tag:blogger.com,1999:blog-9189050939725127172024-03-16T09:10:20.780+08:00pepsakoyE..S..F..S..Basic of Life !pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.comBlogger454125tag:blogger.com,1999:blog-918905093972512717.post-70989794158254114322021-04-21T15:37:00.001+08:002021-04-21T15:37:45.570+08:00French Apple Cake<p> Came back with something simple yet delicious...</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiuQDG15SSEdINwoRkdT1RSQVV4cHrPS57gIzAji-L4cfwoxHaPiiVoZXn4DAdw-T1yPqPoIGwLYnq7Scdct6eSCW4_NnS2Q5pI7HnuMosvzXKSMKQAqFvcj5mlf75BuOZL33uUfZDEif/s2718/D922C2A3-063F-4DD5-96E0-C960B0BFC418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2718" data-original-width="2718" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHiuQDG15SSEdINwoRkdT1RSQVV4cHrPS57gIzAji-L4cfwoxHaPiiVoZXn4DAdw-T1yPqPoIGwLYnq7Scdct6eSCW4_NnS2Q5pI7HnuMosvzXKSMKQAqFvcj5mlf75BuOZL33uUfZDEif/s320/D922C2A3-063F-4DD5-96E0-C960B0BFC418.jpg" /></a></div><br /><p><br /></p>pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-12616707745318819222016-05-22T14:02:00.003+08:002016-05-22T14:02:37.473+08:00Carrot & Zucchini SoupI haven't cooked anything new recently since my husband keeps travelling on business trips..This weekend he happened to be in town and I decided to make this soup as a healthy lunch for him on lazy Sunday !<div>
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<b>Ingredients:</b></div>
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1kg peeled carrots (diced)</div>
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2 peeled zucchini (~640g)</div>
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3 potatoes</div>
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2 celery branches</div>
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1 onion (diced)</div>
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3 garlic cloves (diced)</div>
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2 teaspoon cumin (powder)</div>
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1 teaspoons coriander (powder)</div>
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1/2 teaspoon ginger powder</div>
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1 teaspoon paprika (powder)</div>
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3l water</div>
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salt</div>
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pepper</div>
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a splash of Worcestershire sauce</div>
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<b>Method:</b></div>
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Heat oil in a large pot on medium heat. Add garlic, onion & celery. Saute until onions are slightly browned, about 3 minutes.</div>
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Add carrots, potatoes, zucchini and all the spices. Mix and cook for 5 minutes.</div>
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Add the broth and bay leaf then bring to a boil. Reduce heat and simmer for 20-25 minutes or until veggies are soft and fully cooked.</div>
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Turn off heat . In a blender, puree the broth and the veggies until creamy. Return to pot and mix well. Add worcestershire sauce.</div>
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Taste check for additional salt if needed.</div>
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-73653893561990988822016-05-01T12:13:00.000+08:002016-05-01T12:13:56.264+08:00Baked Mac & Cheese <br />
I've made mac&cheese a few times but all of those are stove top version. This is the first time that I made a baked version which is similar to the one my friend always makes for her when we go to our farm in England!<br />
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The recipe which I asked my friend for it and the following is what she told me..<br />
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A basic cheese sauce , butter and flour made into a roux then milk added in slowly , with cheddar and Parmesan , I also put 1 tsp of mustard in either French or English , whichever you have, make it rather thick( I keep a cup of the pasta water aside In case it's too thick , add a little if you need to ) Mix them well then lots of cheese on top into a warm oven (160) for 30 mins.<br />
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And below is what I used for the cheese sauce. ( For 5 oz. of macaroni )<br />
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30 g butter<br />
1.5 tbsp flour<br />
2 cups milk plus some water from cooking macaroni ( to loosen the sauce )<br />
1 cups cheddar cheese plus more + some parmesan for topping<br />
Salt to taste<br />
1/4 tsp English mustard powder<br />
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I baked at 170c for 20 minutes..<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-12104142080161725402016-05-01T11:44:00.000+08:002016-05-01T11:44:02.729+08:00Indian Spicy Dry-Fried Prawns<br />
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My husband has been eating more seafood & chicken than red meat since he started being on diet. And I chose to make this spicy prawn instead of salad or roasted dish to jazz things up for him !<br />
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<b>The recipe </b><br />
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Prawns / Shrimp -1 lb<br />
Ginger garlic paste-1 tsp<br />
Turmeric powder-1 tsp<br />
Chilly Powder-3 tsp<br />
Coriander powder-2 tsp<br />
Pepper powder-1 tsp<br />
Garam masala powder-1 tsp<br />
Required salt<br />
Oil-4 tbsp<br />
Onion-1/2 thinly sliced<br />
Curry leaves<br />
Green Chillies-5<br />
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In a bowl,take the cleaned prawns.To that add ginger garlic paste,turmeric powder,chilly powder,coriander powder,garam masala,pepper powder and required salt and marinate for at least 30 minutes.<br />
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In a pan,add the marinated prawns.Cover and cook the prawns without adding water.The prawns will cook in its own water.Cook until all moisture evaporates completely.<br />
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In a pan,add oil ,curry leaves and green chillies and sauté for a minute<br />
Add sliced onions and sauté until translucent<br />
Add the prawns and stir to mix everything well for a few minutes until done.<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-91993413095445824502016-04-30T15:16:00.002+08:002016-04-30T15:16:14.312+08:00Condense Milk Chiffon Cake<br />
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It's been a while since the last time I made a cake. So it's time to make sure that I've still been able to make such a thing!! Even though it's not perfect but at least it passed my testers's standard !<br />
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The recipe could be found <a href="https://bakingintotheether.wordpress.com/2016/04/27/condense-milk-cotton-cake-highly-recommended/" target="_blank">here</a> . ( I adapted the recipe by using chiffon cake pan which is the reason why I call it '"chiffon cake" instead of cotton cake as the original recipe ) <br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-34814209460337310572016-04-28T14:14:00.002+08:002016-04-28T14:14:58.039+08:00Mexican Ranch Chicken Salad <br />
My husband has been on diet and I, as a personal chef, have to do my best to help him reach the goal! And this salad came from my google search which turned out to be a great dish and really pleased my hubby !<br />
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The recipe could be found <a href="http://www.theseasonedmom.com/mexican-ranch-chicken-salad/" target="_blank">here</a>.<br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-67349793188034653122016-04-23T16:58:00.002+08:002016-04-23T16:58:42.841+08:00Kenyan Corn & Bean Salad<br />
I've fallen in love with fews of Kenyan dishes when we went there for our Safari trip early this year..so when we got back to HK, I googled and got few more Kenyan interesting recipes including this one!<br />
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The original recipe is to make a stew but I decided to change it into salad form, so I slightly modified the recipe to make my own version ! Served it as my hubby's healthy lunch and he gave me nothing but great feedback !!<br />
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The recipe :<br />
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1 Tbsp of vegetable oil<br />
1/2 large onion, chopped<br />
3 clove of garlic, minced<br />
2 tsp of curry powder<br />
A large bunch of fresh kale, chopped<br />
1 big tomatoes, sliced<br />
2 cobs corn, husked<br />
1 cup of cooked beans, any type, drained and rinsed<br />
A sprinkle or two of salt and lots of freshly ground pepper<br />
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1. Cut the corn kernels from the cobs and set aside. Heat the vegetable oil in a large pot and sauté the onions and garlic over medium heat until they are lightly cooked, about 3 minutes or so. Add the curry powder andcook for another minute or so.<br />
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2. Add the kale and reduce the heat to low. Cook, stirring with a wooden spoon until the kale softens, about 10 minutes or so. Add the tomatoes, corn and beans and simmer another 10 minutes or so. Season to your taste with salt and pepper then serve<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-26452459826391999062016-03-21T17:07:00.004+08:002016-03-21T17:07:36.932+08:00Sautéed Prawns & Zoodles with Pesto Sauce<br />
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Since clean / healthy food has become popular in these days, I've, then, seen lots of posts and recipes about zoodle (which seems fallen into the category) from the food blogs I've been following and finally, I managed to make myself up-to-date with this easy but gorgeous dish!!<br />
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<b>The recipe </b>( slightly adapted from <a href="http://diethood.com/pesto-zucchini-noodles-and-shrimp-recipe/" target="_blank">here</a>.)<br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-90509368743917546602016-03-20T15:59:00.002+08:002016-03-20T15:59:18.351+08:00Indian Style Fish in Mustard Curry<br />
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It's not often that I use fish to cook for Indian dishes. So,when I saw this interesting fish curry recipe a while ago, it ,of course, caught my attention at the first sight and I undoubtedly wanted to give it a try ! Finally, I managed to make the dish and was very happy with my outcome!<br />
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<b>The recipe</b><br />
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500 grams halibut<br />
1 and half tbsp yellow mustard seeds<br />
2 tsp ginger paste<br />
2 tsp garlic paste<br />
A pinch of fenugreek seeds<br />
1 medium tomato (pulp)<br />
2 green chillies, slit<br />
3-4 tbsp mustard oil (for frying)<br />
2 tbsp mustard oil for frying the masala<br />
½ to 1 tsp chilli powder (depends on how hot you want the curry)<br />
½ tsp turmeric powder + ½ tsp tsp for sprinkling over the fish<br />
1 tsp coriander powder<br />
½ tsp roasted cumin powder<br />
1 tsp garam masala<br />
Salt to taste<br />
Fresh coriander for garnish<br />
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Wash the fish under running tap water. Strain the fish and place it on a plate. Sprinkle it with salt and keep it aside for 2-3 minutes.<br />
Wash the fish again under running water and place the fish on a separate plate. Sprinkle the fish sparingly with turmeric powder and keep aside for 5-7 minutes.<br />
During this time, you can prepare the masala for the curry. Ground the yellow mustard seeds to powder and add 3-4 tbsp or more of water. Again pulse it till a fine paste is formed. Keep this aside.<br />
Heat the oil in a pan. Since this oil has a very pungent smell, you need to let it smoke on low flame.<br />
Once that is done, carefully slip slices of fishes in the pan (be careful since the fish can splutter oil; I use a large spoon with a long handle to do this job)<br />
Cook the pieces of fish on high flame till they are golden brown. Remove from the oil and keep them aside. Fry the fish in batches.<br />
Remove the oil from the pan and in the same pan pour 2 tbsp of oil and again smoke it. Carefully add green chillies (if you want lesser heat of green chillies, you can add it towards the end of the frying process to obtain only its flavour) and add the fenugreek seeds to the oil.<br />
Then add the mustard paste along with ginger and garlic paste. Fry it on medium heat till the masala becomes almost dry. You need to constantly stir the paste to prevent it from getting burnt.<br />
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Once this is done, add 2 tbsp of water and re-fry it till it becomes dry again. Add the tomato paste alongwith the dry masalas – red chillies, salt, coriander powder, garam masala powder and cumin powder. Fry for about 30 seconds and then pour 450 ml of water.<br />
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Once the water starts to boil, add the pieces of fish* to it. Let the water boil again. Now, reduce the flame to low and let it simmer for 5-7 minutes.<br />
Remove the fish from the fire and transfer it to the serving bowl. Serve the fish, garnished with fresh coriander leaves, with steamed or cumin fried rice.<br />
Serves 4<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-10748103678084711332016-03-15T15:58:00.004+08:002016-03-15T15:58:37.709+08:00Malted Pretzel Crunch<br />
I've been making this lovely crunch for a few times and it never fails to please people which are both adults and kids who I serve for. Pretzels are good enough to be eaten alone but with few extra ingredients, it amazingly makes the thing much more scrumptious ! Please except my apology for a late post /sharing this amazing recipe..anyway, it's better to be late than never happened!<br />
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<b>The recipe</b><br />
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<b>Ingredients</b><br />
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4 cups salted mini pretzels - about ½ of a 16-ounce bag<br />
½ cup packed brown sugar<br />
¼ cup granulated sugar<br />
⅓ cup milk powder (like Nestle)<br />
⅓ cup malted milk powder (see Note)<br />
1 teaspoon salt<br />
14 tablespoons butter ,melted<br />
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<b>Instructions</b><br />
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Preheat oven to 275 F.<br />
Pour the pretzels in a ziplock bag and hammered them with a mallet - or anything hard, breaking them up into one-quarter of their original size. Add the milk powder, malt powder, sugar, and salt, toss to mix. Add the butter and toss to coat.<br />
Spread the mixture on a parchment lined baking sheet and bake for 20-22 minutes. It should look toasted a little toasted. Cool completely and break into clusters.<br />
Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.<br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-13179618007604026482016-03-13T15:13:00.000+08:002016-03-13T15:13:01.977+08:00Cauliflower Cheese<br />
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Cauliflower is not my favorite vegetable , thus it's not an ingredient I would normally use for my cooking. However, a friend of mine made this dish as a side dish for dinner when we visited her house a while ago and it turned out to be a big hit for the kids, especially my daughter. Consequently, she kept asking me to cook for her and I had no reason to say no !<br />
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So, this is the first time ever that I made the dish..and surprisingly, I got a very very good feedback from my tasters !! <br />
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<b>The recipe ( Note :</b> I added more milk to the sauce since it's too thick )<br />
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<b>Ingredients</b><br />
<b><br /></b>
1 medium head cauliflower, broken into large florets<br />
40g/1½oz butter<br />
40g/1½oz plain flour<br />
400ml/14fl oz milk<br />
1 tsp English mustard<br />
100g/3½oz mature cheddar cheese, grated<br />
salt and freshly ground black pepper<br />
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<b>Method</b><br />
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Preheat the oven to 190C/375F/Gas 5.<br />
Wash the cauliflower thoroughly and place in a large saucepan of salted water. Bring to the boil and cook for 3-5 minutes, until the cauliflower is almost tender, but still fairly firm. Tip into a colander and leave to drain.<br />
To make the sauce, melt the butter in a medium, heavy-based pan and stir in the flour. Cook over a gentle heat for one minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring the mixture to the boil, stirring constantly. Simmer for two minutes, then remove from the heat.<br />
Stir in the mustard and two thirds of the cheese and set aside. Arrange the cauliflower in and ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25-30 minutes, until the top is golden-brown and bubbling.<br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-5510012548224792982016-03-13T14:27:00.002+08:002016-03-13T14:27:26.782+08:00Fresh Orange Cake<br />
I didn't feel like cooking or baking since I got a flu two weeks ago but now I am back in shape and started looking for something to play with... and I found this cake which is perfect to come back with because it's very easy ,yet provides such a wonderful outcome !<br />
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The recipe could be found <a href="http://the-e-list.com/2014/09/odiles-fresh-orange-cake-from-baking-chez-moi/" target="_blank">here</a>. ( Note : I reduced sugar to 1/3 cup for both batter and syrup and add some Grand Marnier to the syrup to jazz it up.<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-89840920502050477912016-02-20T17:01:00.003+08:002016-02-22T09:40:23.542+08:00Kenyan Beef Stew<br />
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<span style="font-family: Georgia, Times New Roman, serif;">We went to Kenya for 10 days Safari trip during CNY break and we had really really fabulous time and great experience with not only all those animals that we never saw but also lots of delicious food made by local chefs at the camp we stayed. We couldn't feel more flattered with the way they treated us and it, of course, is one of the best trip I've ever had !!</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Back home in HK, I have still been missing lots of things in Kenya especially a few dishes of local food that I've found they are so simple to make , yet unbelievably delicious..so I decided to make Kenyan Saturday dinner to satisfy my craving !</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;">I chose this beef stew as a main course along with <a href="http://www.african-food-recipes.com/kenyan-cabbage-stew.html" target="_blank">this cabbage stew</a> and <a href="http://kenyancook-mutono.blogspot.hk/2013/06/how-to-make-kenyan-chapati.html" target="_blank">chapati</a>..</span></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>The recipe </b></span></span><br />
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b></span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"> vegetable oil</span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1large onion, chopped</span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 lbs beef, cubed</span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">1inch ginger root, minced or grated</span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">4cloves garlic, minced</span></span></div>
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<span style="background-color: #fcfcfc; font-family: Georgia, Times New Roman, serif; line-height: 28px; white-space: pre-wrap;">2 cups beef broth, as needed</span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><b>Instructions</b></span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Cut the onion, tomato beef into average hunks. Next, brown the onions in oil over medium heat. Then increase heat to high, add the beef and brown. (Do it in batches if necessary).</span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Next, pile on the ginger, garlic, paprika and curry. Sweet paprika will work too if you don’t like it spicy. Now, add tomatoes. Splash on the stock. Season with salt. Simmer uncovered until thick and pasty and all broth has reduced away. This took about an hour.</span></span></div>
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<span style="background-color: #fcfcfc; line-height: 28px; white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">Serve with fresh chapati. If you’re feeling particularly traditional, use pieces of the chapati to pick up the food instead of silverware.</span></span></div>
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-33352763934181797892016-02-20T14:36:00.002+08:002016-02-20T14:36:19.560+08:00Leek & Potato with Sitlton Soup<br />
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I've started making soup regularly since last year and couldn't believe there are loads of different kinds of soup could ever be made ! Recently, my gal had a chance to tried few soups made by a local chef while we were at the safari camp in Kenya for the first time and she seemed to like it a lot. Thus, when we are back home, she then asked me to add soup to her regular meals!<br />
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And the first soup I made is this one which both of my hubby and daughter really enjoyed eating it !<br />
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The recipe could be found <a href="http://www.deliciousmagazine.co.uk/recipes/potato-leek-and-stilton-soup/" target="_blank">here</a>. ( note : I used stock slightly less than the recipe called for )<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-30292347329734390722016-02-19T08:20:00.000+08:002016-02-19T08:20:12.237+08:00Cheesy Chicken Tater tots Casserole<br />
I've learned lots of new things through food blogs over 8 years since I started cooking and baking..it seems never end to find something new that I sometimes can't believe how long it takes me to know that they exist !! ...And the case for this casserole is tater tots!!<br />
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The recipe is very simple..it's easy and fast to prepare and cook..the dish is worth trying and surprisingly makes a great meal !!<br />
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Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins<br />
Serves: 4-6<br />
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Ingredients<br />
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¼ cup milk<br />
1 cup sour cream<br />
1 (10 ounce) can condensed cream of chicken soup<br />
handful of frozen peas<br />
2 boneless skinless chicken breasts, cooked & cubed<br />
16 ounces frozen tater tots<br />
1½ cups shredded cheddar cheese<br />
salt and pepper to taste<br />
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Instructions<br />
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Preheat oven to 350 degrees.<br />
Combine milk, sour cream, cream of chicken soup, peas and chicken in medium size pot.<br />
Place on stove top over medium-high heat.<br />
Stir and heat until ingredients mix well; about 3-5 minutes.<br />
Remove from heat and stir in 1 cup shredded cheese. salt and pepper.<br />
Pour mixture into 9X9 glass baking dish.<br />
Place tator tots on top of mixture.Sprinkle ½ cup shredded cheese over mixture.<br />
Cover with reynolds wrap and bake for 45 minutes.<br />
Remove reynolds wrap and continue to bake for 10 minutes uncovered.<br />
Serve warm and enjoy. <br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-19000820497737324002016-02-18T16:20:00.003+08:002016-02-18T16:20:57.636+08:00Jerk pork Stew<br />
Stew is one of my favorite things to cook cuz there's nothing complicated to make it apart from time consumed ( which is not a problem for me!) to get such a delicious outcome ! Try this stew and it won't let you down!<br />
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<b>Marinade</b><br />
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10 scallions, white and pale green parts, roughly chopped<br />
1/4 cup soy sauce (low-sodium)<br />
1 tablespoon ground cinnamon<br />
1 tablespoon ground allspice<br />
1 teaspoon freshly grated nutmeg<br />
1/4 cup fresh thyme leaves<br />
1 teaspoon freshly ground black pepper<br />
1 tablespoon minced ginger<br />
2 tablespoons minced garlic (about 6 to 8 cloves)<br />
4 habanero peppers, stemmed<br />
1/4 cup brown sugar<br />
Zest and juice of 2 limes<br />
Zest and juice of 1 orange<br />
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<b>Pork Stew</b><br />
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3 pounds country-style pork ribs, cut into 1 1/2-inch cubes, with fat pockets trimmed<br />
2 Russet potatoes, cut into 1-inch cubes<br />
2 carrots, diced<br />
1 cup peas<br />
1 13.5-ounce can of coconut milk<br />
Chopped cilantro, for garnish<br />
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Put all the ingredients for the marinade in a food processor and blend to a smooth purée. Mix the marinade thoroughly with the meat (use a spatula!) and refrigerate for a day.<br />
Heat oven to 325° F. Transfer the meat and all the marinade to a Dutch oven bring it up to a boil over medium heat.<br />
Once it has come to a boil, transfer the Dutch oven, uncovered, to the oven and let the meat braise for 1 1/2 hours until the meat is tender, making sure you stir it halfway through. If a lot of fat floats to the surface, go ahead and ladle some of it off and dispose.<br />
Add the potatoes and carrots and cook, covered, until the vegetables are almost tender, about 30 to 40 minutes.<br />
Add the peas and coconut milk and cook for another 30 minutes or so, until the meat is absolutely falling apart. Check for seasoning.<br />
Garnish with chopped cilantro. Enjoy with steamed rice !<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-66222088753322244772016-02-18T16:01:00.001+08:002016-02-18T16:01:36.639+08:00Oaty Malty Chocolatey Cookies<br />
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<span style="font-family: Times, Times New Roman, serif;">I've got a big bag of malt powder which hasn't been used for a long time. Thus, when I came across these cookie called for quite a lot of it, I then decided to give it a try without a second thought !</span><br />
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<span style="font-family: Times, Times New Roman, serif;">What a lovely cookie!!</span><br />
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 250g butter</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 75g Brown Sugar</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 2 eggs</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 2 teaspoons Vanilla Extract</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 240g self-raising flour</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 80g Horlicks</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 1 cup Rice Krispies</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- 200g semi-sweet chocolate chips</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">- Enough baby rolled oats to coat the cookies</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">Method :</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">1. Preheat oven to 160C.</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">2. Cream butter, then add sugar and cream until fluffy. Add eggs and beat, then add vanilla and beat until combined. Add Horlicks and beat until combined.</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">3. Add flour to the mixture and beat gently until just combined.</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">4. Add chocolate chips and Rice Krispies and stir in gently.</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">5. Drop by teaspoonfuls into rolled oats to coat. Place on a lined baking tray and use a fork to press the cookies dough slightly.</span></span></div>
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<span style="color: #222222; font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 29.568px; white-space: pre-wrap;">6. Bake for about 20 minutes.</span></span></div>
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-33465414269233435642016-02-17T16:10:00.003+08:002016-02-17T16:10:55.010+08:00Apple Crisp Bars<br />
A simple baked good can always please your craving...like these apple crisp bars !<br />
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Ingredients<br />
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For the Crust:<br />
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1 cup unsalted butter, at room temperature<br />
1/2 cup dark brown sugar, packed<br />
1 teaspoon pure vanilla extract<br />
2 1/4 cups all-purpose flour<br />
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For the Filling:<br />
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3 large gala apples, peeled, cored and thinly sliced<br />
1/4 cup dark brown sugar<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon allspice<br />
1/4 teaspoon nutmeg<br />
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For the Streusel:<br />
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1/2 cup old fashioned rolled oats<br />
1/2 cup all-purpose flour<br />
1/4 cup finely chopped walnuts<br />
1 teaspoon ground cinnamon<br />
1/4 cup dark brown sugar<br />
1/4 teaspoon salt<br />
1/4 cup butter, cold and cubed<br />
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Preheat oven to 350°F. Line a 9×13 pan with parchment paper, leaving extra hanging over the ends, spray paper and sides of dish with cooking spray containing flour.<br />
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy, about 2-3 minutes. Add vanilla, mix until combined. Add flour and mix until combined and dough is crumbly. Press dough evenly into bottom of prepared pan.<br />
Bake for 12-15 minutes, until dough is slightly puffed. Remove from oven and cool on a wire rack while preparing apples and topping. Maintain oven temperature.<br />
Evenly layer sliced apples over pre-baked crust. Combine brown sugar, cinnamon, allspice and nutmeg. Sprinkle evenly over apples.<br />
In a medium bowl, combine oats, flour, walnuts, cinnamon, sugar, and salt. Add butter and cut with a pastry cutter or form until mixture forms pea-sized crumbs.<br />
Sprinkle streusel evenly over apple filling.<br />
Bake bars at 350°F for 25 minutes, or until streusel is golden and apples are softened.<br />
Cool bars completely on a wire cooling rack. Cut into squares and serve.<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-18648659565777725382016-02-17T15:56:00.002+08:002016-02-17T15:56:49.204+08:00Tuna & Farro Salad<br />
I urgently made this salad when my hubby gave me a very short notice that he needed a lunch after his business trip a while ago..<br />
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I just put things from the fridge together to made the dish and it came out fabulous...<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-73736982052781658682016-02-17T15:41:00.000+08:002016-02-17T15:41:32.072+08:00I'm back with this gratin!<br />
It's been a long time since my last post here...now I'm back and try to update my blog as much as possible..<br />
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Here is the recipe for a great prawn dish!<br />
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INGREDIENTS<br />
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600 g (1,3 pounds) Shrimps with shell<br />
2 Tomatoes<br />
1 tablespoon Butter<br />
1 tablespoon Cornstarch<br />
2,5 dl (1 cup) Double Cream<br />
2 tablespoons of Tomato Paste<br />
1 clove of Garlic, finely chopped<br />
1 Egg Yolk<br />
Grated Cheese<br />
Cayenne Powder<br />
Salt and freshly grounded Black Pepper<br />
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INSTRUCTIONS<br />
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Heat oven to 250°C (482 F).<br />
Peel the shrimps and spread them in lightly greased individual molds.<br />
Scald and cut the tomatoes. Remove the seeds and cut the flesh into thin wedges. Place the wedges on top of the shrimps.<br />
Blend cornstarch together with little bit of water.<br />
Heat double cream in a sauce pan and add salt, pepper, cayenne powder, tomato paste and garlic and let the sauce simmer for 5-10 minutes. Add cornstarch liquid and let it simmer for another couple of minutes until the sauce thickend.<br />
Remove the sauce from the heat and stir in the egg yolk and a knob of butter. Turn the sauce over the prawns in the molds. Sprinkle a little cheese on top.<br />
Place in the oven until the cheese is melted and golden.<br />
Serve immediately with freshly baked bread.<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-71449249387825210082015-05-31T08:36:00.001+08:002015-05-31T08:36:07.969+08:00Pumpkin Chiffon Cake<div class="separator" style="clear: both; text-align: center;">
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I've got some pumpkin left from making curry the other day and instead of roasting as I always do, I decided to transform it into a cake and it came out nicely !</div>
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The recipe could be found <a href="http://happyflour.blogspot.hk/2011/12/pumpkin-chiffon-cake.html" target="_blank">here</a>. ( Note : I used 90 g of mashed pumpkin ) </div>
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-17682155781647566342015-05-30T15:23:00.004+08:002015-05-30T15:23:45.383+08:00Blackcurrant Coconut Slices<br />
The other day I felt like making something sweet but couldn't come up with an idea of what to bake..so I flipped through BBC Goodfood magazine and few minutes later I spotted these slices!!<br />
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The recipe could be found <a href="http://www.bbcgoodfood.com/recipes/blackcurrant-coconut-slices" target="_blank">here</a>. <br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-24431130660380271172015-05-19T16:28:00.002+08:002015-05-19T16:28:58.326+08:00Almond Butter & Banana Granola Bars<br />
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I've found these healthy granola bars right after <a href="http://pepsakoy.blogspot.hk/2015/05/granola-energy-bars.html" target="_blank">my previous granola bars</a> were all gone, so I made them to continue treating myself after lots of exercise I've recently done ! Given a natural sweetness from dried fruits and banana, so I really enjoy eating it without a guilt..lol<br />
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The recipe could be found <a href="http://www.eatgood4life.com/almond-butter-and-banana-granola-bars/" target="_blank">here</a>. ( I used mixed dried fruits and added 2 extra tbsp of chia seeds to make it healthier ! )<br />
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<br />pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-11448597730278000642015-05-19T13:16:00.003+08:002015-05-19T13:16:34.746+08:00Snowdrift bars <br />
I was about to make another recipe of granola bars but had a second thought when I came across these bars that simply caught my attention by the way of making them..so I left the granola behind and gave these bars a try first !<br />
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The recipe could be found <a href="http://cookiesandcups.com/snowdrift-bars/" target="_blank">here</a>.<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0tag:blogger.com,1999:blog-918905093972512717.post-68022208604267458272015-05-11T13:56:00.001+08:002015-05-11T13:56:13.391+08:00Granola Energy Bars<br />
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Admittedly, I never like doing any kind of exercise (especially working out in a gym! ) in my whole life and avoided doing it when I was younger but now getting number of age higher and higher , I've felt an essential of taking good care of my body to stay strong and healthy!<br />
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So lately, I've been doing a lot of yoga & fitness classes..and surprisingly, I started feeling good and now seem addicted to them ! Given load of exercise done, I thought I deserve some nice treat after hard working out & sweating and these bars were found at the right time!!<br />
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The recipe could be found <a href="https://books.google.ca/books?id=2-QBBQAAQBAJ&pg=PA408&lpg=PA408&dq=granola+energy+bars+baking+chez+moi+recipe&source=bl&ots=MEmRh1nFgf&sig=6m14-ZfDrGxzwQ1ViBAWoKr7Xfo&hl=en&sa=X&ei=9Vu0VOLfEqLIsATIo4KABg&ved=0CCUQ6AEwAQ#v=onepage&q=granola%20energy%20bars%20baking%20chez%20moi%20recipe&f=false" target="_blank">here</a> ( Note : I used 1/2 cup of a mix between golden syrup & light corn syrup as a sub for brown rice syrup and was really happy with the result )<br />
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pepsakoyhttp://www.blogger.com/profile/06939972569737456692noreply@blogger.com0