The Household COO - Part 2

Recipes: Gyu Niku Udon

Gyu Niku Udon is another hot favourite for the boys… G2 especially. He can guzzle an adult size portion of this and still ask for more. Some time back, I learned how to replicate this recipe at home so we didn’t always have to go out to eat whenever my boys wanted Gyu Niku Udon. This is probably one of the easiest meals ever. I must thank the kindly Japanese lady who saw me studying all the packets in the Japanese food aisle and took the time to help me find the soup stock I needed for this dish.

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Ingredients:

  • 3L of water
  • 3 sachets of Higashimaru Udon Soup
  • 800g Udon
  • 2 tbsp Wakame or 8 stalks of bok choy
  • 500g beef, thinly sliced

Notes:

  • The quantities for udon, vegetables and beef are only a suggestion – you can add more or less depending on your preferred ratio of noodle to meat and vegetables.
  • I like to have this dish with wakame – seaweed, but the hubs will only eat it with Bok Choy.
  • For those of you who have never seen wakame before it’s cooked, it looks a lot like tea leaves. Once you put it in boiling water, it opens out to the wakame that is served in the restaurants.

Method:

  • Empty sachets of soup stock into the water and bring to the boil.
  • Add noodles and bring to the boil again.
  • Add beef. Remove from heat when the beef is just cooked.
  • Serve.

Yes. That’s it. So, so, so easy I almost feel guilty about the praise G2 lavishes upon me whenever I make this for him…

Related Recipes:

Recipes: Milk Chocolate Ice Cream

We have a chocolate ice cream recipe that does not use cream but I had to figure out what to do with the 3 cups of cream I had sitting in my fridge so we came up with this milk chocolate ice cream recipe that uses cream…

The ingredients of ice cream are pretty straight forward – milk, cream, sugar, egg yolks, and flavouring. The hard part is trying to figure out the proportions so that your ice cream comes out just right. Well, I reckon this is a pretty decent working mixture for chocolate ice cream. The best part is that this consistency makes it easier to scoop straight out of the freezer. My previous ice cream recipes were so solid that we usually had to let it sit on the bench for a while before scooping them out.

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Ingredients:

  • 3 c cream
  • 2 c full cream milk
  • 5 egg yolks
  • 250g sugar
  • 5 tbsp cocoa, sifted
  • 6 tbsp full cream milk powder

Method:

  • In a saucepan, pour milk, egg yolks, and sugar. Stir with a whisk on medium heat until the mixture is just starting to thicken.
  • Remove from heat and strain the mixture into a mixing bowl. Leave to cool a little.
  • Add cream, cocoa and milk powder and whisk on medium until well combined and you can see bubbles in the mix.
  • Chill the mixture for at least two hours.
  • Pour into ice cream maker and churn until the mixture has the consistency of soft serve.
  • Scoop ice cream into a container and freeze overnight.

Gingerbread Dinosaur Cookies!

My boys are mad about dinosaurs – just in case it wasn’t evident from our dinosaur pancakesdinosaur cupcakes, and dinosaur birthday theme – so when I received this lovely set of dinosaur cookie cutters from my SIL, I couldn’t wait to try them out…

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When my god daughter came to visit, I suggested we make cookies since she loves to bake. Ordinarily, I would have wanted to experiment with a new recipe, but since I needed a fail-safe recipe (can’t let my god-daughter take home crappy cookies), I decided to stick to a tried and tested recipe. G1 wanted to help, so I gave my two budding chefs the responsibility of rolling out the pastry and cutting out the dinosaur shapes.

Dino cookies

And here it is – the end result…

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Get the recipe here.

Recipes: Banana Cake with Flaxseed

I bought a bunch of bananas today. Somewhere between the time I picked them out at the supermarket and when we got home, the skin started splitting. I didn’t relish the idea of eating that many bananas in one sitting so I announced to the rest of the family that I was going to make a banana cake. DH piped up and said, “I hope you’re not going to make your wholemeal s***, please.” So this cake is dedicated to DH – a banana cake with white flour and white sugar.

What’s with the Flaxseed Meal?

Yes, I did add a tablespoon of flaxseed and aside from it adding some extra “goodness” to this cake, flaxseed meal also provides the added benefit of stabilising the cake and improving its finished texture. There’s always a danger that the cake might turn out “soggy” (a problem I seem to have with many of my cakes that contain fruit purees). I find that whenever I add a bit of flaxseed meal, “soggy” cake is never a problem.

How to add Flaxseed?

Just substitute a tablespoon (or two) of flour with the equivalent amount of flaxseed meal. Mix the flaxseed meal with some of the liquid component in your cake (e.g. the eggs) and set it aside while you measure out the rest of the ingredients.

Here’s a “macro” shot so you can see the texture…

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Ingredients:

  • 200g plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp bicarb soda
  • 25g flaxseed meal
  • 2 eggs
  • 4 ripe bananas (1 1/2 cups, or 370g)
  • 1 tbsp milk
  • 125g butter, soften
  • 110g sugar
  • 1 tsp vanilla

Method:

  • Prepare a Baba cake pan and preheat oven to 180C
  • Mix the flaxseed meal with the eggs and set aside
  • Add all ingredients into a bowl
  • Add in the flaxseed meal and egg mixture
  • Mix the batter on medium until well combined and changed in colour
  • Pour mixture into the prepared pan and bake for 30-40minutes or until a knife inserted into the cake comes out clean
  • Stand for 5 minutes and then remove from cake pan

Related:

For a “healthier” banana cake recipe, you can try:

Have a Roaring Breakkie with Some Dino Pancakes!

It’s a holiday and I was feeling ambitious, so I dug out the dinosaur pancake molds to make these…

Dinosaur Pancakes

The dinosaurs look a bit ratty but they passed the test for the boys who were so delighted to be chomping on dinosaurs that they forgot that pancakes aren’t really their usual fare. They are a bit more work than the average pancake – which goes against the grain of my usual effort (given the lazy bum that I am in the kitchen) but I guess they achieved their purpose since the boys were eating them and G1 even requested them for breakfast the next day. It never ceases to amaze me how easily novelty food wins the kids over…

Ingredients:

  • 180 g plain flour
  • 45 g rye flour
  • 3 1/2 tsp baking powder
  • pinch salt
  • 3 tbsp sugar
  • 1 1/4 c milk
  • 1 egg
  • 45 g butter, melted

Equipment:

You will need dinosaur pancake molds (or any other pancake molds of your choice).

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Method:

  • Combine all ingredients into a bowl and mix well.
  • Whisk the mixture until smooth.
  • Heat up a non-stick frying pan.
  • Grease the insides of your pancake molds and place it in the pan.
  • Pour in some pancake batter and spread it into the corners of the mold.
  • When the batter starts to bubble, remove the mold and flip the pancake over.
  • Remove from heat when pancake is golden brown on both sides.
  • Serve with maple syrup or honey.

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