Winni's Cooking

2012年11月27日星期二

【蔬菜濃湯】Swede and Parsnip Soup

在寒冷的冬天，大家都會很自然傾向飲熱呼呼暖粒粒的濃湯和熱飲，可以有助於保持身體保暖。所以我很愛飲熱湯和熱飲。湯是很健康滋養營養的，很容易被消化系統吸收。這湯，你可以嘗試加入你選擇的香草和香料。它可能會讓你驚喜，令味道更佳。

我還記得第一次，我沒有使用壓泥器令我花了很多時間。今次使用了，節省一半時間。

The cold winter, I think we naturally gravitate toward warming soups and drinks that it helps in keeping our body warm. So I love warming soup and drinks. Soups are always healthy. It nourishes and protects health. Soup is assimilated easily into the body. This soup, you can experiment by adding herbs and spices of your choice. It might surprise you.

I remember the first time , I did not know how to use a potato masher so I spent a lot of time. Now use it that save half time.

【蔬菜濃湯】

準備時間：5分鐘，烹調時間：1小時15分鐘，合計時間：1小時20分鐘。

分量：4人

材料：

1個大洋蔥，切碎

3個蕪菁甘藍，去片切粒

1個歐防風，去片切粒

3條胡蘿蔔，去片切粒

調味料：

2飯匙橄欖油

1公升蔬菜湯或雞湯（我用1隻去皮雞脾和1公升水代替)

1公升水

2茶匙孜然

適量鹽和黑胡椒,調味

【Swede and Parsnips soup】

Prep time:5 mins, Cook time:1 hr 15 mins, Total time:1 hr 20 mins.

Serves: 4

Ingredients:

1 onion,chopped

1 swede(swede turnip) , peeled and diced

1 parsnip, peeled and diced

3 carrots, peeled and diced

Form the Store-cupboard:

2 tablespoons olive oil

1 litre vegetable stock or chicken stock (I used a skinless chicken leg and 1 litre of water.)

1 litre water

2 teaspoons cumin

salt and pepper,for seasoning

做法:

1.) 加熱湯煲落油，炒香洋蔥約2-3分鐘至軟化焦黃色。

2.) 加入蕪菁甘藍，歐防風和胡蘿蔔，兜炒4-5分鐘至軟化。

Directions:

1.) Heat the oil in a saucepan and then add the chopped onions,fry for 2-3 minutes until softened and lightly browned.

2.) Add the diced swede,parsnip and carrots,stir fry for 4-5 minutes until vegetables is softened.

3.) 加入去皮雞脾和1公升水，煲滾後轉用炆火煲20分鐘至蔬菜軟淋。

3.) Add the skinless chicken leg and 1 liter water, bring to the boil, then reduce the heat and simmer for about 20 minutes, until vegetables is tender.

4.) 把蔬菜隔離湯水，並用壓泥器（或攪拌器）將蔬菜壓成泥狀。

5.) 把去皮雞脾除骨切開。

6.) 同時將4和5放回湯煲繼續煲，並加1公升水煲滾後轉用炆火煲多25-30分鐘。

7.) 拌入孜然，鹽和胡椒，煮1分鐘，離火。

4.) Drain the vegetables and reserving the liquid,and then use a potato masher(or a blender) to mush the flesh.

5.) Cutted the skinless chicken leg and remove the bone.

6.) Meanwhile,return these(4 and 5) to the saucepan and add 1 liter water, bring to the boil again and simmer for 25-30 minutes.

7.) Stir in cumin,salt and black pepper for seasoning and cook for 1 minute. Remove from the heat.

8.) 完成，並熱飲配熱麵包享用。（我喜歡配芝士多士）

8.) Serve the soup very hot with warm bread. (I like a cheese toast with this soup)

Enjoying

2012年11月23日星期五

希臘經典美食【簡易快版-木莎卡】Easy Quick Moussaka

我還記得第一次吃木莎卡已愛上了，口裡一直想著它的味道。

木莎卡是一個傳統的希臘菜，又譯茄子肉醬千層批、希臘茄盒。非常類似千層闊條麵，但它是用茄子片取代寬條麵而成。而且味道很美味吸引，一吃就很容易愛上。

今次用省時又快捷簡單的食譜，很簡易就可以做到美味的木莎卡，希望你喜歡！

I still remember when I first tried Moussaka and fell in love. Sometimes,I think about it and I taste it in my mouth.

Moussaka is a traditional Greek dish made with layers of eggplant,tomato and lamb sauce. It's very similar to lasagne, except that instead of sheets of pasta you use sliced eggplant. It's very loveable because it's very delicious.

This is a quick and easy recipe. We can easily to make delicious Moussaka to eat following this recipe. I hope you like it!

【簡易快版-木莎卡】

準備時間：5分鐘，烹調時間：35分鐘，合計時間：40分鐘。

分量：4人

材料：

1個大洋蔥，切碎

3瓣大蒜，切碎

600g碎牛肉或羊肉(我是用碎牛肉)

1個大茄子，切粒

調味料：

2飯匙橄欖油

400g罐頭鮮蕃茄

200ml水

2茶匙蕃茄醬

2茶匙肉桂粉

適量鹽和黑胡椒,調味

150g羊奶芝士，切粒

3飯匙新鮮薄荷葉，切碎

【Easy Quick Moussaka】

Prep time:5 mins, Cook time:35 mins, Total time:40 mins.

Serves: 4

Ingredients:

1 large onion,chopped

3 garlic cloves,chopped

600g minced beef or lamb (I use minced beef)

1 large eggplant,diced

Form the Store-cupboard:

2 tablespoons olive oil

400g can chopped tomatoes

200ml water

2 teaspoons tomato paste

2 teaspoons ground cinnamon

salt and pepper,for seasoning

150g feta cheese,crumbled

3 tablespoons fresh mint,chopped

做法：
1.) 加熱淺鑊起油，炒香洋蔥和大蒜，約2-3分鐘至軟化焦黃色。

2.) 加入碎牛肉，兜炒2-3分鐘至5成熟。

3.) 伴入罐頭蕃茄，水，蕃茄醬，肉桂粉，鹽和胡椒，用炆火煮20分鐘，中途加入茄子。

Directions:

1.) Heat up the oil in a shallow pan and then add the chopped onions and garlic,fry for 2-3 minutes until softened and lightly browned.

2.) Add ground beef and stir fry for 2-3 minutes until meat is browned.

3.) Add the chopped tomatoes,water,tomato puree,cinnamon,salt and pepper,then simmer for 20 minutes, adding the aubergines half way through.

4.) 最後伴入羊奶芝士粒和新鮮薄荷碎，拌勻煮1分鐘完成。

4.) Mix with the crumbled feta cheese and chopped mint,then cook for 1 minute.

5.) 完成，並可配飯或烤餅食用。

5.) Serve it with rice or toasted pitta.

Enjoying

2012年11月17日星期六

【南瓜汁煙肉意粉】Pasta with Bacon in Pumpkin sauce

南瓜！大家喜歡嗎？
聽說日本的女生大部分都很喜歡南瓜，亦普遍用南瓜做料理如南瓜咖哩，南瓜湯，南瓜甜品等等...

我都不例外，我都很喜歡南瓜的鮮甜奶香味道，幾吸引。早前用淨的南瓜泥，用來做了南瓜汁配意粉和煙肉，很美味唷！做法很簡單很快就吃到。

Pumpkin! Do you like it?

I heard that a lot of the Japanese girls like pumpkin,and they also like to use pumpkin in their cooking,such as pumpkin curry,pumpkin soup,pumpkin dessert and so on... But I'm no exception,I like pumpkin because it tastes good. A few day ago,I made pumpkin puree so I used it to made a pumpkin sauce for pasta with some bacon. It's not difficult to cook,very easy.

【南瓜汁煙肉意粉】

準備時間：5分鐘，烹調時間：15分鐘，合計時間：20分鐘。

分量：2人

材料：

200g貝殼意粉
1/2杯煙肉,切碎

南瓜汁材料:

20g無鹽牛油
2飯匙麵粉
300ml牛奶
1杯南瓜泥
10g芝士
適量鹽和黑胡椒,調味

【Pasta with Bacon in Pumpkin sauce】

Prep time: 5 mins, Cook time: 15 mins, Total time: 20 mins.

Serves: 2

Ingredients:

200g Conchiglie pasta
1/2 cup bacon,diced

Form the Pumpkin Sauce:

20g unsalted butter
2 tablespoons Plain flour
300ml Semi-Skimmed Milk
1cup Pumpkin Puree
10g Red Leicester Cheeses
salt and black pepper,for seasoning

1.)依包裝指示煮熟意粉。

1.)Cook the pasta according to the instructions on the packet.

2.)加熱平底鑊放入煙肉，煎炒2-3分鐘。

2.)Fry the diced bacon in a frying pan for 2-3 minutes.

3.)同時，在另一個鑊加入牛油和麵粉拌勻。

3.)Meanwhile,heat up the butter in a pan and then add the flour. Cook while stirring well.

4.)加入牛奶煮沸，邊煮邊攪拌直至混合成糊狀。
4.)Add the milk to 3 and bring to boil. While cooking, stir constantly until the sauce thickens.

5.)加入南瓜泥和芝士煮至混合，並加入鹽和黑椒調味，離火。

5.)Add the pumpkin puree and the cheeses,then cook for a further few minutes. Again stir well while cooking. Add salt and black pepper for seasoning and remove from the heat.

6.)南瓜汁完全。

6.)The finished pumpkin sauce looks like this.

7.)煮熟的意粉隔掉水，加入南瓜汁和煙肉拌勻。

7.)Drain the pasta, mix in the pumpkin sauce and add the bacon.

8.)完成，並可配南瓜瓜子食用。

8.)Serve immediately with some pumpkin seeds.

Enjoying

2012年11月15日星期四

夾爐製作【麵包皮三文治】Toaster Sandwich

我很喜歡在Cafe吃新鮮熱辣脆皮Panini Sandwich，而家中常有一條麵包，每次吃淨是麵包皮，感到有點浪費。想一想，看一看旁邊有一部夾爐，頭腦轉一轉！便炮製了我最愛的＂脆脆熱熱＂充滿口感的三文治。哈哈!!如果大家有夾爐，可以試試。

材料：

2塊麵包皮

牛油

酸瓜醬(Pickle)

火腿

芝士（Red Leicester Cheeses)

沙拉菜
*材料以個人口味配搭，可轉換。

工具：夾爐(Toaster Sandwich)

做法：
1.)將1塊麵包皮塗上牛油，另1塊塗上Pickle醬。

2.)然後在有Pickle醬的麵包皮上，加上火腿,芝士,菜,合上有牛油麵包皮合埋。

3.)放入夾爐加熱5分鐘。

4.)完成美味啖啖脆脆熱熱的三文治。

Enjoying

2012年11月14日星期三

【烤南瓜子】Toasted Pumpkin Seeds

南瓜內的瓜子不僅營養豐富，也可做零食。做法也相當容易做，只將南瓜子洗淨後加一些香料，放入烤箱中烤就可吃新鮮香口的瓜子，自己做健康又乾淨之餘，也不用在市面上買入加了添加料和防腐劑的瓜子。

另外上網查了一些資料，營養學家指出南瓜子是最佳零食，因為南瓜子裡含有非常豐富的營養物質：鐵、鋅、鎂、錳和健康的脂肪。患有腳氣、黃疸、腸胃不好，不宜吃太多，吃過多會長濕熱。

【烤南瓜子】Toasted Pumpkin Seeds

材料:

1隻南瓜內的瓜子(Pumpkin Seeds)
適量鹽(salt)
適量油(Olive oil)

1.)將南瓜內的瓜子拔出。

2.)用水過洗至乾淨。

3.)並用廚房紙印乾水份。

4.)放入平底鑊，焊乾多餘水份。

5.)放入烤盤加入適量鹽和油拌勻，放入400度烤箱烤20-30分鐘至焦黃色，中途要反轉瓜子。

6.)烤好，新鮮熱辣出爐，可吃。

7.)放涼後，放入密封盒或保鮮袋保存。

Enjoying

2012年11月9日星期五

【南瓜湯】Pumpkin Soup

在南瓜季下，當然不能錯過營養豐富做南瓜美食。

早前在市場見到又大又新鮮的南瓜，即興買回家了。但買回家後，自問自己如何煮呢？男朋友也說買兩隻南瓜回來，你會煮嗎？在從未煮過南瓜的我，為有打開食譜看看，做南瓜湯吧！看似不難做！當做的過程中，心諗有攪拌器就好了。也學習了，下一次要把南瓜切細些少，炒軟用壓泥器壓成泥先加湯去煲。這次做得很笨唷！花我咁多時間......

材料:
適量油（Olive oil)
1.5K南瓜(pumpkin)

1隻大洋蔥(onion)
1L雞湯或蔬菜湯(chicken stock or vegetable stock)
適量鹽和黑椒(salt and pepper)