簡易早餐鬆餅 Breakfast crumpies


分量 Serve: 12個 12 pieces

材料植物油500克 高筋麵粉

1茶匙 精細白砂糖

1袋x7克 快速酵母

2茶匙 海鹽

1捏 小蘇打粉


INGREDIENTSvegetable oil500 g strong bread flour

1 teaspoon caster sugar

1 x 7 g sachet easy action yeast

2 teaspoons sea salt

a good pinch of bicarbonate of soda


  1. 預熱焗爐至攝氏170度(或華氏325度)。預備一個12格鬆餅模,於表面塗抹一層植物油。
    Preheat the oven to 170°C/325°F/gas 3 and grease a 12-hole muffin tin with some vegetable oil.
  1. 將其餘材料全部放進大碗裡,倒入600毫升微溫開水。水要有一定溫度才能激活酵母活動,但若水太熱則會殺死酵母。
    Place all the other ingredients in a bowl and pour in 600ml of tepid water. The water needs to be warm enough to activate the yeast, but not so hot that it kills it.
  1. 混合所有材料直至你的麵糊呈鬆散狀,這只需數秒的時間。把麵糊放在一旁,等待10分鐘,讓酵母自行發酵。
    Whisk everything together until you’ve got a loose batter that is just combined – this should only take a few seconds. Leave to stand for 10 minutes to let the yeast do its job.
  1. 當麵糊全都發酵到有點黏手,但仍然很濕,就可以用匙羹盛起,填滿鬆餅模,然後送進焗爐焗35分鐘,或直至鬆餅隆起並呈金黃色。
    When the mixture is a spoonable, sticky consistency, but still quite wet, spoon it into the muffin tin. Fill each hole until it’s almost level with the top of the tin and cook for around 35 minutes, or until the crumpies are risen and golden.
  1. 完成後,取出鬆餅,放到網架上散熱。享用前,你可以放上任何你喜歡的材料在鬆餅上!
    Remove to a wire rack for a few minutes to cool slightly, then serve while still warm with anything you fancy.

Here are a few ideas to get your started:

Cream cheese

Jam and banana

A few slices of cooked ham

Some beautiful slices of cheese

Smoked salmon and a wedge of lemon

Sliced strawberries with cream or yoghurt

Some snapped up pieces of crispy bacon

A spoonful of quality jam

Sliced banana and runny honey

A spoonful of nutella

Ham and mustard

A poached egg


… but there are no rules!

食譜提供 RECEIPE & PHOTO CREDIT: jamieoliver.com

Special Thanks to Yoyo Lai for the Chinese Translation

Goat’s cheese & sun-dried tomato tart 山羊起司番茄撻


分量 Serve: 1

材料:300克 油酥鬆餅麵糰

200毫升 高脂肪濃奶油

4 農場雞蛋黃

200克 車打起司 或 瑞士格魯耶起司(搓碎)



200克 曬乾番茄

1餅 細山羊起司

1小捆 韭黄(切成兩半)

INGREDIENTS:300 g shortcrust pastry

200 ml double cream

4 free-range egg yolks

200 g Cheddar or Gruyere cheese, grated

sea salt

freshly ground black pepper

200 g sun-dried tomatoes, blitzed into a paste

1 small soft goat’s cheese log

1 small bunch chives, trimmed and cut in half


  1. 預熱焗爐至攝氏180度或華氏350度。
    Preheat your oven to 180ºC/350ºF/gas 4.
  1. 拿出你的麵糰,放在乾淨的檯面上,用棍子壓平至一個英鎊硬幣那麼厚。小心地將麵糰放到直徑大約8英寸的撻模上,然後放進雪櫃冷藏最少半小時。
    On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.
  1. 從雪櫃取出冷藏好的撻皮,鋪上一層烘焙用的牛油紙或保鮮紙,在紙上放滿白米或焗豆(這是為了不讓撻皮脹起),放進焗爐焗8﹣10分鐘。
    Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes.
  1. 製作奶黃醬:混合並攪拌奶油和蛋黃,加入已磨碎的起司,加入鹽(視乎你的起司本身有多鹹)和胡椒粉調味。待用。
    Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later. Season with a little salt and pepper, depending on the saltiness of the cheese.
  1. 移除撻上的白米或焗豆和撕走烘焙紙後,把撻放回焗爐多烤10分鐘至全熟。完成後取出,閒置待涼。
    Spoon out the rice or baking beans from the tart shell and lift out the paper. Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.
  1. 用攪拌器快速攪拌乾番茄,塗抹在撻皮上,再倒入一層奶黃醬。
    Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top.
  1. 山羊起司切成塊狀,隨意放在撻上。撒點韭黃和車打起司,然後放進焗爐焗10分鐘。完成後取出,可隨時食用。
    Break the goat’s cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.

入廚小提示 TIP:


Grate more Cheddar over the tart if you don’t like goat’s cheese. This luxury veggie dish is perfect for a summer picnic.



Special thanks to Yoyo Lai for the Chinese translation.

嬰兒的薯仔蘋果雞肉沙拉Michela’s potato, apple & chicken


分量 Serve: 1碗 1 Bowl


1個 x 200克 中型薯仔

1個 中型蘋果

1塊 x 120克 農場雞胸肉



數片 嫩羅勒葉


1 medium potato, (200g)

1 medium eating apple

1 x 120 g free-range chicken breast

Optional Ingredients:

extra virgin olive oil

a few fresh baby basil leaves


  1. 薯仔和蘋果去皮切粒(約2cm x 2cm),雞胸肉洗淨後切成相約大小。

Peel and chop the potato and apple into 2cm chunks and slice the chicken into similar-sized pieces.

  1. 將所有材料放進蒸籠隔水蒸10分鐘至熟。

Place into a steamer and steam for around 10 minutes, or until cooked through.

  1. 將材料取出,用匙羹搗成泥狀或糊狀,或直到你的小寶貝能入口的程度。

Remove from the heat, then either blend to a puree, pulse, mash and/or finely chop depending on the stage of your little one is at.

  1. 假如沙拉口感過濃,可摻入少許初榨橄欖油或清水,放冷備用。

If it’s a bit too thick, add a little extra virgin olive oil or water to loosen, then leave to cool before serving.

  1. 可根據個人喜好灑上嫩羅勒葉。

Scatter with baby basil leaves, if you like.

來源Source: www.jamieoliver.com

Special Thanks to Yoyo Lai for the Chinese Translation