Tag Archives: Cooking/Baking

Strawberry Oreo Frozen Yogurt

Strawberry Oreo Frozen Yogurt
Ingredients

1 lb. strawberries, rinsed and hulled
2/3 cup sugar (use 1/3 cup if using a sweetened yogurt)
2 tsps vodka, strawberry vodka, or kirsch (optional)
1 cup plain whole milk yogurt, Greek yogurt, or honey yogurt
1 tsp fresh lemon juice
10 Oreos, coarsly crushed

Directions
  1. Slice the strawberries and toss them with the sugar and vodka (if using).
  2. Cover the strawberries and let them macerate for an hour.
  3. Place the strawberries, yogurt, and lemon juice in a blender or food processor and blend until smooth.
  4. Chill the mixture for an hour.
  5. Churn the yogurt mixture in your ice cream machine according to the manufacturer’s instructions.
  6. Throw in Oreos halfway through when it seems to be of soft-serve consistency.

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You know what I really love eating? Frozen yogurt! But do you know what’s even better than that? Oreos crushed into frozen yogurt – specifically strawberry frozen yogurt. I just can’t get enough of it! I actually learned of this mix at my first job back then, and ever since then, I’ve been hooked.

So I made a bit of a mistake while making it. Instead of throwing the oreos in at the end, I accidentally put them in at the start so most of it ended up being blended into frozen yogurt. I wanted chunky pieces in my frozen yogurt! There were still some pieces but it wasn’t crunchy anymore and there wasn’t as many pieces so I don’t know if I should add more oreos next time or not. I shall let you guys know next time I make it again. Nevertheless, it was still very delicious.

I used vanilla Greek yogurt and vodka when I made mine. I’m curious how the honey flavoured one would taste with this recipe. I imagine it would be pretty sweet.

Let me know if you try this recipe out! Did it get you hooked on strawberry oreo frozen yogurt too?

French Toasts with Caramelized Bananas

French Toasts with Caramelized Bananas
Ingredients

French Toast:
3 eggs
1/2 cup milk
1 tsp sugar
zest of 1 orange
pinch of grated nutmeg
3 slices egg bread
olive oil (for frying)
Caramelized Bananas:
2 bananas
2 tbsp butter
1 tbsp sugar
juice of 1/2 orange

Directions
  1. Preheat an oven to 175°C (350°F).
  2. Place eggs, milk, sugar, zest and nutmeg in a bowl and mix it. Cut bread slices in half, place slices in a bowl with egg mixture and then place in a flat dish like a baking dish and pour the egg mix over it. Leave it for a minute or two, so the bread will soak the mixture. Heat a frying pan with a bit of an olive oil and fry toasts on each side until golden (about 2 minutes each side). Then place toasts on a baking tray covered with paper and bake for about 10 minutes.
  3. In the meantime cut bananas, melt butter on a frying pan and start to fry bananas so it’s golden brown on each side. Sprinkle sugar over it and fry for 1 more minute, then add an orange juice and fry for 5 more minutes, so the juice becomes thicker.
  4. Serve toasts covered with caramelised bananas.

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It has been a long time since I posted up a recipe that I’ve tried out! I forgot how bad I am at taking food photos… or how bad I am at making the dish look pretty in the first place. Don’t judge, please LOL!

Anyway, Valentine’s Day is just around the corner. Maybe everyone can make a sweet breakfast for their significant other! Wouldn’t that be nice? I know I would like someone making me breakfast! So get off your bum everyone, and make a lovely breakfast to show your love T_T LOL.

So I didn’t follow the recipe exactly, because I was missing some things as always haha. I didn’t have egg bread, but I thought it would be fine. I just wanted some french toast. I also didn’t have any orange juice on hand so I skipped that. I’ll probably be trying this recipe again in the future to see how it’ll add to the overall flavour of the recipe~.

I also experienced some hiccups when I was trying out the recipe. It didn’t turn out quite right while I was frying it LOL. I don’t even know.. I’ll try this recipe again in the near future though because I think I know what I did wrong. I think I accidentally left it in the mixture a little too long. Next time I probably won’t be leaving it the mixture for “a minute or two” because I’m not using the same type of bread.

All in all, I think this will make for a delicious recipe and it’s the caramelized bananas that really make things shine. Have I ever mentioned that I love fried bananas? De-lish-us!!

Lychee Frozen Yogurt

Lychee Frozen Yogurt
Ingredients

Two 650 g containers of Greek or Balkan yogurt
2 1/4 cups of sugar (adjust to your liking)
2 cans of lychee, drained and pureed

Directions
  1. Mix the yogurt and sugar together until the sugar has dissolved. Mix in the pureed lychee.
  2. Refrigerate for 1 hour.
  3. Pour mixture into ice cream maker and churn for 30 minutes.
  4. Enjoy soft yogurt now or freeze for a couple hours or overnight.

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After I got an ice cream maker I’ve been really excited about trying out recipes. The problem is that I want to try a lot recipes and have a taste of each, but no one in my family eats that much ice cream LOL! I don’t have the space to store that much ice cream so all I can do is try one out, eat it, and then try another one.

I started to really crave frozen yogurt the other day.. and lychee too (fine, I’m always craving lychee). Originally I already had a lychee ice cream recipe saved in my bookmarks to make next, but since I had original flavoured yogurt at home and I was craving froyo anyway, I decided to search for a simple recipe for lychee frozen yogurt! I only made half the recipe because there’s no room to store that much and also I don’t know how long it’ll take to finish all of it.

I didn’t puree the lychee all that much because I wanted bits of lychee present in the froyo. Also, the amount of sugar I think could be lessened by a bit. It’s not overly sweet or anything, but I think a little less would taste better. Better to not have so much sugar anyways, right? haha.

Overall though it’s super yummy ::^^::.. I’m pretty sure I finished off the whole container by myself LOL.

Chicken Teriyaki Meatballs


Chicken Teriyaki Meatballs
Ingredients

Meatballs
1 lb ground chicken
1/2 cup panko (Japanese bread crumbs)
1 large egg, beaten
1 green onion, minced
1 tablespoon cornstarch
1 piece (1-inch long) ginger, peeled, shredded
1 tablespoon Japanese-style soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
8 quarter-size pieces fresh ginger, crushe

Teriyaki sauce
2/3 cup each: Japanese-style soy sauce, mirin
1/3 cup sugar
1 tablespoon rice vinegar
2 green onions, minced

Directions
  1. For the meatballs, mix chicken, panko, egg, green onion, cornstarch, shredded ginger, soy sauce, salt and pepper together in a large bowl. Cover; refrigerate at least 15 minutes or up to 4 hours.
  2. Heat a large saucepan of water and the sliced ginger to a boil over high heat. Reduce to a simmer.
  3. Using wet hands rinsed under cold water, shape the chicken mixture into 20 meatballs, about 1½ inches each. Carefully add to the saucepan. Simmer until cooked through, about 6 minutes.
  4. For the teriyaki sauce, heat the soy sauce, mirin, sugar and rice vinegar to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, 5 minutes.
  5. Remove balls from cooking liquid; drain. Serve over rice, drizzle with the sauce and garnished with green onions.

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Got a lot of comments from friends when they saw a picture. They thought it looked really good LOL. It tasted good too so I shall be sharing the recipe I tried.

Like the last couple recipes I’ve been using, I’ve been using ground chicken. I’ve attempted making meatballs before but the last recipe I tried didn’t turn out good. Half of it was because of a mistake of mine – I didn’t have bread crumb. I thought I could substitute with panko.. I couldn’t haha ::nervous::! This time I searched for a recipe using panko instead. I don’t have bread lying around to make bread crumb ::swirl::.

I didn’t do the ginger part when I made this. Another thing I changed about the recipe was that I didn’t make my own teriyaki sauce so I am not really sure how the one in the recipe tastes. I used VH teriyaki sauce instead which tastes really good with this LOL.

I’m not really sure if this is what they were saying in the recipe but the way I cooked it was to put the meatballs into the pan. Put in around 1cm or so of water and let the meatballs steam. Let them get a bit crispy. Pour in the teriyaki sauce and let it thicken. I like making enough sauce so I can dip it in the sauce while eating it ::>_o::.