Category Archives: Piccoloseeds

Mushroom Shroom burgers

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Mushroom burger is my fav burger in the world.

In Melbourne, the Prahran market mushroom burger (pop up every saturday morning only) & the Grilled Mushroom burgers are my favs!

The Prahran one, served with chargrilled Barbie Portobello shroom on fresh sourdough bread & mayo with a spicy kick. *Real FINE*

While the Grilled one, served with flat jumbo shroom with fresh salad, roasted capsicum from jar, pesto, mayo, cheese, served on a toasted bun (traditional or panini) *health KICK*

Personally I prefer the prahran burger more, but practicality wise, it is quite difficult to get since it’s only there on Saturday. I wish they have a proper store…. I would go every week!

This week I decided to spread my love of Shroom Shroom burgers with my family and friends. The Piccoloseeds held a Birthday Dinner at home and made SHROOM SHROOM burgers as main course.

Our guests really enjoyed the burgers!!! It was juicy, fresh, and packed with flavours of pesto, mayo, stir fried onions. The Provolone cheese is a bonus – like mozzarella but more mature.

Portobello Burgers with Pesto & Provolone

Makes 4

ingredients

  • 1/2 cup purchased pesto
  • 1/4 cup mayonnaise
  • 4 sourdough, whole grain, or ciabatta rolls, split horizontally
  • 4 portobello mushrooms, stemmed, dark gills scraped out
  • Olive oil
  • 1/2 – 1 onion, sliced, fried
  • 4 cups salad leaves/ arugula leaves
  • 4 slices provolone cheese
  • Garden Salad and sweet potato chips to serve

Method

  1. If you want to serve Burgers with garden salad and sweet potato chips – Make it first. I used mixed leaves, tomatoes, asparagus, with balsamic vinegar for the salad. 4 small sweet potatoes, cut into chippies and baked for ~1 hour or until dried and crisp.
  2. Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
  3. Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
  4. Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough fried onion to cover, salad and cheese. Press roll tops over and serve with garden salad & Chips.
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Ciabatta Roll with salad and fried onions
Mushroom burger served with garden salad and sweet potato chips

Recipe adapted from Epicurious

If you haven’t tried mushroom burgers yet – Please try one. It’s worth it! My photo taking skills are horrible. I should stop relying on iphones or take photos while drinking!

xx

Piccolowing

 

Gluten Free Peanut Butter Cookies!

Looking for Dairy free Gluten Free Baked Goodies? Look no further. This is my highly recommended recipe that taste fabulicious, and is quite a healthy recipe too!Processed with Rookie

I must say that I am not a big cookie fan but THIS recipe made me a cookie Monster!

I made this because my friend is lactose and wheat intolerant. It could be difficult to find delicious baked goodies / recipes that is wheat and dairy free. It is best to make use of naturally wheat free/ dairy free ingredients like nuts, rice, soy, quinoa, eggs….. any many more.

And thankfully, the gluten free (GF) flour is now available all around supermarkets, and in fact supermarkets now started making their own GF flours that cost much less Cha-Ching 🙂

Peanut Butter Cookies

Prep time 10 mins .  Cook time 8 mins .  Total time 18 mins
Serve 14-16 Cookies

Ingredients

  • 1 cup peanut butter (I used ½ peanut butter and ½ almond butter)
  • 1 cup brown sugar
  • 2 teaspoons vanilla extract
  • ⅔ cup oat/ gluten free flour (use 1 cup for chewy cookies cookies)
  • 1 tsp baking soda
  • ⅛ teaspoon salt
  • ¼ cup water (I used ¼ cup almond milk)

Methods

  1. Preheat oven to 180 degrees.
  2. In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
  3. In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
  4. While beating the peanut butter mixture, slowly add in the gluten free flour mixture and beat until a crumby dough forms. Add in the almond milk and continue to beat until distributed. Do not over mix.
  5. Line two baking sheets with parchment paper.
  6. Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
  7. Bake for 8-10 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).
  8. Let cool completely and enjoy !

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You can store cookies an airtight container to keep them soft and chewy.

What does it taste/look like?

– Soft and tender peanut butter cookies ! So Delicious that I prefer these cookies over non-gluten free cookies (which often taste like butter and dough)
– Melts in your mouth
– Brown sugar gives extra flavour and a different sweetness that matches so well with peanut butter!
– Hold it’s shape really well – does not crumble into bits and pieces
– Blissful Basil suggest serving with cold milk 🙂

Nutritionally
There is no butter or oil added. All fat comes from the nut paste which are full of monounsaturated and polyunsaturated fat, very low in saturated fat (see below) – very healthy for heart and arteries.

You can definitely make smaller cookies to reduce the calories/ fat per serve.

Nutritional Information Per cookies (calculated by 15 cookies per recipe):
Energy 877kJ (210kcal), Protein 5.4g, Fat 11g, Saturated Fat 1.65g, Carb 21g, Sugar 11.3g, Sodium 211.6mg

 Recipe from  Blissful Basil

 

xx

Piccolowing

Hokkaido Milk Toast


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This is a #Hokkaido Milk Loaf. It reminds me of the Japanese bread that I always buy in my fav Hong Kong bakery (Yamazaki).
It’s Milky, Fluffy & Soft.
This recipe is from Christine’s Recipes.

One of the reason for me to make it is because I have leftover cream in the fridge. And of course the main reason is because I love milk bread ❤

This recipe uses tangzhong (湯種)- which is a moist, sticky dough that you add to bread dough to create  soft & fluffy breads. I used my genius bread machine to make this, so it was super easy to make.

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Here is the recipe Hokkaido Milk Toast (Japanese style)

Prep time: 15 mins
Cook time: 120 mins
Yield: Makes two loafs (each loaf tin size: 20.5cmx10.5cmx9.5cm)

Ingredients:

  • 540 gm bread flour
  • 86 gm caster sugar
  • 8 gm salt
  • 9 gm full cream milk power
  • 11 gm instant dried yeast
  • 86 gm whisked egg
  • 59 gm whipping cream
  • 54 gm milk
  • 184 gm tangzhong 
  • 49 gm unsalted butter, melted

Method (To make one loaf):

  1. Add all ingredients (except butter) into a breadmaker, first the wet ingredients (milk, cream, egg, tangzhong),
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    then followed by the dry ingredients (salt, sugar, milk powder, bread flour, yeast).
    Select the “dough” mode (refer to the menu of your breadmaker to select the kneading dough programme).
    When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic. The time of kneading in the breadmaker is about 30 minutes. Then let the dough complete the 1st round of proofing, about 40 minutes, best 28C,  until double in size.
  2. Transfer the dough to a clean floured surface. Deflate and divide into 3 equal portions Cover with cling wrap, let rest for 15 minutes at room temperature.
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  3. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press. Then fold 1/3 from bottom to the middle and press.
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  4. Turn seal downward. Roll flat and stretch to about 30cm in length. With seal upward, roll into a cylinder. With seal facing down, place in the loaf tins to have the 2nd round of proofing (see picture 8), until double in size. The best temperature for 2nd round proofing is 38C, humidity 85%.
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  5. Brush whisked egg on surface. Bake in a pre-heated 180C (356F) oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.

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The only issue I had with this recipe is that my bread machine doesn’t have a dough mixing only button (mine includes proofing), so I had to peak in every now and then, to add butter at the right time. Once that’s done, all the steps are pretty

I highly recommend this recipe, and Definitely will make again! My brother and sister who usually dislike bread – actually asked for more, and had it for supper the other night!

Enjoy this bread occasionally.  I eat wholegrain high fibre daily, but indulge myself once or twice per month with croissant and brioche 🙂

xx

Piccolowing

Tomato and Silverbeet Wholemeal pasta

 

 

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Being away from home, food and cooking is the thing that stresses me out the most. Although I can cook, love to indeed, I am really used to having a well-stocked pantry, with a gazillion items to choose from. When I am away from home, I am tempted to buy everything so i can cook like usual. But knowing that I can’t take them all back…. (/.\) I try really hard to hold myself back, rethink before I buy, and choose simple essential food to cook plain meals instead.

And that’s not just all. A major barrier to cooking is also Cooking for one. Sometimes it is the lack of motivation to make yummy food OR even to make a proper meal. Because, after all, they are just eaten by yourself, into the tummy, maybe just to fill you up so you can function until tomorrow. And unfortunately, this is when many people lapse into the ‘takeaway instead meals’ or ‘Vegetables missing meals’. To prevent these situations, and before you regret because you have put on 5 kg, it is important for some meal planning to take place.

This week, being situated in a rural town in QLD, I have actually planned out my meal, so I can head straight to supermarket knowing what I need.

This is my first meal plan for myself:

  • Breakfast – Weetbix  + museli + milk +  egg + Toast
  • Lunch – Sandwich/ pasta with tuna and salad OR leftover
  • Dinner – Pasta with beans and salad OR Veggies and Beans Soup with multigrain bread
  • Snacks – yoghurt, fruits x2, coffee, tea, nuts or oatmeal pancake

To make this last one week, I need

  • at least 2.5-3kg vegetables Frozen or fresh
  • 14 pieces fruits
  • 700g tuna OR 700-1kg meat for meat lovers
  • 1 loaf bread
  • 500g pasta
  • 200g nuts
  • 1 dozen eggs
  • 500g beans/lentils
  • 3.5L milk
  • 250g cottage cheese
  • 1kg yoghurt

Tonight, I made a Tomato & Silverbeet Wholemeal pasta for lunch, dinner, and lunch the next day.

In fact, this is my first time to use and cook with silverbeet. Such a big bunch of plant, but no worries, chop them up like bokchoy. If the stem is too big, half them length wise (like below)

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Stirfry onion, silverbeet, add in tomatos, tomato paste, and simmer until silverbeet is tender
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Too Hungry

 

PS enjoying the nice weather in QLD. So glad to have ditched winter in Melbourne for a month

Piccolowing

 

Asian Bread

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Forget about the gluten free hypes and no carb diets. I am a BIG fan of bread, buns, and cereal, and I have no issue with my weight.

First, if you have coeliac disease, YES, you do need a gluten free diet, Strictly.

If you think gluten free makes you lose weight, think about :

– Are you going to do this forever? What’s going to happen after you stop? Is this worth doing then?

– What are you replacing wheat products with? If it’s more fruit and veggies, then yes you will lose weight of course. If your eating more nuts and chocolate the chances are you are more likely to gain weight.

So while finding an eating balance may not sound as exciting as a ‘Gluten free diet’ or ‘wheat free diet’, but it’s the key to long term health. So my take on to these diets is:

– Choose mostly wholegrain and wholemeal – low GI and more fibre. You will feel less tired after eating, and fibre keeps you regular
– Eat them in moderation: 4-6 serves is what the Australian Dietary Guideline recommends for men and women
– Add protein fruit and veg to all main meals so you don’t consume excessive amount of wheat and carbohydrates

So back to my baking, I love eating breads and cakes, this is why I love baking them as a dietitian! Making things from scratch gives me a great feeling (when things turn out the way they should!) It feels like you have accomplish something and therefore, you deserve to enjoy the things you made.

This week I made Asian Wholemeal Buns – Cheese and sweet corn, milk custard, spring onion, and bacon and cheese.

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Before and After – Spring Onion and Milk Custard Buns

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Before and After Bacon and Cheese Buns

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This is my favourite – Cheese and Corn ❤

Must confess that I use a Panasonic Bread Machine to make the dough.. and its turned out BEAUTIFUL and so much nicer than my hand kneaded ones. Most importantly, my family are eating this wholemeal bread like their usual white bread without complaint- Means it’s nice and soft 😉

xx

Piccolowing

 

 

Grilled Tomato with Quark and Toasted Coriander

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Brunch is my all time favorite meal of the day. I trust many of you agree too. It’s my favorite meal because it has got all my favorite food from eggs avocado salmon spinach tomato mushroom to coffee. And also, It’s a good way to include veggies in breakfast!

However, sometimes I find uninteresting using plain tomato/ wilted baby spinach for my dish. I like to have wow factors on my plate. So this is why I made this grilled tomato with quark cheese and toasted coriander as part of my brunch today. It tasted so good that I had to make second batch!

It’s easy to make. All you need is:
– A fresh tomato
– 1.5 – 2 tablespoon of quark cheese with herbs and spices*
– A few leaves of Coriander
– Pepper to season

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*This Schulz Organic Dairy quark cheese is the one I used. It’s flavoured with dill, onion, garlic, red capsicum and chilli. You don’t have to use this Schulz brand but this is delicious, flavoursome, and guarantees a good dish! It gives the tomato a bit of garlic bread taste.

How to:

1. In a small, dry fry pan, roast coriander leaves over low heat for about 3 minutes or until crispy. Keep turning to avoid burning of leaves.  Remove from heat. (Roasting coriander gives a really nice seaweed-aroma and flavour, as I don’t really enjoy fresh coriander taste)
2. Cut tomato in half, spread quark cheese on top and sprinkle a few leaves of toasted coriander20140421-174311.jpg
3. Grill under medium-high heat for 10 minutes or until quark has slightly browned
4. Season with pepper and serve hot with toast/eggs/spinach/bacon or as below

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What is quark?

Quark is a soft fresh cheese like cottage cheese. Traditional cottage cheese is rennet set; while traditional quark is acid set (coagulated by lactic acid bacteria). It is creamy like sour cream and has a mild tangy taste.

Plain Quark cheese is lower in fat (1-15%) compared to most cheese (25%). It’s also high in protein making it a great food to include in eating for weight management. It can be used as substitute for low fat dips and spread. 1/2 cup of Quark provides 100mg calcium.

This Schulz Organic Dairy quark cheese used both rennet and lactic acid bacteria (as seen in picture below). It’s firmer than traditional quark. It’s flavoured and taste amazing on crackers, toast, as dips, and as recipe. The down side is that it’s quite dear – $8 for 200g!! I’d buy it when it’s on sale, otherwise, cottage cheese shall remain to be my dairy staple.

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I hope you all had a great Easter Holiday!

xx

Piccolowing

 

Triple Chocolate Cheesecake

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Whenever there’s an excuse to bake, I am onto it. Most of the time I bake healthy things like yoghurt cake, banana and walnut bread, sponge, modified brownies and friands…. Occasionally, I drop the bomb and make something fattilicious. Why? I think sometimes, some cakes, are just meant to be made the way they are. Cheesecake with cream cheese, chocolate cake with real chocolate. It’s an indulging treat once in a while.

This recipe, Again, was inspired by MKR and my sister’s words while we watch. She asked me ‘why do you never make this type of cake?’ So, Happy Birthday sis, now your dream come true.

As you know now, the recipe is available below: https://au.tv.yahoo.com/my-kitchen-rules/recipe/22448428/triple-chocolate-cheesecake/
(If you have a careful look, my cake is in a different colour layer compared to Blair’s and Paul’s 10 out of 10 cake. Purely because I didn’t read properly!)

Ingredients
Melted butter, to grease
300g plain oreo biscuits take out the cream
180g (1½ cups) walnuts, finely chopped, toasted
10 dates, pitted, finely chopped
100ml canola oil
2 tbs honey

Berry coulis
55g (¼ cup) caster sugar
300g raspberries

Filling
750g cream cheese, softened
100g caster sugar
200ml milk
200g white chocolate, chopped
200g milk chocolate, chopped
200g dark chocolate, chopped
3 tsp powdered gelatine
125g fresh raspberries, plus extra, to serve

*Italic font are those that I have changed from original recipe*

Method
To make berry coulis, place sugar and 50ml water in a small saucepan over low heat and stir until sugar dissolves. Add raspberries and stand for 5 minutes. Process mixture in a food processor until smooth. Strain mixture through a fine sieve into a bowl, discarding seeds. Cover and refrigerate until needed.

Meanwhile, grease and line a 23cm cake pan with removable base with melted butter. Process biscuits and nuts in a food processor until mixture resembles crumbs. Add dates, oil and honey and process to combine. Press mixture over base of prepared pan and refrigerate until needed.

To make filling, using an electric mixer, beat cream cheese and sugar (on medium speed) until smooth and combined. Add cream and beat until smooth. Set aside.

Fill a small saucepan one-third full with water and bring to a gentle simmer. Place the white, milk and dark chocolate in separate small heatproof bowls. Working with one bowl at a time, place over pan and stir until chocolate has melted (don’t let the bowl touch the water). Allow to cool.

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Place 60ml boiling water in a small heatproof bowl and sprinkle over gelatine. Stir until dissolved. With the motor running, gradually add to cream cheese mixture and beat to combine. Add a third of the cream cheese mixture to each bowl of melted chocolate and stir to combine

Pour dark chocolate layer over chilled cake base. Dot with raspberries, then freeze for 5 minutes. Top with white chocolate layer and freeze for 5 minutes. Top with milk chocolate layer and refrigerate for 4 hours or overnight to set.

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Slice cheesecake and place on serving plates. Drizzle over coulis and serve with extra raspberries to the side.

What did I think?
It was REALLY CREAMY, DELICIOUS, and FULL of FLAVOUR. Not too sweet which is what I love! With the acidity of the Raspberry coulis, I cannot fault it (Manu tone)! The OREO crust was very Intense. I like cocoa-intense but my family thought it could be sweeter. If you don’t want base too be too chocolaty, I suggest to choose something like Arnott chocolate ripple biscuits as it has got more sweetness and less chocolate. Overall, I quite enjoy making and eating the cake, and I LOVE the look of the cake, it’s too pretty! Nutritionally……… it’s all cream cheese, chocolate, and biscuits. I don’t think we need to go into it, just enjoy.

xx

Piccolowing