簡易香滑芝麻糊 Black sesame dessert

sftp_11266

黑芝麻性味甘平,入肝、腎二經,有潤膚、補血、明目、補益精血、潤燥滑腸、生津等作用。還可降低血糖,增加肝臟及肌糖元含量,也可降低血中膽固醇含量。適合因肝腎不足所致的脫髮、皮膚乾燥、便秘、病後體虛、眩暈等症的中老年人食用。

Prep 準備: 10 minutes | Cook 烹調: 5 minutes | Make 份量: 2 people

材料 Ingredients:

已炒香黑芝麻1/3 杯 1/3 cup of roasted black sesame seed
鮮奶或豆漿2/3杯 約150毫升 2/3 cup of milk or soy milk
水2/3杯 約150毫升 2/3 cup of water
糖2-3湯匙 2-3 tbsp of sugar
粘米粉1湯匙 1 tbsp of rice flour
水2湯匙 2 tbsp of water

做法 Method:

1- 黑芝麻加入半份奶用攪拌機打至滑身, 再用中火將黑芝麻, 餘下的奶, 水, 糖煲至滾起
Blend the black sesame with half portion of the milk until smooth. Mix the mixture with the rest of the milk, water, sugar in a pot. Heat it up over medium heat until the mixture is boiled.
2- 粘米粉和2湯匙水攪勻至無粒, 熄火, 一面加入粘米粉水, 一面搞至杰身即可
Mix the rice flour with the 2 tbsp of water until smooth. Add the mixture into the sesame mixture. Stir until the mixture is smooth. Serve it in hot.

貼士 Tips
1- 買不到炒香芝麻的話, 可以用普通黑芝麻, 再用中火白鑊將它炒香, 或用黑芝麻也是可以的
 You can use raw black sesame seed if you cannot find the roasted one. Stir-fry it without oil in a pan over medium heat until it is fragrant.

2- 甜味隨自己口味加減糖的份量
Adjust the sugar portion according to your preference.

Source of image: Eat.omy.sg

微碳菜式: 「微碳‧春天花園」(鮮果朱古力慕思)Micro Carbon – Spring Garden (fresh fruits chocolate mousse)

20130509_173520

餅底材料及製法

將100g朱古力磚融化,加入100g烤杏仁片及50g Dou Penotti朱古力醬,攤開成薄片,雪凍定型後以餅模切成小圓形

醃紅桑子材料及製法

紅桑子100g,以20ml青檸汁及20g楓蜜拌勻,然後瀝乾

朱古力慕思材料及製法

1. 將浸軟去核棗子100g、50g合桃、大菜4g、Dou Penotti朱古力醬100g、壓爛牛油果150g、無糖可可粉50g和清水50ml混和,以攪拌機打成漿狀,放進餅模內雪至成形

2. 將朱古力慕思倒出置於餅底之上,飾以醃紅桑子和其他水果,最後灑上可可粉

Base Ingredients and Method

Temper 100g coverture chocolate, and mix with 100g roasted almond slivers and 50g Dou Penotti spread , spread to a thin layer, chill to set , and cut with a ring to the desired size.

Raspberry Sauce Ingredients and Method

Mix 100 g raspberries with 20 ml lime juice& 20 g maple syrop, and strain.

Mousse Ingredients and Method 

1. Mix 100g soaked cup pitted dates, 50g walnuts, 4g soaked gelatin/agar agar, 100g Dou Pennoti spread, 150g cup mashed avocados (1 1⁄2 avocados), 50g unsweetened cocoa powder and 50 ml water in a food processor till smooth, fill in ramekins and chill to set.

2. Put the mousse on top of the base, decorate with fruits and sifted cocoa powder.

Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy

烤蘋果奶酥 Apple Crumble

INGREDIENTS
225g/8oz apples, peeled, cored and cut into slices
(Granny Smiths, Coxes, Pink Lady etc)
150g/50z Hazelnuts roughly chopped
40g/1 1/2 oz caster sugar
finely grated rind and juice of 1 orange
1/2 teaspoon of cinnamon
2oz/50g wholemeal flour
2oz/50g dark muscavado sugar
25g /1oz blanched almonds finely chopped
1tsp oatmeal/Porridge oats
2oz/50g butter, cut into cubes
cream/ or good quality vanilla ice cream to serve.

METHOD

  1. Turn oven on to 180C/350F/Gas 4
  2. Place caster sugar into a dry hot frying pan until it caramalises
  3. Throw in your chopped apples along with your orange rind and juice cook gently until apples are tender but still holding their shape (approx 5 mins)
  4. Remove from heat and poor into a tart tin, ready to receive the crumble layer on top
    Crumble
  5. Sift the plain flour into a bowl
  6. Add in the wholemeal flour ad the baking powder
  7. Stir in the muscavado sugar almonds, oatmeal and crushed hazelnuts.
  8. Rub in the butter until the mix resembles breadcrumbs
  9. Sprinkle the crumble mixture over the layer of apples in the tart tin and bake in the oven until the crumble is crisp and golden brown.

More about this recipe: Afternoon D’lite
Photography: David McClelland