Oatmeal Cookies 燕麥曲奇

今日去了個bride-to-be好友新居串門子，所以焗了一些曲奇給她。由於她正on diet，所以我沒加朱古力，而且用了椰糖及減了糖的份量。

原食譜來自: http://missgraciehui.blogspot.hk/2010/11/chewy-chocolate-oatmeal-cookies.html

材料:
無鹽牛油 110g
椰糖 110g (不過仍然很甜，下次要再減糖)
雞蛋一隻
Vanilla essence 1茶匙
低筋粉 80g
泡打粉 baking powder 1/2茶匙
鹽 1/4茶匙
即食燕麥片 140g

做法:

1. 將牛油打至軟身，然後分兩次加入糖，打發至材料混和。
2. 加雞蛋及vanilla essence 入 (1)的混合物，混和。
3. 低筋粉、泡打粉及鹽分三至四次加入 (2)的混合物。
4. 將燕麥片分三次加入 (3)的混合物，混和即可。
5. 將一湯匙麵糰倒在焗盤上，便完成一個曲奇餅。重複步驟，餅與餅之間預留一些空隙。
6. 把曲奇餅放入雪櫃雪大約10分鐘。(因為今天仍有些熱，做餅的時候發現牛油溶了，所以先雪一雪曲奇餅再焗。)
7. 趁雪曲奇餅的時間，預熱焗爐160度。
8. 曲奇雪後放入焗爐，160度焗12分鐘至曲奇餅邊呈金黃色。

* 我的焗爐爐溫較熱，所以160度就足夠了。

T8 cinnamon rolls 八號風球肉桂卷

八號風球，五點多知道不用上班，多睡了一會，八點半再睡不著了! 好在，早有準備! 一早預備了!


焗完，整間屋都是肉桂的味道!

我用的是這個食譜: http://www.4fcookinghome.com/categoryrecipe-cinnamon-rolls/

懶惰的我當然是用麵包機搓粉啦!


排氣後，放15分鐘鬆弛。


搓成一大片。


放上牛油溶液，糖及肉桂粉。捲起。切成10份。放在焗盤上，進行二次發酵。


第二次發酵完成了!


入爐，190度，10分鐘。


其實，今次係我第一次睇食譜做這型包!!! 哈哈
我自己都覺得好好食呀!
不過怕太甜，所以捲肉桂卷前落的糖比食譜的少，而且我沒有加上glaze。
下次要捲實D!

Garlic bread (homemade garlic butter) 蒜蓉包

Okay, I'm not cheating. The butter is not homemade! Haha! :P

自家蒜蓉牛油真的非常容易! 材料只需: 牛油、鹽、蒜。喜歡的可加香草。

只要將牛油置室溫軟化，加入蒜蓉 (越幼細越好)，少許鹽。That's all!

如果你像我一樣有點懶惰，blender會幫到你的! 將軟化牛油切丁，加入蒜頭及鹽，開機!

搽在法包上再焗，很crunchy!

在網上見到這食譜，下次要試試加了檸檬汁會有甚麼不同!
http://www.adaymag.com/2015/07/21/day-recipes-easy-garlic-butter.html

Mushroom creste di galli 黑松露蘑菇意粉

其實我真的不知道這種意粉的中文名稱，有些時候我會很懶惰的一罐罐頭湯再加意粉就做午餐，只是覺得這種意粉跟罐頭湯應該幾夾, 所以就買這種。它的英文/意大利文名字也是從Google上找來的，連吾家的English Tongue都不知道。有朋友說它像章魚腳呢!

想要一個簡單的meatless lunch，這道菜是好選擇，只要有蘑菇，意粉，奶及忌廉便可了。黑松露醬不過是加點層次而已，沒有也行的。

Palace 裡沒有忌廉，因為貴，又不常用，不過奶就一定有的!

做法簡單!

1. 先煮一盤水，然後加入意粉。煮的時間比包裝上的suggested time少兩分鐘。
2. 意粉煮好後隔水，備用。
3. 熱鍋，加牛油、蘑菇，炒至軟身。(用中大火炒會較少出水)
4. 轉細火，加入牛奶、忌廉 (比例是2:1)，煮滾。
5. 加入意粉，炒至意粉都沾上醬汁。
6. 如果喜歡黑松露醬，可以加一些，大約兩湯匙，拌勻。Enjoy!

French Onion Soup 洋蔥湯

The weather is getting cooler and cooler. Soup is great comfort food in this weather.

The most difficult part of the soup is that you have to keep stir-frying the onions. It's super tiring!


Onion slices
兩個洋蔥，切條


Heat some butter, add onion
熱鍋，加入牛油，再加洋蔥


Stir-fry the onion slices
Add in broth and some salt
炒洋蔥。很累人的步驟呀!!!!!! 炒到手軟，洋蔥都軟。通常會炒到turn brown，但真係太累啦，我炒到軟晒，透明就算。之後加牛湯，少許鹽。因為我想D湯杰D，所以加了點麵粉。


Put a slice of baguette and cheese on top of the soup. Put in the oven. Done.
放一片法包及芝士碎再焗，完成!

雖然無炒到D洋蔥變啡色，但啖湯都好甜呀! :)

Panda Cafe & Restaurant @ Sai Ying Pun

Friday afternoon又要去港大，如果晚餐是canteen的頹飯，真是太頹了。一星期兩晚頹飯的生活，雖然不是很難吃，而且尚算便宜，但總不能虐待自己。所以，去openrice看看有甚麼選擇。

它的名字Panda，一看便吸引了我。

這兩頭有點奸狡的熊貓恭候著大家!

我應該造一本Pandalove Palace 的menu

Cafe的設計挺warm and homey!

小王子見到他的朋友!

餐廳的食物味道很不錯! 是用心做的! :) 店主非常細心。

黑松露大蝦意粉

意粉是al dente 的，大蝦爽口，醬汁是自家製的。

紐西蘭青口配法國入口baguette

店主特意問我們要蕃茄醬抑或白汁。他說客人多喜歡吃白汁，所以即使menu上寫了有蕃茄，他仍會問清楚。我們選了蕃茄汁，因為點了白汁意粉。店主先煮意粉給我們，因為蕃茄汁味道較濃。老闆真的很細心呢!

最後是不能缺少的甜點。甜品櫃內有不少選擇，最後我們選了店主介紹的自家製杏仁蛋白雪糕。不太甜，不錯! 

下個月有些星期六又要去港大，希望可以一試這店的brunch啦! :)

熊貓咖啡餐廳

網址: http://s.openrice.com/QrbS0PZe700

地址: 西環 西營盤第二街1-11號東祥大廈地庫E舖

電話: 5595 0101

Panda Cafe & Restaurant

URL: http://s.openrice.com/QrKS0PZe700

Add.: Shop E, Basement, Tung Cheung Building, 1-11 Second Street, Sai Ying Pun, Western District

Tel.: 5595 0101

PS Apart from food, the best bit is that it is near Sai Ying Pun MTR station!!

Matcha Bread 綠茶包包

A colleague of mine likes making bread and sharing with us. Because of her, I have always wanted to make bread again (by using my bread machine of course).

Last weekend, I chose to try something new. So, I made matcha (green tea) bread! This was the recipe I used. http://kidturtle.mysinablog.com/index.php?op=ViewArticle&articleId=1045068

I used the matcha powder bought from Japan instead of the green tea leaves.


It should be green. But my camera couldn't show the colour!!


The product! It's bigger than I expected. LOL


I love the new bread knife my colleague bought for me! :)

Banana cake 香蕉蛋糕

Making banana cake is the best way to get rid of the ripe bananas! Yeah! I'm still trying out the best recipes. Hope I'll be successful soon! :)



I think it doesn't look bad. Haha!!!!!

蟹腳啊!

工作忙碌，最好就是吃、吃同吃!! 見到網友上網訂購的蟹腳很吸引，決定一試。因為是第一次網購，所以找個較便宜的套餐。不用四百元，有急凍松葉蟹、紅松葉蟹肩腳、兩袋蟹肉、八件可樂餅、200g 廣島蠔、9粒帶子刺身及醬油漬三文魚子。很開心呀!!!!!

值得一讚，送貨準時呀!!!


一盒過，有說明書教你怎樣解凍。







當晚弄了一盒可樂餅吃，挺好的!


忘了說，我沒有commission啦! (天啊! 有沒有搞錯?!)
有興趣可以click: 匠本舖 http://www.takumihonpo.hk/

Mushroom soup 香濃蘑菇湯

Hey everyone! It's been a really busy month. I haven't been lazy, but couldn't update my blog for a month because of my work.

To survive from such my hectic schedule, food is always the medicine. I've tried ordering some crab-related food online, and will share with you all later. First of all, I'd like to introduce you one of my favourite soup - MUSHROOM soup!

This time, I bought two types of mushrooms, one was portobello (you can always see it at Yata or other supermarkets). I don't know the other one though. Anyway, any types you like! You can try porcini mushrooms.

1. Chop the mushrooms. I didn't chop them very finely because I love eating mushrooms.
2. Add a bit of oil to your pot / pan. Add a bit garlic and/or onions as well. Stir-fry them until you smell them.
3. Add the mushrooms to the pot. Stir-fry them until you see some water coming out.
4. Add a bit of flour to the mushrooms.
5. Add chicken broth (I added a bit of water as well as I didn't want it to be too salty). If you use dried porcini, you can add the water which you soak your mushrooms with. 
6. Blend the mixture with a blender until it's thick. (I don't have hand-held blender, so I waited for the soup to cool down a bit before blending it.) (It depends on the texture you like. If you like it to be richer, blend a bit longer.)
7. Return the blended soup to the pot. Reheat it till boil. Turn off the fire and add in some cream (I added a bit of milk).
8. Add salt and pepper to taste.

自家製的蘑菇湯更香更濃! 十五分鐘內完成呀!

1. 蘑菇切片。
2. 熱煲加油，下蒜蓉洋蔥，炒至透明。
3. 加蘑菇同炒，至出水。
4. 加少許麵粉，至炒勻沒粒。
5. 加入雞湯、開水。煮滾。
6. 倒蘑菇湯到攪拌機，攪拌至喜歡的濃稠。
7. 把蘑菇湯倒回煲中至煮沸。熄火後加入少許忌廉或鮮奶。
8. 加鹽、黑椒試味。