啤梨脆脆沙律 Pear crunch salad

pear-crunch-salad

份量Serve:  6

材料 INGREDIENTS
150克 西洋菜 150g watercress
2個 菊苣根 (盡可用不同顏色) 2 heads of chicory, different colours if possible
1個 檸檬 1 lemon
2湯匙 初搾橄欖油 2 tablespoons extra virgin olive oil
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper
1個 啤梨(硬身) 1 firm pear
40克 藍芝士 (Stilton或Cashel Blue芝士) 40g blue cheese, such as Stilton or Cashel Blue

做法 Method

1. 除去西洋菜黃及爛的葉,放入餐盤內
Pick out and discard any tatty watercress leaves, then place into a serving bowl.

2. 切去菊苣根底部,再切幼加入餐盤內
Trim the bases of the chicory, then finely slice them and add to the bowl.

3. 檸檬切半
Cut the lemon in half.

4. 於樽內加入檸檬汁,以手指隔開果渣
Squeeze most of the juice into the jar, using your fingers to catch any pips.

5. 於樽內加入初搾橄欖油和少量海盬及現磨黑胡椒碎
Add the extra virgin olive oil to the jar with a tiny pinch of salt and pepper.

6. 蓋上樽蓋並搖勻
Put the lid securely on the jar and shake well.

7. 因應個人喜好可添加少許檸檬汁或油,緊記醬汁應調至輕微偏酸,待加入沙律後仍保持清新檸檬口味
Have a taste and see whether you think it needs a bit more lemon juice or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your salad.

8. 切除啤梨莖,連芯將整個切圓片,然後將啤梨片切至火柴般大小
8. Remove the pear stalk and finely slice the pear into rounds (core and all), then use good knife skills to carefully cut the slices across into matchsticks.

9. 於西洋菜上灑上啤梨,並把剩餘的檸檬汁灑在啤梨上,以防啤梨氧化
Scatter the pear over the watercress, then squeeze over the remaining lemon juice to stop the pear turning brown.

10.灑上藍芝士
Crumble over the blue cheese.

11.淋上醬汁拌勻即可
Drizzle over the dressing and gently toss together so everything is nicely coated, then serve.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/pear-crunch-salad

Special thanks on translation: Ms Ida Lam

MUM: 蒸茄子飯 MUM:Home style Steamed Eggplant Rice

Mum Eggplant Steamed Rice

份量Serve: 3人份

材料份量 Ingredients
茄子(大件) 1件 Eggplant(large)  1pc
玉子燒 3件 Tamagoyaki ( Japanese Egg Roll) 3pc
紫蘇昆布 45克 Shiso kombu 45g
蒸珍珠米 3碗 Steamed Grain Rice (AKITA KOMACHI)    3rice bowl
甘荀 (浸/烚熟)   6條 Carrot(poached)  6 chunks
白菜仔 (烚熟)    6條 Petit Pak Choy(poached) 6 pcs
西蘭花 (烚熟)    3棵 Brassica (poached) 3 dashes
   

做法METHOD

*蒸飯製作方法 Steamed rice:
AKIT A KOMACHI (1.5杯)
1. 把米洗淨
Wash the rice gently under water, until clean

2. 將米浸水至少四小時或浸泡過夜。
Soak it in the water at least 4 hours or overnight.

3.翌日,把米隔水,下七成水燒便可。
Drain and remain 70% of water, cook it.

*蒸茄子製作方法 Steamed eggplant :

1. 把茄子切成15-16件長條,用薑蓉、鹽及白糊椒醃製後蒸10-15分鐘便成。
Cut the eggplant into 15-16 pieces long fat stripes, then marinated with ginger, salt, pepper and minced ginger and steam for 10-15 minutes.

2. 食用時,將茄子、蔬菜、玉子燒和紫蘇昆布放左飯面,加少許豉油、白芝麻和韭蔥即可。
For serving, put the eggplant, veggie, eggs & kombu over the rice. Add a few dash of soya sauce, fresh ground white sesame on top and sprinkle a little bit of shredded young leek. Eggplant rice done!

Special thanks: MUM Veggie + Coffee + Sweet

MUM: 媽媽包餃子 MUM: Mum’s style dumplings

food 5

材料 INGREDIENTS
蓮藕(切碎) 500g
Lotus Root 500g (chopped)
馬蹄(切碎) 300g Water Chestnut 300g (chopped)
冬菇腳(切碎) 250g Shitake Mushroom Stem 250g (chopped)
甘荀(切碎) 300g Carrot 300g (chopped)
木耳(切碎) 250g Black fungus 250g (chopped)
白菜仔(切碎) 400g Petit Pak Choy 400g (chopped)
陳皮(切碎) 1tsp Mandarin peel 1tsp (dried & chopped)
薑蓉(切碎) 4tsp Ginger 4 tsp (peeled & minced)
芋頭(蒸熟打蓉) 500g Taro 500g (steamed and mashed)
上海餃子皮 1.5斤 Round Dumpling Skin (shanghai Style) 1.5 catty
調味料 Seasoning
鹽 適量 Salt pinch to taste
胡椒粉 適量 White pepper pinch to taste
麻油 適量 Sesame oil a few dash
糖 2tsp Sugar 2 tsp

做法METHOD

1. 芋頭去皮切大塊,蒸15分鐘至軟身;趁熱壓成蓉,待涼。
Chop the taro in a big chunk and steam for 15 minutes until soft & smash, set aside.

2. 用熟油爆香薑蓉 ,再放切碎的材料入鑊鈔熟。
Chop the rest of vegetables. Fry the ginger and add the chopped vegetable by adding white cooking wine.

3. 芋蓉和已熟材料拌勻,加入調味料調味,再灒白酒炒熟,成為「餃子饀」。
Finish filling with taro mash and season with salt, white pepper, sugar and sesame oil.

4. 取1.5湯匙饀料放入餃子皮,在皮邊沾水,對摺餃皮成半月狀便可。然後放入冰箱冷藏12小時。
For the wrapping dumpling, get one piece of round dumpling skin, brush water at the edge. Fill up 1.5 tablespoon filling onto the skin, fold it up side by side and use your fingertips start needle up the edges from the edges to the another edges  be a ‘half moon’ shape and keep in the refrigerator for 12 hours .

5. 中火加熱易潔鑊,放少許橄欖油,再放餃子;當底部開始焦脆,灑點水立即加蓋收慢火,蒸煮約5分鐘便成。
Start cooking, get the pans hot with corn oil, cook it until the skin crispy, and splash a few drops of water cover it up with the lid and steam it for 5 minutes. Enjoy the Mum’s Veggie Dumpling!

Special thanks: MUM Veggie + Coffee + Sweet