7/Sep/2015 Happy Monday (back to work)

Hi Dear All Mummies out there~ 

wish you all have a nice day ahead and hopefully no one missing me for long time no blog writing for the past week.... hehe.... I was extremely busying at home to cook, to take care, to clear rubbishes, to tidy, to do houseworks, to go sightseeing, to blablablabla..... hahaha..

During my SAHM days, I was able to sleep well together with my lo and woke up naturally in the morning. Seldom to set alarm as no needed to rush out cooking for my lo before leaving home to work. Yes, this is a very good feel to have such luxury sleeping time. I have tested to set alarm to wake up at 5am but unfortunately I was not able to wake and ended up woke up together with my lo around 8.30am.... 

Last night I set my alarm to wake up at 4am and I managed to wake up right after it rang...I guess this is because there is a mission in my mind that causing me to do something miserably...

Before this, the first thing in the morning i do right after returning to my office, I quickly record down the meals were served during the 9 days being SAHM to prevent my memory out of order. 

Breakfast : Panfry spaghetti with goji berries, water chestnuts and fresh milk

Lunch : Tomato rice with mushroom and purple cabbage

Teatime : Light cheese cake and water chestnuts barley drinks

Dinner : to be decided later

Panfry Spaghetti with Goji berry

Ingredients:

1/2 cup cooked spaghetti

1 tbsp goji berries

1 tbsp sesame oil

1 egg (lightly beaten)

dash of salt (or few drops liquid Amino) and pepper powder

Steps:

1) heat pan with small fire, add in sesame oil

2) pour in the cooked spaghetti and form nicely round shape by using the spoon

3) pour in the egg gently onto the spaghetti and adjust the nice shape by spoon or spatula

4) sprinkle the goji berries, salt and pepper over the spaghetti and egg, 

5) flip over the pan noodle once the egg turns solid, panfry another side till egg is fully cooked

Tomato Meat Rice

Ingredients:

4 tbsp Pre-soaked white rice 

4 cherry tomatoes 

1 brown button mushroom

1 slice purple cabbage

60g chicken breast (cut into tiny cubes, marinated with grape juice, 1/2 tsp liquid amino, pepper)

dash of salt and pepper powder

some shallot oil (fry shallot with rice bran oil)

Steps:

1) Place all the above ingredients follow by sequence; rice, cabbage, mushroom, tomato, chicken and shallot oil

2) pour in 4 tbsp soup stock or water.

3) Steam for 15mins.

Baby version Light Cheese Cake

Ingredients:

(A)

40g low protein flour/cake flour

3pc egg yolk

50ml full cream milk or fresh milk

1/2 tsp lemon juice (optional)

(B)

60g cheddar cheese block (i used bega extra tasty)

70g full cream milk or fresh milk

(C) 

2 egg whites

30g castor sugar (i used brown sugar)

1/2 tsp lemon juice (or replace by vinegar)

Steps:

Part A

1. Mix the yolk, lemon juice, milk and flour with hand whisk till no lump.

Part B

1. Warm the milk and cheese in small pot, remove from fire when cheese melted (no need cook till boiling)

2. Pour in the mixture "A" and mix well.

Part C

1. Preheat oven at 180'C and water in the baking tray (half level)

2. Put egg white into clean bowl (no oil, no water, no egg yolk), add in the lemon juice.

3. Beat with electrical hand mixer till bubbles is formed.

4. Add in sugar by 2 separately time.

4. Beat till hard peak form.

5. Mix 1/3 of egg white into “B” and gently fold in by using spatula.

6. Add in another 2/3 of egg white and fold gently to avoid eliminating of the bubbles.

7. Bake at 180'C for 20mins or till light golden brown, then turn down to 120'C for 35-40mins. Test with skewer. If skewer comes out clean then the cake is ready.

8. After it's baked, transfer it to the fridge to chill, which will help firm it up even more. Once chilled, it's ready to be cut into perfectly light, fluffy slice that are just mild sweet for baby.

p/s: if you are using removable cake pan, please wrap the bottom of the pan with 2 layers of aluminium foil to prevent water seepage.

Water chestnut Barley Drinks

Ingredients:

3 cups chinese barley （生熟薏米）

6 water chestnuts (halved)

1 honey date

3 organic black mission dried fig

3 cups hot water

Cook in slow cooker with auto mode for at least 2 hours. ready to serve warm