Tomato Bacon Egg Muffins

Tomato Bacon Egg Muffins

I made these egg muffins based on a YouTube video that I've seen on Facebook but can't seems to locate that video. I have written down the recipe but kinda just add what I would like to eat in the egg muffins.

You guys can try to be creative and create your own healthy egg muffins. This is a really quick and easy recipe for a lazy weekend breakfast or even on a hectic weekday breakfast.

It still taste good even after it had cooled down. I personally prefer to have it straight from the oven. For those who are using whole cherry tomatoes, please be cautious when consumed hot as the tomato juices will be oozing out PIPING HOT! 

Recipe

Serves 6

Ingredients:

(A)

Tomatoes on vines (6 pieces)

Back Bacon bits (6 pieces)

Mozzarella Cheese

(B) Eggs Mixture

4 whole eggs (60 grams each)

Half teaspoon baking powder

Half teaspoon oil (I used Olive Oil)

Quarter cup milk

Salt and Pepper for taste

Method:

1. Place (A) according to the attached picture in the muffin tray.

2. Grease your tray before placing your ingredients in if you are not using a non-stick tray.

3. Whisk all of (B) together. Mix well.

4. Pour egg mixture into the muffin tray.

5. Bake in a preheat oven of 190 degree for 20-25 mins.

Honey Char Siew Prime Ribs

Honey Char Siew Prime Ribs

Recently have been newly "promoted" to being a housewife and have more time on hand to be cooking for my hubby.

Been doing my own marinate for most of my family's BBQ wings and the final products have always been well received and decided to try this out with pork ribs at home with my oven.

This recipe is easy but it takes a bit of time for preparation.

Recipe:

Serves 2

Ingredients

6pcs of Prime Ribs

2 Teaspoons of Lee Kum Kee Char Siew Sauce

Half Teaspoon of Honey (I use Woodland's Certified Organic Raw Manuka Honey)

10grams Soft SCS Butter

Method:

1. Char Siew Sauce and Honey mix well

2. Marinate Ribs with the mixture for at least 3 hours (I marinate it overnight for better taste)

3. Place the Ribs in a grilling pan

4. Bake in Oven Temperature 200 degree C

5. Take the Ribs out after 15mins. Turn the Ribs and brush the soft butter on top.

6. Baked till Ribs are slightly charred. (I left it in the oven for about 15-20mins more depending on your oven)

Strawberry Heart Cookies

Strawberry Heart Cookies

Saw a video from Eugenie Kitchen. She did a Rainbow Heart Cookies but due to time constrain as I did it on a weekday and had to rush home from work so I decided to do a Strawberry Heart Cookies for my Hubby instead for Valentine's Day.

For those who are interested to do the rainbow heart you can refer to the video below.

https://www.youtube.com/watch?v=I2yW_VONWco

I did not follow the recipe in the video but instead I used the ingredients below. It works as well.

Recipe:

Ingredients:

90g of plain flour

60g of butter at room temperature (I use Anchor salted butter)

30g of icing sugar

Method:

1. Pre-heat oven to 160 degree Celcius

2. Cream butter and icing sugar intil light and fluffy. Add in flour and stir until well mixed. 

3. Follow the steps from the video to mould your cookie dough.

4. As I did not do the rainbow hearts thus I do not need to do all the measurements. I just use the heart cookie cutter to cut and mould as per video instructions.

5. After letting the moulded cookie dough set in the fridge, I just rolled the entire moulded dough with rainbow sprinkles.

6. Cut the cookie dough into your desired thickness. Make sure that slices are of equivalent thickness

7. Bake in the preheated oven of 160 degree celcius for 20 mins.

8. Let the cookies cooled completely before removing it and store in an air tight container.

Cherry Blossoms Cookies

Cherry Blossoms Cookies

Loved the look of this cookie. It does gives you the CNY feel. Now I know why Kenneth Goh insisted on using red candy centre.

Have explored it with hard candy center, didn't like it as it sticks to my teeth. Tried it with gummy candy and it is so hard to placed the cut gummy into the centre of the cookies as it sticks to your fingers like chewing gum. That takes up a lot of your time. Finally I settled with Smucker's Sugar Free Strawberry Preserves. A healthier choice as well.

This is really a foolproof receipe. I don't think anyone will fail using this recipe. It is a really must try for those beginners bakers. You will feel very motivated to keep on baking.

Recipe:

Recipe adapted from: Kenneth Goh’s Cherry Blossom Stained Glass Cookies Recipe

https://kwgls.wordpress.com

Makes 30 cookies depending on the size of your mould.

Ingredients: (I have made my own changes as the hard candies sticks to my teeth and I dun like it)

90g of plain flour

60g of butter at room temperature (I use Anchor salted butter)

30g of icing sugar

Smucker’s Sugar Free Strawberry Preserves

Method:

1. Pre-heat oven to 160 degree Celcius

2. Cream butter and icing sugar intil light and fluffy. Add in flour and stir until well mixed. Transfer the dough out. Roll the dough to the thickness of your choice. Use your preferred mould to mould the dough.

3. Bake in the preheated oven of 160 degree celcius for 10 mins.

4. After 10 mins, take out the cookies and pipe the strawberry preserves into the centre of the cookies and send back to the oven and bake for another 10 mins.

5. Let the cookies cooled completely before removing it and store in an air tight container.

Cinnamon Walnut Cookies

Have always loved cookies a lot. Finally found D recipe! Texture is crunchy and gives you a feel that CNY is coming. So now I have something to look forward to bake for CNY.

Recipe:

Recipe adapted from: RG's Walnut with Sunflower Seed Cookies

Makes about 80 small cookies.

Ingredients

1 Egg

250 grams Hard Butter

150 grams Light Muscovado Sugar

400 grams Plain Flour

1 Teaspoon Baking Powder

Half Teaspoon Cinnamon Powder

100 grams Walnut (Chopped and Toasted @ 180 degrees C for 8mins)

Method:

1. Cream butter and Light Muscovado Sugar at low speed and increase it to medium speed for about 15 minutes or until fluffy.

2. Add in egg at low speed.

3. Add in all the dry ingredients (plain flour, baking powder, cinnamon powder and walnut) and mix well.

4. Shape mixture into small pieces and place on a greased baking tray.

5. Preheat oven to 180 degree C

6. Bake for about 25minutes or until golden brown.

 

What is Honey?

 

In a nutshell, honey is a 100% pure and natural sweetener made and stored in honeycombs by the honey bees. Nearly one million tonnes of honey is produced worldwide every year. 

What is considered Good Quality Honey?

Even after deciding that a certain floral variety of honey would be your most favourite type of honey, many of us are often still left with the question of "How do I choose a particular floral variety of honey amongst all the countless brands and prices of honey from all over the world?" While there is no clear standard on what constitutes good honey, the quality of honey is sometimes judged by the following factors:

1. Water content

Some people believe that good quality honey essentially has a low water content as honey is likely to ferment and lose its freshness if its water content, which can be measured using a gadget called refractometer, is greater than 19%. All unpasteurized, raw honey contains wild yeasts. Due to the high sugar concentration, these yeasts will pose little risk in low moisture honey because osmosis will draw sufficient water from the yeast to force them into dormancy. However, in honey that has a higher proportion of water, there is a higher chance that the yeast may cause fermentation in storage, whereby the increase of acidity can become a quality issue for the honey.

 

Honey is hygroscopic, which means that it easily absorbs moisture from the air. Thus, in areas with a very high humidity it can be difficult to produce honey of relatively low water content. Raw honey's moisture content can be as low as 14%, and is deemed by some as more valuable. Honey containing up to 20% water is not recommended for mead-making. One simple way of judging the relative quantity of water (not purity) in honey involves taking two same-size, same-temperature, well-sealed jars of honey from different sources. Turn the two jars upside-down and watch the bubbles rise. Bubbles in the honey with more water content will rise faster.

 

2. HMF(Hydroxymethylfurfural)

HMF is a break-down product of fructose (one of the main sugars in honey) formed slowly during storage and very quickly when honey is heated. The amount of HMF present in honey is therefore used as a guide to storage length and the amount of heating which has taken place. HMF's occurrence and accumulation in honey is variable depending on honey type. High levels of HMF may indicate excessive heating during the extraction process. Honey that is traded in a bulk form is usually required to be below 10 or 15mg/kg to enable further processing and then give some shelf life before a level of 40 mg/kg is reached. It is not uncommon for honey sold in hot climates to be well over 100 mg/kg in HMF. This is mostly due to the ambient temperatures (over 35°C) that honey is exposed to in the distribution channel. Some countries set an HMF limit for imported honey. You may also want to note the colour of the honey as it sometimes may be an indicator of the length of storage or amount of exposure to heat.

3. Inverted sugars

High levels of HMF (greater than 100 mg/kg) can also be an indicator of adulteration with inverted sugars. Cane sugar or sucrose, is "inverted" by heating with a food acid, and this process creates HMF. Many food items sweetened with high frutose corn syrups, e.g. carbonated soft drinks, can have levels of HMF up to 1,000 mg/kg
4. Impurities

For most consumers, good quality honey is expected to be visually free of defect -- clean and clear. Honey which has a very high pollen content appears cloudy, and the presence of many other contaminations such as particles of wax, bees, splinters of wood, and dust certainly does make it look unappetising and unappealing for anyone to buy and consume, and hence it appears as if it's of very low value. Unfortunately, no matter how much food value or health benefits some of these particles like pollen can offer, this kind of honey is hard to be associated with good quality honey and is immediately rejected by most consumers at the super-mart. And this explains why it's almost impossible to find unfiltered, raw honey on the shelf. Its cloudy appearance makes them commercially unattractive.
5. Colour

Honey is color graded into light, amber, and dark categories which do not really have any bearing on quality. Some of the most distinctively and strongly flavored honey varieties, such as basswood, are very light, while very mild and pleasant honeys such as tulip poplar can be quite dark. Honey color is measured on the Pfund Scale in millimeters. While it is not an indicator of honey quality and there are exceptions to the rule, generally speaking, the darker color the honey, the higher its mineral contents, the pH readings, and the aroma/flavor levels. Minerals such as potassium, chlorine, sulfur, iron, manganese, magnesium, and sodium have been found to be much higher in darker honeys.

For more info on honey, please visit:
http://www.benefits-of-honey.com/

Pure XO Durian Agar Agar

Durian... one of my favorite fruit. Could never resist it.

Originally this is a topping for Durian Mousse Cake. My family doesn't seems to be enjoying the mousse cake and instead loved just the topping so I decided to be innovative and make a "cake" out of the topping instead.

Recipe:

Recipe adapted from: RG's Durian Mousse Cake

8” round pan

Serves: 8 - 10

Ingredients

12 grams Agar Agar Powder

1000 ml Water

250 grams Sugar (I used only 180 grams)

5 grams Gelatin (To ensure that the agar agar is firm enough when you unmould from the pan)

400 grams XO Durian Flesh, Blended (Use which ever Durian you fancy. Flesh must be solid and cannot be watery. 猫山王 recommended.)

Method:

1. Boil water, sugar, gelatin , agar agar powder and yellow coloring.

2. Pour 1/3 of the mixture into the wet pan and leave it in the freezer to set for 2 mins.

3. Spread the blended durian flesh over the agar agar and slowly pour half the remaining agar agar on top and leave it in the freezer to set for another 2 mins.

4. Pipe lattice-patterned or wordings durian flesh over agar agar and slowly pour the remaining agar agar on top and leave it to set in the chiller.

* Note: Do not spread the durian flesh to the edge of the agar agar. Leave about 2cm border so that the agar agar is able to hold the durian filling in place when unmould.