Mashed Avocado Baby Food

Mashed Avocado Baby Food

*for babies (4)6 months+

Ingredients:

1 Ripe Avocado

Baby Formula, or Breast Milk (enough to thin out the mashed avocado)

Instructions:
Give an avocado a gentle roll around your counter to help separate the meat from the shell before you slice.

Slice half, peel, and de-pit ripe avocado.
Cut the avocado meat out, and mash them with a fork.

*There should be no need to use any kitchen appliance as avocados have a very soft consistency and texture. Avocados need not to be cooked.
Add-in baby formula, or breast milk to achieve your desired (thin) consistency.

Note:

Depending on your baby's age and stage, you may not need to add any liquid to the mashed avocado.
When selecting an Avocado, you want a dark green color with bumpy texture. The fruit should be firm yet yielding when gently pushed.

When an avocado is sliced in half, the flesh color should be a green that gently transforms into a buttery yellow around the pit.

How to Freeze Avocados for Baby Food:

You can freeze avocado in slices. When serving them to your baby, just take out a slice, mash it up and then serve.

Bathing the avocado slices in lemon mixture will help retard browning.

Create a bath of 1/2 cup water and 2 squeezes-drips of lemon juice. Mix well.

Then dip the avocado slices in the bath mix then set on a baking sheet that has been covered in parchment paper. Cover with plastic wrap.

Transfer the sheet to the freezer and allow to freeze. Once frozen, transfer the avocado slices to freezer bags.

Mashing without adding any liquids is also a good option in storing avocados for baby food. Many parents prefer to thin their foods before they will serve them to their babies. You can store mashed avocado using the ice cube tray. Spoon or pour them into regular ice cube trays and then cover with plastic wrap. Prior to using your ice cube trays, thoroughly cleanse them with warm soapy water and/or run them through the dishwasher on the sanitize setting.

Mashing an avocado and mixing with applesauce, peaches or pears, bananas and even yogurt make a wonderful meal or snack for babies.

Note:

Avocados have been associated with Latex allergies and sensitivities so ask your pediatrician about introducing avocados to your baby if there is a history of Latex issues.
Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.

Strawberry Roll Cake 딸기 롤케이크

Strawberry Roll Cake 딸기 롤케이크

Ingredients:

Sponge cake:

6 Egg Yolks

20 g fine Caster Sugar

60 g Low-fat Fresh Milk

45 g Canola Oil or Corn Oil

100 g All-purpose Flour, sifted

15 g Corn Flour, sifted

5 Egg Whites + 1/2 Egg White

70 g fine Caster Sugar

Strawberry Deco:

20 g (1/2) Egg White

10 g fine Caster Sugar

edible Food (red) Coloring

Green Tea Powder

Cocoa Powder

Filling:

10g fine Caster Sugar

20cc filtered Water, hot

1/2 tbsp Fruit Brandy

250 g Fresh Cream

25 g fine Caster Sugar

7 pcs fresh Strawberries, cut into 4 halves or into 2 halves.

Instructions:

Prepare the sponge cake mixture.

Place ingredients egg yolks, and caster sugar into a mixing bowl, mix well. Add-in fresh milk, and canola/corn oil; stir and mix until smooth.

Add-in flour, and corn flour into the egg yolk mixture; mix until well blend. Set aside

Make the strawberry deco.

Line greased proof paper onto a roll cake baking tray.

Take about 2 tablespoons from the premix mixture, place in a small bowl, and add in a drop of red food coloring. Stir well.

In a large bowl, beat-in 1/2 egg white and caster sugar until stiff, but not dry.

Mix together with the red mixture. Put them in a piping bag.

Preheat the oven to 180°C.

Pipe out a few triangle shapes on the pre-prepared cake roll baking tray. Bake in a preheated oven for at least 1.5 minutes. Remove from oven immediately when is done.

Beat 5 1/2 egg whites until peak forms, but not dry.

Mix-in the balance egg yolk mixture until mixture is well combined.

Pour into the roll cake baking tray, and level evenly with a spatula.

Drop the pan 2-3 times and tap it from the bottom to pop any air bubbles.

Bake in the oven at 190°C for 12 minutes.

Test with toothpick. If nothing sticks, it’s done baking.

Remove pan from the oven and quickly drop on the counter a few times.

Place a parchment paper on top, then a cooling rack, and flip over.

Cover with parchment paper, and let sit until room temperature.

Lay the cake face-down and remove the parchment paper.

Cut off the ends closest and furthest from you so they are diagonal.

Make the syrup and filling.

Dissolve white sugar in hot water. Mix-in fruit brandy. Mix well.

Brush syrup on the cake.

Whip fresh cream with caster sugar. Then spread fresh whipped cream onto the cake. (You can leave about 2cm from the edge.)

Place the sliced strawberries in 3 rows.

Gently roll the cake up using the parchment paper, and twist together the ends. Cool in the fridge for an hour.

Cut the ends off.

Prepare 2 different small bowls, fill each with a little cold water.

Mix-in green tea powder to the first bowl, and mix-in cocoa powder to the other bowl.

Take the roll cake out. Draw sepals on the strawberries using the green tea mixture, and draw tiny dots on the strawberries using the cocoa mixture.

Slice the roll cake, and place on a platter.

Serve and Enjoy!!

JjinBbang 찐빵 (Korean Steamed Buns)

JjinBbang 찐빵 (Korean Steamed Buns)

Ingredients:

3 cups All-purpose Flour

1 1/2 tsp Instant Yeast

1/4 cup White Sugar

1/2 cup Low-fat Milk

1/2 cup Water, lukewarm

1 tbsp Butter

1/2 tsp Baking Powder

Red Bean Paste Filling: (Adzuki paste or Paht)

3/4 cup Red Beans

3/4 cup Brown or White Sugar

1/4 tsp Salt

Instructions:

Prepare the red bean paste filling ahead.

Rinse the beans in a colander. Place them in a large bowl with a plenty of water to cover the beans. Let them soak for 3 to 8 hours.

Drain and place the beans in a deep pot with a plenty of water to cover the beans. Put the beans in a colander and rinse them well with running water to remove foams.

Clean the pot and fill with fresh water, place the beans back in a pot and bring it to a boil.

Put the beans in the colander again, and rinse them again well with running water to remove foams. Pour-in 6 cups of water into the deep pot, and bring it to boil again.

Reduce the heat to low and simmer, cover for about 2 hours, stirring occasionally, or until the beans become so tender but not mushy. Add a little water as necessary. Stir more frequently toward the end.

When the beans are completely soft, mix-in sugar and salt. Simmer at low without a lid, stirring very frequently until the mixture thickens.

The red bean paste will become harder as it cools. Keep it in the refrigerator overnight.

Make the dough.

In a large bowl,combine all the ingredients except yeast and water.

In a small bowl, add-in yeast and lukewarm water; mix briskly, and pour yeast mixture into the large bowl with all the ingredients.

Mix and knead dough. Dough should stick together well and be pliable, use more milk if necessary to wet the dough.

Knead for 10-12 minutes by hand, or about half with a dough mixer.

Form into a ball, and place in a lightly greased bowl; cover with a plastic wrap, and let sit for an hour.

Divide dough into about 12 pieces, or change size to fit your needs and your steamer.

Let the dough pieces rest for a couple of minutes before flattening into a round shape to fill.

Place about a spoonful of red bean paste filling in the center of each bun. Bring up the corners and twist close. Place knot side down on a piece of wax paper. Sprinkle black sesame seeds on top.

Prepare the steamer pan.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed buns later when steaming.

Cover the steamer pan with the lid, and slowly bring water to a boil.

Carefully arrange the buns into the steamer. Cover the lid and let steam for about 15 minutes. Buns will turn white and look slightly shiny on the outside. Remove from steamer (Be careful not to scald yourself!) and serve immediately.

Happy Eating!!

Gim Mari Twigim 김말이튀김 (Laver Roll Fritters)

Gim Mari 김말이 튀김 (Laver Roll Fritters)

Ingredients:

50 g Sweet Potato Glass Noodles (Dangmyun)
30 g Zucchini, minced
30 g Carrot, minced
30 g Yellow Onion , minced
Salt and ground Black Pepper
4 sheets Laver
2 tbsp All-purpose Flour

2 1/2 cups Deep-frying Oil

Batter:

4 tbsp All-purpose Flour
4 tbsp Corn Starch

3 tbsp Ice Cold Water
a pinch of Salt
1/2 tbsp dried Parsley *optional

Dipping Sauce:
1 tbsp Soy Sauce
1/4 tsp Sesame Oil
a dash of ground Black Pepper

Instructions:
Prepare the dipping sauce.
In a small bowl, combine all the ingredients for the sauce. Set aside.

Prepare the glass noodles.

In a large bowl with water, soak the glass noodles for more than 30 minutes.
Boil the glass noodles for 3 minutes.
Drain water, and set glass noodles said to cool down.
Cut the boiled glass noodles finely with scissors.

Prepare the filling.
In a medium bowl, add-in the glass noodles and all the vegetables. Mix well.
Season with salt and ground black pepper.

Roll the laver.

Place a sheet of laver on a plate or on a clean kitchen counter, and place the prepared filling over the laver. Roll the laver well.
Brush the end of the laver with water to seal it.

Then evenly cut the rolled laver into 3 parts. Set aside.

Do the same to the remaining laver.

In a shallow small bowl, add-in the 2 tbsp all-purpose flour.
Gently coat the laver roll pieces, and shake off the excess flour. Set aside.

Make the batter mixture.

In a large bowl, combine flour, corn starch, ice cold water, salt, and dried parsley if you like. Mix well.

Then dip the floured laver rolls into the batter mixture.

Deep-fry the laver rolls.

Preheat the oil for deep frying in a deep skillet.

Drop the battered laver roll pieces into the hot oil, and fry them twice on medium heat until golden brown.

Drain on paper towel to remove excess oil. Serve hot with the sauce for dipping.

Happy Eating!!

Ssamjang 쌈장 (Korean Spicy Dipping Sauce)

Ssamjang 쌈장 (Korean Spicy Dipping Sauce)

Ingredients:

2 tbsp Doenjang (Soybean Paste)

1 tbsp Gochujang (Red Pepper Paste)

2 tsp Mulyeot (Corn Syrup)

2 tsp Asian Sesame Oil

1 stalk Green Onion, minced

2 tbsp Yellow Onion, chopped

1 clove Garlic, minced

2 tsp roasted Sesame Seeds

Instructions:

In a medium bowl, add-in all the ingredients. Mix well.

Transfer in an airtight container, and keep in the fridge for about a month.

To serve with meat bbq or Bulgogi, serve in a small bowl, with Steamed RIce and Iceberg Lettuce.