五種材料 - 三文魚頭湯 / 5 Ingredients - Salmon head soup

天氣開始乾燥, 自然要多飲湯滋潤一下. 今天分享的湯水, 三文魚有豐富的魚油, 蕃茄又有美白作用, 飲完人都變靚靚啦 ;)

材料:
1個  三文魚頭
2個  大蕃茄
數片 薑
1 磚  豆腐
少許 橄欖油

做法:
1. 將三文魚頭用剪刀剪去腮, 然後切成四份. 豆腐切粒, 蕃茄一開四去籽備用
2. 用高火燒熱鍋, 然後下橄欖油. 爆香薑片後放三文魚頭. 煎至兩面金黃
3. 轉中火, 加入蕃茄. 利用三文魚頭滲出的油煎香, 約2-3分鐘
4. 加5-6飯碗熱水. 待其再之滾起轉小火煲1小時.
5. 加入豆腐粒煲5分鐘即可食用.

貼心提示:
1. 想魚頭不黏鍋, 可用易潔鍋煮. 如用不銹鋼鍋, 可用水測試鍋熱度: 當放少水到鍋中, 水成一圓珠在鍋中滾動便可下油剪魚. (更詳細解說, 可看以下視頻: https://www.youtube.com/watch?v=CB-SCA1reqE)
2. 如用壓力鍋10分鐘即可煮湯煲的時間縮短至10分鐘!

As chinese, we love drinking soup to maintain moisture of our skin, especially in winter. This soup includes salmon which is rich in Omega-3 and tomatoes which has whitening purpose. It's a great recipe for beautiful people!

Ingredients:
1          Salmon head
2          Big tomatoes
3 slices Ginger
1 piece  Bean curd
little     Olive oil

Method:
1. Use scissors to trim the gills then chop into 4  pieces. Chop bean curd into cubes. Quarter tomato and remove the seeds.
2. Use high fire to heat the pan. Splash a bit of olive oil. Place the ginger and salmon head pieces. Pan fry both sides until golden
3. Change to medium fire. Pan fry the tomatoes with oil come out from salmon for 2-3 minute.
4. add ~4-5 cups of water. When it boils again, turn into small fire and cook for 1 hour.
5. Add in bean curd dices. Boil for 5 minutes and serve

Bonus:
1. To not let fish stick to pan, you may either use non stick pan. To use stainless steel pan, test the pan temperature but dropping a bit water onto the pan. When it forms into a mercury ball, the pan is hot enough for frying. You may refer to video for further details: https://www.youtube.com/watch?v=CB-SCA1reqE
2. If use pressure cooker, the soup takes only 10 minutes to finish!

五種材料 - 2分鐘微波芝蛋小鍋 / 5 Ingredients - 2 minute oeuf cocotte

一日之計在於晨. 這款芝蛋小鍋早餐只需幾分鐘就食得, 有happy food 雞蛋又有鮮甜蕃茄吞拿魚配搭, 而且清理簡單. 一於在家吃個靚早餐再開始smart的一天!

材料 (一人份):
1隻       雞蛋
3 湯匙   法式鮮奶油 (法文叫 crème fraîche, 在西式超市如Fusion, Citysuper, Great等有售)
3-4顆    車厘茄
1/3 罐   水浸吞拿魚
2湯匙   香草蒜忌廉芝士

做法:
1. 在小鍋依次放入2匙法式鮮奶油,  切片車厘茄, 吞拿魚, 蛋白, 1匙法式鮮奶油, 香草蒜忌廉芝士, 放入微波爐用800瓦叮1分鐘
2. 撒上鹽及黑胡椒, 輕放上蛋黃, 再放入微波爐用800瓦叮40秒即成. 配多士蘸著蛋黃吃好好味!!

食材其他用法: 香草蒜忌廉芝士直接塗麵包也很美味; 法式鮮奶油則可加入西湯, 或做其他菜式如法式蛋批, 焦糖布丁等

Breakfast is most important meal of the day. This oeuf cocotte is nutritious, delicious yet take only few minutes to make and few dishes to clean! Let's start your great day with this lovely breakfast!

Ingredients:
1          Egg
3tbsp    Crème fraîche
3-4       Cherry tomatoes
1/3 can  Tuna in salt water
2 tbsp   Garlic herb creme cheese

Method:
1. In this cocotte, place in order, 2 tbsp crème fraîche, sliced cherry tomatoes, tuna, egg white, 1 tbsp crème fraîche, creme cheese. Microwave for 1 minute with 800W.
2. Take out the cocotte. Season with salt and pepper and carefully place the egg yolk on top. Microwave for another 40 second and serve immediately. With a toast would be perfect!

Other usages of ingredients:
Garlic herb creme cheese is great spread on toast directly; crème fraîche can be used to make soup, quiche, crème brûlée etc!

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 速成水牛芝士蕃茄沙律

形容這道意大利前菜3個字: 快, 靚, 正!

材料 (二人份):
75克/大半顆  水牛芝士
1-2個            中型蕃茄
一小撮          羅勒葉
約1湯匙        橄欖油
約1茶匙        意大利黑醋醬

做法:
1. 將蕃茄及水牛芝士切薄片後交替放上碟.
2. 切碎羅勒葉放在蕃茄及水牛芝士上. 撒上意大利黑醋及橄欖油, 鹽及黑胡椒即成.

貼心提示:
1. 油醋比例 1:3
2. 我採用黑醋醬, 因其較黑醋汁更能黏在沙律上一同進食, 賣相更好看!

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, 快手披薩 Margherita, 焗釀蘑菇 (快將送上!)

圖片參考:

意大利黑醋醬

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

五種材料 - 番茄南瓜湯 / 5 ingredients - tomato pumpkin soup

各位週末過得怎麼樣? 有什麼值得你高興或感恩的事嗎?
今日和大家分享以蔬菜為主的食譜, 開始清爽的一周!

材料 （二至三人份）：
4個      中型番茄      
300g    南瓜      
1個      洋蔥      
2茶匙  橄欖油

做法：
1. 將南瓜去皮, 番茄去米, 和洋蔥一起切小粒。留起少許番茄及洋蔥作裝飾。
2.預備一壺熱水(至少200ml)。
3. 用中高火燒熱湯鍋, 放橄欖油及洋蔥粒炒香至透明, 約3分鐘。
4. 加南瓜粒炒3分鐘, 再加番茄粒, 鹽及黑胡椒粉調味。
5. 加熱水至剛好蓋過所有材料。轉中小火蓋蓋煲25-30分鐘。其間如水煲乾可再加水。
5. 隨你的喜好用攪拌器將湯打至軟滑或有咬口即成。

How is your weekend? What are the things that you feel happy and thankful about?
Today I would like to share recipes use vegetables as main ingredients. Have a fresh start of the week!

Ingredients (2-3portions):
4       medium Tomato
300g Pumpkin
1       Onion
2tsp  Olive oil

Method:
1. Cut the skin of pumpkin, clean the grains of tomato. Together with onion, chop them into small dices. Reserve a bit of tomato and onion for garnish.
2. Prepare hot water (>200ml)
3. Heat the pot. Add the olive oil and onion. Fry onion until transparent. About 3 min.
4. Add pumpkin and fry for another 3min. Add tomato. Season with salt and pepper.
5. Add hot water to just cover all ingredients. Turn to media low heat, cover it and boil for 25-30min. Add extra water if it is dry during the cooking.
6. Blend the soup to a bit more chunky or creamy depending on your taste. Garnish with tomato and onion.

五種材料 - 法式松露橙香巧克力 / Good food in 5 elements! Orange Chocolate Truffle

法式+松露+巧克力= 浪漫的巴黎. 這款香軟醇滑的甜點, 在口中漫漫融化成絲鍛與舌頭交纏, 橙香漫漫滲出, 完全將人心俘虜! 今週要怎麼哄哄他(她)呢? 你有一個點子了 ;)

材料 (約16粒)：
牛奶             100ml
牛油             25g
黑巧克力     150g
香橙             1個
可可粉         適量

做法：
1.將黑巧克力切細碎（如用巧克力粒則可省略），放進大碗裡
2. 將牛奶牛油加熱，刨香橙皮絲加入牛奶裡
3. 當牛奶煮滾起泡時，拿起鍋把牛奶一次性倒入巧克力大碗，靜待1分鐘
4. 用刮刀混合至巧克力全部融化呈光亮。
5. 將巧克力溶液倒進容器裡（我用方形做成方塊，也可放進矽膠模，或簡單放進碗裡待冷卻後造型），用保鮮紙覆蓋在巧克力上。放進雪櫃待2個小時。
6. 撒上可可粉即成。

貼心提示:
1. 如果想再滑點, 可於牛奶煮滾後隔走橙皮絲才倒入巧克力大碗
2. 如果用打蛋器混合巧克力及牛奶, 巧克力就會變啞色; 建議用刮刀
3. 牛奶及牛油換成椰漿就成椰香松露，香橙可換成檸檬，也可加入其他配料如果仁，乾果，款式千變萬化

有多餘的食材不知怎麼用嗎?可試試其他食譜:
五種材料 - 巧easy曲奇
http://giveme5cooking.blogspot.fr/2015/10/easy.html

Orange Chocolate Truffle

Ingredients:
100ml Milk                    
25g     Butter                  
150g   Dark Chocolate    
1         Orange                
Cocoa powder to garnish    

Method:
1. Chop dark chocolate into tiny pieces (skip the process if you use chocolate drops), put into a big bowl
2. Heat up butter and milk. Grate orange zest and add into the milk.
3. When the milk is boiled, pour the milk into the bowl of chocolate at one time. Wait for 1minute
4. Use spatula to mix the chocolate until well blend and appear glossy.
5. Pour chocolate mixture into container (I use a small lunch box and cut into small cubes; we can use silicon mould, or simply pour into a bowl and shape it after cooling)
6. Cover the chocolate with cling film. put into the fridge and store at least 2 hours.
7. When it is done, shape the truffle and sift cocoa powder on top

Bonus:
1. Sift the orange zest out after boiling the milk to give smooth taste of truffle chocolate
2. Avoid using hand whisk to blend milk and chocolate as the chocolate would not look nicely glossy
3. We can swap ingredients to offer difference flavors e.g. replace butter and milk with cream of coco, lemon instead of orange, add dried fruits or nuts etc.