迷迭香与黑胡椒面包

另一层次口感的面包......再配上烤鸡腿和沙拉, 晚餐也就搞定了. 所谓柴米油盐, 日复一日, 百味人生也就熬出来了......

Rosemary and Black Pepper Rolls

烤鸡腿

Ingredients : 2 teaspoons freshly chopped rosemary, 1 teaspoon freshly cracked black pepper, 250g bread flour, 1/2 teaspoon salt, 11/2 tablespoons sugar, 1 teaspoon dried yeast, 1 small egg, 1 tablespoon cooking oil and approx. 125ml water

Preheat the oven to 180 deg C.  Lightly brush the top of the rolls with melted butter, then sprinkle with remaining chopped rosemary, cracked pepper and sea salt flakes. Bake for about 20 to 25 minutes or until golden brown. Remove them from the oven and brush with remaining butter.

后知后觉

某日, 在亚洲杂货店看到新鲜的木署, 分外觉得稀罕, 二话不说就买了些回家......原来刨木署确实是件挺费劲的活儿.

蒸木署

烤木署糕

蒸木署糕

蒸木署 

Ingredients : cassava, gula melaka, grated coconut and pinch of salt

Method : steam cassava over high heat till cook through, serve with gula melaka syrup and grated coconut

烤木署糕

Ingredients : 450g grated cassava, 50g grated coconut, 1 egg, 80g coconut milk, 40g milk, 110g caster sugar 40g melted butter and honey.

Method : Place all ingredients except honey in a bowl and mix well. Pour mixture into a lined loaf tin and bake for about 35 minutes at 180 deg C. Remove tin from the oven, brush honey on top of the cake and continue to bake for another 10 minutes or until golden brown colour.

蒸木署糕

Ingredients : A) 400g grated cassava, 100g coconut cream, 50g water and120g caster sugar. 

B)grated coconut and 1/2 teaspoon salt.

Method : Place A in a bowl, mix until well combined. Pour mixture into a greased tin. Steam over high heat for about 30 minutes. Meanwhile steam grated coconut and salt for about 10 minutes and set aside

Serve cake with grated coconut.

南瓜糕

曾家太后健康还行的时候, 就喜欢泡制这款南瓜糕, 每每要传授于我但又咿呦的说不出份量.....如今身体状况也每况愈下.....渐行渐远.....我倒也似模似样的弄出此点心,味道还不错.

南瓜糕

Ingredients : 

A. 400g diced butternut pumpkin, 5 dried mushrooms, 60g dried shrimps, shallots, garlic and water

B. 175g rice flour, 25g tapioca flour, 1 tablespoon corn flour and 350g to 400g water.

C. soy sauce, salt, white pepper, five-spice powder, sugar and sesame oil

D. red chilli, spring onion, toasted white sesame seed and fried shallot 

Method :

1. Pan fry dried shrimps, shallots and garlic till crispy and set aside.

2. Combine rice flour, tapioca flour and corn flour in a bowl, make a well in the centre, gradually add water, stirring with chopsticks until a smooth batter forms.

3. Add soy sauce, salt, white pepper, five spice powder, sugar and sesame oil to the batter, mix well.

4. Heat oil in a frying pan over a medium heat, add mushrooms and pumpkin. Cook, stirring for a few minutes, add water, cook for another two to three minutes, or until vegetables are tender. Add 1/2 portion of the shallot mixture, stir until well combined.

5. Add rice batter to the vegetable mixture, cook until the mixture thickened.

6. Pour mixture into a greased tin, steam over medium heat for about 40 minutes or until cook through.

7. Garnish the pumpkin cake with red chilli, spring onion, toasted sesame seed and 1/2 portion of the shallot mixture.

8. Serve with chilli sauce.

核桃咖啡曲奇

随着春季缓缓的流逝,白昼一天天变长, 夏令时也从昨日开始了. 今天早上眼睛特别的困.

核桃咖啡曲奇

Ingredients : 

A. 125g unsalted butter, 50g caster sugar and 50g icing sugar

B. 1 egg, 2 drops vanilla essence and 1 tablespoon instance coffee

C. 150g plain flour, 75g self raising flour and 50g almond meal

D. 125g walnuts

Method :

Cream the butter and sugar in a large bowl with an electric mixer until pale and fluffy, Add in egg, vanilla essence and instance coffee, mix until well incorporated. Stir in the combined sifted flours and almond meal in 2 batches, mix well. ( stir in one or two tablespoons milk if the mixture is too dry ) Add walnuts.

Roll the mixture into a log. Wrap in baking paper and refrigerate for 1 hour or until firm. 

Preheat oven to 160°C, cut the log into 1cm slices and place 3cm apart on lined oven trays. 

Bake the biscuits  for about 20 minutes or until golden brown colour.

一款非常可口的曲奇.

果仁面包卷Vs火腿奶酪面包卷

带了果仁面包卷与火腿奶酪面包卷, 路过几个质朴小镇, 吃了一顿丰盛的老外晚餐且在Bairnsdale住上一晚, 次日抵达Lake Entrance. 全程大约四百公哩. 来回途中竟把石田裕辅的用洗脸盆吃羊肉饭阅毕. 这仍是我弃业后的第二本书.

果仁面包卷

火腿奶酪面包卷

Ingredients : 

300g Bakers flour, 1 teaspoon dried yeast, 35g caster sugar, pinch of salt, 1/2 egg, 180g to 200g fresh milk, 25g unsalted butter, 1 tablespoon chia seeds, mixed nuts and dried fruits/ham, cheese slices and fresh parsley

Egg wash for glazing

客家喜板

用视觉,味觉,嗅觉和触觉去一窥那记忆里的时光.....噢!又糯又软的南瓜喜板......

南瓜泥喜板

Ingredients :

125g plain flour, 125g glutinous rice flour, 80g caster sugar, 3/4 teaspoon dried yeast, 150g mashed pumpkin ( butternut pumpkin ), approx. 125g water and 15g vegetable oil

Method :
1. Place all ingredients except vegetable oil in a bowl, knead to form a smooth dough.
2. Gradually add oil and mix until combined. Rest dough for about 10 minutes.
3. Divide dough into 10 pieces about 58g each. Lightly oil your hands and shape each piece of dough into a ball. Place each ball on top of a piece of non stick baking paper and flatten with your palm. Cover lightly with a damp tea towel and leave to rise in a warm place until doubled in size or very soft to touch.
4. Steam for about 12 minutes or until cooked, allow to sit in steamer for another 5 minutes with lid slightly open.

Note : Cover the top of the steamer with a kitchen towel and place the lid on top, the towel will absorb any steam that collects on top from dripping onto the 喜板.

肉桂杏仁面包卷

冬去春来, 天气渐渐回暖, 25 deg C 的艳阳天, 希巴烂的雀跃.

汤种肉桂杏仁面包卷

食谱取之Carol自在生活

Ingredients :

A. Tang Zhong : 25g Bakers flour, 125g water/milk

B. Main dough : 100g Tang Zhong, 270g Bakers flour, 30g cake flour, 1 teaspoon dried yeast, 1 egg,      120g fresh milk, 30g caster sugar, 30g unsalted butter and 1 1/4 teaspoon salt 

C. Filling : Melted butter, ground cinnamon and sugar

D. Egg wash and almond flakes                        

Say Good-bye

从秋季纠结至春季, 终于怀着一颗忐忑不安的心走进手术室, 摘下至少长达七年长在颈部左边的肪肪瘤, 经过全身麻醉,打点滴, 少许的痛楚以及眩晕......哈哈 终于难分难舍的say good bye to my "Lipoma"..... 它的大小就如我的香兰叶糯米球.

香兰叶糯米球

Ingredients : 

A) 125g Glutinous rice flour, 50ml Home made pandan paste, 30g Ayam brand coconut cream and about 30g hot water

B) Gula Melaka

C) Fresh desiccated coconut and pinch of salt

春天里

超爱汪峰的摇滚音乐, 在这风和日暖, 蓝天白云的春天里, 这首歌油然而生的在耳边盘旋, 荡漾. 久久不散........

--如果有一天我老无所依, 请把我留在那时光里, 如果有一天我悄然离去, 请把我埋在这春天里--

后花园的桃花依旧, 绚丽且耀眼

Braised Red Wine and Rosemary Lamb Shanks

无羊骚味的红洒炖羊膝. 我对红肉从不感兴趣, 但我家 old man 是肉食控, 给他解嘴馋. 同时也慰劳我的好邻居, 一举两得.

Braised Red Wine and Rosemary Lamb Shanks

Ingredients : Lamb Shanks ( Spring Lamb ), garlic, onions, carrots, celery, tomato paste, diced tomato, rosemary, bay leaves, red wine, beef stock, plain flour for dusting, salt and cracked black pepper.

Method :

1. Dust the lamb shanks in the flour, salt and black pepper, shake off excess.

2. Heat a little oil in a saucepan, brown the lamb shanks well all sides.  Set aside.

3. Meanwhile cook garlic, carrots, celery and onions for a few minutes.

4. Add tomato paste, diced tomato, beef stock, rosemary and bay leaves. Bring to the boil, return the shanks to the pan, cover with a lid and cook for about one to one and a half hour.

5. Uncover and continue cooking, stirring regularly, for another 30 minutes or until shanks are fall apart tender.

6. Serve with steamed vegetable, couscous, rice or mashed potato.

1. 
   

红茶乳酪戚风蛋糕

不一样的戚风蛋糕, choux pastry般的做法, 超软. 冰过后次日才吃, 配上红茶或咖啡, 感觉超cool!

红茶乳酪戚风蛋糕

食谱取之carol 自在生活

Ingredients : 

A. 4 egg yolks, 1 whole egg, 30g caster sugar, 40g vegetable oil, 100g fresh milk, 40g cheese slices, 2 twinings earl grey tea bags and 100g low protein flour

B. 5 egg whites, 1 teaspoon lemon juice and 60g caster sugar

一般戚风作法, 160 deg C 烤大概50分钟

Note :
1.乳酪片撕小塊,放入牛奶中,倒入細砂糖,液體油脂及紅茶包的茶葉煮至沸騰,然後轉小火煮再1分鐘.
2.將過篩的低筋麵粉一口氣倒入,用木匙快速攪拌. (水及油煮沸後轉小火倒入麵粉後,火還不要關,  一邊攪拌
   到粉變成有一點透明不沾鍋且成糰才能關火)
3.然後依序將蛋黃及1顆全蛋一個一個加入混合均勻, 每加一個蛋黃必須攪拌均勻才加下一個, 直到麵糊呈
   現"倒三角緩慢留下的狀態"即是完成

芋头糕

路边摊小吃 - 芋头糕, 亦是我那年代上班族的早点之一。

芋头糕

Ingredients : 

350g diced taro, cooking oil, 60g dried shrimps, 100g shallots, 2 cups rice flour, 31/2 cups water, 3 tablespoons corn flour, 1/4 teaspoon five-spice powder, 1/4 teaspoon white pepper and 11/2 teaspoon salt.

芋泥酥

制作了两款真材实料, 无香精无色素的芋泥酥, 一款是用牛油, 吃得安心; 另一款是猪油, 嘿嘿! 心惊胆跳. 但还是比白油(shortening)强多了.

芋泥酥(猪油制作)

特爱它那吹弹得破的酥皮其缧旋纹也令我手午足蹈,开心一整天.

紫芋泥酥(牛油制作)

好亮丽的紫色.....

食谱取於Carol自在生活

A. 水皮: 200g plain flour, 15g pure icing sugar, 70g unsalted butter and 105g cold water (make 6      pieces, 65g each)

B. 酥皮: 160g low protein flour and 80g unsalted butter (make 6 pieces, 40g each)

C. 馅: 500g diced yam, 80g caster sugar, 20g milk powder and 30g butter ( make 12 pieces, 45g each)

香蕉蛋糕卷

松松的, 软软的, 妥妥的东方人口味蛋糕卷.

香蕉蛋糕卷

Ingredients :

A. 3 egg yolks, 20g caster sugar, 35g vegetable oil, 80g mashed banana, 2 teaspoons lemon juice, 

     1 teaspoon ground cinnamon, 60g low protein flour and 2 tablespoons fresh milk

B. 4 egg white, 40g sugar and a few drops lemon juice

C. Whipped cream

冷色调的天空

萧瑟,寒冷且漫长的冬天, 柠檬树却长得很霸气, 黄澄澄的柠檬映着这冷色调的天空.

Buttery Lemon Curd

 Ingredients :

180g butter, 160g caster sugar, 160ml lemon juice(strained) and 3 eggs

Method :

1. Place the butter, sugar and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water, making sure the bowl does not touch the water. Cook, stirring constantly with a wooden spoon for about 5 minutes or until the butter is melted and the sugar is dissolved.

2. Remove from the heat and slowly whisk in eggs.

3. Return to heat and cook, stirring continuously for 10 minutes or until mixture thickens and coats the back of the spoon. Remove from heat. Set aside for 5 minutes to cool. Pour into hot, sterilised jars and refrigerate.

Lemon curd makes a great spread over bread, scones, pancakes, biscuits, rice cakes and 馒头......

流金韶华

时间都去哪儿了? 还没好好看看你眼睛就花了, 柴米油盐半辈子, 转眼就只剩下满脸的皱纹了. 周笔畅在我是歌手竞演此首歌曲,她虽不是原唱但还是有些悸动.
           

青葱乳酪小面包

Ingredients :

A. Sponge dough : 215g Bakers flour, 125g warm milk and 1/2 teaspoon dried yeast

B. 90 Bakers flour, 30g egg + 2 tablespoons milk, 1 teaspoon dried yeast, 1/2 teaspoon salt, 30g sugar and 30g butter

C. Filling : Cheese slices

D. Topping : Egg wash, spring onion and shredded cheese

门前老树长新芽, 院里枯木又开花, 半生存了多少话, 藏进了满头白发.

记忆中的小脚丫, 肉嘟嘟的小嘴巴, 一生把爱交绐他, 只为那一生爸妈.

时间都去哪儿了, 还没好好感受年轻就老了, 生儿养女一辈子, 满脑子都是孩子哭了笑了.

时间都去哪儿了? 还没好好看看你眼睛就花了, 柴米油盐半辈子, 转眼就只剩下满脸的皱纹了.  --- 王铮亮, 时间都去哪了

黑芝麻馒头

第一次做馒头, 不难.  但是蒸熟后不皱皮,不回缩, 不下榻且松软的馒头倒需要些技巧. 仍在摸索中........ 感觉还是挺乐呵的......

黑芝麻牛奶馒头

Ingredients :

Sponge dough : 120g plain flour, 1/2 teaspoon dried yeast and 80g warm water

Main dough : 100g sponge dough, 250g plain flour, 30g corn flour, 20g ground sesame, 1 teaspoon dried yeast, 180g to 200g warm milk, 20g sugar, 1/2 teaspoon salt and 20g butter

香蕉海绵蛋糕

不油腻的轻口味海绵体香蕉蛋糕.

香蕉海绵蛋糕

Ingredients : 2 eggs at room temperature, 50g caster sugar, 85g self raising flour, 15g corn flour, 1 teaspoon ground cinnamon, 1 large banana, 2 tablespoons fresh milk and 60g melted butter

蒸鸡蛋糕

想念古早味糕点, 就做了此款全蛋打发的蒸鸡蛋糕.

蒸鸡蛋糕

Ingredients : 2 eggs, 65g icing sugar, 50g self raising flour, 10g corn flour and 50g melted butter