Diet & Nutrition by Peg's Cottage

  Ingredients: 1 Cup or 240ml of Fresh Milk 1 Tbsp of No Sugar Added Yogurt with Probiotic 1 Drop of Stevia (Optional) Method: Boil fresh milk until bubbled. Set aside until the fresh milk has became worm. Add in yogurt. stir until well combined. Pour into a glass container. Incubate in your warmer, yogurt maker, pressure cooker for at least 8 hours. Then keep in the fridge. Served with any nuts or berries of your choice. #yogurt   #homemadeyogurt   #strawberry   #pumpkin   #keto   #ketofriendly   #noflour   #nogluten   #glutenfree   #lowcarb   #pegscottage   #dietnnutrition   #personaltrainer Note: By sharing our experiences in baking and cooking, we could improve further the recipe.  Hence  I  would appreciate if you could kindly link back your baking or cooking experiences to my blog for sharing and further improvement.

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.

5 Ingredients 1 tsp (5 ml), Natural Vanilla Essence 1 spoon, Lennox Collagen 5000 powder 2 tsp, Lakanto Sweetener 115 milliliter, Natural Kara Coconut Cream 115.00 g, Whipping Cream Pinch of Salt Method: (2 Serving, Each Serving 2 Net Carbs) Mixed coconut milk, vanilla essence and whipping cream in a bowl. Set aside. Add sweetener, collagen powder into (1). Mixed all together. Place the ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving. Can sprinkle with some cocoa powder. If freezing overnight: take out your ice cream 10-20 minutes prior to serving. 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.

It has become a trend for everyone nowadays that we want to have a healthy lifestyle by eating clean. And so, I have chosen fresh milk for my kaya instead of Santan (Coconut Milk). Is definitely a healthier choice. And you will not regret after you have tried it. You can also spread this kaya on your toast for your breakfast! Ingredients: Pumpkin Puree 269 gram Few Pandan Leaves Fresh Milk 100 ml 50 gram of Gula Melaka. * Sweetness can adjust according to your preference. Method: Put in all the ingredients in your pressure cooker. Select bake mode and stir for about 10-13 minutes, if you think your pot is too hot, select warm button for a while, then select bake mode again continue to stir until your desired thickness. 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.

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.

Dinner 13.4.2019 Ingredients: 1 avocado 1/2 small onion 2 cloves of garlic 5 cherry tomatoes 2 teaspoon of mint 5 gram of pepper 1 teaspoon of lemon juice 1/2 teaspoon of sea salt Method: Place all the above in your blender until smooth. We had our guacamole with Nachos last weekend during dinner. It was good!  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.

Last Sunday project, i made some pineapple tarts for my kids. They love pineapple tarts. However, this is my first time cooking pineapple jam (normally, my mum will cook for me) . It actually needs a lot of patience, i would say. I am testing out my mini mould which was given by my mum. Kindly refer to the this link for crust recipe and please find the below for pineapple jam recipe. Kindly refer to the this link for crust recipe and please find the below for pineapple jam recipe. Ingredients:  2 kg Pineapple 105 gram of sugar (Brown or white sugar) Method: Use blender to blend the pineapple. Cook the pineapple water in Pressure Cooker. Chicken Mode x 4, close lid, auto release. I check every 15 minutes and stir the jam. Add in sugar anytime when you are stirring your pineapple water.  Cook until your desire texture. Pineapple jam is done. Please wait until it has completely cool before keeping in the fridge. Note:By sharing our experi...

Ingredients: 250 gram Soya Bean Some pandan leaves (Optional) Water Method: 1. Soak the Soya Bean until all the skins can come out easy. I hand picked one by one. 2. Then, blend soya bean in the blender. Water should cover your soya bean. 3. Then use a strainer or cheese cloth to squeeze the pure soya milk. 4. Cook soya milk in your pressure cooker (Bean Mode).  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: 5 finger red chili 2 chili padi 8 gloves of garlic 3 slices of ginger 1-2 tsp of mushroom powder Pinch of salt Some pepper 1 tsp of lemon juice Method: Blend the above into paste and add some steamed soup from the steamed chicken when you made your chicken rice. This is optional, as the steamed chicken soup and enhanced the fragrance of the chili paste. 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: Pumpkin Puree (I didn't measure), please refer to the below picture. Steam mode in PPC for 15 minutes. 3 Pandan Leaves 10 gram of Brown Sugar 50 gram of Gula Melaka. * Sweetness can adjust according to you preference. Method: Put in all the ingredients - any bake mode and stir for about 10-13 minutes, if you think your pot is too hot, select warm button for a while, then select bake mode again continue to stir until your desire thickness. 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: 7 Flower Mushrooms 5 Gloves of Garlic 5 Shallots An Inch of Ginger 1 Packet of Dried Chillies (200g - 250g) 8 Bird Eye Chili (RED) - Chili Api 3 Tbsp of Oil 2 Tbsp of Tomato Sauce 1/2 Cup of Water 1 Asam Keping 2 Tbsp of Brown Sugar 1 Tsp of Vegetarian Mushroom Powder Method: Soak dried chili in hot water for about 10 minutes or until dried chili is soft. Soak the Flower Mushroom in water until soft, cut the mushroom into small pieces. Blend dried chili, bird eye chili, garlic, shallots, ginger with oil, bit by bit until it has completely blend. (You can add some water if is too dry to blend) Heat wok, Add oil, fry  the above chili paste for about 5 minutes. Add Mushroom. Add tomato sauce, vegetarian mushroom powder. Allow everything to cook for another 5 minutes. Add in Asam Keping. Switch off the Flame. Leave in the wok for another 5 minutes. Have it with some Coconut Brown Rice - Nasi Lemak for a nice Vegetarian Dinner. Or you can have it...

Ingredients: 2 pcs of Egg Yolks 200ml of Coconut Milk Brown Sugar - 90 gram (Can Reduce to 70 gram) 3 leaves of Pandan Leaves Method: Select Baked Vegetables Mode in PPC.  Until the PPC is hot, the add all the ingredients in except eggs.  When sugar is fully dissolved, place the eggs in.  Select warm mode. Keep stirring.  Then select Baked Vegetables Mode again. Keep stirring.  Until PPC kaya is bubbling, keep stirring until kaya has thicken. (About 10 minutes)  Off PPC.  Pour kaya in a glass container, wait until it is completely cool and keep in the fridge. Tips: Keep Stirring. 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: 1/2 Chicken 1 tbsp of Soya Sauce 1 tsp of Sesame Oil 1 teaspoon of Mushroom Powder 4 tablespoon of Water Pinch of Five Spice Powder Method: 1. No need to cut the chicken until very small. 2. I used the leftover chicken from my chicken of essence. 3. Put everything in BM and Run Jam mode for 1 cycle. 4. While the BM is running, please check chicken floss often, as you don't want it to be too fine.  5. Chicken floss will be done after 1 cycle. 6. Keep in a air tight container after it has completely cool down. 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 am very pleased to share with all of you on my successful attempt of cultivating the yeast starter, after my 2 times of failure. Below is my basic and easy recipe on how to cultivate a Natural Yeast Starter: Day 1 - Day 5 : ( ← Please refer to my link on "Raisin Yeast Water") I used Organic Raisins for my yeast water. However, you can choose any dried fruits like cranberries, apricots as well, preferably no oil coated. Just shake few times a day and open lid once a day, so that your yeast can have "fresh air". Day 6: (Yeast Starter) Just fed with Flour and Water When it has double its size. 50 gram yeast water + 50 gram flour.  Mix them → leave until double → Rest in the fridge for more than 6 hours Day 7: Add 50 gram flour + 35 gram water. Mix and leave until double → Rest in the fridge for more than 6 hours. Day 8: Add 100 gram flour + 70 gram water. Mix and leave until double → Rest in the fridge for more than 6 ...

Ingredients: Red Bean 150 gram Water 600ml Pinch of Salt Sugar 110 gram (can reduce to 85 next attempt) 1 tablespoon of Glutinous Rice 1 tablespoon of Oil Method: 1. Place red bean and water (You can add some pandan leaves/ or orange skin for extra fragrance) in your PPC, select bean mode and cook for 30 minutes. Valve sealed. 2. After 30 minutes, drained the water out. 3. Put the red bean in your food processor, add sugar and some oil. 4. Then, heat your wok, cook your red bean in your wok with some oil and glutinous rice flour, cook until your desire colour and texture. 5. Roll into ball shape, and keep in your fridge for later use. You can use this fillings of your Mantou/ Pau/ Bread. 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 cups of full cream milk 1 teaspoon of yogurt with probiotics - I use Anlene Plan Yogurt Method: 1. Boiled milk in a pot until bubble at side. Set aside until milk become warm. 2. Spoon 1 teaspoon of yogurt and mix with a bit of warm milk until well mixed. 3. Then pour (2) into (1). 4. Put in a yogurt maker for 8 hours. 5. After 8 hours, take it out and keep in the fridge for another 2  hours. 6. Serve with any of your favorite toppings. 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.

Vegetarian/ Vegan whom needs more Protein or Meat Replacement ? Try Soya Chunks ,I got my Soya Chunks from Village Grocer. Just soak in the water for 15 minutes, then squeeze off the water. You can now cook with any meal you like as a meat replacement. Please refer to the above picture ( Soya Chunks - RIGHT ) What is Soya Chunks? According to an article from https://www.parashospitals.com , it stated that Soya chunks are known for its various health benefits: It is known for high protein content- its exceeds than eggs, meat, milk. It is known to reduce the risk of osteoporosis in menopausal women and also ease other symptoms as it's a good source of isoflavones. (Isoflavones are a class of flavonoids that exhibit antioxidant, anticancer, antimicrobial, and anti-inflammatory)

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.

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.

Recipe adapted from: http://lykitchenventure.blogspot.my/2015/09/homemade-custard-filling.html 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.