Thursday, October 5, 2017
第三步，烤！这个是我看了好多视频之后才依稀记起来的。corn chips先摆盘，再摆上肉酱，再擦上奶酪丝（买现成的奶酪丝也成），今天为了把肉酱都用光，我就又摆了一层corn chips，一层肉酱，和一层奶酪丝。有的视频里还摆三层。。。放烤箱里烤，我的唯一标准就是看奶酪化了就成了。呵呵。
Saturday, October 22, 2016
Friday, October 21, 2016
Monday, July 25, 2016
Monday, June 20, 2016
Saturday, June 18, 2016
Thursday, June 16, 2016
freezable sandwiches fillings
- sliced lamb
- roast beef
- roast pork
- salmon canned or smoked
- cheese (swiss cheddar)
- cream cheese
- grated carrot
- grilled eggplant
- grilled zucchini
Kai tried both mayonnaise and cream cheese and decided she liked cream cheese.
Kai is also happy to try tuna.
160616 kai's turkey wrap:
mayonnaise (not freezing well, kai is happy with cream cheese)
Friday, February 19, 2016
1. Heat the oil in a large frying pan over medium heat. Add the onion and garlic. Cook, stirring occasionally, for 6-7 minutes.
2. Increase heat to high. Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until the mince changes colour.
3. Add the wine. Cook for 4 minutes or until the wine has almost evaporated.
4. Add the passata, tomato paste, oregano and thyme. Bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until sauce thickens.
5. Season with salt and pepper.
6. Warm milk in microwave.
7. Meanwhile, to make the besciamella, melt the butter in a medium saucepan over medium heat until foaming. Remove from heat.
8. Stir in the flour. Place the pan over medium heat and cook, stirring, for 2 minutes. Remove from heat.
9. Gradually add the milk, whisking constantly, until smooth.
10. Place the milk mixture over medium heat and cook, stirring constantly with a wooden spoon, until the sauce thickens. Remove from heat.
11. Add half the cheddar, half the mozzarella and half the parmesan. Stir until well combined.
12. Stir in the nutmeg.
13. Preheat oven to 180°C.
14. Spread about 2 cups of the mince mixture over the base of a 3L (12-cup) capacity, 5cm-deep, 21 x 32cm (base measurement) ovenproof dish.
15. Arrange 3 lasagne sheets on top.
16. Spread with 2 cups of mince mixture.
17. Pour over 21/2 cups of besciamella.
18. Top with 3 lasagne sheets.
19. Continue layering with remaining mince mixture, lasagne sheets and besciamella.
20. Bake for 20-30 minutes.
21. Combine remaining cheddar, mozzarella and parmesan. Sprinkle over the lasagne.
22. Bake for 10-20 minutes or until tender and golden.
23. Set aside for 15 minutes to stand.
Saturday, February 13, 2016
Today I have tried lasagna following this recipe: http://www.taste.com.au/recipes/23005/lasagne It took me ages and almost broke my back. But kids loved it. I think I'll make it again. It's huge just as I would like it to be, so I have frozen the majority of it for future school lunches.
I've also prepared and froze another batch of sandwiches. DD1 likes devon sandwich and DD2 likes ham and cheese sandwich.
To try to finish the left over ingredients from the above two items, I tried to make scrolls as well. They turned out great and I will freeze them when they cool.
At the moment, DDs' weekly school lunch menu is:
Ham and cheese sandwich
Original version is here: http://www.taste.com.au/recipes/2713/ham+pineapple+and+cheese+pizza+scrolls
My adapted version:
300g (2 cups) self-raising flour
Pinch of salt
90g butter, cut into cubes
160ml (2/3 cup) milk
Plain flour, to dust
60g (1/4 cup) pizza sauce - I used about 85g (half a can of) coles smart buy 170g tomato paste
80g (1 cup) coarsely grated cheddar - I used about 50g finely grated parmesan cheese
150g sliced leg ham, coarsely chopped - I used about 100g ham and 70g devon
1 x 225g can pineapple pieces, drained on paper towel - I omitted this.
Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the milk. Use a round-bladed knife (I used chopsticks) in a cutting motion to mix until evenly incorporated and the mixture begins to hold together.
Turn the dough onto a lightly floured surface and gently knead until smooth. Use a lightly floured rolling pin to roll out the dough into a 30 x 40cm rectangle.
Preheat oven to 210°C. Line a baking tray with non-stick baking paper. (I think I used greaseproof paper and didn't spray oil so it was stick after. Need to spray oil next time!)Spread the pizza sauce (tomato paste in my case) evenly over the dough, leaving a 2cm border around the edge. Sprinkle with the cheddar, ham
Thursday, November 19, 2015
look for recipes for wraps, dips
lunch box snack ideas:
Tuesday, September 8, 2015
Half a cup of mixture of red beans and black glutinous rice (so 1/4 cup of red beans and 1/4 cup of black glutinous rice)
3 cups of water
Put the above in pressure cooker and press "congee" function. It would be done in about 1/2 hour.
Then add brown sugar and enjoy as a dessert!
BTW I added 银耳 which is pretty much the white version of black wood ear. It made the congee more enjoyable.
It's not hard. I found a couple of recipes online like this one: http://www.taste.com.au/recipes/20643/chicken+and+cashew+stir+fry+with+thai+basil
Then I followed most of the recipe and I think my Thai stir fry turned out quite good. DD1 loves the sauce. That's the main thing.
So now I sort of have my own adapted recipe as below:
4TB fish sauce
1TB vinegar (or lemon juice but I don't normally have lemon at home)
2TB soy sauce
2TB brown sugar
mix together and put aside
Whatever meat cut into strips
(chicken, beef, lamb, pork....)
C. Onion mix:
1 Onion, cut into thin slices
3-5 shallots, cut into pieces 3-5cm long
2 garlic cloves, minced
Whatever veggies you like cut into whatever shapes small enough to stir fry
(I usually like to have red capsicum, carrots, broccoli, snow peas, beans, zucchini,baby corn pieces etc. )
First, heat oil in wok and stir fry onion mix till onion softens, put it in a bowl (this bowl can be used later to hold the final dish).
Second, heat oil in work and stir fry the meat until meat is cooked outside (now I'm supposed to take the meat out and stir fry the veggies seperately before returning meat back to wok. But I'm too lazy so...), add all the veggies into wok and stir fry meat and veggies.
Third, after stir frying meat and veggies for a couple of minutes add the onion mix back to wok and keep stir frying.
Last, after another couple of minutes add the sauce mixture and stir through. Stir fry for another couple of minutes and it's done!
Saturday, September 27, 2014
Saturday, August 30, 2014
Saturday, May 17, 2014
In my home town, my mom used to make different congees all the time. Having congees with only white rice was very rare.
My mom can be very creative on this but I will talk about it later. What I have been cooking often recently are below ones:
1. Congee from Polenta玉米粥. Congee from corn powder was very popular during my childwood till university years. It was everywhere in the northern China cities I lived in. In Sydney I found Polenta and it served the same purpose. So basically you boil water in a pot, then add small amount of polenta, boil it while stirring to make sure it doesn't stick to the bottom of the pot. Try not to cover the pot as the mixture will easily come up and out while still being heated. After a few minutes you can turn off the heat and let the mixture sit for like 10-20 minutes, and then mix it and it's ready to serve.
Like most Chinese cooking, we never measure ingredients. We go with experiences. But for congee it is not a very good idea not to measure as I find I (with lack of experience still) can easily make them into solids. I guess for any congee, it is good to have 1:6 ratio (1 part of ingredient and 6 parts of water). For Polenta it might be even larger ratio.
Here you can see a picture of 玉米粥。
2. Yellow Sticky rice(糯小米)。 This is a recent discovery to me. My mom used to make this all the time (yeah you can see that she cooks a lot and loves to try different things!) and it is another very common type of congee in northern China cities. But I only recently found this ingredient exist in Sydney too. I guess it's because there are more and more Chinese people in Sydney now and there are more demands on this type of ingredient.
So this is the ingredient I bought from a Chinese grocery shop the other day:
After 1:6 and 30 minutes in my pressure cooker:
Any grains not flour will take much longer time to cook. So in our home, we use pressure cooker to speed up.
3. Another grain we have been using recently for congee:
It's black sticky rice. It's another yummy one that DD1 loves.
We sometimes add some brown sugar to make the congee more tasty. So they can become dessert if you want.
As mentioned before, my mom makes different congees all the time using a wide selection of grains, seeds etc. When you have a mixture of a lot of things in congee, it's called 八宝粥(Eight Treasures Porridge). I never make these because my family generally don't like this type of congee. But if you're interested, google it and you'll find lots of recipes.
Wednesday, October 3, 2012
Cutting thin noodles:
Homemade noodles are delicious!
1. Add 600g plain flour + 300g water to my Panasonic breadmaker, use "pizza dough" for 10 minutes.
2. Take out the dough and use pasta maker to make sheets according to instruction book.
3. Take the sheets to make noodles (thin or wide) according to instruction book.
4. Boil water on stove and add noodles in batches into boiling water, about a handful each batch (enough for one person), stir a little bit to ensure noodles not sticking to bottom of pan/wok, boil for about 2 minutes and you're done!
5. Add whatever vegies/meat/soups you like and enjoy!
Thursday, April 19, 2012
Friday, February 10, 2012
I also had some leftover chopped onion also from the mini pizzas:
Then I had too many chives. Hubby bought too many bunches ($2.5 for 6 and $.7 for 1 so he chose $2.5 for 6) and I needed to quickly get rid of them before they go off.
What shall I do with them?
I chopped up some peeled prawns (the frozen ones thawed):
Added 6 eggs and plenty of leftover cheese from making the mini pizzas, 35 minutes in the oven, and I got frittata!
Chives, prawns and eggs is always a very good combination in fillings of Chinese food such as dumplings and buns. This frittata didn't disappoint me either. I could hardly taste or see the onion and the carrots. I guess they just melt in the whole thing.
Saturday, January 14, 2012
5. 吃不了的可以装freezer bag里冰冻。
5. 吃不了的可以装freezer bag里冰冻。
5. 吃不了的可以装freezer bag里冰冻。
Tuesday, December 27, 2011
我似乎还扔了些拌别的沙拉剩的frozen blended vegetables和青椒。。。
1袋可能1公斤frozen blended vegetables（冰冻混合蔬菜）
Sunday, August 21, 2011
I followed this easy pikelet recipe in Best Recipes. This time they turn out great. Still not to DD1's standard which is Coles standard, but I'm happy enough. It's sweeter than last time I tried, as this recipe doubles last recipe's sugar amount. And I used lower heat and went slowly and flipped each pikelet a few times to make sure no burns. So this time the colour came out perfect. I'll just need to make them softer next time. But how? I wish I could make the soft and fluffy pikelet that Coles makes.
Friday, August 12, 2011
So a bit of google gave me some simple recipes. I decided it looked very easy to make so I tried doing it on Wednesday.
The recipe I tried called for 1 cup of self-raising flour (150g). I used my cup but got around 200g. I didn't worry about it and went ahead. An egg, 180ml milk (mixture of milk powder and water actually) and 1tbsp sugar. (still can't believe they charge $3.55 for such simple ingredients!) Here I got the mixture (ok the last bit of the mixture coz I forgot to take a photo earlier):
Use this to grease the non-stick pan:
And spoon in the mixture:
Turn to the other side:
Some were burnt. I should have used more oil...
They taste ok but not as tasty as the Coles ones. And they're not as soft, not as sweet, not as golden.... I think I used too much flour. I should have gone with the recipe and used only 150g. I'll try it again using less flour after we finish these. It's simple to make but not easy to get the same taste atm....
On Thursday when both DDs went to day care, I tried this recipe and the muffins turned out great!
They weren't as fluffy as I thought they would be but who cares. I cared about the taste. As long as they're not like heavy stones I'll eat them fine. DH liked them too. Of course I did some variations as I didn't have all the ingredients called for.
1. I used LaChang (kind of Chinese dried sausages that you can get from Chinese grocery shops) instead of bacon and I didn't fry them (too lazy!).
2. I used dried Italian herbs instead of fresh chives and parsley (although I realized later that we do have some fresh parsley growing in the garden).
3. I used milk powder and water to make the milk because we don't stock milk at our home.
I think that should be it. Oh I forgot to add salt and pepper before I started scooping the fourth spoon so three of the muffins were without salt and pepper. But they turnd out fine. I couldn't even tell which ones had salt and pepper and which ones didn't. I guess the LaChang were salty enough. So maybe next time I'll omit salt and pepper all together lol.
I loved them and had four of them between lunch and dinner. LOL. I gave them to DH's niece who happened to visit us when I was making them and she loved them too.
I'll have to make these again. Muffins freeze well so I'll probably make a lot next time and freeze some for future.
For my future reference, I record what I did below as my variation of the recipe:
1. 6 LaChang, cut to small pieces
2. 550g potatos, processed in food processor and squeeze out the water using hands.
3. 225g plain flour and 3tsp baking powder sifted into a big bowl
4. Add LaChang, potatos, 90g shredded cheese, 1-2 tbsp Italian herbs，salt and peppe and combine well.
5. In a small bowl, add 2 eggs, 75g oil, 125ml milk and whisk well.
6. Add the liquid to the potato mixture and mix until just combined
7. Preheat the oven to 180 degrees (I know I should do this at the start but I'm slow in every step so I'm pretty sure doing this now will still give it plenty of time to preheat)
8. Spoon the mixture into muffin cup lined muffin tray (the original recipe says to grease the muffin tray but I was too lazy to do it and found not greasing doesn't make the muffins stick to the pan so I still won't do it next time lol.)
9. Bake for 30 minutes (or more?) until golden, and test with a wooden skewer.
10. Stand in pans for 2-3 minutes before turning onto a wired rack (I didn't think I waited that long coz I couldn't wait to try them...)
The LaChang smelt so nice in the house....
Tuesday, July 19, 2011
Dry yeast 1 1/2 tsp
Plain flour 620g
Dry milk 1 3/4 tbsp
Sugar 1 1/2 tbsp
Shallots chopped 3 tbsp
Basic bake XL light crust
Thursday, July 7, 2011
1. heat oil in large pan medium, add 3 whole cloves, 1 cinnamon stick broken in half, 2tsp cumin seeds and stir until spices are very fragrant. add 1 chopped onion and cook, stirring often, for 5 minutes or until softened. add
2tsp grated ginger, 2 gloves crushed garlic, 1.5 tsp turmeric and season with salt and pepper, stir for 1 minute.
2. stir 1 chopped tomato and pinch of sugar in, add vegetables and 1 cup of water, and bring to a boil, stirring often. simmer for 15 minutes
3. remove cloves and serve.
I felt it would be better if I add some coconut cream. Maybe I'll try it next time.
Thursday, June 30, 2011
Used shredded cooked chicken + shredded Chinese cabbage + baby spinach.
Monday, June 20, 2011
I find the Just Four book is better because the recipes have not only fewer ingredients than normal, but also very short instructions as well.
I've been struggling to find time to gather recipes to try, while busy with DD2. Finally I've got a collection now and tonight I tried one of them. I had a bunch of Chinese Buk Choy to cook and this recipe looks very easy:
Steam the Buk Choy. Heat 1T oil and stir in 1T soy sauce and 2T oyster sauce until hot. Drizzle the sauce on steamed Buk Choy.
It looks so easy but turned out soooo yummy! I said to DH that I never loved eating Buk Choy so much!
Friday, May 20, 2011
4. 烤Honey glazed chicken mid wings。（大块的鸡高压锅焖，小块的鸡还是烤着吃好，高压锅会焖的太烂）110418
1/4 cup Butter, Melted (50g黄油化开)
1/8 cup Soy Sauce (20g酱油)
1/2 cup Honey (160g蜂蜜)
5. 炒青椒加pasley鱼露胡椒粉 110418
7. 八角花椒酱油高压锅焖羊肉 110423
9. 蒜薹炒腊肠：蒜薹，腊肠片，葱姜丝，酱油，料酒 110428
11. 早餐：煎面包 110429
12. 海鲜粥：250g大米2.5升水，一片basa fillet，十个虾仁，6个鱼豆腐都切小粒，高压锅粥档。110429
13. Spiced Citrus Chicken 110430（大块的鸡高压锅焖，小块的鸡还是烤着吃好，高压锅会焖的太烂）
2 Tablespoons Olive Oil (20g油)
2 Tablespoons Lime Juice (20g柠檬汁)
2 Tablespoons Orange Juice (20g橙汁)
2 Tablespoons Lemon Juice (20g柠檬汁)
2 Tablespoons Chili Powder
2 Tablespoons Paprika
1 Teaspoon Cayenne
1/2 Teaspoon Pepper 1/2小勺胡椒
1/2 Teaspoon Salt 1/2小勺盐
14. 菜花拌木耳 110506
15. 海鲜酱烤腩排 110506
17. 芝麻生菜（balsamic vinegar,black pepper）110510
18. 高压锅teriyaki chicken 110511
19. 高压锅 lemon garlic chicken 110518
20. 高压锅baby lamb ribs（肥肉很多）with soy sauce and pepper 110519
1. 高压锅在省时省事方面太好用了。所有的dump recipe都可以用高压锅，不过小块的肉比较容易焖得太烂，所以建议用大块的肉，比如鸡腿，大块的羊排腩排等。我现在连解冻都懒得解冻，从冰柜拿出来直接放入高压锅，如果是dump的，稍微加盖过来锅底的一点水就可以（防糊）；如果是没有腌过的，就随便扔点调料进去，如酱油八角之类，然后放肉/鸡档，定时到晚上六点前即可。这样在一天里任何时间都可以操作，一两分钟即可，晚饭时就有香喷喷炖的烂烂的肉吃了。
Wednesday, April 13, 2011
Tuesday, April 12, 2011
1. 高压锅煮brown rice，我们连米都吃带壳的了。
I don't use an exact recipe but maybe this will give you some ideas. I utilizes any vegetables you choose. You can use any size pan you want. If you have some leftover meat, you can add that but you don't need any meat at all.
I shred several potatoes and an onion into a large mixing bowl. Then I shred or chop all the odds and ends of veggies in my refrigerator. This doesn't usually add up to much I plan pretty carefully and seldom have a large stash of unused veggies. Then I go to the freezer and choose several vegetables that I want to include. Those get thrown in the mixing bowl. I use my lasagna pan (14 1/2" X 9 1/2") so I just add enough to fill that. Then I whip together 10-12 eggs and 1-2 cups milk. Any seasoning I want is added to the egg/milk mixture.
Sometimes it's Italian, sometimes Mexican, sometimes just dill. You can add salt and pepper if you want but you don't have to. If I'm using dehydrated spices, I let it set for a few minutes. If you don't want to shred an onion
with the potatoes (or just don't have one on hand), add some dehydrated onion with the spices. Pour the egg/milk mixture over the vegetables and toss well - I use my hands. Spray or grease your baking pan and place the mixture in it, patting it into the pan. Bake for 350 degrees for 1 hour.
This sets into a firm casserole which I cut into portions, cool completely, individually wrap, and freeze.
我放了些西兰花，萝卜，剩的brussel sprouts，土豆，洋葱等等，也用了鸡蛋牛奶，还加了shredded cheese，烤得很香，香的让我流口水。不过吃起来没那么香，看起来也不是很好看。我不在意，因为只要有味道的菜我都喜欢吃。剩了很多，冰冻起来试试。。。
Friday, April 8, 2011
i usually have to make two pizzas in a batch because the recipe i use have at least 550g flour in it. it's good i can make extra each time coz frozen pizzas taste just like fresh ones.
今天晚上还临时决定做carrot cake。因为觉得烤pizza加热烤箱需要充分利用电，所以开始烤pizza的时候赶紧做了carrot cake的batter，放到小烤盘里跟pizza一起烤。pizza烤完后蛋糕还没好，所以180度又多烤了一会儿。我和开爸都非常喜欢，里面是湿湿软软的，很甜，已经只用了3/4的糖，下回可以只用一半糖。这个recipe加入最常用配方。
Thursday, April 7, 2011
Tuesday, April 5, 2011
3. 煮了锅粥。这个一半是我自己发明的。250克米，2.5升水，放焖烧锅胆里煮开，然后把food processor里打碎的海参和切碎的鱼豆腐（本来还想放碎鱼片的，可是全用来炖西红柿炖鱼块了）放进去再重新煮开，放入焖烧锅。上午放进去的，晚上吃还很烫。我和开爸都很喜欢，开也吃了小半碗。
4. 做了个土豆沙拉。忘了在哪看的菜谱了，好不容易买回来蛋黄酱，找不到菜谱了，凭记忆：煮了几个土豆，两三根胡萝卜，分别切小块，微波炉打热一把青豆，这三 样东西加上蛋黄酱（mayonnaise）搅匀就成土豆沙拉了。估计应该再加点洋葱碎和柠檬汁，可是实在懒得弄了，所以味道淡些。