One of the things I look forward to having coffee at Dome Cafe is not its coffee but the biscotti that is served together with it. This little treat compliments the coffee so well! I always wanted to grab hold of a packet to bring home. But, after seeing the price, I decided to give this homemade version a go. That’s when I realized how cheap, healthier and tastier they could be!! Moving forward, I can happily say bye-bye to all the tasteless and expensive biscotti sold at the stores.

Biscotti originates from Italy. It is baked twice; first in log shape and then as individual slices. This method will yield a dry and hard, yet crisp texture for the biscuit which allows them to be kept longer at room temperature.

Some biscotti contain oil, some not. This biscotti recipe I am sharing now is oil and butter free and uses egg as a binding agent. It’s definitely a healthier option compared to the other oil or butter rich baked goods. When mixing the ingredients, don’t be fret if you get a sticky dough. Rest assured that nothing goes wrong. Just dust your hands and the work top with more flours will make the dough more manageable.

Biscotti is as easy-to-make as other cookies. However, it may need slightly more time and extra steps to produce its unique  hard, dry and crisp texture. At the first baking, the biscotti log is baked using longer baking time to ensure it is well risen and firm but not hard. Then it is left to cool down so that it can be easily cut into thin and neat slices with the use of a serrated knife. The purpose of the second baking is to dry up the biscotti until it becomes crunchy but not overly browned. Both baking sessions are done under low baking temperature.

The biscotti is so full of flavour. Cranberry lends some natural sweetness and moisture to it. I love the combination of cranberry and pistachio as the pairing of red and green creates a cheerful and festive look for the biscotti. I think it makes a perfect gift for all occasions especially this coming Father’s Day.

Earlier on, I had tried an all-nuts combination with pistachios, almonds and hazelnuts, but i still prefer a mix of nuts and dried fruits. The latter is more moist and tastier. However, feel free to use any combination of your choice. If your child is not ready for nuts or is allergic to them, then you can opt for 100% dried fruits for this recipe. Whether dunking into hot beverage or eating it alone, this biscotti is definitely going to be my family’s favourite year round snack.

For a note, this biscotti may not be suitable for young toddlers. For older toddlers, dunk it into their milk or hot drink to soften it.

>> Get the recipe and step by step photo for Cranberry and Pistachio Biscotti at PAGE 2 BELOW.

Chicken tikka masala (CTM) is a mild Indian curry dish of bite-sized chicken chunks (tikka) marinated and cooked in a tandoor oven, then added to a spicy sauce (masala). This is one dish I must order whenever I dine in an Indian restaurant. It has such a perfect blend of spices and flavour that goes well with either naans or rice.

After reading more about this dish, I was quite surprised to learn that it was not exactly an authentic Indian cuisine. Both the Indians and the Brits lay claims on it. But, till now, its origin is still in dispute. More detailed explanations can be read at these links: The Sun and Menu Magazine.

Regardless of its origin, CTM has become so popular in the UK that the former Foreign Secretary Robin Cook proclaimed CTM as “British’s true national dish” in 2001. Now, it is served in restaurants all over the world.

Being a noob in Indian cooking, I didn’t have the guts to make CTM even though I had bookmarked the recipe for almost a year. Am I a coward? Well, maybe. Last month, I picked up the courage and did it!! Not once but several times! Proud and satisfied.

To start, I marinated the chicken chunks overnight. On the next day, I cooked them and made the sauce. Easy and fun, I must say. I followed largely the recipe from Annabel Karmel’s “Kids Can Cook” cookbook. Along the way, I had also modified certain steps and improvised some ingredients. This recipe is kid-friendly and not spicy at all. Though the ingredients seem a lot, they are readily available in the supermarket. They lend a distinctive flavour to the dish and also make my kitchen smell so fragrant and aromatic during cooking! This recipe will give you plenty of sauce. So, feel free to add some greens such as cauliflower, eggplants and lady fingers to make it more nutritious, and served with rice, chappati or naan to complete the meal.

I don’t know how much my CTM version would fare against those served in Indian restaurants. But, it really made my day seeing how my hubby and son polished up the leftover sauce. If you have never tried CTM or Indian food before, this dish is probably a great introduction to the world of spices.

>> Get the recipe and step by step photos for CHICKEN TIKKA MASALA at PAGE 2 BELOW.

Did you notice some recent changes in my blog layout? I had changed my logo and hope you will like it. Recently, my site had been featured by several media as follows:

1. The New Age Parents (online magazine) Apr/ May 2012 Issue
2. Essential Parenting (a website by the Family Education Department, Ministry of Community Development, Youth and Sports, Singapore) March 2012>
3. Young Parents Magazine (a Singapore parenting magazine) May 2012 Issue – In their article titled “10 STEPS TO A HAPPY BELLY”, 10 websites and blogs by mums around the world were mentioned. Food For Tots is one of them!! Click on the image for a larger view.

Crepes (or crêpes) are very thin pancakes. They originated from Brittany, a region in the north-west of France. Unlike pancakes, crepes don’t require leavening agent and have a higher content of milk.

Crepes come in two varieties: sweet (made with white or wheat flour and lightly sweetened) and savoury (made with buckwheat flour and unsweetened). While sweet crepes are often eaten as part of breakfast or as a dessert, savoury crepes are commonly served for lunch and dinner. My wholemeal crepe reicpe is closer to the sweet version. Nevertheless, it can be savoury too by switching to buckwheat flour and omitting the sugar.

Crepe is real simple and effortless to whip up even kids can do it. You can use a hand whisk and spatula to make the batter, or for a shortcut, whiz everything in a blender. You can make the batter a few hours or even a day in advance. However, it’s important to sieve your batter so as to be lump-free. Resting the batter before cooking also helps to produce more tender and soft crepes.

As I don’t have a special crepe pan, I cook my crepe with non-stick skillet which works just as perfectly. I find 20cm (8 inches) to be the ideal pan size for making crepes. It’s easy to handle especially during flipping or tossing. Of course, you can use any pan size as you like. Well, to be honest, I still don’t dare to toss my crepes yet. Do give it a go if you dare!

These crepes can be served cold or warm, and topped with sweet or savoury fillings.  The ideas on how to eat them are endless. Using fresh fruits to make fun faces is what my son and I love most.  It’s a fun yet healthy way to encourage your little ones to eat more fruits. Sometimes, if I want to pamper my taste bud, I will apply a layer of Nutella jam on my crepe, and top with sliced strawberries and a sprinkle of ground toasted peanuts (the more the better!). Wow! It tastes heavenly!! What’s your favourite way of eating crepe? I love to hear from you.

>>>> Get the recipe and step by step tutorial for Wholemeal Crepe at PAGE 2 BELOW

Can you guess which one is my son’s creation?

Apple is an excellent fruit to be introduced to babies and toddlers because it’s tasty, unlikely to cause allergy, easy-to-digest and packed with nutrients such as vitamin C, dietary fiber and flavonoids quercetin. In addition, it’s also very versatile and provides remarkable flavour and texture for cooking and baking.

My son is a great fan of apples but not I. Strangely, I have a current obsession with them. With my recent chicken and apple balls, I am in the mood to explore using apples to make muffins. Among all the apple muffins recipes that I have bookmarked, I like this version the most simply because the recipe calls for all the common ingredients. Unlike seasonal fruits, you can get year-round supply of apples in Singapore. So, you can make these muffins just about any time you like.

{My 1st attempt for apple muffins}

Though this recipe uses the creaming method (same as my blueberry muffins) and requires a little more time to prepare the apple filling, it’s worth the effort. These muffins are so light and moist with just the perfect sweetness.

I have baked these muffins twice. On my second attempt, I decided to add more apples. My oh my! They turned out to be even better – more apple flavour and extra apple bits to savour. Isn’t that a wise decision? I’m shocked to find out that my son gobbled up three apple muffins in a row and still requested for more helpings. Do you know that he just broke his personal record in eating my homemade muffins! Is it really that good? It’s definitely a big “YES” for an apple lover.

These muffins do not include any cinnamon powder, thus best to please your picky eater who dislikes spices. But, I’m surely a pinch of cinnamon will work as well. Now, with this new found love, I’m definitely going to make these fruity gems more often and add into my son’s lunch box.

>>>>>>> Get the recipe for APPLE MUFFINS at PAGE 2 BELOW.

Whenever I made these bite-sized chicken and apple balls, my hubby and son never seems to have enough. As they kept requesting me to cook this dish, I think I had cooked it more often than any other dishes in my family meal. So, what makes these eggless chicken balls taste so good? The secret lies with apple, cheese and a tingle of herbs, making them truly delicious and flavourful on their own even without a dip. I’m so glad to have discovered the use of apple to cut down artificial sugar in cooking. The hidden bits of apple keeps these balls so moist and tender, as well as fills with subtle natural sweetness. We really enjoyed every mouthful of it. My son claimed that they are by far the best chicken balls he had ever tasted!! Yeah!!

Making these chicken balls isn’t difficult but you may find it a bit tricky to get the balls round and smooth. Perhaps you can try out some by the following tips (or tricks?) which I find them quite useful:

• squeeze out the excess juice from the grated apple as much as you can;
• keep the balls in the fridge to firm up.
• wet your cleaned hands a little with either water or oil before shaping the balls
• mince the chicken and onion finely. In this case, food processor or blender will do a better job.

If you don’t like them in balls form, then you can make them into patties which take lesser time to firm up and much easier to pan-fry. Well, this means that you gonna miss the most fun part of it. You know what, my hubby and son volunteered themselves to shape the balls. They even competed with each other to see who gets the nicest and roundest ball! This is the only time I see them having no complaint about their “shared responsibilities”.
These chicken balls make great party food for both kids and adults. Just serve them on plate or thread them on skewer to impress your guests. Don’t forget the barbecue dip. It goes very well with the chicken balls.

>>>>> Get the RECIPE for CHICKEN AND APPLE BALLS WITH BARBECUE DIP at PAGE 2 BELOW.…………

Bread and butter pudding is made by soaking buttered stale bread in custard and then baked till the custard is set. This English classic dessert, though made from simple ingredients, takes bread to the next level. It is one of the good old desserts that never fail to please my palate. For most people, the whole idea of making this pudding is to “salvage” the stale bread that is nearly going into the bin. But I love this pudding so much that I purposely “created” stale bread to make this dessert.

My ideal bread and butter pudding must have beautiful crusty top with soft and moist custard inside. Although this pudding requires little effort, it takes time and patient to make. You need to allow 30 minutes for the custard to be fully absorbed into the bread before popping it into the oven.

One interesting point is that this pudding will be baked using water bath/ bain marie. The baking dish holding the pudding is placed onto a larger pan which is filled with hot water. This technique helps to cook the pudding with more uniform heat as well as prevent it from drying.

When choosing bread, the common types used for this dessert are white bread, wholemeal bread, croissant, brioche and panettone. Stale bread (ie 2 days old) is often preferred over fresh bread as the latter will make your pudding soggy. The thickness of the bread also plays an important role if you do not wish to see your pudding to collapse and shrink after baking. I learned this tip after making mistake to use pre-sliced bread with a thickness of 1cm. My hubby would giggle every time he saw my ugly looking pudding. Nevertheless, he  still gobbled up all of them happily as they tasted delicious.

I found that most bread and butter pudding recipes don’t match my personal requirement. They are either called for a square or rectangle baking dish or made large quantities which usually serve 6-8 persons. Thus, with my own concoction, I came out with a recipe that does not only yield a smaller portion serving 2-3 persons but also fits well into an oval shaped baking dish.

My son and I had a great time making this pudding. In fact, he did most of the steps. So happened on that day my sister came for a visit. As I know, she never likes bread and butter pudding as the ones she tried before were mushy. Much to my surprise, she loved my version a lot!! She even brought some home. Later that day, she called to say that her family including her maid liked it very much. This made my son very happy and proud of his “baking skill”! He kept reminding me to post this recipe up as soon as possible so his aunt can make this delicious pudding for her family too.

-> Get the recipes and step by step photos at PAGE 2 below.

I am a great soup lover, and will always be. Nothing can be more comforting than having my stomach filled with a bowl of hearty and nutritious homemade soup during mealtime. So do my hubby and son. I think it’s already in our “Cantonese” genes.

Lately, the weather in Singapore has been hot. So drinking soup is a great way to replenish the fluid losses in our body. Speaking of which, we prefer to consume light soups over the creamy ones to start our meal with as it is more refreshing. And, this clear and light tasting fish soup has been our favourite choice.

In my previous post, I talked about how to make your own fish stock. With the fish stock on hand, making this fish soup is certainly easy-peasy. It only takes me 15 minutes to prepare a steaming hot bowl of nourishing soup for my family! Hence, this dish is ideal for busy working mothers who are looking for quick and easy home-cooked meal.

I use a combination of fish fillet, silken tofu, tomatoes, wakame (Japanese seaweeds) and spring onions to enhance the flavour as well as the nutritional value of this dish. The shredded ginger is added to get rid of any unpleasant “fishy” smell from the soup. A sprinkle of toasted and lightly ground sesame seeds will also be good to give a nutty flavour to the dish. It will be even more fun to treat the fish stock as a steamboat base and create your own version of fish soup. Some popular ingredients that I love to include in my fish soup are homemade fish balls, prawns, crabsticks (surimi), fresh mushrooms (shitake, shimeji and enoki), Chinese seaweeds, egg, corns (baby corns or corn on the cob), lettuce and cabbage. The secret to a good fish soup recipe lies in the stock and the ingredients used. So, I can’t emphasize more that you should only use fresh ingredients especially for fish and prawns to yield great flavour.

This soup can be served with rice, noodles or even pasta if you like. Besides having it as a starter, you can also tweak the recipe and turn it into a one dish meal that your entire family can enjoy.

-> Get the recipe for quick and easy fish soup at PAGE 2 BELOW.

What should I do if my child:
- refuses to eat vegetables?
– refuses to try new food?
– refuses to eat on his own?
– is not interested in food?
– never sit still during mealtime?
– love to watch TV during mealtime?

Do any of these sound familiar to you? These are the questions frequently asked by my readers since I started blogging. When parents or caregivers encounter such problems, it is likely that the child will get the blame. But, if we analyze their situation carefully, we may be alarmed that root of these problems may lie more on the parents or caregivers than the child himself.

What are the common mistakes made by parents or caregivers?

1. No mealtime rules
   • If mealtime rules are not set, parents or caregivers will find it challenging to control or discipline their child during mealtime. Even though some have put efforts to do so, most of the time they give in easily.
2. No mealtime routine
   • Without having a proper routine for breakfast, lunch and dinner, a child will have a tendency of over or under-eating. He might stuff his/her stomach with more junks than healthy foods. This may cause him to lose his appetite when it comes to  the actual mealtime.
3. Limited choice of food
   • Generally, most parents or caregivers are reluctant to introduce new food as they are afraid that the child may reject the food and go hungry as a result. This will eventually limit his choice of food and also lead to lack of essential nutrition for growth. He will also get bored eating the same food over a long period of time.
4. Wrong approach to encourage eating
   • Some parents or caregivers can get anxious easily when the child dislikes the taste of certain healthy foods.  They will tend to either force him to eat or make him eat a larger portion. This method may cause the child to react negatively towards the food.
5. Speed up the eating process
   • When a child is slow in eating, the parents or caregivers will become impatient and quickly start feeding the child. This may delay the child from picking up the self-feeding skill. To avoid choking, Asian parents or caregivers tend to blend the food for their child even when they are over a year old. As the blended food doesn’t look and taste appealing, the child will eventually lost his interest during mealtime.
6. Bribery
   • Bribe the child with sweet treat or distract him with toys, mobile app or television may seem an easy way out to deal with the mealtime battle in the short run. As a result, the child will not be able to learn the correct mealtime manners as well as chew his food properly due to these distractions.

    

What should parents or caregivers do to cope with picky eaters and mealtime problems?

1. Teach the right eating manners
   • Teach your child the right eating manners from young. Start by letting him join the family at the dining table so he can pick up the right mealtime manners. Avoid distraction like toys, mobile app and television during mealtime.
2. Cultivate healthy eating habit
   • Offer your child more fresh fruits and vegetables. (Refer to this post for more tips on how to encourage your child to love green). Cut down on fats, oils and sweets. Avoid food with colouring and preservatives. Snacks that are offered in between meals should be healthy and nutritious (eg, sweet potato crisps, power-packed oat bars and oatmeal raisin banana muffins) . Soft drinks, sweets and packaged food (such as potato chips) should not be allowed.
3. Set a good example
   • If you don’t want your child to become a picky eater, start to exhibit a good example by following a healthy diet. Do not show your feeling on the food you dislike as it will influence your child to dislike it.
4. Set mealtime rules and routine
   • Set reasonable rules and routine for mealtime, and stand firm on it. Eg, no playing, having meal at the dining table only, must not leave the table until the meal is finished etc.
5. Praise wisely
   • Small kids response positively to praises. Praise your child whenever he demonstrates good mealtime manner or is willing to try new food. But, avoid over-praising.
6. Relax yourself
   • Try to relax when feeding or having meals with your child as he can easily sense your anxiety. Don’t put too much pressure on yourself as it will make matter worst.
7. Emphasize the importance of healthy eating
   • Do not make your child eat just to please you. Starting teaching your child from young the benefits of having healthy eating habits by saying “milk makes your bones strong”, “salmon makes you smarter”, “sweets will cause tooth decay”. Reinforce these messages to him from time to time.
8. Use books and songs
   • Reading books and singing songs relating to healthy eating habit can arouse a child’s interest in healthy food. My son loves apple after he learns the song “an apple a day keeps the doctor away.” (Eg, apple soup and apple flapjacks)
9. Make food look interesting
   • Healthy food may not taste blanch or look bored. Be creative and make the food looks interesting by playing around with shape, colour, taste and texture. Here are some suggestions:
   • Shape: Ingredients can be minced, diced, sliced or julienned. Cookies cutter and rice mould are my favourite tools for making different type of shapes. (eg, fancy sandwiches with sardine filling, onigiri with salmon and cucumber, oven baked fish fingers)
   • Colour: Use different combination of colour to not only brighten up your dish but also provide more nutrients to your child’s diet. (eg, rainbow seafood pasta salad and stir-fry udon with prawns)
   • Taste: Enhance the flavour of the food with condiments, spices and herbs. (eg, orange pilaf and oven baked fries)
   • Texture: Vary your cooking methods. For example, fish can be steamed, pan-fried or baked. It can also be made into patties or added into soup. If your child doesn’t like cooked vegetables, try offering him raw vegetables instead such as cucumber and carrots sticks with a tasty dip. (eg,  salmon in a parcel, teriyaki chicken skew and Japanese egg salad sandwiches)
10. Make mealtime fun and enjoyable
    • For babies, you can create imaginative stories with food. Eg,”The helicopter (aka spoon) is going to crash! Hurry, open your mouth to rescue it.”
    • For toddlers, let them have some “pretentious games” with their food such as using broccoli to make “hair” of a face, “mini tree” or “little flower” or just about anything based on your creative imagination (eg, broccoli and bow-tie). This will definitely make them look forward to their next mealtime.
    • Use colourful and cute cutlery and plate to serve the food.
11. Introduce new food as frequent as possible
    • Be more adventurous with new food but limit to one new food at a time. Pair the new food with his favourite and familiar food such as cheese and eggs or homemade sauce. Eg, my son dislikes eggplant but loves cheese and tomato sauce. So when I baked eggplants with bolognese sauce, it became a big hit. (Another example is cauliflower cheese and burdock root soup)
    • Offer new food in small portion but do not force him to eat. Take no offense if he refuses it or couldn’t finish it. Give praise even if he just takes one bite. If he still rejects, stop for a while and reintroduce a few weeks later. Sometimes, it may take 10 attempts or more for him to accept the new food. (Eg, I managed to convince my son to eat coconut with this coconut banana muffins)
12. Keep portion small
    • Kids have smaller appetite than adults. So, do not pressure your child to eat as much as an adult. Start with a small serving. If he can finish and request for more, then offer a second helping. Also, do not rush your child to finish his meal. Allow him time to consume his food. His stomach will be able to signal if he is full. This helps to avoid over-eating.
13. Involved your kid in food preparation and simple cooking process
    
    • Get your child involved in shopping, preparing and cooking his food. It will excite him and chances are he will be more willing to try out the food. You can try simple baking recipes with your child such as almond crisps, mini fluffy pancakes, banana muffins, simple breadsticks, wholemeal cookies, cheesy cookies and gingerbread man cookies)
14. Offer smart choices
    • Rather than letting your child decide freely on what he wants to eat, give him scope to assert his independence. Eg, let him choose two out of three vegetables offered to him.
15. Encourage self-feeding
    • When a child reaches one year, encourage him to self-feed and master mealtime skills. Though it can be messy and the child may take a longer time to eat, it’s worth the effort to train him to be more independent.

     

These tips are written based on my research and personal experience in raising my son. They work for my son. Please use them with your own discretion and do not expect miracle to happen overnight. But, never give up so soon. It is important to be persistence and consistent with your approach. As long as you are determined and keep trying, you will definitely see progress in your child’s eating habits.

Note: This post has been re-written for Singapore Motherhood and Parenting Forum. Please refer to THIS LINK for the featuring.

Homemade fish stock makes a great soup base for soups, congee, rice, braises, stews and sauces. It gives any seafood-based dish an immeasurable flavour even to the simplest recipe. Apart from flavour, it is extremely nutritious too as it’s a rich source of gelatin and minerals that our body requires. This is further mentioned by by Sally Fallon (author of Nourishing Traditions) in her article titled Broth is Beautiful. An excerpt of this article is as follows:

“Fish stock, made from carcasses and heads of the fish, is especially rich in minerals including all-important iodine. Even more important, stock made from the heads, and therefore the thyroid glands of the fish, supplies thyroid hormone and other substances that nourish the thyroid gland.”

Honestly, most people living in urban area find it hard to get fish carcasses due to its limited supply. I consider myself lucky to find a constant (yet still limited) supply of fish bones from my nearby supermarket (NTUC Fairprice) and wet market (Tampines round market) at reasonable prices. Don’t be despair if you aren’t as lucky as me. You can always ask your local fishmonger to save the carcasses for you. That’s what I did whenever I was desperate for a bowl of comfy homemade fish soup. So, start sourcing for your fish bones. If the amount is too little, freeze them first until it’s sufficient to make the stock.

This western style white fish stock I shared here is very simple and easy to make. The inclusion of vegetables adds a great more flavour and nutrients to the stock. As they are cut into small pieces, they can release their maximum flavour in the shortest time. Making this stock doesn’t take you long. A gentle one-hour simmer is all you need to yield a good clear and tasty stock. Avoid using oily fish as highly unsaturated fish oils will become rancid during long cooking process. I use fresh coriander leaves to enhance the flavour but other fresh herbs such as parsley and thyme work just fine. This stock can be stored in the refrigerator for 2-3 days and up to 3 months with deep freezing. Having this stock on hand, you can easily whip up many delicious dishes such as my seafood beancurd soup. If you need more ideas, please stay tune for my upcoming quick and easy soup recipe!

-> Get the recipe and step by step tutorial on How To Make Fish Stock at PAGE 2 BELOW.

Last year, I submitted my frozen tofu salad recipe to Annabel Karmel’s member recipe column for fun. Being one of the first 10 recipes unloaded in Autumn, I received a copy of Annabel Karmel’s “Top 100 Finger Foods” cookbook. And, the wonderful thing is that, it reached me two days before Christmas!! This book features a collection of many quick and easy recipes for both babies and older children. This sweet potato crisp is one of  the recipes that I am fond of after trying it out. It tastes slightly sweet yet healthy that you can make for your kids (or maybe your loved ones) this Valentine’s Day.

If you goggled about sweet potato and its nutritional value, you will have no reasons not to love it more. Not only is it sweet in taste, inexpensive, readily available and versatile, it’s also packed with many essential nutrients beneficial to our health. It’s low in calories and contains no saturated fat and cholesterol. Besides that, it is loaded with flavonoid anti-oxidants (such as beta-carotene and vitamin A), vitamins (vitamin B6, vitamin C and vitamin D), minerals (iron, potassium and magnesium), and dietary fiber (if eaten with skins).

Sweet potato is one of our family’s favourite root vegetables. I had introduced it into my son’s diet since his weaning stage. Even until now, he never get bored eating it. In the past, I added it into congee, made it into dessert or just steamed and enjoyed it plain. Well, making these crisps is definitely new to me but had been done by others around the world such as Simply Recipes and Tiny Urban Kitchen.

Given that they are baked rather than fried, these oven baked crisps are low in fat yet still retain their natural sweetness and crispiness as fried chips when freshly baked from the oven. So, trust me, kids would definitely love it and ask for more. My son complained that I should make more as he didn’t get enough with his share. THEY.ARE.SO.ADDICTIVE!!!

This snack is so easy to prepare that no one should give it a miss. You can slice your sweet potato with either a swivel peeler or mandolin. Make sure the slices are thin and even in thickness so that they can be browned and crisped at the same time. Having them soak in water to help get rid of the excess starch which will make them crispier when baked. But, keep an eye on them when baking, especially towards the end of the cooking time as they can turn brown easily.

  I wish you all HAPPY VALENTINE’S DAY!! 

-> Get the recipe and step by step tutorial at PAGE 2 BELOW.