I bought a box of brown button mushroom on Sunday and I cooked them all into mushroom cheese sauce, for extra sauce will be kept in the freezer for next use.
Breakfast : Pumpkin Potato Pancake & milk
Lunch & Dinner : Spaghetti with mushroom cheese sauce & Beetroot soup
Teatime : Ready to eat Roasted chestnut & Strawberry Juice
Drinks of the Day : Golden Pear Dried Fig Dessert
Pumpkin Potato Pancake
Ingredients
2 tbsp pumpkin puree
1/2 cup grated potato
1 tsp muscovado sugar (or any sugar)
3 quail eggs
1 tbsp plain flour / all purpose flour
Steps:
1) peel potato skin, shred the potato and soak in water for 15mins
2) drain away water by a strainer
3) mix all ingredients together
4) heat the frying pan, add some olive oil and wipe with kitchen towel
5) scoop with a small spoon and pour the mixture on the pan, adjust round shape by the spoon
6) pan fry till both side light golden brown with very very small fire
P/s: after pan frying, i put the pancake in preheated oven at 170'C and bake for another 5 mins. this is to make the potato fully cooked and tender.
Spaghetti with mushroom cheese sauce
Ingredients
Spaghetti or any types of desired pasta, cook as per instructions
Spaghetti or any types of desired pasta, cook as per instructions
Mushroom sauce (I cooked the below and keep some in frozen for next uses)
Ingredients :
1/2 Zuchinni
7-8 brown button mushroom
20g cheddar cheese
1/2 cup full cream milk
1/2 cup water
3 cloves of garlic
Ingredients :
1/2 Zuchinni
7-8 brown button mushroom
20g cheddar cheese
1/2 cup full cream milk
1/2 cup water
3 cloves of garlic
some garlic powder ( optional)
some italian herbs
some pepper powder
Steps:
1) blend the mushrooms and zuchinni with water till smooth
2) slice the garlic. Sauté the garlic the some olive oil
3) add in the mushroom puree and milk cook till boiling
4) add in the cheddar cheese, dash some pepper powder and italian herbs. Cook till boiling and cheese melted.
5) off fire and done. Ready to serve warm by itself or
serve with pasta or rice.(added with steamed broccoli and carrots)
3) add in the mushroom puree and milk cook till boiling
4) add in the cheddar cheese, dash some pepper powder and italian herbs. Cook till boiling and cheese melted.
5) off fire and done. Ready to serve warm by itself or
serve with pasta or rice.(added with steamed broccoli and carrots)
Ready to eat Roasted chestnut & Strawberry Juice
Drinks of the Day : Golden Pear Dried Fig Dessert
Ingredients:
8 dried fig
1 golden pear
10-15 red dates
1 honey date
3-4 bowls water
Cook in slow cooker for 2 hours
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