西班牙海鮮飯 Seafood Paella

Vicky Pang

材料 Ingredients

牛油 Butter
藏紅花 Saffron
辣椒粉 Paprika
蒜蓉 Garlic
紅蔥頭 Shallot
海鮮飯 Paella
白酒 White wine
海鮮 Seafood
檸檬汁 Lemon juice

做法 Method

  1. 用牛油、saffron、paprika、蒜蓉、shallot 起鑊,份量視乎個人喜好及心情

Pan fry some butter, saffron, paprika, garlic, shallot. Amount depends on personal preference.

  1. 下 paella 米,炒至米粒都變成金黃色

Pan fry paella rice until golden yellow.

  1. 下少許白酒

Add some white wine.

  1. 米粒吸收完酒香後加水,米與水的比例大約為 1:1.5

After the rice absorbed the taste of wine, add water in a proportion that rice to water is 1:1.5.

  1. 將海鮮鋪在上面

Put the seafood on top.

  1. 加一點檸檬汁

Squeeze in some lemon juice.

  1. 用中慢火煮至水份完全被米粒吸收為止

Use medium to low heat to cook until the rice absorb all the water.

 

煮食提示 Cooking tips

最初會買生鐵鑊做這個,但難洗而且不好保養,報銷了兩次後改用易潔鑊也吃不出有什麼分別,所以實在不必花多餘錢買鑊。

At first I tried with cast iron wok, but it is difficult to wash and not good to use. Then I use non-stick pan and I can’t taste the difference. So no need to waste money to buy a wok.

Paella 米跟 risotto 米其實很不一樣,反而跟珍珠米/ jasmine rice 差不多, 可按平時煮中餐時的份量量米。

Paella rice is quite different from risotto. But japanese rice is similar to jasmine rice. Can adjust the amount used as if cooking Chinese dish.

 

Special thanks to Vicky Pang for the recipe.

雜菜湯 Springtime minestrone

KimAu

材料 Ingredients

洋蔥 一個 1 Onion
大䓤 一條 1 Leek
瓜 一條 1 Melon
甘荀 一個 1 Carrot
薯仔 一個 1 Potato
椰菜 Cabbage
椰菜花 Califlower
西芹(其實任何菜皆可)適量 Celery (any vegetables can do)
小蕃茄 三個 3 Small tomatoes
什豆 100克 100g Assorted beans
高湯 Soup stock
百里香 Thyme
蒜頭 Garlic
意粉 少量 Pasta

做法 Method

  1. 全部材料先切好

Cut and chop all ingredients.

  1. 先炒香洋蔥及大䓤,然後再落甘荀及薯仔炒約4-5分鐘,最後落其他蔬菜炒多會

Pan fry onion and leek first, followed by carrots and potatoes for 4-5 minutes. Then add all the other vegetables to fry for a while.

  1. 落高湯及豆,煲滾後轉細火,煲大約廿分鐘 (我用鑄鐵鍋可能快一點,請自行調整時間)

Add soup stock and beans. Turn to lower heat when boiled for about 20 minutes. (I used a cast iron pot so the time for boil maybe shorter. You may adjust your own time)

  1. 將意粉折為三段,放進差不多完成的湯中,約六分鐘可熄火

Break the pasta into 3 parts. Put into the almost-done soup. Cook for 6 minutes then turn off the fire.

  1. 個人認為熄火後放一陣,食之前再翻熱更好味。

I prefer leaving the soup at room temperature for a while after heating. Reheat the soup before eating.

Special thanks to Kim Au for the recipe.

免焗乳酪青檸芝士批伴Jamie Oliver 45秒雪糕

MingsBlog_recipe_Aug2017

免焗乳酪青檸芝士批伴Jamie Oliver 45秒雪糕

材料

(A)批底 • 全麥餅

  • 適量(約每杯1–2塊,視乎 餅的大小及厚薄而定)

(B)乳酪青檸芝士 • 忌廉芝士(Cream Cheese) 120 克

  • 希臘乳酪(Greek Yogurt) 1/4杯
  • 有機低脂椰奶60毫升
  • 青檸半個(取汁)

(C)香蕉青檸雪糕 • 青檸皮 少許

  • 香蕉肉200 克
  • 希臘乳酪(Greek Yogurt) 100 毫升
  • 蜜糖

方法

  1. 材料(A)放進保鮮袋密封後搗碎,放1–2湯匙於杯或碗底,備用。
  2. 材料(B)加進攪拌機,攪拌至均勻,放雪櫃約10分鐘。然後加在批底 上,再重複一層薄批底及乳酪青檸芝士混合物。
  3. 材料(C)的處理:香蕉預先去皮切細,放入冰箱急凍一晚。急凍後放入 食物處理機搗爛,便成為Jamie Oliver 的 45 秒鮮果雪糕。把雪糕加在乳 酪青檸芝士批上,完成。

MingsBlog_Aug2017

小貼士

  1. 批底可用消化餅或其他雜糧餅,但不宜放太厚,否則會好飽。
  2. 水果要夠成熟,否則會酸,亦可改用其他合時水果。
  3. 如有優質意大利甜醋(Balsamic Vinegar),可加少許於雪糕面。
  4. 剩下的雪糕可放冰箱隔日食用。

原文刊登自Ming’s Blog