Saved Links

Hokahoka

http://bit.ly/HKV5wy

獨門意菜 Fusion松露軟心蛋

http://bit.ly/HecwQw

粗獷美菜大啖肉 Factory 99食晏錦囊

http://bit.ly/HhzJDE

kindergarten

http://www.openrice.com/restaurant/sr2.htm?shopid=47779

Le paradis

http://www.bliss-leparadis.com/index.htm

Rondavy's Artisan Kitchen

http://www.openrice.com/restaurant/sr2.htm?shopid=54439

Unar Coffee Company

http://www.openrice.com/restaurant/sr2.htm?shopid=50064

工廈平歎靚菜 清新澳洲Cafe

http://bit.ly/HKVqzq

高質西餅大激鬥

http://www.openrice.com/special/feature.htm?cmsid=956&source=fb0309

清甜鮮香 雞湯拉麵

http://bit.ly/HQ6sif

登門造訪 吃一頓丹麥住家飯

http://bit.ly/HgcI7X

新麵貌 慢煮Noodles Bar

http://bit.ly/HeOYeE

集各家煮意 摩登西西里菜

http://bit.ly/HUiFVv

喜知次

http://bit.ly/HVh4zX

綠色生活﹕鼠尾草 齒留酥香 香草煮意（三）

http://bit.ly/HgdiCB

綠色生活﹕百搭百里香 香草煮意（二)

http://bit.ly/HUH2QE

茶餐廳新招！高科技吸客生意大增

http://unwire.hk/2011/08/18/twitter-cafe/featured/

caramel apple pie

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Gravlax

Salmon
Salt:Sugar = 1:2
Dill
Lemon Zest
Orange Zest
Plastic Wrap
Fridge for 2 days

Bondi

No Bullshit, photos first!

I will do the bullshit

appetizer, from left to right, beef tenderloin with mango($: I believe it's peach)?

middle mushroom, right salmon salad 

coffee before dinner-caffe macchiato

Cappuccino

Gnocchi with cheese n snail

http://www.youtube.com/watch?v=uPjaW818Sek how to pronounce

Main:

Lamb Rack

Steak

Blue berry cheese cake

just cheese cake?

Gonna try this one next time?

Lemon tart

It is still in the oven......

it's out now, but I think it might not just set.

yessssssss, i am right, the first attempt, .......

中間未set , 睇電視話, 一路check住中間個溫度, 70度拎番出黎就O岩O岩好

或者我個溫度計唔準啦, 個邊邊就好, 中間就唔得
仲有個皮都係, 未焗得夠


第2次, 今次扮蛋撻, 細個D易控制, 個皮今次好正.

Recipe tbc

My garden

Started to plant my own herb after coming back from the UK last October.

Parsley, a month old 

Sage, 2 month old

Basil, starting wilting may be its not summer.

Rosemary, the one is more than 10 years old!
I start planting it since the first time back from the uk, which is like 15 years ago i think.

Except the rosemary, I haven't tried to put them in my dishes. Parsley should go with chicken, for sage i have no clue, basil is gd for everything like you can put it in any pasta dishes. The rosemary could go into pumpkin soup, flavour yr lamb or steak, stuff it in an Italian bread whatever.

Getting excited form how quick they grow, and how easy they could die. =p

Credits to the show "jamie at home" and his enormous garden. 

包

近期整包

好簡單的,

1kg flour, 30g yeast 30g salt 30 g sugar.

tepid water (整包會用的terms, 即係一份滾水加兩份凍水), 其實就係暖水. 加入yeast, 加糖.

之後就倒入面粉, 搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓搓

發發發發發發發發發發發發發發發發發發發發發發發發發發8個字

整走D氣

整平佢, 上面加浸過garlic 浸過既油, 再放O係盤(記得個底要加D粉, 唔係拎唔番出黎)發發發發發發發發發發發發發發又發半個鐘

即刻200度焗佢3個字, check住唔好俾佢燶啦當然

相係加左sun dried tomato, 唔知係浸唔夠耐定點, 太咸.

tbc

Focaccia attempt #1

Last Week 

Today

都算係同一個Family 啦,  味就一定有唔同架啦, 點油點醋搭救

The never fail brownies

May be it is one of the easiest thing to make, and would never fail, unless you push this too far


Traditional Brownies

Dark chocolate 250g and BUTTER 150g in the same bowl and steam until melted on low heat.


Another bowl, beat 4 eggs with 160g sugar (roughly), stir in 60g flour, and then may be some coco powder 2 or 3 table spoon(optional), but then needa add a little bit more sugar if coco powder added. just beat them with a balloon, then pour the chocolate mixture into it, mix it well and bake at 190 degree.

Cant reli tell how long you should bake it, depends how thick you want it to be, for 2 cm tall brownies, 10 minutes in the oven should be enough, if you are not sure it could always be tested it will a toothpick, the same old thing, if it doesn't stick to it, then it is done.

Nuts could be added to the brownies, but remember to lightly roast it (and coat it with honey) before put into the mixture.

Better to chill it before serve, could be serve with clotted cream, or mascaprone cream.

The never success puff pastry

看似簡單的puff pastry, 睇食譜睇片覺得好簡單, 其實可以整死人

面對住千千萬萬個recipe, 都唔知邊個係堅, 邊個係流

有D塊水皮入面有牛油, 有D冇 請指教

有D用高根粉, 有D用普通粉

暫且唔理D材料

整一塊pastry 絕對係吃力不討好的工作, 唔係話付出左努力就可以得到回報

即係好似人手打蛋白咁, 你打成個鐘, 都唔代表會發得起

就算塊皮最後成功左, 世人係唔會知道佢出現背後所付出既代價

或者我整左咁耐, 就係教識左我點樣去欣賞一塊好食既puff pastry, 唔係就咁食左佢就冇左件事

突然間好多野諗, puff pastry 永遠都係配角, 但係冇左佢舊甜品就即刻收皮

puff pastry 之所以能夠成為puff pastry, 係因為佢精密既結構

大多數既甜品, 都係將材料mix到得番一樣野

但係佢唔係, 慢慢一次一次咁對摺, 令到牛油同面粉一層一層間開, 到最後焗完皮中間出現一層一層既空氣,達至鬆脆既效果

好啦吹完水, 講我點解失敗

1.趕

如果你係冇咩時間既, 就真係落街買算數啦, 最基平既一塊, 請最少預留3個鐘既時間
每一次摺疊後, 一定要比舊面休息, 同埋要雪番凍佢, D牛油先唔會變左流質

2.技術

點樣去用支面粉棍(佢個名係唔係咁), 其實係好大既學問, 兩隻手點樣每一下都平均用力, 將塊皮慢慢咁變番平, 大力左, D牛油會由水皮入面飛出黎, (我已經衰O係lee 樣好多次), 細細力, 又會整到佢一舊舊

O係長達3個整既整皮過整入面, 真正要落手做既, 可能係得15-20分鐘
但係O係lee15分鐘入面, 一個錯都唔可以犯, 如果唔係就冇得番轉頭, 這就是酥皮的可怕之處

最惡頂既係, 你整完塊皮, 先發現原來點樣小小心心去用塊得來不易既皮, 先係最大既難題

預告, 今日星期要再次挑戰!

CLOTTED CREAM

今日咩都冇整, 講下遙遠既clotted cream

點解英國人好地地有牛油唔用, 要去發明clotted cream

其實琴日買完黎試之後, 就係cream既味(即係冇乜味) , 牛油既質地

以前D英國人整野食真係整到冇野好整, 咁鬼得閒

wiki係話佢地D奶多到唔知點用好, 就咁樣玩下玩下玩出黎

唔想次次用七十蚊既我, 想試下自己整唔整到

幾個月前, google教我用低溫焗D cream 8個鐘, 即刻放棄左


O岩O岩睇,wiki又話, clotted cream 係made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. 


我又唔知邊度睇到個網話 waterbath 1個鐘, cool 2個鐘, 雪番12個鐘


又咁O岩屋企有就過期既cream , 就試下煲煲佢 


結果, 我相都費事影


個面頭的確係clot左層野, 但係底D cream 又仲O係流既


雪完第2日就係個面就變左堆好粉既野, 一放上熱野度就變番做liquid


食落又唔係牛油既質地, d cream 又怪怪地(唔知係唔係因為過期)

個conclusion 就係失敗啦

琴日睇多幾個教人整clotted cream既recipe. e, 人地係water bath 12個鐘wor, 唔通我之前睇錯
 痴線, 我諗一係食少D, 一係買算啦, 12個鐘你唔好玩我, 媽媽真係會鬧

另外waterbath 12個鐘應該係幾堅, 因為youtube 係搵唔到片教你整clotted cream

Scone tasting

整一樣野食, 最容易係俾自己蒙蔽, 整完出黎, 有時唔係好食就得, 究竟你同原本樣野差幾遠, 唔買番舊黎食係永遠唔知

scone既味道, 自從上次4月食完之後, 已經漸漸忘記

要去喚醒一下記憶

因為整唔到clotted cream, 要買番次睇下係點

七十蚊, 好落本

隔離 little mermaid 既scone, 7蚊, 4個28蚊, 係冇平到既

加埋一齊

因為個scone 自己有cranberry , 所以都唔加jam 啦

因為佢好扁咁, 所以好脆, 粉又好鬆, 外面又有餅乾既感覺, wa, 我上次O個個整得好難食呀!!

應該係焗得唔夠耐, baking powder 要加得準D

仲有我都係唔明點樣整神奇既clotted cream

English high tea #1 SCONE

為左整3層既English tea set, 而家要由scone 開始!

Scone 係英國嬸/太 最愛的下午茶點心, 一舊餅, 一杯茶, 一個下奏, 一堆廢話

開頭我以為scone 應該係世界上數一數二既肥野, 原來唔係架wor, 冇乜奶油, (比起酥皮)

上網搵食譜:

睇完好多個之後, 發覺大家用既份量同材料都一樣,

抄BBC  

Ingredients

• 225g/8oz self raising flour
• pinch of salt
• 55g/2oz butter
• 25g/1oz caster sugar
• 150ml/5fl oz milk

1 free-range egg, beaten

整就真係好易整, 將頭4樣野倒埋一齊, 慢慢加奶(一次過加變唔到粉團, 起到一舊舊咁, 仲好痴手)

搓暈佢

我覺得加150既奶好似係多得滯, 次次都要加D粉補獲

因為之後要用支棍碌佢, 所以一定唔可好痴, 要拍多D粉

之後搵個帽cup佢地出黎, 冇都可以用細杯仔, 不過要小心佢地會變形

因為一變左形就會焗左下面隻怪物出黎

佢向四面八方爆開

呀, 佢其實要焗12-15分鐘 220度, 記得要掃蛋

雖然佢係一舊好食既野, 但係都未叫做WA出黎既好食

因為仲有另一個食譜,就係用buttermilk既

開頭唔知butter milk係咩, 落街睇又冇, 放棄左

而家睇番先知原來butter milk可以自己整出黎

下次整左再share

Carbonara (again) but without cream version this time

http://www.bbcgoodfood.com/recipes/7591/twostep-carbonara

Got that from bbc recipes, it claimed to be the most tradition Carbonara, actually I doubt with that. In Italy, the same dish will be different due to location.
Using the example of Ragu ('the bolognese') [actually the word bolognese only means Bologna.] In Bologna they claimed to make the most original version, but in Modena (a city very near to it), they use cream and milk to make this dish.

However this version of carbonara is more cheesy n creamy than the one with cream, and you can actually taste the flavour of cheese. It looks a bit heavy but then could make it less heavy by reducing the stickiness of pasta(the adding water part in the link). Actually there's too much pancetta in that one I made, it was a little bit over seasoned and no cream to neutralize it. Perhaps a little bit of herbs could help. 

Apple Pie Attempt 2

哈哈哈

 

舊雪糕好似太大舊

牛油果意粉

冇蟹所以用蝦

冇咩技巧

最緊要係蝦唔好整得太重味, 唔係就食唔到牛油果

蝦, 用鹽醃用會痴底既獲煎, 等佢燶, 就熟加少少檸檬汁同白酒

拎番D蝦出黎, 用酒洗番隻獲D燶野出黎, 慢火加牛油果加cream, 撈番意粉撈蝦就吃得

粉其實用闊會比較好因為幼面一creamy就變左一舊

O個日聽jamie oliver 話意大利人食意粉係唔會痴埋, 應該係lose 既..

其實係唔係意大利人唔會用cream.....

French Apple Tart/Tarte aux Pommes

Reference 1:http://www.joyofbaking.com/FrenchAppleTart.html
Reference 2: http://www.youtube.com/watch?v=PY0wBzzSeio

睇左10分鐘整左個咁既死樣

個皮唔知做咩唔脆, 諗住焗耐D, 上面都燶埋, 之前有一陣佢幾靚的
個面唔難搞, 只係考刀功, 慢慢切就冇事

同埋下次買D甜D既蘋果, 英國d cooking apple酸到死, 加番一倍糖都係酸

(其實係好大既問題, 第時整野, 我而家用英國料, 番香港用唔同料個味會唔同, 要重新搵過!)
雖然應該冇下面拉面O個篇影響得咁勁

其實我整左2個,
你睇下佢個朋友幾樣衰

郁D就散

The world of pasta

Trifle Attempt #2

今次冇咁樣衰

Jelly &cake layer

Custard layer added

Cream layer

好明顯cream o個層失手

仲未知係咩味!

而家知啦, 係好好味