Monday, October 15, 2018

Mini Ham and Egg Muffins



As the kids have moved into toddlerhood, I am on the constant lookout for snacks to serve them. I really don't mean anything ultra healthy but just not one laden with too much sugar. Something they will enjoy which adds nourishment and fills their little tummies.

Enter this Mini Ham and Egg Muffins. A very short list of ingredients, a short cooking time and most of all a hit with the kids.

I halved the original recipe. So my post makes about 12 muffins. The original recipe from the original site makes 24 muffins.

The original recipe calls for bacon. To me, using ham is easier as there is no pre-frying/baking involved. Also, I don't add any salt as the ham and cheese itself will add a slight saltiness to the muffins. All you need to make sure is that you have eggs, ham, cheese and  milk + a small muffin tray.

Mini Ham & Egg Muffins

Original Post by Blackberry Babe
Makes: 12 pieces

Ingredients:
4 eggs beaten
30ml milk
Grated cheddar cheese  (grate half a block and use from there- the other half can be stored in freezer)
3 slices of ham cut small





Step 1
Grease the mini muffin pan. Preheat the oven to 170C.

Step 2
Whip eggs and add milk.

Step 3
In the muffin pan, layer the grated cheese and ham until slightly less than half full. Then pour in the egg mixture till 3/4 full.




Step 4
Bake for 10-12 minutes. Please check after 8 minutes or so. Different ovens have different cooking times. Mine cooked by 10 minutes. Insert a toothpick and ensure no liquid remains.

Let it cool for a bit in the pan and take out.




Tips:
You can freeze these fellas for up to 3 months and up to 3 days best if in fridge.
You can use bacon instead and follow the original recipe.
You can add some grated carrots or even some chopped mushrooms to the mix.

Friday, September 8, 2017

Toddler Meal: Pasta with Cheese Sauce and Steamed Salmon



So I'm a mum now which officially means two things:
> I've aged about 20 years
> I spend more time taking care of two little human beings than I do myself

After my kids went on a porridge strike at about 13 months, I started feeding them table food (ie food you and I eat like pasta, rice etc.).

However it's not all easy and I simply can't say " well they eat what we eat" which will actually be a big fat lie. I mean I prepare burgers, spicy noodles and wraps sometimes for our dinners - are they gonna eat this? The burgers are as big as their tiny faces!

However I've more or less found some meals which I can prepare for them and which thankfully they like. Many of these recipes I've sourced online maybe with some minor tweaks. Many mums look to Annabel Karmel and swear by her recipes. I don't. So I looked elsewhere....like everywhere else on the net.

I feed them alot of pasta and rice. My usual pasta sauces are a beef bolognaise, tomato based vegetable sauce (with three highly nutritous veggies in it) and a cheese sauce.

I make all my pasta sauces ahead of time and freeze them. I use small plastic containers.

Cheese Sauce. I actually got this recipe from the littlelock.com.au however the site is down for maintenance. Here is the recipe.

Cheese Sauce Recipe for Toddlers
What you need:
1 1/2 cups fresh milk
1/2 cup grated cheddar cheese
50g butter
2 tablespoons flour

What to do:
Step 1
Heat the milk first in a saucepan till hot (does not need to be boiling). Pour into jug and set aside.

Step 2
Place butter in saucepan on small flame and stir. Once melted whisk in the flour and mix till smooth. Add in milk bit by bit and keep whisking (make sure no lumps).

Step 3
Lower heat and add in cheese and mix till sauce becomes thick and smooth.

Tips:
Once you put in the small block of butter in the saucepan keep moving it around till melted. It can melt pretty fast and burn especially if the flame is high so watch the flame.

Let the grated cheese come to room temperature before adding in the mix so it will melt and mix well (as oppose from straight out of the fridge).

So then what do I do?
I portion out the sauce and freeze. I usually defrost the night before in the fridge so next day it's not frozen. Then I take out before place in bowl and just heat in microwave for about 20-30 seconds. Make sure you mix it well once out of the microwave.

I usually mix in the pasta and some steamed flaked salmon right before serving. You can also fry the small piece of salmon or chicken breast and add in.

Other uses for cheese sauce:
Pour onto mashed potatoes or mashed vegetables.

Kids are calling. What else is new...




Saturday, January 3, 2015

Yummy Marble Chocolate Cupcakes



Wow here we are in 2015 already!

It’s amazing how time flies and you realise how grateful you are for all that you have.
Last year, was pretty amazing for me as I took some time off in between jobs to attend as many baking and cooking classes around the Klang Valley. It was something I had wanted to do for a long time and I am SO glad I put my mind to it and did it. 

I learnt amazing dishes from the Masak-Masak classes organised by Ben's Independent Grocer in Publika, I learnt how to make puff pastry (from scratch!) and pineapple jam tarts from Mama Min, I learnt authentic Italian cooking from iCook Italian gastronomia, and the list goes on. Some of the recipes I learnt are ultimate crowd pleasers and will share them in time to come.

My first post of 2015 will please all cupcake lovers. Nothing fancy. Super simple just like the motto of this blog. I came across this recipe from one of my favourite bloggers and thought I’d try it out.

Chocolate Marble Cupcakes (Original Post by Nasi Lemak Lover)
Makes: 12 cupcakes

Ingredients
150g soft margarine (I used salted butter)
150g caster sugar
3 eggs
200g self-raising flour (sifted)
2tbsp milk
Note: Though the recipe didn’t call for it, I added a drop of vanilla essence into the batter.
55g semisweet chocolate, melted (I used chocolate chips, you may also use cocoa powder)

What to do
Pre-step: I melted my chocolate chips using a double boiler. You can also pop it in the microwave.

Step 1
Beat together butter and sugar until well mixed (I used a hand-held mixer). Add eggs in one by one and mix well.  Add in sifted flour and mix.
Step 2
Divide the batter between 2 bowls. Add in all the melted chocolate into one of the bowls and mix well.
Step 3
Fill each cupcake liner ¾ full alternating with each batter.
Step 4
Bake in pre-heated oven at 180C for 25 mins. Transfer to wire rack and allow to cool.


Tips:
  • I used a tablespoon of batter from each bowl and fill up the 12 muffin liners. If there is any extra I distribute them evenly among the 12 muffins.
  • Each oven is different. I found my cupcakes a tad dry. So in future, I will lower the temp for my oven to 170C and bake for 20 mins. You should know your type of oven and adjust accordingly.

 Overall, this cupcake was a hit. It also looked very pretty and is perfect if you want to skip the hassle of icing them etc. Just present it as it is and it will go in a jiffy!



 Wishing you a blessed 2015!

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