Breakfast : Pumpkin Pancake and fresh milk
Pumpkin Pancake
Ingredients
200g Pumpkin Puree
40ml fresh milk
1 Egg
10g muscovado sugar
130g Unbleached plain flour
1/2 tsp aluminum free baking powder
Steps:
1) blend pumpkin puree, egg, milk and sugar with hand blender for 10 seconds.
2) add in flour and baking powder, stir well.
3) heat pan with little olive oil and wipe off.
4) place the pan onto a damp cloth or water to cool down
5) put 1 small scoop of batter on the pan and put another till your pan has no more space.
6) close the lid for 1 min
7) open lid and you shall see little holes on the pancakes are formed.
8) flip carefully to another side if it is light golden brown underneath.
9) close the and pan fry for another 1 min. DONE~
Lunch & Dinner: Mix Grains Rice with Lotus Root soup
Lotus Root Peanut soup
Ingredients:
1/2 lotus root
one handful peanut (soak overnight)
2 dried oyster
60g pork tenderloin
some kunbu
4 bowls water
Boil for 45 mins and ready to serve with rice
Teatime: Purple sweet potato sticks, baby yogurt and banana
Purple Sweet Potato rice sticks
Ingredients :
(Ratio 1:1) cooked mix grains / rice : sweet potato
1 cup of cooked rice
1 cup of steamed sweet potato
5g muscovado sugar
20g unsalted butter (for easier in blending and crunchiness) (can omit and replace by water for lo below 1yo
Steps:
1) Blend all the ingredients till smooth then put into a plastic bag.
2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out circle shape on the non stick baking sheet laid on baking tray
3) Bake at 160'C for 20-25mins or golden brown.
*** Texture: crunchy if colour turn light brown evenly...
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