糖煮水果 Stewed fruit

Stewed-fruit

份量Serve:  4

材料 INGREDIENTS
500克 時令水果, 如大黃、西梅、杏脯、士多啤梨或啤梨 500 g seasonal fruit, such as rhubarb, plums, apricots, strawberries or pears
一塊(2.5厘米大) 新鮮生薑(配合大黃用) 2.5 cm piece fresh ginger, optional, for if using rhubarb
砂糖 (調味用) caster sugar, to taste

做法 Method
1. 炮製糖煮水果時要緊記,要因應水果的成熟程度加減調節下糖份量 – 這食譜所列出的砂糖用量只是一個參考. 例如, 所用的水果如果真的是比較成熟和香甜, 那所需的下糖份量可能會比食譜列的來得少。其實只要一邊逐少下糖一邊試味, 你就能將熬製水果的甜度拿攝得好.
The really important thing to remember when you are stewing fruit is that it’s best to decide for yourself how much sugar to add – I’ll give rough amounts here to guide you but if, for example, your fruit is really ripe and sweet, you’ll need less than I’m suggesting. Just have a taste as you go along and add more if you think you need to.

2. 把全部水果略為切碎,將所有果核棄掉.
Chop up all the fruit, discarding any stones.

3. 將水果放入鍋。如果使用大黃, 就需要把生薑去皮磨細, 連同大黃放進鍋裏。然後加糖 – 我通常大黃加3滿茶匙; 其他就水果加2滿茶匙. 當然最終也要經過試味來決定(水果熬煮時是非常熱的, 試味時要非常小心). 再加入2湯匙的水,蓋上用中火慢煮.
Place the fruit in a pan. If using rhubarb, peel the ginger and finely grate it into the pan. Add the sugar – I usually add 3 heaped teaspoons to rhubarb and 2 heaped teaspoons to any other fruit, but just taste as you go along and add more if you think it needs it (please be careful when tasting as it gets really hot). Add 2 tablespoons of water and cook on a medium heat with the lid on.”

4. 當水果煮至軟身, 打開蓋子, 繼續慢煮蒸發水份. 完成的熬製水果應該相當稠杰的.
Once the fruit has softened, remove the lid and let the liquid reduce – you want to end up with a fairly thick consistency.

5. 糖煮水果可配襯的食物相當豐富; 穀類麥片, 乳酪, 熱煎餅, 各類綜合麥片, 甚至乎烤焗豬肉也很適合!
Serve over cereal, yoghurt, pancakes, granola, muesli or even with roast pork!

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

Special thanks on translation: Ms Joyce Chow

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

兒童派對蛋糕 Children’s party cake

Children's-party-cake

份量Serve:  12

材料 INGREDIENTS
200克 牛油 (放室溫)
另預備少許作抹盤用
200 g butter, at room temperature, plus extra for greasing
4湯匙 可可粉 4 tablespoons cocoa powder
3 個 橙 (大) 3 large oranges
200克 砂糖 200 g caster sugar
3隻 走地雞蛋 (大) 3 large free-range eggs
200克 自發粉 200 g self-raising flour
1茶匙 泡打粉 1 teaspoon baking powder
200毫升 鮮忌廉(48%乳脂) 200 ml double cream
朱古力糖霜餡料 For the chocolate topping
100克 牛油 100 g butter
100克 優質黑朱古力(70%可可成份), 搗碎 100 g good-quality dark chocolate (70% cocoa solids), broken up
100克 糖粉 100 g icing sugar

做法 Method
1. 焗爐預熱至180°C. 在兩個20厘米/ 8英寸矮身蛋糕盤底鋪上焗爐紙, 再在盤的內側抹上少許牛油.
Preheat the oven to 180°C/350ºF/gas 4. Line the bases of two 20cm/8 inch sandwich tins with greaseproof paper, then grease the sides of the tin with a little of the butter.

2. 用4湯匙的熱開水和可可粉一同攪勻至細滑. 把2個橙刨皮蓉. 將砂糖和室溫牛油打至顏色變淺及蓬鬆, 再加入可可粉和水的混合糊, 雞蛋, 自發粉, 泡打粉和橙皮蓉,再拌勻.
Add 4 tablespoons of boiling water to the cocoa powder and mix until smooth. Grate the zest of 2 of the oranges. Beat the sugar and butter until fluffy, then add the cocoa mixture, eggs, flour, baking powder and the orange zest, and mix well.

3. 將蛋糕糊分半, 分別倒入兩個預備好的蛋糕盤內. 放入焗爐焗20-25分鐘. 要測試蛋糕生熟程度, 用竹籤插入蛋糕的正中央, 5秒後拔出. 如果拔出來的竹籤是乾淨沒有黏上蛋糕糊, 那表示蛋糕已熟透. 焗好的蛋糕從焗爐取出, 放在散熱架上放涼10分鐘.
Divide the mixture between the sandwich tins and bake in the oven for 20 to 25 minutes. To check the cakes are cooked, stick a skewer into the middle of one and leave it for 5 seconds. If it comes out clean, the cake is ready. Allow them to cool for 10 minutes, then remove from the tins and place on a cooling rack.

4. 同一時間,將朱古力糖霜餡料的材料放入一個坐置在盛了熱水的鍋的耐熱碗內. 為防止燒焦朱古力, 熱水只可用小火保熱, 不能沸騰; 並且鍋裏的熱水不能直接接觸到碗底. 將剩下的一個橙刨皮蓉備用,然後切開兩半搾汁3湯匙, 放入碗中。攪拌碗內的材料直至融化並完全混合,然後拿離熱水鍋放涼。拂打鮮忌廉至微企身. 用一把鋒利的小刀, 把橙肉一瓣​​瓣地從先前刨了皮的兩個橙上切出.
Meanwhile, place the chocolate topping ingredients in a heatproof bowl over a pan of lightly simmering water. Make sure the water isn’t boiling and the bottom of the bowl doesn’t touch the water, or you will burn the chocolate. Zest the remaining orange, putting the zest to one side, then cut the orange in half and squeeze 3 tablespoons of juice into the bowl. Stir until melted and mixed, then allow to cool. Whip the double cream until you have soft peaks. Segment the two other zested oranges with a small, sharp knife.

5. 將焗爐紙從蛋糕撕走, 兩個蛋糕同時放在一隻子碟或組成蛋糕用的轉盤上. 在其中一個蛋糕面塗上鮮忌廉, 然後鋪上滿滿的橙肉, 再把另一個蛋糕叠上面, 之後糕輕輕地用力壓實. 最後把朱古力糖霜餡料淋上蛋糕面, 放置一會待糖霜稍為凝固, 並灑上橙皮蓉作裝飾.
Remove the greaseproof paper from both the sponges and place one on a plate or cake stand. Spread the cream over the sponge and place the orange segments on top. Sandwich the second sponge on top and press down slightly. Drizzle the chocolate topping over the cake and leave to firm slightly. Decorate with the remaining orange zest.

More about this recipe: http://www.jamieoliver.com/recipes/chocolate-recipes/children-s-party-cake

Special thanks on translation: Ms Joyce Chow