tag:blogger.com,1999:blog-79828071299075874282024-03-14T00:43:55.358-07:00Diane's cooking journey! Diane超愛煮I'm from Taiwan where people love food and enjoy cooking. So far I'm in UK and would like to continue the passion towards food!Hope I can learn more western food and introduce more Taiwanese food to you!
雖然人在英國,但心繫台灣食物啊!這餐西餐下餐台灣菜,是我的堅持!希望在這兒能讓你們感受到我對食物的熱情!Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7982807129907587428.post-28010778307407293392010-11-14T17:35:00.000-08:002010-11-14T17:35:58.063-08:00Steamed Thai-style sea bass and rice 泰式香香烤魚飯<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaKEpMJ0zdNM0rlso5Y1fgWEjvBBLP1xxW6nwb6-WDTXSw06OfVQOAgEguGWwuYLyItUUG-ty22sZnuj1xTk9yl4GiTAFXaf1lHzTVA7TTioM_rtmBS9a33rlmfQPdSW20s6wzeQ38IQ/s1600/DSC_0751.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieaKEpMJ0zdNM0rlso5Y1fgWEjvBBLP1xxW6nwb6-WDTXSw06OfVQOAgEguGWwuYLyItUUG-ty22sZnuj1xTk9yl4GiTAFXaf1lHzTVA7TTioM_rtmBS9a33rlmfQPdSW20s6wzeQ38IQ/s400/DSC_0751.JPG" width="400" /></a></div><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">會選擇這道食譜呢,是受到我室友(印度阿拉伯混血)大媽的啓發,有一天我看到她把整隻生的魚放在她炒好的咖哩飯上,然後直接送進烤箱烤,我看到時嚇了一大跳,心想這哪國做法,正在疑惑外加有點害怕時,大媽挖了一大佗的飯跟魚請我吃,我盛情難卻的勉強收下,但當我送進第一口之後,接下來飛快的就只剩魚骨頭了,媽呀!這混搭怪做法怎麼那麼好吃!!但其實,這不是什麼奇怪料理,有很多地中海料理都是海鮮與米的結合,例如西班牙燉飯就是一例,只是對於我這從小到大餐桌上3菜一湯,每道菜都是獨立一道菜的台灣人來說,挺新奇的,但其實想想真的是有其道理,讓米粒吸收魚的原汁,再搭配上半蒸烤的魚肉,難怪會這麼美味,今天選的這道食譜,是泰式風味,就來看看我的實驗做的如何吧!</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">There's a typical dining pattern in Taiwanese's family. Three dishes, one soup and the staple food-rice. Our diet chiefly consist of meat, seafood and vegetable. So, my mum or other families always prepare one dish of fish, one dish of meat and one dish of vegetable SEPARATELY. Why do I have to emphasize "separately'', cos I remember my flatmate Marian from Dubai told me our diet looks like each dish is main course. I didn't quite understand what's her point until I saw she baked fish with rice! Yes, we do have rice and fish in everyday dinner, fish as main course and rice as starch, but we don't really put them together. However, I felt impressed by Marian's bake fish rice. The strength of this preparation is that fish is tender and the rice soak fish stock. It gives rice different life! So, when you eat rice you can eat the seafood flavour. I think it's a bit like Paella, but it's fish version. However, if you like Thai food and wanna try what I mentioned bake fish rice. Here is the experiment I did.lol...</span><br />
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<a name='more'></a><span class="Apple-style-span" style="color: #ea9999;">食材</span> <span class="Apple-style-span" style="color: #f4cccc;">Ingredient</span><div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeaTT3kkGGwHXYZ2-19SeKosL2WxB3oMkGDZ75U6hMipdjwLlZjeHyThu1F0etU86YdBrjFfKkMvCSezyHIi10BK5j7CqBe3Vc8xUnCQsdw3d2oobiNgogTBxkrYoI7lsAEpMPnQN3JA/s1600/DSC_0629.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeaTT3kkGGwHXYZ2-19SeKosL2WxB3oMkGDZ75U6hMipdjwLlZjeHyThu1F0etU86YdBrjFfKkMvCSezyHIi10BK5j7CqBe3Vc8xUnCQsdw3d2oobiNgogTBxkrYoI7lsAEpMPnQN3JA/s400/DSC_0629.jpg" width="267" /></a></div><span class="Apple-style-span" style="color: #b4a7d6;">印度香米或泰國香米</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Basmati rice or Thai Hom Mali rice</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluph-APWxeS2YskvTpkMcCmCk4P0Z5qlCTyxC9MFd9uutjBcpXtb7PsMG4Oy3IrOs11VAs7-ZcG_VgQ-oK9uhumTqb_B4WF-79ZfOJc3j41mVeT1rJfl-8uy31GtUkjDViHFaTc2SKy0/s1600/DSC_0635.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluph-APWxeS2YskvTpkMcCmCk4P0Z5qlCTyxC9MFd9uutjBcpXtb7PsMG4Oy3IrOs11VAs7-ZcG_VgQ-oK9uhumTqb_B4WF-79ZfOJc3j41mVeT1rJfl-8uy31GtUkjDViHFaTc2SKy0/s400/DSC_0635.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #b4a7d6;">需要的蔬菜,蕃茄可加可不加,四季豆換成甜豆會更好</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Vegetable. Tomato is optional. Using sugar snap peas is even better</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NyyIwlbpPXDKVlTQILJksT8xgIUL1G69X_eBXdf7o0uTV5x6buT-Iqu4unbuaNNKFQdttSVKBj2qflAZVsphTYBcTB90Cv6H5x7EFg7ymv6kLgmQiIscUzpgtLi2S7YRtf8pKyby_BY/s1600/DSC_0648.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0NyyIwlbpPXDKVlTQILJksT8xgIUL1G69X_eBXdf7o0uTV5x6buT-Iqu4unbuaNNKFQdttSVKBj2qflAZVsphTYBcTB90Cv6H5x7EFg7ymv6kLgmQiIscUzpgtLi2S7YRtf8pKyby_BY/s400/DSC_0648.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #b4a7d6;">整尾新鮮的魚,切成無刺魚排,我用的是黑鱸, 另外還有200ml的椰奶,蔥花</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Fresh whole fish, cut into fillets. I use Sea bass. 200ml coconut, sliced spring onion</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">食材分兩部份</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">主體</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">1. 泰國香米 (但其實這圖片我用的米是印度香米,因為剛好家裡有,而且對台灣人來說,他們的米都一樣,長長的沒有黏性,香氣很重,所以應該不會起衝突啦)</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">2. 一整條新鮮海魚,比較沒土味,在台灣用紅坩應該不錯</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">3. 一小把甜豆</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">4. 一支蔥切蔥花</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">5. 1/2中型辣椒切絲</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">6. 一小把切碎的香菜</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">7. 一顆檸檬四等分</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">醬料</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">1. 一把香菜,留下1/4的葉子最後用,剩下的用作醬料用</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">2. 1塊跟大拇指差不多大小的薑,去皮</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">3. 2辦大蒜</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">4. 1湯匙的麻油</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">5. 4湯匙的醬油</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">6. 1顆檸檬,磨碎其檸檬皮,及取其汁</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">7. 200ml 椰乳</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">8. 1湯匙的魚露</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">9. 1湯匙的糖</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">10. 1/2 湯匙salt</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">11. 1/2中型辣椒</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Ingredient, there are two parts</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Part 1</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">1. Basmati rice or Thai Hom Mali rice</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">2. 2 sea bass fillets, pinboned and skin scored</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">3. a handful of sugar snap peas or snow peas</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">4. a spring onion, outer leaves discarded, trimmed and finely sliced</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">5. 1/2 fresh red chillies, deseeded and finely sliced</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">6. 1 lime, quartered</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Part 2 for the Thai paste</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">1. 1 large bunch of fresh coriander or cilantro, leaves picked and stalks reserved</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">2. 1 thumb-sized pieces of fresh ginger, peeled</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">3. 2 cloves of garlic, peeled</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">4. 1 teaspoon sesame oil</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">5. 3 tablespoons soy sauce</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">6. juice and zest of 1 limes</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">7. 200ml coconut</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">8. 1 teaspoon fish sauce</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">9. 1 teaspoon sugar</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">10. 1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">11. 1/2 fresh chillie, halved and desseded</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟1 </span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">煮米,一杯米一杯水,水中加一湯匙的鹽</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Step 1 </span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">cook your rice in salted, boiling water. I use rice cooker, so 1 cup of rice with 1 cup of water. If you don't have rice cooker, you could boil rice directly by using 1 cup of rice with 1.5 cup of water.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTE_7rc-9GySImavp5Ew_bFXdIYvyUHFNCGW__1fpJ9Ig6R9fgEs0CaAojd_tLp6eXFjCsAasRjJD_k2Ntdk2Ov8mxRavPEAxMdPItO_gZePTgqjFaqEoHdHqNYhM167Dyx7WkjKWu9c/s1600/DSC_0642.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfTE_7rc-9GySImavp5Ew_bFXdIYvyUHFNCGW__1fpJ9Ig6R9fgEs0CaAojd_tLp6eXFjCsAasRjJD_k2Ntdk2Ov8mxRavPEAxMdPItO_gZePTgqjFaqEoHdHqNYhM167Dyx7WkjKWu9c/s400/DSC_0642.JPG" width="400" /></a></div><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟2</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">取魚排,我切魚排的技術很差,切的亂七八糟,很努力幫大家找中文的教學影片,但台灣好像很少人這樣吃魚,所以只有找到這個,勉強算是,不過比起西餐的取魚排,好像遜掉了,若不排斥看英文版的,下面有附上連結 how to cook-fillet a fish 和 how to scale, gut & fillet a fish</span><br />
<a href="http://www.youtube.com/watch?v=mOZsFvhvi7Q">http://www.youtube.com/watch?v=mOZsFvhvi7Q</a><br />
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<span class="Apple-style-span" style="color: #ea9999;">Step 2 </span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">fillet your sea bass. I'm really not good at fillet fish. Here is the video to teach how to fillet a fish.</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">BBC How to cook- fillet a fish</span><br />
<a href="http://www.bbcgoodfood.com/videos/1032/filleting-a-round-fish">http://www.bbcgoodfood.com/videos/1032/filleting-a-round-fish</a><br />
How to scale, gut & fillet a fish<br />
<a href="http://www.theecologist.org/green_green_living/food_and_drink/365569/video_how_to_gut_scale_and_fillet_a_fish_with_darina_allen.html">http://www.theecologist.org/green_green_living/food_and_drink/365569/video_how_to_gut_scale_and_fillet_a_fish_with_darina_allen.html</a><br />
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<span class="Apple-style-span" style="color: #ea9999;">小小技巧</span><br />
<span class="Apple-style-span" style="color: #ea9999;">因為取好魚排的魚骨還是要下去一起烤,所以內臟一定要清乾淨,尤其取出內臟以後,如圖片之處會藏一些血線,要刮乾淨,不然魚會有腥味</span><br />
<span class="Apple-style-span" style="color: #f4cccc;">Knack</span><br />
<span class="Apple-style-span" style="color: #f4cccc;">make sure you gut everything inside of fish, even using knife to scratch the bones. You'll find that there are more blood hided. The reason to clean it throughly is to prevent fish smell. (please refer the the pic above)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJnXU9hZLFUbFfYI6tdYp7jG-uLWKooSSKXZMj2SnBsZ4TYuFI1yUeSh4O-T9X6lDZcXQJNCUWfyFGOjV1uhgGY6rgUGNCKthpMqgjLxNEisBuLmRL2IK8k4b_73mF0jVx8p691iNBRo/s1600/DSC_0671.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaJnXU9hZLFUbFfYI6tdYp7jG-uLWKooSSKXZMj2SnBsZ4TYuFI1yUeSh4O-T9X6lDZcXQJNCUWfyFGOjV1uhgGY6rgUGNCKthpMqgjLxNEisBuLmRL2IK8k4b_73mF0jVx8p691iNBRo/s400/DSC_0671.jpg" width="267" /></a></div><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟3</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">將香菜,薑,大蒜,辣椒,麻油,醬油,魚露,糖,鹽,碎檸檬皮,檸檬汁和椰乳通通放進食物處理器或是果汁機打成稠狀,同時預熱烤箱200度</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Step 3 </span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">In a food processor or blender, whiz up the coriander stalks, half of the coriander leaves, the ginger, garlic, halved chillies, sesame oil, soy sauce, fish sauce, sugar, salt, lime juice and zest and the coconut. This will give you a lovely fragrant Thai-style paste. Meanwhile, preheat the oven to 200c</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwqDXj_5-VqLyPfAKq_pHrXUfC6QaJyDdbgz3OMED3OvXE-pzWoBzIdpqfF4ddU6LRNt-2FATzF2t1w15hyEzYZeNfDMYAt1OOlyHO6Wpgw-ylsC_96mahtLqOJH-ma51Bo_Jn3qY1c8/s1600/DSC_0682.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDwqDXj_5-VqLyPfAKq_pHrXUfC6QaJyDdbgz3OMED3OvXE-pzWoBzIdpqfF4ddU6LRNt-2FATzF2t1w15hyEzYZeNfDMYAt1OOlyHO6Wpgw-ylsC_96mahtLqOJH-ma51Bo_Jn3qY1c8/s400/DSC_0682.JPG" width="400" /></a></div><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟4 </span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">混合果汁機打好的醬料與蒸好的米,鋪平在烤盤裡,上面鋪上魚排,撒上想吃的蔬菜,我用的是四季豆</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Step 4</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Pour your Thai paste over the rice and mix it very well, then shake it out flat. Lay the sea bass fillets on top, scatter over the beans and tomatoes or any peas you like</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟5</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">我把取完魚排的魚骨也放進烤盤一起烤,既不浪費又可以讓米粒吸收更多鮮魚原汁,最後用錫箔紙封緊烤盤,送進200度的烤箱烤20分鐘</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Step 5</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">I put the fish bone into the roasting try to give rice more fish stock. Cover the dish tightly with aluminum foil and put it in the preheated oven 200c for around 20 minutes</span><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">我烤出來的有點亂七八糟,尤其分盤以後,這是原本應該有的樣子才對,哈...</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Mine work is not as pretty as the recipe. Here is what it suppose look like, especially divide into plates. lol..</span><br />
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<span class="Apple-style-span" style="color: #d9d2e9;"><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #b4a7d6;">我烤出來的是這樣啦!(羞)</span></div><div style="color: black; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="color: #d9d2e9;">Here is my work!</span></div></span><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">上桌!</span> <span class="Apple-style-span" style="color: #d9d2e9;">Serve</span><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">無肉不歡,老爺的肉</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">The other dish. chicken thigh!</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">Note</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">當我看到這食譜時,心想,簡單嘛,不就煮煮飯,處理一下魚,醬汁全部丟進果汁機打一打,然後送進烤箱烤,但我忘記自己還要拍照這件事,整個就變的非常的複雜了!哈...所以我有點搞砸了,魚還沒烤熟勒,老爺默默的吃著這道菜,然後什麼都沒說...</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">飯有點煮的太濕,粒粒分明的口感不見了,上面的食譜和烤的時間都已經調整過,整體來說,我還挺喜歡這樣的混搭做法,飯都有吸到魚的鮮味,然後泰式料理的椰奶讓我覺得有點綠咖哩的感覺,香菜的香味很重卻不膩,豆子可能要燙一下再放進去烤,會比較好,整體來說ok啦,雖然還有很多要改進的地方,尤其有一點,魚肉太少吃的不太盡興,下次要再多殺條魚! ^^</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">When I saw the recipe, I think it would be simple. Well, you know, cook rice, fillet fish, make the paste and bake it. However, it's not simple for me, cos I have to cook and photograph at the same time, so I have to admit that I screw it up. lol, anyway, my rice is too wet and the texture is missing. The recipe I post is revised. Overall, I like the rice flavour especially soak the fish stock and mix of coconut. Coriander play the main role in the dish, it gives fragrant. The other thing worth to improve, fish meat is too little!! I'll kill 2 fishes next time!!lol...</span><br />
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</a></div></div>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com1tag:blogger.com,1999:blog-7982807129907587428.post-80766941766074285222010-11-11T13:26:00.000-08:002010-11-11T15:19:15.542-08:00Mad lamb- Roast rack of lamb 卯起來吃羊之迷迭香小羊排<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAZksU8XFa8tXrSg8Jecmufio-mC6harfjl3P2Wz7VwNJI9-X-EWEUrRvrS9e8fjZdwOj9h7EnRW_gMspYsQQAlKa0tqWv2bNgvF-Bg9_-5vuQ7X8NWkRVq4Xrbc8cGQquE8twvPll6w/s1600/DSC_0122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAZksU8XFa8tXrSg8Jecmufio-mC6harfjl3P2Wz7VwNJI9-X-EWEUrRvrS9e8fjZdwOj9h7EnRW_gMspYsQQAlKa0tqWv2bNgvF-Bg9_-5vuQ7X8NWkRVq4Xrbc8cGQquE8twvPll6w/s400/DSC_0122.JPG" width="400" /></a></div><br />
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<span class="Apple-style-span" style="color: #b6d7a8;">我沒記錯的話,我們平民老百姓要在台灣買的到羊小排,好像只有去Costco或高級超市才比較容易買的到,要買到像圖片這樣整排的羊小排,大概要問西餐廳的進貨廠商,還是說有哪位朋友可以報給我知?歡迎留言在facebook粉絲專頁裡喔!</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">這一大排的羊肋排是我夢寐以求卻只敢遠觀不敢褻玩焉的玩意兒,每次他擺在肉攤的冰箱玻璃裡,對我來說就如同, Burberry, LV擺在櫥窗裡一樣,只能癡癡的望著它~哈...但我這一天下定決心要來試試看,不衝的話怎麼知道其中的美味,你說是不是! 羊小排可以說是最精緻,風味和口感最好的部位,當然也是最昂貴的部位,這羊小排的地位就好像肋眼牛排一般,這次我在肉攤買這塊羊肋排花了約台幣700塊,其實比較起Costco 6隻分別切開的羊小排,要價$1200左右,在英國的價錢還算ok, 我戒慎恐懼的捧著它回家以後,實在是很怕因為我矬劣的廚藝毀了它,下次老爺就不讓我買了,我決定還是用最簡單的方式烹飪,至少吃的到原味和應有的軟嫩口感,我們就來看看有多簡單吧!</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">No doubt racks of lamb is the best cut, nothing can beat french-trimmed rack, I mean compare with other parts of cut such as lamb shoulder and shank. It's definite a luxury enjoyment only can have it once a month. lol...I spent 14 pounds to get my dreaming racks. It is approximate 1.1kg and 8bone racks of meat. I was so afraid of ruin the expensive cut, so decided to use the simple way to cook. Although roast the cut is boring, I can taste the nature of flavour and texture at least. After this experiment, I really feel like to challenge different recipe sth like herb and mustard-coated lamb rack, the other classic cooking approach. Anyway, let's see how simple it is.</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">食材</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">1. 一整塊小羊排,約8根</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">2. 海鹽和現磨胡椒</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">3. 橄欖油</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">4. 一小撮新鮮迷迭香</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Ingredient</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">1. 1x 8-bone racks of lamb</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">2. sea salt & freshly ground black pepper</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">3. olive oil</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">4. a bunch of fresh rosemary</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟1</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">表面大量的抹上海鹽和胡椒,小羊排表面用刀子劃上十字(我畫錯了,不應該與羊排平行,應該是要菱型會更漂亮) 最後淋上些許橄欖油,準備下鍋煎</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Step 1</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">rub the lamb with plenty of salt and pepper. score the lamb in criss-cross about 1 inch apart </span><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟2</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">把剛剛劃過的表皮那一面朝下,大火逼油,當表面有點焦焦的,換另一面,整個過程大約3~4分鐘</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Step 2</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">place skin-side down in a large pan on a high heat to render the fat away from the rack. When you get crispy skin turn the lamb over in its fat to colour on all sides. This should take 3 to 4 minutes. </span><br />
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<span class="Apple-style-span" style="color: #ea9999;">步驟3</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">當兩面都煎的金黃色以後,移到烤盤裡,均勻撒上切碎的迷迭香,以及將迷迭香葉插入表面刀子劃過的空隙裡,肥油的部分朝下,送進烤箱裡</span><br />
<span class="Apple-style-span" style="color: #ea9999;">Step 3 </span><br />
<span class="Apple-style-span" style="color: #d9ead3;">when it's nicely brown in fry pan, remove the lamb to a chopping board and sprinkle generously with the finely chopped rosemary and push some rosemary leaves into the cuts. place the lamb in to ovenproof pan, fat-side down. </span><br />
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<span class="Apple-style-span" style="color: #ea9999;">要烤多久呢?這裡是小訣竅</span><br />
<span class="Apple-style-span" style="color: #ea9999;">基本上烤多久要依你喜歡生熟的程度,還有要考量到小羊排的大小,這裡提供了一個依據</span><br />
<span class="Apple-style-span" style="color: #ea9999;">10分鐘是全生</span><br />
<span class="Apple-style-span" style="color: #ea9999;">10~14分鐘是5分熟</span><br />
<span class="Apple-style-span" style="color: #ea9999;">20分鐘是全熟</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">Cooking for how long? Here is the knack</span><br />
<span class="Apple-style-span" style="color: #ea9999;">It depends on how you prefer your lamb to be cooked and the size of the racks. 10 min will give you rare meat, 10 to 14 min medium, and 20 min will cook it through.</span><br />
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<span class="Apple-style-span" style="color: #b6d7a8;">上桌啦!</span> <span class="Apple-style-span" style="color: #d9ead3;">Serve</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">看起來很多汁吧! </span><span class="Apple-style-span" style="color: #d9ead3;">It looks tender and juicy, isn't it?</span><br />
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<span class="Apple-style-span" style="color: #ea9999;">Note:</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">肉鋪新鮮的肉果然就是不一樣,比較油比較肥,超市的遜掉了,我抹的鹽和胡椒不夠多,下次不會再跟他客氣的,海鹽要厚厚的抹上去就對了,老爺覺得烤的太生了,所以以我這塊1.1公斤大小的肉,最佳時間應該在15分鐘左右,下次要來挑戰,外面有覆蓋香草芥末麵包粉吃起來會考嗤考嗤的食譜,我一個人吃了4根羊排,好滿足啊~~</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">Butcher's lamb rack is different with supermarkets'. It has much fat and the meat is fresh. I didn't rub enough salt and pepper, so it tasted a bit light. However, I felt extremely satisfied, because I ate 4-bone racks!! I feel I am carnivorous animal. lol...</span>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com0tag:blogger.com,1999:blog-7982807129907587428.post-14265120734993228612010-11-09T13:10:00.000-08:002010-11-09T13:43:53.199-08:00Mad lamb- Moroccan lamb skewer 卯起來吃羊之摩洛哥羊肉串<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejKOaCjav6QV95kdPk5jcWDxXSGajsKoVr3l4bkIzLhjv3lPbPDXvtWk1f72nDlu8S7LPQorC5Zq55hvvA8DWqPZPWn3vOMiB4OhBcYYJr53InuRgNEUEl02uu6wJdTNivL-KJtuNZEc/s1600/DSC_0197.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiejKOaCjav6QV95kdPk5jcWDxXSGajsKoVr3l4bkIzLhjv3lPbPDXvtWk1f72nDlu8S7LPQorC5Zq55hvvA8DWqPZPWn3vOMiB4OhBcYYJr53InuRgNEUEl02uu6wJdTNivL-KJtuNZEc/s400/DSC_0197.JPG" width="400" /></a></div><div style="text-align: left;"><br />
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<span class="Apple-style-span" style="color: #f9cb9c;">我個人認為,英國最好吃的肉是"羊肉", 英國人可能會忿忿不平的說,我怎麼可以認為他們的牛肉沒有美國牛好吃,但....美國那可能會得老年癡呆症的牛真的是"勝". 但無論如何,我很贊同英國人飲食的一個好觀念,要吃在地當令的食材, 超市的肉品都會標上英國本土飼養,進口的反而還沒賣那麼好呢!而英國得天獨厚的氣候和地形,剛好成就了羊肉的美味! 多雨的天氣幫助牧草生長,羊兒吃的肥嘟嘟的,而多丘陵的地形,吃完剛好可以運動運動,難怪英國的羊吃起來都沒有什麼羊腥味,還很多汁! 這一餐是羊肉大餐,吃完這一餐,我想我有好一陣子不會吵著要吃羊肉了!哈...今天先來分享烤羊肉串!</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">In my opinion, the best thing I have in UK is LAMB! It might be can refer to the natural circumstance like weather and landform. Rich raining gives the benefit to grow fresh grass and the hill is the best landform for herding. Lamb is also the only wildly farmed animal in UK, especially in the Wales and Scotland area. However, different cuts have different flavour. Today I made a whole lamb meal including of neck fillet and racks of lamb. After that, I think I'll avoid lamb for a while. lol... However, I'll share the lamb neck fillet first. </span><br />
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<b><i><span class="Apple-style-span" style="color: #93c47d;">摩洛哥迷迭香羊肉串 Moroccan Lamb kebabs</span></i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbNGEI_SJpECIgAomxzr3cHcc9evaVdpvg2AgQ_HmggAMy7v2EgrMKgxiYxEdExNn9CFTBFHHABUm0PgroJI0q2Yz8CgTg1dRy-M2agFT6GtKE17ZuQ3BIjqdQSGlewLrNS6vpk_l7v8/s1600/DSC_0042.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizbNGEI_SJpECIgAomxzr3cHcc9evaVdpvg2AgQ_HmggAMy7v2EgrMKgxiYxEdExNn9CFTBFHHABUm0PgroJI0q2Yz8CgTg1dRy-M2agFT6GtKE17ZuQ3BIjqdQSGlewLrNS6vpk_l7v8/s400/DSC_0042.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #ffe599;">羊頸肉,算是比較便宜的部位,據說英國的烤爸爸店(就是台灣路邊可以吃到一大串肉一直轉轉烤的沙威瑪),裡面的烤羊肉串用的就是羊頸肉</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">Lamb neck fillet. It is the cut Kebab house they use.</span><br />
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<span class="Apple-style-span" style="color: #e06666;">食材</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">1. 羊頸肉</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">2. 迷迭香一小叢</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">3. 1茶匙孜然</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">4. 1茶匙芫荽子</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">5. 1茶匙茴香籽</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">6. 1茶匙黑胡椒粒</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">7. 1茶匙紅乾辣椒粉</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">8. 1茶匙海鹽</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">9.1湯匙橄欖油</span><br />
<span class="Apple-style-span" style="color: #e06666;">Ingredient</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">1. lamb neck fillet</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">2. a small handful of rosemary</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">3. 1 tea spoon cumin seeds</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">4. 1 tea spoon coriander seeds</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">5. 1 tea spoon fennel seeds</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">6. 1 tea spoon black peppercorns</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">7. 1 tea spoon dried red chillies</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">8. 1 teas spoon sea salt</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">9. 1 table spoon olive oil</span><br />
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<span class="Apple-style-span" style="color: #f9cb9c;">在石臼裡把所有的香料給磨碎.記得加點海鹽粒</span><br />
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<span class="Apple-style-span" style="color: #e06666;">Step 1</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">using a pestle and mortar, smash up the spices and salt until you have a powder</span><br />
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<span class="Apple-style-span" style="color: #e06666;">步驟2</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">用重物拍鬆羊頸肉,會使肉質更軟嫩,使用迷迭香的根來串羊肉塊,小技巧是用小小刀先穿過羊肉塊,接下來迷迭香的根就很容易穿過去啦! 串好以後,將之前搗好的香料及海鹽,均勻的抹在羊肉塊上,最後淋上些許橄欖油,就可以送進烤箱啦!</span><br />
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<span class="Apple-style-span" style="color: #e06666;">Step 2</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">bash meat pieces by using sth heavy and flat. It makes the meat tender. Using rosemary sticks to skewer pieces of meat. Rub spicy powder smashed before all over the meat. Sprinkle some sea salt. Place on a baking tray and drizzle with olive oil</span>.<br />
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<span class="Apple-style-span" style="color: #f9cb9c;">預熱烤箱200度,約烤10~12分鐘,我房東烤盤上的架子很髒,所以我不敢用,若你有有架子的烤盤,烤出來會一橫一橫的更漂亮喔!</span><br />
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<span class="Apple-style-span" style="color: #e06666;">Step 3</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">Preheat the oven to 200C/400F. Roast in the preheated oven for 10 to 12 minutes. Bty, my landlord's backing tray is dirty, so I couldn't use the rack. Using rack is better than foil and gives the meat beautiful appearance. </span><br />
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<span class="Apple-style-span" style="color: #fce5cd;">serve!</span><br />
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<span class="Apple-style-span" style="color: #e06666;">Note:</span><br />
<span class="Apple-style-span" style="color: #f9cb9c;">烤羊肉串我有點烤過頭了,10~12分鐘會比較剛好,上面搗的很辛苦的香料,發揮了其功用,吃起來很香,不過不要像我一樣懶惰,香料應該要在磨細一點,才不會一直吃到籽籽. 這烤羊肉串的做法真的非常簡單,程序簡單來說只有,搗香料--->串肉--->磨香料,鹽,油--->烤,完成! 週末的時候來點地中海風料理,感覺真的會很不錯喔!</span><br />
<span class="Apple-style-span" style="color: #fce5cd;">It's a really simple recipe. The process can be briefly summarised like this, grind spices---> skewer meat---> rub spices, salt & oil---> roast, DONE. My skewer is a bit overcooked, so it looks dark, 10 to 12 min would be proper time. The mix spices really gives the lamb flavour, but the powder should be ground really fine. Eating the skewers with houmous and bread just feels like in heaven. You may try the mediterranean taste in the weekend. It makes you feel good! </span>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com0tag:blogger.com,1999:blog-7982807129907587428.post-5216520588200333462010-11-04T18:19:00.000-07:002010-11-09T13:13:44.179-08:00Fig in honey 甜蜜蜜無花果<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9r7DTq5LOwj5wiS7oZwzD0TEdOP5ODHX-BRIPieG3bdOpNravPPe6L9Lm1ICrOUNqxCwg4DiGk8zxK5wTdfUZkXplPMlHq9CCxeeHzlI9iTF_lZgwPTYdRUhZGhOI9o1JkdTPmUTOs8/s1600/DSC_0279.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9r7DTq5LOwj5wiS7oZwzD0TEdOP5ODHX-BRIPieG3bdOpNravPPe6L9Lm1ICrOUNqxCwg4DiGk8zxK5wTdfUZkXplPMlHq9CCxeeHzlI9iTF_lZgwPTYdRUhZGhOI9o1JkdTPmUTOs8/s400/DSC_0279.jpg" width="267" /></a></div><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">老實說,當我第一次看到"它",我不知道這是什麼東東?!但以我羅大膽的個性,就勇往直前的衝去問老闆娘,這玩意兒要怎麼吃,老闆娘也很豪氣的就拿出跟台灣水果攤一樣的彎彎鐮刀,你一半我一半感情不會散的撥給我吃,結果....這水果吃起來淡淡甜甜的,不錯吃耶!!老闆娘馬上再補充,英國人呢會加蜂蜜放進烤箱烤個5~10分鐘,從此呢,它就變我的早餐之一,不過是該時候賦予它另一面貌了!就來烤吧!</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">To be honest, I did't know what kind of creature it is when I first glanced over it on open market. So, I asked the stall owner how to eat this. She picked up a soft fig and then cut half let me taste it. I'm impressed by her generous and the mild taste. The owner told me British usually add some honey and bake for 5 to 10 minutes. It gives the fruit flavour. I fall in love with the delicate fruit. However, I should try to roast figs with honey. It could be a good dessert option! </span><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">它就是大名鼎鼎的"無花果",我都只有吃過蜜餞類的製品,根據維基百科,花是生長於果內, 外觀只見結果不見花,故稱無花果</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #d9d2e9;">A</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #d9d2e9;">ccording to Wikipedia, </span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #d9d2e9;">the fig fruit is actually the flower </span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #d9d2e9;">of the tree, known as an </span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #d9d2e9;">inflorescence,</span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #d9d2e9;">in which the flowers and seeds grow together to form a single mass.</span></span></span><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">這時要自己招供,今天忙,所以po了這麼簡單的食譜,哈</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Recipe is couldn't be easy and only take you like 10 mins.</span><br />
<span class="Apple-style-span" style="color: #ea9999;">食材 <span class="Apple-style-span" style="color: #f4cccc;">Ingredient </span></span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">1. 無花果</span> <span class="Apple-style-span" style="color: #d9d2e9;">wigs</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">2. 每個無花果2茶匙或1湯匙的蜂蜜</span> <span class="Apple-style-span" style="color: #d9d2e9;">2 teaspoon honey for each fig</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">3. 一些些肉桂粉</span><span class="Apple-style-span" style="color: #d9d2e9;"> a little bit cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b4a7d6;">4. 榛果類,核桃,開心果或杏仁都可,搗成粗顆粒,一顆無花果約一湯匙的量</span> </span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #d9d2e9;">Hazelnuts or pistachios or walnuts, roughly chopped (allow 1 teaspoon per fig)</span></span><br />
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<span class="Apple-style-span" style="color: #ea9999;">Step 1</span><br />
<span class="Apple-style-span" style="color: #b4a7d6;">無花果的皮是可以吃的所以要洗乾淨,然後擦乾,烤箱可以先預熱200度,然後像圖片一樣,切個十字,淋上蜂蜜,撒點肉桂粉</span><br />
<span class="Apple-style-span" style="color: #d9d2e9;">Preheat oven to 200C/350F. Clean and pat dry figs, retaining stem. Cut into the figs to make a cross on the top. Place on a baking sheet, and drizzle with honey and cinnamon.</span><br />
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</span></div><div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #ea9999;">Step 2</span></span></div><div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #b4a7d6;"><span class="Apple-style-span" style="font-family: inherit;">放進烤箱,烤10分鐘,等待當中,搗碎任何你喜歡的堅果,一個無花果加一湯匙的量</span></span></span></div><div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="color: #d9d2e9;"><span class="Apple-style-span" style="font-family: inherit;">Place into the preheated oven and cook for 10 minutes. And the same time, roughly chop nuts you're preferred.</span></span></span></div></span><br />
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<span class="Apple-style-span" style="color: #b4a7d6;">沒有第三步,撒上堅果,</span><span class="Apple-style-span" style="color: #ea9999;">完成!</span><span class="Apple-style-span" style="color: #b4a7d6;"> </span><span class="Apple-style-span" style="color: #d9d2e9;">Sprinkle nuts. No more step 3! </span><span class="Apple-style-span" style="color: #ea9999;">DONE</span><br />
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<span class="Apple-style-span" style="color: #b4a7d6; line-height: 16px;">我覺得不錯吃耶!一點都不甜,有淡淡的蜂蜜味,讓原本味道不重的無花果,有了不同風味,尤其當我打開烤箱的那一瞬間,聞到了好香的肉桂味,我都笑了,呵呵....吃的時候軟軟的無花果加上有點考嗤烤嗤的堅果,口感不錯還帶點堅果香!</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #b4a7d6;"><span class="Apple-style-span" style="line-height: 16px;"></span></span></span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #b4a7d6;">我發現這也是個可以當緊急甜點的好辦法,只要加蜂蜜烤一烤,看起來就像個甜點!!</span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #d9d2e9;">I like the roast fig with honey! The flavour turns to stronger but not too sweet at all. Especially, when I open the oven, the cinnamon smell good! I enjoy the texture of nuts with soft figs as well. I think it could be an emergent dessert if I got guests have afternoon tea or dinner at home and I didn't prepare dessert. Anyway, fig rocks!</span></span></span><br />
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<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="color: #b4a7d6;">台灣南部也有賣無花果,這裡是網站,雖然頗貴,但想知道凅中滋味的可以試試看,我在英國買是3顆60塊台幣左右,3顆應該有半斤重,若有人衝了訂購,歡迎跟我交流一下喔!</span></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 16px;"><a href="http://www.08-8631568.com/kou.html"><span class="Apple-style-span" style="font-family: inherit;">http://www.08-8631568.com/kou.html</span></a></span></span><br />
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</span></span>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com0tag:blogger.com,1999:blog-7982807129907587428.post-4228593648135340602010-11-02T14:38:00.000-07:002010-11-09T13:14:31.918-08:00Jamie Oliver project- spaghetti with squid 奧力佛一下!茴香花枝義大利麵<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMK0bi68N-KypRg8_zJ8I13wsF9O6zYJnMPRIZd3J7QzIetJGAEtgJ7gi5gGVz5qE_wqFFs6BfFRPEVswrCu70Q5ILJbL-hYq4uqxhN9HoPrcsBGhR0G25Jj-NG89n8wwX_32UrKbKj4/s1600/DSC_0062.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMK0bi68N-KypRg8_zJ8I13wsF9O6zYJnMPRIZd3J7QzIetJGAEtgJ7gi5gGVz5qE_wqFFs6BfFRPEVswrCu70Q5ILJbL-hYq4uqxhN9HoPrcsBGhR0G25Jj-NG89n8wwX_32UrKbKj4/s400/DSC_0062.JPG" width="268" /></div><br />
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<span class="Apple-style-span" style="color: #b6d7a8;">假如你有看臺灣的旅遊生活頻道,你應該有看過一位充滿英國口音,金髮,一付永遠很忙亂,橄欖油也加太多的廚師,傑米奧力佛,他是英國家喻戶曉的廚師,不是因為他廚藝驚人,因為比起他,還有其他做精製料理的名廚,而是他的主張是,你在家也做的出如餐館水準的料理,對於我這種初學者,Jamie的食譜是比較好上手,不容易搞砸的選擇!呵呵...</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">今天做的這道食譜呢,是因為我終於買到新鮮的花枝!!大家都不知道當我看到新鮮花枝的那一剎那,有多感動~我住的地方是小城鎮,要買到活跳跳的海鮮,一個禮拜只有1~2天,還要看老闆心情好要進哪些貨,為了慶祝這得來不易的花枝,我想起很久之前看過Jamie的一道食譜“茴香花枝義大利麵”,用想的味道就應該不錯,值得一試!</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">Jamie Oliver, one of the most well-known chef in UK. Comparing with Heston Blumenthal and Gordon Ramsay, Jamie's recipe is not fitting in the haute cuisine category, but is suitable for those beginner like ME. I read the recipe "spaghetti with squid" from Jamie's book "Jamie's Italy" ages ago and had an impression with the mix of squid and fennel. I could imagine the flavour fresh squid and aromatic fennel, it should be good! However, I finally found fresh squid from fish monger. I've decided to give it a try!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZ47Jx1xIlkC8oFWv59jD-cQaiefKEzv6Qf_1xKS4VptFVGH-C4vbYtb7BNPRNdOWPdqVTTEnmyGMTidHoZfAN3t1BdcU_tNcEbM0yjPIf8xI_hs5bep3o31CFS23pL6Co3f7OhuJI-o/s1600/DSC_0049.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUZ47Jx1xIlkC8oFWv59jD-cQaiefKEzv6Qf_1xKS4VptFVGH-C4vbYtb7BNPRNdOWPdqVTTEnmyGMTidHoZfAN3t1BdcU_tNcEbM0yjPIf8xI_hs5bep3o31CFS23pL6Co3f7OhuJI-o/s400/DSC_0049.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #b6d7a8;">上面的圖片是茴香家族,那一大棵白白地的是茴香的莖球,中間那罐是茴香籽,一小勺是磨碎的茴香籽,然後是茴香葉,茴香葉我確定台灣有!致於茴香莖球,要來問一下種子有機店少東,哪兒找的到,大概有人會唸我又挑個台灣少有的食材,哈...就當長知識,以後出國吃到才不會害怕^^</span><br />
<span class="Apple-style-span" style="color: #b6d7a8;">在這道食譜裡,茴香的每個部分都用到了,茴香籽一炒下去,真的是香味四溢,茴香莖球味道則像芹菜加上巴西里香草,但香味更濃鬱喔!</span><br />
<span class="Apple-style-span" style="color: #d9ead3;">Fennel family!! well, technically I couldn't say they're family, because fennel seeds, foliage and the bulb are all from the same plant. Fennel each part has different flavour, overall is aromatic. Here is the quotation from Wikipedia </span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #d9ead3;">"</span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #d9ead3;">Dried fennel seed is an aromatic, anise-flavoured </span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #d9ead3;">spice</span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #d9ead3;">, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal.</span></span></span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #d9ead3;">The leaves are delicately flavored and similar in shape to those of dill. The bulb is a crisp, hardy root vegetable and may be sauteed, stewed, braised, grilled, or eaten raw." I fry fennel seeds and the bulb first and finally add herby tops in this recipe. </span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PqF1VlWjSA5eTBiHARrNyCbOsrzv138Db3TnjXArj4O2TSI48eXj841kJwKUDa_LYI3pFr8dMjWa30l-CQ1VpBoeqDMPzI8OIgVzS7yB8grjK0ARsx9iF9NnzWtzOUo4w1xuoAxzTM8/s1600/DSC_0082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PqF1VlWjSA5eTBiHARrNyCbOsrzv138Db3TnjXArj4O2TSI48eXj841kJwKUDa_LYI3pFr8dMjWa30l-CQ1VpBoeqDMPzI8OIgVzS7yB8grjK0ARsx9iF9NnzWtzOUo4w1xuoAxzTM8/s400/DSC_0082.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">上面這張圖片,我覺得自己好像是用食物在作畫,哈...</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">這是我用在這道料理的蔬菜,在Jamie的食譜裡,只有茴香莖球,大蒜,辣椒,巴西里,最後加撒些萊姆皮,其他的呢,都是我冰箱剩下來的,給他通通加進去!!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">The above image looks like I use food to paint a painting!!lol...It is all vegetable I used. </span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">Jamie's recipe, all you need is fennel bulb, red chilli, garlic, flat-leaf parsley and lemon. Red pepper, tomato, mushroom, courgette and onion are optional. In fact, the optional vegetable are the remainings in my fridge. lol</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">食材2人份</span> <span class="Apple-style-span" style="color: #f4cccc;">Ingredient serve 2</span> </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">必要食材</span> <span class="Apple-style-span" style="color: #f4cccc;">essential ingredient</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">1. 細切茴香莖球1棵,上面的茴香葉保留起來</span> <span class="Apple-style-span" style="color: #d9ead3;">1bulb of fennel, finely chopped & herby tops reserved</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">2. 2辦大蒜去皮切片</span> <span class="Apple-style-span" style="color: #d9ead3;">2 cloves of garlic, peeled and finely sliced</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">3. 1/2根中型辣椒去籽切絲</span> <span class="Apple-style-span" style="color: #d9ead3;">1/2 fresh red chilli, deseeded and finely sliced</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">4. 1小撮新鮮巴西里,切碎</span> <span class="Apple-style-span" style="color: #d9ead3;">a small handful of fresh flat-leaf parsley, leaves chopped</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">5. 細碎新鮮萊姆皮</span> <span class="Apple-style-span" style="color: #d9ead3;">zest of half lemon</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #ea9999;">隨性加的食材</span> <span class="Apple-style-span" style="color: #f4cccc;">optional ingredient</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b6d7a8;">1. 1/4紅甜椒</span> <span class="Apple-style-span" style="color: #d9ead3;">1/4 red pepper</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b6d7a8;">2. 1/4洋蔥</span> <span class="Apple-style-span" style="color: #d9ead3;">1/4 onion</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b6d7a8;">3. 2~3朵洋菇</span> <span class="Apple-style-span" style="color: #d9ead3;">2~3 mushrooms</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b6d7a8;">4. 1/2牛蕃茄</span> <span class="Apple-style-span" style="color: #d9ead3;">1/2 tomato</span></span></span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #b6d7a8;">5. 5cm 櫛瓜</span> <span class="Apple-style-span" style="color: #d9ead3;">5cm courgette</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">P.S. 正中間就是切片後的茴香莖球和茴香葉</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh0r8THxEokJ6Pak1nNSgO73A9V5uqnKrps044v0-_FnZA4lNquqodUp1M0sYGPrdmFyiVk8p3i1JDtCVCU14jupO5JyMLI_XJC1xxhBiSPj0nvUIOuDXBcHHYJYijbj27OfZWA0JnaY/s1600/DSC_0098.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFh0r8THxEokJ6Pak1nNSgO73A9V5uqnKrps044v0-_FnZA4lNquqodUp1M0sYGPrdmFyiVk8p3i1JDtCVCU14jupO5JyMLI_XJC1xxhBiSPj0nvUIOuDXBcHHYJYijbj27OfZWA0JnaY/s400/DSC_0098.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">今天整盤麵的主角,花枝!! 在英國的超市只能買到右下角這樣的花枝圈,有頭新鮮的花枝,只有到魚販才買的到,這道料理,我還另外加了煎甘貝,但不丟進去一起煮,甘貝會老掉,你一定說我怎麼吃那麼好,但....一大包冷凍甘貝,比一塊魚排還便宜,你說我能怎麼辦!哈...</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">Today's superstar, "squid"!! I always see squid rings in supermarkets, hardly have a chance to buy whole squid with HEAD!! You can't imagine how excited I am. haha...I pan fry scallop and add it to the pasta as topping. Make the dish luxurious and posh!!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">食材</span><span class="Apple-style-span" style="color: #d9ead3;"> </span><span class="Apple-style-span" style="color: #f4cccc;">Ingredient</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">1. 2隻花枝</span> <span class="Apple-style-span" style="color: #d9ead3;">2 fresh squid</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">2. 4顆甘貝</span> <span class="Apple-style-span" style="color: #d9ead3;">4 scallop</span> </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQK81zpUWhDarfhuWmVRNN970PbsKzXEC4snPezbYRtfSrB-zYa5H_uhcUgIW5s5lvA59iS5WvrMkwMFVwgXL7haTtW1SwQu-cdeAV3VNhPfaL5x0IDVYDspuYkY72w84ls2XnEf_fYQA/s1600/DSC_0108.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQK81zpUWhDarfhuWmVRNN970PbsKzXEC4snPezbYRtfSrB-zYa5H_uhcUgIW5s5lvA59iS5WvrMkwMFVwgXL7haTtW1SwQu-cdeAV3VNhPfaL5x0IDVYDspuYkY72w84ls2XnEf_fYQA/s400/DSC_0108.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">下鍋囉!</span></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">Ready to cook!</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">Step 1</span> </span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">加橄欖油,中火炒茴香莖球,茴香籽,大蒜片,加點鹽及黑胡椒,全部炒個2分鐘 </span></span></span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">(注意:別把大蒜片炒焦了,會變苦)</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">fry the chopped fennel, garlic and fennel seeds on a medium heat for 2 min, season with salt and peppe</span>r </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWkjCHRTqHOygw-m_yjbFrNSWAfMyTFa7HpCCMeFPYCdkp2vcPKEIhETx9AMk6aW4uNYroA68L_R3FIfTAlIktEL0YAuYAO1S3Rq2HZ735t-VSb9dMWqXiRp_HKxETQ-Nwss0tlZkQQE/s1600/DSC_0127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkWkjCHRTqHOygw-m_yjbFrNSWAfMyTFa7HpCCMeFPYCdkp2vcPKEIhETx9AMk6aW4uNYroA68L_R3FIfTAlIktEL0YAuYAO1S3Rq2HZ735t-VSb9dMWqXiRp_HKxETQ-Nwss0tlZkQQE/s400/DSC_0127.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">Step 2</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">義大利麵條,加入加了鹽的滾水當中,煮到麵條軟了但還留點麵心(技巧:兩手握麵條,一手順時鐘,一手逆時鐘,順勢放到滾水中,不用動它,就會一路咕嚕咕嚕的溜到鍋中)</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">Cook pasta in salted boiling water to al dente</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqhKagcwE6nDjJbSk9-4rZu6a92qlC_EvJCyUENBJwhlgGHEWWowVDrN7Qevql6Dy1BHmAcBmmLvWw0W2F6Z9Ikf7duqhyCvGhjLs_8W1Iyl52Cavw0bfjVJAS8jhuXSr3aZvjYbaM-k/s1600/DSC_0110.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxqhKagcwE6nDjJbSk9-4rZu6a92qlC_EvJCyUENBJwhlgGHEWWowVDrN7Qevql6Dy1BHmAcBmmLvWw0W2F6Z9Ikf7duqhyCvGhjLs_8W1Iyl52Cavw0bfjVJAS8jhuXSr3aZvjYbaM-k/s400/DSC_0110.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">Step 3</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">火調大,放入花枝和辣椒絲翻炒至花枝變白,加一杯150ml無甜白酒,及放入你想放的蔬菜,翻炒稍微收乾酒和湯汁,調小火煨煮</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">Turn the heat right up, fry chilli and squid. Add a glass of 150ml dry wine and vegetables you like. Keep stirring until the alcohol and moisture have reduced by half. Turn the heat down to a slow simmer</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivARKMZk1Rt-YO1CZ2r44InjlNNo1WxAukZKElzyqbBRniGUAnQAtmvHvLUB5t5t4f6XoRkkEZuI4FgMV1Hn2Y4ycW2-WzI7trR2YnGvtpHo_X-LJf_j5vNGISVpChno7sFrtQ195Xg2A/s1600/DSC_0133.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #d9ead3;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivARKMZk1Rt-YO1CZ2r44InjlNNo1WxAukZKElzyqbBRniGUAnQAtmvHvLUB5t5t4f6XoRkkEZuI4FgMV1Hn2Y4ycW2-WzI7trR2YnGvtpHo_X-LJf_j5vNGISVpChno7sFrtQ195Xg2A/s400/DSC_0133.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">Step 4</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">嘗一下醬汁,加鹽和胡椒調味</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">Season the sauce with salt and black pepper</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuMKD3V8nwIW0SfNK3UIePufafTKI_IanFopqBcoqjLNHe370FEQ5hKPgruM7WxwawP00w4pnHrvycRpsCd2kUodqiy_TzcqKZ-8J4at6gaVNVcR872CfTYXFo5EUeI45tKz__B476rY/s1600/DSC_0144.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuMKD3V8nwIW0SfNK3UIePufafTKI_IanFopqBcoqjLNHe370FEQ5hKPgruM7WxwawP00w4pnHrvycRpsCd2kUodqiy_TzcqKZ-8J4at6gaVNVcR872CfTYXFo5EUeI45tKz__B476rY/s400/DSC_0144.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">Step 5</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">嫩煎甘貝至表面稍微焦黃,但不要煎過頭,會變老</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">Fry scallops until a bit crispy but don't overcook</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFo6dYcrCqUkr_VE6znbuJZxAE2HNSOgV-aD5BLuIAYBc1D_tRi9pian9dhmQQ6waUFlu_ExX1we6dfs_icW4kpaf2UpRzxV7BW9MLTuJNgg8IujY0zWZfUdj0m0sHu0iAIxKoRtOgyE/s1600/DSC_0148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvFo6dYcrCqUkr_VE6znbuJZxAE2HNSOgV-aD5BLuIAYBc1D_tRi9pian9dhmQQ6waUFlu_ExX1we6dfs_icW4kpaf2UpRzxV7BW9MLTuJNgg8IujY0zWZfUdj0m0sHu0iAIxKoRtOgyE/s400/DSC_0148.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">Step 6</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">最後的調味,假如醬汁太乾,加一小杯煮義大利麵的麵水稀釋醬汁,最後撒上茴香葉,巴西里,完成!!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">correct the seasoning,toss the pasta with the sauce. If the sauce is not enough, add a cup of the reserved cooking pasta water to loosen it. Add fennel foliage, parsley, DONE!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSSLRDBUrOjPfu1LxtGYayEkdjdRcDnZkrtBaULTYYYrSaMfuvKCnhG0Bve5xdwqEtQk9n9q1qRMOmMVsx8jmwRktCekT0iBmBBE3nEoGnjv9jnXDPayAJbXCXDaoR_zPnC23p9auJlY/s1600/DSC_0153.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOSSLRDBUrOjPfu1LxtGYayEkdjdRcDnZkrtBaULTYYYrSaMfuvKCnhG0Bve5xdwqEtQk9n9q1qRMOmMVsx8jmwRktCekT0iBmBBE3nEoGnjv9jnXDPayAJbXCXDaoR_zPnC23p9auJlY/s400/DSC_0153.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">上桌</span> <span class="Apple-style-span" style="color: #f4cccc;">Serve!!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">撒點麼碎細萊姆皮,趁熱吃!!</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #d9ead3;">sprinkle a little lemon zest over plate and eat straight away!</span>!</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #ea9999;">Note:</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">1. 茴香莖球我煮過頭了,還是保持脆脆的口感比較好吃</span> <span class="Apple-style-span" style="color: #d9ead3;">don't overcook sliced fennel bulb, keep it a bit crisp, it tastes better </span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="color: #b6d7a8;">2. 以我現在少有的廚藝知識,我不知道台灣有什麼類似的蔬果可代替茴香莖球,這特殊的芳香味,我會繼續努力嘗試,有新發現再告訴大家!</span> <span class="Apple-style-span" style="color: #d9ead3;">we don't have the bulb of fennel in Taiwan. I'm wondering which ingredient can replace it. I have no idea, but I will keep on learning, cooling and tasting! or maybe you can tell me!!</span></span></span><br />
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</span></span>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com1tag:blogger.com,1999:blog-7982807129907587428.post-56820974444542670822010-10-30T15:38:00.000-07:002010-11-09T13:15:02.808-08:00Now open!! 新開張!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ouKslN4xlxU79A9ZocFJ-pt7nTnRzlx99J3qZqgx84QICoh21p3Bd2VwIoSW44a5m_E06TxvgECQFv7l8cwmKAzDXFEF4XarJ19sXuSc4ft_5jGe1c-9bzr4ApMyEd8ogaW6Q4XYKG0/s1600/40568_416980637162_579012162_5298013_824488_n.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="190" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ouKslN4xlxU79A9ZocFJ-pt7nTnRzlx99J3qZqgx84QICoh21p3Bd2VwIoSW44a5m_E06TxvgECQFv7l8cwmKAzDXFEF4XarJ19sXuSc4ft_5jGe1c-9bzr4ApMyEd8ogaW6Q4XYKG0/s200/40568_416980637162_579012162_5298013_824488_n.jpg" width="200" /></a></div><br />
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<span style="color: #45818e;">親愛的朋友,按下like,你就可以定期看到blog更新囉!!我和朋友阿凡,一樣愛煮愛吃,不同的是,我在英國他在荷蘭,不同的飲食文化,一樣對食物的滿載熱情,我們在facebook上成立了一個粉絲團,名稱是"英國。荷蘭。美味煮義", 簡易的連結就可以看到我們最新的胡搞瞎搞,哈哈...先說好,這不是教學,因為我甚麼都不會,只是跟大家分享一趟探索食物的旅程,來吧!我們一起煮一起胖^^</span><br />
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<span style="color: #cfe2f3;">Dear friends, from now on, you may follow my blog on Facebook !! Me & my friend, Kyra just start up a community page on Facebook. The name is Diane & Kyra's Cooking Journey. I live in UK, she lives in Holland. We share a common interest in cooking and wanna share it with you as well. Join us, let's explore the exciting cooking journey!!</span><br />
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<span style="color: #45818e;">為了粉絲頁面的大頭照,特地邀請麵包小姐當我們的封面人物,化了妝穿上小碎花裙子,然後進攝影棚拍了整組照片,千挑換選之下,選出了這一張,瞧~打了蘋果光美的勒</span><br />
<span style="color: #cfe2f3;">In order to post a profile picture on Facebook, I''ve invited Miss Bread to be our cover girl. She took a make-up ,wore a cute dress and presented the best look. After I photograph her, it is how she looks like. Isn't she stunning?!</span><br />
<span style="color: #e06666;">順道一提,做了小旗子,自己覺得好可愛,哈^^</span><br />
<span style="color: #e06666;">bty, I made these tiny toothpic flags,quite cute~</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd30X0XeQOhuukzNbN2iIGcXvv48Dy5RPdbHkz4oS4Q_45ZXHdtmMfQCBQ4_VkBon-u0MwNAwQi-Q5pCkKJpc0tBW52aQKVsHFAeq_GlvD9jXcn_0gXd6OdTWNA4K_7KUfZXpLO1roqs/s1600/DSC_0963.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSd30X0XeQOhuukzNbN2iIGcXvv48Dy5RPdbHkz4oS4Q_45ZXHdtmMfQCBQ4_VkBon-u0MwNAwQi-Q5pCkKJpc0tBW52aQKVsHFAeq_GlvD9jXcn_0gXd6OdTWNA4K_7KUfZXpLO1roqs/s400/DSC_0963.JPG" width="400" /></a></div><br />
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<span style="color: #45818e;">然後做了後製加了標題,封面正式出爐啦~</span><br />
<span style="color: #cfe2f3;">And then, I add a cover heading. There you go~</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-73tVYRb9PttOfwH1evIXZm57C66tz2xKm8Wt2xgvkihseFBHk4GalYJ29ZqeQhGPzCyi9h_kNBKMurMl4VrExOFCH1qNz47hmFUIrOggFFf32xdfzTDEhRiLzW-87e9TVUsMMnZej8/s1600/cover+final.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-73tVYRb9PttOfwH1evIXZm57C66tz2xKm8Wt2xgvkihseFBHk4GalYJ29ZqeQhGPzCyi9h_kNBKMurMl4VrExOFCH1qNz47hmFUIrOggFFf32xdfzTDEhRiLzW-87e9TVUsMMnZej8/s400/cover+final.jpg" width="400" /></a></div><br />
<span style="color: #45818e;">英國。荷蘭。美味煮義</span><br />
<span style="color: #cfe2f3;">Diane & Kyra's Cooking Journey</span><br />
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<span style="color: #45818e;">請大家多多支持我和阿凡~(鞠躬)</span><br />
<span style="color: #cfe2f3;">Please support us by clicking LIKE!!</span>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com0tag:blogger.com,1999:blog-7982807129907587428.post-87410314682636826732010-06-12T07:07:00.000-07:002010-11-09T13:15:27.336-08:00<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmHYL-UteGtdKV-RbOP0U8Crl-HbduFtQwJmGU7K5OoPBI28Yimx62itvclosndEiHzSqhZeY6AsVEe3Tanz8HyeW9IsVqoQP5Ul1O5lgFkGF6YzycUhtsZjYLyjdpI_nCjXBCA_54Q8/s1600/DSC_0036.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5481888919366593250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglmHYL-UteGtdKV-RbOP0U8Crl-HbduFtQwJmGU7K5OoPBI28Yimx62itvclosndEiHzSqhZeY6AsVEe3Tanz8HyeW9IsVqoQP5Ul1O5lgFkGF6YzycUhtsZjYLyjdpI_nCjXBCA_54Q8/s400/DSC_0036.JPG" style="cursor: hand; float: left; height: 268px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
<span style="color: #33cc00; font-family: verdana;">Just for FUN!<br />
</span><span style="color: #009900;">吃個水果也可以很有fu~~ </span>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com0tag:blogger.com,1999:blog-7982807129907587428.post-50748570184534784832010-06-08T16:05:00.000-07:002010-11-09T13:15:44.786-08:00My Blueberry Night 我的藍莓夜<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-yotiaMhrOCzr6NoceRBe616kGbl7XsulKTvVrW4PqB6rwaTHCYJmn-CW4BAmsaZ8EPUjXLGROgwMyD9A50v0UtO4H0LSGqukLD6f-ENzfINRWK9bwbnluMzmZrHKXuH5NYVQ2LI96E/s1600/DSCN0364.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480550926550108242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-yotiaMhrOCzr6NoceRBe616kGbl7XsulKTvVrW4PqB6rwaTHCYJmn-CW4BAmsaZ8EPUjXLGROgwMyD9A50v0UtO4H0LSGqukLD6f-ENzfINRWK9bwbnluMzmZrHKXuH5NYVQ2LI96E/s400/DSCN0364.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
I'm fascinated with everything about blueberry, blueberry pie, blueberry muffin, blueberry tea, even the film, my blueberry night!! I barely see blueberry pie in UK, maybe it's American thing,anyway, I just LOVE blueberry! It's my first time to make the pie, overall it's not sweet enough and the pastry is too thin, but... it's still good!<br />
有沒有人這麼愛藍莓?!偏偏台灣沒有新鮮藍莓,所以我在這要瘋狂吃藍莓產品,在我的藍莓夜電影裡,女主角說,藍莓派從來都不是最受歡迎的甜點,大家比較喜歡蘋果派,巧克力蛋糕等等,但餐廳老闆為了女主角,天天做藍莓派等他回來時可以吃,呼~~浪漫<br />
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All ingredients<br />
所有食材<br />
1. Shortcrust 300g 麵酥300克<br />
2. All butter Puff pastry 300g 千層麵酥300g<br />
3. 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 6杯新鮮或冷凍藍莓(冷凍的要先退冰,瀝乾)<br />
4. 1/2 teaspoon lemon zest 1/2茶匙磨碎的檸檬皮<br />
5. 1 Tbsp lemon juice 1湯匙的新鮮黃檸檬(萊姆)汁<br />
6. 1/4 cup all-purpose flour (for thickening) 1/4杯的麵粉(為了增加稠度)<br />
7. 1/2 cup white granulated sugar 1/2杯的白糖<br />
8. 1/4 teaspoon cinnamon 1/4茶匙的肉桂粉<br />
9. 2 Tbsp butter (unsalted), cut into small pieces 2湯匙的無鹽奶油,切小塊小塊<br />
Egg Wash 刷蛋液<br />
1. 1 egg 一顆蛋<br />
2. 1 Tbsp mike 一湯匙的牛奶<br />
Note: 茶匙和湯匙的量是不一樣的喔!可以去買專門量甜點的容器,還有量杯,甜點需要精準一些的分量,要不然很容易失敗喔!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IcjygXBRLiHiqXVwiT4gL2QxW8N6TvGOnokOIhtvR9OKDAzEf9N5j-7pqhmOKFWIKZb97FBAdLQFRfF2e0Uyb-9asZYMn40E82Xml4TA2g_HLGG3MPfm5FmPAHRFMEHlX8DLmdF4CxQ/s1600/DSCN0231.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480546993824230210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3IcjygXBRLiHiqXVwiT4gL2QxW8N6TvGOnokOIhtvR9OKDAzEf9N5j-7pqhmOKFWIKZb97FBAdLQFRfF2e0Uyb-9asZYMn40E82Xml4TA2g_HLGG3MPfm5FmPAHRFMEHlX8DLmdF4CxQ/s400/DSCN0231.JPG" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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Step 1 步驟1<br />
Prepare the 300g shortcrust. Roll out half of the dough to 1/8-inch-thick( 3mm) circle on a lightly floured work surface, about 13 inches in diameter.you can use big plate to cut the edge!<br />
我準備了兩種酥皮,底下是一般麵皮(沒有一層層的口感), 300g,然後桿成約3mm厚,直徑大於比9吋大的烤盤,最後用大圓盤的邊邊切割成圓形<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIfAifs17E4fhsLlnSJTLtACX2eBNvxzF9RONDJIqLyohmBFOhsag6O6CQYwlMeRWuKq5sj98QMDU_d4-Gx4WvcqrmaUVYokh6unH8FLBUzgZ1Lb7J_mKbRclObVNCVzldX8HMCYZTBI/s1600/DSCN0244.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480547231882783762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwIfAifs17E4fhsLlnSJTLtACX2eBNvxzF9RONDJIqLyohmBFOhsag6O6CQYwlMeRWuKq5sj98QMDU_d4-Gx4WvcqrmaUVYokh6unH8FLBUzgZ1Lb7J_mKbRclObVNCVzldX8HMCYZTBI/s400/DSCN0244.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
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Step 2 步驟2<br />
Fit the dough over a 9-inch pie pan, and trim the edges to a 1/2 inch (1 cam) over the edge all around the pan. Put into the refrigerator to chill for about 30 minutes. <br />
將剛剛桿好的麵皮鋪到烤盤裡,邊邊高度要近於烤盤邊緣,放進冷藏30分鐘<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEAxdHD5zMJXskzyp_hbW3MJaOFuM0P0icp_AUdwKqvg-md2AzzbRlZL_AWpNFB8PWJoUAlZWIyCJCjqZyY00M-eKSzQMnhLLJ2xe_crKOaiHWjpmGz_9ztgHOXpR59Bfi4Z2gGqL0z8/s1600/DSCN0249.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480548035088149266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcEAxdHD5zMJXskzyp_hbW3MJaOFuM0P0icp_AUdwKqvg-md2AzzbRlZL_AWpNFB8PWJoUAlZWIyCJCjqZyY00M-eKSzQMnhLLJ2xe_crKOaiHWjpmGz_9ztgHOXpR59Bfi4Z2gGqL0z8/s400/DSCN0249.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
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Step 3 步驟3<br />
1. 6 cups of fresh (or frozen) blueberries, rinsed and stems removed (if using frozen, defrost and drain first) 6杯新鮮或冷凍藍莓(冷凍的要先退冰,瀝乾)<br />
2. 1/2 teaspoon lemon zest 1/2茶匙磨碎的檸檬皮<br />
3. 1 Tbsp lemon juice 1湯匙的新鮮黃檸檬(萊姆)汁<br />
4. 1/4 cup all-purpose flour (for thickening) 1/4杯的麵粉(為了增加稠度)<br />
5. 1/2 cup white granulated sugar 1/2杯的白糖<br />
6. 1/4 teaspoon cinnamon 1/4茶匙的肉桂粉<br />
磨碎檸檬皮,檸檬榨汁,我準備了冷凍及新鮮藍莓(<---它太貴了),用圖片的量杯量糖及麵粉 <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcooq9pOFcgsCjZ5a5imjI1I7QVbuSDkeLtyEofcp39b3qGY-Kuj_-0RRzWE3IZQsbcWnaxQ20dX7G3rXYOpQRc0vRLETEZjPKLzq3A8NIoQKo96MDGjBEi5Dvk8O0sW8T1QYGhLKULM/s1600/DSCN0269.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480548466671855746" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcooq9pOFcgsCjZ5a5imjI1I7QVbuSDkeLtyEofcp39b3qGY-Kuj_-0RRzWE3IZQsbcWnaxQ20dX7G3rXYOpQRc0vRLETEZjPKLzq3A8NIoQKo96MDGjBEi5Dvk8O0sW8T1QYGhLKULM/s400/DSCN0269.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
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Step 4 步驟4<br />
Gently mix the blueberries, sugar, flour, cinnamon, lemon zest, and lemon juice in a large bowl<br />
混合藍莓,糖,麵粉,肉桂粉,檸檬皮和檸檬汁<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBr3EMWUuLmQdZFMNXoaaSs5exGq00ILpXyPHglNu0B6JuHMN8OD6s70FNZu5jzxUOKsdVyq6BBwV2nhZffQ_BE3tHE3g4-WgSMPYM5mXxQpKCR4gWl31grp_p5TTS6mViR9eJKeTuXs/s1600/DSCN0283.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480548800783913826" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNBr3EMWUuLmQdZFMNXoaaSs5exGq00ILpXyPHglNu0B6JuHMN8OD6s70FNZu5jzxUOKsdVyq6BBwV2nhZffQ_BE3tHE3g4-WgSMPYM5mXxQpKCR4gWl31grp_p5TTS6mViR9eJKeTuXs/s400/DSCN0283.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
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Step 5 步驟5<br />
Transfer mix blueberries to the chilled bottom crust of the pie pan. Dot with butter pieces.<br />
將剛剛混合好的藍莓,平均的鋪到麵皮上,把兩湯匙的奶油,切小塊小塊平均分配在盤中<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBbT2YybOsiqY8Ivk97r5eb6ESq59gh-L0ISj-dEXcx9A30lPMsb02_CQUcOWrJIGQ61m-6kHm8tj4H1R2djnJMcRYASxrBbwW2rFY0GCKzuKp6OA-j8tWG56Tm0JJIZP_0iFQEQubeY/s1600/DSCN0292.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480549402491840018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBbT2YybOsiqY8Ivk97r5eb6ESq59gh-L0ISj-dEXcx9A30lPMsb02_CQUcOWrJIGQ61m-6kHm8tj4H1R2djnJMcRYASxrBbwW2rFY0GCKzuKp6OA-j8tWG56Tm0JJIZP_0iFQEQubeY/s400/DSCN0292.JPG" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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Step 6 步驟6<br />
Roll out the other puff pastry to the same size and thickness as the first. Place on top of the berry filling. Tuck the top dough over and under the edge of the bottom dough, and crimp the edges with your fingers. Transfer the pie to the refrigerator to chill until the dough is firm, about 30 minutes. Heat oven to 425°F.<br />
用另一塊300g千層酥皮,桿成一樣的厚度大小面積,鋪到烤盤上,邊邊與底下的酥皮接合起來,然後打摺,放進冷藏30分鐘<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pkuKazJam9kb-kqPCD9kZmma2ST5WjK4nhW7UWY6Rvmu9E2HtSCK8glWD01bWyI6NozkL07zWIveFtHo7xvUhOodmdUggelGDIjLQq5JUcc9Km8_qADBxosm3vK0MbEXoYbAaI57Yvc/s1600/DSCN0304.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480549687548164642" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2pkuKazJam9kb-kqPCD9kZmma2ST5WjK4nhW7UWY6Rvmu9E2HtSCK8glWD01bWyI6NozkL07zWIveFtHo7xvUhOodmdUggelGDIjLQq5JUcc9Km8_qADBxosm3vK0MbEXoYbAaI57Yvc/s400/DSCN0304.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
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Step 7 步驟7<br />
Whisk egg and milk together to make an egg wash.Remove the unbaked pie from refrigerator. Brush the top with egg wash. Score the pie on the top with 4 cuts (so steam can escape while cooking). Place the pie on the middle rack of the oven. Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for 30 to 40 minutes more or until juices are bubbling and have thickened. <br />
將一顆蛋打碎,混合1~2湯匙的牛奶,刷在麵皮上,烤出來會有金黃色效果!麵皮劃4刀,在烤的過程中,藍莓才不會爆炸!放進烤箱,210度約考20分鐘,然後溫度降為180度約烤30分鐘<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_XaDZQxCnwt-Mv587vCa0SB-j1G02cGXXnPBBr0Zkz_R3bPpCK9-putiL45vi-w7IhHQFYK38frVRKktIuziJcbee6hTWiFmhUPujYO_pTm4rA8vbzBt_s81QiMxjtr_tdNEpubnf4c/s1600/DSCN0306.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480549969601257890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd_XaDZQxCnwt-Mv587vCa0SB-j1G02cGXXnPBBr0Zkz_R3bPpCK9-putiL45vi-w7IhHQFYK38frVRKktIuziJcbee6hTWiFmhUPujYO_pTm4rA8vbzBt_s81QiMxjtr_tdNEpubnf4c/s400/DSCN0306.JPG" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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Done! golden pastry and bubble blueberries!<br />
出爐啦!藍莓還在滾喔!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0OSGMr8E1gHReiLpf4pXbUySPGVSR32z4K_PJMll8w2kEKCIURv4WhZ3PGDhdsOYrWu-457XV5ryTR5dsKOEYkKLduronvPH-gE3iew7yZHNs7y-AHMYKnuZvNjbrfdMBbMSVuVd1EU/s1600/DSCN0329.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480550273151477682" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd0OSGMr8E1gHReiLpf4pXbUySPGVSR32z4K_PJMll8w2kEKCIURv4WhZ3PGDhdsOYrWu-457XV5ryTR5dsKOEYkKLduronvPH-gE3iew7yZHNs7y-AHMYKnuZvNjbrfdMBbMSVuVd1EU/s400/DSCN0329.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a><br />
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6 portions<br />
約6人份<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQrgeKBbqP-YlJyAyWxGhS76P9RTPtQa52bfh66bFB1fIQuWkTGc4Lf4f5U_Izxtz6GoGmMhb3L6t65zDvCECWCeJKObfaD5IkAdBSaHgvYdfww5UgZF-L3fW7-5UuMjuCKbNmV2YkRk/s1600/DSCN0339.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480550596960939330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvQrgeKBbqP-YlJyAyWxGhS76P9RTPtQa52bfh66bFB1fIQuWkTGc4Lf4f5U_Izxtz6GoGmMhb3L6t65zDvCECWCeJKObfaD5IkAdBSaHgvYdfww5UgZF-L3fW7-5UuMjuCKbNmV2YkRk/s400/DSCN0339.JPG" style="cursor: hand; height: 300px; width: 400px;" /></a><br />
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I LOVE BULEBERRY PIE!!<br />
喔喔喔~~我愛藍莓派!我以後要每個禮拜都做!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYpnVaBZtFC_-4VUOjvJwi8q-7QJmpcZ_dciOAiM6Erpcc07-sDs6seylXMhY5PqXIe7furH7Lbu0jtvpVJY_QK5OS6xeKk5EKAMP4yOamuuCu3yY4IWyjr_rZVpFWiHrwkEDDNLRhaA/s1600/DSCN0353.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480551118940142258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNYpnVaBZtFC_-4VUOjvJwi8q-7QJmpcZ_dciOAiM6Erpcc07-sDs6seylXMhY5PqXIe7furH7Lbu0jtvpVJY_QK5OS6xeKk5EKAMP4yOamuuCu3yY4IWyjr_rZVpFWiHrwkEDDNLRhaA/s400/DSCN0353.JPG" style="cursor: hand; height: 400px; width: 300px;" /></a>Diane Lohttp://www.blogger.com/profile/08981936526690854345noreply@blogger.com0