Waffle Sedap utk Si Comel

Apakah juadah anda untuk minum petang pada hari ini? Adakah pisang goreng, keropok lekor atau bubur kacang hijau? Mungkin anda ingin menjamah sesuatu yang lain daripada yang lain. Apa kata, anda mencuba untuk memasak waffle pada petang ini.

Waffle merupakan makanan yang terkenal terutamanya di Belgium dan juga Amerika Syarikat. Waffle boleh dimakan dengan pelbagai jenis topping seperti ais krim, coklat, strawberi, madu dan banyak lagi.

Jom kita tengok, apakah bahan-bahan dan cara-cara memasak waffle. Selamat mencuba.





Bahan-bahan ( 4 keping ):
• 1/2 cawan tepung gandum
• 75 ml susu segar
• 2 biji telur (saiz C) asingkan putihnya
• 1/2 sudu teh baking powder
• 1 sudu teh minyak masak
• 1 sudu teh gula halus
• secubit garam

Cara-cara: 

1. Pukul putih telur dan gula hingga kembang dan gebu. Ketepikan. 
2. Di dalam bekas berasingan, gaul rata telur kuning, tepung (ayak bersama baking powder terlebih dahulu), susu, garam, minyak masak. Masukkan adunan ini ke dlm telur putih tadi.Gaul rata.
3. Panaskan snack maker,sapukan sedikit marjerin ke atas dulang waffle. Masukkan adunan dan bakar kira-kira 2 minit. Sedap di makan dengan jem, kaya, aiskrim atau madu.
4. Boleh juga di masak dalam kuali. Walaupun rupa tak serupa, rasanya tetap sama.

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Home Made Oreo Mc Flurry

Anda suka makan Oreo Mcflurry yang berharga Rm4 untuk satu cawan?. Apa kata kalau anda cuba resepi Oreo iluvislam Flurry pula. Rasanya hampir sama, malah ia menjimatkan wang!.

Jom kita lihat bahan-bahan yang diperlukan dan cara untuk membuat Orea Flurry ini.

Bahan-bahan :

• 2 cawan susu Dutchlady Fullcream atau lowfat
• 2 cawan serbuk creamer cofeemate
• 1 paket biskut oreo 

 Cara masakan :

01.Masukkan susu dan serbuk creamer coffemate ke dalam mesin pengisar. Kemudian kisarkan ia.

02.Seterusnya muasukkan pula beberapa keping biskut oreo ke dalam mesin pengisar yang berisi campuran susu dan creamer coffeemate. Kisarkan ia sehingga sebati.

03.Selepas itu, masukkan ia ke dalam bekas. patah-patahkan beberapa keping biskut oreo lagi dan masukkan ke dalam bekas tersebut.

04.Akhir sekali. Masukkan ia ke dalam peti sejuk dan tunggu sehingga ia beku. Selamat mencuba!

Hah, senang kan nak buat. Lagipun boleh makan ramai-ramai lagi. Daripada pi beli di McD tu, baiklah kita buat sendiri untuk anak-anak. Air Tangan kita. 

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TIMUN RENDAHKAN TEKANAN DARAH

 

Timun bukanlah sejenis sayuran asing bagi rakyat Negara ini. Daripada menjadi hirisan untuk sajian sandwich, acar, rojak, pasembor sehinggalah dimakan mentah begitu sahaja, timun sudah begitu sebati dalam sajian semua lapisan masyarakat Malaysia.

Tidak terhad kepada menu untuk mengisi perut, uniknya timun sejak berkurun lamanya juga menjadi bahan kosmetik moden dan tradisional untuk penjagaan kesihatan.Selain terkenal dengan bahan yang boleh diaplikasikan secara mentah untuk memulihkan keletihan mata, timun juga sumber yang baik untuk mendapatkan kulit yang sihat dan cantik.

Namun, apakah khasiat dan nutrisi sebenar timun? Adakah penggunaannya hanya baik sebagai bahan kosmetik tradisional?

Berasal dari kawasan Banjaran Himalaya di India, aktiviti perdagangan membawa timunatau nama saintifiknya CUCUMIS SATIVUS ke seluruh pelosok dunia sehingga menjadi sebahagian daripada makanan budaya di Greece, Itali, Mesir, Asia, Afrika dan Amerika Syarikat (AS).

Tanaman yang menjalar dan daunya melilit pada junjung ini menghasilkan buah yang berwarna hijau keputihan sepanjang 10 hingga 20 sentimeter. Buah yang berbiji banyak ini mengandung, 0.65 peratus protein, 0.1 peratus lemak dan sebanyak 2.2 peratus karbohidrat.

Timun juga mengandungi kalsium, zat besi, magnesium, fosforus, vitamin A, Vitamin B2 dan C. Secara nutrisinya, timun mengandungi garam semula jadi, enzim dan pati vitamin untuk menguatkan pertumbuhan dan memperbaiki sel.

Walaupun timun biasanya diambil secara mentah atau bahan tambahyan dalam menu lain, tetapi ramai yang tidak mengetahui cara terbaik untuk makan timun adalah dengan menjadikannya sebagai jus. Menurut Dr. Albert Jessent, pakar pemakanan dari New York, jus timun sememangnya bukanlah antara minuman jus yang popular berbanding buah atau sayuran lain.

“Timun biasa diambil mentah atau dimasak. Tetapi ramai yang tidak mengetahui khasiat terbaik yang terkandung dalam timun dapat diambil sepenuhnya melalui jus. Kebanyakan nutrient timun terletak pada kulitnya. Oleh itu anda tidak seharusnya membuang kulit timun semasa mengisarnya menjadi jus,” katanya.

Sememangnya tidak dapat disangkal nutrisi yang ada pada timun membolehkan ia tersenarai sebagai antara bahan popular untuk produk kosmetik. Baik untuk kulit kering, kulit terbakar sinar matahari, kesihatan rambut dan kesihatan kuku. Walaubagaimanapun, salah satu jagoan timun yang mungkin tidak diketahui ramai adalah kemampuannya bertindak merendahkan tekanan darah anda.

“Jika anda ingin menjauhi tekanan darah tinggi dekatilah timun dabn jangan lupa cuba ambil dalam bentuk jus bukannya mentah atau dimasak,” ujar Jessent. Katanya, terdapat kajian yang diklakukan baru-baru ini yang menunjukan kandungan potassium, magnesium dan fiber boleh merendahkan tekanan darah.

Kombinasi bahan sihat ini berdasarkan kajian, mengurangkan tekanan darah sistolik responden kepada lima manakala tekanan darah diastolik kepada 3.5
Mungkin ada yang bertanya apa kaitannya kombinasi nutrisi diet ini dengan timun? Timun mengandungi kombinasi potassium, magnesium dan fiber yang tinngi. Kandungan vitamin C, yang bersifat antioksida menambahkan lagi peranan timun dalam merendahkan tekanan darah.

Resipi Jus Timun

• Rendamkan timun sayur dalam besen dan pastikan isi air hingga timun tenggelam.
• Masukan garam ke dalam air rendaman timun. Jika anda menggunakan garam laut, masukan 5 sudu besar garam dan jika anda menggunakan garam bukit masukkan 2 sudu besar garam.
• Rendam timun sehingga 30 minit - 45 minit. Tetapi terdapat satu kaedah lain bagi memendekkan tempoh masa rendaman iaitu dengan memasukan sekilo ais ke dalam rendaman. Dengan kaedah rendaman ais, masa rendaman boleh dipendekan ke 15 minit sahaja.

  

• Setelah cukup tempoh rendaman, basuh timun di bawah air mengalir hingga bersih
• Potong bahagian atas timun dan pusing arah lawan jan bagi mengeluarkan getah timun. Jangan lupa potong pada bahagian bawah timun juga.
• Timun dibelah 4 bahagian dan buang biji/empulur timun (biji timun bersifat sejuk dan boleh memangkinkan masalah asma, batuk dan sebagainya. Pastikan anda tidak membuang kulit timun kerana bahagian kulit sangat tinggi nilai mineralnya
• Kisar timun bersama sejumlah air untuk dijadikan jus. Campurkan sedikit garam dan gula perang untuk menyedapkan jus timun anda
• Tapis dengan penapis kain atau sebagainya untuk dapat Jus Timun yang halus dan selesa untuk diminum. 

Perhatian: Bagi memastikan anda mendapat nutrisi yang baik dari Jus Timun, sebaik-baiknya anda terus minum jus tersebut tanpa menyimpan ke dalam peti sejuk.

Sumber: harmoni.kuskom.net

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::Jom Makan:: Ayam Mandhy Berempah Mandhy Spicy Chicken

bahan untuk memerap ayam :-

1/2 sudu kecil lada hitam

1/2 sudu kecil ketumbar

1/2 sudu kecil jintan halus

1 sudu kecil kunyit kering

(bahan diatas ini hendaklah dikisar halus)

1 biji lemon dibelah-belah

2 labu bawang besar dipotong gelang

sedikit saffron

rempah mandhy secukupnya

rempah mandhy :-

1 sudu kecil buah pala

2 sudu besar lada hitam

2 sudu besar buah pelaga

2 sudu besar bunga cengkih

1 sudu besar halia kering

4 helai daun bay (daun salam)

(Kisar semua bahan ini)

rempah diatas ini semua boleh didapati dalam bentuk serbuk tapi aku suka sangat membuatnya sendiri kerana selepas kita goreng dan kisar atau tumbubk aromanya akan naik. Wahhhhh... sermerbak gitu.

Lumurkan rempah-rempah kisar tadi pada ayam dan peraplah dalam lebih kurang 2 jam. Selepas itu susun dia atas tray pembakar dan taburkan bawang yang dihiris gelang dan juga lemon. bakar pada suhu 200 darjah sehingga masak.

Ayam mandhy berempah ini sedap dimakan bersama nasi buryani mandy.

Resipi nasinya, akan di post kan di entry akan datang… Hah, nampak sedap kan kan kan.. meh, cuba!

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Fish and Vegetable Porridge

Recipe by Amy Beh

Ingredients

1/2 cup rice, washed and soaked for 30 minutes
2½ cups water
75g fish fillet, diced
40g shredded potato
40g broccoli, coarsely chopped
40g carrot, shredded

Method
Put rice in a saucepan, add in water and simmer until rice grains are soft and mixture is fairly dry.  Steam fish, potato, carrot and broccoli until cooked and soft.  Pour steamed ingredients into the soft cooked porridge. Remove porridge out and puree according to your desired consistency then serve.

Note
This porridge is ideal for babies 6–10 months old. For babies 12 months onwards, the porridge need not be pureed.

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Cinnamon Raisin Pretzels

Recipe by Amy Beh

Ingredients
150ml lukewarm milk
1 1/2 tsp instant dried yeast
1/4 tsp sugar
A little plain flour
100g butter, melted
1 egg, lightly beaten
1 tsp salt
325g high protein flour
50g raisins

Glaze (beat together):
1 egg yolk
A pinch of salt
1 tsp milk

Sugar syrup:
275g sugar
1 1/2 cups water

Cinnamon sugar (mix well):
125g fine castor sugar
1 tbsp cinnamon powder

Method

Pour half the lukewarm milk in a small bowl and stir in instant dried yeast and sprinkle with sugar and flour. Leave aside for 10 minutes to froth. Combine melted butter, egg and salt in a small bowl.

Sift the flour into a large mixing bowl. Make a well in the centre and pour in yeast mixture, combined butter egg mixture, raisins and remaining milk.

Mix to form a soft dough then turn dough onto a lightly floured surface and knead for about 10 minutes or until texture is springy and smooth. (Wweight of the dough should be 600g.)
Put dough into a lightly floured bowl and cover with a clean, damp tea-towel and leave aside for 1 hour or until it grows double in size.

Turn dough onto a floured surface and knock out the air, then knead for two minutes.

Cut out a piece of dough for shaping, keeping the rest covered to prevent it from drying out.

To shape the pretzel, roll the dough under your palms into a sausage shape then keep rolling into a long strip of about 65cm long. Bring the ends round; give a twist in the centre and cross over and then take them up to the top of the circle. Give a spacing of about 4cm apart, then press it in position.

Place on a piece of clean tea towel. Shape the rest of the dough into pretzels similarly. Hold the pretzels with both hands and dip right into a basin of water. (It is done to moisten the pretzels.) Take out immediately and place on a tea towel.

Place the damp pretzels on greased trays. Brush with egg glaze and bake in a preheated oven at 230°C for four to five minutes or until golden in colour.

Finish up baking the rest of the pretzels. Turn pretzels out onto a wire rack immediately after baking and dip into sugar syrup, then coat with cinnamon sugar. Pretzels are ready for serving.
To make sugar syrup: Bring ingredients to a boil until sugar is dissolved, then leave aside to cool completely before using.

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Apple Cinnamon Roll

Recipe by Amy Beh

Ingredients

Filling

1 Granny Smith apple
15g castor sugar
1/4 tsp salt
15g butter

Dough
240g high protein flour
40g plain flour
2 tbsp milk powder
1/2 tsp bread improver
9g instant dried yeast
50g castor sugar
20g butter
85g lukewarm water
85g lukewarm fresh milk
20g melted butter for brushing
Cinnamon powder and icing sugar combined
Glaze (beaten)
1 egg yolk
1 tbsp water

Method

For the filling: Skin, core and dice apple. Melt butter in a non-stick pan. Add the apple, sugar and salt. Cook for 4–5 minutes until apple turns slightly soft. Puree the cooked apple in a food processor.

For the dough: Sift flour into a large mixing bowl. Stir in milk powder, bread improver, sugar and yeast. Make a well in the centre and pour in combined milk mixture and butter. Mix to form a soft dough.

Knead the dough for about 10–12 minutes until no longer sticky to the touch. Place dough in a covered bowl to rise until double in bulk. This takes about 30–40 minutes.

Punch down the dough. Roll out on a floured surface into a flat rectangular sheet. Brush lightly with melted butter. Sprinkle with combined cinnamon powder and icing sugar. Apply a light layer of apple puree. Sprinkle with a little more of the cinnamon powder mixture. Roll up tightly.

Cut into 6 equal portions. Place each portion into an aluminium tart casing. Leave aside to prove until double in size.

Bake in a preheated oven at 190°C for about 15 minutes. Immediately after baking, brush the rolls with beaten egg yolk and sprinkle lightly with icing sugar.

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Choc-chip Hazelnut Cookies

Recipe by Amy Beh

Ingredients
135g butter
125g soft brown suga
3/4 tsp vanilla essenc
1 egg yolk
Sifted
175g plain flour
1 tbsp rice flour
1/4 tsp bicarbonate of soda
1/4 tsp baking powder
40g sultanas
50g chocolate chips
40g hazelnuts, chopped

 

Method
Preheat oven to 180°C. Grease baking trays lightly with corn oil.  Cream butter, sugar, essence and egg yolk until light and creamy. Fold in sifted flours, bicarbonate of soda and baking powder and add in hazelnuts, sultanas and chocolate chips. Mix well to combine. Shape teaspoons of the mixture into small limesized balls. Place balls on prepared trays and gently flatten the tops with the back of a spoon. Bake for 16–18 minutes or until golden brown. Leave the cookies in the tray for 10 minutes before transferring to a wire rack to cool completely.

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Oatmeal with Sweet Potato & Cinnamon

Recipe by Stacy Dong
www.zainelicious.blogspot.com

This is one of the easiest and fastest meals that I have made so far.

Yield: 1 serving

Ingredients:
1 tbsp of organic rolled oats
1 tbsp of cubed organic sweet potato, steamed
1 dash of organic ground cinnamon
1/4 cup of water or as much as needed

I freshly grind the organic rolled oats (for faster cooking and softer texture) and cook it with 1/4 cup of water under medium to low heat until the oats are soft and the desired thickness is achieved.
All this would only take 10-15 minutes. I usually let it simmer at low heat for a longer period just because I like it softer and mushier for Z.

When it's cooked, I add the sweet potato cubes (which I have steamed the day before) and finish the meal off with a dash of cinnamon.

The nuttiness from the freshly cooked oats, the sweetness of the sweet potato and the aromatic smell of the cinnamon make this meal a great start to Z's busy day.

Tip:
I like to use rolled oats because they are purest in form. The less processed they are, the more nutrients they would retain.

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Egg Soup Combo

 

Serves 1-2

• 1 medium organic egg

• 1 clove of organic garlic, finely slivered

• 1 tbsp of finely chopped organic onions

• 1 tbsp of organic wakame

• 1 cup of organic cauliflower or any other vegetables, chopped & blanched

• 1 tsp of organic virgin coconut oil

• 1 -1.5 cups of hot water

Heat up a pot/pan under medium-low heat and add the virgin coconut oil, garlic and onions. Fry for 3-5 minutes until the onions have turned translucent. Add in the blanced cauliflower and stir fry for a minute. Add in the hot water & wakame and let boil. At the meantime, beat the egg and slowly pour it into the soup while stirring it in a circle (in order to achieve a thin & silky egg texture). Let the whole mixture boil under medium-low heat for 2-3 minutes. Serve over warm rice.

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Cheesy Summer Broccoli Risini

Serves 2-4

• 1/2 cup of organic broccoli florets

• 1/2 cup of organic risini pasta; which means little seed is rice-like, similar to orzo

• 1 cup of homemade broth/water

• 1 tbsp of shredded organic cheddar or any hard cheese*

Place the risini, broccoli and homemade broth/water in a pot and bring to boil before turning down the heat to a medium-low heat and simmer. Cook for approximately 6-10 minutes or until the risini has fully absorbed the broth/water and the broccoli is soft and tender. Transfer everything to a bowl and top it off with the cheese.

* It is usually recommended that cheese is to be introduced to babies with no known/suspected dairy allergy between 8-10 months of age. If your baby has known/suspected dairy allergies, you may want to wait till s/he is a little older & always consult your pediatrician.

The "safest" types of cheeses are Cottage cheese, ricotta, cream cheese, and hard cheeses like cheddar and parmesan. Buy organic cheese to make sure that the cows were not given antibiotics, hormones or pesticide-treated feed. And buy always full fat as they need fat & fatty acids for brain development amongst other things. I personally would avoid processed cheese, e.g American cheese as they contain addictives and preservatives.

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Mango, Apple & Oatmeal

The mangoes are in season and they are beautifully sweet and plum.

Serves 1-2

• 1/4 cup of organic rolled oats
• 1 medium size organic apple
• 3-4 tbsp of ripe organic mango, mashed
• A dash of cinnamon

1. Wash, core and cut the apple into 4s. Place the bowl of apple in a pot of water and bring to boil. Steam under medium high heat for 10-15 minutes or until the apple is fork tender. Make sure the pot is tightly covered to ensure no loss of nutrients during steaming.
2. Place the rolled oats with 1/2- 3/4 cups of water in a pot and bring to boil. Turn the heat down to medium low heat and let it simmer until it reaches the thickness that is desired.
3. When the apple is done, separate the skin and the apple. Mash the apple with a fork.
4. Place the oatmeal, apple and mango in a bowl and mix. Top the dish off with a dash of cinnamon.

Tip: This is a great dish for some self spoon-feeding practice. The oatmeal is thick enough to stay on the spoon even when it's turned upside down and side-to-side.

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::Resipi:: Barley Millet Porridge with Sultanas

Serve 1-2

• 1/4 cup of organic barley flakes

• 1/4 cup of organic hulled millet

• A handful of organic sultanas/raisins

• A dash of organic cinnamon

Rinse the barley and millet in a mesh collander under running water. Add 1-1.5 cups of water and bring to a boil. Turn down the heat to medium-low heat and let simmer, partially covered for 15-20 minutes or until both ingredients are cooked and have fully absorbed the water. Stir occasionally. Meanwhile, cut the sultanas into tinier pieces (in order to prevent them from being a choking hazard)*. When cooked, add the sultanas, a dash of cinnamon and serve!

~~~~~~~~~~~~~~~~~~~~

Sultanas or any other similar dried fruits are usually not recommended for younger babies as they may pose as a choking hazzard. Also, they are believe to cause cavities in children as they are high in natural sugars. This, however has no concluding evidence.

Con list aside, sultanas is packed full of nutrients. They are low in both fat & cholestrol and high in potassium & iron. They also contain calcium and fiber.

So, to serve or not to serve is a really a judgement call. If you are uncomfortable with serving sultanas to your child (which is totally understandable), just omit it from the recipe above.

*Alternatively, you could soak the sultanas in warm water and mashing them with a fork

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::Resipi:: Jazzed Up Yoghurt

Recipe by Stacy Dong

Here’s an easy way to jazz up some organic whole milk plain yoghurt for your little one.

Ingredients:
1 jar of organic whole milk plain yoghurt
1 organic apple, steamed & cooled (or any other organic fruits)
1 dash of organic cinnamon

Method:
Simply add all the ingredients together for a nutritious dessert or snack.

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::Resipi:: Tofu Rice Porridge with Vegetables

Recipe by Stacy Dong

A very “light” yet hearty breakfast for Z.

Yields: 1-2 servings

Ingredients:
1 cup of overnight cooked brown rice
1-2 tbsp of organic silken tofu, cut into medium bite-size pieces
1 tbsp of organic frozen vegetables
1-2 cups of water

Method:
Place the rice, frozen vegetables and water into a small pot and bring to boil.

Then, turn the heat down to low and let it simmer, partially covered for 5-10 minutes, or until it reaches the porridge consistency.

Add in the tofu and stir gently and let simmer for another minute or two before serving.

Here, I scrambled some eggs with parsley to go with the porridge. Alternatively, you could add an egg into the porridge directly.

Just make sure the egg is fully cooked before giving it to the little one.

Note: Add a little organic salt/liquid amino acid/nutritional yeast flakes if your little one is used to having seasoning in his/her food.

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:: Resipi :: Chicken Carbonara

:: Chicken Carbonara ::

Recipe by Stacy Dong

Ingredients:
1 tbsp of organic onion, chopped
1 clove of organic garlic, chopped
1 small organic tomato, roughly diced
1-2 tbsp of organic chicken pieces, finely sliced
1 tbsp of organic full cream ricotta cheese
1 cup of organic short pasta, cooked according to the direction on the package.
1 tsp of organic extra virgin olive oil
1/5 cup of homemade stock/water

Method:
Heat up the pan with the olive oil under medium-low heat. Add the onion and the garlic.
Fry until both onion and garlic are cooked before adding in the chicken pieces. Stir until the chicken is fully cooked.
Add in the diced tomato and stock/water. Press down on the tomato to obtain more flavour. Let simmer for 5 minutes.
Finally, add in the cooked pasta and the ricotta cheese. Stir to combine before serving.
Tip: This is one dish that the whole family can enjoy. Just add a sprinkle of parmesan cheese for those who want more "tase" to the dish.

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:: Resipi :: Dorayaki Scones

Yum Yum, Just For our Lil Ones…

:: DORAYAKI SCONES ::

Ingredients:

A
150g sifted plain flour
1 cup Nestum Original All Family Cereal
1/3 cup Nespray Fortified Milk Powder
2tbsp caster sugar
3tsp baking powder

B
1 egg, lightly beaten
250ml water
1tsp cooking oil

½ tsp vanilla
1tsp strawberry jam

 

Method:
Mix ingredients A into a bowl, gradually stir in ingredients B.
Stir well until mixtures form a smooth and thick batter.
Heat a non-stick frying pan and place a tablespoon of batter on it. Spoon a teaspoon of strawberry jam in the centre of batter.
Cover with another tablespoon of batter. Cook over low heat until bubbles rise and burst. Turn and cook on the other side.

* Recipe contributed by Nestle

Give it a try, sure ur lil one will love it!

Please give ur comment below, tQ…

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