脆脆紅蘿蔔希臘包 Crunchy carrot pittas

Crunchy-carrot-pittas

份量Serve:  6

材料 INGREDIENTS
6條 紅蘿蔔 6 medium carrots
1束 新鮮芫荽 a bunch of fresh coriander
2湯匙 芝麻 2 tablespoons sesame seeds
1湯匙 罌粟子 1 tablespoon poppy seeds
6塊 全麥希臘包 6 wholemeal pittas
1個 橙 1 orange
2個 檸檬 2 lemons
初搾橄欖油 extra virgin olive oil
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper

做法 Method
1.  預熱焗爐至攝氏130度/ 華氏250度/ 煤氣-半度
Preheat the oven to 130°C/250°F /gas ½.

2.  把紅蘿蔔皮刨去
Use a Y-shaped peeler to peel the carrots on a chopping board.

3.  揀去芫荽莖,葉切碎
Pick the coriander leaves and finely chop them, discarding the stalks.

4.  將罌粟子及荽莖葉放到易潔鑊用中火烘烤,不時翻動,烘3至4分鐘或至輕微金黃,然後放置沙律碗內
Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.

5.  蘿蔔刨粗絲,並與芫荽葉一拼加入沙律碗內
Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.

6.  將希臘包放在焗盤上,焗數分鐘至暖和
Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.

7.  製作醬汁,將橙皮刨出,放入小碗內
To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.

8.  橙對切,搾出橙汁於小碗內,用手隔開果渣
Cut the orange in half and squeeze in the juice, catching any pips with your hand.

9.  檸檬對切,搾出1 1/2個檸檬的汁,再加上5湯匙初搾橄欖油於小碗內
Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.

10.  於小碗內加入少量鹽和胡椒碎,用叉攬勻
Add a tiny pinch of salt and pepper, then mix well with a fork.

11.  醬汁和沙律碗內材料拌勻,如需要可多加檸檬汁
Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.

12.  穿上隔熱手套,取出希臘包,伴上沙律,加上自家製豆醬(請參考薄荷乳酪醬食譜), 自由配搭自己的希臘包
Use oven gloves to remove the pittas from the oven, then serve with the zingy salad, and some homemade houmous (see Minty yoghurt dip recipe), and let everyone stuff and build their own pittas.
More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/crunchy-carrot-pittas

Special thanks on translation: Ms Ida Lam

四色沙律醬 Jam Jar dressings

jam-jar-dressings

材料 INGREDIENTS
法式沙律醬 French dressing
1/4 瓣蒜頭 1/4 clove garlic
1茶匙 狄戎芥末醬 1 teaspoon Dijon mustard
2 湯匙 白或紅酒醋 2 tablespoons white or red wine vinegar
6湯匙 初搾橄欖油 6 tablespoons extra virgin olive oil
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper
乳酪沙律醬 Yogurt dressing
1/3杯 天然純乳酪 1/3 cup natural yoghurt
2 湯匙 白或紅酒醋 2 tablespoons white or red wine vinegar
1湯匙 初搾橄欖油 1 tablespoons extra virgin olive oil
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper
檸檬沙律醬 Lemon dressing
6湯匙 初搾橄欖油 6 tablespoons extra virgin olive oil
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper
1個檸檬 (取汁) juice of one lemon
 
意大利黑醋沙律醬 Balsamic dressing
6湯匙 初搾橄欖油 6 tablespoons extra virgin olive oil
2 湯匙 意大利黑醋 2 tablespoons balsamic vinegar
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper

做法 Method
把所有相應材料放入樽內蓋上樽蓋並搖勻
Put all ingredients into a jam jar, Put the lid on the jar and shake well

More about this recipe: http://www.jamieoliver.com/recipes/recipe/jam-jar-dressings

Special thanks on translation: Ms Ida Lam

香滑炒蛋 Scrambled eggs

Scrambled-eggs

份量Serve:  4

材料 INGREDIENTS
8 隻雞蛋 8 large free-range eggs
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper
少量無鹽牛油 a small knob of unsalted butter

做法 Method
1. 把蛋打入量杯
1. Crack the eggs into a measuring jug.

2. 加入少量鹽及打勻
2. Add a tiny pinch of salt and pepper, then use a fork to beat them together well.

3. 平底鍋開小火, 放入牛油
3. Put a medium saucepan over a low heat and add the butter.

4. 待牛油慢慢溶化並開始起小泡, 小心地倒入蛋液
4. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.

5. 用木匙慢慢將蛋攪拌,利用抹刀可把鍋邊的蛋液均勻拌入
5. Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.

6. 繼續攪拌直至雞蛋有柔滑感,當仍有少許未熟的蛋液便離火。鍋中餘溫會把雞蛋煮至全熟。
6. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.

7. 用輕牛油多士伴食
7. Serve with lightly buttered toast.

建議添加品:
可於蛋液中添加以下1至2種材料以增加風味:
少量新鮮香草,摘下葉片並切碎
1/2 隻辣椒,去籽並切碎
2湯匙鮮青豆

Optional:
try adding one or two of these to the beaten egg mixture for extra flavour:
a few sprigs of fresh soft herbs, leaves picked and finely chopped
½ a fresh red chilli, deseeded and finely chopped
2 tablespoons fresh podded peas

More about this recipe: http://www.jamieoliver.com/recipes/eggs-recipes/scrambled-eggs

Special thanks on translation: Ms Ida Lam