in water overnight and drained) </li>
<li>1/3 cup coconut oil </li>
<li>1/4 cup maple syrup (or use your preferred natural sweetener) </li>
<li>1/4 cup water </li>
<li>1/2 cup lemon juice (about 2 1/2 large lemons) </li>
<li>1/2 tsp vanilla extract</li>
</ul>
<div>
<b><i>Method</i></b></div>
<br />
<ol>
<li>First make the base by blending together all the ingredients in a food processor or high powered blender. </li>
<li>Line a muffin tray with muffin cases. </li>
<li>Add a large tablespoon sized amount of base into each muffin case and press it down. Set aside while you make the cheesecake topping. </li>
<li>Place all cheesecake ingredients into the same food processor or blender. Blend until smooth. How smooth you get your mixture depends on how powerful your blender/processor is. </li>
<li>Pour the cheesecake mixture over the bases, top with lemon slices (optional) and leave to set in the freezer for 2 hours or fridge for 4 hours. </li>
<li> Store the cheesecakes in the fridge once they have set.</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-24945770164195550132018-06-06T18:00:00.005+08:002018-06-06T18:00:49.060+08:00Sweet Potato Chocolate CakeBaking has become 'cooking' for me in the sense that these days I don't bother with measuring cups or spoons haha. I've become those chef on tv where they just sprinkle using their fingers over the ingredients.<br />
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<a href="http://smg.photobucket.com/user/Genial82/media/Mobile%20Uploads/2018-06/IMG_20180606_142707_zpswxjcfpdg.jpg.html" target="_blank"><img alt=" photo IMG_20180606_142707_zpswxjcfpdg.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/Mobile%20Uploads/2018-06/IMG_20180606_142707_zpswxjcfpdg.jpg" /></a>
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But I do must record it so that I remember and know what I did for sure and of course to share it with the others :)<br />
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<a href="http://smg.photobucket.com/user/Genial82/media/Mobile%20Uploads/2018-06/IMG_20180606_104647_zpsneg0myyj.jpg.html" target="_blank"><img alt=" photo IMG_20180606_104647_zpsneg0myyj.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/Mobile%20Uploads/2018-06/IMG_20180606_104647_zpsneg0myyj.jpg" /></a> </div>
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So here it my latest 'creation' I used pinterest to try my luck to find the right recipe but alas it doesn't really work with me. If you're interested to try check out the method and ingredients.<br />
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<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/Collage%202018-06-06%2021_31_08_zps1odo9rzn.jpg.html" target="_blank"><img alt=" photo Collage 2018-06-06 21_31_08_zps1odo9rzn.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/Collage%202018-06-06%2021_31_08_zps1odo9rzn.jpg" /></a></div>
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<a name='more'></a><br />
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<i><b>Ingredients</b></i><br />
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<ul>
<li>2 large kumara / sweet potatoes (probably half a kilo, the more the merrier)</li>
<li>3 carrots</li>
<li>kale leaves (just to give my son more for his vege)</li>
<li>1 large banana</li>
<li>1 cup coconut milk</li>
<li>1 cup coconut sugar</li>
<li>1 cup cacao powder</li>
<li>1/2 cup coconut flour</li>
<li>3 tbsp olive oil</li>
<li>1 tbsp cinammon</li>
<li>1 tbsp salt</li>
<li>4 or 5 eggs</li>
</ul>
<br />
<br />
<i><b>Method</b></i><br />
<br />
<ol>
<li>Peel and steam sweet potato and carrots until really really soft the day before so that they cool down before placing it into food processor.</li>
</ol>
<ol>
<li>Pre-heat oven to 180degC. Lined a 9" round cake tin (square would be better for cutting pieces).</li>
<li>In a food processor, blend all the veges and bananas until smooth.</li>
<li>Add the wet stuff (olive oil, coconut milk and eggs).</li>
<li>Add the dry stuff (cacao powder, salt, coconut sugar and coconut flour).</li>
<li>Give it a long good whizz until smooth.</li>
<li>Bake in the oven for 45-60 minutes or until the toothpick inserted comes out clean.</li>
</ol>
<br />
<br />
<br />Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-2664224711709643512017-11-29T16:57:00.000+08:002017-11-29T16:57:13.561+08:00Beef StewMade it for the first time, the meat turned out a little dry but the sauce was really good!<br />
<br />
I could have done a few more things, but the recipe was solely followed in Jamie Oliver's book.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ovCGfYbCok7IMzn7uer_1a3J1fPKMrl8CoUxgxtrMrsnHgY3cGsiKB0IbE3rpqdvZBgfFATcuHyfkUgS8vgShR3Gw_c2QSw4hyiZeyUTD-YrSWIwgHKfQtCPygwZvEiQyPZhFlti7JhF/s1600/IMG_4763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ovCGfYbCok7IMzn7uer_1a3J1fPKMrl8CoUxgxtrMrsnHgY3cGsiKB0IbE3rpqdvZBgfFATcuHyfkUgS8vgShR3Gw_c2QSw4hyiZeyUTD-YrSWIwgHKfQtCPygwZvEiQyPZhFlti7JhF/s320/IMG_4763.JPG" width="240" /></a></div>
<br />
<br />
I could have added capsicum, mushrooms to taste and baked it at a lower temperature or put it in a slow cooker to save electricity. But it's all edible!<br />
<br />
<br />
Here are the steps. Courtesy from <a href="https://www.jamieoliver.com/recipes/beef-recipes/beef-stew/">Jamie Oliver's beef stew recipe</a><br />
<br />
<br />
<a name='more'></a>Ingredients<br />
<br />
<ul>
<li>1 kg lean stewing beef cut to cubes</li>
<li>2 tbsp plain flour</li>
<li>Olive oil</li>
<li>1 big onion</li>
<li>5 garlic cloves</li>
<li>2 sticks of celery (can use more next time)</li>
<li>4 carrots</li>
<li>thyme</li>
<li>4 ripe tomatoes</li>
<li>200ml red wine</li>
<li>500ml beef stock</li>
<li>3 bay leaves</li>
<li>Worcestershire Sauce</li>
</ul>
<div>
to add next time</div>
<div>
<ul>
<li>mushrooms</li>
<li>capsicum</li>
</ul>
<div>
<br /></div>
</div>
<div>
Method</div>
<div>
<br />
<ol>
<li>Preheat the oven to 160ºC/325ºF/gas 3. (I'll put it down to 120-150degC next time)</li>
<li>Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside. </li>
<li>Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side. </li>
<li>While the beef cooks, peel and finely chop the garlic, then cut the onions. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds. </li>
<li>Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened. </li>
<li>Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed (I think I cooked it too long here), add the stock, bay leaves and a splash of Worcestershire sauce. </li>
<li>Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.</li>
</ol>
</div>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-82636245786219805342017-11-25T04:37:00.002+08:002017-11-29T16:57:37.544+08:00Chicken Split LentilsAka chicken 'rice' for our little E. He's still on a GAPS diet so we are trying to avoid rice for him, no matter how much he adores and wants to eat with us (sigh). It was initially made by his grand aunty, so I asked her the steps.<br />
<br />
This was the first time I cooked it and it was yummylicious. It can lasts for perhaps 3-4 days for a toddler like him? (he's just shy of 3)<br />
<br />
The first mouth I took it really tasted like chicken rice! Just sorta 'mashed' rice texture or mashed potato.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij00C_ZEnyUVtqieN9hVKQRVRIHQzH_L2X4kypC7fWuzROBop_IxjZNBRdCdfrY6Q2u7xT7ChL4En0spXXgMHnUqte_0WlXHqpDlwobNgORw36OnwE6F6i1B-i2r9_nPrpur_9uAMxHQFU/s1600/IMG_4734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij00C_ZEnyUVtqieN9hVKQRVRIHQzH_L2X4kypC7fWuzROBop_IxjZNBRdCdfrY6Q2u7xT7ChL4En0spXXgMHnUqte_0WlXHqpDlwobNgORw36OnwE6F6i1B-i2r9_nPrpur_9uAMxHQFU/s320/IMG_4734.JPG" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaGP2gLCmm0h4qGQxO7WB0VnvXEcAJsC0UTWIMRxmmypBB_8u-cbImOLxcqZF5e9svm5Q9i3V86ZrtYfdOy3tet5CJJRe53cvOKr9JdAfzR3HyQOeXIiCjAio4CToxObeJW3ScfwD92cg/s1600/IMG_4735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpaGP2gLCmm0h4qGQxO7WB0VnvXEcAJsC0UTWIMRxmmypBB_8u-cbImOLxcqZF5e9svm5Q9i3V86ZrtYfdOy3tet5CJJRe53cvOKr9JdAfzR3HyQOeXIiCjAio4CToxObeJW3ScfwD92cg/s320/IMG_4735.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
<a name='more'></a>Ingredients<br />
<br />
<ul>
<li>4 garlic cloves</li>
<li>1/2 inch ginger</li>
<li>1/4 chicken (drumstick and thighs)</li>
<li>1 cup split lentil beans</li>
<li>Salt to taste</li>
<li>dollop of coconut oil for flavour too</li>
</ul>
<br />
<br />
Method<br />
<br />
<ol>
<li>In a rice pot, add around 250ml of water (or fill the pot up to 1/5th level).</li>
<li>Slice ginger as thin as you can, cut the garlic cloves to small pieces.</li>
<li>Add chicken, ginger and garlic to the pot and let it heat up to boil for a total of 40mins (aiming to cook the chicken). I took the lid off and slice the chicken more so that it cooks faster.</li>
<li>Wash the lentils now so that it is ready to be cooked. I used a sieve because they are tiny grains.</li>
<li>When the chicken is cooked, set the rice pot to warm, take the chicken out and pour the lentils in. </li>
<li>Slice the chicken meat off the bone and place them back into the pot.</li>
<li>Set the rice pot to 'cook' again and let it cook for about 30-40mins.</li>
<li>Turn off rice pot when done or when lentils are soft enough to eat / mash.</li>
</ol>
<div>
Store in an airtight container and it should last for a week.</div>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-30316672379636742112017-06-29T05:58:00.001+08:002017-11-29T16:57:49.373+08:00Lamb shank muffins Just because it tastes like one to me! Although I have another leg lamb piece, steamed kale and brussel sprouts added not to mention sweet potato and carrots that was baked with the lamb.<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/C73680B8-6030-4255-9F61-B21930ECAB13_zpsc5ltgrs0.jpg.html" target="_blank"><img alt=" photo C73680B8-6030-4255-9F61-B21930ECAB13_zpsc5ltgrs0.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/C73680B8-6030-4255-9F61-B21930ECAB13_zpsc5ltgrs0.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mmmm</div>
<br />
<br />
All because my kiddo can't bite at the moment and muffins are the easiest for grabbing and poking and ensuring he gets good food in him.<br />
<br />
<pre style="text-align: center;"><a href="http://img.photobucket.com/albums/v444/Genial82/C8502227-FA5C-4B32-AFD0-F167F93F43B9_zpsfkn9hnpl.jpg"><img src="http://img.photobucket.com/albums/v444/Genial82/C8502227-FA5C-4B32-AFD0-F167F93F43B9_zpsfkn9hnpl.jpg" width="35%" /></a> <img src="http://img.photobucket.com/albums/v444/Genial82/7C57498B-9BE0-4D79-BA62-D4F4F378D6E7_zpsndizo31r.jpg" width="35%" />
<pre><a href="http://destination%20page%20url/"><img src="http://img.photobucket.com/albums/v444/Genial82/E44A2DEB-7A17-432E-BFAF-63867FB66185_zpsqzlfytt3.jpg" width="35%" /></a> <img src="http://img.photobucket.com/albums/v444/Genial82/849AE570-92FF-4215-A210-E558C0A8059E_zpsexkpswri.jpg" width="35%" />
</pre>
</pre>
Yes, ALL the stuff I'm cooking is now organic....and I'm glad he is the only one taking it coz it really bites on the price.<br />
<br />
Follow this recipe to bake the lamb shanks. I just add the sweet potato and carrots at the bottom and sprinkled olive oil and salt for flavour before placing the lamb shanks on top.<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/3F680DC5-8FB5-4F98-AAC6-DF3940F5F3A6_zpsvqx0r7sz.jpg.html" target="_blank"><img alt=" photo 3F680DC5-8FB5-4F98-AAC6-DF3940F5F3A6_zpsvqx0r7sz.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/3F680DC5-8FB5-4F98-AAC6-DF3940F5F3A6_zpsvqx0r7sz.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
All the top dishes dissaminated</div>
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/F7D8DB47-3AD4-4E83-84C0-3030CB7011DD_zpst6teho39.jpg.html" target="_blank"><img alt=" photo F7D8DB47-3AD4-4E83-84C0-3030CB7011DD_zpst6teho39.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/F7D8DB47-3AD4-4E83-84C0-3030CB7011DD_zpst6teho39.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
No, this is the VITAL ingredient for him. GREENS~~</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<b><i>Makes about 15 large muffins</i></b><br />
<br />
<a name='more'></a><br />
<br />
Ingredients<br />
About 1kg of lamb roasted (can be from leg or shanks)<br />
One large Kumara / sweet potato roasted with the lamb<br />
2 large carrots roasted with lamb<br />
20 brussel sprouts steamed<br />
Bag of kale leaves steamed<br />
5 eggs<br />
1-2 tbsp gluten free flour<br />
1/4 cup almond milk<br />
<br />
Method<br />
Pre heat oven to 180degC. Lined up muffin tray with cupcake liners.<br />
Using a large blade and a food processor, blend all the veggies (sweet potato, carrot and brussel sprouts) together first.<br />
Pre cut the lamb into smaller pieces before adding them into the food processor.<br />
Add the eggs and milk.<br />
Scatter flour and keep processing until all incorporated.<br />
Bake for 25 mins<br />
Keep refrigerated up to a week or freeze it and it'll last for 3 months.<br />
<br />
<br />
<br />Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-61680893433840290032017-06-22T10:48:00.005+08:002017-06-22T18:07:26.492+08:00Apple (& 1 Pear) MuffinsAll about muffins to preserve these huge bags of organic fruits (yes, bulk buy isn't fun if it's buying all for the toddler)!<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/42F44F6B-5E30-47BF-BC7A-36258400A54C_zpszvske3gm.jpg.html" target="_blank"><img alt=" photo 42F44F6B-5E30-47BF-BC7A-36258400A54C_zpszvske3gm.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/42F44F6B-5E30-47BF-BC7A-36258400A54C_zpszvske3gm.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
I didn't really bother taking photos of the making process just because I forgot haha.<br />
<br />
<br />
<b><i>Makes about 12 muffins</i></b><br />
<br />
<br />
<a name='more'></a><br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>5 apples grated</li>
<li>1 pear grated</li>
<li>2 bananas</li>
<li>4 eggs</li>
<li>2 tbsp coconut oil </li>
<li>1/4 cup coconut sugar </li>
<li>1/2 cup gluten free flour</li>
<li>1-2 tbsp coconut flour</li>
<li>Cinnamon powder</li>
<li>Vanilla essence</li>
</ul>
<br />
<br />
<b>Method</b><br />
<br />
<ol>
<li>Pre heat oven to 180degC. Line 12-tray muffin tray with cupcake/muffin liners.</li>
<li>In a food processor, grate all apples and pears (pealed).</li>
<li>Using a bigger blade, add banans, sugar, oil, eggs and further blend.</li>
<li>Add flour and vanilla essence and blend until all mixed.</li>
<li>Scoop around 3 tbsp to each muffin tray or fill it to the top.</li>
<li>Bake for 25-30 minutes.</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-1379098482740131352017-04-19T17:18:00.000+08:002017-04-19T17:18:07.949+08:00ABC Muffin (aka Apple Banana Carrot)Hahaha I didn't realise that literally speaking and manage to summarise the above! Also it's 1-2-3 (1 carrot, 2 apples, 3 bananas. Talk about how easy to learn this recipe)<br />
<br />
And pretty much what you get before the oven<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170419_122124_zpsirxuuz22.jpg.html" target="_blank"><img alt=" photo IMG_20170419_122124_zpsirxuuz22.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170419_122124_zpsirxuuz22.jpg" /></a>
</div>
<br />
<br />
Is the same as what you get AFTER the oven<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170419_130953_zps5yuv4nlg.jpg.html" target="_blank"><img alt=" photo IMG_20170419_130953_zps5yuv4nlg.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170419_130953_zps5yuv4nlg.jpg" /></a>
</div>
<br />
I was actually running out of muffin ideas. My mind was more focused on the savoury side since we want to get bone broth, and fermented food into our kid.<br />
<br />
So it's really all rough estimation here as I was pretty much looking at the texture and stickiness to estimate the batter.<br />
<br />
<br />
<b>Makes 12 small muffins or cupcake size</b><br />
<br />
<br />
<a name='more'></a><br />
<br />
<b><i>Ingredients</i></b><br />
<br />
<ul>
<li>1 Carrot</li>
<li>2 Apples</li>
<li>3 Bananas</li>
<li>4 eggs</li>
</ul>
<br />
<br />
<ul>
<li>2 tbsp LSA for additional nutritional value</li>
<li>3 tbsp coconut flour</li>
<li>1 tbsp maple syrup</li>
<li>1 tbsp coconut oil (melted)</li>
<li>vanilla essence</li>
<li>salt to taste</li>
</ul>
<br />
<br />
<b><i>Method</i></b><br />
<br />
<ol>
<li>Pre-heat oven to 180degC. Line a 12 cupcake tray with cupcake liners</li>
<li>In a food processor, grate the apples and carrots</li>
<li>Using the bigger blade, add all wet ingredients and whizz until fully blended</li>
<li>Add coconut flour and syrup and blend about 1-2 minutes more</li>
<li>Using a table spoon, spoon about 1.5 into each cupcake liners</li>
<li>Bake for 30 minutes</li>
</ol>
<br />
<br />
Store either in the fridge for a week or freeze for 1 monthGenialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-3938670367784892782017-04-16T08:11:00.000+08:002017-04-16T08:11:45.914+08:00Feijoa JamAnd so there were a huge amount of Feijoas given to us from many friends. There was toss between feijoa jam or muffin. I suggested jam so that it lasts.<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170415_203124_zpsuvk4udcr.jpg.html" target="_blank"><img alt=" photo IMG_20170415_203124_zpsuvk4udcr.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170415_203124_zpsuvk4udcr.jpg" /></a> </div>
<br />
For about 2 kgs worth, look at how much jam we could make.<br />
<br />
I had to be cautious when I peeled them out as some had worms (one of those, sigh)<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170413_090904_zpsfhflujia.jpg.html" target="_blank"><img alt=" photo IMG_20170413_090904_zpsfhflujia.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170413_090904_zpsfhflujia.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Feijoas~</div>
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<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170415_123455_zpsfv6gdrul.jpg.html" target="_blank"><img alt=" photo IMG_20170415_123455_zpsfv6gdrul.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170415_123455_zpsfv6gdrul.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The inside of Feijoas</div>
<br />
My MIL suggested adding apples so that it encourages 'pectin' so that it sets more too.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170413_090846_zpsnfxzm4t8.jpg.html" target="_blank"><img alt=" photo IMG_20170413_090846_zpsnfxzm4t8.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170413_090846_zpsnfxzm4t8.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mom's tree</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I used <a href="http://www.bite.co.nz/recipe/1825/Feijoa-jam/">this blog</a> as reference, but the other things added were suggested by MIL</div>
<div style="text-align: left;">
</div>
<a name='more'></a><br /><br />
<b><i>Ingredients</i></b><br />
<br />
<ul>
<li>2kg feijoas (with 4 apples)</li>
<li>1/2 cup water</li>
<li>1.5 lemon</li>
<li>1/4 cup of ginger</li>
<li>6 cups of white sugar</li>
</ul>
<br />
<br />
<i><b>Method</b></i><br />
<br />
<ol>
<li>Bring feijoas, ginger and apples to boil with lemon and water</li>
<li>Simmer when sugar goes in</li>
<li>Stir for 2-3 hours until consistency thickens</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-9831441202339050222017-04-01T15:00:00.001+08:002017-04-01T15:00:28.647+08:00Rice Crispy TreatsWhat do you do when your toddler starts napping for 3.5 hours? Make food! For him lol (well try to)<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170401_151343_zpsaujt961r.jpg.html" target="_blank"><img alt=" photo IMG_20170401_151343_zpsaujt961r.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170401_151343_zpsaujt961r.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I whipped this up real quick (well had to whizz up the almonds first), and over estimated the tray needed.</div>
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170401_140704_zpsbppusist.jpg.html" target="_blank"><img alt=" photo IMG_20170401_140704_zpsbppusist.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170401_140704_zpsbppusist.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
It's quite yummy to pre fry the dessicated coconut actually, and I wasn't sure whether it was enough syrup and nut butter to glue everything together.</div>
<br />
It worked anyway...<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170401_151541_zps2euzo1ms.jpg.html" target="_blank"><img alt=" photo IMG_20170401_151541_zps2euzo1ms.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170401_151541_zps2euzo1ms.jpg" /></a>
</div>
<br />
<br />
Got the original recipe <a href="http://beamingbaker.com/toasted-coconut-almond-rice-crispy-treats-vegan-gluten-free-dairy-free/">here</a><br />
<br />
<b>Makes a full square 9 x 9 inch tray</b><br />
<br />
<br />
<a name='more'></a><br />
<br />
<b><i>Ingredients:</i></b><br />
<ul>
<li>3 cups rice crispies (gluten free)</li>
<li>1/3 cup dessicated coconut</li>
<li>1/3 cup slice almonds (I turned it to almond powder)</li>
<li>1/3 cup of peanut butter</li>
<li>1/3 cup of maple syrup</li>
</ul>
<i><b>Method</b></i><br />
<ol>
<li>Line an 8-inch square baking pan with wax paper, parchment or greased foil. Set aside for later. </li>
<li>Bring a small skillet to medium heat. Add coconut. Stir until lightly browned and fragrant, about 3-5 minutes. </li>
<li>Remove from heat and pour into a large mixing bowl. </li>
<li>Add in almonds and rice crispies. </li>
<li>Stir until all three ingredients are well-mixed. </li>
<li>In a small saucepan over medium-low heat, add peanut butter and maple syrup. Whisk until well incorporated. Stir occasionally, heating until this mixture begins to bubble. </li>
<li>Remove from heat and carefully pour over the dry mixture. </li>
<li>Stir and fold until well-incorporated.
Pour into the prepared baking pan. </li>
<li>Using a rubber spatula, smooth the rice crispy treats into an even, tightly packed layer. </li>
<li>Chill in the freezer for 30-40 minutes. </li>
<li>Store in an airtight container in the refrigerator or freezer for up to 1 week.</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-70753397342187340162017-03-25T16:03:00.000+08:002017-03-25T16:03:07.679+08:00Beetroot Carrot MuffinsNever knew it tasted so good! I must have added a bunch of stuff to make up for the bitter after taste since it was my first time using real beetroot and getting my hands coloured..<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170325_202456_zpsy894dqjv.jpg.html" target="_blank"><img alt=" photo IMG_20170325_202456_zpsy894dqjv.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170325_202456_zpsy894dqjv.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
I didn't realised I was also using the same ingredients from this other <a href="http://kvt27.blogspot.co.nz/2017/03/surprise-carrot-blueberry-muffins.html">surprised carrot blueberry muffin</a> recipe too. I guess I do love that combo of sweet carrots and refreshing apples together with a tinge of sweet potato to fill one's tummy sweetly and gracefully.</div>
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170325_202448_zps1njx8esf.jpg.html" target="_blank"><img alt=" photo IMG_20170325_202448_zps1njx8esf.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170325_202448_zps1njx8esf.jpg" /></a>
</div>
<br />
<br />
I pretty much dumped everything in and was relying on my vision to see how thick the texture is with the flour estimation. I did ran out of Gluten free flour so added a touch of coconut flour which was just right (can't taste it for a change).<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170325_202958_zpsm96b1e6o.jpg.html" target="_blank"><img alt=" photo IMG_20170325_202958_zpsm96b1e6o.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170325_202958_zpsm96b1e6o.jpg" /></a>
</div>
<br />
<br />
The strong taste is definitely the beetroot. But it's supported by the other goodness of natural sweet carrots, apples, raisins and sweet potato.<br />
<br />
<br />
<br />
<b><br /></b>
<b>Makes 6 muffins</b><br />
<br />
<br />
<a name='more'></a><br />
<br />
<i><b>Ingredients</b></i><br />
<br />
<ul>
<li>2 carrots (steamed)</li>
<li>1 apple (steamed)</li>
<li>1 medium sweet potato (steamed & mashed)</li>
<li>1 medium banana (mashed)</li>
<li>1/2 medium beetroot (grated)</li>
<li>1/2 cup raisins</li>
<li>4 eggs</li>
<li>1/4 gluten free flour</li>
<li>1/4 coconut flour</li>
<li>2 tbsp maple syrup</li>
<li>2 tbsp coconut oil</li>
<li>1 tbsp vanilla essence</li>
<li>salt</li>
</ul>
<div>
<br /></div>
<div>
<b><i>Method</i></b></div>
<div>
<ol>
<li>Pre-heat oven 180degC.</li>
<li>Grease a 6-muffin tray with margarine.</li>
<li>In a food processor (first time using it!). Add all ingredients in except for flour, raisins and beetroot. Processed for 1 minute.</li>
<li>Fold in the flour, raisins and beetroot. (Flour doesn't need to be sieved).</li>
<li>Bake for 25-30 mins.</li>
<li>Leave it to cool. If freeze, try to use within the month. Can be refrigerated up to a week.</li>
</ol>
</div>
<br />
<br />
<br />
<br />
<br />
<br />Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-28426694377094314132017-03-21T08:12:00.003+08:002017-03-21T08:12:47.481+08:00Chocolate Spinach PancakesYou got it right, there are hidden spinach in this pancake!<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170320_222028_zpskbghl6ry.jpg.html" target="_blank"><img alt=" photo IMG_20170320_222028_zpskbghl6ry.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170320_222028_zpskbghl6ry.jpg" /></a> </div>
<br />
I'm amazed how blenders can liquify things so much nobody knows unless they are sensitive to the taste. Then again it can always be overpowered by chocolate powder muahaha<br />
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<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170320_223817_zpsvfvv8sss.jpg.html" target="_blank"><img alt=" photo IMG_20170320_223817_zpsvfvv8sss.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170320_223817_zpsvfvv8sss.jpg" /></a> </div>
<br />
Anything to get my kiddo to eat...<br />
<br />
<br />
<a href="http://findyourbalancehealth.com/2015/07/chocolate-spinach-pancakes/?mc_cid=43f25dab6a&mc_eid=b1cfa510bf">Original recipe here</a>, real simple! No oil, gluten free too!<br />
<br />
<br />
<b>Made about 8 pancakes for me with a 1/3 cup</b><br />
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<br />
<a name='more'></a><br />
<br />
<b><i>Ingredients</i></b><br />
<div style="text-align: left;">
</div>
<ul>
<li>1/2 cup nutty butter ( I used peanut butter)</li>
<li>3 eggs</li>
<li>1 medium banana</li>
<li>2 tbsp cocoa powder</li>
<li>1 cup spinach</li>
<li>I drizzled some maple syrup just to bind things and add a little more sweetness</li>
</ul>
<br />
<br />
<b><i>Method</i></b><br />
Just like my <a href="http://kvt27.blogspot.co.nz/2017/02/3-ingredient-pancake.html#more">previous post</a> on pancakes<br />
<br />
<ol>
<li>Mix everything together in a blender and whizz till liquid</li>
<li>Heat up pan to medium heat, add light oil </li>
<li>Use 1/4 cup and pour </li>
<li>Flip after 1-2mins or when the edge turns brown</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-91571682125966129672017-03-21T07:54:00.001+08:002017-11-29T16:57:49.400+08:00Vegetarian Nuggets round 2This time with a little more structure and prediction hahaha.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170319_212506_zpsvwkqrutt.jpg.html" target="_blank"><img alt=" photo IMG_20170319_212506_zpsvwkqrutt.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170319_212506_zpsvwkqrutt.jpg" /></a> </div>
<br />
Well, I got carried away by trying to add one more vege to the mince but the bowl was too full and I didn't want to go beyond the tray, and squares were easier to semi circle.<br />
<br />
Exactly the same process as my <a href="http://kvt27.blogspot.co.nz/2017/03/vegetarian-nuggets.html">previous post</a> but I change the veges instead.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170319_212107_zpstbjumtdd.jpg.html" target="_blank"><img alt=" photo IMG_20170319_212107_zpstbjumtdd.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170319_212107_zpstbjumtdd.jpg" /></a> </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This time I used:</div>
<br />
<ul>
<li>2 x Carrots (for sweetness)</li>
<li>2 x Sweet potatoes (for sweetness)</li>
<li>1 x Broccoli</li>
<li>A bag of Long Beans (About 350 grams)</li>
<li>A bag of<a href="https://shop.countdown.co.nz/?banner=www#url=/Shop/ProductDetails%3Fstockcode%3D787990%26name%3Dfresh-produce-brussel-sprouts%26searchString%3Dbrussel%2Bsprout"> Brussel Sprouts</a></li>
<li>Spinach steamed by my MIL</li>
<li>A spoonful of LSA</li>
</ul>
<br />
<br />
<b>Made 90 nuggets</b>Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-76922625326258669422017-03-18T04:45:00.001+08:002017-03-18T04:46:08.980+08:00Sweet Potato Banana BitesI love the way the title was written and yes I had leftover sweet potatoes again so was wondering what to do with it.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170318_092826_zpsjvklk2y9.jpg.html" target="_blank"><img alt=" photo IMG_20170318_092826_zpsjvklk2y9.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170318_092826_zpsjvklk2y9.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
Looks kinds 'bland' but it does tastes edible lol. I didn't put any oil, and should have dropped in some raisins or something. Oh well, it's just bites for li'l E to have as snacks.<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170318_091944_zpse3nqa4t3.jpg.html" target="_blank"><img alt=" photo IMG_20170318_091944_zpse3nqa4t3.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170318_091944_zpse3nqa4t3.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Should have coated with egg wash....</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170318_092808_zpsyfg5t5em.jpg.html" target="_blank"><img alt=" photo IMG_20170318_092808_zpsyfg5t5em.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170318_092808_zpsyfg5t5em.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Doesn't look appetizing but tastes good~~</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<a href="http://www.theleangreenbean.com/sweet-potato-banana-bites/">Original recipe here</a><br />
<br />
<b>Makes 6 cupcakes </b>(note this is different to muffin trays as the depth of the cups are smaller)<br />
<br />
<br />
<a name='more'></a><br />
<br />
<i><b>Ingredients</b></i><br />
<br />
<ul>
<li>1/2 cup sweet potato mashed</li>
<li>1/2 cup banana<span style="color: #660000;"> </span><span style="color: #990000;">(I used one banana)</span></li>
<li>1/4 peanut butter or any nut butter</li>
<li>2 eggs</li>
<li>1tbsp cinammon <span style="color: #990000;">(always yummy with sweet fruits like banana and apples)</span></li>
<li>Vanilla Essence <span style="color: #990000;">(forgot!)</span></li>
<li>Pinch of salt</li>
</ul>
<br />
<b><i>Additions (optional)</i></b><br />
<br />
<ul>
<li>1 tbsp LSA <span style="color: #990000;">(lineseed, sunflower and almond powder)</span></li>
<li>1 tbsp maple syrup for more sweetness</li>
</ul>
<br />
<br />
<br />
<i><b>Method</b></i><br />
<br />
<ol>
<li>In an oven, preheat to 150degC (small oven) or 180degC (large oven).</li>
<li>Butter a cupcake tray (6 cups).</li>
<li>I pretty much whizzed everything in a blender coz I was lazy to mash the bananas and sweet potato by hand.</li>
<li>Evenly pour the batter to each cup.</li>
<li>Bake to 20mins or until the toothpick comes out clean when poked.</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-86377986073340689502017-03-16T11:50:00.001+08:002017-03-18T04:46:03.046+08:00Surprise Carrot blueberry muffinsI actually have no idea what to call it to be honest but a whole portion of it was made of carrots and blueberries. Plus other sweet natural fruit and vege too.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170315_135324_zps8ycxwsqj.jpg.html" target="_blank"><img alt=" photo IMG_20170315_135324_zps8ycxwsqj.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170315_135324_zps8ycxwsqj.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
<br />
You can literally eat this raw without the eggs and flour lol<br />
<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170315_212128_zpskt46qclb.jpg.html" target="_blank"><img alt=" photo IMG_20170315_212128_zpskt46qclb.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170315_212128_zpskt46qclb.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
No baking powder, so I can literally pour extra over each tray!</div>
<br />
<br />
It turned out so delicious my son loved it! Felt really strong in the coconut just coz I added a tad bit too much flour again. All good, it's so nutritious, gluten free and dairy to the point that I am happy to eat it, also moist too! yay.<br />
<br />
<br />
Will see how I can remember how the ingredients were coz it was all estimated!<br />
<br />
<br />
<br />
<b>Makes 6 big muffins</b><br />
<br />
<br />
<br />
<a name='more'></a><br />
<br />
<b><i>Ingredients</i></b><br />
<br />
<ul>
<li>2 medium carrots grated</li>
<li>1 apple stew (with cinnamon and some sugar)</li>
<li>1 medium sweet potato steamed</li>
<li>1/2 banana sliced</li>
<li>1 cup blueberries</li>
<li>1/4 -1/3 cup coconut flour</li>
<li>1/4 cup maple syrup</li>
<li>1/4 cup olive oil</li>
<li>1 tbsp vanilla essence</li>
<li>salt to taste</li>
</ul>
<br />
<br />
<b><i>Method</i></b><br />
<br />
<ol>
<li>In the oven, heat it up to 180degC.</li>
<li>Butter a 6 tin muffin tray.</li>
<li>Mash the bananas and sweet potatoes before combining everything into one bowl.</li>
<li>Add the flour at then end, this is ideally sieved to evenly spread the consistency.</li>
<li>Try to mix the ingredients so that the blueberries are all mashed too.</li>
<li>Evenly pour the batter into the tray. Batter can be pour beyond the depth of each 'cups' (i.e. pour the batter until it creates a 'dome' on top).</li>
<li>Bake for about 25 mins or until a toothpick comes out clean.</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-33717819403993510852017-03-08T09:09:00.000+08:002017-03-08T09:09:17.605+08:00Grain Free Apple MuffinsBeside it sticking to the paper, it does taste quite crumbly nicer off the oven. Probably needing butter or olive oil with salt to add moisture and it doesn't have a crumbly top.<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170307_180740_zps0rvvigt0.jpg.html" target="_blank"><img alt=" photo IMG_20170307_180740_zps0rvvigt0.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170307_180740_zps0rvvigt0.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
The pain about gluten and dairy free food is retaining the added moisture, which drives me to dig further into recipes and the science behind things. Of course my little kid doesn't mind it for now, but my aim is to get everyone liking it and be proud to say that there wasn't any dairy involved.<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170307_171555_zpsgudi44w8.jpg.html" target="_blank"><img alt=" photo IMG_20170307_171555_zpsgudi44w8.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170307_171555_zpsgudi44w8.jpg" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170307_171607_zps0mzqf5yk.jpg.html" target="_blank"><img alt=" photo IMG_20170307_171607_zps0mzqf5yk.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170307_171607_zps0mzqf5yk.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
Anyway, I loved how the apple stew turned out! Should have made apple crumble instead lol.<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170307_165912_zpsintclhzj.jpg.html" target="_blank"><img alt=" photo IMG_20170307_165912_zpsintclhzj.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170307_165912_zpsintclhzj.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
The journey continues~!<br />
<br />
<b>Till then, it makes 6 </b><br />
<br />
Original recipe <a href="https://nourishholistichealth.wordpress.com/2016/03/30/259/">here</a>.<br />
<br />
<br />
<a name='more'></a><br />
<br />
<b><i>Ingredients</i></b><br />
<ul>
<li>5 eggs </li>
<li>1 cup homemade stewed apples </li>
<li>½ cup coconut flour </li>
<li>2-3 TBSP cinnamon </li>
<li>1 tsp baking soda </li>
<li>1 tsp vanilla (optional) </li>
<li>¼ cup coconut oil </li>
<li>2 tbsp honey (optional)</li>
</ul>
<div>
<br /></div>
<div>
<b><i>Method</i></b></div>
<div>
<br /></div>
<br />
<ol>
<li>Preheat the oven to 180 degrees C. </li>
<li>Grease a muffin pan with coconut oil.<span style="color: #990000;"> (did that but used muffin cups but it got stuck to it)</span></li>
<li>Put all ingredients into a medium sized bowl and mix with immersion blender or whisk until well mixed. </li>
<li>Let sit 5 minutes. <span style="color: #990000;">(didn't do this, forgot)</span></li>
<li>Use ⅓ cup measure to spoon into muffin tins. </li>
<li>Bake 12-15 minutes until starting to brown and not soft when lightly touched on the top. </li>
<li>Let cool 2 minutes, drizzle with honey (if desired) and serve.</li>
</ol>
Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0tag:blogger.com,1999:blog-6271344435991578732.post-67016792881071672022017-03-08T09:08:00.001+08:002017-03-08T09:08:43.699+08:00Vegetarian NuggetsIt's alot of work, but it's so worth it making it delicious, especially with superfood.<br />
<br />
<br />
<div style="text-align: center;">
<a href="http://smg.photobucket.com/user/Genial82/media/IMG_20170304_222607_zpsslkhvhxt.jpg.html" target="_blank"><img alt=" photo IMG_20170304_222607_zpsslkhvhxt.jpg" border="0" src="http://img.photobucket.com/albums/v444/Genial82/IMG_20170304_222607_zpsslkhvhxt.jpg" /></a></div>
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I pretty much followed the process in the video but changed the ingredients instead, taking the chance to use chicken peas as a form of sticky ingredient to avoid too much carbs and made sure the wet ingredients are dried out (which it did since I blend it while it's hot)<br />
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The longest process was probably blending, coz I had to use a tiny coffee grinder<br />
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Chickpeas and spinach</div>
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With broccoli and Cauliflower</div>
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Rolling them out before dipping</div>
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Option to put it in the freezer or bake them</div>
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Add coconut oil coat when bake</div>
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This ingredient made about 50 pieces easily I think depending on the size but its about half an ice cream scoop per piece<br />
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<b><i>Ingredients</i></b><br />
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<ul>
<li>1 broccoli bulb</li>
<li>1/4 of a huge cauliflower</li>
<li>1 can of chickpeas</li>
<li>1 bag of spinach</li>
<li>1 bulb garlic</li>
<li>2 tbsp of LSA </li>
</ul>
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Other: Gluten free flour, 4 eggs, and half a bag of panko crumbs for the external dipping</div>
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<b><i>Method</i></b> (You can use the youtube video for steps)</div>
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<ol>
<li>Steam all of the vegetables</li>
<li>And blend everything and mix them in a bowl</li>
<li>Pour the 'dough' out on a flat tray and roll them out to 1/2" thick</li>
<li>Place it in a freezer so that it's easier to cut them</li>
<li>Using a cookie cutter, cut a piece out</li>
<li>Cover it with flour, dipping in egg wash and roll it with crumbs</li>
<li>There is a choice to freeze them straightaway or place them in an oven</li>
<li>If you are baking, bake it at 180degrees for 20 mins (flipping it halfway)</li>
<li>I usually bake a bit and pan fry them on a pan full of coconut oil or bake with coconut oil coated on it.</li>
</ol>
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Genialhttp://www.blogger.com/profile/07694660982815408179noreply@blogger.com0