[Sandwich Sealer Giveaway] Bread Pockets Bento Set

Thanks to those of you who participated in the "Gyoza Mold Giveaway" event which is ending on coming Monday, 18 April 2011. Here I am having another “Giveaway” which consists of a “Sandwich Sealer plus Heart Shaped Food Picks”. With this sandwich sealer you can make your favourite sandwich with all kind of fillings from sweet to savory without worrying that the fillings will drop-off from the sides and etc.

If you are interested to win a set of this "Sandwich Sealer plus Heart Shaped Food Picks", just leave your Name and with a type of your favourite sandwich filling (tuna, egg mayonnaise, jam) "I love xxxxx" in the comment box and I will pick ONE Lucky winner on Wednesday, 20 April 2011. Do check the result after Noon, 21 April 2011.

I have a few different types of Sandwich Sealer/Cutter at home which we usually use to rotate around when making sealed/opened sandwich for our breakfast or picnic. Here I use the sandwich sealer shown below to make some ham and egg sandwich serve with chocolate chips cookies, chocolate, apple and drink for a quick lunch before my boy goes to his Sunday class.

Method:-

1. Warm the bread in the microwave oven according to the instruction menu (shown at the back of the sandwich sealer packaging). Place the bread onto the center of the frame, then place your desire filling onto the bread. (refer to the step by step photos above)

2. Warm another slice of bread in the microwave oven, cover the first bread and filling with this bread by aligning its placement with the first bread.

3. Place the bread cutter onto the bread.

4. Carefully press the bread cutter downwards.

5. Hold up the bread crust while holding down the bread cutter to see if the crust has been thoroughly cut.

6. Remove the bread cutter and the entire crust from the mold and the sandwich should be completely sealed.

Ok, that's all for this simple post. Have a great weekend everyone and if you are interested to win a set of this Sandwich Sealer plus Heart Shaped Food Picks, do start leaving your comments now :) Have Fun everyone!


[Updated on 21 April 2011]

GIVEAWAY RESULTS!!!!!

GIVEAWAY RESULTS ARE OUT! Are you the Lucky One!!!!!

Steamed Milk With Egg Whites and Purple Sweet Potato

I have being using Purple Sweet Potato to try out a few recipes in this blog such as "Purple Sweet Potato Mantou - 紫番薯馒头", "Purple Sweet Potato Chiffon Cake" and "Assorted Sweet Potato Huat Kueh". These Purple Sweet Potato is richly nutritious as they are fat-free and low in calories, high in fiber and great for people who are carbohydrate sensitive and most importantly it is loaded with antioxidants.

In this post I am using some steamed purple sweet potato as the filling for the Steamed Milk With Egg Whites dessert. Normally you can find this Steamed Milk With Egg White custard at most of the Hong Kong Style Dessert Stalls which served without any fillings in it. But for my version I choose to add in some purple sweet potato to which has a very lovey purple colour that contrast well with the white milk custard.

Ingredients: (serves 2)
200ml Fresh Milk
2 Large Egg White, (60g egg)
2 Tablespoons Sugar
100g Steamed Purple Sweet Potato, cut into small cubes
4 - 6 Ready To Eat Ginkgo Nuts

Method:

1. Add milk in a microwave safe bowl, heat on HIGH powder for 60 - 90 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed purple sweet potato into each rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a few pieces of the reserve sweet potato cubes and ginkgo nuts and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.

TIPS:

1. You can either steamed the sweet potato over medium heat on stove for 8 - 10 minutes; OR

2. Place sweet potato cubes in a microwave safe bowl together with 1 tablespoon of water and cook on HIGH for 3 - 4 minutes. Give it a quick stir every 1 minute to make sure that the sweet potato cubes are evenly cooked.

Steamed Milk With Egg Whites and Purple Sweet Potato

If you cannot get hold of purple sweet potato over at your side, you can always mix and match to replace the fillings with whatever you preferred. Here I have another sample using mashed pumpkin for the fillings or you can even add in cream corn like one of my friend, Joyce did.

STEAMED MILK WITH EGG WHITES AND MASHED PUMPKIN

Ingredients: (serve 1)
100ml Fresh Milk
1 Large Egg White, (60g egg)
1 Tablespoons Sugar
1 Tablespoon of Mashed Pumpkin Paste

Garnish:
Some Wolfberries
Extra 1 1/2 Teaspoon of Mashed Pumpkin Paste

Method:

1. Add milk in a microwave safe bowl, heat on HIGH powder for 40 - 60 seconds (depend on microwave voltage) till milk is warm. Add in sugar and stir till dissolved. Set aside

2. Gently beat the egg whites till a bit frosty. Sieved it over a fine sieve into the milk mixture.

3. Give it a few stir using a fork or chopstick to mix well.

4. Place 1 to 1.5 tablespoon of mashed pumpkin into the rice bowl (about 250 - 300ml) and use the back of a spoon gently press and spread out the sweet potato evenly in the bowl.

5. Next slowly sift the milk mixture into each bowl. Wrapped it with clear-wrap.

6. Steam over medium heat for 8 minutes, open the clear wrap, add in a some mashed pumpkin paste, wolfberries and continue to steam on medium heat for another 1 - 1 1/2 minutes till slightly firm.


If you don't like to have any extra fillings, you can always make it PLAIN using just egg whites and fresh milk. And I am sure you will love that smooth and silky texture of the healthy quick and easy dessert. Do share with me your view if you do try out this recipe and what are some other fillings that you could add in.

Surprised to know about this Steamed Milk With Egg Whites and Purple Sweet Potato(Chinese version) being mentioned on 20th April 2011, MyPaper through one of the blog readers.

P/s: Another "Steamed Milk With Egg Whites and Mashed Pumpkin" recipe included plus mentioned of this recipe on 20th April 2011, MyPaper too.

[Win $13,000] Nature Valley New Delectable Chewy Bar

In early April this year, Nature Valley has launched at new chewy bar that comes in two flavours – Mixed Berry; Fruit and Nut. The bars are made with all-natural ingredients, such as almonds, peanuts, cranberries, blueberries and whole-grain oats that are of good health benefit to our body. Personally I prefer the Fruit and Nut option because I love the nutty taste and chewy texture of this healthy snacks. And most importantly they are not too sweet to my liking and it definitely makes at prefer snack at anytime of the day.

Nature Valley Chewy Bars are priced at S$6.30 per six-pouch box and are now available for sale at major supermarkets for a limited time only or while stocks last. For more information on the Nature Valley products or latest promotions, please visit: www.facebook.com/NatureValleySingapore for details.

PROMOTION:

From 18 April to 29 May 2011, just buy any two boxes of Nature Valley granola bars to enter an island-wide promotion, which enable you to stand a chance to win $13,000 cash.

GIVEAWAYS:

And for those Radio 91.3FM listeners, you can also get complimentary Nature Valley granola bars when you tune in to the station for the car decal giveaways on 21 and 28 April 2011.

As for those who are craving for something crunchy instead of chewy, perhaps you might want to pick up a box of this Nature Valley crunchy snack bars that are made with whole grain oats with no artificial colours or preservatives. They are available in delicious crunchy flavours such as Oats and Honey, Roasted Almond, Maple Brown Sugar, Apple Crisp and a Variety Pack at only S$6.30 per six-pouch box.

Chocolate Madeleines

Chocolate Madeleine

Out of all bread and parties available in the bakery shops, my boy has this passion towards Chocolate Madeleine. So whenever we are near ION, Orchard he would definitely get some Madeleine from “Bread Society”. He loves the moist and chocolatey texture of the cake which he could have at least 3 for his tea-snack.

And recently while arranging the bookshelves, I happened to come across this wonderful recipe which I jotted down from one of Donna Hay’s cookbook some years back. With that I decided to try making a batch of these chocolate madeleine for my boy.