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。