Beef Cubes with Red Wine

Ingredients:-

200g beef fillet
100g green and red bell pepper, diced
1/2 tsp soy sauce

1/2 tsp sugar

1 - 2 tbsp red wine
Some cornstarch mixed with water

Oil, for frying

A pinch of salt

A pinch of sugar

A pinch of black pepper

Corn flour for dusting

Roasted pine nuts

Method:-

1) Cut beef fillet into cubes. Add some salt, sugar, black pepper and corn flour, mix well.

2) In a wok, heat a little oil and fry the beef cubes till they are almost cooked. Set aside.

3) In the same wok, add bell peppers, fry for 2 - 3 minutes before adding the beef cubes. Fry till well combined.

4) Add soy sauce, red wine, sugar and some cornstarch. Fry and mix well.

5) Toss in pine nuts and serve immediately.

[recipe from Food & Travel Magazine Janurary 2009 issue]

Pineapple n Chicken

Ingredients:-

100g chicken breast meat

50g carrot

50g small cucumber

50g pineapple

1/4 tsp corn starch

A dash of salt

Method:-

1) Dice chicken mean and mash with the back of knife. Mix well with corn starchn salt.

2) Rinse and dice carrot and cucumber.

3) Soak pineapple in salt water and drain the dice.

4) Cook chicken in a pot with enough water to cover chicken.

5) Add all other ingredients and cook well. Cook for about 15 minutes or till carrots are soft.

6) Serve with rice.

Note:-

1) Chicken nourishes the vital energy and strengthens the body and bones. Regular intake boosts baby's immunity.
2) Pineapple contains enzymes, thus it must be soaked in salt water first so that it will not irritates baby's tongue.


[adapted recipe from Nutritious Food for Baby & Toddler]

Mango Strawberry Bruschetta

Ingredients (Serves 4):-

Bread of your choice, sliced

6 tbsp light brown sugar
1 tsp grated lemon zest
2 tsp lemon juice

1 cup sliced or diced strawberries
1 cup diced mango


Method:-

1) Heat skillet over high heat. Add sugar, lemon zest and lemon juice. Stir constantly and cook ingredients until sugar melts and and mixture begins to bubble. Approximate time, 30 seconds to 1 minute.
2) Add strawberries and still until juice begins to exude and berries are heated through, roughly about 30 seconds to 1 minute.
3) Add mango, give it a quick stir and remove from heat.
4) To serve, toast sliced bread and top with berries and mango. Garnish with mint if desire.


Note:-

1) You can spread mascarpone cheese for the extra flavour.
2) Topping can be served warm or chilled. Personally, I prefer the toppings to be chilled.
3) Topping can be kept covered and refrigerated for up to 2 days or frozed for up to 1 month. To rehead, microwave on High for about 1 minute (defrost first, if necessary).


[recipe from Food & Travel Magazine December 2008 issue]