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.

1 Ingredient 5 dishes - Mozzarella Cheese / Sun dried tomato risotto with pan seared cod fish

When I was volunteering in an organic farm, all volunteers take turns to cook. Among all there is an italian volunteer who cooks a very nice risotto. He shares me the secret is in mozzarella, which makes the risotto more creamy!

Ingredients:
160g      Risotto rice      
1           Medium size onion              
2 cloves Garlic
70ml      White wine
6 pieces  Sun-dried tomato in oil
500ml    Hot water / stock
15g        Butter
2-3 tbsp Grated Parmesan cheese
50g        Mozzarella cheese
350g      Cod
1tsp       Olive Oil
15g        Butter

Method:
1. Finely chop onion, garlic, sun-dried tomatoes. Cut Mozzarella into small dices
2. heat the pan. Splash 2 tsp oil of sun dried tomato onto the pan. pan fry onion and garlic until golden, about 5 minutes.
3. add the rice and 5/6 chopped sun-dried tomatoes and stir fry for another 5 minutes. Add white wine.
4. When white wine is evaporated, add 1/3 of water/stock. When is water is absorbed, add 1/3 more. Repeat the same process until the rice is cooked. about 20 minutes (a bit longer if you prefer well-cooked rice)
5. Put the pan out of stove. Add butter, Parmesan cheese and mozzarella cheese in the pan. Stir once and let it rest for 30 seconds. Stir well and serve on plate.
6. Season the cod with salt and pepper
7. Heat the pan until it starts to smoke. Add a bit of olive oil. Place in the cod. Pan sear for ~1min then turn over.
8. Add in the butter to the pan. When butter is melted, spoon the butter on top side to accelerate the cooking and butter gives nutty flavor to fish. Cook for another min. place the fish on top of risotto and garnish with sun dried tomatoes

Bonus:
1. Other than cod fish, other white fish, or scallops matches well with tomato risotto as well
2. Start pan sear the cod while cooking the rice, so both could be ready almost the same time.

Other uses of main ingredients:
1. White wine -  try our mussels in white wine , or simply drink them while enjoying the risotto!
2. Sun-dried tomatoes - Add into any green salad for deep flavor

Photo reference:

 1. Finely chop onion, garlic, sun-dried tomatoes. Cut Mozzarella into small dices

2. heat the pan. Splash 2 tsp oil of sun dried tomato onto the pan. pan fry onion and garlic until golden, about 5 minutes.

3. add the rice and 5/6 chopped sun-dried tomatoes and stir fry for another 5 minutes.

 Add white wine.

 4. When white wine is evaporated, add 1/3 of water/stock. When is water is absorbed, add 1/3 more. Repeat the same process until the rice is cooked. about 20 minutes (a bit longer if you prefer well-cooked rice)

5. Add butter, Parmesan cheese and mozzarella cheese in the pan. Stir once and let it rest for 30 seconds. Stir well and serve on plate.

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 - 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.

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