Roast Cabbage (Vegan steak)

Trying out a new recipe today - Vegan steak. Haha, why the name? Because it was supposed to be a low carb meal, but i serve with some proteins and baked greens to make it more well balanced. 

I cut them into quarters and season them before baking them to a charred finish. As I cooked some beef stew for dinner, I actually took them out at 20mins point and scoop some gravy n beef, sprinkle with some cheese and bake it for another 20mins. 

This is how it looks after the 20mins. After adding the beef stew, I send them in for another round of baking to finish it up. See my end dish, serve with greens and proteins! Wonderful meal ❤️ 

If you are cooking it for a low carb meal, jus topped with some pizza cheese and chopped tomatoes for extra flavours halfway thru the bake ❤️ Enjoy!

Roasted Cabbage (Vegan Steak)

1/2 cabbage, cut into 4 quarters

Chilli powder

Garlic powder

Black pepper

Mix herbs

Olive oil

1) Wash and cut cabbage into 4 quarters

2) Sprinkle olive oil and the seasoning and rub all over the cabbage

3) Bake for 40mins x 200deg and serve as preferred

Baked Salmon Veggie Cups

Seen a similar recipe using carrots and sweet potato as the base. Filling was just an egg per piece. Decided to improvise a bit as making it into a meal for my family.

Adding salmon and beaten egg with cheddar slices as the filling with the base using zucchini and carrots. ❤️

Baked some brussel sprouts and cherry tomatoes on vines. Squashing each baked tomatoes on the sourdough and it taste so good! Love it! 

This is how it looks cut halfways. The salmon is still juicy and goes very well with the whole baked cups. Filled with omega, protein and healthy fats, using only pink salt n black pepper for seasonings, I would say its a very healthy meal for all!

Baked Salmon Veggie Cups

2 Eggs

100g Pizza cheese

1 Carrot, cut into strips

1 Zucchini, cut into strips

1Tbsp flour

1Tbsp garlic powder

Pinch of salt n black pepper

Filling: Salmon slices (optional)

4 Eggs, beaten

Cheddar slices

1) Mix everything up except for the filling portion

2) Put spoonful into cupcake tray and press it down like small cups and bake for 15mins x 180deg

3) Remove baked cups from oven and press with spoon to shape it more

4) Put 1 slice of salmon in each cup and pour beaten eggs to fill up

5) Top with cheddar slices and bake 10mins x 180deg

Baked Egg Cups

Baked some egg cups for breakfast and lunchboxes to school. Decided to share a simple prep-ahead and yummy lunchbox recipe that I always play around with. 

I am using this ingredients for this batch. I always change the toppings around to make it feel like a different thing each round I made them. I tried brocolli, spinach, ham, chicken, sausages as well. It all depends what your family likes. This batch is the first time I am topping them with feta cheese ❤️

This is how their final lunchboxes looks like! Left is for my sec 3 firstborn and right is for ny pri 2 youngest child. Both have different preference and so I always try to pack them to the best I can. 

Sitting down to take 1 before my run after dropping the youngest to school. He also tried a mouth and pass it. Says he gonna come home and have more for lunch too. So happy and blessed when your family love the food you made. Even my second child also had it for breakfast this morning as he was asking what was it when I was packing. Another thumbs up customer! 

Baked Egg Cups

6 Eggs

Some milk, ard 20g

Ingredients of your choice :

I used capsicum, cherry tomatoes, corn, shrimps

Feta cheese, toppings 

1) Mixed egg n milk n beat well

2) Add shrimps and cling wrap

3) Prep all other toppings and set aside

4) Pour egg mixture into cupcake cases

5) Add in remaining toppings, feta cheese on top

6) Bake 180deg x 20mins

Bacon Rolls - 2 Way

 Yay to another western meal! (we had homemade burgers for lunch too hahaha) Does the coriander looks like christmas tree in the photo?

We had 2 types of rolls today, sneaking in some capsicums to bluff the kids! Great as appetizer or serve with your carbs. 

The kids totally loved it and even asked to try the spicy ones. NO ONE MENTION THE CAPSICUMS! Mummy wins hands down! 🙊 Actually the only time I eats capsicums too! LOL! Can u see the chicken still so juicy and the colourful strips of capsicums! 😋

Made some teriyaki tossed pasta with greens to go along. Total fuss-free cooking without any grease! 😋😋 Yummy! 

Bacon Rolls - Curry and Non spicy version

Bacon strips (I used 300g pack)

500g of chicken thigh meat, in big cubes

3 col capsicums, cut strips

Nonspicy marinate : 1Tbsp each of Blackpepper, onion powder, mixed herbs 

Curry marinate: 1Tbsp curry powder, 1Tbsp onion powder, 1/2tsp Chilli flakes

1) Marinate chicken with above for 1-2hrs

2) Put chicken on 1 end of bacon strip, and 4-5 strips of capsicums then roll up tightly and secure with a toothpick

3) Grill on Hi x 10mins, flip and grill another 5-8mins til meat is cooked

(Pls adjust accordingly to the size of chicken cube)

Teriyaki Tossed Pasta

Angel Hair, 4 pax portion

3Tbsp Homemade teriyaki sauce

1/2 cup water

1) Boil angel hair to al dente and drain. Set aside. 

2) Add water and teriyaki sauce and press saute mode on Hi and bring to boil

3) Off heat and add in pasta then toss them well. Season with some black pepper before serving.

#priscillacooksnov

Simple Early Christmas Dinner

 

A pre-christmas trial dinner today! 

Baked a orange marinated chicken, along with homemade herbs & garlic butter shortcrust pastry and a homebaked orange cake with creamcheese frosting 😋

Chicken is so juicy and nicely marinated with the orange juice and herbs. Loved to baked chicken in my ninjafoodi, always gives me crispy skin and juicy meat! 

Hub love the shortcrust pastry christmas tree, the homemade herbs & garlic butter was so tasty! I think oldest love it too as she asked for more of it! I totally love the spread cos it makes the whole pastry smells and taste so great! Crusty and filled with garlicky herb fragrance ❤️

The orange cake was moist and goes super well with the creamcheese frosting! I love the slight tangy taste from the creamcheese frosting that compliments the orange fragrance from the cake. My eldest says ‘The white thing is so GOOD!’ and I agree with her too! 

So what did you had for dinner today? 😋😋 Now I am stuffed! 

Orange Baked Chicken

1 orange, juiced

Some orange wedges, thinly sliced

1Tbsp onion powder

1Tbsp dried parsley flakes

Pinch of black pepper

1) Marinate and rub above seasoning all over chicken and stuff some oranges inside chicken

2) Bake chicken 180deg x 30mins

3) Flip and bake another 15mins 

Herbs & Butter Garlic Christmas Shortcrust pastry 

30g Butter

5-6 garlic cloves, chopped

1Tbsp mixed herbs

Shortcrust pastry

1) Mixed butter, chopped garlic and mixed herbs

2) Put shortcrust pastry on baking paper and spread the above butter mix on 1 side of pastry then fold and seal edges

3) Use a cutter to cut out the shape of a christmas tree 

4) Cut the sides and twist them

5) Bake at 180deg x 25mins or til its nicely browned.

Orange Cake with Creamcheese frosting

(unable to share cake recipe as its a private bake along class)

Creamcheese frosting

42g creamcheese

30g butter

50g icing sugar

1tsp vanilla extract

1) Mix all above ingredients with a handwhisk til smooth.

2) Use as desired

Creamcheese Ravioli

Had some leftover ribs and beef and decided to finish them for next day lunch. Thinking what carbs to go with it and decided to make some creamcheese ravioli! 

This is my first time making so the night before I was trying to decide what sauce, and what filling should I use. Finally decided on creamcheese filing and pair with the leftover stew!

 Had a short video of how easy it is too wrap n make them at home! 

I even did a quick tom yum soup for my portion!!  So spicy n tangy with the creamcheese!! 

A dear friend shared a baked version ravioli to me! So i wrapped some with prawns to have it like an appetizer!! So yummy!!

This recipe is so easy to work with! I think we can have fresh pasta as and when we want. With or without filling and it will be so fun for the kids to try making them in the own special shapes too! ❤️

Hope you will enjoy this recipe as much as I do! Uncooked ravioli can be freeze for up to 2 weeks too! 

 

Pasta Dough (recipe from cookidoo)

• 200 g plain flour, plus extra for dusting
• 2 eggs (53-63 g each)
• 1tsp pumpkin powder
• 1 tbsp extra virgin olive oil 
• Filling: 
• 100g creamcheese mixed with basil flakes, pinch of truffle salt, soften
• 6 prawns

1) Knead above with a mixer til it forms a dough and rest for 15mins (dough will be slightly crumbly)

2) Roll dough out and cut into rectangular strips then spoon 1 tsp of filling and put at 1 side of the pasta strips

3) Use fork to press down and form a square ravioli, repeat til all is finished

4) Boil in hot water + pinch of salt til ravioli is cooked (approx 3-5mins depending on size), drain and set aside

5) Put on serving plate and serve warm 

Truffle Prawn Risotto

Thinking of doing a main carbs for Christmas to serve along with the meats or seafood. Thinking that rice is more filling than serving with mash, I decided to try out this Prawn Risotto from Martha Stewart. The recipe looks so simple and straightforward and I have all the ingredients at home!

You can always prepare this the last dish after finishing off the proteins as all it takes is a short 15mins or less. So yummy even serving it as a main on its own! 

Prawn Risotto (adapted with slight modifications from Martha Stewart)

4Tbsp butter

1/2 Onions, chopped

2 garlic cloves, chopped

11/2 cup arborio rice

41/2cup chicken stock 

300g prawns, deshelled

3oz parmesan, grated and more for garnish

1tsp Truffle salt

Basil leaves

Black pepper

1) Put on saute mode, med hi and add in 2Tbsp butter

2) Add in onions and garlic and fry til you can smell the fragrance, around 3-4mins

3) Add in rice and cook while stirring it for around 1 min

4) Add in 3 cups of chicken stock and season lightly with salt and pepper

5) Pressure cook on high for 9mins and quick release

6) Add in remaining 11/2cup of stock and prawns and bring to a boil, while stirring til prawns are cooked

7) Add in parmesan, 2Tbsp butter, truffle salt and stir well

8) Serve warm with grated parmesan and basil to garnish

Beef Stew

 Previously I cooked this recipe using my thermomix and it was so well received by the family. Today I decided to share this recipe and use the pressure cook method to help speed up the time used to cook this dish! It can be prepare ahead for parties or gatherings and warm up later or kept warm in a thermal pot.

Very simple ingredients to put together. I am using briskets today. 

I love the slight tangy and thick sauce that it is cooked in. The beef is so tender and juicy that we kept dipping in breads to soaked up the flavourful sauce. This would go so well with baguette if you prefer too. I am using it as a pasta toppings today for the kids.

I baked some homemade croutons and pair with the beef stew. So shall we serve as a main, as a starter or? 

Beef Stew (adapted with slight modifications from Cookidoo)

2 brown onions, chopped

4 garlic cloves, chopped

30 g olive oil 

800 g beef brisket, cut into pieces (3 cm)

500 g chicken stock

2 tbsp Vegetable stock paste or Meat stock paste (see Tips)

350 g carrots, cut into rounds (1 cm)

100g cherry tomatoes

4 sprigs fresh thyme, leaves only (i omit as i ran out of them 🙈 )

3 dried bay leaves 

1Tbsp dark soy for col

sea salt, to taste

cornstarch to thicken 

1) Place onion, garlic and olive oil Saute Low-Med

2) Add beef and cook til it brown nicely on the outside on Saute Hi

3) Add all remaining ingredients and bring to a boil

4) Pressure cook on Hi x 30mins and natural release 

5) Add salt to taste, dark soy sauce for some colour and thicken it 

6) Serve with choice of carbs

Live Cooking - Yam Cake & Quinoa Salmon Salad (Thermomix)

Did a simple lunch theme today, having a light lunch out of the norm from rice and noodles. We did a Yam cake, with a slight modifications and a Quinoa salad to my family preference. Let me share what I did today for them, link to my Facebook replay is here.

I served the steam yam cake with sweet sauce and the nasi lemak chilli I made previously. Totally loving the combination and best is, Grandma approved! She love anything Yam but of cos minus those sweet dessert but the traditional kind is her fav. I was surprised she went for 2nd helping after the first and her bowl of Quinoa. You wouldn't know how happy I was inside SECRETLY. LOL.

Next, I did a show of layer cooking possible with 2 types of cuisine. I did a Quinoa salmon salad. The original recipe uses steam chicken but I prefer salmon over chicken and added some of the family favourite in a salad to make it that suits our family tastebuds.

The sauce was well-recieved by me and the kids plus grandma, but not so much for my hub. I felt its the parsley that is quite overpowering so maybe if you do give it a try, do try going lesser for the parsley dressing or you can omit it too. 

Added baked potatoes and salmon cubes, along with my favourite mushrooms. Thankful for my wonderful kitchen gadgets that makes my life so much easier and hub feels the same way as I do. Love the colour of my salad today, what about you?

I have included a manual steps for those who don't own a thermomix yet. For baking, I am using my ninjafoodi. You can replace with air fryer or oven, but adjust accordingly. Enjoy!

Yam Cake (recipe adapted from Cookidoo, adjusted to my preference)

60g Rice flour

12g Cornflour

120g Water

50g dried shrimp, soaked

2 sausage, diced

400g yam, cubed

50g water

1/2 tsp sugar

1/2tsp 5 spice powder

Pinch of pepper

Manual Steps: (follow cookidoo with the reduction in ingredients as per above)

Add dried shrimps and sausage and blend it coarsely.

Saute for 5mins. 

Meanwhile mix rice flour, corn flour and 120g water in a bowl and set aside.

Add yam cubes and seasoning with 50g water to the dried shrimps and sausage and stirfry them for 10mins.

Add in rice flour mixture and and mix well.

Pour out onto prepared tin and steam for 20-30mins. Serve warm or can panfry for a crusty exterior.

Quinoa & Salmon Salad (adapted from Cookidoo with modifications)

100g Quinoa

300g Trout, cube (you can replace with any meat or seafood of your choice)

Mushrooms

3 Potatoes, cubes

Steamed vegetables (I used corn kernels, broccoli, crab sticks)

Dressing (Parsley oil)

1 clove garlic

3-4sprig Parsley

40g extra virgin olive oil

1/2 tsp salt

2-3 Lemon, zest only (I omit)

Mustard dressing

1tsp Djorn mustatd

1tsp honey

2tsp apple cider vinegar

10g water

30g extra virgin olive oil

Manual Steps: (follow cookidoo with the reduction in ingredients as per above)

Do dressing for parsley and blend it well. Set aside

Repeat for mustard dressing and set aside.

Bake potato cubes, spray some oil at 160deg x 15mins. Toss and bake another 15mins 

Once ready, remove and set aside.

Add in salmon cube, mushrooms and bake for 10mins, sprinkle some salt and basil flakes.

Once ready set aside.

Cook quinoa as per package instructions and steam above vegetable of your choice.

Assemble ingredients above and serve with dressing either warm or chilled

 

Fusion Live Cooking Nov 19 (Thermomix)

Today’s live cooking was a mixed of fusion as I plan to prepare tea ahead too! Lately weather has made me very tired and lazy to cook. Thankfully for my thermomix, I can always delegate to my kids in a way 🙈

We started off with Mac & Cheese and it was a hit! It was nicer than the previous recipe I tried with cookidoo! The portion was quite big and I reduce the portion. Yet I still have 2 single portion in my chiller, probably gonna eat it up for dinner ❤️

Next up we had a quick cook! Took us about slightly less than 30mins to cook this dessert for tea later! Our favourite mung bean soup! I always love it thick thick with the grainy mung beans without being too mushy. Managed to grab some youtiao to send in time for tea!

 

Yummy and I love the grainy beans. Gonna share what amendments I made to both the recipes to suits my family tastebuds. Feel free to try and adjust accordingly to your family preference as well. 

Mac & Cheese (modified slightly from Cookidoo)

• 12oz elbow macaroni 
• 8oz cheddar cheese, cubed (1 in.)
• 2 oz Parmesan cheese, cubed (1 in.), divided
• 8 oz Emmental cheese, cubed (1 in.)
• 13oz whole milk, added another 100-200ml to thin to my preference
• 2tbsp all-purpose flour  
• 1½ oz unsalted butter, in pieces, divided

Method:

I follow exactly as per recipe, but i omit step 5

Mung Bean Dessert Soup (modified slightly from Cookidoo)

Ingredients (remains same)

#1 Added more cornstarch to thicken

#2 Added knotted pandan leaves

#3 Step1, only varoma for 10mins with knotted pandan leaves

Tomato Campbells Fusilli

Decided to make a quick lunch as brain cells going dead from all the meals cooking. Decided to cook this since the kids super love their pasta in this version! 

Made this version with some tomato puree as worried it is too creamy for grandma. Surprisingly she ate all without hearing any comments from her 🙈 Kids totally gave thumbs up as usual! I serve with chilli flakes for grandma, grated parmesan for kids and tobasco for me and hub 😍

As easy as ABCs... Enjoy!

Tomato Campbells Fusilli

1 can campbells soup

3 sausages, slices

Meatballs

*using campbell soup can to measure*

1 can tomato puree

2 can fresh milk

2.5can fusilli

1) Put all ingredients in pot. Do a quick stir.

2) Pressure cook x 2mins, natural release 5mins. Quick release if there is still pressure

3) Serve with grated parmesan and chilli flakes

BBQ Salmon English Muffin

Running out of ideas and decided to make some BBQ sauce filling to serve with english muffins today. My gal isnt fan of salmon but once a while eating some salmon is good for them. Decided to make it in her favourite sauce so that she wont complain. lol

Serving it with some fresh tomatoes and cucumber, added a sides of crispy taters. Ok, no complains and the non-salmon lovers slurp all up! 👏🏻👏🏻

Love the peeping in! 😍

BBQ Salmon English Muffin

500g Salmon steak

2Tbsp BBQ sauce

1tsp lemon juice

Pinch of italian herbs

Pinch of parsley flakes

1) Bake salmon in Ninjafoodi 180deg x 10mins, let it cool

2) Flake salmon to ensure no tiny bones

3) Add seasonings to a plate then toss in salmon flakes. Grill for 5mins

4) Assemble with english muffins, bake at 160deg x 4mins. Serve warm! 

Pumpkin & Corn Soup (Hot & Cold Blender)

 

Decided to make some soup to go along with our dinner tonite. I made grilled pork chop and chicken chop, serve along with some salads and snack platter. ❤️ 

Hub says taste like Mos burger corn chowder. A hint of ice cream to him as well. But overall I feel it does taste a bit like corn chowder with the faint corn taste, and when u nibble on the corn, it adds a texture to the soup. Quite like the taste of it. 

No-greasy stove top to clean up and grill everything in my Ninja foodi while the Blender is cooking my soup! All ready at the same time! 

First time trying the clean mode! Love self cleaning kitchen gadget. I can turn them on to clean while loading my dishwasher and washing up those that cant go in the dishwasher. Love the time saving intelligent gadgets that brings me joy! 😍

Pumpkin & Corn Soup

300g Pumpkin, chopped

1/2 onion, chopped

2clove garlic

20g butter

800ml cream (i used whipping cream)

400ml fresh milk

2Tbsp homemade chicken powder

1/2bowl corn kernels

1) Put garlic, onions and butter. Turn on Hot&Cold blender, saute mode. (Video I pressed wrongly)

2) Once completed, pour in pumpkin, milk, cream and press Smooth Soup. 

3) Once cycle is complete, pour in corn kernels and chicken powder. Press cook, high temp. Serve warm! 

Potato & Corn Soup (Hot & Cold Blender)

Decided to go without rice thus trying out the soup mode on my Hot & Cold Blender. And since I have a corn and some potatoes left, so shall make some thick potato and corn soup.

 

Had slight involvement as mostly cooked on its own. Love the safety function that it will stop cooking when I open the lid. Safety first! 

Simple dinner meal to ease everyone’s mood today. Seems like a mini CB is happening soon. 

Potato & Corn Soup (Hot & Cold Blender)

1 corn, remove kernels

3 potatoes, cube

1/2 onions, small cubes

1/2 garlic, small pieces

Milk, enough to cover potatoes

2Tbsp homemade chicken powder

1) Put garlic and ginger in jar. Press saute mode.

2) Once ready, put in potatoes and corn kernels. Pour in milk to reach 32oz. Press Hearty soup. 

3) End of cycle, I added chicken powder and pulse the soup to be smoother. (Add more milk if prefer thinner, then use Cook, High temp to cook for 10mins then stop the cooking mode.) 

4) Serve and garnish with parsley flakes and some truffle salt to enhance flavour. 

Creamy Macaroni (Pressure cook)

My secondborn loves mac and cheese but i feel that mac and cheese is always nicer when eating straight out of the oven after baking, therefore decided to use campbell soup and make a creamy macaroni for recess. Added in some greens and proteins! 

Use simple ingredients that I have at home. Easy peasy prepare them the night before and only need to throw them in the pot. All it takes is 10mins and you get a pot of creamy macaroni ready for school! 🥷

Ready for school ❤️

This is how easy it is! Jus throw, close and stir! 😍

Creamy Macaroni (Pressure cook)

1cup macaroni

1can Campbell Soup (I use cream of chicken)

1.5can Milk (using the can for the soup)

100g beef shabu, cut smaller

Brocolli

Carrot

Frozen corn kernels

1) Put ingredients into pot and spread them out. Then pour in milk and canned soup. Stir them up and break up the beef slices too. 

2) Pressure cook on Hi x 2mins and natural release 5mins. After that quick release if there is still pressure

(Macaroni suggested cooking time is 8-10, so I use 8mins/2 then minus 2)

3) Stir well to combine the macaroni. Ready to eat!