Thursday, June 15, 2017

Pan-fried Ricotta Dumplings in Tomato Sauce

Pan-fried Ricotta gnocchi in Tomato Sauce

Ricotta Gnocchi
Ricotta Gnocchi

Recipe from Two Greedy Italians

For the dumplings:
200g high protein flour, plus extra for dusting
220g ricotta
3 egg yolks
25g parmesan, fresh grated
a pinch of grated nutmeg
a pinch of salt
freshly ground black pepper

For the sauce:
1 large onion, diced
3 cloves garlic, minced
1 chilli, sliced
2 x 400g canned tomatoes (whole or diced)
a handful of basil leaves


  • In a large mixing bowl, mix all the dumpling ingredients together to form a soft and moist dough.  
  • Tip the dough out onto a floured work surface and knead for about 5 minutes.  Roll dough into a long thin sausage shape, then cut the dumplings into 2cm pieces.
  • Bring a pot of lightly salted water to the boil and cook the dumplings until they float to the surface.  Transfer the dumplings onto a plate.
  • Heat a little olive oil in a frying pan and place the dumplings in a single layer and fry until dumplings are lightly browned on each side.
  • Meanwhile to cook the sauce, heat olive oil in a pan and stir fry the onion and garlic until soft.  Add in chilli and fry for a minute.  Add in tomatoes and basil. Bring to the boil and let simmer for about 5 minutes.  Season with salt and freshly ground pepper.
  • Toss the pan fried dumplings into the tomato sauce and sprinkle over some grated parmesan before serving.

Monday, June 12, 2017

Wholemeal Oats & Seeds Breakfast Cookies

cookies


Grab-and-Go the healthy way!  If you are those who always skip breakfast because you don't have the time in the morning, these super easy and healthy cookies which are packed with wholesome and nutritious ingredients is the perfect grab-and-go breakfast. This is a very quick and easy cookie recipe which you can substitute with any healthy ingredients you like to change the type of cookie. No rolling or cutting is required and you can whip up a batch of fresh cookies in no time at all.  What you need is a mixing bowl and a spatula.  

(A)
75g organic coconut oil
1 tbsp organic honey

(B)
70g wholemeal self-raising flour 
1/4 tsp soda bicarbonate
40g grated palm sugar
pinch of sea salt
zest of 1 lemon (optional)
10g brown flax seed meal
15g almond meal
20g chia seeds
55g rolled oats
15g desiccated or shredded coconut
10g raisins (or any dry fruits)
25g mixed of pumpkin kernels & sunflower seeds

  • Preheat oven to 170°C.  Line a baking tray with baking paper.
  • Over medium-low fire, heat up coconut milk and honey.  Stir to combine. Allow to cool.
  • Sift flour and soda bicarbonate together (throw back the husk into the flour mixture).  Add in the rest of the dry ingredients and stir to combine.  Pour in the coconut oil & honey mixture and stir well to combine into a crumbly mixture.
  • Shape mixture into balls and gently flatten them. Place cookies 2cm apart onto the prepared tray.
  • Bake cookies for about 15-17 minutes or until golden.  Allow to cool completely on a wire rack before storing in an air-tight container.

Friday, May 19, 2017

Brown Flaxseed Bread

Chia & Brown Flaxseed Bread
Chia & Brown Flaxseed Bread


This is basically a white bread recipe enriched with some brown flaxseed meal which imparts a beautiful colour to the bread and also gives a nutty and earthy flavour.   Flax is a natural superfood, packed with healthy nutrients and antioxidants. If you can't find flaxseed meal, you can make your own by grinding whole flaxseed using a coffee grinder or blender.


Tangzhong Starter: 
40g bread flour
200g water

  • In a small pan, combine flour and water.  Cook over low heat, stirring continuously until the mixture thickens and you'd notice some "lines" appear in the mixture when you stir (or until it reaches 65°C).
  • Remove from heat and transfer to a clean bowl. Place cling wrap directly onto the surface of tangzhong to prevent from drying up.  Cool or bring to room temperature before using. Measure the amount of tangzhong you required and the rest can be kept in the refrigerator.  But remember, once the tangzhong turns grey, discard it.

Main Dough:  
(A)
250g bread flour
20g brown flaxseed meal
10g chia seeds
15g caster sugar
3g sea salt
15g milk powder (optional)
5g instant dried yeast

(B)
100g tangzhong

(C) Whisk together: (Total liquid=170g)
55g egg (lightly beaten)
30g honey/condensed milk
85g fresh milk (adjust the quantity of milk to make up to 170g in total)

(D)
30g coconut oil

  • Combine all ingredients (A) in a mixing bowl.  Add in (B) followed by (C).   Knead until well combined and smooth.  Then add in (D) and continue kneading until dough is smooth and elastic and passed the "window pane test".
  • Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
  • Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.
  • Flatten the dough and roll it up tightly.  Place onto a greased pullman tin (20.5 x 10.5 x 9 cm).  Cover and let it rise until almost doubled (90%).
  • Preheat oven to 170°C.
  • Bake for about 45 minutes or till golden brown.


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