Tag Archives: baking

Day 278/2020: lifestyle change

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Attempting a juice cleanse

Circuit breaker has brought out the cook/baker in all of us. Hahah. I think it is because I could actually cook dishes without being interrupted, with ah lau at home and being able to watch the kids for a bit.

Obviously the lack of moving about meant we were piling on some weight. I wasn’t very consistent with exercising. I love my food, and I felt conscious exercising at home with so many eyes on me. Hahaha. And just like that, I piled on an additional 6kg. 😭

I have to constantly remind myself that I am not doing it to lose weight but to stay healthy. I can’t cut the food I love so exercise would be it. Close to hitting 40 already, ah lau has high cholestrol. My weight has been yo-yoing for the past 8 yrs with 4 pregnancies. I went for a gallbladder removal surgery 2 yrs ago cos of gallstones.

If not now, then when?

So ah lau attended a detox zoom class and decided a juice cleanse was what he needed. I rolled my eyes..like a lot. Isn’t that like a super expensive fad? I have nothing against juices, I love it. But wah lao, I rolled my eyes cos this is coming from the skeptic of the year, my ah lau himself.

We used to have a centrifugal juicer and he went on about how we should blend fruits instead of juicing so it retains the fibre, or eat the actual fruit itself; how difficult it was to wash and how a balanced diet was more important. How slow-pressed juices were just a con job to charge exhorbitant prices; how fruit juices are all sugar.

Ok lor. But wthhh he got damn excited after the class and we nearly bought a juicer over the weekend?? I am supportive wife ok. But logic got over the better me, smacked some sense into him and we decided to borrow his mother’s Kuvings to trial for 3 days.

$40 of veggies and fruits poorer, today is day 1 of his juice cleanse. We did some research and learnt that juice cleanse is more veggies than fruits, the various types of masticating juicers (capacity, speed of machine, brands and other uses for said machine) and that hey, veggie juices with an apple or two don’t really taste that bad.

Juices! Lelong lelong 😂

I made an apple, pineapple, carrot and mint juice for myself. Ah lau’s kale, spinach and apple juice didn’t taste too bad. He is still going strong lol. He is taking notes of his journey so maybe there’ll be some result after 3 days!

I was also conscious of all these pulp getting wasted. Ah lau actually sent me a link to use the pulp for baking bread! Wahh, so supportive of my zero waste. I would use for compost if I had a bin but my last attempt at composting got me a little iffy so I will pass on it for now. The almond pulp didn’t get wasted tho!

Almond pulp from making almond milk

I used these from my last batch of almond milk and add it into my banana bread batter. Oh my…it was so lovely! It was not as fine as almond meal which is fine cos it means the bread has a nuttier texture to it. It was so so yummy.

Banana bread with almond pulp and a glass of almond milk

Recipe for banana bread:
1½ cup all purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
125g unsalted butter, softened
¾ cup sugar
2 eggs
2 large ripe bananas, mashed
½ cup buttermilk (make ½ tbsp lemon juice and enough milk to fill ½ cup)
100g almond pulp

Preheat oven to 170°C. Sift flour, baking powder and bicarb soda together.

In another bowl, use an electric mixer to cream butter and sugar until pale and fluffy. Add in the eggs one at a time, ensuring egg is well mixed after each addition. Then add mashed bananas in and stir to mix well.

Add the dry ingredients into the wet mix, alternating with buttermilk, stirring well after each addition. Finally, add in the almond pulp until combined.

Spoon mixture into prepared loaf tin and bake for 50 – 60mins, or until the top of the bread is firm and is a deep brown colour. An inserted skewer should come out clean. Cool in tin for 10 mins before removing.


Food overload

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This week has been a fairly decent week with food. Abused the oven a little and decided that I had to learn how to cook a decent alfredo sauce.

supposed clones of the FA choc choc chip cookies

supposed clones of the FA choc choc chip cookies

Started off the week by deciding on a recipe posted on this blog, about cookies tasting like Famous Amos cookies. You know..there are loads of these recipes floating around the internet and it was hard to sieve out what sounded credible and what wasn’t. The quantity she posted sounded reasonable (there were recipes stating that you could get over 200 cookies). I wasn’t about to spend my Sunday morning making amendments to make lesser cookies. =P So I gave it a shot.

I tested two cookies first before I went ahead to bake the rest. I found that they were quite sweet, which wasn’t surprising considering the amount of sugar that went in. I had added about 1/2 cup of dessicated coconut as recommended by some other sites, to make it taste more like the ones from Famous Amos. I also added about 1/2 cup of unsweetened cocoa powder to give it the chocolate colour. The cocoa powder seemed to take the edge off the sweetness, which made the cookie a little more-ish without it being too sweet. Putting it in the fridge to harden it a little seemed to help give it a little bit more of a shape than a flat gooey one.

Guess this would make a decent Xmas gift to hand out this year! Bonus, Ollie gets the offcuts haha.

Key Lime Pie

Key Lime Pie

It was Daddy Ting’s birthday on Tuesday, and I wanted to sort of bake him something that meant something to us. I remembered that we have raved about the key lime pie at Morton’s both in Singapore and in Houston. So I thought I would bake him that, though finding key limes here in Singapore would be interesting.

I found some large limes at NTUC and decided that they were a better choice that the tiny ones that we would use for sambal stingray. I mean, how many of those tiny ones would I have to squeeze to get decent juice for the pie?? I also had no idea how big key limes were and basically hoped for the best with the 6 limes that I had in that packet. Haha. I scoured around the internet for a recipe that seemed easy and would not send my blood sugar way up high. I quickly decided on this recipe from the BBC GoodFood website. Look, I have no qualms about using any recipes from the BBC GoodFood website or any of their printed magazines. I have used several of their recipes and have been happy with the results. No questions asked! Heh.

It turned out not that way I would have envisioned it, like the one from Morton’s, a more yellowy coloured filling but it was tart enough, with a hint of the condensed milk. Very light filling. The pie crust was a bit of a fail. I used digestive biscuits which I did not have enough off and ended up using Ollie’s Cheerios to supplement the shortfall. Haha. Hey, it kinda worked okay. I was looking around the house for something that I could replace with and Cheerios was the closest. I’m sure Ollie didn’t mind.

Cinnamon Raisin Muffins

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healthy cinnamon raisin muffins

healthy cinnamon raisin muffins

Can it be true?? There are such muffins? Haha.

Ever since I had some delectable cinnamon raisin loaf over the weekend, the kind where the bread is soft with raisins scattered in between, and a crusty layer of delicious cinnamon sugar scattered on top of the loaf. It was even better when I toasted it and spread a generous layer of butter over the hot toast. Yum!

I spent this morning scrounging the internet for a decent recipe that would recreate that vision again. Alas, the ones I came across were a cinnamon swirl bread. That can’t do! I almost turned to using a 湯種 (water roux) to make the bread but I knew the effect just wouldn’t be the same. Bah. Guess I can only be satisfied with a muffin.

I came across a picture of some really awesome looking muffins, with the right kind of crumble on the top. mmM..any kind of muffin with a crumble is my kind of muffin. How can anyone resist a mix of flour, brown sugar, rolled oats and butter on top of a muffin?? Hahha. I am such an easy person to please. Make it nice and crispy thankyouverymuch. So I clicked on the magic link and was led to this recipe for it. Ollie loves it, especially the top of the muffin *grumbles*.

It is not very sweet despite the amount of sugar I added, and it is somewhat crumbly in my opinion. That is the only downside to it, it does make eating it a little messy. I only had 1/2 cup of wholemeal flour, so I substituted the other half with all purpose flour and that seemed to work fine as well. Now we have this sweet treat for breakfast and snacks for the next couple of days. Sure as hell will save me paying for another loaf of bread that we wouldn’t want to eat over the weekend. =D

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