Custard powder is indispensable in many desserts, such as fruit pudding, cake, pudding, or ice cream with custard. However, it turns out that commercial powder sold in stores is not a complex product and can be made at home using just three simple components.
The resulting powder does not contain preservatives or harmful chemicals. It can be stored in an airtight container for up to six months while maintaining freshness.
To create the powder, the following components are needed: 1 cup of cornstarch, 1/2 cup of milk powder, and 1/2 cup of powdered sugar. Additionally, 1 teaspoon of vanilla extract can be used for flavoring and 2-3 drops or a pinch of yellow food coloring (optional) to achieve a color similar to store-bought.
First, place the cornstarch, milk powder, and powdered sugar into a dry blender container. Then add the vanilla extract and a pinch of yellow food coloring. The blender needs to be run in pulse mode for 30-40 seconds so that all ingredients are evenly mixed and the vanilla extract is fully distributed throughout the mixture.
After this, the resulting mixture must be sifted through a fine sieve to prevent any lumps from forming. The finished custard powder should be transferred into a completely dry, airtight glass jar. When using this powder, it is always recommended to use a dry spoon, which will ensure its freshness and fluffiness throughout the entire six-month storage period.
As we age, the skin naturally loses collagen levels, leading to a loss of elasticity, and the appearance of fine lines and wrinkles on the face. Many people try to get rid of wrinkles by using expensive anti-aging creams and serums containing various chemical substances.
However, it is known that some products available in our kitchen can stimulate natural collagen in the skin. A serum made from flaxseeds, rice water, and aloe vera gel deeply nourishes the skin, increases its elasticity, and gives it a glow, restoring suppleness.
The following components are needed to prepare a homemade collagen serum:
First, you need to prepare the flaxseed gel. In a saucepan, bring 1 cup of water with 2 tablespoons of flaxseeds to a boil over medium heat for 5-7 minutes. When the water thickens and becomes viscous (gelatinous), remove it from the heat and immediately strain the mixture through cheesecloth or a sieve.
Next, soak the rice in water for one hour, then filter and set aside this water.
In a bowl, mix 2 tablespoons of the prepared flaxseed gel, 2 tablespoons of rice water, and 2 tablespoons of fresh aloe vera gel. Add the oil from one Vitamin E capsule to this mixture. Thoroughly whisk all ingredients until a creamy and smooth serum texture is achieved. The finished serum should be poured into a glass bottle with a dropper and stored in the refrigerator; it retains its properties for 10-12 days.
Every night before bed, cleanse and dry your face. Then, apply 4-5 drops of this serum to your face and neck, gently massaging in upward motions for 2-3 minutes. Leave the serum on overnight and wash it off with plain water in the morning.
Homemade chicken nuggets combine the convenience of preparation with the ability to control the ingredients of the dish. These nuggets are very popular because children often ask for them after school, for lunch, or during dinner.
Although frozen packages seem appealing due to their simplicity, the quality of texture and taste can be inconsistent, and ingredient lists are often too long. Making them from scratch turns out to be much easier than many assume. This only requires chicken breast, spices, a simple batter, and hot oil for frying. The result is a nugget with a crispy golden crust on the outside and juicy meat inside, while you know exactly what it is made of.
Using chicken breast ensures a cleaner texture compared to many processed nuggets. Grinding the chicken with egg creates a mixture that is easy to shape, and brief freezing helps the nuggets maintain their shape during deep-frying. The batter also plays an important role: a slightly thick mass closely coats the nuggets, forming a crispy shell typically associated with fast-food restaurant nuggets.
Ingredients for the chicken mixture: 500g diced chicken breast, 1 egg, 1 teaspoon of salt, ½ teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika.
Ingredients for the coating: ½ cup of cornstarch.
Ingredients for the batter: 1 cup of flour, 1 teaspoon of garlic powder, 1 teaspoon of paprika, ½ teaspoon of salt, 1 egg, 1 teaspoon of baking powder, and ¾ cup of water. The batter should be slightly thick, not runny.
Ingredients for frying: Vegetable or rapeseed oil.
Preparation: First, grind the diced chicken breast in a food processor along with the egg, salt, pepper, garlic powder, and paprika until a smooth paste is obtained. Transfer this mixture to a bowl and, using lightly oiled hands, form pieces the size of nuggets. Roll each piece in cornstarch. Place them on a parchment-lined tray and freeze for about 30 minutes so they firm up and are easier to coat.
Next, mix the flour, garlic powder, paprika, salt, egg, baking powder, and water to make the batter. Then heat the oil in a deep pan. Take the nuggets out of the freezer, dip each one in the batter, and fry in batches until golden brown and fully cooked, which takes about 4–5 minutes per batch. Afterward, drain the excess oil by placing the cooked nuggets on paper towels, and serve with your favorite sauce.
There are common mistakes that can lead to soft nuggets. If the oil is not hot enough, the batter will start absorbing fat instead of becoming crispy. A problem can also arise if the batter is too thin, leading to a weak coating that falls off during frying. Other errors include overloading the pan, which lowers the oil temperature, and skipping the freezing step, as chilled nuggets hold their shape better.
Nuggets can also be baked or cooked in an air fryer. For a lighter option, place the coated nuggets on a greased tray and bake at 200°C until golden brown and cooked, turning them halfway through. In an air fryer, cook at 200°C for about 10–12 minutes, depending on the size of the nuggets. Although the texture will be slightly different from deep-fried, the exterior will still become crispy.
These homemade nuggets offer a balance between convenience and knowing the product's composition. They use real chicken breast and basic pantry staples, and the cooking method is simple enough for a weekend culinary project. After making them yourself, the frozen version from the supermarket often loses its appeal.
