Happy Monday dear all...
Another brand new week to go, 5 days work and 2 days off as usual... October is coming soon and there is no public holiday on that month...sigh... thinking to take one day leave to have my "ME" time with hubby and go for relaxing... watching movie in the cinema seems quite long ago since the last time was I still preggie my gal 6 or 7 months.
Breakfast: Homdmade black sesame bread, pomelo and fresh milk
Lunch: Fussili with Creamy cashew nuts sauce
Teatime: cream cheese cookies and pomegranate apple juice
Black Sesame Bread
Ingredients
150g Milk
300g high protein flour
40g organic cane sugar or any sugar
pinch of sea salt
20g milk powder
2 tbsp black sesame powder
1 egg
1 tsp instant dry yeast
35g unsalted butter (room temperature) / olive oil
BREAD MAKER method:
1) Use function No 8 "Dough" to knead for 20mins.
2) Reset and Use function No 5"Sweet" mode, Light Crust, 1.5lbs
3) Off the bread maker 10 mins before the completion of the cycle.
Delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Cashew, or “caju” in Portuguese, is one of the popular ingredients in sweet as well savory dishes worldwide.
Cashews are not actually nuts but seeds. They are a popular snack and food source. Cashews, unlike oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts.
Fussili with Creamy cashew nuts Pesto sauce
Ingredients:
Fussili Pasta or any types of desired pasta, cook as per instructions
My way of cooking to avoid mushy and soggy pasta and can last till dinner:~
1) I cook pasta as per instruction on packaging,
2) drain away the hot water
3) soak pasta in a big bowl of ICE cold water for 30 seconds
4) drain away the cold water
5) add 1-2 tsp grapeseed oil or olive oil to the pasta and mix well
for reheating:~
1) Just scoop out the pasta portion, steam for 5 mins.
2) Pour in the heated pasta sauce
3) Ready to serve~
Creamy cashew nuts Pesto sauce
Ingredients：
1/4 cup raw organic cashew nuts (baked in 130'C oven for 20-30mins until they turn golden brown. Leave aside. )
1 tbsp unsalted butter
1 medium size potato
2-3 asparagus
1 handful of baby french beans
1 stalk of broccoli
2 cloves of garlic
4 medium size prawns
1/3 cup of water
Dash of herbs, pepper and sea salt
Method:
1) Cook potato, french bean, broccoli and asparagus in boiling water for 5-10 mins.
2) Blend the cooked vegetables and the cashew nuts till smooth. (you may add some of the cooked vegetable water to blend together if too thick to blend)
3) Heat the butter in a cooking pan. Stir in garlic, fry until fragrant but not too brown, stir in prawn and broccoli florets for stir fry for a while until the prawn is twisted. Pour in the blended mixture, cover with lid to simmer for a 2 minutes.
4) Pour in water to simmer for another 1-2 minutes. Dash in herbs, pepper powder and sea salt to taste.
5) Ready to serve with pasta.
奶油腰果香草醬
（適合一歲以上的寶寶）
材料：
1/4杯 有機腰果（生的）（用烤箱烤130'C大約20-30mins ，直到上色。放一邊。 ）
1湯匙 無鹽奶油
1個 中等大小的馬鈴薯
2-3支 蘆筍
1把 四季豆
1小棵 西蘭花
2瓣 大蒜
4只 中等大小的蝦
1/3杯 水
適量 意式香料，胡椒粉和海鹽
做法：
1 ）把馬鈴薯，四季豆，西蘭花和蘆筍放在沸水中煮5-10分鐘。
2 ）把煮熟的蔬菜和腰果放進攪拌機，打至幼滑。 （如果太稠，可以加一些煮蔬菜的水一起打。）
3 ）把鍋加熱，放入無鹽奶油，加入大蒜，炒香後拌入蝦和西蘭花翻炒一會兒，直到蝦熟了。倒入腰果蔬菜醬，蓋上鍋蓋，以小火煮2分鐘。
4）倒入水再煮1-2分鐘。加入胡椒粉，意式香料和海鹽調味。
5 ）拌入麵條食用。
Cream Cheese Cookies
(recipe by Carol)
Ingredients:
50 unsalted butter (room temperature)
50g cream cheese (room temperature)
1 egg yolk
30g icing sugar/castor sugar (original recipe is 50g)
150g cake flour (I used superfine flour)
Steps:
1) beat cream cheese till fluffy
2) add in butter and continue beating
3) add in sugar and beat till pale white
4) add in egg yolk and mix well
5) shift in cake flour by 2 times separately and use spatula to mix well then finally use hand to form a dough. (do not over mix)
6) wrap the dough with cling wrap and roll flat into rectangular shape with 3-4mm thickness
7) then keep in fridge to rest for 30mins
8) use cookies cutter to cut out cookies then lay on parchment paper OR cut the flat dough into 3cm X 3cm size and use toothpick or chopstick to poke 4 holes on each cookies
9) bake at preheat oven 170'C for 15-18mins
10) off oven and leave the cookies sit in the oven till cool down before removing from oven
奶油乳酪薄酥餅
(Recipe by Carol)
材料:
奶油乳酪50g,無鹽奶油50g,糖粉30g（原食譜是50g),蛋黃1個,低筋麵粉150g,
事前準備工作:
1.材料秤量好,奶油乳酪及無鹽奶油回覆室溫,切成小塊
(奶油不要回溫到太軟的狀態,只要手指壓按有痕跡的
程度就好)
2.低筋麵粉與糖粉分別使用濾網過篩
步驟:
1.奶油乳酪用打蛋器打成乳霜狀態
2.加入無鹽奶油攪拌均勻
3.加入糖粉打至泛白,打蛋器尾端呈現挺立的程度(約2-3分鐘)
4.將雞蛋黃加入攪拌均勻
5.最後將過篩的粉類分2次加入
6.直接使用手用按壓的方式混合成團狀
(不要過度攪拌避免麵粉產生筋性影響口感)
7.將麵團用保鮮膜包覆起來,整成約0.3-0.4cm厚（原食譜是1.0cm,給寶寶吃所以弄薄一點）
8.放冰箱冷藏30分鐘
9.冰硬的麵團取出,用餅乾模具按壓出餅乾/ 用刀切成約3cmX3cm的小方塊
10.小麵團間隔整齊排放在烤盤
11.用牙籤在麵團上戳出4個小孔
12.放入已經預熱到170度c的烤箱中烘烤15-18分鐘關火,
再悶到涼出爐
(中間烤盤可以調頭一次使得餅乾上色平均)
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