Happy Friday~~ ^.^
Once again it's Friday and tomorrow has no work....hohoho...
Oh yeah.... Happy Halloween too!!!
This morning I overslept and woke up nearly 6am so I have no time but just cooked simple foods for my gal today.
Last night we did our regular measurement heigh. weight and head size for our 27mo little princess. The result:
13.4kg nett W, 92cm H, 47cm Head circumference
自寶寶満月以來, 每個月底一定會幫寶寶量體高和體重哦~
92公分高, 13.4公斤净重
比上個月重了100克和高了1公分。呵呵呵呵。。。
Breakfast : Walnut Sweet potato Pancake, cherry tomatoes and fresh milk
Lunch and dinner : Beef mushroom porridge
Teatime : Honeydew and young coconut juice
今天的煎餠,續之前(5/11/2014)自己的食譜再更改,依然鬆軟好吃。
補腦核桃煎餅
材料： （18片5-6cm直徑的煎餅）
1個雞蛋
35克 煮/蒸熟的番薯
10克 核桃
2茶匙 米糠油
2茶匙 有機蔗糖（任何醣類）
2湯匙 鮮奶（任何奶類）
3湯匙 中筋麵粉
1/2茶匙 無鋁泡打粉
做法：
1) 用料理棒攪拌所有材料，除了麵粉和泡打粉。 （打10秒）
2) 加入麵粉和泡打粉，用湯匙攪拌均勻。
3) 加少許油在熱的平底鍋裡，再用廚房紙巾擦勻。（我完全沒有放油，因為新買的鍋很棒）
4) 將平底鍋放在濕布上降溫，再放回爐上。（全程用小小火）
5) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。 （我家的鍋一次可以煎7片）
6) 翻面之後也同樣煎半分鐘左右即可出鍋。
7) 重複步驟4-６ ，直到麵糊全部用完。（我一共重複3次）
～＊＊本人的小貼士＊＊～
1）以上食譜大約可以做18個小小的鬆餅，每次勺同樣的分量，鬆餅的大小就會比較均勻啦~
2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。
3）一定要用最小火。火一大就容易煎焦。
4）我家平底鍋是28公分的，可以一次煎7-8塊。
5）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。
How to cool down your pan
如何讓平底鍋降溫
Raw Walnut
天然核桃
My non-stick ceramic pan
我家的陶瓷塗層不粘平底锅
Walnut sweet potato pancake
Ingredients: (yield 18pcs 5~6cm dia. pancakes) (1st attemp: 5/11/2014)
1 egg
35g cooked/steamed sweet potato
10g raw walnut
2 tsp rice bran oil
2 tsp organic cane sugar (any sugar)
2 tbsp fresh milk (any milk)
3 tbsp all purpose flour
1/2 tsp aluminum free baking powder
Steps:
1) blend all ingredients except the flour and baking powder with hand blender for 10 seconds.
2) add in flour and baking powder, stir well.
3) heat pan with little olive oil and wipe off. ( I did not put oil as my pan is great in non stick)
4) place the pan onto a damp cloth or water to cool down
5) put 1 small scoop of batter on the pan and put another till your pan has no more space.
6) close the lid for 30secs (very very small fire)
7) open lid and you shall see little holes on the pancakes are formed.
8) flip carefully and cook the other side till brown about 30 secs too.
9) repeat steps 4-8 until all batter is finished
TIPS to cook nice pancake:
1) The above recipe yield 18 small pancakes, using same volume of batter, pancake size will be more evenly ~
2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.
3 ) Always use the smallest fire to avoid burnt easily.
4 ) I am using 28cm pan which can cook 7 mini pancakes at the same time.
5 ) To make nice pancake, the cool down process must not skip!!
牛肉玉菇粥
材料：
5湯匙 混合穀物（藜麦，小米，糙米和白米）
60克 牛肉末 + 3湯匙鮮牛奶
1碗 玉菇
1-2湯匙 南瓜切條
1小块 生姜
1/2茶匙液態氨 / 1咪咪海鹽
胡椒粉适量
做法：
1 ）把牛奶加入牛肉末大約20分鐘。
2 ）把雜糧加4-5碗水倒进小锅里煮15-20mins 。
3 ）把玉菇和南瓜切成小塊。
4 ）把牛肉末，玉菇，生薑和南瓜放入粥里繼續煮15分鐘。
5 ）加入鹽和胡椒粉后熄火。
6 ）趁热食用。
Beef Mushroom Porridge
Ingredients:
5 tbsp mix grains (quinoa, millet, brown rice and white rice)
60g minced beef + 3 tbsp fresh milk
1 bowl shimeji mushroom
1-2 tbsp pumpkin stripes
1 small cube of ginger
1/2 tsp liquid amino / pinch of sea salt
dash of pepper powder
Steps:
1) marinate minced beef in fresh milk for 20mins.
2) cook mix grains in 4-5 bowls of water with low fire in a small pot, cook for 15-20mins.
3) cut the mushroom and pumpkin into small pieces.
4) pour the minced beef, mushroom, ginger and pumpkin into the porridge and continue cooking for 15 mins.
5) add in pinch of salt and pepper and off fire. ready to serve warm
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