Simple Sandwich Toast

Prep Time : -
Cook Time : 12 min
Yield : 2 servings
Freezer Friendly : No

Ingredients:

1tsp butter
2 slices homemade raisin bread
1 chicken sausage,sliced
1tbsp shredded mozzarella cheese
Sprinkle of pork floss (optional)

2 tsbp olive oil
2 eggs
Sprinkle of Italian seasoning (optional)

2 bananas

Steps:
1) Heat 1 tsp butter in a wok under small fire. Spread the melted butter by swirling the wok.
2) Put a slice of bread into the wok. Spread sliced chicken sausage onto 1 slice of bread, then top with mozzarella cheese and another slice of bread to make a sandwich.
3) Place a ceramic bowl on top to keep the sandwich neat. After about 2-3 min, the bottom slice of bread turns brown, flip the sandwich with a spatula.
4) When the bottom slice of bread turns brown, serve by cutting the sandwich into 2. Sprinkle sandwich with pork floss and serve with sunny side up.
5) While the wok is still hot, under small fire, put 1tbsp olive oil and crack an egg onto the wok. It is important that the oil is cold to get a smooth looking egg. Close the lid, wait for 1 min, sprinkle Italian seasoning and serve. There is no need to flip the egg as the heat will be evenly distributed to 'cook' the upside of the egg when the lid is closed. Repeat with the other egg.
6) Serve with banana to make a complete meal.

Brocolli Pasta

Prep Time: 15min

Cook Time : 10min

Yield : 2 adult n a toddler serving

Freezer friendly : No

My toddler serving is not in the photo as I have already put into the thermos to keep warm. Saw this recipe on pininterest yesterday and thought of giving a try today, but internet is not working at my house this morning, so I just guess...here is my steps.

Ingredients:

1 cup or 8oz pasta

1/2cup of brocolli florets 

Water and pinch of salt

Ice water

1 tbsp pomace olive oil

1 clove garlic, diced

1/2 cup of grated cheddar cheese

Salt and pepper

Steps:

1) Bring water and pinch of salt to boil in a pot. Add pasta and brocolli florets and cook according to pasta cooking time, in my case, 8 min.

2) Drain pasta and brocolli, reserve 1 cup of the water, put pasta and brocolli into a bowl of ice water. After cool for about 1 min, drain pasta and brocolli.

3) Heat oil on wok on high heat, add garlic and fry until fragrant and starts to brown.

4) Add pasta and brocolli, then cheese, stir until combined, add salt and pepper to taste, lastly add 1/2 cup of the reserved pasta water.

5) Stir until all heated through, serve or keep in thermos for a warm school lunch!

Note : I would soak brocolli florets in  distilled white vinegar and water solution to remove impurities. 1 part of vinegar to 10 parts of water. Soak for 20 min and rinse with filtered water and use in cooking.

Original recipe:

http://www.skinnytaste.com/2011/07/easiest-pasta-and-broccoli-recipe.html?m=1

Psyllium Husk Wholemeal Pancake

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Yield : 16 pancakes (6cm diameter)

Freezer Friendly : Yes

This round, using the fluffy raw wheat germ pancake recipe, i replace portion of the all purpose flour with wholemeal flour and replace raw wheat germ with psyllium husk for a boost of fibre. 

Ingredients:

3 eggs

35g brown sugar

1 tsp honey

1/2 tsp baking powder

80g all purpose flour

40g wholemeal flour

2 tbsp psyllium husk (Optional)

50g fresh milk

10g pomace olive oil

Steps:

1) Crack egg, add sugar and honey. Beat with electrical mixer for 3 minutes.

2) Fold in sifted baking powder and flour using spatula.

3) Turn non-stick wokto low heat.

3) Add psyllium husk, milk and oil into mixture, use folding motion to mix well.

4) Use a big spoon (about 3 tbsp)drop batter onto centre of wok slowly from distance of 2 inches, let the batter spread into circle naturally.

5) When bubbles are seen ( about 40 seconds), flip the pancake to the other side. You will see the pancake rise (Do not flip/touch the pancake at this point). After 40 seconds, flip the pancake to see if it's cook, it should have the same colour as the other side.

Golden Sponge Cake

Prep Time : 15min
Cook Time : 35min
Yield : 3-4 servings
Freezer-friendly : No

50g unsalted butter
50g cake flour
3 egg yolks (A size)
55g milk
40g castor sugar
6g corn starch
3 egg whites (A size)

Steps:
1. Line cake pan with parchment paper (I use 8 inch pan)
2. Seperate cold eggs, set aside to room temperature.
3. Melt butter in a saucepan, remove from heat when small bubbles are seen.
4. Immediately add flour, stir quickly. Then add milk, mix well.
5. Add egg yolk, one at a time, stirring at each addition.
6. Mix sugar with corn starch.
7. Beat egg whites using electrical whisk until foamy. Add No.6 in 3 batches and beat until approaching stiff peak. Do not beat until very stiff as it would be difficult to fold into egg mixture.
8. Take 1/3 beaten egg whites and fold into egg mixture No.5 using hand whisk. Add 1/3, switch to spatula, fold until combined. Repeat with the remaining 1/3.
9. Pour into cake pan, bake in lower rack at 140 degrees for 20 min and then increase to 170 degrees for another 15 min.
10. Turn the tin upside down and cool completely. Remove by running a knife along the side and drop the cake out onto the wire rack. Put a plate onto the cake, taking the wirerack-cake-plate, overturn it so that wirerack be on top. Remove wirerack, and taadaa....a soft spongy cake to be enjoyed!

Original recipe:

http://nasilemaklover.blogspot.my/2014/03/golden-sponge-cake.html?m=1

Hokkaido Milk Bread

Prep Time : 2 hrs 25min

Cook Time : 35 min

Yield : 1 loaf

Freezer Friendly : Yes

I always wanted to make light and fluffy bread. Unfortunately, all the breads from the breadmaker recipe does not yield smooth texture as those I bought in bakery. They are just 'coarsely' textured bread which I myself does not really favour. My BM uses Alex Goh's scalded dough method.

I found this recipe on pininterest which is using Tang Zhong method and decided to give it a try as I always believe I can make those soft breads if the seller at marketplace can do it (I mean I believe that they did not put any bread softener/preservatives like normal bakeries)

Result? The best bread I have ever made! Though the crust seems hard when I press it, it us surprisingly soft to eat after slicing it. Super yum! I think my toddler will love it! 

Ingredients:

Tang Zhong

25g bread flour

100ml water

Bread

125ml fresh milk, lukewarm

1 egg + 1 for eggwash

50g cane sugar

1tsp salt

350g bread flour

2 1/4tsp instant yeast

30g unsalted butter at room temperature

Steps:

1) To use Tang Zhong method, whisk bread flour and water in a saucepan, put under medium-low heat, whisking continuosly until the mixture thickens to pudding like texture, and you can draw a clear line in middle using your whisk. It took me 2-3min. Off fire.

2) Put the bread ingredients except butter and egg for eggwash in accordance to sequence above into breadpan.

3) Insert breadpan into BM, select Function 6, Dough which takes 20min. As soon as the mixture binds together( after 1 min of mixing), add butter and Tang Zhong mixture. 

4) Do the window pane test, if fail, hand knead a few more minutes until pass.

5) Put the dough back into breadpan (without on) to proof for 40min or until double size. 

6) Punch out air from dough, divide into 4 equal portion, roll each portion into a ball, place in a greased tray, let it sit for 15min.

7) Roll out each dough into oval shape, fold the left and right side of oval shape into the middle, like how you fold your sleeve of a shirt. Take note the width of the roll will depends how much you fold, so ensure after folding, the width is a little smalker than the width of your loafpan as it will rise during the 2nd proof. Then from the bottom, roll up like you roll a carpet, place into greased loaf pan with seam side down. 

8) Let it proof for another 40min until it reaches just below the rim of 9x5 inch loaf pan.

9) Pre-heat oven to 175 degree celcius.

10) Egg wash the top and bake for 35min until top is brown and sounds hollow when loaf pan is tapped.

Original Recipe: 

http://dessertfirstgirl.com/2015/02/hokkaido-milk-bread-tangzhong.html

Cinnamon french toast

Prep Time : 10 min

Cook Time : 20 min

Yield : 3-4 servings

Freezer-friendly : No

Ingredients:

2 eggs

1/4cup fresh milk

1/2cup castor sugar

1/2tsp cinnamon

4 slices of french bread, cut into 1 inch cubes

3tbsp unsalted butter

Steps:

1) Whisk egg and milk in a bowl.

2) Mix cinnamon and sugar in another bowl.

3) Heat butter in non-stick pan/wok.

4) Put half of the bread cubes into egg mixture, ensure each cubes are covered.

5) Transfer into wok and stir-fry with wooden spatula until sides are browned, about 3min.

6) Transfer into bowl with cinnamon mixture, mix with a spoon to ensure all sides are covered.

7) Serve.

Original Recipe:

http://www.recipetineats.com/cinnamon-french-toast-bites/

1 hour french bread

Prep Time : 40 min

Cook Time : 20 min

Yield : 1 big loaf

Freezer-friendly : Yes

Ingredients:

1 1/2 cup warm water

1tbsp honey

1 1/2tbsp instant yeast

1 1/2tsp salt

3 1/2cups all purpose flour (i use 3cups bread flour)

Steps:

1) Mix water, honey, yeast and salt in a glass bowl. Let it sit for 7-10 min until bubbles are formed.

2) Pour mixture into breadpan, add flour, press knead function for 10 min (donlim BM Function No.6)

3) Pre-heat oven to 200 degrees celcius.

4) Take out the dough from the breadpan, shape it into long oval shape and place onto baking tray lined with parchment paper.

5) Let the dough rise for 15 min.

6) Cut slits on top and bake for 20min or until bread is browned.

Original Recipe:

http://www.mymundaneandmiraculouslife.com/foodie-fridays-easy-peesy-french-bread/

Stir-fry egg

Prep Time : 1 min

Cook Time : 2 min

Yield : 1 serving

Freezer-friendly : No

Ingredients:
1 egg
1/2tbsp olive oil

Steps:
1) Heat oil in a wok on high heat.

2) Beat eggs with fork. Add into wok.
3) Stir-fry until all liquid turns into solid.
4) Off fire and serve.

Homemade Flour Tortillas

Prep Time : 25 min
Cook Time : 20 min
Yield : 8 tortillas
Freezer-friendly : Yes

Ingredients:
1 1/2 cup all purpose flour
1/2 tsp baking powder
1/2 cup warm water
1/6 cup of olive oil
Pinch of salt

Steps:
1) Place everything into a breadpan, insert breadpan into breadmaker, turn to Dough Function No.6 (for Donlim BM) for 15 min.
2) Rest the dough for 15 min.
3) Divide the dough into 8 equal portion. Use a rolling pin to flatten the dough into a tortilla shape.
4) Turn stove with wok on high heat, put 1 pc of tortilla, cook for 1 minute each side/until brown and bubbles are seen.
5) Let cool, then freeze in a freezer bag, each tortilla seperated with a pc of parchment paper.


Original Recipe:
http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/

Family Breakfast (Porridge-Maggi goreng)

I know this is not healthy but I am craving for Maggi Goreng, so did this for breakfast today.

Menu:

Maggi Goreng

Plain porridge

Ah Fatt 3-1 coffee

Maggi Goreng Recipe:

Ingredients:

3 packs Maggi

1 pack Maggi curry seasoning

1tbsp olive oil

1tsp dark soy sauce

Steps:

1) Cook Maggi the normal way. Drain.

2) Heat some olive oil, pour in cooked Maggi noodle and stir fry for 30 seconds.

4) Add Maggi curry seasoning and dark soy sauce and stir fry until the colour is even. Serve.

Sandwich Corn Bread

Prep Time : 15min

Cook Time : 3 hours 15 min

Yield : 1 loaf

Freezer- friendly : Yes

Ingredients:

80ml water

350g bread flour

40g sugar

Pinch of salt

4g instant dried yeast

150g frozen corns kernel

50g unsalted butter

1) Blend corn with 2tbsp water.

2) Add blended corn and all ingredients into breadpan in the order listed above.

3) Select Basic Bread Function "Donlim BM Function No.1", crust intensity "light" and weight 700g.

4) Let cool completely on wire rack before slicing.

Original Recipe:

I love tasty healthy treats by Alan Kok

Simple Fritatta Bread

Prep Time : 10 min

Cook Time : 20 min

Yield : 6 fritattas

Freezer Friendly : No

Ingredients:

6 pcs of white bread

4 eggs

Italian herbs

Steps:

1) Pre-heat oven at 200 degrees celcius.

2) Flatten bread with a rolling pin.

3) Place flatten bread into muffin tray, press the bread to touch the muffin tray as close as possible with fingers.

4) Beat eggs, pour to fill the bread. Put Italian herbs onto the egg.

5) Pop into oven for 20min or until browned and egg is cooked.

Family Breakfast (egg,overnight oat)

Prep Time : 5 min

Cook Time : 10 min

Yield : 2 adults

Freezer Friendly : No

Menu:

2 half-boiled eggs

2 mini containers honeydew cherry raisin overnight oat

2 cups of L.A. coffee

Half-boiled Egg Ingredients:

2 eggs at room temperature

Boiling water

Soy sauce and pepper

Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, use a slotted spoon to put all eggs into the pot.

3) Close the lid, wait for 6 minutes.

4) Take out the egg and let it cool.

5) Crack open and serve with pepper and soy sauce (Optional)

Family Breakfast (bread,egg,overnight oat)

Prep Time : 5 min

Cook Time : 10 min

Yield : 2 adults

Freezer Friendly : No

Menu:

4 scrambled eggs

2 mini containers honeydew cherry raisin overnight oat

4pcs white bread

2 cups of 3-in-1 coffee

Scrambled Egg

Prep Time : 1 min
Cook Time : 10 min
Yield : 2 servings
Freezer-friendly : No

Ingredients:
4 eggs
2tbsp pure olive oil
Few dashes of Italian herba

Dash of pepper

Few drops of light soya sauce

Steps:

1) Heat 1 tbsp of olive oil on low heat.

2) Beat 2 eggs, add Italian herbs, pepper, soy sauce and stir until combined.

3) Pour half of the egg onto pan, pan fry for 30 seconds. 

4) Add remaining egg onto pan. Pan fry until no liquid is seen. 

5) Repeat Step 1-4 for remaining 2 eggs

Family Breakfast (bread,bun,cake,egg,oat)

Prep Time : 10 minutes
Cook Time : 20 minutes

Yield : 2 adults

Freezer Friendly : No

We try our best to live a healthy lifestyle, that is why we decided to have breakfast at home. 

We do not banned outside food, as we, working adults are having outside food as lunch every day. We try to reduce the amount of outside food, that's all. Today, we have cocoa bun and fruit cakes as part of breakfast, we received them as a gift, just in time when my freezer is running out of bread!

Menu:

2 half-boiled eggs

1 slice toasted raisin wholemeal bread

2 cocoa bun (from bakery)

3 slices of fruit cakes (from bakery)

2 bowls raisins oat

2 cups of Nescafe 3-in-1

Half-boiled Egg Ingredients:

2 eggs at room temperature

Boiling water

Soy sauce and pepper

Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, use a slotted spoon to put all eggs into the pot.

3) Close the lid, wait for 6 minutes.

4) Take out the egg and let it cool.

5) Crack open and serve with pepper and soy sauce (Optional)

Toasted Raisins Bread Ingredients:

1 slice raisin wholemeal bread 

Toasted Bread Steps:

1) Preheat oven 170 degrees.

2) Bake for 10 minutes.

Raisins Oat Ingredients:

4 tbsp Quaker Instant Oats

2 tbsp brown rice powder
4tbsp raisins

Hot water as needed

Raisins Oat Steps:

1) Divide oats, raisins and brown rice powder equally into 2 bowls.

2) Pour in hot water and mix well.

Original Recipe:

http://www.feasttotheworld.com/2013/09/singapore-half-boiled-eggs-100-pure-egg.html?m=1

Soft Raisin Butter White Bread

Prep Time : 15 minutes
Cook Time : 3 hours 19 minutes
Yield : 1 loaf of bread
Freezer Friendly : Yes

Ingredients:
1 cup fulll cream milk
1 tsp sugar
1/2 tsp salt
350g bread flour
2tsp instant active dry yeast
3tbsp cold unsalted butter, chopped
4tbsp raisins

Steps:
1) Add all ingredients into breadpan in the order above except butter & raisins.
2) Insert and lock breadpan into breadmaker. Select Mode 1: basic bread, Weight:900g, Crust Intensity:Light, press Start.
3) After 2 minutes, add butter then raisins.
4) Cool on wire rack for 20 minutes before slicing the bread.
5) Serve warm or freeze in freezer bag for on-the-go breakfast.


Original Recipe:
Donlim Breadmaker Recipe 1 

Honeydew Sweet Cherry Raisin Overnight Oat

Prep Time : Overnight
Cook Time : -
Yield : 2 mini servings
Freezer-friendly : No



Ingredients:
6oz Nestle plain Greek yogurt
2tbsp fresh milk
1/3cup rolled oats
1tsp chia seeds
1cup of honeydew
10 sweet cherries
3tbsp raisins

Steps:
1) Mix yogurt, milk, oats and chia seeds in a bowl.
2) Layer 1/4 yogurt mixture to drop into each mini container with lid.
3) Add 1/4 portion of honeydew and sweet cheeries into each container.
4) Add 1/4  yogurt mixture into each container.
5) Add 1/4 portion of honeydew and sweet cherries into each container.
6) Close lid, refrigerate overnight.
7) Top with raisins and serve cool.

Original Recipe:
http://iowagirleats.com/2013/01/15/make-ahead-fruit-yogurt-breakfast-parfaits/

Raw Wheat Germ Scrambled Egg

Prep Time : 1 min

Cook Time : 5 min

Yield : 1 toddler serving

Freezer Friendly : No

Ingredients:

1 egg

1tsp raw wheat germ

1tsp olive oil.

Steps:

1) Heat olive oil under low heat.

2) Crack egg, add raw wheat germ, beat with a fork.

3) Pour onto pan, pan fry until no liquid is seen. Serve.

Easy Bread Dough

Prep Time: 1 hour

Cook Time: 20 min

Yield:8 mini buns

Freezer Friendly : No

Ingredients:

1tbsp olive oil

1/2cup warm fresh milk

Pinch of salt

1/2tbsp brown sugar

1 1/2cup bread flour

1tsp instant yeast

Raisins (optional)

Steps:

1) Put all ingredients in the order above into breadpan and lock into breadmaker, press function no.6 (dough).

2) Divide the dough into 8 equal portion, roll into bun shape. Put onto baking pan lined with parchment paper, then in oven (off) to proof until double size. It took me 45min in this hot weather.

3) Bake at 180 degrees for 20min.

If you plan this as kid activities, the steps are as follow:

A) Mix all dry ingredients on rolling mat.

B) Make a well in centre, add oil and milk. Use a spoon to stir until combined. 

C) Hand knead for 10 min.

Follow by step 2&3 above.

You can also make it dairy-free by substituting warm fresh milk with warm water.

Original Recipe:

http://rainydaymum.co.uk/easy-bread-dough-cooking-with-kids