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Salmon Quiche Pie with Potato Base

THE CRUST:

2 medium local potato (thinly sliced to cover the bottom of the pie pan twice)

1 small egg

2 tbsp of milk or water

1 tablespoon fresh rosemary minced

Pinch of salt

Pre-heat the oven to 350 degrees.

Layer the bottom of you lightly grease deep dish pie plate with two layers of the sweet potato slices.

Beat egg with other ingredient.

Pour onto the potatoes, make sure all potato get glazed so that it will not dried out when basked.

Bake for 10 minutes

The Quiche Filling:

3 medium eggs

1/2 cup whole milk or yogurt, or water

1/2 tsp Dijon mustard powder

1/2 tsp salt

1/2 tsp of black pepper

1 tablespoon of capers, drained chopped

1-3 garlic cloves, pressed

3 tbsp yogurt or Greek yogurt

1 pc baked salmon, or half if other vege are used

Some chopped green onions

Some parmesan cheese to brown the top

Whisk the eggs, milk, mustard and spices up into a froth.

Add other chunky ingredients.

Pour the egg mix over top and a little dried dill for beauty.

Bake this creation at 40-45 minutes at 350 degrees until center stops wiggling when you touch it and a toothpick comes out clean from the center.

Serve after it has set for about 20- 30 minutes.

BuckWheat Banana Pancake

A healthy breakfast do not have to involve white flour and white sugar, here you go another yummy buckwhat recipe!

(Make6 pc)

3/4 cup buckwheat flour

1 m egg

1 tsp baking soda (reduce to 1/2)

1/3 cup yogurt

1/3 water (not need all)

Pinch salt

1tbsp palm nectar sugar

Mix all dry ingredient

In separate bowl, beat egg, add in yogurt, half water

Add into flour mixture, add remaining water to the right thickness

Pan fry to brown

Gingerbread House

There is a reason why gingerbread house is not a popular craft in Malaysia. First of all the gingerbread cannot withstand the humidity  and get soggy quickly. Secondly, ants are our common enemy where sugar is present. Nevertheless, it was a success and a wonderful experience for my first project. Thanks to the above recipe from Easetereuropean website, also included the template for print out, the gingerbread recipe was hardy enough to last for more than a week until Christmas party! The kids are delighted! Not to mention my daughter already eaten half the candy 'decor' before the house was completed! 

I modified the recipe as follow:
(source recipe:http://easteuropeanfood.about.com/od/crossculturaldesserts/r/gingerbread.htm)

Pattern Print out

Ingredients:

• 2 cups light corn syrup (I used liquid glucose)
• 1 1/2 cups firmly packed light brown sugar (reduced to 1 cup)
• 1 1/4 cups oil (cooking oil, cheaper!)
• 1kg  all-purpose flour
• 1/2 teaspoon salt

Preparation:

- Divide the ingredient into 4 parts

- Add 1 part into thermomix and blend for 10second at Speed6, then knead 2min. Do the same for other 3 parts.

- Roll them into 0.5cm thick and cut into shapes. Make sure that the thickness is even, I used 2 coasters to support the 2 ends of my rolling pin.

- Bake at 170C for about 20min or till harden.

Royal Icing Glue:

3 large egg white
500-600g icing sugar
Lemon juice 1/2tsp

- put all into TM bowl and mix for 2min at speed 6.

See above link for detail steps to assembly the house. have fun!

All Fruits Popsicles

Not only the color feast the eyes, they are perfect treat for a hot day, infact everyday is a good day for a chill like this in tropical island here.

These all are REAL FRUITS without coloring or added refined white sugar. All you need is a BPA free popsicle mould and make a trip to the fruit store!

By the color here you can tell I have strawberry, blueberry, red globe grapes, kiwi, mangosteen and mango. I used blended strawberry, mango and mangosteen (separately) as a base and other as cut fruits or whole blueberry to make the designs! Absolutely no sugar needed for mango or mangosteen as they are ripe and sweet, but I do add a few drops of stevia liquid to strawberry.  My favorite? Mangosteen with blueberries and touch of mint leaves, YES! mint leaves is the secret ingredient here, refreshing! Give it a try!

Coconut Flour Brownies

Inspired by Jo from Quirky Cooking to use gluten free flour for baking, this is another alternative to buckwheat and quinoa flour...coconut flour! 

Fresh coconut milk is available in every corners of Malaysian markets, the left over coconut pulp after the milk is squeezed is abundantly available, they usually sell or give to pig farm or farmer or even discarded.  As I passed by my usual grocer whom I buy my coconut milk this morning, I notice a big sag of coconut pulp, the man willingly offer to me for free "take, take! all that you can!"  and wonder what I can do with them! So he gave me a big bag of it. I brought it home and have them lightly toasted with slow heat until they are completely dried (I also tried to put them in oven at low heat, but they turn a lttle brownish) then I grind them up in thermomix to make into FLOUR! Viola! COCONUT FLOUR, for FREE! 
The pulp that I got was not completely 'white' there were some 'skin' attached, this wouldn't make a different when I used it for brownies, you can get the whiter pulp for other type of cake or biscuit.

I pulled together a few brownies recipe and modified to make the following:

150g Olive Oil
100g Coconut Flour
125g Lindt 85% cocoa bar
4 Large Eggs  (i used 3 eggs and rather dry as coconut flour absorb moisture)
200g palm sugar
30g cocoa powder
1tsp vanilla

1/4 tsp salt
40g chopped walnut or hazelnut

1) Melt the chocolate at 50C/1min/s2
2) Add all ingredient and mix at 20sec/s6
3) Pour into lined 9x9in square pan
3) Bake at 180c for 30min

They came out amazingly light, with crusted top, chewy gluey middle and yummy!

Satay Sauce Chicken

Ingredients:
1 kg chicken
1 pkt Satay powder
50g or 1/2c roasted peanuts, skinned.

1tsp dark soya sauce
3tsp palm sugar
1tsp brown sugar
salt pinch


Spice Paste ingredient:
1 lemongrass
3 gloves garlic
5 shallots
2 red chilis
1/2 inch galangal or ginger
2 tsp Coriander Powder


1. Marinate chicken with satay powder and salt. 
2. Chopped roasted peanut, Turbo 1 sec, set aside.
3. Put all spices in bowl, add 20g oil, Blend 20sec/speed10, then V/10min/speed1
4. Add chicken, soya sauce, sugar, 1/2c water, half the peanuts, V/10min/R1
5. When done, stir in remaining peanut and serve.