Salmon and Corn Chowder

Ingredients:
1 tbsp light olive oil
1 small onion, peeled and chopped
2 medium carrots, peeled and diced
½ stick of celery, strings removed and chopped
1 small clove garlic, crushed
1 medium potato, peeled and chopped approx 150g unpeeled and 125g peeled weight
100ml vegetable or fish stock or water
100ml milk
115g boneless fillet of salmon, cut into chunks
100g tinned sweetcorn

Instructions:
1. Heat the oil in a saucepan and stir in the onion, potato, carrot and celery.

2. Reduce the heat as low as possible, cover and cook gently for 10 minutes, stirring occasionally.

3. Add the garlic and stir for 30 seconds.

4. Add the stock or water and cook for 8 minutes until tender.

5. Add the milk, salmon and sweetcorn and bring back to the boil, reduce the heat again and cook gently for a further 2 minutes.

6. Puree in a blender until smooth or place in a bowl and use a hand blender. For older babies mash with a fork.

Note:
1. Freeze in individual portions. When needed defrost overnight in the fridge or for 1-2 hours at room temp. Microwave or heat in a small pan till piping hot. Stir and allow to cool before serving.


Source:  annabelkarmel.com 

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Tomato Fish Soup

Ingredients:
Ginger
Spring onion
Button mushroom
Baby corn
Carrot
Grouper fish
Tomato

Source:  Facebook 

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Home-made Chicken or Meat Stock Powder

Ingredients:
400 g Raw Boneless Chicken
100 g Salt
50 ml Chinese Rice Wine
1 Tbsp Parsley Flakes / Fresh Parsley
1/2 Tsp Coriander Seed
1 Pc Big Yellow Onion
20 cloves of garlic
1 Stick of Carrot
1 Stalk of Leek

Instructions:
1. Place all ingredients into the food processor and blitz until finely minced.
2. Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes.
3. Spread mixture on an oven tray lined with baking paper and bake at 160⁰ C for bout 6-7 hours ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
4. Place mixture back into food processor (cleaned and dried) and blitz into fine powder.
** the baking duration will be shortened and the temperature needs to be lowered too if you have a bigger oven (bigger surface area of the tray), use double rack if you need to, and don't forget to turn on the Fan function too :)

Alternative recipe 

Ingredients:
400 g Lean Pork
100 g Celery
100g of fresh corn
50 ml Apple Juice
1 Tbsp Parsley Flakes / Fresh Parsley
20g Coriander Leave or 1/2 Tsp Coriander Seed
2 Pcs Medium Onion
2 bulbs of garlic
1 Stick of Carrot
Cherry tomatoes 5 pcs

Instructions:
1. Place all ingredients into the food processor and blitz until finely minced.
2. Heat up 1-2 tablespoon of oil and stir-fry the minced ingredients for about 25-30 minutes. ( i used Bread maker function "9" jam function )
3. Spread mixture on an oven tray lined with baking paper and bake at 160⁰ C for bout 6-7 hours ( i baked for 2.5hrs only ) ** or until completely dried. Use a fork to stir/mix occasionally for even drying.
4. Place mixture back into food processor (cleaned and dried) and blitz into fine powder.

Extra notes
** the baking duration will be shortened if you have a bigger oven (bigger surface area of the tray), use double rack if you need to, and don't forget to turn on the Fan function too

Warning: Your entire house will smell like roast chicken when the stock paste is being dried in the oven.. yummy !!

This powder is best kept in air-tight containers or glass jars and be stored in the refrigerator.

Source:  thewondermummy.blogspot, mybabyrecipe.com, haruko5350 

Japanese Potato Salad

Ingredients:
2 medium Russet potatoes (400g)
½ medium carrot (80g)
½ fresh corn kernels (60g)
4 inches Japanese cucumbers (80g)
1 large egg (65g with shell)





Seasonings:
100g mayonnaise (preferably Kewpie)
2 teaspoons japanese rice vinegar
1 teaspoon honey (or sugar)
Black pepper and salt to taste
Extra salt for cucumber and potato

Instructions:
1. Peel and cut carrot into small cubes.
2. Remove the husks (outer leaves) and silks (thin hairs) from the corn. Wash and rinse. Carefully run a knife down the cob to cut off the kernels. Steam carrot cubes and corns till cooked about 8-10 minutes. Do not overcook. Drain away excess water from steaming.
3. Slice cucumber thinly and place in a small bowl. Sprinkle a little salt to coat evenly. Let it sit for 5 minutes. Squeeze out excess water.
4. Prepare one boiled egg and cut into small pieces.
5. In a small bowl, add mayonnaise, rice vinegar, honey and black pepper. Whisk to combine.
6. Peel and cut potato into 1 ½ inch chunk. Place the potatoes and a little salt in a large pot and fill with water until covered by ½ inch. Bring the water to a boil with medium heat and let the potatoes simmer until they are fork tender (about 10-15 minutes). Drain and mash the potatoes but leave some small chunks for texture (if you prefer a smooth texture, mash them thoroughly).
7. Add seasonings from step (5) and stir gently to combine. Then add cucumbers, corns, carrots and eggs and mix until well incorporated. Adjust salt, pepper and mayo, if desired.
8. Cover the salad with plastic wrap or place in an airtight container. Let it chill in the refrigerator for at least 1 hour.

Source:  food-4tots.com,  Facebook 

Rice Cooker Cakes: Baked Sweet Corn Cake

Ingredients:
1 cup self-raising flour
3/4 cup sugar
50 g butter
1 egg (lightly beaten)
60ml fresh milk
1 cup sweet corn - basically a whole cob of corn, removed from the cob

Instructions:
1. Blend the corn and milk together but not until too fine though just enough to break the kernel.
2. In a bowl, mix butter and sugar together.
3. Add flour and egg. Add half a teaspoon of vanilla essence too.
4. Add corn milk and mix thoroughly.
5. Grease the rice cooker pot and pour in the cake mixture. Select CAKE and start baking. The rice cooker will stop at 45 minutes if I am not mistaken. If you are using a manual rice cooker, bake for 40 minutes.

Source: submerryn.com 



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