Saturday, December 31, 2011

~2011年的晚餐~

2011年的最后一天,我和排骨选择在家渡过~因为很久没在家好好休息了!
从圣诞节之前个礼拜都往外跑,吃到我们都怕怕!

今天在家我们吃海鲜~ 朋友帮我们购买生蚝,买了两打~ 其实我和排骨一人可以吃两打,但是因为又有螃蟹,所以买两打该够吃了~哈哈哈!!超爽的!明年再减肥吧!

在此,恭祝大家新年快乐~


Wednesday, December 28, 2011

~芒果密苏~

夏天的天气真的会让我“发疯”~ 热到我无法形容!
但是让我又爱又恨的是,只有夏天有芒果吃~
心血来潮,又想要做蛋糕了,这次选择做Mangomisu,tiramisu 的翻版~
这蛋糕是要送给一位朋友作生日蛋糕的。。
朋友们都很享受这蛋糕,因为一点都不腻,也不很甜。加上新鲜芒果,味道更是美味。




Monday, December 26, 2011

我给自己的礼物~

我订的书终于到了~ 高兴到不知怎样形容!这是给自己的圣诞礼物~  但是还有另外一本还没到,看样子应该不见了~同一个时间订购的,怎么只有这一本到家呢?arghh.... 已经写信告知~希望快快可以拿到~

买了这些书,希望可以好好的学做面包~

Butternut Snap Rudolph Chocolate Tartlets

Ho ho Ho! Merry Christmas to everyone of you~ 今天是 boxing day~ 早上和排骨吃Mc D 早餐,就去逛逛有什么便宜东西买~ 排骨买了2件T-shirt.. 我没买了什么!

圣诞佳节已过~ 那几天,家家户户都忙着买礼物、聚餐、做蛋糕、弄美味的火鸡、食物~
我自己本身也不例外,忙得很~ 现在才有时间上食谱!

因为教会有庆祝圣诞晚会,所以自己被安排负责做cookies~

我只做了24个,哈哈!不多也不少~ 教会的孩子特别喜欢只因为它好看~哈哈哈!!

我想要参加 Hankerie 主办的Aspiring Bakers #14: Creative Christmas Bakes (December 2011)

Butternut Snap Rudolph Chocolate Tartlets 食谱取自于taste.com.au

这个是butternut snap cookies




Ingredients:

250g packet Arnott’s Butternut Snap Cookies
65g unsalted butter, chopped
1/3 cup cream
200g milk or dark chocolate, chopped
10 vanilla marshmallows, halved horizontally
2 tablespoons vanilla ready-made frosting
20 jaffas
20 mini vanilla marshmallows, halved crossways
Rich choc fudge writing icing
40 mini pretzels
  1. Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
  2. Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.
  3. Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.
  4. Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.
Notes:
Variation: After the chocolate tartlets have set, dust each with a little icing sugar mixture. Gently press 3 red mini M&Ms into tartlet to form berries. Gently press 1 spearmint leaf lolly into tartlet to form holly leaf. Serve.

Sunday, December 18, 2011

Canapes~

再过一个礼拜,圣诞节将要来临了~ 好期待!
以前还未成为基督徒时,常常认为圣诞节只是交换礼物罢了~
自从成为基督徒后,圣诞节的意义就显得不一样了~
昨天忙得很,有订单、有聚餐、又忙着做礼物给朋友~ 今天早上整个身体酸痛,完了!应该是年纪来了~

聚餐最后还是选择做Canapes.. 这个真的很容易又好看!

Ingredients:

For Smoken Salmon Canapes

1 cucumber
2-4 pcs smoked salmon

Fillings:
125g cream cheese
1-2 spring onion
1-2 parsley
salt and pepper to taste

Method:

1. Put spring onion and parsley to food processor. Chop till fine.
2. Put cream cheese, salt and pepper to the mixture and blend it combine. Put aside.
3. Cut the cucumber to 1cm width.
4. Pipe the cream mixture on top of the cucumber. Top with smoked salmon.
5. Garnish with dill if desired.

For Tuna and Mushroom Vol au cent

24 small vol au vent cases

Fillings:
1/2 can tuna in chunk, drained1
3-4 button mushroom, chopped
125g cream cheese
salt and pepper, to taste

Method:

1. Drain the tuna and put aside.
2. Combine tuna, mushroom, cream cheese, salt and pepper in a large bowl.
3. Place vol au vent cases onto baking paper-lined oven trays. Bake in the oven for 20 minues with 180C or until lightly browned.
4. Spoon tuna mixture into cases -  when it cool.
5. Sprinkle mixed herbs on top of the vol-au-vents if desired.

Saturday, December 3, 2011

扇子面包 Garlic Butter Fan Tan Rolls

我真的很喜欢吃面包~ 每次都上网找找看有什么好吃又好看的面包!终于让我找到了~
食谱取之于dailydelicious


Garlic Butter Fan Tan Rolls

225 ml
milk
15 g
yeast
2 teaspoons
caster sugar
450 g
bread flour
2 teaspoons
salt
30 g
vegetable shortening or lard
1
egg, beaten
55 g
salted butter, softened
4
cloves of garlic, crushed
2 tablespoons
chopped flat-leaf parsley

1. Mix the yeast with milk and the caster sugar.
 
2. Sift the flour with the salt into a large bowl. Cut the vegetable shortening into small pieces and rub into the flour.

3. Make a well in the center of the flour and pour in the yeast mixture, egg and most of the remaining milk. Mix to a soft but not sticky dough, adding more milk or flour as necessary.

4. Knead for 6 minutes by machine or 10 minutes by hand until satiny.

5. Place the dough in an oiled bowl and turn the dough to coat it in a thin film of oil. Cover with oiled cling film and leave to rise until doubled in size.

6. Mix the garlic and parsley with the butter.

7. Heat the oven to 190°C. Lightly butter 16 muffin tins.

8. Knock back the risen dough by kneading for 30 seconds then roll it into a rectangular measuring 80 x 30cm.

9. Spread the garlic mixture over the dough. Cut the dough length ways into 6 strips.

10. Stack the strips then cut them into 16 (5 cm) pieces. Place the pieces in the muffin tins and cover with oiled cling film. Leave to prove until soft and pillowy, about 30 minutes.

11. Bake in the centre of the oven for 20 minutes or until golden-brown. Serve warm.

12. To reheat, place the rolls on a baking sheet in an oven preheated to 180°C for 10 minutes.

生日吃面粉馃??

昨天working from home, 没去上班因为err.. 公司有Christmas Party, 在Captain Cook Cruise 举行~有点不想去,所以就呆在家咯~

晚上和好友兼姐妹见面!嘢!!我们原本上个月见面的但是因为每个人都忙忙忙~ 咳!
昨晚庆祝"毛毛虫" 的生日!做了tiramisu蛋糕~ 不好意思,我目前只会做这蛋糕!不好意思的事,我却收到"毛毛虫"送我的礼物,我真的好高兴。因为这mini bowl 是我很想买的,但是怕排骨骂我乱买东西,所以就没买了~ 反而从她那收到!*高兴*

谢谢你,朋友~ 我都没送你什么~
昨晚其实非常高兴,因为能够和这几位好友一起谈谈天,吃吃饭是多么享受的一件事。
真的!好友不需要太多,几个就够了~ 感谢上帝让我在异国都有这帮好友~我们要常常联络哦~

Tiramisu 蛋糕食谱在这
相片再次亮相~
毛毛虫~ 生日蒙恩~

毛毛虫送我迟来的生日礼物~ 谢谢~

我们不只有蛋糕吃,还决定做面粉馃当晚餐~ 第一次做!哈~
但是噢~ 排骨不是很喜欢吃面粉馃的面,可能要做成板面~ 晕!

食谱取自于Nasi Lemak Lover,但是做了一点更改,因为好友怀孕,不能吃虾~

面团:
500g普通面粉,1/2小匙盐,2粒蛋,160ml(2/3杯)水,少许薯粉(洒面用)

1. 将面粉筛进大碗中,加入盐,做一个洞于面粉中央,打入蛋及加入水,搓成硬面团。盖上一块布休面一小时。

汤料:
100g江鱼仔洗净,2 litres水,1块江鱼仔精,1小匙盐调味

2. 水煮至滚,加入江鱼仔,转中火再滚约30-45分钟成浓香的汤。加入盐调味便可。

肉料:
200g 鲜虾或鱼片:烧热油爆香蒜茸,加入鲜虾或鱼片炒香

200g 猪肉或鸡肉, 切片并和调味料搅拌(麻油、胡椒粉、薯粉)

配料:
100g炸香江鱼仔,适量炸葱片,适量黑木耳,6-8朵冬菇,綠葉菜(小白菜/ 波菜/ 树仔菜/ 芥菜)

一碗煮法:
1. 倒入一碗的汤底在锅里
2. 将汤大火煮开,将面团撕成小而薄的片,搅煮至滚。
3. 加入肉、鱼片、黑木耳、冬菇和菜。
5. 煮至1-2分钟,煮开后盛入碗中。
6. 放入炸江鱼仔及炸葱片,享用时可配上辣椒。

看不到面粉馃,太多料了~

Friday, December 2, 2011

葱香肉松面包捲 Pork Floss Bun Rolls

星期二晚上放工回家后,就决定再次挑战这肉松面包捲。之所以说挑战因为第一次做时,不怎么会捲~ 捲的不漂亮。这次用了汤种面包来做,口感不一样。软软的,好好吃哦~

食谱取之于Corner Cafe

我用了water-roux version,也用了黑芝麻代替白芝麻~
我没用蛋黄来刷,反而用了全蛋。颜色不是很美~

 剩下的面团来做这个小面包,内馅用了ang ku kueh 的馅料。我不怎么喜欢,但排骨喜欢哦~

做完了面包,排骨说我们该布置我们的圣诞树了~ 想到去年庆祝朋友的生日后,就到我们家布置圣诞树,哎哟~忘了拍照!好怀念那时候的日子,因为今年我们每一个人都忙于工作~ 很少见面了~ 但是我们尽量一、两个月见面一次~

有没有发现到有火车呢?这是排骨喜欢的玩具~

排骨的玩具