禮物蛋糕 Present Cake with Fondant

Happy New Year!!~ ;D

Wish all of you have a wonderful and joyful year of 2011!

新年快樂, 身體健康!! 日日保持心境開朗, 由內靚到外!!~ ^^

e 個 蛋糕係我之前上 cake decorating class 時學整架.
個蛋糕造型我非常鍾意!!~ 用 fondant 做面靚就係靚, 不過講真就真係好睇唔好食呢, 甜甜地膠膠地. 我有時都會猶豫整唔整 fondant cake 俾朋友仔好 haha ;P

雙菇寬條扁粉絲扒紹菜 Mushrooms and Mungbean Noodles over Napa Cabbage

好快就黎 2011 喇, 你地準備好去迎接未呀?

2010 好嘅唔好嘅, 都好快成為過去. 成為歷史嘅新一頁.
開心嘅就繼續開心 d 啦, 唔開心嘅就要放開 d 睇開 d 喇~

新年新希望!!~ ^^

材料:
金菇、蠔菇、寬條扁粉絲、蝦米、黑胡椒、豉油、糖、薑片

忌廉蘑菇雞湯配螺絲粉 Cream of Mushroom and Chicken with Shell Pasta

煮咗個蘑菇忌廉湯再加個 pasta, yummy yummy 又一餐!! ^^

檸檬蜜糖雞翼 Honey Lemon Chicken Wings

你鍾意雞鎚多 d 定係雞中翼多 d 呢?

我就鍾意雞中翼!!!!

e 個又係似足 BBQ 版雞翼, 好香口!!

材料:
1 pack 雞翼、檸檬半隻搾汁、一湯匙豉油、一湯匙砂糖、一湯匙魚露、半湯匙蒜茸粉、一茶匙薑茸

(後下: 一湯匙蜜糖)

1. 將材料放進 ziplock bag 放雪櫃醃一晚備用。
2. 預熱焗爐 to 420˚F. 焗盤鋪兩層鍚紙, 放雞翼。
3. 袋中汁料加一湯匙蜜糖撈匀, 掃於雞翼面, 入爐焗二十分鐘, 再掃蜜糖汁一次, 再焗多三分鐘, 搞掂食得。

*記得睇睇火, 個人焗爐溫度都有差嘛, 唔夠熟 or 唔夠燶就焗耐少少, 燶得滯就要減溫度囉~ 最緊要變通嘛!!~ ;P

香蕉麵包 Banana Bread

真係真人不露相,
就咁樣 2010 就黎完 lu,
時間過得好快呀! 不過 d 蕉就熟得仲快 wakaka

d 香蕉熟到發黑 lu, 食又淋zi zi, 掉咗佢又好可惜..
而且我又比較鍾意食生 d 嘅蕉~ 即係仲帶有青青地嗰 d~
有人話出咗 "梅花點" 嘅蕉最好食?? 咪搞, 我已經覺得太太太熟 haha.
咁就樣... 不如黎個 Banana Bread 啦!

雖然個名叫香蕉麵包, 不過我覺得佢似蛋糕多 d!
我用咗四大隻蕉, 夠晒蕉味~
我臨入爐前喺面仲灑咗 d 粒粒糖, 出爐即食外面脆脆地, 入面又軟軟熟, 正!~

it's very easy to make 架咋!!~ 真係送禮自奉兩相宜! ^^

~食譜如下~

Ingredients:
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter(room temperature)
3/4 cup brown sugar
1/2 teaspoon vanilla extract
2 eggs
4 ripened bananas(mashed)

Directions:
*Put dry ingredients (flour, baking soda and salt) through a sifter.
* In a large bowl, beat butter and brown sugar. Stir in eggs, mashed bananas and vanilla extract until well blended. Stir flour mixture in and stir just to moisten. Pour batter into lightly greased loaf pans.
*Bake in preheated 350˚F oven for 35 minutes (for four 3x5 inch pans), or until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

提拉美蘇 Tiramisu 意大利芝士餅

Merry Christmas 呀!!~ ^^
唔知大家放假有無去邊度玩呢?
我就喺 LA 放咗個 very relaxing 同好 sweet 嘅聖誕節嘞~

e 邊 d 聖誕燈飾同 HK 係無得比 (HK 嗰 d 靚好多~), 我前嗰幾年返 HK, 都係襯一係 Christmas 一係 Thanksgiving~ Thanksgiving 十一月尾嗰時就最抵, 因為 HK d Christmas Lights 已經著晒, 而機票又無 Christmas 時咁貴, 好 miss HK 嘅 Christmas 呀!!!~

今個 Christmas 我地 e 邊都唔係話好凍, 不過就天公造美, 晴天!!

之前鍾意整生蛋版嘅 Tiramisu, 因為比較正宗, 但係經過咩咩禽流感事件, 大家一聽到生蛋就耍手擰頭, e 個係熟蛋 version Tiramisu, 咁就唔驚啦~^^

Ingredients:
5 egg yolks
3/4 cup white sugar
2/3 cup low fat milk
1 1/4 cup whipping cream
1/2 teaspoon vanilla
16 oz mascarpone cheese(room temperature)
1/2 cup strong brewed coffee(room temperature)
4 tablespoons rum
2 pack ladyfingers
1 tablespoon unsweetened cocoa powder

Directions:
*In a medium saucepan, whisk together egg yolks and sugar until well blended. Stir in milk and cook over medium heat, stirring constantly. Simmer for about one minute, remove from heat. Let it cool slightly and put into the fridge for about half an hour.
*Beat mascarpone cheese into yolk mixture until smooth.
*Beat whipping cream and vanilla with an electric mixer till firm peaks form, then add mascarpone mixture; combine well.
*In a small bowl, combine coffee and rum; put onto a shallow dish. Roll ladyfingers in coffee mixture and arrange into a pan/ container.
*Using a large ziploc bag, put mascarpone mixture in and cut a large corner of the bag out, squeeze over ladyfingers; sprinkle cocoa powder with a small sifter. Repeat layers. Cover and refrigerate overnight. Ready to serve.

酥皮忌廉蘑菇雞湯 Cream of Mushroom and Chicken Soup with Puff Pastry Shell

酥皮湯~ 令我諗起以前喺香港嘅馬利奧餐廳. 佢有個酥皮海皇湯好正架!
好記得當時海運大廈有一間馬利奧, 中學時期嘅我去食過酥皮海皇湯, 當然一試難忘啦~ ^^


大概幾個月前, 我問男朋友仔生日想食d 咩, 佢就提過想食酥皮湯 or Chicken Pot Pie. haha. Chicken Pot Pie 就係更加洋化嘅 comfort food. hmm.. 都係想整酥皮湯多 d, 所以就試著整俾佢食!



個忌廉蘑菇雞湯係自己 from the scratch 煲架, 好味過 Campbell's 的多多聲! 其實都唔難煮, 你都試吓啦! d 材料仲 fresh 好多 tim~ 鐘意嘅又可以落多 d 蘑菇仔~

Ingredients:
2 packs fresh mushrooms(sliced)
1/2 onion(chopped)
4 cloves garlic
1 1/2 cup low fat milk
1/2 cup whipping cream
1 can chicken broth
1/4 teaspoon dried thyme
1 potato(chopped into small cubes)
1 bunch of spinach(use the leaves only)
2 pieces of chicken(cut into small pieces)
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper

Directions:
*In a small skillet, saute chicken over medium high heat for two minutes. Set aside.
*In a large skillet, saute onions and garlic for one minute. Add mushrooms and stir-fried for two minutes. Turn off heat and wait for it to cool down a bit.
*Mix low fat milk and whipping cream in a measuring cup.
*In a blender/ food processor, puree half the mushroom mixture with milk mixture till smooth.
*In a saucepan, melt the butter over medium low heat, whisk in flour. Add mushroom puree, chicken broth, chicken, potato, spinach, black pepper, thyme and the rest of mushroom mixture from the skillet; stirring constantly, bring it to a boil, cook for about 10 minutes or until thickened.

This is the frozen puff pastry sheets that I use, by Pepperidge Farm, super convenient:



~先解凍~
*Before you make the soup, it's recommended to put the pastry sheet out since you need to thaw it for about 45 minutes till it's easy to unfold and handle.

~預備蛋水~
Prepare egg wash: beat together 1 egg + 1 teaspoon of water

~加酥皮~
Fill a bowl with cream of mushroom and chicken soup and place onto a baking sheet. Trim pastry sheet into desire size that fits your bowl. Put the pastry sheet on top of the bowl and wrap around the edge. Brush egg wash onto the pastry sheet. Bake in 400˚F preheated oven for about 15 minutes or until golden brown. Ready to serve.

粉絲雞蓉豆腐 Tofu with Bean Vermicelli and Ground Chicken

材料:
豆腐、絞雞肉、粉絲、豉油、糖、蠔油、水、chili pepper、蔥

朱古力摩卡迷你蛋糕 Chocolate Mini Cupcakes with Mocha Icing

好朋友 Graduation Show, 當然要賀一賀佢啦!!~ ;D

薑蔥焗全魚 Baked Whole Fish with Green Onions and Ginger

焗同蒸效果都係一樣~ 咁好食!!~ ;P

如果咁樣成條魚上, 去請西人食飯, 一定嚇到聽到 "I can't stand that fish!"

外國人只會食無骨嘅魚, 即係 fish filet! 食雞都係差唔多, 食白肉唔食黑肉架! 仲要無骨嗰隻~ 各人口味唔同嘛 wakaka

要和而不同咪就係咁囉! ;P

白果腐竹薏米糖水 Beancurd Sweet Soup with Ginkgo Nuts and Pearl Barley

材料:
白果、腐竹、枝竹、薏米、雞蛋、水、冰糖

瑤柱咸瘦肉粥 Porridge with Pork and Dried Scallops

運動員嘅毅力 + 藝術家嘅想像力. 成為咗 e 個 blog 嘅精髓.

一次唔得兩次唔得, 做夠三次就一定得. 我都唔係次次煲到靚靚綿綿粥架. 上次斷估無辛苦, 煲到 d 粥好稀, haha. 今次乖 d, 用番個量杯量吓 d 份量. 就包無搞錯啦! 今次我用咗一比十一(計埋瑤柱水 d 水). がんばって！

材料：
瘦肉一舊、瑤柱三粒、腐竹半塊、薑兩片、米、油、鹽、水

做法：
1. 瘦肉洗淨切件用鹽醃一小時, 飛水備用。
2. 米洗淨，把水倒去，加少許油和鹽浸半小時備用。
3. 瑤柱用清水浸軟，撕開一絲絲備用。
4. 用 1:11 份量的 米:水，即一嘜米對十一嘜水．水煲滾，放瘦肉、瑤柱和薑煮十五分鐘。
5. 加入米和腐竹碎，再放一隻小匙羹，中火煲五十分鐘（要一路微滾），將瘦肉夾起切絲再回煲煲多幾分鐘, 加少許鹽食得。

日式咖哩薯仔雞 Japanese Chicken Curry with Potatoes

日式咖哩好方便又煮一大煲, 都係用咖哩磚. 可以配牛或雞都得!
個人就鍾意用去皮去骨雞脾肉多. 加 d 薯仔, 紅蘿白 & 洋蔥. YUMMY!!~

Ingredients:
chicken
potatoes
onions
carrots
water
japanese curry

朱古力爆蛋糕 Very Chocolate Cupcake

Ingredients:
1 1/3 all-purpose flour
2/3 unsweetened cocoa powder
1/4 teaspoon baking soda
2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons butter
1 1/2 cup white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk

濕炒豬米 Stir-Fried Vermicelli with Pork, Bean Sprouts and Carrots

人地有乾炒牛河, 我就有濕炒豬米!
本來唔係諗住煮 e 個架. 不過大頭蝦解凍解錯咗豬肉.
原本想解雞脾肉整個日式 curry 嘅, hahaha. 不過唔緊要, 做事最緊要識變通嘛~
咁咪將錯就錯 lor, 黎個濕炒豬米啦~ heehee, 其實只要 enjoy 個過程, 就可以有好多喜樂架喇! ^^

材料:
米粉、豬肉、芽菜、紅蘿白、水、雞湯、鹽、糖、豉油、蠔油、蔥

合桃火腿波菜沙律 Ham and Walnut Spinach Salad

食唔晒 d ham, 用黎 mix salad 啦!!~
加 d candied walnut, taste very good 架!!~ ^^

Ingredients:
spinach
ham
glazed walnut
lemon juice
olive oil

撈撈撈撈, 搞掂!

波菜雞蓉意粉米 Orzo Pasta with Ground Chicken and Spinach

e 個係扮飯嘅意粉! wahaha

Ingredients:
orzo pasta
ground chicken
spinach
onions
garlic
dried parsley
black pepper
soy sauce
sea salt
sugar
garlic powder
chicken broth
water
shaoxing wine
olive oil

蒜蓉紅薯蓉 Red Garlic Mashed Potatoes

男朋友仔煮嘅 mashed potatoes!
佢堅持唔用 fat free milk 架~ fat free milk 會無咁香滑 ^^

Ingredients:
red-skinned potatoes
2% milk
butter
garlic
salt
pepper
dried rosemary

食薯蓉又點可以漏咗 gravy 呢?~
我用 Mc Cormick 嘅 gravy mix, 加水煮開佢. 簡單好味!

南瓜批 Pumpkin Pie

e 個 pumpkin pie 最啱 d 唔食 cinnamon 嘅人~

Traditional 嘅 pumpkin pie, 唔單只加咗 cinnamon, 仲會有 nutmeg, ginger, 同埋 cloves 等等好多種香料. 但係 e d 香料陣味呢, 就唔係好啱某 d "香港人". haha.. so 我改咗用煉奶 and 黃糖, 都幾香架!!~ ^^

Ingredients:
pumpkin purée
eggs
condensed milk
brown sugar
ready pie crust

個 crust, 我用咗 Ready Pie Crust 啦, 唔夠時間整咁多野嘛, 頂住檔先啦~

海南雞脾 Hoi Nam Chicken Leg

Happy Thanksgiving!

蕃茄汁滑蛋 Scrambled Eggs with Tomato Sauce

材料:
雞蛋五隻、蕃茄三個、雞湯兩湯匙、茄汁一湯匙、鹽一茶匙、糖一茶匙、水半杯、豉油兩茶匙、生粉一湯匙、蔥花少許

雞肉煙肉粒釀蘑菇 Stuffed Mushrooms with Ground Chicken and Bacon Bits

平時我最愛用蟹肉&火腿釀蘑菇, 今次搞搞新意思, 試用雞肉釀, 又唔錯 bor! ^^
食落去蘑菇有汁湧出, 所以唔洗煮個芡汁架喇.
我整嗰陣個面灑咗 d sea salt, 不過可以唔洗落都得, 因為 d bacon bits 咸~

材料:
蘑菇、絞雞肉、煙肉粒適量、老抽、蒜粉、莞茜粉、糖、橄欖油

做法:
1. 先醃雞肉: with 老抽、蒜粉、莞茜粉、糖, 搞匀備用。
2. 處理蘑菇: 洗淨(or 抹乾淨), 去艼, 艼切微粒備用。
3. 預熱焗爐 to 375˚F. 焗盤鋪鍚紙, 掃上橄欖油。
4. 白鑊 (means 唔洗落油), 中火將蘑菇煎 45秒, 目的: 將蘑菇底弄平。
4. 將煙肉粒&切碎了的蘑菇艼加入雞肉拌勻, 釀入剛煎好的蘑菇內, 放焗盤上, 入焗爐焗 25分鐘, 搞掂。

豉油皇雞脾 Soy Sauce Chicken Leg

雞脾打人牙骹軟~ wakaka
今次用傳統製法(非電飯煲雞脾), 確實 yummy! ;D

魚香茄子 Eggplants with Ground Pork

材料:
茄子、絞豬肉、魚香醬、蔥、薑、水、豉油、糖、鹽

做法:
1. 茄子切段, 薑切片, 蔥切段; 豬肉用豉油、糖、鹽醃一陣備用。
2. 熱鑊落油, 將茄子兩面煎至微黃, 兜起備用。
3. 燒熱鑊, 爆香薑片, 放豬肉, 用鑊鏟將豬肉弄碎, 煎一分鐘, 放魚香醬, 兜匀。
4. 茄子回鑊, 落一杯水, 加蓋用中火炆煮七分鐘左右至熟透, 加少訐蔥花, 搞掂食得。

冰糖川貝燉雪梨 Pear with Herbal Fritillary Bulb

咳咗都好幾個禮拜了, 一路都唔好. 食西藥食到個人潺潺地.
尋日同個好友傾開計, 佢話最近都係咁咳, 佢就有沖川貝水嚟飲.
真係一言驚醒, 係 bor, 仲有川貝未出招!
於是, 我今日的起心肝, 去買梨梨返屋企焞川貝. 聽人講焞係有效 d 架喎, 希望係啦, 唔係就真係浪費柴火&時間. haha~
一次過焞咗兩個梨(係啦, 係四個半個~), 留番每次食半個, 要日日食, 最少連續食一個星期先有效呢~
如果無時間, 可以就咁煲川貝雪梨再加 d 雪耳& 冰糖啦, 都好滋潤架 ^^

意大利軟芝士釀梳打餅 Mascarpone Custard Cheese Ball on Saltine Cracker

Ingredients:
mascarpone cheese
whipping cream
eggs
white sugar
saltine crackers

蒜蓉磨菇西冷牛柳粒 Sirloin Steak Cube with Mushrooms in Garlic Sauce

材料:
西冷牛扒、磨菇、蒜蓉、黑胡椒、鹽、糖、蒜蓉莞茜粉、雞湯

棉花雞 Steamed Bean Curd Chicken and Fish Maw Rolls

e 邊飲茶好少會有棉花雞 or 雞扎食, 真係勁 miss 香港嗰 d!!~
今次第一次整棉花雞~ 效果都唔錯, 可以再試吓買第二隻 ham 同埋用雞脾肉嚟整. 我後尾再煮多個蠔油芡汁仲正, 不過唔記得影相~

記得媽咪都好鍾意食棉花雞架~ 佢話一舊入面有幾樣野食 wor.. 我同意!!~ ;D

材料:
腐皮、雞肉、冬菇、魚肚、蠔油、豉油、砂糖、鹽

意大利瓜炒洋蔥雞柳 Stir-fried Yellow Squash with Chicken and Onions

Ingredients:
yellow squash
chicken
onions
garlic
soy sauce
salt
sugar
garlic parsley powder
water
shaoxing wine

Directions:
* Marinade chicken with soy sauce, salt and sugar for an hour or so, set aside.
* Cut yellow squash into pieces; slice onions; chop garlic and set aside.
* Put olive oil in a skillet over high heat, add chicken pieces, cook each side for a minute, sprinkle with shaoxing wine, add a little bit of water then put lid on and cook till well done. Remove from skillet.
* Put olive oil in a skillet over medium high heat, add in garlic and onions, stir-fry for a minute. Add yellow squash, stir-fry for another minute; add water, salt and garlic parsley powder; cover with lid and simmer for 3 to 4 minutes. Add chicken back into the skillet, saute well and ready to serve.

魚蛋米 Fish Balls with Vermicelli Noodles

清清地嚟個魚蛋米 with 油菜~