Stir fried Cabbage with Eggs

 

As a busy home-maker, I often prefer dishes that are simple and fast to prepare.

One of my favourite dish would be Stir fried cabbage with eggs.

This dish can be whipped up in less than 10 minutes. It taste absolutely divine served with a plate or bowl of steamy hot rice.

Despite its simplicity, this dish is full of goodness. Cabbage is low in calories and rich in fibre. It is believed to be able to prevent cancer and great for weight loss. The eggs (which is nutrient-rich) will provide all the necessary vitamins and minerals required in any diet.

All you need to cook this dish is 2 simple ingredients

A bowl of shredded cabbage and 2 eggs.

Heat up 2 tbsp of oil and saute some chopped garlic till golden brown.

Add in the shredded cabbage and fry till cabbage turn green and translucent(about 3 to 4 minutes).

Keep things moving in the wok.

Lower the heat and make a well in the center.Crack eggs into the well. Stir eggs with spatula until yolks are broken, trying to keep cabbage out of egg mixture. Allow the eggs cook for about 2 minutes until almost set.Turn up heat to medium. Stir everything together and sprinkle in 2 tbsp of water. Season to taste with salt and pepper. 

Stir fry for another minute.

 

Dish up and garnish with some homemade fried shallots.

Serve immediately,

Yummmy!!! .

Omelette

 

Often… it is the simplest thing that yields the best result.

A simple egg dish could be just the perfect “pick me up” in the morning.

I have been slacking in the baking department again. So, this morning, with no bread/bun on the breakfast table, I whipped up some omelette for breakfast instead.

Omelette is such an easy dish to make. All you need is some eggs, cheese, oil or butter for frying and seasoning. The key to a good omelette is it must be light and moist. Here is how I do it.

Omelette (serves 2)

Ingredients :

3 eggs

a handful of your favourite cheese (grated)

3 tbsp of water or milk

Pinch of salt (to taste)

Dash of coarsely ground black pepper

1/2 tsp of parsley

Butter for frying

Method:

1. Crack the eggs and separate the yolk from the white.
2. Whisk the egg whites till light and frothy.
3. Heat a heavy-bottomed non-stick sauté pan over medium-low heat. Add the butter and let it melt.
4. Add the egg yolks, water (or milk) to the egg whites and season to taste with salt and pepper.
5. Continue whisking till the mixture is pale yellow. (You are trying to create as much air as possible into the mixture to yield a light and fluffy omelette).
6. Gently fold in the grated cheese  and the paisley into the mixture.
7. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
8. With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelette over to cook the top for 30 seconds or so. Just don't let it get brown.
9. Gently transfer the finished omelette to a plate. Garnish with some cherry tomatoes or fresh herbs. if desired.

A simple yet wholesome breakfast at can be whipped up in less than 5mins.

Yumz.

 

Cinnamon Rolls

 

I love having freshly baked cinnamon buns/rolls for breakfast. However I am often put off by the fact that the preparation time is long and that I would have to wake up at least 2 hours earlier to ensure that freshly baked cinnamon rolls can be on the table by the time the family wakes up.

A couple of weeks ago, while blog-hopping (my way of de-stressing and getting inspirations), I chance upon a gem! A quick  and easy recipe for cinnamon rolls.

The dough is prepared the night before and left in the refrigerator to chill overnight. During this time the dough will rise…but very slowly. Then the next morning, you just need to pull out the dough and shape it and off to the oven to bake. All in all, just less than an hour in the morning. For me, I took out the dough from the fridge an hour and a half before the family woke up. While the dough is resting, I took a shower and freshen up. Then, before shaping the dough, I just kneaded it for a couple of minutes. Love the feeling of the yeast coming to life and doing its thing. So, even though the recipe does not call for kneading before shaping,,, I just have to do it to satisfy myself. I added some semi-sweet chocolate chips into the rolls. The cinnamon rolls came out prefect!!! Nothing beats a freshly baked roll for breakfast. Hubby had a couple before going to work and the children finished up the rest.

Everyone was satisfied :)

Cinnamon Rolls (adapted from Reese’s Kitchen)

Ingredients :

280g Bread flour

15g Milk powder

60g castor sugar

1/2 tsp salt

70g water

6g instant yeast

100g fresh milk

50g butter

Method:

1. Mix all ingredients together except butter in a mixer, mix until a dough forms.
2. Add in butter and knead until you get an elastic dough.
3. Brush a deep bowl with some butter, and leave the dough to rise in it for 1 hour. (covered with cling wrap)
4. Transfer it into the fridge and chill over night.
5. Take out the dough from the fridge and let it stand for 5 minutes, then roll flat.
6. Brush a thin layer of butter on the flat dough and sprinkle enough cinnamon powder and brown sugar as you desire.
7. Roll up like a Swiss roll and cut into sections.
8. Place on a greased pan and let it double in size for 10 minutes. Brush with beaten eggs.                (I did not egg wash it, as i prefer the matte look)
9. Bake in preheated oven, 190'C for 20 minutes.

  

Look at the texture…. very fine and sooo soft !!See the texture here...it was unexpectedly soft!

I managed to make 10 rolls from this recipe.

What a great way to start the day!!!!