Our team WAVES won the fast track to 'Astropreneurs' at the #oceanhack, and during which, one of our mentor Dr Benjamin Loveday introduced to me this SASSI app.

Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs. Mooncakes are rich, heavy, and dense compared with most Western cakes and pastries. They are usually eaten in small wedges accompanied by Chinese tea.


This year, the Chinese celebrates this festival on 4th October 2017.

Shrimp Scampi Pasta Recipe

Ingredients:

Serves 6


1. Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

2. Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

3. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

4. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

5. Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

6. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

7. Toss pasta/ linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper.

Ingredients

• 5 cups of all purpose Flour
• 2 envelopes of Yeast (7g x 2)
• ⅓ cup of Granulated Sugar
• 1 ½ cups of Whole Milk, warmed to about 46 °C
• ¼ cup of Unsalted (vegan) Butter, melted
• ¼ cup of (vegan) Shortening, melted
• 2 Eggs
• Pinch of Salt

For the Glaze:

• 3 ½ cups of Powdered or Confectioner Sugar
• 1 tsp of Vanilla Extract
• Sour Cream, as needed til you get the consistency desired

Preparation

1) In a small bowl, add the warm milk and sprinkle over 1 tsp of sugar and the yeast. Allow the yeast to proof for about 5 minutes or until it starts to foam.

2) In the bowl of a standing mixer, add the sugar, eggs, salt, melted butter and shortening, mix either by hand or with a dough hook. I made this lot by hand and it was really easy. Add the yeast mixture and incorporate it in.

3) Add the flour, mix on low until the flour is incorporated, increase the speed to medium and mix the dough for about 4 to 5 minutes or until the dough is nice and smooth.

4) Place the dough into a greased bowl, cover with plastic wrap and place it somewhere warm to double in size (this can take about 2 to 3 hours). I just 'eyeballed' it.

5) Dump the dough onto a floured surface, punch it down, roll it out to a ½ inch thickness.

6) Lay a couple of baking sheets with parchment paper and sprinkle some flour on each one.

7) Using a donut cutter or a biscuit cutter and a smaller one, cut out your donuts, place them on your baking sheets, placing them a couple inches apart, cover them with a lint free towel and let them rise in a warm spot for about an hour or until doubled again. For this step, since I am using the mini silicon baking tray, I rolled them into smaller strips, and form them into a circular loop the size that fits in the baking tray.

8) Prepare the glaze. Whisk together the vanilla and sugar adding 1 dollop of sour cream at a time until you get a consistency that's runny enough to dip the donuts in but thick enough for the glaze to stick to them.

9) Place them into the preheated oven temperature at about 170 °C for 8 minutes.

10) Using a little skewer pick, lift each one from the baking sheet, place them on a cooling rack. 

11) To glaze and decorate your donut, place a cooling rack on a baking sheet. Coat one or both sides of the doughnut in the glaze and place them on the cooling rack to set.

Viola! Enjoy your donuts while its fresh (for me, I like them immediately! Cos' they're simply irresistible!)

Substitution
1. Gluten-free flour can replace all-purpose flour
2. Gluten-free baking powder to replace baking powder
3. Other glaze or toppings of your choice can be use to replace chocolate rice toppings
4. Use vegan shortening or vegan butter

How To Make Homemade Yoghurt

I started to make my own homemade yogurt for health reasons. One of the problems about store bought yogurt is the sugar content as well as the packaging waste. After consuming store bought yogurt, I always feel a deep sense of guilt. I decided to take this into my hands.

There are many amazing health benefits of yogurt. This is really a Superfood. Besides enhancing complexion, nourish hair, prevent hypertension, regulate cholesterol levels, aid proper digestion, lower the risk of colorectal cancer & diabetes mellitus, provide omega-3, helps prevent yeast infections, strengthen immune system, support weight loss, promote better moods and improve bone health!

I am using 2.5% low fat milk as this dairy-based yogurt. This is using simply the 6000 year old milk fermentation practice that was the best way to preserve milk before the convenience of refrigerators. I guess it started in Central Asia.

A Turkish mom gave me a big glass bottle of homemade yoghurt before our trip to Oslo (Norway). It was so delicious, rich and creamy and that was when I was inspired to make my own homemade yoghurt. The recipe is simple and in fact I have made it a few years before. So I just refreshed my memory and use a Greek starter that cost about 0.59 EUR. I needed only 2 tablespoon of this Greek starter.

6 Basic Steps to Making Homemade Yogurt

1. Heat the milk to 82°C
2. Cool the milk to 44°C
3. Add the yogurt starter
4. Stir the yogurt starter with the rest of the milk
5. Pour the milk into jars and incubate for 7-9 hours
6. Place the jars in the fridge to cool and set.


Nutrition Info (per 100g)

Calories-100
Carbohydrates-4g
Fat- 5g
Protein -9g
Beta-carotene- 22μg
Lutein- 22μg
Thiamine-0.025mg 2% RDA
Riboflavin- 0.28mg
Pantothenic acid- 0.330mg 7% RDA
Vitamin B6- 0.065mg 5% RDA
Folate- 5μg
Vitamin B12- 0.75μg 31% RDA
Magnesium- 11mg 3% RDA
Phosphorus- 135mg 19% RDA
Potassium -141mg3% RDA
Zinc -0.52mg 5% RDA

It is a fantastic feeling to make your own long, thin loaf of French bread from a basic lean dough. I love to make short single-serving size or cut from a longer loaf for sandwiches (submarine sandwich type, or Panini). As appetisers (for parties or celebrations), we often sliced and served with pate or cheese, Italian salami, prosciutto, chicken mayonnaise, egg mayonnaise, tuna, butter and jam, salmon, toppings with cherry tomatoes, radish slices and cucumber slices etc.

Ingredients:
1 Cup Water
2.5 Cups Bread Flour
1 Tablespoon Sugar
1 Teaspoon Salt
1.5 Teaspoon yeast
1 Egg Yolk
1 Tablespoon water

Prep 15minutes
Cook 25 minutes
Ready in 1 hour 50 minutes

Instructions:
1. Knead the dough with dough hook
2. Place dough in a greased bowl, coat all sides.
3. Cover and let rise in warm place for half an hour, until double in size.
4. Punch down dough.
5. Roll down into 16x12 inch rectangle on a lightly floured surface.
6. Cut into half and roll up each half tightly. Pound out air bubbles as you go, roll gently back and forth to taper end.
7. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes or lengthwise slash on each loaf.
8. Cover, and let it proof for 40 minutes (until double in bulk)
9. Preheat oven to 190 degrees C.
10. Mix egg yolk with 1 tablespoon water, brush over tops of loaves.
11. Bake for 20-25 minutes until golden brown.
12. Serve and enjoy

I had been living in Hungary for seven years and now that we have moved, I realised I still missed this special Cottage Cheese Dumpling dessert very much. This dessert is one of the most craved for during my pregnancy 5 years ago. It was with a promise that cottage cheese is a very healthy cheese. The Hungarian recipe is also very simple and easy to follow, so here it is to share. Enjoy!

•  1 packet Cottage Cheese
•  3-4 tablespoons Semolina Flour
•  2 Large Egg Yorks
•  Egg White for Whisking til Fluffy and Peak
•  100g Bread crumbs
•  Butter
•  1/3 Cup Sour Cream / Tejfol
•  Icing Sugar

1. Step 1
   Mix cottage cheese with semolina flour. 
2. Step 2
   Add in egg yorks. Fold in egg White. Wet your hands and palms. Roll the mixture into round balls.
3. Step 3
   Prepare a pot of hot boiling water. Drop round balls into the water one by one. They are cooked when they starts to float on the water.
4. Step 4Concurrently, on a non-stick pan, melt some butter and pour in bread crumbs. Brown the bread crumbs til golden brown.
5. Step 5
   Transfer the floating balls out from the boiling water and coat them with the golden brown bread crumbs.
6. Step 6
   Mix icing sugar into the sour cream and stir. Drizzle onto the ready Cottage Cheese Balls and serve.
7. Step *
   Optional garnish tip: Sieve some icing sugar before serving

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Duck breast served with mashed potatoes with onion and bacon and creamy cabbage

The way the duck breast meat has been prepared made it a very delicious meal! It was cook to medium. The creamy cabbage is very unique too! Loved it, love the entire meal, those mashed potatoes tasted great too......so much to compliment about this food!

I've ordered this last evening for celebrating my birthday. It was a wonderful dinner with Zsolt. I love the ambience of this restaurant too, sitting and eating in the outdoor is more popular.

Choux pastry is usually baked but for beignets it is fried. In Spain and Latin America, churros are made of fried choux pastry, sugared and dipped in a thin chocolate blancmange for breakfast. In Austrian cuisine, it is also boiled to make Marillenknödel, a sweet apricot dumpling; in that case it does not puff, but remains relatively dense. They are sometimes filled with cream and used to make cream puffs or éclairs. A profiterole, cream puff (US) or choux à la crème is a choux pastry ball filled with whipped cream, pastry cream, or (particularly in the US) ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. source: wikipedia

For a low-fat version, I realized that it is possible! Nonna Marcella (Giulia's grandma) has shared such a recipe! It is an Italian family recipe, takes 15 minutes to prepare, and 25 minutes to cook it. The main ingredients for the choux pastries are extra virgin olive oil, water, flour and eggs! 


Jennifer, Editor at Jen Reviews wrote us and said nice things about Deelish Recipes website. They have just published a delicious rustic pinto bean chili recipe complete with step-by-step pictures and detailed instructions. You can find it here: https://www.jenreviews.com/rustic-pinto-bean-chili-recipe/
If you're interested in pinto bean chili recipe, hop over to have a look!

Ingredients

1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions

To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together.

Place chicken pieces in a glass dish or bowl and add marinade.

Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar.
Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear.

When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

I was at a Chinese restaurant with an Italian family and a Chinese family last evening for a Chinese dinner in Tallinn Estonia. I was wondering how the name comes about. Today I found out that this dish was named about a Qing Dynasty official and governor of Sichuan Province. Based on his title Gongbao (宫保; pinyin: Gōngbǎo) which literally means 'a palace guardian'. This official is Ding Baozhen who lived from 1820 to 1886. I just think how amazing this dish has become today!

Easter is here. Looking for a design for cupcakes, how about this one with the Bunnies Gone Wild?

Happy Easter. Isn't it fun to see these 'Bunnies Gone Wild' ? :) Since this is just decorating the cupcakes in the Easter theme, here is the Cinnamon Roll Cinnabunnies video recipe which is very easy and you can make it together with kids. Enjoy!

INGREDIENTS

1 cup Gluten-Free/all-purpose/plain flour

1 cup Okara

1/4 cup cocoa powder

1.5 tsp baking powder

3/4 cup granulated sugar

Ingredients:
3 cups of soy beans
2T of Epsom Salt