赤ちゃんの健康のために、毎日美味しい料理を作ります
Welcome to “Yummilicious For My Princess” Blog. All the recipes here are suitable for little one above 1 year old. I am happy to share the recipes to all of you but prohibits unauthorized copying any articles and pictures from this blog without my consent, please use the link to share instead, thank you ~
嗨！歡迎來到“小公主的寶寶美食”的部落格，這裡記錄了我家小公主的三餐和下午茶料理。食譜都適合1歲以上的寶寶（除非有特別聲明）。
本人很樂意分享食譜，但是在未徵得本人同意之前，禁止擅自複製或盜取本部落格中的任何文章與圖片，請以鏈接的方式分享請尊重和遵守網絡禮儀，謝謝～
briefing
Just Sharing healthy foods for little ones from 9mo~3yo++
1. Rub together the flour and butter until it resembles a breadcrumb texture.
2. Add in sugar and grated cheese and a tbsp of milk/water at a time kneading by hand to form a nice soft dough.
3. Place on a cling wrap and cover it then roll out until it is about 2-3mm thick. Cut with 30mm dia. round cutter. Use straw to cut out 2 holes for the eyes and use a spoon to cut the smiling mouth.
4. Place onto a lined baking tray and bake in a 180 degree Celsius for 15-18 minutes or until lightly golden.
Colour Stick cookies
Ingredients:
100g unsalted butter
75g castor sugar
55g whole egg (1 A size egg, reserve a little to brush on dough)
280g low protein flour
1 tsp spinach powder
1 tsp cocoa powder
1 tsp strawberry powder
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 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 to form dough, divide dough into 4 equally portions. One portion as original flavor, one with spinach powder, one with cocoa powder and one with strawberry powder. knead evenly, form each coloured dough into rectangle shape with 1cm thickness. brush each layer with egg white to stick together.
8. rest the dough in the refrigerator for 1 hour, cut dough into half with a knife, brush on egg white and stick the halved dough together.
9. Cut the dough into 0.5cm thickness slices, then cut the slices into 0.5cm width stripes. lay separately on the baking tray which laid with non stick baking sheet/paper.
10. Bake in preheated oven of 170'C for 15 minutes, then reduce to 120'C and bake 10 minutes to dry (you may turn the baking tray inside out half way for more evenly baked)
11. remove cookies from oven and place on wire mesh to cool
12. keep in air tight container once completely cool down
I was having lunch at the Pavilion on 17/11/2017 (Friday). After meal, we had a window shopping before heading to our Spa treatments. We saw this type of cookies named "Galettes bretonnes" & it is RM2 per piece.
Last night, after dinner, I started to search recipe online and decided to make it by following the recipe by 4F COOKING HOME. But my unsalted butter only left 90g which the recipe requires 120g. Thinking to proportionate the quantity but I have forgotten and weighted the ingredients in original recipe. So, I have no choice but modify the quantities by changing the egg yolk into whole egg, wine into vanilla extract with low oil version which is suitable to toddlers too.... Phew~ luckily it was successfully baked and the taste is great!!!!!
1. Sieve all purpose flour, baking powder and ground almond, set aside.
2. In a big bowl, add in butter, sugar and salt, beat till well combined, add in the sieved flour.
3. Add in egg and rum / vanilla extract.
4. Using spatula to mix well (do not over mix), if the dough is too soft to handle, wrap in plastic wrap, refrigerate about 1 hour till harden.
5. Remove the dough and roll it into a thickness of about 1cm, with a ring shaped mold cutter to cut out shape, brush some egg wash on the surface then use a fork to draw the lines.
* If baking with a ring-shaped mold, remember to apply butter inside the ring.
Bake at 180 degrees Celsius for 20 minutes or till light brown colour.
"This is an eggless yogurt cookie that is crisp with a nice flavor; easy to make, too."
Yogurt Sticks
Ingredients:
100g superfine flour
35g unsalted butter
20g organic brown sugar
25g plain greek yogurt
15g chopped raisin
Steps:
1) Preheat the oven to 190℃.
2) In a medium bowl, cream together the brown sugar and butter until light and fluffy. Stir in yogurt and chopped raisin.
3) Sieve in the flour by 2 portions. using spatula to fold till combined. Use hand to form the dough.
4) once dough is formed, wrap by a cling wrap and roll it into rectangular shape with 5mm thickness. Keep in the freezer for 15mins before cutting it into stripes.
5) Bake for 15 minutes in the preheated oven, until the edges begin to brown. Lower down the temperature to 140℃ for 10 mins.
6) Remove from oven and place on wire racks to cool completely.
優格棒棒
材料：
100克 低筋麵粉／蛋糕粉
35克 無鹽奶油
20克 有機黃糖
25克 原味希臘優格
15克 葡萄乾（切碎）
做法：
1）烤箱預熱至190℃。
２）將奶油放在室溫軟化後，用打蛋器將奶油和黃糖打到至乳霜狀。
３）拌入酸奶和切碎的葡萄乾。
４）將低筋麵粉分二次放入用刮刀以輕拌的方式拌勻後。用手輕揉成團。
５）用保鮮膜包著麵團，將麵團擀成５mm厚的長方形，放入冰箱冷凍１５分鐘。然後切成
條狀。
６）放入烤箱以190℃烤15分鐘至邊緣上色，然後調低溫度至140℃烤10分鐘
７）從烤箱取出並放在鐵絲架待完全冷卻。
Step 1
sieve the flour
dough is formed
after harden, cut by knife.
arrange on parchment paper and ready to bake
Pasta with Special White 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~
Special White cheese sauce
Ingredients:
6" of chinese wild yam (sliced)
3 cup water
40g cheddar cheese
some pepper powder
some dried parsley
Steps:
1) peel and slice the chinese wild yam
2) heat pan, add some olive oil, add in the chinese wild yam
4) stir fry for 30 seconds
5) add in the water and shimmer for 5 mins with lid cover
6) open the lid and use the hand blender to blend the chinese wild yam till smooth
7) add in grated cheddar cheese and cook till the cheese is melted.
7） Add in dash of pepper powder and parsley, Off fire. Ready to serve warm.
Good day to see my lo enjoying her breakfast. She had 1 slice of homemade yogurt bread and blueberry yogurt. At the same time i bake her dragon fruit cookies which is very nice pinky colour..and yet Simple and easy to make.
Dragon Fruit Cookies
Ingredients:
Cake flour 100g (sieve)
Egg 1 pc ( or 2 egg yolks)
Muscovado sugar 25g
Unsalted butter 30g (room temp)
Milk powder 10g
Dragon fruit puree 30g
Steps:
1) beat butter and sugar till dissolve
2) add in egg and beat till combine
3) mix in milk powder
4) stir in dragon fruit puree
5) add in flour by 3 separately and mix well till no more white color flour
6) put the batter into a plastic bag or piping bag
7) cut a hole at the edge and squeeze out around 30mm size (no need to be very nice pattern as after baking it turns to round flat shape too)
8) bake at preheat oven 160°C for 15 mins, off the oven and let the cookies sit for another 5 mins then remove from oven. (the bottom of the cookies is golden brown but surface still pinky)
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.
1.Sift flour, sugar and salt into a mixing bowl. Add oat and almond slices to mix well.
在一个大碗中，筛入面粉、糖、盐、燕麦和杏仁片， 搅拌至混合均匀。
2.Pour in salad oil and mix well.
加入沙拉油拌匀。
3.Add egg yolk and knead briefly till it forms a dough.
加入蛋黄，全部搓揉至均匀混合成面团。
4.Roll out the dough. Rest in the fridge for 30 minutes.
把面团擀成厚片，冷藏30分钟，让其松弛。
5.Remove the dough from the fridge and cut into 5x1.5cm strips.
取出面团，切割成5x1.5公分长方形条状。
6.Line a pan with parchment paper. Arrange the cookies on top and pan-fry them over low heat for 8 minutes. Turn them over and continue to pan-fry for another 5 minutes. Remove and set aside to cool.
在平底锅铺上不沾纸，放入饼干，以小火烤约8分钟，翻面继续烤约5分钟，取出放凉。
7.Finely chop white chocolate.
白巧克力切碎。
8.Melt white chocolate over a water bath.
隔水煮溶白巧克力。
9.Dip one end of the cookie into the melted chocolate.
把饼干一半的部分浸入巧克力浆。
Tips：
1.Toast almond slices over low heat for about 5 minutes in advance. Set aside to cool.
杏仁片预先以小火干炒约5分钟，取出放凉。
2.Alternatively, you can bake the cookies in a preheated oven at 170°C for about 12 minutes.
若是使用烤箱，预热后以170℃烤约12分钟。
Mix Vegetables Chicken Curry
1 small potato
1/4 pc of carrot
1 tbsp frozen garden pea
1 small eggplant
2 shallot (chop finely)
1 chunk chicken breast pork (marinated with grape juice for 30mins)
2-3 tbsp pure grape juice
2 rice size of sea salt
2 tsp organic curry powder
1/2 cup full cream milk
Adequate water ( i used 2 cups water)
Steps:
1) cut all ingredients into small bite size that lo can chew
2) sautee shallot with grapeseed oil (or any good vege oil) till fragrant
3) add in chicken, carrot, garden pea and potato to stir fry 1-2 mins
4) add in curry powder to stir fry till fragrant too
5) then pour in water to cover all ingredients and shimmer till potato is tender
6) add in milk, grape juice and salt.
7) cook till desired consistency then off fire. ready to serve with rice.
Famous Amos cookies Ingredients: 120g room temperature unsalted butter 50g brown sugar / molasses sugar
20g castor sugar 1 tsp vanilla extract 1 egg 150g low protein flour 1 tsp aluminum free baking powder 80g chocolate chips (can omit for lo below 3 years old) 100g nuts (macadamia, walnut, hazelnut, almond)
Steps:
1. beat brown sugar, sugar and butter till fluffy
2. add in egg and vanilla extract and continue beating till well combined
3. sieve in flour and baking powder and fold in gently
4. add in chocolate chips and nuts, mix well
5. store in fridge for 1 hour to rest
6. remove from fridge and rest for 5 mins
7. use 1 tsp or 1 tbsp (depends you prefer the cookies size) to scoop the cookies dough and place on the parchment paper / non-stick baking sheet which laid on baking tray
8. please allow 2cm space between cookies, gently press to flatten a bit and place some chocolate chips on top for decoration
9. bake at preheated oven of 180'C for 15-25 mins or till lightly golden brown (varies for different oven)
