Savoury Oats with a Twist!

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I’ve got a new obsession. Savoury oats! All along, I’ve been having my oats with honey, fruits and even with the addition of Milo (OMG it’s super good haha) but I’ve been trying to see if there are other ways to cook oats and make the little man like it as well!

So i found the recipe from Martha Stewart and I just had to try it out. It had the ingredients that Lochlan loved – cheese & egg – so it must be a winner, right? RIGHT! hehe He absolutely loved it and could finish it all. Of course, his egg was cooked through and I kept mine runny, cause it adds a sauce to the oats, and it’s just absolutely delicious!

Savoury oats

So using Martha Stewart’s recipe as the base, I did added more savoury ingredients that I thought would pump it up! And this morning, I made a winner. With the addition of crispy bacon bits! I mean, how can I not? Bacon makes everything yummier right? ABSOLUTELY! hehe

So here’s the recipe for my favourite version of the savoury oats. You can pretty much add your favourite ingredients and it would taste yummy! hehe

liquid gold

Savoury Oats with Sunnyside Up, Bacon & Cheese (Adapted from Martha Stewart, Recipe for 2 adults, 1 toddler)

1 cup quick oats (I used Macro Quick Oats)

3-4 large eggs (depends on how many eggs each person eats)

3-4 tbs shredded cheddar cheese

1-2 slices of bacon, chopped finely

1-2 tbs chopped chives

1-2 tbs fried scallions

Maggi seasoning (Optional, for adults)

Tamari (Optional, for toddlers)

Steps :

1) In a medium size pot, bring 2 cups of water to a boil. Add the quick oats and simmer till oats are tender, about 5 minutes.

2) While thats cooking, heat a frying pan and fry the bacon bits till crispy. Pour onto a kitchen towel to absorb the oil. Then using the same pan, fry the eggs on a low heat, till all the egg whites are cooked, leaving the yolk runny. For toddlers, flip the egg and cook the yolk through.

3) To serve : Pour the oats into 3 bowls, top with the shredded cheese, then sprinkle some bacon. Top with the sunny side up egg and season with a few drops of maggi seasoning/ tamari. Then sprinkle a bit more bacon, chopped chives and fried scallions. ENJOY!

Savoury oats with runny yolk egg

Let me know what your favourite combinations are! Would definitely like to give them a go (:

Remember to always bake and cook with love! Till the next post, xx!

{Guest Post} Homemade Bacon

homemade bacon

Happy midweek ! Hope everyone is having a great week so far. I’m really excited about today’s post, cause for the first time, the Mr is posting as a guest of Food Made With Love! (: If you follow my instagram (@lianneelow), you would know how much the Mr and I love cooking together. The kitchen is definitely our happy place, trying new recipes and creating yummy dishes. Teamwork! hehe Recently though, the Mr have been trying new things on his own. Which is why I thought it was perfect for him to do a guest post of something that was so so delicious! So do enjoy (:

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Homemade Bacon 

(Guest Post by The Mr, The Training Geek)

The Mr with his bacon - post curing

Why?

Our usual weekend brunch brought us to Merchants Guild which my wife truly adores! There, we made our choices and I added an additional side of bacon. When it came, this bacon was not the usual bacon you get. Thick-cut bacon. Not something you can easily find or purchase. So that’s why I set off on making my own bacon.

Bubble and Squeak with a side of thick cut bacon

What is involved?

Lots of salt, lots of sugar and anything else which impart flavour to the pork which you want to put in. And of course, a nice big slab of pork belly. The equipment required is minimal if you have a bbq pit somewhere.

Curing the pork belly

Ingredients:

1 slab of pork belly (minimum 2kg)

2 parts salt to 1 part sugar (you can put in any amount you want but keep to the ratio).

Herbs and spices (anything you want; but I used 6 cloves of garlic, 3 sprigs of rosemary, handful of peppercorns, 3 sprigs of lemon thyme, 1 tbs ground coriander and 3 dried bay leaves)

Equipment:

Ziplock bag/Tupperware

Smoker/Bbq

Hickory wood chips

How?

The Curing Process

1. Combine the salt, sugar, herbs and spices into a food processor and blend till everything is evenly combined.

Blending the herbs and spices

2. Once the cure mixture is done, pack the mixture all over the pork belly, covering the pork with a layer of the curing mixture.

3. Carefully place this into a ziplock bag or into a Tupperware box with a rack at the bottom to allow any liquid to drip.

4. Leave the pork in the fridge for at least 7 days for it to cure and let the curing mixture remove as much liquid as possible. Through the 7 days, check for any accumulation of liquid. Feel free to drain the liquid or add more curing mixture to the pork. At the end of the 7 days, the pork should be of a solid nature and there would be no bounce when pressing into the flesh.

5. Once this is done, rinse the pork under water to remove the curing mixture and allow the pork to dry out more in the fridge uncovered. This also allows a sticky layer to form around the pork which helps retain the smokeness from the next process.

After the salt is washed off

Leaving it uncovered in the fridge for a day

The Smoking Process

1. After leaving the pork belly in the fridge uncovered for a day, the cured meat is now ready for smoking in the bbq. To prepare your bbq, heat the bbq up till the temperature of the bbq reaches 200 degree Celsius.  Prepare your hickory chips by soaking them in liquid for at least half an hour. At this time, you can choose to use any liquid which could impart more flavour to the pork. In my case, I decided to use apple juice (with the understanding that apple and pork go well together).

2. Once the hickory chips are ready, you can either place them with the coals (if yours is a charcoal bbq) or in a smoking box (for electric/gas bbqs) and allow the smoke to fill the bbq up. Once the bbq is ready, place your pork into the bbq and rest it on a rack and allow the smoking process to begin. This will take 2-4 hours depending on how much smokeness you want your bacon to have.

Smoking the meat

3. Constantly monitor the temperature of the bbq, ensuring it stays around 200 degrees Celsius or an internal temperature of the meat at 150 degrees. Once you feel that you have imparted enough smokey flavour to the bacon, feel free to remove it from the bbq.

The Cutting Process

1. Once you have taken your bacon out of the bbq, you can begin slicing it up, ready for storage or consumption. Please remember that despite the smoking process, the bacon is still not fully cooked and you will need to cook it before consuming it.

Smoking process complete!

2. Firstly, remove the rind of the pork belly which should easily come off. Put that in an preheated oven (200 degrees celcius) for 20-30 mins and enjoy a nice piece of crackling from it.

beautiful crackling

3. Next, slice the sides off so that you get an even piece of pork belly. These cut-offs can be sliced up into bacon bits for future use.

4. From there, I chose to slice thick pieces of bacon (as I enjoy a thick-cut piece of bacon). If you have a meat slicer, you can slice it up to your desired thickness. If not, just use a knife and be patient with it. In total, I managed to get at least 20 thick slices of bacon from one pork belly. Either keep it in the fridge for quick consumption or in the freezer if you choose to slowly savour it.

bacon all sliced up

sliced bacon

5. The next thing to do is fry the bacon up and enjoy the fruits of your labour!

perfectly fried thick-cut bacon

Enjoy!

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Open homemade beef patty sandwich with homemade thick-cut bacon

To enjoy the bacon, the Mr whipped up his burger patty (my ultimate fav dish of his) and we had an open beef sandwich with his beautiful fried thick-cut bacon! Let me tell you, the 1 week is definitely worth the wait! It does not taste anything like bacon you buy from the supermarket! The flavours were so good, with a slight hint of apple! YUMMO!

I do hope you enjoy my first ever guest post and hopefully it has inspired you to make some bacon of your own! Can’t wait to hear your adventures! Have a great rest of the week and let’s all welcome the long weekend together! Wheeee! (:

Remember to always cook and bake with love! 

PS : Thank you my dearest Mr for taking time to write up this post! I love you! x

Cheese Stuffed Chicken Wrapped In Bacon with Quinoa

It’s the start of a new week
and I decided to cook something good to get rid of any Monday Blues. haha
Well. it worked. For me at least.
Cause cooking has always been therapeutic to me. (:
and I love it.
Gives me a chance to take a break in the midst of doing my case report that’s due on Thursday. haha
I’m half way there. and I will get there.
so anyways. back to the food!

Baby and I were watching some body builder’s wife’s cooking show sorta. haha
and she cooked quinoa.
knowing we had some lying in the drawer.
I decided to make it for dinner.
Just with a bit more taste. haha

so here’s the recipe! (:
Hope you all will enjoy it as much as we did!
it was YUMS!

cut it into half and the cheese would be oozing out! (:
baby sure enjoyed it. I’m sure you and your loved ones would too!

Ingredients :

Cheese stuffed chicken breast wrapped in bacon

2 chicken breasts
5 slices of bacon
10g garlic herb cream cheese (I used Boursin, and it’s so good)
15g creamy blue cheese

Quinoa

100g quinoa (far too much for the 2 of us haha)
300ml hot water
2 tablespoon olive oil
1/2 yellow onion, chopped
2 cloves of garlic, chopped
4 medium prawns, peeled, deveined and cut into small pieces
6 button mushrooms, sliced
handful of spinach leaves

Steps :

1. Preheat the oven to 200 degrees celcius.
Place the quinoa in a sieve and wash it under cold water.
Transfer it into a pot and pour 300ml of hot water bringing it up to a boil
and lower the fire and boil for 15mins or until all the water is absorbed.
Put it to one side.

2. Slice the chicken breast in the middle to make a pocket.
Cream the garlic herb cheese and blue cheese together.
Stuff half of the mixture into the chicken breast.

3. Place the slices of bacon on the board and place the stuffed chicken over it.
Wrap it to cover the whole chicken breast.
Use a toothpick to hold it all together.

4. Heat the cast iron pan till it’s hot.
Place the bacon-wrapped chicken into the pan and cook it on that side for 4 mins.
Turn it onto the other side and put it into the oven and cook it for 10mins.
Take it out of the oven and leave it to rest while preparing the quinoa.

5. Heat a frying pan and heat 2 tablespoon of olive oil. Fry the onion and garlic till it’s soft.
Add the prawn and mushroom and fry till the mushrooms get soft.
Season with salt and pepper.
Add a handful of spinach and fry till the spinach leaves get soft and tender.

6. Take the pan off the heat.
Pour the cooked quinoa into the pan with the mushrooms and mix till incorporated.

7. Plating : Put the chicken on the plate and scoop a couple of big spoonfuls onto the plate.
Serve with a salad if you want more greens!

ENJOY! (: