throwback 27/9/2016 (Tue) 椰糖馬来糕

Malacca Sugar Sponge Cake

Ingredients:

150g Malacca coconut sugar (I reduced to 120g)

100ml Full Cream Milk 

80g Corn oil/any tasteless vege oil (i used 70g rice bran oil)

3 large eggs

150g self-raising flour

1/2 tsp Baking Soda ( i used 1 tsp aluminum free baking powder)

Steps:

1. Double boil Malacca coconut sugar and milk till melted, then add in eggs, oil, baking soda and mix well.

2. Add in self-raising flour by 3 separately, mix well.

3. Place the batter aside and rest for 30 minutes.

4. Transfer batter into a 6" cake mould and steam for 30 minutes .

p/s: you may use whisk to mix all ingredients.

( Recipe from Joshua Liew)

【椰糖馬来糕】

材料：

馬六甲椰糖 150g (我減糖至120g）

Full Cream牛奶 100ml

玉米油 80g (我減至70g）

雞蛋 3粒

自發麵粉 150g

Soda粉 1/2茶匙

做法：

1. 馬六甲椰糖和牛奶隔水煮融化，然後加入雞蛋攪拌均勻，再加玉米油和Soda粉拌均。

2. 之後分3次加入自發麵粉拌均勻。

3. 把麵糊放著休息30分鐘。

4. 麵糊直接倒入模型，大火蒸30分鐘。

#全部用打蛋器攪拌就可以了。

（食譜來自 Joshua Liew )

Macaroni 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 grapeseed 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:

3 brown button mushroom (to blend)

1/2 cup water (to blend)

2 cloves garlic

2 brown button mushroom (diced)

15g cheddar cheese

1/2 cup full cream milk

some pepper powder, italian herbs

20g cream cheese

Steps:

1) dice the mushrooms and garlic into small size

2) blend mushroom and water till smooth

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 the blended mushroom, milk, cream cheese and cheddar cheese. 

Cook till boiling and cheese melted.

6) add in dash of pepper powder and Italian herb, off fire. Ready to serve warm.

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

15克 切達乾酪

（如何選擇寶寶食用的奶酪）請按

20克 奶油奶酪

1/2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。

Strawberry milk Shake

Ingredients:

5pcs strawberries

1 tbsp plain yogurt

1/2 - 1 cup fresh milk

1tsp fullcream condense milk/honey

Just blend till smooth and enjoy~

草莓奶昔

材料：

5粒 草莓

1湯匙 原味優格

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〜

6/10/2016 (Thu) 无糖苹果司康

We are still keeping the record of growth for our 3y2m little gal from the day she was born. Any mommies doing the same? can share with me too? Will you happy when you see your little one is growing well? ^.^

Recent record as at 1/10/2016 (3y2m gal)

99cm height

15.8kg

47.5cm head circumference

Breakfast: radish cake and fresh milk

Lunch and dinner: pasta with mushroom sauce and baked chicken wings

Teatime: sugarless Apple Scone and Lou Hon Go Drinks

早餐：萝卜糕和鲜奶

午餐和晚餐：蘑菇酱意面和烤鸡翅

下午茶：无糖苹果司康和罗汉果水

Radish Cake 寶寶蘿蔔糕

Ingredients 材料：

300g Radish 白蘿蔔

100g Rice Flour 在来米粉

2-3 small dried mushroom 小的香菇/花菇

1/2 Onion （chopped) 洋葱（切碎）

dash of pepper and salt 適量胡椒粉和鹽

1/4 tsp liquid amino/light soy sauce 淡醬油/少鹽醬油/氨基醬油

Steps 做法：

1) shred the radish，add pinch of salt and squeeze out the juice in a bowl then add in the rice flour and mix well. (shred radish 140g and juice 160g i had from 300g radish) 

蘿蔔擦絲，加一点点鹽，擠出水分，將在来米粉加入擠出的蘿蔔水中攪拌均勻。 （150g蘿蔔擠完後剩餘約140g，水分160g，恰好用做和米粉的水）

2) heat pan, add some oil, saute the onion and mushroom till fragrant, add in dash of pepper and salt and off fire. 

熱鍋，加點油，加入洋蔥碎和切絲的香菇翻炒片刻。最後加入適量的胡椒粉和鹽（我放2粒米版大小的分量）即可熄火。

3) add the onion and mushroom into the radish mixture, add in the liquid amino and mix well. 

把炒香的洋蔥和香菇加入蘿蔔米粉漿中，加入淡醬油，攪拌均勻。

4) pour the mixture into a grease pan, steam at high heat for 20-25mins. cool down then remove from pan. 

把蘿蔔粉漿倒入抹過油的盤子裡，大火蒸20-25分鐘。防涼後倒扣脫模即可。

5) ready to serve or slice and pan fry it for better taste. 可直接食用或冷藏後切片，煎至金黃色。

小貼士：為保持蘿蔔味兒十足，直接灑一點點鹽，擠出水分即可，且擠出的水分恰好用做拌米粉；蘿蔔與在來米粉的比例為3:1恰好。只要是新鮮的蘿蔔，水分足夠，不需要另加水。

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

1/2 fresh milk

some water

some pepper powder, italian herbs

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.

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

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

1/2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。

Baked Chicken Wings with Apple

Ingredient:

2 chicken wings ( i use kee song chicken)

1/2 apple (grated)

1/4 tsp liquid amino

dash of pepper powder

1/4 cup fresh milk

some dried parsley

Steps:

1) Marinate the chicken wings 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 and brush some honey on the surface.

4) Bake for 20 minutes 

苹果烤雞翅膀

材料：

2只 其祥雞翅膀

1/2 粒苹果 （刨碎）

1/4 茶匙天然醬油（我用液體氨基）

胡椒粉 適量

牛奶 1/4杯

干香草 適量

做法：

1）把雞翅膀和刨碎的苹果一起放入一個碗裡，倒入醬油，胡椒粉，干香草和牛奶，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 ）然後把醃好的雞翅膀放在烤盤上，表面再塗一些蜂蜜。

4）烘烤20分鐘。

Lo Han Guo Drinks

Ingredients:

1 organic Lo Han Guo

some dried winter melon / rock sugar

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 冬瓜條 / 天然红冰糖

1大鍋水

高火煮15分鐘，然後用小火至少1小時。

Sugarless Apple Raisin Scone

Ingredients

100g Cake flour or all purpose flour

1 1/2 tsp Aluminum free baking powder

2-3 tbsp fresh milk/soymilk

40g apple puree (i shred the apple with a grater)

30g cold unsalted butter (tiny cubed)

25g raisin (for little one - tiny cut)

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) add in apple puree and raisin, mix with hand

4) gradually add in fresh milk little by little and gently mix and form a soft dough. Once dough is formed, may stop adding milk. (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 5 mm thick, and fold into half. using cookie cutter to cut out any shape

8) bake at 200'c for 15 mins or till light golden brown

无糖苹果司康

材料：

100克 蛋糕面粉或普通面粉

1 1/2茶匙无铝泡打粉

2-3汤匙 鲜奶/豆奶

40克 苹果泥（我用刨丝器把苹果刨碎）

30克 冷的无盐奶油（切小颗粒）

25克 葡萄干（切碎）

做法：

1）把面粉和泡打粉过筛在一个大碗里拌匀。

2）加入冷的奶油粒，用手搓揉成类似面包糠的状态。

3）加入苹果泥和葡萄干，用手拌匀。

4）慢慢加入鲜奶，搓成一个软面团。一旦面团形成，可停止加牛奶。 （切记不要过度揉搓）

5）用保鲜膜包着面团，放在冰箱里休面30分钟。

6）用擀面棍按压成5mm的厚度，并折叠成半。用任何形状的饼干模具切割。重复按压，折半和切割至面团用完。排放在铺有不沾布（纸）的烤盘上。

7） 放入已经预热200°度的烤箱，烤大约15分钟或至上色。

14/7/2016 (Thu) 椰香蛋黃小饅頭

I have been more than 1 year didn't bake the tamago balls for my gal... last night i tried to bake it again.. this is santan flavor with butter version. the texture is more light and crunchy. ^.^ (suitable for baby above 1yo)

Breakfast: bread roll with cheese and fresh milk

Lunch and dinner: pasta with mushroom cheese sauce

Teatime: honey lemonade and tamago balls

好久沒有為寶寶烘烤旺仔小饅頭了。 。 。也許是寶寶大了。 。 （呵呵）

昨晚，再次烘烤久違的小饅頭。 。加了奶油和椰奶(santan) 口感更松化。 。好吃！ ！

早餐：奶酪土司捲和鮮奶

午餐和晚餐：貝殼面配蘑菇奶酪醬

下午茶：蜂蜜檸檬水和椰香小饅頭

Bread Roll with Cheese and cucumber

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

1/2 fresh milk

some water

some pepper powder, italian herbs

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.

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

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

1/2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。

Tamago Balls (Kuih Bangkit Version) 

(with butter version)

Ingredients:

110g Potato Starch

1 egg yolk

15g organic cane sugar

10g unsalted butter

10g milk powder

20g coconut milk (Santan)/fresh milk

Steps:

1) mix the butter and sugar, using hand whisk to beat till pale white then slowly add in egg yolk by 2 times and mix well.

2) add in milk powder and coconut milk, mix well.

3) add in the potato starch, mix by spatula or spoon till dough is form...it suppose not sticky soft dough. (softness is like touching our earlobe）

4) Pre-heat oven at 170'C.

5) divide the dough into 3 portions. Roll the dough become a stick, cut by knife at 1cm size each and roll into small balls. 

6) place the balls onto a non stick baking sheet.

7) bake for 10mins, take out the tray and turn over the other side and continue baking for another 5-10mins or till lightly brown on surface.

椰香蛋黃小饅頭

材料：

110克 太白粉（馬鈴薯澱粉）

1粒 蛋黃

15克 有機蔗糖

10克 無鹽奶油

10克 奶粉

20克 椰奶/牛奶

做法：

1）先把無鹽奶油和糖用打蛋器攪拌到泛白的程度。把蛋黃分2次加入攪拌均勻。

2）加入奶粉和椰奶，攪拌均勻。

3） 過篩的太白粉分2-3次加入混合成團狀。 （因為蛋黃有大小不同,所以太白粉請斟酌添加,混合起來太乾可以加牛奶,太濕軟可以再加一些太白粉,只要最後能夠成團且不黏手的狀態即可）

4）預熱烤箱170度c。

5）把麵團分成3份，再把每份麵團用雙手搓成直徑約1cm的條狀，切成約1cm寬的塊狀。每一個小麵團在手心中搓圓，間隔整齊放入烤盤中。

6）放入已經預熱到170度c的烤箱中烘烤10分鐘。取出烤盤，轉換烤盤方向，繼續烘烤5-10分鐘或至表面微微黃色即可。

honey lemonade

檸檬蜂蜜水

tamago balls are out from oven

剛剛出爐的小饅頭

5/7/2016 (Tue)番薯格子餅

Mango yoghurt milk

Ingredients:

3 tbsp natural plain yogurt

1/2pc ripe mango flesh

1/2 cup fresh milk

Blend with hand blender till smooth.

芒果優格奶

材料：

3湯匙 天然原味優格

半粒 熟芒果肉

1/2杯 鮮奶

做法：

1）用手持式攪拌機，把所有材料攪拌均勻，幼滑。

Sweet Potato Chips

番薯脆薄餅

for recipe, please click the above link for recipe

想要食譜，請按以上的連接

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

1/2 fresh milk

some water

some pepper powder, italian herbs

some broccoli

2 pcs cooked quail eggs

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

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

1/2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。

也可以加配料如熟的鵪鶉蛋。。

番薯格子餅

材料：

60克 熟的日本番薯泥

5克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

25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。用過濾網過篩以便番薯麵糊更幼滑。

3） 加入鮮奶，蛋黃和太白粉，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。

Sweet Potato Lattice Cookies

Ingredients:

60g cooked Japanese sweet potato

5g unsalted butter/olive oil

1 egg yolk

25g potato starch

Steps:

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

2) weight 60g sweet potato and mash it with butter while it is still hot. (I sieved them through a strainer to have smoother texture)

3) add in egg yolk, 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.

Mango yoghurt Ice Sticks

Ingredients:

3 tbsp natural plain yogurt

1/2 pc ripe mango flesh

Steps:

1) Blend with hand blender till smooth. 

2) Then pour into ice cream mould / ice cream stick plastic bag, keep in freezer for at least 1 hour. 

3) Enjoy it in the hot sunny day~ 

芒果優格冰條

材料：

3湯匙 天然原味優格

半粒 熟芒果肉

做法：

1）用手持式攪拌機，把所有材料攪拌均勻，幼滑。

1）用手動攪拌器直到光滑混合。

2）然後倒入冰淇淋模具/雪糕棒塑料袋，冷凍至少1小時。

3）在炎熱的陽光燦爛的日子享受它最棒〜

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。