Home

Posts Tagged ‘Experimental’

Signs of a Food Obsession

In Danish, Eats, Weirdo Ideas on April 15, 2010 at 10:03 am

#1: You fell in ♥ at first bite.

The Original Danish Ristet Hotdog

#2: You attempt guilt-reduction by improving its nutritional content

Lower fat version with a low-fat sausage and a toasted multi-grain wholemeal baguette with the same ingredient combinations.

#3: You diversify into new forms while preserving the taste combination you adore

Same ingredients but in a Swedish mjukt tunnbröd with the softness of a hotdog bun and the goodness of rye.

#4: (最高境界 Highest Level) You convert the dish to be congruent with your lifestyle and beliefs [for me: a healthy, eco-friendly flexitarian meat-reduced diet]

The same toppings but on boiled potatoes (with the skin on). The crisp bite of the skin perfectly simulates the burst when biting through the skin of a roasted sausage, while the soft bland interior of the potato contrasts nicely with the flavourful and crunchy toppings.

Advertisements

FAB – The GBP Muffin

In Baking, Experimental, Friday Afternoon Baking, Recipes on April 10, 2010 at 4:21 pm

I have a confession to make.

I am a compulsive snacker.
Doh!! Nothing new ha….

Despite how anti-healthy it sounds, I must say that this addiction of mine is one of my greatest motivations and source of inspiration in developing healthier recipe alternatives with unexpectedly good flavour combinations and a chew factor to please a study snacker.

First of all, because I have to keep eating all the time (I’ve a long reputation of being the skinny girl who is always hungry), I am always sourcing out affordable low calorie and nutrient dense snacks that I can munch on the whole day without doing my body too much damage. My current favourite snack food is bran flakes from Fakta, (18kr/SGD$4.50 for a huge box of 500g that would last me at least 2-3 weeks of snacking), which I put in milk or yogurt or in sandwiches for fibre and crunch; which I use as little dishes to hold flakes of reduced fat brunost (weird-sounding but good!); or which simply tastes so delicious on their own. With a 70% composition of whole grains, 14.5g of fibre and 330kcal per 100g (one rice bowl of bran flakes is about 30g), I load up on fibre whilst getting a healthy dose of B1, B2 and B3 vitamins that are essential for health but often very much lacking in low-meat diets.


Second of all, because I am munching all the time, I often pop one thing in my mouth after another, and make surprising discoveries when the residual flavours of the previous snack combines harmoniously with my next snack. Or with my drink. Flavour combinations that people normally don’t put together, but are sometimes a match-made-in-heaven just waiting to materialize.

Two days ago, I was preparing a training presentation for my emotions research rater panel and snacking on a bowl of bran flakes and some ginger tea (2 slices of ginger in one pot of boiling water. Addictive right, L? ;)). It suddenly occurred to me that I should perhaps check if the ABC cake I have promised to share with my panel was still in lovely happy shape (just an excuse to eat lah), but I was rather upset that the crust at the base of my cake was now unrecognizable (moisture migration, what was I expecting?). Well, guess what I did? I stuck bran flakes at the base to recreate that crust and boy was it good! Then I sipped some ginger tea, and WOW the ginger balanced out the estery sweetness of the banana flavour really well! I also recalled a positive experience of bran flakes in pear-banana yogurt (fyi: one of the most popular yogurt flavour here in Denmark) and so I invited one of my pear friends to join in the party.

Voila! Ginger-Banana-Pear-Bran…and I pick….. MUFFIN! Quick and easy! And with bananas in the recipe, going low fat is naturally predetermined.

Ginger Banana Pear Bran Muffin Recipe created from a basic 2 parts dry : 2 parts liquid : 1 egg : 0.5 fat basic muffin recipe

  • 60g bran flakes cereal (approx 1 cup volume but half is void space)
  • 125g flour (1 cup)
  • 2 tsp baking powder
  • sprinkle of salt (enhances sweetness of the food)
  • 140ml milk (slightly >1/2 cup)
  • 1 egg
  • 100g banana (2/3 cup)
  • 1 tbsp oil
  • sprinkle salt
  • 1 small pear chopped in bits (1/2 cup)
  • 2tsp grated ginger
  • 40g sugar
  • 1/2 tsp cinnamon
  1. Preheat oven to 200˚C. Prepare 12 muffin cups (I used non-stick silicon muffin cups – no grease, no paper).
  2. Combine bran flakes and milk and stand till moistened. Mix in egg, oil, mashed bananas, ginger and chopped pear bits.
  3. In a separate bowl, mix the flour, cinnamon, baking powder, salt and sugar.
  4. Fold in wet ingredients (2) into dry ingredients (3). Mix till just combined. Fill muffin pan / holder until 2/3 full.
  5. Bake for 25min until top is golden brown.

The results:

  • Ginger + cinnamon + banana = yum! I’d recommend adding some sunflower seeds or nuts. One almond on top was not enough to satisfy me.
  • Overall the texture was pretty good, but I was hoping for the texture to be a little more tender. Too much liquid and too little fat enhanced the gluten development, especially around the bits of pear fruit. I’d take out the pear because its flavour was too mild (I’ll eat it on the side instead hurhur). And maybe I’ll add carrots instead. And avocado. Oh wait, that sounds familiar…? 😛 So take out the pear, and add another tbsp of oil. I’ll report my results next time.