250gm Pau flour (low protein flour)
1/2 tsp yeast
1/2 tsp baking powder
1/4 tsp salt
1/2 tbsp softened butter (unsalted)
1. Add flour, baking powder, yeast, sugar, salt and water in mixer bowl.
2. Connect dough hook and knead for 5mins.
3. Add butter continue kneading for another 8-10 mins, until the dough is soft, smooth, elastic and does not stick to the sides of the mixing bowl.
4. Transfer dough to lightly oiled bowl cover let it rest for 30mins.
5. Place dough on a lightly floured surface knead for 3-4mins. Divide into 8 small balls (50gm each)
6. Roll each ball flat keeping the edge slightly thinner than centre.
7. Place 20gm filling for each dough and gather the edge to seal the filling in. Turn over place seam side down on parchment paper. (I used hamburger paper).
8. Cover and let it proof for 30-40mins.
9. Steam for 15mins. Ready!
240gm all purpose flour
60gm whole meal flour
40 gram unsalted butter (melted)
100ml whole milk
1/4 tsp vanilla extract
1/2 tsp salt
1 tsp sugar
40ml water (warm 42-45C)
Unsalted butter (Melted)
1/4 cup brown sugar
1 tbsp Cinnamon powder
A pinch nutmeg powder
1/4 cup pecans (coarsely chopped)
1. In a small bowl, combine warm water, sugar and yeast. Let sit for 5-8 minutes.
2. Once yeast mixture foaming up, add in mixer bowl followed by the rest of the ingredients for dough. Mix until slowly incorporated and turn speed to medium knead for 5-8 minutes until dough is smooth.
3. Take the dough out from mixer bowl. Knead and pull the dough to form into a ball. Place it in lightly oiled bowl cover with cling wrap let it rise for 2 hours.
4. In a small bowl mix sugar, cinnamon powder and nutmeg powder and set a side.
5. When dough doubled its size, punch down and roll it on the floured surface into rectangle.
6. Spread the butter over the top and sprinkle cinnamon sugar evenly followed by chopped pecans.
7. Starting from one end tightly rill the dough into a log.
8. Cut into slices, make sure they are even.
9. Place the slice into a oiled baking pan, cover with wrap let sit for another 2 hours.
10. Spread some butter on top bake at 175C for 30 minutes until golden brown.
1/2 cup diced pumpkin
1/2 diced asparagus
1/2 small onion chopped
1/4 cup quinoa
1 3/4 cups chicken stock
2-3 slices Bacon or ham cut into pieces
A dash of paprika
1. In a pan crisp bacon/ham until crispy (bacon), browned (ham). Set aside.
2. Add onion into the same pan sauté until onions are soft. Add diced pumpkin and asparagus sauté for 1-2mins.
3. Pour in 1 cup chicken stock and salt bring to boil. Once it started to boil cover and let it simmer for 6mins.
4. Puree the vegetables or mash it with spoon if prefer porridge like texture.
5. Bring the soup to boil add in quinoa and balance 3/4 cup chicken stock cover let it simmer for 15-20mins until quinoa is cooked. Stir occasionally to prevent burning.
6. Add in bacon/ham, paprika and cream. Mix well. Serve!
150gm self raising flour
1/4 tsp cinnamon powder
1/4 tsp baking soda
70gm instant rolled oats
60gm brown sugar or 100gm erythritol
75gm melted butter
1 tsp blackstrap molasses
1 tsp vanilla extract
200gm mashed ripe banana
Some rolled oats for topping
1. Preheat oven at 180C. Lightly brush loaf pan (9inch) with oil or melted butter.
2. Sift flour, baking soda and cinnamon powder. Add in salt and instant rolled oats set aside.
3. In a separate bowl, whisk sugar and butter until well combined. Add all other ingredients eggs, blackstrap molasses, milk, vanilla extract and mashed banana. Mix well.
4. Add in wet ingredients into dry ingredients. Quickly stir to combine.
5. Pour batter into loaf pan. Bake for 40-45 minutes. Let it cool completely before slicing.
1 tomato (chopped)
1 red onion (chopped)
1 clove garlic (chopped)
1 small cube ginger (cohpped)
7-8 cashew nuts
2 tsp garam masala
1 bay left
1 tbsp yoghurt
1 tsp ghee/butter or olive oil
Salt and pepper
1. Add salt and pepper over salmon fish fillet. Pan fry until cook through set aside.
2. Heat oil in a pan add onion and bay leaf sauté for 3-4mins, add in ginger and garlic fry for another minute. Then add in tomatoes and garam masala, cook until the tomatoes are soft about 6-8 mins. Stir in the yogurt, salt and pepper mix well.
3. Place the tomato mixture in a blender with 1/4 cup water, cashew nuts and blend until smooth.
4. Return to the cooking pan add in the salmon and simmer for 3-4mins
5. Serve with rice or chapati/wrap.
2 medium sweet potato
2 tbsp cream
1 tsp butter
1/2 cup minced chicken breast
1/2 cup celery (cubed)
1/2 cup carrot (cubed)
1/2 cup frozen peas
1/3 cup tomato (cubed)
1/4 cup yellow onion (chopped)
1 clove garlic (minced)
1 tbsp all purpose flour
1 bay leaf
1 cup chicken broth
1/2 cup grated cheese (i used mozzarella)
Salt and pepper
1. Steam sweet potato until soft. Mash and then add cream, butter, salt and pepper and continue to mash until smooth. Set aside.
2. Preheat the oven 180C. Heat oil in a pan, add the onion, bay leaf, celery, carrots and saute for 3-4 mins. Add the garlic and stir to combine. Add chicken, salt and pepper and cook for 3mins. Sprinkle with the flour and toss to coat, continuing to cook for a minute.
3. Add the tomato, peas and chicken broth stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened. Remove bay leaf.
4. Spread chicken mixture evenly into a glass baking dish. Top with the mashed sweet potatoes, press to seal the edge properly to prevent the mixture from bubbling up.
5. Top with grated cheese bake for 25 minutes or just until the cheese melted. Remove from oven let it cool down before serving.
1 large potato (sliced at 4.5mm)
1 large beetroot (sliced at 3mm)
1 garlic grated (optional)
1 garlic (halved)
Salt and pepper
1. Preheat the oven to 180C. Rub the inside of a baking pan the halved garlic, then grease it with butter.
2. Layer the sliced potatoes into the baking pan, followed by 2nd layer with the sliced beetroot. Repeat until you have used all the potato and beetroot slices.
3. Heat cream gently over a medium heat, add grated garlic (optional), salt and pepper.
4. Pour the hot cream over the dish and bake for 1 hour.
Im going away for a short break with my SIL. I have no idea what the two boys (father and son) will eat when im not around but im not worried. I know they can manage. So i did breakfast for them to have on tomorrow, also as snacks for myself and SIL during our journey.
220gm all purpose flour
100gm rolled oats
50gm brown sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
250gm mashed banana
1 egg (lightly beaten)
50gm butter (softened)
1/2 tsp vanilla extract
1. Preheat oven at 200C. Sieve all the dry ingredients together. Flour, oats, salt, brown sugar, baking powder and baking soda. Set aside.
2. In another large mixing bowl, combine wet ingredients mashed banans, egg, milk, vanilla extract and softened.
3. Fold in dry ingredients into wet mix until smooth. Scoop into muffin cups. Into preheated oven, bake for 18-20mins.
1/2 cup wholewheat flour
1/3 cup cooked quinoa
1 banana (mashed)
1 tsp baking powder
1/2 tsp melted butter or olive oil or ghee
60-70ml farm fresh dates milk
A pinch of salt
1. Mix all the ingredients above in a bowl. (Add more milk if the batter is too thick)
2. Heat a lightly oiled pan over medium high heat. Scoop the batter onto the pan. Flip pancake after bubbles rise on surface, after 2 to 3mins. Cook until second side is lightly browned, about 2mins.