Allergy Fact 11 - (8 Top Food Allergens & Their Alternatives)

*picture taken from HERE

Thermomix Prawn Balls

Ingredients:

1. 250gm of blended prawns (Click on ----- to learn how to make blended prawn paste with the Thermomix)
2. Sea-salt
3. Sunflower oil (30gm)
4. 1 egg
5. Chopped chives
6. 25gm of rice flour

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1. Pour all the above ingredients into the TMX.

2. Close the lid with the MC.

3. Set to KNEAD function for 45seconds.

4. Line a baking tray with baking paper.

5. Preheat oven to 220C.

6. With a tablespoon, scoop out the prawn mixture onto the lined baking tray. Once all the mixture is used up, they are ready to be baked.

7. Bake for 15 minutes or until golden brown.

8. Allow to cool before serving.

9. Serve as side dish or with soup. It can also be one of the main dishes.

Bon appetit!

Thermomix Kalinti (Moroccan Bread)

Ingredients:

1. 210gm of chickpea flour (click on LINK on how to make your own chickpea flour)
2. 1 teaspoon of seasalt
3. 250gm of filtered water
4. 40gm oil
5. 2 large eggs
6. 1 stalk of spring onion (chopped into 2cm in length)

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1. Place the chickpea flour and salt into the TMX jug.

2. Set 5 seconds/speed 8.5.

3. Add the water.

4. Set 15 seconds/speed 6.

5. Add the eggs and oil.

6. Set another 15 seconds/speed 6.

7. Heat a wok/frying pan on medium heat.

8. Pour a ladle of batter and cook until golden brown on one side. Flip over and do the same.

9. Cook until all batter is used up.

10. Serve hot.

Bon appetit!

Thermomix Brownie

(*NOTE: This recipe is from the Thermomix cookbook.)

Ingredients:

1. 220gm of unsalted butter (softened at room temperature)
2. 250gm of dark chocolate (70% cocoa - cut into cube size)
3. 70gm brown sugar (I reduced the amount by 3/4)
4. 6 eggs (room temperature)
5. A pinch of salt
6. 150gm of organic all-purpose flour (I used the less gluten flour)
7. *150gm of walnuts (optional) (you can choose to omit this or replace with cashews if you're intolerable to other nuts)

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1. Place chocolate into the mixing bowl and chop 5 sec/speed7.

2. Add butter and melt 4min/70C/speed2.

3. Add sugar, eggs, salt and flour. Set 1min/speed4.

4. Add walnuts and mix 10sec/speed4.

5. Preheat oven to 170C.

6. Line baking tray with baking paper.

7. Pour the batter into the tin.

8. Bake for 23 to 25 minutes.

9. Allow it to cool before cutting into squares.

Bon appetit!

Thermomix Stir Fried Chayote with Eggs

Ingredients:

1. 2 medium sized chayotes (skin peeled and cut into thin slices)
2. 3 medium sized eggs (beaten with some sea-salt)
3. 4 garlic bulbs
4. Sea-salt
5. Sunflower oil

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1. Place the garlic inside the TMX jug.

2. Set 5 seconds/Speed 5/Reverse.

3. Remove all the garlic skin. Scrape down the sides of the jug.

4. Pour some sunflower oil into the jug.

5. Set 5 minutes/Varoma/Reverse/Spoon. (remove the MC)

6. Pour the chayote into the jug.

7. Set 9 minutes/Varoma/Reverse/Spoon. (replace the MC)

8. Halfway the 9 minutes, remove the MC cup. Pour the beaten eggs through the hole in the lid. (The TMX is still cooking. Do not stop it.)

9. Scoop up once it is done.

10.Serve hot with rice

Braised Tofu & Eggs

Ingredients:

1. 2 packets of soft tofu/beancurd
2. 4 eggs (beaten)
3. 1/2 garlic bulb (chopped into very fine pieces)
4. Sea-salt
5. Tamari sauce
6. Sunflower oil

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1. Heat a clay pot on medium high heat.

2. Drizzle some sunflower oil.

3. Once the oil is heated, add the finely chopped garlic.

4. Stir-fry until slightly browned and the fragrant aroma fills the kitchen. Turn the fire to low heat.

5. Add the two packet of tofu and pour the beaten eggs over it.

6. Break up the tofu and stir the mixture making sure the eggs and tofu are well blended.

7.  Allow to simmer for about 1/2 hour. (As tofu is packed with water, you do not need to add water.)

8. Scoop up onto serving dish and serve hot with rice.

Bon appétit!

Did You Know....

... That a fresh egg will sink in water and that a stale egg will float?

Egg shells are porous. Thus, over a length of time, more air will be absorbed into the eggs. Older eggs will have more air in them. Fresh eggs will have less air in them.

Click on LINK to read more about freshness of eggs.

Stir-Fried Eggs With Celery

Ingredients:

1. 10 medium sized eggs (beaten)
2. 2 celery sticks (peeled and sliced into thin pieces)
3. Sea-salt
4. Sunflower oil

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1. Heat a wok on medium heat.

2. In a large mixing bowl, pour the beaten eggs, celery sticks, sea-salt and sunflower oil. Mix thoroughly.

3. Once the wok is heated up, pour the egg mixture into it.

4. Stir fry until one side is slightly browned before turning it over.

5. One the other side is slightly browned too, scoop it up onto serving plate.

6. Serve hot.

Bon appétit!

Bitter Gourd & Mushroom Egg

Ingredients:

1. 8 large free-range chicken eggs (beaten)
2. 1/4 of a bitter gourd (washed and sliced thinly)
3. 6 fresh shitake mushrooms (sliced thinly)
4. Sea-salt
5. Sunflower oil

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1. Mix all ingredients above in a large mixing bowl.

2. Heat up a wok on high heat.

3. Turn to medium heat and pour the wet mixture into the wok.

4. Stir fry until eggs are browned and fragrant.

5. Scoop up onto serving dish.

6. Serve with hot rice.

Bon appétit!

Lightly Fried Fish Roe

Ingredients:

1. 2 big pieces of fish roe (thoroughly washed and dried with kitchen paper towels)
2. 1 egg (beaten)
3. Sea-salt
4. 1/4 cup of Potato flour
5. Sunflower oil

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1. Coat the 2 pieces of fish roe into the potato flour and sea-salt.

2. Then dip the fish roe into the beaten egg.

3. Heat up a wok.

4. Drizzle some sunflower oil onto the heated wok.

5. Place the pieces of fish roe into the wok.

6. Once one side has browned, turn it over.

7. Once the other side is browned, scoop them up onto a serving dish.

8. Serve with hot rice.

Bon appétit!

PS: Unfortunately my fish roe exploded and broke and became one big huge blob. But it was still very delicious!

Christmas 2014 (Part Four): Death By Chocolate

Ingredients:

A. For the cake:

1. 200gm of good quality dark chocolate
2. 200gm butter (softened at room temperature)
3. 1/2 cup of dark brown sugar
4. 1 teaspoon of pure vanilla extract
5. 3 eggs (room temperature)
6. 1 1/2 cups of organic self-raising flour
7. 2 tablespoons of good quality cocoa
8. 1/2 cup of full-cream milk

B. For the icing:

1. 200gm of good quality dark chocolate
2. 1 cup of whipped cream

C. For decoraton:

1. Chocolate curls or shavings

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1. Place the dark chocolate in a heatproof bowl. You can either place the bowl over a steaming saucepan filled with boiling water or a microwave. Once it has melted, set it aside to cool.

2. In a large mixing bowl, cream the butter, sugar and vanilla until light and fluffy.

3. Add the eegs, one at a time while stirring continuously.

4. Add in the melted chocolate. Mix well.

5. Sift the flour and cocoa together into a bowl.

6. Add half the flour/cocoa mixture and fold it into the mixture.

7. Add half the milk and stir gently.

8. Add the remaining flour mixture. Fold again.

9. Add the remaining milk and stir gently again.

10. Preheat oven at 160C.

11. Line a spring cake pan with baking paper.

12. Pour the mixture into the baking pan.

13. Place the baking pan onto a larger baking tray. Fill half of that tray with water.

14. Bake for approximately an hour.

15. Once it is done, allow it to cool.

16. Remove the cake from the spring pan and place on serving dish.

17. Make the chocolate icing. Melt the chocolate as in point 1. Then beat the whipping cream until it has thickened.

18. Mix the melted chocolate with the whipping cream.

19. Spread the mixture all over the cake generously.

20. Place the whipping cream into a plastic bag and turn into a pipe to make swirls decoration on the cake.

21. You can use a peel to make chocolate curls as decorations too.

22. Chill in the fridge before serving.

Bon appétit!


P.S.: I did not eat this cake either.

Christmas 2014 (Part One): Classic Cheese Cake

Ingredients:

1. 900gm of cream cheese (room temperature)
2. 1/2 cup of sugar
3. 1 teaspoon of vanilla essence
4. 4 eggs (room temperature)
5. Grated lemon zest (1 whole lemon)
6. Lemon juice (1 whole lemon)

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1. In a large mixing bowl, add the softened cheese and sugar. Mix until both ingredients are blended and well mixed.

2. Add the vanilla essence and mix again.

3. Then add the grated lemon zest and lemon juice and mix until the mixture has softened.

4. Add the eggs one at a time while continue mixing.

5. Preheat oven at 160C.

6. Line a spring cake pan with baking paper.

7. Pour the mixture into the pan.

8. Place the spring cake pan on a larger baking tray. Fill that tray with water (about half-way of the baking tray).

9. Bake for about 1 1/2 hours.

10. Allow to cool.

11. Place the cake in the fridge to chill before serving.

Bon appétit!

PS: I did not eat any of this cake.

Baked Minced Chicken Garnished With Potato Thins

Ingredients:

1. 1kg of minced chicken
2. 3 sticks of celery (peeled and sliced into small pieces)
3. 3 bulbs of garlic (chopped into fine pieces)
4. 4 medium sized old potatoes (peeled and sliced very thin slices)
5. Sea-salt (amount is up to you)
6. Sunflower oil (amount is up to you)
7. 2 large eggs
8. 4 tablespoons of potato flour

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1. Pour all the ingredients above (except the sliced potatoes) into a large mixing bowl.

2. Mix everything until all ingredients are well blended.

3. Preheat oven to 230C.

4. Line a baking tray with baking paper.

5. Fill the baking tray with the blended minced chicken.

6. Flatten it with the back of a spoon.

7. Arrange the sliced potatoes in an orderly fashion. (You can see how I did it in the picture above.)

8. Bake for approximately 1 hour. (Halfway through, I turned the baking tray around. I DID NOT flip the dish! I turned it as in the part of the tray which was near the back of the oven would now be at the front near the oven door.)

9. Allow to cool once it is done.

10. You can eat it plain or serve with warm rice.

Bon appétit!

Vegetarian Fried Rice

Ingredients:

1. 4 cups of cooked white rice (cooked, kept in freezer overnight and thawed the next day)

2. 3 large eggs (beaten)

3. 200gm of french beans (sliced into small pieces)

4. 2 medium sized carrots (peeled and cut into small square cubes)

5. 1 bulb of garlic (sliced into thin pieces)

6. Sea-salt

7. Sunflower oil

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1. Heat up a wok.

2. Add about three tablespoons of sunflower oil into the heated wok.

3. Once the oil is heated up, add the sliced garlic and suit fry until it is slightly browned.

4. Add the french beans and carrots and stir fry until they are softened. 

5. Add the rice and some sea-salt. 

6. Pour the beaten eggs over the rice.

7. Stir fry until eggs are cooked and well blended with the fried rice.

8. Scoop up onto serving dish and serve hot.

Bon appétit!

Oven Baked Rösti Cake

Ingredients:

1. 10 medium-sized potatoes (skin removed and grated)
2. Sunflower oil
3. Sea-salt
4. Big onions (cut into small chunks) (optional)
5. 2 large eggs (beaten)
6. 1/2 cup of white rice flour

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1. In a large mixing bowl, add in the grated potatoes, sea-salt, beaten eggs, rice flour and sunflower oil.

2. Mix all ingredients well.

3. Preheat oven at 220C.

4. Line a round baking tray with baking paper.

5. Pour the mixture into the baking tray. Even out the mixture.

6. Bake for 1 1/2 hours or until potatoes are thoroughly cooked and crispy on the top.

7. Allow to cool before slicing and serving.

Bon appétit!

Fusion Fried Rice/Bee Hoon

Ingredients:

1. 250gm of brown rice beehoon (soaked to softened)
2. 2 cups of sushi rice (cooked and set aside to cool)
3. 1 small sized cabbage (washed and cut into thin strips)
4. 300gm of minced chicken (seasoned with sea-salt)
5. 1/2 bulb of garlic (sliced into thin slices)
6. Sea-salt
7. Sunflower oil
8. 2 eggs (beaten)
9. Soya sauce (*optional)

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1. Heat a wok and pour the sunflower oil into it once the wok is hot.

2. Add the garlic and stir-fry until slightly browned.

3. Add the minced chicken and fry until 90% cooked.

4. Break the minced chicken into fine pieces.

5. Add the cabbage and continue to stir-fry until chicken is thoroughly cooked and cabbage has softened.

6. Add the cooked rice and softened beehoon.

7. Pour the beaten eggs over the dish and add some sea-salt.
*If you want to season with soya sauce, you can add it at this point.

8. Continue to stir fry (mix everything up) and until the eggs are fully cooked.

9. Scoop up onto serving dish once everything is fully cooked.

10. Serve hot.

Bon appétit!

Bitter Gourd & Bean Curd Chicken Noodle Soup

Ingredients:

1. 1 packet of bean curd skin (fu chok) (There are two types of fu chok. One is for chicken soup/stew. The other is for sweet desserts.) (Washed and broke into smaller pieces)
2. 2 packets of square tofus (cut into 6 equal parts)

3. 1 whole free-range antibiotic-free chicken (skin removed and cut into 4 parts)
4. 1 large bitter gourd (filling/seeds removed and cut into 8 parts)
5. Sea-salt
6. Filtered water (approximately 10 litres)

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1. In a large pot, add the chicken, cut bitter gourd, bean curd pieces, fu chok pieces, water and sea-salt to taste.

2. Boil on high heat until it bubbles.

3. Then simmer on low heat for 2 hours.

4. You can boil some spaghetti noodles and stir-fry some bean sprouts to serve together with the soup. Break some of the softened chicken meat to add to the noodle soup. You can also boil some hard boiled eggs to serve with this soup dish.

Bon appétit!

Gluten-Free Baked Banana Fritters

Ingredients:

1. 4 large over-riped bananas
2. 1 1/2 cup of rice flour
3. 1 large egg
4. 1/2 cup of sunflower oil

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1. Break the bananas into small chunks. Place them in a large bowl.

2. Add the flour, egg and oil.

3. Mix the ingredients until they are well blended.

4. Preheat oven at 200.

5. Line a baking tray with baking paper.

6. Using a tablespoon, place scoops of the banana batter onto the baking tray.

7. Bake for about 1/2 hour or until golden brown.

8. Allow to cool before attacking the delicious baked fritters!

Bon appétit!

Gluten-Free Fish Croquettes

Ingredients:

1. 600gm potatoes
2. 450gm cod
3. 2 eggs
4. 50gm rice flour
5. 5ml sea-salt
6. 1 spring onion (chopped into very fine pieces)
7. 3 tablespoons of sunflower oil

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1. Wash and peel the potatoes. Boil them until they are well done (or soft). Mash them.

2. Poach the fish.

3. Remove the flesh of the fish from the bones.

4. Add the potatoes and fish. Mix well.

5. Stir in the flour to make a thick mixture.

6. Add the salt, sunflower oil and spring onion.

7. Shape the mixture into balls and flatten them.

8. Bake at 220C for 1/2 hour or until golden brown.

9. Serve with bread or rice.

Bon appétit!

Baked Garlic Pork Balls

Ingredients:

1. 500gm of minced pork (seasoned with sea-salt)
2. 2 garlic clove (minced into very fine texture)
3. 3 tablespoons of sunflower oil
4. 1/4 cup of rice flour
5. 1 egg (beaten)

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1. Mix all ingredients above until everything is well blended.

2. Preheat oven to 210C.

3. Shape the pork into golf-balls-sizes.

4. Line a tray with baking paper.

5. Place the balls on the tray and bake for about 1/2 hour or until golden brown. Make sure the pork balls are throughly cooked. You can test by inserting a toothpick into the ball. If the meat doesn't stick to the toothpick, it should be fine.

6. Serve with noodles or rice.

Bon appétit!