Salmon Rice Cake
Ingredients:
2 tbsp Homemade Salmon floss
1/2 bowl cooked rice
1 small cooked potato
1 egg yolk
pinch of sea salt and some dried parsley (for 1yo above)
Steps:
1) In a large bowl, put in the rice, salmon floss and egg, mix well.
2) add in some dried parsley and salt, mix well.
3) divide into 8 portion, roll into ball then flatten them.
4 ) heat non stick pan over low heat, and put few drops oil, place the rice cakes then close the lid cover and cook for one minute. Then turn over and pan fry another side until lightly golden brown.
三文魚米煎餅
材料:
1/2 碗熟米飯
2 湯匙自製三文魚絲
1 粒 蛋黃
1粒煮熟的馬鈴薯
乾香菜／胡椒粉適量
海鹽一咪咪 （一歲以上）
做法:
1) 首先把馬鈴薯用叉子壓成泥。然後加入米飯,三文魚絲和蛋黃。
２）加入一些乾香菜／胡椒粉和鹽,攪拌均勻。
３)平底鍋小火加熱,抹一兩滴油。
4）把飯糰分成8份，用手搓圓壓扁後放入鍋,蓋上鍋蓋。大約一分鐘,翻面再煎至金黃色即可。
Cheesy Baked Mushroom Rice
Ingredients:
(2 servings)
2 small bowls cooked Basmathi Rice
2 tbsp pumpkin puree
2 brown button mushroom (diced)
40g cheddar cheese (shredded)
dash of pepper powder
Steps:
1) scoop the cooked rice into 2 small casseroles,
2) spread on 1 table spoon pumpkin puree on top of the rice,
3) add on the diced mushroom,
5) pour in 1 tbsp soup stock/water and sprinkle the grated cheese in each casseroles.
3) Bake at 180'C for 15-20mins or till cheese turn a little brown.
芒果溶豆
材料：
芒果泥 50克
嬰兒奶粉 30克 （如果没有，全脂奶粉/玉米粉代替）
玉米澱粉 30克
蛋白 2粒
細砂糖 10-15克 （我用13克而已）
白米醋/檸檬汁 幾滴（稳定蛋白泡泡）
做法:
1. 稱出芒果泥的重量 ，把奶粉與玉米澱粉加入芒果泥攪拌均勻後備用。
2. 蛋白在無水、無油清潔的容器中打發，當魚眼泡時加入細砂糖，打發至硬性發泡。很硬那種，拉出攪頭很短的尖那種。
3. 將芒果糊與蛋白糊混合翻拌後，不需要過度攪拌，快手操作，提前預熱烤箱，我用100度左右就可以，記得鋪上矽膠墊哦！強烈推薦，以前我用烤紙，這幾次用的矽膠墊超級給力，裝入裱花袋中可用圓嘴或者我這種中號六齒擠出小饅頭或者小塔糖的形狀！
4.因為給寶寶吃就不要擠很大，小小顆很適合寶寶，所以就這個量，你可能也會擠兩盤以上，我是兩盤一起烤的，低溫烘烤用了60分鐘，中間有上下倒換一下烤盤，原則是不上色好看！
5.最後也可關閉烤箱，不拿出烤盤在裡面悶烤大约10-30分钟，當你的溶豆不容易從烘培紙上取下的時候，就是沒有烘烤透，需要延長時間。烤好後要密封儲存！此款小食不會很甜，很適合寶寶，入口即溶！
*小貼士*
1. 請根據自家烤箱溫度做調整，我的烤箱比較大，小烤箱的火力比較猛。要看著一下，以免糊掉。
2.從烤紙上取不下來要么烘焙時間不夠，還是軟的，要么烤過了，已經糊了！
Mango Melts Cookies
Ingredients
50g mango puree
30g milk powder / baby formula milk powder
30g corn starch
2 large egg white
10-15g castor sugar (I used 13g only)
1/2 tsp lemon juice or vinegar
Steps:
1) add milk powder and corn starch into the mango puree, mix well
2) add the lemon juice into egg white, beat the egg white with sugar till hard peak form
3) add 1/3 of the egg white into the yogurt mixture, mix well
4) add the yogurt mixture into the 2/3 of the egg white and fold well gently but quickly.
5) preheat oven at 120'C
6) put the mixture in a piping bag or plastic bag, cut a 0.7cm hole at the edge
7) Squeeze out mixture onto baking tray laid with non stick parchment paper
8) Bake at 100'C for 60mins or till the cookies easily be removed from the parchment paper
9) let the cookies sit in the oven for further 10-30mins is recommended.
