25/7/2016 (Mon) Fried Doughnuts

Fried Doughnuts

Ingredients :

180g all purpose flour

80g water

1 egg yolk

1/2 tsp Natural yeast

1/4 tsp Aluminum free baking powder 

20g unsalted butter

10g organic cane sugar

Using tesco bread maker

Steps:

1) place all ingredients into the bread maker and set function 8 "dough" and beat for 20mins.

2) take out the dough and roll smooth. (I transform some remaining dough into the swirl bread as below)

3) roll the dough into flat then use doughnuts mold to cut out shape, place on a non sticky mat or on a flour dust surface, to proof for 15-30 mins

4) heat wok with oil and fry the doughnuts with medium low heat till both sides light golden brown.

Tomato chicken cheese sauce

Ingredients A: 

1/3 cup minced chicken breast

8 pcs organic cherry tomatoes1/2" carrot (cut into small pieces)1/2 onion

1/4 cup water

Ingredients B

some olive oil

1/2 onion (chopped finely)

15g grated cheddar cheese

some parsley and italian herbs

Steps:

1) Blend the ingredients A till smooth, set aside

2) Heat pan with olive oil, saute onion till golden brown then add in the blended ingredients A

3) pour in 1/2 cup water, boil then simmer for 2 mins.

4) add 1-2 tbsp grated bega cheese and cook till cheese melted..

5) add in some parsley and italian herbs.

6) off fire and done.

22/7/2016 (Mon) Minced meat mushroom

Fussili with minced meat mushroom and onion soup

Minced meat mushroom

Ingredients:

3 pcs chicken fillets

1 stalk king oyster mushroom

3 cloves garlic

1 tsp liquid amino

Some oil

Dash of pepper powder

1tsp corn flour+2 tbsp water

Steps:

1) mince the chicken fillets, crush the garlic, dice the mushroom.

2) heat pan, add some oil. sauteed garlic till fragrant then add in minced meat and stir fry.

3) add in diced mushroom and continue stir frying.

4) add one cup of water and shimmer with low heat for 10mins.

5) add in liquid amino and dash of pepper powder. add in the corn flour mixture to thicken the sauce.

6) off fire and done.

Onion Soup

Ingredients

100g meat tenderloin

1 big onion

dash of pepper

Steps:

1) Pour 4 cups of water into a medium size pot, cook under medium heat

2) while boiling the water, heat a pan, add in a little rice bran oil

3) add in the sliced onion, sauteed till fragrant then pour into the boiling water

4) slice the meat and add into the boiling water too

5) cook for at least 30 mins or longer till remaining 2 bowls of soup

6) add in dash of pepper and ready to serve warm

洋蔥湯

材料：

100克瘦肉

1粒大洋蔥

胡椒粉適量

做法：

1 ）把4杯水倒入一個中等大小的鍋，用中火加熱

2 ）煮水的同時，燒熱平底鍋，加入少許米糠油

3 ）然後加入切絲的洋蔥，爆香後倒入沸水中

4 ）肉切成片後也加入沸水中

5 ）煮至少30分鐘或更長的時間，直到剩下2碗湯的分量

6 ）加入適量胡椒粉和鹽即可

Potato Cheese Ring

Ingredients:

80g cooked potato

35g potato starch

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

35克太白粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

備註：

給比較小的寶寶，可以不需要烤到完全乾燥。看見餅乾開始上色即可取出，餅乾帶少許酥軟。

給比較大的寶寶，燜5-10分鐘之後，烤乾透的餅乾是脆口的，帶著番薯和蛋香氣，微甜而不膩，好好吃。

小貼示：本人比較喜歡一次性把３-４條的番薯／馬鈴薯連皮放進熱水里煮熟。然後，稍微涼一些時就去皮壓泥，收在幾個拉鍊鎖袋，壓成扁扁的，收進冷凍庫。 （如圖下）每次需要用時，就很容易解凍，因為很薄。由於煮１條番薯用１５分鐘的煤氣，煮４條番薯也是用１５分鐘的煤氣。能省就省吧～

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21/7/2016 (thu) 無調味南瓜壽司卷

Please click the link below for recipe

食谱请按以下连接

Chocolate Cheese Ogura Cake巧克力奶酪相思蛋糕

BABY PUMPKIN SUSHI

Ingredients:

1/4 cup Japanese sushi rice

1/4 cup basmathi rice

1/2 cup steamed pumpkin

1 slice of natural cheese slice

1 sheet nori seaweed

Steps:

1) cook the rice in a rice cooker. Steam the pumpkin till soft.

2) once the rice is cooked, pour in steamed pumpkin and mix well

3) cut the seaweed into half (to make 2 small sushi rolls) and cut some small cuts on the nori sheet as it will be easier to be eaten by young kids.

4) Place the sushi mat on a working surface and put the 1/2 sheet seaweed(nori) on the bamboo mat. The shiny side of seaweed should face DOWN.

5) Scoop rice on the seaweed and spread the rice evenly with both fingers. Wet your fingers in dipping water if rice starts to stick to your fingers.

6) With one swift movement, roll the sushi over the filling and land right where the edge of the rice is.

7) Don’t move the sushi mat yet and gently shape and tighten the roll with your fingers from outside of the mat. Shape the sushi roll into square (or round). Then finally lift the sushi mat and rotate the roll once to seal the edge of nori. Again gently squeeze and tighten the roll with your fingers.

8) To cut a sushi roll, wet your knife with a damp towel and cut the roll in half first. You should “push then pull” the knife while cutting through the sushi. Wet the knife again and cut each half roll into 8 pieces. Place each sushi roll with a small slice of cheese.

8 ) put the sushi roll into the oven  (upper rack) bake at 180 degrees C for 5-6 minutes or till cheese is melted.

無調味南瓜壽司卷

材料

1杯日本壽司参印度長尖米飯

1/2杯蒸熟南瓜

1片天然奶酪片

1張壽司海苔

做法：

1）用電飯煲的煮飯。把南瓜蒸軟。

2）飯煮熟時，倒入蒸南瓜拌勻。

3）把海苔切成一半，並用剪刀把海苔片​​煎一些小洞，因為比較讓小寶寶咀嚼。

4）鋪好壽司簾，先放一張保鮮膜，然後放好半張海苔。

５)　放入適量的南瓜米飯，用沾濕的手指將米飯整勻，輕輕捲起來。

６)　再用壽司簾捲起，捏緊。伸開壽司簾，壽司卷好了

７)刀上沾少許水，防粘刀，將壽司卷切成塊。把奶酪片切小片然後鋪在每個壽司卷上面。

８）把壽司卷送入烤箱最上層以180度C，烘烤5-6分鐘至奶酪溶了即可。

Radish Chicken soup

Ingredients:

1/2 pc white radish

5-6 pcs red dates

1 chicken drumstick

4 bowls water

dash of pepper powder

Steps:

1) Pour 4 cups of water into a medium size pot, cook under medium heat

2) in a separate pot, blanc the chicken drumstick for 3 mins (omit if chicken breast is used).

3) while boiling water, peel and cut the radish

4) add the blanced chicken drumstick meat, red dates and radish into the boiling water （1）

5) cook for at least 60 mins in low fire or longer till remaining 2 bowls of soup

6) add in dash of pepper and ready to serve warm

白蘿蔔雞湯

材料：

1/2條 白蘿蔔

5-6顆 紅棗

1個 雞腿

4碗 水

胡椒粉 少許

做法：

1 ）把4杯水倒入一個中等大小的鍋，用中火加熱

2 ）在另一個鍋，把雞腿放在滾水里煮５分鐘去血水。 （雞胸肉可免此步驟）

3）煮水的同時，把白蘿蔔去皮切塊。

4 ）把蘿蔔，紅棗和灼過的雞腿加入１的沸水中

5 ）小火煮至少60分鐘或更長的時間，直到剩下2碗湯的分量

6 ）最後加入適量胡椒粉即可

Baked Lotus Root Crisp

Ingredients:

Lotus root and some unsalted butter (or any vege oil)

Steps: 

1) slice the lotus root by using slicer, arrange on baking tray which laid with parchment paper

2) brush little oil on the lotus root slices

3) bake at preheated oven of 150'C for 15mins or till light golden brown

簡易烤蓮藕片

材料:蓮藕和無鹽奶油/任何菜油

烤箱:150度15分鐘或至金黄色

小貼士:如果烤箱温度不均匀,一些已經上色,可是還有一些没上色,可以把已經稍微上色的蓮藕片夾起,讓其它繼緒烘烤成上色。然後,把之前夾起的藕片放回烤箱,把電源闗掉。燜10分鐘即可。

20/7/2016 （WED）巧克力奶酪相思蛋糕

This morning instead I wanna steam chocolate cream cheese cake for my 3yo girl after discussing what does she want for breakfast. But ended I baked this Ogura chocolate cheese cake... this is my first attempt of baking it and feel very satisfied with the outcome.

video of the cake texture

p/s: i video a slice of the ogura cake just now before eating it in the office.

First time I eat ogura cake and i really love the texture... it just melts in my mouth and that kind of feel is hardly explained.... haha

昨晚臨睡前，詢問寶寶她今天想吃寫什麼食物。她首先想吃巧克力蛋糕的，可是我還不想讓她吃太多巧克力。於是我就想巧克力奶酪的吧。 。問了她可以嗎。 。她說好。當時是跟她說蒸巧克力奶酪蛋糕的。今早爬起來後卻想想自己沒有做過相思蛋糕，於是就滑一滑夠哥找一找相關的食譜。綜合了幾個食譜，自己改一改奶酪和糖的分量，就做出了這個個人覺得很棒的蛋糕。

Breakfast: Ogura chocolate cheese cake and fresh milk

Lunch and dinner: Dried noodle with egg and mushroom & pumpkin apple soup

Teatime: peach yogurt milkshake

CHOCOLATE CHEESE OGURA CAKE 

 (Recipe for 8” round removable cake pan, no need to grease)

Ingredients:

1 whole egg

6 pcs egg yolks 

45g unsalted butter

20g grated cheddar cheese

100g cream cheese

50g fresh milk

65g superfine flour / cake flour 

6 pcs egg whites (I have about 220g)

½ tsp rice vinegar / lemon juice

4 tbsp (60g) organic cane sugar

1 tbsp cocoa powder ( I used only 1 tsp as I don’t want my girl to eat too much)

Steps:

1) Prepare and measure ingredients. 

2) Double boil cheese, cream cheese, butter, salt and milk until smooth and leave to cool till warm before adding the whole egg and egg yolks. Hand whisk until the smooth then add in the sifted flour. Sieve through the batter with a strainer. Set aside.

3) Preheat oven to 160’C. Fill in hot boiling water in the baking tray at the bottom rack to about 1 cm deep.

4) Beat the egg whites in a clean dry bowl with clean dry whisk until foamy then add in vinegar. Continue to beat and adding the sugar by 2 times and beat until soft peaks foam.

5) Fold in 1/3 of the meringue into the yolk batter, mix well before adding the second 1/3 portion and finally the last portion.

6) Remove about 1/3 of the batter and add the cocoa powder. Mix in gently with a handwhisk.

7) Pour in the plain batter to fill the bottom of the baking pan.  Tap a few times to remove bubbles and at the same time flatten the batter a bit.  Next pour in the cocoa batter and tap again to remove bubbles and flatten the batter.  

8) Place cake at the bottom rack of the oven. Bake at 160°C for 15 minutes. Reduce temperature to 140°C and continue baking for 50 minutes. Test the cake with a bamboo stick comes out clean when inserted in the middle of the cake. Off the oven and open the oven door with 2” gap to slowly reduce the temperature. Wait 10 minutes before removing the cake out from the oven. 

9) Remove cake form the oven and tap the cake on the table for few times. (this action can reduce the cake from shrinkage further)

10) The cake shall be de-mold by itself automatically after cooling down. Keep in fridge to chill, cut and serve.

Notes:

1) to sieve the yolk batter can result smoother cake texture.

2) different oven is different in temperature, please adjust accordingly.

3) If the surface of your cake turns brown too quickly, loosely place a foil on top.

4）cut the cake when the cake is completely cool to have nice surface.

5) line the cake tin with baking paper at the bottom only if you are using the non-removable type

巧克力奶酪相思蛋糕

 （分量: 一個8吋圓形活動底蛋糕模，不用塗油。）

材料：

1個 全蛋

6個 蛋黃

45克 無鹽奶油

20克 碎切達奶酪

100克 奶油奶酪

50克 鮮奶

65克 低筋麵粉/蛋糕粉

6個蛋白（大概220克）

½ 茶匙 米醋/檸檬汁

4湯匙（60克）有機蔗糖

做法：

1) 準備和稱好所需的材料。

2）把奶油和奶油芝士從冰箱拿出室溫軟化。將牛油，切達起司，奶油奶酪和牛奶隔水煮溶後離火。加入蛋黃和全蛋攪拌均勻，然後加入低筋麵粉隨便攪拌即可，無須過度攪拌。把麵糊過篩成細膩幼滑的起司蛋黃糊備用。

3）預熱烤箱160'C。把熱開水加入烤盤，大約深是1厘米。

4)蛋白用打蛋器先打出泡沫,然後加入米醋繼續打發。 1/2量的糖用中速攪打。泡沫開始變較多時就將剩下的糖加入,速度可以調整為高速.將蛋白打到像鳥嘴彎勾的狀態(濕性發泡)即可。

5）取1/3打好的蛋白霜,拌入起司蛋黃糊中輕拌均勻。最後把麵糊倒入剩餘的蛋白霜中用橡皮括刀輕輕攪拌均勻。

6）取1/3的（5）麵糊加入可可粉，輕輕地混合均勻。

7）在烤模中間倒入白色麵糊，輕敲震出空氣和讓麵糊平整。在白色麵糊上面，再倒入巧克力麵糊再次輕敲震出空氣和讓麵糊平整。

8）把烤模放在烤箱底層，160度C烘烤大約15分鐘。然後降低溫度至140℃，繼續烘烤50分鐘。插入竹籤測試蛋糕，竹籤出來乾淨就代表蛋糕熟了。把電源關掉，打開烤箱門留2寸縫隙以便慢慢降低溫度，10分鐘後取出蛋糕。

9）蛋糕出爐後在桌子上請敲幾下。 （這個動作可以降低蛋糕回縮）

10) 蛋糕冷卻後會自動脫模。放入冰箱冰下，就可切塊享用了。

備註：

1）篩過的蛋黃糊，蛋糕會更幼滑。

2）不同的烤箱有不同的熱度和時間，要自己拿捏。 （溫度只供參考）

3）如果蛋糕表面上色過快，可以把鋁泊輕輕放在蛋糕上面。

4）蛋糕完全冷卻才切效果更美。

5) 如果不是使用活動底蛋糕模，只需舖一張烤紙在烤模底部。

Dried Noodle

Ingredients:

1 serving of cooked noodle

1/16 tsp Dark Soy Sauce (a little bit will do)

1 tbsp shallot oil

1 tsp fried shallot

dash of pepper powder

Steps:

1) Peel and cut a few piece of shallots, slice them. Deep fry them in hot oil with low fire until light brown then remove from heat. Make extra shallot oil can be kept for other usage and future use within 2-3 weeks.

2) Add 1 tbsp the shallot oil, 1 tsp fried shallot and a pinch of dark soy sauce in a bowl.

3) Cook noodle in boiling water till cooked Add the hot noodle into the shallot oil mixture and mix well. Serve with other side dishes and enjoy!

(I double the recipe as I made 2 servings, 1 for lunch and 1 for dinner. I didn't fully cook the noodle but half cook because the noodle will be reheated by steaming before served.)

干捞面

材料：

1份煮熟的面条

1/16茶匙黑酱油（一点点都行）

1汤匙 葱油

1茶匙 炸葱头

胡椒粉 适量

做法：

1）首先把几粒小葱头去皮，切片。加入低火热油里慢慢炸至浅棕色马上离火。

2 ）把1汤匙的葱油， 1小匙的炸葱头和黑酱油放入碗里​​。

3）把面条煮熟后放入葱油里拌匀即可和其它配菜一同享用！

（我煮雙份，1份是午餐和份是晚餐。麵條煮至半熟而已。給寶寶食用前會蒸熱的。）

Apple Pumpkin Soup

Ingredients:

60g Lean Meat

50g pumpkin

1/2 apple

４bowls water

dash of pepper

Steps:

1) Add water in a small pot and cook under medium fire.

2) add in the meat, pumpkin and apple once water is boiling.

3) cook for 30-40 mins with small fire, add in dash of pepper.

4) off fire and done.

蘋果南瓜湯

材料：

６0克 瘦肉

50克 南瓜

１/2顆 蘋果

４碗 水

胡椒粉 少許

做法：

1）小鍋內加入水，用中火燒開。

2）水滾後，把瘦肉，南瓜和蘋果一起加入。

3）小火煮30-40分鐘，加入胡椒粉。

4）關火即可。

Peach Yogurt milk Shake

Ingredients:

1 pc USA white peach

2 tbsp natural greek yogurt

1/2 cup fresh milk

1/2 tsp fullcream condense milk/honey

Just blend till smooth & enjoy~

p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^ 

白桃優格奶昔

材料：

1粒 美國白桃

２湯匙 原味優格

1/2 - 1杯 鮮牛奶

1/2茶匙 全脂煉奶/蜂蜜

用果汁機攪拌至幼滑即可〜

P / S ：如果不立即食用，可以擠些檸檬汁以減緩氧化變黑.. ^ ^ 。

19/7/2016 (Tue) Apple Cheese cookies

Baked chicken wings

Ingrediants:

2 pcs Chicken Wings 

1 tsp honey

2-3 drops Liquid Amino

dash of Pepper powder

dash of dried Parsley

1tbsp apple juice

1tsp minced ginger   

1tbsp minced garlic

Steps:

1 ) Clean chicken wings then put in a bowl, pour in the honey, liquid amino/soy sauce, dried parsley, pepper powder and apple juice. Then add in the garlic and ginger too. Mix all ingredients and chicken wings well. Marinate it in the fridge at least 30 minutes.

2 ) Preheat oven to 200 degrees.

3 ) place the chicken wings in a stainless steel bowl and pour in the marinated sauce together.

4 ) bake for 20 minutes or till golden brown at edges.

蜂蜜烤雞翅【烤箱料理】

材料：

雞翅膀 2只

蜂蜜 1茶匙

天然醬油 2-3滴

胡椒粉 適量

蘋果汁 1 湯匙

乾香菜 適量

薑茸 1茶匙

蒜茸 1 湯匙

做法：

1）將洗淨的雞翅放入碗裡，倒入蜂蜜、醬油、乾​​​​香菜、胡椒粉，蘋果汁。然後把薑茸和蒜茸也加入，用手抓均勻每隻雞翅都有附著醬汁後，放冰箱醃製30分鐘以上。

2）烤箱以200度預熱。

3）將醃好的雞翅擺在不銹鋼碗裡，並淋上醃料的醬汁。

4）以200度烤20分鐘或至上色。

Lotus Root chicken Soup

Ingredients:

1 chicken tight

1 piece lotus root

1/2 pc carrot

6 pc red dates

800-1000ml water

Steps:

1) Blanc the chicken tight in boiling water for 2 minutes

2) put all ingredients in the slow cooker pot

3) cook with auto mode for at least 2 hours.

蓮藕雞湯

配料：

1個 雞腿

1-2段 蓮藕

1/2 条 胡蘿蔔

6 粒 紅棗

800-1000ml水

做法：

1）把雞腿放在滾水里煮2分鐘去血水。 （雞胸肉可免此步驟）

2 ）然后把所有材料放入电子锅煮至少120分鐘（自動模式煮）。

Apple Cheese cookies

Ingredients:

60g Cake Flour ( I used superfine flour)

18gm Cold Butter, cubed

1.5 tsp organic cane sugar 

20gm Grated Cheddar Cheese

1 egg yolk

20g shredded apple (remove some excess juice) 

Steps:

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

2. Add the grated cheese and apple, add in egg yolk little by little at a time kneading by hand to form a nice dough ball. It shouldn’t be sticky. If sticky add a little more flour.

3. Place on to floured surface and roll out until it is about 2-3mm thick. Cut with any shaped cookies cutter or just cut into squares, place onto a lined baking tray.

4. Bake at preheated oven of 180'C for 10-12 minutes or until lightly golden.

蘋果奶酪餅乾

材料：

60克低筋麵粉

18克 冷的無鹽奶油（切小小粒）

1.5 茶匙 有機蔗糖

20克 車達起司

1顆蛋黃

20克 蘋果刨幼絲

做法：

1） 把糖加入麵粉，拌勻。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的起司和蘋果幼絲，攪拌均勻。慢慢加入蛋黃，揉成麵團。

3） 用擀麵棍按壓成2-3厘米的厚度，用刀切割長方型狀。排放在舖有不沾布（紙）的烤盤上，然後用筷子扎小洞洞。

4） 放入已經預熱180°度的烤箱，烤10-12分鍾或上色。

18/7/2016 (Mon) 馬鈴薯奶酪圈圈

Spaghetti Aglio e Olio

Ingredients:

1 baby portions cooked pasta

3 cloves garlic (sliced)

1pc prawn (diced)

10g fresh oyster mushroom

1 tbsp olive oil

some dried parsley

some garlic powder

sea salt a little bit

Steps:

1) sauteed garlic with the olive oil

2) add in prawn and mushroom to stir fry for a while

3) sprinkle some salt

4) add in cooked pasta to stir fry for a while

5) add in dried parsley and garlic powder

6) stir fry mix well and ready to serve

蒜炒意大利面

材料：

意大利面（熟）1小碗

蒜米3瓣

蝦仁 1只

杏鮑菇 10克

橄欖油1湯匙

乾香菜適量

大蒜粉適量

海鹽適量

做法：

1.意大利面放進沸水煮熟

2.煮意大利面的同時把蒜米和杏鮑菇切片/切小顆備用

3.用小火熱鍋然後倒入一湯匙橄欖油然後炒爆香蒜蓉至金黃色

5.然後加入蝦仁和杏鮑菇略炒後加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉，大蒜粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

Steam Tomato Prawn Rice

Ingredients: (2 servings)

4 tbsp basmathi rice (soak 2 hours) 

4 cherry tomatoes 

1 pc Brown Button mushroom

4 pc prawn （diced）

dash of pepper powder

20g grated cheddar cheese (how to choose cheese for baby?)

1 tbsp shallot oil

Steps:

1) Place soaked rice in 2 casserole bowls, follow by prawn, mushroom, cut tomato and 4tbsp water.

2) shred the cheddar cheese as topping and pour in the shallot oil.

3) Steam with high heat for 20-25mins.

番茄奶酪蒸飯

材料： （ 2貝比份）

4湯匙 印度長尖米（浸泡120分鐘）

4顆 櫻桃番茄

1個 鮮蘑菇

4只 蝦仁 

胡椒粉 少許

20克刨碎的切達乾酪（如何選擇奶酪給寶寶？ ）

1湯匙 炸蔥油

做法：

1 ）將浸泡過的米倒入2個砂鍋碗，順序放入以下材料:  蝦仁, 蘑菇，切半的櫻桃番茄和4湯匙水。

3 ）用刨絲器把切達乾酪刨在上面和加入炸蔥油。

4 ）大火蒸20-25分鐘即可。

Lo Han Guo Dessert

Ingredients:

1 organic Lo Han Guo

some fresh lotus seeds

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

一些 新鮮蓮子

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

Potato Cheese Ring

Ingredients:

80g cooked potato

25g potato starch

8g corn flour

15g bega cheddar cheese

1 egg yolk

6g cane sugar

Steps:

1) put potato, egg yolk, cheese and sugar in a container, blend with hand blender till smooth.

2) ad in corn flour and potato starch and mix well w ith spoon. Then transfer it into a plastic bag and cut a hole at the edge.

3) Squeeze out ring shape on the non stick baking sheet

4) bake at preheat oven at 170°C for 15-20 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 15 mins before remove from the oven.

P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.

馬鈴薯奶酪圈圈

材料：

80克熟的馬鈴薯泥

25克太白粉

8克 玉米粉

15克刨碎的切達乾酪

1顆蛋黃

6克有機蔗糖

做法：

1 ）把所有的材料(除了粉类）用料理棒打成幼滑。

2）然後加入玉米粉和太白粉，用湯匙攪拌均勻。放入一個塑料袋中並在一角剪個小洞(4-5mm大小)。

3 ）擠出圈圈形在鋪了不粘烤布/紙的烤盘上。

4）送進已經預熱170度的烘箱中,烘烤15-20分鐘或圈圈開始上色。(中途可以轉換烤盘方向)當圈圈開始上色就可以把電源闗掉，讓圈圈在烤箱靜置另外15分鐘或冷却, 才把烤盘取出。

小貼示: 

圈圈必須烤至完全乾了就會很脆口的。

Back To "All Recipes" / 回到全部食谱 

17/7/2016 (sun) 榴槤格子餅干

榴槤格子餅

材料：

20克 熟的日本番薯泥

35克 榴槤肉

10克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

55克 太白粉/馬鈴薯粉

做法：

1）首先蒸熟或煮熟一​​​​條番薯，待涼後，稱出所要的重量在一個杯子。

2） 番薯乘熱時加入奶油/橄欖油，攪拌均勻。加入榴槤和蛋黃，用手握攪拌器打成幼滑。

3） 加入太白粉，用湯匙攪拌均勻就可以了。

4） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出條狀／圈圈／任何喜歡的型狀在不沾黏烤紙上。

格子圖案

請按以下參考視頻連接

格子餅乾 - 擠麵糊示範

5） 送進已經預熱的烤箱160'C, 烤10分鍾, 然後150'C,烤10分鐘；或看見餅乾開始上色即可關火，燜5分鐘。

Durian Lattice Cookies

Ingredients:

35g durian flesh

20g cooked Japanese sweet potato

10g unsalted butter/olive oil

1 egg yolk

55g potato starch

Steps:

1) cook 1 Japanese sweet potato in boiling water for 15-20mins (with skin on)/ or you can peel, slice and steam.

2) weight 20g sweet potato and mash it with butter while it is still hot. Add in egg yolk and durian, blend with hand blender till smooth.

3) add in potato starch, mix well with spoon.

4) put the mixture into a plastic bag and cut a hole at the edge

5) squeeze out ring shapes on the parchment paper / non stick baking sheet laid on baking tray

Making of Lattice cookies

Please refer to the following video link

Lattice biscuits - squeeze batter demonstration

6) bake at preheated oven of 160'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5 mins.

 

3/3/2015 Tuesday : Meals of the Day

Good morning dear mummies ~

Simple meals for my 19mo lo....

I remembered one mummy asking if she can pan fry the hash brown instead of baking it in the oven. I tried pan fry this morning but it was not so easy as the texture is soft. I pan fried it very carefully and finally done. But I still prefer the baking version. Haha... easier and not oily.

Breakfast : baked eggplant with potato cheese topping and melon yogurt smoothie

Lunch and Dinner : star pasta v short spaghetti in mushroom sauce

Teatime: potato cheese pancake and orange juice

Baked eggplant with potato cheese topping

Ingredients 

1 organic eggplant

1/2 potato

1 tbsp grated cheddar cheese

10g unsalted butter

Some dried parsley

Steps:

1. Slice eggplant into 5mm thickness, soak in salt mild water and rinse dry

2. Steam potato then mash with butter and cheese, add in some dried parsley, mix well.

3. Spread the potato mixture on every slice of the eggplant.

4. Bake at preheated oven of 180'C for 25mins or light golden brown on topping.

Melon yogurt smoothie

2" thick slice of rock melon

1 tbsp natural yogurt

Blend till smooth.

Star pasta v short spaghetti in mushroom sauce 

Ingredients 

Any types of desired pasta, cook as per instructions 

Mushroom soup

Ingredients :

Cauliflower 1-2 florets

2 big size brown button mushroom

20g cheddar cheese

1/2 cup full cream milk

1/2 cup water

1 clove of garlic

Steps:

1) slice the garlic. Sauté the garlic the some olive oil

2) cut the mushrooms into smaller size

3) put the mushrooms, garlic,cauliflower, milk into a container and use a hand blender to blend them till smooth. (Use normal blender also okay)

4) pour the blended mixture into a sauce pan, add in water and cheese, dash some pepper powder. Cook till boiling and cheese melted.

5) off fire and done. Ready to serve warm by itself or serve with pasta or rice.

To cook with frozen mushroom soup

Fresh vegetables : red, yellow & orange pepper chilli( can use capsicum too) diced

Few stalks organic fresh grey mushroom

1/2 slice of ham (optional)

2-3 tbsp frozen garden pea

Steps:

1) heat pan with some grape seed oil, add in ham to stir fry till light golden brown

2) add in all other ingredients and stir fry for 1 min

3) pour in 6-7 oz mushroom soup and dash of pepper powder.

4) cook till boiling then add in the cooked pasta then mix well and off fire.

5) ready to serve warm

Potato cheese pancake (hash browns but pan fry version)

Hash Brown

Ingredients : 

50g cooked potato

2 tbsp rolled oat

10g grated cheddar cheese

Steps:

1) soak rolled oat with hot water for 20mins (if lo is below 10mo, soak at least 4 hours), drain away the water.

2) while soaking the oat, boil 1 medium size potato with skin on for 15mins

3) peel off potato skin and weight 50g quantity and cube it into roughly 5mm cube size

3) mix all 3 ingredients by a spoon gently.

4) scoop 1 tbsp of the mixture on the non stick baking sheet and shape by the spoon and damp fingers. (Yield 5 hash browns )

5) bake at preheated oven of 190'C for 20mins or light golden brown.