Source: https://www.barbarabakes.com/ice-cream-waffle-bowl-recipe/

Ingredients:

2 whole eggs

 2 egg whites

 1/2 teaspoon salt

 2/3 cup granulated sugar

 1 1/4 cup all purpose flour

 4 tablespoons butter, melted and cooled slightly

 2 teaspoons vanilla extract

Instructions: 

Preheat your waffle cone maker according to manufacturer's instructions.

In a mixing bowl, mix together egg, egg white and salt on low speed just until well blended. Beat in the sugar on medium speed until the egg has lightened in color, about 1 minute. Add the flour and mix on low speed until blended and smooth, about 30 seconds. Add the melted butter and vanilla and mix on low speed just until blended, about 20 seconds.

Pour 3 tablespoons batter (I used a #28 scoop) in the center of the iron. Close the lid and cook for 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached.

Quickly remove the waffle from the iron onto a clean cloth towel. Use the towel to help lift and roll the waffle around the cone or bowl form. Hold the cone a few seconds to set the shape then place on a wire rock to cool.

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 Source: https://www.myketokitchen.com/keto-recipes/keto-baked-egg-custard/\

Ingredients: 

3 large Eggs

2 ounces of Natvia (or Swerve to taste)

2 teaspoons of Vanilla Essence

1 cup of Heavy Cream

1 cup of Unsweetened Almond Milk

½ teaspoon of Nutmeg, ground

Instructions: 

1. Preheat your oven to 150C/300F. Grease an 8in deep pie dish and set aside.

2. Place the eggs and sweetener in a large bowl and whisk together for 5 minutes, until they have paled in color.

3. Add the vanilla and 1/2 cup of the cream. Whisk well.

4. Add the remaining cream and almond milk and whisk until the ingredients are well mixed.

5. Pour into your prepared pie dish and sprinkle over the nutmeg.

6. Place the pie dish into a large roasting dish and make a water bath but adding enough hot water to go halfway up the side of the pie dish.

7. Place in the oven and cook for 1 hour 15 minutes, until it jiggles in the center.

8. Leave to cool for 15 minutes before serving.

9. Serve warm or cold, on its own, or add a little Keto Whipped Cream.

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 Source: https://www.allrecipes.com/recipe/234837/egg-custard/

Ingredients:

2 cups milk

2 eggs, beaten

½ cup white sugar

1 pinch salt

1 dash vanilla extract

1 pinch ground nutmeg (Optional)

Directions:

Step 1: Preheat oven to 325 degrees F (165 degrees C).

Step 2: Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.

Step 3: Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

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 Source: https://www.sweetashoney.co/flaxseed-wraps-keto-vegan-gluten-free/

Ingredients: 

165 g Flaxseed or 1 1/2 cup flaxseed meal

240 ml Water boiled

½ teaspoon Salt

SPICES - OPTIONAL BUT DELICIOUS

¼ teaspoon Turmeric

¼ teaspoon Ground Ginger

¼ teaspoon Garlic Powder

¼ teaspoon Onion Flakes

Instructions: 

In a blender, add the flaxseed, blend at high speed until it forms a ground/meal. You can also use a flaxseed meal from the store but make sure the meal is as fine as almond meal, or it won't absorb all the water in the recipe, and it will get sticky.

In a small saucepan, bring the water to a boil. 

Remove from the heat, stir in all the spices and add the flaxseed meal all at once. 

Stir immediately with a wooden spoon until the meal absorbs all the water, dry out and form a dough ball. As you stir, the dough will form, it will gradually unstick from the saucepan forming a dough ball. It takes about 1-2 minutes max. 

Remove the dough ball from the saucepan and transfer it onto a piece of parchment paper to prevent the dough from sticking to your benchtop. The dough should not be too sticky, or if it does become sticky, it means your meal wasn't fine enough, but that is ok. Just sprinkle some extra meal onto the ball. 

Divide the ball into 4 dough balls of the same size. Place one of the dough balls onto a piece of parchment paper. Place another piece of parchment paper on top to prevent the dough from sticking to the roller pin. Press the dough balls with your hand slightly to flatten and stick the top parchment paper piece to the ball.

Roll with a rolling pin until flat but not too thin, or it won't get soft when cooked. Aim for a 2-3mm thickness. Peel off the top piece of parchment paper. 

Take a round shape - like a saucepan lid - place it on top of the dough, and cut around the edges to make a circle. Remove the left-over dough, form a ball, and reuse it later for another wrap if you like.

Remove the lid and flip over the prepared wrap onto a non-stick pan - I use a ceramic non-stick pan. Peel off the last piece of parchment paper and cook. If you are not using a non-stick pan, spray some oil before putting the wrap into the pan.

Warm under high-medium heat and cook for 1-2 minutes or until the border gets dry - the center should be soft  - and you can easily slip a spatula under the wrap to flip over.

Cook for about 1 extra minute on the other side. Don't overcook, or the wrap will get very crispy, like tortillas chips! It has to be dry but soft to roll.

Place the cooked wraps on a plate.

Repeat those steps with the rest of the batter until you form 4 wraps (or 5, if you use the leftover dough from the edges, you can make an extra one!). It depends on how thick you made your wraps. You can reuse the same piece of parchment paper many times!

Serve them cold with filling of your choice or hot - you can also rewarm them in a sandwich press with your favorite filling.

Store in the fridge for 3 days, on a plate covered with plastic wrap, to keep them moist. 

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 Low Carb Bak Kwa 

Source: https://nomnomprincess.com/2018/02/12/low-carb-bak-kwa/

Servings: 18 pieces

Time: 1 hour

• Print

Ingredients

• 1 kg pork (I usually get this at the butcher’s and ask for more fatty meat and only minced once)
• 1 cup sweetener (I used Monkfruit sweetener)
• 2 tbsp dark soy sauce
• 2 tbsp Chinese wine (hwa tiao chiew)
• 2 tsp sesame oil
• 2 tsp fish sauce
• 1/2 tsp five spice powder
• 1/2 tsp ground white pepper

Instructions:

1. Mix the dark soy sauce, chinese wine, sesame oil, fish sauce, pepper and five spice powder together. Mix together with the sweetener, then mix through the pork mince well. Refrigerate for at least 4 hours to overnight.
2. Turn the oven on at 150 deg C.
3. Line a baking tray with baking paper or a silicone mat.
4. Cut out 2 pieces of baking paper that fits the size of the baking tray. Place about 1/3 of the pork mince in between 2 pieces of baking paper and roll out carefully to be about 1/2 cm thick in a rectangular shape.
5. Place the pork mince on baking paper into the baking pan. Peel off the top layer of baking paper. Repeat #4 and #5 with another 2 trays.
6. Place a tray of pork mince into the oven for 20 minutes, then remove. Repeat the same for the other trays.
7. With kitchen towels, dab away any liquid that may have oozed from the meat. Then, with a pizza cutter or a knife, slice the large piece of ground meat into 6 pieces. Gently separate the pieces of meat so that there is a little space between them.
8. Bring oven temperature up to 225 deg C, then place the baking tray into the oven for 5 minutes. Remove the tray and flip over the pieces of meat. Bake again for another 5 minutes.
9. Finally flip over again. Bake for the last 2 minutes and be very careful at these stage where the meat is most likely to burn (different ovens may have different roasting effects).
10. Remove and set on a rack to dry out a little and cool down. Keep in an airtight container or eat immediately.

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 We started a keto diet. 

According to Wikipedia, the ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine mainly to treat hard-to-control spilepsy in children. 

More importantly, the diet forces the body to burn fats rather than carbohydrates (because we are not eating much carbohydrates). 

The reason we started on this diet is because we want to lose weight and belly fat and have a healthier diet. We have read so much unhealthy about the current food that is available in the market, even about sugar and oil. 

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 Source: Heavenly Fan: https://www.youtube.com/watch?v=vJU_5DNYiqg

INGREDIENTS -------------------- Almond fries: 100g ground almonds (you can use finer almond flour but the texture will be denser and crunchier) 3 tsp xanthan gum (or konjac powder if you have it!) 6 tbsp hot water Coconut flour fries: 50g coconut flour 3 tsp xanthan gum (or konjac powder) 7-8 tbsps hot water DIRECTIONS ------------------- 1. Place ground almonds (or coconut flour) and xanthan gum in a mixing bowl, mix well. Add in hot water and mix/knead the dough till all the ingredients are blended together. Leave to rest for 15 minutes. 2. Roll out the dough till it reaches 1/4 cm thickness, cut it into slim strips (French fries shapes). 3. In a frying pan, add in a generous amount of oil (enough to cover the fries). Maintain medium to low heat. Gently place the dough strips in the pan and fry them till they are golden brown on all sides. Oven method: Place the dough strips on a baking tray (lined with baking sheet and greased with oil). Brush a generous amount of oil on top of the to-be French fries and bake in a 200°C/400°F preheated oven till the fries are golden brown (10-15mins). Toss the fries around in between to make sure they bake evenly on all sides. 4. Transfer the fries to a plate lined with kitchen towels (to remove access oil). Sprinkle with Himalayan salt or sea salt. And enjoy x EASY GARLIC DIP ------------------------- Vegan mayonnaise (or thick vegan yoghurt) Crushed garlic Finely chopped parsley A squeeze of lemon Mix all ingredients together (if you’re using vegan yoghurt, add some salt to season). And enjoy x

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 Source: https://www.youtube.com/watch?v=qGSVAiikxFs&ab_channel=JoeDuff-TheDietChef

Ingredients: 

2 eggs beat

224gm (2 cups) mozeralla cheese

145gm (1.5 cups) parmesan cheese

Garlic powder

Italian seasoning

Instructions: 

Mix into a dough

177C / 350F 

Bake for 25 minutes

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Source: https://survivalfreedom.com/thicken-jam-with-gelatin/

Recipe for refrigerator jam using gelatin as a thickener

INGREDIENTS: 

Mixture A:

5 cups (830gm)  prepared strawberries (washed , trimmed, and chopped) 

1-1/2 cups sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

3 teaspoons unflavoured gelatin

STEPS:

1. Mix A. Bring to boil and stir constantly.

2. Reduce heat and cook over medium heat for 15 minutes, stirring frequently and skimming off foam.

3. Add vanilla and use a potato masher to mash the fruit to desired consistency.

4. Remove heat  and stir in powdered gelatin, whisking until completely dissolved.

5. Pour into prepared jars, wipe jar rims and affix lids, and set on a towel to cool. Make sure you use high-quality jars.

6. Once the jam has cooled completely, place in the refrigerator, ready to use.

7. This jam will keep in the refrigerator for up to 4 months. 

-----------------------------------------------------------

Mixture A:

370gm  prepared strawberries 

1-1/2 cups sugar

Slightly less than 1/2 tablespoon lemon juice

1 teaspoon vanilla extract

1 and 1/4 teaspoons unflavoured gelatin

-------------------

Mixture A:

500gm passionfruit pulp 

1-1/2 cups sugar

Slightly more than 1/2 tablespoon lemon juice

1 and 1/2 teaspoons unflavoured gelatin

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Guest post!

We are making these :D 

Nix has come up with this bread recipe as it is easier to remember to wrap some of the "char siew" that we made.

500gm plain flour

50gm oil

50gm sugar

250gm milk

A dash of salt

7gm yeast 

Open sesame!

Bread maker doing its thing

Let's wait for 1 hour 30 mins ...

...before starting to wrap this beauty!

Let's hope the dough for his hehehe bread comes out right! 

Dough turned out alright. Divided to roll the centres which I have prepared in 30g balls like this: 

Dough 40gm each

We tried two ways of cooking them. 

1.Steam 10min high

2. Proof in 100C oven for 30mins. 

Bake at 180C for 15mins

Verdict: Delicious curry bun. Oops forgot to take photo of the char siew steam bun.

Packed for snacks tomorrow. Kids will love ❤️ it! 😍

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Source: https://youtu.be/5e0yOKfrPAQ

Mixture A

2g yeast

15g sugar

20g warm water 40C 

Mix Mixture A

Mixture B

200g plain flour

10g oil

100g milk

Knead for 15 mins using palm

Rest dough for 5 mins 

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Source: https://tasty.co/recipe/pulled-pork-stuffed-milk-buns

Ingredients

for 9 servings

STARTER

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

DOUGH

• 3 ¼ cups bread flour(410 g), divided
• ¼ cup sugar(50 g)
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup whole milk(240 mL), warm to the touch
• ¼ cup unsalted butter(60 g), 1/2 stick, melted
• 1 large egg
• 1 tablespoon vegetable oil
• 1 ¼ cups pulled pork(310 g)
• 1 large egg, mixed with 1 tablespoon milk

Preparation

1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
8. Preheat the oven to 350˚F (180˚C).
9. Brush the buns with the egg and milk mixture.
10. Bake the buns for 25 minutes, or until golden brown.
11. Let the buns sit in the pan for 10 minutes.
12. Invert the buns onto a serving plate, and pull apart.
13. Enjoy!

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This is a request from Albany. 

Source: Superfaries to the Rescue by Janet Louise Jones

Page 186

Superfaries Fairy Cakes

It's not a party in Peaseblossom Woods without fairy food! Celebrate the seasons like the Superfaries and their friends with delicate, delicious fairy cakes. fairy cakes, popular in the United Kingdom, are smaller than cupcakes and frizzled with icing, rather than covered with frosting. 

What You Need: 

1 cup butter, softened at room temperature

1 cup sugar (superfine,if possible)

1 3/4 cup self-raising flour

4 eggs, beaten

Muffin pan

24 cupcake liners / bakers cups

For icing: 

2 cups powdered sugar 

2-3 tbs warm water

What To Do

1. With a grown-up's help, preheat the oven to 355°F. While the oven heats, line your muffin pan with baking cups.

2. Beat butter and sugar together in a large bowl until light and fluffy. (Ask a grown-up to help you use an electric mixer.) Add half of the flour and half of the eggs and whisk until ootj. 

3. Spoon the batter into muffin cups and bake for 10-12 minutes, until the cakes are golden. 

5. While your fairy cakes bake, mix up the icing, whisking sugar and water until smooth.

6. Once the cakes are cool, drizzle icing over the tops me enjoy!

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Soup base:
Soy bean
Pork bone 0.940kg @ $2.99 = $2.81
Ikan bilis

Paste:
Pork mince 0.8kg @ $6.49 = $ 5.19
Sunny FZ featherback
Water chestnut
Salted fish

Mushroom

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Ngor Hiang (makes 10)

Ingredients:
1kg minced pork (approx $6.50)
1 onion (approx $0.20)
1 carrot  (approx $0.20)
1/2 can water chestnut (567gm can) $2
1 or 2 piece of black fungus (optional)
Spring onion (optional)

Seasoning: (approx $1)
1 tablespoon five spice powder
2 tablespoon salt
4 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon chicken stock
4 tablespoon plain flour

Beancurd Skin ($1.70 per pack) each pack makes 6

2 packets required

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