橙皮果醬麵包布丁Marmalade Bread & Butter Pudding

marmalade bread pudding

材料:(6人份量)

麵包部分:4茶匙橙皮醬(可配合厚切橙皮)、50克軟無鹽牛油、1捏豆蔻粉、1捏肉桂粉、少許檸檬皮

布丁部分:6塊普通有皮方包(麥包或白麵包均可, 隔夜也可)、1/4杯紅莓乾、1/4杯果仁(果仁、開心果、合桃均可)、1隻大雞蛋、3隻蛋黃、1/4杯白砂糖、250 ml (2 杯) 半脫脂奶、290 ml (2 1/3杯) 忌廉、2/3茶匙雲尼拿油、1茶匙蔗糖

做法:

  1. 先在焗盤塗上一層牛油,另將牛油加入豆蔻粉、肉桂粉及檸檬汁攪勻調味。
  2. 將已調味的牛油及橙皮醬塗上三文治。將麵包切成三角型,逐層疊在焗盤上,周邊可隨意加入草莓乾及果仁。
  3. 將蛋黃及蛋白加入白糖並打勻待用,將鮮奶倒入鑊,加入忌廉及雲尼拿油,慢火加熱後即熄火,先將一半份量與蛋漿攪勻,之後再加入餘下一半。

4. 將已攪勻的蛋漿過篩後鋪上麵包表面並浸上至少20分鐘。 5. 將焗爐預熱至180°C,放入布丁及橙皮醬並焗40分鐘,當布丁慢慢脹起及呈金黃色即可加入吉士打醬。放涼10分鐘即可享用。

Ingredients (for 6 serve)

Part 1 : for the flavoured bread

  • 4 tbsp Seville orange marmalade (with thick cut orange peel)
  • 50 g unsalted butter, softened
  • 1 large pinch ground nutmeg
  • 1 large pinch ground cinnamon
  • 1 large pinch lemon peel

Part 2 : for the pudding

  • 6 pcs of bread (wheat or white bread are applicable)
  • ¼ cup dried cranberries
  • ¼ cup nuts (hazel nut or walnut or pistachio or almond也可)
  • 1 pc of egg and 3 egg york
  • 1/2 cup of white sugar
  • 250 ml (2 cups ) half skimmed milk
  • 290 ml (2 1/3 cups) cream
  • 2/3  vanilla pod or 1 teaspoon of vanilla essence
  • 1 tb spoon demerara sugar (optional)

Method :

  • Grease the baking dish with butter
  • Mix 100g butter with the nutmeg, cinnamon and lemon.
  • Use the flavoured butter and marmalade to make sandwiches. Cut each sandwich into triangles and layer into the dish. Scatter over the dried cranberries and nuts.
  • Whisk together the egg yolks and egg white with the sugar, then gently heat the milk and cream in a saucepan with the vanilla seeds.
  • Once the cream mix has come to be heated, remove from the heat and whisk half of it with the egg mixture, in order to temper the eggs. Add the egg mixture into the pan with the rest of the cream and milk
  • Sifting the mixture and pour over the bread and leave to soak for at least 20 minutes.
  • Preheat the oven to 180°C. Sprinkle the pudding with the demerara and bake the pudding for 40 minutes until puffed and golden with the custard beginning to set.
  • Allow to stand for 10 minutes before serving.

Special Thanks to Remy Ng for Recipe

芝士脆薯球 Cheesy Potato Balls

chessy potato balls

材料(6人份量)

車打芝士 (建議使用橙色偏濃味的車打芝士)
3個薯仔 (約中等大小)
1杯半蔬菜粒(如紅蘿蔔、青瓜、玉米粒、西芹、蘑菇等)
¼ 杯青蔥
½ 長身辣椒 (去籽)
炸漿:
2杯麵包糠、1杯麵粉、1隻雞蛋
調味料 : 1粒蒜,剁蓉、乾辣椒碎、 乾牛至或意大利香草、檸檬汁、黑椒粉、鹽各少許、1捏
脫脂巴拿馬芝士 (隨個人喜好加入)

做法:
1. 先將薯仔煮熟,攪至薯蓉放涼待用。
2. 分別將蔬菜切粒及車打芝士切成小方粒(約5cm x 5cm x 1cm 大小)備用
3. 將橄㰖油加熱,將蔬菜粒慢火煮熟 (青蔥及粟米粒除外)
4. 將煮熟的蔬菜粒混入薯蓉並調味。可先搞勻後試味,看鹹度是否適中再調味。
5. 製作芝士薯球 :取起1湯匙薯泥,搓成球狀,釀入1粒芝士。
6. 做好薯球後,準備炸漿材料。1)撲麵粉 2) 蘸蛋液 3)撲上麵包糠
7. 燒滾油,放入沾上炸漿的薯球炸至金黃色,撈起並放在隔油紙上便告成。

Ingredients (Serve 6)
Cheddar cheese (stronger cheddar recommended)
3 potatoes, medium size
1½ cups of chopped vegetables, e.g. carrot, cucumber, sweetcorn, celery, mushroom etc.
¼ cup spring onions
½ cup chilly, deseeded
2 cups bread crumbs
1 cup all-purpose flour
1 egg
1 clove of garlic, minced
½ lemon, juiced
Dried chilli flakes
Dried oregano or Italian herb mix
Salt
Black Pepper
Skimmed Parmesan cheese (optional)

Preparation methods
1. In a large pot of boiling water, boil potatoes until they become soft. Peel and mash.
2. Julienne vegetables and cut cheddar cheese into small cubes (5cm x 5 cm x 1cm)
3. Heat olive oil, add minced garlic and sautéed chopped vegetables (except spring onions and sweet corn) garlic on low heat
4. Mix vegetables into potato mash, season with herbs, salt and pepper
5. To make the cheesy potato balls: get one soup-spoon of potato mash and roll into small balls. Stuffed each potato ball by making a hole in the middle and place a cheese cube in the centre. Seal the potato balls well by pinching them back together.
6. When the potato balls are ready, prepare the batter: a) Dust flour; b) Dip into beaten egg; c) dust bread crumbs
7. In a pan, heat oil and deep fry the battered potato balls until they are golden brown. Remove from the pan and place on paper towel. Serve hot and enjoy while they are still hot!

特別鳴謝食譜提供 Remy Ng

Special thanks to Remy Ng for this cheesy recipe

迷你雜菜薄餅Mini Veggie Pizza

veggie pizza

材料:餃子皮 24 塊、牛油溶液 半碗、番茄茸、蔬菜

調味:初搾冷壓特級純橄欖油、海鹽、黑椒

做法:

把兩塊餃子皮中間位置掃上牛油溶液,並於皮周邊部份沾水後將之對貼,以擀麵棍略為壓平,再放入焗爐先烘8分鐘(約180°C)。取出後塗抹一層番茄茸,再放各種蔬菜、意大利水牛芝士碎或肉,再加海鹽及黑椒調味後焗10分鐘(約180°C)或直至芝士熔化即成。

食譜提供:謝翠玲

Ingredients: Dumpling skin 24pcs, melted butter oil 1/2 bowl, tomato puree

Dressing: Extra virgin cold pressed Olive oil, sea salt, black pepper

Method: Smear 2 pcs dumpling skins with butter oil solution in the middle and drip water at margin to paste with each other. Flatten the dumpling skins slightly with a rolling pin before putting into the oven for baking for 8 mins (180°C). Smear a layer of tomato puree on the baked skin and add some vegetables, mozzarella cheese with sea salt and pepper for dressing, baking more 10 mins(180°C) to serve.

Recipe provided by Oliver Tse