Light Meal - Macaroni Apple Salad

I was very excited and nervous when Rebecca invites me to do a guest post for Chow and Chatter on something like Simple Meal for Kids. Thank you very much. Hope all Mums will like this quick and easy recipe.

Thank you very much Rebecca, for your invite. As this is my first time to do a guest post, all of you must visit Rebecca wonderful blog which has many healthy and delicious recipes.

Banana Chiffon Cake

Ingredients:

6 Egg yolks

1/4 tsp Salt

60ml Cooking oil

170g Banana puree

1/2 tsp Banana essence

50g Caster sugar

110g Plain flour

1/4 tsp Baking soda

6 Egg whites

1/2 tsp Cream of tartar

100g Caster sugar

Method:

• To make egg yolk batter, combine egg yolks, salt, oil, banana puree, essence and sugar in a mixing bowl. Fold in sifted flour and baking soda until forms batter.
• To make egg white foam, beat egg whites, tartar and sugar until mixture becomes peak form.
• Gently fold beaten egg white foam into egg yolk batter until blended.
• Pour batter into ungreased 9" (22cm) tube pan.
• Bake at preheated oven at 170C for about 45 minutess or until cooked.
• Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
• Remove chiffon cake from oven, invert mould onto table.
• Allow the cake to cool completely before removing the cake from the mould.

Recipes adapted from Chiffon Cake Is Done

Light Meal - Purple Wheat Noodles

Ingredients:

1 packet Purple Wheat Noodles

2 tsp Olive oil

2 tsp Shiitake Mushroom Vegetarian Oyster Sauce

1 Hard boiled egg

Some shredded lettuce, strips ham, quartered cherry orange/red tomatoes

Method:

• Cook noodle in boiling water for 2 to 3 minutes. Drain noodles.
• For a firmer bite, rinse quickly under cold water.
• Serve with the ingredients above or your own favourite choice.

For Kids Bento, mix noodles (olive oil & shiitake muschroom vegetarian oyster sauce) with some sweet corns and cutey fishcakes and place some strawberries and cherry tomatoes at the side.

Purple is the new yellow in the noodle colour palette.

A blend of purple corn and purple wheat grown in Canada is used to make purpleberry flour, which gives the noodles its unusual colour.

The springy noodles, which are a little more chewy than regular instant noodles, are packaged with no seasoning or garnishing packets.

The noodles can be eaten straight out of the

packet. Once cooked, they can be served in soup or dry, or even as a cold noodle dish with dipping sauce.

Cake Stencils

These Cake Stencils are my collection in the past years.

Cake Stencil works best on flat surfaces and easy cleanup ~ wash Stencil in soapy water, rinse and dry.

Just place the Stencil on your cake and sprinkle confectionery sugar or cocoa powder through a strainer over Stencil areas. Lift Stencil off cake carefully and you'll get a beautiful design on the cake.

Can check and buy online for more beautiful Cake Stencils at Designer Stencils

Tiramisu Cake -3

A Birthday Cake

Recipe here

Omelette with Chives & Ham 韭菜火腿蛋

Ingredients:

3 Eggs

1/2 tbsp Corn flour

80g Chives ~ cut into 2 cm length

50g Ham - cut strips

2 tbsp Cooking oil

Seasoning:

1/2 tsp Salt

1/4 tsp Light soy sauce

2 tbsp Water

a dash of pepper

Method:

• Break eggs into a mixing bowl, add in corn flour and mix well.
• Add in seasoning, ham, chives and stir well until well combined.
• Heat up 2 tbsp cooking oil in a non stick pan, pour egg mixture and fry until set. Turn it over and continue to fry until golden brown.
• Dish up. Cut into pieces and serve.

Recipe adapted from Quick & Delicious Vegetable CookBook

(recipe has been modifid)

In China, chives are common ingredients in dumpling (Jiaozi 饺子) or chive pancake (Jiucai Bing 韭菜饼)

Click here for Guo Tie 锅贴 (Fried Dumpling) recipe

Award Time

I would like to thank My kitchen from India, for this lovely Butterfly Award

and Two Awards in one day from Pearlyn of A Full Timed Housefly.

Thanks a ton for passing these Awards to me.

Yam Mousse Cake

Sponge Cake

3 Eggs

190g Optima flour

40g Water

45g Corn oil

1/2 tsp Yam flavour and a little violet colouring

• Put all ingredients in mixing bowl except corn oil and whisk till thick.
• Then slowly add in corn oil, mix well and pour into a 8" lined cake tin.
• Bake at preheated oven 180C for about 30 mins.
• Remove cake from tin, leave to cool and cut cake into 3 slices.

Yam Mousse

300g Yam without skin ~ slice thinly & steam for about 20mins (cooked & soft)

200g Coconut cream + 20g water

15g Gelatine

1 Egg yolk

90g Sugar

300g Fresh cream

1 tsp Yam flavour and few drop of violet colouring

Method:

• Soak gelatine with 2 tbsp water.
• Blend steamed yam, coconut cream + water to smooth.
• Pour smooth yam into a pot at medium heat, add in egg yolk and sugar~use hand whisk mix till sugar dissolved and add gelatine, stir till gelatine melted and just boiled ~ remove from heat.
• Add yam flavour and few drop of violet colouring~mix well and leave to cool.
• Whip up fresh cream till soft peak and fold into yam mixture.
• Sandwich the cake layers with yam mousse in an adjustable cake ring.
• Chill the yam mousse cake for at least 4 hours or overnight.

Kitchen note: Blend the yam immediately while it is hot.

Fried Rice with Olive Vegetables 橄榄菜炒饭

Ingredients:

500g Cold Cooked Rice

80-100g Ham ~ cut to small pieces

2 tsp Garlic ~ chopped

4 tbsp Olive vegetables

2 Eggs ~ beaten & add 1/2 tsp soya sauce

1/2 tsp Salt

Method:

• Heat enough oil in wok, add beaten eggs and swirl around the wok until just cooked. Use the frying spade to cut the cooked eggs to small pieces. Dish up and set aside.
• Heat 2 tbsp oil and saute garlic until fragrant. Add in ham and olive vegetables, stir fry until aromatic.
• Pour the cold rice into it and mix well with the olive vegetables, add salt and some pepper follow the the cooked eggs ~ stir fry well.
• Dish up and serve immediately.

Recipe adapted from Yum Yum 新新饮食

Stewed Ground Nuts 香味卤花生

Ingredients:

400g Raw Ground nuts

3 litre Water

2 Star anises

1 Cinnamon Stick ~ about 5 cm

4 tsp Salt

5 tbsp Sugar

10 tbsp Light soy sauce

3 tsp Dark soy sauce

1 tsp Sesame oil

Method:

• Soak ground nuts in water for 5 hours or overnight and wash ground nuts thoroughly.
• Put all ingredients and seasoning into a pot and bring to boil, lower to medium heat and simmer for 30 minutes.
• Then transfer over to pressure cooker and simmer for 45 minutes.
• Dish up and serve when the pressure cooker cool down and the the pressure is released.

Ground nuts or peanuts are rich vitamins and contain at least 13 different types of Vitamin A, B, C and E. Ground nuts can also cut your cholesterol and lower risk of heart disease.

Information from icrisat.org