Roasted Red Pepper Hummus

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If you’ve been observing well, I love making dips. All kinds of dips to go with my vegetables. I think my veggie eating habits are contributing to the problem of deforestation. I kid you not.

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Anyway, I discovered this amazing twist on the regular hummus. Adding roasted red pepper brightens up the entire dish and also adds an extra flavour to the plain old hummus (not saying that classic isn’t good but sometimes we need a little spice in life). However, the only good feedback I’ve received for this dish happens to be only from my family and one friend who seldom eats healthy food even though I think this recipe is such a keeper.

Negative comments:

“It looks like your carrots took a dump.” maybe it did.

“Yuck, who’s baby vomit is that?” yours?

“This tastes too healthy.” and healthy is bad?

“Nah, it tastes like normal hummus.” taste buds obviously not working!!!

Positive comment:

“It actually tastes good!” Yes it does, now make this.

HAHAHAHAHAHAHA. I may appear angsty about all my negative comments but don’t worry, I’m not. I still love my friends even though they think I’m a rabbit. Perhaps I’m a bit too healthy for people my age but there’s nothing wrong with being healthy! I blame my mother for brainwashing me since young though. Apparently she fed me with broccoli as a snack the moment I could start chewing. Such effective brainwashing.

Here’s the recipe, if you want to be a rabbit like me too 🙂

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Ingredients
1 cup chickpeas
5 cloves garlic
4 red peppers
juice of ½ a lemon
2 tablespoons olive oil
2 tablespoon tahini
water to thin consistency
salt & pepper

Instructions
1. Roast the red peppers and garlic at 200 degrees Celsius until the skins of the red peppers are slightly charred.
2. Puree all the ingredients together.
3. Add water until desired consistency.

*You could roast vegetables to go with this dip or just eat it with raw vegetables.

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Scrambled Eggs in 15 seconds

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It’s Day 2 of my Pseudo- Atkins diet (I’m calling it Pseudo because I’m just forgoing obvious carbohydrates like bread, rice and noodles and I’m still eating my fruits because I can’t live without them). The hardest part for me is eating breakfast without bread. Those who know me well know that I bring a sandwich to school every single day. I basically live on bread.

Now I have to replace bread with yogurt and since today marks the start of my mugging fiesta, I decided to make a nice big breakfast for myself without the bread.Processed with VSCOcam with c1 preset

But the point of this post isn’t to talk about my diet (which I foresee is going to fail soon but I have faith in myself) but to talk about this amazing scrambled eggs that I learnt to make from ladyandpups.com. It may not be the most authentic scrambled eggs but hey, I can get my scrambled eggs fix in 15 seconds so why not?

Masterchef Aloy (my amazingly talented friend who cooks with science) saw my photos and said that my eggs looked watery and ‘bled’ because I salted them before cooking. So, don’t salt your eggs before you cook them because Science said so.

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Serves 3

Ingredients
3 eggs
1 1/2 tbsp whole milk (1/2 tbsp for each egg)
1 3/4 tsp potato starch, or cornstarch (1/2 + 1/8 tsp for each egg)
3 tbsp unsalted butter (1 tbsp for each egg)

Directions
1. Whisk eggs in one bowl.
2. Whisk milk and cornstarch in a separate bowl.
3. Combine both bowls.
4. Heat up non-stick pan.
5. Add butter, and when butter is sizzling, pour mixture into pan.
6. Let mixture stand for 3 seconds (COUNT IT OUT LOUD, 1000, 2000, 3000)
7. Then start stirring it for 11 seconds (COUNT IT OUT LOUD AGAIN!)
8. Immediately transfer to a plate. Do not wait till they are fully cooked!
9. Season with salt & pepper.

Blueberry Yogurt Multigrain Pancakes

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Whenever NTUC has discounts on blueberries, my mother would spam buy, hence it is no wonder that I had 8 boxes of blueberries sitting in my fridge last night. Since today’s a lazy Saturday (considering that CNY is coming and not considering that my exams are 2 weeks away), it calls for brunch 🙂 And brunch means pancakes, scrambled eggs, sausages and salad!!

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I’ve tried tons of pancake recipes and I think I’m going to settle on this one because it’s healthy, the ingredients are always in my pantry and I get thick, fluffy pancakes! Even though there’s wholemeal flour in the pancake, it still tasted amazing and as fluffy and normal as any other pancake made entirely from all-purpose flour. My mom was surprised when I told her that there was wholemeal flour in there. And of course, she instantly liked the pancakes a bit more because wholemeal flour = healthy (my mom’s a health freak btw). I used my own home-made yogurt for the pancakes (the recipe is here) but it’s the same as using store-bought ones. Though if you are using greek yogurt, add 2 tablespoons of milk to thin it.

If you find making pancakes a daunting and tiring task (especially since frying them is a pain), fret not because I have compiled a list of tips for you! 🙂

#1 Always separate your egg whites from your egg yolks
Whisk your egg whites with sugar to stiff peaks and add it in only at the last step so that you will have fluffy pancakes!

#2 Do not oil/ butter your frying pan
I tried buttering my pan before and I ended up with a burnt pancake which made me curse and swear hahaha. Nothing beats the feeling of flipping the pancake and seeing that it is of a nice even brown colour. So that means no oil or butter on your pan if you want your pancake to brown evenly!

#3 Place the blueberries/ other fruits only after you place the batter on the pan
This makes sure that you don’t have blueberries running all over the pan and burnt blueberries.

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#4 Only flip the pancake when bubbles start appearing on the surface

Flipping it before the bubbles appear would result in pale, dense, undercooked pancakes; basically adjectives you don’t want to associate your pancake with. After bubbles start appearing, peek underneath to check if your pancake has browned. If it has, FLIP IT!!!

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#5 Perfect pancakes belong to Mcdonalds
I have given up on attempting to make perfectly round pancakes. Just dump the batter on the pan, let it spread out to assume whatever shape it wants, flip it over, let the batter spread out a bit more and not freak out, and eat the pancake.

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Makes 12 to 14 4-inch pancakes

Ingredients
2 large eggs, separated
1 cup plain, full-fat yogurt
3 tbsp salted butter, melted
1/2 tsp lemon zest
62g wholemeal flour
100g all-purpose flour
2 tbsp sugar
1 tbsp + 1 tsp baking powder
1 cup blueberries, rinsed and dried

Directions
1. Whisk egg yolks and yogurt together.
2. Whisk in melted butter and lemon zest.
3. In a separated bowl, mix the wholemeal flour, all-purpose flour and baking powder.
4. Mix the dry ingredients into the wet ingredients. Do not overmix! It is alright if there are lumps, you should get a thick batter.
5. Whisk the egg whites with sugar until stiff peaks.
6. Fold in the eggs whites into the batter.
7. Heat the pan and fry! Flip the pancakes when bubbles start appearing on the surface.
8. You can keep the pancakes warm in a preheated oven of 100 degrees Celsius.

Fluffy Pancakes

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The search for a recipe for fluffy soft pancakes is over!!! After trying many different pancake recipes, including one from Nigella Lawson, and failing, I was convinced that I could not make pancakes. Until I found this. I am more than pleased with this recipe I found on La Fuji Mama because they have reached the standard of Mcdonalds’ hotcakes. The bar which I have set myself because I love Mcdonalds’ hotcakes even though the batter is probably chemical laden.

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The best part is that this recipe does not need any butter (except the butter on top). Talk about healthy. The ingredients are also found in my pantry which makes these pancakes easy to whip up at the last minute for breakfast or brunch. The catch though is that you have to let the batter rest for at least an hour for the gluten to relax so that you don’t end up with chewy pancakes!

A tip to getting perfectly browned pancakes is not to grease your griddle. Also, never turn your pancake twice. Only turn the pancake when bubbles appear on the surface, approx. after 1 minute. Most importantly, ensure that your pan is not too hot because no one wants a burnt uncooked pancake.

So here’s the idiot proof recipe for soft, fluffy pancakes. There’s no way you can go wrong with this!!!

Even the duck loves it

Ingredients
200 ml milk
2 large eggs
1 tsp vanilla essence
200g plain flour
40g sugar
8g baking powder

Directions
1. Whisk milk, eggs and vanilla essence with an electric beater for 3 minutes, until foamy.
2. Mix flour, baking powder and sugar together.
3. Fold dry ingredients into wet ingredients. Do not over mix. It is okay to have lumps.
4. Let the batter rest for at least an hour in the fridge.
5. Heat pan.
6. Ladle batter onto the pan according to how big you want your pancake to be.
7. Flip when bubbles appear on surface of pancake.
8. Stack pancakes up after frying to keep them warm.