作者現在真的罕有地會外出用餐，昨晚有幸得到咖啡公司邀請出席他們在香港第一次舉辦的咖啡食品分享會，品嚐到由小食至甜品也可以用其不同的咖啡品種做出不同的菜式。今次的晚宴分為兩部份，一為雞尾酒會，用咖啡加上Bailey酒做出雞尾酒，以及一些餐前小吃；第二部份是晚餐，有四道菜式，分別用不同的咖啡品種做出，真是各有其風味。
今次的晚宴亦為每位賓客送上禮物，很有心意。 今次作者亦收到一些優惠券，購買 U或Pixie咖啡機享有HK$500優惠, 而購買UMilk, Pixie連打奶器，LattissimaTouch，LattissimaPro，Maestria or Gran Maestria機則享有HK$700優惠。如有讀者需要，請PM，先到先得，作者會寄到府上。
這道菜來自意大利南部，那裏有海又有山，兩者的結合，帶來一個清淡但好吃的菜色。
This dish is comes from South of Italian, Sea and mountain oven there, so this is a well combine between two, this dish is light but well flavour.
青口 (Mussels) – 1磅 (1kg)
蘑菇 (Mushrooms) – 5-6個 (5-6 pcs)
洋蔥 (Onion) – 半個 (1/2 pc)
車厘茄 (Cherry tomatos) – 3-4個 (3-4 pcs)
意大利咸肉 (Pancetta) – 2片 (2 slices)
白酒 (White Wine)- 150ml
蕃茜 (Parsley) – 少量 (handful)
黑橄欖 (Black Olives) – 10粒 (10 pcs)
橄欖油 (Olive Oil)
1. 把意大利咸肉切小粒，洋蔥切薄片，蘑菇切片及車厘茄切小件
Chopped pancetta into small pieces, cut onion into thin slice, cut mushroom into slice and cut cherry tomato into small pieces
2. 準備一個鍋，落橄欖油，加入意大利咸肉，炒一會，然後加入洋蔥、蘑菇及黑橄欖再炒
Prepare a pot, olive oil in, put the pancetta in and stir a little bit, add onion, mushroom and black olives and stir little while
3. 放入青口略炒，倒入白酒，蓋上，待大約5-10分鐘，打開蓋，檢查是否所有青口已打開
Put mussels in, then pour in white wine, lid on, then let it cook for around 5-10 minutes, then open the lid and check whether all the mussels are opened
4. 再放入車厘茄及蕃茜，煮多一會，加入意粉伴勻就完成了。
Then add in cherry tomato and parsley, stir a little, then add spaghetti and mix well, finished.
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這道菜對於喜歡吃蒜香味及蕃茜的朋友來說是一大享受，雖然煮法比較繁複，但卻是味蕾的享受，值得一試的。
This dish is suitable for those people who really love garlic and parsley, although it’s quite complicated to cook, but the flavour is really amazing, it’s worth to try.
牛肉(beef) – 200克 (200g)
蒜頭 (garlic) – 4瓣 (4 cloves)
蕃茜 (parsley) – 4條 (4 strig)
西芹 (celery) – 1條 (1 stick)
紅蘿蔔 (carrots) – 1條 (1 pc)
洋蔥 (onion) – 1個 (1 pc)
罐裝番茄粒 (chopped tomato can) – 1 罐 (1 can)
茄膏 (double concentrated tomato paste) – 1湯匙 (1 tablespoon)
巴馬臣芝士 (parmesan cheese)
甜羅勒 (basil)
紅酒 (red wine) － 150ml
水 (water) – 半罐及150ml
鹽 (salt)
黑胡椒 (black pepper)
橄欖油 (olive oil)
1. 將蒜頭切成薄片，備用
Cut garlic into thin slices and set aside
2. 把牛肉切成薄片，用鎚怕扁及成大塊，把牛肉片排放在枱上
Cut the beef into thin slice, use hammer beat it into flat slice and line up at the table
3. 平均地灑上鹽及黑胡椒，再刨些芝士碎
put some salt, black pepper and grate some cheese on the top of the beef slice equally
4. 然後放上蒜片，每件牛肉大約放4-5片，再放上番茜 (最好連少許莖)
put some garlic slices, around 4-5 slices for each beef, then put parsley on the top
5. 把牛肉片捲上，最後用牙簽串好固定
roll up the beef slices carefully and use toothpick to fix the shape
6. 準備個鍋，加入橄欖油，放入牛肉卷，用中火把牛肉卷煎至金黃
Prepare a sauce pan, add some oil, put the beef rolls in, use medium fire and grill until brown colour
7. 再加入紅酒，煮至紅酒只剩下三分一，把牛肉卷盛起備用
Then pour in red wine and cook it until the wine slimmer remain 1/3, take up the beef rolls and set aside
8. 把西芹、紅蘿蔔及洋蔥切小粒
chopped celery, carrots and onion into small cubes
9. 在原鍋加入橄欖油，放入剛切好的蔬菜，炒至軟身
use the same sauce pan, add oil, put all the vegetables in then stir fry until soft
10. 倒入番茄粒及水，把茄膏加水再倒入鍋
pour the chopped tomato can in and add half can of water, then mix tomato paste with water and pour it into the pan
11. 加入鹽及黑胡椒
add some salt and black pepper
12. 再把牛肉卷回鍋，放入甜羅勒
put back the beef rolls and add basil
13. 轉細火，蓋上，慢煮45分鐘
turn the heat down to slow, lid on and slow cook for 45 minutes
14. 煮好後先把牛肉卷取出，先把牙簽小心地拿走，然後切成小舊
After cooked, take the beef rolls out, pull out the toothpick carefully and cut into small pieces
15. 把醬汁與螺絲粉拌勻，放上切好的牛肉卷，再刨些芝士碎就完成了。
Put the sauce with fusilli and mix well, put the beef rolls on top and grated some cheese as well, finished.
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溫馨小廚 