Mango & Avocado Salsa

Easy and so refreshing! I can't stop eating this. Yum yum :)

What you need:

1 avocado, pitted and diced
1/2 mango, peeled and diced
1/2 Japanese cucumber, halved and sliced
10 cherry tomatoes
1 red onion, peeled and diced
a handful of coriander leaves, chopped
juice of half a large lime
salt and black pepper to taste

Method:

1. In a bowl, put together all ingredients and mix well
2. Refrigerate before serving

 

 

This post is linked to the event Little Thumbs Up (November 2015: Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

 

Mango Soft Milk Toast (1 Proof)

I was thinking to try baking bread with mango for Little Thumbs Up this month when I saw Edith of Rumbling Tummy made one and it looked so good I knew I had to try that
And I did yesterday. The result was a satisfying soft bread I could eat on its own. It stayed soft til now. And it's really tasty, too. The mango taste was not so obvious but it did made the bread sweet and fragrant. I added a little chopped dried mango and it just got better

This recipe has been going viral in some Facebook baking groups and after gave it a try I understand why. The texture of this milk bread is soft yet it has volume that makes you really full after eating just one thick slice. it's far from dense, so really pretty amazing
Another thing is the one time proofing. This is really a bonus from the usual long waiting two times proofing bread making process

Last night I took some pics but as you know I hate taking pics at night. But no choice since DH has been bugging me to do it cos he couldn't wait to try LOL

I got a small loaf and I separated each section so that it would cool faster. You can see the top crust was dark brown. Too dark.
I set my oven at 30mins and then I set my alarm clock on my mobile phone, too. When I came to check 30mins later, I saw the top was dark brown, too brown to my liking
I reckoned it's the pan I used, it's smaller than what's recommended. I guess it caused my bread rose high and I didn't check in time to salvage the situation. Another thing was, I didn't switch on the oven fan. I think that  was one of the reason, too. Luckily it's not burnt yet :)

What you need:

250g bread four (I used unbleached)
40g castor sugar
15g full cream milk powder (I used Fernleaf)
3g salt
3g instant yeast
25g butter, softened (I used extra virgin cold pressed coconut oil)
55g egg (1 medium)
60g fresh milk (I used Magnolia oats milk)
50g mango puree
30g chopped dried mango

Method:

1. Using breadmaker to knead, I pour in room temperature egg, milk, coconut oil and mango puree, followed by flour, sugar, milk powder and salt in one corner. After that at the other corner, add in yeast. Start kneading cycle, usually it's 30mins
2. After done, transfer the dough to a lightly floured surface, knead a few times and cut into 3 portion
3. Flatten each dough and roll downwards. Place in a greased and lined baking pan (recommended 20x10x10cm) and bake in preheated oven of 180degC for 40mins (please check after 30mins)
4. Remove from oven and transfer to the cooling rack. Brush the top with a little butter and let cool

 

This morning I had this for my breakfast and managed to take some pics, too :)

 

Still soft!

 

This post is linked to the event Little Thumbs Up (November 2015: Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen

 

 

Mango & Chicken Rice Salad

Ah, it's almost a month since the last time I blogged!
Kids exams, followed by family holiday, and then post holiday blues haha..
Now, I'm back :)

This salad I am going to share today is very refreshing and very filling at the same time
I enjoyed eating this dish, especially knowing that it's rather healthy, too
Bonus, it's easy to prepare :)

Source: Joanna Soh You Tube Channel

What you need:
(serves 2)

1 cup uncooked rice, cooked as instructed, and cooled (leftover rice is good, I used a mixture of red and white rice)
170g chicken breast, cooked as preferred (I seasoned with salt and pepper then pan fried  and shredded)
110g ripe mangoes, diced
140g Japanese cucumber, diced
1 stalk of spring onion, thinly sliced
1 tbsp chopped basil (I used 1 tsp dried basil)
salt and pepper to taste

Dressing:
juice from 1 large lime
1/2 tbsp sesame oil
1/2 tbsp rice vinegar
1/2 tbsp honey

Method:

1. In a small bowl, mix all ingredients for the dressing, set aside
2. In a separate large bowl, mix rice, chicken, cucumber, spring onion, basil and mango
3. Drizzle the dressing over it and toss til evenly mixed
4. Season with salt and pepper
5. Best to keep it refrigerated for a few hours til it's chilled before serving

This post is linked to the event Little Thumbs Up (November 2015: Mango) organised by Zoe of Bake for Happy Kids and Mui Mui of My Little Favourite DIY, and hosted by Jozelyn Ng of Spice Up My Kitchen