注意事項: 把煮過意粉的水留一小杯， 備用。如醬料太杰或意粉粘在一起，加入少許水能把問題解決。
Key to note: When pasta is cooked, take cup of the left-behind water from the bowl, use it at the end if the sauce is a bit think or the pasta is not perfectly cooked.
Source: Jamie Oliver’s Official Youtube Page
在鬧市一角，「好地地體驗」嘗試、實踐，希望驅散現代社會的迷霧和無奈，認清消費與生產的關係，建立有尊嚴而自足的永續生活，構想、思考未來的可能。
In a corner of a busy town, SLOW Experience practice our beliefs and try to disperse the hopelessness and helplessness of Hong Kong. Our practice and trial also re-examine consumption and production, and open up possibilities for our future. Let’s create a sustainable and self-sufficient life with happiness, dignity, and freedom.
| 材料 | INGREDIENTS |
| 110克 (室溫)無聯牛油， (額外加少許牛油潤滑烤盤) |
110g unsalted butter, at room temperature, plus extra for greasing the baking sheets |
| 130克 黃糖 | 130g dark brown sugar |
| 1隻 大雞蛋 | 1 large egg |
| 1茶匙 香草精 | 1 teaspoon vanilla extract |
| 130克 全麥麵粉 | 130g whole wheat flour |
| 1茶匙 發粉 | 1 teaspoon baking powder |
| ¼茶匙 鹽 | ¼ teaspoon salt |
| 半茶匙 肉桂粉 | ½ teaspoon cinnamon |
| 120克 燕麥片 | 120g porridge rolled oats |
| 85克 葡萄乾 | 85g raisins |
做法 METHOD
1. 烤箱預熱到350 F，把（一或兩個）烤盤塗上牛油。
Preheat the oven to 350 F. Lightly grease one or two baking trays.
2. 將牛油和糖一起攪拌碗（手用木勺或使用手持式電動攪拌機），打至蓬鬆。將雞蛋和香草精、麵粉、發酵粉和鹽放置在另一個攪拌碗攪拌。之後打兩組混合物混在一起。加入燕麥和葡萄乾攪拌。
Cream the butter and the sugar together in a mixing bowl (by hand with a wooden spoon or using a handheld electric mixer) until fluffy. Beat in the egg. Stir in the vanilla extract, flour, baking powder, and salt together in a separate mixing bowl. Beat them into the butter mixture. Stir in the oats and raisins.
3. 用茶匙把混合物點上烤盤上，之間要預留一定差距。烘10至12分鐘至底部輕輕焦黃。
Dot the mixture (roughly a teaspoon) onto the prepared baking trays leaving a gap between them (to allow for them to spread slightly. Bake until lightly browned on the bottom, 10 to 12 minutes.
More about this recipe:
http://foodrevolutionday.com/recipe/23/Oatmeal-Raisin-Cookies.html
| 材料 | INGREDIENTS |
| 素肉粒 200克 | 200g Meat Analogue |
| 有機椰菜花（灼熟）1/4個（100克） | ¼ (100g) Organic cauliflower |
| 有機翠玉瓜1條（200克） | 1 (200g) Organic zucchini |
| 有機粟米仔4條（50克） | 4 (50g) Organic baby corn |
| 有機薯仔（熟）1個（50克） | 1 (50g) Organic potato (cooked) |
| 有機芋頭100克 | 100g Organic taro root |
| 有機甘筍1條（120克） | 120g Organic carrot |
| 洋葱（切碎）半個（50克） | 50g Onion (diced) |
| 薑米2茶匙 | 2 tsp Ginger (minced) |
| 水500毫升 | 500ml Water |
| 椰汁150毫升 | 150ml Coconut milk |
| 咖喱粉3茶匙 | 3 tsp Curry powder |
| 有機天然醬油2茶匙 | 2 tsp Natural organic soy sauce |
| 有機黑豆醬油2茶匙 | 2 tsp Organic black soy bean sauce |
做法 METHOD
1. 薯仔和芋頭去皮、切粒備用；蔬菜預先以鹽水灼熟。
Peel and dice potato and taro root, steam until done, set aside. Wash and cut zucchini, baby corn into chunks. Pre-blanch cauliflower and carrots, drain and set aside.
2. 易潔鑊下油，放入薑米及洋葱碎，加入咖喱粉，用慢火炒香。
Heat oil in pan, add in ginger, garlic and onion then stir in curry powder until sizzle.
3. 放入素肉及水，加入焯熟的蔬菜煮滾，再放入椰汁及調味。最後可加西蘭花點綴。
Add in meat analogue, water, and all vegetables, bring to a boil, add coconut milk and condiments. Garnish with broccoli.
4. 可以菜飯伴食。
Serve with vegetable rice.
Source: 香港有機資源中心 Hong Kong Organic Resource Centre
More about this recipe:
http://www.hkorc.org/tc/live0202_2_1.php
| 材料 | INGREDIENTS |
| 茄 子 1 0 兩 （ 約 400 克 ） | 400g eggplant |
| 半 肥 瘦 豬 肉 4 兩 （ 約 160 克 ） | 160g pork (semi fat-lean) |
| 番 茄 4 兩 （ 約 160 克 ） | 160g tomato |
| 莧 菜 4 兩 （ 約 160 克 ） | 160g Chinese spinach |
| 芝 麻 2 兩 （ 約 80 克 ） | 80g sesame seeds |
| 薑 汁 適 量 | adequate ginger juice |
做 法 METHOD
1. 茄 子 洗 淨 開 邊 ； 豬 肉 剁 碎 ， 加 少 許 生 粉 攪 勻 ， 釀 在 開 邊 茄 子 之 上 ， 再 撒 上 芝 麻。
Wash and cut the eggplants into half vertically. Mince the pork, mix it well with some cornflour and stuff it on the eggplant. Sprinkle sesame seeds on top.
2. 用 慢 火 煎 熟 茄 子 ， 加 入 薑 汁 ， 煎 至 薑 汁 乾
Fry the eggplant over low heat, add ginger juice. The eggplant is ready when ginger juice is totally absorbed.
3. 莧 菜 切 段 ， 番 茄 切 角 ， 兩 者 炒 熟 伴 碟 ， 放 入 煎 香 的 茄 子 即 成。
Chop Chinese spinach and tomatoes. Stir fry them. Serve the stuffed eggplant on a plate and garnish with cooked Chinese spinach and tomatoes.
Source: 【滋補美食】陳東著。飲食天地出版社 ／ Food Paradise Publishing Co.
