Baby Fan now likes to eat meet, but real meat pieces seems too hard for her to chew, so I was constantly looking out for mince meet recipe. Stumble upon this super easy beef meatball, I served it to tomato based spaghetti and the kids love it.
Beef Meat Balls
Mashed Potatoes or Rolled Oats
Preheat oven to 200 deg celsius.
Mixed Mince Beef with mashed potatoes, roll mixture into balls.
Baked in the oven for 15 to 20 minutes or until beef is cooked through.
SMALL FAN do not need to go to school today as it was a holiday in lieu of Youth Day. So with the 2 kids at home, I thought I made a simple and light lunch instead. So decided to make a chicken salad and served it with wholemeal bread. I used a cookie cutter to cut out the shape of a gingerbread man for my boy and teddy bear for my girl and SMALL FAN loves it.
Here's the recipe :
1 chicken breast, boned and skinned
1/3 cup stock
1 tbsp butter
1/2 tbsp plain flour
2 tbsp frozen corn
3 slices of wholemeal bread
1 red apple
For the dressing
2 tbsp natural yogurt
2 tbsp mayonnaise
salt and pepper to taste
Rinse chicken breast and palce in apan with the chopped onion and carrot with the stock. COver and cook for 15 minutes until chicken is cooked through.
Cut chicken breast into small dice.
Strain the stock into a bowl, finely chop the carrot and remove and discard the onion.
Melt 1 tbsp butter in a small pan and stir in the flour. Gradually stir in the strained stock and bring to boil, stirring continuously, until the sauce is thcik and smooth. Add the finely diced chicken, carrot and corn.
Used cookie cutter and cut the wholemeal bread into the shape you want. Spread both sides of the sqaures with the remaining butter.
Toast the bread until crispy and golden brown all over.
Core and chop apples.
To make the salad dressing, blend yogurt, mayonnaise, salt and pepper in a bowl. Add in the chicken, carrot and corn mixture and the chopped apples and mix well.
Serve salad in a plate with 2 pieces of wholemeal bread toast.
My Baby FAN loves potato salad, but I was worried about the high sodium and MSG content in normal salad cream, so decided that I made the salad cream myself using yoghurt instead. It tasted quite nice and really healthy...kudos, a definite stable for my family. I made this for a potluck dinner and everyone seems to enjoy it without knowing that there is no salad cream involved.
Ingredients & Directions
2 Potatoes (boiled until tender, then cut into bite size pieces)
10 Quail Eggs (or normal eggs) (boiled and cut into half)
1/2 onion (chopped into fine pieces)
2 tbs of plain yoghurt
1 or 2 tsp of honey (depending on your taste, if you like it sweeter, add more honey)
1/2 tsp of salt (again, depending on your taste)
a pinch of pepper
Bacon bits (optional)
Mixed the yoghurt, honey, salt and pepper together, play around with the honey, salt and pepper until you get the taste you wanted, if you want it sweeter, add more honey, if you want it saltier, more salt, want it spicier, more pepper, want it more sourish, add more yoghurt.
Mix the yoghurt mixture together with the potatoes, eggs and onion. Chilled salad in fridge for about 1 hour.
Have always wanted to try this recipe as the photos from Allrecipes.com always looks so yummy. But always hesitated as I can't imagine eating all these cakes by myself. So last Saturday, I finally get the chance to bake it and bring it to my friend's place for a potluck dinner. The cake turns out wonderfully, but as I baked it in advance and by the time I brought it over to my friend's house, the cake has lost it's liquid center and has harden to a soft mouse stage instead, but it still tasted pretty good. Definitely going to try making it again cause it's so easy, I get my boy to help me out and we finish making it in 15 minutes and it was ready to eat in another 7 minutes. YUM YUM!
1. Preheat oven to 425 degrees F. Grease 6 (6-oz.) custard cups or souffle dishes. (I used 12 mini muffins cup instead). Place on baking sheet. 2. Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) for 2 min. or until butter is melted (I actually cook the butter and chocolate in a stove under low heat instead). Stir with wire whisk until chocolate is completely melted. Add powdered sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Divide batter evenly into prepared custard cups. 3. Bake 14 to 15 min. or until cakes are firm around the edges but soft in the centers. (as I used a small cup, I only baked it for like 7 minutes) Let stand 1 min. Run small knife around cakes to loosen. Carefully invert cakes onto dessert dishes. Sprinkle lightly with additional powdered sugar and garnish with raspberries, if desired. Serve immediately.