鮮蝦米飯煎餅
材料:
3 湯匙熟米飯
1 粒蛋白
1/4個洋葱
1/4個胡蘿蔔
2只海蝦(中)
2茶匙太白粉
適量海鹽(1咪咪)和胡椒粉
做法:
1)剁碎蝦仁,胡蘿蔔和洋葱。
2)熱鍋加少少油,把洋葱和胡蘿蔔略炒香即可。
3)在一個大碗裡,放入米飯,(2),蝦蓉,蛋白,太白粉和鹽,攪拌均匀。
4)平底鍋加熱,舀一大湯匙飯糊放入鍋,用最小火煎至兩面金黄色。
Shrimp Rice Pancake
Ingredients:
3 tbsp cooked rice
1 egg white
2 shrimps
1/4 onion
1/4 small carrot
2 tbsp potato starch
Pepper to taste
Pinch of sea salt
Steps:
1) chopped shrimp, carrot and onion into tiny pieces
2 ) heat pan with little bit oil, sautéed carrot and onion till fragrant
3 ) In a large bowl, put in the rice, shrimp and sauté onion and carrot. Add in the egg whites, potato starch and some pepper, salt, and mix well.
4 ) heat non stick pan over low heat, and put few drops oil (I did not put), 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.
Garden pea chicken soup
Ingredients :
1 cup frozen garden pea
1/2 chicken breast
3/4 pc onion
3-4 bowls water
Dash of pepper powder
1) blend garden pea with some water with hand blender till smooth. Sieve through strainer, set aside.
2) boil the chicken breast and water in a pot, add in onion and garden pea puree
3) cook for 30 mins or more
無糖杏乾司康
材料:
100克低筋麵粉
20克無鹽奶油(冷,小顆粒)
20克杏乾(也可用葡萄乾)
80-85克鮮奶
4克無鋁泡打粉
做法：
1）把麵粉和泡打粉過篩在一個大碗
2）把切成小顆粒的無鹽奶油加入並用手搓成麵包屑的狀態
3）加入牛奶輕搓均勻，
4）然後加入杏乾/葡萄乾輕輕混合，形成軟麵團。 （切記不要過度搓揉）
5）用保鮮膜包裹，放在冰箱裡休面30分鐘
6）把烤箱預熱 （200'C度）
7）將麵團擀平的大約10毫米厚，用餅乾模印壓出喜歡的形狀/ 切成3cmX3cm正方形/ 傳統的圓形
8）送入烤箱，大約烘烤10分鐘或直到表面上色。
Sugarless Apricot Scone
Ingredients
100g Cake flour or all purpose flour
4g Aluminum free baking powder
80-85g fresh milk
20g cold unsalted butter (tiny cubed)
20g dried apricot / (can use raisin)
Steps:
1) sift flour and baking powder in a big bowl
2) add in the tiny cubed cold butter and rub by hand till bread crumbs condition
3) then add in milk into the flour mixture, gently mix
4) add in raisin gently mix and form a soft dough. (Remember not to over knead)
5) wrap by cling wrapping and put in the fridge to rest for 30 mins
6) preheat oven at 200'C
7) roll the dough flat about 10 mm thick, and cut by cookie cutter / cut into 3cmX3cm square / traditional round shape scone
8) bake at 200'c for 10mins or till light golden brown surface
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