Artisan No Knead Multi Seeds Bread

 

      

      

   

The Artisan No Knead Multi Seeds Bread is a healthy bread. Seeds can help reduce blood sugar, cholesterol and blood pressure if we include them in our healthy diet. You do not have to add all the seeds stated below; just add whatever you have in your pantry. This bread is very easy to make as it is a no knead bread; we do not need a mixer nor do we need a pan. We just need to mix all the ingredients in a bowl with a spatula, proof, shape (just shape into a boule and place of baking sheet if one does not have a loaf pan), proof again and bake.

Ingredients:

• Dry Ingredients:
• 300 g bread flour
• 2 tbsp milk powder
• 1 tsp salt

• Wet Ingredients:
• 200 ml warm milk
• 20 g molasses (or white or brown sugar). Can add more for a sweeter bread.
• 1 tsp yeast
• 1 egg

• 50 g butter

• Inclusions:
• 2 tbsp oats
• 2 tbsp white sesame seeds
• 2 tbsp black sesame seeds
• 2 tbsp flaxseeds meal (by grinding 1 tbsp flax seeds)
• 1 tbsp pumpkin seeds or 2 tbsp pumpkin seeds meal (by grinding 1 tbsp of toasted pumpkin seeds)
• 1 tsp poppy seeds
• 1 tbsp chia seeds
• 2 tbsp sunflower seeds

Method:

• Toast the white and black sesame seeds, pumpkin seeds and sunflower seeds. Add them and other inclusions into a bowl.

• Activate the yeast with warm milk, molasses and yeast. Once bubbles have formed, beat the egg into the yeast mixture.

• Add flour, milk powder and salt into a mixing bowl.

• Add the yeast mixture to the mixing bowl.

• Use a spatula to mix them up till no flour can be seen and that they form a shaggy mass.

• Mix in the butter.

• Add the inclusions and mix well.

• Cover the mixing bowl with a cling wrap and allow the dough to proof to double in volume. It may take any time from 4 to 6 hours.

• Lightly flour your work bench.

• Tilt the dough onto it.

• Use your fingers to form the dough into a rectangle.

• Swiss roll up the dough and place it into your pan.

• Let it proof for another hour.

• Bake at 180 deg C for about 40 minutes. (Tent your bread if it is becoming too brown.)

• Remove the bread immediately from the pan onto a metal rack.

• Let it cool down before slicing it.

Cheesey Savoury Pancake

  

When you find yourself with nothing to eat at all at home for breakfast - no cakes, no bread, no biscuits, no nothing - this is the recipe to go to for a quick fix. This cheesey savoury pancake is super easy to make; it can be done in less than half an hour as minimal work is involved. It can be eaten on its own or, if you like, with chili sauce. If you do not like coriander you can substitute it with chives or green onions.

I used a 24-cm non-stick wok and the recipe yields 5 pieces of pancake. You can increase the recipe by 2 or any number of times depending on the number of people.

Ingredients:

• 125 g all-purpose flour
• 3 g salt
• 3 g chili flakes
• 30 g coriander, chopped
• 10 g garlic chopped
• 30 g dried prawns, toasted and pounded (optional)
• 20 g melted butter and more for frying
• 1 egg
• 3 g baking powder
• 30 g grated Mozzarella cheese
• 235 g water

Method:

• Add all the ingredients in a large mixing bowl.

• Mix them up till they are well-combined.

• Heat up a non-stick pan with a dollop of butter.

• Let the butter melt.

• Scoop some of the batter into the centre of the pan and use the bottom of the scoop to spread it out in a circle.

• Let it fry till it is golden brown.

• Flip the pancake over to the other side to cook it.

• Once this side has turned golden brown, remove it from the pan.

• Serve.

Cheesey Green Onion Chinese Pancake

Cheesey Green Onion Chinese Pancake is an extension of the Green Onion Chinese Pancake I made earlier. I added dried prawns which had been toasted and ground and chili flakes to make it savoury with a slight tinge of spiciness. I also added cheese as I love it. Lastly, I shaped it differently to get a more crispy pancake on the outside.

Ingredients：

• A. Dough:
• 200 g all-purpose flour
• 125 g water
• 1 tsp salt

• B. Filling:
• 100 g green onions
• 1 tbsp all-purpose flour
• 40 g softened butter
• 30 g dried prawns, toast and grind
• 1 tsp black pepper (very peppery. Can be reduced according to taste.)
• 1 tsp chili flakes/paprika, optional
• 60 g grated Mozzarella cheese

• C. For rolling the dough
• 30 g all-purpose flour
• 30 g corn flour

• D. Oil for Frying

Method:

• Add all the ingredients in (A) into a mixing bowl.
• Knead the ingredients till a smooth dough is formed.
• Cover the bowl with a wet towel and let the dough rest for 1/2 an hour.

• Wash the green onions.  Let the water runs off the green onions so that they are as dry as possible. Cut them into small pieces of about 0.5 cm long.
• Add the green onions into a bowl.
• Add the all-purpose flour, black pepper, chili flakes and oil.
• Mix them up well.

• Divide dough into number of pieces of pancakes desired, either 4 big ones or 6 smaller ones.
• Flour the work surface and the rolling pin with the all-purpose & cornflour mixture.
• Take 1 pc of dough and sprinkle the flour mixture on it.
• Roll it out into a rectangle, square or circle as thin as possible so that the pancake will be crispy.
• Brush the dough with the butter.
• Spread the fillings - green onions mixture, dried prawns and cheese on top.
• Take the right side of dough and fold it onto the centre.
• Take the left side of the dough and fold it onto the centre (over the left side).
• Fold the top followed by the bottom (overlapping) to the centre. You will get a rectangular or square dough

• Heat up a non-stick pan with a little cooking oil. Fry the dough till each side is golden brown.

Assam Prawns

 

Assam Prawns is one dish that will really whet our appetite as it is sweet and sour at the same time. This savoury Nyonya dish is best eaten with white rice. I love cooking this dish with white sea prawns. It is easy to cook as it uses few ingredients like tamarind, light and dark soy sauces, pepper and sugar.

Ingredients:

• 9 pieces of white prawns
• 50 g tamarind paste
• 200 g hot water
• 1 tbsp light soy sauce
• 1/2 tsp pepper 
• 1-2 tbsp sugar (1 tbsp for tangy prawns or 2 for sweeter ones)
• 1 tbsp dark soy sauce
• 6 tbsp cooking oil
• 1 stalk of green onions

Method:

• Wash the prawns.

• Remove rostrum, antenna, legs and tip of the tails of the prawns with a pair of scissors.

• Use a pair of scissors to cut the shell lengthwise and use a toothpick to devein the prawns.

• Lightly rinse the prawns and set aside.

• Soak tamarind paste in hot water in a bowl for 5-10 minutes.

• Sieve the tamarind juice to remove the seeds.

• Add light soy sauce and pepper to the tamarind juice.

• Arrange the  prawns in a flat plate and pour the tamarind mixture over them to marinade them for at least 30 minutes. Marinade them longer if you want the prawns to be very tangy. Mid-way through, turn the prawns over to ensure the other sides are also marinated.

• Heat up cooking oil in a wok.

• When oil is hot, add the prawns to it without the marinating sauce. Set aside the sauce for later use.

• Fry the prawns about 4-5 minutes on each side. Take care not to overcook them.

• Remove the prawns from the wok and set aside.

• Add sugar and dark soy sauce to the marinating sauce. Mix well.

• Add the marinating sauce to the oil and let it boil till the sauce is thick and shiny.

• Once the sauce has reduced, add the fried prawns to it. Let the sauce coat the prawns.

• Arrange the prawns on a serving plate and sprinkle the green onions on them.

• Serve with white rice.

Fragrant Fried Garlic Rice

I love garlic; usually for my breakfast I will spread my bread with butter, sprinkle chopped garlic and grated Mozzarella cheese on it before toasting the bread. I also use a lot of garlic in my daily cooking. And one of the dishes that I use lots of garlic is Fried Garlic Rice. My husband will eat raw chopped garlic with his meals at times. This is because through our readings we believe that garlic contains compounds with potent medicinal properties.

Ingredients:

• 300 g cooked rice (for 2 pax)
• 1 garlic bulb
• 1/2 tsp salt or to taste
• 1/2 tsp white pepper powder
• 1/2 tsp black pepper powder
• 1 tbsp light soy sauce
• 1 egg
• Cooking oil
• 1 stalk green onion, chopped
• 1 bird eye chili, chopped

Method:

• Chop up garlic into fine pieces.

• Heat up wok with cooking oil.

• Add the chopped garlic to the oil.

• Saute till it is slightly darker than golden brown so that it is very fragrant. Take care not to burn the garlic.

• Once it has turned brown remove all of it from the wok without the oil.

• Remove the oil from the work leaving 2 tablespoons behind.

• Add the cooked rice to the wok and fry.

• Add the seasonings of salt, pepper and light soy sauce to the rice.

• Add the sauteed garlic to the rice.

• Fry the rice till it is very fragrant.

• Push the rice outwards, leaving a hole in the centre.

• Break the egg into it.

• Slowly stir the rice over it and fry till the egg sticks to the rice.

• Once the egg is cooked, the rice is ready to be served.

• Sprinkle chopped spring onion and chili on it.

• Serve.

Baked Lemon Chicken

       

 

A super delicious way of eating baked chicken. There is tanginess, slight saltiness, natural sweetness and peppery taste all add together.  

Ingredients:

• 1/2 of a big chicken
• 1 tsp salt
• 1 tsp pepper powder
• Juice from 1 lemon
• Juice from 1/2 a lemon

Method:

• Wash and cut the chicken into 6 pieces (or 8 for slightly smaller pieces).

• Pat dry and marinade with salt, pepper and lemon juice.

• Place some pieces of lemon peel under and on top of the chicken.

• Leave the chicken overnight in the refrigerator.

• Take out the chicken the next day at least 1 hour before baking.

• Heat up the oven at 200 deg C for 10 minutes.

• Line the baking tray with parchment paper for easy cleaning.

• Arrange the chicken pieces on the parchment paper.

• Pour the juice from 1/2 a lemon onto the chicken.

• Bake the chicken at 200 deg C for 30 minutes.

• Turn over the chicken and continue to bake for another 30 minutes.

• Transfer the chicken onto a serving plate and decorate with some strips of lemon peel.

• Serve.

Cheesey Sardines and Potato Bread Rolls

 

 

 

I have created Cheesey Sardine Potato Bread Rolls for breakfast for my children. However, these bread rolls can be made for teatime as well. Most households would have some cans of sardines and potato in their pantry and so can easily make them at any time. As for cheese, it is really optional.

Ingredients:

• 6 slices of bread - white or wholemeal
• 270 g mashed potatoes
• 100 g canned sardines
• 25 g green onions
• 2-3 pc chili padi (optional)
• 1 tsp salt
• 1/2 tsp black pepper powder
• 6 pcs of Mozzarella cheese of about 1.5 inch long
• 1 egg, beaten
• Cooking oil for frying

Method:

• Remove the crust from the 4 sides of each slice of bread. Roll each slice of bread thinly. Set aside.

• Add mashed potatoes to a mixing bowl.

• Remove bones of canned sardines. Add them to the mixing bowl.

• Cut the green onions finely and add them to the mixing bowl.

• Cut the chili padi into small pieces and add them to the mixing bowl.

• Add the seasonings.

• Mix up all the ingredients well.

• Spread the ingredients onto each slice of bread.

• Place a piece of cheese across each slice of bread.

• Roll up the slice of bread and seal the seam.

• Repeat till all the slices have been rolled up.

• Heat up a pan with cooking oil.

• Roll the bread roll in the beaten egg using a fork.

• Transfer the bread rolls to the pan and deep fry them till they are golden brown.

• When done, remove them onto a piece of kitchen towel to soak up any excess oil.

• Transfer them to a serving plate.