五種材料 - 濃茄煙肉螺絲粉

讀大學自己住不懂煮食, 都會煮意粉+速食醬當一餐, 這可能是很多人都有過的經驗. 現在人大了, 對吃也更注重新鮮, 健康, 才發現原來自己煮蕃茄醬步驟簡單, 味道濃郁. 讓我們來一個升級版集體回憶吧!

材料:
250克 蕃茄
2個    燈籠椒 (黃紅色更好, 因較甜)
160克 全麥螺絲粉
100克 煙肉

做法:
1. 把蕃茄, 燈籠椒切小塊待用. 煙肉切絲.
2. 燒熱鍋. 下煙肉炒香及微焦. 之後放入小碗備用.
3. 用煙肉的油脂, 下燈籠椒用中火煮約20分鐘.
4. 加入蕃茄, 鹽及黑胡椒調味. 煮約20分鐘. 其間預備熱水, 根據包裝指示時間煮熟螺絲粉
5. 將蕃茄及燈籠椒放入攪拌器攪成醬汁 (個人喜歡只稍為打碎, 保留蔬菜的口感)
6. 將蕃茄醬回鍋. 加入煙肉攪勻. 將煮熟螺絲粉放上碟上, 再舖上蕃茄煙肉醬即成!

貼心提示
1. 如可加 2-3枝百里香葉子烹煮, 味道更好!

圖片參考:

1. 把蕃茄, 燈籠椒切小塊待用.

2. 燒熱鍋. 下煙肉炒香及微焦. 之後放入小碗備用.

3. 用煙肉的油脂, 下燈籠椒用中火煮約20分鐘.

4. 加入蕃茄,百里香葉子, 鹽及黑胡椒調味. 煮約20分鐘. 其間預備熱水, 根據包裝指示時間煮熟螺絲粉

5. 將蕃茄及燈籠椒放入攪拌器攪成醬汁 (個人喜歡只稍為打碎, 保留蔬菜的口感)

6. 將蕃茄醬回鍋. 加入煙肉攪勻.

一物5食 - 水牛芝士 之 鱈魚濃茄意大利飯

朋友對我說: "買餸要精明省錢, 要並不是一時三刻的事, 而是長期作戰." 說的是只要懂得運用同一食材作多種菜式. 這樣就算食材稍貴, 亦能因充分利用而分攤成本, 又不會生厭. <<一物5食>>系列分享一種食材不同烹飪方法, 令你每天考慮菜式時多點選擇!

第一篇<<水牛芝士>>

當我在英國的有機農場做義工時, 各個義工都要輪流做飯. 其中有一位意大利義工就煮了美味的意大利飯. 他跟我說秘訣是水牛芝士, 令飯更creamy!

材料(二人份):
160克        意大利米
1               中型洋蔥        
2 瓣           蒜頭
70亳升       白酒
6 塊           油漬蕃茄
500亳升     開水/高湯 (魚湯, 蔬菜湯等清湯均可)
15克          牛油
2-3湯匙     巴馬乾酪碎
50克/半顆  水牛芝士
350克        鱈魚
2茶匙        橄欖油
15克          牛油

做法:
1. 將洋蔥, 蒜頭, 油漬蕃茄切細碎. 水牛芝士切小粒待用
2. 用中高火燒熱鍋. 放入2茶匙油漬蕃茄的油. 炒香洋蔥及蒜頭至金黃, 約5分鐘.
3. 加入意大利米及5/6油漬蕃茄碎翻炒約5分鐘. 加入白酒.
4. 當白酒差不多蒸發後, 加入開水/高月至剛好覆蓋米飯. 當開水/高湯差不多被吸收後, 再加入開   水/高月至剛好覆蓋米飯. 重覆此步驟至米飯煮熟. 約20分鐘
5. 鍋離火. 加入牛油, 水牛芝士, 巴馬乾酪碎. 攪拌下然後靜待30秒. 攪拌好然後上碟.
6. 鱈魚用少許鹽及黑胡椒調味
7. 用高火燒熱鍋至開始出煙. 加入橄欖油, 輕放入鱈魚(小心油濺到自己), 煎約1分鐘然後反轉.
8. 加入牛油, 將溶化牛油用小匙淋上魚面加快烹煮之餘牛油燒熱後會散發出果仁香氣. 鱈魚煎約   1-2分鐘放上意大利飯. 用剛才留起的油漬蕃茄碎作裝飾即成.

貼心提示:
1. 除了鱈魚, 其他白肉魚, 帶子跟濃茄意大利飯也很配
2. 當做步驟(4), 同時準備烹調鱈魚. 這樣可節省時間, 鱈魚和意大利飯也可差不多同時完成

3. 意大利飯在離火後仍會繼續烹煮; 但如想米飯完全熟透, 則可在步驟4煮久一點

主食材其他用法:
1. 一物5食水牛芝士 - 班尼迪蛋, 水牛芝士蕃茄沙律, 焗釀蘑菇, 快手披薩 Margherita (快將送上!)
2. 白酒 - 白酒忌廉青口 ,或與意大利飯一起慢慢品嚐!
3. 油漬蕃茄 - 可加入青菜沙律增添風味

 1. 將洋蔥, 蒜頭, 油漬蕃茄切細碎. 水牛芝士切小粒待用

 2. 用中高火燒熱鍋. 放入2茶匙油漬蕃茄的油. 炒香洋蔥及蒜頭至金黃, 約5分鐘.

3. 加入意大利米及5/6油漬蕃茄碎翻炒約5分鐘.

 加入白酒.

4. 當白酒差不多蒸發後, 加入開水/高月至剛好覆蓋米飯. 當開水/高湯差不多被吸收後, 再加入開 水/高月至剛好覆蓋米飯. 重覆此步驟至米飯煮熟. 約20分鐘

5. 鍋離火. 加入牛油, 水牛芝士, 巴馬乾酪碎. 攪拌下然後靜待30秒. 攪拌好然後上碟.

五個"字"搞掂 - 青口篇 (2) 椰香咖喱青口 / Cooking 5x5min - Mussels with coconut curry sauce

續昨天的青口貼文, 今日與你分享東南亞惹味青口煮法!

材料 (二人份):
1公斤   藍貝青口
2顆      乾蔥
1湯匙  咖喱粉
200ml  椰奶

做法:
1. 將藍貝青口用鹽水浸, 乾蔥切片
2. 快手處理好藍貝青口 - 丟掉貝殼已破爛的青口, 貝上有小貝用刀刮走, 貝內有鬚則拔走. 青口放大碗備用.
3. 用中高火燒熱鍋,放入乾蔥及藍貝青口. 加入3/4湯匙咖喱粉後蓋煮10分鐘
4. 開蓋確認青口已開口後撈起上碟.
5. 將椰奶倒入鍋. 刮鍋底煮青口留下的咖喱製出濃郁醬汁. 淋上青口便可上碟!

貼心提示:
1. 可加入青檸汁及小辣椒增添泰式風味!

Following yesterday's sharing on french mussels recipes, today we would share southeast asian cooking style!

Ingredients (2 portions)
1kg      mussels
2         shallot
1tbsp   curry powder
200ml coconut milk

Method:
1. Put mussels into salted water. Finely slice the shallots
2. Quickly handle the mussels - throw away those with broken shells, use knife to scrape away little shells on top, pull out the hair in the shells. Place in a large bowl.
3. Heat the pot with medium high fire. Add shallot, mussels and 3/4 tbsp curry powder. Cover with lid and cook for 10 minutes
4. Open the lid and take out the cooked mussels to the plate.
5. Add 1/4 tbsp curry powder and coconut milk. Scratch the bottom of pot for brown bits to get a nice curry sauce. Spread the sauce on top of the mussels and eat immediately.

Bonus:
1. Add lime juice and little red chili to add touch of Thai flavor!

材料 / Ingredients

3. 用中高火燒熱鍋,放入乾蔥及藍貝青口. 加入3/4湯匙咖喱粉後蓋煮10分鐘

3. Heat the pot with medium high fire. Add shallot, mussels and 3/4 tbsp curry powder. Cover with lid and cook for 10 minutes

4. 開蓋確認青口已開口後撈起上碟. 將椰奶倒入
4. Open the lid and take out the cooked mussels to the plate.

5. Add 1/4 tbsp curry powder and coconut milk. Scratch the bottom of pot for brown bits to get a nice curry sauce. Spread the sauce on top of the mussels and eat immediately.

五個"字"搞掂 - 青口篇 (1) 白酒忌廉青口 / Cooking 5x5min - Mussels in white wine

吃青口的季節到了! 由現在至11月底是青口的當造期, 其中我最喜藍貝青口, 個子小小口感creamy~ 上網找資料時發現法國逢星期一及四空運青口到港, 所以星期二, 五到西式超市便可採購最新鮮的青口, 煮一頓簡單而豐盛的法式晚餐!

材料 (二人份):
1公斤   藍貝青口
2 顆     乾蔥
25克    牛油
250ml  白酒 (選較乾身如Chardonnay, Sauvignon Blanc)
3湯匙  忌廉

做法:
1. 將藍貝青口用鹽水浸, 乾蔥切片
2. 用中高火燒熱鍋, 放入牛油煮溶, 加入乾蔥片轉中火略為炒香
3. 炒乾蔥片時快手處理好藍貝青口 - 丟掉貝殼已破爛的青口, 貝上有小貝用刀刮走, 貝內有鬚則拔走. 青口放大碗備用.
4. 乾蔥片炒至金黃後,下白酒煮滾加入青口, 蓋上鍋蓋煮10分鐘
5. 開蓋確認青口已開口後加入忌廉攪拌便可上碟!

貼心提示:
1. 如想加大分量, 清洗青口時間會較長, 建議將做法 (2) 及 (3) 互換
2. 想請朋友吃大餐? 可試試Jamie Oliver 的 Baked Camembert (英文食譜) 作餐前小食, 白酒忌廉青口作主菜, 和較早分享的法式松露橙香巧克力作甜點!
3. 白酒忌廉青口法文稱作 "Moules marinières"

Here comes the season of mussels! From now til end Nov is best time to taste mussels, among all type blue mussels is my favorite due to its creamy texture. Let's cook a lovely french feast!

Ingredients (2 portions)
1kg      mussels
2          shallots
25g      butter
250ml dry white wine (chardonnay)
3tbsp   cream

Method:
1. Put mussels into salted water. Finely slice the shallots
2. Heat the pot with medium fire. Melt the butter and add the shallot. Change to medium fire and slightly stir
3. While frying the shallots quickly handle the mussels - throw away those with broken shells, use knife to scrape away little shells on top, pull out the hair in the shells. Place in a large bowl.
4. When shallots becomes golden, add white wine. When the sauce is boiled add mussels. Cover with lid and cook for 10 minutes.
5.  Open the lid and splash the cream into the pot. Stir well and serve hot.

Bonus:
1. To make a bigger portion, it may take longer time to clean the mussels and it is recommended to swap step (2) and (3)
2. Want to prepare a 3 course meal for friend? You may try Jamie Oliver's Baked Camembert as appetitizer, mussels in white wine as main, and previosuly shared orange Chocolate Truffle as dessert!
3. Mussels in white wine in french is named "Moules marinières"

 材料 / Ingredients

1. 將藍貝青口用鹽水浸, 乾蔥切片
1. Put mussels into salted water. Finely slice the shallots

2. 用中高火燒熱鍋, 放入牛油煮溶, 加入乾蔥片轉中火略為炒香
2. Heat the pot with medium fire. Melt the butter and add the shallot. Change to medium fire and slightly stir

3. 炒乾蔥片時快手處理好藍貝青口 - 丟掉貝殼已破爛的青口, 貝上有小貝用刀刮走, 貝內有鬚則拔走. 青口放大碗備用.

3. While frying the shallots quickly handle the mussels - throw away those with broken shells, use knife to scrape away little shells on top, pull out the hair in the shells. Place in a large bowl.

4. 乾蔥片炒至金黃後,下白酒煮滾加入青口, 蓋上鍋蓋煮10分鐘

4. When shallots becomes golden, add white wine. When the sauce is boiled add mussels. Cover with lid and cook for 10 minutes.

5. 開蓋確認青口已開口後加入忌廉攪拌便可上碟!

5.  Open the lid and splash the cream into the pot. Stir well and serve hot.

五個"字"搞掂 - 彩虹藜麥沙律 / Cooking 5x5min - Rainbow Quinoa salad

 藜麥營養豐富, 成為近期大熱食材, 它的好處我不在這裡細數了。 這款沙律配搭多樣, 只須到市場採購當季蔬果, 加上沙律汁, 便可作醒胃前菜或主食. 配搭茄剛才分享的南瓜湯, 即成健康晚餐!

材料 (3-4人份):
2                     紅菜頭(熟)
1罐/ 400克  粟米粒
半條             青瓜
1-2                番茄 (選軟身因較多汁)
1/2杯           藜麥
適量             苜蓿芽
6湯匙           橄欖油
2湯匙           紅酒醋
1茶匙           第戎芥末

做法:
1. 洗淨藜麥, 加1 杯熱水用中火煲15分鐘
2. 將所有蔬菜(除苜蓿芽及粟米)切小粒, 分層放入樽內或其他容器
3. 將橄欖油, 紅酒醋,第戎芥末, 適量鹽及黑胡椒粉拌勻成沙律汁
4. 藜麥煮熟後隔篩用冷水沖洗, 用叉子拌稍為蓬鬆後放入樽內或其他容器.
5. 吃的時候將材料攪拌上碟, 隨喜好加入沙律汁

貼心提示:
1. 煮藜麥分享: a. 藜麥要洗淨去澀味 b. 藜麥和水比例 1:2 c. 生/熟藜麥比例 1:3
2. 沙律汁油醋比例 1:3
3. 家裡沒有紅酒醋嗎? 其實簡單如橄欖油 + 檸檬汁 + 鹽 + 黑胡椒粉也很不錯. 你亦可參考英國廚師Jamie Oliver 的4款沙律汁食譜 (英文) http://www.jamieoliver.com/recipes/recipe/jam-jar-dressings/
4. 配搭番茄南瓜湯省時做法 - 先煮湯, 運用小火煲湯時做沙律, 便可於一小時內(或更快!)預備好晚餐
5. 蔬果的配搭沒有特定, 可隨你發揮. 當然選色彩鮮豔的材料賣相更好看!

Quinoa is one of super food that has become very popular lately. The rainbow salad is simple and easy. Just pick the seasonal fruits and vegetables, mix with homemade salad dressing and we get an appetizer. Or serve together with pumpkin soup that is introduced earlier to become a healthy dinner!

Ingredients (3-4 portions):
2                     Cooked beetroot
1can/ 400g   Corn
1/2 piece      Cucumber
1-2                 Tomato (Roma tomato preferred)
1/2cup          Quinoa
                       Alfafa sprout
6tbsp            Olive oil
2tbsp            Red wine vinegar
1tsp              Dijon mustard

Method:
1. Rince quinoa. Add 1cup hot water and cook it for 15min using media heat.
2. Chop everything into small dices (except alfafa sprout and corn). Place into the jar or bowl in layers.
3. Mix olive oil, red wine vinegar, dijon mustard, salt and pepper into a salad dressing.
4. When the quinoa is cooked, put them under the running cold water. Sift the water well and use fork to make it fluffy. put into the jar or bowl.
5. Mix the vegetables well and serve with salad dressing.

Bonus:
1. Tips of cooking quinoa:
    a. rince thoroughly to clear the bitter taste
    b. quinoa/ water ratio 1:2
    c. raw / cooked quinoa ratio 1:3
2. salad dressing oil/vinegar ratio 1:3
3. Don't have red wine vinegar? simple as olive oil, lemon juice, salt and pepper are a decent combination :) English chef Jamie Oliver shares 4 salad dressing recipes that you can refer to as well
http://www.jamieoliver.com/recipes/recipe/jam-jar-dressings/
4. Enjoy it with tomato pumpkin soup - save your cooking time by starting to cook the soup, then prepare the salad while it is boiling.
5. There is no rules of selection of fruits and vegetables, just use your imagination! The colorful the ingredients, the better it looks!

五個"字"搞掂 - 咖喱雞肉 zzzzzasta / Cooking in 5x5min - Curry chicken zzzzzasta

每天我們的飲食應該有至少1/3來自蔬果, 但出外用餐蔬果的部份都特別少。 此菜式將意粉換成用意大利青瓜刨出的寬條麵, 用有趣的方式進食蔬菜; 加上惹味的咖喱, 便成一道健康味美的主菜, 希望大人小朋友都喜歡!

材料 (2-3人份):
2           中形意大利青瓜 (可用翠玉瓜代替)
400克   免治雞肉
1           乾蔥
2 瓣      蒜
1 1/2 湯匙 咖喱粉
1/4 杯   椰奶
1/4 杯   水
少許     Harissa 辣醬* (可用tabasco或辣油代替)

做法:
1. 洗淨意大利青瓜. 用刨皮器將其刨成寬條麵狀
2. 將乾蔥及蒜切細碎
3. 用中高火將椰奶及水加熱. 當滾至起泡後加入所有材料(除意大利青瓜外). 加1/2茶匙鹽調味及攪勻材料.
4. 當雞肉煮熟後放碗內備用. 將意大利青瓜放入同一鍋中繼續用中高火略炒1-2分鐘
5. 將意大利青瓜及雞肉放上碟. Buon appetito!!

Everyday one-third of our diet should come from fruits and vegetables. Yet this could be difficult to achieve when we lunch out during working days. The dish replace pasta with zucchini "fettuccine", make fun of eating vegetables. With exotic curry chicken it becomes a health yummy main dish for adults and children!

Ingredients (2-3 portions) :
2            medium zucchini
400g      minced chicken
1            shallot
2 cloves garlic
1 1/2 tbsp curry powder
1/4 cup  coconut milk
1/4 cup  water
little bit of Harissa sauce (or Tabasco)

Method:
1. Grate zucchini into thin slices like fettuccine
2. Finely chop garlic and shallot
3. Heat the pan, add coconut milk and water. When it is boiled add all the ingredients Except zucchini. Season with 1/2 tsp of salt. Mix well.
4. When the chicken is cooked, pour the mixture in a bowl. Put the zucchini fettuccine into the pan and cook for 1-2 minutes.
5. Put the zucchini onto the plate then curry chicken. Buon appetito!!


圖片參考 / Photo references:

 材料 / Ingredients

1. 洗淨意大利青瓜. 用刨皮器將其刨成寬條麵狀
1. Grate zucchini into thin slices like fettuccine

2. 將乾蔥及蒜切細碎

2. Finely chop garlic and shallot

3. 用中高火將椰奶及水加熱. 當滾至起泡後加入所有材料(除意大利青瓜外). 加1/2茶匙鹽調味及攪勻材料.

3. Heat the pan, add coconut milk and water. When it is boiled add all the ingredients Except zucchini. Season with 1/2 tsp of salt. Mix well.

4. 當雞肉煮熟後放碗內備用. 將意大利青瓜放入同一鍋中繼續用中高火略炒1-2分鐘

4. When the chicken is cooked, pour the mixture in a bowl. Put the zucchini fettuccine into the pan and cook for 1-2 minutes.