Easy Shepherd Pie – Cooking On Stove Or With Thermomix

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(12 small slices)

Oven proof baking dish 24cm x 19cm x 7cm

Ingredients For the mince:
120g frozen green peas
200g onions, chopped
500g minced beef
1 tablespoon oil

Seasoning:
1 tablespoon light soy sauce
4 tablespoon tomato sauce
4 tablespoon BBQ sauce or Lea & Perrins sauce
1/4 tsp salt and pepper
1 tablespoon olive oil

Ingredients for the toppings:
700g potato cut into small cubes
5 tbsp fresh milk
50g butter
1/2 tsp salt

Method for the minced:
1. Marinate the minced with the seasoning for 30 mins or overnight

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2. Grease an oven prove baking dish (I use L21 cm x W16 cm x H8cm)

3. Heat oil, add in the onion and fry till fragrance

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4. Add in the beef and fry till change color

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5. Add in the green peas and fry till liquid absorbed

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6. Transfer to the rectangle baking dish and level it

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Thermomix Method For The Topping:
1. Weight 500g of water into Thermomix TM bowl, insert the internal steaming basket

2. Weight 700g potatoes cubes into the basket, cook 20 mins / Varoma / speed 1

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3. Check the potatoes with the tips of a knife, if necessary, cook a few min more until tender and fully cooked. Do not attempt to mash undercooked potatoes, as they will turn to glue. Drain the potatoes

4. Discard the water in theTM bowl, insert the butterfly whisk, add the potatoes, 5 tbsp of milk, 50g of butter and 1/2 tsp salt

5. Blend 13-15 sec / speed 5, depending on desired consistency.

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6. Spread the mash potato on top the beef mixture

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7. Bake at 200 degree (top heat only) for 10 – 15 mins until the potato turn golden brown

Stove Method For The Topping:
1. Steam the potato on high heat for 20 min or until tender and fully cooked. Do not attempt to mash undercooked potatoes, as they will turn to glue. Drain the potatoes

2. Transfer the potato to a blender, add in the butter, milk and salt and blend till the consistency you desire

3. Spread the mash potato on top the beef mixture

4. Bake at 200 degree (top heat only) for 10 – 15 mins until the potato turn golden brown

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Eggs, Bacon and Spinach With Avocado (Ketogenic Diet)

Serve 1

Calorie: 585

Fat: 52g

Net carb: 6g

Protein: 25g

Sugar: 5g

Ingredients:

2 (XL 59g ) free range eggs

50ml fresh milk

70g baby leaf spinach

1/2 avocado – slice (70g)

50g (raw weight) bacon

15g olive oil for cooking

Directions:

1. Beat eggs in a bowl with the milk

2. Heat 1/2 portion of the oil in wok and scramble the eggs till cooked, dish up to a serving plate

3. Heat the remaining oil and stir fry the Spinach till cooked

4. Cooked the bacon till lightly brown, dish up

5. Add the sliced avocado and enjoy!

Boeing 777-300ER Plane Cake✈️✈️🎂🎂

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  Today is my husband’s 48th birthday and this Christmas we will be celebrating our 22nd wedding anniversary. During this 22 years of marriage, I have never bake a cake for him before. I only pick up baking after I move to Perth, this past 11 years in Perth, I have make many many cakes for friends and for my children’s birthday, but never have opportunity to make any birthday cake for him as every year around this time I already in Singapore enjoying my holiday. This year my son’s school holiday only starting tomorrow and my husband is back here in Perth, so I decided to celebrate his very first birthday in Perth, and make for him a special cake. I won’t be able to do this cake without the help of a friend – who is a professional baker, as I wasn’t confidence enough. I made some mistake in the process but also learn some great tips from her, which I believe will help me with my next project. Happy blessed birthday dear! Hope you like the cake! 😍😘.

Tips on handling fondant:
Microwave the fondant for 5 sec (handful size) 10 sec (1-1.5kg)interval until fondant is soft and easy to knead
Apply shortening on your hands to prevent sticking
Add some Glycerine into the fondant (to soften the fondant)
Use glycerine, cellogen with a bit of water to make transparent glue

Things to do few days in advance:
1. the wings (x4), tail (X1), Logo (x2) and engine (x2), mix the fondant with cellogen (to help harden the wings) and knead well, roll out to the thickness you want, cut to the shape and remember to stick a skewer onto the wings and tail so to secure on the cake.
2. Use a cake board and cover with grey fondant for the runway.

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3. Make the “grass” using green fondant, pinch into small bits and let it dry then crush into like bread crumbs. brush with edible glue to stick the grass on
4. Make the airplane base, using cardboard then wrap with aluminum foil (for easy handling of the cake)

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Chocolate Mud Cake
For the cake: need to bake 2 potion and one day in advance before assemble.
Ingredients:
(A)

115g Butter (room temperature)
100g caster sugar
115g brown sugar

(B) sift together
170g Self Raising Flour
50g cocoa powder
1/4 tsp bicarbonate of soda
1/4 tsp of salt

(C)
4 medium eggs (room temperature)
6 tbsp sour cream
1 tsp vanilla extract
1 tablespoon Kahlua liquor (optional, but highly recommended)

Method:
1. Per heat the oven to 170 degree and line a 9 inch baking tin
2. Put the ingredients (A) in the mixer bowl, using K-beater, speed 0-6 and cream butter and sugar until pale and fluffy

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2. Add in the vanilla essence
3. In a small bowl, beat one egg lightly, reduce to speed 4 beat in the eggs, one at a time, If it looks curdling add 2 tbsp from the flour mixture

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4. Reduce to speed 1, add in the flour mixture, and sour cream, alternating between the two – starting and ending with the flour

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5. Pour enough batter into tins and gently encourage the mix to the sides.

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6. Bake for 30-35 mins until they smell ready and a skewer comes out clean.
Let cool 5 Mins in tins, then turn on to a wire rack to cool completely.

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To assemble:
Chocolate ganache ingredients:
300g Nestle dark chocolate melts buttons
150g thicken cream
1 tablespoon Kahlua liquor (optional, but highly recommended)

1. Put the chocolate and thicken cream in a microwaveable deep bowl
2. Microwave for one mins on Medium setting. remove, stir with a spoon, put in another min, remove, stir again, repeat the steps till all melted.
3. Once melted, use the whisk and whisk for 3-4 mins till thicken and glossy.
4. Add in the liquor and mix well

Method:
1. Put one cake on the airplane base, brush with chocolate ganache then put the other cake on top, leave to set for about 15 mins. (Note: put a piece of baking paper under to help you move and transfer the cake around)

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2. trim to the shape of a plane

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3. Put the off cut cake on a plate, use a fork to mash it up, add in some chocolate ganache and mix well then use to frost the cake with this mixture to fill up gaps and holes on cakes.

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4. Frost with chocolate ganache evenly. then put in the fridge till it harden

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5. When the cake is harden, remove from the fridge. Brush with kuliah liquor all over (optional)

6. Use a thick water pipe and roll out the white fondant that is enough to cover the whole cake.

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7. Transfer the cake to another clean sheet of baking paper, cover the cake with the rolled out fondant then trim off all the sides.

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8. Mark out the height of your wings. The height of the strips of window

9. Next make all the windows, wordings and flag and stick with the glue mixture

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10. Transfer to the runway, put on the runway stripes

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11. Lastly Stick on the wings and tail.

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Crispy Roast Pork Belly 脆皮燒肉

Ingredients:

1.2 kg pork belly

Seasonings:mix well in a bowl

3 teaspoon salt

1 teaspoon five-spice powder

1 tablespoon Shao Xing wine

Method:

1. Wash and dry the pork belly with kitchen towel

2. Line baking paper an aluminium foil on a baking dish

3. Turn over to the meat side, cut a few slits on the meat to help absorb the seasonings. Coat the meat with seasonings evenly.

4. Place the meat on the baking dish, skin side up

5. Cover the pork meat with the baking and aluminum foil and leave the skin unwrapped. Place in fridge, let air dry overnight

6. Preheat oven to 220°C (Bake with Fan function)

7. Remove pork from fridge and remove foil. Let rest at room temperature for a while.

8. Rub the skin with 1/2 teaspoon oil and 1 teaspoon salt

9. Put in the oven and bake for 20min (or till the skin is soft enough to poke holes)

10. Remove the pork and poke the rind with knife evenly.

11. Put the pork belly back to the oven and continue to bake for another 15 minutes

12. Reduce the temperature to 180°C and bake another 30 mins.

13. Move the rack up higher and grill for another 15 mins or until you get enough crackling or the rind until evenly blistered and browned.

14. Leave to cool completely before chopping into bite size

15. Serve with rice

Turkey Burger (No Bun) (Ketogenic Diet)

To make the Patty: (make 6 patty)

500g turkey minced

50g almond meal

1 x 59g XL free range egg, beaten

2 teaspoon Dijon mustard

2 teaspoon freshly squeezed lemon juice

15g chopped coriander leaves

1/2 teaspoon pink Himalayan salt

2 clove garlic, crushed

Ingredients for the Burger: (per person)

1 slice cooked bacon

15g full fat cheese

70g avocado slice

70g raw / 80g cooked broccoli

15g grass fed butter

Direction for the patty:

1. Put all the ingredients in a large mixing bowl and mix till well combined.

2. Weight 110g of meat and use your wet hands to form into patties

Direction:

1. Heat 10g of grass fed butter in the pan and stir fry the broccoli till cooked, dish up to a serving plate

2. Add in the bacon and fry till cooked, dish up to serving plate

3. Heat 5g of grass fed butter in the pan and pan fry the patty till brown and cooked, remove to a serving plate

4. Assemble the burger and enjoy

Pandan Chiffon Cake

Ingredients:

(A)

6 egg yolk

150g caster sugar

(B)

105g corn oil

105ml coconut milk

70ml water

1/2 teaspoon Pandan Essence

(C)

225g cake flour (I use Prima Top Flour)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

(D)

6 egg white

130g caster sugar

1/2 teaspoon cream of tartar

Preparation:

Pre-heat oven to 170 deg C (lowest rack) Fan mode.

Put the egg yolk and sugar (ingredient (A) in a mixer bowl

Put the egg white into another mixer bowl,

Sift flour and baking powder three times, add in salt, set aside

Put (B) in a bowl, set aside

Measure the sugar from (D) in a bowl, set aside

Get ready the timer

25cm chiffon tin

Put the rack at the bottom of the oven

Method:

1. Use K-beater and cream the egg yolk and sugar for about 5 mins at speed 6 or till light and pale

2. Reduce speed to 2, add in (B) slowly by the side and beat till well corporate.

3. slowly add (C) into the batter, turn on max speed and continue to beat for 30 sec or until smooth and well mixed. Removed and set aside.

Method for ingredient (D):

1. whisk the egg white in speed 4 for 30 secs or till foamy.

2. add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.

3. Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

Folding:

Use a rubber spatula, start by adding 1/4 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition. Do ensure that the egg whites are folded into the mixture thoroughly so you won’t get egg white streaks after baking

Pouring:

1. Gently pour the chiffon cake batter into the chiffon tin.

2. Using a rubber spatula, level and smooth out the top of the cake batter

Baking:

1. Place the pan on the lowest rack

2. Bake at 170°C for 12 mins (when the cake start to rise and crack)

3. Switch off the fan mode and bake at 170°C for another 15 min

4. Reduce temperature to 160°C for another 10 min or until the surface is browned and cake tester come out clean. (Note: if surface is already brown but still not cooked, cover the top with a piece of aluminum foil, total baking time should be around 40 mins)

Unmould:

1. Remove from the cake from the oven and invert it on a RAISED cooling rack.

2. Allow the cake to cool completely before removing it from the mould by running a palette knife along the circumference of the cake to loosen the side. OR

3. once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out, by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Nutella Chiffon Cake

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Ingredients:
(A)

120g milk
200g Nutella
100g cake flour
1 teaspoon baking powder
5 egg yolks
1/2 teaspoon vanilla extract

(B)
5 egg whites
80g caster sugar
1/2 teaspoon cream of tartar

Preparation:
Pre-heat oven to 170 deg C (lowest rack) Fan mode.
Measure the sugar from (B) in a bowl, set aside
Get ready the timer
23cm chiffon tin
Put a wire rack at the bottom of the oven

Method for ingredient (A):
1. In a deep microwaveable bowl add in milk and microwave for 1 min 15 sec

2. Add in Nutella to the hot milk, use a hand whisk and stir until smooth, add in vanilla essence. Set aside and leave to cool.

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3. Separate the egg yolks and egg white in two mixing bowl.

4. Sift the flour and baking powder into the egg yolk

5. When Nutella mixture has cooled down, add into the egg yolks and use a K-beater and beat on speed 0-6 for about 3 mins till light, fluffy and smooth.

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Method for ingredient (B):
6. whisk the egg white in speed 4 for 30 secs till foamy.

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7. add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted.

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8. Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

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Folding:
9. Use a rubber spatula, start by adding 1/4 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition. Do ensure that the egg whites are folded into the mixture thoroughly so you won’t get egg white streaks after baking

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Pouring:
10. Gently pour the chiffon cake batter into the chiffon tin.

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11. Using a rubber spatula, level and smooth out the top of the cake batter

12. Pour the batter into the pan and bake for 15 mins (when the cake start to rise and before it starts to crack)

13. Switch off the fan mode and bake at 160°C for another 25 min or until the surface is browned and cake tester come out clean. (Note: if surface is already brown but still not cooked, cover the top with a piece of aluminum foil, total baking time should be around 40 mins)

Unmould:
14. Remove from the cake from the oven and invert it on a RAISED cooling rack.

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15. Allow the cake to cool completely before removing it from the mould by running a palette knife along the circumference of the cake to loosen the side. OR
once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out, by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Recipe adapted from wendyyinkk.blogspot.com