Diet & Nutrition by Peg's Cottage

Ingredients: 2 eggs 1 tsp of lemon juice 100 gram of sugar 120 ml of sunflower oil 130 gram of self raising flour 1 tsp of baking soda 126 gram of shredded carrot 30 gram of raisins Some cashew nuts (Optional) ** For this recipe, i have omitted cinnamon powder and walnuts Method: Place eggs in your mixing bowl and beat until frothy. Add lemon juice Add sugar tablespoon by tablespoon (beat about 3-4 minutes, until it has became pale and white) Add sunflower oil slowly, until all well combine. Followed by adding flour and baking soda. Mix until fully corporate. Lastly will be fold the carrot, raisins and cashew nuts in the batter. I am using a loaf pan, hence baking time and temperature will be 180 C for about 45 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: 2 Egg Whites - 80 gram Yogurt - 30 gram Bread Flour - 138 gram Natural Yeast Starter - 123 gram Plain Flour - 34 gram 1/2 teaspoon of Salt 5 gram of butter Pal Sweet 1 gram Garlic Spread: 5-6 gloves of Garlics Olive Oil - 2 tablespoon A pinch of Salt 1/4 teaspoon of Basil Leaves/ Mint Leaves/ Any other dry Herbs Method: Place all the ingredients and Select dough mode - Run for 20 minutes. Add Butter and Run dough mode for another 20 minutes. Please test for window pane.             Before After Place the bread dough in a big grease bowl and cover with cling wrap @ room temperature for about 4 hours. (The above 2 pictures showed my bread dough before and after 4 hours) Dough weight about 464 gram. Divide dough into 4 equal portion. Roll the dough in round shape. Let it rise for 4 hours or until it has double its size. You may slit the bread dough by using a sharp knife before place it into ...

Ingredie nts: 200 grams of coconut milk 200 grams of self raising flour 100 grams of castor sugar 50 grams of condensed milk 4 eggs Permitted food colouring Method: Lightly greased the baking tin and place a piece of baking paper at the bottom of the baking tin. Get ready 5 bowl and drop 1 drop of permitted food colouring in each bowl. For my recipe, i have use, read, egg yellow, blue, purple, pandan. This is a very easy recipe, just follow the instruction correctly, you will be able to make this cake. However, i would suggest finish the cake in a day, as it contains coconut milk. Beat all eggs until foamy and add sugar bit by bit using your soup spoon until your cake batter double its volume. Mix condense milk and coconut milk together and pour into (4), beat until well mixed. Sift flour and fold flour in. Pour the cake batter equally into your bowl. Steamed each layer for about 8-9 minutes, or until the layer has dries up. Cool completely before cut. Reci...

Recipe Yield 6 Kuehs Each @ 40 gram  dough 20 gram filling Ingredients: 100 gram of Purple Sweet Potato Puree 1 tablespoon of Sugar 70 ml of Water 50 gram of Glutinous Flour 10 gram of Oil Method: Mix all the above ingredients. Oil will be last. And formed a dough. Divide the dough into 40 gram each. Roll in ball shape. Use hand to press the dough (until you can place the filling) and place the filling in. Roll in ball shape again. Place some oil in your mould then place the dough in the mould. Place the ang ku kuehs on top of a banana leaves. Once the above has done, steamed for 7 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.

This bread is suitable for dinner.  Dip with my homemade spicy mint sauce is heavenly.  Please find below ingredients: Ingredients: Sponge Dough - 50 gram (Bread Flour 150 gram, Natural Yeast Starter 100gram, Water 45 gram, 1/4 teaspoon of Salt) Mix all the ingredients. Rest dough until it has double its size. Keep in the fridge. Else, can keep in the freezer. Use it when needed. For this recipe, we only need 50 gram of the sponge dough) Natural Yeast Starter 100 gram Bread flour 115 gram Whole Wheat Flour 10 gram Salt 1/2 teaspoon Olive Oil 10 gram Water 50 gram Method: 1. Place all the above ingredients according to your BM instruction. (Except oil) 2.Select dough mode for 15 minutes, add in oil for another 15 minutes. 3.Proof bread for 2 hours. After 1st proof, punch down the air. 4. Roll into log shape. 5.Then rest the dough for another 120  minutes. Brush bread with some egg wash and sprinkle some spices (Optional) 6...

Ingredients: 2 Potatoes 2 chicken ham 2 hard boiled eggs Salad Dressing: 3 tbsp of Mayonnaise 1 tsp of lemon juice 1/2 tbsp of Mustard Sauce (Optional) 1 tsp of Italian herbs Method: Boiled potatoes and eggs for 15 minutes. Peeled potatoes and eggs. Set aside. Dry fried ham for about 3 minutes. (This step is optional, as ham already cooked) Combine salad dressing and mixed well. Mix all the ingredients and toss well with salad dressing. 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: 2 egg yolks 50 gram milk 10 gram of oil 100 gram pumpkin puree 60 gram self raising flour 2 egg whites 45 gram of sugar Method: Whisk egg yolks, sugar, corn oil, milk, pumpkin puree, fold cake flour in with spatula. In a separate bowl, beat egg whites until stiff peak. Fold egg whites in (1) by 3 batches. Baked @ PPC for 60 minutes, followed by 160 C for 14 minutes in oven. 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.