(A)
60 g butter
100g sugar
pinch of salt
(B )
1 egg
(C)
170g golden syrup/honey
(D)
460g flour
2tsp ginger powder
1tsp Baking soda
Method:
1) Mix (A) till well combined. Add in (B) and cream till smooth.
2) Add in (C), then (D) and mix till well blended.
3) Rest the mixture for 15 minutes. Roll it out to a thickness of around 3mm and cut it using a Gingerbread Man cookie cutter.
5) Bake at 180 deg Celcius for 15 minutes.
6) Once cooled, decorate with royal icing.
Royal icing recipe:
180g icing sugar
1 egg white
Method:
Mix icing sugar and egg white till smooth and of spreading consistency. For a softer icing, use an extra egg white. For stiffer icing, add extra icing sugar.
Monday, November 07, 2011
Sunday, January 03, 2010
No Cholestrol Almond Cookies
CNY is around the corner. During this festive season, can easily put on 1-2 kg with all the celebration dinner and cookies. Couldn't find any healthy cookies on the market so far. I have modify the traditional almond cookies to a much healthier version.
Thursday, December 17, 2009
Honey Pops
Makes 15-20 lollipops
1 cup sugar
1/2 cup pure honey
1/4 cup water
1/4 tsp fruit juice
1/4 tsp food colouring (optional)
In a heavy pan, combine sugar, honey and water. Over high heat, bring to a boil, stirring frequently. Reduce heat to medium-high and continue to boil until honey mixture reaches 300°F (hard-crack stage), about 5 to 6 minutes, stirring frequently. Add flavoring and color; mix well. Pour into prepared lollipop molds (greased with lollipop sticks inserted), following manufacturer's directions; cool completely. Remove from molds and wrap in plastic wrap. Store in a cool, dry place. *Cinnamon candy flavoring is an oil-based flavoring, which can be found where candy-making supplies are sold. You may substitute 3/4 teaspoon ground cinnamon, if desired.
1 cup sugar
1/2 cup pure honey
1/4 cup water
1/4 tsp fruit juice
1/4 tsp food colouring (optional)
In a heavy pan, combine sugar, honey and water. Over high heat, bring to a boil, stirring frequently. Reduce heat to medium-high and continue to boil until honey mixture reaches 300°F (hard-crack stage), about 5 to 6 minutes, stirring frequently. Add flavoring and color; mix well. Pour into prepared lollipop molds (greased with lollipop sticks inserted), following manufacturer's directions; cool completely. Remove from molds and wrap in plastic wrap. Store in a cool, dry place. *Cinnamon candy flavoring is an oil-based flavoring, which can be found where candy-making supplies are sold. You may substitute 3/4 teaspoon ground cinnamon, if desired.
Sunday, March 29, 2009
Low-fat Brownies
I like to eat chocolate dessert but they are usually very high in calories and fat. I saw this low-fat brownies from the internet and adjust the measurement of some ingredients and try it out. To my surprise, it's yummy!
Ingredients
60 g dark chocolate
3 tbsps prune puree (1/2 cup prune, 3 tbsps water)
140 g caster sugar
1 egg
1 egg whites
60 g all-purpose flour
10 g unsweetened cocoa powder
1/4 tsp orgainic baking soda
1/4 tsp organic sea salt
60 g walnuts
Method
In a small pot over low heat, stir dark chocolate until melted.
Puree 1/2 cup of prune by adding 3 tbsps of water.
Sift flour, cocoa powder, baking soda and sea salt together.
Beat egg, egg whites, sugar on low speed until the mixture is thick and creamy.
Gently stir in melted chocolate and prune puree.
Stir in dry ingredients and walnuts.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15-20 minutes.
Let it cool and serve.
Recipe makes 12 servings
Nutrition Facts (54 g per serving)
Calories 207 Calories from Fat 56
Total Fat 7g Saturated Fat 2g Trans Fat 0g Cholesterol 19mg Sodium 82mg Total Carbohydrate 34g Dietary Fiber 1g Sugars 28g Protein 3g
The good This food is low in Sodium.
The bad A large portion of the calories in this food come from sugars.
Ingredients
60 g dark chocolate
3 tbsps prune puree (1/2 cup prune, 3 tbsps water)
140 g caster sugar
1 egg
1 egg whites
60 g all-purpose flour
10 g unsweetened cocoa powder
1/4 tsp orgainic baking soda
1/4 tsp organic sea salt
60 g walnuts
Method
In a small pot over low heat, stir dark chocolate until melted.
Puree 1/2 cup of prune by adding 3 tbsps of water.
Sift flour, cocoa powder, baking soda and sea salt together.
Beat egg, egg whites, sugar on low speed until the mixture is thick and creamy.
Gently stir in melted chocolate and prune puree.
Stir in dry ingredients and walnuts.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15-20 minutes.
Let it cool and serve.
Recipe makes 12 servings
Nutrition Facts (54 g per serving)
Calories 207 Calories from Fat 56
Total Fat 7g Saturated Fat 2g Trans Fat 0g Cholesterol 19mg Sodium 82mg Total Carbohydrate 34g Dietary Fiber 1g Sugars 28g Protein 3g
The good This food is low in Sodium.
The bad A large portion of the calories in this food come from sugars.
Sunday, March 22, 2009
Tangy Carrot Cake
The traditional carrot cake is usually quite dry in texture. I add cranberries and lemon zest to give a slight tangy taste. I also add chopped almonds to make it more crunchy. This cake is high in fiber and is a great snack for kids.
Ingredients
90 g caster sugar
2 eggs
1 egg white
180 g organic unbleached flour
1 tsp orgainic baking soda
1/8 tsp ground cinamon
1/2 cup extra virgin olive oil
150 g carrot
60 g almonds (chopped)
30 g dried cranberries
1 tsp grated lemon zest
Method
Peel carrot and grate into shreds. Squeezed out excess carrot juice.
Sift flour and salt together.
Beat eggs, egg white and sugar on low speed (about 20-30 minutes) until the mixture is thick and creamy.
Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
Add shredded carrot, dried cranberries and lemon zest. Fold gently.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
Let it cool and serve.
Recipe makes 12 servings
Nutrition Facts (62 g per serving)
Calories 217 Calories from Fat 110
Total Fat 13g Saturated Fat 2g Trans Fat 0g Cholesterol 31mg Sodium 128mg Total Carbohydrate 23g Dietary Fiber 2g Sugars 10g Protein 4g
The good This food is a good source of Vitamin A.
Ingredients
90 g caster sugar
2 eggs
1 egg white
180 g organic unbleached flour
1 tsp orgainic baking soda
1/8 tsp ground cinamon
1/2 cup extra virgin olive oil
150 g carrot
60 g almonds (chopped)
30 g dried cranberries
1 tsp grated lemon zest
Method
Peel carrot and grate into shreds. Squeezed out excess carrot juice.
Sift flour and salt together.
Beat eggs, egg white and sugar on low speed (about 20-30 minutes) until the mixture is thick and creamy.
Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
Add shredded carrot, dried cranberries and lemon zest. Fold gently.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15 minutes, 15 minutes at 125ºC.
Let it cool and serve.
Recipe makes 12 servings
Nutrition Facts (62 g per serving)
Calories 217 Calories from Fat 110
Total Fat 13g Saturated Fat 2g Trans Fat 0g Cholesterol 31mg Sodium 128mg Total Carbohydrate 23g Dietary Fiber 2g Sugars 10g Protein 4g
The good This food is a good source of Vitamin A.
Tuesday, February 17, 2009
Almond Olive Oil Cake
This is the first cake that I have baked sucessfully and got good comments, Christon like to eat too. The sweetness is just right and is low in fat.
Ingredients
100 g caster sugar
2 eggs
1 egg white
135 g self raising flour
1/8 tsp organic sea salt
3/4 cup extra virgin olive oil
40 g almonds (chopped)
20 g almonds (chopped) (topping)
20 g ground almonds
1/4 cup orange juice
Method
Bake or pan-fry the chopped almonds till slightly golden brown.
Sift flour and salt together.
Beat eggs, egg white and sugar on low speed (about 20-30 minutes) until the mixture is thick and creamy and the whisk leaves a marked ribbon-like trail behind.
Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
Add ground and chopped almonds, orange juice. Fold gently.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15 minutes, sprinkle the remaining chopped almonds on top and bake for another 10 minutes at 125ºC.
Let it cool and serve.
Recipe makes 12 servings
Nutrition Facts (55 g per serving)
Calories 245 Calories from Fat 156
Total Fat 18g Saturated Fat 2g Trans Fat 0g Cholesterol 31mg Sodium 182mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 9g Protein 4g
The good This food has moderate levels of all of is measured nutrients.
Ingredients
100 g caster sugar
2 eggs
1 egg white
135 g self raising flour
1/8 tsp organic sea salt
3/4 cup extra virgin olive oil
40 g almonds (chopped)
20 g almonds (chopped) (topping)
20 g ground almonds
1/4 cup orange juice
Method
Bake or pan-fry the chopped almonds till slightly golden brown.
Sift flour and salt together.
Beat eggs, egg white and sugar on low speed (about 20-30 minutes) until the mixture is thick and creamy and the whisk leaves a marked ribbon-like trail behind.
Add the sifted dry ingredients and olive oil half at a time. Mix well each time.
Add ground and chopped almonds, orange juice. Fold gently.
Pour the mixture in a 20 cm baking tray lined with baking paper.
Bake in a preheated oven at 150ºC for 15 minutes, sprinkle the remaining chopped almonds on top and bake for another 10 minutes at 125ºC.
Let it cool and serve.
Recipe makes 12 servings
Nutrition Facts (55 g per serving)
Calories 245 Calories from Fat 156
Total Fat 18g Saturated Fat 2g Trans Fat 0g Cholesterol 31mg Sodium 182mg Total Carbohydrate 19g Dietary Fiber 1g Sugars 9g Protein 4g
The good This food has moderate levels of all of is measured nutrients.
Sunday, April 01, 2007
Oatmeal Banana Bread
This healthy banana bread is high is fibre and low in fat, sugar and sodium. It is an excellent breakfast for your whole family.
INGREDIENTS
80 g rolled oats
120 ml skim milk
225 g bananas, mashed (about 3 medium)
4 egg whites, lightly beaten
120 ml vegetable oil
250 g all-purpose flour
50 g sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
DIRECTIONS
Heat oven to 150°C. Lightly greased a 9x5x3 inch loaf pan with cooking spray.
In a medium bowl, combine oats and milk; mix well. Let it stand for 10 minutes. Stir in bananas, egg white and oil until blended.
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and nutmeg; mix well. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
Pour batter into the greased pan and bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Recipe makes 16 servings.
Nutrition (per serving)
Calories 154 Total Fat 7.1g Saturated Fat 1g Cholesterol 0mg Sodium 103mg Potassium 112mg Total Carbohydrate 19.3g Dietary Fiber 1.4g Sugars 1.9g Protein 3.8g Vitamin A 0% Vitamin C 2% Calcium 6% Iron 3%
INGREDIENTS
80 g rolled oats
120 ml skim milk
225 g bananas, mashed (about 3 medium)
4 egg whites, lightly beaten
120 ml vegetable oil
250 g all-purpose flour
50 g sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
DIRECTIONS
Heat oven to 150°C. Lightly greased a 9x5x3 inch loaf pan with cooking spray.
In a medium bowl, combine oats and milk; mix well. Let it stand for 10 minutes. Stir in bananas, egg white and oil until blended.
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and nutmeg; mix well. Add oat mixture to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour batter into pan.
Pour batter into the greased pan and bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Recipe makes 16 servings.
Nutrition (per serving)
Calories 154 Total Fat 7.1g Saturated Fat 1g Cholesterol 0mg Sodium 103mg Potassium 112mg Total Carbohydrate 19.3g Dietary Fiber 1.4g Sugars 1.9g Protein 3.8g Vitamin A 0% Vitamin C 2% Calcium 6% Iron 3%
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