Construction Theme Party Ideas

For every kid who wants to be an engineer, architect, builder, construction manager, etc. when he/she grows up, here are some of the coolest ideas for a construction themed party.

FOOD IDEAS:

Homemade-Trail-Mix-Recipe7-1024x682   Chocolate Pudding   Chocolate Donut  paintbrushes   hardhat   cookies  02aba7337c1b7819074c8af184f77000 (1)   wreck.jpg   779745bfa3efe58260573a8db2ae2e6e.jpg

 

CAKE IDEAS:

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DECOR IDEAS:

49729623255d11d352969d4863d9f0f0   104305674a1fc62dfc5651e92d64ed25.jpg  02e0717c16a5e5aa041e42a3afe536c9  dumping   pinata  wpid1774-cardboard-bulldozer  wrecking ball  wrecking ball1  witcheshat  constrtrays  079a696b93bebde4be49cba5451afb42  workarea   280fde6b0c0df3b807a9982c830e0e71  a5a10de54450bbb31a48c982cd395883.jpg  e5872d0cd0cf52ea9ad96214d7944c10.jpg  14b405e9416c4067f1f39315d24f638b.jpg   a37a63600a7bc79cd585e3072e4ee00a  e639460acf58a8f5bfa265da5c300120.jpg

 

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Know Your Ingredient – Nutmeg

nutmeg-2427844_960_720

Description

This is a brown-colored hard seed from the nutmeg tree that gives a spicy sweet taste. This originates from Indonesia but can also be found in the Caribbean (Grenada).

Nutrients and Health Benefits

Nutmeg has anti-oxidant, health promoting and disease preventing properties. It’s a good source of minerals like copper, manganese, magnesium, potassium, iron and zinc. It has also B-complex vitamins and vitamin C, and folic acid, niacin, riboflavin and vitamin A.

Medical Use

In traditional medicine, it is used as anti-depressant, anti-fungal, aphrodisiac and carminative agent. It also aids digestion and prevents constipation.

Culinary Use

Nutmeg is a popular spice. It can be used in preparing many dishes and recipes. It can be used in making cakes and pastries, and can also be added in making smoothies. Nutmeg is considered a natural flavoring in baked goods, syrups, sweets and beverages.

This Week at Stall 132

Here’s the Stall 132 catalog for 03 Aug – 09 Aug 2017, featuring the Pink and Gold collection.

The LQ Market is an indoor, 7-day-a-week market at 108 Lowndes Street, Kennington (by the roundabout near Aldi).

Pinks and Golds

Tapioca Pudding

Tapioca pudding is one dessert you can serve at a Chinese themed event. It’s actually called by many names. I think some call it Tapioca Pearls With Coconut Milk, and the most interesting name (which I think is how most Chinese folks call it), the Frog Egg Dessert.
A guest in one of our dinners before was this guy from Taiwan. Yup, he speaks and reads Chinese, but he also knows English. Anyway, when I served this tapioca dessert at that dinner, I asked him (for confirmation), “Is this a Chinese dessert?” He said, “Yes, it is” and commented further that they call it as Frog Egg Dessert.
Unfortunately, one of our female guests didn’t quite get what he had said, and she thought that the dessert was made of real eggs of real frogs….and refused to have any!  Oh dear, we had a good laugh at that, and so we had to help her understand that it’s just a name, because its appearance closely resemble frogs’ eggs, but that those round little things are actually tapioca pearls. She was quite relieved, and finally agreed to have some. 🙂
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 And so, here’s the basic recipe for this delicious dish:
TAPIOCA PUDDING
2/3 cup of small uncooked tapioca pearls
Water
1 cup whole milk
1 cup coconut milk
1 cup sugar
Note: Start preparing this recipe hours before you need it. You can chill it in the fridge while waiting for your guests.
In a pan, heat about 3 cups of water. Dissolve sugar in it before bringing it to a boil. As soon as it boils, lower the heat and add in the whole milk. Mix well.
Remove from the heat and stir in the coconut milk. (Do not boil the coconut milk, as it would turn the mixture rather oily). Let the mixture cool in room temperature, then place in the fridge to chill.
Meanwhile (or about a couple of hours later), soak the tapioca pearls in water for at least 30 minutes. The tapioca pearls will be absorbing the water and expand and turn into soft, bright white pearls. Drain.  Place in a pot with some water and bring to a boil. Remember to constantly stir the tapioca pearls in the water, so they cook more evenly and so they don’t stick together in huge masses.
When the tapioca pearls have all turned clear, remove from heat.  Drain and add the tapioca pearls into the coconut milk mixture. You may continue to chill them in the fridge, or you can serve them right away in smaller bowls or cups, with a bit of sliced fruits on top.

Know Your Ingredient – Cardamom

cardamom

Description

Cardamom is native to the evergreen rain forest of southern Indian Kerala state and grown in only a few tropical countries. The spice features three-sided pods with a thin, yet tough papery outer cover. Inside, tiny, deep-brown to black, aromatic seeds are arranged in vertical rows with each grain unsheathed again inside a very thin membrane. There are two types of cardamom pods: the green cardamom pod and the black cardamom pod. Generally, the plant can grow up to four meters in length.

Nutrients 

Cardamom is a good source of potassium, calcium, and magnesium. It is also an excellent source of iron and manganese. In addition to that, it is rich in many vital vitamins, including riboflavin, niacin, vitamin-C that is essential for optimum health. It as well contains many essential volatile oils that include pinene, sabinene, myrcene, phellandrene, limonene, 1, 8-cineole, terpinene, p-cymene, terpinolene, linalool, linalyl acetate, terpinen-4-oil, a-terpineol, a-terpineol acetate, citronellol, nerol, geraniol, methyl eugenol, and trans-nerolidol.

Health Benefits/ Medical Use

Cardamom has antiseptic, antispasmodic, carminative, digestive, diuretic, expectorant, stimulant, stomachic and tonic properties. It also helps control heart rate and blood pressure. It is a good source of manganese which is a very powerful free-radical scavenger. It helps in red blood cell formation and cellular metabolism.

Culinary Use

Cardamom is being used as flavoring agent in both soups, foods, and revitalizing drinks. Many sweet dishes in Asian countries use cardamom.

Basic Polvorón Recipe

Polvoron 1

Polvorón is a Spanish shortbread made mainly from flour, sugar, milk, and nuts. Lard or butter is used to help hold the powder mixture together. It may be baked or chilled. The name of this treat came from the Spanish word polvo, which means powder.

Because the flour is first toasted before it is mixed with the rest of the ingredients, the entire crumbly powder mixture is a perfect beach sand look-alike.  If you have little buckets of various sizes, using Option 1 below (chilled, not baked), you can create a “sandcastle”, a splendid feature at your next beach or mermaid themed party.  You can also use a round or oblong cookie cutter or molder to mold them into little cookies, then wrap each with coloured tissue paper or cello.

Polvoron 3

Basic Polvorón Recipe

Ingredients:
4 cups plain flour
2 cups powdered milk
1 1/2 cups raw sugar
1 1/8 cups softened butter

Toast flour on a pan over medium heat, stirring often to make sure it doesn’t get burnt, until the colour of the flour turns into light brown. Let it cool before transferring into a mixing bowl. Add powdered milk and sugar and mix well, using a wire whisk.

Add butter and, using your clean hands, combine the mixture thoroughly. Let cool for about 10 minutes, so the butter solidifies a bit.

Option 1:

To mold and wrap polvorón, have several pieces of tissue paper or cello ready, cut into 6″ x 6″ squares. On a square, place your cookie cutter in the very center. Spoon the mixture into the cookie cutter, then push the mixture in with your fingers or back of the spoon to compact it. Add more powder mixture into the cookie cutter until it reaches your desired thickness when compacted. The polvorón should be compacted enough so it doesn’t collapse when you carefully remove the cookie cutter. After removing the cookie cutter, carefully wrap the polvorón by securing the ends. Chill before serving. (This option works best for a beach sand-imitation dish at your beach themed party.)

Polvoron 2

Option 2:

Use the same technique in compacting them into round or oblong pieces using the cookie cutter or mold, but instead of wrapping each individually, place them on baking sheets (lined with paper) and bake them at 180ºC/350ºF for approximately 12-15 minutes. Allow to cool before serving. (Sprinkle icing sugar on top and this option is perfect for serving them at Christmas.)

Mermaid Jello Salad

This recipe has been adapted from an old sweetened fruit salad recipe. While the original recipe required slices of various types of fruits, this recipe omitted that and, instead, used only gelatin cubes in colours associated with the mermaid party theme. As well as shredded young coconut, you may also add cooked tapioca pearls (the larger sized ones, almost similar in size to the gelatin cubes) to this sweet salad to balance its sweetness, and for that additional “mermaid” appeal.

Mermaid Jello

Ingredients:
1 packet green gelatin powder (any flavour)
1 packet blue gelatin powder (any flavour)
1 packet purple gelatin powder (any flavour)
Boiling water
Cold water
Thick cream
Condensed milk
Shredded young coconut (optional)

In separate bowls, prepare the gelatin (separately, by colour) according to packet instructions, using the boiling water, then cold water. (For firmer gelatin, slightly reduce the amount of water to be added to each bowl of gelatin powder.) Chill gelatin until completely set.

Slice gelatin into small cubes. Place all the gelatin cubes in a large bowl. Add cream and shredded young coconut (optional). Add condensed milk, until desired sweetness is achieved. Mix well. Scoop into small bowls to serve.

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Love the mermaid themed label card used in the photo? Get it HERE.