起司豆腐煎餅
材料：
有機豆腐 100克
雞蛋 1顆
有機蔗糖 1茶匙
米糠油 1茶匙
車打起司 20克
無鋁泡打粉1/2茶匙
低筋麵粉 3湯匙
做法：
1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。 （打5秒）
2) 加入麵粉和泡打粉，攪拌均勻。放進冰箱30分鐘。
3) 加少許油在熱的平底鍋裡，再用廚房紙巾擦勻。 （我沒有放油）
4) 將平底鍋放在濕布上降溫，再放回爐上。 （全程用小火）
5) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。
6) 翻面之後也同樣煎半分鐘左右即可出鍋。
7) 重複步驟4-６ ，直到麵糊全部用完。
Tofu cheese pancakes
Ingredients:
100g Organic silken tofu
1 egg
1 tsp Organic cane sugar
1 tsp Rice bran oil
20g Cheddar cheese
1/2 tsp Aluminum-free baking powder
3 tbsp cake flour/low protein flour
Steps:
1) blend everything except the flour and baking powder with hand blender for 5 seconds.
2) add in flour and baking powder, stir well. Keep in the fridge for 30mins.
3) heat pan with little olive oil and wipe off with kitchen towel.
4) place the pan onto a damp cloth or water to cool down, return to fire
5 ) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake.
6 ) cook for another 30 seconds and done.
7) repeat steps 4-6 until all batter is finished.
蒜炒意大利面
材料：
意大利面（熟）2小碗
蒜米3-4瓣
梅豬肉細條 適量
蘆荀 4支
橄欖油1湯匙
乾香菜適量
大蒜粉適量
海鹽適量
做法：
1.意大利面放進沸水煮熟
2.煮意大利面的同時把蒜米和芹菜切片/切小顆備用
3.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色
5.然後加入豬肉和蘆荀略炒後加入海鹽
6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香
7.翻炒均勻就可上碟，配上番茄洋葱汤享用啦~
Spaghetti Aglio e Olio
Ingredients:
2 baby portions cooked spaghetti
some pork tenderloin
3-4 cloves garlic (sliced)
4 sticks asparagus
1 tbsp olive oil
some dried parsley
some garlic powder
sea salt a little bit
Steps:
1) sauteed garlic with the olive oil
2) add in pork tenderloin and asparagus to stir fry for a while
3) sprinkle some salt
4) add in cooked spaghetti to stir fry for a while
5) add in dried parsley and garlic powder
6) stir fry mix well and serve with tomato soup
美式鬆餅
高筋麵粉80克
牛奶55克
速發乾酵母3克
糖10克
無鹽奶油15克
做法：
1) 把所有的材料（除了奶油）全部拌勻，拌至無粉的狀態，加入奶油繼續搓揉即可。
2) 蓋上擰乾的濕布醒麵15分鐘。
3) 用硬紙皮做成4-5公分寬，3-4公分高的圓筒。包著錫箔鋁紙，待用。
4) 取出麵糰放在撒上麵粉的揉麵板上。
5) 分成6個等分的麵團，搓圓後放進每個製作好的圓筒裡。
6) 排放在烤盤上，放在溫暖處發酵30分鐘。
7) 送進已經預熱的烤箱190度，烘烤約15分鐘。
American muffins
80g High protein flour
55g Fresh Milk
3g Instant dry yeast
10g organic cane sugar
15g unsalted butter
Steps:
1 ) mix all ingredients in mixing bowl (except butter), knead till dough is formed only add in the butter continue kneading till smooth.
2 ) Cover the dough with a damp cloth to rest for 15 minutes.
3 ) using cardboard to form cylinder cone with diameter 4-5 cm, height of 3-4 cm. Wrap by aluminum foil and set aside.
4 ) Put dough on a floured table.
5 ) divide dough into 6 equal portions, roll into balls and put into each cylinder cone.
6 ) place on the baking tray, proof in warm place for 30 mins.
7 ) bake in preheated oven of 190'C degrees for 15 mins.
蒜炒意大利面
材料：
意大利面（熟）2小碗
蒜米3-4瓣
梅豬肉細條 適量
蘆荀 4支
橄欖油1湯匙
乾香菜適量
大蒜粉適量
海鹽適量
做法：
1.意大利面放進沸水煮熟
2.煮意大利面的同時把蒜米和芹菜切片/切小顆備用
3.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色
5.然後加入豬肉和蘆荀略炒後加入海鹽
6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香
7.翻炒均勻就可上碟，配上番茄洋葱汤享用啦~
Spaghetti Aglio e Olio
Ingredients:
2 baby portions cooked spaghetti
some pork tenderloin
3-4 cloves garlic (sliced)
4 sticks asparagus
1 tbsp olive oil
some dried parsley
some garlic powder
sea salt a little bit
Steps:
1) sauteed garlic with the olive oil
2) add in pork tenderloin and asparagus to stir fry for a while
3) sprinkle some salt
4) add in cooked spaghetti to stir fry for a while
5) add in dried parsley and garlic powder
6) stir fry mix well and serve with tomato soup
美式鬆餅
高筋麵粉80克
牛奶55克
速發乾酵母3克
糖10克
無鹽奶油15克
做法：
1) 把所有的材料（除了奶油）全部拌勻，拌至無粉的狀態，加入奶油繼續搓揉即可。
2) 蓋上擰乾的濕布醒麵15分鐘。
3) 用硬紙皮做成4-5公分寬，3-4公分高的圓筒。包著錫箔鋁紙，待用。
4) 取出麵糰放在撒上麵粉的揉麵板上。
5) 分成6個等分的麵團，搓圓後放進每個製作好的圓筒裡。
6) 排放在烤盤上，放在溫暖處發酵30分鐘。
7) 送進已經預熱的烤箱190度，烘烤約15分鐘。
American muffins
80g High protein flour
55g Fresh Milk
3g Instant dry yeast
10g organic cane sugar
15g unsalted butter
Steps:
1 ) mix all ingredients in mixing bowl (except butter), knead till dough is formed only add in the butter continue kneading till smooth.
2 ) Cover the dough with a damp cloth to rest for 15 minutes.
3 ) using cardboard to form cylinder cone with diameter 4-5 cm, height of 3-4 cm. Wrap by aluminum foil and set aside.
4 ) Put dough on a floured table.
5 ) divide dough into 6 equal portions, roll into balls and put into each cylinder cone.
6 ) place on the baking tray, proof in warm place for 30 mins.
7 ) bake in preheated oven of 190'C degrees for 15 mins.
honey dew juice
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