Monday, 26 April 2021

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JOE & THE JUICE Copycat Sandwich

Ingredients:

1. 4 - 6 slices of avocado 

2. 6 slices of tomatoes

3. 6 slices of cucumber

4. a handful of salat - baby spinach leaves, etc.

5. 2 slices of whole-wheat bread (Javisst fuldkornsklemmer)

6. 1 TBS of homemade basil pesto

7. Spread of butter (Actually JOE & THE JUICE doesn't use this. This is solely for my family)

8. 3 slices of Serrano ham, salmon or chicken as desired

Directions:

1. Toast 2 slices of bread and let cool if possible.

2. Spread butter on each side of each slice of bread.

3. Spread homemade basil pesto.

4. Add cucumber, tomato, mozzarella cheese, avocado, ham and salat.

5. Put the sandwich together and it's all done :-)

Additional Information:

Daddy FECS and Our Little FECS’ absolutely love JOE & THE JUICE sandwiches. The Danes have a way of making healthy, delicious and nutritious sandwiches winning way above the Americans and popular all around the world also in the US and Singapore. And boy they are expensive in Singapore!!! 

So they have been asking me to research the recipe. So I tried to make a JOE & THE JUICE copycat sandwich for our canoe trip on Sunday (All good things must copy right? That’s my motto... I am a Chinese 😂)

The secret lies in the homemade basil pesto (it wouldn’t work with store-bought pesto).. and more which we haven’t discovered yet... 

P.S. At least Daddy FECS gave the thumbs up for my imitation product. He said he couldn’t tell any difference except we don’t have a panini toast presser 😂 Aaawww... what a darling supporter... no complaints at all. With such encouragements, I can surely toil in the kitchen all day... while they canoed leisurely at the lakes and enjoyed the sandwiches ❤️ 

Update 1 May 2021:

Today during our yearly spring picnic, we found out from Daddy FECS' childhood friend who is a board member of the JOE & THE JUICE that the secret to the sandwiches is the freshly made pesto every morning and the special whole-wheat bread made by Kohberg. They don't use butter at all!!! And the bread is delivered all over the world. Now I know why JOE & THE JUICE sandwiches in Singapore is so much more expensive!!! They are imported all the way from Denmark. And no I didn't get the recipe for the bread :-(

References:

https://thecopenhagentales.com/2015/08/12/copycat-joe-the-juice-tunacado-sandwich/

https://letsblogsomeshit.dk/lav-dine-egne-joe-the-juice-sandwich-juice/

Videos I found from Youtube:




For the bread, I use wholewheat Javisst Fuldkornsklemmer, which you can get from Netto. It comes close to the bread of JOE & THE JUICE

Add all the basil pesto ingredients (Basically a handful of basil, a handful of pine nuts or desired nuts - here I use what I have at home, which are almonds, walnuts and sunflower seeds; 80ml of olive oil, parmesan cheese 30-40g, half lemon squeezed, salt and pepper to taste) into a food processor or blender. here I am using the KitchenAid mini food processor. JOE & THE JUICE uses pinenuts. Full recipe here: 

Blend until smooth

Basil pesto done :-)

Spread on butter (Actually JOE & THE JUICE doesn't spread on butter, only pesto. This is solely for my family :-))

Spread on homemade basil pesto

Add cucumber

Add tomato

Add mozzarella cheese

Add avocado

Add Serrano ham (Available from Netto)

Add salat

Ham sandwich

Salmon sandwich

This is the one I made on Monday morning for Little FECS


You can pair it with a homemade green smoothie :-)
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Basil Pesto

 

Ingredients:

- 3 handfuls basil leaves
- 30 g nuts (pine nuts, walnuts, almonds, and/or sunflower seeds)
- 40 g fresh parmesan cheese
- 1/2 lemon pressed juice
- 1/2 clove of garlic (optional)
- 80 ml of extra virgin olive oil
- Dash of salt and ground black pepper (kværnet peber )

Directions:

1. Blend parmesan cheese using a mini-blender or a food processor.

2. Add the rest of the ingredients and blend.

Storage:

Pesto freezes well. Put it in ice cube trays and pull one out when you want to liven up a small portion of pasta.

Tips:

1. Use pesto sauce as dressing for the salad.

2. Use pesto sauce as dressing for pasta.

3. Use pesto sauce (mix with yogurt optional) as a dip for chips or bread.

4. Use pesto sauce to spice up tomato soup.

5. Jazz up the mashed potato with a teaspoon of pesto mixed in.

6. Marinade chicken breasts or lamb steaks with pesto and bake in the oven.

7. Spread on fish fillets, such as cod, wrap in grease-proof paper and oven bake.

8. Toss parboiled potatoes in pesto.

9. Mix with diced avocado and serve with cooked pasta, rice or a jacket potato.

10. Mix with cold pasta, canned tuna and sweetcorn for a pasta salad. (Great for a zero-waste lunch box).

Additional Information:

J suggested making pesto today. So we tried this recipe I got from a Danish blog and use it as dressing for our pasta with smoked salmon. I tried making it without the garlic today. It tasted great. The whole family liked it. I will repeat it again.

If you really want to be loyal to the classic recipe, use only pine nuts.

References:

https://www.valdemarsro.dk/pesto/



Thursday, 8 April 2021

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Philips Viva Pasta Maker

 

I got this Philips pasta maker since 2 October 2019 and love it since. Fresh pasta is done in 20 minutes ready to be cooked. We hardly consume store-bought pasta, since we got this machine. I make my own whole-wheat noodles with this machine.

Simply weigh:

- 200g flour with 75ml water or 

- 200g flour with 80ml 1 egg + water or

- 200g whole-wheat flour with 85ml water or 

- 200g whole-wheat flour with 90ml 1 egg + water

If using 400g flour, measurement as follows:

- 400g flour with 150ml water or 

- 400g flour with 160ml 2 eggs + water or 

- 400g whole-wheat flour with 170ml water or

- 400g whole-wheat flour use 180ml 2 eggs + water

Cleaning up is easy too - just wait until the dough dries up, knock them out and rinse.

Storage:

Fresh pasta can be refrigerated for a few days. To keep pasta from sticking together, sprinkle with a little flour. For best results, partially cook pasta before storing - then finish cooking it when you need it. 

Fresh pasta can also be frozen.


























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Homemade Soymilk using Joyoung Soymilk Machine


Makes 600ml of soy milk

Ingredients:
1. 1 1/4 bean cup dried soybeans unsoaked
2. 600ml water

Directions:

1. Add 1 and 1/4 bean cup of dried soy beans into Joyoung soymilk maker bean compartment.
2. Fill water to the 600ml mark in the water container.
3. Select dry bean setting.
4. Select 600ml setting.
5. Select start.
6. Soymilk will be ready in 16 minutes

Storage:

Can keep for 3 days in the fridge.

Nutritional Value:

Among beans, soybeans is the most nutritious among beans. It contains higher amount of calcium compared to other beans - 28% vs all other beans between 7-15%. It also contains higher amount of protein, Vit B2, Vit K, copper, iron, magnesium, manganese, phosphorus, potassium, selenium and zinc compared to other beans. So soybeans is one of the best beans to consume among beans.

However, even though soybeans is high in calcium compared to other beans, it is still fall far behind cow milk. One cup of dried soybeans yield 1 litre of soy milk. However, it contains approx. 42% RDI, compared to 1 litre of cow milk, which gives 95% of RDI.

Additional Information:

Making soy milk is a lot of work. But this machine is amazing. It blended unsoaked soybean so weel that you won't be able to taste the difference. In addition, it is self-cleaning. After the first beep sound, your soymilk is ready. You can remove the jug and drink. Then the self-cleaning function starts. Once cleaning is completed, you will hear the second beep sound.

If you are making 300ml soymilk, fill the bean cup to 3/4 full.

If you are using soaked milk, you should still fill 1 1/4 cup for 600ml yield of soymilk, but select the setting for soaked beans instead.

Fill 600ml of water (this already including water for self-cleaning)

Add 1 11/4 bean cup into the bean container (I have also added 1 walnut)

Press menu button (point 1) until dry bean program (point 2) is selected.
Press volume button (point 3) until 600ml (point 4) is selected.
Press start button (point 5).

Tuesday, 23 March 2021

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Healthy Nutritious Whole-Wheat Pancakes

 


This recipe makes about 7-8 pancakes of 18cm in diameter.

Ingredients:
1. 1 cup (125 g) whole wheat flour
2. 3 eggs
3. 3 dl (300 ml) low-fat fresh milk 0.1% fat
4. 3 TBS honey or 6 dried dates pitted or 3 TBS sugar
5. 3 tsp olive oil (or butter if you absolutely can't resist it) (optional)
6. 1/2 tsp vanilla powder and/or cinnamon powder (optional)
7. 1 tsp cooking oil or butter for frying

Directions:

1. Blend all the ingredients in a blender.

2. Heat pan with cooking oil until hot (Its temperature is just right when a few drops of cold water dropped on the pan will jump and sizzle. If the pan is not sufficiently hot, the water will lie there and boil. If it is too hot, the water will evaporate instantly).

3. When the pan is hot, add some oil just enough to spread a thin layer on the pan by rubbing it with a piece of kitchen roll when making the first piece of pancake.

4. Turn to medium-low heat (no. 7 on my stove) and pour in a ladle of mixture just enough to spread it to cover the whole circumference of the pan.

5. Cook until the surface of the pancake is filled with bubbles and the underside has turned slightly brown (about 45 secs to 1 min). Raise the edge of the pancake with the wooden spatula to test if it is firm and brown.

6. Flip over and cook the other side for 30 secs more. DO NOT flip again or the pancake will be tough. (Although you may be tempted to do so, don’t use the spatula to press down the pancake or it will be heavy).

Storage:

Cool them completely before freezing. Freeze them in freezer bags between sheets of waxed paper for 3 months. To re-heat, place frozen pancakes single layer on a baking sheet in a 190°C oven for 7-10 mins. or microwave each pancake for 20 secs.

Additional Information:

I use two types of whole-wheat flour: half graham flour and half white whole-wheat flour. These pancakes contains loads from vitamins and fiber from the whole-wheat flour, calcium from the milk, protein  and all the essential vitamin Bs from the eggs. You can sleep well at night without guilt of giving them to your kids 😊 

I usually like to make a double portion. I sometimes add one teaspoon of brewer's yeast into the batter to increase the nutrition content.

References:





22 March 2021 (4Y10M6D)




Friday, 19 March 2021

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Encouragement for Your Marriage: A soul mate with your spouse


 

 

 

A soul mate with your spouse is something that you grow into.


It's not something that you find them and then you don't have to do any work. Relationships take work and the payoff - soul mate- comes after you've done the work.

Saturday, 13 March 2021

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Tangyuan - Modern Healthy Chinese Sweet Rice Balls/汤圆 [tāng yuán]

Tang yuan served in warm water

Tang yuan served in sweet ginger soup

Made of nutritious brown rice flour, sesame and natural colouring from spinach and beetroot :-)

Ingredients:

Dough:

Version 1:

1. 1 cup glutinous rice flour

2. 1/4 cup brown rice flour

3. 1/2 cup and tsp cold water including liquid from coloring (105 ml)

or

Version 2 (even healthier):

1. 3/4 cup glutinous rice flour

2. 1/4 cup brown rice flour

3. 1/2 cup or 100ml cold water including liquid from coloring


Filling:

1. 1 cup black sesame seeds (100g)

2. 8 TBS sugar (100g)


Natural colouring:


- 1 small beetroot for the red colour
- A handful of baby spinach leaves blended

Sweet ginger soup (甜姜汤):


- 1 litre water
- 1 inch ginger
- 4 TBS brown sugar or coconut sugar
- 1 Pandan leave (optional) – In Singapore, we add this to the ingredients for the fragrant of the Pandan leave in the soup, but since I can’t get it in Denmark, I just leave it out.


Directions:

Filling:

1. Roast the black sesame seeds on a pan under medium heat until fragrant and let it cool down.

2. Blend the black sesame seeds and sugar together. 


Tang Yuan:

1. In a mixing bowl, add glutinous rice flour and brown rice flour.

2. Add in cold water and knead into a dough.

3. Now you have to add more gluten into the dough by weighing 10 g of dough and roll it into a ball, then flatten it. Make another one.

4. In a pot of boiling water, add the two flat dough and boil until cooked. It will float.

5. Drain the cooked dough and add them into the raw dough, knead and combine well.

6. To make each tang yuan, weigh 10 g of dough and roll it into a ball, then flatten it into a round shape. 

7. Fill it with the filling, fold and wrap it up into a ball and set aside. Repeat step 7-8 until all the dough or filling is used up.


Sweet ginger soup:

1. In a pot of water, add ginger and Pandan leaves (optional) and bring to boil.

2. Add the brown or coconut sugar and simmer it under low heat (no. 3 on my stove).


Cooking the tang yuan:

1. Bring to rapid boil a separate pot of water and add the sweet balls into the pot.

2. Let it come to a second boil. The sweet balls are done once they float to the top.

3. Dish it out into a bowl and add the sweet ginger soup into it.

4. Serve immediately and enjoy :-)


Additional Information:

Our kids love tang yuan. Chinese new year is over a month ago and I am still making them! I just have to record down the recipe so that I don't forget and it will be handy for me during Chinese new year next year.

Tangyuan is eaten on the last day (or 15th day) of Chinese New Year (CNY) known as Yuanxiao. It is the first full moon after the start of the CNY. This day is commemorated with tangyuan symbolizing that the year would be sweet, round and complete, just like the full moon. Tangyuan is also eaten during the Lantern Festival.

However, traditionally-made tangyuan is not the healthiest choice as it is made up basically of white glutinous rice, lots of sugar and artificial colouring! Tangyuan can be made without the filling, just plain glutinous flour balls. I remembered that tanggyuan is not my favourite CNY food, as even as a young child, I found it a rather empty food, when my granny or my mum made it during the Lantern Festival.

Now as a mother, I face the dilemma of whether or not to pass down this tradition to our children. If I am to pass this tradition down, tangyuan has to be more nutritious and not just an empty calorie food. I have decided to make a modern more healthier and more nutritious version of tangyuan.

By adding two cooked dough pieces into the dough, it adds gluten into the dough and makes it a lot easier to work. The dough doesn't break easily. I learned this from a very sweet and kind Chinese lady.

Using 1 cup glutinous rice flour and 1/4 cup brown rice flour, we couldn't taste the brown rice flour at all and it tasted equally good. But we wanted to make it even healthier, and thus we use 3/4 cup of glutinous rice flour and 1/4 cup of brown rice flour. Anymore brown rice beyond this ration will make the dough heavy and not so tasty.

White glutinous rice flour

 Organic whole grain brown rice flour

3/4 cup white glutinous rice flour

1/4 brown rice flour








Add cooked dough into the raw dough

Mix well

Dough is done :-) Now it feels elastic and doesn't break easily.


Boil for 2 minutes or until they all float to the surface.

Now it's done :-) Scoop into a boil along with the water and enjoy :-)

To make green tang yuan, blend a handful of spinach with 1/2 cup of water


Sift to get the green liquid.

Add spinach liquid into the flour

Knead and mix well.

To make gluten for the dough, make 2 lumps of 10g each.

Flatten them.

Boil a pot of water and cook them.

They are done when the float to the surface.

Add it to the dough.

Knead and mix well.


Now it is done, you will notice that the dough is now much more elastic, just like wheat dough. The dough should not stick to your hand.

To make pink tang yuan, blend 4 pieces of beet root with 1/2 cup of water and add them to the flour.

To make gluten for the dough, make 2 lumps of 10g each.

Flatten them.

Boil them until they float to the surface.

Add them to the dough.

Mix well and now it's done. They are as elastic as any wheat dough.

Now to make tang yuan, take a lump of dough approx. 10 g and roll it into a ball.

Flatten it.

Add the filling.

Fold the dough around the filling into a ball.

Now the rice balls are done and ready to be cooked :-)

You can freeze the rice balls in the freezer for later use too.


When the water boils, add in the tang yuans


Scoop into serving boils along with some of the liquid

Leftover dough can be kept fresh in the fridge for 3 days.

If you wish to eat tang yuan in sweet soup, to make sweet ginger soup, add 2-3 slices of ginger and brown sugar in a pot.

Bring to boil until the brown sugar is dissolved.

Add the tang yuans and boil for 2 minutes until they float. Then turn off the fire.

Scoop into a serving bowl along with the soup. Enjoy :-)





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