22/6/2015 Monday~

After enjoying 2 days off day and celebrating Chinese dumpling festival and Father's Day, resume working again.

Recently weather is very hot as we needed to reduce the temperature setting of air-conditional during sleeping time. I got up from bed at 4.20am after alarm rang at 4am.

Ironing hubby's clothes before I started preparing foods for my nearly 23mo lo.

Breakfast: Cheese Toast Hokkaido Bread + grapes + cucumber salads（ 凉拌小黄瓜） + fresh milk

Lunch & Dinner:  Bear shape Pasta with tomato sauce + Corn soup

Teatime: Potato Egg Yolk Soft Sticks (teethless OKAY) and star fruit juice

Cheese Toast Hokkaido Bread

Ingredients:

1 slice homemade Hokkaido Bread

few slices cheddar cheese ( I used Bega natural cheese in block)

Steps:

1) cut bread into 2 slices

2) slice the cheese into thin layer and place on top of the bread

3) Bake at preheated oven of 180'C for 5 mins or till cheese melted

Cucumber Salad

Ingredients:

1 Japanese cucumber

4-5 cheery tomatoes (Optional)

1 clove garlic (crushed)

1 tsp castor sugar

1/2 tsp rice vinegar

pinch of salt

Steps:

1) cut away both ends of the cucumber, slice into half then pound by knife surface and then cut into sticks

2) use sugar to rub the cucumber for 5 seconds then add in salt and coninue rubbing till sugar is melted

3) add in vinegar, cherry tomatoes and crushed garlic

4) keep in fridge for 30mins or more and ready to serve.

Bear shape Pasta with tomato sauce

**Pasta

Ingredients :

Bear Shape pasta (or any type of pasta)

Cook as per packaging instruction, soak in cold icy water for 30 seconds, drain, set aside.

**Tomato sauce

Ingredients：

40g Minced chicken

14-16 pcs cherry tomatoes

7-8 pcs black seedless grapes

1/3 cup water

1-2 shallots (chopped finely)

some Italian herbs & pepper powder.

Steps:

1) Blend grapes and tomatoes with 1/3 water  till smooth, sieve through a strainer

2) Heat pan with olive oil, sautee shallot till fragrant then add in minced chicken and stir fry till light golden brown.

3) pour in the blended puree boil for 1-2 mins.

4) add in dash of pepper powder and some Italian herbs.

6) off fire and done.

Potato Egg Yolk Sticks (Teethless baby OKAY)

Ingredients:

130g cooked mashed potato

1 egg yolk

1 tsp muscovado sugar

10g grated cheddar cheese

Steps:

1) Cook or steam 2 medium size potato till tender

2) mash the potato with a fork, add in egg, sugar and cheese, mix well

3) put the mixture in 1 or 2 plastic bag ( I separate 2 and keep 1 bag in fridge for next baking)

4) cut a hole at the edge of plastic, then squeeze out sticks on baking tray laid with parchment paper

5) bake at preheated oven of 180'c at 20 mins. Over turn tray half way.