21/8/2015 Friday

Happy Friday dear all mummies... 

I was trying to bake the remainder dough of potato crackers but the thawed dough was too wet and I couldn't manage to shape and bake it.. Therefore,  I have to make a note to mummies that trying to bake the said crackers about this incident. 

This morning I was thinking to bake pasta for my 2yo lo but I had no idea how to bake it in a nice shape ended up with this funny idea.... PASTA PIZZA.... It's a Pasta??? Or It's a Pizza??? hahahaha... 

For baby friendly sushi, I prefer to tear the seaweed into small pieces then only coated it to the rice. The purpose of doing so is to ease the baby in chewing the seaweed as the moist seaweed is very difficult to be torn by baby's teeth.

Breakfast : PASTA PIZZA, cucumber and fresh milk 

Lunch : Baby Sushi and winter melon soup

Teatime: Cheese crackers and baby yogurt

Dinner: White Rice with Beetroot soup and stir fry vegetables

PASTA PIZZA

Ingredients:

1/2 cup cooked Spiral Pasta

1/3 cup cooked chicken floss meat

1 baby corn (sliced)

1 swiss brown mushroom

1 clove garlic (crushed)

dash of pepper power

dash of dried parsley

20-25g cheddar cheese

pizza dough ingredients:

1/3 cup self raising flour

2 tbsp natural plain yogurt

Steps:

1) Heat oil in pan and saute garlic till fragrant

2) add baby corn, mushroom and chicken floss meat, stir fry for 1 min

3) add in dash of pepper powder and off fire

4) pour in the cooked pasta and mix well, set aside

5) in a bowl, add in self raising flour, slowly add in the yogurt and mix and knead till dough is formed.

6) divide dough into 5-6 portions, roll and press each dough into round flat shape on the parchment paper which laid on the baking tray

7) shred some cheddar cheese on top of each pizza dough, then put the stir fried pasta above the cheese

8) sprinkle some dried parsley and shred cheese again above the pasta

9) bake at preheated oven of 200'C for 10-15mins

BABY SUSHI

Ingredients:

1/2 cup Japanese sushi rice

1 tsp rice vinegar

1/3 tsp sugar

1/3 sheet seaweed

1/2 Japanese cucumber (kyuri)

some homemade chicken floss

Steps:

1) cook the sushi rice in a rice cooker

2) once the rice is cooked, pour in vinegar and sugar, mix well

3) when rice is cool down a bit

4) Place the sushi mat on a working surface. The bamboo strings should go sideways so you can roll them up. And put a sheet of cling wrap on the bamboo mat, 

5) Scoop rice on the cling wrap and spread the rice evenly with both fingers. Wet your fingers in dipping water if rice starts to stick to your fingers.

6) Place the filling (kyuri / chicken floss) at the middle of rice. Hold the filling down using your fingers.

7) With one swift movement, roll the sushi over the filling and land right where the edge of the rice is.

8) Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into round. 

9) open the cling wrap, sprinkle the seaweed pieces/chicken floss the rice surface and coated well.

10) To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 6 pieces. (Baby's edible size)

Cheese Crackers

Ingredients:

60g all purpose flour (sifted)

20g shredded cheddar cheese

15g Olive oil/any vege oil

1 tsp Dried Parsley

1/2 tsp castor sugar

1-2 tbsp cold milk / cold water

Steps:

1) Mix flour with dried parsley, sugar and cheese in a bowl

2) add in oil and rub with hand till bread crumbs texture

3) add in cold milk slowly and form a dough (do not add in all in the same, once dough is form, can stop adding milk)

4) separate dough into 2 same portions, put in 2 plastic bags (bag size is 6" X 9") and roll till 6" x 6" with 2mm thickness flat dough

5) put in the fridge to rest for 30 mins for easier handling

6) cut the sides of the plastic bag and use knife to cut out 8 even size rectangular shape

7) lift up each slice carefully and lay on a parchment paper laid on a baking tray

8) use fork or mini cookie cutter to poke holes or stamp some shapes on the crackers

9) bake at preheated oven of 160'C for 12-15 mins, then let them sit in the oven until cool down

10) keep in air tight container 

Today record myself with the last pack of frozen breastmilk to be consumed by my 2yo lo and also I officially completed my milk pumping course for 2 years.