30/4/2015 Holiday Eve.... 木曜日

嬉しいな～　あしたは家族と旅行に行く日です。六日連休の旅は楽しみにしています!

Long weekend holidays ahead and very looking forward to have a leisure holiday with my family....hubby's side and my family side... ^.^

Breakfast : Yummy Potato Bites and fresh milk

Lunch and Dinner : Pasta with mushroom sauce

Teatime : Stew Pear Dessert (with barley, winter melon stripe, white fungus)

Potato Mini Bites (teeth-less baby is okay)

Texture: outer mild crunchy, inner super soft

Ingredients

45g all purpose flour (sieved)

90g mashed potato

130ml fresh milk

10g grated cheddar cheese

5g unsalted butter (sorry previously was stated 15g as typo error)

1 tsp sugar

Steps:

1) peel, slice, steam 1 medium size potato

2) mashed the potato while still hot

3) in a small pot/pan, pour in milk, butter, sugar & cheese, cook under low heat till all butter and cheese are melted, OFF Fire

4) add in mashed potato, stir well with chopsticks

5) pour in flour and stir quickly with chopsticks

6) the mixture will turn into sticky batter, scoop into piping bag, then squeeze out with flower nozzle

7) bake at preheated oven of 170'C for 15-20 mins or light golden brown

Pasta with mushroom cheese sauce

Ingredients 

Any types of desired pasta, cook as per instructions 

Mushroom sauce (frozen which I cooked previously and kept in freezer)

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)

Stew Golden Pear

Inspired by a mummy named Karen Low in FB group and change a bit the cooking way

Ingredients

1 big Golden Pear

1-2 tsp barley

1 small piece white fungus (cut into smaller pieces)

1 slice winter melon strip (cut into smaller)

some water

Preparation:

1. Pre soak the barley.

2. Cut a small portion off the top of the pear and use a spoon to scoop out the core and the flesh to make a pear cup. . 

3. Blend the pear flesh with some water.

4. Place all ingredients including the blended pear flesh into the pear cup, then cook in the electric lunch box for 1 hour. (you may double boil it in your double boiler/rice cooker/slow cooker/steam traditionally)

5. ready to serve warm or cold