Creamy Macaroni Soup

Written and Posted By: Margie Babon   The secret to make macaroni soup creamy, add unbleached flour to thicken the soup and puree of brown rice milk. To make this a little More »

Gazpacho

Written and Posted By: Margie Babon   To make vegetarian Gazpacho soup, omit the anchovy paste, instead use only natural chopped red tomatoes. By using zucchini instead of chopped cucumber makes a More »

Puree of Vegetable Soup

Posted By: Margie Babon     2 tbsp. olive oil 3 leeks, including light green parts, finely chopped 4 carrots, peeled and slice in cube 3 zucchini (courgettes),  sliced  in clube 3 More »

Curried Corn Soup

Posted by: Margie Babon   Slices of lemon blend with the taste of curry makes this soup elegant to serve and taste special!   2 tablespoon olive oil 2 leeks including tender More »

Soba Noodle and King Oyster Mushroom Soup

Posted By: Margie Babon     300 gms dried soba noodles 6 cups vegetable stock 2 cups of water ¼ cup yellow miso 1 tsp. peeled and grated fresh ginger 200gms king More »

Split Pea Soup

    1 tbsp. olive oil 1 yellow onion, finely diced 1 celery stalk, thinly sliced 2 small carrots, peeled and thinly sliced 1 cup dried green or yellow split peas, rinsed More »

Herbed Cucumber Soup with Toasted Almonds

    2 medium size cucumber, seeded if necessary, coarsely chopped 6 cups vegetable stock 2 cups vegetable based cream ¼ cup finely chopped fresh flat-leaf (Italian) parsley 2 cloves garlic, minced More »

Category Archives: Kitchen Tips

How to Make Homemade Rice Milk

Written and Posted by: Margie Babon

 

Plant-based milk in the grocery is expensive and costly and the amount of pure natural ingredients are limited only. These plant-based milk like rice milk  that comes in tetra pack that you can find at the grocery shelf has a lot of water which is about 70-80% and the only pure milk is 20-30%.

Better make your own plant-based milk like rice milk made of brown rice. Truly rewarding for your health since it is natural with no artificial additives.

 

What you need

1 cup brown rice

1 cup water for soaking

blender

muslin

  1. Wash and clean properly the brown rice.
  2. Using ceramic bowl, soak a cup of brown rice using a cup of water overnight. You can leave it on the kitchen counter or put in the fridge. Soaking the rice overnight will make the grain softer.
  3. After soaking, wash the brown rice again, then drain.
  4. Put the brown rice in the blender and add a cup of clean drinking water.You can make the ratio 1:1 or 1:2 depending on how thick you want the milk is.
  5. Puree the brown rice until the rice grain becomes too tiny like paste.
  6. Bring out muslin or cheesecloth to drain the milk.
  7. Fridge the milk to chill or you can drink it straight from the glass. This can last 3-4 days in the fridge.

 

Use muslin or cheesecloth to separate rice milk from the solids.

 

Do not throw the rice pulp, you can use it for congee or in sweet potato in coconut milk as thickener.

 

You can use homemade rice milk in making macaroni soup, pancakes and other desserts.

 

 

How to Make Natural Pandan Syrup

Written and Posted By: Margie Babon

 

Fragrant Pandan leaves

Have a ready to pull out natural Pandan syrup from your fridge and use it for dessert and refreshment even to make it as tea. Use Pandan syrup as natural food coloring instead of artificial flavouring full of unknown chemicals.

Pandan leaves also known as fragrant screw pine is widely use in Asia for culinary uses and the natural green color adds attraction to delectable rice cake desserts as well as to coconut juice refreshment.

Natural Pandan leaves produce natural green color syrup aside from its aroma

 

What you need

A bunch of pandan leaves

Kitchen scissor

Blender

Small casserole

1 cup water

muslin (piece of cloth)

sugar or honey

  1. Wash properly the pandan leaves then drain
  2. By using kitchen scissor, cut the pandan leaves to smaller parts
  3. Bring out the blender to juice the pandan leaves by adding a cup of water
  4. Bring out the small casserole then use muslin or cheese cloth to squeeze out the juice.
  5. Add sugar or honey then cook the syrup for less than 5 minutes.
  6. Transfer the syrup in a small jar. This will last 4 days in the fridge and 2 weeks in the freezer.

Enjoy your fresh and natural Pandan syrup with fresh coconut juice!

 

 

How to Preserve Herbs

Written and Posted By: Margie Babon

 

Every holiday season and especially rainy days, herbs and vegetables become expensive. To lessen your expenses especially when it comes to herbs, the best way is to preserve it during the season that  herbs are abundant and low in price. Here are some tips on preserving basil, dill, and parsley.

IMG_4930

Preserving herbs of basil, dill, thyme, and rosemary in olive oil last for six months in the freezer.

 

Preserving basil and dill 

IMG_4662

 

1. Use an ice cube tray and fill each chopped herbs with olive oil

IMG_4663

Basil in olive oil

 

2. Put the tray in the freezer. This will last for six months in the freezer. Use basil for pasta sauce, or salad and other menu. Dill can be thawed and use for soup and salad. Not only basil and dill, you can do this as well in thyme and rosemary.

IMG_4669

Dill in olive oil

 

Preserving Parsley

1. Use a small glass jar and put a small amount of water to preserve the parsley

IMG_4665

 

2. Put the jar in the fridge. Everyday, cut a small portion of the stems and change the water to preserve parsley for more than a week.

IMG_4667

 

 

How to Roast Spinach, Mushroom, and Broccoli

Posted By: Margie Babon

 

Roasted veggies are so convenient to mix with pasta or even with fried rice.

Roasted spinach and mushroom2

Roasted broccoli, spinach and shiitake mushroom done in 15 minutes.

 

  1. Over medium heat using skillet, put chopped garlic, broccoli and shiitake mushroom.
  2. Drizzle with olive oil
  3. Add garlic powder and salt
  4. Cover and simmer for 5 minutes then adjust to low heat.
  5. Add spinach then drizzle another tbsp. of olive oil. Add more garlic powder.
  6. Cover and simmer for 10-15 minutes.
  7. Wait to cool down, transfer to container with tight cover.
  8. Fridge to last for 5 days.

 

Roasted spinach and mushroom

Use garlic powder to add flavor to roasted veggies.

 

fried rice with roasted veggies

Roasted veggies taste well when mixed with fried rice.

 

 

How to Preserve Asparagus

Posted By: Margie Babon

 

asparagus preserve

 

Preserve asparagus a little longer since the season of asparagus is so short. Asparagus has unique flavor when grilled which is perfect to serve with salad, pasta or risotto, or just enjoy on its own.

  1. Using your hands, coat at the asparagus in a little olive oil , season well with salt and black pepper.
  2. Heat a ridged grill pan over medium heat then char grill asparagus spears and turn occasionally for 5 minutes.
  3. Transfer grilled asparagus on a plate and squeeze lemon juice.
  4. Using sterilize jar or sterilize food keeper, pack asparagus tightly and top oil to cover it completely. Keep refrigerated and use within 3 weeks.

 

 

How to Dice Onions Easily

 

If your recipe requires 1- 2 sweet onions only and you need to dice it, don’t  grab the food processor, instead save energy and  try this kitchen tips to dice sweet onions easily.

dicing onion

After peeling sweet onions, stand the onion on its root, make an X and Y slice (crosswise and lengthwise).

 

dicing onion

Slice in a lengthwise, making sure slices are for a small dice. Let the dices fall off on your chopping board.

 

dicing onion

Repeat the process  and when you reach the ¼ part of the onion which is impossible to make x and y slices, just slice the remaining onion into dice.

 

And the technique to lessen teary eyes when chopping onions is to keep washing the knife and not the onions as written in other website. Water lessen the enzyme release by onions when being chopped.

 

How to Peel Tomatoes

 

IMG_5718

  1. Score a cross at the bottom of tomatoes
  2. Submerge to boiling water for a minute then submerge to cold water

 

IMG_5741

3. Then start peeling tomatoes easily

 

 

 

 

 

 

 

How to Make Vegetable Stock

 

With only 3 kinds of veggies, you can create vegetable stock so worthy. All natural and purely homemade!

vegetable stock

 

500gms white onion,diced

250gms carrots, diced

250gms celery

4tbsp. vegetable oil

8 liters of water

 

  1. In a pan, warm vegetable oil in a medium heat and sauté onion until aromatic.
  2. Add celery and carrots and sauté for 10minutes.
  3. Transfer vegetables in large stock casserole. Add 8 liters of water and boil for 25minutes.
  4. Using cheesecloth, strain the stock and transfer into tight container. Freeze vegetable stock to last for more than 2 weeks.

 

Note: Do not add salt or pepper in your vegetable stock, do it in when you are about to finish what you cook.

 

How to Save Time at Your Kitchen, Part 1: Preserving Garlic and Basil

 

Chopping garlic and basil accumulates a lot of time. But with the use of food processor and blender, you can save a lot of time, you can preserve garlic and basil that can last for six months. The reward of this is that you will just pull out from your fridge whenever you need garlic and basil for your meals.

 

garlic and food processorBasil-blender

 

 

Preserving Garlic

1. Use mortar and pestle to crush garlic

2. Take out the skin and the dried bottom part.

3. Bring out food processor in pulse mode, processed the garlic until the desired size you want. For more fine, processed in 15 minutes.

4. Transfer the garlic in a tight container and add canola oil or olive oil, make sure oil must cover the the garlic.

5. Put in the freezer and this will last for 6 months.

 

Preserving Basil for Pesto

1. Wash the basil leaves

2. Take out the stems of the basil.

3. Bring out food blender, put basil leaves and add olive oil.

4. Blend for 15-20mins.

5. Transfer to a tight container and add more olive oil to cover the entire mixture.

6. Put in the freezer and this will last for  6 months.

 

 

Garlic and oil-finishl

Put garlic that will cover the entire mixture

Basil and olive oil

Ready pesto is worth the effort, you can use this in pasta, marble potatoes, etc.

 

 

Powered by WordPress | Designed by: seo service | Thanks to seo company, web designers and internet marketing company