Sandwich Patties

Created and Written by Mrs. Money

End of October also leading the eve of harvesting tomatoes and cucumbers, again I have to find ways to make my kids to eat these rabbits' foods.

One hot day I got real lazy even to go for glocery, I got limited foods of every kinds in stored.

When my kids returned home from school, they found their favorite foods on plates almost looking like To Go from McDonalds!

Preparations:

Cut three pototoes, cover with corn starch, add dash of salt and paprika and deep fry (but use little oil) to make french fries

Slices of Tomato, cucumber and cheese

6 slices of wheatgerm-nuts bread

Tomato Sauce

Ingredients for Patties:

(Serves 3)

1 big handful of ground beef

1 big handful of organic chicken liver

2 tablespoons of soy sauce

A dash of black pepper, salt, minced garlic and onion

A handful of breadcrumb/flour/cornstarch/ground potatoes

An egg

Oil

Procedure:

Mince the chicken liver

Mix all the ingredient together and shaped into three patties

Grill slowly in a pan with little oil

Here added a slice of yummy cheese

Got everything ready before preparing yummy sandwiches

Ready Fried Patties and French Fries

Slices of Cucumbers and Tomatoes

Traditional Chinese Wet Pickle

http://selbyfood.blogspot.com/2009/09/pickled-flowering-chinese-cabbage-with.html

http://www.kitchenchick.com/2007/03/pickled_mustard.html

Written by Mrs. Money

I wanted to learn how to pickle the most popular oriental mustards since a while back, once I read its recipe from a local Chinese newspaper but I kind of doubted why it’s so easy to make, only after my aunty Alice confirmed to me that she knows how to make it, then I begin to dream of planting and harvesting oriental mustards aimed for such wet yellowish Chinese pickle.

So if you planted many organic oriental mustards in your garden but none of your friends would like to accept your bitter gift, then you should try to make this wet pickle, I am quite sure they will happily accept your sour gift!

Ingredients:
5 big oriental mustards
Rice water
5 tablespoons salt

Procedure:
Clean and hang out the oriental mustards under the hot sun for a day
Submerge the oriental mustards under the rice water and salt in a container
(Make sure using a heavy bowl or stone to avoid the vegetables from floating)
Soak 4 to 5 days

Dragon Fruit Jelly and Jelly Cheese Cake

Created and Written By Mrs. Money

I have to find ways to trick my daughter to take milk and daily products; luckily she likes dragon fruit and jelly. I created this recipe so that she couldn’t avoid not taking milk anymore.

Ingredients:
I package of 10 grams konnyaku jelly powder
I big red dragon fruit
I can of 400g evaporated creamer/full cream milk
2 tablespoon brown sugar
500g water

Procedure:
Step 1: Prepare a muffin tray of twelve moulds

Step 2: Mix 5 grams of konnyaku jelly powder in 50g of water
Stir in the creamer or milk and sugar
Give a quick boil

Step3: Transfer into a blender, quickly mix

Step 4: Immediately fill up half of each muffin moulds

Step 5: : Cut dragon fruit into small cubes; Transfer half of the dragon fruit cubes to fill up proportionately at top of milk jelly in each moulds

Step 6: Mix remaining 5 gram of konnyaku jelly powder in 50g of water
Stir in 400 g of water and remaining half of dragon fruit cubes
Give a quick boil

Step 7: Transfer to a blender, quickly mix

Step 8: Immediately fill and top up each muffin moulds

Step 9: Put the muffin tray in refrigerator for 2 hours and serve chilled




Dragon Fruit Jelly Cheese Cake

Created and Written By Mrs. Money

Ingredients:I package of 10 grams konnyaku jelly powder
I big red dragon fruit
300g yogurt or sour cream
A piece of 250g Philadelphia cream cheese
3 tablespoon brown sugar
500g water

Procedure:
Step 1: Prepare a muffin tray of twelve moulds

Step 2: Mix 5 grams of konnyaku jelly powder in 50g of water
Melt the cream cheese
Stir in the yogurt or sour cream, cream cheese and sugar
Give a quick boil

Step3: Transfer into a blender, quickly mix

Step 4: Immediately fill up half of each muffin moulds

Step 5: Cut dragon fruit into small cubes; Transfer half of the dragon fruit cubes to fill up proportionately at top of milk jelly in each moulds

Step 6: Mix remaining 5 gram of konnyaku jelly powder in 50g of water
Stir in 400 g of water and remaining half of dragon fruit cubes
Give a quick boil

Step 7: Transfer to a blender, quickly mix

Step 8: Immediately fill and top up each muffin moulds

Step 9: Put the muffin tray in refrigerator for 2 hours and serve chilled

Just Another Day Harvest

Towards the Eve of Harvesting 1

Finally Learned a New Trick: Only Plucking Red Ripe Tomatoes

Towards Eve of Harvesting 2

Eve of Harvesting on Oct 25th, 09

The Best Picks

Flying the Love Gift to My Parents


Just Another Day Harvest


Just Another Day Harvest II


A Fruit-Full Day of Vegetables

Children's Favourite Vegetable Dishes

Minced Olive Vegetables

Created and Written by Mrs. Money

Chinese’s way of sauté green leafed vegetables rarely accepted by their young children, like my kids would simply reject to eat them by closing their mouths tightly. In this situation, it is my duty to find a way to make them eat those rabbit foods without saying, “Yucky!”

Ingredients:
8 big leaves of mustard green
8 olives
A big clove of garlic
A handful of dried ikan bilis (Dried anchovy)
4 tablespoons of extra virgin oil
½ teaspoon of salt
2 teaspoon of vinegar

Procedure:
Cut mustard green very finely and mixed well with vinegar
Chop garlic, ikan bilis and olive finely

In a heated wok -
Add olive oil, salt, ikan bilis and garlic
Sauté until brownish to release aroma
Add olive sauté until dry
Finally add mustard green sauté until dry

Preparation on Chopping board

Minced Olive Vegetables on Plate

Served on an Adult Dinner Plate

Served on a Child's Plate

Mustard Green Leaves

Second Harvest

Written By Mrs. Money

Date: Oct 7th, 2009

I got a shock this morning when I went to the front yard, the havoc looked like an elephant had entered my garden last night! But after I thought logically, then I remembered yestersday got such strong winds that my passion fruits trees supporting stands were all fallen to the ground. Can you believe that such an unexpected mess was caused all because I was too lazy to even take a hammer to nail those wooden sticks deep down into the ground?

After I spent an hour to hammer and errect those stands firmly on ground (luckily the passion fruit plants missed only few leaves), I still continued on my gardening. I used kite papers, newspaper and plastic to cover up more young tomatoes, eggplants and cucumbers.

At last came to picking at least a hundred over red tomatoes. The second harvest of tomatoes was even more joyful, unfornately my handphone camera out of my dissapointment somehow couldn't save those beautiful photes.

This time round harvest got more bigger and mature red tomatoes, and also in the few days times more mature cucumbers, eggplants and okra will be emerged plentifully.

So please come along my house for a cup of tea or coffee, I will give you some vegetables, oh yes... baby kai lang are also getting bigger and quicker these few days due to late afternoon and evening rainfalls.

My Sphagetti Dinner with freshly picked organic tomatoes and basils from the garden

Refreshing Salads

Created and Written on Oct. 7th, 2009 by Mrs. Money

Tomatoes in temperate countries are sweeter than our Malaysian home grown tomatoes due to their summer time sunlight is more than 12 hours; I always joked that our Malaysians should light on a special kind of solar light right onto our tomatoes patches before dark… let the plants enjoyed 18 hours solar light, let’s see if we also can get as quick grow, as big and as sweet tomatoes!

Salad 1

Ingredients:
10 organic tomatoes
1 organic cucumber
10 olives (either black or green)
2 tablespoon of extra virgin olive oil
1 onion
A handful of coriander
(Can use dill or parsley as alternative)
1 lemon
1 teaspoon salt

Procedure:
Cut tomatoes into pieces
Cut cucumber into cubes (get rid of seeds)
Chop onion finely
Chop Coriander finely
Squeeze the lemon

Mixed everything together
Store in refrigerator for an hour before serving

Warning: This is a sour salad

Salad 2

Created and written on Nov. 2nd, 2009 by Mrs. Money

Surprising for me towards the eve of tomatoes harvesting, another new patch emerged few giant Roma tomatoes from two particular tomato plants, obviously one of the very different kind of Roma hybric species. I happily harvested the limited fresh giant tomatoes to create another kind of refreshing tomatoes salad dish for lunch during this hot afternoon.

At the end of the meal, I was thinking to lick the plate. I will make sure I will grow enough of this giant Roma to share with all my special friends and relatives in next round.

I realize that if ones are not interested in cooking they won't browse through recipe section. A good chef really never needs ones to tell them how much exactly the ingredients are in a dish, they can just do it with their basic instinct.

Ingredients:

Ripe Giant Roma Tomatoes

Cucumber

Pine nuts

Fresh dills and basils

Apple cider vinegar

Olive

Extravirgin olive oil

Salt

Procedure:

Slice cucumber and cut tomatoes into pieces

Mix together with vinegar, finely chopped herbs, olive oil and salt

Granish with pine nuts and olive

The Joy of Tomatoes Harvesting

Written by Mrs. Money

Date: Oct.3rd, 2009

Today is my birthday, 8th wedding anniversary and the Chinese's lantern festival (only once a life time my birdthday would fall on this special occasion); there is neither dinner nor celebration but my evening time was spent in the garden to harvest tomatoes.

I went to buy kite papers during the afternoon to use for wrapping baby tomatoes, the stationery shop owner asked me if I was going to use the papers to make lanterns, I replied him that I would use the paper to make lanterns but there would be tomatoes in the center!