啤梨脆脆沙律 Pear crunch salad

pear-crunch-salad

份量Serve:  6

材料 INGREDIENTS
150克 西洋菜 150g watercress
2個 菊苣根 (盡可用不同顏色) 2 heads of chicory, different colours if possible
1個 檸檬 1 lemon
2湯匙 初搾橄欖油 2 tablespoons extra virgin olive oil
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper
1個 啤梨(硬身) 1 firm pear
40克 藍芝士 (Stilton或Cashel Blue芝士) 40g blue cheese, such as Stilton or Cashel Blue

做法 Method

1. 除去西洋菜黃及爛的葉,放入餐盤內
Pick out and discard any tatty watercress leaves, then place into a serving bowl.

2. 切去菊苣根底部,再切幼加入餐盤內
Trim the bases of the chicory, then finely slice them and add to the bowl.

3. 檸檬切半
Cut the lemon in half.

4. 於樽內加入檸檬汁,以手指隔開果渣
Squeeze most of the juice into the jar, using your fingers to catch any pips.

5. 於樽內加入初搾橄欖油和少量海盬及現磨黑胡椒碎
Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.

6. 蓋上樽蓋並搖勻
Put the lid securely on the jar and shake well.

7. 因應個人喜好可添加少許檸檬汁或油,緊記醬汁應調至輕微偏酸,待加入沙律後仍保持清新檸檬口味
Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad.

8. 切除啤梨莖,連芯將整個切圓片,然後將啤梨片切至火柴般大小
8. Remove the pear stalk and finely slice the pear into rounds (core and all), then use good knife skills to carefully cut the slices across into matchsticks.

9. 於西洋菜上灑上啤梨,並把剩餘的檸檬汁灑在啤梨上,以防啤梨氧化
Scatter the pear over the watercress, then squeeze over the remaining lemon juice to stop the pear turning brown.

10.灑上藍芝士
Crumble over the blue cheese.

11.淋上醬汁拌勻即可
Drizzle over the dressing and gently toss together so everything is nicely coated, then serve.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/pear-crunch-salad

Special thanks on translation: Ms Ida Lam

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.

MUM: 蒸茄子飯 MUM:Home style Steamed Eggplant Rice

Mum Eggplant Steamed Rice

份量Serve: 3人份

材料份量 Ingredients
茄子(大件) 1件 Eggplant(large)  1pc
玉子燒 3件 Tamagoyaki ( Japanese Egg Roll) 3pc
紫蘇昆布 45克 Shiso kombu 45g
蒸珍珠米 3碗 Steamed Grain Rice (AKITA KOMACHI)    3rice bowl
甘荀 (浸/烚熟)   6條 Carrot(poached)  6 chunks
白菜仔 (烚熟)    6條 Petit Pak Choy(poached) 6 pcs
西蘭花 (烚熟)    3棵 Brassica (poached) 3 dashes
   

做法METHOD

*蒸飯製作方法 Steamed rice:
AKIT A KOMACHI (1.5杯)
1. 把米洗淨
Wash the rice gently under water, until clean

2. 將米浸水至少四小時或浸泡過夜。
Soak it in the water at least 4 hours or overnight.

3.翌日,把米隔水,下七成水燒便可。
Drain and remain 70% of water, cook it.

*蒸茄子製作方法 Steamed eggplant :

1. 把茄子切成15-16件長條,用薑蓉、鹽及白糊椒醃製後蒸10-15分鐘便成。
Cut the eggplant into 15-16 pieces long fat stripes, then marinated with ginger, salt, pepper and minced ginger and steam for 10-15 minutes.

2. 食用時,將茄子、蔬菜、玉子燒和紫蘇昆布放左飯面,加少許豉油、白芝麻和韭蔥即可。
For serving, put the eggplant, veggie, eggs & kombu over the rice. Add a few dash of soya sauce, fresh ground white sesame on top and sprinkle a little bit of shredded young leek. Eggplant rice done!

Special thanks: MUM Veggie + Coffee + Sweet