Easy Almond Pastries

Hello all!  I’ve been so busy working on the Update for Envylope!  It has beautiful themes to choose from (I guess I find them beautiful may coz I did the designing LOL).  Hopefully it’ll be out next week!  I haven’t been doing much experimentation cooking to be honest. Hope to in the next few weeks.  I made Almond Pastry this week for guest for tea.  It’s a friends recipe from Bangkok – so I can’t take credit for it… But its very nice, easy and yummy!  Here are pictures to entice you 🙂

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Don’t they just look lovely?  And here are some close-ups!

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Yummyyyyy…

Easy Almond Pastry

Bakes: A huge batch

Ingredients:

  • 1 cup almonds
  • 1 cup sugar
  • 1 cup butter
  • 1 packet Jus-Rol Puff Pastry
  • Some milk for brushing

Method:

  1. Preheat oven as shown on package.
  2. Put almonds in a food processor till its fine.
  3. Melt butter.  Mix butter, almonds & sugar in a bowl.
  4. Roll out pastry and cut in small squares.
  5. Fill pastry with filling and close it.  It doesn’t matter exactly how you close it, as it looks nicer when it opens up a bit in the oven anyways!
  6. Pop in the oven and check on it.  Should be done by 12-15 mins! 🙂

Yeap and that’s it.  It’s really easy!  Also, because you brush it with milk instead of egg – it’s vegetarian, this makes it easy with all types of guest.  Let me know what you think!

xx

B

  1. Brus.h some milk in the oven

 

Foodie Fridays: Japanese Bento

My friend from Japan gave me a beautiful gift.  Two Bentos!  I’ve been looking around for them but haven’t come across any in London.  I saw a nice one on Amazon but it was 33 pounds for ONE BENTO.  That is crazy.  I briefly mentioned it to her and she was so kind to get me 2 as a gift.  I insisted to pay her back but she said it was from a closing down sale and it was pretty cheap (I’m hoping that was true) 😉  When people are kind to you – its just heart warming and worth a mention.

Since I got back I’ve had the urge to use the Bentos, so I finally did!

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The eating experience was just so much nicer.  An easy meal became an extravagant meal!

FYI – The Bento consists of Brown Rice, Grilled Carrots, Asparagus & Mushrooms, Pan-Fried Tofu Steaks with a drizzle of Teriyaki Sauce, Quorn Chicken Strips with Japanese BBQ sauce and sesame seeds. Garnished with Japanese Ginger and Wasabi 🙂

Thanks Trendy x

Foodie Fridays: Chinese New Year Salad – Yusheng

I got to eat amazing Yusheng this year.  For those of you who haven’t tried it- you are seriously missing out on life itself.  It’s got the crunch, the flavour and meaning behind it.  It’s amazing.

Each ingredient in the salad signifies a different meaning that provides luck for the New Year.  Chinese believe that the higher you toss the salad while mixing it – the more luck you get!  Just imagine, you’re given the green light to make a mess in a sophisticated restaurant.  It’s a child’s dream.  Oh – wait – it was really fun for me too.  Just wonder what does says about me 😉

I took a picture of it before eating it.  It was terribly tough to do that – as I couldn’t wait to dig in.  So happy that I was in Singapore during that period 🙂

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I really want to try to make it at home.  I did some googling – came across this recipe which I’m thinking of modifying a bit to suit me more.  Will post my version up when I try it out.  I think I might need to make a trip to the Chinese Supermarket for some ingredients though!

Hope everyone’s been quite the foodie lately!

xx

B

 

Foodie Fridays: B’s Kitsune Udon Recipe (Japanese Noodle Soup)

Hello happy humans!  It’s Friday 😉  I love sleeping in on Saturday – the feeling is just magical.  So I’ve had a busy day involving completing my App’s ICON!  How amazing is that?  I’m terribly excited.  🙂  Coming back to Foodie Fridays –  I’ve been eating healthy food at home to compensate for fatty food that will be coming my way (weekend).  I had udon noodles and veggies at home – and thought it would be a healthy vegetarian lunch for my husband and I.  It’s been so cold in London, so it was really comforting as well. This is an easy meal to whip up too when you are busy but do not want to eat out of a packet! 🙂

FYI: Work with two pans – it’s faster and easier to serve the noodles then pour the soup mixture on top!

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And the end result:

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Healthy veggies & tofu 🙂

B’s Kitsune Udon (Japanese Noodle Soup)

Makes enough for 2 people

Ingredients:

  • 2 packets Udon Noodles
  • 2 carrots, chopped
  • 5-7 mushrooms, chopped
  • Asparagus, chopped
  • Some tofu, chopped in cubes
  • Seasoning:  1 tsp Mushroom Seasoning Powder, 1 TBSP Miso Paste, 1 cube of OXO Vegetarian Stock, pepper, 1/2 tsp chilli powder, 1/2 tsp soya sauce

Method:

  1. Cook Udon noodles – boil in water (follow package instructions)
  2. Put about 1 tbsp of sesame oil and stir fry mushrooms.  After a few minutes add carrot then asparagus.  Add a bit of water and cook.
  3. Add water and miso paste.  Keep stirring till fully dissolved,  Add soup stock and all seasoning.  Add the tofu.
  4. Serve on top of noodles!

Note:  Kitsune Udon is usually prepared with fried tofu which is available in Asian Shops.  It has a spongy texture and absorbs flavour very well.  However the fat sitting on my stomach right now is not allowing me to eat that kind of tofu.  SO THERE YOU HAVE IT. Low fat.  You can change the veggies to your liking –  I just used up what I had in my pantry!

Hope everyone has a fantastic weekend!  I’m going for some retail therapy this weekend.  It’s been a hectic week -that’s why I’ve barely posted!

xx

B

B’s Easy Coleslaw Recipe

I’ve always wanted to try to make coleslaw – as I know it’s pretty easy but the creaminess of it made me feel it shouldn’t be rendered a salad. LOL 😉  Prior to this recipe I came up with I’ve been buying store bought creamy coleslaw.  I usually like coleslaw without onion and that’s not an option when you buy packaged coleslaw!  So my version is healthier, onion-less and less creamy without compromising the taste.

Firstly, I used a food processor to grate carrots and cabbage:

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And I whisked the dressing together… and tried it to make sure it was the taste I wanted… Hmm.. And adjusted it accordingly!

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I refrigerated it for about 2-3 hours and let the flavours combine properly… 🙂  Doesn’t it look yummy?? 🙂

B’s Easy Coleslaw Recipe

Makes: Enough for 3-4 people as a side 

Ingredients:

  • 2 carrots (grated)
  • 1/2 cabbage head (grated)
  • 6 tbsp ‘lighter than light’ mayonnaise (I buy into marketing! LOL)
  • 3 tbsp milk
  • 2 tbsp white vinegar
  • 1 1/2 tbsp lemon juice
  • 2-3 tbsp water
  • salt, pepper

Method:

  1. Grate the carrots and cabbage finely.
  2. Whisk all the dressing ingredients together.  Taste it once it’s done and adjust accordingly to your taste.  If you do miss the cream, add a few tbsp of cream 🙂
  3. Mix the dressing with the salad and refrigerate!

That was simple!  🙂  Enjoy this nice side with jacket potatoes! 🙂

xx

B

Foodie Fridays: B’s EASY STOVE-TOP HOMEMADE SALTED POPCORN RECIPE

Hello!  I’ve been trying popcorn at home.  I’ve adapted my recipe from this blog.  I really can’t believe how incredibly easy it is to make popcorn.  Not to mention – how cheap it is too!  (Cinemas mark up the price by 1000% or more! HAHAHA) Popcorn is best eaten when its warm 😉  Actually I love sweet popcorn (cinema-style) and have tried 2 different recipes but am not fully satisfied with the outcome.  So if anyone knows a good one, please leave me a comment or link!! 🙂

And here’s the picture of my home-made popcorn:

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B’s EASY STOVE-TOP HOMEMADE POPCORN RECIPE

Makes: Enough for 2 hungry people

Ingredients:

  • 1/2 cup corn kernels
  • 4 tbsp oil (enough to cover entire base of pan)
  • 1 tsp salt
  • 2 tbsp butter

Method:

  1. Put oil in pan on medium heat,
  2. Add kernels and give it a shake to ensure kernels are coated evenly with oil.
  3. Put the lid on the pan (loosely) to allow air to escape.
  4. Give the pan a bit of a shake.
  5. Kernels will pop in 1-2 mins.
  6. Transfer popped corn (LOL poped corn = popcorn! LOL)  in a bowl and drizzle with butter and salt.

Note:  Putting half the amount of salt in the oil works well too.  😉  Do as you prefer!!

Enjoy!

xx

B

B’s Sweet Potato and Butternut Squash Mash Recipe

I’ve been MIA for a bit but am back in case I was missed 😉

Thought I’d make something different – so voila!  It was pretty tasty but not perfect.  So I will def be trying it again 🙂

First I steamed the sweet potato and butter squash cubes:

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Then I mashed em and added melted butter with seasonings…

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Voila!  It was a perfect side.

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B’s Sweet Potato and Butter Squash Mash Recipe

Makes: Enough for 2-3 people as a side

Ingredients:

  • 250g Sweet Potato & Butternut Squash (cut in cubes)
  • 1 tsp cumin powder
  • 2 tbsp melted butter
  • salt, pepper and chilli flakes

Method:

  1. Steam the Sweet Potato and Butternut Squash for 15-20 mins.  It’s ready when it’s very soft!
  2. Mash it with melted butter and season to taste.

SIMPLE & EASY!  Being vegetarian is not hard.  It’s easy when you use culinary skills – ok so not quite. 😉 It’s easy when you use different ingredients and have a variety of food on the table!

Enjoy!

xx

B

Foodie Fridays: Tofu Breakfast Muffins with Quorn Bacon = B’s Eggless Egg Muffins Recipe!

I tried making this at home after thinking about how much I loved McDonald’s Egg Muffins when I was non-veg.  I tried to somehow make a vegetarian version of Egg Muffins!  It was divine.

Here’s the result!

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It was really easy too!  Great for a weekend brunch 😉

The most important step is marinating the tofu so the flavour and colour gets absorbed properly.

Here’s a picture of how the tofu pieces should look after marinating it:

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B’s Tofu Breakfast Muffins with Quorn Bacon 

Makes: 4 Muffins

Ingredients:

  • Half packet of firm tofu cut into big rectangles (see picture above)
  • Quorn Bacon Slices
  • 4 Muffins
  • Cheese Slices
  • Seasoning: Turmeric Powder, Soya Sauce, Chilli Powder, Salt, Pepper (Mix in a bowl

Method:

  1. Place kitchen towel under and over tofu pieces to absorb extra moisture.  Leave for half an hour.
  2. Marinate the tofu with the seasonings mentioned above.
  3. After half an hour, pan-fry the tofu patties till they are done (a bit crispy on both sides).
  4. Pan fry the bacon slices.
  5. Assemble with cheese in the muffins.

Enjoy it with any sauce you like 😉  I had it with BBQ sauce and baked beans on the side with hash browns!

xx

B