Daily Method

04/06/2023

BlueBerries

Blueberries have a lot of nutritions and they are low in calories. They are grown from 2 different types of bushes. One is the highbush and one is the lowbush.

The highbush blueberries are the typical ones everyone would see sold in the United States. The lowbush blueberries are also known as the wild blueberries.

03/31/2023

Purple Grapes

Purple grapes can be found all over the world. Purple grapes flavor comes from the number of tannins, and other various nutrients that are contained through the grape skin.

The best time to harvest grapes is at the peak of its season to have the best flavor. When picking grapes, we would want to use the color of the grape as an indicator to see if the grape is ready or we can use the color of the vines and leaves as indicators.

03/29/2023

Cabbages

Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamins A and K, and more. We can also make it even more healthy by fermenting it. Just leave it in its own juices for a while. For a spicier, more exotic version, try kimchi, a dish made popular in Korea.

03/29/2023

Cherry Tomatoes 😊

They are delightfully sweet and pack a great amount of flavor that is great to enjoy alone or added to many other dishes.
Cherry tomatoes are also full of vitamin c and minerals that are great for health. The nutrient level of cherry tomatoes varies when they are harvested but are still enjoyable whenever they are harvested.

03/28/2023

Avocado
Avocados are considered a very unique fruit.
While most fruits contain a great amount of carbohydrates, avocados are high in healthy fats.
Avocados can be added to many different dishes because of its nutrient values and due to its great flavor and rich texture.

03/28/2023

Avocado Chicken Salad
Ingredients
- 2 Avocados
- 10g Cherry tomatoes, cut to half or quarter
- 50ml Extra virgin olive oil
- 2-3 Limes or add to taste
- Mayonnaise
- a dash of black pepper
- 100g Mixed salad, roughly shredded
- 150-200g boneless skinless Chicken breast
Preparation
Season chicken breast with a little salt and pepper then place in a pot of boiling water until cooked. Leave to cool and cut into cubes, set aside.
Cut avocados into cubes.
Place mixed salad in a large bowl and add olive oil and lime juice, toss well and divide mixed salad into two serving bowls.
Place avocados, chicken meat and cherry tomatoes evenly on top of salad.
Drizzle mayonaise and a dash of black pepper over salad and serve.
Source: foodista.com

03/27/2023

03/24/2023

This matcha cake will surely impress!
Matcha Marble Castella Cake
Ingredients:
5 Eggs separated (total weight 270-280g), at room temperature
120g Sugar
100g Bread flour - sifted
2 tbsp Honey diluted with 2 tbsp hot water
1/2 tbsp Matcha powder diluted with 2 tbsp hot water
Preparation:
To use the wooden mold, put it on a baking sheet lined with aluminum foil as the mold has no bottom, then line the inside with another baking sheet.
Place egg whites in a mixing bowl and beat at high speed until foamy. Add sugar in 2 to 3 increments until firm peaks form.
Add yolks one at a time at medium speed until well combined, about 1 minute. Add sifted bread flour and beat until just combined.
Pour in honey mixture and continue to beat for 1 minute.
Pour batter through a sieve into a large bowl and measure 120g plain batter into a smaller bowl and mix in the matcha mixture, blend well.
Spoon 4 heapful tablespoons of the plain batter into the middle of the mold then 1 tablespoon of the matcha batter on top. Continue alternately the batter until you finish them.
Slightly shake the mold together with the baking tray a little and use a skewer to drag into the batter from inside out to form the spider web pattern.
Bake preheated at 160 C for about 55 mins or skewer inserted comes out clean.
Drop the cake together with a baking tray from a one foot height onto the counter top to prevent shrinkage.
When the cake is cool enough to handle, lift up the wooden mold from the cake. Peel off parchment paper and place onto a fresh piece of parchment paper.
Wrap the cake with plastic wrap while it is still warm and leave overnight in the refrigerator to preserve moisture in the cake and flavor to develop.
Trim the sides of the cake except the browned top before serving.
Source: Foodista

03/23/2023

These were fun dippers!
Toasted Agnolotti (or Ravioli)
Ingredients:
1/3 packet of 375g (13 oz) pre-made fresh agnolotti/ravioli
1 egg
1.5 cup breadcrumbs
Preparation:
Preheat the oven to 180 degrees Celsius (350 F) for a fan-forced oven or 200 degrees Celsius (392 F) for a convection oven.
Line a baking tray with baking paper.
Spray a thin layer of olive oil (any oil of your choice will do) on the baking paper. Set aside.
Crack and beat an egg on a plate. On a separate plate add breadcrumbs.
Dip agnolotti in the beaten egg first.
Then coat it with breadcrumbs. Repeat steps 5 and 6 with the remaining agnolotti until egg and breadcrumbs are finished.
Place the crumbed agnolotti onto a baking tray. Once youve completed step 5 and 6, spray another thin layer of oil over the crumbed agnolotti. Bake the crumbed agnolotti for 25 minutes or until golden brown.
Serve immediately with pasta sauce or ketchup.
Source: Foodista

03/22/2023

This vegan dessert was impressive!
Vegan Strawberry Shortcake served with Vegan Whipped Cream
Ingredients:
2 cups all-purpose flour
1/2 cup almond meal
3 tablespoons turbinado sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup almond milk
1 tablespoon apple cider vinegar
1/2 cup vegetable oil
1 tiny drop of almond extract
Parchment paper
3 cups strawberries, washed, hulled and quartered
Preparation:
Preheat your oven to 400 degrees F.
Add the sliced strawberries to a glass bowl and refrigerate until ready to use.
Combine the flours, baking soda and salt in a medium-sized bowl and mix together well.
In a small bowl, add 1 teaspoon water and the sugar, and mix together a bit to help dissolve the sugar.
In a large bowl, combine the almond milk, vinegar, oil, sugar and almond extract. Whisk together.
Make a well in the center of the dry ingredients and gradually add the wet ingredients. Mix everything together until combined.
Line two baking sheets with parchment paper.
Drop the batter by generous tablespoons, a few inches apart on the sheets (I recommend 5 per baking sheet).
Bake for 10-12 minutes, or until the shortcakes are just slightly golden.
Allow the shortcakes to cool, then slice them in half with a serrated knife.
Add a generous dollop of whipped topping to the bottom half, then a spoonful of strawberries on top of that. Top with the remaining shortcake half.
Add a bit more whipped topping to the top of the shortcake, and spoon a few of the strawberries over it. Serve on individual dessert plates.
Source: Foodista

03/21/2023

A unique flavor with the lemongrass!
Salmon Confit with Lemongrass Sauce
Ingredients:
For the salmon:
400g to 450g salmon filets (preferably skinless)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
2 large lemons
For the vegetable medley:
1 large carrot
150g to 200g spinach leaves (I used baby spinach leaves)
1 tablespoon butter
1 tablespoon cooking oil
1 tablespoon minced garlic
Salt and pepper to taste
For the sauce.
2 stalks of lemongrass (ends only, outer leaves removed)
1 tablespoon butter
150ml fresh cream
1 tablespoon lemon juice
1 teaspoon liquid chicken stock (or 1/2 cube of chicken stock cubes)
Chives to garnish
Preparation:
Begin by preheating the oven to 120 C. An efficient oven is important for this dish. If the oven is too cold, the fish will not get cooked. If the oven tends to get too hot, the fish will be roasted and overcooked. If you are uncertain, then think about whether your cookies/cakes are usually overdone or underdone when you follow a recipe exactly. If they are always overdone, then you can turn down the temperature to 110 C.
Get the freshest salmon filets you can get your hands on. The thick ones are the nicest for this dish.
Add 2 tablespoons of extra virgin olive oil to the salmon filets and rub it all over the fish.
Season generously with salt and pepper. About 1/2 teaspoon each of salt and pepper. I usually use Masterfoods Garlic Pepper for each time that I need salt and pepper. Rub the seasonings all over the fish.
Slice two lemons into thick slices, discarding the ends. Lay the slices of lemons on a baking tray lined with baking paper.
Place the salmon filets on top of the lemon slices. If you have left the skin on for the filets, then make sure it is skin side down.
Place the salmon filets in the oven and cook for 25 mins. If the salmon filets are very thick, cook a little longer for another 3 to 5 mins.
While the fish is cooking, prepare the vegetable medley and sauce.
Peel a large carrot and diagonally slice into thin slices.
Wash and pluck the leaves of a bunch of spinach. I used about 150g of baby spinach.
Heat a deep saucepan and add 1 tablespoon of cooking oil. Keep the heat at medium heat.
When the oil is hot, add 1 tablespoon of butter.
When the butter has melted, add the carrots and stir fry for a minute to cook and soften the carrots. I like them slightly crunchy so I do not cook them for too long here. Keep the heat at medium.
Remove the cooked carrot slices and set aside in a warm place.
In the same pan, add 1 tablespoon of minced garlic. Stir fry for 20 seconds.
Add the spinach leaves. Stir fry at medium heat.
Add salt and pepper to taste. About 1/2 teaspoon each of salt and pepper. I used Master foods Garlic Pepper seasonings instead again.
Stir fry the spinach till it is soft and wilted. Careful not to overcook as they would lose their natural pretty green color.
Dish up the cooked spinach and set aside in a warm place.
Now make the sauce.
Peel off the hard outer layer of 2 stalks of lemongrass. Slice into 2 inch long pieces and using the back of your knife, bash the lemongrass and bruise it slightly for the fragrance and flavours to emit.
Add 1 tablespoon of butter to a small saucepan.
When the butter has melted and is bubbling slightly, add the lemongrass. Cook at medium heat for 30 seconds.
Add 150ml of fresh liquid cream. Let the mixture come to a gentle rolling boil.
Add 1 teaspoon of liquid chicken stock concentrate. Or you can use 1/2 cube of chicken stock bouillon. Stir it in well, and do a taste check. If it is not salty enough, add more chicken stock.
Whisk the sauce as it boils and thickens.
After a couple of minutes, the sauce would have thickened. Remove the lemongrass.
Add 1 tablespoon of lemon juice. I usually use a strainer and squeeze a lemon directly over the sauce. Do a taste check. Add more lemon juice if necessary. Whisk well to combine.
The salmon should be done by now. Remove them from the oven.
Plate your dish but place some spinach and carrots at the bottom of a plate or shallow dish.
Gently place the salmon filet on top. Drizzle a generous amount of sauce around the fish. Garnish with chives.
Source: Foodista

03/20/2023

A great appetizer!
Croutons With Goat cheese, Figs And Speck
Ingredients:
Half of a baguette
160 grams of goat cheese
3 thin slices of speck Beretta
1 tablespoon honey
3 fresh figs
Dried chives
Fresh basil
Salt
Pepper
Preparation:
Preheat the oven to 200 C.
Slice the bread into slices an inch, brush the surface with oil.
Coat a baking sheet with parchment paper and put the crostini.
Bake for about 5-6 minutes and keep aside.
Wash and dry the figs, cut into four pieces each.
In a bowl mix the cheese with chives, add a pinch of salt and pepper.
Helping shape with two spoons, make six small scoops of goat cheese and place them on toast.
Add half of bacon on each slice of toasted bread, a quarter of a fig and a leaf of basil.
Complete with ground pepper and drizzle with honey.
Source: Foodista

03/18/2023

These pesto zoodles were a hit!
Pesto Zucchini Spaghetti
Ingredients:
4 medium zucchini, julienned thinly (mandoline slicers are great for this)
generous pinch of salt
6 slices of uncooked bacon
1/2 cup green onions, sliced into 1-inch pieces
2 cups broccoli florets
2-3 tbsp prepared basil pesto
Fresh Parmesan or Romano cheese, for garnish
Preparation:
Place zucchini strips in a colander over a bowl or in the sink. Sprinkle zucchini with salt and toss to combine. Let the zucchini sit for 15 minutes while the salt extracts the moisture. Drain excess water, squeezing zucchini, if necessary.
Meanwhile, cook bacon in a skillet over medium heat until crisp, turning frequently. Remove bacon to a stack of paper towels to drain. Crumble bacon. Remove all but 2 tablespoons of bacon drippings from the pan.
Return the pan to medium heat. Add the green onions and broccoli, stirring frequently for about 3-5 minutes or until crisp-tender. Add zucchini and 2 tablespoons of pesto, tossing to combine all ingredients. Taste and add more pesto, if needed. The mixture only needs to warm up, so 2-3 minutes of cooking ought to do it.
Serve with bacon crumbles and freshly grated Parmesan cheese.
Source: Foodista

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