Bunny Smoked Salmon Salad

After the Chinese New Year feasting, I've been having mainly salads for my meals for the past few weeks. One of my favourite salad dressing is honey mustard, I love the sweet and tangy taste. It's also fast to make and goes well with all types of salad.


I made myself a smoked salmon salad with honey mustard dressing and a honey lemon drink for lunch. I used Huiji Honey for the dressing and drink. The sleeping bunnies were made from quail eggs and nori.


Huiji Honey is a pure concentrated form of honey and comes with a jasmine flower scent. It is made from pure natural raw honey and comes with exceptional quality and high nutrients.


The unique part of Huiji Honey is that it's packed in a specially designed bottle to prevent spillage and wastage of honey. It comes with an anti-dripped cap. Handling honey can be a messy affair due to it's sticky nature.


With the special cap design, it ensures each squeeze of the bottle leaves no residue on the cap and allow users to squeeze out the exact amount of honey they need.


The bottle can also be recycled and used to dispense oil and other sauces.


Huiji Honey comes at an affordable price and can be conveniently found at all major supermarkets.

HONEY MUSTARD DRESSING RECIPE

Ingredients:
5 tbsp honey
3 tbsp dijon mustard
2 tbsp apple cider vinegar
1 tbsp olive oil

Method:

1. In a bowl, whisk together honey, mustard and vinegar.
2. Gradually whick in olive oil till you get a creamy dressing.
3. This can be stored covered in fridge for 3 days.

Bunny Curry Chicken Sandwich

Do you remember the Kaya Banana French Toast I shared last week? I'm going to share another yummy sandwich recipe for today, I've infused some local flavour in this recipe as well. :)


Bunnies bread balls and sandwich filled with curry chicken. This filling is very similar to the ones used in curry puffs. It's not really spicy and kids will have no problem eating this sandwich as well.


Lettuce and shredded cabbage can be added in the sandwich to make it a more balanced meal.



I'm using Gardenia Oats and Honey Loaf for this recipe. This loaf is freshly baked with premium Rolled Oats, Chia Seeds, Honey and Sunflower Seeds to provide a hearty source of essential vitamins and minerals. It contains omega 3, is lower in saturated fat and has naturally no cholesterol. The bread is a lovely shade of brown and it's really soft, almost like white bread.


Gardenia is now having  a "Wholemeal, Wholesome, Whole lot of fun!" promotion. To participate, simply buy ANY 2 participating Gardenia Wholemeal products and stand a chance to WIN 5-Star Family Vacations to Resorts World Sentosa plus Cash and Prizes worth over $50,000!

To participate, submit your name, NRIC, address & contact no. together with any 2 Gardenia Wholemeal packaging by 15 June 2015 to:

Gardenia Foods (S) Pte Ltd
Clementi Central Post Office Locked Bag Service No.3,
(S) 911286

This promotion ends on 8 June 2015. For full contest details, visit http://bit.ly/1Dn0qqI


I've included the step-by-step photos to create the bunny bread balls, as well as the curry chicken sandwich recipe.


To make bunny bread ball, slice off crust of a slice of Gardenia Oats and Honey Loaf. Set aside bread crust.


Flatten bread using a rolling pin.


Using a knife, make 4 small cuts on the middles of the 4 edges as shown.


Place curry chicken in the middle of the bread, I added in some shredded cheese as well.


Bring the four corners of the bread together.


Wrap and secure the bread using cling wrap. Twist the ends tight and shape into a ball. Leave aside for a while.


Remove cling wrap and place bread balls in baking cups.


Using the cut out bread crust set aside in the first step, cut out two tear drop shape for bunny ears, using a pair of scissors.


Using a knife, cut a long slit on the bread ball so you can slot in the ears.


Slot in the ears at the slit.


Slice 3 oval shape from olives for the eyes and ears. Cut out a straight line from nori for the mouth. Attach on the olives using pasta sticks. Use some mayonnaise to "stick" on the nori.


Use a round cutter to cut out a circle from a darker coloured cheese. Use a heart shaped cutter to cut out circle from a lighter coloured cheese.


Using a pair of scissors, cut out a curved thin line for the bee's eyes, cut out two thicker straight lines for the body.


Place the bee above the bunny's nose. The steps to create the bunny sandwich is similar, you just have to skip the step in making the bread ball.

CURRY CHICKEN SANDWICH
Ingredients:
4 slices Gardenia Oats & Honey Loaf
100g chicken meat, diced
1 large potato, diced and boiled
1 medium sized onion, minced
3 tsp chicken curry powder
1 tsp chilli powder
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
2 pieces of lettuce
Handful of shredded cabbage, optional
Handful of shredded cheese, optional

Method:

1. Heat oil and fry onion till soft. 
2. Add in curry powder, chilli powder and fry gently.
3. Add in chicken, potatoes, sugar, pepper, salt and cook for 5 minutes. Mix well and set aside to cool.
4. Assemble lettuce, shredded cabbage, shredded cheese and curry chicken between two slices of Gardenia Oats & Honey Loaf.

Bunny & Penguin Easter Bento

Happy Easter! I only managed to make two Easter themed bentos this year, had more ideas but I forgot to start making them earlier, such a waste. It's too late to share my past Easter themed bentos for you to get ideas since Easter is almost over from where I'm located, lol. But if you still want to take a look, please click HERE.

Line Brown & Cony Steam Cake

I'm sharing another design for steam cake I made sometime back. Oops, I know I'm a little slow when it comes to updating the blog. -_-



Brown and Cony steam cakes made using Morinaga pancake mix. If you can't get hold of the pancake mix, you can click HERE to refer to my previous recipe instead.


These were made during the school term and my boys had them for snacks and also brought them to school for recess the following day. Recipe for both designs are below.

CONY STEAM CAKE

Ingredients:
(makes 4-5 steam cakes)
150g Morinaga pancake mix
2 small eggs
30g sugar
45g milk
45g plain yoghurt
20g unsalted butter, melted
1 tsp baking powder
1/2 + 1/2 tbsp plain flour
1/2 tbsp cocoa powder
a little Wilton pink icing paste
a little Wilton red icing paste

Method:

1. Whisk egg and sugar in mixing bowl.

2. Add in yoghurt and milk till well blended.

3. Stir in melted butter.

4. Sift in pancake mix and baking powder and fold till well blended. Set aside 1 tbsp of the mixture and fill it in a pipping bag, you will need it for step 11 later.

5. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of flour. Add on some pink colouring using toothpick,  mix well. Spoon in pipping bag.

6. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of dark cocoa powder,mix well. Spoon in pipping bag.

7. Scoop 1 tbsp of batter from step 4, add in 1/2 tbsp of flour. Add on a little red colouring using toothpick. Mix well. Spoon in pipping bag.
8. Fill cupcake cups with remaining mixture, fill till around 70% full. Tap cups lightly to remove air bubbles.

9. Pipe on Cony details. Do not throw away the pink batter after this step, you still need it for step 11.

10. Steam cupcakes over preheated steamer on low heat for 12 minutes. When steaming, please cover pot lid with a cloth, to prevent water from dripping onto the cakes and spoiling the designs. 

11. Pipe out ears using white batter from step 4 and pink batter from step 9. Pipe on a tray lined with baking paper, steam for around 3 minutes.

12. Make a cut with a knife on the cake, so that you can slot in the ears.

BROWN STEAM CAKE

Ingredients:
(makes 4-5 steam cakes)
150g Morinaga pancake mix
2 small eggs
30g sugar
45g milk
45g plain yoghurt
20g unsalted butter, melted
1 tbsp cocoa powder
1 tsp baking powder
1/2 tbsp plain flour
1/2 tbsp cocoa powder
a little pink food colouring

Method:

1. Whisk egg and sugar in mixing bowl.

2. Add in yoghurt and milk till well blended.

3. Stir in melted butter.

4. Sift in pancake mix, and baking powder and fold till well blended. Scoop out 3 tbsp of batter to be used in step 5, 6 and 7. Add in cocoa powder and mix well. Set aside 1 tbsp of the mixture and fill it in a pipping bag, you will need it for step 11 later.

5. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of flour. Add on some pink colouring using toothpick,  mix well. Spoon in pipping bag.

6. Scoop 1 tbsp of batter from step 4, add 1/2 tbsp of dark cocoa powder,mix well. Spoon in pipping bag.

7. Scoop 1 tbsp of batter from step 4, add in 1/2 tbsp of plain flour. Spoon in pipping bag.

8. Fill cupcake cups with remaining mixture, fill till around 70% full. Tap cups lightly to remove air bubbles.

9. Pipe on Brown's details. Do not throw away the dark brown batter after this step, you still need it for step 11.

10. Steam cupcakes over preheated steamer on low heat for 12 minutes. When steaming, please cover pot lid with a cloth, to prevent water from dripping onto the cakes and spoiling the designs. 

11. Pipe out ears using brown batter from step 4 and dark brown batter from step 9. Pipe on a tray lined with baking paper, steam for around 3 minutes.

12. Make a cut with a knife on the cake, so that you can slot in the ears.