Homemade Macaroni Stars ⭐️ (Collaboration)

My kids loves macaroni! 😄😄 Whose also? 🙋🏻‍♀️🤪

First try on making macaroni at home using San Remo Durum Wheat Semolina Flour 😁😁 Making these for a little toddler girl (nephew’s daughter) for her to try as her mummy hopes to feed her homemade macaroni instead of store-bought ones. Using a small star cutter to make these tiny star macaroni which saves time on shaping them! ☺️ hope little girl will like them! My kids were my taster and made simple Mac n cheese with these stars and they loves it!

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[WIN!] Get a chance to WIN* $5,000 FairPrice Gift Vouchers if you purchase at least $3 worth of San Remo products in FairPrice between 5-30 April 2019! *Terms and conditions apply. Refer San Remo for more information! #SanRemoSG #SanRemoPasta #SanRemo

Ingredients:

• 1 cup of San Remo Durum Wheat Semolina Flour 
• 1 cup of all-purpose flour (and some extra flour for dusting) 
• 1/4 tsp of salt 
• 3 eggs, lightly beaten 
• 1 tbsp olive oil 

Method:

1. Combine sifted salt, semolina and all-purpose flour together in a large bowl. Use a fork to mix till it’s well combined.  
2. Create a well in the centre if the flour mixture. 
3. Pour beaten eggs and olive oil in the centre of flour mixture. Use the fork to whisk the egg mixture and slowly draw the flour and mix together with the eggs. Mixture will be thin at first but it will slowly thicken and begin to look like dough. Once it begins to look like a soft dough, transfer the dough on a clean surface, dusted with flour. 
4. Begin kneading the dough by folding it onto itself. Lift one side of the dough and fold towards the opposite side. After each fold, flatten the dough and repeat. This process will toughen up the dough. Sprinkle extra flour on the counter if the dough begins to stick to the surface. Continue to knead till the surface is smooth and resembles a plastic ball. 
5. Place dough in a clean bowl to rest. Cover the top of bowl with plastic wrap or plate. Allow it to rest for 30minutes. After it has rested, you can use the dough straightaway or refrigerate it for 24 hours. Allow the dough to come to room temperature before forming pasta. 
6. You can shape the dough into any shape or sizes you like. I used a mini star cutter to make the shape as it is faster this way. Roll flat and thin for half of the dough flat on clean, dusted surface. Cut out the shapes using cutters. Cook macaroni in a pot of salted boiling water for about 8-10 minutes or till it is cooked. Serve macaroni with soup, pasta sauce, carbonara or mixed with cheese and baked in airfryer or oven till cheese melted. 

Pizza With Mozzarella-stuffed crust {Collaboration}

My first time making pizza crust from scratch using San Remo Durum Wheat Semolina Flour! 😅 Semolina flour gives the crust a nutty, full-bodies richness, perfect with pizza, that calls for a tomato sauce. A request by my gal who’s a fanatic of 🍕 to try making cheese-stuffed crust pizzas 😅😅 Ah gal said she likes the crust as it tasted crispy on the outside and soft inside and cheese oozing out 😉

Lucky Draw!!
[WIN!] Get a chance to WIN* $5,000 FairPrice Gift Vouchers if you purchase at least $3 worth of San Remo products in FairPrice between 5-30 April 2019! *Terms and conditions apply. Refer San Remo for more information!

#SanRemoSG #SanRemoPasta #Sanremo

Ingredients:

• 3/4 cup of lukewarm water 
• 1.5 tsp active dry yeast 
• 1/2 tsp sugar 
• 1/4 tsp salt 
• 1.5 cups all-purpose flour
• 1/2 cup San Reno Durum Wheat semolina flour 
• 2 tbsp olive oil, additional for greasing bowl 

Method:

1. Pour water in a slightly warm, large bowl, or a warmed stand mixer bowl. Stir in the yeast, sugar and salt. Set aside until the yeast is bubbly and foamy, about 5 minutes. If the yeast does not proof, throw away the mixture. (Either the yeast is expired, or the water is too hot or too cold.) 
2. If using stand mixer, add both sifted flours and oil into yeast mixture, attach dough hook and stir at medium speed until mixture fairly well combined. Continue to knead at medium speed, till dough is smooth and elastic (about 7minutes). If the dough is sticky, add a little flour if needed. 
3. If using hand-knead, add both sifted flours and oil to yeast mixture and mix till fairly smooth. Lightly dust a clean, dry work surface with all-purpose flour and empty dough on it. Knead by hand, and adding 1-2 tbsp of flour, should the dough gets sticky. Pull the dough with one hand and use the other hand fold and knead into the dough mass. Keep doing for about 8 minutes and work the dough till it’s smooth and elastic. 
4. Wipe a clean bowl with some olive oil using a kitchen towel. Transfer dough into greased bowl. Turn the dough around till all sides are coated with oil. Cover the bowl with a plastic wrap. 
5. Set the bowl in a warm area and allow it to proof till double its size (about 1.5 hours). 
6. After proofing, remove dough into a floured work surface. Shape into a ball. It can be rolled out and baked as desired. I split the dough into halves and rolled to thinner crust. Then I lined mozzarella strips around the sides of and gently wrapped them up all around. 
7. Baked the pizza in 200 degrees oven with your favorite toppings and sauce for about 20 minutes. (Oven temperatures vary for different ovens) 
8. For my pizza, I did the basic tomato sauce. Topping include button mushrooms, ham and can pineapples. 

Simple Egg Tofu with French Beans (Collaboration)

{Collaboration with Knorr Singapore}
Ingredients: 

• 2 tubes of egg tofu 
• 1 packet of French beans (about 20 pieces) 
• 3-4 cloves of garlic (minced) 
• 1 tbsp of Knorr SavorRich Chicken Concentrated Seasoning 
• 1 tbsp of light soya sauce 
• 3 tbsp of water 
• A pinch of sugar 

Method: 

1. Remove egg tofu from packaging by slicing into half horizontally. Sliced half again vertically. Placed on plate lined with kitchen towel to absorb moisture for 5 mins. 
2. Heat wok with some oil. Gently fried egg tofu till it’s brown. Set aside. 
3. Remove both ends of French beans. Wash and drain. Sliced French beans diagonally. 
4. Bring a pot of water to a rolling boil. Add a tbsp of oil and a tsp of salt. Blanched French beans and set aside. 
5. Plate French beans on plate. Lay egg tofu on top. 
6. Heat up a small saucepan with 2 tbsps of oil. Add minced garlic and fry on medium heat till garlic is golden brown. Remove and set aside. 
7. Prepare sauce: Knorr SavorRich Chicken Concentrated seasoning, light soya sauce, sugar and water. 
8. Heat up saucepan with garlic oil from frying garlic. Heat up prepared sauce. Taste and adjust accordingly. Drizzle sauce over egg tofu and French beans. Top with crispy golden garlic and serve immediately (Optional: Add some corn flour water to thicken sauce.) 

Note: Prepare more sauce and adjust seasonings accordingly if you prefer to drizzle on rice. 😊

#knorrsg #knorrsingapore