Little Panda Mommy與中意混血兒: 08/01/2012

Saturday, August 18, 2012

迷你意式肉丸(附食譜) Mini Italian Meat Balls Recipe

迷你意式肉丸食譜(約做45個)
Mini Italian Meat Balls Recipes (approximately 45 balls)

材料:碎牛肉 1.25磅
意式肉腸(去外層) 3條
蒜蓉 2茶匙
雞蛋 1隻
粗鹽 1茶匙
 意式香草麵包糠(按食譜) 1/4杯
帕馬爾芝士碎 2湯匙
歐芹乾 2湯匙

Ingredients:
Ground Beef 1.25 pounds
Italian Sausage(casing off ) 3 links
Garlic (Minced) 2 teaspoons
Egg 1 whole egg
Kosher Salt 1 tablespoon
Italian Bread Crumbs 1/4 cups
Parmesan Cheese 2 tablespoons
Parsley Flakes 2 tablespoons

做法:
Steps:
1. 將焗爐預熱至華氏375度.
1. Preheat the oven to 375F.

2. 在大碗中,用手將所有材料混和.
2. In a large bowl, hand mix all the ingredients together.

3. 用手取出小量肉餅,搓成1吋大的肉丸,平均放在已墊錫紙的金屬焗盤上.(注意:肉丸不要搓得太實,成形即可)
3. Scoop a little amount of meat on hand, form a 1 inch meat ball. Place meat balls on a foil lined metal baking sheet. (Attention: Don't compress the meat balls too much, stop rolling as soon as the shape formed)

4. 放入焗爐中層,焗10分鐘.然後將焗盤前後反轉再焗7分鐘,或直至熟透.
4. Place the meat balls in the middle of the oven, bake for 10 minutes and flip the metal sheet front side back, bake for another 7 minutes or until done.

5. 將肉丸配合意粉和意粉醬伴食,可隨個人口味灑上芝士食用.
5. Serve the meat balls with pasta and pasta sauce, sprinkle with cheese if desired.

Chinese recipes available for printing on http://thecook.hk/
請到http://thecook.hk/列印中文版食譜(文字版)

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Friday, August 17, 2012

三文魚餅食譜: (兩位用)
Salmon Cake Recipe: (For Two)

材料:

三文魚柳(去皮,切粒) 半磅

洋葱(切細粒) 3湯匙

葱花(切碎) 1茶匙

他他醬(卡夫牌) 2湯匙

麵包糠(食譜按此) 2.5湯匙(魚餅用); 2湯匙(外層用)

特級初榨棷欖油 1.5湯匙

鹽 1/4茶匙

黑椒碎(新鮮磨碎) 1/4茶匙

Ingredients:
Salmon fillet (skinned & diced) 1/2 pound
Onion (finely chopped) 3 tablespoons
Green Onion (finely chopped) 1 teaspoon
Tartar Sauce (Kraft brand) 2 tablespoons
Bread crumbs (recipe here) 2.5 tablespoons (for cake mix); 2 tablespoons (for breading)
Extra Virgin Olive Oil 1.5 tablespoons
Salt 1/4 teaspoon
Black Pepper (fresh ground) 1/4 teaspoon

做法:
Steps:

1. 在中碗內,放入已切好的洋葱,葱花,三文魚粒,他他醬,2.5湯匙麵包糠,鹽和黑椒碎,用手攪拌至材料完全混和.
In a medium bowl, add in onion, green onion, salmon, tartar sauce, 2.5 tablespoons bread crumbs, salt and pepper. Hand mix the ingredients until well combined.

2. 在小碗中,倒入餘下的麵包糠.
In a small bowl, add in the rest of the bread crumbs.

3. 把已混合的材料搓成每個約1.5吋的魚球,按扁成餅狀後,放入小碗中至表面沾滿麵包糠.
Use the mix ingredients to form fish balls, 1.5 inches each. Press lightly to form a cake shape, then roll it in the small bowl until evenly covered with bread crumbs.

4. 在平底鑊中,加入橄欖油以中火加熱至冒煙.調低至中小火,加入三文魚餅煎約2分鐘至金黄色.反轉再煎約2分鐘或直至熟透.(要小心反轉,以免散開)
In a paella pan, heat olive oil at medium heat until smoking. Turn the heat down to medium low, sear the salmon cakes for 2 minutes until golden. Flip and cook for another 2 minutes or until they are done.(To avoid the fish cake falling apart, flip the fish cakes carefully)

5. 上碟後,要趁熱吃啊!
Serve and enjoy while it is hot.

注意: 若想魚餅實身一點,可以加入麵包糠(魚餅用)1湯匙,三文魚切細粒或攪碎.亦可加入1個蛋黄和1湯匙麵包糠入魚餅,鹽和黑椒份量亦稍加些少.
Attention: To make the salmon cakes holding up better and firmer, add 1 tablespoon breadcrumbs into the mix, ground the salmon or dice it into smaller pieces. Or add 1 egg yolk and 1 tablespoon of breadcrumbs into the mix, add a dash more of salt and black pepper too.

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香蕉糕食譜 - 真材實料版本

市面上賣的香蕉糕,大部分(或者全部)都是香蕉油做的,根本沒有香蕉成份,很有被騙的感覺.加上住在美國6年多,從來也沒有見過有香蕉糕賣.雖然我不特別喜歡香蕉糕,但希望小公主們可以試試不同的香港特色小食.於是,早陣子前我試製了一次香蕉糕,當然用上真香蕉,自家做的怎會偷工減料用香油過關,而且一試成功,很開心呢.

小公主們非常喜歡,一見到就吃了2條香蕉糕.老公說喜歡再甜一點,我自己則喜歡更香綿一點,所以昨天調較份量後再試一次,終於做出大家都喜歡的版本.這次做的還是較街上買的少一點甜,因為街賣的對我來說太甜,我只能吃2口就不能再吃下去.如果大家喜歡甜一點的,就將糖的份量改成1杯,應該會有街賣的甜度.

選材的方面,香蕉要用熟香蕉,鮮黄色的靚靚香蕉不要用,多等1-2天待其充滿啡色斑點後,隔著一段距離也聞到香味,摸上手還算實手的,就是合適的香蕉.糯米粉和粘米粉的比例大約是7成糯米,3成粘米,可根據個人口味調較份量.喜歡軟身一點的,可加重糯米份量,相應減少粘米粉;喜歡硬身一點的,則加粘米減糯米.

香蕉糕食譜:
材料:

糯米粉 1.75杯 + 3湯匙(炒用)

粘米粉 1/2杯 + 2湯匙

熱水 2/3 杯

糖 3/4杯

菜油 1茶匙

熟香蕉(壓爛) 3隻

做法:

1. 在易潔鑊中,開中火炒熟3湯匙糯米粉(約2分鐘)備用.

2. 把糯米粉和粘米粉過篩備用.