7 Day Breakfast

Out of Breakfast Idea? See if any of these are your favourite. 

 

Day 1: Pan-Fried Cabbage Dumplings, Fluffy Omelette, Popcorn Tea

 

Day 2: Home Made Matcha Crepes (Click for Recipe) , Organic Fruit, TimHorton's French Vanilla

Day 3: Muffin Quiche (Recipe), Fresh Fruit Yogurt Parfait, Roselle Jam with Bread

Day 4: Shrimp Wonton Noodle Tomato Soup, Chinese Cabbage, Green Tea

Day 5: Sunny-side-up Egg Cheese English Muffin (Recipe Here), Papaya, Roselle Jam Toast, Milk

Day 6: Baked Cheese Sweet Potato, Condensed Milk Toast, Poached Egg, Fresh Fruit 

 

Day 7: Marconi In Soup with Veggie, Cabbage Pork Dumplings 

  

Apple Crumble Pie

 Prep time: 15mins (using store bought pastry)

 Prep time: 25 mins with 30mins chilling time (home made crust)

 Cooking time: 25 mins  

Makes two 5 inches Pie 

Ingredients:

Pastry/ Pie Crust (Store bought) Click here for recipe making pie crust from scratch 

Fuji Apple                        1 

White sugar                      1/8 C/ 25 g

Cinnamon Powder            1 tsp   

Brown Sugar                    1/8 C, 30 g

All Purpose Flour             3/8 C/55g

Rolled Oats                      1/2 C/ 45g

Melted Butter                   55 g

Lemon Juice                     1 Tbsp / 15mL
Icing Sugar & Caramel    For Decor/Finishing

Instruction:

1) Pre-oven to 200C

2) Prepare pie crust ( recipe here), spray thin layer of oil or butter over pie pan, roll over pie pastry on pan pie. Gently use finger to edge off the extra along the side.

3) Use a fork to poke the surface of pie crust to allow air escape when baking. Bake for 5 mins.

4) Prepare apple fillings. Dice half of peeled apple, mix with cinnamon powder and white sugar. Spoon them over onto the pie crust, leave centre empty to fill the apple flower later on. 

5) Prepare Crumble. In a mixing bowl, mix oats, brown sugar, cinnamon powder and flour. Stir in melted butter. Mix well, when mixture starts to crumb together. Sprinkle on the edge of the tarts on top of diced apple.

6) Bake for 20 mins in 150C till golden brown. (Adjusting to lower temp, will allow the topping get the crispy and crunchy texture without burning it.) If you have any leftover crumble, toss in banking sheet and bake till golden, and insert into the center of the apple rose which will be making next.

7) Prepare apple flower. Use another half of the apple (leave skin on) cut into very thin slices. Soak apple slices in hot water and lemon juices to soften for about 8-10 minutes. (If you are running out of time, microwave it for 20 sec, however, the red colour of apple skin will fade out.) Lay slices on a cutting board, staring with one slice, put another slice on top of the first slice, overlapping half of the first slice, continue laying about six slices on top. Gently roll overlapping apple slices from the first slice to the end, to create a flower. Put it into the centre of crust when crust is done. 

8) Dust icing sugar on top, and drizzle caramel sauce over surface! Serve hot! 

Classic Lemon Meringue Pie

Lemon Meringue is  one of the fancy pies you can play with, the most fun part is playing around creating meringue topping. It can be as causal as dropping with a spoon or create a delicate piping drops or flowers. It is not as hard as it seems, once you get the hang of making the egg white meringue, it is pretty easy to bake a delicious pie in an hour.

Prep Time: 20 Mins (Using Store Bought Crust)

Prep Time: 30 Mins and 30mins for chilling (Made own crust)
Baking Time: ~15 Mins

Oven baking temp. 175C

Makes Two 5 inches Pie


Ingredients:

Lemon Fillings:

White Sugar            1/4 C
All-purpose Flour   1 Tbsp
Cornstarch              1.5 Tbsp
Salt                         1/8 tsp
Water                      3/4 C
Lemon Juice           1 lemon
Lemon Zest            1tsp
Butter                     1 Tbsp
Egg Yolk                2

Meringue Topping:

Egg White             2
Caster Sugar         3 Tbsp

Butter Crust: (Store-bought) or make from scratch 

Unsalted Butter, soften      1/4C, 55g

Cake Flour                         1 C, 125 g (can substitute with 2Tbsp all Purpose Flour with 2Tbsp  cornstarch for every 1C all Purpose Flour-- 1C minus 2Tbsp all Purpose flour + 2Tbsp cornstarch) 

White sugar.                         1/8C

Egg, beaten                        2 Tbsp

Salt                                     Pinch
Vanilla Extract                    1tsp, Optional

Instructions:

Butter Crust: 

1) Pre-heat oven to 175C. In a mixing bowl, mix flour, white sugar, salt. Add soften butter, blend till combined. 

2) Add 2 Tbsp beaten egg. Using hands to form a ball of dough. Don't need to kneed the dough too hard and long, Stop mixing when ingredients are well combine.  

3) Use food plastic warps wrap the dough, chill in fridge for at least 30 mins. The chilling will give the crust firmer texture, but time isnt allowed, this step can be skipped. While chilling, prepare lemon fillings. 

4) Roll dough on a flour dusted counter or on a food plastic wraps. Roll flat into about 3mm  thick and it's wide enough to cover the size of the pie pan. 

5) Grease Pie pan. Place a baking sheet on pan if wanted, its optional.  Place dough over pie pan, gently use finger tips to edge off dough on the side. If there is cracks, gently press crack to "stick" crust together. 

6) Use fork to poke holds on the surface of the crust to allow extra air to escape. 

7) Bake for 10 mins or golden brown.

 

Lemon Filling: 

1) In a mixing bowl, mix sugar, flour, cornstarch and salt. 

2) In a pot, heat under med heat, pour in lemon juice, hot water and lemon zest. While whisking, add in flour mixture. Keep stirring. 

3) Stir in butter and 2  egg yolk.

4) Keep stirring until it is just about to boil, turn off heat. 

5) Pour mixture in to pie crust. 

 

Meringue Topping:

1) Pour egg white in a mixing bowl. Use electrical mixer blend till foamy. 

2) Keep beating. Add caster sugar by 1 Tbsp at a time into egg white, until sugar is done. 

3) Keep beating till stiff peak forms. 

4) Spoon Meringue on pie, use spoon to create peaks. 

5) Bake in lower level in oven, adjust temp to 130c, bake till golden. Lower temp allow meringue to cook through without  over baking the surface. 

 

 

 

 

Leave a comment below if u have got any questions on this recipes or finding the right ingredients! Enjoy :) 

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5 mins Muffin Quiche

Prep Time: 5 mins

Baking Time: 10 mins

Makes 3 muffin size Quiche

Ingredients: 

Egg                                                             2

Tomato                                                       1 small

Green Pepper or broccoli,  minced            1/4 C

Cheese (any kind), shredded                      1/4 C 

Spices (salts, pepper, minced oregano)      pinch        

Instruction: 

1) Preheat oven to 250F, spray thin layer of oil on muffin pan 

2) Beat egg, added in minced green pepper, half shredded cheese, minced tomato (save three slices for topping) and spices; mix well.

3) Pour mixture to muffin pan, place a slice of tomato on top, then top with rest of the shredded cheese. 

4) Bake for 10 mins or until egg is set.

* You can simply substitute or add any of your favorite ingredients, ham, corn, mushroom or carrot.

Make your your kind of muffin quiche!

Chocolate Shortbread Cookie with Purple Yam Topping

    

Prep time: 30mins

Baking time: 15mins

Makes 12 cookie bites

Ingredients: 

Purple Yam.                              1/2C

All Purpose Flour.                     1 C

Unsalted Butter (room temp.)    1/4C

Caster Sugar.                            1/4C

Egg.                                          1 small

Vanilla Extract                           2 drops

Chocolate bite (optional).           1/4 C

Icing Sugar

Instructions:

1) Pre-heat oven to 270F 

2) Streamed Yam over boiling water until fork can poke through the centre of the Yam. 

3) Removed skin and mashed Yam using fork. Let cool. 

4) In a mixing bowl, creamed butter and sugar, shifted flour in, added vanilla extract and beaten egg. Mixed until well combined. 

5) Added chocolate bites. 

6) Prepared baking paper on cookie sheet. 

7) Use a spoon to drop a spoonful of cookie dough onto cooking sheet, gently flatten out dough into thinner shape. Created any shape of your cookies as desired.

8) Last step, drop a bit of mashed Yam on each of the cookies. 

9) Put in oven, baked for 15 mins or until golden brown. 

10) Set aside till cools down, dusted icing sugar on top.

Tips: If cookie dough gets a bit dry, add a tablespoon of milk or water at a time. If cookie dough gets too wet, add flour to absorb the extra moisture.

This recipe makes crunchy cookie texture, if wants to store cookie for couple more days, storing with a piece of bread can prevent cookies dry out. 

Happy 2017 !

It is always fun to personalize your cake with melted chocolate! This cake is store-bought (Fig CheeseCake from A-1 Bakery), I just thought that it needs a little decoration to make it a new year cake. :) Happy New Year!

Matcha Green Tea Crepes

 

Prep Time:  20 min

Cooling in Fridge Time: at least 2 hours

Servings: Makes 8-10 Crepes (8 inches)

Ingredients:

 Matcha Powder                  25 g or 1 & 1/2 Tbsp

 All Purpose Flour             180mL  or 3/4 C

 Caster Sugar                     60mL    or 1/4 C

 Unsalted Butter                45mL    or 3 Tbsp

 Milk                                  250mL  or 1 C 

 Egg                                   3 Large 

 Salt                                   Pinch     or 1/8 tsp

Instructions: 

Prep:

1) In a mixer bowl, mix all ingredients using a blender or mixer until smooth.

2) Cover batter with plastic wrap and store in refrigerator for at least 2 hours.

Making:

1) Heat frying pan or skillet over low heat with a spray of cooking oil.

2) Gently stir batter with a ladle, pour a spoonful of batter on to pan, quickly use the bottom of the ladle to draw circles to spread batter to a 8 inches wide crepes, this helps to create a thin layer if you wish to have your crepes thin and crisper. Make sure spread battle fast before it sets. since the batter dry pretty quickly. 

3) Flip crepe to another side when the top is set. 

4) Continue till batter is done, serve hot or cold with whipped cream or fruit jam.