Category Archives: 食譜 Recipes

Jun 11 2013

夏日「麵條」Creamy Cilantro Summer Noodles

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Serve: 2 /人

材料： Ingredients 
3條 義大利青瓜 3 zucchinis
3/4杯 腰果
（浸泡4小時，沖洗乾淨，瀝乾水）		 3/4 cups soaked cashews
(soak for 4 hours, drain the water and rinse well)
1杯 胡荽葉 1 cup cilantro
1/2杯的義大利芫荽 1/2 cup of Italian parsley
1.5湯匙洋蔥 （切碎） 1.5 TBSP chopped yellow onion
1小杯新鮮甜玉米 1 ear of fresh sweet corn
1杯水（或椰子水） 1 cup filtered water (or coconut water)
1 瓣新鮮大蒜 1 clove fresh garlic
2隻 甜椒 2 Sweet Peppers
1粒 紅蔥頭 1 scallion
1/4 個牛油果〔鱷梨〕（可選） 1/4 of an avocado (optional)

做法 Method 
1. 先將義大利青瓜去皮切絲成條狀，然後放置在碗裡隔水備用。
Peel and spiralize (or julienne) the zucchinis and set in a bowl to the side.

2. 預備汁料：將腰果、胡荽葉、洋蔥、蒜頭、義大利芫荽 (香菜）、水（或椰汁）和半小杯玉米以高速攪拌機混合。把汁料淋到已切絲的義大利青瓜條上，把它們混合。
Prepare the dressing: In a high-speed blender, combine cashews, cilantro, Italian parsley, onion, garlic, filtered water (or coconut water), and 1/2 the ear of corn (shucked). Pour over the zucchini noodles and mix until they are well-coated.

3. 最後灑上加甜椒、剩下的玉米、切碎的紅蔥頭，和牛油果〔鱷梨〕作為點綴即成。
Top the noodles with some sliced sweet peppers, the remaining half of the sweet corn (shucked), chopped scallion, and optional avocado.

More about the recipe: WITH RAW INTENTIONS
Special thanks to Heidy Chu for helping us to work on the translation.

Jun 5 2013

微碳菜式: 「微碳‧春天花園」（鮮果朱古力慕思）Micro Carbon – Spring Garden (fresh fruits chocolate mousse)

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餅底材料及製法

將100g朱古力磚融化，加入100g烤杏仁片及50g Dou Penotti朱古力醬，攤開成薄片，雪凍定型後以餅模切成小圓形

醃紅桑子材料及製法

紅桑子100g，以20ml青檸汁及20g楓蜜拌勻，然後瀝乾

朱古力慕思材料及製法

1. 將浸軟去核棗子100g、50g合桃、大菜4g、Dou Penotti朱古力醬100g、壓爛牛油果150g、無糖可可粉50g和清水50ml混和，以攪拌機打成漿狀，放進餅模內雪至成形

2. 將朱古力慕思倒出置於餅底之上，飾以醃紅桑子和其他水果，最後灑上可可粉

Base Ingredients and Method

Temper 100g coverture chocolate, and mix with 100g roasted almond slivers and 50g Dou Penotti spread , spread to a thin layer, chill to set , and cut with a ring to the desired size.

Raspberry Sauce Ingredients and Method

Mix 100 g raspberries with 20 ml lime juice& 20 g maple syrop, and strain.

Mousse Ingredients and Method 

1. Mix 100g soaked cup pitted dates, 50g walnuts, 4g soaked gelatin/agar agar, 100g Dou Pennoti spread, 150g cup mashed avocados (1 1⁄2 avocados), 50g unsweetened cocoa powder and 50 ml water in a food processor till smooth, fill in ramekins and chill to set.

2. Put the mousse on top of the base, decorate with fruits and sifted cocoa powder.

Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy

Jun 4 2013

微碳菜式:「微碳‧綠草如茵」（手製松子意粉） Micro Carbon – Green Meadow (Homemade Pine Nuts Pasta)

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意粉材料 Pasta Dough Ingredients
麵粉500g All-purpose flour 500 g
小麥粉50g Semolina flour 50g
食鹽5g Teaspoon salt 5g
橄欖油20ml Olive oil 20ml
雞蛋1隻 1 egg – whole
蛋黃3個 3 eggs – yolks only
清水50ml Cold water 50ml
松子醬材料 Pesto Sauce Ingredients
初搾橄欖油200ml Extra virgin olive oil 200ml
松子100g Pine nuts 100g
羅勒葉100g Italian basil leaves 100g
巴瑪臣芝士50g Parmesan- grated 50g
蒜頭10g Garlic 10g

製法 Method
1. 先將麵粉、小麥粉和食鹽放進容器內，再加入橄欖油、雞蛋、蛋黃和清水
Place all the flour and salt in a mixer bowl, followed by the olive oil, eggs and the water.
2. 將所有材料拌勻，再搓成一個球狀的麵團
Mix till a smooth dough forms in the shape of a ball.
3. 將麵團包好放於陰涼處待30分鐘
Wrap and rest the dough in a cool place for 30 minutes.
4. 將麵團壓成薄片，用意粉機切成條狀
Use a hand pasta machine to create the fettuccini.
5. 將松子醬所有材料放進攪拌器內打成漿狀備用
Mix all ingredients for pesto sauce in a food processor to form a smooth paste.
6. 大煲內放適量鹽，將意粉煮熟後上碟並淋上松子醬
Cook the pasta in plenty of boiling salted water until it is done.
7. 喜歡的話，可加上松子、乾蕃茄和刨碎的巴瑪臣芝士點綴
Serve with pasta and sprinkle pine nuts, sun dried tomato strips and parmesan.

Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy

Jun 3 2013

微碳菜式「微碳‧曉霧森林」（米紙豆腐卷）Micro Carbon – Misty Forest (Tofu Rice Paper Roll)

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材料及製法 Ingredients and Method

1. 根據個人口味，預備粉絲、甘筍、青瓜、小蘿蔔、生菜、紅蔥頭及煎香豆腐各適量，全部材料切幼條或挅細，以豉油、蜜糖和青檸汁調味
Shred finely some vermicelli, carrots, cucumbers, radishes, lettuce, shallots and pan fried tofu, and toss with some fish sauce, honey and lime juice.

2. 將麵豉醬、甘筍汁、紅酒醋和芝麻油調成油醋汁
For the pea shoot salad dressing, mix some carrot juice, miso paste, rice wine vinegar and sesame oil to a vinaigrette consistency.

3. 用溫水將米紙浸2分鐘，包裹餡料
Soak a rice paper in tepid water for 2 minutes; fill a spoon of the shredded vegetables in the center, and roll tightly.

4. 沾油醋汁，並以甘筍和青瓜條伴吃
Serve with the pea shoot salad dressing, pickled carrots and cucumbers

Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy

Jun 2 2013

微碳菜式:「微碳‧日出金光」（甘筍香橙南瓜湯）Micro Carbon – Golden Sunrise (Carrot Orange Pumpkin Soup)

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材料 Ingredients
南瓜200g Pumpkin 200g
甘筍500g量 Carrot 500g
鮮橙汁350ml Fresh orange juice 350ml
薑20g Ginger 20g
洋蔥50g Onion 50g
 蒜頭10g Garlic 10g
番椒粉2g Cayenne pepper 2g
橄欖油50ml Olive oil 50ml
食鹽及胡椒粉適 Kosher salt & pepper to taste

製法 Method

1. 洋蔥切細後，與薑和蒜頭以橄欖油略炒
Heat the olive oil, and pan fry the chopped onion, ginger and garlic.

2. 加入切細的南瓜和甘筍及番椒粉，以食鹽及胡椒粉調味
Add the diced pumpkin and carrot, cayenne pepper and season with salt and pepper to taste.

3. 加入清水，份量須能蓋過全部材料，以大火煮沸
Add enough water to cover the ingredients and boil it.

4. 轉細火，以手提攪拌器打至幼滑
Reduce the heat, mix the ingredients with a hand blender until smooth.

5. 再以慢火煮30分鐘，最後加入鮮橙汁
Continue to cook for 30 minutes on low heat and then add the orange juice.

6. 試味後，可隨意以有機乳酪或忌廉作點綴
Adjust seasoning and decorate with organic yogurt or cream.

Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy