Halloween recipe - Easy Red Bean Bun Pumpkin Family

Ingredients:

265 gram All Purpose Flour

3/4 teaspoon Baking Powder

50 gram Brown Sugar

1 Egg

20 gram Red Bean Paste

3 Cashews

1 tablespoon Milk

Instruction:

Halloween warm dish recipe: Tempura Salmon Mummy

Ingredients:

100gram Vermicelli

6 strips Salmon

1 Egg

1 tablespoon Milk

1 cup Panko

1/8 teaspoon Ground Black Pepper

1 pinch of Salt

1 teaspoon Onion Powder

1 teaspoon Paprika

12 pieces Instant Seaweed

1/4 cup Sour Cream

Some Cheddar Cheese

Dressing:

Balsamic

Olive Oil

Instruction:

Blue Sky Jelly

This is the beautiful jelly I made for my son last summer.  It was a hot day and he enjoyed this cool treat with air con.  Now, it's not even the official spring yet and we are still surrounded by snow, but spring will soon find us here.  Let's celebrate the summer earlier!

Ingredients:

Blue Sky:

1.5 cups Hot Water

85 gram (1 box) Blueberry flavor Jelly Powder

White Clouds:

1.5 cups Milk

15 gram Gelatine Powder



材料：

藍天：
1.5 杯   熱水
85 克 (1 盒) 藍莓味啫喱粉


白雲：
1.5 杯   牛奶
15 克   魚膠粉

Instruction:

1. Mix both sets of ingredients in two individual bowls, until the powder is dissolved.  Place them in a fridge until they are totally set.

2. Using a spoon, Gently stir the jelly into finer pieces.

3.  To resemble the blue sky, place two spoons of blue jelly on the bottom of a tall glass.  Add a spoon of white jelly.  Then, fill another layer of blue jelly on top of it.  Continue the alternative of the layer until the glass is full.  Serve immediately.

Video on Youtube:

  

Chickpea mice

Ingredients:

Dough:

350 gram Plain Wheat Flour 

40 gram Sugar

80 ml Water

1 Egg

2 1/2 teaspoon Baking Powder

Filling:

1 cup Canned Chickpea, drained

1/2 cup Brown Sugar

1/8 teaspoon Sea Salt

Decoration:

2 gram Cocoa Powder

Almond Flakes

2 tablespoons Cold Milk

instruction:

1. Mix together the chickpea with the brown sugar.  Let it sit for an hour.

2. Reheat the chickpea in an microwave.  When the chickpea is steaming hot, mash it with a potato mash with all the syrup, until it become paste.

3. To dry up the excessive syrup in the mashed chickpea and form a right consitency, heat the mashed chickpea in the microwave for 2 minute at a time, for about 6 to 7 minutes.  Stir it well between each heat.  The chickpea should be like wet sand.

  

4. Form a spoonful of chickpea into an olive shape.  it should be firm and not crumbly.  Finish forming all the chickpea as the filling.  Cover them with a damp towel and let them set aside.

5. In a medium bowl, mix together all the ingredients for the dough and form a slightly sticky dough.  Take a small piece of dough to mix with the cocoa.

6. Wet your hands again.  Take a piece of the white dough and stretch it until it is big enough to wrap a piece of the filling.  Seal it carefully.  Place the dough on a baking tray with the seal downward.

7. Reshape the head part of the mouse into a slight trangle.  Inset two pieces of almond flakes as the ears and stick three bean-size of cocoa doughs on the face as the eyes and the nose.  Randomly rib a thin layer of cocoa-water mixture on the body part to create the contrast of the hair.

8.  Bake the buns in the pre-heated oven at 180C/ 360F for 5 minutes.  After the outer layer of the buns dried up, brush a thin layer of cold milk on each and then bring them back to the oven to bake for another 10 minutes.  Serve in warm.

I LOVE YOU Rolled Omelet

Ingredients:

2 tablespoons Finely chopped Carrot

2 tablespoons Finely chopped snap pea

4 Large Eggs

4 tablespoons Milk

1/4 teaspoon Salt 

Instruction:

1. In a small mixing bowl, whisk the eggs, milk, chicken stock, and the salt together.  Set aside.

2. Add a teaspoon of vegetable oil on a frying pan over high heat.  When the pan is hot, add in the carrot and the snap pea.  Sauté the vegetable for about 3 minutes.  Transfer it to the egg mixture.

3. Add 1/3 of the egg mixture on the frying pan over low heat.  Cook it until the bottom of the egg is set.  With a spatular, gentely flip the egg over and over to form a roll.  Leave the roll on a side of the pan.

4. Add a half of the egg mixture on to the pan.  Make sure the mixture cover the whole pan and runs under the egg roll.  

5. When the bottom of the egg sheet is set, flip the egg roll over the it.  Repeat this procedure with the rest of the egg mixture.

6. When the egg roll is cooked, transfer it to a cutting board.

 7. Cover and gently squeeze the egg roll with a paper towel, to absorb the excessive oil and also to tighten the egg roll.

8. Cut the egg roll into thick slices.  On each slice, give a diagonal cut.  Flip on side over to form a heart shape.

Mushroom Soup

Ingredients: about 8 servings

4 cups White Mushroom, rinsed and roughly chopped

4 cups Vegetable Stock

2 Potatoes, medium size, peeled and diced

1 Onion, diced

6 Garlic Gloves, diced

1 1/2 tablespoon Fresh Dill, chopped

1/4 cup Butter

1/3 cup Whole Milk

Salt to taste

Instruction:

1. Melt butter in a pot.  Add garlic and onion.  Sauté them for about 2 minutes over high heat.

2. Add mushrooms, potatoes, and dill.  Sauté them until the mushrooms are shrunk and the potatoes are softened, about 10 minutes.

3. Pour in vegetable stock.

4. Puree the vegetables until the soup is fine and smooth.

5. Cook the soup for another 10 minutes.  Scoop out the foam on the surface during the time.

6. Turn off the heat.  Stir in the milk and add salt to taste.  Serve in warm.