21/1/2016 (Thu) 三文魚米煎餅

從上個週末開始，在飯桌用餐時，寶寶會自動叫長輩吃飯了。 。

每當寶寶坐在她的餐椅，要開餐前，寶寶說：

“阿公吃飯！”

“婆婆吃飯！”

“ｄａｄｄｙ吃飯！”

“ｍｏｍｍｙ吃飯！”

然後，我們都會回她的話說“ｋｙｌｉｅ吃飯。”

可是，如果當天她的餐食是麵條的話，她會說：

“ｋｙｌｉｅ吃麵面啦！”

哈哈！ ！好乖的寶寶啦～

Salmon Rice Cake

Ingredients:

2 tbsp Homemade Salmon floss

1/2 bowl cooked rice

1 egg

pinch of sea salt and some dried parsley (for 1yo above)

Steps:

1) In a large bowl, put in the rice, salmon floss and egg, mix well.

 2) add in some dried parsley and salt, mix well.

4 ) heat non stick pan over low heat, and put few drops oil, use a spoon to scoop rice mixture into the pan, and then use the spoon to adjust a little into round shape. After scooping up all the rice mixture, close the lid cover and cook for one minute. Then turn over and pan fry another side until lightly golden brown.

三文魚米煎餅

材料:

1/2 碗熟米飯

2 湯匙自製三文魚絲

1 粒雞蛋

乾香菜／胡椒粉適量

海鹽一咪咪　（一歲以上）

做法:

1)在一個大碗,舀入米飯,三文魚絲和雞蛋。

２）加入一些乾香菜／胡椒粉和鹽,攪拌均勻。

３)平底鍋小火加熱,抹一兩滴油,用湯匙舀飯糊放入鍋,然後稍微整理成圓狀。舀完所有飯糊為止,蓋上鍋蓋。大約一分鐘,翻面再煎至金黃色即可。

以上材料可煎６片飯餅。

Grouper Fish Soup

Ingredients:

½ slice ½” thick Grouper Fish

1 onion

1/3 pack fresh shimeiji mushroom

1 small potato

1 stick celery

3 slices Ginger

6-8 cherry tomatoes

Dash of pepper powder

1 tbsp milk ( I used fresh milk)

4-5 bowl water

Steps:

1) Stir fry Grouper till both sides light golden brown

2) Cut onion, mushroom, celery and potato into smaller sizes then put in a pot then add in water

3) Pound the ginger with knife and add in the pot

4) Cook till boiling and add in the cooked salmon fish

5) Cook for 30 mins or more and add in the pepper and milk before off fire

P/s: NO SEASONING required as the taste of the soup is really yummy with its natural sweetness 

QUINOA RAMEN　小小米拉面

迷你夾心蛋糕

材料：

（ A）： 15毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶

                20毫升米糠油/橄欖油/玉米油/任何菜油

                2顆 蛋黃

                40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 2顆 蛋白

                 15克 有機蔗糖/白砂糖

                 1/2茶匙 檸檬汁/醋

夾心料：

商店買的無糖果醬/花生醬

或者任何果醬/花生醬(自製/買的）

夾心可以多變哦。。果醬,花生醬,蕃薯泥,乳酪醬,等等都可以的。

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊 （超級給力也环保可重复使用），輕輕地擠成35-40mm圓狀。 （好像馬卡龍那般^.*) 擠好後，可以用手指稍微抹平凸/尖的表面。

5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

7）在蛋糕底部塗抹一層薄薄的果醬然後夾上另一片蛋糕黏在一起。

擠麵糊示範/Demo on squeezing the batter

Mini Soft "PANCAKE" with Jam

Ingredients:

Egg Yolk Batter:

2 Egg Yolks

20ml Grapeseed Oil/any vege oil

15ml Fresh Milk/any milk

40g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

15g castor sugar

few drops vinegar/lemon juice

Filling:

Some fruit jam / peanut butter (homemade/store bought)

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper (just like making macarons ^.*)

7) Bake for 20mins or light golden brown on the surface.

8) Place the pancake on the wire rack for cooling down.

9) Spread a thin layer of jam / peanut butter on one side of the pancake then place another pancake and fix together.

Pomegranate Juice

Ingredients:

1/2 pomegranate

1/3 cup water

1/2 tsp honey