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

芒果凍飲 Mango cooler

mango-cooler

份量Serve:  4

材料 INGREDIENTS
2個 芒果 (大) (越熟越好) 2 large mangoes, as ripe as possible
150毫升 低脂牛奶 150 ml semi-skimmed milk
1個 青檸 (搾汁, 刨皮蓉) zest and juice of 1 lime
1把 冰塊 1 handful ice cubes
1把 新鮮薄荷葉,另備幾片作裝飾 1 handful fresh mint leaves, plus extra to serve
紅糖或蜜糖(調味用) brown sugar or honey, to taste

做法 Method
在熟食用砧板上將芒果去皮起肉。然後將芒果肉連同留在砧板上的芒果汁加入攪拌機或食物處理器. 再加入牛奶, 青檸汁, 青檸皮蓉, 冰塊和薄荷葉. 將所有材料打成至細滑. 如果喜歡更甜的口味, 可加入紅糖或蜜糖, 再高速打兩,三秒. 然後放入雪櫃雪凍. 享用前灑上幾片薄荷葉作裝飾。
Remove the skin and cut the juicy flesh off the mangoes. Place the fruit in a blender or food processor, along with any juice left on the chopping board. Add the milk, lime juice and zest, ice and mint leaves and give it all a good whiz until smooth. Taste, and if you’ve got a sweet tooth, add a sprinkling of brown sugar or honey and give it another quick whiz. Chill in the fridge before serving, then garnish with a few mint leaves.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/mango-cooler

Special thanks on translation: Ms Joyce Chow

百變燕麥粥 Porridge

Porridge

份量Serve:  4

材料 INGREDIENTS
燕麥粥底 For basic porridge (base recipe)
160克 燕麥片 160 g rolled oats
600毫升 牛奶, 豆漿或水 600 ml milk, soya milk or water
海鹽 sea salt
黑莓蘋果燕麥粥 For blackberry and apple porridge
1個 蘋果 1 apple
2-3湯匙 蜜糖 (調味用) 2-3 tablespoons runny honey, to taste
100克 黑莓 100 g blackberries
香蕉杏仁肉桂燕麥粥 For banana, almond and cinnamon porridge
2隻 熟香蕉 2 ripe bananas
30克 杏仁片 30 g flaked almonds
半茶匙 肉桂粉 ½ teaspoon ground cinnamon
2湯匙 罌粟籽 2 tablespoons poppy seeds
2-3湯匙 楓樹糖漿或蜜糖 (調味用) 2-3 tablespoons maple syrup or runny honey, to taste
蘋果楓糖山核桃燕麥粥 For apple, maple syrup and pecan porridge
1個 蘋果 1 apple
30克 山核桃 30 g pecans
2-3湯匙 楓樹糖漿 (調味用) 2-3 tablespoons maple syrup, to taste

做法 Method
燕麥粥底 For basic porridge
1. 在大燒鍋內將燕麥和牛奶,豆漿或水用中火煮滾。
Place the oats and the milk or water in a large pan over a medium heat.

2. 加入少撮海鹽,用木勺攪拌
Add a tiny pinch of salt and stir with a wooden spoon.

3. 調至細火, 慢煮5-6分鐘. 煮時經常攪拌會令燕麥粥的口感更幼滑. 如你喜歡比較稀的燕麥粥, 你可在煮時添加些牛奶,豆漿或水來調較你想要的稠度.
Bring to a steady simmer for 5 to 6 minutes, stirring as often as you can to give you a smooth creamy porridge – if you like your porridge runnier, simply add a splash more milk or water until you’ve got the consistency you like.

黑莓蘋果燕麥粥 For blackberry and apple porridge
1. 把蘋果的果蒂拔去, 在砧板上用刨絲器將蘋果(連同蘋果芯)刨成粗絲.
Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. 在煮燕麥粥的最後兩,三分鐘攪入蘋果絲和大半的蜜糖。
Stir the grated apple and most of the honey through the porridge for the last few minutes of cooking.

3. 加入大半的黑莓, 用木勺稍為壓爛. 其餘的黑莓灑上燕麥粥面. 食時淋上剩餘的蜜糖調味。
Squash in most of the blackberries, then serve with the remaining scattered on top and the remaining honey drizzled over.

香蕉杏仁肉桂燕麥粥 For banana, almond and cinnamon porridge:
1. 香蕉去皮, 然後在熟食用砧板上切片.(切成斜片也很有趣啊!)
Peel, then slice the bananas on a chopping board (I like to cut mine at an angle).

2. 用一個細的易潔平底鍋以中火把杏仁片炒香及略帶金黃 (不用加油),  不時翻動. 大概需時3-4分鐘.
Add the almonds to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. 在燕麥粥煮好後的攪入肉桂粉,罌粟籽和大半的楓樹糖漿或蜂蜜.
Stir the cinnamon, poppy seeds and most of the maple syrup or honey through the porridge. ”

4. 食前灑上香蕉片和炒好的杏仁片, 亦可淋上剩餘的楓樹糖漿或蜜糖調味。
Serve with the bananas and toasted almonds on top and the remaining syrup or honey drizzled over.

蘋果楓糖山核桃燕麥粥 For apple, maple syrup and pecan porridge:
1. 把蘋果的果蒂拔去, 在砧板上用刨絲器將蘋果(連同蘋果芯)刨成粗絲.
Pull off the apple stalk, then use a box grater to coarsely grate it onto a chopping board (core and all).

2. 將山核桃用手搣成小塊, 用一個細的易潔平底鍋以中火把山核桃塊炒香及略帶金黃 (不用加油), 不時翻動. 大概需時3-4分鐘.
Snap the pecans up into little pieces, then add them to a small non-stick frying pan over a medium heat (there’s no need for oil) for 3 to 4 minutes, or until lightly golden, stirring occasionally.

3. 在煮燕麥粥的最後兩,三分鐘攪入蘋果絲和大半的楓樹糖漿。
Stir the grated apple and most of the maple syrup through the porridge for the last few minutes of cooking.

4. 食前灑上炒好的山核桃塊, 亦可淋上剩餘的楓樹糖漿調味.
Serve with the toasted pecans on top and the remaining maple syrup drizzled over.”

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/porridge-lots-of-ways

Special thanks on translation: Ms Joyce Chow