Ghost Custard

October 28, 2014 1 comment

ghost custard

Boo!

Another kid friendly Halloween special!

These ghost are made of stirred custard. Stirred custards are cooked over the stove top instead of the oven.

It will take you only 5 minutes!

ghost custard 1

When stirred custard have finished cooking, they will be thick. All you have to do now, is pipe your ghosts and add cacao nibs or chocolate chips for “eyes”.

ghost custard 4

ghost custard 3

Yum!

Ghost Custard

125 ml milk
25 sugar
1/4 tsp salt
15 gram arrowroot flour
Cacao Nibs for eyes

Mix all ingredients together. Cook till bubbles appear. Pour custard into pipping bag. Pipe into ghostly figures. Add cacao nibs for eyes

Categories: Uncategorized

Green FrankenSmoothie

October 28, 2014 Leave a comment

Hi everyone! Just dropping by to post a few healthy halloween snacks before it gets too late!

green smoothie 1`

U can pretty much put in any of your favourite green smoothie here. But my toddler’s favourite green smoothie always involve frozen bananas. I’ve also added cacao nibs on top of the smoothie to create a “hair-like” effect

frankestein green smoothie 2

From the photo, creating the frankenface is pretty self explanatory.

All i did was cut up some black colored paper and stick it to the top of the glass for hair and another smaller piece shaped like stitches. I adhered all the pieces (googly eyes included) with a double tape. Dont worry, they will come right out when you peel the tape out!

green smoothie 3

Green FrankenSmoothie

1 frozen banana cut into pieces

1/4 cup coconut water

a bunch of kale

Cacao nibs for “hair”

Blend all the frozen banana, coconut water and kale. Top with cacao nibs. And serve onto decorated glass!

Categories: Uncategorized

Coconut Flour Cookies

These cookies were actually made for my toddler.

coconut flour cookies

But they tasted so good that i find my hand dipping into her little “snack catcher” repeatedly.

If you are a mom, and you didnt know what a snack catcher is, you’ve been seriously missing out.

A snack catcher, is like a bowl. But instead of a tight fitting lid, it comes with these neat plastic flaps that allow your toddler to reach into the snack without having to fuss over how to loosen a lid.  As the name implies, the flaps also act like a “catcher”. They stop the snacks inside the bowl from falling out should your toddler decide to rattle it about.

Anyway, enough about snack catchers. Let’s get back to cookies.

coconut flour cookies 3

Because these cookies were for the most part healthy, i do not feel all that guilty reaching for an extra cookie or two. What i do feel guilty about is, i am eating HER snack.

I guess, it just means that i would have to go back into the kitchen and whip another batch sooner than i thought.

 

Coconut Flour Cookies

Recipe adapted from detoxinista

 

Ingredients
  • 1 cup coconut flour (The original recipe called for 1/3 of a cup, but I used closer to a cup as my coconut flour was very coarsely ground)
  • ¼ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • ¼ teaspoon salt
  • 2 whole eggs
  • Raisins for decoration
  1. Preheat your oven to 350F and line a baking sheet with a parchment paper.
  2. In a medium bowl, whisk together all ingredients till you get a dough. * Note: my batter didn’t come together with 1/3 cup of coconut flour that the original recipe asked for. I added more coconut flour so the batter could thicken, and be dough-like.
  3. Use a heaping tablespoon to drop the cookie dough onto the lined baking sheet, and use a fork to flatten the cookies. Keep in mind these cookies will NOT spread on their own, so you’ll want to shape them how you’d like them to turn out.
  4. Bake at 350F for 12-14 minutes, until the edges are golden brown. Allow to cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

 

 

Candy Crush Saga Cake

April 29, 2014 1 comment

Pretty sure this logo needs no further introduction..

candy crush 3

This is to encourage those who are obnoxiously “stuck” in certain levels. Do not be disheartened!

candy crush cake 1

Also, to those who do not participate in candy crush activities, i ask for tolerance towards all those pesky “CANDY CRUSH SAGA requests. Do have sympathy to your fellow facebookers who are pulling at their hair trying to “level up”.

candy crush cake 2

Cheers!

Sourdough Hot Cross Buns

April 19, 2014 1 comment

So here I am, dusting my old blog and making an entry…  There really isn’t any excuse for not posting apart from laziness. While i have been cooking and baking up a storm over the past couple of months, I haven’t been posting them up in here.

Nevertheless, it’s 10.38 pm on a Good Friday evening.  I didn’t want to miss posting a “Hot Cross Buns” recipe. Because as we all know Hot Cross Buns are made to celebrate Good Friday.  And i didn’t want to wait till Good Friday 2015 to post this up!

hot cross buns 3

 

These buns were made using sourdough starter which i’ve been growing in my kitchen for the past couple of months (more on that on a later post). They were studded with raisins and are refined sugar free with the use of coconut sugar.

“Why the sudden health kick???”, u ask… Well, it’s because these buns were made with my toddler’s health in mind. And you know how paranoid mothers can get…  Plus, they are  all not that bad for you!

hot cross buns 1

 

hot cross buns 2

 

So here’s wishing everyone a Good Friday!

Sourdough Hot Cross Buns

250 gram bread flour

120 gram sourdough starter

50 gram coconut sugar

5 gram salt

1 egg yolk

35 grams butter

40ml milk

50 ml water

100 grams raisins

 

For the crosses, i just made a paste out of water and flour.

 

1. Mix the flour, sugar, salt and sourdough starter into a bowl. Make a well in the center, add in the egg yolk, water and milk. Pour the dough onto a kneading table, add the butter and start kneading away till the dough turns elastic and is able to be stretched to thin membrane without tearing. Add the raisins and knead till they are well distributed around the dough

2. Round the dough into a ball and leave it at room temperature, covered, till it doubles in size (about 2 hours, on a hot climate like mine).

3. Gently deflate the dough and cut the dough into balls each weighing 50 grams. Place them on your baking sheet and set aside till it doubles in size again. (about 2 hours)

4. Make a paste with flour and enough water. Pipe crosses across each bun

5. Preheat oven to 200 degree celcius. Bake for about 10-15 minutes till the bread turns a nice golden brown.

 

Beer Battered Fish and Onion Rings

December 5, 2013 2 comments

A few months ago, we invited some friends over and bought 3 sets of 6 pack beer to share. That’s 18 cans.

Now, without wanting to sound like an elementary school mathematical problem, we finished 14 cans amongst ourselves. There were 4 untouched cans of beer.

Fast forward three months later, there are still 4 cans of beer sitting in the fridge.

The husband wouldn’t touch them because he doesn’t like drinking alone.

And i have been alcohol free for the past two plus years after getting pregnant and currently breastfeeding my toddler.

These beer cans kinda annoy me. They were squatters which i would love to see disappear because they were just taking up precious space in my fridge. And you can say i am pretty possessive when it comes to fridge space because between HUGE watermelons, papaya and cantaloupes, i always find myself running out of refrigerator room.

So in came Aspiring Baker #38 – Boozy-licious. This month, it is hosted by Jasline of the foodie baker and the theme this month is to cook or bake with alcohol (beer included)

Gleefully, i pulled open the tab of a beer can, knowing as i did so, i will be freeing 330ml (yes that’s the volume of a can of beer) of space. This beer is going into the batter for my fish and chips tonight.

aspiring baker boozy 2

Since there were only two of us eating, i only had a few slices of fish prepped. This means i had a whole LOTTA batter leftover. And no, i wasn’t going to refrigerate this batter for later use because as i stressed on earlier, i really really like my fridge space.

A brilliant idea came to mind. I chopped up some onions, used up the remaining of the batter

aspiring baker boozy 1

So that was our meal. It’s more fried stuff than i would have ever approved. So i made a lil’ salad bed.

And of course not forgetting a lil mayo and some ketchup.

aspiring baker boozy 3

Beer Battered Fish and Chips

Recipe HERE by Paula Deen,

Taken from Food Network

Rilakkuma Omurice

October 18, 2013 6 comments

I remember seeing someone doing this on the internet a few years ago.

rilakkuma fried rice 2

And my first thought was…

“Geez, that’s a lot of work for a meal!!!”

And here I am, a few years later, attempting something i thought was so frivolous.

rilakkuma fried rice 4

I must have had a personality transplant or something!

Or rather, the process of ageing does funny things to your brain.

So, if you are old and aged like me, and would like to do frivolous things, here’s a step by step pictorial.

photo

One word of advise though, for the sake of your sanity,, please use the shorter grained Japanese rice for this.

Short grained Japanese rice have a stickier quality, which saves you from tearing your hair out when the balls of rice refuse to ball together.

I learned this the hard way using the regular Chinese (or was it Thai?) long grained rice.

rilakkuma fried rice 3

Rilakkuma Omurice:

2 Cups of cooked Japanese Rice

1 TBS of fish sauce

1/2 TBS of soy sauce

2 cloves of garlic, chopped

3 TBS of oil.

Salt and Pepper to taste

Directions:

Heat the oil in a wok, Throw in the chopped garlic and cook till fragrant

Throw in the rice and the sauces. Mix well to combine. Taste and add salt and pepper if necessary

Japanese Omelette

2 eggs

1/2 TBS mirin

1/2 tsp soy sauce

Oil to coat the pan

Beat the eggs, mirin and soy sauce together in a bowl.

Coat your frying pan with a bit of oil and pour just enough of the mixed egg to form a thin layer of omelette.

Repeat the process till all the eggs are used.

Assembly:

I am really bad with words, so i think it is easier if you refer to the pictorial. Or if you are a youtuber, please head on over to theKKSshow’s video for her comprehensive steps on how to make the rilakkuma omurice

But do take note that her recipe differs from mine. Hers was done with tomato ketchup. Mine was soy sauce.

Cheers!

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