刨絲水果沙律 Box grater fruit salad

Box-grater-fruit-salad

份量Serve:  6

材料 INGREDIENTS
2湯匙 白芝麻 2 tablespoons sesame seeds
170克 蜜糖 ½ a small jar of runny honey, (170g)
1個 啤梨 1 pear
1個 蘋果 1 apple
6個 士多啤梨 6 strawberries
1個 桃駁梨 1 nectarine
1隻 香蕉 1 banana
1個 橙 1 orange
2棵 新鮮薄荷 2 sprigs of fresh mint
原味乳酪 (隨意添加) natural yoghurt, (optional)

做法 Method
1. 平鋪白芝麻在平底鍋底;中火加熱.
Place a small frying pan on a medium heat and add the sesame seeds.

2. 不時輕搖平底鍋翻炒白芝麻, 炒數分鐘至色澤均勻金黃.
Toast for a couple of minutes, or until golden, gently jiggling the pan for even cooking.

小心地將炒好的白芝麻放入一個微波爐適用的細碗。
Carefully tip the seeds into a small microwave safe bowl.

4. 拌入蜜糖
Mix in the honey.

5. 將拌好的蜜糖芝麻用微波爐加熱至溫熱 (800瓦的微波爐大概加熱20秒). 小心取出, 放在一旁備用。
Warm the mixture through in the microwave (800W) for 20 seconds, then carefully place to one side.

6. 把啤梨、蘋果和士多啤梨的果蒂及果芯的部分切去.
Pull the stalks off the pear and apple and hull the strawberries.

7. 在砧板上小心用刀在桃駁梨中間最濶處, 沿著內裏的核𠝹一圈.
On a chopping board, use a knife to carefully cut all the way around the nectarine in a circle.

8. 然後雙手輕握桃駁梨, 擰開兩半.
Hold the nectarine in your hands and twist until you can pull the two halves apart.

9. 用鐵茶匙將核拔出, 並棄掉.
Pull out and discard the stone from the centre – you can use a teaspoon to help you scoop it out.

10. 香蕉剝皮.
Peel the banana.

11.將刨絲器放在平身碟上, 用刨粗絲將生果刨成長絲.
Place a box grater on a plate, then on the coarse side, carefully grate all of the fruit, piece by piece, in long strokes.

12. 完成後拿起刨絲器, 任由生果絲鬆散地留在碟上.
Carefully lift off the grater, leaving a lovely pile of grated fruit on the plate.

13. 將橙切開兩半, 搾汁在生果絲上. 如用人手搾汁, 記得雙手配合將橙核隔走.
Carefully cut the orange in half and squeeze the juice over the fruit, using your hand to catch any pips

14. 澆上2湯匙預備好的蜜糖芝麻 (剩下的留待下一個刨絲水果沙律用).
Drizzle the fruit with 2 tablespoons of the sesame honey (keep the rest for another day).

15.摘去乾或爛掉的薄荷葉,洗淨及瀝乾.  將薄荷葉切成細碎, 灑在生果絲上. 莖梗不要.
Pick and roughly chop the mint leaves, discarding the stalks, then sprinkle over the fruit.

16. 將輕輕拌好的刨絲水果沙律分半分別放入兩個上菜碗. 享用時亦可淋上原味乳酪作裝飾兼增添風味.
Divide between bowls and serve with a dollop of natural yoghurt, if you like.

More about this recipe: http://www.jamieoliver.com/recipes/fruit-recipes/box-grater-fruit-salad

Special thanks on translation: Ms Joyce Chow

四色沙律醬 Jam Jar dressings

jam-jar-dressings

材料 INGREDIENTS
法式沙律醬 French dressing
1/4 瓣蒜頭 1/4 clove garlic
1茶匙 狄戎芥末醬 1 teaspoon Dijon mustard
2 湯匙 白或紅酒醋 2 tablespoons white or red wine vinegar
6湯匙 初搾橄欖油 6 tablespoons extra virgin olive oil
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper
乳酪沙律醬 Yogurt dressing
1/3杯 天然純乳酪 1/3 cup natural yoghurt
2 湯匙 白或紅酒醋 2 tablespoons white or red wine vinegar
1湯匙 初搾橄欖油 1 tablespoons extra virgin olive oil
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper
檸檬沙律醬 Lemon dressing
6湯匙 初搾橄欖油 6 tablespoons extra virgin olive oil
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper
1個檸檬 (取汁) juice of one lemon
 
意大利黑醋沙律醬 Balsamic dressing
6湯匙 初搾橄欖油 6 tablespoons extra virgin olive oil
2 湯匙 意大利黑醋 2 tablespoons balsamic vinegar
海盬 少許 1 pinch sea salt
現磨黑胡椒碎 少許 1 pinch freshly ground pepper

做法 Method
把所有相應材料放入樽內蓋上樽蓋並搖勻
Put all ingredients into a jam jar, Put the lid on the jar and shake well

More about this recipe: http://www.jamieoliver.com/recipes/recipe/jam-jar-dressings

Special thanks on translation: Ms Ida Lam

香滑炒蛋 Scrambled eggs

Scrambled-eggs

份量Serve:  4

材料 INGREDIENTS
8 隻雞蛋 8 large free-range eggs
海鹽 sea salt
現磨黑胡椒碎 freshly ground black pepper
少量無鹽牛油 a small knob of unsalted butter

做法 Method
1. 把蛋打入量杯
1. Crack the eggs into a measuring jug.

2. 加入少量鹽及打勻
2. Add a tiny pinch of salt and pepper, then use a fork to beat them together well.

3. 平底鍋開小火, 放入牛油
3. Put a medium saucepan over a low heat and add the butter.

4. 待牛油慢慢溶化並開始起小泡, 小心地倒入蛋液
4. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.

5. 用木匙慢慢將蛋攪拌,利用抹刀可把鍋邊的蛋液均勻拌入
5. Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.

6. 繼續攪拌直至雞蛋有柔滑感,當仍有少許未熟的蛋液便離火。鍋中餘溫會把雞蛋煮至全熟。
6. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.

7. 用輕牛油多士伴食
7. Serve with lightly buttered toast.

建議添加品:
可於蛋液中添加以下1至2種材料以增加風味:
少量新鮮香草,摘下葉片並切碎
1/2 隻辣椒,去籽並切碎
2湯匙鮮青豆

Optional:
try adding one or two of these to the beaten egg mixture for extra flavour:
a few sprigs of fresh soft herbs, leaves picked and finely chopped
½ a fresh red chilli, deseeded and finely chopped
2 tablespoons fresh podded peas

More about this recipe: http://www.jamieoliver.com/recipes/eggs-recipes/scrambled-eggs

Special thanks on translation: Ms Ida Lam