Good morning dear all~
Resume working after 10 days off for CNY holidays but no off day for mummies in cooking for their little ones...
Resume working after 10 days off for CNY holidays but no off day for mummies in cooking for their little ones...
Baked some hash brown with 3 ingredients only but it is super yummy that myself like it too. It is egg less and flour less, and it is suitable for teeth-less lo too...
One of the ingredients used is rolled oat as my 19mo lo is refusing to eat rolled oat recently, so i hope she will like the hash brown and taking in the rolled oat invisibly...LOL...
One of the ingredients used is rolled oat as my 19mo lo is refusing to eat rolled oat recently, so i hope she will like the hash brown and taking in the rolled oat invisibly...LOL...
Breakfast : mushroom soup with hash brown
Lunch & Dinner : Chicken floss porridge
Teatime: Honey lemon and steam mantao
Hash Brown
Ingredients :
50g cooked potato
2 tbsp rolled oat
10g grated cheddar cheese
Steps:
1) soak rolled oat with hot water for 20mins (if lo is below 10mo, soak at least 4 hours), drain away the water.
2) while soaking the oat, boil 1 medium size potato with skin on for 15mins
3) peel off potato skin and weight 50g quantity and cube it into roughly 5mm cube size
3) mix all 3 ingredients by a spoon gently.
4) scoop 1 tbsp of the mixture on the non stick baking sheet and shape by the spoon and damp fingers. (Yield 5 hash browns )
5) bake at preheated oven of 190'C for 20mins or light golden brown.
Ingredients :
50g cooked potato
2 tbsp rolled oat
10g grated cheddar cheese
Steps:
1) soak rolled oat with hot water for 20mins (if lo is below 10mo, soak at least 4 hours), drain away the water.
2) while soaking the oat, boil 1 medium size potato with skin on for 15mins
3) peel off potato skin and weight 50g quantity and cube it into roughly 5mm cube size
3) mix all 3 ingredients by a spoon gently.
4) scoop 1 tbsp of the mixture on the non stick baking sheet and shape by the spoon and damp fingers. (Yield 5 hash browns )
5) bake at preheated oven of 190'C for 20mins or light golden brown.
Mushroom soup
Ingredients :
Cauliflower 1-2 florets
2 big size brown button mushroom
20g cheddar cheese
1/2 cup full cream milk
1/2 cup water
1 clove of garlic
Steps:
1) slice the garlic. Sauté the garlic the some olive oil
2) cut the mushrooms into smaller size
3) put the mushrooms, garlic,cauliflower, milk into a container and use a hand blender to blend them till smooth. (Use normal blender also okay)
4) pour the blended mixture into a sauce pan, add in water and cheese, dash some pepper powder. Cook till boiling and cheese melted.
5) off fire and done. Ready to serve warm by itself or serve with pasta or rice.
Ingredients :
Cauliflower 1-2 florets
2 big size brown button mushroom
20g cheddar cheese
1/2 cup full cream milk
1/2 cup water
1 clove of garlic
Steps:
1) slice the garlic. Sauté the garlic the some olive oil
2) cut the mushrooms into smaller size
3) put the mushrooms, garlic,cauliflower, milk into a container and use a hand blender to blend them till smooth. (Use normal blender also okay)
4) pour the blended mixture into a sauce pan, add in water and cheese, dash some pepper powder. Cook till boiling and cheese melted.
5) off fire and done. Ready to serve warm by itself or serve with pasta or rice.
Chicken floss Porridge
Ingredients
1/4 chicken breast
1" carrot
3 french bean
2 tbsp mix grains
1) boil 2 cups of water
2) add in the chicken meat and cook for 10mins
3) remove the chicken from the water, cool down a bit, tear it into floss
4) in a slow cooker, add in the cooked water(cooked chicken), carrot (diced), french beans (diced), chicken floss and the mix grains, cook for 1.5 - 2 hours
Ingredients
1/4 chicken breast
1" carrot
3 french bean
2 tbsp mix grains
1) boil 2 cups of water
2) add in the chicken meat and cook for 10mins
3) remove the chicken from the water, cool down a bit, tear it into floss
4) in a slow cooker, add in the cooked water(cooked chicken), carrot (diced), french beans (diced), chicken floss and the mix grains, cook for 1.5 - 2 hours
Dragon Fruit Mantao
Recipe:
Milk 160g
Dragon fruit juice 20g (can omit it and add 20g milk to make plain milky mantao)
Sugar 50g
Instant dry yeast 1 tsp
Aluminum free baking powder 1 tsp
Pao flour 330g
Unsalted butter 25g
I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Proof for 30mins, press out all air, divide dough into 16 portion, wrap in filling, proof for another 20mins, steam at med high fire for 10mins
1/4 tsp raw organic honey
100ml warm water
1-2 lemon essential oil (edible type) OR 1/2 tsp lemon juice
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