4/Jul/2015 Happy Saturday

香蕉脆餅(入口即化)
Banana Crunchy Melt Cookies

材料 Ingredients :
2 egg whites 2顆蛋白
50g mashed banana 50克香蕉泥
35g corn flour  35克玉米粉

做法 Steps:
1) peel and cut 2 bananas,  remove the center portion (this is to avoid the cookies turn dark brown)
把2根香蕉去皮，除去蕊的部分。( 这是避免餅乾變深色 )

2) use a hand blender to blend the banana then only weight 50g of the mashed banana
把香蕉打成泥后稱出50克的份量

3) add in the corn flour and mix until well combined
加入玉米粉并撹拌均匀

4) put egg whites into a clean bowl  (no oil and no water) then add in few drops lemon juice, use electric hand mixer to whisk till till hard peak form  (when you over turn the bowl, the egg whites won't fall).

把蛋白放进乾净的碗里(无油无水), 加入几滴柠檬汁, 用電動撹拌器把蛋白打至硬性发泡 (当把碗翻轉,蛋白也不會掉下来。)

5) take 1/3 of the egg white mix into the banana mixture, beat well or stir well. Then add in to the 2/3 of the egg white, fold in gently to avoid eliminating the bubbles. 

將1/3的蛋白加入香蕉糊里, 撹拌均匀后倒进2/3的蛋白。用切入的方式, 輕柔地撹拌均匀。不要过份撹拌。以免消泡。

5) preheat oven at 120'C. Put the batter into a plastic bag then cut a small hole (5mm) at the edge. Squeeze it out on a non stick baking sheet. 

先预热烤箱120度, 再把香蕉蛋白糊放進胶袋, 剪个小洞(5厘米)然后擠出一小堆—小堆的型狀在防粘的烘培纸。

6) bake at 100'c for 50-60 mins more till completely dry or cookies are easily be removed from the baking sheet. Over turn baking tray half way for more evenly baked cookies. 

送进烤箱, 转成100度, 烤50-60 分鍾 至完全干透或脆餅容易从烤紙脱落。中途可轉換烤盘方向。

7) cool down before storing in air tight container.  Can keep for 1 week.

放凉后收藏在不透風的罐子里。可以收藏一个星期。 

Happy Friday 3rd July 2015

Once again It's Friday~ Happy day to all of you and looking forward to have a good weekend soon. I as not able to wake up early today and woke up at 5.30am but I couldn't get up from bed as my lo hold my hand and I worried she might wake up too... Finally I waited till nearly 6am, I able to escape myself and start preparing her foods. Due to short time remaining and I could only to prepare 2 foods and served 1 meal from the freezer (cheese bun)...LOL~

Breakfast: Banana Egg Pancake (Super Easy yet yummy), cucumber & banana

Lunch & Dinner: Spiral pasta in Spinach sauce

Teatime: cheese bun and orange yoghurt drinks

Banana Egg Pancake / Egg roll 

(I used egg roll pan to cook)

Ingredients:

1 egg

1 banana

Steps:

1) Blend banana & egg till smooth. 

2) i used korean egg roll pan, no oil needed, pan fry and roll until the end. I cut into few pieces.

p/s: If you are using non-stick frying pan, just scoop a spoonful of batter and pour on the pan and adjust a bit to make nice round shape, pan fry till both sides turn light golden brown

Spiral Pasta with Spinach Sauce

Ingredients:

Adequate quantity of pasta (cook as per instruction in the packaging)

Few stalks of spinach

1 small potato (grated)

1 clove of garlic (chopped finely)

1 shallot (chopped finely) 

some garden peas

dash of pepper powder 

some Italian Herbs

1 cup water

Steps:

1) Blanc spinach in boiling water for 1-2mins. Then blend spinach with water till smooth. 

2) sauteed garlic and shallot with some grape seed oil till fragrant

3) pour in grated potato and stir fry for a while

4) Add in the spinach puree, garden peas, pepper powder and Italian herbs

5) Cook for 3-5 mins then off fire

6) ready to serve with macaroni or other pasta or rice

Orange Yoghurt Drinks

Ingredients:

1 orange

1/2 pack Yoplait Vanila Yoghurt / 2-3 tbsp Plain Yoghurt

Steps:

1) Blend orange till smooth

2) Sieve the juice thru coffee strainer

3) Add in yoghurt then mix well

4) ready to serve cold

Super soft knead-less cheese bun 

(Yield 8 small buns)

Ingredients

75g Milk

150g high protein flour

20g muscovado sugar or any sugar

pinch of sea salt

20g soy milk powder

1/2 egg

1/2 tsp instant dry yeast

18g unsalted butter (room temperature) / olive oil

For Topping:

10g grated cheddar cheese

Steps:

1) mix all ingredients in a big bowl.Knead till combine and dough is formed (I spent less than 1 min)

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

3) keep in the fridge 2 hours onwards, after 2 hours, you may take out and shape any time.

4) take out the wet dough and place on a greased mat, I use some oil to grease my hands too.

5) divide dough into 8 equally small dough and let it rest for 5 mins. Roll and form round bun. 

6) place the formed buns on the baking tray, sprinkle the grated cheese on each buns.

7) put baking tray inside the oven (power off) and proof for 30mins. You may place a bowl of hot water inside the oven to help the proofing process better.

7) after 25mins, Remove the baking tray from the oven. Pre-heat the oven at 170'C for 5 mins.

8) Bake the buns for 16 mins or till light golden brown

9) brush some unsalted butter on the bread surface for better appearance. 

2/7/2015 Thursday meals

On 14/4/2015, I sent my Tokebi  hand blender for warranty repairing and the normal time for collection shall be 2-3 weeks. But I only able to receive it yesterday.  Due to the delays,  the dealer showed his apologize by giving me a small gift and deliver the blender to my door step instead I have to collect it by myself. I am very appreciated to mummy Jesse Tu in HFFMB and Mr Xavier of MyClick Resources  for being so  helpful. 

This morning I can use my Tokebi hand blender again after 2 months of absent in my kitchen. I miss it so much~

Breakfast: Sweet Potato Bread Balls, fruits & fresh milk

Lunch and Dinner: Mee Sua with corn soup

Teatime: Avocado milk shake, raisin and cherries

Sweet Potato Bread Balls

Ingredients:

4 thin slices homemade bread (You can use 1 slice of massimo white bread)

1 japanese sweet potato

1/2 organic apple

20g cheddar cheese ( I used Mainland Colby cheddar cheese)

some raisin for topping (optional)

Steps:

1) slice the sweet potato (with skin on) then steam for 15mins

2) peel off sweet potato skin and weight it to get 100g

3) mash the sweet potato with a fork or spoon.

4) cut and blend apple into puree

5) tear the bread into small pieces

6) mix mashed sweet potato, apple puree and bread together till well combined

7) weight 13~15g each small dough and roll into ball shape then place on a non-stick baking sheet laid on baking tray.

8) bake at preheated oven of 190'C for 10mins then remove tray from oven

9) place a small slice of cheddar cheese on each balls

10) continue baking for another 10 mins

Corn soup

Meesua, cooked and rinse with ice cold water then add 1 tsp olive oil or grapeseed oil

Soup base: 1 pc sweet corn, 50g pork tenderloin, 1/2 carrot

Avocado Milk Shake

Ingredients:

1 avocado

1/2 cup milk

1/2 cup water

1 tsp honey

Blend all ingredients till smooth.

First of July 2015

First day of July and happy Wednesday dear all~

This morning I have some extra time to mop the floor before starting to cook for my 23mo lo. I am very happy that my gal is growing fast last month as we measured her and found that she grows 1.5cm in a month. She is now 88.5cm height and 12.2kg nett. ;P

Breakfast: Baked Pandan Soft Cakes, Cream cheese Meat Balls, Cucumber salad

Lunch & Dinner: Baby Spinach Pork Porridge with Goji Berries

Teatime: Cream Cheese Meat Sticks + Honey Lemon Drinks

Soft Pandan Cake

Ingredients :

Meringue

3 egg Whites

25g castor sugar

few drops vinegar / lemon juice

Yolk Batter

20g All purpose flour / cake flour
20g Corn flour3 egg yolks

25g Melted butter
50ml Fresh Pandan juice (can replace by milk / any juices)

Steps:

1) Grease a 6" round pan and lay baking paper on the base and the sides of the pan. (If you are using detachable cake pan, please wrap extra aluminum foil surround the base of the pan)

2) Preheat oven at 170'C.

3) In a clean bowl (no oil, no water), add in egg whites and vinegar. Use electric mixer to beat egg whites till bubbly then add in 1/2 of the sugar. Continue beating till foamy, add in the balance sugar until it turns to ribbon stage. (use the mixer to draw a "S" and it disappear very slowly)

4) In another bowl, mix well the egg York, butter, pandan juice and flours.

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

6) Add in the balance 2/3 of the egg whites and fold gently till well combined.

7) Pour the batter into the cake pan, gently tap few times on the table to remove excess big bubble from the batter.

8) Place the pan on the baking tray with full of hot water. (Avoid to open the oven halfway to fill water which will cause the cake sink) 

9) Bake at 165'C for 30mins or skewer comes out clean, off oven and leave a small gap between door for 10mins before removing cake from the oven. 

10) Cool down on wire rack. Cut and serve after completely cool down.

香蘭蛋糕
材料：

～蛋白糊
3顆       蛋清
25克     幼糖
幾滴     醋/檸檬汁

～蛋黃糊
20克     低筋麵粉
20克     玉米粉
3顆       蛋黃
25克     融化的無鹽奶油
50毫升 新鮮香蘭葉汁（可用牛奶/果汁替代）

做法：
1）烤箱預熱在170'C。
2）過篩的粉類放入一個盆中,加入50毫升香蘭葉汁/牛奶攪拌均勻
3）將3個蛋黃和融化的無鹽奶油加入混合均勻
4）蛋白先用打蛋器打出一些泡沫,然後加入檸檬汁及細砂糖(分2次加入)，打成尾端彎曲的蛋白霜(濕性發泡)
5）舀1/3份量的蛋白霜混入蛋黃麵糊中用橡皮括刀延著盆邊翻轉及劃圈圈的方式攪拌均勻
6）然後再將拌勻的麵糊倒入剩下的蛋白霜中混合均勻
7）倒入鋪好白報紙的烤模中,在桌上輕敲幾下讓麵糊均勻,若有氣泡用手指抹平整
8）將烤模放置到烤盤上,烤盤上倒入一杯沸水
   (一定要儘量倒滿,避免中途加水而開烤箱讓蛋糕消泡)
9）放進已經預熱至170度c的烤箱中烘烤10分鐘, 然後將烤溫調整到160度c再烘烤28-30分鐘
   (竹籤插入沒有沾粘即可)

Baby Spinach Pork Porridge

Ingredients:

3 tbsp mix grains

1 handful Goji Berries

1 bowl Organic Baby Spinach

3 bowls water

Steps:

1) soak mix grains overnight

2) cut baby spinach finely and clean the goji berries 

3) cook rice and water in low fire for 30mins

4) add in spinach and goji berries and cook for another 3 mins

5) Off fire and ready to serve warm

p/s: for my case, i keep the spinach and goji berries in a container. MIL will reheat the porridge by adding the spinach and goji berries during lunch hour.

Eggless cream cheese Meat Sticks

Ingredients:

60g cooked minced pork tenderloin

25g cream cheese

10g grated cheddar cheese

25g unsalted butter

25g self raising flour

10g cornflour

Steps:

1) pan fry the minced meat with little oil till cooked.

2) Blend the cooked minced meat for few seconds.

3) Mix all ingredients and knead until it forms a dough. 

4) Divide dough into 10 small balls and 8 medium balls

5a) Roll each medium balls into sticks and pan fry with low heat till light golden brown. Pan fry the small balls too.

OR

5b) Bake under preheated oven of 180 degree celcius for 15 - 20 minutes, over turn baking tray halfway baking.