晴報專欄 – Beetroot is good but not for everyone 紅菜頭富營養但偏寒

最近與友人在意大利餐廳吃午飯,頭盤是salad bar buffet,她拿着一大碟沙律,歡天喜地告訴我有多喜歡吃紅菜頭(Beetroot),還接着問︰「你對健康飲食有研究,為甚麼只拿一點紅菜頭,那不是很有營養的嗎?」

從西方營養學來說,紅菜頭的確富含多種維他命和礦物質,但是從中醫的角度看,它卻是偏寒的食材!

還記得大女兒八個月大時吃米糊,我因為希望想令米糊更有營養和味道,便常常把紅菜頭打爛混入米糊中。吃了一段時間之後,女兒開始常常生病。於是我帶了她去看中醫,中醫感到奇怪,為甚麼女兒的身體會偏寒呢?通常小朋友的體質應該較熱才對。

於是醫師問我女兒平常的餐單是甚麼,發現我常給女兒吃紅菜頭,便對我說紅菜頭較寒涼,不能多吃。結果,我改了女兒的餐單後,女兒的體質也漸漸變好了。

其實女士們的體質大多偏寒,因為經常進出冷氣場所,所以我現在除了留意食物的營養之外,更學習了解食材是屬陽還是屬寒,希望能為女兒的身體健康打好基礎!

原文刊登於晴報

 

朱古力紅菜頭蛋糕 Chocolate and beetroot cake

Chocolate-and-beetroot-cake

份量Serve: 16

材料 INGREDIENTS
橄欖油 olive oil
麵粉 (灑粉用) plain flour, for dusting
300克 特選黑朱古力 (70%可可成份) 300g good-quality dark chocolate (70% cocoa solids)
259克 新鮮菜頭 250g raw beetroot
4隻 走地雞蛋 4 large free-range eggs
150克 黃糖 150g golden caster sugar
120克 磨碎杏仁 120g ground almonds
1茶匙 泡打粉 1 teaspoon baking powder
1湯匙 特選可可粉 1 tablespoon good-quality cocoa powder
天然乳酪, 伴食用 natural yoghurt, to serve

做法 Method
1. 預熱焗爐至攝氏180度/華氏350度/煤氣4度
1. Preheat the oven to 180°C/350°F/gas 4.

2. 橄欖油輕抹蛋糕模的底部和邊位
2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.

3. 取出烘焙紙一張,剪出與蛋糕模相若的尺度寸,並置於糕模內
3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.

4. 於糕模週邊灑上麵粉,倒出多餘麵粉
4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.

5. 將200克朱古力弄成小塊,放入耐熱碗內
5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.

6. 以中火把水燒熱至微滾,置耐熱碗於小鍋上,留意耐熱碗不要碰到水,直至朱古力溶化,期間攪拌
6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.

7. 當朱古力溶化後,戴上防熱手套,小心地移開耐熱碗,注意小鍋內的蒸汽
7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.

8. 使用刨皮器刨去除紅菜頭的皮(穿上手套可防手上染色 ),切開四塊
8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.

9. 用食物處理器將紅菜頭刨成粗絲,放入大碗中
9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.

10. 將蛋白及蛋黃分開,將蛋白放於一大碗中,蛋黃放於紅菜頭裡,然後洗手
10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.

11. 於紅菜頭碗中加入砂糖、杏仁、泡打粉、可可粉和已溶朱古力並拌勻
11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.

12. 用打蛋器把蛋白打至硬身
12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.

13. 使用刮刀在紅菜頭混物中拌入四分一蛋白,混合後再加入剩餘蛋白,切勿過份攪拌
13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over mix.

14. 將混合物倒入蛋糕模內,用刮刀鋪平
14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.

15. 置預熱焗爐內焗50分鐘,或至蛋糕升起達全熟程度
15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.

16. 用牙籤插入蛋糕將中間,5秒後拉出,如牙籤沒有蛋糕漿即表示已熟;如牙籤上仍有蛋糕漿,便需要再焗
16. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.

17. 待蛋糕輕微降溫後再放在鋼線架上待冷
17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.

18. 享用時,溶化剩餘朱古力(使用上術方法),每件蛋糕可配上少許乳酪及淋上朱古力醬
18. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-and-beetroot-cake

Special thanks on translation: Ms Ida Lam