Lady's Choice X Nutriplus Mayo Cookies

Servings: 30 pcs
Prep Time: 15 mins
Baking Time: 20 mins

Ingredients:
100g Unsalted butter
50g Sugar
1 Nutriplus with Omega-3 Egg
100g Lady's Choice Real Mayonnaise
200g All purpose flour
1/4 tsp Soda

Method
1. Beat soft butter and sugar together in a bowl into a light foam.
2. Add beaten egg gradually while stirring. Add other ingredients. Mix together.
3. Form by teaspoon small cookies and place on the greased or baking paper covered tray.
4. Bake at 180 C convection for 15- 20 minutes.

Lady’s Choice X Nutriplus, Mayo Scrambled Egg Toast

Servings: 4 Mayo
Scrambled Egg
Prep Time: 5-7 minsDressing

Ingredients:
1. Nutriplus Omega-3 Egg
1. tbsp Lady's Choice Real Mayonnaise
1. tbsp Milk
1. tsp Oil
A pinch of chilli flakes
Black pepper to taste
1 pcs White Bread (for the base)
1 pcs Wholemeal Bread (for bear face)

Method
1. Combine all the ingredients, except the oil in a deep bowl and mix well using a fork.
2. Heat the oil in a non-stick pan, add the egg mixture, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
3. Served with toasted bread

Peanut butter granola bars (dessert)
Prep Time: 10 mins
Baking time: 15 mins

Ingredients:
1½ cup Rolled oats
1/4 cup Lady's Choice Thick & Creamy Peanut Butter
1 Nutriplus Omega-3 Egg
Maple syrup or honey
Choc chips
Optional add: Unsalted Nuts,Chia seeds or dried fruits..

Method
1. Preheat oven to 180°C
2. Combine all of the ingredients in one bowl and mix well
3. Transfer to a greased baking dish and firmly press into pan.
4. Top with additional chocolate chips. Press into the dough.
5. Bake for 15-17 minutes or until the center is baked through.
6. Let cool completely before cutting.

Prosperity Yee Sang

220kcal/serving
Servings: 5
Prep Time: 1 hr
Cooking Time: 30 mins

Dressing

3 tbsp Lady's Choice Real Mayonnaise
1 tsp Sesame Oil
1⁄2 tsp White Pepper
1 tsp Plum Sauce
1 tsp Sugar
1 tsp Lemon Juice

Ingredients:

2 pcs Nutriplus Ayam Goreng Tatsuta
1 Nutriplus S*Clean Omega-3 Egg

Vegetables

Carrot, red and yellow capsicum, coriander, capitalise Japanese, pomelo, cherry tomato, chinese lettuce, egg (all thin sliced)

Topping

1 tbsp Roasted Peanuts
1⁄2 tsp Sesame Seeds
1 Nutriplus S*Clean Omega-3 Egg (Egg Floss)

Method

1. Fried Nutriplus Tatsuta and slice into thin slices. Fry an egg and slice it. 2. Slice all the vegetables.
3. Pour the beaten egg using the skimmer to fry the egg floss, while stirring with a circular motion on the other hand until golden brown.
4. Mix all the dressing ingredients into a small bowl.
5. Arrange all the vegetables into individual sections on a large platter. Sprinkle with the topping and serve with the dressing sauce.

Creamy Peanut Butter Macaron

100kcal/serving
Servings: 50 macarons
Prep Time: 1 hr 30 mins
Baking Time: 15 mins

Ingredients:

Macaron Shells
4 Nutriplus with Omega-3 Egg whites
180g Caster sugar
180g Almond flour
180g Icing sugar Brown food colouring

Peanut Butter Filling
200g Lady's Choice Thick & Creamy Peanut Butter
120g Unsalted butter (softened)

Decorating
100g White chocolate, tempered
50 Mini chocolate chips
Black candy write (or tempered dark chocolate)

Macaron shells

1. Preheat the oven to 130ºC fan forced.

2. Place two egg whites into a stand mixer.

3. Heat the caster sugar and water over low heat to make a sugar syrup.

4. Mix the egg white and castor sugar in double boil method, about 6 mins till sugar almost dissolved with egg white. Transfer it to the mixer and whisk the egg whites until meringue forms stiff peaks

5. Meanwhile, sift the pure icing sugar and almond meal into a clean bowl. 6. Pour the remaining two egg whites into the almond/sugar mixture. Add 4 drops of brown food colour gel and mix together with a spatula.

7. Fold in 1/3 of the meringue and mix thoroughly with the spatula.

8. Gently fold in the remainder of the meringue. Keep folding until the batter has the consistency of molten lava.

9. Place ~90% of the mixture into a piping bag fitted with a plain round tip and pipe circles around 3cm in diameter.

10. Place the remaining mixture into another piping bag fitted with a smaller round tip. Use this to pipe the bear ears on half the macaron shells.

11. Let the piped shells rest for 20 minutes until a skin forms over the macarons.

12. Bake one tray at a time for 15 minutes.

Peanut Butter Filling
In the bowl of a standing mixer fitted with a paddle attachment cream peanut butter and butter on high speed for about 2 minutes. Scoop the buttercream frosting into a pastry bag fitted with the #806 tip and pipe the buttercream onto the flat side of one of the macaron shells and sandwich together.

Decorating the macarons 

1. Pair the macaron shells so that you can place one teddy bear shell over a plain round shell of similar size.

2. On each of the teddy bear faces, spoon a small amount of tempered white chocolate to form the nose/mouth area of the bear.

3. Place a mini chocolate chip over the white chocolate to resemble a nose.

4. Draw two eyes on each teddy face with a black candy writer.

Crunchy Spring Rolls

300kcal/serving
Servings: 4
Prep Time: 30 mins
Cooking Time: 10 mins

Ingredients:

Filling
1 pcs Medium avocado, pitted and peeled
2 tbsp Lady's Choice Real Mayonnaise
1½ tsp Lemon juice
4 Nutriplus Telur Kampung dengan Omega-3 Hard-boiled eggs, peeled and chopped
2 Medium-length celery stalk, finely chopped
1 tbsp Finely chopped chives, parsley or dill
Fresh ground black pepper, to taste
4 Big slice frozen spring roll wrappers, thaw to room temperature
1 Nutriplus Telur Kampung Omega-3 Large egg, lightly beaten

Method

1. To make the Filling, mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste.

2. To wrap a spring roll, place a piece of spring roll wrapper on a flat surface. Spread about 2 tablespoons of the filling lengthwise onto the center of the wrapper. DO NOT OVERFILL. Using a small brush or your index finger, dab the beaten egg around the outer edges of the wrapper.

3. Fold the bottom part of the wrapper over the filling.

4. Fold the left and right sides of the wrapper over the filling. Make sure the filling is packed tightly. Roll the spring roll over until it reaches the other end of the wrapper. Make sure the spring roll is sealed tight and there is no leakage. Repeat the steps until you use up the filling.

5. Heat 2 to 3 inches of oil in a wok or a small saucepan to 350 degrees Fahrenheit for deep frying. Gently drop the spring rolls into the oil and deep fry in batches. Deep fry until golden brown. Remove the spring rolls using a strainer or a slotted spoon, draining excess oil on a plate lined with paper towels. Serve immediately.