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Rice Cooker Vegetable Soup

Posted on by editor
22
Jan

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Rice Cooker Vegetable Soup

by ToTT

Learn how to cook this delicious vegetable soup – without a stove and just a simple touch of a button!

That’s right, no more kitchen patrol duties or over-boiling anxieties, just plug in your rice cooker. So just sit back, relax and wait for a bowl of “lang tong” (beautiful soup) that will make your mother proud.

#ToTTfulTips

Cuisine : Asian Course : Main Skill Level : Novice

Prep : 10 mins Cook : 60 mins Ready in : 70 mins  Serves : 4 servings

INGREDIENTS             

  • 2 Carrots
  • 4 Potatoes
  • 2 Corn
  • 2 Tomatoes
  • 200g Mushrooms
  • Salt & Pepper (To taste)

Directions:

  1. Grate carrots & potatoes and chop them up evenly.
  2. Cut Tomatoes and Corn into two.
  3. Pour all chopped ingredients into the rice cooker, along with the shitake mushrooms and add 2L of water.
  4. Close rice cooker and set to cook mode for 1 to 1.5 hours.
  5. Salt & Pepper after for taste.
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Smoothie Bowl

Posted on by tott
03
Aug

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Smoothie Bowl

by ToTT

Craving for ice cream but watching your waistline? Creamy, cold and thick enough to eat with a spoon, smoothie bowls are the next best thing to eating ice cream! Make yours today and add all your favourite toppings!

Cuisine : Healthy Cooking Course : Appetizer Skill Level : Novice
Prep : 5 mins Cook : 0 mins Ready in : 10 mins Serves : 1

INGREDIENTS:

  • 1 cup Frozen Strawberries
  • 1/2 cup Yogurt
  • 1/4 cup Milk
  • 1 cup Blueberries
  • 1/2 cup Granola
  • 1/2 cup Pumpkin Seeds
  • Chia Seeds
  • 1/4 cup Almonds
  • Maple Syrup
  • Vanilla Extract

DIRECTIONS:

  1. Mix strawberries, yogurt, milk, maple syrup, vanilla extract and blend until smooth!
  2. Pour the smoothie into a bowl and decorate!
  3. Add in blueberries, almonds, pumpkin seeds, granola and chia seeds.
  4. Enjoy!
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Healthy Yogurt Bark

Posted on by tott
03
Aug

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Healthy Yogurt Bark

by ToTT

Who says healthy food are not yummy? They will realised that its not true when they try this Healthy Yogurt Bark. It’s easy to do and most importantly, it’s delicious!

Cuisine : Healthy Cooking Course : Dessert Skill Level : Novice
Prep : 10 mins Cook : 0 mins Ready in : 190 mins Serves : 20 pieces

INGREDIENTS:

  • 1 cup Natural Yogurt
  • 1 Banana – mashed
  • 3 tbsp Cocoa Powder
  • 1 tbsp Honey
  • 2 tbsp Macadamia Nuts
  • Garnish with nuts of your choice and sliced bananas

DIRECTIONS:

  1. Mix all ingredients in a large bowl until well incorporated.
  2. Spread evenly on baking tray with baking sheet.
  3. Sprinkle chopped nuts and layer sliced bananas.
  4. Freeze for 3 hours to harden.
  5. Cut and serve!
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Basic Water Kefir

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22
Jul

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Basic Water Kefir

by Geeta Jayabalan

Water kefir is a source of beneficial bacteria. This recipe by Chef Geeta teaches you how to brew water kefir for a healthier lifestyle!

Cuisine : Healthy Cooking Course : Condiment Skill Level : Novice
Prep : 30 mins Cook : 2850 mins Ready in : 2880 mins Serves : 1-2

INGREDIENTS:

  • 2-4 tbsp Water kefir crystals
  • 4 tbsp Cane Sugar
  • 4 cups Water

DIRECTIONS:

  1. To a glass jar add 4 cups of room temperature, filtered or spring water.
  2. Add 4 tbsps of cane sugar, stirring to dissolve. You can use brown sugar, white sugar, sucanat or raw sugar. Certain types of sugar don’t dissolve properly in water so you would have to heat the water slightly to dissolve the sugar. However before you add the water kefir grains to the sugar solution it must be totally cool or else the grains will die.
  3. Let this solution sit on the counter for 1-2 days with a cloth napkin secured by a rubber band. You will see the mixture become slightly cloudy with a mild sweet taste.
  4. Now strain out your water kefir grains with a plastic strainer & place them in a new sugar water mixture to make your next batch.
  5. You can drink the water kefir straight away with a squeeze of lemon or you can do a second ferment for more flavour & fizz.

     

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Strawberry Spinach Smoothie

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22
Jul

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Strawberry Spinach Smoothie

by Geeta Jayabalan

This strawberry spinach smoothie is love at first sip. It is easy to make and is packed with all-natural, healthy ingredients making this the perfect snack!

Cuisine : Healthy Cooking Course : Dessert Skill Level : Novice
Prep : 5 mins Cook : 2 mins Ready in : 7 mins Serves : 1-2

INGREDIENTS:

  • 1 cup Spinach, tightly packed
  • 1 cup Fresh or frozen strawberries
  • 1 cup Kefir /nut milk / coconut water
  • 1 tbsp Flax or chia seeds
  • 1 Pitted date (optional for added sweetness)

DIRECTIONS:

  1. Blend all ingredients until smooth.
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Green Tea Swiss Roll with Red Bean Paste Cream

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22
Jul

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Green Tea Swiss Roll with Red Bean Paste Cream

This refreshing matcha sponge cake is layered with creamy red bean filling, perfect for when you’re craving a Japanese dessert! 

Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 10 mins Ready in : 55 mins Serves : 2-4

INGREDIENTS:

  • 4 Egg Whites
  • 4 Egg Yolks
  • 60g Caster Sugar
  • 40g Top Flour
  • 5g Matcha (Green Tea) Powder
  • 1/8 tsp Salt
  • 1 tsp Vanilla Extract
  • 60g Oil
  • Butter for greasing pan

DIRECTIONS:

  1. Preheat oven to 200°C. Grease 28cm x 35cm pan with butter. Line pan with parchment paper.
  2. Whisk the egg whites on medium speed till thick and foamy. Gradually add caster sugar and keep whisking till egg whites are at firm peak stage
  3. Add yolks to whites, one at a time. Whisk gently until evenly mixed after each addition. Sift half the flour and matcha powder as well as the salt into the mixture. Mix with a whisk and when there are no more traces of flour, sift in remaining flour and mix again. Fold in vanilla extract and oil with a rubber spatula until just combined.
  4. Pour batter into cake pan. The batter will be quite thick so spread with spatula as evenly as possible, working it into the corners of pan. Twirl the pan until batter is level and tap the pan against the worktop a few times to get rid of air bubbles. Bake on middle shelf until the middle of the cake is springs back to the touch, 10-12 minutes. Remove from oven and unmould the cake onto a wire rack. Peel parchment paper from the sides of the cake. Leave until completely cool.
  5. To assemble, flip the cake onto a new sheet of parchment paper, face down. Peel the parchment paper off the bottom of the cake. Spread evenly with the red bean whipped cream or any other desired filling and roll the cake up, using the parchment paper to help. The cake would benefit from being wrapped in plastic then refrigerated for an hour or two to help it set before serving.
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