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【日式簡易前菜 - 涼拌芝麻菠菜】
呢個前菜外表唔係好吸引，不過食落真係估佢唔到咁好味😍
雖然我都好鍾意現成嘅日式芝麻醬，但係呢個醬汁真係要試下自己整，味道完全唔一樣㗎！👍
詳細圖文食譜：http://wp.me/p6eyO0-18v
食譜書：
《一人份剛剛好！Recolte創意三文治機》：http://goo.gl/Asni9e
《獸性大發》：http://www.etpress.com.hk/etpress/bookdetail.do?id=9789626788905
#食譜 #recipe #成波之路 #mywaystogetfat
#日式 #前菜 #菠菜 #芝麻醬 #沙律 #japanese #appetizer #starter #spinach #salad #sesamesauce
#Yushan私宅派對 [同學半年一聚之午餐約會]
原本就喜歡偶爾邀三五好友來家裡辦個飲食聚會，自從搬入新居，有了稍微大一點的餐廚空間後，這個空間便很自然的成了「某些特定的日子和特定的人歡度約會食光」的場所。這些固定的聚會儀式主要有兩掛人馬：一是曾共事過的工作夥伴麻吉幫，每逢夥伴生日我們便會聚會慶生；而昨日的餐會則是另一群曾一起儲訓共學過的同學幫，每半年大夥就會敲定時間相約聚聚。
這次早早約好了日子，但前兩日我才猛然發現是十五我們的吃素日。本來和友人們商量，改到家附近新開的義大利餐廳聚餐，但他們似乎還是期待這半年ㄧ回的聚會地點在我們的窩居，不忍讓大家失望，又怕大家無肉不歡，最後決定就做半葷半蔬的午餐。
前一晚臨時擬好了菜單，做好工序筆記，雖然時間有點緊，但有些細節還是很固著的堅持，一早起床便上書房列印Menu和客人名牌，就在準備要開始備餐時，卻發現冰箱沒有奶油起司了，住在鄉下臨時去那兒買呀！還好鎮上還有一間食品原料行，隨即差我家的無薪司機載我去採買，這一去一回又耗掉了不少時間，也讓我準備這一餐的可用時間更顯窘迫，因此也就沒辦法可以從容地擺盤和拍照了。
準備了八菜一湯，其中有四道是首次新作。其中開胃菜的蕃茄起司佐巴薩米克醋和松露橄欖菌菇脆餅都是參考O&CO.官網上的食譜，簡單易做，且好看又好吃。家裡番茄有四、五項不一樣的品種，我之所以挑了桃太郎番茄，是因為只要將外型渾圓的番茄去掉一小部分頭、挖掉一些果肉後，很容易便可以裝填奶油乳酪，而且無需去尾便可以漂亮的立在盤上，是很討喜的一道開胃小品。另一道松露橄欖菌菇脆餅則是用了O&CO.的黑松露橄欖開胃醬和義大利手工橄欖油脆餅組合成鹹香甘甜、香氣濃郁的小點，之前試過PEKOE的松露醬，因為味道實在太腥了，久久都不敢再嚐，最後冰到過期丟棄。這次試了這瓶O&CO.的黑松露橄欖開胃醬，又重新燃起了我探索珍鑽松露的興趣。第三道開胃菜檸香干貝則是平日的家常菜色，只不過干貝的SIZE由家常版本的2S升等至宴客版的2L豪氣尺寸，顯見儘管廚藝SO SO，誠意可是十足呀！
昨日的宴客菜單如下：照片拍得不多，大家就將就將就看囉！
*相關po文（內有影片）
＃Yushan私宅派對［夏夜微醺。美好食光］ https://www.facebook.com/736039376467107/posts/772445626159815
*更多Yushan私宅派對的照片，可點選相簿連結喔！https://www.facebook.com/media/set/…
🍴🍷🍳🍪🍩🍲🍢🍚🍘🍕🍤🍛🍝🍮☕️🍰🍹🍴
*開胃菜 Appetizer
蕃茄起司佐巴薩米克醋
松露橄欖菌菇脆餅
檸香干貝佐芒果葡萄橄欖油醋醬汁
*湯品 Soup
白花椰奶油濃湯
*沙拉 Salad
無花果紅石榴生菜沙拉佐黑醋栗綠薄荷橄欖油醋醬
*主菜 Main course
香煎牛排襯時蔬佐肉汁油醋醬汁
蜂蜜芥末烤雞佐田園野菇
奶油白醬焗烤羅馬花椰菜
櫛瓜番茄烘蛋
牛肝菌菇筆管麵
*甜點Dessert
提拉米蘇
*水果Fruit
櫻桃&蓮霧
*飲料Drink
卡布奇諾咖啡 錫蘭伯爵紅茶
🧑🏻🍳 #為食B琦有煮意 《假日良伴》
😋 #Appetizer & #Dessert = 愛不釋手❣️
🥑 #Avocado #guacamole (garlic salt, Chilli powder, lime juice, red onion mince, minced red pepper, little bit of sugar, tomato, red small onion, orange bell pepper, lime juice n zest, pepper, salt) + 澳洲gluten free cheese puffed corn chips
🍋 #台式青檸蜂蜜愛玉冰
- 把切碎紅毛丹混入愛玉啫喱一起雪至定形
- 蜂蜜加青檸汁/皮及紅毛丹碎
- 加入冰粒一起享受最滋潤美味
😍🍽🤩
#在家的日子 #foodlovers #cookingwithlove
#自家煮 #原創食譜 #cookingideas #chefmode #homemadefood
This video will show you how to make Gyoza wrappers at home.
Of course using store-bought ones saves time, but making from scratch tastes even better :)
---------------------------------
How to Make Gyoza Wrappers from Scratch
Difficulty: Easy
Time: 1hr
Number of servings: 25-30 wrappers (about 3.7-inch rounds)
Ingredients:
100g (3.5oz.) cake flour
100g (3.5oz.) bread flour (strong flour)
1/3 tsp. salt
110ml warm water
*you can use 200g (7oz.) all purpose flour instead
Directions:
1. Sift together cake flour and bread flour for 2-3 times.
2. Mix salt in warm water.
3. Add salted water little by little into the dry ingredients, using a spatula or a spoon to mix, until you can form the mixture into a ball with your hands. Knead the dough for about 7 minutes. Add more water or flour depending on the consistency.
4. Shape the dough into a log and wrap in plastic wrap. Rest the dough at room temperature for at least 30 minutes. Meanwhile, you can prepare the filling.
5. Cut the log into 25-30 pieces. On a lightly floured surface roll out each piece into a 3.7-inch (9.5cm) circle. (Make the outer edge thinner than the center, if possible.) Dust it again with flour and stack it up.
You can cut out with a circle cookie cutter to make perfect circles.
Wrap tightly in plastic wrap and keep in the fridge (up to 3 days) until ready to use.
↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/11/blog-post_3.html
---------------------------------
Gyoza filling ideas:
How to Make Japanese Yaki Gyoza (Fried Dumplings Recipe) 焼き餃子の作り方 (基本レシピ)
http://www.youtube.com/watch?v=ffvdeBY6Ryw
Spinach Bacon Crispy Cheeze Gyoza with Balsamic Vinegar カリカリチーズ餃子
http://www.youtube.com/watch?v=d7xoFVdMTbQ
How to Make Yakiniku Gyoza (Recipe) 焼肉餃子の作り方 (レシピ)
http://www.youtube.com/watch?v=cLV1Ry4x86s
Music by
甘茶の音楽工房
イージー・ウィナーズ
http://amachamusic.chagasi.com/
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
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http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
The trick to make runny soft boiled egg Tempura is to use frozen eggs :)
---------------------------------
Egg Tempura
Difficulty: Super Easy
Time: 10min + freezing time
Number of servings: 4
Ingredients:
4 frozen eggs
flour *cake flour or all purpose flour
3 tbsp. Tempura flour
4 tbsp. water
vegetable oil for deep frying
Directions:
1. Mix Tempura flour and water in a bowl.
2. Peel the frozen eggs, dust with flour, then coat with the batter (1.).
3. Deep fry in oil (2 at a time is better) at 170C (338F) for 6 minutes. When they float up to the surface, flip them over to cook evenly.
You can eat them with salt, soy sauce, Tempura sauce, Dashi broth, or any seasoning you like.
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/07/blog-post_22.html
---------------------------------
Music by
YouTube Audio Library
Sugar Zone
♥FOLLOW ME HERE♥
http://instagram.com/ochikeron/
https://www.facebook.com/ochikeron
https://plus.google.com/+ochikeron
http://twitter.com/ochikeron
♥My COOKBOOK available on Amazon Kindle♥
http://amzn.to/2EwR3ah
NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://twitter.com/alohaforever
♥and of course PLEASE SUBSCRIBE♥
http://www.youtube.com/user/ochikeron?sub_confirmation=1
歡迎各位加我IG，FB.
Feel free to add me on instragram or facebook :)
Facebook page: www.facebook.com/cookkingroom
Facebook Account: www.facebook.com/cookkingroomhk
Instagram user ID: cookkingroom
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去完鼎爺私房菜之後得到啟發嘅秘製醉鮑魚，小弟試咗整3似先認為似樣嘅冷盤，絕對無挑戰鼎爺嘅意思，亦無咁嘅能力。 不過我都想整一個差唔多嘅分享一下，如果鼎爺見到呢個video,千祈唔好鬧我 lol. 今次用慢煮嘅方式整,我認為會比較容易, 明火煮法大家自行嘗試了.
首先要講明我係整一個自己覺得似既版本，絕對唔敢講係抄佢一次，自問無咁嘅功力。
材料：
南非鮑魚 3隻
糖 適量
魚露 適量
玫瑰露 適量
糖 適量
蔥 1條
高粱湯料：
高粱酒 100毫升
甘針 適量
冰糖 1粒
月桂葉 1 塊
丁香 2粒
水 1公升
高粱酒 100毫升
appetizer食譜 在 芝士香草酥皮脆條(附食譜) | Appetizers easy, Savoury finger ... 的八卦
芝士香草酥皮脆條食譜材料: 帕爾馬芝士碎(Parmesan) 1/2杯歐芹(乾) 2茶匙蒜蓉粉 2茶匙羅勒(乾) ... puffy cheese sticks Cheese Appetizers, Finger Food Appetizers, ... ... <看更多>