Broccoli Zuchinni Soup

<Ingredients>

Broccoli 

Zuchinni , roasted

Onions, chopped

Water/chicken stock

Butter

Yoghurt/milk/cream 

<Method>

1) sauté the onions and chopped Zuchinni with butter until soft.

2) add in the broccoli and water/stocks .

3) keep simmer until the vegetables are soft. 

4) put into the blender to blend until creamy

5) can add yoghurt/milk/cream.

<Recipe Adapted>

Cheesy spinach mashed potato with salmon

<Ingredient>

Potatoes, steamed

Spinach, blanched and diced

Cheddar cheese, grated

Milk 

Butter

Salmon fillet

<Method>

1) mash the steamed potatoes, add in the milk, butter, cheese and spinach. Mix well. Place into a ramekin 

2) grill the salmon until cook. Top on the mashed potatoes. 

<Recipe adapted >

鳳梨炒飯

《材料》

新鮮/罐頭鳳梨

白飯

蝦仁

蔥頭

雞蛋，2顆

腰豆仁

青蔥花

咖喱粉

魚露

鹽巴

《做法》

1）油鍋炒香切碎的蔥頭，加入蝦仁稍微炒到變色，把蝦仁取出放一邊

2）兩顆雞蛋和白飯攪拌均勻，放入先前的油鍋拌炒

3）再加咖哩粉，魚露，鹽巴調味

4）最後加入蝦仁，鳳梨，腰豆仁再稍微拌炒。

紅薯甜甜圈

《材料》

材料

二度發酵後

油炸ing

我媽幫我油炸比較漂亮！

好鬆軟！

190度C烘烤

黑芝麻地瓜煎餅

《材料》

地瓜，蒸熟壓成泥

黑芝麻

麵粉

砂糖

雞蛋

牛奶

鮮奶油

《做法》

1）所有材料拌勻

2）鍋子放些許油，倒入適量的麵糊，煎至兩面金黃就可

Vegetable and Lentil Soup

<Ingredients>

Red Lentils, soaked overnight

Potato, diced

Pumpkin, diced

Carrots, diced

Fennel, chopped

Onions, chopped

Garlic, crushed

Bay leaf

Chicken stock

Water

Thyme, dried or fresh

Salt n pepper

<Method>

1) heat the pan with some oil and stir fry the vegetables, onions and garlic

2) pour in the water and chicken stocks let boil. Then add in the lentils and bay leaf and the thyme.

3) lower the heat and continue boil until the vegetables and the lentils are soften

<Recipe Inspired from Annabel Karmel>

Soy Milk stew vegetables and meat

<Ingredients>

Broccoli, cut into bit size

Potatoes, diced

Carrots, diced

Mushroom, sliced

Chicken thigh Pork, sliced

Sugarless Soy milk

Chicken stock 

Bay leaf

Onions, sliced

Garlic, chopped

Salt and pepper

Butter

<Method>

1) pan fried the meat until brown, set aside

2) add in the onions, garlic and bay leaf, stir fry until onions turn translucent and fragrant.

3) add in the mushrooms and chicken stock, cook until the mushroom become softened.

4) in another bowl, place the broccoli, carrots and potatoes, cover with cling wrap and microwave for 2mins until softened.

5) add in the mixed vegetables into the pot and continue stirring, add a knob of butter and the soy milk. Cover the lid and let simmer until the sauce thickened.

6) season with salt and pepper.

日式叉燒

《材料》

五花腩或夾心肉

水

醬油

味醂

料酒

冰糖

薑片

蒜頭

青蔥

鹽巴

胡椒粉

麻繩

《做法》

1）豬肉開半別切斷，然後抹些許胡椒粉和鹽巴

2）卷起來後用麻繩捆起來綁緊

3）用少許的油把表面煎至表面變色，就加入薑蔥爆香

4）然後加水和其他調味料。煮滾後關小火繼續滷2個小時。

5）兩個小時後，熄火，肉繼續滷在滷汁裡。涼了以後，肉取出用保鮮膜包起來，放冷藏最少一個小時或隔夜。吃的時候，麻繩剪斷，切片享用。

《滷溏心蛋》

1）室溫蛋放入冷水開火煮，要不斷的輕輕攪動

2）水一滾開就開始倒數三分鐘熄火。

3）蛋馬上取出泡入冰水五分鐘

4）五分鐘後再換冰水

5）大約15分鐘，輕輕撥蛋殼，把蛋泡入涼的滷汁。4-5個小時入味即可呈上。