Saturday, October 22, 2016

nachos beef sauce

onion, garlic; coriander, cumin; mince; tomatoes, kidney means, stock.


http://www.taste.com.au/recipes/1442/nacho+bake
  1.  Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft.
  2. Step 2
    Add coriander, cumin and chilli. Cook, stirring, for 1 to 2 minutes or until aromatic. Increase heat to high. Add mince. Cook, stirring, to break up mince, for 3 minutes or until browned.
  3. Step 3
    Add tomatoes, kidney beans and stock. Simmer, uncovered, for 10 to 15 minutes or until mixture thickens.

Friday, October 21, 2016

161019 三餐菜单

早餐:

煎鸡蛋
煎面包
烤葡萄干面包
疙瘩汤
葱花蛋饼
cereal,weetbix
蒸蛋羹
烤奶酪三明治
土豆丝饼
面包抹hazelnut spread
玉米粥
糯小米粥
紫米粥
杂粮粥/八宝粥
baked sweet potatos


午餐晚餐:

主食:

寿司
面条
米饭
馒头
葡萄干馒头
包子
饺子
意大利面
披萨饼
煮玉米
baked sweet potatos
皮蛋瘦肉粥
sticky rice


菜:

咸鱼茄子
鱼头豆腐汤
炒土豆丝
啤酒鸡火锅
皮蛋腊肠zucchini粥
红酒炖羊肉




零食:

饽花

Monday, July 25, 2016

160622 糟卤鸡爪

http://m.meishichina.com/blog/461100/
160622尝试成功。但是因为当时没记笔记,现在忘了怎么做的了。好在有万能网络,还有一点微信记录,上面的菜谱应该差不多了。记忆中一公斤鸡爪(应该剪掉指甲),一瓶糟卤。煮熟鸡爪大约15-20分钟吧,放冰水冷却,为的那种有弹性的口感,然后用手拆开鸡爪,要不然支支楞楞。放入一瓶糟卤,加些水,糟卤和水4:1就可以,尽量没过鸡爪,封保鲜膜入冰箱,一两小时后就可以吃。在冰箱放两三天应该没问题。

Monday, June 20, 2016

Scrambled eggs and fetta

http://allrecipes.com.au/recipe/12670/scrambled-eggs-with-feta.aspx

Tried this recipe to use up my left over fetta cheese from the salad I made over the weekend. It turned out fantastic!

Saturday, June 18, 2016

Best green leaves salad I've every made

sauce:  oil, sugar, vinegar, sesame oil

salad: green salad leaves 1 pack from coles $3, red onions, fetta cheese, orange slices, (strawberries), sultanas, peanuts roughly chopped, orange rind, cracked black pepper

Thursday, June 16, 2016

160616 school lunch again...

160630
freezable sandwiches fillings

  1. chicken
  2. turkey
  3. 卤牛肉
  4. sliced lamb
  5. roast beef
  6. roast pork
  7. ham
  8. tuna
  9. salmon canned or smoked
  10. cheese (swiss cheddar)
  11. cream cheese
  12. hummus
  13. vegemite
  14. butter/margarine
  15. grated carrot
  16. grilled eggplant
  17. grilled zucchini


160629

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:

turkey
lettuce
mayonnaise (not freezing well, kai is happy with cream cheese)
wrap


Friday, February 19, 2016

Lasagna

I tried this lasagna recipe last weekend and swore I would never make it again. But after DDs tried it I thought I'd better keep the recipe because I think I'll have to make it again and again....

My version:

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.
24. Serve.

  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

Saturday, February 13, 2016

school lunches revisit...

As DD2 started school this year, my task of providing school lunches has doubled. DD1 has been a picky eater and in her last 4 years of school her lunch has been very bland and boring, even more boring than sandwiches.Now that we have DD2 needing school lunch as well, and DD2 being a not-so-fussy eater, I decide to start making more varieties of school lunches.

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:

Lunch menu
DD1
DD2
Monday
Pasta
Pasta
Tuesday
Devon sandwich
Ham and cheese sandwich
Wednesday
Lasagna
Lasagna
Thursday
Dumplings
Dumplings
Friday
Har Gow
Har Gow

160213 Ham and cheese scrolls

I've never eaten scrolls but after reading some discussions online I notice that it's quite a common item in school lunches. So I decided to give it a go today, now that after making lasagna and sandwiches I have a few left over ingredients....

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.

Step 1
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.
Step 2
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.
Step 3
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 and pineapple. Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal the log. (I omitted this part but maybe shouldn't have...)Cut crossways into 12 equal portions, about 3cm thick. Place scrolls on the prepared tray. Bake in preheated oven for 25-30 (in my oven it always takes shorter time!)minutes or until golden brown. Remove from oven and set aside to cool.

Thursday, November 19, 2015

kids lunch box ideas collection

lunch box lunch ideas:
http://www.taste.com.au/recipes/34868/pizza+scrolls?ref=collections,lunch-box-ideas
http://www.taste.com.au/recipes/18938/mini+chicken+and+vegetable+platter?ref=collections,lunch-box-ideas
http://www.taste.com.au/recipes/18934/chicken+and+corn+wraps?ref=collections,lunch-box-ideas
http://www.taste.com.au/recipes/22342/portuguese+chicken+wraps?ref=collections,lunch-box-ideas
http://www.taste.com.au/recipes/36105/rainbow+wraps?ref=collections,kids-healthy-lunch-box-ideas
http://www.taste.com.au/recipes/35398/chicken+sausage+rolls?ref=collections,kids-healthy-lunch-box-ideas
http://www.taste.com.au/recipes/18934/chicken+and+corn+wraps?ref=collections,kids-healthy-lunch-box-ideas
http://www.taste.com.au/recipes/28579/beef+burritos?ref=collections,kids-healthy-lunch-box-ideas
http://www.kidspot.com.au/kitchen/recipes/pesto-and-cheese-scrolls-1779?ref=group_collection_view%2Clunch-box
http://www.kidspot.com.au/kitchen/recipes/club-sandwich-1791?ref=group_collection_view%2Clunch-box
http://www.kidspot.com.au/kitchen/recipes/healthy-spinach-and-feta-dip-3071?ref=group_collection_view%2Clunch-box
http://www.food.com/recipe/blt-pinwheels-103972
http://www.food.com/recipe/lunchbox-pizza-quesadilla-385190
http://www.food.com/recipe/ham-and-cream-cheese-roll-ups-24747
http://www.food.com/recipe/secret-sandwich-lunch-box-surprise-249576
http://www.food.com/recipe/lunch-box-fun-due-379849
http://www.food.com/recipe/california-rollwich-for-kids-320415
http://www.food.com/recipe/club-wrap-222855

look for recipes for wraps, dips

lunch box snack ideas:
http://www.kidspot.com.au/kitchen/recipes/2-ingredient-energy-bars-3425?ref=group_collection_view%2Clunch-box
http://www.kidspot.com.au/kitchen/recipes/lunch-box-pikelets-2143?ref=group_collection_view%2Clunch-box
http://www.kidspot.com.au/kitchen/recipes/no-bake-trail-mix-cookies-3581?ref=group_collection_view%2Clunch-box
http://www.food.com/recipe/whole-grain-no-bake-granola-bars-192786
http://www.food.com/recipe/yogurt-fruit-bars-128810
http://www.food.com/recipe/sweet-and-salty-cereal-bars-137823

Tuesday, September 8, 2015

Red bean and black glutinous rice congee

We had this congee at a Chinese restaurant and loved it. I could see that there were red bean and black glutinous rice in it. And because I have been making black glutinous rice congee regularly, I know this congee should be easy to make. So I tried today and it was successful.

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.

Thai stir fry

DD1 loves the sauce in Thai stir fry dishes. Whenever we go to a Thai restaurant we would order a stir fry just so that she can use the sauce for her rice. Most of the time the sauce is not enough for her rice. So I decided to learn to make Thai stir fry at home so that there is enough sauce to share on the table!

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:

A. Sauce:
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

B. Meat:
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

D. Veggies:
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

some recipes to try with chives and coriander

chives: http://www.xinshipu.com/%E9%9F%AD%E8%8F%9C%E7%8E%89%E7%B1%B3%E9%9D%A2%E9%A5%BC-11935.htm

coriander:
http://www.xinshipu.com/%E9%A6%99%E8%8F%9C%E6%8B%8C%E7%89%9B%E8%82%89-63547.htm
http://www.xinshipu.com/%E9%A6%99%E8%8F%9C%E6%8B%8C%E6%9C%A8%E8%80%B3-173981.htm

Saturday, August 30, 2014

杂菜窝头

https://www.youtube.com/watch?v=FbR2emo9byU
一百克玉米粉
三十克面粉
两克酵母
五十克胡萝卜丝
五十克香菜碎
三十五克水
一小勺盐

捏成窝头

抹油蒸锅大火12分钟

tried this one 150909 not working.
比例看起来就很成问题。玉米粉和面粉量相对于蔬菜来说太少,以至于没有办法把混合物捏到一起。后来只好摊成饼。另外我用的玉米粉也许是太不中国标准,我用的是平时用的粗玉米粉。
不过摊成饼味道还是不错的。虽然做这么个东西用这么多香菜有点多。

Saturday, May 17, 2014

Chinese congees that I make a lot recently

So you know Chinese have congees. But what you see could be always made of rice.

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:
 photo IMG_20140517_080307.jpg

After 1:6 and 30 minutes in my pressure cooker:
 photo IMG_20140517_080249.jpg

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:
 photo IMG_20140517_080344.jpg
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. 

Quick Chinese Salad - a recipe from my home town

This is what my mom used to make all the time when I was young and living at my home in China. This is so easy and quick to make that she made it almost every morning from almost any vegetables she could get. It's a good size dish to whatever breakfast.

So ingredients: vegetable and soy sauce. This is the basic list. 

Now steps:

First, cut the vegetable thinly, like shred it. 
Then put them in a bowl and drizzle some soy sauce,
and mix. That's it!
Make sure you don't dizzle too much soy sauce as it's quite salty. You can try bit by bit to make sure it's to your taste. 

Of course you can add other flavours like sesame oil (which is my favourite), pepper, vinegar, smashed garlic etc or whatever you would like (I hear someone saying Chilli!). And you can also add main ingredients like shredded jelly fish or cooked meat or dry shrimps etc. For vegetables the main ingredient, we have used Chinese cabbage, onion, buk choy, capsicum, etc. As long as you can eat it raw, I believe any vegetable will do!

When you add a lot of things, it usually becomes a dish not a side dish. For example we used to have Chinese cabbage and dry shrimp salad with smashed garlic, or Chinese cabbage and jelly fish salad with smashed garlic etc. You can see we use garlic a lot in our salads....

Wednesday, October 3, 2012

My new toy - Pasta Maker!

In order to homemake thin noodles, I bought this pasta maker from herePhotobucket
Brand new:
Photobucket
Making sheets:
Photobucket
Cutting thin noodles:
Photobucket

Photobucket
Thin noodles:
Photobucket
Homemade noodles are delicious!

Recipe:
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

螃蟹粉丝 - 我们家新的最爱

参考于这个菜谱http://www.meishichina.com/Eat/TMenu/200703/15877.html。我的实用版本:

这个菜我用的量比较大,估计得四人份,所以要用很大的盆装。

蟹2只(澳洲的蓝蟹比较瘦,两只也远不到一公斤)
粉丝250克
葱3根,蒜3瓣,
一大勺油
半小勺酒,半小勺酱油,半小勺盐,半小勺糖
一小勺耗油

  1. 粉丝泡10分钟。
  2. 蟹洗净,每个切四块。
  3. 葱花放锅底,放2小勺油,炒香后放少许水,加盐,酱油,放粉丝煮1分钟,倒进砂锅。
  4. 另起油,放入蟹炒一分钟,加水,煮两分钟,放盐糖耗油葱花蒜蓉半勺酒炒匀,放入粉丝即可。

Friday, February 10, 2012

What to do with lots of chives and lots of left over vegies? - Frittata!

I had some leftover carrot minces from making the carrot juice mini pizzas:
Photobucket
I also had some leftover chopped onion also from the mini pizzas:
Photobucket
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.
Photobucket
What shall I do with them?

I chopped up some peeled prawns (the frozen ones thawed):
Photobucket
Added 6 eggs and plenty of leftover cheese from making the mini pizzas, 35 minutes in the oven, and I got frittata!
Photobucket
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

学生午餐 - 玉米浆面食

1. coles买的冰冻玉米粒372g解冻后加200ml水放料理机的打汁机里打匀。

2. 面包机里放一小勺半酵母(5g),791g面粉(一开始放377g后来慢慢加到这么多才够),1大勺糖,1大勺奶粉,上面打出来的玉米浆,pizza程序45分钟。

3. 馅:28只小虾仁剁碎;锅里放油加热,4-5个鸡蛋加三小勺盐炒一炒(会很咸,目的是其他馅料就不用加盐了),一把韭菜切细。

4. 取出程序结束后的面团,可以像普通面团一样做发面面食。今天我做了如下面食:

1)5个芹菜猪肉虾仁包(做饺子剩的芹菜猪肉馅放了些虾仁)和25个虾仁鸡蛋韭菜包,把面团滚成长条,切子儿擀皮包馅。

2)剩下一点点面团做了5个小糖三角:用一点胡萝卜末(打胡萝卜汁滤出来的)加红糖和一点面粉做馅。(后来我尝了一个,胡萝卜红糖馅好像比单纯的红糖馅更甜,而且胡萝卜末很软跟红糖混在一起粘粘的吃起来口感很好。)

4. 把上述包子和糖三角互隔一定距离放在木板上用毛巾盖住,发到大约原来的1.5倍-2倍大,把蒸锅隔层喷油,把包子和糖三角放在上面,凉水入锅,大火蒸15-20分钟,关火2-3分钟,取出晾在架子上即可。

5. 吃不了的可以装freezer bag里冰冻。

学生午餐 - 菠菜汁烫面饺子

1. 两把菠菜叶,300ml水(不够,下回要试600ml),放在料理机的打汁机里打成菠菜汁,用滤网过滤,并用勺子把剩余菠菜末里的汁全部压出来,总共可得310-320ml菠菜汁。
2. 面包机里放600g面粉,把菠菜汁放锅里煮开(会菜水分离,没关系),倒入面粉,开pizza程序和面。菠菜汁肯定太少,我又加了些滚开水。
3. 约15分钟后菠菜汁烫面团应该制作成功。拿出来之后就可以像普通饺子面团一样包饺子了。
4. 馅:6根芹菜梗用料理机打碎,约250g猪肉末(没称,猜的),生抽老抽料酒胡椒粉盐用来调味,搅拌均匀。
5. 包好饺子之后把蒸锅隔层喷油,把饺子摆进去蒸20分钟。我相信不用蒸这么久,但是因为同时蒸别的东西,所以也没在乎多蒸一会儿。

这600g面粉共包了73个饺子,菜馅有剩。味道很好,饺子呈黑绿色,明显的烫面及蔬菜汁的颜色。不像煮的饺子那么爱粘,可以手拿着吃,很好。

包好后可冰冻。还没试蒸后冰冻,应该可以。

学生午餐 - 豆浆豆渣面食

1. 打豆浆。我一般是把九阳豆浆机的底部用黄豆盖满为宜,有时喜欢多加一些黄豆。然后把水加至刻度,用干豆湿豆程序打。

2. 打出来的豆浆用滤网渣浆分离,因为豆浆肯定用不了,而且还要喝呢。

3. 面包机里放1小勺酵母,600g面粉,滤出来的豆渣,1大勺奶粉,两小勺红糖,15g油,310ml豆浆,pizza程序45分钟。这些成分是估计,需要看和面的情况决定增减面粉。

4. 取出程序结束后的面团,可以像普通面团一样做发面面食。今天我把这块面团切两半:

1)一半做了17个小馒头:把面团滚成长条,切16个即可。

2)另一半做了29个小糖三角:把面团滚成长条,切出29个子儿,擀成皮;红糖和面粉8:3混合做馅,每个皮里半小勺馅,包成糖三角即可。

4. 把上述馒头和糖三角互隔一定距离放在木板上用毛巾盖住,发到大约原来的1.5倍-2倍大,把蒸锅隔层喷油,把馒头和糖三角放在上面,凉水入锅,大火蒸15-20分钟,关火2-3分钟,取出晾在架子上即可。

5. 吃不了的可以装freezer bag里冰冻。

学生午餐 - 胡萝卜汁面食

1. 三根胡萝卜削皮切大段,放入料理机的打汁机,加入300ml水,开机打到所有胡萝卜都打碎,过滤网,可以用勺压胡萝卜碎,把所有汁挤出来,可得到310ml左右胡萝卜汁。

2. 面包机里放一小勺酵母,600g面粉,4大勺奶粉,3小勺红糖,15g油,310ml胡萝卜汁,pizza程序45分钟。

3. 取出程序结束后的面团,可以像普通面团一样做发面面食。今天我把这块面团切两半:

1)一半做了16个小馒头:把面团滚成长条,切16个即可。

2)另一半做了15个小糖三角:把面团滚成长条,切出15个子儿,擀成皮;红糖和面粉8:3混合做馅,每个皮里半小勺馅,包成糖三角即可。

4. 把上述馒头和糖三角互隔一定距离放在木板上用毛巾盖住,发到大约原来的1.5倍-2倍大,把蒸锅隔层喷油,把馒头和糖三角放在上面,凉水入锅,大火蒸15-20分钟,关火2-3分钟,取出晾在架子上即可。

5. 吃不了的可以装freezer bag里冰冻。

做出来的面食颜色金黄,非常惹眼。

学生午餐 - 烙葱油饼

1. 300g面粉 + 170ml水放入面包机pizza程序和面加醒面约15分钟
2. 拿出面团擀成薄饼,抹一层油
3. 三根葱切葱花,撒在薄饼上,再撒上半勺盐,确保油葱盐都撒的比较均匀。
4. 卷起薄饼,成棍状,然后螺旋状摞起,用双手压扁,用擀面杖擀薄,大约半厘米厚即可。
5. 加热平底大不粘锅,可以加点点油防糊,把饼放入慢火烘,至两面金黄,拿出来放在架子上稍晾,即可切开吃。

Tuesday, December 27, 2011

聚会菜谱 - 茶叶蛋

现在做的茶叶蛋越来越多,味道越来越好。这次BDP聚会上熬的茶叶蛋:

平底蒸锅摆满生鸡蛋,倒入水,差不多遮住蛋的高度,放入酱油,老抽,盐,茶叶,八角,桂皮,香叶(bay leaves)。盖上盖开火煮开,打开盖用漏勺把鸡蛋小心的一个个敲破,力度要掌握好,既敲开蛋壳,又不把里面的蛋黄都挤出来。盖回锅盖,关火,锅留在炉子上,用余热把蛋全部煮熟,留24小时,再煮开,留24小时,再煮开,这时应该已经很入味了。

聚会菜谱 - 开胃小菜麻辣菜花

这个完全是我凭空自造的。我喜欢吃重庆火锅城的麻辣菜花,可是每次只给那么小一碟。。。

这次为聚会采购买的菜花过多,需要紧急处理,所以就把剩的菜花试验了这个麻辣菜花。不是非常成功,太咸。。。

菜花掰成小朵,开水泡一下,不要煮,然后凉水冲凉。
干辣椒片,花椒,花椒油,油,香油,盐,糖放到菜花里拌匀,封膜室温24小时。我中间忍不住打开n回尝味道调味,所以也搞不清楚调味料到底放了多少,反正最后是有点太咸。。。不过麻辣味还是很不错的。。。

聚会菜谱 - 凉拌江西米粉

我喜欢江西米粉,因为它用来热吃也好,冷吃也好,不像面条那样容易粘和泡软。

开爸的堂姐家聚会每次都会做拉沙Laksa,每次用的都是江西米粉。也许他们用的是老挝式的米粉吧,但是在我看来就是江西米粉。

我很喜欢用江西米粉拌凉面,可以当菜吃也可以当饭吃,可以辣也可以不辣,所以每次都可能拌出不同的味道。这个凉面很适合聚会,因为很容易做一大堆。

这次BDP拌的江西米粉:

主材料:
江西米粉一包,放水中煮烂(需要煮泡十几二十分钟),凉水冲凉。
黄瓜1-2根擦丝
胡萝卜2-3根擦丝
水发木耳一大碗切丝

调味材料:
醋,酱油,大蒜酱,鱼露,糖,盐,油,香油。花椒油可选。喜辣的可加辣椒。

把主材料放大盆里,加入调味材料,拌匀。我每次都是大体加一些,然后尝尝味道,然后再调整。普通的凉拌菜我一般不加糖,但是凉拌江西米粉我从来都是需要加糖的,不加糖味道太偏。。。

聚会菜谱 - 凉粉

最近几次聚会我都喜欢做点凉粉,似乎很受欢迎。

600毫升水烧开
同时用180毫升水+50克沙林绿豆粉混合均匀,缓缓倒入烧开的水中,同时用筷子不停地搅。
倒光后继续搅匀,直到很快混合物冒起泡泡,把锅端离炉头,晾凉,然后放入冰箱冷藏至少4小时(我一般隔夜)

拿出冷藏好的胶状物,用刀切成所需大小,放在大碗里,倒入香菜末,蒜末,榨菜末,也可加点胡萝卜末,倒入醋,香油,盐,喜辣的可倒入辣椒粉或辣椒酱调味,拌匀即可。

我最喜欢吃的是家乡的石花菜凉粉,可是这里买不到这种凉粉或者材料,只能吃这种绿豆粉凉粉凑活了。。。。

聚会菜谱 - 亚式鸡丝沙拉

原菜谱在这。http://www.tasteofhome.com/recipes/Quick-Asian-Chicken-Salad

我的实际操作:

主材料:
半大碗鸡丝(我提前买了Coles的BBQ烤鸡,把翅膀腿皮等零碎我们都分了吃了,剩下鸡胸之类的大块肉撕成丝,本来打算撕至少一大碗的,可是Coles的烤鸡太小了。。。)
不到1袋解冻的冰冻四季豆段
1袋豆芽(开水烫过)
1个青椒切丝
1个小洋葱切丝
半小把parsley

调味材料:
4大勺水
4大勺酱油
两大勺大蒜酱(我做的比较失败,稀溜溜的只能叫sauce不能叫dip)
1小勺盐
半小勺切末的姜
半小勺胡椒粉

在大盆里拌匀主材料,把调味材料在碗里调匀,倒入主材料,拌匀,封膜冷藏隔夜。

不知道为什么这个沙拉味道比较淡。我后来还加了不少鱼露,还是淡。下回考虑再多些酱油或者盐,再多些鱼露,或者再加些柠檬汁。

聚会菜谱 - 蔬菜沙拉

原菜谱在这。http://www.tasteofhome.com/recipes/Marinated-Salad

我实际实施的记录:

主材料:
1个小菜花,掰粒
1个西兰花,掰粒
1个紫洋葱,切碎
一罐蘑菇片(我买错了,买的是butter cream的,实际上应该是没有sauce的那种?)
我似乎还扔了些拌别的沙拉剩的frozen blended vegetables和青椒。。。

调味材料:
1瓶法式沙拉酱(原菜谱说的是意式,可是我想多尝点口味,所以改用法式,一样酸。。。)

在大盆里拌一拌主材料,倒入调味材料拌匀,封膜放冰箱隔夜。

以上应该是大约16人份。

这个似乎没有意大利面沙拉好吃,主要是我吃不惯完全生的菜花和西兰花。。。而且同样一瓶沙拉水放在比较少的材料里,好像更酸。。。

聚会菜谱 - 意大利面沙拉

现在开始记录昨天聚会上的菜谱。

意大利面沙拉,原菜谱在这。http://www.tasteofhome.com/Recipes/Rainbow-Pasta-Salad-4

我实际实施的菜谱:

主材料:
1包500克螺旋意大利面
1袋可能1公斤frozen blended vegetables(冰冻混合蔬菜)
1个西红柿
1个zucchini切片
半个小南瓜切片
1个紫洋葱切碎
250克奶酪小方块

调味材料:
1瓶意大利沙拉水
半小把parsley
1小勺盐
半小勺胡椒粉

按说明煮意大利面,凉水冲凉,把所有主材料放在一个大盆里(需要最大最大的一个盆,这是36人份的!),倒入调味材料拌匀,封上薄膜,放冰箱隔夜。

这个沙拉非常漂亮,我都没有用原菜谱中所说的彩色意大利面,就已经色彩斑斓了。吃起来味道也非常足,想想那可是一大瓶沙拉水哦!我是很爱吃,从25号做了之后就吃了一点,26号吃了一些,今天又吃,还是觉得很好吃。

不过这个沙拉的量的确是非常的大,我后来没有放进去所有原菜谱要的东西,因为我们家最大的一个大盆也都放不下了。真有50个人也许还可以,但是20几个大人,连半盆都没吃完。。。Link

Sunday, August 21, 2011

Pikelets - much better!

Today I made pikelets again. They're so easy to make so I'm not gonna give up trying.
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

Pikelets - not very successful

DD1 loves pikelets. She winges and winges for us to buy them from our local Coles. Last time I bought them for her and I noticed they cost $3.55 for 8 pikelets. Hell! So expensive! And she finished them in less than half an hour! I had to learn how to make them.

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....

Savoury muffins

I never liked muffins. BUT, I saw this savoury muffins recipe on my friend Sal's blog and thought, oh, there're savoury muffins?? I love savoury things and this recipe looks so healthy so I have to give it a go.

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

shallot bread

I made this shallot bread last weekend and love it love it love it! It smells good and tastes good too. The recipe is the Garlic Herb Bread in my SD257's manual, but I used chopped shallots instead of garlic and those italian herbs.

Shallot bread

Dry yeast 1 1/2 tsp
Plain flour 620g
Salt 2tsp
Dry milk 1 3/4 tbsp
Oil 25g
Sugar 1 1/2 tbsp
Shallots chopped 3 tbsp
Water 410ml

Basic bake XL light crust

Thursday, July 7, 2011

vegetable curry

I tried this vegetable curry from "everyday easy freeze-ahead meals" and quite liked it. It's everything from scratch so I can omit chilli but still have the curry taste.

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

A very tasty salad sauce

Tried this chicken salad recipe, not really the whole recipe but mostly the sauce. We love the sauce. Basically lemon juice+fish sauce+brown sugar. Very tasty. No salt at all and we don't even notice it. Will definitely make it again.

Used shredded cooked chicken + shredded Chinese cabbage + baby spinach.

Monday, June 20, 2011

Steamed Chinese vegies in Oyster Sauce

I've been reading recipe books borrowed from the library and gathering recipes that I can try at home. I find those recipes that have over a dozen ingredients are least attractive to me and the books I love the most at the moment are these two: Just Four Ingredients Fast by Women's Weekly and Take three : 200 fabulous fuss-free recipes using three ingredients or less / Jenny White

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

我家最爱菜谱收集 110413-110520

我记录了这段时间大部分的菜以筛选一些家庭最爱菜谱。下面收集这段时间比较受欢迎的菜及简单recipe:

1. pizza!我喜欢纯蔬菜的,如红椒,洋葱,蘑菇等。也喜欢虾的。开爸和开喜欢肉的,比如火腿菠萝,或者培根菠萝等。110415

2. 紫米粥!全家都爱,不过不算菜,只算副食和甜品。250克黑糯米,2500毫升水,高压锅粥档,喝时加糖。110417

3. 姜葱炒虾。每次都很受欢迎。姜葱爆锅,炒虾,加盐糖调味。110418

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
1kg chicken
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

6. 西红柿炒zucchini加小茴香胡椒粉110418

7. 八角花椒酱油高压锅焖羊肉 110423

8. 醋溜白菜(开爸版800种之2)110423

9. 蒜薹炒腊肠:蒜薹,腊肠片,葱姜丝,酱油,料酒 110428

10. 炒时菜:胡萝卜一根擦丝,西兰花一个,芸豆一小把切丝,姜丝,小茴香十几粒,海鲜酱1T,parsley一小把切碎一起炒。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

16. 芝麻菠菜(酱油醋)110510

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

21. 菜花腩排:剩的高压锅沙茶腩排(熬的太烂)放锅里煮开,放入滚水烫过的菜花共煮一两分钟到锅盖冒汽就拿出来。煮久了菜花就不脆了,太烂不好吃。110517

22. 玛瑙(皮蛋)拌豆腐(800种之344)110426

小结一下:

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。

2. 粥也是好东西,一次可以大量产出,可做主食可做零食也可做早餐。也是用高压锅最好。焖烧锅也可以,不过麻烦一点,还要看着煮开了再放入焖烧锅。

高压锅版:250克任何米,2500毫升水,再想加什么都加进去,如海鲜类,盖上盖选粥档,定时到需要的时间即可。这种方法简单,粥很烂,但是加入的其他东西容易过烂。

焖烧锅版:250克任何米,2500毫升水,煮开,加入想加的东西,如肉末,再次煮开,放入焖烧锅,焖上几个小时。这种方法比较麻烦,耗时比较多,米不会像高压锅版那么烂,但是加入的其他东西不会过烂,口感会稍好。

3. 炒菜时可以加入各种调味料尝试不同口味,parsley,胡椒粉是比较好的选择。

4. 比较小块的肉合适烤,比较大块的肉合适高压锅熬。烤的肉放久了不太好吃,因为比较干。高压锅熬的肉放几顿还是比较嫩。所以烤的肉最好能够一顿吃就可以,高压锅肉可以多熬些。

Wednesday, April 13, 2011

Tuesday, April 12, 2011

110411 dinner

充分利用了厨房里的各种加热器具。
1. 高压锅煮brown rice,我们连米都吃带壳的了。
2. 焖烧锅闷的茶叶蛋。开最喜欢。
3. 炒锅炒了虾仁zucchini,我最喜欢吃,很鲜。
4. 烤箱烤了蔬菜,是根据冰冻烹饪yahoo组里的人回我的帖子做的。我问什么样的烤蔬菜可以冰冻,这个人这样回的:
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。。。

5. 加热了周日剩的高压锅排骨,开爸做的。

6. 拌了个拍黄瓜。开爸最喜欢。

7. 烤了饽花,开的主食。

Friday, April 8, 2011

110408 心得

发现粥是方便快捷的东西。一次可以很简单的产出一大锅,一两天之内饿的时候随时可以盛上一碗,很快就进肚子(不需要嚼),马上就饱了。不过管饱的时间不是很长,所以只是时间紧张的时候快速管饱一下。而且粥的做法千变万化,很多东西都可以往里扔,皮蛋,肉碎,菜,海鲜,只要弄小一点啥都可以扔进去。紫米粥可以做成甜品,不需要仍任何乱七八糟的东西。粥底简单:250克米,2.5升水。

pizza类似,花准备时间多一些,但是比粥管饱多了。pizza也是什么东西都可以往里扔的,甚至包括水果。

110408 today's meals

today i plan to make pizzas. i bought frozen peeled prawns and i'm gonna buy some pineapple and plan to make seafood pizzas. um....yummy! can't wait!

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.

今天晚上做了pizza。材料:zucchini,苹果(granny smith,太酸了没人吃),菠萝,洋葱,红椒,虾,碎培根,还有在grill里突然发现的不知道放了多久的一块烤过的小羊排,都已经成了羊肉干了,弄碎了也扔在pizza上。

心得:做pizza的好处是什么剩的东西都可以往上扔。这也是baking的一大好处。

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

110407 today's meals

太忙太累了,只做了个猪肉炒白菜,最无聊的菜。不过煮了一大锅紫米粥,很好喝,开都喝。放糖,做甜点。

110406 cooked recipes

none. cooked too much last two days. ate leftover instead.

Tuesday, April 5, 2011

110405 cooked recipes

昨天做的四个菜还省了很多,所以今天只做两个。

1. 皮蛋瘦肉粥。照昨天的方法,底是250克米,2.5升水,先在焖烧锅胆里煮开,然后放入剁碎的两个皮蛋,切小块的4条腊肠(没空弄瘦肉),再煮开,把锅胆放入焖烧锅。10点半左右。按照昨天的经验,晚上吃还是很热的。

2. 高压锅萝卜牛肉煲。早上10点放进高压锅材料,定时7小时,5点可以煮好,6点吃不会冷。

高压锅萝卜牛肉煲 牛肉 500 g
高压锅萝卜牛肉煲 白萝卜 250 g
高压锅萝卜牛肉煲 八角 1
高压锅萝卜牛肉煲 1
高压锅萝卜牛肉煲 胡萝卜 250 g
高压锅萝卜牛肉煲

高压锅萝卜牛肉煲 料酒

高压锅萝卜牛肉煲


都是上午趁着天睡觉赶紧做的,晚上就不用麻烦了,直接打开锅吃就行了。另外可以热昨天剩的菜。

因为做的菜老是超多,前几天的剩菜没吃,就分塑料饭盒装起来冰冻,并且把馒头两个两个的用cling wrap包起来冰冻,以后带饭可以直接从冰柜拿一套就走。

110404 cooked recipes

1. 炖了个鸡汤。忘了从哪收集的菜谱了,就是把一只鸡,20克枸杞,50克淮山,50克百合,一根葱,15克花旗参,姜,枣全部扔进高压锅,放水,炖汤就行了。(喜欢高压锅!)早上炖上的,好像就花了半小时,晚上又热了一下加了点盐才喝的。很好喝。不过鸡不知道怎么处理,暂时用酱油蘸着吃。。。

2. 做了个西红柿炖鱼块。这个比较复杂,是晚饭前做的,不过很美味。

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。

上面1,3,4都是上午抓紧时间做的,只有2是晚饭时间做的,所以晚饭虽然丰盛,但是花了一天里零碎的时间准备的。

110405 meal planning plan

I plan from now on I'll journal things I cook every day so that I can gather our family favourite recipes for future meal planning.

Tuesday, March 29, 2011

110329 Cooking from the freezer today

I cooked today's dinner mostly from freezer and found it so much easier than normal.

Main dish was pig feet. I bought the pig feet and cut it into pieces and froze it in a freezer bag. Last night I took the bag out into the fridge and today I took it out from the fridge and left it on benchtop. By 3pm it was 3/4 thawed. I used boiled water to quickly soak some black fungi. At 4:45pm I dumped the fungi and pig feet and some peanuts into my pressure cooker with some seasoning and started the pressure cooker. By 5:30pm when I came back home after picking up DD1 the pig feet was ready to eat.

I also made a stir fry. Days ago when I cooked carrots and broccoli I 'blanched' all of them although I only needed about 1/4. I froze all the leftover blanched vegies. This afternoon I took out some frozen carrots and broccoli and some frozen chopped pork meat and stir-fried them. So easy not having to chop all those meat and vegies. Now I can have a stir-fry ready in minutes while it would have taken me at least half an hour if I had to wash, chop, stir fry and wash the chop boards.

We also had a simple salad as side: chopped Chinese cabbage with vinegar, soy sauce, salt and sesame oil. So easy and refreshening.