Egg Benedict on Oats

Ingredients for oats

1.5 cup water

2 tablespoons of oats

0.5 cup chopped Chye sim

1 finely chopped garlic

A dash of dried rosemary flakes

1 slice regular cheese

Boil water. When water has boiled, add all the ingredients above except for cheese. You should do this only when water has boiled, otherwise the vegetables will be over cooked and the oats will sink to the bottom of the pot and get stuck there. When oats has expanded, turn off heat. Add cheese, stir and serve.

Ingredients for egg benedict

1 egg, cracked in a bowl

1 cup water with 1 tablespoon of white vinegar

Bring water to boil. Reduce heat and stir with a spoon to create a tornado in the bowl. Slowly slip the egg in and turn off the heat. Cover and let the heat cook the egg.

Simple Oats Pudding

Ingredients
3 tablespoons of quick cook oats
1 small garlic
0.5 cup finely chopped parsley
Pinch of black pepper
1.5 cups water
2 eggs, beaten
1 teaspoon soya sauce
1 slice of cheese

Cook oats, garlic, pepper and parsley in water until boiling. Turn down the heat. Add eggs and stir until mixture coahulates and becomes lumpy.

Scoop the pudding onto a plate and add soya sauce to taste. Top it off with a slice of cheese while still hot.

Avatar Buns

Makes 20, 120 calories each

Mung Bean Filling
200g mung bean, soaked over night
30g sugar (omit if you like)
2 tablespoons of hot water for mashing

Natural Blue Colouring
10g blue pea flowers
125ml hot water

Dough Ingredients
200g bread flour
150g brown rice flour
50g milk powder
10g yeast
1/3 cup vegetable oil

Banana Bread

Dry Ingredients
200g bread flour
50g wholemeal flour
8g yeast

Wet Ingredients
3 tablespoons oil
1 egg, neatened
200g mashed bananas

1. Mix the dry ingredients thoroughly.


2. Add oil and beaten egg to the mashed bananas and mix well. Make a hole in the centre of the flour mixture and pour in the liquid mixture.


3. The dough will be too soft to shape. Gather it into a ball as far as you can and oil the surface. Let it rise for 45imutes. When the dough has doubled it's size, punch the dough down and knead briefly. The dough will still be fairly soft. Bake at 180 degree Celsius for 50 minutes. Add a water bath after 30minutes for softer texture.

Really Bananas Cake

Dry Ingredients
300g self raising flour
100g brown rice flour
1/2 teaspoon baking soda

Wet Ingredients
500g mashed bananas
Rind of 1 lemon
Juice of 1 lemon
250g butter100g sugar
2 eggs
100ml cup water (or milk if you like)

1. Mix all the dry ingredients thoroughly and set aside.


2. Mix lemon juice and lemon rind with mashed bananas and mix thoroughly.


3. Cream butter with sugar, then add egg and cream until even.


4. Add bananas mixture into creamed mixture and mix well.


5. Prepare the cake tin. Butter or oil the tin and sprinkle the surface with some flour. This gives the cake a nice brown finished when baked.


6. Now fold the flour mixture into the wet mixture. Be sure not to over stir the mixture to prevent too much air bubbles from escaping. The leavening agents also react immediately upon contact with moisture so you do not want to let the batter stand for more than five minutes either.


7. Pour the batter into the tin and bake for one hour at 200 degree Celsius.

Matcha Rose Tea Bread

Makes two small loaves.

Ingredients

Set A:

• 350g bread flour


• 100g milk powder


• 8g dry yeast

Set B (for green tea dough):

• 3 tablespoons of green tea powder


• 1 egg, beaten


• 3 tablespoons oil (any type will do. I used rice bran oil)


• 4 tablespoons quick-cook oats dissolved in 3/4 cup hot water. Let it cool to room temperature.

Set C (for rose tea dough):

• 4 tablespoons rose tea water. To make this, I brewed 20 crushed rose petals in one cup of boiling water and added 30g of molass sugar. Let it cool to room temperature.


• 1 tablespoon oil


• 1 tablespoon quick-cook oats dissolved in 1/4 cup hot water. Let it cool to room temperature.

Putting it together

1. In a bowl, thoroughly mix together all the ingredients in Set A. Divide the dry mixture into two portions, 2/3 for the green tea dough and 1/3 for the rose tea dough.


2. Prepare the green tea dough with ingredients from Set B. In the bowl with 2/3 of Set A, add the green tea powder and mix thoroughly. Alternately add in the egg, oil, and oats. The dough will be very soft and sticky; dust with a little bread flour if you find it hard to handle. Knead into a round ball and oil the surface thoroughly to prevent the dough from drying up. Cover and allow the dough to rise for one hour.


3. To prepare the rose tea dough, alternately add all the ingredients in Set C and knead. Dust with bread flour if necessary. Knead into a round ball and oil the surface thoroughly to prevent the dough from drying up. Cover and allow the dough to rise for one hour.


4. When both doughs have doubled in size, punch down in the middle and knead each briefly. Divide each dough into two portions. Roll out all the doughs to around 30cm long. Lay one layer of rose tea dough on top of one green tea dough and roll up the two layers (like making a swiss roll).


5. Bake your two loaves in the oven at 180°C for 50 mins with a water bath for the first 10mins.

Tips: Always be sure to cool any hot preparations. In a tropical climate like what we have in Singapore, there's no need to activate the yeast with lukewarm water. Better to let your yeast react gradually than not react at all!

Nutrition (for approximately 500g of bread)

2500 Cal and 18.8g of fibre