25/5/2016 (Wed) Flatbread sandwich 菜餅三文治

Breakfast: flatbread sandwich and fresh milk

Lunch and dinner: pasta with mushroom sauce

Teatime: yogurt cookies and honey lemonade

今天用蔬菜做成菜餅代替麵包，做了這個"菜餅三文治"給寶寶作早餐。

無調味，無麵粉，無酵母，無髮粉。

做法簡單也非常健康，值得一試哦！

午餐有寶寶喜歡的意麵配蘑菇醬。

下午茶是優格餅乾和檸檬蜂蜜水。

Purple Cabbage Flatbread

Ingredients:

150g purple cabbage

30g almond meal / ground almond

1 large egg

1/8 tsp dried herbs of choice (oregano, thyme, Italian mix herbs), optional

sea salt and black pepper to taste

1) Preheat the oven to 200°C and line a baking tray with parchment paper. 

2) Coarsely chop the cabbage, place in food processor and blend until you have got a fine rice-like texture. 

3) pour the vegetable ‘rice’ into a mixing bowl. Add ground almond, salt and pepper (plus herbs, if using) and mix with your hands. 

4) Add in the egg and mix well until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough. 

5) Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands (roughly 5-7mm thick). 

6) Bake on the middle rack in the oven for 15-20 minutes or until slightly golden and firm. Remove from the oven and let cool completely. 

7) Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge.

I made sandwich with 1 slice of natural cheese and fried egg! yummy!

菜餅三文治的做法視頻

The Making of Flatbread Sandwich

紫包菜菜餅

材料：

150克 紫包菜

30克 杏仁粉

1個 大的雞蛋

1/8茶匙乾燥的香料（牛至，百里​​​​香，意大利香草混合），可以放/不放

海鹽和黑胡椒 適量 （寶寶可以選擇不放）

1）烤箱預熱至200℃，並把不沾烤布/烤紙鋪在烤盤上。

2）把紫包菜放入食品攪拌器，打至粗泥如米一般。

3）把菜“米”倒入一個盆，加入杏仁粉，香料，鹽和胡椒，用手混合。

4）加入雞蛋，用手攪拌均勻並可以揉成團狀即可。它比傳統的麵包生麵團更加鬆散潮濕。

5）把菜團放在烘焙紙上面，用手壓扁並組建成長方形的薄片（大約5-7mm厚）。

6）放入烤箱中層，烘烤大約15-20分鐘或至邊緣上色和菜餅定型了。從烤箱中取出待完全冷卻。

7）把它翻過來，小心地揭開烤紙。切成麵包般的大小/喜歡的大小，放進冰箱儲存。

今天做了這個"菜餅三文治"。裡面有一片切成片的天然奶酪和煎蛋，絕配的好味道，好營養哦！ ！ ！

Pasta 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:

4 button mushroom (to blend)

2 cloves garlic (to blend)

1/3 cup water (to blend)

2 cloves garlic (sliced) (I used 3-4 cloves as my gal loves garlic)

2 button mushroom (diced)

10g cheddar cheese

20g cream cheese

1/3 fresh milk

some water

some pepper powder, italian herbs

some broccoli

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 water, milk, cream cheese and cheddar cheese. Cook till boiling and cheese melted. 

7） Add in dash of pepper powder and italian herbs, Off fire. Ready to serve warm.

p/s: I placed some broccoli and carrot which are cooked during cooking the pasta, remove from boiling water after 10 seconds.

意麵與蘑菇湯

材料：

麵食或任何類型所需的麵食

**我的麵條烹煮方式**

“避免麵條變成糊狀並和可以維持到晚餐時間食用”

1 ）按照麵條包裝上的烹煮方式

2 ）倒掉煮麵的熱水

3 ）把麵條浸泡在一碗冰水30秒

4 ）倒掉浸泡的冷水

5 ）加入1-2茶匙米糠油或橄欖油，拌勻即可。

**在職媽媽的小貼士**

6 ）如果不是馬上吃，收進冰箱。

7 ）讓保姆或家人舀出寶寶的麵條分量，蒸5分鐘。

8 ）倒入熱的蘑菇醬/湯就可以了。

寶寶蘑菇湯

材料： （2-3寶寶分量）

（A）

4朵 蘑菇（用料理棒打成幼滑）

2瓣 大蒜（用料理棒打成幼滑）

1/3杯 水（用料理棒打成幼滑）

（B）

2瓣 大蒜

2朵 蘑菇

胡蘿蔔 適量

花椰菜 適量

10克 切達乾酪

（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/3杯 鮮奶

水 適量

胡椒粉 適量

意大利香草 適量

做法：

1 ）把蘑菇切丁，大蒜切片，胡蘿蔔和花椰菜切小塊;備用。

2 ）用料理棒把所有材料（A ）打成幼滑;備用。

3 ）熱鍋後加入一些橄欖油，炒香蒜片。

4 ）加入花椰菜和蘑菇翻炒片刻。

5 ）然後加入打成幼滑的材料A（蘑菇泥） ，煮1-2分鐘。

6 ）加入水，牛奶，奶油奶酪和切達乾酪，煮至奶酪融化。

7 ）撒入胡椒粉和意大利香草即可關火。

P / S ：也可以把西蘭花和麵條一起煮熟，川燙10秒即可撈起。

Yogurt cookies

Ingredients:

40g Natural Plain yogurt 

30g Muscovado sugar 

30g cold cubed unsalted butter 

1/4 tsp natural baking soda 

100g Low protein flour/superfine flour

Steps:

1) preheat oven at 180°c

2) Sieve flour and baking soda in a big bowl.

3) Add in the cold cubed butter, rub with hand till bread crumbs texture.

4) then add in sugar and yogurt, mix well and FOLD gently till combined, remember very gentle and not to over mix and knead it.

5) place dough on a layer of cling wrap, roll it flat to 3-4mm thick, keep in the fridge to rest for 30mins. Then cut out with small cookie cutter.

6) bake for 18-20 mins or till lightly golden brown

優格餅乾

材料：

40克 天然原味優格

30克 有機蔗糖

30克 冷的無鹽奶油

1/4茶匙 天然小蘇打

100克 低筋麵粉/超細粉

做法：

1）預熱烤箱180℃。

2）將麵粉和小蘇打過篩入一個大碗裡。

3）加入冷的無鹽奶油，用手搓揉直到像麵包屑的質感。

4）然後加入糖和優格，輕拌均勻，搓成麵團。不要過度搓揉。

5 ）將麵團放在保鮮膜，把它擀平大約3-4MM厚，收進冰箱休面30分鐘。然後用餅乾模切出放在不沾烤紙上。

6 ）送進烤箱，烘烤大約18-20分鐘或直至金黃色。

24/5/2016 （tue）自製香腸

自製香腸

材料：(4條）

絞肉 150克（豬肉/雞肉）

有機燕麥 25克

（大人版建議不放，放了口感軟綿適合小寶貝）

車達奶酪碎 15克

百里香 1/8茶匙

蒜泥 1茶匙

黑胡椒 少許

橄欖油 5克

做法：

1）燕麥倒入熱水浸泡15分鐘，倒掉浸泡水。

2）將絞肉和其它材料放入攪拌機，倒入泡軟的燕麥，攪拌均勻至起膠有粘性的程度。

3）在案板上舖一層耐熱保鮮膜，放上55克的肉餡。保鮮膜提起把肉蓋起來。慢慢把肉餡捏成長條並把兩端扭轉紮實。

4）如果不是馬上煮，可以收在冰箱3天，冷凍庫1個月。

5）幾種煮法：

a）把捲好的香腸直接放入沸水里煮5分鐘，冷水沖一沖，剪開一端的保鮮膜，推出香腸。放入熱鍋煎一煎即可

b）做好的香腸放入冰箱冷凍定型，揭開保鮮膜，香腸不會散開就可以放入烤盤裡烤（保鮮膜去掉），200度18分鐘，中途要翻動幾次。

c）把捲好的香腸直接放在蒸鍋裡蒸10分鐘即可。如果不是使用耐熱的保鮮膜，可以先把香腸冷凍定型（不需冷凍很久），揭開保鮮膜後取出香腸，放在蒸果鍋裡蒸10分鐘。

****熟了的香腸有兩種顏色和口感，蒸的細嫩，煎的和烤的焦香****

大人版小貼士:

可以把香腸醃製過夜以便更入味。也建議加入其它香料如羅勒，冬菇粉，等等。包裹香腸之前，可以煎一小塊試味，不夠咸才加調味。

自製香腸製作視頻

Homemade Sausage Video

Homemade sausage

Ingredients:

150g ground meat (pork/chicken)

25g Organic Rolled Oat

(Adult version please omit rolled oat for better texture)

15g Shredded cheddar cheese

1/8 tsp Thyme

1 tsp crushed garlic

some black pepper

5g olive oil

1/8 - 1/2 tsp sea salt (adult version)

Steps:

1) Soak rolled oat in hot water for 15 minutes, discard the soaking water.

2) In a blender, add in the ground meat and other ingredients, pour in the soaked oats, blend till mixture is sticky.

3) Lay a layer of heat-resistant plastic wrap, 55g of the meat on it. Lift the plastic wrap to cover up the meat. Slowly roll and squeeze the meat into fit strips.

4) If it is not cooked right away, can keep in the refrigerator for 3 days and freezer 1 month.

Few Cooking Methods:

a) Cook the sausages with the wrappers in boiling water and cook for 5 minutes. Cold with running water, cut the plastic wrap at one end, then push out the sausage at another end. Pan fry with some oil till light golden brown.

b) Keep sausages in the freezer to fix the shape, open and remove the plastic wrap, bake in preheated oven of 200'C for 18 mins, flip several times in the half-way.

c) Cook the sausages in the steamer with the wrappers and steam for 10 minutes. If you don't have the heat resistance cling wrap, you may keep the sausages in the freezer for awhile to fix the shape. Then open and remove the wrappers, steam for 10 mins.

**** Cooked sausages are different in colours and texture. Tender is steamed, Fragrant if baked and Pan fried ****

Adult version tips:

You may add more spices such as coriander powder, sweet paprika, mushroom powder, basil and etc for richer taste.

After marinating the meat, before wrapping into sausages, you may pan fry a small piece and taste it if tasty enough.

Mushroom Mantou

Ingredients:

Fresh Milk 80g

Sugar 30g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Olive Oil 1 tbsp

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, divide dough into the followings:

4 pcs 45g dough (for 4 red bean paste steamed bun)

3nos of 20g dough (for mushroom top,charcoal powder top during shaping)

3nos of 12-13g dough (for mushroom stick)

shape and proof for 30mins, steam at med high fire for 10mins

香菇饅頭

材料：

牛奶 80克

中筋麵粉150克

有機蔗糖30克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

香菇表面色素：竹碳粉

做法：

1）把所有材料混合均勻。

2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。

３）休面10分鐘。

4）用擀麵棍桿扁，排除空氣。

５）麵團分別分割成為以下的分量（本人此次的成品）：-

~4個45克的麵團（ 4個紅豆沙包）

~3個香菇造型的饅頭

6）香菇的做法：

香菇菌傘 20克麵團

香菇菌柄 12-13克麵團

首先把菌傘搓圓，稍微壓扁。排放在不沾烤紙上。在表面塗抹一層薄薄的黑色竹碳粉，然後用利刀割畫十字。然後放入蒸盤。

７）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵30分鐘。

８）發酵完成直接開中火蒸10分鐘。

９）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著３－９的做法完成。

20/5/2016 (Fri)

Breakfast: Dragon fruit kikaku and fresh milk

Lunch and dinner: steamed cheesy tomato meat rice

Teatime: Dragon fruit yogurt drink and cheesy smiley cookies

Dragon Fruit Kikaku

Ingredients

50g Glutinous Flour 

100g All purpose flour 

30g Sugar ( i put 25g only, sweetness Okay)

1/2 tsp Instant dry yeast

15g Grape seed oil / any plain vege oil

150ml water + dragon fruit (sieve away seeds)

1/2 tsp chiaseed

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 6 portions.

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer immediately.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

VIDEO ~ making of  kikaku

Steam cheesy tomato meat rice

Ingredients:

5 tbsp basmathi rice (pre-soak overnight)

1/4 zuchinni

30g minced meat

10 pcs cherry tomatoes (blended and sieved)

3-4 cloves garlic

25g cheddar cheese

Steps:

1) heat pan, add in oil and sautee the garlic till fragrant.

2) add in minced meat and zuchinni, stir fry for a while

3) add in the tomato juice and shimmer for 2 mins

4) dash in some pepper powder and off fire

5) pour the soaked rice into 2 casseroles, add in 4-5 tbsp water/soup stock into each bowl. Then shred the cheese as topping, steam at medium heat for 20-30 mins.

Roasted drumstick

Ingredient:

1 chicken drumstick ( i use kampung chicken drumstick)

2 gloves garlic (crushed)

1/4 tsp liquid amino

dash of pepper powder

a little bit VCO 

some dried parsley

Steps:

1) Marinate the drumstick with all the ingredients for 30mins or more or overnight

2) Preheat oven to 190 degrees C.

3) Place chicken drumstick on a plate then place on the baking tray

4) Bake for 20 minutes 

烤雞腿

材料：

1只雞腿（用叉子在肉上戳孔）

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

一些 蒜泥

幾滴 初榨椰子油

做法：

1）把蒜泥和雞腿一起放入一個碟子裡，倒入醬油，胡椒粉和椰子油，放入冰箱冷藏室醃約30分鐘或隔天再烤也可以

2 ）烤箱預熱至190 ℃。

3 ）然後把雞腿放在烤盤上。

4）烘烤20分鐘。

Cheesy Smiley Cookies

Ingredients:

50g Cake flour ( I used superfine flour) 

15g Cold Butter, cubed

1 tsp castor sugar

15g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold fresh milk / Water

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add in sugar and grated cheese and a tbsp of milk/water at a time kneading by hand to form a nice soft dough. 

3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. Cut with 45mm dia. round cutter. Use straw to cut out 2 holes for the eyes and use a spoon to cut the smiling mouth.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 15-18 minutes or until lightly golden.

如何壓出笑臉視頻

click the link for video of making smiley

奶酪笑臉餅

材料：

50克 低筋麵粉

15克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

15克 刨碎車達干酪

1-2湯匙 冷鮮奶/冷水

做法：

1）把麵粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的車達干酪，拌匀。再把鮮奶一湯匙慢慢加，一邊稍微揉均勻成團狀。

3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

4) 用擀麵棍按壓成2-3厘米的厚度，用45mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上，用吸水管壓出2個小圈圈作眼睛，用小湯匙壓出笑的嘴型。

5） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

23/5/2016 (mon) 自製奧利奧餅乾

Breakfast: Boiled chickpeas and fresh milk

Lunch: udon with spinach soup

Dinner: rice with soup and stir fry vegetable

Teatime: pineapple juice and homemade OREO cookies

Boiled Chickpeas

Ingredients:

100g organic chickpeas

pinch of salt

Steps:

1) wash and soak the chickpeas for overnight.

2) drain away the soaked water and rinse for few times.

3) cook in boiling water for 30-40 minutes.

4) drain away the water and add some salt.

水煮鷹嘴豆

材料：

100克 有機鷹嘴豆

鹽少許

做法：

1）洗淨，浸泡鷹嘴豆過夜。

2）排走浸泡水并沖洗幾次。

3）在沸水中煮30-40分鐘。

4 ）捞起加點鹽即可。

Homemade OREO Cookies (Baby version)

Ingredients:

50g Cake flour ( I used superfine flour) 

1tsp charcoal powder

15g Cold Butter, cubed

1 tbsp castor sugar

1 egg yolk / 2 quail eggs

Cream Cheese FILLING:

40g cream cheese

2 tsp icing sugar / cane sugar

few drops lemon juice (optional)

Steps:

1. Rub together the flour, charcoal powder and butter until it resembles a breadcrumb texture.

2. Add in sugar and egg yolk, mix well and knead till a soft dough is formed. 

3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. store in the fridge to rest for 30mins.

4. Remove from fridge,  cut with 45mm dia. round cookie cutter. Any scraps will have to be re-roll and re-chilled it. 

5. Place onto a lined baking tray and bake in a 165 degree Celsius for about 18-20 minutes. Cool completely on wire racks.

6. Meanwhile, prepare the filling. Place the room temperature cream cheese in a bowl, add in sugar and lemon juice then whisk till well combine. Transfer to a plastic bag.

7. Flip half of the cookies upside down and squeeze the filling on top. Press the remaining cookies on top to make sandwiches.

storage: keep in air tight container and store in the fridge. consume within 3-4 days.

奶酪奶油（cream cheese)

自製奧利奧餅乾

(寶寶食用版）

材料：

50克 低筋麵粉

1茶匙 竹碳粉

15克 冷的無鹽奶油（切小小粒）

1 湯匙蔗糖/砂糖

1粒蛋黃 / 2粒鵪鶉蛋

餡料部分

40克 奶酪奶油（cream cheese)

2 茶匙 糖粉/蔗糖

幾滴 檸檬汁（可以不放）

做法：

1）把麵粉和竹碳粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2）加入糖和蛋黃，一邊稍微揉均勻成團狀。

3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。用擀麵棍按壓成2-3厘米的厚度，然後收進冰箱冷藏休麵團30分鐘。

4）把麵團取出，用45mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上。把剩餘的麵團再揉成團，按壓，冷藏，至麵團用完。

5）放入已經預熱165°度的烤箱，烘烤大約18-20分鐘（視厚薄）。外觀顏色與烤前變化不大，小心勿焦。

6）餡料部分的奶酪奶油，糖和檸檬汁加入一個容器,用小的大蛋器打至均勻即可。

7）用裱花袋或勺子將餡料擠在餅乾底部，然後覆蓋另一片餅乾稍稍壓緊即可。

收藏方式：放在不透風的容器，然後放進冰箱。 3-4天內吃完哦。 。

Step 7~

super yummy and my gal requested it again this morning...

Pineapple Juice

19/5/2016 (Thu) 奶酪笑臉餅

面包+鹌鹑蛋

Stir Fried Wholemeal Ramen

Ingredients :

1 pc of organic Wholemeal Ramen

1-2 big prawn

1 tbsp chopped carrot

1 tbsp chopped celery

2 tbsp chopped broccolli 

1/2 tsp liquid Amino

Dash of pepper powder

3 cloves garlic (sliced)

1/4 cup of soup stock / water

Steps:

1) cook noodle as per packaging instruction. 

2) heat pan with some rice bran oil and sauté garlic till fragrant

3) add in prawn, carrot, celery and broccoli, stir fry for a while.

4) add some water to cover all ingredients and shimmer for 1 mins

5) add in the pre-cooked ramen, add in liquid amino and pepper powder,  

6) off fire and ready to serve warm.

炒全麥麵

材料：

有機全麥麵（熟）1份

蒜米3瓣

海蝦1-2隻

胡蘿蔔粒 1湯匙

芹菜粒 1湯匙

花椰菜粒 2湯匙

米糠油/橄欖油1湯匙

天然醬油1/2茶匙

胡椒粉適量

1/4杯高湯/水

做法：

1.全麥麵放進沸水煮熟

2.煮麵的同時把蒜米切片備用

3.胡蘿蔔，芹菜和花椰菜切顆粒

4.用小火熱鍋然後倒入一湯匙米糠油然後爆香蒜片至金黃色

5.然後加入蝦仁和蔬菜略炒，加入高湯燜煮一分鐘

6.加入煮好的全麥麵翻炒均勻後加適量的胡椒粉和天然醬油

7.翻炒均勻就可上碟享用啦~

Chinese Yam Soup

Ingredients:

80g Meat Tenderloin

10-15cm chinese yam

some red dates

some goji berries

dash of pepper powder

4 cups water

Steps:

1) Slice meat and slice the Chinese yam. De-seed the red dates.

2) add water into a small pot, cook until boiling, add in all ingredients.

3) cook for at least 40 mins and dash in pepper powder, off fire and done~

淮山湯

（適合8m以上的寶寶）

材料：

80克豬里脊（豬梅肉）

10-15公分 新鮮淮山

紅棗適量

枸杞適量

胡椒粉適量

4杯水

步驟：

1 ）把肉和淮山切片。紅棗去種子。

2 ）加水入小鍋內，煮至沸騰後放入所有材料。

3 ）煮至少40分鐘，灑些胡椒粉即可息火。

Cheesy Smiley Cookies

Ingredients:

50g Cake flour ( I used superfine flour) 

15g Cold Butter, cubed

1 tsp castor sugar

15g Grated Cheddar cheese or Tasty Cheese

1-2 Tbsp Cold fresh milk / Water

Steps:

1. Rub together the flour and butter until it resembles a breadcrumb texture.

2. Add in sugar and grated cheese and a tbsp of milk/water at a time kneading by hand to form a nice soft dough. 

3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. Cut with 45mm dia. round cutter. Use straw to cut out 2 holes for the eyes and use a spoon to cut the smiling mouth.

4. Place onto a lined baking tray and bake in a 180 degree Celsius for 15-18 minutes or until lightly golden.

如何壓出笑臉視頻

click the link for video of making smiley

奶酪笑臉餅

材料：

50克 低筋麵粉

15克 冷的無鹽奶油（切小小粒）

1 茶匙蔗糖/砂糖

15克 刨碎車達干酪

1-2湯匙 冷鮮奶/冷水

做法：

1）把麵粉加入冷奶油粒和糖，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的車達干酪，拌匀。再把鮮奶一湯匙慢慢加，一邊稍微揉均勻成團狀。

3） 把一張大的保鮮膜鋪在桌子上，把麵團放在上面，把保鮮膜對折。 3邊都折起來成長方形。

4) 用擀麵棍按壓成2-3厘米的厚度，用45mm 大的圓餅乾模將麵皮切成圓形。間隔排放在舖有不沾布（紙）的烤盤上，用吸水管壓出2個小圈圈作眼睛，用小湯匙壓出笑的嘴型。

5） 放入已經預熱180°度的烤箱，烤15-18分鍾或上色。

Lo Han Guo Dessert

Ingredients:

1 organic Lo Han Guo

6-8pcs dried fig

2 pcs white fungus (soak till soft)

some dried Logan fruit

1 big pot of water

Cook with high heat for 15mins then low heat for at least 1 hour.

羅漢果甜品

材料：

1粒 有機羅漢果

6-8pcs 無花果乾

2朵雪耳（泡水泡軟）

一些 龍眼乾

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

18/5/2016 (Wed) 玉米奶酪脆春卷

sunny side up egg

first time cooking this type of egg for my lo, so i choose to use the pasteurized egg (SAFE EGG)　

Cheesy Corn Crisps

Ingredients:

1-2 pc of 7.5" x 7.5" spring roll pastry

6 tbsp frozen corn

40g cream cheese 

1 tsp sugar

Steps:

1) add sugar into room temperature cream cheese, stir till sugar is dissolved. Transfer into a plastic bag, cut a hole at the edge, set a side.

2) divide spring roll pastry into 4 square pieces.

3) preheat oven to 180'C. Grease small muffin pan with olive oil then place each slice of spring roll pastry on the pan.

4) scoop the corn into each cup (please refer photo below) then squeeze the cream cheese on top of the corn.

5) bake in the preheated oven of 180'C for 20-25 mins or till lightly golden brown.

Before baking

After baking

玉米奶酪脆春捲

材料：

1-2 張 7.5 “× 7.5” 春捲皮

6湯匙 冷凍玉米粒/新鮮玉米粒

40克 奶油奶酪

1茶匙 糖

腳步：

1）把奶油奶酪加入糖後攪拌至糖融化，裝入塑膠袋，角落剪一個洞。

2）把春捲皮剪成4片正方型的小片。

3 ）烤箱先預熱180度，拿瑪芬蛋糕烤盤，底部抹少許油防黏。

4）放入春捲皮及放進玉米粒，然後把奶油奶酪擠在玉米粒上。

5 ）在180'C的烤箱烘烤20-25分鐘或至金黃色。

Spinach Chicken Soup

Ingredients:

40g chicken breast

1 shallot

1 slice of ginger

1 bowl of baby spinach

2-3 bowls water

1/2 tsp liquid amino

dash of pepper

Steps:

1) heat pan, add some oil and put in the sliced shallot and ginger, sauteed till fragrant.

2) add in the sliced chicken breast and stir fry for a while.

3) pour in water and shimmer for 15 mins.

4) add in baby spinach, liquid amino and dash of pepper and cook for 2 mins.

5) off fire and done.

菠菜雞湯

材料：

40克 雞胸肉

1颗 蔥头

姜 1片

1碗 菠菜苗

2-3 碗水

1/2茶匙 液態氨酱油

胡椒粉 少許

做法：

1 ）熱鍋加入少许油，放入切成片的蔥头和姜，略炒爆香。

2）加入雞胸肉片，略炒片刻。

3）倒入水后盖上锅盖小火焖煮15分鐘。

4）加入菠菜，液態氨酱油和胡椒粉煮2分鐘。

5）關火即可。

Black sesame dessert 

Ingredients

1/2 cup cooked rice

1 cup water

3 tbsp fresh milk

2 tbsp sesame powder

10-15g Natural rock sugar

Steps:

1) blend water and cooked rice with blender

2) pour into a sauce pan, add in sesame powder, keep stirring while cooking under small fire. If too thick the mixture, add little bit water. If too watery can cook longer time.

3) add in rock sugar and cook till melted.

4) blend the mixture again to have more smoothie texture. ( I try to sieve it with a coffee strainer and its work!!)

5) ready to serve warm.

Today i keep the black sesame dessert in the slow cooker and warm it with low heat by adding some pandan leaves for more fragrance.

寶寶芝麻糊

材料:

白飯 1/2 杯

黑芝麻粉 2 湯匙

水1 杯 （可以用鮮奶或豆漿）

鮮奶 3 湯匙

天然紅冰糖10-15g

做法:

1. 把所有材料放在一起用攪拌機或果汁機打至幼滑

2. 倒入鍋子裡，以小火煮滾即可。一定要一邊煮一邊攪拌。

3. 如果喜歡稀，可以加點水；如果喜歡稠，可以煮久一點。

4. 用網濾過篩或再用攪拌機或果汁機打至更幼滑也可以。

5. 趁熱飲用或冷飲也很棒。 。

今天我把煮好的芝麻糊放入電子砂鍋保溫並加些香蘭葉提香。

Steamed Cod Fish

Ingredients: 

1 slice cod fish

Goji berries 1/2 tbsp

Ginger 2-3 slice

Steps:

Steam for 15mins and ready to serve warm.

No seasoning is required as this is very yummy.

清蒸鱈魚

材料：

1片 銀鱈魚

枸杞 1/2大匙

生薑 2-3片

做法：

中火蒸15分鐘，即可。

無需調味料。