Sorry about the lame title and sorry for no photo’s. I might be able to update this post with photo’s later though. So today I accidently made a new type of snack. I screwed up making homemade chocolate with cacao butter and not wanting to waste it, I threw in some Just Right ceral and a new snack was born. I thought I would share it since it really is quite a lovely treat.
What you will need:
- Glass Pyrex mixing bowl or measureing jug or a ceramic mixing bowl. If you have neither of these then use a tin mixing bowl, you can’t use plastic.
- Vegetable steaming pots or a deep pot to put your mixing bowl in to steam melt the cacao
- A spoon to mix
- Cupcake paper cups or silicone cupcake cups
Ingredients you will need:
- Cacao butter
- (Optional) Coconut oil. I added this to help make it a little softer and for the taste
- A sweet syrup such as corn syrup, maple, agave or honey to sweeten the cacao butter.
- 2-3 tablespoons of Carob powder or Cocoa powder. Preferably pure.
- Just Right cereal
How to make:
I did not measure my cacao. I simply cut it 2inches buy 4inch slice. It made approximately less than 1/3 cup of liquid cacao. So make a cut approximately 1/3cup worth and place into mixing bowl. Add approximately 3 tablespoons of coconut oil. If it’s solid just make the best educated guess you can. It’s ok if you have to much. This is so it doesn’t go too hard when cooled.
Fill your base steaming pot half way with water. Place only the first tier steam pot on top. This is just to keep Cacao from over steaming. You can do this in a regular pot. If you do, don’t let the bowl touch the water. Place the mixing bowl in the top tier of the steamer. Turn on the heat and bring to a steam slowly. When it starts to melt, stir constantly and slowly. Be careful not to burn yourself! When the water has been brought to a boil and starts steaming, turn down the heat to about medium. You really want to melt the Cacao butter slowly so you don’t cook out to much of the nutrients or over cook it.
When the Cacao butter has started to melt and the coconut oil has liquified, add syrup to taste. I recommend about 2 tablespoons of honey or agave nectar. When all the ingredients have melted and combined start to add the Carob powder by lightly sprinkling it into the liquid as you stir. After mixing in the carob powder and there are no lumps and it has all combined start to slowly add Just Right cereal. Turn off the heat as we don’t need it any more.
You can remove the bowl now if you like. To do this (the liquid will stay liquid for quite sometime before becoming solid), remove the pots from the stove first and place on an inactive element away from heat. Remove the top tier and let out some of the steam. Place the tier back on the pot. This will help prevent any steam from burning your arms. Grab either oven safe gloves or a tea towel that has been folded multiple times and use to remove the bowl. Make sure to place a tea towel on the bench first! This is the most important part, otherwise your bowl can smash! Carefully lift the mixing bowl away from the steaming pots with something to protect your hands and then place the bowl on the tea towel on the bench you set up. Use a tea towel or oven safe gloves to hold onto the bowl as you mix ingredients.
As you add the cereal make sure to evenly coat it in the mix. It’s just like making chocolate rice bubble crackle. Add enough cereal so it’s mostly dry but well coated. This will make it stick well together. Use a large spoon and start scooping it into the cupcake paper cups. Just remember to restore it each time before filling a new cupcake paper cup. The reason being that the liquid quickly sinks down to the bottom and the more liquid you have on the bottom of your cupcake cup, the more solid the base will be.
Place in the fridge for at least 1 hour before eating or until firm. After the mix has cooled and solidified they are ready to enjoy!!
I will try to get some photo’s to go with this post. The carob powder really makes the chocolate coating taste very rich and chocolatey.
So some of you may know from my twitter but some few weeks have passed now since I bought a Ronson Rice cooker. Before this we had a gifted one. A Kmart Homemaker cheap one. The cheap one was good at first but it had a lot of problems that made it dangerous to use. It would constantly over boil no matter how you did it and often the rice was undercooked. It over boiled over the power cord where it plugged in and I hated it. In fact since it was our first rice cooker we thought well maybe they are all like this so I hit up youtube and saw a Ronson Rice Cooker in action. I had to have one. In the meantime I had to wait. I started washing my rice before I cooked it to remove the starch. This helped a great deal with the over boil in my cheap rice cooker but it would still over boil and spit. I’d have crusty rice water all over my kitchen bench and curtains. It was frustrating.
Then my Fiance gave me $50 for a blender. Of course by that time the blender I wanted was gone and a better one appeared for $70. So I looked up a few stores online for a rice cooker and found a Ronson rice cooker for $40. I think it was either $40 or $45. Either way it was possible to buy it. So I did. I’m extremely happy with it. My old one was hard to clean, this one promised easy clean and it was true. I use a wet sponge. Wipe it out and it’s done. And the feature I adore the most about it is it’s steam water residue catcher. You open the lid, the water trickles down into a detachable compartment. No water on the outside any more. No more danger of water near a power cord. I can have my rice prewashed or unwashed and it never over boils. I love it’s pressure cooker style lid and little steam chimney! The lid is definitely one of my most favourite features. I burned myself many times on the cheap one. Even while using oven gloves and a tea towel, the pot, though in warm mode would still spit because of the liquid on the rim. The Ronson rice cooker has won my heart. It’s safe, it works and it does everything promised. And it keeps my rice warm instead of turning it into a crusty uneatable brick like my old cheap one.
Below are a few photo’s of my Ronson rice cooker. One photo is off the first wash of rice and all the starch that came off it. I read somewhere many people saying wash first but they didn’t know why they were just raised that it was important and then finally I read why from someone and it makes perfect sense. My mother always washed her rice after cooking to remove starch but I personally don’t believe cooking that starch into it and washing off residue last. I’d rather do what I can in the beginning.
This rice cooker is worth buying. I love it and use it nearly every night.
I’ve always enjoyed slow cooked anything but what lead me to using a slow cooker for soy milk was because my stove is awful. The element only heats on one side on all of them and it’s hard to cook things at an even temperature. My first milk batch was too raw. Second attempt had an under taste of burn. The bottom slightly burned. And since I can’t get a new oven I had to think of some other way to cook my homemade soy milk. I thought, why not the slow cooker? It wouldn’t over boil and foam wouldn’t rise so why not? First I googled if anyone had and I couldn’t find so much as a blog post so I went with what I knew and the results where beautiful. It made the perfect soy milk. It also doesn’t have a raw bean taste like my other milks had. I put in some vanilla bean this time for flavouring and slow cooked it on high for 2hrs. I’m going to be making my soy milk this way from now on.
Below a picture of my slow cooking soy milk. 1 cup of hydrated soy beans, 3 and a half cups of filtered water. 1inch vanilla bean.
I’ve tried every way to make rice milk and I didn’t like any of them but I was determined to get it to work until I had an idea. I like the consistency of raw rice rice milk but I didn’t like how it tasted. It was to raw. I was going crazy trying to think of how to get it with a cooked flavour and then it hit me. Toasted.
I make my own rice flour for a variety of reasons, one of which being, to make short bread. After or before I make my rice flour, I toast it to preserve it and to stop it from going moldy to make sure it has no more moisture left after soaking it. So I did this to my rice milk batch.
I used one cup of brown rice and soaked it for several hours. After draining it thoroughly I toasted it lightly in my frying pan. Enough to make it dry but also until it smelled delicious. After I was done I put it in a heat safe bowl to cool. Then I added 3 cups of way and blended it. Because it’s raw it takes a long time. To speed it up, I blended it, then used my sieve to filter it and gathered the pulp in my strainer, placed that back in the blender with rice milk at half the amount and blended. I repeated this until my rice pulp was as fine as rice flour. This was my end result also I am sorry for the mess in my photo:
Rice milk, home made
When I placed my hands in the milk (something I do to check the consistency) I noticed it was exactly like cows milk. Very white, watery like cows milk and it tasted a lot better. However to use it, it functions like any other type of rice milk except my batch is much stronger than store bought. I was very surprised by the resulted and delighted. After all the recipes I tried and read, this method works better. I tried it all and I am glad I had thought to toast my soaked grains.
I hope this post might help others out there making their own home made rice milk.
° 3 large potatoes
° 3 decent sized cuts of your favourite pumkin
° 1 onion
° 1 teaspon or more of garlic to taste
° 1 to 2 leaves of leek.
° 1 litre of chicken stock
° olive oil
° cream (optional but recommended)
Lightly oil a frying pan. Dice the onion and the white part of the leek and place in the frying pan along with a teaspon or more of garlic to taste. Lightly fry until leek is cooked. Put aside for later.
Prepare chicken stock. Dice green part of leek and add to the stock. Let sit until ready to use.
Cut potatoes after peeling them, into quarters and cut the pumkin into chunks. If the pumkin is to tough to peel then wait until they are half steamed and then peel them after they are cool. Prepare them for steaming. Only half cook them.
After half steaming peel pumkin. Use a stock pot or large pot and add chicken stock, fried onion and leak, potatoes and pumkin. Bring to a boil and then turn it down to about half heat and cook for 15 minutes. After that, bring heat down till there are no bubbles and simmer for another 15 mins. Take pot off stove after its done and allow to sit for 10 to 20 mins. This is important. It will further cook itself and allow more flavour to soak into the veggies. Also we want it to no longer be scalding before making it into pure.
The last thing to do is to blend it into pure. Using either a hand blender or nagic bullet. After blending it is optional but you can add some thin cream and stir it in to make it extra yummy. This mix makes approximately 2 litres of soup. It is nice hot or cold and is quite filling.
I hope you’ll enjoy it!
English: A glass of soy-rice milk (“Soja-Reis Drink Natur” made in Germany by “Alnatura”). Brightened version of the old photo. (Photo credit: Wikipedia)
So I’m in a bit of a food fussy mood. Having loads of headaches again because it goes hand in hand with heyfever and it’s left me food fussy. I want chocolate and sugary sweets one day then nothing next. Everything is out to since it’s spring here in Australia. The mango’s aren’t exactly cheap right now but soon they will be ripe and a good price so in the meantime it’s been apples and strawberries. On the weekend my fiance bought exactly that along with some really nice low fat greek yoghurt.
If you know me, you know that I LOVE greek yoghurt. Beside all natural I love it’s tangy taste and sometimes I get the stronger more sour one to use instead of sour cream. Lately however I’ve been using it in a variety of smoothies for flavour and to thicken my shakes instead of using ice-cream but too it’s been hot so I’ve used a little ice-cream a few times. But here’s what I have made so far and sorry for no photo’s. I need new batteries for my camera. I have like a bullet blender so it’s already a cup, or large cup so I put my ingredients from the order I write all the way to the top then blend so you’ll have to add your own milk accordingly since I sadly didn’t measure it.
Nutmeg, oats and greek yoghurt smothie:
- 1/3 cup of rolled oats
- 1banana diced (optional)
- 1teaspoon of honey
- freshly grated nutmeg, about a pinch or to your liking
- 2-3 large spoon full of greek yoghurt or to your taste
- Milk or Soy milk or Rice milk or Almond milk. So far the winning combination for me is soy or almond milk.
- Blend and enjoy
Apple Greek Yoghurt Smoothie:
- 1 whole apple
- 1/3 cup or 1/4 cup of ice cream
- 3 large spoonful of greek yoghurt
- Milk or Rice milk or Soy milk or Almond milk. Particularly nice with low fat or skim milk and very nice with soy milk.
- If you need sweetening I recommend honey or 1-2 teaspoons of raw natural sugar.
Strawberry, Greek Yoghurt Smoothie:
- About 1 cup or half a cup of strawberries.
- 1/3 cup of light or low fat ice-cream
- 2-3 big spoonfulls of greek yoghurt
- Milk or Rice milk or Soy milk or Almond milk
Green Tea Banana Smoothie
- Matcha Green Tea- cooking grade if possible and about 1-2 teaspoons depending on how much you plan to make
- 1 whole banana
- A little bit of ice-cream is optional
- Soy milk. Other milks optional but I like it best with soy.
- If you need sweetening, honey.
A few other things I have added to these mixes has been cardamon pods, cinnamon and vanilla bean or vanilla essence if I didn’t have the bean. Also a nice muslie mix with dried fruits and various oats on the top for topping. But I’m out of it now and need to get more. My favourites so far have been the apple mix and the green tea smoothie. Next I’m going to see what I can do with mountain tea and camomile.
Matcha Tea or green tea powder (Photo credit: Wikipedia)
I’m feeling ill this last week but one thing I like better than the old fashion hot lemon juice and honey remedy is green tea, lemon and honey and if I feel like the added taste a dash of cinnamon. I like the added health benefits of green tea and I prefer matcha green tea, the honey soothes and the acid in the lemon breaks down the phlem. I usually make myself a pot since I love hot drinks and get a rather rapid relief from this blend. I also like the effects of cinnamon when lightly added. I find a home made hot drink of lemon is much to strong for me which is why I like it blended in with green tea plus green tea along is good for a cold.
Putting the two cold fighters together along with the sooth of honey, much tastier than having nothing at all. I also think that how often I get sick and had to use cough drops, might have had a big role in my tooth decay. Plus the high sugar, it just wasn’t very good for me at all or my weight. So now if I can’t have this tea blend, sugarless cough drops. The other good thing about this blend is that it’s diabetic friendly. But in saying that you can only have a teaspoon of honey not a huge heaping. I put one teaspoon for my whole pot and my mother can help me drink it and she’s diabetic. I usually make most of my things diabetic friendly so she can have some or help me finish things off. The flavour is evenly distributed and I don’t get a sugar hit as opposed to adding a spoon of honey per cup.
In the past with getting the flu and various other viruses, I have found cough drops to make me more sick because of the sugar hit. Now that I am older I’ve been finding the old remedies to be the best but to I am glad I don’t get as sick as I use to when I was a child. Now out of curiosity, what remedies do you use when you’re sick? Home made chicken soup? Other things not mentioned? Post a comment, I’d love to hear about it. I use to get my mum to make home made veggie soup. Always made me feel better and it was the only thing I could stomach.