21/7/2015 Tuesday (2 yo)

Happy Tuesday~

Simple meals only for today..... My little one is 2 years old.... She likes pasta very much. Almost every meal time she will mention "bear bear mien mien" (bear shape pasta) and she did mentioned too last night and I told her mummy will cook it today. Well, as her wishes... ^.^

Breakfast : Raisin Rolled Oat with chiaseed

Lunch and dinner : Stir fry bear shape pasta with cucumber and minced meat + beetroot soup

Teatime: Baby cream puff (plain) and pomegranate juice

Rolled Oat with Raisin and chiaseed

p/s: for lo is below 10mo, please soak the rolled oat for 4 hours then drain away the soaked water prior cooking)

Ingredients:

rolled oats 3 tbsp (I soaked 1 hour only)

chiaseed 1/2 tsp

milk 5 tbsp

water 1/3 cup

raisin 1 tbsp (chopped finely)

honey 1 tsp

Steps:

1) cook all ingredients except raisin and honey fruits for 1-2 mins.

2) add in raisin and honey, mix well.

    can be served warm or cool in fridge.

Stir Fried Bear Shape Pasta

Ingredients :

Bear Shape Pasta or any types of pasta/noodle, cook as per instructions on the packaging (half cook is okay),  set aside 

2 cloves garlic (sliced)

1 japanese cucumber (cubed)

50g minced pork tenderloin (marinated in tomato puree for 30mins)

1 tsp Liquid Amino + 1 tbsp water

some grapeseed / Olive oil

dash of pepper powder

Steps:

1) heat pan and add in oil

2) sautéed garlic till fragrant 

3) add in the minced meat and cucumber, stir fry a while

4) add in Liquid amino+water and finally the half cooked pasta. 

5) stir fry for another 1 min and done with dash of pepper powder

Baby Cream Puffs (Today I baked half portion of the recipe)

Ingredients~ 

For the puffs:

110 fresh milk

60 g organic all purpose flour (sifted)

40 g unsalted butter

2 size A eggs, lightly beaten

1 tsp muscovado sugar or any sugar

For the custard:

180 ml fresh milk

1 tbsp muscovado sugar / any sugar

5g corn starch

15g plain flour

Steps:

1）Boil milk and butter in a saucepan. Once butter is melted, pour in the sifted flour and sugar, beat rapidly with a wooden spatula/spoon into a paste. Off fire once the paste is formed.

2) Let the paste cool for about 3 – 5 minutes in the saucepan. Then add in egg in 3 portions, stir the paste with a spoon and add in egg little at a time until well combined then add in egg again.

3) Continue stir rapidly the paste and eggs until the mixture is smooth and glossy.

4) Spoon the mixture in a piping bag or plastic bag (cut a hole at the edge), then squeeze mixture onto a baking tray lined with parchment paper, sprinkle some water on the puff surface. Bake in a preheated oven of 190’C for 15 – 20 mins or until golden brown and puffed up. (I baked about 22mins)

5) Turn off heat and leave the puffs in the oven for 10 minutes to gradually cool down before removing from the oven. 

 For Milky Custard:

1)  When the cream puffs are being baked in the oven, make the milky custard. Combine all the ingredients and mix till no lumps.

2)  Pour mixture into a saucepan. Cook on low heat, stirring constantly, for 10 - 15 minutes or until custard thickens, remove from heat and leave aside to cool.

To Assemble Cream Puff

1) Put the custard in a piping bag, Poke in the puff and squeeze in the custard.

2) Chill in the refrigerator for 2 – 3 hours before serving.

TIPS

**** It is extremely important not to open the oven door during baking as the outside air may cause the temperature inside the oven to drop drastically and cause the puffs to deflate.