Diet & Nutrition by Peg's Cottage

Ingredients for Tomato Based Curry: 3 Shallots 3 Garlics some Ginger 220 gram of Tomato 1 tablespoon of Pumpkin Puree 20 ml of water Spices 1/2 tsp of Cumin Seeds 1 tsp of Turmeric Powder 4-5 seeds of Black Pepper 1 tsp of Chili Flakes 1 tsp of Cinnamon Powder 1 tsp of Garam Masala Method:  Blend all the Tomato Based ingredients into Puree, Followed by all the spices. Marinate chicken cubes/ cauliflower with some salt and turmeric powder. Set aside. Add 1 tablespoon of EVOO in the pot, then put in chicken cubes or cauliflower. Add some Ghee to enhance the flavor. Add in the tomato based puree + spices. Pressure cooked for 15 minutes if is chicken, or 10 minutes if cauliflower is used. Drizzle some coconut milk to make the curry more flavorful. #pegscottage   #dessert   #KETO   #KETOFRIENDLY   #KETOFRIENDLYRECIPES   #noguilt   #NOSUGAR   #NOGLUTEN   #GLUTENFREE   #NUTRIENTDENSEFOOD   #NUTRIENTDENSE   #NOSUGAR   #noflour ...

  I baked these Keto Brownies twice within 3 days. It is too irresistible, that I must share with everyone. First, of course is guilt free, as it doesn't contains any flour or sugar, hence, it doesn't spike your insulin.    Ingredients: 48 gram of Almond Flour 25 gram of 100% Unsweetened Hershey Cacao Powder 2 tablespoon of Coconut Flakes 1/2 teaspoon of baking powder 3 Eggs 150 gram butter 1 tablespoon of Keto Sweetener 50 gram of Keto Chocolate Melted Method: 1. Melt the below ingredients with double boil method: 150 gram butter 1 tablespoon of Keto Sweetener 50 gram of Keto Chocolate Melted 2. Use a whisk, to whisk eggs in (1) 3. Then fold Almond Flour, Cacao Powder, Baking Powder and Coconut Flakes in (2). 4. Baked @ 185 C for 35 minutes. (You can bake for 25 minutes, but I like to have crispier top) #pegscottage   #dessert   #KETO   #KETOFRIENDLY   #KETOFRIENDLYRECIPES   #ketobrownies   #fudgebrownie   #ketofudgebrownies  ...

Day 44 of MCO. Daughter requested Cheesecake for dessert. This is a failed proof Cheesecake which everyone can do it at home, as it doesn't require any complicated equipment, such as oven or electronic whisk. What we need is only pressure cooker and a whisk. Sounds very simple? Let's try at home, enjoy it with a cup of coffee. Ingredients:  Based Crust 1 cup of almond flour = 112 gram of almond flour 2 tablespoon of melted butter = 38 gram of melted butter You may add 15 gram of sugar if you want to add extra flavor for your crust based. However, why we want to bake at home, it is because we want to bake a healthier version of cheesecake for our family, and of course is cheaper and we know what ingredients we have added in our cake. Cake Batter 250 gram of Tatura cream cheese (Room temperature) 50 gram of castor sugar (If you are on Keto, please use sweetener substitution, such as Lakanto) 2 eggs (100 gram of eggs) 60 gram of Shani whipping cream (35% of ...

Ingredients: 2 egg yolks 49 gram of fresh orange juice 24 gram of oil 45 gram of self raising flour 6 gram of sugar 1 teaspoon of orange zest Meringue: 2 egg whites 33 gram of sugar Pinch of cream of tartar Pan Size:   6' inch Chiffon Pan Method: Whisk egg yolks, sugar, corn oil, orange juice, orange zest 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 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.

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 ...

                                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 s...

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 exper...

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

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.

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...

     Woke up early morning to fried egg for children to bring Cheese and Egg Sandwiches to school. Peg's Cottage Super Soft Pumpkin Loaf As a working mum, i am trying my best to provide my children with home cooked food, cakes and bread. However, due to my nature of work, i am only able to bake bread during weekend. And home baked bread normally will last only maximum 3 days. As no preservative. Why am i insist to have home baked or home cooked food? At least i know what type of ingredients i am putting in. To all working mum out there, if you are same as me. Let's share some of your experiences with me. Now, Please find below home baked pumpkin loaf for your easy reference. If you need more advise on this, please do not hesitate to PM me. Ingredients: 260 gram bread flour 55 gram egg 40 gram fresh milk 43 gram whipping cream 46 gram of pumpkin (steamed and smashed) 30 gram sugar 1/4 teaspoon salt 1 teaspoon yeast 30 gram butter Method: ...

The texture of this cake is firm and soft with crusty top. Best to serve with cup of Espresso.  As the fragrance and bitterness of the coffee just the best combination with the candied mixed fruits of the cake! Ingredients: 113 grams of unsalted butter, room temperature 80 grams of granulated white sugar 3 large eggs, room temperature 1 teaspoon of Rum essence 1/2 teaspoon vanilla extract 260 gram of dried mixed fruits 245 gram of self raising flour 1/4 teaspoons salt One teaspoon of orange zest 60ml of fresh milk Method: Preheat oven @ 180 C Beat butter and sugar until pale and fluffy. Followed by egg, one by one. Add in vanilla extract and rum essence. Followed by mixed dry fruits. Fold half of the flour in the batter. Follow by milk  Then fold another half of half in the batter. Bake for about 60 -  70 minutes  or until a toothpick inserted into the center comes out clean.  Note:By sharing our experiences in bakin...

Recipe Yields 6 Cupcakes Ingredients: 62.5 gram of salted butter 60 gram of sugar 1 teaspoon of vanilla paste 1 egg 80 gram of cake flour 1 teaspoon of baking powder 92.5 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 cake 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, add blueberries in the batter. If you would like to make some original flavor, you may scoop in the cupcake liners. 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

Dear friends, If you have realized, crispy fish skin is a snack trend now. We will see crispy fish skin snack everywhere nowadays. Not sure how many of you like these crispy snacks. But I heard the Salted egg yolks version are very addictive and also very expensive, it cost RM 35 per pack. (Really costly) In our family, we don't really eat salted egg. Hence i have came out with my own version of crispy fish skin. And most importantly, I know what type of ingredients I have added in and where my fish skins are from. I am delighted to share with all of you my version of Airfry Salmon Skin. I am very glad that I have got some Salmon skin from a vendor who air-flown their Salmon directly from Japan. I have bought 1 kg. Now I regret, should buy more instead of 1kg, as it is too delicious. You will not stop with only 1 piece. Ingredients: Salmon Fish Skin 250 gram Seasoning: 1 teaspoon of Salt 1 teaspoon of Pepper 1 teaspoon of Mint leaves 1 teaspoon of Curry powder 2...

This definitely a must-try recipe if you have any last minutes party or friends to visit you and you wanted to impress, as it is very easy, just follow the recipe below. Baked these cupcakes for my girl's friends who came to my house for English Project. Ingredients: 3 egg yolks 40g sunflower oil 50 gram of fresh orange juice 1 orange zest 48 gram of plain flour 3 egg white 40 gram of sugar 1/2 teaspoon of lemon juice Method: 1. Mix egg yolk, orang juice, orange zest, oil and flour until well combined. 3. Beat egg whites until soft peak. 4. Baked @ 120 - 40 minutes; 125 - 10 minutes; 130 - 5 minutes at the 2nd lower rack. 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: Sponge Dough Natural yeast starter 50 gram Water 50 gram Flour 92 gram Main Dough Condensed Milk 10 gram Fresh Milk 50 - 60 gram Milk Powder 8 gram Flour 143 gram Salt 1/4 teaspoon Sugar 20 gram Natural yeast starter 50 gram Cheddar Cheese and Chocolate (Optional) Butter 17 gram Method: Mix all the sponge dough ingredients and keep in the fridge overnight. Then place liquid (fresh milk, condensed milk) at the bottom of the bread pan. Followed by sponge dough. Followed by bread flour, milk powder. Then place sugar and salt at the opposite side. 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. Shape any of your desired shapes and filled up with any fillings you like. For this batch, I am using some cheddar cheese and Alfredo milk chocolate. Place a baking paper at y...

Ingredients: Tang Zhong: 5 gram of Bread Flour 25 gram of water Main Dough: (Yield 9 buns) 255 gram of Bread Flour 10 gram of Cocoa Powder 50 gram sugar 110 - 120 ml of fresh milk (you may add or minus, depends on your flour liquid absorption level) 20 ml condense milk 1/4 teaspoon of salt 1/2 teaspoon of yeast 20 gram of butter Raisins and Chocolate Chips (Optional) Method: For tang zhong, this time I just mixed bread flour with hot boiling water. Set aside for it to cool down. Then place liquid (fresh milk, condensed milk, tang zhong) at the bottom of the bread pan. Followed by bread flour and cocoa powder. Then place sugar and salt at the opposite side. Dig a hole and place yeast in the middle. Press the dough button and let the BM runs for 20 minutes. (Anytime within the 20 minutes, can place raisins and chocolate chips in) 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 have the window pane. ...