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Strawberry Chiffon Roll

9/29/2017

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Ingredients: -
 
BAKING TIME: 12-14 MINUTES @ 180 DEGREE CELSIUS
PREPARATION TIME: 30 MINUTES

CAKE BASE
  1. EGG WHITE         ---------------------> 3 EGGS (A / B grade is ok)
  2. EGG YOLK            ---------------------> 2 EGGS
  3. CAKE FLOUR       ---------------------> 40 G
  4. GRANULATED SUGAR -------------> 50 G
  5. FRUITS (can be strawberry / raspberry to create the outer prints)
  6. WET MIXTURE
  • UNSALTED BUTTER  20 G
  • VANILLA ESSENCE    ½ TSP
  • MILK                                              10 CC

FILLINGS – STRAWBERRY CREAM
  1. CONDENSED MILK ------------------> 20G
  2. FRESH CREAM   ---------------------> 140 G
  3. VANILLA ESSENCE-------------------> ½ TSP
  4. FRUITS (any fruit that you like)

COATING SYRUP
  1. SYRUP                   ---------------------> 15 CC
(to make the cake more moist and sweet but I skip this part since im making for Morris to eat)
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STEPS.
STEP 1: SEPARATE THE EGG WHITE AND YOLK

STEP 2: BEAT THE EGGWHITE while splitting the sugar into 2 portions to add in. Start adding 1st portion when the egg whites are beaten up like beer foams. Continue to beat till soft peak before adding in 2nd portion of the sugar and beat till stiff peak.

STEP 3: ADD THE EGG YOLKS in one by one while mixing them on low speed. Upon completely mix (do not overmix), sift in the flour and start doing “J fold”
 
STEP 4: MIX MELTED BUTTER, VANILLA ESSENCE AND MILK TOGETHER before adding to the mixture. Add any fruit mixture inside that you like. (Do not overfold).   

STEP 5: POUR THE BATTER INTO CAKE PAN (at 1 go – to minimize air bubble), and spread the batter across 4 corners first before spreading it evenly across. Tap a couple times to remove air bubble before we can send it in to bake. 
 
STEP 6: TAKE OUT THE CAKE, cool it on cooling rack and can cling wrap to prevent moisture loss. Upon cool down, slice about 1 cm of the cake edge (diagonally across) to facilitate nice closure for the roll up.

​STEP 7: MAKE THE FILLINGS by adding the condensed milk, cream, vanilla essence and beat till texture (about 70-80% stage) before we take 25% of the cream out and put in a piping bag for later décor while spreading the balance 75% of the cream on the cake. Add your favorite fruits - Strawberry / raspberry/ kiwi / peach/ lychee and scatter them on the cake.
 
STEP 8: PROCEED TO ROLL IT UP,
 use baking sheet to curl it up to ensure tightness of the roll before sending in to chill for 15 minutes.
 
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Green Papaya Fish Soup

10/31/2014

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INGREDIENTS:
  • Green Papaya (peel, deseed, cut into big cubes)
  • Threadfin bone/ head (head half set good enough)
  • Old ginger (peel, cut into chunks n crushed)
  • Herbs - 红枣,通草,王不留行,黄芪

INSTRUCTIONS:
  • Pan fry the ginger a bit until fragrant
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  • Add in the fish bones/ head to pan fry together. (This helps with the fishiness n make the soup more fragrant too)
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  • Pour in water (about 3/4 full), throw in papaya & herbs. Set on med-high heat to boil with pot lid on.
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  • Boil for about 1.5 - 2 hrs later, milky textured soup.
  • Add in salt, pepper powder and sesame oil to season.
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Recommended dosage: 3-4 bowls a day for 4 days straight.
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5-minute Chocolate Cake

10/29/2014

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Come across one of these recipe online and decided to pen it down in the blog for easier reference. :) This recipe says that we are able to complete the chocolate cake in a mug within 5 minutes. Was thinking that we can actually improvise the recipe a little to boost breast milk supply by:
  • Adding in a bit of brewer's yeast
  • Change the milk to oats milk
  •  Use VCO instead of oil
INGREDIENTS:
  • 4 tablespoons flour - make sure you measure it right - or the cake is a lie!
  • 4 tablespoons sugar
  • 1 tablespoon unsweetened cocoa
  • 2 tablespoons whisked egg - 1 egg is too much, 1 egg white is too eggy, 1 yolk is too dense, but 2 tblsp is just right!
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 3 tablespoons chocolate chips
  • splash vanilla or other flavoring - try peppermint or cinnamon

*For a fudgier version, omit egg.

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Lactation Cookies.

10/15/2014

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Prep time: approx. 15 minutes
Oven temp: Preheat to 170C or 338F
Makes approx: 14-16 cookies using a tablespoon (double recipe for more)

INGREDIENTS:
  • 1 cup self raising wholemeal flour (if you have plain flour, add 1/2 tsp baking powder)
  • 1/2 cup low fat butter (for a healthier option, use organic, virgin coconut oil instead which is super good for you!)
  • 3/4 cup brown sugar (if wanting to reduce sugar, you could try just 1/2 cup basis adding 1 cup of chocolate chip & 2 tsp of Peanut butter. Nom nom nom~!)
  • 2 tablespoons flaxseed meal
  • 1 egg
  • 2-3 tablespoons of water (depends if you prefer moister cookies)
  • 1 tablespoon vanilla (optional, for flavour)
  • 1 teaspoon cinnamon (optional, for flavour)
  • 1-2 tablespoons of brewers yeast (do not substitute with bakers yeast or any other yeast).
  • 1/2 teaspoon salt (use himalayan salt if possible)
  • 1 & 1/2 cups oats (get the thicker cut oats if you can)
  • OPTIONAL: 1/2 cup of your fave biscuit ingredients (see suggested list below).

DO NOT leave out or substitute the brewers yeast for any other products or yeasts… it’s one of the main ingredients that makes them work.

Lactation Cookies Recipe – Method
  • In a large mixing bowl, cream the butter and sugar then add the egg and vanilla. Mix well.
  • In a separate bowl, combine the flaxseed and water, let sit for a few minutes before adding to mix.
  • Add the dry ingredients (apart from the oats and your additional ingredients) and mix well again.
  • Finally, stir in the oats and your additional ingredient.
  • Make the biscuits (I use a desert spoon as a rough size guide) and place them onto a lightly greased or lined baking tray. Flatten them a little with your fingers or a spatula – if you like a soft centre, don’t squish them down too much. If you like you can just make them into balls – I do this and love the soft centre!

Bake for around 10-12 minutes depending on how well cooked/crunchy you like your biscuits – I prefer them a little soft and lightly cooked.
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Cookie Bars

10/10/2014

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Serves 20.

Prep Time 15 min
Cook Time 35 min
Total Time 50 min


These delicious bars are perfect for nursing moms (or anyone that loves a yummy treat) free from dairy, gluten, soy, egg & vegan friendly!

INGREDIENTS:
  • 1 cup butter or coconut oil at room temp (coconut oil will make the cookies dairy free)
  • 1/2 cup flax seed meal
  • 1/2 cup water
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup coconut flour
  • 3 cups oat flour
  • 2 cups rolled gluten free oats 1 bag dark chocolate chips (look for aa high cocoa percentage to keep the chips dairy & soy free)
  • 2 tbsp Nutritional Yeast Flakes (or Brewers Yeast - type will dictate if it is gluten free or not)
  • 1 tsp baking soda 3/4 tsp salt 9 x 13 pan

INSTRUCTIONS:
  • Preheat oven at 325 degrees Fahrenheit Mix flax seed meal in the water and set aside for 3-5 minutes.
  • Cream coconut oil (or butter) and sugar.
  • Add flax seed mixture and nutritional yeast flakes.
  • Mix until light and fluffy. Add coconut and oat flour and mix well. Add baking soda, salt & rolled oats. Mix well.
  • Add chocolate chips and mix well.

*If mixture seems dry add in a little more water 1 tablespoon at a time.
Spread evenly in a 9x13 pan and bake at 325 for 30-40m minutes.

The edges should be golden brown and the middle should be set. Let cool (if you can resist the urge to cut into them right away) and cut into bars.
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Nutella Cake

10/6/2014

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Prep Time 3 min
Cook Time 2 min
Total Time 5 min


INGREDIENTS:
  • 4 tablespoons self-rising flour
  • 4 tablespoons sugar
  • 1 egg
  • 3 tablespoons cocoa powder
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 3 tablespoons vegetable oil


INSTRUCTIONS:
  1. Combine all ingredients in a large coffee mug.
  2. Whisk well with a fork until smooth.
  3. Microwave on high for 1½– 3 minutes. (Time depends on microwave; mine took 1½ minutes.)
  4. Add heavy cream to the bowl of a stand mixer fitted with a whisk attachment and whip on medium-high speed until almost stiff.
  5. Add sugar and beat until heavy cream forms stiff peaks.
  6. Top Mug Cakes with whipped cream and a little chocolate sauce, if desired.
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Chocolate Peanut Butter Cake

10/1/2014

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INGREDIENTS:
  • 2 tablespoons butter
  • 2 tablespoons peanut butter
  • 1/2 teaspoon vanilla
  • 1 egg
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 3 tablespoons cocoa powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 3 tablespoons chocolate chips
  • *Can add in a bit of brewer's yeast for boosting of milk

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Peanut Butter Chocolate Cake

9/25/2014

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Prep Time 3 min
Cook Time 2 min
Total Time 5 min


INGREDIENTS:
For the Cake
  • 4 tablespoons self rising flour
  • 4 tablespoons sugar
  • 1 egg, whisked
  • 3 tablespoons cocoa powder
  • 3 tablespoons milk
  • 3 tablespoons vegetable oil
  • 2 tablespoons peanut butter

For the Topping

  • 1/4 cup heavy cream
  • 1 tablespoon sugar

INSTRUCTIONS:
  1. Combine all ingredients for the cake right in the mug.
  2. Stir together well.
  3. Microwave for 1-3 minutes. We found it best to microwave for 1 1/2 minutes and then 30 second intervals until it was no longer gooey.
  4. Allow the cake to cool. While the cake is cooling make the whipped cream topping.
  5. Whip the heavy cream and sugar in a stand mixer until stiff peaks form. Spoon over cooled cake.
  6. We sprinkled the cake with a little cocoa powder for garnish as well.
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