芒果凍飲 Mango cooler

mango-cooler

份量Serve:  4

材料 INGREDIENTS
2個 芒果 (大) (越熟越好) 2 large mangoes, as ripe as possible
150毫升 低脂牛奶 150 ml semi-skimmed milk
1個 青檸 (搾汁, 刨皮蓉) zest and juice of 1 lime
1把 冰塊 1 handful ice cubes
1把 新鮮薄荷葉,另備幾片作裝飾 1 handful fresh mint leaves, plus extra to serve
紅糖或蜜糖(調味用) brown sugar or honey, to taste

做法 Method
在熟食用砧板上將芒果去皮起肉。然後將芒果肉連同留在砧板上的芒果汁加入攪拌機或食物處理器. 再加入牛奶, 青檸汁, 青檸皮蓉, 冰塊和薄荷葉. 將所有材料打成至細滑. 如果喜歡更甜的口味, 可加入紅糖或蜜糖, 再高速打兩,三秒. 然後放入雪櫃雪凍. 享用前灑上幾片薄荷葉作裝飾。
Remove the skin and cut the juicy flesh off the mangoes. Place the fruit in a blender or food processor, along with any juice left on the chopping board. Add the milk, lime juice and zest, ice and mint leaves and give it all a good whiz until smooth. Taste, and if you’ve got a sweet tooth, add a sprinkling of brown sugar or honey and give it another quick whiz. Chill in the fridge before serving, then garnish with a few mint leaves.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/mango-cooler

Special thanks on translation: Ms Joyce Chow

百變燕麥粥 Porridge

Porridge

份量Serve:  4

材料 INGREDIENTS
燕麥粥底 For basic porridge (base recipe)
160克 燕麥片 160 g rolled oats
600毫升 牛奶, 豆漿或水 600 ml milk, soya milk or water
海鹽 sea salt
黑莓蘋果燕麥粥 For blackberry and apple porridge
1個 蘋果 1 apple
2-3湯匙 蜜糖 (調味用) 2-3 tablespoons runny honey, to taste
100克 黑莓 100 g blackberries
香蕉杏仁肉桂燕麥粥 For banana, almond and cinnamon porridge
2隻 熟香蕉 2 ripe bananas
30克 杏仁片 30 g flaked almonds
半茶匙 肉桂粉 ½ teaspoon ground cinnamon
2湯匙 罌粟籽 2 tablespoons poppy seeds
2-3湯匙 楓樹糖漿或蜜糖 (調味用) 2-3 tablespoons maple syrup or runny honey, to taste
蘋果楓糖山核桃燕麥粥 For apple, maple syrup and pecan porridge
1個 蘋果 1 apple
30克 山核桃 30 g pecans
2-3湯匙 楓樹糖漿 (調味用) 2-3 tablespoons maple syrup, to taste

做法 Method
燕麥粥底 For basic porridge
1. 在大燒鍋內將燕麥和牛奶,豆漿或水用中火煮滾。
Place the oats and the milk or water in a large pan over a medium heat.

2. 加入少撮海鹽,用木勺攪拌
Add a tiny pinch of salt and stir with a wooden spoon.

3. 調至細火, 慢煮5-6分鐘. 煮時經常攪拌會令燕麥粥的口感更幼滑. 如你喜歡比較稀的燕麥粥, 你可在煮時添加些牛奶,豆漿或水來調較你想要的稠度.
Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.

黑莓蘋果燕麥粥 For blackberry and apple porridge
1. 把蘋果的果蒂拔去, 在砧板上用刨絲器將蘋果(連同蘋果芯)刨成粗絲.
Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. 在煮燕麥粥的最後兩,三分鐘攪入蘋果絲和大半的蜜糖。
Stir the grated apple and most of the honey through the porridge for the last few minutes of cooking.

3. 加入大半的黑莓, 用木勺稍為壓爛. 其餘的黑莓灑上燕麥粥面. 食時淋上剩餘的蜜糖調味。
Squash in most of the blackberries, then serve with the remaining scattered on top and the remaining honey drizzled over.

香蕉杏仁肉桂燕麥粥 For banana, almond and cinnamon porridge:
1. 香蕉去皮, 然後在熟食用砧板上切片.(切成斜片也很有趣啊!)
Peel, then slice the bananas on a chopping board (I like to cut mine at an angle).

2. 用一個細的易潔平底鍋以中火把杏仁片炒香及略帶金黃 (不用加油),  不時翻動. 大概需時3-4分鐘.
Add the almonds to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. 在燕麥粥煮好後的攪入肉桂粉,罌粟籽和大半的楓樹糖漿或蜂蜜.
Stir the cinnamon, poppy seeds and most of the maple syrup or honey through the porridge. ”

4. 食前灑上香蕉片和炒好的杏仁片, 亦可淋上剩餘的楓樹糖漿或蜜糖調味。
Serve with the bananas and toasted almonds on top and the remaining syrup or honey drizzled over.

蘋果楓糖山核桃燕麥粥 For apple, maple syrup and pecan porridge:
1. 把蘋果的果蒂拔去, 在砧板上用刨絲器將蘋果(連同蘋果芯)刨成粗絲.
Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. 將山核桃用手搣成小塊, 用一個細的易潔平底鍋以中火把山核桃塊炒香及略帶金黃 (不用加油), 不時翻動. 大概需時3-4分鐘.
Snap the pecans up into little pieces, then add them to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. 在煮燕麥粥的最後兩,三分鐘攪入蘋果絲和大半的楓樹糖漿。
Stir the grated apple and most of the maple syrup through the porridge for the last few minutes of cooking.

4. 食前灑上炒好的山核桃塊, 亦可淋上剩餘的楓樹糖漿調味.
Serve with the toasted pecans on top and the remaining maple syrup drizzled over.”

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/porridge-lots-of-ways

Special thanks on translation: Ms Joyce Chow

刨絲水果沙律 Box grater fruit salad

Box-grater-fruit-salad

份量Serve:  6

材料 INGREDIENTS
2湯匙 白芝麻 2 tablespoons sesame seeds
170克 蜜糖 ½ a small jar of runny honey, (170g)
1個 啤梨 1 pear
1個 蘋果 1 apple
6個 士多啤梨 6 strawberries
1個 桃駁梨 1 nectarine
1隻 香蕉 1 banana
1個 橙 1 orange
2棵 新鮮薄荷 2 sprigs of fresh mint
原味乳酪 (隨意添加) natural yoghurt, (optional)

做法 Method
1. 平鋪白芝麻在平底鍋底;中火加熱.
Place a small frying pan on a medium heat and add the sesame seeds.

2. 不時輕搖平底鍋翻炒白芝麻, 炒數分鐘至色澤均勻金黃.
Toast for a couple of minutes, or until golden, gently jiggling the pan for even cooking.

小心地將炒好的白芝麻放入一個微波爐適用的細碗。
Carefully tip the seeds into a small microwave safe bowl.

4. 拌入蜜糖
Mix in the honey.

5. 將拌好的蜜糖芝麻用微波爐加熱至溫熱 (800瓦的微波爐大概加熱20秒). 小心取出, 放在一旁備用。
Warm the mixture through in the microwave (800W) for 20 seconds, then carefully place to one side.

6. 把啤梨、蘋果和士多啤梨的果蒂及果芯的部分切去.
Pull the stalks off the pear and apple and hull the strawberries.

7. 在砧板上小心用刀在桃駁梨中間最濶處, 沿著內裏的核𠝹一圈.
On a chopping board, use a knife to carefully cut all the way around the nectarine in a circle.

8. 然後雙手輕握桃駁梨, 擰開兩半.
Hold the nectarine in your hands and twist until you can pull the two halves apart.

9. 用鐵茶匙將核拔出, 並棄掉.
Pull out and discard the stone from the centre – you can use a teaspoon to help you scoop it out.

10. 香蕉剝皮.
Peel the banana.

11.將刨絲器放在平身碟上, 用刨粗絲將生果刨成長絲.
Place a box grater on a plate, then on the coarse side, carefully grate all of the fruit, piece by piece, in long strokes.

12. 完成後拿起刨絲器, 任由生果絲鬆散地留在碟上.
Carefully lift off the grater, leaving a lovely pile of grated fruit on the plate.

13. 將橙切開兩半, 搾汁在生果絲上. 如用人手搾汁, 記得雙手配合將橙核隔走.
Carefully cut the orange in half and squeeze the juice over the fruit, using your hand to catch any pips

14. 澆上2湯匙預備好的蜜糖芝麻 (剩下的留待下一個刨絲水果沙律用).
Drizzle the fruit with 2 tablespoons of the sesame honey (keep the rest for another day).

15.摘去乾或爛掉的薄荷葉,洗淨及瀝乾.  將薄荷葉切成細碎, 灑在生果絲上. 莖梗不要.
Pick and roughly chop the mint leaves, discarding the stalks, then sprinkle over the fruit.

16. 將輕輕拌好的刨絲水果沙律分半分別放入兩個上菜碗. 享用時亦可淋上原味乳酪作裝飾兼增添風味.
Divide between bowls and serve with a dollop of natural yoghurt, if you like.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/box-grater-fruit-salad

Special thanks on translation: Ms Joyce Chow