Homemade Milk-Egg Enriched Oatmeal Porridge 🥣

 

Serves 8

Ingredients:

1. 400ml rolled oats

2. 700ml fresh milk

3. 8 eggs + 100ml milk

4. 0.5g salt or 1 turn of the salt shaker🧂)

Directions:

1. In a pot, add 400ml of rolled oats.

2. Add 700ml of fresh milk.

3. Add salt

4. Bring to light boil under constant stirring on high heat (takes about 2-5 mins).

5. Cover and simmer under low heat (no. 4 on my stove) for 10 mins.

6. Now it’s done and can be eaten if you don’t wish to add egg 🙂

7. In a separate bowl, beat 8 eggs and 100ml of milk and mix well.

8. Add to the oatmeal porridge under constant stirring to mix well. The heat of the hot porridge will cook the eggs.

9. Done 🙂 You can cook and stir a little longer if you wish a thicker consistency:-)

Additional Information:

Every family has their own way of making oatmeal porridge. This is the way I make it for our family :--). Eat it on its own or with top with some berries🫐, sunflower seeds, strawberry sauce🍓or a bit of honey🍯

I also use this as base ingredients for our smoothie.

Some general ratios:

In general, use 1 part rolled oats to 2 parts fresh milk.

And mix 1 egg with approx. 1 tablespoon fresh milk.

I have to squeeze in as much protein as possible into C’s diet as she is a very picky eater.

It forces me to think creatively and use a lot of time to make home-cooked food. But in the process, I have discovered many wonderful and tasty recipes through trial and error.

God doesn’t waste any of our pain and suffering. Through this difficulty, God helped me to dive hard in, in search of food that our picky daughter could eat and grow up well.

It uses a lot of my time in these experiments. This is the one of reasons why I have chosen to be a stay home mom.

Oatmeal porridge cooked with fresh milk enhanced with eggs for vitamin B and vitamin D (the latter is much needed for bone growth and development) and a dash of salt.

You can sweeten with it honey or eat it without any sweetener.

This time round, i added more eggs -  3 eggs in this small pot of oatmeal. To prevent caking and to get a nice smooth egg custard texture, first beat the eggs in a separate bowl, then add a bit of milk, about 50 - 100 ml milk to the egg mixture, then stir into the pot in a tiny stream under low fire. Only add in the egg mixture at the last stage of cooking the oatmeal porridge, basically after the porridge is cooked.

Use low to medium heat (highest no. 4.5 out of 9 on my stove).

To make it even more tasty by giving it an added layer of texture and bite, sprinkle a tablespoon of raw oats into the porridge and mix well after you have off the fire and about to serve 🙂

Adjust the consistency to your liking by adding a bit of milk if needed.

If your child can accept it, add a bit of sunflower seeds. If they are picky like mine, you can a dash of muesli or chocolate chips of homemade strawberry sauce 🙂

There you go, you now have a delicious super-nutritious slow-burning energy oatmeal packed with natural calcium, vitamins B especially vitamin B12, vitamin D, minerals and loads of protein and fiber for your growing children.

And if you have a super picky eater like mine, don’t give up. Pray to Jesus. He understands and He will help you. He will dry your tears and give you the strength to continue being a mom.

Rolled oats

In a pot, turn heat to low-medium (no. 4 on my stove) and add 400ml of rolled oats.

Add 700ml of fresh milk. I like to use full-cream fresh milk for the richness, flavor and taste.

Add a pinch of salt 0.5g or 1 turn of the salt shaker.

Stir and mix well.

Cover and let it simmer and cook for 20 mins until cooked. Stir occasionally.

Noe it is done :-) You can eat it on its own like that, and it tastes super. You can also add eggs to enhance the nutritional value. If so, continue as follows:

In a separate bowl, crack 8 eggs and add 100ml of fresh milk.

Mix well.

Add egg mixture.

Stir and mix well.

Now it is done :-) Look how rich and creamy it is :-) You can eat it on its own now.

You can add some raw rolled oats in for a layer of taste and texture (optional).

You can also sweeten it with honey as desired.

Store it in an air-tight glass container and can keep in fridge for 3 days or in the freezer for 6 months.

You can sprinkle some raw rolled oats on top of the container too for layer and texture of taste, and it also helps to prevent a film from forming on the oat porridge (if you mind having this film).

Serve with a dash of homemade strawberry sauce or

Oatmeal porridge with homemade strawberry sauce sweetened with honey and top it with some berries and nuts for breakfast🍓Bon Appetit :-)

Homemade Potato Chips

 

Makes 3 trays

Preparation & Cook Time: 45 minutes

Ingredients:

1. 3 big potatoes sliced thin
2. 1 tsp olive oil (you don't need more than this, as it gets too oily very easily)
3. Salt to taste (optional, use sparingly as it gets too salty very easily with potato chips)

Directions:

1. Pre-heat oven to 400°F (200°C). This is the sweet spot to evaporate remaining moisture quickly without burning the chips.
2. Slice the potatoes thinly using a mandolin.
3. Wash them in a bowl of water to remove the starch. This will help the potato chips to be crispy.
4. Drain the potatoes, lay them on a kitchen towel and pat dry with another kitchen towel on top.
5. In a mixing bowl, toss and mix them well with olive oil and salt.
6. In a baking tray laid with baking paper, lay them in a single layer without overlapping on the baking tray. DO NOT overcrowd. If the potatoes are too close together, you will steam them rather getting them to be crispy.
7. Bake for 5-10 minutes until golden and crispy, half way through, turn them over.
9. Remove from oven, let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

10. Serve them with dill dip or they are delicious on their own too :-)

References:
https://www.pickuplimes.com/single-post/2015/05/06/Potato-Crisps-with-Creamy-Tahini-Dill-Sauce
https://www.onegoodthingbyjillee.com/crispy-oven-baked-fries/
https://cookieandkate.com/baked-sweet-potato-fries/
https://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121
https://cookieandkate.com/crispy-baked-potato-wedges-recipe/
https://nutritionrefined.com/veggie-chips/
https://youtu.be/TdiNGqO3mdA
https://youtu.be/VowNMavQVT4
https://youtu.be/i00-QtINnio

Slice potato with mandolin.

Rinse and soak them in cold water with a pinch of salt for 20-30 minutes to remove the starch, so that they don't burn so easily, while baking in the oven. Cold water rinses away surface starch and keeps the potato cells tight and crisp.

Drain

Pat dry with kitchen towel. Turn potato over and pat the other side dry.

Pat dry with kitchen towel

Lay the potato slices neatly on a baking tray laid with parchment paper.

Bake at 400°F (200°C) for 5-10 minutes or until it is crispy. This is the sweet spot to evaporate remaining moisture quickly without burning the chips. Keep an eye to prevent burnt.

Now it's done. Remove any burnt ones.

Lay it on kitchen towel to remove excess oil (yes, 1 teaspoon of oil goes a long way!) Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down.

Serve :-)

Yum yum :-)

25 November 2015 (6Y7M20D)

Store it in an air-tight container.

If you need to make the chips crispy again after some time, preheat your oven to 375°F (190°C). Spread the chips in a single layer on a baking sheet and heat them for 3 to 5 minutes.

Let the chips cool completely for 2 to 3 minutes after heating. They will finish crisping up as they cool down. Enjoy :-)

Homemade Homemade 100% Wholewheat Calzone Pizza

  

Makes 3 calzone

Ingredients:

Pizza Dough:

1. 5g fresh yeast
2. 165g water or best distilled water (Cooled boiled water)
3. 250g white wholewheat flour

4. 5g sea salt (2% of flour weight) 
5. Olive oil to brush the dough

Tomato Pizza Sauce:

1. 3 cherry tomatoes

2. 3 TBS water 

3. 1 TBS olive oil 

4. 1 tsp wholewheat flour (for thickening)

5. Salt🧂& pepper to taste

6. 1 tsp chia seeds (optional)

Zucchini Potato Pizza:

1. 1 potato sliced thin

2. A handful of zucchini sliced thin

3. A handful of mozzarella cheese

4. 1 pizza dough

5. 1 TBS tomato pizza sauce

6. 1 tsp extra virgin olive oil (to spread on pizza)

7. 1 tsp extra virgin olive oil (to coat the potato and zucchini slices)

8. Salt🧂& pepper to taste

Directions:

Pizza Dough:

1. In a mixing bowl, add yeast and water, mix until the yeast is dissolved.

2. Add white wholewheat flour and salt and mix well.

3. Add the flour mixture bit by bit and knead the dough until it is soft and separate easily from the bowl. You can use an electric mixer to mix and knead the dough for about 5 minutes.

4. Cover and let it rest for 1 hour until double its size.

5. Portion the dough into three and shape them into a ball each.

6. Coat them with cooking oil, cover with plastic and let them rest for 45 minutes until it double its size.

7. You can use your pizza dough now by dusting each with a bit of durum flour, rolling each out and top it with your favorite pizza toppings :-)

8. You can also let it rest overnight in the fridge and slowly ferment. It will be even more flavorful :-) I prefer to let it sit overnight in the fridge before using it :-)

Tomato Pizza Sauce:

Tomato Pizza Sauce:

1. Cut tomatoes into quarters.

2. Heat a sauce pan with olive oil.

3. Add tomatoes and fry until smooth.

4. In a small bowl, mix 1 teaspoon of wholewheat flour and 3 tablespoon of water together.

5. Add into the pot and stir until it thickens, approx. 1 mins.

6. Add chai seeds and mix well.

7. Cool down and you have your homemade delicious and nutritious tomato paste in your pizza now 🍕😃

Zucchini Potato Pizza:

1. Heat oven to 250 degree Celsius (482 degree F).

2. Roll out the pizza dough into a flat round shape.

3. Spread a teaspoon of olive oil on half of it.

3. Spread a tablespoon of pizza tomato sauce on half of it.

4. Add mozzarella cheese on half of it. To prevent the calzone from turning soggy:

• Drain buffalo mozzarella: tear instead of cutting the cheese into small pieces and drain them in a strainer for 30 to 45 minutes.

• Pat completely dry: Press the cheese pieces firmly with a paper towel right before putting them on the dough to remove surface water.

• Scatter the cheese pieces with gaps between them instead of making a solid blanket of dairy.

5. Add the rest of the ingredients on the half of the dough.

6. Fold into half.

7. Seal the opening by folding in the edges.

8. Bake for 6 - 10 mins until golden and the cheese has melted.

Additional Information:

I made this for the first time today. My calzone broke on the side because I didn't seal it well enough and didn't drain dry the buffalo mozzarella cheese

References:

https://bakingsteel.com/blogs/recipes/the-art-of-freezing-pizza-dough

https://www.lacucinaitaliana.com/trends/restaurants-and-chefs/pizza-dough-recipe-make-it-with-eggs?refresh_ce=

White wholewheat flour which you can get from Føtex Supermarket (In Danish, it is called hvid hvede fuldkornsmel).

Organic extra virgin olive oil from Netto

In a mixer, add 5g fresh yeast

Add 165g of distilled water (cooled boiled water)

Mix well.

In a bowl, add 250g of white wholewheat flour

Add 5g of sea salt

Mix well

Add the flour mixture into the mixer or knead it by hand.

Mix until it combined and doesn't stick to the bowl about 5 minutes.

Form it into a ball.

Cover and let it rest for an hour until double its size.

After resting for an hour, it has expanded roughly double in size.

Divide the dough into 3 and coat each with a bit of olive oil to prevent it from sticking together to the container. Cover and let it rest in the fridge overnight. (If you can't wait, you can also let it rest for 45 minutes. After 45 mins, it would have expanded in size and ready to be used :-))

This is how it looks like after resting in the fridge overnight and ready to be used :-) It will be even more flavorful after 1-2 days. you can keep it in the fridge for up to 3 days. 

Pre-heat your oven to 250 degree C (482 degree F). If you have a pizza stone or cast iron, place it in the oven now (optional).

In the mean time, prepare your tomato sauce and cheese:

Cut tomatoes into quarters.

Heat a sauce pan with 1 tablespoon of olive oil.

Add tomatoes and fry until smooth.

Add a dash of salt and mix well.

Add a dash of pepper and

mix well.

Add 1 teaspoon of chia seeds and mix well (optional, but it is very beneficial for gut health and adds dietary fiber. It also helps to thicken the sauce natually :-))

In a small bowl, add 1 teaspoon of wholewheat flour and 3 tablespoon of water and

mix well.

Add 1 tablespoon of the flour mixture into the pot at a time and mix well.

Stir and mix well until it thickens.

Adjust with more water if needed to get the desired consistency.

Cool down and you have your homemade delicious and nutritious tomato paste in your pizza now :-)

Store the remainder in an airtight container in the fridge for 3 days or freeze it up for use for 6 months.

I like to re-use the glass jar containers from the supermarket groceries

Even though Denmark is no. 1 in food standards, don’t trust everything you buy from the Danish supermarket. Store-bought tomato paste  contain 100g of artificial additives for every 600g, that’s a whopping 17% of what you don’t know in the tomato paste (see can label in picture 9) 😅

You can buy the buffalo mozzarella cheese from Netto or Føtex.

You can also use ricotta cheese or a mixture of both.

Tear instead of cutting the buffalo mozzarella cheese into small pieces as this will enable them to mix well with the tomato sauce.

Pat completely dry: Press the cheese pieces firmly with a kitchen towel right before putting them on the dough to remove surface water.

Take out your dough.

Dust it with some durum flour.

Roll out your pizza dough with a rolling pin.

Add a teaspoon of extra virgin olive oil and

spread well with a spoon.

Add a tablespoon of the tomato pizza sauce you have just made and

spread well with a spoon.

Add cheese

Add mushrooms or any of your desired ingredients on half of the pizza dough, here I added fresh shiitake mushrooms.

I added some slices of squash and slices of potato.

Add buffalo mozzarella cheese on top.

Sprinkle a dash of salt.

Sprinkle a dash of pepper.

Fold it in half as shown above.

Press down the edge with a finger to seal tightly.

Then fold in the edges from the outside in as shown above.

Done folding in the edges :-)

Cut off the excess parchment paper (optional) or remove it (optional).

Place it in the oven.

Bake for 6 - 10 mins until golden and fragrant.

See how it balloons up :-)

More close-up pictures :-)

Freshly out of the oven :-)

Wait for 5 mins before cutting it to preventing the liquid from flowing out, and allowing the cheese and sauce to set.

Pair it with some more of the homemade pizza tomato sauce on the side.

Close-up

Don't you think it looks like a giant Singaporean curry puff :-P

Cutting it open, see the melted mozzarella cheese :-)

You can serve it with the homemade tomato sauce dip on the side like the Italiens do :-)