Tag:

maple syrup

Roasted maple almonds with rosemary and sea salt

by michelletang118 November 9, 2019

Have my first supper club experience at an artist’s house today so thought I’d make a little treat for people to snack on. Having brought back 1kg of almonds from whole almonds, I thought why not make a healthier snack : roasted almonds with rosemary and sea salt. To sweeten it up a little I added a dollop of maple syrup.

Almonds deliver a nutritious punch. The brown skin is packed with antioxidants which help protect against oxidative stress which can damage molecules in your cells and contribute to inflammation, ageing and diseases like cancer. Almonds are also high in vitamin E with just 1 ounce providing 37% of the RDI (1) and can help lower blood sugar levels.

The beauty of this snack is not only that it delivers a healthy punch, but it looks beautiful and will only take you 20 minutes to make.

Featured here is a Kotai knife. For 10% discount, use code ‘kitchenmess10’ upon checking out here.

Roasted maple almonds with rosemary and sea salt

PREP TIME: 5 min | COOK TIME: 15 min | TOTAL TIME: 20 min | YIELD: 6-8 servings as a snack

INGREDIENTS:

2 cups of whole almonds
1 tablespoon of maple syrup
1 tablespoon of olive oil
1 teaspoon of sea salt flakes (or more to taste)
1 tablespoon of chopped fresh rosemary
2 garlic cloves

METHOD:

Preheat oven to 180C. Line baking tray with parchment paper and layer almonds in a flat layer. Roast for 10 minutes.
While almonds are roasting, heat a saute pan on medium-low heat. Add the garlic cloves, rosemary olive oil and some sea salt. Heat for a few minutes and stir till salt has dissolved. Let it rest.
Take almonds out of the oven and toss into the pan. Coat the almonds with the olive oil mixture all over. Sprinkle with more sea salt and add the maple syrup. Stir evenly.
Transfer almonds back onto the same baking tray and heat for another 5 minutes to let the flavours set and infuse into the almonds.
Let the almonds cool before transferring to an airtight jar for storage.

November 9, 2019 0 comments

Buckwheat Pancakes with Figs and Chocolate Tahini

by michelletang118 August 24, 2018

written by michelletang118

BUCKWHEAT FIG AND TAHINI PANCAKES | Buckwheat, a protein-rich seed, is a perfect substitute for those on gluten-free diets

After much thought, I finally put my chocolate tahini I purchased from the Machane Yehuda market in Jerusalem to good use. To spoil your loved ones with a luscious breakfast treat, try making these buckwheat pancakes with fresh figs and finish off with a generous drizzle of chocolate tahini and/or maple syrup (without guilt, I did both!). For that extra ‘crunch’, add some crushed pecans or pistachio. Further embellish with some dried rose petals and voila, there you have it – a dainty and picturesque breakfast enough to tantalise your senses!

For those who are unfamiliar with buckwheat, let me do a quick introduction. First, buckwheat is neither a grain nor wheat. To distinguish it from grains, it is sometimes called a pseudo cereal. The edible portion is a seed from a plant related to greens like rhubarb and sorrel. Second, buckwheat is high in nutrients. It is rich in many trace minerals, including manganese, magnesium and copper. It is also a good source of the B vitamins: B6, pantothenic acid, niacin, folate, thiamin and choline. Moreover, all versions of buckwheat contain resistant fiber. Resistant fiber is a compound shown to lower blood sugar after meals, help weight loss, reduce food cravings and improve diabetes.

Now onto the buckwheat flour. Grind the whole buckwheat kernel and you get buckwheat flour (and yes, you can make it at home yourself in a high-speed blender). Commonly used in pancakes, buckwheat flour is a high fiber, high protein alternative to white flour so feel free to sub-away in your muffins, cookies and breads. Not to mention, I personally prefer the taste of buckwheat pancakes over their regular, white flour, counterparts.

Buckwheat pancakes with figs and chocolate tahini

PREP TIME: 15 min | ACTIVE TIME: 15 min | TOTAL TIME: 30 min | YIELDS: 4 servings

INGREDIENTS:

1 cup buckwheat flour
2 cups of milk or milk substitute (almond milk, oat milk, etc)
1 egg
1 teaspoon of baking powder
pinch of salt
4 tablespoons of coconut oil (to grease the pan)
2 figs, quartered
2 tablespoons of runny chocolate tahini (or can use plain tahini)
2 tablespoons of maple syrup
handful of pecans or pistachios, to garnish
handful of dried rose petals, to garnish

METHOD:

Beat egg together with the flour and milk of your choosing in a large mixing bowl.
Prepare a hot griddle or non-stick pan by melting coconut oil on it or spraying it with a cooking spray to prevent pancakes from sticking.
Scoop the pancake batter with a ladle onto the hot griddle. When you see bubbles form on the top of the pancake, it is time to flip it.
After flipping the pancake, let it cook for another minute or two, then stack it onto a plate. *NB: you can cover the pancakes with a tea towel to keep them warm as you continue to cook the rest of the batter.
Adorn the pancakes. Cut the figs into quarters and layer on top of the pancake stack. Finish by drizzling the chocolate tahini and maple syrup on top.
Last but not least, loosely scatter the pecans and dried rose petals. Serve whilst warm.

August 24, 2018 0 comments

Afternoon Tea Baking Breakfast

Guilt-free Banana Bread

by michelletang118 June 25, 2017

written by michelletang118

Yoghurt Maple Banana Bread-0340
GUILT-FREE BANANA BREAD | Relish guiltlessly in this moist loaf made without butter
I totally have a soft spot for moist, delicious banana bread. However, I noticed my waistline thinks otherwise so I’ve been meticulous with this treat (read: trying to not make it a daily routine everytime I walk past the coffee shop on the way to work).
To this I have found a remedy. The satisfaction of baking your own banana bread from scratch – without butter – is a therapy in and of itself. From the mashing action of the overripe bananas, to the mixing of the wet and dry ingredients, and of course, the smell of the loaf oozing from your oven – words don’t do justice to describe the satisfaction derived from the overall process. And because I’ve come up with a recipe that does away with the butter, you can enjoy this moist loaf without the associated guilt factor.
Yoghurt Maple Banana Bread-0346

Guilt-free Banana Bread

PREP TIME: 20 mins | BAKING TIME: 40 mins | TOTAL TIME: 60 mins | YIELDS: 8-9 slices
INGREDIENTS:

2 eggs
1 1/2 cup plain flour
1 1/2 teaspoon baking powder
3 overripe bananas, mashed
115 g of yoghurt (Greek or natural)
60 ml maple syrup
1/4 cup coconut / brown sugar
pinch of salt
icing sugar, to dust

METHOD:

Preheat oven to 180 degrees celsius. Grease a loaf pan.
Mash bananas.
Beat eggs. Fold in the mashed bananas, yoghurt, maple syrup and coconut sugar. Mix thoroughly.
In a separate bowl, mix the flour with the salt and baking powder.
Pour dry ingredients into the wet and fold till well combined.
Pour batter into loaf and put into the oven for 40 minutes or so. Test with an inserted toothpick: if it comes out clean then the loaf is ready.
Remove loaf from tin and let cool. Slice into 1.5 cm slices. Dust with icing sugar before serving. To store for later, banana bread can be kept frozen. Feel free to toast the banana bread in your toaster before serving. Enjoy!

June 25, 2017 0 comments

Sides Vegetables Vegetarian

Maple Glazed Baby Carrots

by michelletang118 June 27, 2016

written by michelletang118

BABY CARROT LOVE | Sweeten those baby orange gems with a dash of maple syrup
For a simple and fast side dish designed to delight your guests, look no further than the baby carrot. Dress the carrots with maple syrup and a hint of brown sugar to accentuate the natural sweetness of these orange gems further. All in all, this side dish will take you no more than 15 minutes to dish up from prep to table.
A baby carrot is an immature carrot, grown in a small size. Alternatively, they can be cut from a larger carrot (what are called “baby cuts”). Baby cuts were invented by a guy called Mike Yorusek in the mid 1980s.
Back then, the carrot industry was stagnant and wasteful. Yurosek, itching for a way to make use of all the misshapen carrots, got tired of seeing all the carrots go to waste so tried something new. Instead of tossing them out, he carved them into something more palatable. At first, Yurosek used a potato peeler, which didn’t quite work because the process was too laborious. But then he bought an industrial green-bean cutter. The machine cut the carrots into uniform 2-inch pieces, the standard baby carrot size that persists today.
The beauty of these 2-inch perfectly rounded orange gems is that they need not be peeled, thus saving a lot of time. Simply give them a good wash and ‘bam’, they are ready to go.
Now, why is one little carrot so important? First and foremost, munching on carrots can prevent blindness caused by Vitamin A deficiency.

Just to give you some statistics, vitamin A deficiency partially or totally blinds nearly 350,000 children from more than 75 countries every year. Roughly 60 percent of these children die within months of going blind. However, vitamin A deficiency is preventable. One cooked carrot has approximately 150% of the Recommended Daily Amount of beta-carotene, which is converted into vitamin A. Vitamin A helps to prevent night blindness, dry skin, poor bone growth, weak tooth enamel, diarrhoea and slow growth.

Convinced to eat more baby carrots now? Even the late Steve Jobs was an avid carrot fan, often fasting on weeks on nothing but carrots (and apples).
Maple Glazed Baby Carrots (9 of 9)

Maple Glazed Baby Carrots

Prep Time: 5 mins | Cook time: 10 min | Total time: 15 mins | Serves: 3-4 as a side
INGREDIENTS:

6 ounces of baby carrots / baby cuts
2 tablespoons of olive oil
1 tablespoon of maple syrup
1/2 tablespoon of brown sugar
1 teaspoon of freshly chopped dill
1 teaspoon of freshly torn thyme leaves
Drizzle of balsamic glaze (optional)

Maple Glazed Baby Carrots (2 of 9)
METHOD:
1. Wash and drain baby carrots in a colander.
Maple Glazed Baby Carrots (3 of 9)
2. Heat oil in a frying or skillet on medium heat. Throw in baby carrots, maple syrup, brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally. until carrots are tender, about 10 minutes. Maple Glazed Baby Carrots (4 of 9)
3. Garnish with additional dill before serving. Maple Glazed Baby Carrots (6 of 9)
For those who like the added dimension of balsamic, feel free to drizzle some balsamic vinegar over the cooked carrots before serving. For this dish, I lightly drizzled some of Pukara’s fig balsamic (pictured below).
Maple Glazed Baby Carrots (8 of 9)

June 27, 2016 0 comments

Sides Vegetables

Maple Brussels Sprouts With Pancetta

by michelletang118 January 15, 2016

written by michelletang118

Maple Brussel Spouts with Pancetta (7 of 19)
MAPLE BRUSSELS | If pan-frying your brussels sprouts with pancetta is not enough, try adding a hint of maple syrup for that extra ‘kick’.
Brussels Sprouts – these miniature cabbages – provide a chock full of nutrients. Provided you don’t overdo it, they are delicious when roasted, stir-fried, or steamed.
It is very important not to overcook Brussels sprouts. Not only do they lose their nutritional value and taste but they will begin to emit the unpleasant sulfur smell associated with overcooked cruciferous vegetables.
Boiling your sprouts for as little as 30 seconds takes away their crunch and bitterness, leaving you with a vegetable that is softened, mellowed, and ready for action.
Not only do brussels sprouts tastes good, they deliver a host of health benefits too. Just to name a few, brussels sprouts helps to lower cholesterol, supports immune function, prevents constipation, fights inflammation, and is a great source of folic acid. They also help to detoxify the body and help prevent bladder, breast, colon, lung, prostate and ovarian cancer.
Moreover, the fiber content of Brussels sprouts — 4 grams in every cup — makes this cruciferous vegetable a natural choice for digestive system support. You’re going to get half of your Daily Value for fiber from only 200 calories’ worth of Brussels sprouts.

The Brussels sprout has long been popular in Brussels, Belgium, and may have originated and gained its name there.

Maple Brussels Sprouts with Pancetta

Time: 20 minutes | Serves: 2 as a side
INGREDIENTS:

Roughly 10 medium-sized brussel sprouts
40g of pancetta, cubed
1 garlic clove, diced
1 teaspoon of maple syrup
Sprinkle of sea salt

METHOD:

Wash brussel sprouts in a colander with running tap water.
Parboil brussel sprouts for no more than 3 minutes. You can do this by boiling a pot of hot water. Once it simmers, add a sprinkle of salt then dunk the sprouts inside and set timer.
Quickly drain in colander then dunk in a bowl of ice water to stop the cooking process immediately.
Dry brussel sprouts thoroughly with tea towel or kitchen towel. You want to get these beauties as dry as possible to achieve a better caramelisation process and crunch factor.
Get saute pan ready by turning on stove to medium-high. Add a knob of olive oil and pan fry the pancetta with the crushed garlic cloves for 30 seconds. Switch to medium heat and add the brussel sprouts. Sprinkle some sea salt to taste (optional: can also add a turnstile of crushed black pepper). Pan-fry for 4-5 minutes until the sprouts leave beautiful char marks.
Once charred to your level of ‘perfection,’ turn off stove and add a teaspoon of maple syrup. Mix with spatula to ensure the sprouts are all coated evenly.
Serve as a side. Brussel sprouts are so versatile; they pair with a variety of main dishes be it pasta, roasts, or can even constitute a meal by themselves.The Brussels sprouts should be brown with a bit of black on the outside when done.

January 15, 2016 0 comments

Breakfast Vegetarian

Wholewheat Banana Pancakes

by michelletang118 February 28, 2015

written by michelletang118

So I woke up this morning thinking I’ll be embarking on a challenging hike today with some friends. On the presumption that I’ll be conquering the deadly Twin Peaks (name of trail) and burning a bucketload of calories, I thought I could justify devouring something scrumptious for breakfast without the associated guilt trip. Seeing I woke up early and had some wholewheat flour in my cupboard and some bananas lying around, I decided I’d whip up some healthy pancakes.

Unfortunately though – and much to my disappointment – everyone flaked due to sheer idle laziness and “adverse weather conditions”. Okay, they can be ‘forgiven’ given it is rather overcast and gloomy today so excuse duly accepted this time. Point is, I already made and ate these pancakes and was psyched about the hike. Luckily, I did end up hiking to the peak with another girlfriend to visit one of my closest friends who just gave birth to a baby daughter yesterday at Matilda Hospital. Guilt factor obliterated.

Anyways, enough of my ramble. Below is my healthy and delicious ‘no-brainer’ breakfast pancakes.

INGREDIENTS (serves one, makes 3 pancakes):

1/3 cup wholewheat flour
2/3 cup of milk
Knob of butter for greasing pan
1 banana
Maple syrup to drizzle

METHOD:

1) Whisk flour and milk thoroughly together in a bowl.

2) Heat up a skillet on medium heat. Add a knob of butter. Add a ladle of the pancake batter into the pan and cook for a few minutes until golden brown. Flip and repeat.