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

士多啤梨沙冰 Strawberry slushie

Strawberry-slushie

份量 Serves: 8

材料 INGREDIENTS
500克 士多啤梨 500g strawberries
1棵 新鮮薄荷 1 sprig of fresh mint
冰塊 ice cubes
1隻 檸檬 1 lemon
非必要: Optional:
1茶匙 黃金砂糖 1 teaspoon golden caster suger

做法 Method

1. 摘去士多啤梨上的小葉
Pick the top leafy bits off the strawberries.

2. 摘出薄荷葉,莖棄掉
Pick the mint leaves, discarding the stalk.

3. 將士多啤梨、薄荷葉和100克冰塊加入攪拌器內
Add the strawberries and mint leaves to a liquidiser along with 100g of ice cubes.

4. 檸檬切半
On a chopping board, cut the lemon in half.

5. 搾出半個檸檬汁於攪拌器內,以手指隔開果渣
Squeeze half the juice into the liquidiser, using your fingers to catch any pips.

6. 加入適量的水至淹蓋士多啤梨(約350毫升),攪拌至細滑
Add enough cold water to just cover the strawberries (roughly 350ml), pop the lid on and whiz until smooth.

7. 另備一個大瓶並注入冰塊至半滿
Fill a large jug halfway up with ice cubes.

8. 試味,如有需要可加入少許砂糖
Taste the slushie and sweeten with a little sugar, if needed.

9. 倒入瓶裡並用木匙拌勻即可
Pour into the jug and stir with a wooden spoon.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/strawberry-slushie

Special thanks to Ms Ida Lam for the translation.