pumpkin puree Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby https://www.budgetpantry.com/tag/pumpkin-puree/ Fri, 03 Mar 2017 07:58:57 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.7 CBB at 6 months: Preparing baby’s first solid food https://www.budgetpantry.com/babys-first-solid-food/ https://www.budgetpantry.com/babys-first-solid-food/#comments Fri, 04 Nov 2016 16:00:04 +0000 https://budgetpantry.com/?p=8863 You know what, it’s true when they tell you “The days are long but the years are short.” I feel like crying when I’m typing this because whaddya know, cbb is going to be SIX MONTHS OLD! Oh and to set the record straight, cbb is not her real name. You can call her Amber :) I was going to share her first-solids experience along with some information on weaning that I gathered from my research, but the post would be toooo long then. Look out for another post, detailing common first foods, allergy concerns, how much to give, etc etc coming right up. I’m starting cbb off with root vegetables, followed by fruit like apple and pear for her first tastes. You can also mix food together later, as baby gets used to the first foods. I’m not an advocate of baby cereal and am not going to let cbb try it at 6 months. Her first food: PUMPKIN! GET FREE $15 FOR ORGANIC/NON-ORGANIC FRUITS & VEGGIES FROM OPENTASTE.SG I get ALL of my cbb and my family’s fruits and vegetables (not necessarily organic) from Opentaste.sg. Use my code ‘240D2E’ at checkout to get $15 off your first order. Minimum delivery is just $35 so with the $15 off, you pay only $20 for groceries at prices even lower than supermarkets. Give them a try, you won’t be disappointed. Very first foods should be very smooth in texture and quite runny. I didn’t add any ebm or fm to the pumpkin below cos the texture came out just perfect. Preparation was a breeze with my Philips Avent 4-in-1 baby food maker. 5 reasons why I like it: It’s super convenient: throw in pumpkin, press a button to steam, then flip over and blend Not just for making purées – I can make food for cbb at every weaning stage Very easy to use and wash Can steam, blend, reheat and defrost, all in one jar. My fav: defrost straight from freezer! Nutrients for baby are preserved as water from food goes right back in when you blend How to use: Pour in tap water to the 20 minute mark (there’s a guide on timing included). Replace the ‘cap’. Insert the blade into the jar. Add chopped ingredients. Replace cap and flip the jar so that the blade is at the ceiling of jar instead of bottom. Turn the knob to desired timing, depending on the type of food you’re steaming. Once steaming is completed (take note that the knob will not go to ‘0’), flip jar over and press the middle grey button 3-4 times to purée. Done! You can also make food in batches to freeze, then defrost straight from freezer! Just place frozen container (one free container included in box) into the jar, turn knob to ’30’, and it will defrost the food while you prepare your own dinner or take a shower. The Philips Avent 4-in-1 baby food maker saves me so much time. When I get home, I just throw in my chopped ingredients and leave the food maker aside while I prepare dinner for the family. Once our dinner is done, so is baby’s! After a day at work, I don’t want to have to bother with a separate steamer/steamer rack, pot/wok and then still have to mash with a fork till god-knows-when. I just want to throw everything in one jar and let the baby food maker do its thing. Big YAY to convenience! Plus, it’s for every stage of weaning: Oh and her verdict for pumpkin: Not a big fan. After the first 2 teaspoons she started making a face and turning her head away as I tried to feed her. What a contrast to avocado.. she absolutely loved it! Things to do next: Find out more about the Philips Avent 4-in-1 baby food maker: Take me there! Download the Avent app to get FREE weaning tips and recipes. Link Get $15 off the freshest fruits and vegetables on Opentaste.sg with my code ‘240D2E’ ———————————– Disclaimer: I received a Philips 4-in-1 Baby Food Maker for review purposes and received no monetary payment for this review. All opinions and comments on my blog are my own unless you bribe me with a lot of money, cash only. But until now I haven’t accepted any bribes yet which is worth trading my 良心 for to say something is good when it sucks. Unless you really got a lot of cash to spare, like A LOT, 收买我吧. If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time….. Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

The post CBB at 6 months: Preparing baby’s first solid food appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

]]> avent13

You know what, it’s true when they tell you “The days are long but the years are short.” I feel like crying when I’m typing this because whaddya know, cbb is going to be SIX MONTHS OLD! Oh and to set the record straight, cbb is not her real name. You can call her Amber :)

I was going to share her first-solids experience along with some information on weaning that I gathered from my research, but the post would be toooo long then. Look out for another post, detailing common first foods, allergy concerns, how much to give, etc etc coming right up.

I’m starting cbb off with root vegetables, followed by fruit like apple and pear for her first tastes. You can also mix food together later, as baby gets used to the first foods. I’m not an advocate of baby cereal and am not going to let cbb try it at 6 months. Her first food: PUMPKIN!

GET FREE $15 FOR ORGANIC/NON-ORGANIC FRUITS & VEGGIES FROM OPENTASTE.SG

opentaste

I get ALL of my cbb and my family’s fruits and vegetables (not necessarily organic) from Opentaste.sg. Use my code ‘240D2E’ at checkout to get $15 off your first order. Minimum delivery is just $35 so with the $15 off, you pay only $20 for groceries at prices even lower than supermarkets. Give them a try, you won’t be disappointed.

avent16

Very first foods should be very smooth in texture and quite runny. I didn’t add any ebm or fm to the pumpkin below cos the texture came out just perfect. Preparation was a breeze with my Philips Avent 4-in-1 baby food maker.

5 reasons why I like it:

  • It’s super convenient: throw in pumpkin, press a button to steam, then flip over and blend
  • Not just for making purées – I can make food for cbb at every weaning stage
  • Very easy to use and wash
  • Can steam, blend, reheat and defrost, all in one jar. My fav: defrost straight from freezer!
  • Nutrients for baby are preserved as water from food goes right back in when you blend

    philips

    How to use:

    Pour in tap water to the 20 minute mark (there’s a guide on timing included).

    avent5

    Replace the ‘cap’.

    avent6

    Insert the blade into the jar.

    avent

    Add chopped ingredients.

    avent4

    Replace cap and flip the jar so that the blade is at the ceiling of jar instead of bottom.

    avent7

    Turn the knob to desired timing, depending on the type of food you’re steaming.

    avent8

    Once steaming is completed (take note that the knob will not go to ‘0’), flip jar over and press the middle grey button 3-4 times to purée.
    avent9

    Done!

    avent10

    You can also make food in batches to freeze, then defrost straight from freezer! Just place frozen container (one free container included in box) into the jar, turn knob to ’30’, and it will defrost the food while you prepare your own dinner or take a shower.

    avent11

    The Philips Avent 4-in-1 baby food maker saves me so much time. When I get home, I just throw in my chopped ingredients and leave the food maker aside while I prepare dinner for the family. Once our dinner is done, so is baby’s! After a day at work, I don’t want to have to bother with a separate steamer/steamer rack, pot/wok and then still have to mash with a fork till god-knows-when. I just want to throw everything in one jar and let the baby food maker do its thing. Big YAY to convenience! Plus, it’s for every stage of weaning:

    recipes1

    Oh and her verdict for pumpkin: Not a big fan. After the first 2 teaspoons she started making a face and turning her head away as I tried to feed her. What a contrast to avocado.. she absolutely loved it!

    avent14

    avent17

    av

    Things to do next:

  • Find out more about the Philips Avent 4-in-1 baby food maker: Take me there!
  • Download the Avent app to get FREE weaning tips and recipes. Link
  • Get $15 off the freshest fruits and vegetables on Opentaste.sg with my code ‘240D2E’

    • ———————————–

    Disclaimer: I received a Philips 4-in-1 Baby Food Maker for review purposes and received no monetary payment for this review. All opinions and comments on my blog are my own unless you bribe me with a lot of money, cash only. But until now I haven’t accepted any bribes yet which is worth trading my 良心 for to say something is good when it sucks. Unless you really got a lot of cash to spare, like A LOT, 收买我吧.

    If you like my posts and updates, or would like to be informed of baby/cooking-related giveaways and promos from time to time…..
    Like my Facebook page or follow @budgetpantry or @chuabeebee on Instagram! Yes, I just started an Insta account for CBB too!

    The post CBB at 6 months: Preparing baby’s first solid food appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

    ]]>     https://www.budgetpantry.com/babys-first-solid-food/feed/ 5     Salted Egg Crayfish https://www.budgetpantry.com/salted-egg-crayfish/ https://www.budgetpantry.com/salted-egg-crayfish/#comments Sun, 08 Mar 2015 11:55:08 +0000 https://budgetpantry.com/?p=4581 (update 22 March: click here for a better version of salted egg sauce!) This is my experimental dish! I recently posted a salted egg yolk prawns dish that I cooked for reunion dinner, using Knorr’s salted egg yolk powder. It didn’t wow me although it looked good. I will share that recipe in another post. Many of you asked me for a salted egg yolk recipe from scratch. Ok! I decided to experiment. I got a 1kg bag of frozen crayfish for $16/pack one Friday night and also bought a can of evaporated milk and a really small pumpkin (129g only! from Cold Storage). I didn’t even know it came in such a small size. You could also use butternut squash. The curry leaves are from my own backyard corridor, and I always have butter in my chiller and chilli padi in my freezer. I was ready to cook my salted egg crayfish! Because I’m not a fan of deep frying (waste oil waste calories), I decided to air fry the crayfish instead to get it crispy. Dredge the crayfish in corn flour, shake off excess, then let it sit for about 3-5 minutes. Spray some oil on top before air frying and this is what you get: The ENTIRE kitchen smelled heavenly! I stole a piece to erm, test, and the cray fish turned out so bouncy and tasted so crispy and fresh. I am glad I didn’t skip this step! The dish was yummy but a little too thick, due to the addition of pumpkin puree and too little liquid. Pumpkin puree gives it a rich, golden colour, and a more creamy base, but as you can see, the gravy isn’t as fluid as I would have liked. It’s kind of finger licking though! I like the taste, but I would shell the crayfish in future although presentation wise, cooking them with shell looks better. Using deshelled crayfish (or even large prawns) would ensure every morsel of flesh is coated with the yummy sauce. I can imagine it with rice! I’m on a quest to make the best salted egg crayfish dish ever. I would add some stock to make the gravy more fluid next time, although I think if you remove the shell, it’ll actually be just nice. I must, must, must make this work! Stay tuned for my tweak. Until then, here’s my first experiment recipe! Enjoy :) Salted Egg Crayfish (budgetpantry.com) Serves: 3 Total cost per serving: $7.15 What you need: 1kg crayfish (weight with shell) 6 salted eggs yolks (raw) If you’re deshelling the 1kg crayfish, use 4-5 salted egg yolks instead 2 tablespoons pumpkin puree (from about 100g pumpkin) 3 tablespoons evaporated milk 50g salted butter 25g margarine 1.5 teaspoon sugar 1 tablespoon minced garlic A handful of curry leaves 2 chilli padi, cut (optional) Corn flour, to coat crayfish Steps: Steam salted egg yolks and pumpkin. Mash and set aside. Prepare the crayfish. Wash and drain, then dredge in corn flour. Shake off excess. Let them sit for about 3-5 minutes, place in air fryer and spray some oil on top. Airfry for 8 minutes at 180C (preheat your AF beforehand). Alternatively, you could deep fry. Set aside. Melt butter and margarine in hot wok. On low heat, fry garlic, curry leaves and chilli padi (if using) til fragrant. Add the salted egg, pumpkin puree and sugar. Mix well. Add evaporated milk. Don’t let it bubble too much or become too thick. Work fast to combine everything. Add in the crayfish and toss til well coated. Serve immediately. How much I spent: $16 for crayfish $4 for salted eggs $1.10 for mini pumpkin $0.30 for evaporated milk (an entire can was about $1.80)

    The post Salted Egg Crayfish appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

    ]]>     Mar 8 - Salted Egg Crayfish 1

    (update 22 March: click here for a better version of salted egg sauce!)

    This is my experimental dish! I recently posted a salted egg yolk prawns dish that I cooked for reunion dinner, using Knorr’s salted egg yolk powder. It didn’t wow me although it looked good. I will share that recipe in another post.

    Many of you asked me for a salted egg yolk recipe from scratch. Ok! I decided to experiment. I got a 1kg bag of frozen crayfish for $16/pack one Friday night and also bought a can of evaporated milk and a really small pumpkin (129g only! from Cold Storage). I didn’t even know it came in such a small size. You could also use butternut squash. The curry leaves are from my own backyard corridor, and I always have butter in my chiller and chilli padi in my freezer. I was ready to cook my salted egg crayfish!

    Because I’m not a fan of deep frying (waste oil waste calories), I decided to air fry the crayfish instead to get it crispy. Dredge the crayfish in corn flour, shake off excess, then let it sit for about 3-5 minutes. Spray some oil on top before air frying and this is what you get:

    Mar 8 - Salted Egg Crayfish

    The ENTIRE kitchen smelled heavenly! I stole a piece to erm, test, and the cray fish turned out so bouncy and tasted so crispy and fresh. I am glad I didn’t skip this step!

    Mar 8 - Salted Egg Crayfish 2

    The dish was yummy but a little too thick, due to the addition of pumpkin puree and too little liquid. Pumpkin puree gives it a rich, golden colour, and a more creamy base, but as you can see, the gravy isn’t as fluid as I would have liked. It’s kind of finger licking though! I like the taste, but I would shell the crayfish in future although presentation wise, cooking them with shell looks better. Using deshelled crayfish (or even large prawns) would ensure every morsel of flesh is coated with the yummy sauce. I can imagine it with rice!

    I’m on a quest to make the best salted egg crayfish dish ever. I would add some stock to make the gravy more fluid next time, although I think if you remove the shell, it’ll actually be just nice. I must, must, must make this work! Stay tuned for my tweak. Until then, here’s my first experiment recipe! Enjoy :)

    Salted Egg Crayfish (budgetpantry.com)
    Serves: 3
    Total cost per serving: $7.15

    What you need:

    1kg crayfish (weight with shell)
    6 salted eggs yolks (raw) If you’re deshelling the 1kg crayfish, use 4-5 salted egg yolks instead
    2 tablespoons pumpkin puree (from about 100g pumpkin)
    3 tablespoons evaporated milk
    50g salted butter
    25g margarine
    1.5 teaspoon sugar
    1 tablespoon minced garlic
    A handful of curry leaves
    2 chilli padi, cut (optional)
    Corn flour, to coat crayfish

    Steps:

    Steam salted egg yolks and pumpkin. Mash and set aside.

    Prepare the crayfish. Wash and drain, then dredge in corn flour. Shake off excess. Let them sit for about 3-5 minutes, place in air fryer and spray some oil on top. Airfry for 8 minutes at 180C (preheat your AF beforehand). Alternatively, you could deep fry. Set aside.

    Melt butter and margarine in hot wok. On low heat, fry garlic, curry leaves and chilli padi (if using) til fragrant.

    Add the salted egg, pumpkin puree and sugar. Mix well. Add evaporated milk. Don’t let it bubble too much or become too thick. Work fast to combine everything.

    Add in the crayfish and toss til well coated. Serve immediately.

    How much I spent:

    $16 for crayfish
    $4 for salted eggs
    $1.10 for mini pumpkin
    $0.30 for evaporated milk (an entire can was about $1.80)

    The post Salted Egg Crayfish appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

    ]]>     https://www.budgetpantry.com/salted-egg-crayfish/feed/ 7