全麥南瓜蔓越莓吐司

请参考Carol老师的做法

木瓜炖鸡

材料: 青木瓜半颗，鸡半只，姜片20公克
调味料: 水， 鱼露2小匙，白胡椒粉少许，米酒少许
做法：

1.青木瓜洗净切半去籽，去除外皮，切成3公方块状。
2.彷土鸡切成3公分块状，用热水汆烫后，过冷水备用。
3.将水倒入锅中加热，放入姜片煮滚后，放入青木块与鸡、鱼露、白胡椒粉、米酒。盖上锅盖，以小火慢煮20分钟至肉熟、木瓜烂后即成。

肉碎小白菜

材料：小白菜，蒜头，肉碎（根据你对肉的喜爱）

调味：蚝油适量，糖适量，酱油适量

做法：
1. 把小白菜烫水，捞起。切忌过熟。
2. 炒香蒜头，放入肉碎。继续翻炒。
3. 加入调味和少许的水继续翻炒。
4. 最后，加入芡汁，炒勻，煮沸就可以了。

豆豉苦瓜焖鱼

材料：鱼，蒜头，姜片，苦瓜，豆豉。

调味：蚝油适量，糖适量，酱油适量

做法：

1. 把鱼煎熟，捞起。
2. 炒香蒜头和姜片，放入苦瓜和豆豉。
3. 加入适量的水焖煮，加入豆酱，酱油，蚝油，糖，麻油调味（豆酱和豆豉都咸了，其他的调味料就意思意思放一些）
4. 再放入煎好的鱼一起焖煮至苦瓜软。
5. 用黍粉打芡就可以了。

双色炒饭

材料：饭适量，鸭蛋2粒，红萝卜一个，长豆5条，蒜茸少许

调味：盐适量，酱油适量
做法：

1. 现把材料准备好。红萝卜切成小粒状，长豆也切成粒状。
2. 把其中一粒鸭蛋现把蛋黄隔开。另外的蛋就轻易的搅拌。
3. 加入油把蒜茸炒香，把红萝卜倒入继续炒。最后加入一半的米饭，一直煸炒。最后，加上少许的盐调味。
4. 把炒好的饭取出，放在一旁。
5. 然后，入油把蒜茸炒香，把长豆倒入继续炒。最后加入另一半的米饭，一直煸炒。也慢慢加入适量的蛋煸炒。最后，加上少许的酱油调味。

6. 最后，把隔开的蛋黄用慢火煎。只需2分熟。
7. 把煎好的蛋黄小心的放在盘子的正中央。
8. 再把红萝卜和长豆炒饭放入盘子。

Blueberry Chiffon Cake

Mold:
8 Inch tube pan


Ingredients of batter:

5 egg yolks
25g castor sugar
33g olive oil

100g fresh blueberry / blueberry puree
100g cake flour

Ingredients of egg whites:

5 egg whites
40g castor sugar
1 tps lemon juice or 1/2 tps cream of tartar


Method:
Preheat oven to 160C


Beat the egg yolks with a balloon whisk and mix in the of sugar. Add olive oil and blueberry. Combine well.

Sift in cake flour in two batches into the egg yolk mixture. Mix well. (Remember not to over mix the batter). Set Aside.

Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the sugar in 2 batches.

Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C, continue to bake until cooked through. A needle comes out clean when inserted in the middle.

Remove cake from the oven. invert the pan immediately. Allow it to cool completely.

Pandan Chiffon Cake

Mold:
8 Inch tube pan

Ingredients of batter:
5 egg yolks
20 gm castor sugar
100 gm cake flour
100 ml coconut milk
2 Tbsp pandan juice
3 Tbsp olive oil

Ingredients of egg whites:
5 egg whites
60 gm castor sugar
1/2 tsp cream of tartar

Method:
Preheat oven to 170C (338F).

Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice. Combine well.

Sift in cake flour in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.

Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time.

Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（302F）, continue to bake until cooked through. A needle comes out clean when inserted in the middle.

Remove cake from the oven. invert the pan immediately. Allow it to cool completely.