Get Your Jelly On – Day 30: Trio Steamed Vegetables

mycookinghut October 30, 2011
trio-steamed-vegs

Oh wow! I can’t believe today is the last day! I have made it! I am glad, so glad that I managed to come this far. Throughout the 30 days, I received a lot of words of encouragement. I truly appreciate how many of you have consistently checking out my daily recipe for the Royal Selangor – Get Your Jelly On– 30-day Challenge.

When the challenge first started, I presented a steamed pudding with a cheeky name – Spotted Dick, which has caused a fair bit of an attention. Now that we have come to an end of the challenge, I feel a sense of achievement, I truly feel great! I think, all other bloggers have done so well too! It has been an amazing experience to see what each of us has come out with on a daily basis.

Through this challenge, I have learnt so much – it has not only taught me to use every second that I have, but  to make me think beyond what I am capable of doing and extended my skills in the areas what I may not be so good.

halloween-buns

mosaic_30

On the last day of the competition, I made something really humble and healthy. Steamed vegs in a cone shape. I know there’s nothing too spectacular about it. But, I decided to give an extra mile! Though it is a 30-day challenge, I have made 31 recipes to finish off the month of October! I have also used the Royal Selangor Pewter Jelly mould to help me to shape my spooky buns! I roll the dough into a ball, then put into the mould to get almost a cone shape, then carefully remove and slightly reshape them again. Look at them, aren’t they spooky enough for Halloween? They are just plain bun rolls, decorated with some raisins and peanuts!

 

Trio Steam Vegetables

Yield: 2 persons

Ingredients:

200g spinach
1 tbsp goji berries, roughly chopped
2 small carrots, roughly chopped
2 potatoes, roughly chopped
1 tbsp butter, melted
salt and pepper

Method:

1. Bring a saucepan of water to the boil, add the spinach and cook for 1 minutes until wilted. Drain and rinse the spinach under cold running water to stop cooking. Squeeze out all the liquid. Transfer to a plate, season with salt and pepper and add the goji berries and stir to combine. Set aside.

2. Steam the carrots and potatoes for about 15 minutes until they are soft. Transfer each vegetable into seperate bowls. Thoroughly mash each vegetable, season with salt and pepper. Add the melted butter to the mashed potatoes.

3. To assemble, put 2 – 3 tbsp of spinach, then topped with 1-2 mashed carrots and fill up the rest of the mould with mash potatoes.