Sunday, 21 June 2015

Minion Toast


My weekend activity with the boys, making Minion toast for afternoon snack. To make the minions, just cut two arch-shaped side by side on one toast. Then cut nori to make the clothes. Tug the nori on the side cuts and glue them using cheese-spread. 
Cut the sliced cheese using big straw to make the eyes, and add nori for the eyeballs and mouths.


And for the other side of the toast, I spread Nutela and put sliced banana on top. Arranged them like flower petals and put cherry tomato to make it pretty.

The boys ate the cherry tomato first then the nori, and finally gobbled up the rest of the toast in no time. Mission accomplished :)

Friday, 19 June 2015

Kid's Favourite Bento


These are my kid's favourite meals for school lunch or snack after school. They are ham & cheese mini croissants, steamed buns with ham & cheese filling, and siomay with fish roe on top. My little one loves the addition of fish roe, he said they popped in his mouth :)


So, for my youngest son, I prepared :
1. Ham & cheese croissant
2. Ham & cheese steamed bun (recipe for steamed bun here)
3. Siomay with fish roe on top (recipe here)
4. Corn on the cob
5. Carrot sticks
6. Apple cuts for recess



And my eldest son had the same lunches except he had mandarin for recess.

Wednesday, 17 June 2015

Chicken, Bacon, and Leek Pies


Chicken, Bacon, and Leek Pies are really comforting food. This is my first time to make it and I really want to share the recipe with you because it tastes absolutely delicious!

Chicken, Bacon, and Leek Pies 

Ingredients :
2 sheets puff pastry, thawed

1 egg yolk with 1 tbs milk, lightly whisked
sesame seeds as needed

SaltPie filling:
3 tbsp butter
1 tsp olive oil
1 leek, thinly sliced
6 rashers bacon, chopped
600g skinless chicken thigh fillet, diced
2 sprigs thyme
½ cup plain flour
375ml chicken stock
1 lemon, zested and juiced

Method :
1. Preheat oven to 180C.
2. For the pie filling :
- Place butter and olive oil in a large pan over medium heat. Add leek and cook until softened, about 2 minutes.
- Add bacon and continue cooking for a further 5 minutes.
- Add chicken and thyme and continue cooking until chicken is just cooked through, about another 5 minutes.
- Add flour to pan and cook, stirring, for 1 minute. 
- Add chicken stock and 375ml water and bring to a simmer, stirring continuously until sauce has thickened.
- Stir through lemon juice and zest and season. Set aside to cool.
3. For the pastry :
- Cut 3 circles of pastry to fit muffin tray (I used egg ring). 
- Prick the base with forks to release any trapped air, which is what causes the centre to rise up.
- Spoon filling into cases.
- Cut another 3 circles of pastry that slightly bigger than the egg ring to cover the pastry with the filling. 
- Pressing firmly around the edges. 
- Make a few small holes with a fork in the top.
- Brush the top of the pies with egg mixture and sprinkle with sesame seeds.
- Place in the oven to bake until the pastry is golden and crisp and filling is cooked through, about 20-25 minutes.



tips : I used the leftover cuts of the pastry to make mummy dogs. Just wrap the pastry around the hotdog. Brush it with egg mixture and bake in the oven until the pastry turns golden and crisp.

Details as below :


For my eldest son, the lunch consists of :
1. Chicken, bacon, and leek pie
2. Corn on the cob
3. Siomay with fish roe on top (recipe here)
4. Checker & rabbit apple cuts for recess



For my youngest son, the lunch consists of :
1. Mummy dogs
2. Corn on the cob
3. Siomay with fish roe on top (recipe here)
4. Kiwi fruit for recess