mycookerygarden

I wanted to make a savoury vegan bread. Many savoury bread recipes have cheese as an ingredient. Based on this recipe but omitted the cheese and replaced walnuts with almonds. Used olive oil. https://www.asdagoodliving.co.uk/food/recipes/tomato-asparagus-loaf About 500g bread flour 2 tsp instant 2 tsp salt 1 tsp sugar About 150g Thai asparagus - sautéed and chopped, kept a few shoots for decor Dried tomatoes - oven baked from 500g fresh tomatoes Chopped walnuts - used what was left in snack container - with skin/peel on - next time, should use nuts without peel 2 tbsp olive oil Water as needed Made dried tomatoes from Malaysian tomatoes - 500g reduces a lot. Supposed to be by 7 times. Takes a long time - at least 3 hours at 150° - 170° C. Need to turn as well. Oven dried tomatoes. Tasty. Not as good and professionally done as the store-bought ones but much cheaper. Had a lot of almonds! The initial mix. Added water as needed. Hmm could have ma...

For non-vegetarians, the idea of a tofu burger is not exactly palatable. BUT .. this one can make the grade. Well, it is not meat but it is tasty tofu. And not the mashed up type of patty where you don't know what exactly you are tasting. I prefer to see and eat the whole piece of tofu - a recognizable and tasty tofu patty. All it needs is to press the water out (stack something heavy on top for 20 mins or more), season with some soya sauce and pan-fry it. Oh, add some sauce like ketchup or barbeque sauce (usually not vegetarian) - so look for HP sauce. https://en.wikipedia.org/wiki/HP_Sauce The inspiration for this cooking came from this blog: https://lovingitvegan.com/tofu-burger/ Next time, I'll add in the mushroom sauce with coconut cream. Pan fried pieces of tofu Arrange to your heart's content - coriander really jazzes up the taste, besides the bottled sauce!

A friend gave me a cutting of Okinawan Spinach. Yay, new vegetable to try planting. The leaves can be eaten raw or cooked. https://en.wikipedia.org/wiki/Gynura_bicolor Gynura bicolor, hongfeng cai 紅鳳菜, okinawan spinach or edible gynura, is a member of the chrysanthemum family (Asteraceae). It is native to China, Thailand, and Myanmar but grown in many other places as a vegetable and as a medicinal herb. Since most of the leaves needed to be removed for the rooting, I made a salad. This was a 'Global' Salad with Okinawan Spinach, Mexican Asparagus, Malaysian cucumber and cherry tomatoes, Argentinian blue berries and NZ salad dressing! In future, if I grow this vegetable successfully, I will stir fry it with sesame oil and ginger. https://en.wikipedia.org/wiki/Gynura_bicolor   According to Chinese food grouping, Gynura bicolor is a 'cool' food, so the leaves are stir-fried with sesame oil and ginger (both 'hotter' foods) to achieve a balance. After m...

A slice of apple pie . I used to make a lot of improvised apple pies when staying in the student hostel because the daily dinner apple there was quite inedible by itself. Basically, the skin was really waxy, sometimes the flesh was crunchy, many times it was powdery and at other times, indescribable. This apple pie was made with margarine short crust pastry. A little less short - to be more healthy. So, I didn't measure the flour or margarine - estimated about 2 cups of flour to margarine - crumble until the mixture no longer looks flour-y. This time, I diced the apples - 2 green apples, 2 red apples - and cooked it with a little bit of water, 1 tablespoon sugar and 1 teaspoon of cinnamon powder. Not too soft, but just enough to melt the sugar, integrate the cinnamon and 'deflate' the diced apples. Baked the pie shell first for about 10 mins at 180C. Then filled the shell with the cooked apples and covered with the top pastry. Baked for another 10-15 mins at 180C...

How to get it round??? I made some onde onde a few days ago and had some remainder sweet potatoes. So, I decided to try this exotic recipe. Based on this recipe: http://honestcooking.com/sweet-potato-roti-flatbread/ Ingredients: Whole wheat flour - 2 cups 1 large sweet potato, peeled and cubed Cumin seeds - 1 tsp Red chilli powder - 1 tsp Hing - ½ tsp, optional Salt to taste Oil - 2 tsp I had quite a bit of sweet potato of the purple variety and no whole wheat flour at home. So, I used all-purpose plain flour without measuring - the amount was adjusted to the texture of the dough with the mashed sweet potato. I added about a quarter tsp each of ground ginger, crushed cumin seeds and chilli powder. Half tsp salt. One tsp of cumin seeds and chilli powder would have been too much for my taste. The dough left to rest for several minutes - should be 20 mins but it was late night already ... Ugly chapatis ... but nice Indian taste from the spices, sweetened naturally by ...

I saw a post in Facebook group 'Urban Farmers (Singapore)' that Susan Ng had made tempura with Indian borage. It looked great and she said it tasted good as well, not spicy after cooking. https://www.facebook.com/groups/sgurbanfarmers/permalink/910494292436785/   The raw leaves are quite inedible - not sure if it is spicy, but I know it is bitter as I pounded it a few times to extract its juice for my cough. The leaf is quite thick, not paper thin. https://remedygrove.com/bodywork/Indian-Borage This tempura idea sounded good but as I am not a fan of deep frying. So, when I saw the next follow up post by Christine Lim who experimented with a baked zucchini chips recipe applied to Indian borage, I decided to try it out too. https://www.facebook.com/groups/sgurbanfarmers/permalink/915864861899728/ Baked Indian Borage Chips Ingredients: Eggwash (1 egg diluted with some water) Biscuit mix: Grated cheese, about 3 tbsp - more if you are a cheese lover 1 tbsp of corn ...

There were several mornings when I made juice with only apple, beet root and carrot. And an inch of ginger. Since my regular item, i.e. celery, was absent, I decided to keep the juicing pulp to make a chocolate cake. I find that with celery in the pulp, the texture is too fibrous to bake cakes or breads. This is a very moist cake. ABC Chocolate Cake Ingredients: 1 and 2/3 cups of ABC pulp (apple-beet-carrot) 3/4 cup of flour 1 tsp bicarbonate soda  1/2 tsp of salt 2 tbsp of sugar, adjust according to taste - this makes a minimally sweet cake 1 tbsp of cocoa powder 2 eggs, beaten 1/4 cup of vegetable oil Method: 1. Pre-heat the oven at 180C. 2. Mix pulp with flour, soda bicarbonate, salt, sugar and cocoa powder first. 3. Add the beaten eggs and oil to the mixture. Mix evenly. 4. Line a small cake tin with baking paper. Pour the cake mix into it. Smooth the surface. 5. Bake the cake at 180C for about 25-30 mins, or until an inserted skewer comes out clean. 6. ...

Made mushroom pate based on this recipe: http://www.taste.com.au/recipes/mushroom-pate-2/7a8ada4d-32a7-402d-9df6-96822d29eb2d Chose this recipe because I wanted to use cream cheese in the pate. But used only about 70g instead of the recipe's 125g. It was smooth and tasty enough after processing in my trusty old Moulinex mill. Used all the ingredients listed except sherry: 30g butter 1 tablespoon extra virgin olive oil 1 brown onion, halved, finely chopped = used less than 1 onion 2 garlic cloves, crushed 300g cup mushrooms, chopped = used 200g 1 tablespoon dry sherry = omitted 1 1/2 teaspoons fresh thyme leaves = used 1/2 tsp dried thyme 125g cream cheese, at room temperature = 70g 1/3 cup loosely packed chopped fresh continental parsley = chinese parsley, about 1 cup Salt and freshly ground black pepper, to season All the green - from a generous amount of chinese parsley. Smooth slices.

Tried another method to cook with the juicing pulp. Add it to rice to increase the fibre, texture and taste. 22 July 2017 This method does not work well because the pulp burns at the sides and bottom of the pot - different cooking temperature from the rice and higher sugar content. It is difficult to gauge the amount of water needed. So, ended up adding more water just to get the rice grains cooked. That contributed to the 'rice crust' like in claypot rice. Next time, I will cook the pulp separate from the rice and add it to the rice at the end. Mixed the pulp with the uncooked rice. Problem of how much water to added - this is way insufficient. Marinated pork. 'Ti wan chye' from the garden. The pot is too full. The pork needs some time to cook. 30 July 2017 Cooked the rice by itself. Stir fried the other ingredients - chicken, vegetables, gingko nuts (remove bitter centre 'embryo') - with the pulp. Add seasoning. Then, ...

Saw a Gordon Ramsay video about roasting a tray of cherry tomatoes with olive oil, sugar and salt, then using this as the base for any salad greens. Sounded like a great idea. So, I made the roast but added in a yellow pepper as well, for flavour and color. It turned out well with the salad greens - baby kale, baby spinach and some lettuce. No other seasoning needed for this salad. Roast on low temperature below 200 C for about 40 mins or until soft and full of juice. Ready for the greens. Just be careful with the portion of greens added ...  

Wanted to make a chocolate cake but had no eggs. http://allrecipes.com/recipe/8395/eggless-chocolate-cake-ii/   Divided up the portion of cocoa powder with chocolate chips. Surprise, the chips did not all melt into the cake. There were lots of them in the cake after baking. The cake tasted fine when warm but it needed either ice-cream to accompany it or a ganache. I should have made the ganache to complete this dessert. Lesson: Don't hold back on the dessert. The health-conscious can just choose to eat a smaller portion. The mix What a split! And not all the choc chips melted! Cake rose quite a bit, I got the sweetness level right, but a choc ganache would have perfected it.