February 2015 – 溫馨小廚

青口 (Mussels), 其他西餐 (Other Western cuisine), 海鮮 (Seafood), 湯類 (soup)

啤酒燉青口 (Mussel and Bacon Stew)

Posted on February 13, 2015 by 傑西

平時最時常在餐廳吃到的青口也是白酒又或用日本清酒煮青口，其實用啤酒燉也很特別的，大家可以試試

材料 (Ingredients)：

急凍青口(有新鮮的就最好）(Mussels)－ 1包 (1 pack)
煙肉 (Bacon/smoked ham)－2片 (2 pcs)
洋蔥 (Onion)－1個
蒜頭 (garlic)－3瓣 (3 cloves)
啤酒 (wheat beer) － 1小支 (1 small bottle)
牛油 (butter) – 30g
鹽 (salt)
黑胡椒碎 (black pepper)

做法 (Method)：

1. 將青口在室溫內解凍及清洗乾淨，煙肉及洋蔥切成小片，蒜頭切為小粒
Defrost mussels in room temperature and waste it, bacons and onion slice into small pieces, peeled and chopped garlic,

2. 準備一個煲，中火放入牛油，跟著加入煙肉，炒一下，待煙肉轉色至小金黃
Prepare a pot with medium heat, put in butter and bacon and stir until little brown,

3. 加入洋蔥及蒜蓉炒至軟身
throw in onion and garlic and stir it until soft,

4. 加入鹽及黑胡椒碎，再放入青口，攪勻
add in salt and black pepper and throw mussels in the pot and mix it well,

5. 倒入啤酒，蓋上煲蓋，煮5分鐘，完成
pour in beer, cover the lid and cook for 5 minutes, finished.

小建議 (Tips) :

這個菜式可以獨自當一個菜，亦可加意粉伴食。如加意粉，先將意粉煮7-8分鐘，瀝乾，再放入剛煮好的青口，攪拌後就可以上碟了。

This one can be a standalone dishes with soup or enjoy it with spaghetti. If you have it with spaghetti, just cook the spaghetti with salt in 7-8 minutes and put it back to the mussels soup and mix it.

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薄餅 (pizza), 意大利菜 (Italian Cuisine)

澳洲南瓜配巴馬火腿薄餅 (Butternut Squash Pizza with Parma Ham)

Posted on February 11, 2015January 27, 2020 by 傑西

這款薄餅在香港比較少人做，功夫比較多，但口味特別，加入了意大利黑醋，甜甜地帶點醋的酸味，不防一試。

材料 (INGREDIENTS) (大約25CM的份量）

薄餅底 (pizza base) ：（或買現成餅底也可以）
高筋麵粉 (Strong Flour) – 100g
低筋麵粉 (cake flour) – 100g
水(water) – 110ml
橄欖油 (Olive oil) – 5g
鹽 (salt) – 2g
糖 (sugar) – 10G
酵母 (yeast) – 2G

做法 (METHOD) ：

1. 把所有材料混合，搓成麵糰
Mix all ingredients and make a dough

2. 放入一個碗內，蓋上布或保鮮紙，放著待麵糰發酵成2倍大(大約需要2小時）
Put the dough into a large bowl, cover it with plastic sheet and let it sit for 2 hours until double in its size

3. 發酵後取出，揉成㘣形或你喜歡的形狀
After the size is doubled, make it any shape you want.

4. 用叉在餅上不同位置插洞，搽上橄欖油，放入預熱了的焗爐，180度，5分鐘
use a fork to make little holes for the base, put some olive oil and bake it for 5 minutes in 180 degree in the oven.

薄餅餡料 (TOPPINGS INGREDIENTS) ：

澳洲南瓜 (butternut squash) – 300g
紅洋蔥 (red onion) – 半個 (half)
巴馬火腿 (Parma ham)
蒜頭 (garlic) – 1瓣 (1 clove)
辣椒 (chilli) – 1條
橄欖油 (olive oil)
鹽 (salt)
糖 (sugar) – 1湯匙 (1 tablespoon)
紅酒醋 (red wine vinegar) – 3湯匙 (3 tablespoon)
水 (water) – 1湯勺 (10ml)
意粉醬 (pasta sauce) – 5湯匙 (5 tablespoon)
莫薩里拉芝士 (Mozzarella Cheese) – 20g

1. 把南瓜及紅洋蔥切粒，蒜頭去皮拍扁，辣椒開半去籽
peeled and chopped both butternut squash and red onion, peeled garlic and remove seeds for chilli,

2. 準備平底鍋，開細火，放入橄欖油，加入蒜頭及辣椒，煮至出香味
prepare a saucepan in small heat, put olive oil, garlic and chilli in until smelly flavoured.

3. 將南瓜及紅洋蔥加入，再放鹽、糖、紅酒醋、水，炒3分鐘
throw in butternut squash and red onion, add in salt, sugar, red wine vinegar and water, fry it for 3 minutes.

4. 準備篩及盆，盛起材料及瀝乾
prepare a sieve and put all ingredients in and leave the sauce

5. 把留下的材料汁放回平底鍋，再煮至出泡
put the sauce back to pan and cook it until you can see some little bubble

6. 放回所有材料後，加入意粉醬及水煮勻，完成備用。
Put back all the ingredients to the pan and add pasta sauce and water and cook it again until all soft.

7. 預熱焗爐，250度。把煮好的材料平均舖滿薄餅上，放入焗爐，焗15分鐘；
Preheat oven to 250 degree, put the toppings to pizza base and bake for 15 minutes,

8. 出爐後放上巴馬火腿就完成了。
take out the pizza from oven and put the parma ham on the top and finished.

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其他西餐 (Other Western cuisine), 湯類 (soup)

澳洲南瓜湯 (Butternut Squash Soup)

Posted on February 11, 2015 by 傑西

Butternut Squash是盛產於澳洲及新西蘭的一種南瓜，但中文翻譯就有好幾個名字（台灣也有兩個名：奶油瓜或冬南瓜），比我們平常吃的南瓜除了外型不是㘣形外，其甜味是比較清香的，煮後也不是好像平時的泥狀；在香港超市買到的大多數是澳洲進口的，因此在這個blog稱為「澳洲南瓜」吧。

今次這個南瓜湯有別於南瓜濃湯，做法沒有那麼復雜的。買不到也可以用一般圓形的南瓜代替的。

材料(ingredients) {2人份量 [for 2 person]}：

澳洲南瓜 (Butternut Squash)－300g
蒜頭(garlic)－2瓣 (2 cloves)
西芹(celery)－1條 (1 stick)
紅蘿蔔(carrots) (最好選擇細小的品種) －1個
紅洋蔥(red onion) －半個 (half)
迷迭香 (Rosemary) －2條 (2 sprigs) [沒有新鮮可用乾的]
鼠尾草 (Sage leaves)－4片
雞湯 (chicken stock)－1公升(1 Litre)
鹽(salt)
黑胡椒碎 (ground black pepper)
橄欖油(olive oil)
紅辣椒 (Red Chilli)－Optional

做法(Method) :

1. 把蒜頭、西芹、紅蘿蔔、紅洋蔥及澳洲南瓜切成粒;
Garlic, celery, carrot, red onion and butternut squash peeled and chopped;

2. 準備一個平底鑊，開小火，先加入橄欖油及鼠尾草，把鼠尾草炒至深綠色盛起，留下橄欖油;
prepare a saucepan, small in heat, add olive oil and sage leaves, fry it until dark green and quickly remove it, leave the olive oil in the pan;

3. 開中火，把蒜頭、西芹、紅蘿蔔、紅洋蔥、迷迭香放入煲，加入鹽及黑胡椒碎，將所有材料炒至軟身;
medium heat, throw in garlic, celery, carrot, red onion, rosemary, salt and black pepper, cook until all vegetables are soft;

4. 加入澳洲南瓜及雞湯，用小火煮30分鐘;
add in butternut squash and chicken stock, small heat and cook for 30 minutes;

5. 30分鐘後，檢查南瓜是否軟身及熟透;
after 30 minutes, check the butternut square is cooked throughly and soft.

6. 最後用電動手提式攪拌機，均勻地把湯內的材料打蓉至平滑，試味，完成。
use a hand blend pulse it until you have a smooth puree, taste it, finished.

小建議 (Tips) :

可以加上一片法包，先將巴馬臣芝士刨滿法包兩面，用手把芝士按在包上，用以前煮鼠尾草的橄欖油，開最小的火，把法包放在平底鑊，烘至少少金黃色。然後把做好的法包放入碗底，放入南瓜湯，用炒過的鼠尾草放上湯面，更有風味。
You can add a piece of baguette or ciabatta, put some parmesan cheese in both sides of breads, just press a little bit, put it into the saucepan that with sage olive oil and toast until little brown colour, put the toasted breads at the bottom of the bowl, soup in and put the fried sage leaves at the top for more tasty.

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