Today lunch time with a mummy who was my FB friend that turned to real friend in life and we have lots topics to chat with. Her lo is 6mo older than my gal. We have fixed today's lunch appointment since last week.
Breakfast: Easy 3-Ingredients Cheese CupCake, Grapes and Fresh milk (my gal finished all)
Lunch and Dinner: Soba noodle with kunbu miso soup
Teatime: Walnut Potato Sticks and Carrot Juice
For 6" cake pan size cake, please click ~ 3 Ingredients Easy Cheese Cake
Easy 3-Ingredients Japanese Cheese Cake
Ingredients: (10 medium cupcakes)
4 eggs (separate egg whites and yolks)
150g cream cheese
70g white chocolate
Steps:
1. Preheat oven to 180°C. Prepare 10 medium size cupcake liners.
2. Place white chocolate in a bowl, place over a saucepan of barely simmering water, cook under medium fire. Stirring occasionally, until melted. Add in cream cheese, stir till combined. (photo 1) Let cool slightly, then add yolks and stir to combine.(photo 2)
3. Using an electric mixer on high speed, whip egg whites in another large bowl until stiff peaks form.(photo 3)
4. Add 1/3 portion of egg whites to chocolate mixture and stir just until lightened.(photo 4) Gently fold in remaining egg whites in 2 additions until just combined.(photo 5,6)
5. Pour batter into the cupcake liners. (photo 7) Place pan in the baking tray and add hot water to reach 1-2 cm of up sides of cake pan. Bake cheesecake until set, 30-35 minutes. Turn oven off and leave pan in oven 15 minutes, then transfer to a wire rack and let cool completely. Place the cake together with the mold and chill until cold, at least 2 hours or up to overnight.
Different oven, baking time might be different, please adjust accordingly. You may try to bake with 170 degrees C for 15 minutes, then lower down to 160 degrees C for 15 minute, turn off oven and then simmer for 15 minutes only remove the cake from oven.
Kunbu Miso soup
Ingredients:
1 pc 10cm x 15cm size Kunbu
1 pc 10cm x 10cm seaweed (nori sheet)
80g meat tenderloin
4 bowls water
2 brown button mushroom
dash of pepper powder
1-2 tsp miso
Steps:
1) soak kunbu in water for 20-30mins, cut into smaller pieces
2) cut meat into slices / mince it
3) Boil water in a pot, add in meat and kunbu. Cook for 20mins
4) add in seaweed and cook for another 5 mins
5) add in dash of pepper powder and spring onion (optional)
6) Add in Miso paste after Off fire.
Cucumber Egg Roll
Ingredients:
1/2 japanese cucumber
2 eggs
dash of pepper powder
1/2 tsp liquid amino
Steps:
1) peel and cut cucumber into sticks
2) mix egg, liquid amino, pepper in a bowl, lightly whisk.
3) heat egg roll pan and grease with a little rice bran oil.
4) pour egg mixture into pan and lay the cucumber on the egg.
5) roll the egg until the end and pan fry till all sides light golden brown
Walnut Potato Sticks
Ingredients
7g raw organic walnut
25g mashed potato
2g of unsalted butter
1 egg yolk
3g cane sugar
45g potato starch
Steps:
1) cook potato in boiling water for 15mins (with skin on)/ or you can peel, slice and steam.
2) weight 25g potato and mash it with butter while it is still hot.
3) add in egg yolk, sugar and walnut, use hand blender to blend them till smooth
4) add potato starch into the blended mixture, mix well with spoon.
5) put the mixture into a plastic bag and cut a hole at the edge
6) squeeze out stick /ring / any shapes on the parchment paper / non stick baking sheet laid on baking tray
7) bake at preheated oven of 160'C for 10 mins, overturn baking tray direction then lower to 150'C and continue baking for 10 mins or till light golden brown, off power and let it sit inside for further 5-10 mins.
(Temperature varies for different thickness of cookies, therefore keep observe the cookies. Once the sides start turning brown, you can off the power and remove from oven after 10mins)
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