31/7/2015 Happy Friday (2yo)

HAPPY FRIDAY~ ^.^ ~ ^.^ ~ ^.^~

Hope everyone will have a great weekend ahead~

Breakfast: Apple Cream Cheese Popiah, hard boiled egg, rock melon and fresh milk

Lunch and Dinner: Tomato Rice and Guava Soup

Teatime: Sweet Potato Rice Rings and Blueberries Yogurt

Apple Cream Cheese Popiah

Ingredients

7 pcs popiah skin

3/4 pc organic apple

40g cream cheese

8g castor sugar

1/2 tbsp lemon juice

20ml fresh milk/fullcream milk

Steps:

1) mix cream cheese, sugar, lemon juice and milk, double boil till well dissolved.

2) peel and cut apple into small dices

3) mix apple and cream cheese sauce

4) put 1 tbsp apple cream cheese onto the popiah skin and wrap as photo shown

5) bake at preheated oven of 200'C for 5-10 mins or light golden brown

蘋果奶酪春捲

材料：

7片           春卷皮

3/4 颗       有機蘋果

8克           幼糖

40克         奶油乳酪

1/2湯匙    檸檬汁

20毫升     鮮牛奶/全脂牛奶

做法：

1）混合奶油乳酪，糖，檸檬汁和牛奶，隔水煮至溶解就成了奶油乳酪醬。

2 ）把蘋果去皮，切成小丁塊

3 ）混合蘋果丁和奶油乳酪醬

4 ）把1湯匙蘋果奶酪放到春卷皮上并包裹成四方塊

5 ）在預熱烤箱200'C裡，烤約5-10分鐘或淺金黃色

Tomato Meat Rice

Ingredients:

3 tbsp Pre-soaked grains (brown rice, millet, quinoa & pearl rice) 

1 medium tomato 

2 tbsp frozen garden pea

60g pork tenderloin (marinated with apple juice, 1/2 tsp liquid amino, pepper)

dash of pepper powder

1/2 tsp Amino Liquid

Steps:

1) Place all the above ingredients with 3 tbsp soup stock.

2) Steam for 15-20mins.

Sweet Potato Rice Swirl Rings

Ingredients :

(Ratio 1:1) cooked mix grains / rice : sweet potato

65g cooked rice

65g cooked mashed sweet potato

7g unsalted butter (for easier in blending and crunchiness) (can omit and replace by water for lo below 1yo)

Steps:

1) Blend all the ingredients till smooth then put into a plastic bag. 

2) Cut a small hole at the edge. (Bigger size will resulting not so crunchy) squeeze out any desired shape / circle shape on the non stick baking sheet laid on baking tray

3) Bake at 160'C for 20-25mins or golden brown.

*** Texture: crunchy if colour turn light brown evenly...

Blueberries Yogurt

1/3 cup blueberries

3-4 tbsp natural yogurt

1/2 tsp honey

Steps:

1) Blend all the ingredients till smooth

2) ready to serve cool

APPLE CREAM CHEESE POPIAH 蘋果奶酪春捲

throwback 11/Dec/2014 (16 mo)

Happy Holiday! 

Good morning all mummies and Christmas is around the corners and joyful is every where now~~~ ho ho ho!

Today i made egg sandwich for my 16mo lo as breakfast. Usually we add mayonnaise to mashed hard boiled egg, but i made baby version with cream cheese sauce.

Further, my lo's favorite cookies ~ cheesy bites, i add in shredded carrot into it. Yeah! Still very yummy!

Cheesy Carrot Bites

Ingredients:

Cake flour 75g

Unsalted butter 25g

Grated cheddar cheese 30g

Muscovado sugar 2 tsp

Milk 1 tsp

Shredded carrot 28g

Steps:

1) mix flour with butter. Use hand to scrub till like bread crumbs.

2) add in cheese and sugar, continue mix by hand

3) add in carrot and mix well

4) add in milk and knead to form a soft dough. The dough shall not be sticky.

5) roll dough flat on a dusted flour table top, use cookies cutter to cut out the cookie

6) place on non stick baking sheet

7) bake at preheat oven 180°C for 15-18mins or till light golden brown

Cream cheese sauce

Cream cheese 40g

Milk 20g

Sugar 8g

Lemon juice 1 tsp

Mix well n double boil till dissolve.

30/7/2015 Thursday

Yesterday I was thinking what are the meals shall I prepare for my 2yo lo and today I cook as what I have planned.

Breakfast: Walnut Waffle, Cucumber salad and fresh milk

Lunch & Dinner: Hello Kitty Organic Pasta with mushroom sauce

Teatime: Cream Cheese cookies and rock melon yogurt juice

Walnut Waffle

Ingredients

1 egg

1/2 cup walnut milk ( I blend 3pcs walnut with 1/2 cup fresh milk)

2/3 cup self-raising flour

2 teaspoon sugar

1 tablespoon melted unsalted butter

Steps:

1. Add sugar into egg then stir until sugar dissolves.

2. Add walnut milk and self-raising flour, mix well. ( mix gently to avoid over mix)

3. Finally, add olive oil and mix well , rest batter for 30 minutes.

4. Preheat waffle machine and brush with some oil/butter, pour the right amount of batter into the waffle mold.

5. Bake for 3-4 minutes or till light golden brown (can open lid to check)

Cucumber Salad 凉拌小黄瓜 

Ingredients:

1 Japanese cucumber

2 slices lemon

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 continue 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.

Hello Kitty Pasta with mushrooms cheese sauce

Ingredients: 

Pasta or any types of desired pasta, cook as per instructions 

My way of cooking to avoid mushy and soggy pasta:~

1) I cook pasta as per instruction on packaging, 

2) drain away the hot water

3) soak pasta in a big bowl of ICE cold water for 30 seconds

4) drain away the cold water

5) add 1-2 tsp grapeseed oil or olive oil to the pasta and mix well

for reheating:~

1) Just scoop out the pasta portion, steam for 5 mins.

2) Pour in the heated pasta sauce

3) Ready to serve~ 

Mushroom cheese sauce 

Ingredients:

2 cloves garlic

1 shallot

2 brown button mushroom (blended)

2 brown button mushroom (diced)

1" carrot

1/2 mashed avocado 

15g cheddar cheese

1/2 cup full cream milk

1 cup water

some pepper powder and Italian herbs

Steps:

1) dice the mushrooms, shallot, garlic and carrot into small size

2) blend mushroom, avocado and milk till smooth

3) heat pan, add some olive oil, sauteed the garlic and shallot till fragrant

4) add in the diced mushroom and carrot, stir fry for a while

5) add in blended mushroom, water and cheddar cheese. Cook till boiling and cheese melted.

6) Off fire and ready to serve warm.

Cream Cheese Cookies  (recipe by Carol)

Ingredients:

50 unsalted butter (room temperature)

50g cream cheese (room temperature)

1 egg yolk

30g icing sugar/castor sugar (original recipe is 50g)

150g cake flour (I used superfine flour)

Steps:

1) beat cream cheese till fluffy

2) add in butter and continue beating

3) add in sugar and beat till pale white

4) add in egg yolk and mix well

5) shift in cake flour by 2 times separately and use spatula to mix well then finally use hand to form a dough. (do not over mix)

6) wrap the dough with cling wrap and roll flat into rectangular shape with 0.3-0.4mm thickness

7) then keep in fridge to rest for 30mins

8) cut the flat dough into 3cm X 3cm size and use toothpick or chopstick to poke 4 holes on each cookies

9) bake at preheat oven 170'C for 15-18mins

10) off oven and leave the cookies sit in the oven till cool down before removing from oven

乳酪方塊酥餅 (Recipe by Carol)

材料:

奶油乳酪50g,無鹽奶油50g,糖粉30g（原食譜是50g),蛋黃1個,低筋麵粉150g,

事前準備工作:

1.材料秤量好,奶油乳酪及無鹽奶油回覆室溫,切成小塊

(奶油不要回溫到太軟的狀態,只要手指壓按有痕跡的

程度就好)

2.低筋麵粉與糖粉分別使用濾網過篩

步驟:

1.奶油乳酪用打蛋器打成乳霜狀態

2.加入無鹽奶油攪拌均勻

3.加入糖粉打至泛白,打蛋器尾端呈現挺立的程度(約2-3分鐘)

4.將雞蛋黃加入攪拌均勻

5.最後將過篩的粉類分2次加入

6.直接使用手用按壓的方式混合成團狀

(不要過度攪拌避免麵粉產生筋性影響口感)

7.將麵團用保鮮膜包覆起來,整成約0.3-0.4cm厚（原食譜是1.0cm,給寶寶吃所以弄薄一點）

8.放冰箱冷藏30分鐘

9.冰硬的麵團取出,用刀切成約3cmX3cm的小方塊

10.小麵團間隔整齊排放在烤盤

11.用牙籤在麵團上戳出4個小孔

12.放入已經預熱到170度c的烤箱中烘烤15-18分鐘關火,

再悶到涼出爐

(中間烤盤可以調頭一次使得餅乾上色平均)

4/3/2015 (Wed) Apple yogurt rings

Good morning ^.^

My 19mo lo is teething again... she was letting her tongue out very frequently yesterday and she rejected some of the foods that she usually likes.

Today I bake some soft and hard cookies to let her has more choices and cook her some cooling barley drinks as weather is hot recently.

Breakfast : sweet potato doughnut bread and carrot apple juice

sweet potato donuts bread (freeze it on 10/2/2015)

Just thaw and reheat it by steaming

Ingredients:

100g Sweet potato puree

60g fresh milk/ full cream milk

20g sugar

260g high protein flour

40g cake flour

Pinch of salt

1 tsp instant yeast

15g olive oil

1 egg

Steps:

1) slice the sweet potato and steam till tender, mash it while still hot

2) put all ingredients in the bread maker, use "dough" function to knead 20 mins

3) off the power and let the dough proof in the bread maker till double the size

4) take out the dough, roll flat and fold 3 times, then cover with wet cloth and rest for 15mins

5) roll the dough flat to 1cm thick, use different size of round shape mould / doughnut mould to cut

6) place the doughnuts on a non stick baking sheet and put the tray inside the oven, put a bowl of hot water inside the oven, close door, proof for 30-40mins

7) take out the tray 10mins before and heat the oven at 180'C

8) bake for 15mins or light golden brown

Apple & Carrot Apple Juice

1/3 organic apple (diced)

2" of carrot (diced)

2-3 tbsp water

Blend till smooth then sieve through a strainer.

Lunch: Baby Spinach seaweed rice

Baby Spinach seaweed Rice

2.5 tbsp mix grains (presoaked overnight)

steam for 15-20mins

Other Ingredients

1 bowl baby spinach (chopped)

some carrot (tiny sliced)

some Chayote (tiny cubed)

1 chunk of tenderloin pork/chicken (tiny cut)

10cm x 10cm size seaweed (cut in small pieces)

Steps:

1) Marinate the tenderloin with 1/2 tsp liquid amino and 1 tsp of corn flour

2) once the rice is cooked, add in all the other ingredients and mix well.

3) add 1/3 cup water and mix well too

4) steam again for 15 mins and ready to serve warm.

Teatime or snacks: Apple yogurt Rings and apple crackers and barley drinks

Apple yogurt rings

Ingredients:

15g diced apple

1 egg yolk 

5g sugar (i did not put today)

10g plain yogurt

20g all purpose flour

Steps:

1) Blend everything and pour into a plastic bag. Cut a hole at the edge and squeeze out rings.

2) Bake at preheated oven of 150'C for 10-15 mins or light golden brown.

Apple Crackers

Actually this is an experiment by using only egg white after making the apple yogurt rings. Because i was trying to measure the quantity by spoon instead of digital scale.

myself personally ate 2 pcs and found that the taste is not bad... smell nice... 

Ingredients

2 tbsp blended apple+yogurt

2 tbsp egg white

2 tbsp cake flour

1 tsp muscovado sugar

2 tsp full cream milk

Steps:

1) mix everthing and the texture shall be able to flow drip smoothly.

2) scoop by 1/2 tsp of the mixture onto a non stick baking sheet, can yield 12-14 pcs

3) sprinkle some black sesame on each batter (optional).

4) Bake at preheated oven of 160'C for 15mins or or till golden brown

6/3/2015 (Fri) Garden pea walnut sticks

Happy Friday ^.^ dear all mummies ~

I was overslept this morning because I slept again after the alarm rang.

Baked garden pea walnut sticks this morning and the taste is superb!!!! I like the nutty fragrance explore in the mouth when chewing the stick.

Breakfast : Potato Bun and red bean dessert

Potato Mini Bun

Ingredient A：

150g Mashed Potato

（steam, mashe while still hot, cool down before used)

350g bread flour

20g milk powder

50g castor sugar (i used 45g only)

5g instant dry yeast

50g egg

90g milk

1/2tps salt ( i used 1/4 tsp only)

Ingredients B:

unsalted butter 70g

Steps:

1) Put all ingredients A follow by wet until dry into bread maker.

2) set function 8 / "dough" for 20 mins.

3) add in ingredients B and re-set "dough" function again for 20 mins.

4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.

5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.

6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)

7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).

8) after shaping, let it proof for second time, 30-45mins.

9) brush bread surface with egg ( milk / honey / butter okay)

10) bake at preheated oven of 180'C for 15mins or golden brown

Red Bean Dessert

70g pre-cooked red bean

1/2 cup water

2 tbsp full cream milk / fresh milk

1 tsp muscovado sugar

Steps:

1) pour all ingredients in a small pot

2) cook under small fire till boiling

3) boil for 5 mins and ready to serve warm

Lunch and dinner : Chicken floss spinach rice balls 

Chicken Floss Spinach Rice Balls

Ingredients

1 small Potato

1 red sweet chilli pepper

1 bowl of baby spinach (leaf portion only)

1 chunk of chicken breast

3 tbsp mix grains / Rice (Pre soak overnight)

pinch of salt and pepper to taste

Steps:

1) Slice potato and put in a bowl

2) wash spinach and put in a separate bowl

3) cut the red chilli pepper into very tiny size (2mm x 2mm roughly)

4) in a steamer, steam the rice, chicken and potato at the same time in different container for 15mins

5) put the spinach & chilli (optional, as i do not steam it) into steamer as well for 5 mins only

6) tear the chicken meat into floss

7) mash the potato while it is still hot

8) use scissors cut the spinach into small size

9) mix everything till well combined.

10) prepare clean and greased with some oil plate

11) wash hand clean and rinse with cooked water

12) use teaspoon to scoop the rice mixture then form a rice ball by damp fingers

13) Ready to serve or can steam the rice balls to reheat it

Teatime : Garden pea walnut sticks and dragon fruit juice

Garden Pea Walnut Sticks

Ingredients

1/3 cup of frozen garden pea

1/3 cup of cooked rice

2g of unsalted butter

4-5 pcs of organic walnut

Steps:

1) Blend all ingredients together till smooth.

2) put the mixture in a plastic bag and cut a small hole at the edge

3) squeeze out the mixture onto a baking tray with a nonstick baking sheet on it.

4) bake at preheated oven of 170'C for 20-25mins or medium golden brown

9/3/2015 Monday : Meals of the Day

Happy Monday~ blue~☆
I did not bake any cookies today as it was a false alarm that I thought it will be no water supply. I was busying stock up the water end up not sufficient time for me to bake... nvm tomorrow only will bake for her.

Breakfast : dragon fruit juice + potato sweet bun with cheese slices 

Potato Mini Bun
Ingredient A：
150g Mashed Potato
（steam, mashe while still hot, cool down before used)
350g bread flour
20g milk powder
50g castor sugar (i used 45g only)
5g instant dry yeast
50g egg
90g milk
1/2tps salt ( i used 1/4 tsp only)

Ingredients B:
unsalted butter 70g

Steps:
1) Put all ingredients A follow by wet until dry into bread maker.
2) set function 8 / "dough" for 20 mins.
3) add in ingredients B and re-set "dough" function again for 20 mins.

4) I divided the dough into 3 portions. 2 portions i put into 2 separate zip lock bag then put into freezer immediately.

5) for making on the same day ===> the remaining 1 portion i put it back into the bread maker then close lid, proof for 45-60mins or double the size.

6) for next day making ===> thaw the frozen dough in room temperature for 1-2 hours. (even still cold but soften, can start shaping)

7) Once dough is soft, remove excess air, divide into few same quantity small dough, roll into ball shape, rest for 10mins, then can start shaping or put filling into the bun (if desired).

8) after shaping, let it proof for second time, 30-45mins.

9) brush bread surface with egg ( milk / honey / butter okay)

10) bake at preheated oven of 180'C for 15mins or golden brown

Lunch and dinner : Chicken porridge with baby spinach and pea sprouts 

Teatime: strawberry avocado yogurt