Tag Archives: easy

Oven Baked Blueberry Pancake

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We have been plagued by a nonstop case of cold, runny noses and coughing this whole month. Today is another day of me feeling weak and exhausted. I have a toddler to feed so I looked around for something that is easy and contains fruits/vegetables. The internet led me to Martha Stewart’s page and showed me a very easy recipe of oven-baked blueberry pancake. The ingredients are all there so that decided it.

I do not own any cast iron pan so I used my springform cake pan which worked fine. I need not adjust the timing or anything. The pancake was simple but good. I drizzled some maple syrup over before serving. Yum! The little one devoured his serving and asked for a second and a third serving πŸ™‚

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For the recipe, please click here.

Japanese Candied Sweet Potato/Daigaku Imo

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Sweet potatoes are not so easily available here as that I can go out to the supermarket any day with a guarantee to come home with some. The common available variety seems to be imported from the USA and has an orange flesh. I was very happy to find a different type the other day and this type has purple skin with yellow flesh. Reminds me of Japanese sweet potatoes! Despite the physical similarity, the ones I bought came from Portugal. And since me being terrible with botanical and agricultural knowledge, I can’t tell them apart. Terrible, terrible, terrible.

I didn’t mind. I was happy to have some sweet potatoes to play with in the kitchen and decided to try my hand on making candied sweet potatoes. I’ve eaten them before at a small Japanese bar/restaurant in Singapore. I liked it very much. It was during our last month there. A return visit was at that point impossible to squeeze in.

Daigaku Imo, which translates to university potatoes, are enjoyed by students in autumn, according to Japan Centre. My timing to attempt them was perfect as it is autumn now.

So, here is to revisiting another memory πŸ™‚

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The recipe is from justonecookbook. It is very easy to make and the instructions are detailed and easy to follow. For the recipe, please click here.

30 Min Homemade Rye Pizza

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These days, with a picky toddler, pizza can be my best bet sometimes. Today’s lunch was one of those days. It was not planned for so I wondered if there is such a thing as a quick pizza dough. It turned out to be a very positive “yes”. This pizza from start to end took me 30 minutes. I have substituted the bread flour with rye flour. My toddler did not mind it πŸ™‚ I think it has to do with the salami. Oh boy, I have to tell myself, too much of a good thing is really not good. Don’t mind the weird shaping too!

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The dough recipe is adapted from Allrecipes. The serving size can be changed at the Allrecipes link so you can double, triple, quadruple the amount of dough πŸ™‚

Makes 1 small pizza (Enough to feed a toddler and an adult)

Ingredients
For the dough
3g dry yeast
1 tsp sugar
60ml warm water
85g rye flour/bread flour
1/2 tsp salt
1.5 tsp olive oil
For the sauce
1 tomato, pureed (with blender)
1 tsp pizza herbs/oregano
2 tsp olive oil
For the toppings
Sliced salami
Shredded cheese of your choice
Toppings of your choice

Breadcrumbs and extra flour for dusting

Method
1. Preheat oven to 200 degrees Celcius (with fan). Gather all dry ingredients for the pizza dough and place them into a medium bowl. Stir in water and oil until a smooth dough forms. Leave it for 5 mins.
2. Prepare baking tray by sprinkling a handful of breadcrumbs all over. Prepare sauce by heating up a small saucepan and adding in olive oil. Add in the pureed tomato and herbs and bring to a boil. Simmer for 2-3 minutes till it thickens. (It’s a fairly fast process)
3. On a floured surface with floured hands, pat out the dough. If the dough looks wet and sticky sprinkle some flour over it for better handling. Pat it out as thin as possible and transfer it to the baking tray. Place the dough on top of the breadcrumbs.
4. Spoon/spread the sauce all over the dough, leaving a 1 cm or 1/4 inch border on the sides. Sprinkle as much cheese as you would like and the toppings of your choice. Bake in preheated oven on the higher rack (mine as 4 racks, I used 2nd from top rack) for 10 – 15 mins or till the cheese has melted and turn light golden brown.

That was today’s QUICK and yummy lunch πŸ˜‰

Cakey, chewy, slightly gooey Brownies

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I haven’t had much cravings for brownies for the longest of times. Those days I would wonder why people go crazy for brownies. I could remember my first brownie though. It was chocolatey and moist. First bite and I went “wow!” But the years that follow, I lost clue on the brownie loving. Till last week.

I had a strong urge after dinner for something chocolatey. Gooey. Cakey. A couple of thoughts later, I narrowed down the suspect. The brownie. I have no recipe on hand to make one. So I searched for one quickly. Found one on Allrecipes (Click on Allrecipes for the recipe!) and 45 minutes later, I was in brownie heaven. So good that it’s a keeper.

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Broccoli with Egg Sauce

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When I made the dish, Three-Cup Chicken (click here if you would like to see the recipe of Three-Cup Chicken), I also made a vegetable dish to go with it. It’s a standard practice for me. Something for protein together with something green. That night, I was inspired to try broccoli with egg sauce.

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Ingredients
1 small broccoli, trimmed to florets
1 egg, beaten
Chicken stock granules
Water

Method
1. Fill a pot with enough water to blanch the broccoli in. Bring to a boil and add in broccoli. Boil the broccoli until it has cooked to the consistency of your choice. We cook it a little bit after al dente as it is the preference of our child. That would take about 4 minutes. When unsure, fish one floret out and take a bite.
2. Once done, remove broccoli and pour away the water. Reserve only enough water for the amount of sauce you would want to have. To the same pot, add in chicken stock granules, amount per packaging instruction. I added a teaspoon.
3. When the stock returns to a boil, pour in the egg. While pouring slowly, use a fork to swirl the egg in the water. If you prefer to thicken the sauce more, dissolve a teaspoon of cornstarch with a teaspoon of water and add in. Stir to make sure the starch is incorporated. Turn the heat off.
4. Arrange florets on a circular pattern. Once a circle is established, add the florets on top to make a mini well. Pour egg sauce in the middle and serve.

Note: I did not use any extra salt in the sauce. If you prefer, do add salt or soya sauce per preference. I did not as the other dish was very flavorsome. I wanted something to balance things out.

Fuss-free Fish Pot Pie and Cheesy Sticks

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This is another of my quick lunches that I dished out while trying to entertain my toddler. This is very easy and very quick to assemble with a bit of planning ahead for the thawing, of course! I came to this idea while looking in my fridge and freezer on what I have on hand. And I love pies. Although that doesn’t mean I’m good at making them but I’m learning something new everyday…

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And of course, thank you very much for the invention of ready made puff pastry!

Ingredients
For the fish pot pie (Makes 2 ramekins):
1 fillet of any white fish (about 110g), thawed – Use more if you like
1 cup of chopped spinach, thawed
1/2 cup of cheese of your choice, (grana padano, parmesan etc)
Juice of half a lemon
Seasoning to taste (Salt and pepper)
Frozen puff pastry, prepare per direction on packaging (Try to buy puff pastry sheets that you do not need to roll out)

For the cheese sticks:
Puff pastry, cut to strips
Pizza herb mix or herb mix of your choice
Cheese, grated

Equipment
2 ramekins
1 baking tray with baking paper

Method
1. Preheat oven to 180 degrees Celcius. Cut the thawed fish into cubes. Squeeze water from spinach either using a sieve and a spoon or your bare hands. Divide fish, spinach and cheese between two ramekins.
2. Season with salt and pepper and a dash of lemon juice. Stir the contents of the ramekins to get the seasoning and lemon juice incorporated.
3. Cut puff pastry to required size so that you have a lid to put over each of the ramekins. Use a sharp knife and cut using clean cuts. Do not saw. Cover ramekins and use fingers to press down the pastry to the side of the ramekins to seal.
4. For the cheese sticks, cut the remainder of the puff pastry into strips. Transfer them to a baking tray that is prelined with baking paper. Sprinkle pizza herbs and cheese over. Place ramekins on to the baking tray, if there is still space.
5. Put both pot pie and cheesy sticks in oven to bake for 20 mins or till the pastries are all puffed up and golden. Remove from oven and serve.

Happy puffing πŸ™‚

Teriyaki Salmon with Butter Couscous and Pak Choy

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I always need ideas to prepare quick, easy and healthy lunches since we are usually hungry when we trudge home from the playground. So I have decided to write down all my successful “inventions” here as a record. By the way, I find that when I write down recipes they stay in my head longer too!

This, here, is a simple one that consists of the basic components that makes up a balanced meal, protein, carbohydrates, vitamins, mineral and fiber. Oh and good fats as well πŸ˜‰ You can probably chop up the pak choy and fish to mix it all up with the cous cous and end up with an oriental cous cous salad!

 

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This serves 1 adult (My bub eats from here too)
Ingredients
1 fillet of salmon, thawed to room temperature if using frozen fish
A bunch of pak choy or greens of your preference, washed and trimmed
150g couscous, prepared per instructions on the packaging
A dollop of butter
Water for boiling
1 tbsp oil for pan frying

For the teriyaki sauce (Adapted from The Daring Gourmet)
1/4 cup soya sauce1/8 cup brown sugar
1/2 tbsp honey
1 1/2 tbsp mirin
1/2 teaspoon sesame oil

Method
1. Put in all ingredients for the teriyaki sauce in a small saucepan and let it come to boil. Lower heat a notch down to bring it to a small simmer and let it simmer for 2-3 mins till the sauce thickens and lightly coats a spoon.
2. Fill a saucepan half full with water. Bring water to a boil and put in pak choy. Submerge the pak choy in the water and wait till the water starts boiling again. Quickly remove pak choy from the water. Alternatively for a more crunchy pak choy, just blanched it for 1 min.
3. Prepare cous cous per instruction on package. Here I used the water from cooking pak choy and added a dollop of butter before covering it up and waiting for 5 mins. Then I fluffed it up with a fork.
4. While waiting for the couscous, heat a frying pan on medium high. Make sure it is hot. Add in the oil. Sear the salmon. 2 mins on each side. Once you are sure the salmon is cooked and there is a golden brown sear on each side, dish up. Pour the teriyaki sauce over it. Serve.

Food is ready! Guten Appetit!