Ming’s Blog – 菠菜薄荷乳酪凍湯

mings-beatrice-spinach-soup

recipe by 陳嘉惠, 我.惜.食. 健康飲食教育發起人 Beatrice Chan, Super Ambassador, Food Revolution

菠菜薄荷乳酪凍湯

最常見的菠菜食法應該是炒或金銀蛋上湯煮,中式菠菜滾湯的配搭則有杞子豬膶、蕃茄豆腐蛋花等。西式食法沙律、法式鹹派(quiche)、side dish 的 sautéed等較常見。今次為大家示範菠菜薄荷乳酪凍湯,適合炎熱天氣(凍飲)或漸涼天氣(暖、熱飲)。

mings-beatrice-spinach-soup-ingredients

材料
(A)
松子仁 4 湯匙
洋蔥 1 個
菠菜 250 克
蒜頭 3 粒
蔬菜湯 250 ml
辣椒粉 (Paprika) 2 湯匙

(B)
薄荷 3 枝
乳酪 4 湯匙

方法
松子仁於白鑊炒香。洋蔥去皮略切,加油炒至金黃,再加入蒜頭一同炒香。把材料 (A) 加進湯鍋,中火(約 75度)煮 5 分鐘後熄火。待冷後加入薄荷再用手提攪拌棒把食材搗爛,最後加入乳酪再略為攪拌。可加入少量海鹽及黑椒調味。放入雪櫃1小時,或暖飲、熱飲也皆宜。

小貼士

1.日本洋蔥較甜
2.蔬菜湯(或可用雞湯)如未能自行烹調,最好選用有機無添加產品
3.菠菜建議選用美國有機菠菜葉
4.乳酪可因應口味加減,但不宜太多,因乳酪含高鈣、菠菜含草酸,會形成不易排出人體的化合物草酸鈣

原文刊登於 Ming’s

奶油瓜菠菜意粉捲 Squash & spinach pasta rotolo

Squash-&-spinach-pasta-rotolo

份量Serve:  4-6

材料 INGREDIENTS
1個 奶油瓜 (約1.2公斤) 1 butternut squash (roughly 1.2kg)
1個 紅洋蔥 red onion
橄欖油 olive oil
1茶匙 乾百里香 1 teaspoon dried thyme
500克 急凍菠菜 500 g frozen spinach
1個 完整豆蔻,用以磨碎 whole nutmeg, for grating
4瓣 大蒜 4 cloves of garlic
1瓶700毫升的蕃茄醬 (passata)  1 x 700 ml jar of passata
6塊大 意粉皮 (1張約15 x 20厘米) 6 large fresh free-range pasta sheets (roughly 15cm x 20cm each)
50克 希臘羊奶芝士 50 g feta cheese
20克 帕瑪森芝士 20 g Parmesan cheese
非必要: Optional:
數枝 新鮮鼠尾草 a few sprigs of fresh sage

 

做法 Method
1. 預熱焗爐至180 ºC /350ºF。把整個奶油瓜放在烤盤上焗約1小時30分鐘,然後從焗爐取出。同時,把洋蔥去皮及粗略切好。以中至小火燒熱中型的煎鍋,加橄欖油。洋蔥連同百里香、少許鹽及黑椒在煎鍋煮10分鐘,不時攪動。然後加菠菜,蓋上鍋蓋,慢煮15分鐘,或直至水份蒸發,然後移離火。
Preheat the oven to 180ºC/350ºF/gas 4. Cook the squash whole on a roasting tray for around 1 hour 30 minutes, then remove from the oven. Meanwhile, peel and roughly chop the onion, put it into a medium pan on a medium-low heat with a lug of oil, the thyme and a pinch of salt and pepper, and cook for 10 minutes, stirring occasionally. Stir in the frozen spinach, cover with a lid and allow to slowly cook for another 15 minutes, or until the liquid has evaporated, then remove from the heat.

2.把奶油瓜切開一半,除去籽及皮,用叉壓成蓉。保持奶油瓜及菠菜分開,以鹽、黑椒及磨成末的豆蔻調味。
Cut the squash in half, discard the seeds and skin, then mash up with a fork. Keeping them separate, season both the squash and spinach to perfection with salt, pepper and a grating of nutmeg.

3. 大蒜去皮及切片,於一個28厘米深的砂鍋以中火燒熱,加入油及大蒜,炒數分鐘或直至大蒜變微金黃色。加入蕃茄醬,加適量水於蕃茄醬的瓶子,轉動瓶子內的水並加入鍋裡。當水滾燙時轉小火燉煮3分鐘,再作調味。
Peel and finely slice the garlic, then put it into a shallow 28cm casserole pan on a medium heat with a splash of oil and fry for a couple of minutes, or until lightly golden. Pour in the passata, then add a splash of water to the empty jar, swirl it around and pour it into the pan. Bring to the boil, simmer for just 3 minutes, then season to perfection.

4. 把意粉皮平放在一個乾淨的平面,縱向面向自己。為了避免意粉皮會乾,動作很快地把意粉皮掃上水,然後平均地把奶油瓜鋪在意粉皮上。灑上菠菜及弄碎的希臘羊奶芝士。捲起意粉皮及切開四份,再放在蕃茄醬內。把磨成末的帕瑪森芝士、新鮮鼠尾草的葉(如有用)及少許油加入蕃茄醬。把它們放於焗爐的底層焗35至40分鐘直至變金黃色及變脆。以沙律伴吃會更美味。
On a clean work surface, lay out the pasta sheets facing lengthways away from you. Working quickly so your pasta doesn’t dry out, brush them with water, then evenly divide and spread the squash over the sheets. Sprinkle over the cooked spinach and crumble over the feta. Roll up the sheets and cut each one into 4 chunks, then place side by side in the tomato sauce. Finely grate over the Parmesan, then pick the sage leaves (if using), toss in a little oil and scatter over the top. Bake for 35 to 40 minutes at the bottom of the oven until golden and crisp. Delicious served with a fresh green salad.

貼士 TIP
可以嘗試自己做意粉麵糰,但市面上布出售的意粉皮也可以。在用之前把意粉皮灼20秒便可。
I like to make pasta dough from scratch and roll it out myself for this dish, but shop-bought fresh sheets will work just as well, if you prefer. Simply blanch them in a pan of boiling water for 20 seconds before using.


More about this recipe: http://www.jamieoliver.com/recipes/vegetables-recipes/squash-spinach-pasta-rotolo

Special thanks on translation: Ms Sylvia Lau 

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