Lazy Keto Crepe recipe

Sick with having bread for breakfast everyday?

Why not try out my half keto, low GI and low carb crepe. Excessive crepe can be refrigerated up to 5 days, or frozen up to 1 month (Preserved in cling wrap after cooled to room temperature).

Ingredients

1/2 cup unbleached all-purpose flour
1/2 cup wholemeal flour
1/4 cup coconut flour
1 tablespoon granulated sugar/sweetener such as Erythritol
1/4 teaspoon salt
1 1/2 cup milk
4 large eggs
2tbsp unsalted  butter and more to coat the skillet

Yields 12 8inches crepe

Mix all the ingredients in  Philips food processor until smooth.

Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.

Lightly coat  a skillet with butter on medium heat.

Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom.

Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes.

Flip the crepe over. Cook for another 45 seconds or so.

*Tips*

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product).

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure. Please use eggs at room temperature for the best result.

When storing coconut flour, it’s best to keep it airtight and frozen since coconut flour absorbs moisture.

Enjoy!

Bread pizza recipe

Having breakfast everyday at home during the Movement Control Order means that we have to prepare something out of the ordinary on weekends. Even though bread is a scarce commodity nowadays, we still manage to get half a loaf of Bran & Wheat Germ Gardenia bread from Giant. Massimo breads are usually no where to be seen on the shelf. So there we go with our 15min bread pizza!

Ingredients

Makes 6 bread pizzas
6 bread slices
1/4 cup tomato sauce/chilli sauce
1/2 cup of diced tomatoes
3 slices of cheddar cheese
1/4 cup Mozzarella Cheese
Mixed Italian herbs to season

Instructions
Preheat oven to 200 C) fan forced.

Arrange bread slices on a baking tray lined with parchment paper.

Spread tomato sauce on one side of each slice of bread. Use chilli sauce if you want a spicy kick. Or even chilli flakes.

Add  half a slice of cheddar on  each slice of bread .

Sprinkle  mixed Italian herbs.

Add tomato slices,  sliced chicken bratwurst and more shredded Mozzarella cheese on top.

Bake for 10 minutes or until the cheese melts. We love that the bread is slightly charred and so toasty. This recipe is quick without the hassle to make pizza dough.

Look at that cheese pull!

Enjoy! Yummy breakfast for two with a hot cappuccino.

*  You can also add diced pineapple, diced crab meat sticks, chicken ham, pepperoni, sliced olives, sliced capsicum or change diced tomatoes to cherry tomatoes

5 ingredients baked cheese cake recipe

Since we have quite some stock of cream cheese and Mr husband is a big fan, there we go with another fool proof cheese cake recipe!

The filling

250gm  Tatura cream cheese
2 tbsp unsalted butter (30mg)
300ml evaporated milk
2tbsp Easiyo natural yoghurt
1egg

Place all the ingredients into Phillips food processor until they are well mixed.

Place Jacobs Weetameal wheat crackers in a single layer into a lined baking tray.

Pour the filling into the tray.

Bake in a preheated oven on the lowest rack at 180ºC fan forced for 20 minutes until the top is slightly charred.

Cool the cake to room temperature. Add some blueberries on top.

Enjoy!

Baked cheese tarts recipe

The Filling

250gm  Tatura cream cheese
2 tbsp unsalted butter (30mg)
300ml evaporated milk
2 tbsp Easiyo natural yoghurt
1egg lightly beaten
20 square puff pastry sheets

Yields 30 tarts

Place all the ingredients into Phillips food processor until they are well mixed.

Assembling

Thaw puff pastry sheets to room temperature (I use Kawan square frozen puff pastry) 20mins beforehand.

Line the pastry and press it evenly inside an aluminum tart mould.

Cut off the excess dough with a knife and prick the base with a fork.

Repeat until the rest of the dough is finished

Pour the filling into the shells only half full as the pastry will expand.

Bake in a preheated oven on the lowest rack at 180ºC fan forced for 20 minutes. Then  bake at 230 C until the top is slightly charred for 10mins. The beauty of using puff pastry instead of conventional tart shells are that the shells do not need to be prebaked before putting in the fillings.

Cool to room temperature. Place some blueberries on top. Enjoy!

Homecooked baked battered jicama, eggplant and carrot fries

Jicama has low glycemic index and is a great health food. Eggplants and carrots are also nutritious and add interesting colours to the dish. During Movement Restriction Order, jicama is also great because it has a long shelf life and does not need to be stored in the fridge. I involved my stay-at-home boys to cook these fries as well. They are easy and fun to prepare.

Wet ingredients
1 medium jicama
1 eggplant
1 Australian carrot
1 tablespoon olive oil
1-2 eggs

Dry ingredients
Pinch of ground white pepper
1/2 teaspoon salt, or to taste
Mixed Italian herbs to taste
Baked with Yen wholemeal bread flour
Baked with Yen quick cook oats

Preheat oven 230°C fan forced.
Peel jicama and carrot.
Cut jicama, carrot and eggplant into 1/4 inch matchsticks.

Ensure the vegetable sticks are coated with a thin layer of beaten egg mixture.
Mix all the dry ingredients in a shallow bowl.

Coat the sticks with the dry ingredients.
Brush the baking tray with a layer of canola oil.
Place in a single layer.
Bake for 30-45 minutes or until crispy, turning halfway.

Delicious served with vegan ranch dip or guacamole.

We had the vegetable fries with pan grilled chicken bratwurst and fish fingers. Absolutely delicious! The fries were crispy on the outside and still soft and juicy inside. Try this recipe out as a bonding activity with your family. Remember stay home and save lives!

Delicious 3 course Western food in Kuantan | Java Flava Cafe

There are many cafes in kuantan but not many can whip out proper 3 course menus. Java Flava is definitely one of them.. From a cafe that focused on coffee and tea initially, Java Flava has now grown into one of the local favorite hangout spots. It's pork free as well.

Java Flava Cafe
B-1786, Lorong Sekilau 30, Perkampungan Bukit Sekilau, 25300 Kuantan, Pahang
Opens daily 10am-11pm except Thursdays
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If you are planning for some work related discussions over lunch, Java Flava is a great spot. Comfortable with air-conditioning. Enough space on the table for a few folders and laptops.

Pots of tea can be refilled to last the discussion.

Or if you are coffee lovers like me, their barista makes creamy and foamy hot latte and cappuccino as well.

We wanted to order a salad for entree but it wasn't available. So there's a less healthy version of cheesy nachos with so much guilty cheese sauce which 4 of us only managed to finish half. Because the nachos were already drizzled with lots of mayonnaise and cheese sauce already. Perhaps the cafe can consider a salsa version instead?

Croissant

This is one of the best croissants I have had. Crispy skin with warm, soft fluffy insides. Heavenly combination with some salted butter. It's bigger than my hand but I just couldn't stop having more. Strongly recommended!

Chicken wrap

Juicy chicken breast cutlets marinated in BBQ sauce, pan fried then slot into pockets of dense pita bread with lettuce leaves as well as tomato slices. Topped with yummy mayonnaise, half a pocket is enough to fill my hungry stomach. The dish comes with a serving of fries which can be substituted with mashed potatoes upon request.

Grilled lamb chops

Each serving comes with 3 generous slices of turmeric flavoured lamb shoulder. I'm quite particular about having lamb because I dislike the gamey smell and taste. But this lamb chop tasted really like local favorite satay. Dipped in mint sauce, it enhanced the sweetness of the meat. But it can be difficult to cut the lamb chop as there was quite a bit of tendon and fatty bits which I don't eat. A huge serving of mashed potato and coleslaw could easily feed 2!

We were already full by then but could not resist the temptation of ordering the instaworthy dessert!

Affogato

By now 2 doses of caffeine made me slightly giddy so I was glad that I was sharing it with Mr hubby. This espresso shot was slightly bitter which neutralized the sweetness of the coconut icecream. A sprig of fresh mint was a surprise element of the dish. A must order for coffee and ice cream lovers!

Waffles

2 matcha flavoured crispy Belgian waffles sandwiching dark chocolate sauce, served warm with a scoop of vanilla ice cream, sweetened red beans and a dollop of cream. The matcha biscuit sticks added some crunch to the dessert.

Therefore, these were out verdicts
Price 7.5/10 (more value for money lunch sets that we didn't try)
Taste 8/10
Atmosphere 8/10
Service 7/10 (Order and pay at counter only)

Baked banana yoghurt cheesecake

Excuse the dent in the center. Bing couldn't resist seeing the baked cake and dipped his finger into it!

The school holiday season is here again! But we have to limit outdoor activities because of the rising COVID 19 cases in Malaysia. Track the latest stats here on MalaysiaKini. I have given 2 public talks about the virus in the past week and I don't want to bore anyone else about it except to keep calm, stay indoors and wash your hands!

But I'm here to spread some positivity. To entertain our boys, we baked a banana yoghurt cheesecake!

For the base

50 g butter
120 g cream crackers or Oreo

For the topping

2 small ripe bananas
juice 1 lemon
250g Tatura cream cheese
3/4cup Easiyo natural yogurt
4 large eggs
½ tsp sugar-free vanilla extract
2 tbsp cornflour

1.Preheat oven to 160C fan and lightly oil a pyrex glass square cake tin.

2. Use Phillips 600W food processor to  crush  the cream crackers, if better Oreo.

3. Melt butter in a pan and stir in the rackers until well coated.

4. Press into the base of the tin to make a firm layer, then bake for 10 mins.

5. Remove from the oven and turn up the heat to 220C fan.

6. To make the topping, put the bananas with the lemon juice into the food processor, then add cream cheese, yogurt, eggs, vanilla and cornflour until everything is well mixed.

7.  Pour onto the biscuit base and bake for 10 mins, then turn the oven right down to 90C fan and cook for another 25 mins. 

8. Turn off the oven and leave the cheesecake inside to cool. 

9. When cold, chill for 3-4 hrs. (Cooling the cheesecake this way should prevent it from cracking.)

As I was rushing, I completely forgot step 8! So I ended up with a bubbly looking cheesecake. Maybe you guys should try the recipe and let me know how it went!