Just Sharing healthy foods for little ones from 9mo~3yo++
blog started on 17/3/2015

Wednesday, May 25, 2016

25/5/2016 (Wed) Flatbread sandwich 菜餅三文治

Breakfast: flatbread sandwich and fresh milk
Lunch and dinner: pasta with mushroom sauce
Teatime: yogurt cookies and honey lemonade




Purple Cabbage Flatbread
150g purple cabbage
30g almond meal / ground almond
1 large egg
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!

The Making of Flatbread Sandwich

150克 紫包菜
30克 杏仁粉
1個 大的雞蛋
海鹽和黑胡椒 適量 (寶寶可以選擇不放)


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

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 
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

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 )按照麵條包裝上的烹煮方式
2 )倒掉煮麵的熱水
3 )把麵條浸泡在一碗冰水30秒
4 )倒掉浸泡的冷水
5 )加入1-2茶匙米糠油或橄欖油,拌勻即可。

6 )如果不是馬上吃,收進冰箱。
7 )讓保姆或家人舀出寶寶的麵條分量,蒸5分鐘。
8 )倒入熱的蘑菇醬/湯就可以了。

材料: (2-3寶寶分量)

4朵 蘑菇(用料理棒打成幼滑)
2瓣 大蒜(用料理棒打成幼滑)
1/3杯 水(用料理棒打成幼滑)

2瓣 大蒜
2朵 蘑菇
胡蘿蔔 適量
花椰菜 適量
10克 切達乾酪
20克 奶油奶酪
1/3杯 鮮奶
水 適量
胡椒粉 適量
意大利香草 適量

1 )把蘑菇切丁,大蒜切片,胡蘿蔔和花椰菜切小塊;備用。
2 )用料理棒把所有材料(A )打成幼滑;備用。
3 )熱鍋後加入一些橄欖油,炒香蒜片。
4 )加入花椰菜和蘑菇翻炒片刻。
5 )然後加入打成幼滑的材料A(蘑菇泥) ,煮1-2分鐘。
6 )加入水,牛奶,奶油奶酪和切達乾酪,煮至奶酪融化。
7 )撒入胡椒粉和意大利香草即可關火。

P / S :也可以把西蘭花和麵條一起煮熟,川燙10秒即可撈起。

Yogurt cookies
40g Natural Plain yogurt 
30g Muscovado sugar 
30g cold cubed unsalted butter 
1/4 tsp natural baking soda 
100g Low protein flour/superfine flour

1) preheat oven at 180°c
2) Sieve flour and baking soda in a big bowl.
3) Add in the cold cubed butter, rub with hand till bread crumbs texture.
4) then add in sugar and yogurt, mix well and FOLD gently till combined, remember very gentle and not to over mix and knead it.
5) place dough on a layer of cling wrap, roll it flat to 3-4mm thick, keep in the fridge to rest for 30mins. Then cut out with small cookie cutter.
6) bake for 18-20 mins or till lightly golden brown

40克 天然原味優格
30克 有機蔗糖
30克 冷的無鹽奶油
1/4茶匙 天然小蘇打
100克 低筋麵粉/超細粉

5 )將麵團放在保鮮膜,把它擀平大約3-4MM厚,收進冰箱休面30分鐘。然後用餅乾模切出放在不沾烤紙上。
6 )送進烤箱,烘烤大約18-20分鐘或直至金黃色。

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