Tuesday, 26 November 2013
Lately, I've been noticing that more and more people have eating requirements that are either Gluten Free, Dairy Free, Lactose Free, Sugar Free and more. I'm not sure what's happening to our bodies but we either are more in touch with how we feel or something we're eating is affecting us. My little Miss A is one of those such people and needs to eat Dairy and Egg Free.
Having said that, as my family eat a majority of Asian food and in particular South East Asian, this is not that hard. In a lot of countries like Malaysia and Singapore, it's not that common to eat or drink a lot of dairy and desserts like this are of the norm. They are delicious and actually very easy to make with or without a Thermomix. Enjoy x
200 grams white glutenous rice
250 grams hot water
750 grams water for steaming
200 grams coconut milk, reserve the rest for serving
50 grams sugar
1/4 teaspoon of salt
2 large mangos, sliced thinly
2 teaspoons sesame seeds or roasted coconut shavings for serving
1. Place rice into TM bowl. Add hot water and sit for 15 mins.
2. Using TM basket, drain off the water and keep rice in TM basket.
3. Place water into TM bowl for steaming and insert TM basket. Steam 40mins/ varoma/ speed 3. If you find the water bubbling too much, put the temperature down to 100C.
4. Scoop rice into TM Server and cover.
5. Meanwhile, pour out excess water from TM bowl and dry. Add coconut milk, sugar and salt and mix 2mins/ 70C/ speed 2 until sugar is dissolved.
6. Add coconut milk mixture to rice and mix through with spatula.
7. To serve, place rice in bottom of bowl or glass, top with mango, reserved coconut milk drizzled over and sesame seeds.
Bon Appetit xx
Tips: This is a great dessert for a dinner party as you can steam while the main is eaten. Also, you could use a mixture of black and white rice for a more exotic look. Alternatively, the rice could be served with an extra dash of coconut milk and maybe some coconut or palm sugar syrup. Lastly, if your mangos are not as sweet as they should be, increase the sugar to 70-80 grams and it will taste better.
Thursday, 21 November 2013
Our family has just returned from a holiday in Singapore and on this holiday I discovered something very important. Miss A does not eat any food that is pre-processed. In fact, she spits it out and pulls a funny face.
On one hand, I should be happy and delighted that she likes my home made food. However, there are those times in your day when you're really tired and you look in your fridge and freezer and there is nothing already cooked to feed your family and you just wish you could feed them 'takeaway'.
Having said that, I also like to feed a variety of foods to Miss A and am always on the hunt for something new for her to try in her repertoire of weekly foods. This week, I had some beef mince in the fridge which I was originally going to make spaghetti bolognese with (one of the families favourites) but thought, lets try and make this mince more versatile. I looked at the rest of my fridge contents, and have come up with the following recipe.
2 slices wholemeal bread, torn roughly
170 grams zuchinni (about 1), chopped 4cm lengths
1 leek, chopped 4 cm lengths
20 grams olive oil
500 grams beef mince
salt to taste
Good shake of paprika
Garlic oil for frying (or vegetable oil)
1. Place bread into TM bowl and chop 5-10 secs/ speed 7. Remove and set aside.
2. Add zucchini and leek into bowl and chop 3 secs/ speed 6.
3. Add oil and saute 2 mins/ 100C/ stir speed/ reverse. Add to bowl containing bread crumbs.
4. Add mince, paprika and salt to rest of ingredients in bowl. Mix through thoroughly.
5. Form 3-4cm size balls and set aside on a tray ready for frying.
6. Using garlic oil, fry the meatballs until golden brown. I like to use garlic oil to add a bit of extra flavour. Serve with your favourite tomato based sauce with pasta or as is for your little one with some mashed potato.
Makes 25-30 meatballs.
Bon Appetit xx
Tips: If you run out of bread like I did for the bread crumbs, you can use a crushed up weet-bix as a substitute. Also, if you don't want to use garlic oil (or cannot find it) but still want the extra flavour, just add 1 or 2 garlic cloves at step 2. For a healthier version, you can bake these in the oven but you will have to turn them half way through.