Spinach Pesto

These nice yummy healthy spinach pesto that you can use it to spread on sandwich or mix with your fav pasta as the sauce is so easy to make. The recipe is slightly adapted from the Woolworth recommended recipe with a slight twist to meet the preference of my eldest.

Ingredients:

• 2 cloves of garlic
• 1 small handful of basil (roughly 4-5leaves)
• 1 big bunch of spinach, roughly one cup
• 6-7pcs of almond (you can either used skinned or those not)
• 1 small floret of broccoli
• 3-4 tbsp of extra virgin olive oil

Steps:

1. Wash and dry all the leaves to be used.
2. Put all the ingredients in the blender (I used only the small mini hand blender).
3. Blitz them for about 1-2mins. Open up and scrap the side and continue blitzing.
4. If the mixture is too dry, try adding a little bit more of the EVOO.
5. If you will like to use this for adult or older kids that will prefer a little bit more seasoning, you can just flavour it with some home made anchovies stock powder or chicken stock powder or even parmesan cheese powder.

Homemade Egg Noodle Soup

Finally unpacked my wedding anniversary cum valentine's pressie from hubby. It arrives late afternoon on the day before our shipment arrives, so I wasn't too keen to get it unpack coz the whole place is so messy and not that I have the time to do anything with it yet.

And, the first thing I made was egg noodle. The girl loves noodle and I'm sort of worried that the dried noodle is not that healthy after all compared to the one mommy made with some love of course.. hehehe... :p

The noodle was served with honey soy pan fried pork (the pork was sliced, marinated with soy sauce and honey only, then pan fried with some olive oil).

After searching and searching, I finally settled for the recipe from http://chefwo.com/update-version-egg-noodle-recipe/ with some modifications to the method since I'm not using hand to do this.

Ingredients

• 500gm all purpose flour
• 1 egg yolk
• 1 3/4 cup of cold water
• 1 1/4 tsp of salt

Method

1. Put in all the dry ingredients in the big bowl of the magi mix and then the egg and cold water.
2. Blend with the dough mixer for about 5mins.
3. Leave it to set for an hour while I go prepare the pork to marinade, cut the broccoli and setup the noodle maker (also a new toy.. kekeke)
4. Take it out and knead and use the noodle maker to cut it as per instruction. Remember to keep dusting with flour. I used like almost another cup of flour for it.
5. Time to test your noodle perfection. Hold one strand and pull, you should be able to pull it very long! Isn’t it great!
6. Since I don't have a noodle dryer/rack and lack of time, what I did was laid it on the top of a big container straight to dry.
7. While drying, pan fried the pork, boil the soup, add in the broccoli and then just dump all the noodle in it.
8. Served... slurp slurp..

Next time, I'm gonna try putting in more eggs, less water.

Millet with Sausages...

My lunch on Friday...

Baby's Porridge

This is what mommy prepared for Sophie yesterday:



- broccoli
- carrot
- red bario rice
- sweet potato, yellow flesh, purple skin

Colorful Soy Wrap

• 8 pieces of soy sheet (5cm by 15cm)


• 8 pieces of seaweed sheet (4cm by 15cm)


• 8 pieces of medium prawn, shell removed, tail intact


• 4 pieces of crabstick, cut horizontal across to half


• 8 pieces of brocolli florets


• 8 pieces of brocolli stem (1cm thickness, 5cm length)


• 8 pieces of toothpick


• 4 pieces of dried chinese mushroom (soaked and cubed)


• One handful of Wolfberries aka 枸杞子


• 3 tablespoon of water - A


• 1 pinch of salt - A


• 1 tablespoon of soy sauce - A


• 1 teaspoon of corn starch - A


• 1 teaspoon of rice wine - A


• 3 tablespoon of water


• 600ml water for boiling

1. Place a layer of the seaweed on top of the soy sheet.


2. Lay the prawn, brocolli florets (at corner), brocolli stem and crabstick on top of the seaweed.


3. Roll the sheet over the ingredients and poke the toothpick acroos the roll.


4. Roll up all the items and place them on top plate.


5. Steam for 10mins over boiling water.


6. On a sauce pan, boil 3 tablespoon of water with the wolfberries and mushroom.


7. Mix the A ingredients well and add in to the boiling water. Once thicken, serve it over the steam roll.

http://www.grouprecipes.com/12683/colorful-soy-wrap.html

Rice Pudding

Ingredients

• 3/4 c. of medium grain rice or long grain rice
• 1 1/2 c of water
• 1/2 c. of sugar
• 1/2 tsp. of vanilla
• cinnamon
• 1/4 tsp. of salt (heaping)
• 4 c. of whole milk (I use 2%)

Directions

1. First bring the rice, the water and salt to a boil over med-high heat.
2. Then simmer covered until water has been absorbed (approximately 15 min).
3. Next stir in the milk and the sugar and cook uncovered over medium heat for 30-40 min, stirring frequently especially towards the end of cooking.
4. Note:
5. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
6. This does not need to OVERCOOK.
7. Now remove from heat and stir in the vanilla.
8. Turn into a bowl or cups.
9. You may sprinkle cinnamon on the top if you like.
10. Next COVER with plastic wrap directly on surface"IF" you don't want a skin.
11. Let this COOL.
    

Creamy Brocolli Chicken

• 50g cut chicken fillet (marinate with soy sauce, pepper and oyster)


• 3 pieces of chinese mushroom (sliced)


• 50g brocolli


• 2 tablespoon of mixed vege


• 1 tablespoon of garlic


• 5 tablespoon of milk


• 1 teaspoon of thick corn starch solution (for thickening)

1. Saute the garlic till golden brown.


2. Add in chicken and stir fry till it is cooked. Add in mushroom.


3. Finally add in brocolli and mixed vege.


4. Fry till brocolli is cooked and add in milk. Add in the corn starch solution once the milk is boiled and turn off the fire.


5. Dish out to serve.

Creamy Chicken Brocolli @ Group Recipes