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.

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.

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.

五種材料 - 巧easy曲奇

這款巧克力曲奇的好處除了做法簡單，更可以儲存在雪櫃達兩個星期，到需要時才切片烘焗。我的雪櫃常備一兩條，當我口癢，有朋友到訪或要臨時預備小禮物時，它便大派用場！

材料 (約20-24塊):
麵粉        150g
啡糖        60g
牛油        90g
黑巧克力50g

做法：
1. 將黑巧克力切細碎備用（如用巧克力粒則可省略）
2. 牛油從雪櫃取出切小粒, 連同麵粉和少許鹽一起放進大碗, 用指尖搓捏成沙粒狀
3. 加入黑巧克力碎, 及兩湯匙水, 搓勻至成一麵團
4. 將麵團搓成約20cm方形長條,  放進雪櫃待至少30分鐘。
5. 焗爐預熱180c, 將雪好的麵團長條切成7-8mm厚片, 放在曲奇墊或舖上牛油紙的焗盤上
6. 將曲奇置入焗爐焗約15分鐘. 取出後放在網架上攤涼即成.

貼心提示:
1. 牛油搓捏時要夠凍才能做成酥脆的效果，所以直接從雪櫃取出食用便可，不用先放室溫。
2. 鹽能夠提升巧克力的味道。


圖片參考:

材料: 麵粉,啡糖,牛油,黑朱古力

 2. 牛油從雪櫃取出切小粒, 連同麵粉和少許鹽一起放進大碗, 用指尖搓捏成沙粒狀

 3. 加入黑巧克力碎, 及兩湯匙水, 搓勻至成一麵團

 4. 將麵團搓成約20cm方形長條,  放進雪櫃待至少30分鐘。

五種材料 - 菇菇 Cappuccino

秋季是採收菇菌的季節。這個時令的菇菇Cappuccino賣相精緻，但作法其實非常簡單。而且我以牛油和牛奶取代鮮忌廉，移除其厚重口感之餘，仍保留綿密的質感及菇菌的美味。大家快點來試試！

材料(二人份):

鮮蘑菇 200g

雞油菌 50g

牛油 25g

牛奶 150ml

細蔥 1小束

做法:

1. 將鮮蘑菇及雞油菌洗淨抹乾後切細碎.

2. 用中高火燒熱鍋, 放入牛油, 溶化後加入切碎菇菌翻炒5分鐘

3. 將100ml牛奶加入菇菌後煮滾. 同時用乾淨砧板將洗淨細蔥切小粒備用

4. 用攪拌器中將蘑菇湯打至幼滑, 加入鹽調味(約1/4茶匙), 倒進杯中

5. 將50ml牛奶用打奶器打出泡沫, 用匙刮起泡沫放在蘑菇湯上

6. 最後撒上細蔥末及黑胡椒粉. 完成!

貼心提示:
1. 若没有雞油菌，可以用其他野菌代替

雞油菌

鮮蘑菇

五種材料 - 橙香焗三文魚

橙香焗三文魚

作為 Give me 5!的第一篇食譜, 我選了很多人都喜愛的三文魚作主要食材. 三文魚含有豐富Omega-3, 對腦部, 眼睛, 皮膚都很有益. 不論成人兒童甚至孕婦都可常吃喔!

材料:

三文魚 360g

茴香 1 個

紅洋蔥 1 個

蜜糖 2-3茶匙

中型橙 2 個

做法:

1. 焗爐預熱185C

2. 將三文魚去鱗洗淨, 用毛巾或吸乾表面水份, 中間切一刀, 撤上少量鹽及黑胡椒粉調味

3. 將半個洋蔥切細碎, 加入蜜糖, 橙榨汁後加入成醬汁

4. 用中高火燒熱鍋, 放入三文魚(皮向下), 煎約5分鐘至皮脆及魚油滲出

5. 煎魚同時, 將茴香和剩下半個紅洋蔥切絲, 舖在焗盤上.

6. 將一邊煎好的三文魚放在焗盤上

7. 留下煎鍋的魚油, 加入蜜糖橙醬汁, 用中火加熱3分鐘.淋在三文魚及蔬菜上

8. 焗盤放入焗爐約20-25分鐘即成

貼心提示:

1. 想煎魚皮不黏鍋, 煎之前一定吸乾表面水份, 及鍋要夠熱

2. 視乎橙汁的酸度蜜糖可加可減