Saturday, 18 January 2020

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Oat Groats Oatmeal Combi Breakfast


Serves 4

Ingredients:

1. 1/2 cup rolled oats
2. 1/2 cup oat groats
3. 2 cups of water
4. 2 cups of fresh milk
5. A pinch of salt

Directions:

1. Cook oatmeal according to the instructions here. When done, add a pinch of salt and mix well.
2. Cook oat groats according to the instructions here. When done, add a pinch of salt and mix well.
3. In a individual serving bowl, add 2 spoonful of oatmeal.
4. Add 2 spoonful of cooked oat groats.
5. Pour some fresh milk into it.
6. It's ready to be eaten or you can top it with goji berries, chopped nuts or raisins as desired.

Additional Information:

We are back from Singapore. The kids ate many unhealthy food in Singapore. I was worried that they would have developed some unhealthy eating habit. Back in Denmark, Baby FECS said, "Mommy, I would like to eat the oatmeal that you cook. Mommy, may I have one more bowl?" Phew, looks like the good habit that I tried to instill in the kids do have some effects. They will still return to the healthy and nutritious food eventually, even if they deviate from it during holidays abroad :-)

This way of eating oats adds variety. It breaks the boredom of eating oatmeal and at the same time it is very delicious. You get to taste the creaminess of oatmeal and the chewiness of oat groats. It makes eating oats very satisfying. You will be asking for more helpings. Try it :-)

Add two spoonful of oatmeal, topped with two spoonful of oat groats.

Pour some fresh milk into it.

Stir and mix well and it's ready to be eaten :-)

You can also sprinkle some goji berries, chopped nuts or raisins as desired, or just eat it on its own :-)

15 January 2020 (3Y7M30D): Baby FECS said, "Mommy, I would like to eat the oatmeal that you cook. Mommy, may I have one more bowl?"
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How to Cook Rolled Oats?


Serves 4

Ingredients:
1. 1/2 cup rolled oats
2. 2 cups fresh milk
3. 1 pinch salt

Directions:
1. In a pot, add rolled oats and milk, and bring to boil.

2. Simmer for 20 minutes or until cooked (no. 3.5 or 4 on my stove).

2. Add a pinch of salt and mix well.

Additional Information:

I prefer to cook it with milk, as it gives a richer creamier taste, but you can also cook it with water. A friend of mine add an egg into her oatmeal. It's up to personal preference.



Nutritional Value:
Oats are an excellent source of soluble fibre, protein and the B vitamins thiamin, riboflavin, B6 and vitamin E. They also provide iron, calcium, magnesium, selenium, phosphorus and zinc.

References:
http://www.eatmoreoats.com/

http://www.great-workout.com/nutrition/vegetables
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Chinese Red Bean Soup

Nutritious Adzuki bean dessert - apology for the picture. It doesn't look very good, but it is actually very tasty
Ingredients:
1. 1 cup (200 g) dried adzuki beans
2. 4 cups (1 L) water for cooking the beans
Sweet milk:
3. 1 cup (250 ml) fresh low fat 0.1% milk
4. 3 dried dates pitted
Directions:
1. Rinse the adzuki beans and add 2 cups of water into a pot.
2. Bring to boil, lower hear and simmer under medium heat (no. 4 on my stove) for 45 minutes.
3. Let cool.
4. Blend 1 cup milk with the dried dates for 30 seconds to a minute to make a sweet milk.
5. Ladle separately into 4 bowls and add sweet milk and serve :-)
Additional Information:
I love this dessert. Growing up in Singapore, my mum would make this dessert for us. Translated from Chinese 绿豆汤 [Lǜdòu tāng], it actually means "mung bean soup." My mum would add a bit of sago i.e. small tapioca pearls (which our son likes today). And during the durian season, she would add durian slices into it too - absolutely heavenly. My mum would cook it and add sugar during the cooking and we usually eat with a drizzle of condensed milk. But condensed milk isn't healthy. Thus, I don't wish to pass this down this habit to our kids. I made a sweet milk mixture using fresh milk and dates instead as a healthier option for the condensed milk.
I served this yesterday after Baby FECS got back from the kindergarten and Little FECS too. They loved it. So I am very happy :-) Baby FECS is currently tired of the breakfast I give her (usually oatmeal or smoothie), thus this morning, I served this for her as breakfast. She liked it very much.
I tried to sweeten the mung beans during cooking with dates, but our Little FECS feel that it wasn't as nice as the one I made yesterday - which was simply just cooking the mung bean with water. Thus, I will stop doing that. They love the sweet milk.
This morning, I had a little bit of homemade strawberry milk left. Baby FECS asked for more sweet milk for her mung bean dessert. I poured some strawberry milk in it instead, and she liked it too :-)
Our Little FECS likes the mung beans cooked unsweetened. If you prefer it to be sweeter, you can add coconut sugar or just sugar while cooking the mung beans (but don't add the sugar at the beginning of the cooking before the beans are softened).
References:
https://www.chinasichuanfood.com/mung-bean-soup/

You will need natural dried dates. It cost 25 DKK for a pack of 600 g at Netto or Lidl supermarket at the vegetable section.

Rinse the adzuki beans. Add to a pot with 2 litres of water. Bring to boil, lower heat to medium (no. 4 on my stove) and simmer for an hour, or until beans are soft enough that you can easily mash them with a fork. Watch occasionally and add more water as needed.


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How to Make Sweet Milk as a Natural Sweetener


Ingredients:
3. 1 cup (250 ml) fresh low fat 0.1% milk
4. 3 dried dates pitted

Directions:
4. Blend 1 cup milk with the dried dates for 30 seconds to a minute to make a sweet milk.
5. Ladle separately into 4 bowls and add sweet milk and serve :-)

Additional Information:
This is a healthy substitute to condensed milk. I use it on many things - to sweeten oatmeal, as coconut milk substitute for Chinese black glutinous rice dessert, as sweetener or red bean dessert and mung bean dessert.

References:

https://www.chinasichuanfood.com/mung-bean-soup/



As sweet milk for red bean dessert

Tuesday, 17 December 2019

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Fuldkorns Risalamande - Danish Whole Grain Christmas Almond Rice Pudding Dessert


Serves 6

Ingredients:

1. 1 cup (180 g) whole grain sushi rice - fuldkorn grødris
2. 1 litre full cream fresh milk
3. 1 vanilla pod
4. 2 TBS sugar (30 g)
5. 1/4 tsp salt (optional)
6. 100 g almond de-skinned and chop coarsely
7. 400 ml cream (piskefløde)

Directions:

Method 1 - Stove top:

1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

2. In a pot, bring to boil on high heat the rice and milk and stir constantly. It takes about 5 minutes.

3. Meanwhile slice and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

4. Once the milk starts boiling, cover pot, reduce heat (no. 4 out of 9 on my stove) and simmer for 1 hour 20 minutes, stiring occasionally and keeping watch to prevent burn. Note, don't overcook the rice. When the rice pudding is done, although it is soft, there should still be some structure and should not be completely mushy like porridge.

5. Once cooked, add the salt, sugar and vanilla mixture into the pot and mix well.

6. Cool it immediately out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.

7. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.

8. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in. Be careful not to be too harsh, as it will make the pudding mushy.

9. Serve with warm cherry sauce.

Method 2 - Oven:

1. Pre-heat oven to 200 degree Celsius.

2. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

3. In an iron-cast pot (or any pot that can go into the oven later), bring to boil rice and milk and stir frequently.

4. Meanwhile cut and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

5. Once the milk starts boiling, cover pot (or use aluminum foil to cover pot) and transfer to the oven for 30 mins (but turn off the oven after 20 minutes of being in the oven). Cooking in the oven free you from having to stir it frequently.

6. Once cooked, take it out of the oven, add the salt, sugar and vanilla mixture into the pot and mix well. Don't worry, if it looks rather liquid, as the rice pudding will adsorb the liquid, when it is cooled completely. If you wish to avoid a layer of "skin" from forming, while cooling, sprinkle sugar over it.

7. Cool it immediately out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.

8. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.

9. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in.

10. Serve with warm cherry sauce.

Additional Information:

It takes longer to cook whole grain risengrød, but once done, the taste is similar to white rice risengrød.

References:

https://www.arla.dk/opskrifter/risalamande/
https://hjerteforeningen.dk/opskrifter/risalamande-med-kirsebaersauce/

Whole grain rice for making Danish rice pudding


Measure 130 g of whole grain rice for making Danish rice pudding

Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

Rinsed :-)

Add 4 cups of fresh milk into the pot, bring to boil under constant stiring.

Stir frequently.

Add 1/4 teaspoon salt


Add vanilla powder OR

Slice and scrape out vanilla bean from vanilla pod.

  Mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

Add the sugar & vanilla mixture and salt into the pot.

Add also the vanilla pods into the pot

Boiling the milk

Now it is boiling...

This is how the rice looks when the milk is brought to boil...

Cover the pot with a piece of aluminum foil.

 Place in the oven and bake for 10 mins at 200 degree Celsius. Then turn off the oven heat, but continue to let it bake for another 20 minutes. Altogether 30 minutes in the oven.

Now it is done and taken out of the oven. You will see that it is still very watery. Not to worry, when it is cooled, the liquid will be absorbed into the porridge.

This is how the porridge looks like after being taken out of the oven.

Taste to see if it is cooked. You will notice that it still retains its structure, but it is cooked, nice and chewy.

This is how it looks like during the cooling process. You will notice that it is starting to look thicker. You can cool it in the fridge or outside in the cold.

Now it is completely cooled down, and the milk is absorbed into the rice pudding.

Add in whipped cream.

Add in chopped almonds.

Add cherry sauce, and now it is ready to eat :-)

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Risalamande - Danish Christmas Almond Rice Pudding Dessert


Serves 6

Ingredients:

1. 180 g sushi rice - grødris
2. 1 litre full cream fresh milk
3. 1 vanilla pod
4. 2 TBS sugar (30 g)
5. 1/4 tsp salt (optional)
6. 100 g almond de-skinned and chop coarsely
7. 400 ml cream (piskefløde)



Directions:

Method 1 - Stove top:

1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

2. In a pot, bring to boil on high heat the rice and milk and stir constantly. It takes about 5 minutes.

3. Meanwhile slice and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

4. Once the milk starts boiling, cover pot, reduce heat (no. 2.5 out of 9 on my stove) and simmer for 30 mins, stiring occasionally and keeping watch to prevent burn. Note, don't overcook the rice. When the rice pudding is done, although it is soft, there should still be some structure and should not be completely mushy like porridge.

5. Once cooked, add salt, sugar and vanilla mixture into the pot and mix well.

6. Cool it immediately out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.

7. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.

8. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in. Be careful not to be too harsh, as it will make the pudding mushy.

9. Serve with warm cherry sauce.










Method 2 - Oven:

1. Pre-heat oven to 200 degree celsius.

2. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer when cooking.

3. In an iron-cast pot (or any pot that can go into the oven later), bring to boil rice and milk and stir frequently.

4. Meanwhile cut and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

5. Once the milk starts boiling, cover pot (or use aluminum foil to cover pot) and transfer to the oven for 30 mins (but turn off the oven after 10 mins. of being in the oven). Cooking in the oven free you from having to stir it frequently.

6. Once cooked, take it out of the oven, add salt, sugar and vanilla mixture into the pot and mix well. Don't worry, if it looks rather liquid, as the rice pudding will adsorb the liquid, when it is cooled completely. If you wish to avoid a layer of "skin" from forming, while cooling, sprinkle sugar over it.

7. Cool it immediately out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.

8. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.

9. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in.

10. Serve with warm cherry sauce.









  













Method 3 - Steaming:

1. Rinse rice with warm water and drain the cloudy water until clear - this will remove the boring thick gluten layer that forms when cooking.

2. Slice and scrape out vanilla bean from vanilla pod and mix it with sugar. This is to disperse the vanilla bean so that it would not clump together so much.

3. Add rice and milk into a big bowl, cover with aluminum and steam for 1.5 hour under medium heat (no. 7.5 on my stove), checking and stiring occasionally. Steaming prevents burn.

4. Once cooked, add salt, sugar and vanilla mixture into the pot and mix well.

5. Cool it immediately out in the cold or in the fridge until it is completely cooled. You can do this one day in advance and leave it in the fridge overnight.

6. Whip the cream until it has a yogurt like consistency, but not completely stiff like those cream found in cakes.

7. Gently fold in the almonds and whip cream bit by bit so that it is evenly mixed in.

8. Serve with warm cherry sauce.




Additional Information:

References:

https://www.arla.dk/opskrifter/risalamande/

https://hjerteforeningen.dk/opskrifter/risalamande-med-kirsebaersauce/
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