Ming’s Blog – 免焗乳酪青檸芝士批伴Jamie Oliver 45 秒雪糕

MingsBlog_recipe_Aug2017

Recipe by 陳嘉惠, 我.惜.食. 健康飲食教育發起人 Beatrice Chan, Super Ambassador, Food Revolution

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

豬肉韮菜餃子Pork and Garlic Chive Dumplnigs

DumplingShot

材枓 Ingredients

(1)

豬絞肉 半磅 Ground Pork 1/2 pounds
椰菜 半磅 Green cabbage 1/2 pounds
䓤 (切碎) 半束 Scallions, finely chopped 1/2 bunch
半杯切碎的韮菜 (可選擇) 1/2 cup chopped garlic chives (optional)
蒜(大) 1 粒 (切碎)  1 large clove garlic, finely chopped
半茶匙 生薑 (磨碎)  1/2 tsp ginger, grated
3 湯匙 醬油 3 tbsp soy sauce
半茶匙 麻油 1/2 tsp Sesame oil
鹽和胡椒粉 適量 Salt and pepper to taste

(2)

2 湯匙 米醋 2 tbsp rice wine vinegar
4 湯匙醬油 4 tbsp soy sauce
1茶匙 䓤白(切成薄片) 1 tsp thinly sliced scallion white
芝麻 少許 (烤或烘香)  1 pinch toasted sesame seeds
黑椒 (磨碎) Ground black pepper to taste

(3)

1 包 餃子皮 1 pkg dumpling wrappers

 

做法 METHOD

1) 處理豬肉: 把豬肉洗淨,瀝乾水份並剁碎。加入蔥碎、生抽、鹽、少許胡椒粉、糖、栗粉及兩湯匙橄欖油醃製剁碎豬肉,約 10 至 20 分鐘。
For MINCED PORK: Wash and let stand to drip out all the water. Marinate the minced pork with minced ginger, green onion, soy sauce, salt 1/2 tsp, Chinese cooking wine 2 tbsp, pepper a little, sugar, corn starch, 2 tbsp olive oil for 10-20 mins.

2) 把菜洗淨並用沸水燙熟4。瀝乾水份並切剁碎。
Wash the veggies then blanch in boiling water. Drain and finely chop up the watercress

3) 把已醃好的豬肉及菜混合在一起。加入一隻雞蛋並與材料拌勻,然後再加入半茶匙鹽及麻油再拌勻。
Mix well pork, shrimp and veggies together. Add 1 egg and stir well then add 1/2tsp salt and sesame oil and stir well.

4) 把已拌勻之餡料放於雲吞皮的中央位置,於雲吞皮的兩側點上少許清水,把雲吞摺疊成方形,再點少許水於兩邊角令其黏實。
Put the mixed fillings in the middle of the wonton skin and apply some water to both side of the wonton skin. Fold it and make it a square shape and then apply a little bit of water at both corners to stick the corner together.

5) 把已包好的餃子放入鑊慢慢煎熟。
Pan-fried the dumplings with middle heat until well-done.

Special thanks to Chef Anita Lo & Asia Society Hong Kong Centre for sharing the recipe

毛豆餃子 Vegetarian Edamame Dumplings

DumplingShot

材料 Ingredients:

(1)

日本枝豆 3/4 磅 (豆莢) 3/4 pound edamame beans
2 安士油 2 oz. oil
1.25 安士 醬油 1.25 oz. soy sauce
1 茶匙 鹽 1 teaspoon salt
1 茶匙 meyer 檸檬皮 1 teaspoon lemon zest
1/2 茶匙檸檬汁 1/2 tsp. lemon juice

(2)
1 安士 蔥 (切碎)1 oz. scallion chopped
1/3 磅 日本枝豆 1/3 # edamame beans
1 杯 日式高湯 1 cup dashi
3 茶匙 醬油 (可加減) 3tsp. soy sauce, or to taste
1 湯匙 檸檬汁 1 tbsp. lemon juice
2 湯匙 meyer檸檬汁 2 tbsp. meyer lemon juice
1 茶匙 meyer檸檬皮 1 tsp. meyer lemon zest

(3)

1 包 雲飩皮 1 pkg wonton skins

做法 METHOD

  1. Ingredients (1) : 日本枝豆蒸熟攪碎 (磨蓉) Edamame beans steamed till soft then blended.  Mixed with other ingredients listed at (1).
  2. Ingredients (2) :  把材料 (1) 與 材料 (2) 混合。取一片雲飩皮把餡料放於中央,然後對摺包好,可點水與皮邊把雲飩皮粘實。Ingredients (1) and (2) mixed well. Put some ingredients mixture in the middle of the wonton skin, fold the skin and use water to stick the edge of the wonton skin. Repeated till you completed all wonton skin.
  3. 食用前請把毛豆餃子隔水蒸熟。Steamed the wrapped wonton with hot water before served.