同老公行街市真係好搞笑,明明話求其煮啲嘢算,(即係買盒雞,加炒碟菜),我要練琴,點知行過海鮮檔俾佢見到啲蟶子又話想食,又話要飲魚湯,好啦,結果整左豉椒炒蟶子,哈!
Tuesday, December 31, 2013
Monday, December 30, 2013
Friday, December 27, 2013
Thursday, December 26, 2013
甜蜜平安夜:Italian Classic Tiramisu
今年嘅christmas eve, 喺屋企整candle light dinner,暗暗嘅燈光,同埋輕鬆嘅jazz,咁好嘅氣氛,今年無玩遊戲,齋傾計,唔覺唔覺竟然已經零震4點~哈哈!
感謝妹妹訂嘅牛扒,唔需要汁,淨係用grill pan煎香都好正;蘑菇湯;仲有紅酒配biscuits&cheese;仲整左ceasar salad,超正,自己做ceasar salad 嘅dressing;最最最正係是晚甜品:係傳統意大利tiramisu!呢個tiramisu唔係普通嘅硬實死甜嗰啲;而係唔會太甜、creamy、有層次嘅高級餐廳甜品!連超細食嘅大佬食完咁飽嘅dinner都食晒,就知有幾正啦~;D
有小小tips,就係dip ladyfingers 嘅coffee不要太熱,而且不要點多過3秒,不然餅底會太濕,不好吃了!因為我喜歡餅底有少許咬感,所以我用微暖的coffee。
超好味嘅Ceasar Salad,醬一定要自己做!
每間餐廳做嘅ceasar salad都有唔同風格,味道都唔一樣,食過最鍾意一間餐廳嘅ceasar salad,菜好新鮮好juicy,個dressing好香,之前學意大利菜時問阿sir個recipe,今次聖誕整左,真係心心感動~超正!最重要係緹魚柳,無左佢,ceasar salad就無左靈魂。
Friday, December 6, 2013
初試Fissler高速鍋:粉葛紅蘿蔔鯪魚煲豬月展
一直都好想買Fissler高速鍋,直到最近喺Sogo Thankful Week入手!比平時抵好多㗎,原價3千幾4千,而家個鍋加埋個蓋同埋一隻焯$21xx,真係忍唔住要試一個喇!之前成日聽阿媽講,高速煲煲啲嘢唔入味,我就要親身試試先安落,可能唔同嘅高速煲煲出嚟嘅效果都有啲分別呢~哈!XP
Wednesday, December 4, 2013
Tuesday, December 3, 2013
Tuesday, November 26, 2013
Friday, November 22, 2013
Tuesday, November 19, 2013
Tuesday, November 12, 2013
Monday, November 4, 2013
Friday, November 1, 2013
Monday, October 28, 2013
Thursday, October 24, 2013
Wednesday, October 23, 2013
Lasagna in Bolognese sauce
之前買左jamie's oliver嘅千層麵條,終於用嚟整左今晚個simple dinner,如果屋企有罐裝去皮蕃茄就方便得多,可以直接用埋啲汁,更加濃,不過樓下惠康又買唔到,咁我就自己用蕃茄嚟整啦~焗到面頭啲cheese好脆,老公話好正喎,哈哈:)
Tuesday, October 22, 2013
家鄉菜甫煎蛋餅
尋日同intern好友食dinner,拎到natnat張帖喇~走嗰陣經過隔離間河鮮酒家,見到螢幕menu寫住「『口了』『口能』XXX」,「口了」「口能」係咩字?笑死!亂讀一餐XDDD,不過照邊讀邊,都估到係咩嘅,大家唔知識唔識呢個字呢~嘻!睇住個餐版,loop到菜甫蛋,natnat提議我整,咁今晚唔知整乜好,就整菜甫蛋啦:)
Monday, October 21, 2013
Tuesday, October 15, 2013
稻庭冷烏冬
上星期すき焼き,真係好好味,喺屋企,一路燒,一路嘆清酒,真係無敵!哈哈~我最鍾意沖
澠豬肩肉,口感爽而不膩,同埋一支すき焼き汁配到不得了,最後加湯煮埋啲野菜,全部汁食晒,好滿足!呢晚我仲準備左麵豉湯、茶碗蒸、稻庭烏冬、仲有甜品cheesecake,飽到個個抱住個肚XD
Sunday, October 13, 2013
Afternoon-tea-time
Today's Menu
是日水果
Fruits of today
檸檬芝士餅
Ricotta lemon cheesecake
士多啤梨忌廉熱香餅
Pancake with strawberry & cream
熱情果慕絲
Passion fruit mousse
露荀配布里芝士
Brie cheese with asparagus
鵝肝醬配烤多士
Crostini with Pate de foie
蘿勒黑醋蕃茄烤多士
Crostini with tomato, basil & Balsamic reduction
咖啡或茶
Coffee or tea
Friday, October 11, 2013
Lemon Ricotta Cheesecake
今次用左一個low fat嘅ricotta cheese,感覺會light啲,同埋用多啲檸檬味,更fresh,其實用full fat嘅ricotta cheese會更好味,不過我照用左low fat,都OK~
Monday, October 7, 2013
Friday, October 4, 2013
Thursday, October 3, 2013
滑滑溫泉蛋烏冬
睇下隻蛋,滑到跣埋左一邊添,哈哈!
呢個烏冬,真係好好好滑!除此之外,仲有啲「煙韌」嘅口感,真係好好味!想食日式嘅烏冬,千祈唔好落雞汁,即係,雞粉都唔得!雖然我都係mav姐,但係我係唔會俾雞汁薰荼的!WAKAKA~ 8)配埋溫泉蛋,真係好好好感動啊~誇張!XDDDD
Tuesday, October 1, 2013
Saturday, September 28, 2013
Friday, September 27, 2013
Monday, September 23, 2013
Saturday, September 21, 2013
Sunday, September 15, 2013
Friday, September 13, 2013
Wednesday, September 11, 2013
跟Star Chef學傳統意菜:Lesson 10 (Last lesson)
Friday, August 30, 2013
Thursday, August 29, 2013
Monday, August 26, 2013
芝士粟米飽
今次算係我第2次整包,上一次嘅失敗就係今次嘅經驗,一路吸收經驗,一路研究,一定會成功嘅!呵!而家叫做喺屋企都嘆到自家飽飽,真係好滿足啊~~<3 老實講,我都幾鍾意搓飽呢個過程,搓、撻、搓、撻…發酵…見住佢由一個拳頭變成兩個拳頭,amazing! X)
Friday, August 23, 2013
打忌廉竅門
做忌廉蛋糕最困難是打發忌廉,而打忌廉的竅門有很多。
例如:
1. 事前先把碗、攪拌器及忌廉雪凍,才加入沙糖拂打,可令打出的忌廉分量加倍;
2. 打好忌廉後,加入乳酪或打好的蛋白,可令忌廉存放更久;
3. 打好的忌廉開始變水的話,可加入蛋白或沒打發過的忌廉再仔細攪拌,便能使其再次膨脹;
4. 如果已開始變味的話,則可加少許梳打粉,既可去酸味,又能阻止它繼續凝固。
食譜通常會寫幾成發起,即是話忌廉打完嘅狀態:
*Normally*
做餡料 or mixture:6、7成
刎餅:8、9成
6成發起 當打到忌廉打到出現"淺紋",好似湖面泛起既漣漪波紋,可先停機,提起拂打機,睇見係似凝結既水滴形態,容易滑下
7成發起 繼續高速打,見cream出現深波紋,開始感覺到比之前"鯨",停機提起,提起時會黏穩成尖峰形,好令身,而且能左右鐘擺跌下
8成發起 繼續打,波紋更深,提起時成勾峰形,會一"pat" cream 黏實,比之前較啞色,鐘擺都唔會跌
9成發起 會成一個個小勾峰,感覺比8成更實,一舊舊既感覺
10成 宣佈失敗。忌廉嘅油脂打爛,會見到一舊舊cream ﹠一灘奶水
ref: http://the-sun.on.cc/cnt/lifestyle/20090905/00479_003.html
士多啤梨芒果奶凍
~Recipe~
(6 cups)
材料 Ingredients:
士多啤梨 適量
芒果 適量
淡忌廉 200ml
牛奶 400ml
砂糖 約20g(因個人口味增減)
魚膠片 約10g (喜歡結實點可稍為增加,用魚膠粉同樣份量)
Wednesday, August 21, 2013
Monday, August 19, 2013
Thursday, August 15, 2013
跟Star Chef學傳統意菜:Lesson 7
Monday, August 12, 2013
Friday, August 9, 2013
跟Star Chef學傳統意菜:Lesson 6
唔經唔覺嚟到第六堂,都係意大利菜中其中最令人其待嘅一堂,就係整pizza喇!!睇下3個己發酵嘅麵糰~~~一諗到可以自己d.i.y.pizza就興奮!因為我可以包芝心批,包腸仔......乙水 我嘅肥仔XD
Thursday, August 8, 2013
Tuesday, August 6, 2013
Monday, August 5, 2013
Thursday, August 1, 2013
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