14/7/2015 Tuesday (23 mo)

Today, I don't know what type of breakfast I shall prepare for my lo and ended cook the spaghetti for her and also for the whole family as breakfast.

Breakfast: Spaghetti with mushroom sauce, honey dew, blueberries & fresh milk

Lunch & Dinner: Rice with baby spinach omelette and corn soup

Teatime: Flavoured Yoghurt melts and honey dew yoghurt drinks

Spaghetti with mushrooms cheese sauce

Ingredients: 

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

Mushroom cheese sauce (for 4 servings)

Ingredients:

4 cloves garlic

1 onion

8 brown button mushroom (blended)

2 brown button mushroom (diced)

10 asparagus

1/2 red capsicum

30g cheddar cheese

1/2 cup full cream milk

1 cup water

some garlic powder 

some pepper powder, italian herbs

flour mixture (1 tbsp flour+ 3 tbsp water)

Steps:

1) dice the mushrooms, capsicum, onion, garlic and asparagus into small size

2) heat pan, add some olive oil, sauteed the garlic and onion till fragrant

3) add in the mushroom, capsicum and asparagus, stir fry for a while

4) add in water and cheddar cheese. Cook till boiling and cheese melted.

5) add in milk and flour mixture, off fire when boiling. Ready to serve warm.

Apple Corn Soup

Ingredients:

1 pc of organic apple

1 stick of sweet corn

2 pcs of chicken tight

some goji berries

1 potato

1.5 litre water

Cook in low fire for 2 hours.

Baby Spinach Omelette

1 bowl Baby Spinach 

1 egg

Steps:

1) finely diced the baby spinach

2) add in the egg 

3) add in 2 rice size salt n dash of pepper

4) mix well and pan fry till both sides are coooked

Flavoured Yoghurt Melts

Ingredients

100g Yoplait Baby Banana Yoghurt

50g milk powder / baby formula milk powder

50g corn starch

3 egg whites (large size egg)

1/2 tsp lemon juice or vinegar

Steps:

1) sieve milk powder and corn starch into the yoghurt, mix well.

2) add the lemon juice into egg white, beat the egg whites till hard peak form 

3) add 1/3 of the egg white into the yoghurt mixture, mix well (I mix by using mixer)

4) add the yoghurt mixture into the 2/3 of the egg white and fold well gently but quickly.

5) preheat oven at 120'C

6) put the mixture in a piping bag or plastic bag, cut a 0.5cm hole at the edge

7) Squeeze out 1cm ~ 1.2cm round shape onto baking tray laid with non stick parchment paper

8) Bake at 100'C for 50-60mins or till the cookies easily be removed from the parchment paper, let the cookies inside the oven till cool down before taking out

Video Demo