Source: https://www.youtube.com/watch?v=Xcr1P5n-8KE

Ingredients: 

A. Egg mixture 2 Eggs (110g) 300ml Water 30ml Shiradashi sauce

B. Optional

50g Seafood highlighter 1 Mushrooms few Baby Rocket ♡ Water and Shiradashi sauce make instant great flavored dashi stock! The golden rule of egg to dashi stock ratio is 3 : 1 ( dashi stock : egg )

Instructions: 

1. Preheat the steamer 2. Slice the mushrooms ( If you are using a whole Mushroom, you don't need to cut it.) 3. Crack the eggs into a bowl and mix without forming too much bubbles. 4. Add 300ml of water and 30ml of shiradashi sauce over the egg and mix well. 5. Place a few slices of mushrooms, 1or 2 leaf of rocket and 1 sea highlighter in the base of the cup. 6. Strain the egg mixture over the ingredients and fill the cup. 7. Cover the cups with a lid or ammonium foil. 8. Steam over high heat for 2 minutes then low heat for 13 minutes

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Source: https://tasty.co/recipe/pulled-pork-stuffed-milk-buns

Ingredients

for 9 servings

STARTER

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

DOUGH

• 3 ¼ cups bread flour(410 g), divided
• ¼ cup sugar(50 g)
• 1 teaspoon salt
• 1 tablespoon instant yeast
• 1 cup whole milk(240 mL), warm to the touch
• ¼ cup unsalted butter(60 g), 1/2 stick, melted
• 1 large egg
• 1 tablespoon vegetable oil
• 1 ¼ cups pulled pork(310 g)
• 1 large egg, mixed with 1 tablespoon milk

Preparation

1. Make the starter: In a small pot over low heat, combine the water, milk, and flour. Stir continuously until a loose paste forms. Remove the pot from the heat and transfer the mixture to a small bowl. Cover with plastic wrap, pressing it directly onto the surface of the starter, and refrigerate for 1 hour, or until cool.
2. Make the dough: In a large bowl, add 2½ cups (300 g) of flour, the sugar, salt, and yeast, and whisk to combine.
3. In a large measuring cup, whisk together the milk, egg, butter, and chilled starter mixture.
4. Gradually pour the milk mixture into the bowl of dry ingredients, using your hands to combine. The dough will be very sticky at this point. If the dough is too wet to knead, gradually add ¾ cup (90 g) of flour, a few tablespoons at a time, until you can knead the dough into a loose ball. Continue to knead the dough for 20 minutes.
5. Cover your hands with the vegetable oil and form the dough into a taut ball. Place the dough into a clean large bowl. Cover with a towel and let rise in a warm place until doubled in size, 60-90 minutes.
6. Transfer the dough to a clean surface and press out to a 9-inch (23 cm) square. Divide the dough into 9 equal squares.
7. Flatten a portion of dough into a circle. Place 2 tablespoons of pulled pork in the center. Pinch the edges of the dough together to seal. Gently roll the dough into a ball and place in a greased 9-inch (23 cm) square baking dish. Repeat with the remaining dough. Cover with a towel and let rise for 45 minutes.
8. Preheat the oven to 350˚F (180˚C).
9. Brush the buns with the egg and milk mixture.
10. Bake the buns for 25 minutes, or until golden brown.
11. Let the buns sit in the pan for 10 minutes.
12. Invert the buns onto a serving plate, and pull apart.
13. Enjoy!

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Source: http://www.taste.com.au/recipes/22933/cauliflower+soup

Tried this last week. Amendments i made:
1. I halved the portion as i have less cauliflower.
2. I used chicken stock powder and added water. I may have added more stock powder for flavour.

I slow boil until soft. Blend before eating for my little girl. Did not put cream as i did not any. It is yummy. Worth to try if you have too much cauliflour. :D

Ingredients:
1 tablespoon olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
1 head (1.3kg) cauliflower, cut into florets
500g sebago potatoes, peeled, chopped
1 litre Campbell's Real Stock Chicken (Use vegetarian stock for a vegetarian soup)
1/2 cup pure cream

Method:
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add cauliflower and potato. Cook, stirring, for 5 minutes.

2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.

3. Blend, in batches, until smooth. Return to pan over low heat. Add pure cream. Cook, stirring, for 2 minutes or until heated through. Serve.

P.s. Picture is taken from source. What i ate was thicker because i omit the pure cream as i did not have any at the time of cooking.

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Source: http://www.masterchef.com.au/recipes/matt-prestons-soup.htm



Ingredients:
440g can baked beans
50ml pure cream
150ml milk
Finely grated zest of 1 orange
Roasted whole coriander seeds, to serve
Extra virgin olive oil, to drizzle

Method:
1. Heat baked beans in a saucepan until hot then and puree with a stick blender until smooth. Add
cream and milk and puree until soup has reached your desired consistency.
2. Serve topped with orange rind, coriander seeds and a drizzle of oil to garnish.

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Source: http://www.foodnetwork.com/recipes/down-home-with-the-neelys/broccoli-soup-recipe/index.html

Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 3 to 4 servings
Level: Easy

Ingredients4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli [Note*]
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Homemade Croutons, recipe follows below

DirectionsMelt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.

Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.

[Note*: source: http://homecooking.about.com/od/foodequivalents/a/broccoliequiv.htm
Broccolini, broccoflower, or cauliflower may be substituted for broccoli in most dishes. 
• 1/2 pound broccoli = 1 serving
• 1 medium bunch = 3 to 4 servings
• 1 bunch = 1-1/2 to 2 pounds
• 1 pound fresh broccoli = 2 heads
• 1 pound fresh broccoli = 9 ounces trimmed
• 1 pound fresh broccoli = 2 cups chopped
• 10 ounces frozen broccoli pieces = 1-1/2 cups chopped
• 10 ounces frozen chopped broccoli = 2-1/2 cups chopped]


Homemade Croutons:

Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes
Preheat oven to 400 degrees F.

Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.

Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

Yield: 4 to 6 servings

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