Diet & Nutrition by Peg's Cottage

Ingredients: (Yield 18 doughnuts, each at 20 gram) 25 gram melted butter 25 gram castor sugar 100 gram plain flour 100 gram bread flour 30 gram condensed milk 10 gram fresh milk (plain water also can) 1 teaspoon of yeast 1/4 teaspoon of pink salt 1 egg Glazing: 1 tablespoon of heavy cream + 2 teaspoon of icing sugar. Method: Place liquid at the bottom of the bread pan. Followed by bread flour and plain flour. Then place sugar and salt on the opposite side. Yeast in the middle. Press the dough button and let the BM runs for 20 minutes. Then stop the machine, place melted butter in the machine and let it run for another 10 minutes.  Proof your dough for about 45 minutes or until it has double its size. Grease any of your doughnuts pan thoroughly. Place the dough in your pan and proof for 15 to 20 minutes minutes or until it has reached 2/3 of the height of your doughnuts pan. Baked at preheated oven of 200 C for 5-8 minutes. Note:By sharing our experienc

Ingredients: 150 gram of Plain Flour 100 gram of Glutinous Rice Flour 75 gram of Castor Sugar 1 teaspoon of Yeast 78 gram of Potato Puree 110 gram of Water ( + 10 gram of water if is too dry) 10 gram of Oil Yield 10 Ki Kia Gu - Each at 53 gram Method: Place all the above ingredients into a big bowl and combined well until it can formed a ball shape. Add oil after all the ingredients has fully incorporated. Take out the dough (greased hand with oil) , straight away make ball shape and put the dough on a piece of banana leave. Proof open cover for 45 minutes.  Or when you touch the dough, it has became springy, means it has done proofing. Steamed for 12 minutes using cold water. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement

I baked this cake for myself this year as my b'day cake, since we are all quarantined at home. This is a super creamy and yummy cake which everyone should try.  Best part, it has no flour, no sugar and gluten free. Ingredients: (6 Inch cake pan) 225 gram cream cheese 35 gram Lakanto (Kind of sweetener which made from Monk Fruit) 1 egg yolk 2 whole eggs 1 tablespoon of almond flour 1 teaspoon of vanilla paste 100 ml of whipping cream 15 ml of full cream milk Method: This is a super easy cheese cake where we only need our whisk and make sure everything is well mixed. Whisk cream cheese and sugar until well combined. Followed by adding egg. (One by one). Add vanilla paste, whipping cream and milk. Fold almond flour in. Baked @ preheated oven of 200 C for 50 minutes. ** Keep in the fridge overnight for your cheese cake to taste even better. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would apprecia

Recipe Yields 10 Cupcakes Ingredients: 125 gram of salted butter 120 gram of sugar 1 teaspoon of vanilla paste 2 egg 160 gram of self raising flour 185 gram of fresh milk Method: Cream salted butter and sugar until white and pale. Followed by vanilla paste and eggs. Mixed well. Then fold 1/3 of self raising flour in the batter, followed by 1/3 of milk. Flour and Milk should fold in the batter alternately until finished. This is to make sure all the ingredients are well mixed. Lastly, scoop the batter in the cupcake liners. (If you would like to make some marble pattern, you may scoop some of your batter from the original flavour and mix with some cocoa powder; however, this is totally optional) Baked @ 175 C for 13 minutes, then 180 C for another 13 minutes. Note: By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Egg Yolks Batter 4 egg yolks 90 gram of coconut milk + few leaves of pandan leaves 50 gram of corn oil 90 gram self raising flour 12 gram sugar Meringue 4 egg whites 48 gram of sugar Method: Whisk egg yolks, sugar, corn oil, milk until well combined. Then fold self raising flour in with spatula. In a separate bowl, beat egg whites until stiff peak. Fold egg whites in egg yolks batter by 3 batches. Baked @ PPC for 59 minutes. Once cooked,Tap cake pan from high once to prevent shrinkage. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

What is it HFLC diet? Many of you might wonder why is it HFLC diet? Why would you want to make your life miserable? Why would you want to stay in your own world? Why would you want to trouble yourself?  There are many WHY factors when it comes to HFLC diet. I believe many of you has been experiencing sarcastic criticism from your friends or colleagues. (If you are already doing KETO) You are in fact very lucky if you have very supportive friends throughout this journey. Apparently the HFLC diet is not something new, it has in fact been practicing since our ancestor time. Why is it so good? Why is it so famous among the celebrities and all over the world? It is very hard to describe in words, you have to try to believe and to experience the different in yourself. I am here not to write about what is HFLC. (As there are already lots of articles online) But I would like to share my experience throughout the 325 days journey on HFLC diet. For my HFLC diet, I didn’t

If you want something quick, easy and nutrition recipe for chicken breast, you can try the below recipe. I have my super nutrition pulled chicken with broth within 50 minutes. Just place everything in after i got back from work. After 50 minutes, i have this pulled chicken with broth. Can keep the soup as broth, then serve the chicken as main course, and side with some salad/ or can be salad wrap. Ingredients: 1/4 teaspoon of Pink Salt Dashes of Pepper 1/2 teaspoon of Pure Sesame Oil To marinate with Rosemary Seasoning 1 tablespoon of Liquid Amino 2 tablespoon of ACV 2 Big Chicken Breast 2 Cup of Water Method: Marinate chicken breast with pink salt, pepper, rosemary and liquid amino; Then add 2 cups of water with (1) into the pressure cooker; Pressure cooker function will be: 20 minutes @ steam mode + 30 minutes @ Chicken mode. Note:By sharing our experiences in baking and cooking, we could improve further for recipe. Hence I would appreciate if you could kindly

The reason i am making this pandan kaya is because i am a kaya person and those kaya selling has all kinds of funny ingredients in it. Hence, i used my wonder pot to make this 4 ingredients pandan kaya for my own consumption, as my husband and kids doesn't like kaya. I love the colour of my pandan kaya as the green is so vibrant and i know there is no colouring or any artificial ingredients in it. Ingredients: 200 ml of Kara Coconut Cream 1 tablespoon of Lakanto 2 Egg Yolks Few Pandan leaves Method: Blend pandan leaves and coconut cream. Squeeze out the pandan coconut juice. Pour the pandan coconut juice in your ppc at bake mode then add lakanto, stir until the lakanto has dissolved in pandan coconut juice. Select warm mode. Keep stirring.  Then select Baked Vegetables Mode again. Keep stirring.  Stir until kaya has thicken. (About 5 minutes)  Off PPC.  At this stage, please do not panic and the liquid  has become lumpy. Pour the liquid in your

2 NET CARBS FOR 1 SLICE I am baking this gluten free bread loaf for my weekend post workout breakfast. As for last week, i have made some keto friendly pandan kaya to pair with my gluten free bread. As for next week, i plan to toast it with egg, ham and lettuce. Just a note to remind those who wants to try this recipe, it has wet dough, as it has no flour in it, hence, please do not expect it to rise or taste like normal bread. However, it is definitely suitable to those who is gluten intolerance or diabetes. If you are interested, please find the below ingredients and method. Happy Baking! :) Ingredients: 6 eggs 1/3 cup of VCO 1/3 cup of unsweetened organic coconut milk 1/3 cup of coconut flour 1 cup of golden flax seed (blended into flour type) 1 tablespoon of lakanto (sweetener which made from monk fruit) 1 tablespoon of baking powder 1 teaspoon of xanthan gum 1/2 teaspoon of pink salt 1 teaspoon of yeast Method: Mixed all the wet ingredients - eggs, vir

Ingredients: 220 gram bread flour 30 gram plain flour 10 gram cake flour 55 gram egg 93 gram whipping cream 46 gram of pumpkin (steamed and smashed) 30 gram sugar 1/4 teaspoon salt 1 teaspoon yeast 20 gram butter Method: Place liquid at the bottom of the bread pan. Followed by bread flour, plain flour and cake flour. Then place sugar and salt on the opposite side. Yeast in the middle. Press the dough button and let the BM runs for 20 minutes. Then stop the machine, place cold butter in the machine and let it run for another 10 minutes. By this time, you should able to reach the window pane. Proof your dough for about 45 minutes or until it has double its size. Before Proofing After Proofing (I have place my dough the fridge for about 2 hours) 8. Grease any of your favorite bread pan thoroughly. 9. Place the dough in your pan and proof for 45 minutes or until it has reached 90% of the height of your bread pan. 10. Baked at prehea