February 2012 archive

Making Novelty Bread – ‘Spot’ the Dog

Ethan’s breaky!

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Picture of Spot from one of Eric Hill’s book (pic taken from Wiki) …ok Spot hasn’t got brown ears, but it stands out!…..

 

 

This loaf of extremely soft (and cute) bread  was made using recipe from my previous post – Making Hong Kong Pai Bao …with slight modifications of course. OK, I must come clean as this bread was not meant to be Spot, but it’ll have to be Spot for now….a pretty good ‘Spot’ if you ask me 🙂 Ethan’s happy! Pretty cool eh!

 

 

 

Making Quiche

I was thinking of what to cook for dinner one day and thought of Quiche. So I made quiche…simple 🙂 20120221-115932 PM.jpg

1) Very easy to make and absolutely tasty (at least that’s what my boys tell me)
2) I have a little sous chef who was more than happy to cook dinner
3) It’s absolutely easy to make – even a 3-year-old can do it
4) Minimal preparation
5) Required basic ingredients

So this is how Ethan made his tomato, spinach, chorizo and bacon Quiche.

20120221-115905 PM.jpgIngredients

For pastry
400 g plain flour
200 g butter (cold cubes)
a pinch of salt
an egg yolk
less than 100 mL cold water

For pastry filling
6 pieces of thick bacon
100 g shredded Gruyère
100 g shredded cheddar (you can use any hard cheese)
200 ml creme fraiche (we have made without this, still tasted lovely)
200 ml fresh cream (single or double)
3 eggs well beaten
a pinch of nutmeg (made with and without it, still tasted great)

Method

For pastry

 Place the flour, butter, salt and egg yolk in a food processor and mix for 20 seconds. Using a food processor is better than using hands as it does not melt the butter. The mix should look like breadcrumbs.

Pour it out into a mixing bowl and mix with hands with a little water at a time to make the breadcrumb mix into a dough. Cover with cling film and rest in the fridge for at least 30 mins.

Roll the pastry with some flour sprinkled on the surface to fit your tray. Place on baking tray and trim the pastry (pastry will shrink, so leave some extra sticking out of your tin. Prick the pastry with a fork.

Place a piece of foil (shiny side down) and pour baking beads on the foil to weigh the pastry down.

Bake the pastry blind in a 180 degrees C fan assisted pre heated oven for  15 minutes, remove the beads and bake for another 5 more minutes until the pastry is slightly brown or golden.

Your pastry is ready for its hidden treasures.

For pastry filling

oops….still writting

 

 

 

 

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Making Milky Spinach Chinese Steamed Buns (Man Tou / Bao / Pao / Hanamaki)

 

2 coloured Milky Spinach Silver Thread / Flower Roll Steamed Buns

A healthy treat for my little 6-month old (nearly 7 months now) and my little 3-year old, I decided to make milky spinach steamed buns. I made wheat grass buns before (both baked and steamed), but they tasted raw (tasted like grass – cow’s food as Hubs commented) not the most pleasant. After that episode I was a bit reluctant on using greens to make buns.

These milky spinach steamed buns are inspired by cousin Polly.

As these buns were meant for my little-lings, I used baby formula milk (was tempted to use mummy’s milk but decided against it). You can use fresh milk or semi skimmed milk powder.

Milky Spinach Silver Thread / Flower Rool Steamed Buns

Recipe is similar to my previous post on making steamed buns with ‘Old Dough’. The changes I made to the original recipe is to substitute 160 ml of fresh milk with baby formula milk for the white part of the buns and used spinach juice plus semi skimmed milk powder for the green buns. For your convenience, here is the recipe again.

Ingredients for Old Dough

50g plain flour
150g self raising flour
110 ml water
1/2 tsp instant yeast

Ingredients for Man Tou
160 ml fresh milk*
* or baby formula milk
* or spinach juice from 100 g of spinach plus 2 tbsp milk powder

2 Coloured Milky Spinach Steamed Rolls

100g plain flour
200g self raising flour
30g sugar (I used unrefined Demerara, 30 g when making for kiddies, 70 g for adults)
1 tbsp oil
70g’old dough’ (1/4 of the portion made earlier)
5g yeast

Method
To make Old Dough: Add the dry ingredients in a big mixing bowl, make a well and pour the liquid slowly into the well in 2 portions. Mix with a spoon until a dough is form and knead with hands. Divide the Old Dough into 4 portions and freeze until required. Can be frozen for a couple of months (I must admit, I used my breadmaker to make the dough).

To make Man Tou

I mix the ingredients with my breadmaker set at ‘dough’ function or you can do it the traditional way – using elbow grease.

  1. Add the dry ingredients in a big mixing bowl, make a well and place the old dough in the centre (make sure the old dough is fully defrosted if kept in the freezer). Press the old dough down.
  2. Pour the milk (or spinach juice) slowly into the well in 4 portions. I used my Philip Avent Combined Steamer and Blender to prepare the ‘spinach juice’. The spinach was steamed and blended making 160 mL of spinach juice.
  3. Mix with a spoon until a dough is form and knead with hands.
  4. Cover with a wet cloth and leave to proof for 30 min to 45 mins (until dough double in size).
  5. Divide the dough and shape. Cover with wet cloth and proof again for 30 minutes and steam.
  6. Steamed and cooled buns can be frozen.
  7. To reheat, steam for about 20 minutes from frozen. Ensure buns are piping hot and enjoy!
     

 

Today, I made 3 lots of buns. The first two lots were 2 coloured buns containing baby milk and reduced sugar for the kiddies. Both boys loved it!

The 3rd lot contains spinach juice and 70 g of sugar for Hubs and myself. I must say, they are quite pleasant, tasted nothing like my wheat grass buns. Give it a go!

 

Rewiew on My Baby Weaning Gadget No. 1 (Philips Avent Combined Steamer and Blender)

20120214-051341 PM.jpgI bought a Philips Avent Combined Steamer and Blender despite Hubs protest when I was weaning Ethan 3 years ago. I am glad I did as I think it’s an awesome gadget. It makes superb nutritious food for baby and non babies with just a flip and a couple of knob twisting!

After making Ethan’s baby food (3 years ago), the gadget was not kept in the dark in the corner of the kitchen…NO SIREE! The Combined Steamer and Blender is frequently used to steam veg for the family and to make good portions of soup without boiling the ingredients to oblivion. I have even used it to make fruit lollies for Ethan. Right now the gadget will be used to make Ewan’s baby food. Definitely well worth parting with your money for this.

Blueberry Ice Lolly

Product information for the Philips Avent Combined Steamer and Blender

It has an in-built powerful steamer and bender whereby the compartment can be used to steam fruits veg, meat, fish when attached on one end and when flipped on the other end the food can be chopped or blended using a pulse function. (Note all this done whilst the food is hot and steaming without the need of transferring anything, how awesome). It does do what it says on the label. Very compact, easy to use and clean.

Technical specifications
Frequency 50 – 60 Hz
Power 400 W
Voltage 220-240 V
Safety Classification Class 1
Safety Safety lock system for lid and bowl detection
Capacity 800 (solids)/450 (liquids) ml
Speed 1
Water tank volume 200 ml
Cord length 70 cm
Colour/finishing White/Green
Weight and dimensions
F-box dimensions 193 D x 243 W x 344 H mm
Number of F-boxes in A-box 2
Product dimensions 16.50 (round base) 30.8 (height) cm
Product weight 2 kg
Material
BPA-Free Yes

Pros

Compact, easy to use, easy to clean convenient

Cons

Pricey, have to be careful when flipping the compartment straight after steaming as water can leak out from the little ‘steaming’ hole, and its HOT (a given really). Although the main food compartment is easily cleaned, I find that the water compartment (compartment where water is added to creat steam) can be quite dirty and difficult to clean.

My Verdict

To me, all Pros no Cons (ok I did write some Cons, but I can overlook them cos its brilliant).

To me, only one real down side is that it is a little pricey approx 80 GBP. But hey, looking at the bright side, some food processors cost more. Compact easy to use, easy to clean and makes delicious food. I can definitely taste the sweetness of mushy carrots and peas which is a sign that most of the nutrients are retained whilst cooking in this superb gadget.

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Baby Weaning Using ‘Edible Spoon’

This is Ewan’s edible spoon designed by Hubs! It’s an Apple-Spoon…for when Ewan is a little fussy with his nosh! Seems to have worked. He finished his dinner (with Ethan clowning around), LOL

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Baby Weaning at 6 Months: Signs that baby is ready to take on solids

Ewan with Mum's Blueberry and Apple Compot

We waited and waited. Ewan is finally 6 months old…it’s time to try him on solid food. We will be busy trying loads of baby food! Exciting times!

We watched for the classic signs of Ewan being ready for solids

  • 1 ) Started demanding for more milk in the day and at night
  • 2 ) Grabs our hands when we are eating, pulling it towards his mouth
  • 3 ) Smacks his lips when watching us eat and drool
  • 4 ) Could hold and control his head high up
  • 5 ) Able to sit up straight when supported

Ewan’s first few meals we tried baby rice mixed with mummy’s milk in the evening for a few days and moved on to steamed and mashed carrots mixed with baby rice and milk. We also tried Ewan on steamed mashy peas, pumpkins, strawberry with banana, roasted sweet potatoes.

We noticed that Ewan’s a natural. He seems to have skip Stage 1 of eating smooth mushy food and knows how to chew. So moving on to slightly lumpy food within days, Hubs made some ‘baby’ lasagna today i.e. no added salt or sugar…all natural vege goodness. Yummy.

Ewan also loves my Silver Thread Man Tou (Chinese Steamed Buns with Old Dough)!

In the next few days I will be sharing my Baby Weaning Gadgets…the same gadgets which helped me through weaning Ethan years ago:

Review on Philip Avent Combined Steamer and Blender

Review on Moolie

 

Making Chinese-style Pizza, Cheesy Bread Sticks and Pork Belly Buns

Fed the kids, baby food prepared, dinner prepared, boys asleep. Finally I have time for myself…until I check the bread tin. No more bread. So decided to make Chinese-style sausage pizza, cheesy bread sticks and pork belly bun.

For bread recipe, check out my previous post (Making Hong Kong Pai Bao). These soft buns are one of the many varitions made using the Pai Bao bread dough :).

Well, lunch for the next couple of days sorted!

 

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True Love is Indestructable

Something sweet from 9Gag ‘True Love is Indestructable‘. Hubs said the same, instead of flowers and Nokia, he gives me a full belly, a warm home and my lovely precious boys. Flowers are overated especially for Hay Fever sufferers, lol. To the lovelies out there, don’t sweat it if you dont get any flowers, lol.
Happy Valentines Day…

 

 

Making Chinese ‘BBQ’ Dried Meat (Bakkwa, Yok Gon, Rou Gan, 肉干)

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It’s Sunday and it’s snowing today…so we stayed in and I did some’ heavy duty’ food prep…made Man Tou and duck with hoisin and spring onion Pao, bread for Hubs lunchs this week, braised mushrooms, fried rice, ABC soup and Bakkwa (thought I will try this ‘new’ recipe thanks Jane for sharing the recipe).

Bakkwa (means dried meat in Hokkien or Yok Gon in Cantonese or Rou Gan is Mandarin = 肉干) is my all time favourite. Alson known as ‘loong yok’ or dragon’s meat, I used to bring loads of Bakkwa from home with me when I went to Uni. Pity we can not bring meat products into most countries including UK anymore…oh well nevermind, I’ll just have to make my own and oh bygolywolk they are extremely addictive. It’s not only easy and cheap to make (a far cry of only 2.50 GBP for 500 g of mince meat compared to RM 40 (or 8 GBP) for 500 g of Bakkwa from Malaysia).

20120205-052914 PM.jpgMy first batch (pork Bakkwa) was so yummy, they were gone before lunchtime and I am making another batch for tomorrow (beef Bakkwa).

Comparing Jane’s recipe and the other recipes on the www, I made a few adjustments.

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500 g mince meat
1 tbsp fish sauce
140 g sugar
1/8 tsp five spice powder (I have made Bakkwa without it still delicious)
1/8 tsp white pepper
½ tbsp cooking oil
1 tbsp sherry or port or plump wine (use sweet strong alcohol)
1 tbsp soya sauce
¼ tsp salt
¼ tsp paprika powder (for colour and some spice – note it’s not spicy ‘hot’ at all)

20120205-052850 PM.jpgMETHOD:
1) Place all the ingredients in a mixing bowl and mix IN ONE DIRECTION with a pair of chopsticks or a spoon (or take the easy option and mix using a food processor)

2) Cover and marinade in the fridge for at least 3 hours preferably overnight.

3) Cover a baking tray with oiled aluminium foil. Use slightly oiled hands flatten or press the meat onto the oiled foil. You may use a rolling-pin, but I find using hands much faster and easier most important, it works.
4) To cook you have 2 options.
You can bake the meat in a preheated oven at 170 degrees C for about 10 mins, cut them into squares and further grill the meat until they are cooked (for the charred effect) OR
Cook the meat entirely in the preheated oven without grilling it. For this option bake the meat in a preheated oven at 125 degrees C for 20 mins then at 170 degrees for a further 20 to 30 mins until the ends are slightly charred (keep a watchful eye as it burns easily at the later stage). Cut into pieces and enjoy.

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Grilled Bakkwa

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Snowing in Feb! Its Christmas Again Mum

20120205-053645 PM.jpgOne week back from our extended holiday to Malaysia and Hong Kong, we are now back to the cold weather in UK. It snowed last night and Ethan was very excited, “yay, mum it’s snowing. It is Christmas again!”. So he dashed out to look for Santa because he missed Santa in December. Bless the little nugget.

Ethan is banned from playing in the snow today because he had a fever last night. He went with me to our neighbours’ yesterday evening (yes, it was snowing) to pass some goodies from Malaysia …and could not resist the snow and made A SNOWBALL (yes just one) and he fell ill that night.

Not able to play outside or build a snowman, Ethan asked daddy to make one for him under his watchful eyes…Hubs snowmEn for Ethan :). I know both snowmEn did not look anything like our round head and round body conventional snow person…but ita a snowman (or two snowmEn) for proud Ethan nonetheless, “Mum look! Dad is HARD and POWERFUL, he made me TWO snowmans without wearing gloves”.

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