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bb list

Check List for newborn:

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Feeding



1.Milk Bottle (make sure it match the “sterilizer”, fat bottles or thin bottles)
2.Pacifier and clip (optional, I did not give it to my daughter)
3.Electric Sterilizer (easier than the traditional one)
4.Bottle tongs (to grip bottle after sterilized)
5.Bottle Insulator (I don’t have one, but I believe its something “nice to have”
6.Milk Powder container (very important when she “dine out”)
7.Bottle Brush (Buy the one that have both big & small brush)
8.Bottle cleanser (the one for bb is made of natural element)
9.Bib (3-4)


Cleaning / Bathing



1.Diapers “NB” size (2 pkg) (don’t stock up too many as you may have a big bb)
2.Sterilized cotton / cotton cloth / cotton buds (1big for ears & 1small for nose)
3.Baby comb
4.Nasal aspirator
5.Powder / Power box (not recommended to use powder lately though)
6.Alcohol paper for adult (esp. after handling poop poop)
7.Baby laundry detergent (I used “Amway”, you may try “Napisan”, both good)
8.Sterilize basin (2 for washing baby clothes / 1 for cleaning bottles)
9.Big container box to store sterilized bottles
10.Baby bath (don’t buy the one with a hole at the bottom, not practical, not easy to clean)
11.Bath oil & Shampoo (I used “Mustela”, so far so good)
12.Thermometer for bath water (not practical, trust your elbow)
13.Thin Towel for summer time (easy to dry) / Thinker one for winter time (keep bb warm)
14.Special Handkerchief for bb (best for bb skin) (12+)


Care & Safety



1.Baby cream, Vaseline, Barrier cream, body lotion…etc (Oilatum is highly recommended)
2.Digital Thermometer (very important to monitor his temperature at the beginning stage)
3.Cooling gel sheet (there are smaller size for children)


Clothes



1.和尚袍 (5-6)
2.Bodysuit (5-6)
3.Socks
4.Mittens
5.Hats


Bedding / Sheets



1.Baby Crib (don’t buy the one without adjustable fence)
2.Bumpers (very important as he moves around more than you can imagine)
3.Bed sheets
4.Baby shawl (wrap) (3-4)
5.Cotton Cellular Blanket (highly recommended, very safe for bb)
6.Pillow (I did not give pillow to my daughter, quite optional)
7.Quilt
8.Side Pillow (help bb not fixed to sleep only on one side)
9.Grobag (sleeping bag)
10.Baby Monitor (tells you if baby is awake / crying)
Going out (he will meet Pediatrician just 1 wk after discharged from Hospital)



1.Diaper Bag
2.Diaper Mat
3.Diapers and diapers wipes
4.Wet Towel for Bb
5.Alcohol paper for Adult
6.1 Bottle for water / 1 Bottle for milk / some hot water too
7.Milk Powder container (Don’t be so optimistic, I breastfed my girl at clinic, she was still hungry and cry very loud, every nurse remember me afterward)
8.Pram
9.Car Seat
10.Spare clothes, wrap, handkerchief…etc.


Toys



1.Colorful / musical, both attracts bb
2.Toy book (useful when you don’t know what do say)
3.CD (optional)




For Mother



1.Depends what your hospital provides (e.g. underwear, paper mat
2.Extra nursing pad will be needed (stock 1 pkg at least)
3.Girdle (wear after you give birth)
4.Life buoy (very small one, I hope I’ve had one)
5.Feeding pillow (I hope I’ve had one too)
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Gravy

ingredients

As well as your roasted veg and roast chicken, you’ll need:
• 1 heaped dessertspoon plain flour
• a wine glass of red wine, white wine or cider, or a good splash of port or sherry
• 1 litre vegetable, chicken or beef stock, preferably organic


method

There are two things that make a good gravy: a vegetable trivet, which is the layer of vegetables in the bottom of your roasting tray that your meat sits on; and the juices from a roasted piece of good-quality meat.

As long as you always use a vegetable trivet and buy good-quality meat, your gravy will taste like heaven whether you use water or stock. Follow my method for making gravy and you’ll never look back.

To make your gravy
• When you come to make your gravy, your chicken will be covered and resting and you’ll have your tray of chicken juices and vegetable trivet in front of you
• Using a spoon, carefully remove 90 per cent of the hot fat from the tray by angling it away from yourself and scooping off the fatty layer that settles on top
• Put the tray back on the hob over a high heat
• Add the flour, stir it around and, holding the tray steady with a tea towel in one hand, use a potato masher to mash all the veg to a pulp – don’t worry if it’s lumpy
• You can rip the wings off the chicken and break them up into the tray to add more flavour at this point
• When everything is mixed and mashed up, add the alcohol to give a little fragrance before you add your stock (the alcohol will cook away)
• Keep it over the heat and let it boil for a few minutes
• Pour the stock into the tray, or add 1 litre of hot water
• Bring everything in the pan to the boil, scraping all the goodness from the bottom of the pan as you go
• Reduce the heat and simmer for 10 minutes, or until you’ve achieved the gravy consistency you’re looking for

To serve your gravy
• Get yourself a large jug, bowl or pan and put a coarse sieve over it
• Pour your gravy through the sieve, using a ladle to really push all the goodness through
• Discard any veg or meat left behind
• At this point you’ve got a really cracking gravy, and you can either serve it straight away or put it back on the heat to simmer and thicken up
• Depending on which meat I’m serving it with, I’ll add a teaspoonful of horseradish, mustard, redcurrant jelly, cranberry, mint or apple sauce – you certainly don’t have to, but I think the little edge of complementary flavour you get from doing this is brilliant

duck

八寶全歸（八寶鴨）

這個八寶鴨材料豐富，糯米吸收了所有材料的精華，經過處理的栗子非常清甜，平衡了肉味，做冬有這個米鴨絕對豐足！

材料
米鴨 1隻、鹹蛋黃 1個、燒肉 3両、膶腸/臘腸各 1條、冬菇（浸軟） 5朵、栗子 10粒、雞湯適量、糖 2茶匙、乾蒜 3湯匙、糯米 4両

醃料：雞粉 1茶匙、老抽 1湯匙、胡椒粉 1/2茶匙、紹興酒 2湯匙


做法
1.栗子脫殼，下雞湯、糖，隔水蒸 45分鐘至腍身。

2.全鴨起出骨，以雞粉、老抽、胡椒粉、紹興酒抹勻醃 15分鐘。

3.糯米用雞湯浸 2至 3小時，瀝乾水，放隔篩隔水蒸 45分鐘。

4.將冬菇、膶腸、臘腸、燒肉切粒拌勻。

5.將糯米飯及（ 4）相間地釀入鴨內，中間放入鹹蛋黃及乾蒜，填滿後用竹籤封口。

6.燒滾油，下鴨以大火走油至金黃色，然後隔水以中火蒸 90分鐘，即可上碟。

game hens

Ingredients
4 Cornish game hens
salt and pepper to taste
1 lemon, quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
1/3 cup white wine
1/3 cup low-sodium chicken broth
4 sprigs fresh rosemary, for garnish

Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3.Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4.Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Baked Camembert with Hazelnut Crust

round of Camembert (about 8 ounces), the top rind cut away and discarded, leaving the bottom and side rind intact
1 large egg, beaten lightly
1/4 cup fine fresh bread crumbs
1/4 cup finely chopped toasted and skinned hazelnuts
apple slices and toasted brioche as accompaniments




PreparationIn a shallow dish coat the Camembert well on all sides with the egg. In another shallow dish combine the bread crumbs and the hazelnuts, coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere, and chill it on a plate, covered, for 1 hour. On a baking sheet bake the Camembert rindless side up in a preheated 400°F. oven for 15 minutes, or until the crust is golden brown. Transfer the Camembert carefully to a platter and serve it hot with the apple slices and the brioche.

christmas pudding

Prep Time: 45 minutes
Cook Time: 8 hours
Marinating Time: 12 hours
Total Time: 20 hours, 45 minutesIngredients:
•Serves 8 - 10 1lb /450g dried mixed fruit (use golden raisins/sultanas* , raisins, currants)
•1 oz /25 g mixed candied peel, finely chopped
•1 small cooking apple, peeled, cored and finely chopped Grated zest and juice
•½ large orange and
•½ lemon
•4 tbsp brandy, plus a little extra for soaking at the end
•2 oz /55 g self-raising flour, sifted
•1 level tsp ground mixed spice
•1 1/2 tsp ground cinnamon
•4 oz /110 g shredded suet, beef or vegetarian
•4oz /110g soft, dark brown sugar
•4 oz /110 g white fresh bread crumbs
•1 oz /25 g whole shelled almonds, roughly chopped
•2 large, fresh eggs
Preparation:
•Lightly butter a 2½ pint/1.4 litre pudding basin.


•Place the dried fruits, candied peel, apple, orange and lemon juice into a large mixing bowl. Add the brandy and stir well. Cover the bowl with a clean tea towel and leave to marinate for a couple of hours, preferably overnight.
•Stir together the flour, mixed spice and cinnamon in a very large mixing bowl. Add the suet, sugar, lemon and orange zest, bread crumbs, nuts and stir again until all the ingredients are well mixed. Finally add the marinaded dried fruits and stir again.
•Beat the eggs lightly in a small bowl then stir quickly into the dry ingredients. The mixture should have a fairly soft consistency.
•Now is the time to gather the family for Christmas Pudding tradition of taking turns in stirring, making a wish and adding a few coins.
•Spoon the mixture in to the greased pudding basin, gently pressing the mixture down with the back of a spoon. Cover with a double layer of greaseproof paper or baking parchment, then a layer of aluminum foil and tie securely with string.
•Place the pudding in a steamer set over a saucepan of simmering water and steam the pudding for 7 hours. Make sure you check the water level frequently so it never boils dry. The pudding should be a deep brown color when cooked. The pudding is not a light cake but instead is a dark, sticky and dense sponge.
•Remove the pudding from the steamer, cool completely. Remove the paper, prick the pudding with a skewer and pour in a little extra brandy. Cover with fresh greaseproof paper and retie with string. Store in a cool dry place until Christmas day. Note: The pudding cannot be eaten immediately, it really does need to be stored and rested then reheated on Christmas Day. Eating the pudding immediately after cooking will cause it to collapse and the flavours will not have had time to mature.
•On Christmas day reheat the pudding by steaming again for about an hour. Serve with Brandy or Rum Sauce, Brandy Butter or Custard.

Left over Christmas pudding can be reheated by wrapping tightly in aluminum foil and heating through in a hot oven.