Dinner Platter

Menu:

A) Spiral pasta with tofu in pumpkin sauce

B) Hard-boiled egg

C) Kellogg's cornflakes n raisins

D) Heinz apple biscotti and Mitsuya Sticks

Family Breakfast (cornflakes-oat-bread-egg)

Preparation Time : 10 minutes

Cooking Time : 10 minutes

Yield : 2 adults

Freezer Friendly : No

Menu:

4 half-boiled eggs

3 slices raisins wholemeal bread

2 bowls raisin oat

2 bowls raisin cornflakes with fresh milk

2 cups Nescafe 3-in-1

Half-boiled Egg Ingredients:

4 eggs at room temperature

Boiling water

Soy sauce and pepper

Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, use a slotted spoon to put all eggs into the pot.

3) Close the lid, wait for 6 minutes.

4) Take out the egg and let it cool.

5) Crack open and serve with pepper and soy sauce (Optional)

Oats Ingredients:

4 tbsp Quaker Instant Oats

2 tbsp brown rice powder

4 tbsp raisins

Hot water as needed

Oats Steps:

1) Divide oats, raisins and brown rice powder equally into 2 bowls.

2) Pour in hot water and mix well.

Original Recipe:

http://www.feasttotheworld.com/2013/09/singapore-half-boiled-eggs-100-pure-egg.html?m=1

Steamed Cauliflower Florets

Prep Time : 5 minutes

CookTime : 23 minutes

Yield : 1 servings for toddler

Freezer Friendly : No

Ingredient:

7 florets cauliflower

Water

Pinch of salt and sugar

Steps:  

1) Wash and cut cauliflower into florets.

2) Blanch cauliflower in boiling water with pinch of salt and sugar for 1 minute.

3) Steam under high heat for 20 minutes

Tips: Remember to test it yourself before give to your baby to ensure it is soft enough as all steamers/wok might be different. Over time, you will get hold of the right time for the softness. 

Heinz Apple Biscotti

I am constantly looking at different varities of on-the-go snacks for my little one, of course within my personal definition of "healthy" snacks. 

No doubt, on the shelf snacks could not beat homemade snacks and with a lot of negative news on the daily food we consume, we as moms who wants to give the best to our child are facing great challenge to choose what are the foods to offer.

As a mom, I could not always find time for homemade food, not to mention the food is rejected when served after hours of hardwork. 

Back to the topic, I found this when I was looking foe toothbrush in a baby shop. Checked on label, it does contains apple puree, not permitted flavouring. Gave a try and my gal took it without much complain.

This is a good on-the-go snacka due to its small packaging. I will put 2-3 sticks into a small Tupperware container and bring it whenever we have outings.

Chinese Cabbage Chicken Congee

Prep Time : 15 minutes

Cook Time : 1 hour 45 minutes

Yield : 2 servings

Freezer Friendly : No

                            After

                             Before

Ingredients:

1cup Chinese Cabbage

2oz chicken breast

1 dried scallop

3tbsp lentils

1/4cup rice

Water

Pinch of salt

Steps:

1) Wash all ingredients. Slice cabbage and chicken. 

2) Put all ingredients into rice cooker.

3) Press 'boil' function. After boil, cancel the function, press 'congee' function.

4) Add salt and serve.

Baby Biscuit

Prep Time: 5min

Cook Time: 15 min

Yield: 4-5 servings

Freezer Friendly:No

Ingredients:

15g grapeseed oil

130g all purpose flour

2 egg

30g sugar

15g formula milk

Steps:

1) Pre-heat oven at 170 degrees. 

2) Add oil, sugar and egg in a bowl and mix well.

3) Add sieved all purpose flour and milk powder.

4) Shape and put onto baking tray lined with parchment paper.

5) Bake for 15 minutes.

Original Recipe:

www.caroleasylife.com

Tiramisu

Prep Time : 15 minutes
Chill Time : 8 hours
Yield : 6 servings
Freezer Friendly : No

Ingredients:
1/2cup coffee 3-in-1

3/4cup mascarpone cheese

10 lady fingers
1tbsp cocoa powder

Steps:
1) Dip lady fingers in coffee, arrange to cover the bottom of container.
2) Add mascarpone cheese until half of container.
3) Repeat Step 1.
4) Add mascarpone.
5) Sift cocoa powder on top of container.
6) Chill overnight.

Spinach Bread

Preparation Time : 35 minutes
Cooking Time : 3 hours 19 minutes
Yield : 10-12 slices of bread
Freezer Friendly : Yes

Starter Dough Ingredients:

100g bread flour

70g boiling water

Starter Dough Steps:

1) Pour boiling water onto bread flour, mix with fork. 

2) Refrigerate for 20mins or overnight (more than 8 hours).

Bread Ingredients:

Starter dough

40g grapeseed oil

100g spinach puree

50g water

2 tbsp formula milk (or normal milk powder)

2 tbsp brown sugar

Pinch of salt

200g bread flour

50g all purpose flour

1.5 tsp active dry yeast

Bread Steps:

1) Remove breadpan from breadmaker.

2) Put in all the above ingredients except starter dough (in sequence listed above).

3) Insert and lock breadpan into breadmaker.

4) Select Mode No.1 (basic bread), select weight 700g, select crust intensity light, press start. (I use Donlim Breadmaker)

5) When all ingredients are combined, around 2 minutes, add in starter dough bit by bit. 

6) Bread should be done in 3hours and 19 minutes.

Tips : Remove bread from breadmaker immediately when the bread is ready to avoid the bread shrinking.

Serve with your favorite jam or toppings, otherwise, throw into freezer ziplock bread for the coming busy week on-the-go breakfast! To serve, just steam for 15 minutes ( I throw into the steamer straight from the freezer the moment I wake up so that when I am ready to go, so is the bread) and it tastes as soft as freshly made!

Original recipe : Donlim Breadmaker Recipe Book

Cheese Cookies

Prep Time : 15 minutes

Cook Time : 15 minutes

Yield : 10 sticks

Freezer Friendly : No

Ingredients:
1cup all purpose flour
2tbsp cold unsalted butter, chopped
1/2cup grated cheddar cheese
1tbsp Parmesan cheese
4tbsp fresh milk

Steps:
1) Pre-heat oven at 180 degrees.
2) Sift flour into breadpan. Press Mode 6:Knead (10 minutes), then Start.
3) Add in chopped butter, then cheese, then drizzle milk.
4) On a floured kneading mat, roll dough using rolling pin into 0.2cm thick.
5) Cut into various shapes using cookie cutter and place on baking tray lined with parchment paper.
6) Bake for 15 minutes or until golden. Cool on wire rack.

Original Recipe:
Donlim Breadmaker Recipe15

Dorayaki

Prep Time : 25 min (pancake) + 8 hours 15 min (filling)

Cook Time: 30 minutes (pancake) + 3 hours (filling)

Yield : 8 dorayaki

Freezer Friendly : Yes

Ingredients:

1cup all purpose flour

1tsp baking powder

4 eggs

1/4cup brown sugar

2tbsp honey

1-2tbsp water

2tbsp oil

red bean paste

Steps:

1) Beat egg with sugar and honey until ribbon stage.

2) Sift flour and baking powder, fold into egg, chill for 15 minutes.

3) Stir 1/2tbsp water.

4) On a non-stick wok at medium low heat, dip paper towel in oil and grease the wok lightly.

5) Using a ladle, drop the batter 15cm above the pan, when bubbles is seen on the surface, flip it over.

6) Put red bean paste in middle of 2 pancake. Wrap with cling wrap individually and freeze.

Red Bean Paste Ingredients:-
200g red bean
Water as needed
100g brown sugar (Original calls for 200g)
Pinch of salt

Red Bean Paste Steps:

1) Soak the red bean overnight or at least 8 hours.
2) Rinse and drain the red bean.
3) Put red bean and water and bring to boil in a pot. Water should be 1-2 inches above the red bean.
4) Turn off the heat after boiling, cover with lid for 5 minutes.
5) Drain the red bean.
6) Put red bean and water and bring to boil in a pot. Water should be just enough to cover the beans. (I read on the internet that the water level is important to ensure that the bean does not split)
7) Turn heat to medium low after boiling, simmer for 1 hour plus (I did it in 1 1/2 hour) until the bean can be mashed easily with your finger. Keep adding water to cover the beans as water will evaporate.
8) Turn heat to high and add sugar in 3 portions. Stir continuously until you can draw a line on the bottom of the pot using the ladle and you can see the surface of the pot for more than 2 seconds.
9) Add salt and turn off heat.
10) Put the red beans on a flat wide tray, mash with fork/potato masher and let it cool.
11) If you plan to use it soon, cover with cling wrap and fridge. You can also divide into small portion (150g-200g for this bun recipe) and freeze it for future use.

Original recipes:

http://www.justonecookbook.com/recipes/dorayaki-japanese-red-bean-pancake/

Japanese Cotton Cheesecake

Prep Time : 15 minutes
Cook Time : 1 hour 10 minutes
Yield : 6 servings
Freezer Friendly : No

Ingredients:
70g brown sugar
6 egg whites
6 egg yolks
1/4tsp cream of tartar
50g unsalted butter
250g cream cheese
100ml fresh milk
60g cake flour
20g corn flour
1/4tsp salt

Steps:
1) Pre-heat oven at 160C.
2) Double boil cream cheese, butter and milk.
3) Let cool before fold in flour, corn flour, salt and egg yolk. Sieve the batter.
4) Beat egg whites with cream of tartar and sugar using electrical whisk until stiff peak.
5) Fold egg whites into the batter (1/3 portion at a time) using a spatula. 

6) Pour into a 8 inch pan lined with parchment paper. Loosely put  aluminium foil on top of baking pan to avoid burnt. Put water bath.

7) Bake for 1 hour 10 minutes or until golden. Remove aluminium foil after 1 hour baking.

8) Open oven door ajar for 30 minutes. Cool on wire rack.

Original Recipe:
http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html?m=1

Dinner Platter

Menu:
Steamed cauliflower
Steamed carrots
Macaroni
Baked cauliflower cheesy fritatta

Family Breakfast (egg-oat-raisin bread)

Preparation Time : 10 minutes

Cooking Time : 20 minutes

Yield : 2 adults

Freezer Friendly : No

Menu:

2 half-boiled eggs

4 slices raisins wholemeal bread

2 bowls raisin oat

2 cups Nescafe 3-in-1

Half-boiled Egg Ingredients:

2 eggs at room temperature

Boiling water

Soy sauce and pepper

Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, use a slotted spoon to put all eggs into the pot.

3) Close the lid, wait for 6 minutes.

4) Take out the egg and let it cool.

5) Crack open and serve with pepper and soy sauce (Optional)

Oats Ingredients:

4 tbsp Quaker Instant Oats

2 tbsp brown rice powder

4 tbsp raisins

Hot water as needed

Oats Steps:

1) Divide oats, raisins and brown rice powder equally into 2 bowls.

2) Pour in hot water and mix well.

Original Recipe:

http://www.feasttotheworld.com/2013/09/singapore-half-boiled-eggs-100-pure-egg.html?m=1

Chicken Floss

Prep Time : 5 minutes
Cook Time : 1 hour 10 minutes
Yield : 2 servings
Freezer Friendly : No

The chicken floss tasted bland as no seasoning is added.

Ingredients:
1/2 chicken breast

Steps:
1) Wash chicken breast. Steam chicken breast for 20 minutes.
2) Shred the chicken by hand.
3) Put into breadpan, insert and lock into breadmaker.
4) Press Mode 10: Jam. This mode is 1 hour and 20 minutes but remove the floss from breadpan at about 45 minutes, when it is dry enough.

ABC Soup

Prep Time : 15 minutes
Cook Time : 3 hours
Yield : 4-6 servings
Freezer Friendly : No

Ingredients:
2 corns
1 carrot
1 big onion
1 chicken carsass
handful of red dates
handful of goji berries

Steps:
1) Wash all ingredients. Put into rice cooker.
2) Press 'boil' function. After boil, cancel the function and press 'Soup' function, timer:3 hours.
3) Serve warm.

Chicken Stocks (2)

Prep Time : 15 minutes
Cook Time : 3 hours
Yield : 1 litre stock
Freezer Friendly : Yes

Ingredients:
3 carrots
1 big onion
2 chicken carsass
Water

Steps:
1) Wash all ingredients. Put into rice cooker.
2) Press 'boil' function. After boil, cancel the function and press 'Soup' function Timer : 3 hours.
3) Let cool, put into breast milk bag and freeze.

Cauliflower Cheesy Fritatta

Prep Time : 5 minutes
Cook Time : 20 minutes
Yield : 6 fritatta
Freezer Friendly : No

Ingredients:
6 florets cauliflower
2 eggs
grated cheddar cheese
pinch of salt and sugar

Steps:
1) Wash and cut 6 florets of cauliflower.
2) Blanch cauliflower in boiling water with punch of salt and sugar for 1 minute.
3) Pre-heat oven at 180 degrees.
4) Put cauliflower and egg into blender, blend until smooth.
5) Pour into muffin tray lined with baking paper, sprinkle cheese on top.
6) Bake for 20 minutes.

White Radish, Carrot and Corn Soup

Prep Time : 15 minutes
Cook Time : 3 hours
Yield : 4-6 servings
Freezer Friendly : No

                            Done

                           Before

Ingredients:
1 chicken carsass
2 corns
2 carrots
1 white radish
Water

Steps:
1) Wash all ingredients, put them into rice cooker.
2) Press 'boil' function, after boil, press 'Soup' function, Timer : 3 hours.
3) Serve warm.

Chicken Pineapple Pizza

Prep Time : 10 hours
Cook Time : 1 hour
Yield : 4 servings

Freezer Friendly: Pizza dough - Yes

Dough Ingredients:
1cup warm water
1tbsp olive oil
1tsp salt
1 1/2tsp brown sugar
3cups bread flour
2tsp yeast

Dough steps:
1) Add all ingredients into breadpan.
2) Insert and lock breadpan into breadmaker. Press Mode6:Knead, Timer:10 minutes, press Start.
3) Place dough into lightly-oiled bowl.
4) Cover bowl with plastic wrap, chill for 8-24 hours.
5) After 8 hours, leave at room temperature for 30 minutes.
6) On lightly-floured surface, knead several times and form to round ball, cover with towel, rest for 10 minutes.
7) On lightly-floured surface, shape dough into rectangle shape.
8) Dough can be divided into 2, freeze extra by lightly wipe surface with olive oil, put into freezer bag (remove extra air).

Tomato Sauce Ingredients:
1clove garlic
olive oil
2 tomatoes
pinch of salt
pinch of black pepper
2tsp tomato puree in can
water
thyme

Tomato Sauce Steps:
1) Saute garlic in olive oil until golden.
2) Add tomatoes, salt, pepper and cook gently for 20 minutes, mashing tomatoes. Add water if too thick.
3) Add tomato puree and thyme.
4) Taste and season if required.

Toppings Ingredients:
1/2 chicken breast (steamed and diced)
1can of pineapple
grated cheddar cheese
parmesan cheese

Pizza Steps:
1) Pre-heat oven at 180 degrees.
2) Put dough onto lightly oiled aluminium foil.
3) Spread thin layer of olive oil onto the dough.
4) Spread tomato sauce.
5) Top with chicken, pineapple, then cheeses.
6) Bake for 20 minutes or until golden.



Original Recipe:
Donlim Breadmaker Recipe14
www.jamieoliver.com

Snack Platter

Menu:

3 pcs raisin wholemeal bread

Carrot sticks

Yellow and normal raisins

Mitsuya Tasty biscuit sticks

Chicken Rice Balls

Prep Time : 5 minutes
Cook Time : 45 minutes
Yield : 1 serving
Freezer Friendly : No

Ingredients
1/4cup rice
water
1/2 stalk carrot
2oz chicken breast
Sesame oil

Steps:
1) Put rice & 1/2cup water to steamer to steam it for 20 minutes.
2) Add chicken & carrot into a pot of water, boil for 10 minutes, turn heat to low, simmer for 30 minutes.
3) Drizzle some sesame oil, cut chicken into smaller pieces.
4) Mix rice and chicken and carrot, form into ball shape and serve.


Original Recipe:
http://17chipmunks.wordpress.com/2014/04/18/healthy-chicken-rice-for-my-15-5-mo/

Wholemeal Pumpkin Bun

Prep Time : 15 minutes
Cook Time : 2 hours 30 minutes
Yield : 8 buns
Freezer Friendly : Yes

Ingredients:
100g scalded dough (Mix 100g bread flour with 70g boiling water, chill for 20 minutes)
40g grapeseed oil
100g pumpkin puree
50g water
2tbsp milk powder
2tbsp brown sugar
pinch of salt
150g bread flour
50g wholewheat flour
50g all purpose flour
1.5tsp instant active dry yeast
egg wash

Steps:
1) Add all ingredients into the breadpan except scalded dough & egg wash in the order listed above.
2) Insert and lock breadpan into breadmaker. Press Mode 7:Dough (1 hour 30 minutes), press Start
3) After 1 minute, add scalded dough.
4) Pre-heat oven at 170 degrees.
5) Take out the dough, hand knead for 2 minutes, divide dough into 130g each, form into bun shape by rolling into ball shape, then pulling edges from up, down, left & right, then meet all the edges. Put the meeting point will be the bottom of the bun. Put all buns onto baking tray lined with parchment paper.
6) Brush top with egg wash, proof for 2nd time for 45 minutes
7) Bake for 20 minutes or until golden.
8) Serve warm or freeze in freezer bags.

Original Recipe:
Donlim Breadmaker Recipe 4

Raisin Butter Cake

Prep Time : 5 minutes
Cook Time : 45 minutes
Yield : 8 servings
Freezer Friendly: No 

Finally have the time to make this again today, 11th Feb 2016 (4th day of CNY) after ignoring hubby request for a month. This time, added 1/2 more raisins, turns out perfect!

Tips: Add baking soda the last min and stir the dry ingredients until even before adding to the wet ingredients. As time is needed for the wet mixture to cool, mixing baking soda the last min prevents it to lose its power. 

Ingredients:
1cup raisins
2cups water
1/2cup butter
1tsp baking soda
1/2tsp salt
1/2cup brown sugar
1/2tsp ground cinnamon
1/2tsp nutmeg
1 3/4cup all purpose flour

Steps:
1) Pre-heat oven at 175 degrees.
2) Line 10 inch x10 inch baking pan with parchment paper.
3) Boil raisin with water for 10 minutes. Stir in butter until melted, off fire and let cool.
4) Add flour, salt, sugar, cinnamon, nutmeg and flour, stir to mix well.
5) Pour into baking pan and bake for 35 minutes.

Original Recipe:
http://allrecipes.com/recipe/easy-raisin-cake/

Raisin Wholemeal Bread

Prep Time : 15 minutes

Cook Time : 3 hours 20 minutes

Yield : 1 loaf of bread

Freezer Friendly : Yes

Ingredients:

2 tbsp grapeseed oil

1 egg

150ml full cream milk

2tbsp brown sugar

Pinch of salt

300g bread flour'

50g wholewheat flour

2tsp instant active dry yeast

4tbsp raisins

Steps:

1) Add all ingredients into the breadpan in the order above except raisins.

2) Insert and fix the breadpan into the breadmaker.

3) Select Mode 1:basic bread, Weight:900g, Crust Intensity:Light, and press Start.

4) After 2 minutes, when a dough is formed, slowly add raisins.

5) After done (3 hours 20 minutes), cool down for 30 minutes before slice the bread. Serve or freeze in freezer bags.

Original Recipe:

Donlim Breadmaker Recipe 3

Half-boiled Egg

Prep Time : -

Cook Time : 8 minutes

Yield : 1 egg

Freezer Friendly : No

My family loves half-boiled eggs simply because it is healthy, not-so-heavy as compared to hard-boiled eggs, warm and delicious when served with pepper and soy sauce, This is also one of the hot item on kopitiam's menu. However, it has always been a challenge to achieve the perfect half-boiled egg, i.e., egg white is not transparent while egg yolk is still runny. We have tried lots of method, put in boiling water for 3 minutes, then immediately serve etc etc, sometimes we succeed but sometimes we failed. I am glad that I came across this recipe on the website. It is literally fail-proof and I always get the perfect ones!

Ingredients:

2 eggs at room temperature

Boiling water

Soy sauce and pepper

Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, use a slotted spoon to put all eggs into the pot.

3) Close the lid, wait for 6 minutes.

4) Take out the egg and let it cool.

5) Crack open and serve with pepper and soy sauce (Optional)

Original Recipe:

http://www.feasttotheworld.com/2013/09/singapore-half-boiled-eggs-100-pure-egg.html?m=1

Fluffy Egg Baked Bread

Prep Time : 5 minutes

Cook Time : 10 minutes

Yield : 1 serving

Freezer Friendly : No

Ingredients:

1 pc spinach bread

1 egg

Little unsalted butter

Steps:

1) Pre-heat oven at 180 degrees.

2) Separate egg white from egg yolk.

3) Beat egg white with electrical whisk until stiff peak.

4) Scoop egg white onto bread, leaving a place at center for egg yolk

Original Recipe:

http://www.homemade-baby-food-recipes.com/baked-fluffy-eggs-recipe-for-baby.html

Family Breakfast (pasta-egg-oat-bread)

Prep Time : 5 minutes

Cook Time : 25 minutes

Yield : 2 servings

Freezer Friendly : No

Menu:

3 poached eggs

2 servings of angel hair pasta with bolognese sauce

3 slices raisins wholemeal bread  (Steam frozen bread under high heat for 10 minutes before serve.

2 bowls raisin oat

2 cups Nescafe 3-in-1

Poached Egg Ingredients:

2 eggs at room temperature

Boiling water

Dash of black pepper

Poached Egg Steps:

1) Put water to boil in a pot.

2) Once water boiled, off fire, break an egg into a ladle, slowly slides the egg into the pot, ensuring the egg whites stays together as much as possible.

3) Close the lid, wait for 4 minutes.

4) Use a slotted spoon to take out the egg and serve with dash of black pepper.

Oats Ingredients:

4 tbsp Quaker Instant Oats

2 tbsp brown rice powder

4 tbsp raisins

Hot water as needed

Oats Steps:

1) Divide oats, raisins and brown rice powder equally into 2 bowls.

2) Pour in hot water and mix well.

Original Recipe:

http://www.feasttotheworld.com/2013/09/singapore-half-boiled-eggs-100-pure-egg.html?m=1

Stir-fry Pumpkin Noodle

Prep Time : 5 minutes

Cook Time : 10 minutes

Yield : 1 serving

Freezer Friendly :No

Ingredients:

1 egg

1 piece Dried Organic Pumpkin Noodle

Few drops of Liquid Amino

Dash of pepper

Few drops of soy sauce

1tbsp grapeseed oil

Steps:

1) Boil the noodle for 5 minutes. Drain it, set aside.

2) Beat egg, add Liquid Amino, dash of pepper.

3) Heat oil on non-stick wok, put noodle in and stir-fry for 2 minutes.

4) Add egg and stir-fry for 1 minute. Add soy sauce, stir-fry for 30 seconds. Serve.

Potato Wedges

Prep Time : 10 minutes
Cook Time : 25 minutes
Yield : 1 serving
Freezer Friendly : No

Ingredients:
1tbsp olive oil
1 potato
Dash of Italian herbs, thyme

Steps:
1) Pre-heat oven at 200 degrees.
2) Peel and cut potato into wedges form. Wash the potato and dry it with paper towel.
3) Put all ingredients in a bowl, toss it until potato are well coated with oil and herbs
4) Put potato on baking tray with parchment paper, standing on the thinnest part. Bake for 25 minutes or until potatoes are fork tender.

Anchovies Stock

Preparation Time : 2 minutes
Cooking Time : 25 minutes
Yield: 1500ml anchovies stock
Freezer Friendly : Yes

Ingredients:
80g anchovies
1500ml water
2 tsp rice bran oil

Steps:
1) Heat 2 tsp rice bran oil in non-stick pan and stir fry anchovies until fragant.
2) Add water, turn heat to high and bring the stock to boil.
3) Turn heat to low and simmer for 20 minutes.
4) Let cool and keep in ice-cube tray/breast milk storage bag to freeze.

Cornflakes in Milk

Prep Time : 3 minutes
Cook Time : -
Yield : 1 toddler serving
Freezer Friendly : No

I did this as one of the extra quick breakfast during the 1st year of my girl. Sometimes she would take it but sometimes she would reject, depends on mood.

Ingredients:
6oz formula milk/breast milk
4tbsp plain cornflakes

Steps:
1) Add the cornflakes into the warm milk.
2) Wait for at least 5 minutes until the cornflakes soften.

Never Fail Sponge Cake

Prep Time : 20 minutes
Cook Time : 20 minutes

Yield : About 4-5 servings

Freezer Friendly : No

Ingredients A:
4 eggs, separated
0.5 cup brown sugar
½ cup water
1 tsp vanilla essence

Ingredients B:
2 tsp baking powder
1 cup plain flour
1 tbsp cornflour

Steps:
a) Preheat the oven to 180°C, line baking tin with baking paper
b) Beat egg whites till stiff peak, set aside.
c) Beat the rest of ingredient A until very thick & pale. Add in sifted Ingredient B till combined.
Fold in egg whites into the batter.
d) Pour into baking tin and bake for 20 min.

Original Recipe:
http://fantasticallrecipes.blogspot.com/2014/06/never-fail-sponge-cake.html?m=1

Wholewheat Crackers

Prep Time : 40 minutes

Cook Time : 20 minutes

Yield : 2 mason jars

Freezer Friendly : No

I personally feel that its too salty, so I will reduce the amount of butter and cheese in future.

Ingredients:
1cup whole wheat flour
1/2tsp salt
4tbsp cold unsalted butter, diced
8oz grated cheddar cheese
3-4 tbsp water

Steps:
1) Add flour and salt into breadmaker, press knead function (Function No.6 on Donlim BM)
2) While the BM kneading, gradually add butter, follow by cheese.
3) Drizzle water in until dough is formed.,
4) Flatten and cover with cling wrap. Chill for 20minutes.
5) Roll dough into 1/8 inch thick. Cut desired shapes.
6) Place on baking tray lined with parchment paper.
7) Bake under 170 degrees for 20 minutes.

Original recipe:

http://www.superhealthykids.com/whole-wheat-goldfish-crackers/

Chinese Cabbage Soup

Prep Time : 5 minutes

Cook Time : 30 minutes

Yield : About 500ml soup

Freezer Friendly : No

Ingredients:

1/3 Chinese cabbage/Napa cabbage

1/2 carrot

1 tomato

1/3 tsp garlic powder

1/3 tsp ginger powder

1 tsp vegetarian mushroom seasoning powder

150ml chicken stock

Water

Steps:

1) Put cabbage horizontally on chopping board, cut from leafy side about 2cm wide each cut. Cut carrot and tomato into small pieces.

2) Bring chicken stock and 4 cups of water to boil.

3) Wash all veges. Put veges and seasonings into the water.

4) Turn heat to low, simmer with lid on for 25 minutes.

Chinese Cabbage with Egg Gravy

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 2 toddler servings

Freezer Friendly : No

Ingredients:

1/3 Chinese cabbage/Napa cabbage

1 egg

3 tbsp grapeseed oil

1/2 tsp ginger powder

1/2 tsp garlic powder

1 tsp vegetarian mushroom seasoning 

powder

Few drops of Liquid Amino

Dash of pepper

2 ice cubes of chicken stock

1tbsp cornflour

Water

Steps:

1) Put the cabbage horizontal on chopping board, start cutting from the leafy side, about 2cm wide. 

2) Wash while loosen the cabbage.

3) Heat oil in non-stick wok. Add cabbage, stir-fry for 2 minutes.

4) Add a cup of water, simmer on low heat for 5 minutes.

5) Add garlic powder, ginger powder, vegetarian seasoning, Liquid Amino, pepper, chicken stock, stir-fry for 1 minutes

6) Beat egg and add to wok while stirring the gravy.

7) Mix corn flour with 3-4 tbsp water, slowly add to wok until desired consistency.

8) Off heat and serve.

Tomato Baked Cheese

Prep Time : 2 minutes

Cook Time : 25 minutes

Yield : 1 tomato baked cheese

Freezer Friendly : No

                          After

                         Before

It has been a while since I made this for my toddler. Yes, she had been rejecting all kinds of food I cook for at least 2 months except egg. 

I notice that she becomes bored if I cook the same dish for the 2nd day so I decided to give this simple recipe a try again.

My girl was very hungry when we were on the way to dinner, she keep on asking for food. I gave her 1 pc Heinz biscuit and raisins (that was all I have) but she took all within minutes. Then asked for more and started wailing. I have no choice but to serve her the tomato baked cheese in the car. I fed her and she ate without fuss. 

I am a happy mom today!

Ingredients: 

1 big tomato

1 tbsp grapeseed oil

1/2 tbsp Italian herbs

2 tbsp grated cheddar cheese

1 tbsp Parmesan cheese

Dash of pepper

Steps:

1) Pre-heat oven at 210 degree celcius.

2) Wash tomato, cut into half.

3) I put the tomato halves into 2 ramekins so that it stands still and holds the cheese well.

4) Top the tomato with cheese, herbs, pepper and oil.

5) Bake for 25 minutes. 

Another version i made by slicing the tomato. Bake for 15 mins under 200 degrees and make sure oil is applied at both sides of tomato slices.

Long Bean Egg Pancake

Prep Time : 5 minutes

Cook Time : 15 minutes

Yield : 1 toddler serving

Freezer Friendly : No

   

As a mom, I always scratches my head on how to sip in healthy veges and meat into my toddler's meal. It has always been a conflict where I cook the food the way they are (so she knows what she is eating but risking that she will not touch the food at all) or just "hide" the vege or meat inside the food she loves so she will eat happily without fuss. 

Today, I decided to go for way 1, cook the food the way they are. So here I go with the simple long bean egg pancake. It has always been my family favorite dish as it is really delicious and healthy.

My luck today is good, she took more than half of what I cooked without fuss, of course, I have to pretend stealing food from her container so that she thinks that the food must be very tasty, lol. The other half went to the floor when she insist going off the high chair with the container in her hand.

I am still a happy mom!

Ingredients:

1 egg

1/2 stalk long bean

1 tbsp grapeseed oil

Few drops of Liquid Amino

Steps:

1) Wash long bean and cut into thin pieces. I cut mine around 2mm to test if my girl can accept it.

2) Beat egg. Add long bean and Liquid Amino.

3) On medium low heat, heat 1 tbsp of grapeseed oil on a non-stick wok. 

4) Pour the mixture into the wok, turn heat to low.

5) When 1 side of the cake is firm (about2-3 minutes), turn to the other side. Repeat turning until the pancake is slighty golden brown colour on both side.

Rice Cooker Fried Rice

Preparation : 15 minutes

Cooking Time : 55 minutes

Yield : Serving for 1 adult and 1 toddler

Freezer Friendly : No

Ingredients:
1 clove garlic, minced
1 shallot, minced
1 tbsp grapeseed oil
1/2 cup white rice
1/2 carrot
2 oz chicken breast meat, minced
Water as needed

Steps:

1) Steamed cut carrots for 20 minutes
2) Turn Rice Cooker onto Boiling function.
3) Pour oil, garlic and shallot, stir fry until fragrant.
4) Add rice, stir fry a while. Add water.
5) Add chicken and carrot.
6) Switch to 'Rice' function.
7) Serve when the rice is done.

My girl does not like the rice cooker fried rice during lunch as we went for outing where weather is hot. I turn it into real fried rice as follows:

Ingredients:

1 tbsp grapeseed oil

Leftover rice cooker fried rice

1 egg

Steps:

1) Pour oil on non-stick pan. 

2) Under high heat, put the rice cooker fried rice onto the pan, stir fry a while, add egg, stir fry for about 1 minute.

3) Put into thermos for dinner outing.

My girl had her portion happily :)

Original Recipe:
http://www.food.com/recipe/rice-cooker-fried-rice-183349