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
2011年12月21日星期三
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。
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。
2011年12月19日星期一
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.
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.
2011年12月17日星期六
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.
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.
2011年12月11日星期日
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.
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.
2011年12月8日星期四
chocolate soft pudding-心太軟
係由焗爐控制的
食譜：
黑朱古力 85g
牛油 85g
蛋白 1.5隻
蛋黃 3個
糖 3湯匙
麵粉 3湯匙
裝飾糖霜 少許
做法：
梳乎厘杯杯底放一張牛油紙、杯邊掃一層牛油溶液
1)黑朱古力及牛油各自座溶，然後混合成朱古力漿
2)將蛋黃、蛋白、糖混合打勻至淡黃色，加入朱古力漿拌勻
3)篩入麵粉拌勻
4)朱古力麵糊倒入已掃牛油及已墊牛油紙既梳乎厘杯中、入雪櫃30mins
5)食既時候放入焗爐180度焗10~13分鐘，需視符火力
貼士：
可以睇下個蛋糕表面如果剛好凝結後焗多2分鐘
每個焗爐火力唔同所以要自已判斷，焗得太耐會變實
食譜：
黑朱古力 85g
牛油 85g
蛋白 1.5隻
蛋黃 3個
糖 3湯匙
麵粉 3湯匙
裝飾糖霜 少許
做法：
梳乎厘杯杯底放一張牛油紙、杯邊掃一層牛油溶液
1)黑朱古力及牛油各自座溶，然後混合成朱古力漿
2)將蛋黃、蛋白、糖混合打勻至淡黃色，加入朱古力漿拌勻
3)篩入麵粉拌勻
4)朱古力麵糊倒入已掃牛油及已墊牛油紙既梳乎厘杯中、入雪櫃30mins
5)食既時候放入焗爐180度焗10~13分鐘，需視符火力
貼士：
可以睇下個蛋糕表面如果剛好凝結後焗多2分鐘
每個焗爐火力唔同所以要自已判斷，焗得太耐會變實
2011年12月5日星期一
PRAGNANT FOOD TO BE AVOID
0
一、煙、酒、咖啡、濃茶
二、發物（過敏原）
如：蛤、牡蠣、干貝、蝦、蟹（易導致流產）、鴨肉、芒果、蛋白類、花生、核果、碗豆、等堅果類食物、水果類有荔枝、柑橘類、芒果、奇異果等。
三、生冷食物
如：生魚片、冰飲、生菜沙拉，未經殺菌易造成腹瀉，也影響呼吸器官。
四、刺激性食物
太鹹、辛辣、油炸、過度加工的食物、刺激性佐料（如咖哩、辣椒）、含鹽太高食物（如罐頭、豆腐乳）。
五、會消除體內異常細胞的食物
如：薏仁（利水滲濕，中醫認為會影響羊水量或子宮收縮），吃多容易流產；只適宜產後食用（加強代謝、去水腫）。
六、有破血功效的食物
如：豬肝，易造成早期流產；豬肝適宜產後，有排惡露、廢血之功效。
七、會影響荷爾蒙分泌的食物
如：韮菜、生麥芽，只適宜產後退奶食用
一、煙、酒、咖啡、濃茶
二、發物（過敏原）
如：蛤、牡蠣、干貝、蝦、蟹（易導致流產）、鴨肉、芒果、蛋白類、花生、核果、碗豆、等堅果類食物、水果類有荔枝、柑橘類、芒果、奇異果等。
三、生冷食物
如：生魚片、冰飲、生菜沙拉，未經殺菌易造成腹瀉，也影響呼吸器官。
四、刺激性食物
太鹹、辛辣、油炸、過度加工的食物、刺激性佐料（如咖哩、辣椒）、含鹽太高食物（如罐頭、豆腐乳）。
五、會消除體內異常細胞的食物
如：薏仁（利水滲濕，中醫認為會影響羊水量或子宮收縮），吃多容易流產；只適宜產後食用（加強代謝、去水腫）。
六、有破血功效的食物
如：豬肝，易造成早期流產；豬肝適宜產後，有排惡露、廢血之功效。
七、會影響荷爾蒙分泌的食物
如：韮菜、生麥芽，只適宜產後退奶食用
2011年12月1日星期四
2011年11月26日星期六
Crusted Rack of Lamb
Herb and Panko- Crusted Rack of Lamb with Fennel Risotto
Ingredients
Serves: Prep: 15min |Cook: 50min |Total: 1hr 5min
FOR THE LAMB:
1 cup panko (japanese) bread crumbs
1 tablespoon finely chopped fresh sage leaves
2 teaspoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh mint leaves, plus more for garnish
1 teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 (6-rib) frenched racks of lamb (1 1/2 pounds each), trimmed of all but a thin layer of fat, rinsed and patted dry
3 tablespoons dijon mustard
FOR THE RISOTTO:
6 cups homemade chicken broth, or quality store-bought
2 whole star anise
1 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 fennel bulb, halved, cored, and sliced
1 cup arborio or carnaroli rice
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as pinot grigio
1 tablespoon unsalted butter
1 cup grated Parmesan cheese
Directions
1.To make the lamb: Preheat the oven to 375°F.
2.In a wide shallow dish, combine the bread crumbs, sage, rosemary, mint, and red-pepper flakes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in 2 tablespoons of the oil and rub the bread crumb mixture with your fingers to evenly moisten. Set aside.
3.Season the lamb on all sides with a generous amount of salt and pepper. You should see the seasoning on the meat. Coat a large, wide ovenproof skillet with the remaining 2 tablespoons oil and place over mediumhigh heat. Lay the lamb racks in the hot oil, fat side down. Sear on all sides, turning with tongs, for 3 minutes, or until well-browned. Carefully remove the lamb from the skillet and brush the mustard all over the meat. Dredge the lamb in the bread crumb mixture, being sure to coat evenly.
4.Return the lamb to the skillet and transfer to the oven. Bake for 15 to 20 minutes, or until the internal temperature of the lamb reads 130°F when an instant read thermometer is inserted into the meat. Remove the lamb from the oven, cover with aluminum foil, and let rest before cutting into the chops.
-----------------------------------------------------------------------
5.To make the risotto: In a medium pot, combine the broth, star anise, and coriander over medium-low heat and keep warm.
6.Coat a large, deep skillet with the oil and place over medium heat. When the oil is hot, add the onion and fennel. Cook, stirring, for 4 minutes, or until the vegetables are soft. Add the rice and stir for 1 or 2 minutes, or until well-coated. Season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
7.Pour in 1 cup of the warm broth. Stir with a wooden spoon until the rice has absorbed all of the liquid. Keep stirring while adding the broth little by little, allowing the rice to absorb the liquid before adding more. Cook for 20 minutes, or until the rice is tender but slightly firm to the bite. Remove from the heat and stir in the butter and cheese.
8.(directions continue in Recipe Notes)
Recipe Notes
To serve, divide the risotto among 4 plates, top with a lamb chop, and garnish with mint.
Ingredients
Serves: Prep: 15min |Cook: 50min |Total: 1hr 5min
FOR THE LAMB:
1 cup panko (japanese) bread crumbs
1 tablespoon finely chopped fresh sage leaves
2 teaspoons finely chopped fresh rosemary leaves
2 tablespoons finely chopped fresh mint leaves, plus more for garnish
1 teaspoon red-pepper flakes
Kosher salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
2 (6-rib) frenched racks of lamb (1 1/2 pounds each), trimmed of all but a thin layer of fat, rinsed and patted dry
3 tablespoons dijon mustard
FOR THE RISOTTO:
6 cups homemade chicken broth, or quality store-bought
2 whole star anise
1 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
1 small onion, finely diced
1 fennel bulb, halved, cored, and sliced
1 cup arborio or carnaroli rice
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as pinot grigio
1 tablespoon unsalted butter
1 cup grated Parmesan cheese
Directions
1.To make the lamb: Preheat the oven to 375°F.
2.In a wide shallow dish, combine the bread crumbs, sage, rosemary, mint, and red-pepper flakes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Drizzle in 2 tablespoons of the oil and rub the bread crumb mixture with your fingers to evenly moisten. Set aside.
3.Season the lamb on all sides with a generous amount of salt and pepper. You should see the seasoning on the meat. Coat a large, wide ovenproof skillet with the remaining 2 tablespoons oil and place over mediumhigh heat. Lay the lamb racks in the hot oil, fat side down. Sear on all sides, turning with tongs, for 3 minutes, or until well-browned. Carefully remove the lamb from the skillet and brush the mustard all over the meat. Dredge the lamb in the bread crumb mixture, being sure to coat evenly.
4.Return the lamb to the skillet and transfer to the oven. Bake for 15 to 20 minutes, or until the internal temperature of the lamb reads 130°F when an instant read thermometer is inserted into the meat. Remove the lamb from the oven, cover with aluminum foil, and let rest before cutting into the chops.
-----------------------------------------------------------------------
5.To make the risotto: In a medium pot, combine the broth, star anise, and coriander over medium-low heat and keep warm.
6.Coat a large, deep skillet with the oil and place over medium heat. When the oil is hot, add the onion and fennel. Cook, stirring, for 4 minutes, or until the vegetables are soft. Add the rice and stir for 1 or 2 minutes, or until well-coated. Season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
7.Pour in 1 cup of the warm broth. Stir with a wooden spoon until the rice has absorbed all of the liquid. Keep stirring while adding the broth little by little, allowing the rice to absorb the liquid before adding more. Cook for 20 minutes, or until the rice is tender but slightly firm to the bite. Remove from the heat and stir in the butter and cheese.
8.(directions continue in Recipe Notes)
Recipe Notes
To serve, divide the risotto among 4 plates, top with a lamb chop, and garnish with mint.
Christmas dinner
Soft shell crabh with egg roe salad
Bake Camembert with pear brown sugar n cramberry
pumpkin soup
French bread with pesto sauce
Roast pig cheek
Quailpp
Roast lamb chop
Roast vegetable
Pasta connal
Eggnog
Chocolate cake
Bake Camembert with pear brown sugar n cramberry
pumpkin soup
French bread with pesto sauce
Roast pig cheek
Quailpp
Roast lamb chop
Roast vegetable
Pasta connal
Eggnog
Chocolate cake
荷葉飯
荷葉飯 (
材料 :
1. 荷葉 1片, 水草 1絛
2. 搖柱 ４ 粒, 冬菇 5 粒, 茶樹菇 1 兩, 虾米 2 兩, 白果 10 粒, 雞肶肉 2 只, 雞蛋 2 只, 莞茜 1棵, 白飯 5 碗
調味料 : 鹽 少許, 老抽 2.5湯匙
做法 :
荷葉浸軟，用滾水略拖備用
白果預先煮熟備用
搖柱, 冬菇 , 茶樹菇 用水浸開備用
雞肶肉切粒略醃
雞蛋煎熟切絲
放油炒雞肶肉, 再放其餘材料炒香, 最後放白飯, 加老抽 2.5 湯匙略炒
試味, 可自己 調味
炒熟的材料, 放荷葉內用水草包好, 大火蒸約 20 分鐘即成ｏ 打開荷葉放莞茜同吃, 飯味特別香！
心得 : 其實荷葉飯的材料, 大家可以自由發揮, 用什麼也可以!
材料 :
1. 荷葉 1片, 水草 1絛
2. 搖柱 ４ 粒, 冬菇 5 粒, 茶樹菇 1 兩, 虾米 2 兩, 白果 10 粒, 雞肶肉 2 只, 雞蛋 2 只, 莞茜 1棵, 白飯 5 碗
調味料 : 鹽 少許, 老抽 2.5湯匙
做法 :
荷葉浸軟，用滾水略拖備用
白果預先煮熟備用
搖柱, 冬菇 , 茶樹菇 用水浸開備用
雞肶肉切粒略醃
雞蛋煎熟切絲
放油炒雞肶肉, 再放其餘材料炒香, 最後放白飯, 加老抽 2.5 湯匙略炒
試味, 可自己 調味
炒熟的材料, 放荷葉內用水草包好, 大火蒸約 20 分鐘即成ｏ 打開荷葉放莞茜同吃, 飯味特別香！
心得 : 其實荷葉飯的材料, 大家可以自由發揮, 用什麼也可以!
2011年10月24日星期一
slow cook salmon
Ingredients
Serves: 12
• 1 teaspoon canola oil
• 1 large salmon fillet, skinless and boneless (about 3 pounds)
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)
Salsa Mayonnaise
• 4 ounces sun-dried tomatoes packed in oil (about 3/4 cup)
• 3/4 cup fresh store-bought salsa
• 1/4 teaspoon salt
• 2 cups mayonnaise
• 3 tablespoons chopped fresh chives
• 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)
Preparation
Heat the oven to 200 degrees.
Oil the platter you will use for cooking and serving the salmon with the canola oil.
Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
Sprinkle the hazelnut-crumb mixture on top of the fillet.
Bake for 40 to 45 minutes, until the salmon is barely cooked.
Meanwhile, for the mayonnaise:
Put the sun-dried tomatoes and their oil in a food processor with the salsa.
Process until smooth.
Transfer to a small bowl and mix in the salt, mayonnaise, and chives.
When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top.
Serve warm or at room temperature with the sauce.
Make Ahead
The fish can be made 1 to 2 hours ahead.
The sauce can be made up to 1 day before and refrigerated
Serves: 12
• 1 teaspoon canola oil
• 1 large salmon fillet, skinless and boneless (about 3 pounds)
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• About 1 cup combined bread crumbs and ground hazelnuts (from 1 slice bread and 1/4 cup hazelnuts processed in a food processor)
Salsa Mayonnaise
• 4 ounces sun-dried tomatoes packed in oil (about 3/4 cup)
• 3/4 cup fresh store-bought salsa
• 1/4 teaspoon salt
• 2 cups mayonnaise
• 3 tablespoons chopped fresh chives
• 1 cup coarsely chopped fresh herbs (a mixture of parsley, tarragon, chives, and chervil)
Preparation
Heat the oven to 200 degrees.
Oil the platter you will use for cooking and serving the salmon with the canola oil.
Arrange the salmon on the platter and sprinkle it with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Turn the salmon over and sprinkle it with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper.
Sprinkle the hazelnut-crumb mixture on top of the fillet.
Bake for 40 to 45 minutes, until the salmon is barely cooked.
Meanwhile, for the mayonnaise:
Put the sun-dried tomatoes and their oil in a food processor with the salsa.
Process until smooth.
Transfer to a small bowl and mix in the salt, mayonnaise, and chives.
When the salmon is done, remove it from the oven and sprinkle the chopped herbs on top.
Serve warm or at room temperature with the sauce.
Make Ahead
The fish can be made 1 to 2 hours ahead.
The sauce can be made up to 1 day before and refrigerated
2011年10月16日星期日
gelato
Ingredients
2 cups milk 1 cup heavy cream 4 egg yolks 1/2 cup sugar
Directions
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
2 cups milk 1 cup heavy cream 4 egg yolks 1/2 cup sugar
Directions
In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
crunch cake
脆脆焦糖 (Sponge Toffee)
材料:
100g砂糖
25g粟膠/粟米糖漿 (corn syrup)
25g水
5g梳打粉 (baking soda, bicarbonate of soda)
做法:
(1) 用一個長柄小鍋 (不用易潔), 加人砂糖, 粟膠和水拌勻
(2) 中火煮滾約5分鐘, 期間不用攪拌, 糖慢慢會變得較稠, 顏色變成淺黃
(3) 繼續用中火煮, 期間拿起鍋的長柄慢慢搖一下, 確保焦糖顏色均勻, 直至糖變成金黃色便離火
(4) 一手加入梳打粉, 另一手用木匙快速拌勻約20秒, 期間不要停手, 直至膨脹減慢, 快手倒入已鋪好焗爐紙的焗盆內
(5) 靜待約15分鐘焦糖已完全冷卻後, 將它放入密實袋內封好, 用麵掍輕輕打碎至每粒約手指頭大小, 即成為脆脆焦糖
小貼士:
(1) 煮焦糖全程約為10分鐘, 但由於每個爐具的火力不同, 就算同是中火, 火力也會不同, 所以時間不能作準, 最好憑顏色斷定, 如果用易潔鍋, 鍋本身的顏色難以斷定煮焦糖顏色的轉變, 故宜用普通有柄小鍋
(2) 煮焦糖的頭5分鐘, 糖漿看起來顏色不會有改變, 只是質地略稠, 期間不要動它; 要小心糖漿一開始變為淡黃色, 很快顏色便變深成金黃色, 淺啡色, 茶色, 所以要小心看着, 一變成金黃色便要離火, 否則做成的脆脆焦糖已燶
(3) 離火的意思是熄火並移離爐具
(4) 煮好成金黃色的焦脆有餘力, 一加入梳打粉後熱力會持續煮焦糖, 所以煮焦糖至金黃色便可以, 待拌勻梳打粉後便剛好成焦糖, 如果將焦糖煮至淺啡色甚至茶色, 一加入梳打粉後熱力便會將焦糖煮燶有苦味
(5) 梳打粉的作用是做出那脆脆焦糖的一個個小孔, 形成脆脆的特質, 所以一加入梳打粉便要快手攪拌, 確保拌勻, 而且時間太久的話, 鍋的餘溫會令焦糖變燶
(6) 脆脆焦糖做好後連密實袋放於存氣的密實盒內保持香脆
(7) 剩下的脆脆焦糖除了可以伴雪糕外, 還可以代替咖啡糖來調咖啡, 咖啡會變成焦糖咖啡, 帶一點Starbuck Caramel Machiato味道
(8) 沾有焦糖的用具如小鍋和木匙只要用水浸約15分鐘, 糖便會溶掉方便清洗
戚風蛋糕
材料:
3隻蛋黄
4隻蛋白80g 砂糖 (分成2份, 各40g)
少許幼鹽
50g 低筋麵粉
40ml 鮮奶
50g菜油 (或橄欖油)
做法:
(1) 蛋白加一半份量的砂糖(40g) 和幼鹽隔水加熱至38oC (人體體溫為37-38oC, 所以用手感覺到微暖便可), 一邊用打蛋器拌勻, 讓其熱度均勻, 離火; 用電動打蛋器快速打蛋白, 蛋白的體積會慢慢變大, 氣泡開始多而細少, 打至蛋白的紋路慢慢清楚, 而且消散的時間減慢, 轉慢速續打至企身備用
(2) 將蛋黄和餘下的砂糖隔水加熱至38oC (人體體溫為37-38oC, 所以用手感覺到微暖便可), 一邊用打蛋器拌勻, 讓其熱度均勻, 離火
(3) 以電動打蛋器快速打蛋至均勻, 加入牛油和鮮奶, 稍稍拌勻後開動電動打蛋器攪拌均勻 (否則蛋漿會彈出來)
(4) 將低筋麵粉一次過篩入, 用刮刀由盆邊放入, 沿盆邊像畫圓圈般手勢, 再反手摺入麵粉, 不斷重複直至攪拌均勻 (動作要快, 切記輕手, 否則會破壞蛋糊的細泡, 焗好的蛋糕便不夠鬆軟)
(5) 將1/3蛋白拌入麵糊中拌勻, 再將其餘拌入蛋糊內, 輕手而快速地用刮刀拌勻
(6) 倒入焗模內 (蛋糊流下來時呈絲帶狀), 放入已預熱170oC的焗爐內焗約25分鐘
戚風蛋糕步驟圖
裝飾
材料:
400g 鮮忌廉
15g砂糖
做法:
(1) 砂糖加鮮忌廉打起作裝飾用
(2) 戚風蛋糕橫切成兩半, 中間塗忌廉, 再將忌廉均勻塗上蛋糕面
(3) 臨吃前伴以脆脆焦糖
材料:
100g砂糖
25g粟膠/粟米糖漿 (corn syrup)
25g水
5g梳打粉 (baking soda, bicarbonate of soda)
做法:
(1) 用一個長柄小鍋 (不用易潔), 加人砂糖, 粟膠和水拌勻
(2) 中火煮滾約5分鐘, 期間不用攪拌, 糖慢慢會變得較稠, 顏色變成淺黃
(3) 繼續用中火煮, 期間拿起鍋的長柄慢慢搖一下, 確保焦糖顏色均勻, 直至糖變成金黃色便離火
(4) 一手加入梳打粉, 另一手用木匙快速拌勻約20秒, 期間不要停手, 直至膨脹減慢, 快手倒入已鋪好焗爐紙的焗盆內
(5) 靜待約15分鐘焦糖已完全冷卻後, 將它放入密實袋內封好, 用麵掍輕輕打碎至每粒約手指頭大小, 即成為脆脆焦糖
小貼士:
(1) 煮焦糖全程約為10分鐘, 但由於每個爐具的火力不同, 就算同是中火, 火力也會不同, 所以時間不能作準, 最好憑顏色斷定, 如果用易潔鍋, 鍋本身的顏色難以斷定煮焦糖顏色的轉變, 故宜用普通有柄小鍋
(2) 煮焦糖的頭5分鐘, 糖漿看起來顏色不會有改變, 只是質地略稠, 期間不要動它; 要小心糖漿一開始變為淡黃色, 很快顏色便變深成金黃色, 淺啡色, 茶色, 所以要小心看着, 一變成金黃色便要離火, 否則做成的脆脆焦糖已燶
(3) 離火的意思是熄火並移離爐具
(4) 煮好成金黃色的焦脆有餘力, 一加入梳打粉後熱力會持續煮焦糖, 所以煮焦糖至金黃色便可以, 待拌勻梳打粉後便剛好成焦糖, 如果將焦糖煮至淺啡色甚至茶色, 一加入梳打粉後熱力便會將焦糖煮燶有苦味
(5) 梳打粉的作用是做出那脆脆焦糖的一個個小孔, 形成脆脆的特質, 所以一加入梳打粉便要快手攪拌, 確保拌勻, 而且時間太久的話, 鍋的餘溫會令焦糖變燶
(6) 脆脆焦糖做好後連密實袋放於存氣的密實盒內保持香脆
(7) 剩下的脆脆焦糖除了可以伴雪糕外, 還可以代替咖啡糖來調咖啡, 咖啡會變成焦糖咖啡, 帶一點Starbuck Caramel Machiato味道
(8) 沾有焦糖的用具如小鍋和木匙只要用水浸約15分鐘, 糖便會溶掉方便清洗
戚風蛋糕
材料:
3隻蛋黄
4隻蛋白80g 砂糖 (分成2份, 各40g)
少許幼鹽
50g 低筋麵粉
40ml 鮮奶
50g菜油 (或橄欖油)
做法:
(1) 蛋白加一半份量的砂糖(40g) 和幼鹽隔水加熱至38oC (人體體溫為37-38oC, 所以用手感覺到微暖便可), 一邊用打蛋器拌勻, 讓其熱度均勻, 離火; 用電動打蛋器快速打蛋白, 蛋白的體積會慢慢變大, 氣泡開始多而細少, 打至蛋白的紋路慢慢清楚, 而且消散的時間減慢, 轉慢速續打至企身備用
(2) 將蛋黄和餘下的砂糖隔水加熱至38oC (人體體溫為37-38oC, 所以用手感覺到微暖便可), 一邊用打蛋器拌勻, 讓其熱度均勻, 離火
(3) 以電動打蛋器快速打蛋至均勻, 加入牛油和鮮奶, 稍稍拌勻後開動電動打蛋器攪拌均勻 (否則蛋漿會彈出來)
(4) 將低筋麵粉一次過篩入, 用刮刀由盆邊放入, 沿盆邊像畫圓圈般手勢, 再反手摺入麵粉, 不斷重複直至攪拌均勻 (動作要快, 切記輕手, 否則會破壞蛋糊的細泡, 焗好的蛋糕便不夠鬆軟)
(5) 將1/3蛋白拌入麵糊中拌勻, 再將其餘拌入蛋糊內, 輕手而快速地用刮刀拌勻
(6) 倒入焗模內 (蛋糊流下來時呈絲帶狀), 放入已預熱170oC的焗爐內焗約25分鐘
戚風蛋糕步驟圖
裝飾
材料:
400g 鮮忌廉
15g砂糖
做法:
(1) 砂糖加鮮忌廉打起作裝飾用
(2) 戚風蛋糕橫切成兩半, 中間塗忌廉, 再將忌廉均勻塗上蛋糕面
(3) 臨吃前伴以脆脆焦糖
2011年10月8日星期六
lemon grass
香茅檸檬茶
材料：香茅(2支)50g、檸檬2片(切碎)、斑斕葉(香蘭葉)1片、蔗糖(片糖)適量
功效：開胃消積
做法：
1. 香茅洗凈，切成1寸長，拍扁。
2. 斑斕葉(香蘭葉)洗凈切成1寸長。
3. 檸檬切碎。
4. 將香茅、斑斕葉(香蘭葉)置入鍋中加入800cc清水煮沸，再慢火煮上20分鐘，然後加入檸檬和蔗糖即可當茶飲(冷熱皆宜)。
材料：香茅(2支)50g、檸檬2片(切碎)、斑斕葉(香蘭葉)1片、蔗糖(片糖)適量
功效：開胃消積
做法：
1. 香茅洗凈，切成1寸長，拍扁。
2. 斑斕葉(香蘭葉)洗凈切成1寸長。
3. 檸檬切碎。
4. 將香茅、斑斕葉(香蘭葉)置入鍋中加入800cc清水煮沸，再慢火煮上20分鐘，然後加入檸檬和蔗糖即可當茶飲(冷熱皆宜)。
cheese cake vanlily
食譜(4吋x4吋)
忌廉芝士 130g
糖 35g
蛋 1隻
酸忌廉 35g
牛油 35g
檸檬汁和檸檬皮 少許
蛋糕面
酸忌廉 10g
糖 5g
1) 室溫放軟的忌廉芝士, 順序將糖, (室溫)蛋, 酸忌廉, (熱溶)牛油加入,
每次加入的材料, 也要完全溶入芝士中, 才可加入另一樣材料
2) 最後加入檸檬汁和檸檬皮
3) 150c焗20-30mins, 不要焗得太乾, 可用刀仔測試, 有少許芝士糊黏著便可出爐
4) 酸忌廉和糖拌勻, 倒在出爐後的cheese cake
5) 室溫冷卻後甩模, 雪一晚味道更可口
*拌勻材料時, 最好用KA的漿低速打勻, 用BAMIX打也可以, 用手提打蛋器則用最低速
不要打入太多空氣, 口感才會細緻, 否則芝士蛋糕出爐後會有裂紋
**爐溫也不能太高, 蛋糕才會夠濕潤
*** 做6吋將份量x2, 8吋將份量x4, 爐溫一樣的
忌廉芝士 130g
糖 35g
蛋 1隻
酸忌廉 35g
牛油 35g
檸檬汁和檸檬皮 少許
蛋糕面
酸忌廉 10g
糖 5g
1) 室溫放軟的忌廉芝士, 順序將糖, (室溫)蛋, 酸忌廉, (熱溶)牛油加入,
每次加入的材料, 也要完全溶入芝士中, 才可加入另一樣材料
2) 最後加入檸檬汁和檸檬皮
3) 150c焗20-30mins, 不要焗得太乾, 可用刀仔測試, 有少許芝士糊黏著便可出爐
4) 酸忌廉和糖拌勻, 倒在出爐後的cheese cake
5) 室溫冷卻後甩模, 雪一晚味道更可口
*拌勻材料時, 最好用KA的漿低速打勻, 用BAMIX打也可以, 用手提打蛋器則用最低速
不要打入太多空氣, 口感才會細緻, 否則芝士蛋糕出爐後會有裂紋
**爐溫也不能太高, 蛋糕才會夠濕潤
*** 做6吋將份量x2, 8吋將份量x4, 爐溫一樣的
2011年10月6日星期四
whipped cream
: 2 teaspoons gelatin, 4 teaspoons cold water, 1 cup heavy whipping cream, 1/4 cup confectioners' sugar, 1 teaspoon vanilla extract.... Combine gelatin and cold water. Whip the cream, and add confectioner's sugar. Add gelatin mixture and vanilla extract. Continue whipping until the gelatin is incorporated. Heating gelatin in the microwave never works for me, so I heat mine on the stovetop. Less mess, more consistent result.
2011年9月10日星期六
best cupcake + Butter cream
得阿軒師兄同意，將他美味的朱古力杯蛋糕食譜和大家分享，牛油忌廉可變不同味道，當然柚子味最值得推介。
Chocolate Cupcake
Butter 100g
Muscovado Sugar 50g
Brown Sugar 50g
Egg 100g
Cake Flour 80g
Orange Zest 1 pc
Baking Powder 3g
Cocoa Powder 20g
Milk 30g
Chocolate 66% 50g
Method:
Melt chocolate and pour in boil milk, mix until smooth,
Blend butter muscovado sugar, brown sugar together until soft,
Add eggs gradually,
Add the sifted dry ingredients and orange zest, blend in low speed
Fold in chocolate and milk, don't over mix,
Scoop into muffin pan and bake at 180℃ until brown , about 20mins.
Yuzu Butter Cream :
Milk 150g
Vanilla 1/2 Pc
Egg Yolk 85g
Sugar 145g
Butter 665g
Egg White 100g
Sugar 185g
Water 45g
Yuzu Syrup 50g or as needed
Method :
Make meringue with egg white, water and sugar,
Make custard with milk, egg yolk, sugar and vanilla, sieve, cool down then and add soft butter, fold in cool meringue
Add flavoring and colouring as needed.
牛油忌廉三份一份量已足夠但很難做小份量的，最小做半份吧。
Chocolate Cupcake
Butter 100g
Muscovado Sugar 50g
Brown Sugar 50g
Egg 100g
Cake Flour 80g
Orange Zest 1 pc
Baking Powder 3g
Cocoa Powder 20g
Milk 30g
Chocolate 66% 50g
Method:
Melt chocolate and pour in boil milk, mix until smooth,
Blend butter muscovado sugar, brown sugar together until soft,
Add eggs gradually,
Add the sifted dry ingredients and orange zest, blend in low speed
Fold in chocolate and milk, don't over mix,
Scoop into muffin pan and bake at 180℃ until brown , about 20mins.
Yuzu Butter Cream :
Milk 150g
Vanilla 1/2 Pc
Egg Yolk 85g
Sugar 145g
Butter 665g
Egg White 100g
Sugar 185g
Water 45g
Yuzu Syrup 50g or as needed
Method :
Make meringue with egg white, water and sugar,
Make custard with milk, egg yolk, sugar and vanilla, sieve, cool down then and add soft butter, fold in cool meringue
Add flavoring and colouring as needed.
牛油忌廉三份一份量已足夠但很難做小份量的，最小做半份吧。
2011年9月8日星期四
royal icing cookies 2
食譜來自Vanlily
印模曲奇食譜
高筋麵粉 60g
低筋麵粉 60g
蛋 20g
牛油 50g
糖粉 40g
1) 室溫牛油加糖粉打軟後, 逐少加入蛋汁拌勻
2) 篩入高筋麵粉, 低筋麵粉, 以切伴方法拌勻
3) 麵糰放入雪櫃3小時以上, 取出後碌平, 用曲奇模印出麵糰
4) 160-180c焗15-20mins至熟
5) 待曲奇完全涼透, 便可畫上糖霜
Royal icing食譜
1) 10g(一湯匙) 蛋白粉 + 150g過篩的糖霜(icing sugar) + 少許溫水
2) 用手提電動打蛋器, 高速打約10-12mins
3) 打好的糖霜會變得很杰成一舊舊, 可用適量的溫水來調節, 調得太稀, 可篩入糖霜
(畫線條的糖霜可以杰一點, 塗顏色的則稀一點)
4) 逐少加入色膏, 調節理想的顏色便可放入唧袋使用
印模曲奇食譜
高筋麵粉 60g
低筋麵粉 60g
蛋 20g
牛油 50g
糖粉 40g
1) 室溫牛油加糖粉打軟後, 逐少加入蛋汁拌勻
2) 篩入高筋麵粉, 低筋麵粉, 以切伴方法拌勻
3) 麵糰放入雪櫃3小時以上, 取出後碌平, 用曲奇模印出麵糰
4) 160-180c焗15-20mins至熟
5) 待曲奇完全涼透, 便可畫上糖霜
Royal icing食譜
1) 10g(一湯匙) 蛋白粉 + 150g過篩的糖霜(icing sugar) + 少許溫水
2) 用手提電動打蛋器, 高速打約10-12mins
3) 打好的糖霜會變得很杰成一舊舊, 可用適量的溫水來調節, 調得太稀, 可篩入糖霜
(畫線條的糖霜可以杰一點, 塗顏色的則稀一點)
4) 逐少加入色膏, 調節理想的顏色便可放入唧袋使用
royal icing cookies
Ingredients
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
Directions
1.In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Rolled out cookies
about 3 tsp of milk and 3 tsp of corn syrup
印模曲奇（約２０）
牛油 １００ ｇ
糖霜 ６０ ｇ
蛋 ４０ ｇ
低粉 ２００ ｇ
發粉 ２ ｇ
鹽 ２ ｇ
牛油＋糖粉打鬆，拌入雞液
以切半法加入已篩低粉、低粉及鹽
雪入冰格最少１小時
180C焗9分半鐘
(食譜轉載自Vanlily)
1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring
Directions
1.In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.
Rolled out cookies
about 3 tsp of milk and 3 tsp of corn syrup
印模曲奇（約２０）
牛油 １００ ｇ
糖霜 ６０ ｇ
蛋 ４０ ｇ
低粉 ２００ ｇ
發粉 ２ ｇ
鹽 ２ ｇ
牛油＋糖粉打鬆，拌入雞液
以切半法加入已篩低粉、低粉及鹽
雪入冰格最少１小時
180C焗9分半鐘
(食譜轉載自Vanlily)
2011年6月6日星期一
fluffy pancake
Ingredients
3/4 cup walknut milk ( 1 table spoon of powder plus water)
2 tablespoons white vinegar
1 cup all-purpose flour
1 tablespoon honey
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons oil, melted
cooking spray
3/4 cup walknut milk ( 1 table spoon of powder plus water)
2 tablespoons white vinegar
1 cup all-purpose flour
1 tablespoon honey
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons oil, melted
cooking spray
2011年5月16日星期一
vanilla cheesecake
© David Loftus bloomin' easy vanilla cheesecake
servings
Serves 8 to 10 method
This recipe somehow made its way on to the menu in the Fifteen Trattoria (I don’t know of many Italian trattorias that have American cheesecake on their menus!) and I’m glad that it did because it’s absolutely delicious.As you can see, the ingredients are all pretty everyday things. However, my tip for getting the very best out of this recipe is to make sure that you try and get the best ingredients that you possibly can.Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest.Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.Before serving, put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes. If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it. Remove from the heat and let it cool down, then serve spooned over the cheesecake with a dusting of icing sugar. This recipe somehow made its way on to the menu in the Fifteen Trattoria (I don’t know of many Italian trattorias that have American cheesecake on their menus!) and I’m glad that it did because it’s absolutely delicious.
As you can see, the ingredients are all pretty everyday things. However, my tip for getting the very best out of this recipe is to make sure that you try and get the best ingredients that you possibly can.
Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.
Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest.
Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.
Before serving, put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes. If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it. Remove from the heat and let it cool down, then serve spooned over the cheesecake with a dusting of icing sugar.
ingredients
• 150g unsalted butter, melted, plus extra for greasing
• 250g digestive biscuits, crushed
• 115g caster sugar
• 3 tablespoons cornflour
• 900g full-fat cream cheese, at room temperature
• 2 large free-range or organic eggs
• 115ml double cream
• 1 vanilla pod, scored lengthways and seeds removed, or ½ teaspoon vanilla extract
• zest of 1 lemon
• zest of 1 orange
for the cherry compote
• 400g stoned cherries
• 3 heaped tablespoons caster sugar
optional: a swig of port or whisky
• icing sugar, for dusting
servings
Serves 8 to 10 method
This recipe somehow made its way on to the menu in the Fifteen Trattoria (I don’t know of many Italian trattorias that have American cheesecake on their menus!) and I’m glad that it did because it’s absolutely delicious.As you can see, the ingredients are all pretty everyday things. However, my tip for getting the very best out of this recipe is to make sure that you try and get the best ingredients that you possibly can.Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest.Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.Before serving, put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes. If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it. Remove from the heat and let it cool down, then serve spooned over the cheesecake with a dusting of icing sugar. This recipe somehow made its way on to the menu in the Fifteen Trattoria (I don’t know of many Italian trattorias that have American cheesecake on their menus!) and I’m glad that it did because it’s absolutely delicious.
As you can see, the ingredients are all pretty everyday things. However, my tip for getting the very best out of this recipe is to make sure that you try and get the best ingredients that you possibly can.
Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the bottom and sides of a 24cm springform cake tin. Mix the biscuits and butter in a bowl, press into the base of the prepared tin and cook for 10 minutes. Then remove from the oven and allow to cool.
Turn the oven up to 200ºC/400ºF/gas 6. Combine the sugar and cornflour in a bowl. Add the cream cheese and beat, ideally with an electric whisk, until creamy. Add the eggs and beat well. Gradually add the cream, beating until smooth, then beat in the vanilla seeds or extract and lemon and orange zest.
Scrape the mixture on to the biscuit base, and gently shake it to level out the surface. Put the cheesecake in the centre of the oven and bake for 40 to 45 minutes until the top is golden brown and the filling has set around the edges. (A piece of foil over the top will stop it browning too much.) Let it cool at room temperature and serve after 2 or 3 hours, or, for a slightly firmer texture, put it in the fridge until it’s nice and cold.
Before serving, put the cherries in a pan, sprinkle over the sugar and add a splash of water. Put on a low to medium heat and simmer gently for 10 minutes. If you’ve got some port or whisky handy, feel free to add some. When the compote has reduced down it may be a little dry, so add a splash of water to loosen it. Remove from the heat and let it cool down, then serve spooned over the cheesecake with a dusting of icing sugar.
ingredients
• 150g unsalted butter, melted, plus extra for greasing
• 250g digestive biscuits, crushed
• 115g caster sugar
• 3 tablespoons cornflour
• 900g full-fat cream cheese, at room temperature
• 2 large free-range or organic eggs
• 115ml double cream
• 1 vanilla pod, scored lengthways and seeds removed, or ½ teaspoon vanilla extract
• zest of 1 lemon
• zest of 1 orange
for the cherry compote
• 400g stoned cherries
• 3 heaped tablespoons caster sugar
optional: a swig of port or whisky
• icing sugar, for dusting
pesto pesto
pesto sauce
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons coarse-chopped walnuts or pine nuts
2 garlic cloves, peeled
3 tablespoons extra-virgin olive oil
4 cups basil leaves (about 4 ounces)
1/2 cup (2 ounces) grated fresh Parmesan cheese
rosemary focaccia
ingredients
For the dough
• 650g strong bread flour
• 300g Italian 00 flour
• 500g tepid water
• 15g fresh yeast or 7g sachet of dried yeast
15g salt
• Drizzle of extra virgin olive oil
Note: Bakers tend to weigh all the ingredients, including liquids, so that the recipe’s more precise•
For the topping
• 2 tablespoons olive oil
• 1 tablespoon water
For the finish
• Small handful of rosemary sprigs
• Pinch of sea salt
method
Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery. "Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."Here's Kenny's favourite recipe for rosemary focaccia, best made in a wood fired oven.Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture. Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size. Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist. To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar. Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery.
"Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."
Here's Kenny's favourite recipe for rosemary focaccia, best made in a wood fired oven.
Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.
Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread.
Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size.
Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.
To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
For the dough
• 650g strong bread flour
• 300g Italian 00 flour
• 500g tepid water
• 15g fresh yeast or 7g sachet of dried yeast
15g salt
• Drizzle of extra virgin olive oil
Note: Bakers tend to weigh all the ingredients, including liquids, so that the recipe’s more precise•
For the topping
• 2 tablespoons olive oil
• 1 tablespoon water
For the finish
• Small handful of rosemary sprigs
• Pinch of sea salt
method
Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery. "Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."Here's Kenny's favourite recipe for rosemary focaccia, best made in a wood fired oven.Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture. Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread. Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size. Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist. To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar. Kenny Rankin is Fifteen's Head Baker with over 20 years experience. He's responsible for providing the flagship restaurant in London with the best standard of Italian-style breads. Alongside his baking expertise, Kenny is responsible for training and mentoring the chef apprentices in the skill of artisan bakery.
"Fifteen is great because everything is cooked with integrity – you can always trace where the ingredients are from and that’s important to me. Also there's so much you can do with the apprentices, you can teach them the basics but there's also the Swiss and French style bakery that’s invaluable learning. Baking is such a dying art and is one of the oldest and most important skills we can teach the apprentices."
Here's Kenny's favourite recipe for rosemary focaccia, best made in a wood fired oven.
Combine the bread flour, 00 flour, water, yeast and salt in a mixing bowl and kneed gently until smooth. This should take approximately 5-10mins. Cover the mixing bowl with a tea towel and leave to rest, in a warm place, for 45 minutes or until the dough has doubled in size. This allows the bread to become lighter and softer in texture.
Whilst the dough is rising, prepare a baking tray by lightly oiling the base and sides using vegetable oil. Now’s a good time to make sure your wood fire oven is pre-lit and ready for your bread.
Transfer the dough to the baking tray. Spread out evenly using the palm of your hands and gently expel the gas from the dough (you’ll notice that the dough is airy). Drizzle some olive oil over the surface of the dough using your fingertips; 'dimple' the dough ensuring that you don’t press all the way through to the base. Cover with tea towel and leave to rest in a warm place for a further 20-40mins, or until the dough has doubled in size.
Place the baking tray in the wood fire oven for 15 minutes or until lightly golden; this will vary depending on temperature so it's best to keep a close eye on the bread for your first attempt. Just prior to the bread coming out of the wood fire oven, mix together the topping of 2 tablespoons of olive oil and 1 tablespoon of water. Whisk lightly until it becomes an opaque emulsion. Once removed, brush the bread with the emulsion (I use a pastry brush), which makes the bread surface moist.
To finish, stud the bread with fresh sprigs of rosemary and sprinkle with sea salt. Serve warm with a small bowl of extra virgin olive oil and balsamic vinegar.
Yam fries
Ingredients
Yam fries:
1 large yam or 2 small
splash of vegetable oil
salt and pepper
Chipotle ketchup:
1/2 cup canned tomato sauce
1 tbsp brown sugar
1 tbsp malt vinegar
1/4 tsp chipotle chili powder
Curry mayo:
1/2 cup prepared mayonnaise
1/2 tsp curry powder
Method
Yam fries:
While the oven preheats to 400F, peel the yams, chop into sticks, and chuck them into a large mixing bowl. In goes a generous splash of vegetable oil, then a tickle of salt and pepper. Stir the whole thing to make sure all the fries are coated with the oil. Spread them out in a single layer on a baking sheet and bake for 12 minutes. Then flip and bake them for another 12 minutes.
Chipotle ketchup:
Reduce the tomato sauce in a small saucepan over medium/low heat until it thickened to a ketchupy consistency (about 10-15 minutes). Next, stir in the brown sugar, vinegar, and chipotle chili powder. Take it off the heat and pop it in the fridge until the yam fries are done.
Curry mayo:
Just mix it up in a small bowl! Easy or what?
Yam fries:
1 large yam or 2 small
splash of vegetable oil
salt and pepper
Chipotle ketchup:
1/2 cup canned tomato sauce
1 tbsp brown sugar
1 tbsp malt vinegar
1/4 tsp chipotle chili powder
Curry mayo:
1/2 cup prepared mayonnaise
1/2 tsp curry powder
Method
Yam fries:
While the oven preheats to 400F, peel the yams, chop into sticks, and chuck them into a large mixing bowl. In goes a generous splash of vegetable oil, then a tickle of salt and pepper. Stir the whole thing to make sure all the fries are coated with the oil. Spread them out in a single layer on a baking sheet and bake for 12 minutes. Then flip and bake them for another 12 minutes.
Chipotle ketchup:
Reduce the tomato sauce in a small saucepan over medium/low heat until it thickened to a ketchupy consistency (about 10-15 minutes). Next, stir in the brown sugar, vinegar, and chipotle chili powder. Take it off the heat and pop it in the fridge until the yam fries are done.
Curry mayo:
Just mix it up in a small bowl! Easy or what?
Marshmallows
Strawberry Marshmallows (Adapted from Egullet - Nightscotsman)
4 envelopes gelatin (30 grams)
1/2 cup strawberry purée
1 1/4 cups water, divided
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
confectioners' sugar
potato starch
In a large mixing bowl, stir together strawberry purée and 1/2 cup water. Sprinkle gelatin over the top and set aside to soften and bloom.
In a heavy saucepan, add granulated sugar, corn syrup, remaining 3/4 cup water and salt. Cover saucepan and bring to a boil over medium to medium-high heat - uncover and allow to cook until it reaches 240 degrees (soft-ball stage).
Using the whisk attachment to your mixer, turn the speed to medium and carefully pour the hot syrup gradually down the side of the bowl - keep the speed around medium so the mixture doesn't splash out of the bowl. When all of the syrup has been added, increase speed to high and beat until the mixture is very fluffy and stiff, but still pourable, about 8-12 minutes.
Meanwhile, sift together equal parts confectioners' sugar and potato starch - I used roughly1/3 cup of each.
When the marshmallow mixture is ready, scoop it into a 9" x 13" baking pan lined with parchment paper and coated with nonstick spray. Smooth the top level with an offset spatula that has been sprayed with nonstick spray. Dust the top with the confectioners' sugar mixture and set the pan aside until the marshmallows firm up, about 8 to 10 hours.
Dust the top of a cutting board with the confectioners' sugar mixture - turn the marshmallows out onto the cutting board and peel away the parchment paper. Dust the marshmallow slab all over with the confectioners' sugar mixture. Using a thin, sharp knife, slice the marshmallow into the desired size and shape. Dip all cut edges in confectioners' sugar mixture, shaking off any excess, to keep the marshmallows from sticking.
Makes several dozen depending on the size they are cut into.
4 envelopes gelatin (30 grams)
1/2 cup strawberry purée
1 1/4 cups water, divided
3 cups granulated sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
confectioners' sugar
potato starch
In a large mixing bowl, stir together strawberry purée and 1/2 cup water. Sprinkle gelatin over the top and set aside to soften and bloom.
In a heavy saucepan, add granulated sugar, corn syrup, remaining 3/4 cup water and salt. Cover saucepan and bring to a boil over medium to medium-high heat - uncover and allow to cook until it reaches 240 degrees (soft-ball stage).
Using the whisk attachment to your mixer, turn the speed to medium and carefully pour the hot syrup gradually down the side of the bowl - keep the speed around medium so the mixture doesn't splash out of the bowl. When all of the syrup has been added, increase speed to high and beat until the mixture is very fluffy and stiff, but still pourable, about 8-12 minutes.
Meanwhile, sift together equal parts confectioners' sugar and potato starch - I used roughly1/3 cup of each.
When the marshmallow mixture is ready, scoop it into a 9" x 13" baking pan lined with parchment paper and coated with nonstick spray. Smooth the top level with an offset spatula that has been sprayed with nonstick spray. Dust the top with the confectioners' sugar mixture and set the pan aside until the marshmallows firm up, about 8 to 10 hours.
Dust the top of a cutting board with the confectioners' sugar mixture - turn the marshmallows out onto the cutting board and peel away the parchment paper. Dust the marshmallow slab all over with the confectioners' sugar mixture. Using a thin, sharp knife, slice the marshmallow into the desired size and shape. Dip all cut edges in confectioners' sugar mixture, shaking off any excess, to keep the marshmallows from sticking.
Makes several dozen depending on the size they are cut into.
2011年5月11日星期三
simone boo
simone: 强金， 糙土， 水surrounded
自己半合水， 半合木
要水moist 土, ； 木 cut 金
木系钱， 但要水， 要小小火
38-57- water + wood
58-67 - all wood - onwards
leave HK after 38
USA is also a wood place.
wear blue wood rabbit.
ok property, ok teaching
boo is 藤木， always need to rely on something
要水;要木.
can wear blue wooden cow
28-32- 行soft wood运
32-37 - need to be dig wood
38-42- all wood
43-47- all fire
48-52 -water
53-57 gold
57 onward half gold half water
-----------------------
自己半合水， 半合木
要水moist 土, ； 木 cut 金
木系钱， 但要水， 要小小火
38-57- water + wood
58-67 - all wood - onwards
leave HK after 38
USA is also a wood place.
wear blue wood rabbit.
ok property, ok teaching
boo is 藤木， always need to rely on something
要水;要木.
can wear blue wooden cow
28-32- 行soft wood运
32-37 - need to be dig wood
38-42- all wood
43-47- all fire
48-52 -water
53-57 gold
57 onward half gold half water
-----------------------
2011年5月3日星期二
肉醬意粉 Spaghetti pasta
食譜：肉醬意粉 2011/4/26 上午 12:27:19
網誌分類: 飲食
肉醬意粉(Spaghetti Bolognese)
材料：
意大利粉 320克
洋蔥 1個（中型，切幼粒）
蒜頭 1粒（剁蓉）
免治牛肉（牛絞肉minced beef）400克
意大利番茄（canned Italian tomatoes）1罐 400克
番茄醬（tomato paste） 1/2杯
紅酒 1/2杯
牛肉上湯 1/4杯
羅勒（basil, 切碎）1湯匙
奧勒岡草（oregano）新鮮2茶匙，或乾製 1茶匙
帕瑪森芝士（帕瑪森乳酪grated parmesan cheese）酌量
橄欖油 2湯匙
鹽 酌量
糖 酌量
醃料：
生抽（醬油）2湯匙
粟粉（玉米粉）1/2湯匙
糖 2茶匙
水 2湯匙
胡椒粉 少許
做法：
把免治牛肉用醃料醃約20分鐘。燒熱油鑊，用中火下洋蔥和蒜蓉炒香，待洋蔥軟身，轉用大火，加入免治牛肉炒勻，直至牛肉變深棕色。
倒進一罐意大利番茄，連汁在內。加入番茄醬，紅酒，牛肉上湯，酌量的糖。煮至滾（煮開），轉小火慢慢煮至牛肉軟稔，汁收濃稠，約25分鐘。
煮汁的同時，放意大利粉入滾水（開水）中，煲至軟身（跟包裝紙上的指示）。瀝乾水份，酌量加橄欖油和海鹽，拌勻。
當汁煮好，意大利上碟，淋汁在上面，灑下切碎的羅勒和帕瑪森芝士。趁熱享用！
網誌分類: 飲食
肉醬意粉(Spaghetti Bolognese)
材料：
意大利粉 320克
洋蔥 1個（中型，切幼粒）
蒜頭 1粒（剁蓉）
免治牛肉（牛絞肉minced beef）400克
意大利番茄（canned Italian tomatoes）1罐 400克
番茄醬（tomato paste） 1/2杯
紅酒 1/2杯
牛肉上湯 1/4杯
羅勒（basil, 切碎）1湯匙
奧勒岡草（oregano）新鮮2茶匙，或乾製 1茶匙
帕瑪森芝士（帕瑪森乳酪grated parmesan cheese）酌量
橄欖油 2湯匙
鹽 酌量
糖 酌量
醃料：
生抽（醬油）2湯匙
粟粉（玉米粉）1/2湯匙
糖 2茶匙
水 2湯匙
胡椒粉 少許
做法：
把免治牛肉用醃料醃約20分鐘。燒熱油鑊，用中火下洋蔥和蒜蓉炒香，待洋蔥軟身，轉用大火，加入免治牛肉炒勻，直至牛肉變深棕色。
倒進一罐意大利番茄，連汁在內。加入番茄醬，紅酒，牛肉上湯，酌量的糖。煮至滾（煮開），轉小火慢慢煮至牛肉軟稔，汁收濃稠，約25分鐘。
煮汁的同時，放意大利粉入滾水（開水）中，煲至軟身（跟包裝紙上的指示）。瀝乾水份，酌量加橄欖油和海鹽，拌勻。
當汁煮好，意大利上碟，淋汁在上面，灑下切碎的羅勒和帕瑪森芝士。趁熱享用！
boos
韭菜炒虾肉
原料：韭菜适量，鲜虾250克，生姜3片。
制法：将虾去肠去壳，爆香姜片，放入鲜虾炒熟。韭菜略炒，与虾一起上碟即可。
功效：主治肾虚、阳痿等症。
蒸虾仁
原料：虾仁15克，海马10克，公鸡1只，调味品及清汤适量。
制法：将公鸡宰杀后，去毛及内脏，洗净，装入盆内。将海马、虾仁用温水洗净，泡放在鸡肉上，加调味品、清汤，蒸至烂熟即可。
功效：温肾壮阳，益气补精。主治阳痿早泄。
米酒炒大虾
原料：对虾300克，米酒适量，生姜3克。
制法：将对虾去肠洗净放入米酒中浸泡15分钟后取出，加油、生姜猛火炒熟，调味上碟。
功效：主治肾气不足和阳痿。通血脉，补肾壮阳。
仙茅虾
原料： 仙茅20克，大虾250克，生姜2片，盐少许。
制法：仙茅用清水洗干净。大虾用清水洗干净去壳，挑去虾肠。生姜切末。把以上原料一起放入瓦煲内，加水适量，中火煲1小时，加入盐少许即成。
功效：主治肾虚阳痿、精神不振、腰膝酸软等。
醉虾
原料：虾600克，绍酒适量。
制法：将虾洗净，剪去头须，除净肚肠。再将虾与绍酒一同煮2分钟，根据自己喜好，适当加调味品。浸泡1小时后可以食用。
功效：主治肾虚、阳痿、性功能减退等症。
干煎蒜子大虾
原料：虾250克，大蒜20克，椒盐1中匙。
制法：虾洗净，切去头尾，沥干水。猛油下锅，与蒜和椒盐同煎，起锅。
功效：强健腺体，益精补虚。
对于以上具有补肾助阳作用的食疗，只能根据身体状况，适当进补，不能没有限制地过量进补，否则“过犹不及”，可能会带来副作用，对身体造成不必要的伤。
婚后
新婚燕尔，房事过频，适当多吃点补肾强精的食物和药物，很有必要，这里介绍古代有效的新婚男子补肾食疗方如下：
（1）枸杞子30克与猪肾2个炖服。
（2）海参30克、黑芝麻60克炖服。
（3）鲫鱼2条、核桃仁30克、大米250克煮粥服。
（4）肉苁蓉30克砂锅煮烂去渣， 加入100克精羊肉和糯米250克，共熬成粥，食时加少许姜、葱、盐调味服。
（5）桑葚、桂圆肉、大枣各250克，煮烂去渣留汁，浓缩再加适量白糖熬至拔丝，倾倒在干净的大理石或不锈钢板上，抹平，冷却后切块常服。
以上这些食疗方即或以强身体，又有益于新婚生活。
中年
(1)狗肾1对，切碎，焙熟后碾成细末，每晚3克，黄酒送服，每日2次。
(2)活泥鳅放清水中，待排尽肠肉分泌物后洗净。将油锅烧热，放几片姜，将泥鳅煎至金黄，加水约3碗，放虾肉50克，共煮汤食，每日服1次。
(3)猪肚1个，洗净，将肉苁蓉10克纳入猪肚内，扎好后用水煮熟，食肉饮汤，每日服1次。
(4)白鸽1只，去毛及内脏，枸杞子24克，黄精50克，共炖或蒸熟食，每日分2次服。
(5)鸽蛋2个，煮熟去壳，加龙眼、枸杞子各75克，五味子10克，放碗内，加水蒸熟，加糖服食，每日2次。
(6)麻雀蛋2个，虾肉15克，菟丝子、枸杞子各9克，放碗中，加水蒸熟食用，每日2次。
(7)咸核桃仁9克，补骨脂6克，共捣成泥状，用淡盐水送服，每日1次，此方有补肾固精作用。
(8)冬虫夏草加适量冰糖隔水炖，或与桂圆、核桃仁、红枣蒸熟服，具有补肾益精之功效。
(9)甲鱼1只，猪脊髓200克。将上二味加生姜、葱、胡椒粉各适量，炖熟，吃肉喝汤。此方有滋阴补髓、固肾益精功效。
(10)韭菜籽10克，粳米50克，将韭菜籽用文火烧熟，与粳米、细盐少许，同放沙锅内加水500毫升，米开粥熟即可。每日温服2次。此方有温肾助阳、止遗泄功效。
【資料來源 http://www.MacauBBS.com/】
原料：韭菜适量，鲜虾250克，生姜3片。
制法：将虾去肠去壳，爆香姜片，放入鲜虾炒熟。韭菜略炒，与虾一起上碟即可。
功效：主治肾虚、阳痿等症。
蒸虾仁
原料：虾仁15克，海马10克，公鸡1只，调味品及清汤适量。
制法：将公鸡宰杀后，去毛及内脏，洗净，装入盆内。将海马、虾仁用温水洗净，泡放在鸡肉上，加调味品、清汤，蒸至烂熟即可。
功效：温肾壮阳，益气补精。主治阳痿早泄。
米酒炒大虾
原料：对虾300克，米酒适量，生姜3克。
制法：将对虾去肠洗净放入米酒中浸泡15分钟后取出，加油、生姜猛火炒熟，调味上碟。
功效：主治肾气不足和阳痿。通血脉，补肾壮阳。
仙茅虾
原料： 仙茅20克，大虾250克，生姜2片，盐少许。
制法：仙茅用清水洗干净。大虾用清水洗干净去壳，挑去虾肠。生姜切末。把以上原料一起放入瓦煲内，加水适量，中火煲1小时，加入盐少许即成。
功效：主治肾虚阳痿、精神不振、腰膝酸软等。
醉虾
原料：虾600克，绍酒适量。
制法：将虾洗净，剪去头须，除净肚肠。再将虾与绍酒一同煮2分钟，根据自己喜好，适当加调味品。浸泡1小时后可以食用。
功效：主治肾虚、阳痿、性功能减退等症。
干煎蒜子大虾
原料：虾250克，大蒜20克，椒盐1中匙。
制法：虾洗净，切去头尾，沥干水。猛油下锅，与蒜和椒盐同煎，起锅。
功效：强健腺体，益精补虚。
对于以上具有补肾助阳作用的食疗，只能根据身体状况，适当进补，不能没有限制地过量进补，否则“过犹不及”，可能会带来副作用，对身体造成不必要的伤。
婚后
新婚燕尔，房事过频，适当多吃点补肾强精的食物和药物，很有必要，这里介绍古代有效的新婚男子补肾食疗方如下：
（1）枸杞子30克与猪肾2个炖服。
（2）海参30克、黑芝麻60克炖服。
（3）鲫鱼2条、核桃仁30克、大米250克煮粥服。
（4）肉苁蓉30克砂锅煮烂去渣， 加入100克精羊肉和糯米250克，共熬成粥，食时加少许姜、葱、盐调味服。
（5）桑葚、桂圆肉、大枣各250克，煮烂去渣留汁，浓缩再加适量白糖熬至拔丝，倾倒在干净的大理石或不锈钢板上，抹平，冷却后切块常服。
以上这些食疗方即或以强身体，又有益于新婚生活。
中年
(1)狗肾1对，切碎，焙熟后碾成细末，每晚3克，黄酒送服，每日2次。
(2)活泥鳅放清水中，待排尽肠肉分泌物后洗净。将油锅烧热，放几片姜，将泥鳅煎至金黄，加水约3碗，放虾肉50克，共煮汤食，每日服1次。
(3)猪肚1个，洗净，将肉苁蓉10克纳入猪肚内，扎好后用水煮熟，食肉饮汤，每日服1次。
(4)白鸽1只，去毛及内脏，枸杞子24克，黄精50克，共炖或蒸熟食，每日分2次服。
(5)鸽蛋2个，煮熟去壳，加龙眼、枸杞子各75克，五味子10克，放碗内，加水蒸熟，加糖服食，每日2次。
(6)麻雀蛋2个，虾肉15克，菟丝子、枸杞子各9克，放碗中，加水蒸熟食用，每日2次。
(7)咸核桃仁9克，补骨脂6克，共捣成泥状，用淡盐水送服，每日1次，此方有补肾固精作用。
(8)冬虫夏草加适量冰糖隔水炖，或与桂圆、核桃仁、红枣蒸熟服，具有补肾益精之功效。
(9)甲鱼1只，猪脊髓200克。将上二味加生姜、葱、胡椒粉各适量，炖熟，吃肉喝汤。此方有滋阴补髓、固肾益精功效。
(10)韭菜籽10克，粳米50克，将韭菜籽用文火烧熟，与粳米、细盐少许，同放沙锅内加水500毫升，米开粥熟即可。每日温服2次。此方有温肾助阳、止遗泄功效。
【資料來源 http://www.MacauBBS.com/】
乾蒜芝士脆餅
乾蒜芝士脆餅
0hr40min
製作難度：★★★☆☆
份量： 20件
選用較濃味的車打芝士，加入蒜茸做成曲奇，香脆惹味。
材料：
低筋麪粉 75克（過隔篩）、車打芝士 75克（刨碎）、無鹽牛油 100克（雪硬後切粒）、蛋黃 15克、蒜頭 15克、白芝麻適量
做法：
1.蒜頭切粒，燒熱鑊下少許油及蒜粒，用中火炒至黃金後盛起攤凉。
2.將芝士碎、蒜粒及低筋麪粉放入大碗，輕輕用手拌勻，再加牛油粒搓勻。
3.然後加蛋黃，用膠刮拌勻成麪糰，包上保鮮紙，放入雪櫃雪 30分鐘。
4.將雪硬的麪糰取出，用擀麪杖碾平至約 3毫米厚，然後切出每片約 1.5吋× 1吋的小長方形。
5.將（ 4）放在已鋪上牛油紙的焗盤上，面灑上適量白芝麻，放入已預熱至 200℃爐焗，約 15分鐘至金黃色即成。
0hr40min
製作難度：★★★☆☆
份量： 20件
選用較濃味的車打芝士，加入蒜茸做成曲奇，香脆惹味。
材料：
低筋麪粉 75克（過隔篩）、車打芝士 75克（刨碎）、無鹽牛油 100克（雪硬後切粒）、蛋黃 15克、蒜頭 15克、白芝麻適量
做法：
1.蒜頭切粒，燒熱鑊下少許油及蒜粒，用中火炒至黃金後盛起攤凉。
2.將芝士碎、蒜粒及低筋麪粉放入大碗，輕輕用手拌勻，再加牛油粒搓勻。
3.然後加蛋黃，用膠刮拌勻成麪糰，包上保鮮紙，放入雪櫃雪 30分鐘。
4.將雪硬的麪糰取出，用擀麪杖碾平至約 3毫米厚，然後切出每片約 1.5吋× 1吋的小長方形。
5.將（ 4）放在已鋪上牛油紙的焗盤上，面灑上適量白芝麻，放入已預熱至 200℃爐焗，約 15分鐘至金黃色即成。
芝士牛油焗龍蝦伊麵底
芝士牛油焗龍蝦伊麵底
芝士牛油焗龍蝦伊麵底
材料:龍蝦-(先在小腹輕插小刀放尿後斬件)
細伊麵2個-(先汆水後用少許上湯炆至乾身)
汁料製法:數粒蒜頭切成蒜茸
洋蔥 1/4個切粒
鮮雞上湯200毫升
鮮奶250毫升
鹹芝士四塊
牛油20~30克
沙糖2茶匙
鹽半茶匙(如芝士夠鹹則不需)
生粉2茶匙加水2湯匙搞勻 (西式做法可用麵撈)
芝士粉適量
(1)先將伊麵用上湯炆熟備用
(2)將龍蝦斬件輕黏上粟粉走油至7成熟,撈起用吸油紙拭乾
(3)橄欖油一湯匙燒熱
(4)將蒜茸及洋蔥粒落鑊炒香
(5)加入牛油煮溶
(6)加入上湯及鮮奶煮滾順方向搞勻
(7)加入3塊鹹芝士煮溶
(8)試味後放入沙糖或鹽(依自己所好加減分量)
(9)加入生粉茨汁順方向推至腍溶
(10)加入已炸的龍蝦煮三分鐘
(11)伊麵底放入金屬盆底鋪平
(12)將茨汁及龍蝦倒入金屬盆內(儘量令茨汁蓋蝦面)
(13)將一塊鹹芝士用剪刀剪碎鋪面,再灑下芝士粉鋪面
(14)放入焗爐用150度高溫,焗15分鐘後再待在爐中5分鐘便可食用
(15)沒有焗爐可用煮食火鎗,向表面均勻噴射數分鐘至微
芝士牛油焗龍蝦伊麵底
材料:龍蝦-(先在小腹輕插小刀放尿後斬件)
細伊麵2個-(先汆水後用少許上湯炆至乾身)
汁料製法:數粒蒜頭切成蒜茸
洋蔥 1/4個切粒
鮮雞上湯200毫升
鮮奶250毫升
鹹芝士四塊
牛油20~30克
沙糖2茶匙
鹽半茶匙(如芝士夠鹹則不需)
生粉2茶匙加水2湯匙搞勻 (西式做法可用麵撈)
芝士粉適量
(1)先將伊麵用上湯炆熟備用
(2)將龍蝦斬件輕黏上粟粉走油至7成熟,撈起用吸油紙拭乾
(3)橄欖油一湯匙燒熱
(4)將蒜茸及洋蔥粒落鑊炒香
(5)加入牛油煮溶
(6)加入上湯及鮮奶煮滾順方向搞勻
(7)加入3塊鹹芝士煮溶
(8)試味後放入沙糖或鹽(依自己所好加減分量)
(9)加入生粉茨汁順方向推至腍溶
(10)加入已炸的龍蝦煮三分鐘
(11)伊麵底放入金屬盆底鋪平
(12)將茨汁及龍蝦倒入金屬盆內(儘量令茨汁蓋蝦面)
(13)將一塊鹹芝士用剪刀剪碎鋪面,再灑下芝士粉鋪面
(14)放入焗爐用150度高溫,焗15分鐘後再待在爐中5分鐘便可食用
(15)沒有焗爐可用煮食火鎗,向表面均勻噴射數分鐘至微
crepe
Ingredients
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
6 eggs
2 cups of milk
2 tsp vanilla
6 tsp butter
2 tsp sugar
180g cornstarch
Directions
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted
6 eggs
2 cups of milk
2 tsp vanilla
6 tsp butter
2 tsp sugar
180g cornstarch
Directions
Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
2011年5月2日星期一
Joues de Boeuf Confites (Braised Beef Cheeks)
Joues de Boeuf Confites (Braised Beef Cheeks) At Le Bistrot Paul Bert, chef Thierry Laurent transforms beef cheeks, a humble, relatively tough cut, into a meltingly tender entrée by first marinating the beef in a heady mixture of red wine and aromatic herbs and then braising it for four hours in the marinade until the meat becomes supple and fork-tender.
4 lbs. beef cheeks or beef chuck, trimmed
2 cloves garlic, smashed
2 sprigs fresh thyme
1 750-ml bottle dry red wine
1 bay leaf
1 onion, chopped
1 rib celery, chopped
1 whole clove
Kosher salt and freshly ground black
pepper, to taste
3 tbsp. unsalted butter
2 cups beef or veal stock
1 calf's foot (about 1 1⁄2 lbs.)
8 oz. button mushrooms, stemmed,
halved, and steamed
5 oz. bacon, cut into 1⁄4" cubes and
cooked until crispy
4 oz. large pasta, preferably conchiglioni
or large shells, cooked al dente
20 pearl onions, steamed and peeled
6 small carrots, steamed
2 tbsp. minced flat-leaf parsley, for garnish
1. Put beef cheeks, garlic, thyme, wine, bay leaf, onion, celery, and clove into a bowl; cover and refrigerate 1–2 days. Transfer beef cheeks to a plate, reserving marinade. Pat beef cheeks dry and season with salt and pepper. Melt butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef cheeks and cook,
turning, until browned, about 8 minutes. Transfer beef cheeks to a plate.
2. Heat oven to 325˚. Add reserved marinade to pot along with beef stock and calf's foot; boil for 5 minutes. Nestle beef cheeks in liquid and cover them with a sheet of parchment paper cut to fit the inside of the pot.
Cover pot, transfer to oven, and cook, turning beef cheeks every hour, until tender, about 4 hours.
3. Using a slotted spoon, transfer beef cheeks to a plate and cover with aluminum foil. Skim fat from surface of
cooking liquid. Set a fine strainer over a 2-qt. saucepan and strain cooking liquid, discarding solids. Bring to a boil over high heat and reduce until liquid has thickened and coats the back of a spoon, about 15 minutes.
4. Transfer beef cheeks to a clean dutch oven. Pour sauce over beef cheeks and add mushrooms, bacon, pasta, onions, and carrots. Cover pot and bake until vegetables and beef are warmed through, about 10 minutes. Serve hot and garnished with parsley.
SERVES 6
4 lbs. beef cheeks or beef chuck, trimmed
2 cloves garlic, smashed
2 sprigs fresh thyme
1 750-ml bottle dry red wine
1 bay leaf
1 onion, chopped
1 rib celery, chopped
1 whole clove
Kosher salt and freshly ground black
pepper, to taste
3 tbsp. unsalted butter
2 cups beef or veal stock
1 calf's foot (about 1 1⁄2 lbs.)
8 oz. button mushrooms, stemmed,
halved, and steamed
5 oz. bacon, cut into 1⁄4" cubes and
cooked until crispy
4 oz. large pasta, preferably conchiglioni
or large shells, cooked al dente
20 pearl onions, steamed and peeled
6 small carrots, steamed
2 tbsp. minced flat-leaf parsley, for garnish
1. Put beef cheeks, garlic, thyme, wine, bay leaf, onion, celery, and clove into a bowl; cover and refrigerate 1–2 days. Transfer beef cheeks to a plate, reserving marinade. Pat beef cheeks dry and season with salt and pepper. Melt butter in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef cheeks and cook,
turning, until browned, about 8 minutes. Transfer beef cheeks to a plate.
2. Heat oven to 325˚. Add reserved marinade to pot along with beef stock and calf's foot; boil for 5 minutes. Nestle beef cheeks in liquid and cover them with a sheet of parchment paper cut to fit the inside of the pot.
Cover pot, transfer to oven, and cook, turning beef cheeks every hour, until tender, about 4 hours.
3. Using a slotted spoon, transfer beef cheeks to a plate and cover with aluminum foil. Skim fat from surface of
cooking liquid. Set a fine strainer over a 2-qt. saucepan and strain cooking liquid, discarding solids. Bring to a boil over high heat and reduce until liquid has thickened and coats the back of a spoon, about 15 minutes.
4. Transfer beef cheeks to a clean dutch oven. Pour sauce over beef cheeks and add mushrooms, bacon, pasta, onions, and carrots. Cover pot and bake until vegetables and beef are warmed through, about 10 minutes. Serve hot and garnished with parsley.
SERVES 6
pan fried quail
Ingredients
3 × whole quail
2 tablespoons of vegetable oil
30g unsalted butter
Preparation Time: 20 minutes
Cooking Time: 4 minutes
Serves: 3
Method
First, remove the wish bone from the neck. Pull the skin up towards the breast meat to expose the wish bone, slice down either side of the bone and release it with your fingers until it snaps out.
Second, remove the breasts from the quail. Slice down the breast bone with a very sharp straight knife. Keep the knife next to the breast bone and continue to slice the breast meat away until it comes off in one piece. Do the same on the other side and place the meat onto a plate.
Next, remove the legs. Pop out the thigh bone and slice down between the ball and socket. Slice underneath the leg and around so you get as much meat as possible. Remove the upper thigh bone by pushing your thumb and index finger underneath it and slide it along to release the bone, then simply snap it off. Repeat this for all the other legs and place them onto the plate with the breast meat.
Heat the oil and butter in a frying pan over a medium heat. When the butter has stopped fizzing place the breasts and legs into the pan, skin side down. Cook them for 2 minutes until they are golden brown, then turn only the breasts over.
Cook them for a further 1 minute before turning the legs over. Then, after another 1 minute, take the breasts out and continue to cook the legs for a further 1 minute.
Breasts: first side = 2 minutes, second side = 2 minutes
Legs: first side = 3 minutes, second side = 2 minutes.
Remove the breasts and legs respectively and place them onto a clean plate to rest for 5 minutes before serving. We served the quail with roast parsnips, braised green cabbage and a wild mushroom and smoked pancettia quail jus.
Back to top
3 × whole quail
2 tablespoons of vegetable oil
30g unsalted butter
Preparation Time: 20 minutes
Cooking Time: 4 minutes
Serves: 3
Method
First, remove the wish bone from the neck. Pull the skin up towards the breast meat to expose the wish bone, slice down either side of the bone and release it with your fingers until it snaps out.
Second, remove the breasts from the quail. Slice down the breast bone with a very sharp straight knife. Keep the knife next to the breast bone and continue to slice the breast meat away until it comes off in one piece. Do the same on the other side and place the meat onto a plate.
Next, remove the legs. Pop out the thigh bone and slice down between the ball and socket. Slice underneath the leg and around so you get as much meat as possible. Remove the upper thigh bone by pushing your thumb and index finger underneath it and slide it along to release the bone, then simply snap it off. Repeat this for all the other legs and place them onto the plate with the breast meat.
Heat the oil and butter in a frying pan over a medium heat. When the butter has stopped fizzing place the breasts and legs into the pan, skin side down. Cook them for 2 minutes until they are golden brown, then turn only the breasts over.
Cook them for a further 1 minute before turning the legs over. Then, after another 1 minute, take the breasts out and continue to cook the legs for a further 1 minute.
Breasts: first side = 2 minutes, second side = 2 minutes
Legs: first side = 3 minutes, second side = 2 minutes.
Remove the breasts and legs respectively and place them onto a clean plate to rest for 5 minutes before serving. We served the quail with roast parsnips, braised green cabbage and a wild mushroom and smoked pancettia quail jus.
Back to top
2011年4月28日星期四
scone
Grapes Scones – recipe copy from what’s cooking baking Emma Patmore
Ingredients:
225g / 8oz / 2 cups self-raising flour
1 tbsp caster sugar
Pinch of salt
75g / 2 ¾ oz / 1/3 cup butter, cut into small pieces
40g / 1 1/ 2 oz / 3 tbsp glace (candied) grapes
1 egg, beaten
50 ml / 2 fl oz / ¼ cup milk
Lightly grease a baking tray
Strain the flour, sugar and salt into a mixing bowl and rub in the butter with your fingers until the scone mixture resembles breadcrumbs
Stir in the grapes and add the egg
Reserve 1 tbsp of milk for glazing, and then add the remainder to the mixture. Mix together to form soft dough.
On a lightly floured surface, roll out the dough to a thickness of 2 cm / ¾ inches and cut out 8 scones, using a 5 cm / 2 inch cutter
Place the scones on to the baking tray and brush with the reserved milk
bake in a preheated oven, 220ºC / 425ºF /Gas mark 7, for 8-10 minutes or until the scones are golden brown
Leave to cool on a wire rack, then serve split and buttered.
Ingredients:
225g / 8oz / 2 cups self-raising flour
1 tbsp caster sugar
Pinch of salt
75g / 2 ¾ oz / 1/3 cup butter, cut into small pieces
40g / 1 1/ 2 oz / 3 tbsp glace (candied) grapes
1 egg, beaten
50 ml / 2 fl oz / ¼ cup milk
Lightly grease a baking tray
Strain the flour, sugar and salt into a mixing bowl and rub in the butter with your fingers until the scone mixture resembles breadcrumbs
Stir in the grapes and add the egg
Reserve 1 tbsp of milk for glazing, and then add the remainder to the mixture. Mix together to form soft dough.
On a lightly floured surface, roll out the dough to a thickness of 2 cm / ¾ inches and cut out 8 scones, using a 5 cm / 2 inch cutter
Place the scones on to the baking tray and brush with the reserved milk
bake in a preheated oven, 220ºC / 425ºF /Gas mark 7, for 8-10 minutes or until the scones are golden brown
Leave to cool on a wire rack, then serve split and buttered.
chocolate truffle cake
Ingredients
3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled
Directions
Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
3 cups Ghirardelli Semi-Sweet Chocolate Chips
1 cup unsalted butter at room temperature
8 large eggs, chilled
1/4 teaspoon salt
1/2 cup heavy cream
1 cup Ghirardelli Milk Chocolate Chips
2 ounces Ghirardelli White Chocolate baking bar, chilled
Directions
Preheat the oven to 325 degrees F. Arrange a rack in center of oven. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper.
In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes. Gently fold the whipped eggs, a third at a time, into the melted chocolate. Pour the batter into the prepared cake pan.
Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper.
To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
Chill the cake until the ganache sets, about 30 minutes. To garnish, grate the white chocolate bar on top of cake.
2011年4月27日星期三
Turkey
The PERFECT Christmas TurkeyThere's nothing more festive than a roast turkey for Christmas, shared with friends and family. Roasting a turkey may seem to be a daunting task but don't let the silly giant bird intimidate you! In fact, I always like to make a turkey simply because it is low maintenance, and the long cooking time means you have plenty of time to slowly prepare everything else for a perfect gathering.
This recipe has been changed and adapted by many, froman original 3 page recipeby Heston Blumenthal (and I would commend anyone who tries to attempt that!). A touch of advice was added by Gwyneth Paltrow's GOOP, I've thrown in some of Jamie Oliver's notes and added a homemade herb butter rub and stuffing for the full fair. There are ways to cut corners to minimize the hard work, and I will show you how - after all, you want to be dressed and looking fresh as a daisy when your guests walk in, not sweating over the kitchen.
There are a few things that I find are really important to a perfect turkey:
A good roasting tray with a wire rack (to raise the bird)
The overnight soak in brine
Herbed butter
Remember the rule: 35 mins of oven time to every kg
Get your turkey delivered - boy are they heavy to carry otherwise!
Note:I used a 4kg Free Range Antibotic Free TurkeyfromSam the Butcher- you can order it online and have it delivered to your doorstep on the day of preparation! They will remove the giblets and clean it for you as well.
The Day Before: Soak in brine
½ cup coarse salt, plus more for seasoning
¾ cup dark brown sugar
4kg free range turkey
lemon and thyme
In a medium sized saucepan, heat the salt and sugar in 2 cups water, and add 1 whole lemon (just throw it in!) and a few sprigs of thyme. The salt and sugar will gently dissolve over low heat and the aroma from the lemon and herbs will gently infuse the brine.
Turn the heat off, and pour this mixture into the biggest pot you have, as it has to be big enough to keep the entire turkey submerged.
Add the turkey, then add cold water until the turkey is just submerged. Cover in glad wrap and refrigerate overnight.
Tip: If you have a giant turkey and not a single pot large enough to submerge it, you can use a garbage bag!
5 hours before the party starts: Prepping and Stuffing
Salt and Pepper
1 block of Butter, room temperature
Turkey thyme (dried thyme - crushed to resemble a powder) & Sage
Stuffing usually needs to be cooked and prepared the night before, but with the amount of Christmas shopping, card writing and tree decorating, we're not going to do that! Instead, I've opted forSam's Christmas stufferinstead. This turkey recipe is actually marvelous without stuffing, but I just can't seem to get my head around the concept. I love stuffing!
Preheat the oven to 150°C. Remove the turkey from the brine and rinse with cold water. Pat completely dry with paper towels.
Mix butter (enough to cover the inside and outside of the bird) with the thyme, salt and better.
This is the messy part. Insert a baking spatula under the skin of the turkey from it's rear and open up the skin, and spread knobs of herb butter under its skin (and along with the sage leaves, get your fingers in there). This is optional but it does add to the flavour later on.
Add some stuffing loosely in the turkey's cavity. You don't want to pack it in tightly, as that affects how the heat travels inside the turkey. You want to give it some room so the hot air from the oven can travel in and out.
Tie up the legs with cooking twine, then rub the herb butter all over the outside and sprinkle with a liberal amount of black pepper and bit of salt.
Oven time: It's getting hot in here
2 cups Chicken Stock
Flip your bird over, and place breast-side down in a roasting pan. Loosely cover the top with foil to minimize drying and cook for 35min per kg in a fan forced oven set to 170°C.
The beauty of the brine soaking is that this turkey hardly needs to be basted. I did it once an hour anyway, using pan juices and chicken stock.
After 35min per kg, remove the turkey from the oven and raise the temperature to 220°C and turn on the convection if available (if not, raise the temperature to 240°C). Once the oven reaches temperature, flip the turkey so it’s breast-side up on the roasting rack and put it back in the oven. Roast for half an hour, and test by stabbing a fork into the thickest part of the thigh for 10 seconds. The tip of the fork should be very hot and the juices should run clear.
I like to brush the skin with a small amount of honey alongside the pan juices to give it a nicer color for the last 5 minutes of roasting.
Let it rest at least 30 minutes before slicing and serving - this is a perfect time to make a gravy with the remaining pan juices.
Carving and Serving
I'm going to point you over to Jamie Oliver's instructional video for this:
http://www.jamieoliver.com/about/jamie-oliver-videos/carving-a-turkey- but I have to say, carving is a man's job. Make your other half watch this video and ask him to carve the turkey. It makes them feel in control, they feel the Christmas glory when eyes light up as the platter of turkey meat is brought to the table. Garnish with roast vegetables or a rocket salad.
juicy turkey legThe meat should be tender and moist, even the breast meat from this recipe is utterly delightful. I hope you enjoy a wonderful Christmas period with your loved ones
This recipe has been changed and adapted by many, froman original 3 page recipeby Heston Blumenthal (and I would commend anyone who tries to attempt that!). A touch of advice was added by Gwyneth Paltrow's GOOP, I've thrown in some of Jamie Oliver's notes and added a homemade herb butter rub and stuffing for the full fair. There are ways to cut corners to minimize the hard work, and I will show you how - after all, you want to be dressed and looking fresh as a daisy when your guests walk in, not sweating over the kitchen.
There are a few things that I find are really important to a perfect turkey:
A good roasting tray with a wire rack (to raise the bird)
The overnight soak in brine
Herbed butter
Remember the rule: 35 mins of oven time to every kg
Get your turkey delivered - boy are they heavy to carry otherwise!
Note:I used a 4kg Free Range Antibotic Free TurkeyfromSam the Butcher- you can order it online and have it delivered to your doorstep on the day of preparation! They will remove the giblets and clean it for you as well.
The Day Before: Soak in brine
½ cup coarse salt, plus more for seasoning
¾ cup dark brown sugar
4kg free range turkey
lemon and thyme
In a medium sized saucepan, heat the salt and sugar in 2 cups water, and add 1 whole lemon (just throw it in!) and a few sprigs of thyme. The salt and sugar will gently dissolve over low heat and the aroma from the lemon and herbs will gently infuse the brine.
Turn the heat off, and pour this mixture into the biggest pot you have, as it has to be big enough to keep the entire turkey submerged.
Add the turkey, then add cold water until the turkey is just submerged. Cover in glad wrap and refrigerate overnight.
Tip: If you have a giant turkey and not a single pot large enough to submerge it, you can use a garbage bag!
5 hours before the party starts: Prepping and Stuffing
Salt and Pepper
1 block of Butter, room temperature
Turkey thyme (dried thyme - crushed to resemble a powder) & Sage
Stuffing usually needs to be cooked and prepared the night before, but with the amount of Christmas shopping, card writing and tree decorating, we're not going to do that! Instead, I've opted forSam's Christmas stufferinstead. This turkey recipe is actually marvelous without stuffing, but I just can't seem to get my head around the concept. I love stuffing!
Preheat the oven to 150°C. Remove the turkey from the brine and rinse with cold water. Pat completely dry with paper towels.
Mix butter (enough to cover the inside and outside of the bird) with the thyme, salt and better.
This is the messy part. Insert a baking spatula under the skin of the turkey from it's rear and open up the skin, and spread knobs of herb butter under its skin (and along with the sage leaves, get your fingers in there). This is optional but it does add to the flavour later on.
Add some stuffing loosely in the turkey's cavity. You don't want to pack it in tightly, as that affects how the heat travels inside the turkey. You want to give it some room so the hot air from the oven can travel in and out.
Tie up the legs with cooking twine, then rub the herb butter all over the outside and sprinkle with a liberal amount of black pepper and bit of salt.
Oven time: It's getting hot in here
2 cups Chicken Stock
Flip your bird over, and place breast-side down in a roasting pan. Loosely cover the top with foil to minimize drying and cook for 35min per kg in a fan forced oven set to 170°C.
The beauty of the brine soaking is that this turkey hardly needs to be basted. I did it once an hour anyway, using pan juices and chicken stock.
After 35min per kg, remove the turkey from the oven and raise the temperature to 220°C and turn on the convection if available (if not, raise the temperature to 240°C). Once the oven reaches temperature, flip the turkey so it’s breast-side up on the roasting rack and put it back in the oven. Roast for half an hour, and test by stabbing a fork into the thickest part of the thigh for 10 seconds. The tip of the fork should be very hot and the juices should run clear.
I like to brush the skin with a small amount of honey alongside the pan juices to give it a nicer color for the last 5 minutes of roasting.
Let it rest at least 30 minutes before slicing and serving - this is a perfect time to make a gravy with the remaining pan juices.
Carving and Serving
I'm going to point you over to Jamie Oliver's instructional video for this:
http://www.jamieoliver.com/about/jamie-oliver-videos/carving-a-turkey- but I have to say, carving is a man's job. Make your other half watch this video and ask him to carve the turkey. It makes them feel in control, they feel the Christmas glory when eyes light up as the platter of turkey meat is brought to the table. Garnish with roast vegetables or a rocket salad.
juicy turkey legThe meat should be tender and moist, even the breast meat from this recipe is utterly delightful. I hope you enjoy a wonderful Christmas period with your loved ones
tiramisu
Prep Time:
35 MinCook Time:
10 MinReady In:
5 Hrs
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 7x11 inch dish
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
35 MinCook Time:
10 MinReady In:
5 Hrs
Servings (Help)
US Metric Calculate
Original Recipe Yield 1 - 7x11 inch dish
Ingredients
6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract
1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Directions
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
2011年4月26日星期二
君度橙牛油蛋糕 orange pound cake
A. 牛油150g(叮熔) 砂糖108g 橙皮茸1個 橙皮刨絲1個(加糖水叮軟)
B. 糖粉30g 杏仁粉30g (篩勻)
C. 低粉150g 泡打粉3g (篩勻)
D. 蛋135g 暖牛奶15g
牛油趁暖加入A, B用手打蛋拂拌勻, 加入一半C拌勻, 逐少加入D拌勻, 再加入餘下的D. 全程不用打發, 加入麵粉後不要大力攪打, 否則起筋就不好吃了.
模子噴上脫模油/塗牛油, 入爐以170度焗約50分鐘, 要看糕面啡金, 竹簽刺入沒有黏漿為準. (焗到麵團表面脹起半乾時, 用刀子沿中線劃一條直痕.)
君度酒汁
糖水(100g水+130g糖煮至剛滾)50g 鮮橙汁50g 君度酒25g
蛋糕出爐後, 趁熱掃勻整個糕的底面四周, 盡量讓蛋糕吸飽汁. 待涼, 包好, 室溫放3日才吃, 是最好的.
B. 糖粉30g 杏仁粉30g (篩勻)
C. 低粉150g 泡打粉3g (篩勻)
D. 蛋135g 暖牛奶15g
牛油趁暖加入A, B用手打蛋拂拌勻, 加入一半C拌勻, 逐少加入D拌勻, 再加入餘下的D. 全程不用打發, 加入麵粉後不要大力攪打, 否則起筋就不好吃了.
模子噴上脫模油/塗牛油, 入爐以170度焗約50分鐘, 要看糕面啡金, 竹簽刺入沒有黏漿為準. (焗到麵團表面脹起半乾時, 用刀子沿中線劃一條直痕.)
君度酒汁
糖水(100g水+130g糖煮至剛滾)50g 鮮橙汁50g 君度酒25g
蛋糕出爐後, 趁熱掃勻整個糕的底面四周, 盡量讓蛋糕吸飽汁. 待涼, 包好, 室溫放3日才吃, 是最好的.
生煎包
食譜來自網上＋QQ改良
麵糰材料:
中筋粉 300g
冷水 180g
速發酵母 1/2茶匙
細砂糖 10g
鹽 1/4茶匙
油1湯匙
肉餡材料:
碎肥豬肉 100g
白菜 150g
蒜頭1粒（垛成蒜蓉）
醃肉調味料:
老抽 1大匙
生抽 1.5大匙
米酒 1大匙
細砂糖 1大匙
麻油 1大匙
雞粉1大匙
白胡椒粉 適量
粟粉 1大匙 (臨包餡前半小時加入撈勻)
裝飾：
蔥粒 5g
其他：
油2湯匙
水3湯匙
肉餡做法
： 1）將碎豬肉、碎肥肉加入調味料醃至少2小時
2）將菜洗淨抹乾，麵糰將近發好時切碎加入雞粉再與肉餡拌勻備用
麵糰做法:
1）將所有材料搓成光滑麵糰
2）將麵糰滾圓放入大鋼碗包上保鮮紙發酵至1.5倍-2倍大
3）將發好的麵糰移出至桌上，將空氣按壓排出，搓成長條，分割成8等份，然後滾圓，鬆弛15分鐘
做法：
1）麵糰轆成圓形薄片,包肉餡,將收口處捏緊
2）點一這水在包面灑一點蔥粒
3）包放平底鑊內，鬆弛5分鐘
4）放2湯匙油在平底鑊內慢火將底面煎至金黃色後加入3湯匙水
4）加水後蓋上鍋蓋火轉細火焗5分鍾
麵糰材料:
中筋粉 300g
冷水 180g
速發酵母 1/2茶匙
細砂糖 10g
鹽 1/4茶匙
油1湯匙
肉餡材料:
碎肥豬肉 100g
白菜 150g
蒜頭1粒（垛成蒜蓉）
醃肉調味料:
老抽 1大匙
生抽 1.5大匙
米酒 1大匙
細砂糖 1大匙
麻油 1大匙
雞粉1大匙
白胡椒粉 適量
粟粉 1大匙 (臨包餡前半小時加入撈勻)
裝飾：
蔥粒 5g
其他：
油2湯匙
水3湯匙
肉餡做法
： 1）將碎豬肉、碎肥肉加入調味料醃至少2小時
2）將菜洗淨抹乾，麵糰將近發好時切碎加入雞粉再與肉餡拌勻備用
麵糰做法:
1）將所有材料搓成光滑麵糰
2）將麵糰滾圓放入大鋼碗包上保鮮紙發酵至1.5倍-2倍大
3）將發好的麵糰移出至桌上，將空氣按壓排出，搓成長條，分割成8等份，然後滾圓，鬆弛15分鐘
做法：
1）麵糰轆成圓形薄片,包肉餡,將收口處捏緊
2）點一這水在包面灑一點蔥粒
3）包放平底鑊內，鬆弛5分鐘
4）放2湯匙油在平底鑊內慢火將底面煎至金黃色後加入3湯匙水
4）加水後蓋上鍋蓋火轉細火焗5分鍾
2011年4月18日星期一
饅頭
食譜如下：
黑糖饅頭DIY
我的黑糖饅頭食譜
是集BBH及網路上各家食譜之大成所完成的簡易型
材料:中筋麵粉400克, 酵母發粉6克,黑糖75克,水
步驟:1.以少許溫水攪拌發粉,靜置5分鐘使其發酵發泡
2.將麵粉及黑糖過篩,倒入1.發粉水
3.將2.和成麵團,在和麵期間多次少量的加水,無法成團就加些水,會黏手就加些麵粉
4.使其成不沾鍋之麵團即可
5.電鍋外鍋加些熱水,麵團包保鮮膜隔水保溫,插電後保溫25分鐘
6.因為麵團會發成兩倍大,所以保鮮膜不要包太緊
7.把膨大的麵團拿出來整形,先桿平後再捲起切成適當的大小
8.此次可以電鍋保溫25分鐘再次發麵;亦可靜置桌面,在上面鋪放熱布,待其再度膨大即可
9.另備鍋煮水來蒸,水沸後蒸約8分鐘即可,麵團下要放溼布才不會讓饅頭底部變硬
10.蒸好後不要立即開蓋,關火後約悶3-5分鐘再開蓋,以免饅頭皮變皺
要吃以前,在電鍋外鍋放1/4或1/3杯水,蒸約5-7分鐘即可 個蓋
黑糖饅頭DIY
我的黑糖饅頭食譜
是集BBH及網路上各家食譜之大成所完成的簡易型
材料:中筋麵粉400克, 酵母發粉6克,黑糖75克,水
步驟:1.以少許溫水攪拌發粉,靜置5分鐘使其發酵發泡
2.將麵粉及黑糖過篩,倒入1.發粉水
3.將2.和成麵團,在和麵期間多次少量的加水,無法成團就加些水,會黏手就加些麵粉
4.使其成不沾鍋之麵團即可
5.電鍋外鍋加些熱水,麵團包保鮮膜隔水保溫,插電後保溫25分鐘
6.因為麵團會發成兩倍大,所以保鮮膜不要包太緊
7.把膨大的麵團拿出來整形,先桿平後再捲起切成適當的大小
8.此次可以電鍋保溫25分鐘再次發麵;亦可靜置桌面,在上面鋪放熱布,待其再度膨大即可
9.另備鍋煮水來蒸,水沸後蒸約8分鐘即可,麵團下要放溼布才不會讓饅頭底部變硬
10.蒸好後不要立即開蓋,關火後約悶3-5分鐘再開蓋,以免饅頭皮變皺
要吃以前,在電鍋外鍋放1/4或1/3杯水,蒸約5-7分鐘即可 個蓋
2011年4月17日星期日
waffle
Ingredients
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Directions
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
P.S can separent the egg , beat egg white first
Can use apple sauce to substitue the oil
2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Directions
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
P.S can separent the egg , beat egg white first
Can use apple sauce to substitue the oil
2011年4月15日星期五
tart shell recipe
INGREDIENTS:
1 3/4 cup flour
3/4 cup unsalted butter, cut into 1/4-inch cubes and frozen
1/2 cup confectioners' sugar
2 teaspoons finely shredded lemon peel
1/2 teaspoon kosher salt
OR
1/4 teaspoon salt
6 tablespoons ice water
8 tart pans (4- to 4 1/4-inch size) with removable bottoms
Turn this recipe into a puzzle! [click]
PREPARATION:
In food processor, combine flour, butter, confectioners' sugar, lemon peel and salt. Cover and process with a few quick on-off turns until most of the mixture resembles cornmeal but a few large pieces remain. (You should be able to feel the small pieces of butter with your fingers.)
Pour 5 tablespoons ice water through feed tube. Process with 2 quick on-off turns. Scrape down sides. Process with 2 more quick on-off turns (mixture may not all be moistened).
Remove dough from bowl; shape into ball by gently pushing down with the heel of your hand so that the mixture will come together. (Add only as much water as needed. Too much water or mixing will make dough tough.)
Cover dough with plastic wrap or place in plastic bag and seal; chill 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 350 degrees F. Unwrap dough; divide into equal portions. On lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter.
Line a 4- to 4 1/4-inch tart pan with a removable bottom with pastry. Press pasty into fluted sides of pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining pastry.
Line each pastry with a small circle of double thickness of foil. If you like, fill with pie weights. (Foil prevents the crust from shrinking.) Place tart pans on large baking sheet.
Bake 15 minutes. Remove baking sheet from oven. Carefully remove pie weights, if using, and foil. Return baking sheet to oven. Bake 8 to 10 minutes more or until pastry shells are firm and just beginning to brown around edges. Remove from oven. Cool on a wire rack.
From Tapawingo restaurant, Ellsworth, Mich., as published in ``Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories'' by Dan Kaercher (Globe Pequot Press)
NUTRITION:
Nutritional data has not been calculated yet. Request nutrition for this recipe.
This recipe from CDKitchen for Pastry Tart Shells serves/makes 8
1 3/4 cup flour
3/4 cup unsalted butter, cut into 1/4-inch cubes and frozen
1/2 cup confectioners' sugar
2 teaspoons finely shredded lemon peel
1/2 teaspoon kosher salt
OR
1/4 teaspoon salt
6 tablespoons ice water
8 tart pans (4- to 4 1/4-inch size) with removable bottoms
Turn this recipe into a puzzle! [click]
PREPARATION:
In food processor, combine flour, butter, confectioners' sugar, lemon peel and salt. Cover and process with a few quick on-off turns until most of the mixture resembles cornmeal but a few large pieces remain. (You should be able to feel the small pieces of butter with your fingers.)
Pour 5 tablespoons ice water through feed tube. Process with 2 quick on-off turns. Scrape down sides. Process with 2 more quick on-off turns (mixture may not all be moistened).
Remove dough from bowl; shape into ball by gently pushing down with the heel of your hand so that the mixture will come together. (Add only as much water as needed. Too much water or mixing will make dough tough.)
Cover dough with plastic wrap or place in plastic bag and seal; chill 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 350 degrees F. Unwrap dough; divide into equal portions. On lightly floured surface, use your hands to slightly flatten 1 portion. Roll dough from center to edges into a circle about 5 inches in diameter.
Line a 4- to 4 1/4-inch tart pan with a removable bottom with pastry. Press pasty into fluted sides of pan; trim edges. Prick bottom and sides of pastry. Repeat with remaining pastry.
Line each pastry with a small circle of double thickness of foil. If you like, fill with pie weights. (Foil prevents the crust from shrinking.) Place tart pans on large baking sheet.
Bake 15 minutes. Remove baking sheet from oven. Carefully remove pie weights, if using, and foil. Return baking sheet to oven. Bake 8 to 10 minutes more or until pastry shells are firm and just beginning to brown around edges. Remove from oven. Cool on a wire rack.
From Tapawingo restaurant, Ellsworth, Mich., as published in ``Taste of the Midwest: 12 States, 101 Recipes, 150 Meals, 8,207 Miles and Millions of Memories'' by Dan Kaercher (Globe Pequot Press)
NUTRITION:
Nutritional data has not been calculated yet. Request nutrition for this recipe.
This recipe from CDKitchen for Pastry Tart Shells serves/makes 8
2011年4月13日星期三
海參
材料
放大圖片
印尼烏參︰ 1條，約 220克
雞湯︰ 1 1/2杯
金華火腿︰ 60克，切片
油︰ 2茶匙
鵪鶉蛋︰ 20隻
老抽︰ 1/2茶匙
生粉︰ 1/4杯
炸油︰ 1杯
葱白︰ 2棵
薑︰ 1塊，約 15克
紹酒︰ 2湯匙
芡汁料
蠔油︰ 1茶匙
雞湯︰ 1杯
鹽︰ 1/4茶匙
糖︰ 1/2茶匙
生粉︰ 1茶匙滿
準備
1.烏參置明火上烤至四周起小泡，即投入一大鍋開水內，大火煮 10分鐘，蓋起，焗至翌日，便開始發脹(1)。如是再多焗一次，每日換水兩次，海參漲至飽和，張開便可見腸臟(2)，挖出洗淨。是時可用小擦擦去海參上之白灰(3)，在水下沖淨，用半條已足，片去切口深色部分(4)。
2.鑊內加入葱、薑、紹酒和水約 6杯，大火燒開，以竹笪夾着海參(5)，放下鑊內，改為中火，煮約 1小時至海參開始變軟，移出。
3.以油 2茶匙起鑊，中火稍爆薑葱，即加入雞湯、火腿，放下海參，攤平在竹笪上(6)，改為中小火，先煨一面，翻面再煨另一面至湯汁收乾，海參軟腍至筷箸容易插入(7)。
4.煨煮海參時可同步準備鵪鶉蛋。盛蛋在鋁碟上，加入少許水，放在鑊內大火蒸 10分鐘，移出在水下沖冷，去皮，置毛巾上吸乾水分，轉放在深碟內。
5.加 1/2茶匙老抽拌勻鵪鶉蛋，逐隻撲上生粉(8)。在小鍋內中火熱油一杯，分批炸鵪鶉蛋至金黃(9)。
1.調勻芡汁，下鑊後在中小火上鏟勻，煮至透明，加麻油亮芡(10)。
2.以竹笪協助海參出鑊，置於長盤上，擺鵪鶉蛋在海參中央，淋下芡汁供食。
放大圖片
印尼烏參︰ 1條，約 220克
雞湯︰ 1 1/2杯
金華火腿︰ 60克，切片
油︰ 2茶匙
鵪鶉蛋︰ 20隻
老抽︰ 1/2茶匙
生粉︰ 1/4杯
炸油︰ 1杯
葱白︰ 2棵
薑︰ 1塊，約 15克
紹酒︰ 2湯匙
芡汁料
蠔油︰ 1茶匙
雞湯︰ 1杯
鹽︰ 1/4茶匙
糖︰ 1/2茶匙
生粉︰ 1茶匙滿
準備
1.烏參置明火上烤至四周起小泡，即投入一大鍋開水內，大火煮 10分鐘，蓋起，焗至翌日，便開始發脹(1)。如是再多焗一次，每日換水兩次，海參漲至飽和，張開便可見腸臟(2)，挖出洗淨。是時可用小擦擦去海參上之白灰(3)，在水下沖淨，用半條已足，片去切口深色部分(4)。
2.鑊內加入葱、薑、紹酒和水約 6杯，大火燒開，以竹笪夾着海參(5)，放下鑊內，改為中火，煮約 1小時至海參開始變軟，移出。
3.以油 2茶匙起鑊，中火稍爆薑葱，即加入雞湯、火腿，放下海參，攤平在竹笪上(6)，改為中小火，先煨一面，翻面再煨另一面至湯汁收乾，海參軟腍至筷箸容易插入(7)。
4.煨煮海參時可同步準備鵪鶉蛋。盛蛋在鋁碟上，加入少許水，放在鑊內大火蒸 10分鐘，移出在水下沖冷，去皮，置毛巾上吸乾水分，轉放在深碟內。
5.加 1/2茶匙老抽拌勻鵪鶉蛋，逐隻撲上生粉(8)。在小鍋內中火熱油一杯，分批炸鵪鶉蛋至金黃(9)。
1.調勻芡汁，下鑊後在中小火上鏟勻，煮至透明，加麻油亮芡(10)。
2.以竹笪協助海參出鑊，置於長盤上，擺鵪鶉蛋在海參中央，淋下芡汁供食。
吉士-dish desert pudding
吉士香飄處處聞
南瓜︰ 400克
西米︰ 1/2杯
白糖︰ 1/2杯
水︰ 1/2杯+3/4杯
椰汁︰ 200克
牛油︰ 2湯匙+2茶匙
粟粉︰ 5湯匙
大雞蛋︰ 4隻
準備
1.中鍋內加水半滿，置於大火上，燒至水開，一次過倒下西米，改為中火，繼續煮至西米透明，便倒入密眼籮斗內以冷水沖透(1)，並將西米浸在一大盆冷水中，用前瀝去水分。
2.南瓜置日式小飯鍋內，加蓋，放入微波爐中，大火加熱 10分鐘(2)，移出擱涼後把南瓜肉刮出，過籮(3)壓成茸，棄去粗的纖維。
3.小碗內調勻粟粉和水 3/4杯成漿。
4.雞蛋留出 1個蛋黃，其餘同打散(4)。
布甸糊煮法
1.中鍋置於中大火上，加水及糖煮至糖溶，繼加入椰汁同煮(5)，倒下西米(6)，煮至大滾，攪入牛油拌勻(7)。
2.改為中火，逐少吊下粟米粉漿，邊倒邊攪拌均勻至煮熟(8)。
3.從中火降為小火，拌入雞蛋液(9)與西米和勻，最後加入南瓜茸，拌至布甸糊全部均勻為止(10)。
布甸焗法
1.取一耐熱圓形高 8厘米，直徑 17厘米的焗盤，用 2茶匙牛油擦勻內面，倒下布甸糊，在工作案上敲平表面(11)。
2.預熱焗爐至 190℃，置布甸於中格，烤 20分鐘後移出，掃上蛋黃(12)，再放回焗爐內，多焗 20分鐘至表面金黃便可移出供食。
南瓜︰ 400克
西米︰ 1/2杯
白糖︰ 1/2杯
水︰ 1/2杯+3/4杯
椰汁︰ 200克
牛油︰ 2湯匙+2茶匙
粟粉︰ 5湯匙
大雞蛋︰ 4隻
準備
1.中鍋內加水半滿，置於大火上，燒至水開，一次過倒下西米，改為中火，繼續煮至西米透明，便倒入密眼籮斗內以冷水沖透(1)，並將西米浸在一大盆冷水中，用前瀝去水分。
2.南瓜置日式小飯鍋內，加蓋，放入微波爐中，大火加熱 10分鐘(2)，移出擱涼後把南瓜肉刮出，過籮(3)壓成茸，棄去粗的纖維。
3.小碗內調勻粟粉和水 3/4杯成漿。
4.雞蛋留出 1個蛋黃，其餘同打散(4)。
布甸糊煮法
1.中鍋置於中大火上，加水及糖煮至糖溶，繼加入椰汁同煮(5)，倒下西米(6)，煮至大滾，攪入牛油拌勻(7)。
2.改為中火，逐少吊下粟米粉漿，邊倒邊攪拌均勻至煮熟(8)。
3.從中火降為小火，拌入雞蛋液(9)與西米和勻，最後加入南瓜茸，拌至布甸糊全部均勻為止(10)。
布甸焗法
1.取一耐熱圓形高 8厘米，直徑 17厘米的焗盤，用 2茶匙牛油擦勻內面，倒下布甸糊，在工作案上敲平表面(11)。
2.預熱焗爐至 190℃，置布甸於中格，烤 20分鐘後移出，掃上蛋黃(12)，再放回焗爐內，多焗 20分鐘至表面金黃便可移出供食。
賽螃蟹-dish
材料
放大圖片
蛋白︰ 5或 6隻(視乎蛋之大小)
獅子魚︰ 450克
油︰ 3湯匙+2茶匙
薑茸︰ 1茶匙
火腿茸︰ 2茶匙(隨意)
蛋白調味料
粟粉︰ 2茶匙＋水 1湯匙
牛奶︰ 3/4杯
白醋︰ 2滴
鹽︰ 1/4滿茶匙
無味精雞粉︰ 1/2茶匙（隨意）
獅子魚肉醃料
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1/2茶匙
麻油︰ 1茶匙
芡汁料
生粉︰ 1茶匙
清雞湯︰ 1/4杯
準備
1.獅子魚洗淨，揩乾，置於工作板上，從頭下斜割一刀，深及魚脊骨(1)。
2.把魚調頭，以尖刀從割口向翅骨片出魚肉(2)。把魚翻面，如上法割出其餘一面(3)。
3.置魚皮向下，按着魚肉小的一頭，持刀片入魚肉內，把魚皮起出(4)。
4.切魚肉成 2厘米長的塊，堆成一堆，粗切數下(5)，放在碗內，次第加入醃料同拌勻。
5.牛奶倒下碗內，另在小碗中調勻粟粉和水(6)，加入牛奶內，蛋白打散，亦放入牛奶內，然後加入其餘調味料一同拌勻(7)。
炒法
1.置中式易潔鑊於中火上，燒至鑊紅，下油 1湯匙，倒進一半的蛋白牛奶混合液(8)，改為小火鏟至八成熟，大部分凝結(9)，便鏟出至鋼篩內瀝油。
2.繼續下油 1湯匙，仍用小火燒至鑊紅，倒下另一半的蛋液，鏟動至稠，亦移出至鋼篩內(10)。
3.洗淨鑊，置回中大火上，鑊紅時下油 2茶匙稍爆薑茸，改為小火，下芡汁，鏟至汁稠，加入魚肉(11)煮至變色，約八成熟時，將所有炒蛋白回鑊，沿鑊邊澆下 1湯匙油，稍加翻動便可上碟(12)，可隨意撒些火腿茸在面上作裝飾。
放大圖片
蛋白︰ 5或 6隻(視乎蛋之大小)
獅子魚︰ 450克
油︰ 3湯匙+2茶匙
薑茸︰ 1茶匙
火腿茸︰ 2茶匙(隨意)
蛋白調味料
粟粉︰ 2茶匙＋水 1湯匙
牛奶︰ 3/4杯
白醋︰ 2滴
鹽︰ 1/4滿茶匙
無味精雞粉︰ 1/2茶匙（隨意）
獅子魚肉醃料
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1/2茶匙
麻油︰ 1茶匙
芡汁料
生粉︰ 1茶匙
清雞湯︰ 1/4杯
準備
1.獅子魚洗淨，揩乾，置於工作板上，從頭下斜割一刀，深及魚脊骨(1)。
2.把魚調頭，以尖刀從割口向翅骨片出魚肉(2)。把魚翻面，如上法割出其餘一面(3)。
3.置魚皮向下，按着魚肉小的一頭，持刀片入魚肉內，把魚皮起出(4)。
4.切魚肉成 2厘米長的塊，堆成一堆，粗切數下(5)，放在碗內，次第加入醃料同拌勻。
5.牛奶倒下碗內，另在小碗中調勻粟粉和水(6)，加入牛奶內，蛋白打散，亦放入牛奶內，然後加入其餘調味料一同拌勻(7)。
炒法
1.置中式易潔鑊於中火上，燒至鑊紅，下油 1湯匙，倒進一半的蛋白牛奶混合液(8)，改為小火鏟至八成熟，大部分凝結(9)，便鏟出至鋼篩內瀝油。
2.繼續下油 1湯匙，仍用小火燒至鑊紅，倒下另一半的蛋液，鏟動至稠，亦移出至鋼篩內(10)。
3.洗淨鑊，置回中大火上，鑊紅時下油 2茶匙稍爆薑茸，改為小火，下芡汁，鏟至汁稠，加入魚肉(11)煮至變色，約八成熟時，將所有炒蛋白回鑊，沿鑊邊澆下 1湯匙油，稍加翻動便可上碟(12)，可隨意撒些火腿茸在面上作裝飾。
豆餅-dish
材料
放大圖片
潮州硬豆腐︰ 3塊
鮮冬菇︰ 100克
冬筍︰ 1小隻
青豆仁︰ 1/4杯
甘筍︰ 1段，約 5厘米長
馬蹄︰ 4個
娃娃菜︰ 1,000克
鹽︰ 1/2茶匙
水 2杯+菇素 1茶匙
煎炸豆餅用油︰ 1杯
撲豆餅面用生粉︰約 2湯匙
薑︰ 2片
豆餅調味料
生粉︰ 2湯匙
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1茶匙
麻油︰ 1湯匙
油︰ 1湯匙
菇素︰ 1滿茶匙
頂上頭抽︰ 1湯匙
準備
1.用薑磨磨硬豆腐成絲至碗中，再用薯茸夾把豆腐絲壓碎(1)。
2.鮮冬菇以小掃掃淨，置微波爐內大火(100%火力)加熱 45秒，移出放在雙層廚紙上吸乾水分。每隻橫片成 3片(2)，先切絲後切小粒，如綠豆大小。
3.冬筍汆水 5分鐘，先切片，後切絲，再切小粒。
4.甘筍亦切小粒。馬蹄去皮後切小粒。青豆汆水，去皮後切碎(3)。
5.娃娃菜洗淨去老莢，每棵直切為數份(4)。
6.在大碗內的豆腐碎加入所有五色蔬(5)，下調味料同拌勻，以筷箸循一方向攪動至全部作料拌至均勻，醬油下至最後(6)。
7.以手作揉麵狀，把豆餅料搓成一團。取約 1/3杯搓成丸子(7)，然後壓平成圓餅，每餅薄撲上生粉以防散開，置碟上待炸(8)，約得 9-10個。
煎法
1.中式鑊內下油約 1杯，置於中火上，燒至油溫約為七成熱度，放下一半豆餅，耐心慢煎至餅底微黃(9)便翻面，同樣耐心煎至兩面顏色俱呈金黃(10)。鏟出。如法煎其餘豆餅。
2.揩淨鑊，下油 2湯匙(從炸油中取用)爆香薑片，投下娃娃菜鏟勻後加鹽、水 2杯和菇素，加蓋煮至菜將腍便放豆餅在菜面(11)，煮 10分鐘後，將菜堆起在中央，排豆餅在菜旁，使能吸收汁液，再蓋起多煮 5-7分鐘(12)，不用勾芡。
3.上碟時先圍菜在碟邊，上加豆餅，淋汁在面供食。
放大圖片
潮州硬豆腐︰ 3塊
鮮冬菇︰ 100克
冬筍︰ 1小隻
青豆仁︰ 1/4杯
甘筍︰ 1段，約 5厘米長
馬蹄︰ 4個
娃娃菜︰ 1,000克
鹽︰ 1/2茶匙
水 2杯+菇素 1茶匙
煎炸豆餅用油︰ 1杯
撲豆餅面用生粉︰約 2湯匙
薑︰ 2片
豆餅調味料
生粉︰ 2湯匙
鹽︰ 1/4茶匙
胡椒粉︰ 1/8茶匙
糖︰ 1茶匙
麻油︰ 1湯匙
油︰ 1湯匙
菇素︰ 1滿茶匙
頂上頭抽︰ 1湯匙
準備
1.用薑磨磨硬豆腐成絲至碗中，再用薯茸夾把豆腐絲壓碎(1)。
2.鮮冬菇以小掃掃淨，置微波爐內大火(100%火力)加熱 45秒，移出放在雙層廚紙上吸乾水分。每隻橫片成 3片(2)，先切絲後切小粒，如綠豆大小。
3.冬筍汆水 5分鐘，先切片，後切絲，再切小粒。
4.甘筍亦切小粒。馬蹄去皮後切小粒。青豆汆水，去皮後切碎(3)。
5.娃娃菜洗淨去老莢，每棵直切為數份(4)。
6.在大碗內的豆腐碎加入所有五色蔬(5)，下調味料同拌勻，以筷箸循一方向攪動至全部作料拌至均勻，醬油下至最後(6)。
7.以手作揉麵狀，把豆餅料搓成一團。取約 1/3杯搓成丸子(7)，然後壓平成圓餅，每餅薄撲上生粉以防散開，置碟上待炸(8)，約得 9-10個。
煎法
1.中式鑊內下油約 1杯，置於中火上，燒至油溫約為七成熱度，放下一半豆餅，耐心慢煎至餅底微黃(9)便翻面，同樣耐心煎至兩面顏色俱呈金黃(10)。鏟出。如法煎其餘豆餅。
2.揩淨鑊，下油 2湯匙(從炸油中取用)爆香薑片，投下娃娃菜鏟勻後加鹽、水 2杯和菇素，加蓋煮至菜將腍便放豆餅在菜面(11)，煮 10分鐘後，將菜堆起在中央，排豆餅在菜旁，使能吸收汁液，再蓋起多煮 5-7分鐘(12)，不用勾芡。
3.上碟時先圍菜在碟邊，上加豆餅，淋汁在面供食。
蝦gao - dish
材料
放大圖片
中蝦︰ 6両
肥豬肉︰ 2両半
冬菇︰ 8隻
菜心︰ 4條
調味料
(醃蝦調味料)
蛋白︰ 1隻
鹽︰ 1/5湯匙
糖︰ 1/5湯匙
生粉︰ 1湯匙
(芡汁)
上湯︰大半湯勺
糖︰ 1/5湯匙
鹽︰ 1/5湯匙
生粉︰ 1湯匙
胡椒粉︰適量
油︰少許
做法
1.中蝦去殼，用鹽洗擦。用毛巾包着蝦肉，扭乾水分。
2.用刀將蝦肉拍扁，再用刀剁成蓉。
3.蝦蓉加調味料撈勻，然後加入肥豬肉再攪勻，搓成球狀，大力撻八下撻成蝦膠。
4.冬菇浸軟後，下鹽汆水，拍上生粉，把蝦膠釀在冬菇上，用大火蒸四分鐘後倒去水分。
5.煮茨汁，最後下生粉埋芡，淋在冬菇上。菜心汆水，伴邊。
放大圖片
1.
放大圖片
2.
放大圖片
3.
放大圖片
4.
放大圖片
5.
Tips
1.用刀將蝦拍扁時，動作一拍一跣，有起膠作用。
2.蝦肉每三隻一起拍扁，別貪快一次過拍扁太多隻。
3.將蝦蓉和調味料撈勻攪動時，應以順時針方向，手勢要快，更易起膠。逆時針方向打成的蝦膠不夠爽。
1 / 2 Next Page
Next Media私隱聲明 刊登廣告 聯絡我們 Nielsen/ NetRatings© 2011 Next Media Interactive Limited. All rights reserved.
版權所有 不得轉載
放大圖片
中蝦︰ 6両
肥豬肉︰ 2両半
冬菇︰ 8隻
菜心︰ 4條
調味料
(醃蝦調味料)
蛋白︰ 1隻
鹽︰ 1/5湯匙
糖︰ 1/5湯匙
生粉︰ 1湯匙
(芡汁)
上湯︰大半湯勺
糖︰ 1/5湯匙
鹽︰ 1/5湯匙
生粉︰ 1湯匙
胡椒粉︰適量
油︰少許
做法
1.中蝦去殼，用鹽洗擦。用毛巾包着蝦肉，扭乾水分。
2.用刀將蝦肉拍扁，再用刀剁成蓉。
3.蝦蓉加調味料撈勻，然後加入肥豬肉再攪勻，搓成球狀，大力撻八下撻成蝦膠。
4.冬菇浸軟後，下鹽汆水，拍上生粉，把蝦膠釀在冬菇上，用大火蒸四分鐘後倒去水分。
5.煮茨汁，最後下生粉埋芡，淋在冬菇上。菜心汆水，伴邊。
放大圖片
1.
放大圖片
2.
放大圖片
3.
放大圖片
4.
放大圖片
5.
Tips
1.用刀將蝦拍扁時，動作一拍一跣，有起膠作用。
2.蝦肉每三隻一起拍扁，別貪快一次過拍扁太多隻。
3.將蝦蓉和調味料撈勻攪動時，應以順時針方向，手勢要快，更易起膠。逆時針方向打成的蝦膠不夠爽。
1 / 2 Next Page
Next Media私隱聲明 刊登廣告 聯絡我們 Nielsen/ NetRatings© 2011 Next Media Interactive Limited. All rights reserved.
版權所有 不得轉載
2011年2月24日星期四
healthy butter cream
Adapted from a recipe received by Garrett McCord
1 cup of egg whites (about 8 large egg whites)
1 1/2 cups of sugar
1 1/4 cup of butter, at room temperature and cut into chunks
1 teaspoon vanilla extract
Have a candy thermometer handy. Heat hot water in the bottom of a double boiler until it is almost boiling. Combine egg whites and sugar in the top half of the double boiler and whisk gently until they reach 140 degrees F.
Remove eggs whites and sugar from the pot and pour into a mixing bowl. Using a stand mixer with the whisk attachment, beat on high until the frosting is big and billowy and have cooled completely.
Once the eggs and sugar have cooled off during beating, slowly add butter to frosting, chunk by chunk, and keep beating. After one minute, add vanilla and continue beating. If you want to add food coloring, add it right after the vanilla extract.
Keep beating and tasting. You’ll know it’s done when it tastes like happiness, whipped velvet, and unicorn giggles.
If kept in an airtight container, this frosting will keep FOREVER in the fridge. Just bring to room temperature and re-whisk it when needed. I’ve been keeping a test batch in the fridge for two months now, and it still tastes lovely and perfect once a small portion is brought to room temperature and beaten with a whisk.
1 cup of egg whites (about 8 large egg whites)
1 1/2 cups of sugar
1 1/4 cup of butter, at room temperature and cut into chunks
1 teaspoon vanilla extract
Have a candy thermometer handy. Heat hot water in the bottom of a double boiler until it is almost boiling. Combine egg whites and sugar in the top half of the double boiler and whisk gently until they reach 140 degrees F.
Remove eggs whites and sugar from the pot and pour into a mixing bowl. Using a stand mixer with the whisk attachment, beat on high until the frosting is big and billowy and have cooled completely.
Once the eggs and sugar have cooled off during beating, slowly add butter to frosting, chunk by chunk, and keep beating. After one minute, add vanilla and continue beating. If you want to add food coloring, add it right after the vanilla extract.
Keep beating and tasting. You’ll know it’s done when it tastes like happiness, whipped velvet, and unicorn giggles.
If kept in an airtight container, this frosting will keep FOREVER in the fridge. Just bring to room temperature and re-whisk it when needed. I’ve been keeping a test batch in the fridge for two months now, and it still tastes lovely and perfect once a small portion is brought to room temperature and beaten with a whisk.
2011年2月22日星期二
bitter-sweet chocoalte tart -Alain Ducasse
Ingredients
Tart Shell All-purpose flour
1 stick unsalted butter, softened
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons almond flour (see Note)
1/2 teaspoon salt
1 large egg
Filling 3/4 cup heavy cream
1/2 cup whole milk
12 ounces bittersweet chocolate, chopped
1 large egg
1 large egg yolk
Glaze 1 teaspoon unflavored powdered gelatin
2 tablespoons whole milk
1/3 cup heavy cream
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 ounces milk chocolate, chopped
Sweetened whipped cream, for serving
Directions
MAKE THE TART SHELL: In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.
Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.
Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 250°.
MAKE THE FILLING: In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
MAKE THE GLAZE: In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.
Notes
Almond flour, made from finely ground blanched almonds, can be found at most gourmet and health-food stores.
Tart Shell All-purpose flour
1 stick unsalted butter, softened
1/2 cup confectioners' sugar
3 tablespoons unsweetened cocoa powder
3 tablespoons almond flour (see Note)
1/2 teaspoon salt
1 large egg
Filling 3/4 cup heavy cream
1/2 cup whole milk
12 ounces bittersweet chocolate, chopped
1 large egg
1 large egg yolk
Glaze 1 teaspoon unflavored powdered gelatin
2 tablespoons whole milk
1/3 cup heavy cream
1/4 cup sugar
3 tablespoons unsweetened cocoa powder
2 ounces milk chocolate, chopped
Sweetened whipped cream, for serving
Directions
MAKE THE TART SHELL: In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.
Peel off the top sheet of plastic and invert the dough onto a 10-inch fluted tart pan with a removable bottom. Remove the remaining sheet of plastic and gently press the dough into the pan. Trim the dough flush with the rim. Freeze until firm, 10 minutes.
Line the tart shell with parchment paper and fill with pie weights or beans. Bake in the center of the oven for 30 minutes, until the tart shell is nearly cooked through. Remove the parchment and weights and bake until the shell is cooked through, about 20 minutes longer. Transfer to a rack and let cool. Lower the oven temperature to 250°.
MAKE THE FILLING: In a medium saucepan, combine the cream and milk and bring to a boil. Remove from the heat. Add the chocolate and let stand until melted, 5 minutes. Whisk until smooth. In a small bowl, whisk the egg with the egg yolk, then whisk in 1/2 cup of the chocolate cream. Thoroughly whisk this custard into the chocolate cream in the saucepan. Pour the filling into the tart shell and bake until set around the rim but still slightly jiggly in the center, 30 minutes. Let the tart cool on a rack for 10 minutes, then refrigerate until chilled, 2 hours.
MAKE THE GLAZE: In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.
Notes
Almond flour, made from finely ground blanched almonds, can be found at most gourmet and health-food stores.
rack of lamb-dish
Ingredients:
1 rack of lamb, (frenched), about 1 1/2 lb; 1 Tbsp olive oil; 3 cloves garlic, minced;
salt & pepper to taste
For the glaze: 2 Tbsp Dijon mustard; 1 tsp balsamic vinegar; pinch of salt;
1 tsp Herbes de Provence or dried Rosemary
For the crust: 1/3 cup breadcrumbs or Panko; 1 Tbsp of olive oil; salt & pepper
Directions:
Preheat oven to 450F. Rub the lamb with the olive oil, garlic, salt and pepper,
put into the oven for 15-20 mins. Mix the Dijon mustard, balsamic vinegar and
some salt together and spread all over the lamb. Combine the breadcrumbs,
olive oil, salt and pepper and press onto the glazed lamb. Insert a meat
thermometer inside the lamb and put it back into the oven. Roast for another
5 mins or until the internal temperature reaches 130F for medium rare.
Cover the lamb loosely with a piece of tin foil and let it rest for at least 10 mins
before cutting.
1 rack of lamb, (frenched), about 1 1/2 lb; 1 Tbsp olive oil; 3 cloves garlic, minced;
salt & pepper to taste
For the glaze: 2 Tbsp Dijon mustard; 1 tsp balsamic vinegar; pinch of salt;
1 tsp Herbes de Provence or dried Rosemary
For the crust: 1/3 cup breadcrumbs or Panko; 1 Tbsp of olive oil; salt & pepper
Directions:
Preheat oven to 450F. Rub the lamb with the olive oil, garlic, salt and pepper,
put into the oven for 15-20 mins. Mix the Dijon mustard, balsamic vinegar and
some salt together and spread all over the lamb. Combine the breadcrumbs,
olive oil, salt and pepper and press onto the glazed lamb. Insert a meat
thermometer inside the lamb and put it back into the oven. Roast for another
5 mins or until the internal temperature reaches 130F for medium rare.
Cover the lamb loosely with a piece of tin foil and let it rest for at least 10 mins
before cutting.
Gnocchi with Crawfish Tomato Basil Sauce
Colin's recipe:
Ingredients:
1 Pkg (500g) gnocchi, 1 cup cooked crawfish meat,
5 medium tomatoes, 6 cloves of garlic, chopped, 1 small can of tomato paste,
10 fresh Basil leaves, roughly chopped, 1 Tbsp Herbes de Provence,
4 Tbsp olive oil, 2 Tbsp red wine vinegar, 2 Tbsp cream cheese,
1 Tbsp honey, Kosher salt and fresh ground black pepper to taste
Directions:
Cook the gnocchi according to the instruction on the box.
Skinned and hand crushed the tomatoes, add the chopped basil leaves.
Let the mixture sit for 10 mins. Heat 2 Tbsp of olive oil in a pan, brown the
chopped garlic, add the tomato mixture, tomatoe paste and the Herbes de
Provence. Stir, then add the vinegar, honey, salt and black pepper, season to
taste. Cook on low for 45 mins. Add the crawfish, stir, then add the cream cheese.
Remove from heat once the cheese has melted. Stir in the remaining 2 Tbsp
of olive oil. Serve with the cooked gnocchi, garnish with chopped Basil leaves.
Ingredients:
1 Pkg (500g) gnocchi, 1 cup cooked crawfish meat,
5 medium tomatoes, 6 cloves of garlic, chopped, 1 small can of tomato paste,
10 fresh Basil leaves, roughly chopped, 1 Tbsp Herbes de Provence,
4 Tbsp olive oil, 2 Tbsp red wine vinegar, 2 Tbsp cream cheese,
1 Tbsp honey, Kosher salt and fresh ground black pepper to taste
Directions:
Cook the gnocchi according to the instruction on the box.
Skinned and hand crushed the tomatoes, add the chopped basil leaves.
Let the mixture sit for 10 mins. Heat 2 Tbsp of olive oil in a pan, brown the
chopped garlic, add the tomato mixture, tomatoe paste and the Herbes de
Provence. Stir, then add the vinegar, honey, salt and black pepper, season to
taste. Cook on low for 45 mins. Add the crawfish, stir, then add the cream cheese.
Remove from heat once the cheese has melted. Stir in the remaining 2 Tbsp
of olive oil. Serve with the cooked gnocchi, garnish with chopped Basil leaves.
tart dough
Makes Enough for 1 Dozen Tartlets
3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
1 to 4 tablespoons ice water
Directions
Combine flour, sugar, and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal.
With machine running, add yolks in a slow, steady stream. Add water, a little at a time, until dough just comes together.
Divide dough in thirds; shape into disks. Wrap each in plastic, and refrigerate at least 2 hours (up to 2 days).
Read more at Marthastewart.com: Tart Dough - Martha Stewart Recipes
3 3/4 cups all-purpose flour
4 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 cups (3 sticks) cold unsalted butter, cut into small pieces
2 large egg yolks, lightly beaten
1 to 4 tablespoons ice water
Directions
Combine flour, sugar, and salt in a food processor. Add butter, and pulse until mixture resembles coarse meal.
With machine running, add yolks in a slow, steady stream. Add water, a little at a time, until dough just comes together.
Divide dough in thirds; shape into disks. Wrap each in plastic, and refrigerate at least 2 hours (up to 2 days).
Read more at Marthastewart.com: Tart Dough - Martha Stewart Recipes
Daniel Boulud's Creamy Lemon and Raspberry Tart
Daniel Boulud's Creamy Lemon and Raspberry Tart
1 partially baked tart shell in a 9 ½” tart pan
2 medium lemons
2 large egg
2 large egg yolks
½ cup sugar
¾ cup plus 2 tablespoons heavy cream
2 cups raspberries (although I use less, probably closer to a cup)
1. Center a rack and preheat oven to 300°
2. Prepare the lemons: Grate the zest off both lemons and set aside. With a paring knife, cut off the top and bottom of each lemon so the lemon flesh is exposed. Stand the lemon on one of its ends and cut away the pith (the white stuff that’s left after you zest the lemon) so the lemon flesh is exposed. At this point Daniel Boulud says to cut the lemons into crosswise pieces and remove the seeds. I’ve found it easier to cut the lemons lengthwise into quarters, remove the skin which separates each section, and remove any seeds. Put the sections of pulp in the blender.
3. Add the eggs, yolks, and sugar to the pulp in the blender. Puree until smooth. Strain the mixture into a bowl and whisk in the lemon zest and the cream.
4. Give the bowl “a good rap against the counter.” This is to remove any bubbles. “…if there are bubbles in the cream now, there will be bubbles in your tart later. (It’s not tragic, but neither is it attractive.)” I can attest to the importance of this. I skipped this step the first time and the surface of the tart was dotted with tiny little bubbles. Oops.
5. Scatter the berries over the bottom of the tart and pour the filling over them. Bake for 35 to 40 minutes, or until the filling is set in the middle. Cool on a rack.
Serves 8
The tart is assertively lemon enough that I think it really benefits by being served with lightly-sweetened whipped cream to offset the tart's tartness.
1 partially baked tart shell in a 9 ½” tart pan
2 medium lemons
2 large egg
2 large egg yolks
½ cup sugar
¾ cup plus 2 tablespoons heavy cream
2 cups raspberries (although I use less, probably closer to a cup)
1. Center a rack and preheat oven to 300°
2. Prepare the lemons: Grate the zest off both lemons and set aside. With a paring knife, cut off the top and bottom of each lemon so the lemon flesh is exposed. Stand the lemon on one of its ends and cut away the pith (the white stuff that’s left after you zest the lemon) so the lemon flesh is exposed. At this point Daniel Boulud says to cut the lemons into crosswise pieces and remove the seeds. I’ve found it easier to cut the lemons lengthwise into quarters, remove the skin which separates each section, and remove any seeds. Put the sections of pulp in the blender.
3. Add the eggs, yolks, and sugar to the pulp in the blender. Puree until smooth. Strain the mixture into a bowl and whisk in the lemon zest and the cream.
4. Give the bowl “a good rap against the counter.” This is to remove any bubbles. “…if there are bubbles in the cream now, there will be bubbles in your tart later. (It’s not tragic, but neither is it attractive.)” I can attest to the importance of this. I skipped this step the first time and the surface of the tart was dotted with tiny little bubbles. Oops.
5. Scatter the berries over the bottom of the tart and pour the filling over them. Bake for 35 to 40 minutes, or until the filling is set in the middle. Cool on a rack.
Serves 8
The tart is assertively lemon enough that I think it really benefits by being served with lightly-sweetened whipped cream to offset the tart's tartness.
2011年2月21日星期一
Gnocchi -pasta
Ingredients
4potatoes
1tablespoons butter
1cups all-purpose flour
Directions
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
4potatoes
1tablespoons butter
1cups all-purpose flour
Directions
Bring a large pot of salted water to a boil. Drop in potatoes and cook until tender but still firm, about 15 minutes. Drain, cool slightly, and peel. Mash potatoes with fork, masher or in ricer. Place in large bowl and make a well in the center. Put butter in well and allow to melt. When mashed potatoes have cooled, knead in enough of the flour to make a soft dough.
Divide dough into fist-sized portions. On a floured surface, roll each portion into a long rope. Cut the ropes into one-inch pieces. Roll each piece with a fork for a distinctive texture.
Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until they float to the top; drain and serve with tomato sauce.
Guacamole -food
Ingredients
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes,
diced 1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes,
diced 1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)
Directions
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
2011年2月9日星期三
cup*
Vanilla Buttermilk Cake
from Sky High, Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.
Put the eggs and yolks in a medium mixing bowl, add the vanilla and 1/4 cup of the buttermilk. Whisk to blend well.
Combine the flour, sugar, baking powder, and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread 3/4 cup of the frosting over the layer, right to the edge. Repeat with the next layer. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset spatula, smooth out the frosting all over. Place the remaining frosting in a pastry bag fitted with a medium star tip and pipe a shell border around the top and bottom edges of the cake.
Vanilla Swiss Meringue Buttercream
adapted from Martha Stewart
1 c egg whites (from about 6 large eggs)
1 1/2 c sugar
pinch of salt
1 lb 4 oz unsalted butter, at room temperature
2 t vanilla extract (or seeds of 1/2 vanilla bean)
squeeze of lemon juice
1)Combine the egg whites, sugar and pinch of salt in a large metal bowl (I usually do this right in my stand mixer bowl). Put the bowl over a pot of simmering water (double boiler-style), and whisk until the sugar is completely dissolved. The mixture will feel hot to the touch.
2)Transfer the hot mixture to your stand mixer and whip on high speed until it turns white and about doubles in size. This will take about six minutes. Beat in the vanilla and the lemon juice.
3)Add the butter, a few tablespoons at a time, on medium speed, mixing after each addition. Raise the speed and beat until smooth; this may take up to ten minutes. The mixture may appear curdled along the way; this is normal. Just keep beating and the mixture will become smooth again.
-Buttercream will keep, covered air-tight and refrigerated, for up to two weeks. Bring to room temperature, then beat on low speed before using.
from Sky High, Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
1 1/4 cups buttermilk
3 cups cake flour
2 cups sugar
4 1/2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cake pans or spray to coat with vegetable oil. Line the bottom of each pan with a round of parchment or waxed paper and grease the paper.
Put the eggs and yolks in a medium mixing bowl, add the vanilla and 1/4 cup of the buttermilk. Whisk to blend well.
Combine the flour, sugar, baking powder, and salt in a large mixer bowl; whisk to blend. Add the butter and the remaining 1 cup buttermilk to these dry ingredients and with the mixer on low, blend together. Raise the mixer speed to medium and beat until light and fluffy, about 2 minutes.
Add the egg mixture in 3 additions, scraping down the sides of the bowl and mixing only until thoroughly incorporated. Divide the batter among the 3 prepared pans.
Bake the cake layers for 28-32 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in the pans for 10 minutes; then carefully turn out onto wire racks, peel off the paper liners, and let cool completely.
To assemble the cake, place one layer, flat side up, on a cake stand or serving plate. Spread 3/4 cup of the frosting over the layer, right to the edge. Repeat with the next layer. Place the last layer on top and use all but 3/4 cup of the frosting to cover the top and sides of the cake. With an offset spatula, smooth out the frosting all over. Place the remaining frosting in a pastry bag fitted with a medium star tip and pipe a shell border around the top and bottom edges of the cake.
Vanilla Swiss Meringue Buttercream
adapted from Martha Stewart
1 c egg whites (from about 6 large eggs)
1 1/2 c sugar
pinch of salt
1 lb 4 oz unsalted butter, at room temperature
2 t vanilla extract (or seeds of 1/2 vanilla bean)
squeeze of lemon juice
1)Combine the egg whites, sugar and pinch of salt in a large metal bowl (I usually do this right in my stand mixer bowl). Put the bowl over a pot of simmering water (double boiler-style), and whisk until the sugar is completely dissolved. The mixture will feel hot to the touch.
2)Transfer the hot mixture to your stand mixer and whip on high speed until it turns white and about doubles in size. This will take about six minutes. Beat in the vanilla and the lemon juice.
3)Add the butter, a few tablespoons at a time, on medium speed, mixing after each addition. Raise the speed and beat until smooth; this may take up to ten minutes. The mixture may appear curdled along the way; this is normal. Just keep beating and the mixture will become smooth again.
-Buttercream will keep, covered air-tight and refrigerated, for up to two weeks. Bring to room temperature, then beat on low speed before using.
2011年2月4日星期五
plain cupcake
3 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (3 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1 1/3 cups buttermilk
For the different flavors you will need:
Preheat oven to 350 degrees. Grease muffin tin or line with paper cupcake liners.
Sift together the flour, baking soda, baking powder and salt. With electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately mix flour mixture into butter mixture with buttermilk, being sure to begin and end with the flour additions.
Divide the batter into three different bowls. Add the strawberry jam and red food coloring to one bowl. Add the cocoa powder to the second bowl.
Layer the three different "flavors" of batter into each muffin cup and bake for twenty minutes.
Tips:
To frost, purchase your favorite flavor of icing commercially or use your favorite home frosting recipe.
Chocolate, Vanilla and Strawberry on Top
2 sticks butter, softened
2 cups sugar
3 whole eggs
2 1/2 cups plain or cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 1/2 cups buttermilk
1 tbsp. cocoa powder
Your favorite strawberry frosting
Preheat oven to 350 degrees. Use paper liners to cover muffin tins.
Cream butter with sugar, eggs and vanilla. Sift together flour, baking soda, baking powder and salt.
Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until creamy.
Divide batter into two bowls and add cocoa powder to one.
Layer different batters into cupcake liners and bake for twenty minutes or until lightly browned.
When cool, frost with strawberry frosting and serve.
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 cups (3 sticks) unsalted butter at room temperature
2 cups sugar
4 large eggs
2 tsp. pure vanilla extract
1 1/3 cups buttermilk
For the different flavors you will need:
Preheat oven to 350 degrees. Grease muffin tin or line with paper cupcake liners.
Sift together the flour, baking soda, baking powder and salt. With electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in vanilla. Alternately mix flour mixture into butter mixture with buttermilk, being sure to begin and end with the flour additions.
Divide the batter into three different bowls. Add the strawberry jam and red food coloring to one bowl. Add the cocoa powder to the second bowl.
Layer the three different "flavors" of batter into each muffin cup and bake for twenty minutes.
Tips:
To frost, purchase your favorite flavor of icing commercially or use your favorite home frosting recipe.
Chocolate, Vanilla and Strawberry on Top
2 sticks butter, softened
2 cups sugar
3 whole eggs
2 1/2 cups plain or cake flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 1/2 cups buttermilk
1 tbsp. cocoa powder
Your favorite strawberry frosting
Preheat oven to 350 degrees. Use paper liners to cover muffin tins.
Cream butter with sugar, eggs and vanilla. Sift together flour, baking soda, baking powder and salt.
Add flour mixture to creamed mixture alternately with buttermilk, starting and ending with flour. Beat until creamy.
Divide batter into two bowls and add cocoa powder to one.
Layer different batters into cupcake liners and bake for twenty minutes or until lightly browned.
When cool, frost with strawberry frosting and serve.
cupcake caramel sauce salted
Salted Caramel Sauce
from Cork and Rind
Ingredients
1/4 cup water
1/2 cup WHITE sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 (scant) teaspoon fleur de sel (or coarse kosher salt)
Directions
Combine water and sugar in a small sauce pan over medium heat.
Stir the water and the sugar to make sure that it dissolves evenly.
Turn up heat to medium-high until water-sugar mixture simmers.
Continue to stir as the sugar begins to caramelize.
Let simmer about 10 minutes until mixture begins to turn amber.
Watch closely and continue cooking until mixture is entirely amber brown,
Turn heat to medium low and add in heavy cream. Be careful here, kids, the mixture bubbles up with the addition of the cream and we don’t want any more burns.
Remove pan from heat and stir in butter and fleur de sel or kosher salt.
Stir evenly incorporate butter and salt.
Pour over anything resembling dessert. Enjoy!
from Cork and Rind
Ingredients
1/4 cup water
1/2 cup WHITE sugar
1/2 cup heavy cream
4 tablespoons unsalted butter
1/2 (scant) teaspoon fleur de sel (or coarse kosher salt)
Directions
Combine water and sugar in a small sauce pan over medium heat.
Stir the water and the sugar to make sure that it dissolves evenly.
Turn up heat to medium-high until water-sugar mixture simmers.
Continue to stir as the sugar begins to caramelize.
Let simmer about 10 minutes until mixture begins to turn amber.
Watch closely and continue cooking until mixture is entirely amber brown,
Turn heat to medium low and add in heavy cream. Be careful here, kids, the mixture bubbles up with the addition of the cream and we don’t want any more burns.
Remove pan from heat and stir in butter and fleur de sel or kosher salt.
Stir evenly incorporate butter and salt.
Pour over anything resembling dessert. Enjoy!
2011年1月26日星期三
macaroon sauce
吉士Butter cream 食譜來自Room 1409
內饀奶油醬材料:
蛋黃 3隻
牛奶 125g
淡忌簾 125g
麵粉 30g
牛油 140g
做法:
1. 蛋黃加糖打至發白
2. 加入麵粉拌均
3. 牛奶加淡忌簾煮滾, 邊加入蛋黃內邊快手拌均
4. 再將全部材料過篩放回煲內
5. 邊煮邊攪拌, 至底部發出氣泡便熄火
6. 將吉士放在平盤內, 底另放一盤冰水降溫, 便成吉士
7. 牛油室溫放軟後用打蛋器打軟
8. 吉士亦用打蛋器打勻, 分兩次加入7.拌勻後成奶油醬
(忘了提一提, 此份量奶油饀足夠幾十個Macaroon用了)
內饀奶油醬材料:
蛋黃 3隻
牛奶 125g
淡忌簾 125g
麵粉 30g
牛油 140g
做法:
1. 蛋黃加糖打至發白
2. 加入麵粉拌均
3. 牛奶加淡忌簾煮滾, 邊加入蛋黃內邊快手拌均
4. 再將全部材料過篩放回煲內
5. 邊煮邊攪拌, 至底部發出氣泡便熄火
6. 將吉士放在平盤內, 底另放一盤冰水降溫, 便成吉士
7. 牛油室溫放軟後用打蛋器打軟
8. 吉士亦用打蛋器打勻, 分兩次加入7.拌勻後成奶油醬
(忘了提一提, 此份量奶油饀足夠幾十個Macaroon用了)
2011年1月25日星期二
macarooon
Macaroon 食譜 (參考自仙姐食譜)
蛋白 35g
糖 35g
杏仁粉 37g
糖粉(icing sugar) 37g
可可粉 3g
1) 杏仁粉, 糖粉, 及可可粉過篩
2) 蛋白輕輕打起, 加糖再打至忌廉狀
3) 拌入(1)的粉類後, 便唧在入爐蓆上
4) 放至室溫等待約10mins, 輕輕灑上可可粉便可入爐, 先以150c焗至起裙邊(約3-5mins),
然後調至120c焗5mins, 再調至100c焗約10mins (全程時間約20mins, 如果唧得小型的要縮短時間)
5) 出爐待完全放涼後, 便可輕輕把macaroon從入爐蓆上取出
麵糊即出後, 應該會有很輕微(十分輕微)的瀉開, 而且會很有光澤
--> 如麵糊唧出後有尖頂, 過了1-2mins後仍不消失, 即蛋白打得太起, 可以略加少許蛋白作調整
--> 如麵糊唧出後立即(嚴重)瀉開, 即蛋白打得不夠, 或加入粉類後拌得太久, 這樣子便沒法補救了
鹽味焦糖榛子饀
粟膠 20g
砂糖 60g
室溫牛油 35g
忌廉 125g
牛奶朱古力 20g
無糖榛子醬 25g
海鹽 1g
1) 開中火, 鍋中放入粟膠煮至溶, 分3次放入砂糖, 每次都要出現焦色才加另一次
2) 加熱的忌廉, 先倒一半入焦糖醬中, 然後當冒起的大煙消失後, 便可加入第2次
3) 離火後加入鹽, 待焦糖放涼到50c後, 便可加入切碎的牛奶朱古力
4) 拌勻後, 放涼至35c, 加入無糖榛子醬及室溫牛油拌勻便可
------------------------------------
我用咗MC 嘅食譜
材料:
杏仁粉 25g, 綠茶粉/古古力粉 2g, 粟粉 1g, 糖粉 38, 蛋白 23g, 砂糖 23g
做法 :
1. 綠茶粉/古古力粉, 粟粉同糖粉一齊過篩之後, 加入杏仁粉拌勻
2. 蛋白打至起泡後, 分兩三次加入砂糖打至企身, 把1嘅粉類分兩三次加入拌勻
3. 將2嘅蛋糊用唧袋係焗爐紙上唧成小圓型, 靜止約30分鐘, 等到結皮
4. 放入已預熱 180'c的焗爐, 即轉至150'c焗約8-10分鐘, 裙邊應該會出現
5. 降溫至120'c焗5分鐘, 之後再降至110度再焗多5分鐘
6. 取出放涼後, 就可以甩出macaroons!!! YEAH!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
我做嘅macaroons未夠好, 個皮唔夠滑, 個裙邊唔夠靚, 有一兩個仲裂開咗 ... 不過, 我唔會放棄咯!!
---------------------------------------------------------------
食譜:
材料: A: 蛋白 17g
糖粉 50g
杏仁粉 50g
B: 蛋白 17g
糖 40g
水 11g
做法: 1. 將A材料混合, 拌至膏狀
2. 材料B的蛋白用打蛋器打到白泡
3. 將材料B的糖和水放煲內煲至滾(約112度)
4. 慢慢邊倒入2內邊用打蛋器繼續打, 直至蛋白變涼及
拉起有角便可
5. 將1分兩次加入4, 拌至完全混合, 此時可將色素加入,
拌至有光澤便停
6. 將5放入唧袋, 唧出適當圓型後, 放置15-30分鐘至表面
不佔手
7. 焗爐180度預熱10分鐘, 放入表面乾透的Macaroon, 焗10分鐘, 熄火後繼續放置爐內2-3分鐘, 拿出連牛油紙放至枱面待涼便可以取出
提提大家, 打蛋白打成點對個macaroon都好有影響, 另外, 每個人個爐o既溫度要自己摸索, 如果本身太熱的話, 可以調低10-20度入爐, 大家可以試下呢個方法同食譜丫, 再唔明可以再問我, 希望幫到大家啦
-----------------------------------------------
材料
餅 (可做 17個馬卡龍)
蛋白 50g
糖 50g
杏仁粉 55g
糖霜 75g
紅桑子奶油醬
牛油 45g
糖 20-25g
紅桑子醬 25g
今次未能成功，我會繼續努力。
糖你用咁少架...????或你可以將糖加至50g.
另如果你用微波焗爐,溫度應該會好啱架.
但我會先預熱180度,入爐後轉150度焗10分鐘,大約5分鐘內會有裙邊,10分鍾後再轉120度焗10分鍾,最後轉110度焗5分鐘出爐.
只要用牛油紙就得啦!!!因為你係微波焗爐.
蛋白 35g
糖 35g
杏仁粉 37g
糖粉(icing sugar) 37g
可可粉 3g
1) 杏仁粉, 糖粉, 及可可粉過篩
2) 蛋白輕輕打起, 加糖再打至忌廉狀
3) 拌入(1)的粉類後, 便唧在入爐蓆上
4) 放至室溫等待約10mins, 輕輕灑上可可粉便可入爐, 先以150c焗至起裙邊(約3-5mins),
然後調至120c焗5mins, 再調至100c焗約10mins (全程時間約20mins, 如果唧得小型的要縮短時間)
5) 出爐待完全放涼後, 便可輕輕把macaroon從入爐蓆上取出
麵糊即出後, 應該會有很輕微(十分輕微)的瀉開, 而且會很有光澤
--> 如麵糊唧出後有尖頂, 過了1-2mins後仍不消失, 即蛋白打得太起, 可以略加少許蛋白作調整
--> 如麵糊唧出後立即(嚴重)瀉開, 即蛋白打得不夠, 或加入粉類後拌得太久, 這樣子便沒法補救了
鹽味焦糖榛子饀
粟膠 20g
砂糖 60g
室溫牛油 35g
忌廉 125g
牛奶朱古力 20g
無糖榛子醬 25g
海鹽 1g
1) 開中火, 鍋中放入粟膠煮至溶, 分3次放入砂糖, 每次都要出現焦色才加另一次
2) 加熱的忌廉, 先倒一半入焦糖醬中, 然後當冒起的大煙消失後, 便可加入第2次
3) 離火後加入鹽, 待焦糖放涼到50c後, 便可加入切碎的牛奶朱古力
4) 拌勻後, 放涼至35c, 加入無糖榛子醬及室溫牛油拌勻便可
------------------------------------
我用咗MC 嘅食譜
材料:
杏仁粉 25g, 綠茶粉/古古力粉 2g, 粟粉 1g, 糖粉 38, 蛋白 23g, 砂糖 23g
做法 :
1. 綠茶粉/古古力粉, 粟粉同糖粉一齊過篩之後, 加入杏仁粉拌勻
2. 蛋白打至起泡後, 分兩三次加入砂糖打至企身, 把1嘅粉類分兩三次加入拌勻
3. 將2嘅蛋糊用唧袋係焗爐紙上唧成小圓型, 靜止約30分鐘, 等到結皮
4. 放入已預熱 180'c的焗爐, 即轉至150'c焗約8-10分鐘, 裙邊應該會出現
5. 降溫至120'c焗5分鐘, 之後再降至110度再焗多5分鐘
6. 取出放涼後, 就可以甩出macaroons!!! YEAH!!!
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
我做嘅macaroons未夠好, 個皮唔夠滑, 個裙邊唔夠靚, 有一兩個仲裂開咗 ... 不過, 我唔會放棄咯!!
---------------------------------------------------------------
食譜:
材料: A: 蛋白 17g
糖粉 50g
杏仁粉 50g
B: 蛋白 17g
糖 40g
水 11g
做法: 1. 將A材料混合, 拌至膏狀
2. 材料B的蛋白用打蛋器打到白泡
3. 將材料B的糖和水放煲內煲至滾(約112度)
4. 慢慢邊倒入2內邊用打蛋器繼續打, 直至蛋白變涼及
拉起有角便可
5. 將1分兩次加入4, 拌至完全混合, 此時可將色素加入,
拌至有光澤便停
6. 將5放入唧袋, 唧出適當圓型後, 放置15-30分鐘至表面
不佔手
7. 焗爐180度預熱10分鐘, 放入表面乾透的Macaroon, 焗10分鐘, 熄火後繼續放置爐內2-3分鐘, 拿出連牛油紙放至枱面待涼便可以取出
提提大家, 打蛋白打成點對個macaroon都好有影響, 另外, 每個人個爐o既溫度要自己摸索, 如果本身太熱的話, 可以調低10-20度入爐, 大家可以試下呢個方法同食譜丫, 再唔明可以再問我, 希望幫到大家啦
-----------------------------------------------
材料
餅 (可做 17個馬卡龍)
蛋白 50g
糖 50g
杏仁粉 55g
糖霜 75g
紅桑子奶油醬
牛油 45g
糖 20-25g
紅桑子醬 25g
今次未能成功，我會繼續努力。
糖你用咁少架...????或你可以將糖加至50g.
另如果你用微波焗爐,溫度應該會好啱架.
但我會先預熱180度,入爐後轉150度焗10分鐘,大約5分鐘內會有裙邊,10分鍾後再轉120度焗10分鍾,最後轉110度焗5分鐘出爐.
只要用牛油紙就得啦!!!因為你係微波焗爐.
frosting
2 cups shortening 8 cups confectioners' sugar 1/2 teaspoon salt 2 teaspoons vanilla extract 1 cup heavy whipping cream
Directions
In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick.
Directions
In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.
Following Rick's recipe, but using half salted butter & half regular Crisco, 6 cups of confectioners sugar, about 4 to 5 ounces of heavy whipping cream and 2 teaspoons of pure Vanilla, I found the PERFECT BLEND. Great spreading consistency and just sweet enough. The Crisco seems to cut the sweetness, while giving the frosting a bit more stability, which is great if you're going to use it for piping borders around a cake or making rosettes and leaves on top. Be sure to beat the frosting with an electric mixer on high speed, a minimum of 10 minutes, or until nice and fluffy. Had enough to GENEROUSLY frost 24 cupcakes, with about 2 cups left over. Can‘t believe using Crisco would make all the difference. Thanks Rick! *UPDATE 1: The whipping cream is a MUST! I forgot to buy whipping cream and used milk instead, big mistake... the frosting wasn't as fluffy and creamy. *UPDATE 2: I wanted a peanut butter frosting for a Reese's chocolate cake I was making, so I added in 1/2 cup creamy peanut butter with the Crisco and butter. Turned out great, with just enough of a peanut butter taste to do the trick.
订阅：
博文 (Atom)