Tag Archives: ice cream

food of the week: snacks

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Following my meal planning, err if I do remember to take some photos of the food. This is more for me to remember what I actually ate and the recipes so I don’t have to keep digging them out months later!

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We had ripe avocados..so of course, we had to make guacamole. I love chunky guacamole, with some red onions. Nyums. Err, at your own risk hor, cos it will stink up your breath a little! =P

3 ripe avocados
juice of 2 limes
1/4 cup finely chopped flat-leaf parsley or coriander
1/2 red onion
1 tablespoon olive oil
salt & freshly ground black paper

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Then the kids had this! I roasted some chicken thighs that were marinated in Morrocan seasoning (unfortunately unavailable in Singapore, but if you have friends going to Australia, get the MasterFoods version!). Made our own fries..that were soaked in chicken fat. So unhealthy but sooooooooooooo tasty. =P But please do a healthier version with olive oil! haha We used Russet potatoes for our fries, and baked them on aluminium foil. They got stuck on it. FML. So next time, I’m gonna try it on baking paper.

Whilst the kids had that…the adults had this version, with boiled baby potatoes in a maple-mustard dressing and guacamole!

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maple-mustard dressing (just mix well!)

2 tbsp maple syrup
6 tbsp olive oil
1 tsp heaped wholegrain mustard

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I also spotted a very very simple recipe for a homemade strawberry ice cream, using creme fraiche. 3 ingredients! Surely cannot go wrong right. And you don’t need an ice cream machine to do it too (says the recipe, though we definitely used our ice cream machine to save time!). You can find the recipe here.

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after freezing overnight

 

yummmms.

yummmms.

The boys have also been bugging me for food multiple times a day. And I don’t want to keep giving them biscuits and crackers. Oliver has also been on a cereal streak, and requesting for Post’s Banana Nut Crunch. $$$$ my pocket! I do make granola for the kids..and I add some dried fruit in, but they only want to eat the oats. FML. Then I am left with little granola with LOTS of dried fruit for myself. Wah piangs.

Oh just in case you would like to try making your own granola (which is so super easy, I promise!!), this is the recipe I use:

maple almond granola 

2 cups rolled oats
1/4 cup firmly packed light brown sugar
1/4 tsp ground cinnamon
1/2 cup golden raisins
1/3 cup slivered almonds
4 tbsp unsalted butter (about 56g)
4 tbsp maple syrup

Method

1. Preheat oven to 180 degrees Celsius
2. Combine oats, sugar, cinnamon, raisins & almonds and toss to mix. In a saucepan over low heat, melt butter, add maple syrup & stir to blend. Pour over the oat mixture and stir to blend.

3. Spread the granola out on a baking sheet to make until golden & crunchy, 25 to 30 mins.
4. Cool to room temperature before serving, breaking it up slightly. Store in an airtight container, the granola will keep up to 10 days. 

but I digress. I decided to make little granola clusters so that they are bite sized and easier for the kids to binge on. And I suddenly found my first granola bar recipe, which was in the BBC GoodFood Australia magazine. The recipe can be found here. I put the mix into mini cupcake holders.

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Viola. Perfect mouthfuls for the hungry kids. And healthy too! You can cut down on the sugar, but will need the honey to help stick everything together.

Hope these recipes give you some ideas for some really simple recipes! This momma ain’t got so much time to cook too elaborate meals!

chocolate tart days

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image

Chocolate tart

I came across this recipe last night as I was meal planning for the week. It was a recipe for a chocolate tart and orange ice cream.

We bought an ice cream machine shortly after Ollie was born. I guess we felt that the kitchen countertop wasn’t cluttered enough with bottles, hot water flask and a steriliser. Hah. This was on top of the red KitchenAid mixer we bought together with it as my birthday present from Donald. The day both toys arrived at my doorstep, I set both toys to work with a malt chocolate ice cream with Oreo cookies.

We had different kinds of ice cream for the next couple of months, thanks to a friend who got me the recipe book, A Perfect Scoop. I started envisioning loads of homemade ice cream for my kids, any flavour, no preservatives, creamy ones, sorbets. Oh the endless opportunities. Except that the hype died down ALOT when Ollie was a lot more mobile. The ice cream machine sat in the kitchen shelf for a good year or so before I took it out today. The recipe seemed simple enough so I figured it was time to use the ice cream machine again.

I enjoy watching Ollie eat my baked goods. Watching him spoon maple granola into his mouth; shove penne pasta into his mouth, smearing tomato sauce all over; nibbling cookies together on the sofa; digging into a blueberry muffin and picking out the blueberries to eat.

The in-laws (ILs) took Ollie out for the morning and would only come back after lunch so I figured I should have just enough time to put the ice cream to churn before Ollie came back. By the time I was done with the tart (i.e., out of the oven and cooling on the rack), almost 4 hours had gone by. I really enjoy cooking and baking. I would love to try more elaborate recipes if I had more time on my hand. For now, I have to be happy with simple things that doesn’t require “melting chocolate in a bowl over a pot of simmering hot water” or “sift the flours before folding/mixing them together”. I take heaps of short cuts and the recipe should not take me more than 20 minutes in real time. You know how recipes state “30 mins preparation + 20 mins cooking”. Sure, that’s if you are a pro at baking. That is professional time. Justine-time is whatever the stated time taken multiplied by at least 3 times. Yup.

I haven’t had the chance to eat the tart with the orange ice cream yet. I’ll be taking these babies to my grandma’s house tomorrow, so we’ll see how it goes! Can’t wait!

Note:
1. If you don’t fancy paying for deep tart tins that you won’t use that often, you can get silicon mini cake trays from Daiso for S$2! I got 6 of them to bake a rainbow cake previously and they worked like a charm for these tarts. Very easy to pop the tart shells out.
Warm choc-orange tarts with orange ice cream
BBC GoodFood, Asian Edition, April 2012

Makes 8; Prep 1 hr 15 mins plus cooling, chilling and freezing; Cook 1 hr

250g dark chocolate
2 eggs, plus 1 white (from pastry)
140g caster sugar
85g melted butter
85g plain flour
little cocoa, to serve

For the pastry
350g plain flour
200g butter, cubed
100g icing sugar
zest of 1 orange
1 egg yolk, mixed with 1 tbsp water

For the ice cream
500ml whole milk
300ml double cream
5 yolks
140g caster sugar
zest of 2 oranges, plus juice of 1

1. To make the ice cream, heat the milk and cream in a pan to just below boiling. Stir together yolks and sugar, then whisk in the hot milk mixture. Return to pan, heating gently and stirring until thickened. Stir in the zest and juice, and cool. Churn, then freeze. Can be made up to a month ahead.

2. To make the pastry, whizz flour and butter in a food processor. Pulse in sugar. Pulse in zest with enough yolk mixture to bring pastry together. Roll out to line 8 individual deep tart tins. Chill for 30 minutes.

3. Heat oven to 190C. Fill tarts with baking parchment and baking beans, and bake blind for 15 mins. Remove beans and paper and bake for 10 mins more. Remove from oven and cool. Remove from tins and sit on a baking sheet. Adjust oven to 160C.

4. For the filling, melt chocolate in a bowl over a pan of barely simmering water. Beat the 2 whole eggs, extra white and sugar until thick and pale – about 5 mins. Fold in the chocolate, melted butter and flour. Divide between the tarts. Let the mixture settle for a few mins, then bake for 25 mins. Cool for 10 mins. Dust the tarts with cocoa, top each with a scoop of ice cream.