Tuesday, February 2, 2010

檸檬薏米水


材料︰
生薏米 30克
熟薏米 30克
水 2.5 公升
冰糖 60克
檸檬 1個

做法︰
  1. 生熟薏米洗淨浸一個鐘。
  2. 先煲滾水, 倒入薏米, 滾後轉細火煲1個鐘。
  3. 再加冰糖, 待冰糖溶化可關火, 再等薏米水轉涼就可加入檸檬。
  4. 然後放入雪柜雪凍即可飲用。
功效︰
清熱, 美白排毒, 去濕。

Cheater coq au vin


6 servings

Ingredients:
4 bacon slices
12oz mushrooms
12 skinless, boneless chicken thighs or 6 chicken breasts
1 red onion
2 tbsp butter
2 tbsp all-purpose flour
2 cups white or red wine
10oz undiluted chicken broth
1/4 cup cognac or brandy
2 tsp Dijon mustard
2 tsp dried thyme leaves
1/2 cup chopped parsley

Directions:

  1. Slice bacon into thin strips. Set saucepan over medium heat. Add bacon and cook, uncovered and stirring occasionally, until crispy, 5-7 min. As pieces are done, remove to a large bowl.
  2. Add mushrooms to bacon fat in pan. Stir often until brown around edges, 3 min. Add mushrooms to bowl with bacon.
  3. Lightly coat pan with a little oil. Add half of chicken. Cook until lightly golden, about 3 min per side. Remove to bowl with mushrooms and bacon. Repeat with remaining chicken. Meanwhile, cut onion in half, then slice each half into quarters.
  4. Melt butter in pan. Add onion, saute 2 min. Add flour and stir constantly for 2 min. Pour in a little wine. Scrape up bits from pan bottom.
  5. Stir in remaining wine, broth, cognac, Dijon and thyme. Return bacon, mushrooms and chicken to pan. Bring to boil over high heat. Reduce to medium-low. Simmer, partially covered, stirring often, until chicken is cooked through and liquid thickens a little, 20-25 min.
  6. Taste and add salt and pepper, if needed. Stir in parsley.

Monday, February 1, 2010

可樂雞翼


材料︰
雞翼 12 隻
可樂 1 罐
蒜粒 1 湯匙
薑 1 片
蔥段 適量

醃料︰
紹酒 1 湯匙
生抽 1 湯匙
老抽 1 茶匙
麻油 1 茶匙
胡椒粉 少許

做法︰

  1. 雞翼洗淨瀝乾,加入醃料醃最少2小時。
  2. 熱鍋落油,放入蒜粒及薑片炒香,放入雞翼炒勻,兩面煎至金黃。
  3. 倒三分一可樂,轉中火煎至收乾,再落三分一可樂,再煎至收乾。
  4. 加入餘下可樂及蔥段炒勻,煮至汁杰,成即。

Wednesday, January 13, 2010

冬瓜白鰂魚湯

材料︰
冬瓜 1斤
白鰂魚 1條
紅棗 4粒
陳皮 1塊
薑 3片
酒 適量
油 適量
鹽 適量

功效︰
冬瓜清熱,解毒,利水消腫。

金針雲耳豬展湯

材料︰
金針 2錢
雲耳 3錢
草果 1-2個
蜜棗 4粒
豬展 12両
鹽 適量

功效︰
行氣化瘀, 健脾燥濕,減肥之功。

Thursday, January 7, 2010

木糠布甸


材料︰
瑪莉餅 150克 (約25餅)
可可粉 1茶匙
淡忌廉 500毫升
煉奶 100克
雲呢拿油 1湯匙

做法︰

  1. 先以攪拌機打碎瑪莉餅,將其中50克跟可可粉拌勻,備用。
  2. 將忌廉打勻至軟(6 成企身),再拌入煉奶、雲呢拿油至8 成企身(好似軟雪糕狀),拌勻後放入唧袋中 。
  3. 將瑪莉餅碎先鋪在底層,然後唧上忌廉,用湯匙鋪平,再鋪上一層瑪莉餅碎,如是者以「梅花間竹」的方法填滿餅模,最後留面的是忌廉層。
  4. 再鋪上一層混合了可可粉的餅碎。
  5. 然後放進冰箱(freezer),待雪硬,隨意裝飾即成。

Wednesday, December 30, 2009

Wild Mushroom Toast

Yields: 6 servings

Ingredients:
3 pounds mixed fresh mushrooms, cleaned and stemmed
3 ounces dried mushrooms
1/4 cup olive oil
3 tablespoon finely chopped shallots
6 cloves garlic, crushed
1/4 cup low-sodium chicken broth
2 tablespoons cognac
2 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 sprigs rosemary
2 sprigs thyme
1/4 cup chopped flat-leaf parsley
1 1/4 ounces shaved Parmesan

Directions:
  1. Heat oven to 450 degrees F.
  2. Slice fresh mushrooms 1/4-inch thick. Soak dried mushrooms in a bowl of hot water until tender — about 10 minutes. Rinse and squeeze to dry.
  3. Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid — about 10 minutes. Add the shallots, garlic, rehydrated mushrooms. Cook until liquid has evaporated. Add broth, cognac, butter, salt, pepper, and 2 sprigs each rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Stir in remaining herbs.
  4. Serve warm on garlic bread with Parmesan curls.