[聖誕剩食食譜] 葡萄酒冰糕 Christmas Leftover Recipe: Mulled wine sorbet

350_1_1352136131_lrg

材料 Ingredients
2組 葡萄酒冰塊 2 ice cube trays frozen mulled wine
2湯匙 純乳酪(酸奶)或鮮奶油 2 tablespoons natural yoghurt or crème fraîche

做法  METHOD
1.將喝剩的葡萄酒加熱至沸騰,並保持沸騰狀態約5〜6分鐘,使酒精蒸發,葡萄酒變成糖漿狀。離火,讓葡萄酒完全冷卻,然後倒入冰塊托盤,放到冰箱裡去。
Bring your mulled wine to the boil, and keep it on a rolling boil for around 5 to 6 minutes so the mixture becomes syrupy and the alcohol burns off. Let it cool completely then pour it into ice-cube trays and pop these in the freezer until you need them.

2.製作冰糕:從冰格取出葡萄酒冰粒,放到食品處理器快速攪拌打醉。加乳酪或鮮奶油,直到所有材料混合。
To make the sorbet, pop the cubes of frozen mulled wine into a food processor and give them one or two quick blitzes to break them down a little bit. Add your yoghurt or crème fraîche and whiz immediately until just blended.

3.將冰糕(Sorbet)勺小碗或杯子裡,放在冰箱冷藏,食用時才取出。可加餅乾或新鮮水果作伴著吃。
Spoon the sorbet into little bowls or cups and either pop these back in the freezer to set a bit or serve right away with a biscotti or some lovely fresh fruit on the side.

Source: JamieOliver.com 

[聖誕剩食食譜] 脆脆芝士意大利麵 Christmas Leftover Recipe: Oozy cheesy pasta with crispy pangritata

1031_2_1387365339_lrg.tif

材料 Ingredients
海鹽 sea salt
3 滿湯匙 馬斯卡芝士(奶酪) 或 鮮奶油 3 heaped tablespoons mascarpone cheese or crème fraîche
100克 吃剩的芝士(奶酪) 100 g mixed leftover cheese
250克 細寬麵 250 g dried taglierini
特級初榨橄欖油 extra virgin olive oil
Pangritata (香脆麵包碎): For the pangritata:
2片優質發酵麵包 2 slices of quality sourdough bread
1瓣 大蒜 1 clove of garlic
1小枝 新鮮的迷迭香/百里香/馬鬱蘭(葉) 1 sprig of fresh rosemary, thyme or marjoram, leaves picked
5夥 去殼核桃 5 shelled walnuts
橄欖油 olive oil

做法  METHOD
1.製作 Pangritata (香脆麵包碎):將麵包稍為烤一下。大蒜去皮,然後和烤了的麵包、香草和核桃一同放到食物處理器攪碎成 pangritata。以中火將不粘煎鍋加熱,加入少許橄欖油,將pangritata 炒約5分鐘直至金黃酥脆。
To make the pangritata, lightly toast the sourdough. Peel the garlic, then blitz in a food processor with the toasted bread, herbs and walnuts until fine. Preheat a non-stick frying pan over a medium heat, add a drizzle of olive oil, then add the pangritata and fry for around 5 minutes, or until golden and crisp.

2. 把一大煲鹽水煮沸,然後降至慢火,將一個大的耐熱碗放在煲上。把 馬斯卡芝士(奶酪) 或 鮮奶油和加吃剩的芝士(奶酪) 放到碗裡去,攪拌至融化。
Meanwhile, bring a large pan of salted water to the boil, then reduce the heat to low and place a large heatproof bowl on top. Add the mascarpone or crème fraîche to the bowl along with the leftover cheeses, crumbling or grating any harder varieties first, then stir until melted.

3.小心地從火上移開碗,待用。轉至大火把水煮沸。一旦水沸騰,加入意大利面,並根據包裝上的說明烹調。瀝乾水,並保留一大杯水備用。然後將融化的芝士(奶酪)倒到意大利麵至全面覆蓋麵條。如有需要,灑一點點水將黏左一起的麵條分開。
Carefully remove the bowl from the heat and set aside, then turn the heat up to high. Once the water is boiling, add the pasta and cook according to packet instructions. Drain, reserving a cupful of cooking water, then add to the bowl of melted cheese and toss to coat, adding a splash of the reserved cooking water to loosen, if needed.

4. 將麵條轉移到餐用碟上,加少許特級初榨橄欖油和灑上香脆的 pangritata 即可。
Transfer to a serving platter, drizzle over a little extra virgin olive oil, sprinkle the crispy pangritata on top and serve right away.

Source: JamieOliver.com 

[聖誕食譜] 簡易薑餅食譜 Christmas Recipe: Basic Ginger Cookies

tumblr_m85a6fVA631rc4qt9o1_500

材料 Ingredients 
低筋麵粉 70克 cake flour 70g
可可粉 8克 coco powder 8g
薑粉 1克 ginger powder 1g
肉桂粉 1克 cinnamon powder 1g
泡打粉 45克 baking powder 45g
無鹽牛油 45克 unsalted butter 45g
紅糖 25克 brown sugar 25g
蛋 18克 egg 18g

做法  METHOD

1. 首先將牛油和紅糖打勻,然後加入雞蛋打勻。
In a large bowl, cream together butter and sugar until smooth. Beat in eggs.

2. 之後加入已篩好的粉類(麵粉、可可粉、薑粉、玉桂粉、泡打粉),並搓成麵糰。
Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).

3. 用麵粉棍將麵糰輾薄(1/4寸厚),用曲奇模吸出形狀。
Roll out dough on floured surface to make ¼ inch thick. Cut into shapes with any cookie cutter.

4. 焗爐預熱至攝氏160度。
Preheat oven to 160 degrees Celsius.

5. 用攝氏160度焗8至10分鐘或焗至金黃色即成。
Bake 6 to 8 minutes in preheated oven till cookies in golden color.

More about this recipe: Openrice.com

Image via http://tumblr.dropdeadluxury.com