意麵+番茄醬奶酪
材料A ：
16個 櫻桃番茄
洋蔥 1/2個
1/2棵 蘋果
1/4杯 水
材料B ：
一些橄欖油
1/2洋蔥（切細）
20克 切達起司
1/2杯水
胡椒粉 適量
一些乾香菜和意大利香草
做法：
1）把材料A用料理棒打成幼滑，待用。
2）把鍋加熱後倒入橄欖油，將洋蔥爆香，然後加入幼滑的材料A。
3） 加入清水煮開，燜2-3分鐘。
4）加入奶酪和煮至融化。
5 ）最後加入胡椒粉，香菜和意大利香草即可關火。
Pasta with Tomato cheese sauce
Ingredients A:
16 pcs cherry tomatoes
1/2 onion
1/2 red apple
1/4 cup water
Ingredients B:
some olive oil
1/2 onion (chopped finely)
20g bega cheddar cheese
1/2 cup water
dash of pepper
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 2-3 mins.
4) add in cheese and cook till cheese melted.
5) add in pepper, parsley and and italian herbs
6) off fire and done.
菠菜餅乾
材料:
無鹽奶油30g 細砂糖25g 菠菜粉1茶匙
牛奶/全蛋液30g 低筋麵粉100g
步驟:
1.無鹽奶油切小塊回溫軟化
2.低筋麵粉和菠菜粉過篩在同一個碗
3.將奶油放入工作盆中,用打蛋器將奶油攪打成乳霜狀
4.加入細砂糖快速攪拌,將奶油打至蓬鬆狀況且顏色呈現
的較原來更淡即可
5.加入全蛋液攪拌均勻
6.過篩的粉類分2次加入,以橡皮括刀括壓盆底的方式混合
成散狀
7.用手直接捏壓成糰
8.把面团放进胶袋里，將麵糰壓扁，用擀麵棍擀壓成為厚約0.4cm薄片狀
9.放进冰箱冷藏30分钟，取出并剪开胶袋，用刀切成正方形。
10.間隔整齊排放在烤盤中，用筷子在每片饼干上面扎4个洞洞。
11.放入已經預熱到150度C的烤箱中烘烤15分鐘，然後
將溫度調整至120度C再烤10-12分鐘至乾燥即可
12.烤好移至鐵網架上放涼
13.完全涼透請放密封保存避免回潮
Spinach cookies
Ingredients:
30g unsalted butter
25g castor sugar
1 tsp spinach powder
30g whole egg (or replace by fresh milk)
100g low protein flour
step:
1. cut butter into small pieces and soften in room temperature
2. sieve low protein flour and spinach powder into a bowl
3. Put the butter in another bowl and beat till creamy by electric whisk
4. Add in sugar and continue beating till fluffy and creamy pale color
5. Add the whole egg/milk and beat till fully combine
6. add in the sieved flour by 2 portioning, using spatula to mix and press
7. use hand to knead quickly till dough is formed
8. Put the dough in a plastic bag, flatten the dough, roll it with a rolling pin into a thickness of about 0.4cm.
9. rest the flatten dough in the refrigerator for 30 minutes, remove and cut off the plastic bag, cut dough into square pieces with a knife.
10. lay separately in the baking pan, using a chopstick to poke holes on each piece of biscuits
11. Bake in preheated oven of 150'C for 15 minutes, then reduce to 120'C and bake 10-12 minutes to dry
12. remove cookies from oven and place on wire mesh to cool
13. keep in air tight container once completely cool down
Ingredients:
30g unsalted butter
25g castor sugar
1 tsp spinach powder
30g whole egg (or replace by fresh milk)
100g low protein flour
step:
1. cut butter into small pieces and soften in room temperature
2. sieve low protein flour and spinach powder into a bowl
3. Put the butter in another bowl and beat till creamy by electric whisk
4. Add in sugar and continue beating till fluffy and creamy pale color
5. Add the whole egg/milk and beat till fully combine
6. add in the sieved flour by 2 portioning, using spatula to mix and press
7. use hand to knead quickly till dough is formed
8. Put the dough in a plastic bag, flatten the dough, roll it with a rolling pin into a thickness of about 0.4cm.
9. rest the flatten dough in the refrigerator for 30 minutes, remove and cut off the plastic bag, cut dough into square pieces with a knife.
10. lay separately in the baking pan, using a chopstick to poke holes on each piece of biscuits
11. Bake in preheated oven of 150'C for 15 minutes, then reduce to 120'C and bake 10-12 minutes to dry
12. remove cookies from oven and place on wire mesh to cool
13. keep in air tight container once completely cool down
Avocado milk Shake
Ingredients:
1pc avocado
1/2 - 1 cup fresh milk
1tsp fullcream condense milk/honey
Just blend till smooth & enjoy~
p/s: if not consume immediately, squeeze some lemon juice to slower the oxidation.. ^.^
牛油果奶昔
材料：
1個 鱷梨/牛油果
1/2 - 1杯 鮮牛奶
1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.. ^ ^ 。
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