Tuesday 27 February 2024

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Fresh Durum Semolina Pasta with Philips Pasta Maker




Serves 4 - 6

Ingredients:

1. 400g flour
2. 3 eggs with water to 175ml

3. 1 tsp salt (when cooking)
4. 2L water for boiling the pasta

Directions:

1. Add 400g semolina flour into the Phillips Pasta Maker. 
2. Beat 3 egg and water together to 175ml.
3. Gradually add in the egg-water mixture into the machine.
4. Make the noodles using the Phillips Viva Pasta Machine.
5. Let the machine knead the mixture for 3 minutes (this means one round in the Philips Pasta Maker) and extrude without resting the dough.
6. Boil a big pot of water.
7. Add noodles and cook for 7 minutes (do not overcook).
8. Rinse under cold water to avoid over-cooking after dishing out and drain (optional).
9. Ready to be eaten or used in other dishes :-)

Additional Information:

Durum flour is high in protein and well suited to making pasta. because they are more easily stretched into long pieces without breaking. The Italians use them to make pasta. According to Nutrition Over Easy, “Durum” is a strain of wheat that is used mostly for pasta, due to its higher protein content. (Think of “Durum” as its first name and “Wheat” as its family name.) But unless it says “whole grain” you can assume that it is refined, which means that the nutritious germ and fibrous bran have been removed.

The word “Semolina,” on the other hand, refers to the fact that the durum wheat is coarsely ground–again, in order to produce good pasta texture. 

Durum semolina flour contains 15g of protein per 100g of flour, higher than normal flour.

Below is the original recipe. The one shows above is of the same proportion.

1. 250g of Semolina flour (Semola mel)
2. 1 egg with water totaling 110ml (or 95ml water without egg)

3. 2 heap tsp salt (for cooking pasta)
4. 1.5L water (for cooking pasta)

References:




Use Durum Semolina flour.

The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.

1 egg with water totaling 110ml 

Beat egg and water together.

Measure exactly 250g of Durum semolina flour.

Add 250g Durum semolina flour to the Pasta Maker. 

Gradually add in the egg-water mixture and let the machine knead the mixture for 6 minutes (this means for the Philips Pasta Maker, you need to knead twice as each round is 3 minutes)

Then allow the dough to rest for approximately 30 minutes.

Extrude your desired pasta shapes.

Now it is done :-)

Bring to boil of pot of water (approx. 1.5L) and add 2 teaspoons salt. Then cook the pasta for 2,5 to 3 minutes for pasta al dente. 

Drain the pasta, season as desired, and serve :-)

Monday 26 February 2024

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Montessori Activity: Creating 3-Dimensional Pyramid with Colored Bead Stair

Objective:

To provide your child a sensorial experience of building squares and stacking them up into a pyramid with the colored bead stairs.

Materials:

10 each of the color bead stairs from Decanomial Bead Bars set

Additional Information:

C invented this activity by herself today while working on making combinations of 10 with colored bead stairs.

 





Friday 23 February 2024

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Homemade Wholewheat Chinese Egg Noodles


Serves 4 - 6

Ingredients:

1. 280g Semolina flour
2. 120g Graham flour
3. 3 eggs + water to 180ml

4. 2 tsp salt (when cooking)
5. 2L water for boiling the noodles

Directions:

1. Add the Semolina flour and the Graham flour into the Phillips Pasta Maker using the Angel Hair mold.
2. Beat 3 egg and water together to 180ml.
3. Gradually add in the egg-water mixture into the machine.
4. Let the machine knead the mixture for 3 minutes (this means one round in the Philips Pasta Maker) and extrude immediately without resting the dough.
5. Boil a big pot of water and add 1 teaspoon of salt for every 1 litre of water.
6. Add noodles and cook for 15 seconds (do not overcook).
7. Rinse under cold water to avoid over-cooking after dishing out and drain (optional).
8. Ready to be eaten or used in other dishes :-)

Additional Information:

This wholewheat ramen noodles contains 30% wholewheat. It only uses 4 ingredients in the making, but it tastes superb, smooth and a lovely texture. It tastes just like Chinese ramen noodles, even though I didn't put any "kansui" - sodium bicarbonate water.

We use this to make ramen dish or simply eat it with some soy sauce and sesame oil :-)

To make it more nutritious, you can substitute the water with fresh milk.

Add one tablespoon oil into the pasta maker. This oils the machine and keeps the dough from sticking to the hook in the machine)

I let it rest for 30 minutes in between extruding the noodles from the machine.

I sometimes substitute the water with fresh milk to provide more nutrients.

References:













Use Durum Semolina flour.

The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.

Graham Flour from Føtex Supermarket

Philips Vivi Pasta machine mounted with bronze PVD Angel Hair mold from Pastidea.

The pasta maker extruding the noodles.

If need be, lightly sprinkle some flour over the noodles to avoid sticking.

Fresh wholewheat ramen noodles is done :-)

Bring to boil a pot of water and cook noodles for only 1 minute.

Rinse under cold water to avoid over-cooking after dishing out.

Drain and it is ready to be eaten with sauces or used in other dishes :-)
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Homemade Easy Chinese Egg Noodles

 

Serves 4-6

Ingredients:

1. 400g durum semolina flour
2. 3 eggs with water to 175ml

3. 2 tsp salt (1 tsp of salt for every litre of water when cooking)
4. 2L water for boiling the pasta

Directions:

1. Add 400g semolina flour into the Phillips Pasta Maker using the Angel Hair mold.
2. Beat 3 egg and water together to 175ml.
3. Gradually add in the egg-water mixture into the machine.
4. Let the machine knead the mixture for 3 minutes (this means one round in the Philips Pasta Maker) and extrude immediately (no need to rest the dough).
5. Boil a big pot of water and add 1 tsp of salt for every 1 litre of water.
6. Add noodles and cook for 15-30 seconds (do not overcook).
7. Rinse under cold water to avoid over-cooking after dishing out and drain (optional).
8. Ready to be eaten or used in other dishes :-)

Storage:

Stores up to 5 days in the fridge or 6 months in the freezer.

Additional Information:

This noodles only uses 3 ingredients in the making, but it tastes superb, smooth and a lovely texture. It tastes pretty much like Chinese ramen noodles, even though I didn't put any "kansui" - sodium bicarbonate water.

We use this to make ramen dish or simply eat it with some soy sauce and sesame oil :-)

I have tried to make this noodles several times. The lye water "Kansui" in Chinese alkaline water or baking soda doesn't seem to help to make the noodles more elastic. The chewiness and elasticity of the noodles are mainly dependent on the gluten of the flour being formed. Thus, it helps a lot to knead the dough and let it rest. Adding lye water or baking soda on the contrary discolored the noodles over time - turning them dark in color, which wasn't so nice looking. 

I have tested recipes where salt is added to the flour and recipes without salt added. For the recipe that calls for adding salt to the flour or egg, you can see gluten on the rollers. However, the noodles breaks rather easily during extrusion and during cooking. When no salt is added during the noodle during the production, the end noodles were chewy, hold its shape and not sticky. Thus, I have removed salt from the recipe. Only when cooking the noodles do I add salt to the boiling water.

The above recipe is an fast and easy recipe. It tastes good if the noodles are eaten as soon as possible and with sauce, not soup. If you have more time to spare and would like to have noodles greater elasticity and chewiness, especially if you are going to use the noodles for stir-fry, try this other recipe.

References:






















Use Durum Semolina flour.

The Durum Semolina flour is available from Føtex Supermarket. It is not available in Meny or Netto.

Philips Vivi Pasta machine mounted with bronze PVD Angel Hair mold from Pastidea.


The pasta maker extruding the noodles.

If need be, lightly sprinkle some flour over the noodles to avoid sticking.

Fresh ramen noodles is done :-)

Bring to boil a pot of water and cook noodles for only 15-30 seconds.

Rinse under cold water to avoid over-cooking after dishing out.

Drain and it is ready to be eaten with sauces or used in other dishes :-)
If you are using it later, you could oil it with a teaspoon of sesame oil to keep the texture and prevent sticking.

Tuesday 20 February 2024

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Healthy Butter Chicken


Serves 6 - 8

Ingredients:

1. 1kg chicken breasts cut to bite size
2. 500g cherry tomatoes chopped
3. 8 garlic cloves chopped
4. 4 shallot onions chopped
5. 2-4 slices of ginger (depending on your taste bud :-))
6. 20-50g butter (depending on your taste bud :-))
7. 2 TBS cooking oil x 2
8. A handful of roasted cashew nuts (optional)
9. Chopped chives (for garnishing)
10. 200ml natural yogurt 0.1% fat
11. 50ml fresh cream (piskefløde)

Chicken tendering process (optional):

1. 2 TBS baking soda

Chicken marinade:

1. 2 TBS Garam Masala powder
2. 50ml natural yogurt 0.1% fat
3. 1 tsp salt
4. Sprinkle of pepper

Sauce:

1. 2 TBS Garam Masala powder
2. 1/2 tsp coriander powder
3. 1/2 tsp cumin powder
4. 1/2 tsp turmeric powder
5. 50ml natural yogurt
6. 1 tsp salt
7. Sprinkle of pepper

Directions:

I. Tenderize the chicken (optional):

1. In a large bowl, mix chicken with 2 tablespoons of baking soda and set aside for 20 mins. in the fridge.

2. Wash and rinse off the baking soda with water.

II. Marinade the chicken:

1. Marinade the chicken with salt and pepper.

2. Add 2 tablespoons of garam masala powder and 50ml natural yogurt and mix well.

3. Set aside for 15-30 minutes in the fridge.

III. Roast Cashew nuts (optional)

Method 1:

Heat a pan with medium high heat (no. 6 on my stove) and roast cashew nuts until fragrant.

Method 2:

Heat oven to 175 degree celisus and bake cashew nuts on a tray laid with baking paper for 8 minutes or until fragrant.

IV. Prepare the spice mix:

In a small bowl, add 2 tablespoon of garam masala and 1/2 teaspoon of coriander powder, cumin powder and turmeric powder each and mix well.

V. Cook the chicken:

1. Heat pan, add 2 tablespoons of cooking oil and 20g butter (optional) add 2 cloves of garlic chopped fry until golden.

2. Add 1kg of chicken breasts and fry until golden, but it doesn't have to be cooked and set aside.

VI. Make the sauce:

1. Heat pan, add 2 tablespoons of cooking oil and add 6 chopped garlic cloves and chopped 2 slices of chopped ginger and fry until golden.

2. Add 4 chopped shallot onions and fry until golden.

4. Add spices (2 tablespoons of garam masala powder and 1/2 teaspoon of coriander powder, cumin powder and turmeric powder each) and fry until fragrant for about 1 minute.

5. Add 500g of chopped tomatoes and fry and cooked until soft.

6. Unless you have a powder blender, remove the 2-4 slices of ginger.

7. Blend it with a handheld blender.

VII. Make butter chicken dish:

1. In a pot, add the butter chicken sauce and bring to boil.

2. Add the 1kg of chicken and bring to boil, and then simmer.

3. Add 200ml natural yogurt, mix well and let it simmer for 10 minutes.

4. Add the handful of roasted cashew nuts and mix well (optional)

5. Add 50ml of fresh cream (piskefløde) (optional)

6. Garnish it with chopped chives.

Additional Information:

Our family loves butter chicken. This dish can actually be very healthy and nutritious if you make it with natural ingredients. 

But if you don't have the time, you can use a can of tomatoes, garlic powder and ginger powder instead.

 To make it even healthier, you can do without the butter and the cream, and it will still taste very good :-) I sometimes add a bit of butter and sometimes I do without it.

References:





I. Tenderize the chicken (optional):

In a large bowl,

mix chicken with 2 tablespoons of baking soda

and set aside for 20 mins. in the fridge. Remember to  wash and rinse off the baking soda after that.

II. Marinade the chicken:

After washing and rinsing off the baking soda from the chicken, add 1 teaspoon of salt and pepper


Add 2 tablespoons of garam masala powder (optional)

Mix well.

Add 50ml natural yogurt.

Mix well and set in the fridge for 15 - 30 mins.

III. Roast Cashew nuts (optional):

Method 1:

Heat a pan with medium high heat (no. 6 on my stove) and roast cashew nuts until fragrant.


Method 2:

Heat oven to 175 degree celisus and bake cashew nuts on a tray laid with baking paper for 8 minutes or until fragrant.


IV. Prepare the spice mix:

In a small bowl, add 2 tablespoons of garam masala.

Add 1/2 teaspoon of coriander powder

Add 1/2 teaspoon of cumin powder

Add 1/2 teaspoon of turmeric powder
V. Cook the chicken:

Heat pan, add 2 tablespoons of cooking oil and

add 2 chopped garlic cloves and fry until golden.

Add 1kg of chicken breasts

and fry until golden on medium high heat (no. 7 on my stove), but it doesn't have to be cooked and set aside.


VI. the sauce:

Heat pan, add 2 tablespoons of cooking oil

and 20g butter (optional)

add 6 cloves of garlic chopped fry until golden.

Add chopped ginger and fry until fragrant.

Add 4 chopped shallot onions and


fry until golden.

Add spices (2 tablespoons of garam masala powder and 1 teaspoon of coriander powder, cumin powder and turmeric powder each) and

fry until fragrant for about 1 minute.

Add 500g of chopped tomatoes and


fry and cooked until soft. Then unless you have a power blender, remove the 2-4 slices of ginger before blending!!

 Blend it with a handheld blender.

VII. Make the butter chicken dish:

In a pot, add the butter chicken sauce and bring to boil.

Add back the chicken and

bring to boil, and then simmer.

Add 200ml natural yogurt, mix well and 

let it simmer for 10 minutes.


Add the handful of roasted cashew nuts and mix well (optional)

Garnish it with chopped chives.

Add 50ml fresh cream (piskefløde) and mix well)

Serve with rice or nan bread and a side vegetable of your choice :-)
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