© 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
2011年5月16日星期一
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.
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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.
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