有機捲餅 Organic Wraps

rolls

預備時間:約5分鐘  Preparation time: 5 mins

材料 Ingredients
全麥或蔬菜墨西哥捲餅 whole-wheat or vegetable based tortilla
餡料可因個人喜好而定 Filling is up to personal preference

捲餅簡單易做,可塑性大,可以根據個人喜好放入不同食,大人小孩子都一定會喜歡。可以選用全麥或蔬菜墨西哥捲餅 ,然後隨意加上新鮮蔬菜和醬料,就已經是一個簡單美味的午餐。你亦加入豆類、生菜、西紅柿、芝士(奶酪)、肉等等,做成各種各樣富個人風格的捲餅。

Wraps are great for kids because they are highly customizable and are perfect for kids of all ages. Whether it is a whole-wheat or vegetable based tortilla – adding loads of fresh vegetables and a yummy dip makes for a great lunch. Think of it as a salad rolled up into a sandwich – what could be better for you than that? Another option is a Mexican themed wrap, think beans, lettuce, tomatoes, cheese – a burrito of sorts.

Source: inhabitots 

檸檬茶餅 Lemon Tea Cake

材料 INGREDIENTS
軟化的牛油 200克(7盎司) 200g (7oz) butter, softened
砂糖 200克(7盎司) 200g (7oz) caster sugar
香草精 1茶匙 1tsp vanilla extract
雞蛋 4隻 4 eggs
中筋麵粉 200克(70Z) 200g (70z) plain flour
泡打粉 2茶匙 2 tsp baking powder
牛奶2茶匙或灑入少許水(自選) 2 tsp milk or a splash of water (optional)
篩過的糖粉 150克(4½盎司) 150g (4 ½ oz) icing sugar, sifted
半個大檸檬的檸檬皮屑 Finely grated zest of ½ large lemon
鮮榨檸檬汁1-2茶匙 1-2 tsp freshly squeezed lemon juice

做法  METHOD
1. 預熱 烤箱至160度(華氏315度)
Preheat your oven to 160C(315F) Gas mark 2-3

2. 在碗裡放入牛油和砂糖,然後及打它們至輕型和蓬鬆的忌廉狀。
Put the butter and caster sugar into a bowl and cream together until light and fluffy.

3. 加入香草精和雞蛋,一次只加一隻雞蛋,每次加入雞蛋後須與其他材料拌勻。(如果混合物開始凝固的話,只須加入一湯匙麵粉然後繼續攪拌至順滑)
Add the vanilla extract and 4 eggs one at a time, beating well after each addition. ( if the mixture begins to curdle just add in a tablespoon of flour and beat well until smooth)

4. 加入麵粉、鹽和泡打粉,然後再次攪拌。
Add in the flour, salt and baking powder and mix together until just combined.

5. 加入已刨好的檸檬皮屑。
Grate in the zest of a lemon.

6. 自選:如果混合物有點僵硬的話,可加入添加 2茶匙的牛奶或水來稀釋。
Optional- If the mix is a bit stiff, add the 2tsp of Milk/Water to loosen it a little

7. 你可以用雪糕杓把混合物放入紙製蛋糕杯裡,或把混合物放入有牛油紙襯底的蛋糕鍚盤裡。
Using ice-cream scoop you can plop mixture into paper cupcake cases, OR you can transfer mix into a cake tin that is lined with greaseproof paper.

8. 放入烤箱烤25-30分鐘(大約烤至是當你輕輕按下蛋糕時它會彈回來的感覺)
Bake in oven for 25-30 mins (cake springs back when slightly pressed)

9. 用竹籤刺入蛋糕中間來檢查,如果竹籤捸出來時是乾淨的話,即代表蛋糕已熟透。
Check the cake is cooked by piercing the middle with a skewer, if it comes out clean the cake is cooked through.

10.從烤箱中取出蛋糕,並讓它在錫盤裡冷卻。
Take out of oven and leave to cool inside the tin before attempting to take it out.

11.蛋糕冷卻後再從錫盤裡取出待用。
Once cooled, remove from the tin and allow to rest.

Icing 裝飾
1. 將糖粉篩入碗裡。
Sift the icing sugar into a bowl.

2. 加入檸檬汁,每次少量地加進碗裡以防糖粉突然變太稀,其濃度是可以讓它們能凝結起來。在此請自行判斷。
Keeping adding your lemon juice one bit at a time so that your icing mix is not too runny, it needs to be thick enough to be able to self glaze, it needs to be thick enough not to run all over the place. Use your discretion here.

3. 待蛋糕完全冷卻後,在蛋糕中心灑上糖粉,然後用抹刀輕輕地讓糖粉掃到在邊緣上。最後再加入已刨好的檸檬皮屑作裝飾。
Once the cake is completely cooled add your icing to the center of the cake, and using a palette knife gently help it to reach the edges. Decorate with grated lemon zest.

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

* Special thanks to Polly Sham who translated this recipe into Chinese.

意大利蘆筍燴飯 Asparagus Risotto

INGREDIENTS
1 onion, finely chopped
4 celery stalks, finely chopped
600g risotto rice
250ml white wine
2 bunches of asparagus, sliced
700ml stock
100g butter
60g grated parmesan
chopped mint, to serve
lemon zest, to serve

METHOD

  1. In a large pan, fry the onion and celery stalks in some olive oil and butter until soft.
  2. Get your stock ready and set aside
  3. Add the risotto rice, turn up the heat and stir for a minute or so until the rice turns translucent.
  4. Add the white wine and stir until evaporated.
  5. Add the asparagus and begin to add the stock 1 ladleful at a time, each time wait until the liquid is evaporated before adding another ladle, keep repeating until the rice and asparagus are cooked. Season generously.
  6. Turn off the heat and beat in the butter and Parmesan, and sprinkle with chopped mint and lemon zest to finish.

Thanks Afternoon D’lite for sharing 🙂
Photography: David McClelland