臘腸蝦米蓮藕餅

特別喜歡看蔡瀾所介紹的美食﹐前兩天看到一道小菜or party dish﹐看著就好吃﹐應該不錯﹐就是臘腸蝦米蓮藕餅﹐可以用來作appetitzer。

材料﹕
臘腸切碎 1條
蝦米切碎 適量
腊肉切碎(我覺得如果家裡沒有可不加﹐因用的量不多。)
蓮藕炮絲
蔥﹐莞茜﹐鷄蛋(2隻)
麵粉 6湯匙

做法﹕
把臘腸/蝦米/腊肉炒香﹐加入蓮藕絲﹐加少許生粉和調味(鹽﹐胡椒粉﹐五香粉等)﹐再加鷄蛋﹐蔥和莞茜﹐做成小圓餅﹐下煱煎香就可以﹐簡單。我今年的聖誕節會嘗試一下做這個菜。

Lemon Hazelnut Tiramisu

Ingredients
Lemon Syrup:

* 1/4 cup fresh lemon juice (from 1 lemon)
* 1/4 cup water
* 1/3 cup sugar

Tiramisu:

* 1 1/2 cups whipping cream
* 1/2 teaspoon ground cinnamon
* 5 tablespoons sugar
* 1 (15-ounce) container mascarpone cheese, at room temperature
* 1/2 cup hazelnut liqueur (recommended: Frangelico)
* 48 soft or hard ladyfinger cookies
* 1 1/4 cups lightly chopped (about 5 ounces) toasted and skinned hazelnuts
* 1 lemon, zested


For the Lemon Syrup:
Directions

In a small saucepan, combine lemon juice, water and sugar over medium
heat. Bring to a boil, reduce heat and simmer for 2 minutes, stirring
occasionally, until the sugar has dissolved. Take the pan off the heat
and allow the syrup to cool.

For the Tiramisu:

Whip the cream in a large bowl until thick. Add the cinnamon and 2
tablespoons of the sugar and continue to whip until the cream holds
soft peaks. In another bowl, cream together remaining sugar and
mascarpone cheese for 30 seconds. Mix 1/4 of the cream into the
mascarpone. Using a rubber spatula, fold in the remaining whipped
cream. Set aside.

Place the hazelnut liqueur in a small shallow bowl. Dip 16 of the
ladyfinger cookies in the hazelnut liqueur and line the bottom of a 13
by 9 by 2-inch serving dish
or other decorative serving dish. Spoon
any remaining hazelnut liqueur over the dipped cookies. Spread 1/3 of
the mascarpone mixture over the cookies. Top with 1/3 of the
hazelnuts.

Place the lemon syrup in a small shallow bowl. Dip 16 of the
ladyfinger cookies in the syrup and place on top of the hazelnuts.
Spread 1/3 of the mascarpone mixture over the cookies. Top with 1/3
hazelnuts. Dip remaining cookies in remaining syrup and place on top.
Spoon any remaining syrup over the dipped cookies. Spread with
remaining mascarpone and top with remaining hazelnuts and lemon zest.

Cover and refrigerate for at least 6 hours or preferably overnight.
Remove the tiramisu from the refrigerator for 1 hour before serving.

客家南乳炆豬肉

前幾天看蔡瀾介紹客家菜﹐真是看到口水流﹐於是昨天就自己在家做了一道客家菜“南乳炆豬肉”﹐我加了一些另外的材料﹐配飯特別好吃。

材料﹕
1.豬腩肉
2.蓮藕
3.冬菇
4.木耳/金針各少許
5.南乳/老抽/冰糖/攻瑰露/乾蔥頭

做法﹕
1.先將切好的豬肉出水﹐涼乾﹐等到涼了以後再煮
2.將wok燒熱﹐把涼了的豬肉放進去﹐把油迫出來﹐直至豬肉變色及看到wok裡有油為止
3.然後放老抽上色﹐再放其他配料及調味料﹐放水煮40分鐘左右就可以。

好味原因﹕這樣做法的豬腩肉不會覺得肥膩﹐入口溶化﹐美味中之美味。適合宴客家常。但也不要食太多﹐因為很多胞和脂肪。

糖醋豬蹄

懷孕後身體需要鐵質及營養﹐知道豬蹄中有特別多的骨膠原蛋白﹐對皮膚好﹐因而想煮些豬蹄食﹐而且又可以用煮薑醋的方法﹐味道很好﹐只是太肥膩﹐只適宜偶而吃。

材料﹕
1. 豬腳3隻
2. 八珍甜醋
3. 老抽
4. 生抽
5. 片糖或冰糖適量

做法﹕
1. 豬腳出水
2. 把豬腳和調味放入高壓㷛內煮約半小時便可。

入廚必殺技

昨晚從廚神成哥學到一些入廚必殺技巧﹕

1.煮餸時用的肉(無論是鷄/排骨/肉碎)﹐一定要先用調味yip半小時才用﹐這樣肉才會夠味。yip時 放鹽/糖/鼓油便可。

2.鷄粉是必需的﹐會帶出食物的鮮味。

3.買新鮮材料﹐用當時節令及新鮮的蔬果/肉類。

4.是最重要的一點﹐就是用愛心去煮﹐讓食的人用感恩的心來享受。

蝦醬竽頭炒火腩

這是成哥教我一豬兩食的另一個菜式。材料也是豬腩肉﹐但做法和美道是非常不一樣﹐很喜歡﹐適合一家大小食用。

材料﹕
蝦醬
竽頭
豬腩肉切片

做法﹕
簡單﹐只需把蝦醬炒香﹐放豬腩肉炒香後放竽頭﹐加生抽/老抽/糖/水﹐炆半小時便可。美味﹗

中山紅燒肉

這幾天有好友自遠方來﹐是澳門的李醫生和林醫生夫婦﹐也是教會的好友。這幾天我們都在一起﹐他們還每天在我家做飯﹐每天都有四﹐五個菜﹐從來沒有吃得那麼豐富及舒服。李醫生是澳門醫院的副院長﹐但原來有很多其他的本領﹐其中一樣就是廚藝非凡﹐不是一般﹐而是超班馬。他昨天教我煮了一個地道的中山菜(我原藉是中山人)﹐好吃易做﹐但有點肥﹐不怕﹐偶而吃就無所謂。

材料﹕
豬腩肉切方塊
Garlic 2粒
生抽/老抽 適量
片糖
酒
水

做法﹕
先把白wok燒熱﹐放garlic出味﹐後放豬腩肉出油﹐再放生抽/老抽/片糖/酒/水﹐煮至嫩﹐要留汁﹐不要燒太乾。

材料做法都很簡單﹐但味道卻十分可口﹐是宴客佳選。