Saturday, October 29, 2016

Pokemon Go Happy Halloween Cookies ??????????



Happy Halloween 2016! What a perfect reason for me to bake and decorate cookies! :D 


Take a break from Pokemon hunt, made some really sweet and tasty treats for the kids on the once a year Trick Or Treat at our condominium. Aren't they cute? 



Take a closer look....




....and some spooky marshmallows...




Alright, I know what's the next question: How to shape the Pokemon cookies? 

Well, this is pretty easy. All you need is the cookie cutter that is available at my online shop. You can pm me via Miki's Food Archives blog page for details.


Ready stock. 
Pokemon cookies, made using these good quality stainless steel cutters.

These are sugar cookies made with my secret recipe. Yes, this recipe will remain 'secret' because the dough is very hard to handle, not pliable and really needs some skill to work with it. Therefore, I would rather keep it than sharing it to avoid any disappointment. However, I would recommend another recipe that works well with royal icing. Although it's not as tasty as sugar cookies, but it is a lot more user friendly, it is easy to shape. 



This is the recipe that I previously used to make squirrel cookies and bear cookies. 


Ingredients: ??



80g Unsalted Butter (softened) ???? 80?,??

60g Icing Sugar ?? 60?

25g Egg (lightly beaten) ?? 25? ,??

1/4 tsp Vanilla Extract ??? 1/4 ??



150g Cake Flour ?? 150?





If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

?????????,????????????????????????????????!




Method: ??

1. Cream butter and icing sugar until smooth. 
???????????

2. Gradually beat in egg and vanilla extract.
???????????

3. Add in flour and mix with low speed.Use a spatula to scrape the sides and bottom. Form a dough. 
??????,????????

4. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.
?????????,????1cm?,??????1???








To assemble and bake:

1. When you are ready to bake, remove the dough from the refrigerator. Let it soften until the dough is pliable to roll. 
???????,?????????

2. Flour your rolling pin and rolling surface. Roll out the dough to about 0.5cm thick, use a cookie cutter to cut out the dough. Carefully place the cut out cookie on a lined baking tray. Repeat for the rest. (You can purchase the Pokemon cookie cutters here. )
??????0.5cm?, ????????????,????????????(???????????:????)

3. Bake in a preheated oven 180�C for about 15 minutes or until they are set and barely browned around the edges.
????????,?180???15???

    To decorate:


    1. Remove cookies from the oven, let it rest on the baking tray for  5 minutes. Transfer the cookies onto a cooling rack, let it cool completely. 
    ????????????,??????5???????????????

    2. When cookies are completely cool, ice and decorate as desired. 
    ???????????????????,??LIKE?????????,???????????

    If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!





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      Sunday, October 23, 2016

      Anti-inflammatory foods on CBC's Weekend Morning Show


      Yesterday morning I introduced these recipes for CBC's Weekend Morning Show with Host Terry MacLeod.  These are easy and delicious foods that have the added benefits of helping, and not harming you.  They help with inflammation.  Allium foods, such as onions, garlic, leeks, etc., are top of the list of anti-inflammatory foods.  Others include turmeric, cloves, pineapple, and high antioxidant foods such as beets, blueberries, saskatoons, etc.
       Enjoy! 


      Anti-inflammatory foods
      1. Grilled Pineapple Salsa
      1 pineapple, cored then grilled, then chopped
      2 jalapeno peppers, roasted whole over grill then chopped
      1 ear corn, roasted or 1 cup pan fried
      1/2 cup cooked black beans
      1/2 tsp ground cumin
      1/2 tsp ground chipotle peppers
      1/2 cup chopped or pureed tomatoes
      salt, to taste
      2 tbs brown sugar
      2-4 tbs vinegar
      drizzle olive oil
      3 tbs fresh chopped mint
      Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

      2. Beet Chips (you might want to use gloves)
      1-3 beets (try red, white, chiogga, golden, etc.)
      Sea salt, to tastes.
      Olive oil, to coat
      Preheat oven to 400F.  Thinly slice beets with a mandolin (USE GUARD!), or with a food processor.  Place beets in a bowl of cold water and soak for about an hour.  Drain well on paper towels.  Lay chips on a Silpat or parchment paper on a baking sheet.  Drizzle olive oil over chips and sprinkle with a bit of salt.
      Bake until starting to crisp up, about 15 minutes, checking.  Cool or place chips in a bowl and toss with salt.  Alternatively, you can fry in small batches in sunflower or canola oil. 
       Enjoy!

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      Saturday, October 22, 2016

      Happy blog-day!

      My blog isn't quite old enough to drink alcohol but I sure am so today we'll celebrate with a really nice fruity almondy concoction made by a very easy-on-the-eyes bartender. I'm at a lovely hotel stay with mommy-friends from all over the country. Also a good way to spend a blog birthday!
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      Thursday, October 20, 2016

      Soft Pandan Loaf ?????,????



      Pandan aka screw pine, this is the plant that's available year long at my parent's house even before I was born, I guess. I am familiar with the fragrance and sweet aroma of pandan leaves because my mom used to make sweet soup and cakes using pandan leaves. We love anything with pandan flavour! Well, what I mean here, it's truly the extract from fresh pandan leaves, not pandan paste or artificial pandan essence. Those are 'not acceptable' by the food critic in our house. 

      I was pampered with all the yummy homemade food prepared by my mom when I was young, now it's time for me to do it for the next generation. :D 



      Home baked pandan bread for my son to eat during school recess.
      If you are packing food for kids, LIKE and FOLLOW >> Miki's Food Archives Facebook to receive more school snack ideas. 

      This soft pandan loaf recipe was adapted from the Pandan Custard Bun. This time I would like to make a tall standing loaf, hence, I modified the recipe to yield lighter and fluffier bread. And yes, it's a successful one! 






      Home baked bread always taste good and fragrant. This Pandan loaf added with freshly extracted pandan juice that made it even more aromatic. This recipe yield soft and fluffy bread that stay soft for days. 


      Ingredients:

      Sponge Dough: ????:

      200g Bread Flour ???? 200?

      4g Instant Yeast ?? 4?

      20g Milk Powder ?? 20?

      25g Egg (lightly beaten) ?? 25?

      100g Pandan Juice (blend pandan leaves with water) ???  100? (???????)


      Main Dough: ???

      65g Bread Flour ???? 65?


      45g Sugar ?? 45?

      1/2 tsp Salt ? ???


      27g Pandan Juice ???  27? (???????)


      30g Unsalted Butter (softened) ?? 30? 






      If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

      ?????????,????????????????????????????????!


      Method:

      1. In a mixing bowl, mix together all sponge dough ingredients. Cover with cling wrap, let it proof for 1 hour. 
      ??????????????,??????,??1???

      2. Add in all main dough ingredients (except butter) to the sponge dough, knead to form a dough. Gradually knead in butter.
      ?????????(????)??????,????????????

      3. Continue to knead until the dough passes the windowpane test. Watch this video if you are unsure what is windowpane test.
      ????????,?????







      3. Transfer the dough onto the worktop, roll out the dough to 1.5cm thick, roll up and put the dough into a baking tin. 
      ?????(??1.5cm?),????????


      Mine is a non-stick baking tin, so I did not grease the tin.
      Lightly grease your baking tin if there's no non-stick coating. 

      4. Cover with cling wrap and let it proof for 1 hour or doubled in size. 
      ??????,??1???




      5. Bake in a preheated oven 180'C for 20 minutes (lowest rack), transfer to middle rack, bake another 5 minutes. 
      ????????,?180? 20??(???),????,??5??????????????,????????????????????,??LIKE?????????,???????????

      If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


      Some feedback from those who have tried this recipe:


      By Lila Cow 
      By Charlene Ratana
      Feedback from Charlene Ratana

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      Monday, October 17, 2016

      Cookbook Watch: Hemkunskap

      9789174245707

      "Hemkunskap" is the name of the latest cookbook by Mathias Dahlgren, a superstar Swedish chef with one of the most creative minds in the business. That translates into "Home Economics" - the high school subject. In my hemkunskap-class, we learned how to make meatballs, pancakes, how to properly wash dishes, clean a house and some other stuff. The book won't teach you any house cleaning but it will certainly teach you a lot of new, fun dishes. And very, very approachable. This is a book for everyone - it might be geared towards those who are not very comfortable in the kitchen, but even experienced cooks will get a lot out of this. If nothing else, awesome ideas and beautiful photos. I can't want to cook from this one!
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      Tuesday, October 11, 2016

      Delectable Churro Bites ??????





      Everyone knows what is Churro, by the look and taste. Do you know the history of Churro? Most people call it ????? in Chinese, sounds like it's originated from Spain. Although the origin of Churro is still unclear, but I find this 'history' of Churro quite interesting...

      The origin of churros is unclear. One theory is they were brought to Europe from China by the Portuguese. The Portuguese sailed for the Orient and, as they returned from Ming Dynasty China to Portugal, they brought along with them new culinary techniques, including modifying the dough for youtiao, also known as Youzagwei in southern China, for Portugal. However, they modified it by introducing a star design because they did not learn the skill of "pulling" the dough (the Chinese Emperor made it a capital crime to share knowledge with foreigners)[citation needed]. As a result, churros are not "pulled" but rather extruded out through a star-shaped die.[1] ~ Source: Wikipedia




      Now, in this blog post, I'm going to share the deep fried version of my churros. The mini bite size churros that I customised for the young ones. I made these for my 7yo son to snack on without making much mess at home. You probably can't imagine how much cinnamon sugar my poodle had as a treat from the floor when my son eat the regular size churros. Try this idea if you have young children at home.




      Look at this cute little churro, ohh dear....I want to pop it into my mouth right away! :P 

      Last year (2015), I have shared the Baked Churros recipe 

      >> Click here if you wish to try the baked version. 







      Recipe adapted from here.

      Ingredients: 

      40g Unsalted Butter ???? 40?

      1/2 cup Water ? 125?

      1 tbsp Sugar ? 1??

      Pinch of Salt ? ??

      1 Egg (lightly beaten) ?? 1?, ??

      1/2 tsp Vanilla Extract ??? ???

      70g Flour ?? 70?


      Cinnamon Sugar Coating: Combine all ingredients in a bowl.

      1.5 tbsp Sugar ? 1.5??

      1 tsp Ground Cinnamon ??? 1??

      ????????????,???????



      Oil for deep frying. ??, ??



      I use Medella Organic Coconut Cooking Oil in this recipe.  



      If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. ?????????,????????????????????????????????! 



      Method: 

      1. In a saucepan, heat up water, butter, sugar and salt, bring to boil. Turn off heat.
      ???,?,?????????,???

      2. Stir in flour. Mix well with a spatula.
      ????,????????




      3. Add in egg in 2 batches. Stir in vanilla extract. Mix well.
      ?2??????,?????,??????




      4. Form a sticky soft dough.
      ?????




      5. Transfer the dough into a piping bag with a nozzle.
      ??????????(???)



      6. Heat up oil in a saucepan until the temperature reaches 180'C. Carefully pipe the dough over the pot of oil to a length about 2cm, use scissors to cut it off to release into the oil.
      ???,??180?????????2cm ?,??????????????,????????




      7. Deep fry until golden brown. Transfer the cooked churros onto a lined plate/ basket, let it sit for a minute. Transfer the churros into the bowl of cinnamon sugar, roll to coat. Repeat for the rest.
      ?????????????????????1??,????????????????,??????

      8. Serve right away. ????????????,??LIKE?????????,???????????

      If you like my recipe, click hereLIKE & FOLLOW my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!




      Some feedback from those who have tried this recipe:



      By KH Chew 
      By Rosie Wee

      By Rosina Hong

      By Shirlyn Tye
























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      Friday, October 7, 2016

      Happy Thanksgiving! on CBC's Weekend Morning Show!

       Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  

      I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.


      2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert�s Farmer�s Market)*
      4 large eggs (I used Nature�s Farm eggs)
      Salt and pepper, to taste
      1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives)
      � tsp ground nutmeg
      Optional spices:  Cajun, Turkish, Moroccan, Italian blends
      Olive oil
      In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc.
      *I boiled the wild rice in a pot of water for 40 minutes, then drained the water.

      2. Walnut fig orange stuffed Eye of Round roast
      Optional marinade:  � cup red wine, rub with Ras el Hanout, salt, to taste, drizzle olive oil, 1-2 cloves garlic, crushed
      Filling:  � cup walnuts, chopped , zest of one orange, juice of one orange, � cup chopped dried figs (or other dried fruit), 1 egg, salt and pepper, � cup chopped parsley
      Dijon Mustard, to coat roast
      Cut open an eye of round roast to lay flat.  Marinate overnight, if desired.  Remove from marinade and reserve liquid.  Lightly coat both sides of roast with Dijon Mustard and place filling inside, roll and tie roast.  Preheat oven to 350F.  In a large pan, sear roast to brown all over and place in baking dish.  Bake with liquid over chopped onions and carrots for 20 minutes a pound for rare meat.
      Let meat rest before cutting.  Enjoy hot or cold.  Prepare a sauce with drippings by pureeing and cooking, adding a bit of butter and red wine.

      Chef's Notes:  You can also cook the roast in a slow cooker for fall apart tenderness.  If cooking rare, slice thinly after resting the meat.
       


      Enjoy!

      � -3/4 cup Solberry Puree (Available at Co-op stores and Vita Health)
      1/2 cup butter (I used Notre Dame butter)
      1 cup sugar
      3 eggs (I use Nature�s Farm eggs, available at the St. Norbert�s Farmer�s Market)

      Mix sugar, eggs and Solberry in a bowl
      Melt 1/2 cup butter in a double saucepan over a very gentle heat.
      Gradually add 1 cup sugar, 3 beaten eggs, the grated lemon zest and the Solberry.
      Stir until thickened.
      Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge), or cool in a container until needed.

      Enjoy in tarts, as a spread, with meringue, over pavlova, etc.
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      Thursday, October 6, 2016

      Chocolate Bear Cookie Pops ????????






      Happy Children's Day! 

      Every year at this time, I would create something NEW for the kids. In the past, I have made Flowery Jam Stick (year 2014) and Beetroot Bear Jelly (year 2016) for the kindergarten children. This year, I have decided to bake some cookies for the kids, my new creation :)





      Cookies become a special treat when shaped into adorable chocolate bear cookie pops. If you think these cute bear cookie pops would be the kid's favourite, you'd only be half right because grown up like them too ;)


      My boy call them...the boy and girl bear ;)



      In-the-making-gallery:





       Can anyone tell me how many Bear Cookie Pops altogether.....







      Packed....these cookie pops smells really good and they taste good too!









      Ingredients: (Yield 26 Cookies, recipe adapted from here)

      160g Unsalted Butter (softened) ???? 160?

      120g Icing Sugar ?? 120?

      50g Egg (lightly beaten) ?? 50?,??

      1 tsp Vanilla Extract ??? 1??

      260g Blue Jacket Unbleached Cake Flour ?? 260?

      40g Cocoa Powder ????? 40?

      26 Bamboo Skewer ?? 26?

      Royal Icing or melted chocolate for decoration ????????







      If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

      ?????????,????????????????????????????????!



      Method:

        Prepare chocolate cookie dough: ????

        1. Cream butter and icing sugar until smooth. 
        ???????????

        2. Gradually beat in egg and vanilla extract.
        ???????????

        3. Add in flour and cocoa powder, mix with low speed.
        ???????????????

        4. Use a spatula to scrape the sides and bottom. Form a dough. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.
        ?????,??????,???1cm???????????

          To assemble and bake: ????

          1. When you are ready to bake, remove the chocolate dough from the refrigerator. Let it soften until the dough is pliable to roll. 
          ???????,???????



          2. Flour your rolling pin and rolling surface. Roll out the dough to about 0.7cm thick, use a bear cookie cutter to cut out the dough. 
          ?????????,???????,???0.7cm????????????????????



          3. Carefully place the cut out cookie on a lined baking tray. Insert a skewer as shown in the picture below. Repeat for the rest.
          ???????????????,?????????????


          4. Bake in a preheated oven 180�C for about 13-15 minutes or until they are set.
          ???????????,?180???13-15???



              To decorate: ??

              1. Remove cookies from the oven, let it rest on the baking tray for  5 minutes. Transfer the cookies onto a cooling rack, let it cool completely. 
              ?????????,????????5??,???????????



              2. When cookies are completely cool, ice and decorate as desired. 
              ?????


                Note: 


                1. You can use any cookie cutter to cut shapes as desired.
                ????????,?????????

                2. You can use chocolate or store-bought royal icing to decorate the cookies. 
                ????????????????/???
                  ???????,??LIKE?????????,???????????

                  If you like my recipe, click herefollow my facebook page to receive more recipe updates. Don't forget to change the setting to 'SEE FIRST' if you wish to see my post on your Facebook news feed. Enjoy!


                  Some feedback from those who have tried this recipe:


                  By Kirra Ferguson

                  Adorable teddy bear cookies, by Kirra Ferguson







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