菜式分類 (Cuisine Type) – Page 9

自製花生醬 (Homemade Peanut Butter)

Posted on May 9, 2016January 27, 2020 by 傑西

對於花生醬，作者由小到大都不喜歡吃，總覺得有些怪怪的味道，但自愛人親自做過後，作者試了一口，竟然沒有現成的那種怪味，還愛上吃花生醬，現時作者每天的早餐除了吃自製果醬外，加入了花生醬作為另一選擇。但注意，由於沒有添加劑，做好的花生醬需於2星期內吃完，不然會變壞的。

Actually I don’t like peanut butter since child, because I felt there is a bad smell, however, when my beloved one tried to made it once, after my first taste, I can’t find that bad smell again and begin to love with it, so other than jam, this is my second option to enjoy with my breakfast everyday. However, since this is homemade without preservation, please consume it within 2 weeks.

材料 (Ingredients) ：

有機花生 (Organic Peanuts)

蜜糖 (Honey)

鹽 (sea salt)

花生油或菜油(Peanut oil/Vegetable Oil )

做法 (Method) ：

1. 先將花生用焗爐或平底鍋烘焙至出香味及有少許金黃色
Roast the peanut either using oven or pan until you can smell it and a little bit brown colour

2. 取出放涼後，把花生放在一個膠袋中，並用手把花生衣搓出
Let it cool down, then pour the peanuts into a plastic bag, and rub out the peanut coat

3. 耐心地揀出已去衣的花生後，放入食物處理器或攪拌器
take out the peeled peanuts patiently, then pour the peanuts into the food processor/blender, blend it around 10 second

4. 然後再加入花生油、蜜糖及鹽，打至喜歡的幼滑度就可以了
Then, add peanut oil, honey and sea salt, and blend until the consistency you like

5. 最後試味是否適合自己，如加了調味就轉動幾下以便攪勻。
Taste it and tone your favourite taste and mix it well.

溫馨提示 ： 如讀者喜歡有花生碎，記得在烘焙後先預留一些，當做好花生醬後加入及手動攪拌就可以了。
Warming Tips : If you wanna get chunky peanut butter, you have to reserve little quantity after roasted the peanuts, then add and mix by hand after the peanut butter finished.

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青口 (Mussels), 麵食 (pasta), 意大利菜 (Italian Cuisine), 海鮮 (Seafood)

蘑菇青口意粉 (Mushroom and Mussels Spaghetti)

Posted on April 19, 2016January 27, 2020 by 傑西

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.

材料 (Ingredients) :

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)

做法 (Method) ：

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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牛肉 (Beef), 肉類 (Meat), 麵食 (pasta), 切肉機 (Meat Slicer), 意大利菜 (Italian Cuisine), 慢煮菜 (Slow cook stew)

意式牛肉卷螺絲粉 (Involtini Beef Fusilli)

Posted on April 10, 2016January 27, 2020 by 傑西

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.

材料 (Ingredients)：

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)

做法 (Method)：

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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肉類 (Meat), 雞類 (chicken), 麵食 (pasta), 意大利菜 (Italian Cuisine), 攪肉機 (Meat Grinder)

番茄雞肉丸意粉 (Chicken Meatball Spaghetti)

Posted on March 22, 2016January 27, 2020 by 傑西

這款雞肉丸意粉是作者及愛人的至愛，清淡但又很香的一道麵食，如果剩下來的，會用來做翌日的早餐，意大利人很喜歡用這款來做意式三文治，雖然做法及材料比較多，但值得一試的。

This pasta dish is the most favourite dish for me and my beloved one, it’s so delicious, sometimes we can’t finished it, then we will leave it to make Italian meatball sandwiches too. Although it’s quite a lot ingredients and cooking method , but it’s worth to try.

材料 (Ingredients) :

肉丸材料 (Meat ball) :

雞肉 {雞胸或去骨雞脾肉} (Chicken meat – breast or boneless chicken leg) – 1/2 磅 (1/2 pound)

蒜頭 (Garlic) – 2瓣 (2 cloves)

辣椒 (Chilli) – 1隻 (1 pc)

意式麵包糠 (Bread crumbs) – 50g

番茜 (Parsley) – 適量 (few)

巴馬臣芝士 (Parmesan Cheese) – 適量 (few)

黑胡椒 (Black Pepper) – 少許 (few)

蛋 (Egg) – 1隻 (1 pc)

鹽 (Salt) – 少許 (few)

醬料材料 (Sauce) :

洋蔥 (Onion) – 半個 (1/2 pc)

紅蘿蔔 (Carrots) – 1條 (1 pc)

西芹 (Celery) – 1條 (1 stick)

意大利番茄碎 (Chopped Tomatos Can) [ 如果讀者已有意大利番茄醬也可以直接用 (You can use Passata sauce instead) – 1 罐 (1 Can)

鹽 (Salt) – 少許 (few)

甜蘿勒葉 (Basil) – 大量 (Handful)

巴馬臣芝士 (Parmesan Cheese) – 適量 (Handful)

做法 (Method) :

1. 把雞肉用攪肉機做成肉碎 (由於作者最近的超市沒有已攪好的肉碎，所以要自己動手)
Use meat grinder to make ground meat (If you can buy ground chicken meat, please skip this step)

2. 蒜頭、辣椒、番茜切碎，芝士刨碎，並加入肉碎內
Chopped garlic, chilli and parsley, grated some cheese and add into the ground meat

3. 再加入鹽、黑胡椒、蛋及麵包碎，用手搓勻所有材料
Put some salt, black pepper, egg and bread crumbs into the ground meat, then mix it well by hand

4. 用手搓出一個個小肉丸子，不要太大，一隻指頭大小就好了
Use your hand and make it a little meat ball one by one, not too large, just a finger tips size

5. 準備一個平底鍋，加入3-4湯匙橄欖油，加入肉丸，用慢火煎至金黃，不時搖晃，令肉丸均勻地煎
Prepare a sauce pan, add some olive oil, fry the meat balls in small heat until golden brown, shake it sometimes

6. 把洋蔥、紅蘿蔔及西芹切碎
Chopped onion, carrots and celery

7. 準備另一個鍋，加入少許橄欖油，把洋蔥、紅蘿蔔及西芹煮至軟身
Prepare another saucepan, add some oil, stir fried onion, carrots and celery until soft

8. 再加入番茄碎或意大利番茄醬 (如果用罐頭番茄碎就得加入蘿勒葉了)
Add chopped tomatos or passata sauce (if you are using chopped tomatos, please add basil afterwards)

9. 加上少許水，然後加鹽調味
Add some pasta water if necessary, and add some salt for seasoning

10. 把煎好的肉丸加入醬汁內再煮一會
Put the meat balls into the sauce and cook for a while

11. 加入煮好的意粉伴勻
Add cooked pasta and mix it well

12. 最後加上芝士碎就完成
Add some grated cheese and finished.

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肉類 (Meat), 醃製及煙燻 (Curing and Smoking), 鴨肉 (Duck), 切肉機 (Meat Slicer), 小食 (Snacks)

自製醃肉及煙燻篇－風乾鴨胸火腿 (HOMEMADE CURING AND SMOKING – Duck Breast Proscuitto)

Posted on January 18, 2016January 27, 2020 by 傑西

在香港，小編估計比較少人聽過或食過，因為很少食店會供應，而超市也沒有這食品，但在外國卻很常見，甚至是街頭小食也有。
I think there are very few people heard or even tried duck breast proscuitto in Hong Kong, also very few restaurant will provide this food, and can’t find it provided in supermarket as well, however, this food is so common in foreign counties and you can find it in food truck too.

風乾鴨胸火腿是風乾肉類中最容易及最快可以食用的，醃製需時1－2天，而風乾只需2-3星期就可以了。
Duck breast proscuitto is the most easy and the most shorten time to do compared to other type of proscuitto, it only takes 1-2 days for curing and air-dried around 2-3 weeks.

做法：

1. 洗淨鴨胸及印乾
Wash it well and dry it using paper towel

2. 在枱上鋪好一張保鮮紙，先將鹽及黑胡椒灑在保鮮紙上，放上鴨胸，再在鴨胸上灑滿鹽及黑胡椒至整件鴨胸給鹽及黑胡椒包住
Place a plastic wrap in the table, put some salt and black pepper in the plastic wrap and place the duck breast in, and put more salt and black pepper to cover the whole duck breast

3. 小心地用保鮮紙包實所有東西，就可以放入雪櫃醃製
Carefully wrap well the plastic warp all over the duck breast and put into the refrigerator

4. 1-2天後把醃好的鴨胸取出，在水清洗後，印乾，就可以進行風乾
Take it out from refrigerator after 1-2 days and wash it under water tape, dry it using paper towel and hang it out for air drying

5. 大約2星期就可以切成薄片，用來做送酒佐口小食係一個不錯的配合
After dried for 2 weeks, you can cut it into think slice and good to eat with wine.

Tips : 如果讀者怕鴨肉的羶味，可以配藍芝士一起食用，藍芝士不僅帶走鴨羶味，還給你口腔爆發不同的味道。
 If you don't really like the duck taste, you can try to eat with blue cheese, it can give you a complex taste within your mouth.

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材料 (Ingredients) ：

做法 (Method) ：

材料 (Ingredients) :

做法 (Method) ：

材料 (Ingredients)：

做法 (Method)：

材料 (Ingredients) :

肉丸材料 (Meat ball) :

醬料材料 (Sauce) :

做法 (Method) :

做法 ：

做法：