5個字搞掂 - homemade凱撒沙律

 

晚餐想吃得輕怡快捷, 沙律是個很好選擇, 亦可補充工作外出午膳時通常欠缺的膳食纖維.
今次分享homemade 凱撒沙律, 整完自己食又得, 請朋友分享又是出得廳堂的菜式. 得左!

材料:

凱撒沙律醬 (4-6份)
3瓣          蒜頭

4條          油漬鯷魚

2湯匙       檸檬汁

1茶匙       喼汁

1 1/2湯匙 第戎芥末

2             蛋黃

6湯匙      初榨橄欖油

凱撒沙律材料 (2人份)

適量            巴馬臣芝士

2-3棵/ 300g  本地羅馬生菜

6粒             車厘茄

200g            雞柳

做法:

1. 蒜頭連1茶匙鹽切茸
2. 將2蛋黃, 蒜茸, 鹽, 第戎芥末放入碗攪勻
3. 加入鯷魚, 用石磨搗茸 (我用麵粉棍代替)
4. 加入檸檬汁, 喼汁, 黑胡椒調味
5. 混入初榨橄欖油至creamy狀成凱撒沙律醬

6. 吃時可混合生菜, 車厘茄, 煎雞柳, 沙律醬, 撒上巴馬臣芝士即成

貼心提示:
1. 沙律醬因含有蛋黃, 宜進快食用 (5日內)
2. 如不愛魚香, 亦可省略鯷魚不用

食譜來源: Food.com

圖片參考:

1. 蒜頭連1茶匙鹽切茸

2. 將2蛋黃, 蒜茸, 鹽, 第戎芥末放入碗攪勻

3. 加入鯷魚, 用石磨搗茸 (我用麵粉棍代替)

4. 加入檸檬汁, 喼汁, 黑胡椒調味

5. 混入初榨橄欖油至creamy狀成凱撒沙律醬

一物5食 - 水牛芝士 之 快手披薩 Margherita

水牛芝士, 蕃茄, 羅勒葉只要碰在一起就能產生美味, 難怪連意大利國旗也是綠白紅三色!
今次利用英式鬆餅, 製作簡易Margherita披薩, 在家享受意式風味!

材料 (二人份):
3                      全麥英式鬆餅
200克               蕃茄
2瓣                  蒜頭
1 1/2 湯匙        橄欖油
一小撮(約4株) 羅勒葉
75克/大半顆    水牛芝士

做法:
1. 焗爐預熱210c
2. 將英式鬆餅橫切一半放多士爐烘至一面脆身, 或放入焗爐焗十分鐘.
3. 用中高火燒熱煎鍋. 將蕃茄, 蒜頭, 一半羅勒葉及橄欖油放攪拌器攪成糊狀然後放入煎鍋. 加鹽及黑胡椒調味. 煮約5分鐘至蕃茄醬收乾水至稠身.
4. 撒少許橄欖油上英式鬆餅. 塗上蕃茄醬. 將水牛芝士切粗條放上鬆餅. 放入焗爐焗十分鐘
5. 披薩拿出後放新鮮羅勒葉即成. 立刻食最滋味!

主食材其他用法:
1. 一物5食水牛芝士 - 班尼迪蛋, 鱈魚濃茄意大利飯, 速成水牛芝士蕃茄沙律, 焗釀蘑菇,  (快將送上!)

圖片參考:

材料

 2. 將英式鬆餅橫切一半放多士爐烘至一面脆身, 或放入焗爐焗十分鐘

3. 用中高火燒熱煎鍋. 將蕃茄, 蒜頭, 一半羅勒葉及橄欖油放攪拌器攪成糊狀然後放入煎鍋. 加鹽及黑胡椒調味. 煮約5分鐘至蕃茄醬收乾水至稠身.

4. 撒少許橄欖油上英式鬆餅. 塗上蕃茄醬. 將水牛芝士切粗條放上鬆餅. 放入焗爐焗十分鐘

五個"字"搞掂 - 班尼迪蛋 / Cooking 5x5min - Egg Benedict

趁著週末, 我們一起做精彩的班尼迪蛋, 過一個有格調的星期天吧!

材料 (2人份):

2隻           雞蛋, 室溫

4湯匙       白醋 

1               蕃茄 / 5-6 車厘茄
50g           莫扎里拉芝士
1個           英式鬆餅
3片           巴拿馬火腿
1 1/2湯匙 橄欖油
1/2湯匙    意大利黑醋

15g           牛油
巴馬臣芝士 (如有) 

做法:
1. 用大火燒熱鍋. 準備一鍋熱水.
2. 將英式鬆餅橫切一半. 放熱鍋上烘烤至一面脆身 (如用多士爐烘烤此步驟可省略)
3. 鬆餅烘烤時快速將蕃茄及莫扎里拉芝士切小粒. 撒上橄欖油, 意大利黑醋, 鹽及黑胡椒拌勻
4. 鬆餅烘烤好上碟, 將蕃茄及莫扎里拉放在上面.
5. 將熱水倒入鍋中, 加入醋
6. 將雞蛋分別放入杯子裡. 當水滾時用匙攪拌水成漩渦. 將蛋輕手放水中間煮2分鐘, 然後輕輕撈起, 用同一方法處理第二隻蛋.
7. 將煮好的蛋放在蕃茄及莫扎里拉芝士上, 然後用巴拿馬火腿圍邊
8. 倒去熱水, 放入牛油, 煮至變咖啡色, 淋上蛋上.
9. 撒上巴馬臣芝士, 鹽及黑胡椒即成

Ingredients (2-3 portions):

2              Eggs, room temperature

4 tbsp      Vinegar 

1              Big tomato / 6 cherry tomatoes
50g          Mozzarella cheese
1              English muffin
3 slices    Prosciutto / parma ham
15g          Butter
1 1/2 tbsp Olive oil
1/2 tbsp    Balsamic Vinegar
Parmesan cheese, optional

Method:
1. Heat the pot with high fire. Prepare a kettle of hot water.
2. Slice English muffin into half. place on the pot to toast one side to a bit brown (you may use the toaster as well)
3. Meanwhile cut tomatoes and mozzarella cheese into small dices. toss them with olive oil, vinegar, salt and pepper.
4. place muffin on the plate and top with tomato salad.
5. pour kettle of water in the pot and add vinegar.
6. Put the egg into a small bowl. When the water is boiled, stir the water to create spiral. Carefully pour the eggs in the centre. Cook for 2 minute and take it out. Repeat for the second egg.
7. Put eggs on top of tomato salad. Surround the egg with ham.
8. Empty the pot,melt butter in the pot until turns brown.
9. Garnish the egg with the melt butter, Parmesan cheese, salt and pepper.

Photo reference:

 材料 / Ingredients

2. 將英式鬆餅橫切一半. 放熱鍋上烘烤至一面脆身 (如用多士爐烘烤此步驟可省略)

2. Slice English muffin into half. place on the pot to toast one side to a bit brown (you may use the toaster as well)

3. 鬆餅烘烤時快速將蕃茄及莫扎里拉芝士切小粒. 撒上橄欖油, 意大利黑醋, 鹽及黑胡椒拌勻

3. Meanwhile cut tomatoes and mozzarella cheese into small dices. toss them with olive oil, vinegar, salt and pepper.

4. 鬆餅烘烤好上碟, 將蕃茄及莫扎里拉放在上面.

4. Place muffin on the plate and top with tomato salad. 

6. 將雞蛋分別放入杯子裡. 當水滾時用匙攪拌水成漩渦. 將蛋輕手放水中間煮2分鐘, 然後輕輕撈起, 用同一方法處理第二隻蛋.

6. Put the egg into a small bowl. When the water is boiled, stir the water to create spiral. Carefully pour the eggs in the centre. Cook for 2 minute and take it out. Repeat for the second egg.

7. 將煮好的蛋放在蕃茄及莫扎里拉芝士上, 然後用巴拿馬火腿圍邊

7. Put eggs on top of tomato salad. Surround the egg with ham.

8. 倒去熱水, 放入牛油, 煮至變咖啡色, 淋上蛋上.  / 9. 撒上巴馬臣芝士, 鹽及黑胡椒即成

9. Garnish the egg with the melt butter, parmesan cheese, salt and pepper.

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 - 蒜蓉飽快手做 / Cooking 5x5min - Quick garlic bread!

蒜蓉飽是很香口的小食與配菜, 加上青口的白酒忌廉汁更是一絕! 立刻分享 :)

材料:
半條   法包
2瓣     蒜頭
2湯匙 橄欖油
適量   牛油

做法:
1. 焗爐預熱200c, 法包切片置焗盤上備用.
2. 將蒜頭及橄欖油放入攪拌機搗碎, 或將蒜頭切成茸混合橄欖油
3. 將牛油塗上法包, 然後放上蒜茸, 洒上鹽及黑胡椒. 放入焗爐焗10-15分鐘即成

Garlic bread is a great side dish for white wine mussels. How could we not include the recipes?

Ingredients:
1/2 baguette
2 cloves of garlic
2tbsp olive oil
butter

Method:
1. Preheat oven at 200c. slice baguette and place on the baking sheet
2. mash garlic and mix with olive oil.
3. spread baguette with butter then place garlic paste on top. season and salt and pepper and bake for 10-15 min

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.