archive :
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Edemame Sweet Corn Fetish
written on Thursday, 28 August 2014 @ 15:14 ✈
Seriously guys, this is one of the most amazing combinations of foods ever. EVER. And the best part? It's sooo simple to make.
Ingredients:
1/2 pkt edemame
1/2 c sweet corn
Both ingredients of mine were frozen. You could always go for fresh corn on the cob, but I find it a lot quicker to just get frozen ones :)
Steps:
Bring your water up to a boil, dump your edemame in. As much as you want!
Cook for about 5 minutes. Overcooked edemames are really soggy and hard to de-shell so be sure not to leave them in for too long. I usually get one out to check. Also because I can't wait to have a go at them.. Hahaha.
Ladle them out, leave them to cool down and de-shell them.
Reuse the water to cook your corns. Bring to boil. Throw the kernels in. Cover the pot and leave to boil for 3 minutes. These cook up really quick cause they're actually already cooked.
Mix the edemame and corn into a large bowl. Feel free to season them any way you want! I added a touch of smoked paprika. Mmmmmmmmmmm. Warning tho: edemame is actually salted soy beans, so they might be a little salty to begin with! If you want them less salty, cook them in a larger pot of water. That should do the trick :)
There we go. Super simple go to snack. YUMMERS.
Sweet Potato Crusted Pizza
written on Tuesday, 5 August 2014 @ 20:39 ✈
This Sunday's stay home dinner was a guilt-free pizza! Mmmmm :)
Here's what you'll need:
Serving size: 4-ish?
Preheat: 190-200 C
Ingredients:
Crust!
1 large sweet potato
1 c almond flour
1 tsp baking soda
1 tbsp oregano
Topping!
1/2 c pasta/pizza sauce
1 cooked chicken breast
1 c grape tomatoes
2 c wild roquette
2 c baby porto
Prep:
I basically boiled the chicken in chicken broth. You could go w healthier options but I wanted to make sth tasty and familiar, since I was going to feed this to my family. Got to ease them into the healthy life. Else they'll completely just not give it a chance at all!
Cook your sweet potato(es) in a large pot of boiling water. When done, drain, peel, mash. Mix the mashed potatoes with the almond flour and start to incorporate it by kneading it. It'll take a while for the potato to be doughy. So keep going at it.
When a little doughy, add the baking soda and oregano seasoning and knead it can stay in a ball shape when rolled into one. Ok this is just my way of telling it's ready. I'm not an expert. Hehe.
Press the potato dough onto a baking tray lined with parchment paper. I made my crust too thick. I'd say go with sth around 1/4" thick. Bake in the preheated oven for around 15-20 mins. Mine didn't get crispy </3
Mean while! Slice them shrooms and tomatoes up. Shred your chicken and get everything ready!
Once the crust is done, add your desired toppings. I added the sauce first, followed by the chicken, tomatoes, shrooms and finally the wild roquette. Broil till the tomatoes look roasted and soft!
And you're DONE! So rewarding. Sooooo good. Despite my crust being overkill.
Namaste.
Greek Yogurt Cheesecake
written on Friday, 1 August 2014 @ 15:47 ✈
After trying one completely failed recipe and experimenting a little... Here's another attempt at it..
Ingredients.
Crust:
1 1/2 c ground walnuts
1/2 tbsp honey
Whiz away
Cheesecake:
1 3/4 c Greek yoghurt
1/2 c honey
2 eggs
2 tsp vanilla extract
2 tbsp almond meal
Combine eggs, sugar, yoghurt and vanilla into a blender. Used my trusty, and gifted NutriBullet for this! Blend till smooth.
Add almond meal and salt and blend.
Pour into cupcake tin. Bake for 35-45 mins (depending on size of cakes)
Chill for 2-3 hours before serving.
These ones turned out pretty burnt. So the conclusion is that I should just stick to using a 9" springform pan. Taste wise. They're not too bad I suppose. Just a little over-baked maybe. And the crust for these little ones were slightly too thick. I would probably try this another day. But with an actual pan so that it wouldn't burn so easily. And probably substitute sugar with stevia instead of honey cause it was too dense.
I've got to say though, they're pretty addictive. Maybe because they're guilt-free.
Namaste.
Crisp Golden Potato Chunks
written on Thursday, 31 July 2014 @ 18:05 ✈
Baked some pretty legit chunks of potato wedges for lunch this afternoon! Super fast and super easy. What I have grown to love about cooking is that you get to control whatever goes into the food.
The ingredients for this one were super easy.
Potatoes
Salt
Olive oil
Smoked paprika (you can find this in the spice section of any grocery shop)
Preheat oven to about 200 C
1. Skin and chop the potatoes up into bite-sized chunks.
2. Boil some water and dunk them in for about 12 minutes.
3. When the edges of the potatoes have roughen up, drain them.
4. Season with olive oil, salt, and smoked paprika to taste. Don't be afraid to shake them up and toss them around. They'll taste much better that way!
5. Lay them on parchment paper/baking tray and bake until golden brown.
6. Leave for about 40 minutes and they'll turn super crisp!
7. Serve with roasted vine tomatoes. Dust a little smoked paprika on the top and voila
Super duper yummy. And guilt-free! GUILT-FREE POTATO WEDGES. Whuuuuuuut. I love my life.
Omnomnomnomnomn. I know my photography skills suck but I hope to improve on them. HAHA.
Love and kisses.
Cooks | Bakes
written on Wednesday, 30 July 2014 @ 23:21 ✈
I might actually get this thing to work!!!! Wow. Blogger, we meet again. It has been THE LONGEST time since I've written on blogger.
Let's see if I get round to posting anything here. Just to keep track of my summer bakes/cooks!
And MAYBE, just MAYBE I could improve on my food photo-taking skills.
First up!
I'll be experimenting with Greek yogurt cheesecake. Mmm. We'll see how that turns out tomorrow :)
All I gotta do now is FIGURE THIS BLOGGER THING OUT.
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Edemame Sweet Corn Fetish
written on Thursday, 28 August 2014 @ 15:14 ✈
Seriously guys, this is one of the most amazing combinations of foods ever. EVER. And the best part? It's sooo simple to make.
Ingredients:
1/2 pkt edemame
1/2 c sweet corn
Both ingredients of mine were frozen. You could always go for fresh corn on the cob, but I find it a lot quicker to just get frozen ones :)
Steps:
Bring your water up to a boil, dump your edemame in. As much as you want!
Cook for about 5 minutes. Overcooked edemames are really soggy and hard to de-shell so be sure not to leave them in for too long. I usually get one out to check. Also because I can't wait to have a go at them.. Hahaha.
Ladle them out, leave them to cool down and de-shell them.
Reuse the water to cook your corns. Bring to boil. Throw the kernels in. Cover the pot and leave to boil for 3 minutes. These cook up really quick cause they're actually already cooked.
Mix the edemame and corn into a large bowl. Feel free to season them any way you want! I added a touch of smoked paprika. Mmmmmmmmmmm. Warning tho: edemame is actually salted soy beans, so they might be a little salty to begin with! If you want them less salty, cook them in a larger pot of water. That should do the trick :)
There we go. Super simple go to snack. YUMMERS.
Sweet Potato Crusted Pizza
written on Tuesday, 5 August 2014 @ 20:39 ✈
This Sunday's stay home dinner was a guilt-free pizza! Mmmmm :)
Here's what you'll need:
Serving size: 4-ish?
Preheat: 190-200 C
Ingredients:
Crust!
1 large sweet potato
1 c almond flour
1 tsp baking soda
1 tbsp oregano
Topping!
1/2 c pasta/pizza sauce
1 cooked chicken breast
1 c grape tomatoes
2 c wild roquette
2 c baby porto
Prep:
I basically boiled the chicken in chicken broth. You could go w healthier options but I wanted to make sth tasty and familiar, since I was going to feed this to my family. Got to ease them into the healthy life. Else they'll completely just not give it a chance at all!
Cook your sweet potato(es) in a large pot of boiling water. When done, drain, peel, mash. Mix the mashed potatoes with the almond flour and start to incorporate it by kneading it. It'll take a while for the potato to be doughy. So keep going at it.
When a little doughy, add the baking soda and oregano seasoning and knead it can stay in a ball shape when rolled into one. Ok this is just my way of telling it's ready. I'm not an expert. Hehe.
Press the potato dough onto a baking tray lined with parchment paper. I made my crust too thick. I'd say go with sth around 1/4" thick. Bake in the preheated oven for around 15-20 mins. Mine didn't get crispy </3
Mean while! Slice them shrooms and tomatoes up. Shred your chicken and get everything ready!
Once the crust is done, add your desired toppings. I added the sauce first, followed by the chicken, tomatoes, shrooms and finally the wild roquette. Broil till the tomatoes look roasted and soft!
And you're DONE! So rewarding. Sooooo good. Despite my crust being overkill.
Namaste.
Greek Yogurt Cheesecake
written on Friday, 1 August 2014 @ 15:47 ✈
After trying one completely failed recipe and experimenting a little... Here's another attempt at it..
Ingredients.
Crust:
1 1/2 c ground walnuts
1/2 tbsp honey
Whiz away
Cheesecake:
1 3/4 c Greek yoghurt
1/2 c honey
2 eggs
2 tsp vanilla extract
2 tbsp almond meal
Combine eggs, sugar, yoghurt and vanilla into a blender. Used my trusty, and gifted NutriBullet for this! Blend till smooth.
Add almond meal and salt and blend.
Pour into cupcake tin. Bake for 35-45 mins (depending on size of cakes)
Chill for 2-3 hours before serving.
These ones turned out pretty burnt. So the conclusion is that I should just stick to using a 9" springform pan. Taste wise. They're not too bad I suppose. Just a little over-baked maybe. And the crust for these little ones were slightly too thick. I would probably try this another day. But with an actual pan so that it wouldn't burn so easily. And probably substitute sugar with stevia instead of honey cause it was too dense.
I've got to say though, they're pretty addictive. Maybe because they're guilt-free.
Namaste.
Crisp Golden Potato Chunks
written on Thursday, 31 July 2014 @ 18:05 ✈
Baked some pretty legit chunks of potato wedges for lunch this afternoon! Super fast and super easy. What I have grown to love about cooking is that you get to control whatever goes into the food.
The ingredients for this one were super easy.
Potatoes
Salt
Olive oil
Smoked paprika (you can find this in the spice section of any grocery shop)
Preheat oven to about 200 C
1. Skin and chop the potatoes up into bite-sized chunks.
2. Boil some water and dunk them in for about 12 minutes.
3. When the edges of the potatoes have roughen up, drain them.
4. Season with olive oil, salt, and smoked paprika to taste. Don't be afraid to shake them up and toss them around. They'll taste much better that way!
5. Lay them on parchment paper/baking tray and bake until golden brown.
6. Leave for about 40 minutes and they'll turn super crisp!
7. Serve with roasted vine tomatoes. Dust a little smoked paprika on the top and voila
Super duper yummy. And guilt-free! GUILT-FREE POTATO WEDGES. Whuuuuuuut. I love my life.
Omnomnomnomnomn. I know my photography skills suck but I hope to improve on them. HAHA.
Love and kisses.
Cooks | Bakes
written on Wednesday, 30 July 2014 @ 23:21 ✈
I might actually get this thing to work!!!! Wow. Blogger, we meet again. It has been THE LONGEST time since I've written on blogger.
Let's see if I get round to posting anything here. Just to keep track of my summer bakes/cooks!
And MAYBE, just MAYBE I could improve on my food photo-taking skills.
First up!
I'll be experimenting with Greek yogurt cheesecake. Mmm. We'll see how that turns out tomorrow :)
All I gotta do now is FIGURE THIS BLOGGER THING OUT.
|
accept the path you have chosen
“Some days it storms, some days it shines. This is how flowers grow"
- Pavana पवन
Always strive to be a better person
Just a little space for me to pen down my thoughts and my journey to a healthier, happier me.
Cheers to a new beginning.
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