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.