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)