14/6/2016 (Tue) 鳳梨烤雞柳串

WAFFLE

Ingredients:

3 Eggs

160g cake flour

100g fresh milk

40g corn flour

5g baking powder

60g organic cane sugar

50g melted unsalted butter

practice:

1) Prepare and weight all ingredients.

2) mix egg and sugar, beat with a whisk until dissolved.

3) Add the milk and mix well.

4) Sieve flour + corn flour + baking powder in a mixing bowl , add the egg mixture and stir until no lumps.

5) Add melted unsalted butter in the batter .

6) Using a whisk, stir in one direction and till smooth.

7) Preheat waffle machine and brush with some oil/butter, pour the right amount of batter into the waffle mold.

8) Bake for 3-4 minutes or till light golden brown (can open lid to check) and continued to reverse another side for another 2-3 mins.

I made so many this time and keep the un-finished in the freezer.

威化餅

材料：

雞蛋 3颗

低筋麵粉 160克

牛奶 100克

玉米粉 40克

泡打粉 5克

白糖 60克

融化無鹽奶油 50克

做法：

1.備齊所需材料。

2.雞蛋+白糖混合，用打蛋器打至溶解。

3.加入牛奶攪拌均勻。

4.低粉+玉米粉+泡打粉混合過篩，加入到蛋液中，攪拌至無顆粒。

5. 在麵糊中加入融化的無鹽奶油。

6.用打蛋器順著一個方向攪拌均勻，舀起麵糊滴落後緩慢消失狀。

7.WAFFLE餅機上刷上融化的無鹽奶油。每個角落都要刷，上下面都要刷。舀適量的麵糊。從機器中間倒入。

8.蓋上模具，小火加熱，待約3-4分鐘，即可反面繼續小火2-3分鐘即可。

鳳梨烤雞柳串【烤箱料理】

材料：

雞柳 4 條 （我用祺祥牌无激生素）

蜂蜜 1茶匙

天然醬油 2-3滴

胡椒粉 適量

鳳梨 1/4 顆

蒜蓉 （1粒蒜米）

做法：

1）把一半的鳳梨切12顆小丁備用。剩下的鳳梨打成泥備用。

2）將洗淨的雞柳切丁（18塊），放入碗裡後倒入蜂蜜、醬油、乾​​​​香菜、胡椒粉、鳳梨泥和蒜蓉。用手抓均勻讓所有雞柳丁都沾有醬汁後，放冰箱醃製30分鐘以上。

3）烤箱以200度預熱，同時用竹叉把醃好的雞柳丁和鳳梨塊串在一起， 擺在不粘烤紙/布上，並淋上醃料的醬汁。

4）以200度烤15-20分鐘或至上色。

BBQ Pineapple chicken meat

Ingredients:

4 strips chicken fillet ( i used kee song brand)

1 tsp honey

2-3 drops liquid amino/natural soy sauce

dash of Pepper powder

1/4 whole Pineapple

1 glove Garlic (crushed)

practice:

1 ) cut part of the pineapple into 12 cubes; blend the remaining pineapple into puree, set aside.

2 ) Clean the chicken fillets and dice into 18 pieces, then put them in a bowl and add in honey, soy sauce, dried parsley, pepper powder, pineapple puree and garlic. Mix well the meats and sauce then keep in the fridge for at least 30 minutes.

3 ) Preheat oven to 200 degrees, insert meats and pineapples into the bamboo skewer. Place on the non-stick baking paper and topped with marinade sauce.

4 ) bake at 200 degrees for 15-20 minutes or till light golden brown.

BABY Hainanese Chicken Rice 

Ingredients:

4 tbsp basmathi rice

1 chicken fillets (diced)

1 pc long bean

5g unsalted butter

2 shallots

4-5 slices ginger

1/2 tsp liquid amino or pinch of salt

dash of pepper powder

some green onion / vegetables

2 pcs pandan leaves

Steps:

1) soak white rice for 30mins - 1 hour

2) chop shallots finely

3) cut ginger into slices, dice the long bean

4) heat pan with low fire, add in a little olive oil, sauteed shallot and ginger till fragrance

5) add in chicken and mushroom, stir fry till light golden brown

6) throw away the soaked water, pour the rice into the pan， follow by salt/liquid amino and pepper

7) add in butter and stir fry for few mins, off fire

8) transfer the rice and chicken into rice cooker, pour adequate water to cover rice, tie the pandan leaves and put on top of the rice

9) cook rice as usual in rice cooker or steam for 15-20mins.

寶寶海南雞飯

材料：

4大匙印度長尖白米

1條雞柳（切丁）

1條豆角

5克無鹽奶油

2-3粒小蔥頭

4-5片姜

1/2茶匙 少鹽醬油/液體氨基或少許鹽

胡椒粉少許

一些蔥花/蔬菜

2片班蘭葉/香蘭葉（沒有的話，可以不放）

步驟：

1 ）浸泡白米約30分鐘 - 1小時。

2 ）把蔥頭剁細。

3 ）把生薑切成片，把雞柳切丁和把豆角切成顆粒。

4 ）把鍋加熱，倒入少許橄欖油，爆香蔥頭和姜。

5 ）加入雞肉和豆角翻炒至淺金黃色。

6 ）倒掉浸泡米的水，把白米放入油鍋裡然後加入鹽或少鹽醬油和胡椒粉。

7 ）加入奶油翻炒幾分鐘，熄火。

8 ）舀出米飯和雞肉，放入電飯鍋，倒入適量水蓋過白米。把班蘭葉紮好，放在米飯上面。

9 ）像往常一樣在電飯煲煮飯或放進蒸籠，大火蒸15-20分鐘即可。

Cheesy Carrot cookies

Ingredients:

75g Cake Flour ( I used superfine flour)

25gm Cold Butter, cubed

2 tsp Icing sugar 

30gm Grated Cheddar Cheese

1-2 tsp Cold Water/ milk

28g shredded carrot 

Steps:

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

2. Add the grated cheese and carrot, add in water 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.

奶酪胡蘿蔔酥餅

材料：

75克低筋麵粉

25克 冷的無鹽奶油（切小小粒）

2 茶匙糖粉

30克 車達起司 

1-2 茶匙 冷水/奶

28克 胡蘿蔔刨幼絲

做法：

1） 把糖粉加入麵粉，拌匀。加入冷奶油粒，用手搓揉成類似麵包糠的狀態。

2） 加入刨碎的起司和胡蘿蔔幼絲，搅拌均匀。慢慢加入冷水，揉成麵團。

3） 用擀麵棍按壓成2-3厘米的厚度，用刀切割长方型狀。排放在舖有不沾布（紙）的烤盘上，然后用筷子扎小洞洞。

4） 放入已經預熱180°度的烤箱，烤10-12分鍾或上色。

17/5/2016 （Tue）免揉小麵包

Yogurt Cotton Cake

Ingredients:

Makes 2 nos of 6″ round cake pan 

4 egg whites

60g organic cane sugar

4 egg yolks

40g rice bran oil

100g natural plain yoghurt

65g cake flour /superfine flour

20g cornflour (cornstarch)

Steps:

1) In a big bowl, poir in the egg yolk, yogurt and oil, mix well. Sieve in the flour and cornflour, mix well.

2) Make the meringue by whisking egg whites with sugar and whisk until soft peaks form. 

3) Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into two(2) 6-inch round cake pans (line the bottom with parchment paper).

4) Bake the cake in a water bath for 40 minutes or until set and golden brown at 160'C.

5) remove cake from oven immediately, after 1-2 mins the cake can be easily removed from the mould. cool down and store in the fridge at least 2 hours.

酸奶棉花蛋糕

材料：

蛋白4個(不可以沾到蛋黃),細砂糖60g

原味優格100g,米糠油40g

玉米粉20g,低筋麵粉65g,蛋黃4個

做法:

1）預熱烤箱160度C。準備2個6吋圓模底部鋪紙。 （如果只做1個，把分量減半即可）

2）在一個大碗裡，把蛋黃,優格和油攪拌均勻

3）篩入玉米粉和低筋麵粉攪拌至無顆粒即可。

4）蛋白用打蛋器先打出泡沫,然後加入1/2量細砂糖用中速攪打。泡沫開始變較多時就將剩下的細砂糖加入,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soft peak)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。把拌好的麵糊輕輕劃一下，會有痕跡，不會消失。如果太稀或太稠的狀態都不可以哦。

6）把拌好的優格糊倒入蛋糕模,輕輕刺破表面的大氣泡。把蛋糕模放在裝足夠熱水的烤盤上。用160度C烤40分鐘或至上色。

7）烤好取出，一兩分鐘後晃一晃，蛋糕就很容易脫模的。然後放入冰箱冰至少2個小時，就可切塊享用了。

免揉小麵包

材料：

1個雞蛋

110克溫的鮮奶

3/4茶匙 (3克) 速發乾酵母

25克蜂蜜

20克糖

25克融化的無鹽奶油/植物油

1/4茶匙海鹽

250克高筋麵粉

表面：1粒鹌鹑蛋+2茶匙鲜奶

做法：

1）將所有材料放入鋼盆內攪拌均勻。

2）放入樂扣盒中但不要蓋緊，讓空氣可進入/蓋上保鮮膜後刺一些小洞。

3）第一次發酵

同一天製做：在室溫下發酵2.5小時，然後在進冰箱3小時，然後可以整形。

第二天製做：放入冷藏5小時到24小時，隨時都可以拿出來整形(冷藏越久甜味越淡)

4）將冰箱中的麵糰拿出來整型，撒些麵粉在桌子上。

5）把麵團裡的空氣按壓出來，揉成圓麵團後用擀麵棍壓平，三折再用擀麵棍壓平。用保鮮紙覆蓋，休麵糰5分鐘。

6）把麵團分割成16個28克的小麵團，剩下的麵團分割成16對兔耳朵。

7）把麵團搓揉成球狀，排放在舖有不粘布的9寸烤盤上。兔耳朵搓好後備用。

8）麵包表面灑點水，然後放入有一碗熱水的烤箱發酵30分鐘或2倍大。

9）發酵好前5分鐘,將烤盤從烤箱中取出，烤箱打開預熱至190度c。

10）把兔耳朵排放在每個麵包上，在麵包表面塗抹一層蛋奶。

11）放入已經預熱到190度c的烤箱中烘烤10-15分鐘。

12）烤好的麵包移至鐵網架放涼。

13）把巧克力放進擠花袋，浸泡在熱水2分鐘。用剪刀在尾尖煎一個小洞。

14）在麵包上畫上兔子的眼睛和鼻子。

Knead-less Honey Bunny Buns

Ingredients:

1pc egg

110g warm milk

3/4 tsp (3g) instant dry yeast

25g honey

20g sugar

25g melted unsalted butter/vegetable oil

1/4 tsp sea salt

250g high protein flour

for surface brushing: 1 quail egg + 2 tsp fresh milk

Steps:

1. mix all ingredients in a big bowl. Mix till combine and soft dough is formed.

2. cover bowl with cling wrap, leave a small hole for air flow.

3. 1st fermentation

make on same day: proof in room temperature for 2.5 hours, then keep in the fridge for 3 hours and ready for shaping.

make on next day: keep in the fridge 5 hours~24 hours. after 5 hours, you may take out and shape any time.

4. take out the wet dough and place on a dust mat

5. punch on the dough to remove air from the dough, knead and form round dough. Use roller pin to roll into flat round dough, then cover by cling wrap and rest for 5 mins.

6. Divide dough into 16 pcs of 28g small dough and the remaining dough into 16 pairs of EARS.

7. Roll the doughs into ball shape and arrange nicely on a 9" square cake pan laid with parchment paper. Roll the EARS dough and leave aside.

8. spray some water then proof for 30mins or double the size in the oven with a bowl of hot water inside.

9. after 25mins, remove the baking tray from the oven. Pre-heat the oven at 190'C for 5 mins.

10. Place the EARS onto each bun and brush some egg wash on the whole surfaces of the buns. Bake the bun for 10-15 mins.

11. move the bread on the wire rack and let it cool .

12. put some chocolate into a piping plastic bag, soaked in hot water for 2 minutes. Cut a small hole at the tip end.

13. start squeezing on the bread for rabbit's eyes and nose.

烤豬肉串

材料：

80克豬梅肉

1茶匙低鹽醬油/天然醬油

1茶匙蜂蜜

幾滴麻油/香油

4瓣大蒜（剁碎）

胡椒粉適量

蔬菜佐料：

可以選擇任何寶寶喜歡的蔬菜如：小玉米，胡蘿蔔,小番茄，洋菇，黃瓜，甜椒等等。

一些蜂蜜塗刷面

做法：

1 ）把豬梅肉切成丁。

2 ）把肉丁和其它調味材料，混合一下，放置冰箱醃至少30分鐘。

3 ）把蔬菜也切成丁。 （任何蔬菜）

4 ）準備6-8支竹枝或木製一次性筷子。

5 ）將蔬菜和肉類交替叉入竹枝，排放在烤盤上。 （我有鋪不粘烤布/紙）

6 ）送進已經預熱200'C的烤箱，烘烤大約10分鐘。

7 ）然後取出烤盤，刷些蜂蜜翻一翻面，再烤5-10分鐘或稍微上色即可。

BBQ pork sticks

Ingredients :

80g pork tenderloin 

1 tsp liquid amino

1 tsp honey

2 tbsp crushed garlic

Dash of pepper powder 

Steps: 

1) cut pork into smaller pieces 

2) mix in all ingredients and marinate overnight in the fridge 

Next day:

1) prepare some cherry tomatoes or pepper

2) 6-8 satay sticks or wooden disposable  chopsticks 

3) insert pork and tomatoes/pepper into the sticks

4) bake at pre-heated oven of 200'C for 10mins

5) take out and brush some honey and turn over the surfaces,  bake for another 10mins

29/1/2016 (Fri) 蜂蜜煎餅

Honey Pancake

Ingredients: 

50g Cake flour 

1/2 tsp aluminum free baking powder

1 pc Egg 

1 tbsp Honey

1/2 tbsp olive oil

30ml fresh milk 

Steps:

1) beat egg with electric mixer till fluffy

2) add in milk and honey

2) sieve in flour and baking powder, stir well. Keep in the fridge for 30mins.

3) heat pan with little olive oil and wipe off with kitchen towel 

4) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake

5 ) cook for another 30 seconds and done

6) cold down pan before repeating steps 4-5 until all batter is finished 

P/S:

1) The above recipe yield 10 small dorayaki, using same volume of batter each time, dorayaki size will be more evenly ~

2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.

3 ) Always use the smallest fire to avoid burnt.

4 ) I am using 28cm pan which can cook 5-6 mini dorayaki at the same time.

5 ) To make nice dorayaki, the cool down process must not skip!!

蜂蜜煎餅

（適合一歲以上的寶寶）

材料：低筋麵粉50g、無鋁泡打粉1/2茶匙、蛋1個、橄欖油1/2 湯匙、鮮奶2湯匙，蜜糖1湯匙（1歲以下可以不放，改放砂糖）

做法：

1) 用攪拌器把雞蛋打發（大約1 分鐘）

2）加入鮮奶和蜂蜜，拌勻。

3) 篩入麵粉和泡打粉，攪拌均勻。

3) 加少許油在熱的平底鍋裡（全程用小火），再用廚房紙巾擦勻。

4) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。 （我家的鍋一次可以煎5-6片）

6) 翻面之後也同樣煎半分鐘左右即可出鍋。

7) 將平底鍋放在濕布上降溫，再放回爐上。重複步驟4-5，直到麵糊全部用完。

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做10個小小的煎餅，每次勺同樣的分量，煎餅的大小就會比較均勻啦~

2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。

3）一定要用最小火。火一大就容易煎焦。

4）我家平底鍋是陶瓷層鍋28公分的，可以一次煎7片煎餅。

5）要煎美美的煎餅，讓平底鍋降溫的步驟就一定不可以省略哦。

如何讓平底鍋降溫

How to cool down frying pan

BBQ Chicken sticks

Ingredients :

5 pieces Chicken Fillets 

1/2 tsp liquid amino

1 tsp honey

few drops sesame oil

4 cloves garlic (crushed)

Dash of pepper

vegetables:

can be any vegetables such as baby sweet corn, cherry tomato, button mushroom, cucumber, capsicum, etc

some honey for brushing surface

Steps: 

1) cut each chicken fillet into 4 pieces 

2) mix in all ingredients and marinate at least 30mins in the fridge 

3) cut the vegetables into cube size (you can use other vegetables)

4) 6 satay sticks or wooden disposable  chopsticks 

5) insert the vegetables and meat into the sticks

6) bake at pre-heated oven on the upper rack at 200'C for 10mins

7) take out and brush some honey and turn over the surfaces,  bake for another 5-10mins or starts turning brown at the edges

FUSSILI Aglio e Olio

Ingredients:

1 bowl cooked fussili

4 Prawns

1-2 brown button mushroom 

4 cloves garlic (sliced)

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 small prawns,mushroom and vegetables to stir fry for a while

3) sprinkle some salt

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

5) add in dried parsley and garlic powder

6) stir fry mix well and DONE

烤雞肉串

材料：

5條雞柳/雞里脊

1/2茶匙低鹽醬油/天然醬油

1茶匙蜂蜜

幾滴麻油/香油

4瓣大蒜（剁碎）

胡椒粉適量

蔬菜佐料：

可以選擇任何寶寶喜歡的蔬菜如：小玉米，小番茄，洋菇，黃瓜，甜椒等等。

一些蜂蜜塗刷面

做法：

1 ）把雞柳切成丁，每條雞柳大約切成4-5塊。

2 ）把雞柳丁和其它調味材料，混合一下，放置冰箱醃至少30分鐘。

3 ）把其它蔬菜切成丁。 （小番茄則不需要切） （你可以用其它蔬菜代替）

4 ）準備6支竹枝或木製一次性筷子。

5 ）將蔬菜和肉類交替叉入竹枝，排放在烤盤上。 （我有鋪不粘烤布/紙）

6 ）送進已經預熱200'C的烤箱，烘烤大約10分鐘。

7 ）然後取出烤盤，刷些蜂蜜翻一翻面，再烤5-10分鐘或稍微上色即可。

蒜炒蝦子意大利面

材料：（2寶寶分量）

意大利面（熟）1碗

蒜米4瓣

蝦子4尾（剝殼去腸泥）

棕色洋菇1-2顆

野菜花 適量

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切碎備用

3.蝦剝殼去腸泥

4.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.然後加蝦肉和其它蔬菜略炒加入海鹽

6.加入煮好的意大利面翻炒均勻後加適量的胡椒粉和乾香菜提香

7.翻炒均勻就可上碟享用啦~

全脂水果優格

full fat fruit yogurt

10/12/2015 (Thu) 香脆番薯條

I woke up 3am this morning to cook White Sugar Sponge cake for a friend that ordered the charity cookies from me. Then I returned to the bed and continued sleeping and woke up again at 5.17am. Ended up I couldn't bake another batch of yogurt melts this morning. @@

Breakfast: Mini Pizza, cucumber and fresh milk

Lunch and Dinner: White rice serve with BBQ Chicken sticks and Lotus Root soup

Teatime: Sweet Potato Sticks and honey lemon

Mini Pizza

Today I just changed the toppings to cherry tomato and brown button mushroom and cheddar cheese.

Mini Pizza

BBQ Chicken sticks

Ingredients :

5 pieces Chicken Fillets 

1/2 tsp liquid amino

1 tsp honey

few drops sesame oil

4 cloves garlic (crushed)

Dash of pepper

vegetables:

2 pc baby sweet corn (cut into 4 pcs each) 

6-8 pcs cherry tomatoes

some brown button mushroom

some honey for brushing surface

Steps: 

1) cut each chicken fillet into 4 pieces 

2) mix in all ingredients and marinate at least 30mins in the fridge 

3) cut the vegetables into cube size (you can use other vegetables)

4) 6 satay sticks or wooden disposable  chopsticks 

5) insert the vegetables and meat into the sticks

6) bake at pre-heated oven on the upper rack at 200'C for 10mins

7) take out and brush some honey and turn over the surfaces,  bake for another 5-10mins or starts turning brown at the edges

4/11/2015's post  except chicken, other vegetables can be changed according to child's prefrence.

4/11/2015 之前的做法，除了雞肉，其它蔬菜可以依孩子的喜好更改的。

烤雞肉串

材料：

5條雞柳/雞里脊

1/2茶匙低鹽醬油/天然醬油

1茶匙蜂蜜

幾滴麻油/香油

4瓣大蒜（剁碎）

胡椒粉適量

蔬菜佐料：

2條小玉米（切成小段）

6-8顆小番茄

一些洋菇

一些蜂蜜塗刷面

做法：

1 ）把雞柳切成丁，每條雞柳大約切成4-5塊。

2 ）把雞柳丁和其它調味材料，混合一下，放置冰箱醃至少30分鐘。

3 ）把其它蔬菜切成丁。 （小番茄則不需要切） （你可以用其它蔬菜代替）

4 ）準備6支竹枝或木製一次性筷子。

5 ）將蔬菜和肉類交替叉入竹枝，排放在烤盤上。 （我有鋪不粘烤布/紙）

6 ）送進已經預熱200'C的烤箱，烘烤大約10分鐘。

7 ）然後取出烤盤，刷些蜂蜜翻一翻面，再烤5-10分鐘或稍微上色即可。

香脆番薯條

材料：

60克 熟的日本番薯/本地番薯

4克 無鹽奶油/橄欖油（1歲以下）

一顆 蛋黃

15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。

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，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。

5） 送進已經預熱的烤箱170'C, 烤10分鍾, 然後轉換烤盤方向，以150'C烤10分鐘；或看見餅乾開始上色即可關火，燜5-10分鐘之後就可以看見餅乾比較均勻上色而不會烤得太焦。

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～

No recipe to refer, this time also just simply create own recipe by the ingredients I have, yummy!

Sweet Potato Sticks

Ingredients:

60g cooked Japanese sweet potato

4g unsalted butter/olive oil

1 egg yolk

15g tbsp 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 and potato starch, mix well with spoon.

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

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

6) bake at preheated oven of 170'C for 10 mins, then 150'C for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.

honey lemon

white sugar sponge cake

白糖糕

4/Nov/2015 Wed 迷你夾心蛋糕

What a cold breeze morning as it was drizzling early morning when i was starting food preparation for my 27mo lo. .. I set alarm at 4.45am for this morning because I was surfing FB till 12 midnight. Finally I got up from bed at 4.49am.

Breakfast : Sweet Potato Pumpkin Dessert, hard boiled egg and fresh milk

Lunch and dinner : Udon with beetroot soup, BBQ Chicken Fillet

Teatime : Mini Soft Pancake (迷你夹心蛋糕) and honey lemon juice

Sweet Potato Pumpkin Dessert

Ingredients:

1 small japanese sweet potato

1 small piece pumpkin

1 small piece ginger (roughly 1cm3)

rock sugar to taste

300ml water

1 tbsp pandan juice (optional)

Steps:

1) peel, cut sweet potato and pumpkin into 1cm3 size

2) boil water with ginger and pandan juice

3) add in sweet potato and pumpkin when water is boiling

4) cook in small fire for 15 mins

5) add in rock sugar and off fire.

BBQ Chicken sticks

Ingredients :

5 pieces Chicken Fillets 

1/2 tsp liquid amino

1 tsp honey

few drops sesame oil

4 cloves garlic (crushed)

Dash of pepper

3 brown button mushroom (cut into 4 pcs each) 

some honey for brushing surface

Steps: 

1) cut each chicken fillet into 4 pieces 

2) mix in all ingredients and marinate at least 30mins in the fridge 

3) cut the mushroom (you can use other vegetables)

4) 6 satay sticks or wooden disposable  chopsticks 

5) insert the mushroom > meat > mushroom into the sticks

6) bake at pre-heated oven of 200'C for 10mins

7) take out and brush some honey and turn over the surfaces,  bake for another 10mins

迷你夾心蛋糕

材料：

（ A）： 15毫升全脂牛奶/鮮奶/豆奶/嬰兒配方奶

                20毫升米糠油/橄欖油/玉米油/任何菜油

                2顆 蛋黃

                40g 低筋粉/蛋糕粉/普通麵粉/中筋麵粉

       

（B ） ： 2顆 蛋白

                 15克 有機蔗糖/白砂糖

                 1/2茶匙 檸檬汁/醋

夾心料：

商店買的無糖果醬

或者任何果醬/花生醬(自製/買的）

夾心可以多變哦。。果醬,花生醬,蕃薯泥,乳酪醬,等等都可以的。

做法：

1 ）材料（A ）混合後，備用。

2 ）預熱烤箱160'C度。

3 ）材料（B ）打至濕性發泡後，再將打發的蛋白分兩次倒入（ 1 ）拌勻。

4）把麵糊舀入擠花袋/塑膠袋，底部剪個小洞，擠麵糊到不粘烤紙/布上/矽膠墊 （超級給力也环保可重复使用），輕輕地擠成35-40mm圓狀。 （好像馬卡龍那般^.*) 擠好後，可以用手指稍微抹平凸/尖的表面。

5）把烤盤送進烤箱，烤20分鐘或表皮呈淺棕色。

6）把蛋糕移去鋼絲鐵架上待冷卻。

7）在蛋糕底部塗抹一層薄薄的果醬然後夾上另一片蛋糕黏在一起。

Soft "PANCAKE" with Jam

Ingredients:

Egg Yolk Batter:

2 Egg Yolks

20ml Grapeseed Oil/any vege oil

15ml Fresh Milk/any milk

40g Cake Flour / all purpose flour

Meringue:

2 Egg Whites

15g castor sugar

few drops vinegar/lemon juice

Filling:

Some fruit jam / peanut butter (homemade/store bought)

Steps:

1) Preheat oven to 160'C.

2) Place a parchment paper or non-stick baking sheet on the baking tray.

3) In a mixing bowl, add in egg yolk, oil and milk, mix well then sieve in flour and mix till combined. Set aside.

4) Place the egg whites and vinegar/lemon juice into a clean bowl and whisk till bubbly then add in sugar by 2 portions. Continue whisking until stiff peaks form, approximately 2 minutes.

5) Transfer 1/3 of the egg whites to the egg yolk batter and mix well. Add the remaining egg whites and fold in gently. 

6) Pour batter into a piping bag (no need nozzle) or plastic bag, cut small hole at the edge and gently squeeze out batter onto the parchment paper (just like making macarons ^.*)

7) Bake for 20mins or light golden brown on the surface.

8) Place the pancake on the wire rack for cooling down.

9) Spread a thin layer of jam / peanut butter on one side of the pancake then place another pancake and fix together.

8 Jul 2015 Raining Wednesday morning

This morning was having a quick rain pour and my 23mo lo woke up with good mood. She sat on the bed and sang the song "Rain Rain Go Away" after she noticed it was raining. We were surprised that we first time heard she sings that song which previously she watched the song video in Ipad.

There are several amazing acts that my lo can do. She can count from 1-10 by her own. She can memorize A-Z by her own. She can tell some of the ingredients in the soup (though we didn't tell her yet). She can tell the words which she only heard once before. She can make correct sentences by her own in English and Mandarin which we never purposely teach her. She is food observation that any changes in the house, in the room, etc. We feel that her memorisation is very good and we really proud of her. 

Since born till now, she is taking breast milk and cow milk (after 1 year old) and so far she still yet to have any formula milk which claim that there have DHA, vitamins, calcium, etc. Therefore, I still believe breast milk is the best for baby~

Breakfast : Muesli in milk & yoghurt, cucumber & waffle & 1 cup fresh milk

Lunch & Dinner: Mix grains rice with BBQ chicken sticks and Corn beetroot soup

Teatime: Spinach Waffle and Apple Barley drinks

Simple easy healthy Breakfast Muesli

Ingredients:

50g Yogood Cran&Berries Muesli

1/3 cup fresh milk

2-3 tbsp plain yoghurt

1 tsp honey

some fresh fruits

Steps:

1) pour the muesli into a bowl, add in fresh milk. Cover by cling wrap, keep in refrigerator overnight.

2) mix honey with yoghurt, then add on top of the soaked muesli

3) top with some fresh fruits and ready to serve

BBQ Chicken sticks

Ingredients :

90g Chicken Breast 

1 tsp liquid amino

1 tsp honey

2 tbsp crushed garlic

1 tbsp crushed strawberry

Dash of ground black pepper 

Steps: 

1) cut chicken breast into smaller pieces 

2) mix in all ingredients and marinate overnight in the fridge 

Next day:

1) prepare some cherry tomatoes, baby corns or bell pepper

2) 6 satay sticks or wooden disposable  chopsticks 

3) insert baby corn, meat and tomato into the sticks

4) bake at pre-heated oven of 200'C for 10mins

5) take out and brush some honey and turn over the surfaces,  bake for another 10mins

Spinach Waffle

Ingredients

Spinach Granville

2 egg yolks / 1 egg

1/2 cup Spinach puree ( i blend 1/2 bowl baby spinach with 1/3 cup water)

2/3 cup self-raising flour

1 teaspoon sugar

1 tablespoon olive oil

Steps:

1. Add sugar into egg then stir until sugar dissolves.

2. Add spinach puree and self-raising flour, mix well. ( mix gently to avoid over mix)

3. Finally, add olive oil and mix well , rest batter for 30 minutes.

4. Preheat waffle machine and brush with some oil/butter, pour the right amount of batter into the waffle mold.

5. Bake for 3-4 minutes or till light golden brown (can open lid to check)

菠菜威化餅

材料：

蛋黄 2顆  （9個月以上） / 雞蛋 1粒 （一歲以上）

菠菜汁 1/2杯 （我用半碗菠菜苗+1/3杯水打成汁）

自發麵粉 2/3 杯

糖 1 茶匙

橄欖油 1 湯匙

做法：

1.先把蛋黄 / 雞蛋和糖攪拌勻至糖溶化。

2.加入菠菜汁和自發麵粉 拌勻（輕輕拌勻即可，不要用力以免麵糊起筋）

3.最後加入橄欖油拌勻，休麵糊30分鐘。

4.預熱waffle模並塗上一層油/牛油，倒入適量的麵糊合上模後，烘3-4分鐘後或烘至上色即可。 

Apple Barley Drinks

Ingredients

1 Organic Apple (diced)

2 cups chinese barley （生熟薏米）

3 dried melon strips

1 tsp natural rock sugar

3 cups hot water

Cook in slow cooker with auto mode for at least 2 hours. ready to serve warm

Cooked the soup on 6/Jul/2015 then keep in freezer

Super Soup Stock

Ingredients: 1 corn, 1 beetroot, 1/2 carrot, 1 organic apple, 6 shitake fresh mushroom, 7 cherry tomatoes, 2 chicken tights, 2 chicken breast.

Steps:

1) blanch the chicken tights

2) cut all ingredients into small pieces

3) Cook in a big pot of water in high fire for 10 mins, then 2 hours in small fire.