Dragonfruit & Vanilla Greek Yoghurt Popsicles

Addicted to making popsicles and eating them, so I am making these yummy treats quite frequently.

These popsicles are definitely wat healthier than ice creams. No whipped cream and sugar. Are you in for popsicles??

Dragonfruit Vanilla Greek Yoghurt Popsicles

1 red dragonfruit, de-skin and cut into smaller pcs
3 tbsp Vanilla Greek yoghurt, for blending
Desired amount of Vanilla Greek yoghurt for swirling (optional)

1. Slice and place dragonfruit pcs and yoghurt into blender. Blend!

2. Spoon half tsp of yoghurt into empty popsicle mould. Spoon dragonfruit puree halfway into popsicle moulds. 

3. Add 1/2 tsp yoghurt and then top with puree. Do not fill to brim of mould as popsicle will "pop up" slightly when frozen.

4. Finally using a chopstick, dip into mould mixture and stir about slightly to create a swirl pattern.
5. Place into freezer.

6. When removing, wrap mould with a hot dish cloth / run mould (bottom part) under running water and carefully dislodge popsicles. Enjoy!

Japanese Chestnut Rice (Kurigohan) 日式栗子饭

It has been awhile since my last trip to Hokkaido and I am definitely missing the food, weather and the beautiful things there. Oh and the onsen! Another trip there?? Hmmm.... fingers crossed! Keke... so to reminisce the good times there, I cooked something Japanese at home. Brief post, less words this time!

Japanese Chestnut Rice (Kurigohan)

Recipe by Annieliciousfood

420g or 2 cups Japanese Rice
52g or 1/4 cups Glutinous Rice
20pcs Small Chestnuts / Kuri (I used ready-to-eat chestnuts in a pack bought from the supermarket)
1 pc Dried Konbu
1 tsp Soy Sauce
1 tbsp Mirin
1 tbsp Sake
1 tsp Sugar
583ml or 2 2/3 cup Water

Garnishing option
Some black sesame seeds (I used white sesame instead)
Some spring onions

1. Soak kuri in hot water for about 30 minutes. Crack open the chestnuts and discard the shells. Soak peeled chestnuts in hot water for another 10 minutes. Drain the chestnut in a colander.
Wash and soak dried konbu for 10 minutes or until the konbu is soft. 
2. Wash rice till water turns clear and soak the rice in room temperature water for 30 minutes and then drain it in a colander. 3. The preparation is just like how you usually cook Japanese rice. Not difficult.
4. Put rice, water, soy sauce, mirin, soft konbu, sugar and sake in a rice cooker. Lightly mix them. Place chestnuts on top and start cooking. 

5. When rice is cooked, keep the rice warm in the rice cooker for about 10 minutes before opening the lid. Garnish and serve.

Note:

If you have any leftover chestnut rice, do not throw it away! You may just place leftover into a clean bowl, cover with clingwrap when cooled and refrigerate it. Steam it the next day for about 8min and it's ready to consume.

Yoghurt Wholemeal loaf with Chia seeds & Raisins (Straight dough method)

Yet another loaf of bread. Baked 2 loaves and delivered one to my parents. 

Love how soft this loaf is even when it was made using the straight dough method.  I made this yoghurt loaf before and did this again, with some changes to the recipe.  Added a tablespoon of wholemeal flour, threw in chia seeds and raisins to give it some bite. Yummy!

Had it on the 3rd day and it was still soft.  I love pairing it with coffee and jam :)

Yoghurt Wholemeal loaf with Chia seeds & Raisins 

(Straight dough method)

240gm bread flour 

60gm + 1 tbsp wholemeal flour 

4.5 tsp skimmed milk powder 

1.5 tbsp castor sugar 

3/4 tsp salt 

2 tsp [12gm] instant yeast 

2 tbsp chia seed

raisins (as desired)

125ml warm water 

70ml yoghurt 

1 tbsp [15gm] butter

1. Using a food processor or mixer, pour in water and add in yeast in the mixing bowl.  Leave for about 5 minutes to froth.  Then add sifted flour, milk powder, salt and sugar.  Start machine to knead ingredients on medium speed into a soft dough [about 5 minutes].  Add in yoghurt, continue kneading for another 5 minutes.

2. Then add in the butter.  Continue kneading till dough is soft and smooth [takes about 20 minutes].  Remove mixing bowl and cover to proof for about 20 minutes or until double in size.

3. Punch down dough and roll into a ball.  Roll flat in rectangular shape, fold to centre from left and right, then roll flat into a long rectangular shape.  Roll up swiss roll, seal the edges and put into a greased Pullman's tin.  Leave to proof for 40-50 minutes [or until it rises to 80% of the tin]. 

4. Preheat oven at 180 degrees C and bake bread on lower rack for about 25-30 minutes.  Remove bread from oven and baking tin immediately to cool on rack before storing.

Off it goes to my parents!

Pumpkin Wholemeal Bread with Chia Seeds and Rolled Oats

These loaves of bread were done and baked and sent over to my Dad. Trying to get them to eat healthier bread and lesser of store bought white bread. We all know how bad white bread are to health if consumed long term right? So start influencing your loved ones on eating healthier bread!

Chia seeds are great source of Omega-3 fats and fibre. At the same time, it stabilizes blood sugar, combats diabetes and lower cholesterol. Many more benefits to consuming chia seeds, so go read up and then start incorporating them into your daily diet.

I add these goodies into my oats and bread. Hubby who did not used to be into such health food is now gradually accepting these positively :) I share what I read about these good stuff and let him know what I'm feeding him.  We are what we eat, so let's start being healthy together!

I made these Pumpkin Bread using the scalded method (Recipe by Alex Goh), but I substituted part of the recipe with wholemeal flour, added chia seeds and topped it off with a layer of rolled oats.

Pumpkin bread (Scalded method)

(A)
100g bread flour
85g boiling water

(B)
400g bread flour (I used 80g wholemeal flour and 320g bread flour)
40g sugar
1 tsp salt
15g milk powder
1/4 tsp cinnamon powder (I left this out)
8g instant yeast

2 tbsp chia seeds

(C)
120g pumpkin (cooked and mashed)

(D)
150g cold water

(E)
60g butter

(F)
80g pumpkin seeds (I used rolled oats instead, just enough to top the loaf)

1. Add the boiling water from A into bag flour, mix until well-blended to form a dough. Cover and set aside to cool.  Keep in refrigerator for at least 12 hours.
2. Mix B until well-blended. Add in C and D, knead to form rough dough. Add in A and knead until well-blended.
3. Add in E, mix to form a smooth and elastic dough. Add in F, mix until well combined. (I left out F for filling and used it as topping instead.)
4. Cover it and let it proof for 40 minutes.

5. Divide the dough into 12 equal pieces and mould it round. Place 6 pieces of dough into a 24 x 13 x 7cm pan. Makes 2 loaves. (I divided dough into 6 equal pieces instead to make 2 loaves, with 3 pieces of dough in 1 tin). Let it proof for 45 minutes or until double in size.

6. Egg wash the surface and sprinkle some rolled oats on top. Bake at 180 degree for 30 minutes.

Soft healthy bread for breakfast!

Yoghurt Bear Ring Buns

Came across a cute bear bun in Pinterest and since I had the time, I got down to make these cuties. They were not only visibly cute but also taste soft and fluffy! Yes, even when these were done with the straight dough method, oh and it stayed soft even on the 2nd day. I did not have to warm the buns up in the oven and just bite into it with my cuppa coffee. Yummy! :)

Yoghurt Bear Ring Buns (Straight dough method)
(Makes 8 buns or 1 loaf)

300g + 1 tbsp bread flour
4.5 tsp skimmed milk powder
1.5 tbsp castor sugar
3/4 tsp salt
2 tsp [12gm] instant yeast

125ml warm water
70ml mixed berries yoghurt (you can use plain or fruity yoghurt)

15gm butter

1. Put yoghurt, warm water into bread machine, followed by bread flour, skimmed milk powder, castor sugar (1 corner), salt (opp corner of sugar) and yeast (make a small hole in middle of bread flour, put in yeast and cover with bread flour) and put to mix on Option 8 for Kenwood BM250.

2. After 5 to 10 minutes when dough is formed, add in butter and let BM continue to mix till smooth and glossy. I then removed and manually knead it to window pane stage and put it to 1st proof for 30 minutes.

See how stretchy the dough turned out.

After 30 minutes of 1st proof

3. Punch down dough and divide into 8 portions at 70g each. For each portion, I took out 8g, and further divide it into 4 small balls of 2g each, for 2 ears and 2 hands.

4. Assemble the 4 small ball dough onto the bigger dough and place all 8 assembled dough into a greased chiffon tube pan. Cover with a clean and moist cloth and leave to proof for 45 min. After which, I lightly sprayed some water over the proofed buns and decorated the buns with chocolate rice (for the bears' eyes, nose).

2nd proofing stage

Deco-ed and ready to be sent into the oven!

5. I baked the buns in the preheated oven at 160 degrees C for 30 minutes. Remove from tube pan and leave to cool on cooling rack before storing.

Overnight Oats with Blueberries, Kiwis, Raisins & Sunflowers

While the food-blogsphere have earlier had the overnight oats craze, I only just got myself started now.

True enough, this overnight oatmeal thingy can really be quite addictive. Best of all is that this convenient quick meal is packed with high fibre, protein and calcium.

For this first try, I made 2 servings enough for Hubby and myself using kiwi and blueberries. I read that kiwi causes overnight oats to taste slightly bitter, well I think that is probably due to the acidic nature that the fruit has. Yes, mine turned out a little bitter tasting, but I added a teaspoonful of honey and slightly more milk, gave it a good stir and I thought it tasted quite good after that.

I am now thinking about other different combi I can come up with to make my weekday breakfast or lunch more interesting, yummier and of cuz healthier.  Try it! You will like it too :)

Overnight Oats with Blueberries, Kiwis, Raisins & Sunflower seeds

(Serves 2)

10 tbsp of rolled oat/ old-fashion oats (not quick-cook)

Enough milk to cover the oats

1 Kiwi fruit (cut into cubes)

5 tbsp of blueberries

4 tbsp of greek yoghurt (low fat types work well too)

2 tbsp Sunflower seeds

2 tbsp raisins

1 to 2 tsp honey (optional)

1. Wash blueberries and gently pat dry with a kitchen towel.  Cut kiwi fruit into cubes. Leave aside.

2. Put rolled oats into a clean and dry container (with a tight lid), followed by yoghurt, sunflower seeds and raisins.

3. Pour milk over, with just enough to cover the oats and all. (You may add a little more milk if you prefer a slightly more watery consistency). Give it a thorough stir.

4. Add in kiwi fruit cubes and blueberries and do a quick stir.

5. Cover and leave it overnight in the fridge.

6. Drizzle with honey the next day and dig in!