兒童派對蛋糕 Children’s party cake

Children's-party-cake

份量Serve:  12

材料 INGREDIENTS
200克 牛油 (放室溫)
另預備少許作抹盤用
200 g butter, at room temperature, plus extra for greasing
4湯匙 可可粉 4 tablespoons cocoa powder
3 個 橙 (大) 3 large oranges
200克 砂糖 200 g caster sugar
3隻 走地雞蛋 (大) 3 large free-range eggs
200克 自發粉 200 g self-raising flour
1茶匙 泡打粉 1 teaspoon baking powder
200毫升 鮮忌廉(48%乳脂) 200 ml double cream
朱古力糖霜餡料 For the chocolate topping
100克 牛油 100 g butter
100克 優質黑朱古力(70%可可成份), 搗碎 100 g good-quality dark chocolate (70% cocoa solids), broken up
100克 糖粉 100 g icing sugar

做法 Method
1. 焗爐預熱至180°C. 在兩個20厘米/ 8英寸矮身蛋糕盤底鋪上焗爐紙, 再在盤的內側抹上少許牛油.
Preheat the oven to 180°C/350ºF/gas 4. Line the bases of two 20cm/8 inch sandwich tins with greaseproof paper, then grease the sides of the tin with a little of the butter.

2. 用4湯匙的熱開水和可可粉一同攪勻至細滑. 把2個橙刨皮蓉. 將砂糖和室溫牛油打至顏色變淺及蓬鬆, 再加入可可粉和水的混合糊, 雞蛋, 自發粉, 泡打粉和橙皮蓉,再拌勻.
Add 4 tablespoons of boiling water to the cocoa powder and mix until smooth. Grate the zest of 2 of the oranges. Beat the sugar and butter until fluffy, then add the cocoa mixture, eggs, flour, baking powder and the orange zest, and mix well.

3. 將蛋糕糊分半, 分別倒入兩個預備好的蛋糕盤內. 放入焗爐焗20-25分鐘. 要測試蛋糕生熟程度, 用竹籤插入蛋糕的正中央, 5秒後拔出. 如果拔出來的竹籤是乾淨沒有黏上蛋糕糊, 那表示蛋糕已熟透. 焗好的蛋糕從焗爐取出, 放在散熱架上放涼10分鐘.
Divide the mixture between the sandwich tins and bake in the oven for 20 to 25 minutes. To check the cakes are cooked, stick a skewer into the middle of one and leave it for 5 seconds. If it comes out clean, the cake is ready. Allow them to cool for 10 minutes, then remove from the tins and place on a cooling rack.

4. 同一時間,將朱古力糖霜餡料的材料放入一個坐置在盛了熱水的鍋的耐熱碗內. 為防止燒焦朱古力, 熱水只可用小火保熱, 不能沸騰; 並且鍋裏的熱水不能直接接觸到碗底. 將剩下的一個橙刨皮蓉備用,然後切開兩半搾汁3湯匙, 放入碗中。攪拌碗內的材料直至融化並完全混合,然後拿離熱水鍋放涼。拂打鮮忌廉至微企身. 用一把鋒利的小刀, 把橙肉一瓣​​瓣地從先前刨了皮的兩個橙上切出.
Meanwhile, place the chocolate topping ingredients in a heatproof bowl over a pan of lightly simmering water. Make sure the water isn’t boiling and the bottom of the bowl doesn’t touch the water, or you will burn the chocolate. Zest the remaining orange, putting the zest to one side, then cut the orange in half and squeeze 3 tablespoons of juice into the bowl. Stir until melted and mixed, then allow to cool. Whip the double cream until you have soft peaks. Segment the two other zested oranges with a small, sharp knife.

5. 將焗爐紙從蛋糕撕走, 兩個蛋糕同時放在一隻子碟或組成蛋糕用的轉盤上. 在其中一個蛋糕面塗上鮮忌廉, 然後鋪上滿滿的橙肉, 再把另一個蛋糕叠上面, 之後糕輕輕地用力壓實. 最後把朱古力糖霜餡料淋上蛋糕面, 放置一會待糖霜稍為凝固, 並灑上橙皮蓉作裝飾.
Remove the greaseproof paper from both the sponges and place one on a plate or cake stand. Spread the cream over the sponge and place the orange segments on top. Sandwich the second sponge on top and press down slightly. Drizzle the chocolate topping over the cake and leave to firm slightly. Decorate with the remaining orange zest.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/children-s-party-cake

Special thanks on translation: Ms Joyce Chow

烤蜜桃苦菊沙拉配羊奶芝士醬 Warm Grilled Peach & Frisée Salad with Goat’s Cheese Dressing

Warm-grilled-peach-&-frisée-salad

份量Serve:  4

材料 INGREDIENTS
羊奶芝士醬   For the dressing
55 g 碎羊奶芝士(奶酪) 55 g crumbly goat’s cheese
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
5 大湯匙初榨橄欖油 5 tablespoons extra virgin olive oil
1 隻檸檬 1 lemon
1 湯匙核桃油 1 tablespoon walnut oil
20 克 巴馬臣芝士(奶酪),磨碎 20 g Parmesan cheese, freshly grated
水蜜桃 For the peaches
2 大個 熟蜜桃,切半,去核 2 large ripe peaches, halved and stones removed
初榨橄欖油 extra virgin olive oil
海鹽 sea salt
新鮮黑胡椒粉 freshly ground black pepper
2 棵苦菊(Frisée)或菊苣生菜葉,用嫩葉部分,清洗,瀝乾 2 frisée or endive lettuces, dark outer leaves discarded, inner leaves washed and dried
巴馬臣芝士(奶酪),磨碎 Parmesan cheese, freshly grated
1 小束新鮮薄荷,取細葉 1 small bunch fresh mint, smallest leaves picked

做法 Method
1. 在羊奶芝士加入少許鹽和胡椒(羊奶芝士本身帶咸味,所以鹽不用下太多)。添加橄欖油和檸檬果汁混合在一起。添加核桃油和巴馬臣芝士,混合。切忌攪拌時間太長,否則芝士和油會分開。
To make your dressing, put the goat’s cheese in a pestle and mortar with a little salt and pepper. (Goat’s cheese is salty anyway, so go easy on the salt). Add the olive oil and juice of the lemon and mix up. Add the walnut oil and the Parmesan and mix again, but not for too long or it will split.

2. 把桃放在煎鍋上稍為煎至金黃色。煎好的桃子放在碟上,用少許橄欖油淋在桃上,撒上少量鹽和胡椒。
Put your peaches, cut-side down, on to a white-hot griddle pan and char them nicely on both sides. Drizzle the peaches with a little olive oil and sprinkle with salt and pepper.

3. 將苦菊(Frisée)或菊苣葉放在碗內,倒入羊奶芝士醬,稍為攪拌。在沙律上灑上巴馬臣芝士碎,然後夾一少撮放在桃的旁邊,並隨意灑上把薄荷葉。
Put your frisée or endive leaves into a bowl with enough of your goat’s cheese dressing to coat the leaves, and toss together gently and beautifully. Grate a little Parmesan over the dressed salad and put a pile of it on each plate, next to the peach halves. Scatter over some baby mint leaves.

貼士 TIP
可於沙律加入核桃碎/ 火腿/西班牙塞拉諾火腿等增加風味。
PS: Some warmed, crumbly walnuts would be delicious sprinkled over the top. Also a plate of Parma ham, Spanish serrano ham or speck would be great to serve next to this salad.


More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/warm-grilled-peach-and-fris-e-salad-with-goat-s-cheese-dressing

Special thanks on translation: Ms. Anita M Bailey

西西里魚湯 Sicilian Fish Soup

Sicilian-fish-soup

份量Serve:  6

材料 INGREDIENTS
1個 紅洋蔥 1 red onion
2條 芹菜 2 sticks celery
½小撮茴香 ½ small bulb fennel
2瓣大蒜 2 cloves garlic
1個紅色辣椒,去籽 1 red chilli, deseeded
2 湯匙橄欖油 2 tablespoons olive oil
1 杯白酒 1 glass dry white wine
800 克切碎番茄 800 g chopped plum tomatoes or passata
½ 南瓜,去皮和去籽 ½ butternut squash, peeled and grated
500 毫升有機魚湯 500 ml organic fish stock
200 克三文魚排、 剝皮 200 g salmon fillet, from sustainable sources, ask your fishmonger, skinned
300 克比目魚排,剝皮 300 g halibut fillet, from sustainable sources, ask your fishmonger, skinned
12 原隻蝦或海螯蝦,去殼 12 raw peeled prawns or langoustine tails, from sustainable sources, ask your fishmonger
½ 檸檬 ½ lemon
1 大把新鮮平葉歐芹,切碎 1 large handful fresh flat-leaf parsley, chopped

做法 Method
1. 將洋蔥、 芹菜、 茴香、 大蒜和辣椒切碎。把油倒在大鍋並燒熱,加入洋蔥、 芹菜、 茴香、 大蒜、 辣椒炒至軟身。加酒、 番茄、 南瓜和魚湯煮至沸騰。把蓋蓋上煮 30 分鐘。加入調味,稍為擠壓番茄。
Finely chop the onion, celery, fennel, garlic and chilli. Heat the oil in a large pan, add the onion, celery, fennel, garlic and chilli and sweat gently until soft. Add the wine, tomatoes or passata, squash and stock and bring to the boil. Cover and simmer gently for 30 minutes. Season and gently break up the tomatoes.

2. 將三文魚和比目魚稍為切細份並放到鍋裡。加入蝦,上蓋燜煮 10 分鐘或直到剛剛煮熟的狀態。
Roughly chop the salmon and halibut and add to the pan. Add the prawns or langoustine tails, cover and simmer for 10 minutes or until just cooked.

3. 試味,好需要可著量加鹽、胡椒和檸檬汁。
Taste the soup and season it again with salt and pepper and a squeeze of lemon juice, if necessary.

4. 食用前灑少許橄欖油和歐芹碎。
Serve drizzled with olive oil and sprinkled with the chopped parsley.

More about this recipe: http://www.jamieoliver.com/recipes/fish-recipes/sicilian-fish-soup

Special thanks on translation: Ms. Anita M Bailey