2017 為食起革命特選食譜 – 香蕉肉桂粥 FRD 2017 Recipe Banana & cinnamon porridge

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材料
Ingredients

粥底 BASIC PORRIDGE
大燕麥片 160克 160 g rolled oats
牛奶或有機豆漿 600克 600 ml milk or organic soya milk
香蕉 & 肉桂碎 BANANA & CINNAMON TOPPING
香蕉 2根 2 ripe bananas
片狀杏仁 30克 30 g flaked almonds
肉桂粉 半茶匙 ½ teaspoon ground cinnamon
罌粟籽 2湯匙 2 tablespoons poppy seeds
楓糖或蜂蜜漿 maple syrup or runny honey

做法 Method

  1. 放燕麥片和牛奶或600毫升水至中火的大鍋,然後加些許海鹽。
    For the basic porridge, place the oats and the milk (or 600ml water) into a large pan over a medium heat, and add a tiny pinch of sea salt.
  2. 持續穩定地煮5-6分鐘,不時攪拌可以令粥身質感更好,若想更棉滑可加些奶。
    Bring to a steady simmer for 5 to 6 minutes, stirring often to give you a smooth, creamy porridge, and loosening with extra milk, if needed.
  3. 正當煮粥時,可以預備香蕉和肉桂粉
    Serve as is, or while it’s blipping away in the pan, follow the next steps to prepare the banana and cinnamon topping.
  4. 將香蕉去皮,切成同樣大小。
    Peel and slice the bananas at an angle.
  5. 用易潔煎鍋較至中炒將烤些杏仁炒至3-4分鐘,直至呈些許金黃色狀態。
    Toast the almonds in a dry non-stick frying pan over a medium heat for 3 to 4 minutes, or until lightly golden.
  6. 將肉桂、罌粟種子,楓糖漿或蜜糖與粥攪拌在一起,然後用碗盛著。
    Stir the cinnamon, poppy seeds and a little maple syrup or honey through the porridge, then divide between bowls.
  7. 撒些香蕉及杏仁在粥上面,然後隨喜好地加上楓糖或蜂蜜漿。
    Scatter the bananas and almonds on top, then drizzle with a little extra maple syrup or honey, if you like.

資料來源 Source of Information: http://www.jamieoliver.com

2017 為食起革命特選菜式-蘆筍伴溫泉蛋多士 FRD 2017 Menu – Boiled eggs & asparagus soldiers

 

材料 Ingredients

一大束蘆筍(約16條) 1 large bunch of asparagus , (16 spears)
肥美意式斑條煙肉 8大片 8 slices of higher-welfare pancetta
走地雞雞蛋 4大隻 4 large free-range eggs
全麥麵包 4片 4 slices of wholemeal bread , (50g each)

做法 Method

  1. 將煎鑊預熱
    Place a griddle pan over a high heat to heat up.
  2. 將蘆筍根本切走,並丟棄
    Snap the woody ends off the asparagus and discard.
  3. 將一個中等大細的湯煲注入四分之三的水,並撒一撮海鹽
    Fill a medium saucepan three-quarters of the way up with water, add a pinch of sea salt, then place over a high heat and bring to a fast boil.
  4. 把意式斑條煙肉切成16片,然後輕手地將之攤開。
    On a chopping board, slice the pancetta in half across the middle, so you end up with 16 pieces, then gently stretch out each one.
  5. 用煙肉片包住蘆筍,然後放在熱煎鍋上煎5分鐘,直至蘆筍變得細嫩和煙肉變脆,記得要不時翻轉!
    Wrap each asparagus spear in a piece of pancetta, then place onto the hot griddle and cook for 5 minutes, or until the asparagus is tender and the pancetta is crisp, turning occasionally.
  6. 將雞蛋置於湯匙上,然後小心翼翼地放於滾水來來回回燙幾分鐘,記得每次弄一隻而已!
    (重複燙雞蛋的過程會令煲水的溫度回落,亦請注意避免弄破雞蛋)
    One at a time, place the eggs onto a spoon, then carefully dip in and out of the boiling water a few times – dipping will reduce the temperature shock and stop them from cracking – then gently lower into the pan.
  7. 煮蛋至5分半鐘,從而令蛋至流心狀態。請用計時器!
    Cook the eggs for 5½ minutes so that they’re runny for dunking – set a timer.
  8. 小心翼翼地拿出雞蛋,並置於盤上,然後分在蘆筍上
    Carefully remove the eggs from the water and place into egg cups set on a plate, then divide up the asparagus.
  9. 同時,將麵包置於煎鍋烘每邊約30秒,然後拿出黎切成條狀。
    Meanwhile, quickly toast the bread on the griddle for 30 seconds on each side. Remove from the pan, slice into soldiers on a clean board and divide between your plates.
  10. 輕手地敲打雞蛋的頂端,並撒些黑胡椒。
    Lightly tap and remove the top of each egg, season with black pepper, then tuck in.

Source of information: http://www.jamieoliver.com

2017 為食起革命特選食譜 – 印度薄餅紅黃綠 FRD 2017 Recipe – Silky masala eggs

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材料 Ingredients

紅蔥 1個 1 small red onion
紅/青辣椒 1個 1 fresh red or green chilli
蒜頭 1 瓣 1 clove of garlic
新鮮的芫荽 一束 ½ a bunch of fresh coriander
熟番茄 2大粒 2 large ripe tomatoes
全麥印度式薄餅 4片 4 wholemeal chapatis
橄欖油 olive oil
孜然種子 半茶匙 ½ teaspoon cumin seeds
葛拉姆馬薩拉(綜合辛香料) 1茶匙 1 teaspoon garam masala
黃薑粉 半茶匙 ½ teaspoon ground turmeric
走地雞雞蛋 6粒 6 large free-range eggs

Method

  1. 將焗爐預熱至160ºC的/325ºF/gas 3
    Preheat the oven to 160ºC/325ºF/gas 3.
  2. 在砧板上,把洋蔥剝皮並切碎,然後切碎辣椒,然後剝開大蒜,並弄碎。
    On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then peel and crush the garlic.
  3. 挑些芫荽切掉根部,然後隨意切碎,。
    Pick and roughly chop the coriander leaves, finely chopping the stalks.
  4. 將蕃茄對稱地從中間切開一半。
    Halve, deseed and finely chop the tomatoes.
  5. 將薄餅放在托盤上,然後放入焗爐。
    Place the chapatis on a tray and into the oven to warm through.
  6. 將1湯匙的橄欖油倒進大隻易潔煎鍋至中火,然後加些洋蔥、辣椒、蒜頭 和芫荽。快炒至5分鐘至軟化,請定期攪伴。
    Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
  7. 添加香料,然後煮1分鐘,或直到聞起來很棒。
    Add the spices, then cook for 1 minute, or until smelling fantastic.
  8. 同時,將雞蛋打進碗裡,加入一小片海鹽和黑胡椒,然後用叉子攪混。
    Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
  9. 將切碎的番茄放入鍋中,再煮2分鐘,然後倒入雞蛋,然後將火力降至慢火。
    Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
  10. 慢慢攪拌直到一個漂亮呈絲質而剛熟的軟棉棉的雞蛋,然後從熱鍋中盛起 。繼續保持熱鍋的剩餘溫度煮雞蛋。
    Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
  11. 將芫荽和雞蛋攪拌,然後放上溫暖的烤餅上。如果你喜歡,可以加些辣椒即成。
    Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.

Source of Information: http://www.jamieoliver.com