1st day of October, year end is coming soon and our family holiday is near too!! Really time flies~
As usual, woke up 4am and prepared meals for my 14mo lo...Luckily she did not kakacaucau me like yesterday...haha...
Breakfast: vege egg muffin
Ingredients
• broccoli (prior cooke 2 mins)
• yellow capsicum, red capsicum, cherry tomatoes, zucchini, mini cubed
• carrot, grated
• 1 1/2 egg with 3 tsp full cream milk, grated cheese and pepper powder to taste.(mix well)
• black fungus (soak till soft and cut into thin slice)
• all purpose flour 1-2 tbsp (mix slowly to egg mixture till required consistency)
Ingredients
• broccoli (prior cooke 2 mins)
• yellow capsicum, red capsicum, cherry tomatoes, zucchini, mini cubed
• carrot, grated
• 1 1/2 egg with 3 tsp full cream milk, grated cheese and pepper powder to taste.(mix well)
• black fungus (soak till soft and cut into thin slice)
• all purpose flour 1-2 tbsp (mix slowly to egg mixture till required consistency)
1) preheat oven at 160'C.
2) put each type of vegetables into the muffin cup of the tray.
3) pour the egg mixture into each cup till full.
4) bake at 160'C for 15 mins.
2) put each type of vegetables into the muffin cup of the tray.
3) pour the egg mixture into each cup till full.
4) bake at 160'C for 15 mins.
Lunch: black fungus chicken porridge
2 tbsp mix grains (presoaked overnight)
2pcs black fungus (soak and cut into tiny pieces)
adequate water / soup stock
1 chunk of chicken breast
Cook in slow cooker for 1.5 hours
Teatime: vege pancake with rock melon
Vegetable Pancakes
Serving Size: Makes approx 10 mini pancakes
Ingredients
• broccoli (pre cooked 2 mins)
• yellow capsicum, red capsicum, cherry tomatoes, zucchini, mini cubed
• carrot, grated
• 1/2 - 1 egg depends on the volume of the vegetables u have
• black fungus (soak till soft and cut into thin slice)
• all purpose flour 1-2 tbsp (mix slowly to egg mixture till required consistency)
• grated cheese and pepper powder to taste
• freshly chopped sweet basil (2 leaves)
Serving Size: Makes approx 10 mini pancakes
Ingredients
• broccoli (pre cooked 2 mins)
• yellow capsicum, red capsicum, cherry tomatoes, zucchini, mini cubed
• carrot, grated
• 1/2 - 1 egg depends on the volume of the vegetables u have
• black fungus (soak till soft and cut into thin slice)
• all purpose flour 1-2 tbsp (mix slowly to egg mixture till required consistency)
• grated cheese and pepper powder to taste
• freshly chopped sweet basil (2 leaves)
Instructions
1) mix all ingredients except the flour.
2) slowly add in the flour and stir well. stop adding when reach the suitable pancake consistency.
3) Drizzle a frying pan with some olive oil.
4) Spoon 1 tsp of the mixture on the frying pan, pan fry until golden on one side and flip over and repeat.
1) mix all ingredients except the flour.
2) slowly add in the flour and stir well. stop adding when reach the suitable pancake consistency.
3) Drizzle a frying pan with some olive oil.
4) Spoon 1 tsp of the mixture on the frying pan, pan fry until golden on one side and flip over and repeat.
Snack: Baked eggplant with cheese
1/2 pc of organic egg plant
some grated cheese and grated carrot
homemade vege stock powder
some dried parsley
1/2 pc of organic egg plant
some grated cheese and grated carrot
homemade vege stock powder
some dried parsley
slice the eggplant into 3-4mm thickness
lay them on parchment paper and bake at 180'C for 15min.
take out and sprinkle the vege stock powder, cheese, carrot, dried parsley onto the eggplant. bake for another 10mins or till the sides golden brown.
lay them on parchment paper and bake at 180'C for 15min.
take out and sprinkle the vege stock powder, cheese, carrot, dried parsley onto the eggplant. bake for another 10mins or till the sides golden brown.
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