28/12/2015 (Mon)

I am at work again today as usual....

Very fast my holiday is ended and recharged my "battery"...

Breakfast : soybean pudding and fresh milk

Lunch: Macaroni with mushroom cheese sauce and onion juice

Teatime: Cheesy Melts and honey lemon

Soybean Pudding

Ingredients:

1 egg (nett weight 58g)

130ml sugarless soymilk / homemade soymilk

10g cane sugar

Steps:

1) Whisk egg with sugar till dissolve

2) cook soymilk under small fire till nearly boil

3) very slowly pour the hot soymilk into the egg mixture (do not pour in one time to avoid the egg turns cook)

4) sieve the mixture by using a strainer into 2 pudding glasses or bowls, cover by cling wrap and poke few tiny holes on it

5) put in the boiling steamer and steam under medium small fire for 12-15 mins 

Macaroni with Mushroom cheese sauce

Ingredients: 

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

My way of cooking to avoid mushy and soggy pasta and can last till dinner:~

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 rice bran 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:

3 brown button mushroom (to blend)

1/2 cup water (to blend)

2 cloves garlic (sliced)

3 brown button mushroom (diced)

20g Mozarella cheese

20g cream cheese

1/3 cup water

some pepper powder, italian herbs

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom, garlic and water till smooth (mushroom puree)

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

4) add in diced mushroom and stir fry a while

5) add in mushroom puree, cook for 1-2 mins.

6) add in cream cheese and cheddar cheese. Cook till boiling and cheese melted. Off fire. Ready to serve warm.

p/s: I placed some raw red capsicum on the pasta then pour in the mushroom sauce and keep in the fridge. Mother-in-law just needs to steam it for 5 mins to reheat.

Cheesy Melts 乳酪脆餅

(by Yen Li)

Ingredients / 材料 :

40g cream cheese 40克 奶油乳酪

10g castor sugar 10克 細砂糖

25g baby milk powder / full cream milk powder 25 克嬰兒奶粉/全脂奶粉

20g corn flour 20 克 玉米粉

1 tbsp milk 1 湯匙 牛奶

2 egg whites 2 個 蛋白

Few drops lemon juice 幾滴 檸檬汁

Steps:

1) melt cream cheese under hot water.

把奶油乳酪放進一個小碗, 再放進一個裝有熱水的大碗,以便溶化。

2) sieve in corn flour and milk powder into the melted cheese mixture， add in 1 tbsp milk and mix well..

把玉米粉和奶粉篩入溶化的乳酪裡，加入一湯匙牛奶， 攪拌均勻。

3) put egg whites into a clean bowl (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till bubbles is formed, add in1/2 of the sugar, continue beating another 1 min then add in the remaining sugar. Beat till hard peak form (whenyou over turn the bowl, the egg whites won't fall).

把蛋白放進乾淨的碗裡(無油無水), 加入幾滴檸檬汁, 用電動攪拌器把蛋白打發。半途分2次加入砂糖, 最後打至硬性發泡(當把碗翻轉,蛋白也不會掉下來。)

4) take 1/3 of the egg white mix into the cheese mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles.

將1/3的蛋白加入乳酪團裡, 攪拌均勻後倒進2/3的蛋白。用切入的方式, 輕柔地攪拌均勻。不要過份攪拌。

5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet with any shape.

先預熱烤箱120度, 再把乳酪蛋糊放進膠袋, 剪個小洞(5厘米)然後擠出條狀/一小堆的形狀在防粘的烘培紙。

6) bake at 100'c for 50-60 mins more till completely dry.

送進烤箱, 轉成100度, 烤50-60 分鐘或完全乾燥。

7) cool down before storing in air tight container. Can keep for 1-2 week.

方涼後收藏在不透風的罐子裡。可以收藏1-2個星期。

Honey Lemon