Mango yoghurt milk
Ingredients:
3 tbsp natural plain yogurt
1/2pc ripe mango flesh
1/2 cup fresh milk
Blend with hand blender till smooth.
芒果優格奶
材料：
3湯匙 天然原味優格
半粒 熟芒果肉
1/2杯 鮮奶
做法：
1）用手持式攪拌機，把所有材料攪拌均勻，幼滑。
for recipe, please click the above link for recipe
想要食譜，請按以上的連接
Pasta with Mushroom cheese sauce
Ingredients:
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 rice bran 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~
Mushroom cheese sauce
Ingredients:
4 button mushroom (to blend)
2 cloves garlic (to blend)
1/3 cup water (to blend)
2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)
2 button mushroom (diced)
10g cheddar cheese
20g cream cheese
1/2 fresh milk
some water
some pepper powder, italian herbs
some broccoli
2 pcs cooked quail eggs
Steps:
1) dice the mushrooms and garlic into small size
2) blend mushroom, garlic and water till smooth (mushroom puree)
3) heat pan, add some olive oil, sauteed the garlic till fragrant
4) add in diced mushroom and stir fry a while
5) add in mushroom puree, cook for 1-2 mins.
6) add in water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted.
7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.
p/s: I placed some broccoli and carrot which are cooked during cooking the pasta, remove from boiling water after 10 seconds.
意麵與蘑菇湯
材料：
麵食或任何類型所需的麵食
**我的麵條烹煮方式**
“避免麵條變成糊狀並和可以維持到晚餐時間食用”
1 ）按照麵條包裝上的烹煮方式
2 ）倒掉煮麵的熱水
3 ）把麵條浸泡在一碗冰水30秒
4 ）倒掉浸泡的冷水
5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。
**在職媽媽的小貼士**
6 ）如果不是馬上吃，收進冰箱。
7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。
8 ）倒入熱的蘑菇醬/湯就可以了。
寶寶蘑菇湯
材料： （2-3寶寶分量）
（A）
4朵 蘑菇（用料理棒打成幼滑）
2瓣 大蒜（用料理棒打成幼滑）
1/3杯 水（用料理棒打成幼滑）
（B）
2瓣 大蒜
2朵 蘑菇
花椰菜 適量
10克 切達乾酪
（如何選擇寶寶食用的奶酪）請按
20克 奶油奶酪
1/2杯 鮮奶
水 適量
胡椒粉 適量
意大利香草 適量
做法：
1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。
2 ）用料理棒把所有材料（A ）打成幼滑;備用。
3 ）熱鍋後加入一些橄欖油，炒香蒜片。
4 ）加入花椰菜和蘑菇翻炒片刻。
5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。
6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。
7 ）撒入胡椒粉和意大利香草即可關火。
P / S ：也可以把西蘭花和麵條一起煮熟，川燙10秒即可撈起。
也可以加配料如熟的鵪鶉蛋。。
番薯格子餅
材料：
60克 熟的日本番薯泥
5克 無鹽奶油/橄欖油（1歲以下）
一顆 蛋黃
25克 太白粉/馬鈴薯粉
做法：
1）首先蒸熟或煮熟一條番薯，待涼後，稱出所要的重量在一個杯子。
2） 番薯乘熱時加入奶油/橄欖油，攪拌均勻。用過濾網過篩以便番薯麵糊更幼滑。
3） 加入鮮奶，蛋黃和太白粉，用湯匙攪拌均勻就可以了。
4） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。
格子圖案
請按以下參考視頻連接
5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。
Sweet Potato Lattice Cookies
Ingredients:
60g cooked Japanese sweet potato
5g unsalted butter/olive oil
1 egg yolk
25g potato starch
Steps:
1) cook 1 Japanese sweet potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.
2) weight 60g sweet potato and mash it with butter while it is still hot. (I sieved them through a strainer to have smoother texture)
3) add in egg yolk, potato starch, mix well with spoon.
4) put the mixture into a plastic bag and cut a hole at the edge
5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray
Making of Lattice cookies
Please refer to the following video link
6) bake at preheated oven of 160'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5 mins.
Mango yoghurt Ice Sticks
Ingredients:
3 tbsp natural plain yogurt
1/2 pc ripe mango flesh
Steps:
1) Blend with hand blender till smooth.
2) Then pour into ice cream mould / ice cream stick plastic bag, keep in freezer for at least 1 hour.
3) Enjoy it in the hot sunny day~
芒果優格冰條
材料：
3湯匙 天然原味優格
半粒 熟芒果肉
做法：
1）用手持式攪拌機，把所有材料攪拌均勻，幼滑。
1）用手動攪拌器直到光滑混合。
2）然後倒入冰淇淋模具/雪糕棒塑料袋，冷凍至少1小時。
3）在炎熱的陽光燦爛的日子享受它最棒〜
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