Diet & Nutrition by Peg's Cottage

Ingredients: Pumpkin Puree (I didn't measure) But i bought my pumpkin at RM 0.53) 1 tablespoon of Lakanto 200ml of Coconut Cream Method: Mix all the above ingredients, set your PPC to any of the bake mode and stir. If you realized your kaya is boiling, you can change to warm mode, but keep stirring until your desire texture. 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: (Steamed Chicken) 1 Chicken Breast Pink Salt Shao Xing Wine Few Slices of Ginger (Smoked Chicken) Steamed Chicken Breast Aluminium Foil 1 tablespoon of flour 1 tablespoon of tea leaves 1 tablespoon of sugar Method: Use PPC to steam chicken breast at steam mode for 10 minutes. Take out the steamed chicken, wait for a while until it dry. Now is the SMOKE part, use a wok with cover (better to use black and old pot), line your pot with aluminium foil, followed by mixed flour, tea leaves and sugar on top the aluminium foil (These will create the smoke aroma, hence you can use any of your favorite tea leaves, for me i am using Vietnamese Lotus Tea Leave). Then place a steamer on top the aluminium foil, place chicken on top of the steamer rack and cover it. High flame for 15 minutes. Or until your desire colour of your chicken breast. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you coul

Ingredients: 200 gram almond meal 2 teaspoon of baking powder 1 teaspoon of salt 20 gram of psyllium husk 4 eggs 50 gram of butter 125 ml of water Method: To make Keto bread is pretty easy. 1. Mix all dry ingredients in a bowl. 2. Add eggs. 3. Add water. 4. Add butter. 5. Until all has well mixed. 6. Baked @ preheated oven of 180 C for 40 minutes. Tips: It can be kept in the freezer for months. Just microwave for 30-40 seconds when u feel you want to have your Keto Bread. Personally, i like the taste after it has microwaved, as it is harder and not dense. 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.

Today mark my 357th day of my keto Journey, and i would like to share this Keto Moist Chocolate Cake with all of you. Personally i like this cake ,as it taste very chocolaty. I keep my cake in the freezer as my dessert. When i feel like i want to have a piece of cake, i would microwave for 30 seconds and top with some walnuts and pecans. And the most interesting part is, no need oven, i am using my pressure cooker for this cake. I am a very simple and straightforward person, hence my recipes are always simple and straight to the point, if you have any question, please PM me via FB or my page. Ingredients: (4 Inch Pan) 68 gram Almond Meal 28 gram Cocoa Powder 1/2 teaspoon of Baking Soda 68 gram of melted butter 1 tablespoon of lakanto 80 gram of heavy cream 1 egg 1 tablespoon of warm coffee Method: 1. Mixed almond meal, cocoa powder and baking soda in bowl. Set aside. 2. Mixed egg yolks, melted butter, heavy cream and warm coffee in ano

Ingredients: 4 egg yolks 87 gram of milk 50 gram oil 90 gram self raising flour 12 gram sugar 1 teaspoon of orange paste + 1 teaspoon of vanilla paste Meringue 4 egg whites 48 gram sugar 1 teaspoon of Lemon Juice Method: Whisk egg yolks, sugar, corn oil, milk until well combined. Then fold flour in with spatula. In a separate bowl, beat egg whites until stiff peak. (Together with Lemon Juice) Fold egg whites in egg yolks batter by 3 batches. (Do not overmix) 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.

Ingredients: 3 eggs 125 gram sugar 200 gram banana (cut into cubes) 150 gram plain flour (can replace with cake flour or self raising flour) 1/2 teaspoon of baking powder (omit if self raising flour is used) 1/4 teaspoon of baking soda 100 gram of unsalted butter (Melted) - can replace with corn oil Pinch of salt Method: Sieve flour, baking powder, baking soda, salt twice and set aside. Beat eggs, sugar, banana until ribbon stage. Fold flour into the batter, then followed by butter. Baked @ 45 minutes @ 160 C . (However, i will bake for 55 minutes in my next attempt) 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.

Baked this GEM during our RMO Day 20 which was yesterday, i would say this is the best keto butter i have baked, it is very moist and buttery. This version of butter cake is suitable for those diabetic patients or elderly who doesn't acquire sweet cake. (I feel upset as i didn't recover this recipe when my dad is still alive) Nutritional Facts for the butter cake:  Servings: 4 273 Cal 1.5 Carbs 7.8 Protein Ingredients: 100 gram almond meal 1/2 teaspoon of baking powder 1/4 teaspoon of salt 1 tablespoon of lakanto (Monk fruit sweetener)* 1 egg 55 gram of butter Method: Sieve almond meal, baking meal and salt. (set aside) Beat lakanto and eggs by using electric mixer until ribbon stage Fold flour mixture (1) in the egg batter (2) in 3 batches. Alternatively fold butter in the flour mixture in 3 batches as well. I am using 6 inches cake pan for this cake. Hence yield a think cake. I shall use 4 inches cake pan for my next at

I would like to share another beauty which i have created yesterday. #day 18 #RMO # covid19 This cake is almost perfect, just some slight changes of the ingredients need to be revised. Equipment: 6 inch Chiffon Pan Ingredients: 2 egg yolks 45 gram milk (can increase to 47 gram) 25 gram oil (can reduce to 23 gram) 45 gram plain flour 6 gram sugar 1 tablespoon of cocoa powder Meringue 2 egg whites 30 gram sugar Pinch of cream of tartar Method: Whisk egg yolks, sugar, corn oil, milk until well combined. Then fold flour in with spatula. In a separate bowl, beat egg whites until stiff peak. (Together with cream of tartar) Fold egg whites in egg yolks batter by 3 batches. (Do not overmix) 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 an

This steamed moist chocolate cake taste like store bought gardenia chocolate muffins. A must try recipe if you are a chocolate person. Ingredients: 60 gram of plain flour 25 gram of cocoa powder 1/2 teaspoon of baking powder 1/2 teaspoon of baking soda 1 egg (lightly beaten) 100 gram of sugar 94 gram of unsalted butter pinch of salt (omit if use salted butter) 100 ml milk mixture (1 tablespoon of condensed milk + 1 tablespoon of milk powder) 1/2 teaspoon of vanilla paste (can omit) Method: Mixed all the dry ingredients in a big bowl. (set aside) Place sugar and butter in your milk pot, until sugar has fully dissolved. (set aside until it cooled down) Add 100 ml of milk mixture with vanilla paste. Add 1 egg in your wet ingredients mix with whisk. Pour the wet ingredients to dry ingredients until it has become smooth. Pour in to cup cakes liner. This recipe yield 7 cupcakes.  Steamed for 45 minutes. Ready to serve. Note:By sharing our experiences in b

                                Ingredients: Egg Yolks Batter 4 egg yolks 90 gram of coconut milk + coconut water + few leaves of pandan leaves 50 gram of corn oil 90 gram plain flour + 5 gram of baking powder 12 gram sugar Meringue 4 egg whites 48 gram of sugar Method: First to blend pandan leaves and coconut water to become pandan juice and weight 90 gram. Discard the balance of juices. Whisk egg yolks + sugar until sugar has fully dissolved. Followed by whisk corn oil, coconut milk until well combined.  Fold plain flour in 3 batches. Set aside. Now, to prepare meringue in a stainless steel bowl. Beat egg white. When beat egg white until this stage, add pinch of cream of tartar to stable the egg whites.  Beat egg whites until stiff peak. Then fold plain flour in with spatula in 3 batches. This stage is important, fold until you have smooth batter.  Do not over fold as well. Place pan directly to PPC. Baked @