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 - 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!

五種材料完成 - 低卡 Fit-elette

低卡 Fit-elette

做完運動或健身後, 都想食好吃的又健康的回饋一身汗水.
這款Fit-elette 低卡 (169kcal), 含優質蛋白質及甜美蔬菜, 飽肚而且營養豐富, 是keep fit人士早餐或輕怡晚餐不二之選!

材料 (一人份):
洋蔥(中) 半個
番茄        1  個
青椒        半個
蛋白        4  隻
橄欖油    1 茶匙

做法:
1. 將洋蔥,番茄,青椒切成小粒備用
2. 用中高火燒熱平底鑊, 加入橄欖油及洋蔥粒, 翻炒至洋蔥粒變開始變透明,約2分鐘
3. 加入番茄及青椒, 少許鹽及黑胡椒調味, 翻炒約5分鐘
4. 加入蛋白, 用木勺稍為推開蛋白, 令其均勻受熱
5. 轉中火, 用碟蓋平底鑊(順道加熱碟!)約5分鐘即可上菜

貼心提示:
1. 天然hair-mask - 用剩的4個蛋黃可加4湯匙橄欖油做成hairmask. 敷上頭髮後用浴帽或保鮮紙包好, 等30分鐘後用和暖水沖洗 (*千萬不要用熱水,否則會煮熟蛋黃). 吹乾後便有如在salon吹頭的漂亮髮質!

圖片參考:

 材料 (洋蔥, 番茄, 青椒, 蛋白, 橄欖油)

 1. 將洋蔥,番茄,青椒小粒

 2. 用中高火燒熱平底鑊, 加入橄欖油及洋蔥粒, 翻炒至洋蔥粒變開始變透明,約2分鐘

 3. 加入番茄及青椒, 少許鹽及黑胡椒調味, 翻炒約5分鐘

 4. 加入蛋白, 用木勺稍為推開蛋白, 令其均勻受熱

5. 轉中火, 用碟蓋平底鑊(順道加熱碟!)約5分鐘即可上菜.