Friday 30 July 2010

罰抄

大仔俾爹哋罰抄呀!  係咪好可憐呢?





其實唔係罰抄, 只係要佢練習啫. 因為學校每個星期都要黙書, 為咗要佢記得點寫, 就要佢每個生字(詞)寫二十次囉.  所以你哋見到每頁都有啲數目字, 因為佢一路寫一路數.

現在小朋友讀書真係好辛苦, 幼稚園就要默書, 才五歲多的人仔就咁大壓力.  所以我哋都係循例叫佢練習, 真正默書時佢有時都會寫錯, 我哋都唔會鬧佢, 只係叫佢要用心啲去記. 始終中文字真係唔易記.

Monday 26 July 2010

又嚟靚叉燒

上星期日姐姐放假, 晚餐囝囝又話要食叉燒.

今次買了半肥瘦豬肉, 好味多了.  抽油煙機的燈壞了, 放了一盞枱燈在爐邊, 叉燒在枱燈下色水特別靚. 

哈哈, 唔好問我攞食譜, 我只係用李x記的叉燒醬醃, 然後放焗爐焗, 完全冇技巧可言. 不過就算咁簡簡單整法, 成品都好食過呢邊好多地方買到的(好似染咗紅色但望落好似冇燒過既叉燒).


聽日就搬屋了, 上星期一開始慢慢入箱, 家陣成屋都係一箱二箱, 混亂非常.

上星期開始入箱時, 細佬都不知幾興奮, 拎住啲紙皮箱"帮手".



成屋嘢都只係我一個人pack, 好彩姐姐都好帮得手.  唔知點解成屋咁多嘢, 好似冇樣係Daddy既, 佢一隻手指都未郁過.



Friday 23 July 2010

bread with homemade blueberry jam, cream cheese bread

趕時間, 今次用英文寫, 請見諒.

There were two boxes of blueberries inside my freezer for a really long time (bought them during promotion).  I've almost forgotten about them until last week when we have to start clearing the fridge in preparation for the move. 

Got inspired by Apelles to make blueberry jam using the frozen berries.  Using Delia Smith's strawberry jam recipe as a guide, I made the blueberry jam using berry: sugar ratio of around 2:1.

If you wonder how to decide when to stop cooking the blueberry sugar mixture, Delia Smith described a method that you can follow.  Before you starting cooking the fruits, place a few saucers in the freezer.  When you're ready to test for doneness, take one saucer out from the freezer, place a tiny bit of the jam on it, wait a couple of minutes and push it lightly with your finger, if the top forms a crinkled film, then it's done.  If not, continue to boil the jam for another 4-5 minutes before testing again. 

Being really lazy (and really busy), I didn't do the test at all.  I just stopped cooking when I felt that it was a little bit less runny.  I didn't have the patience to wait till all the berries became mashy.  Luckily the jam set upon cooling and even before I placed it inside the fridge.  So here is my first ever homemade jam.  A little too sweet for my liking but my family seems to think that it's fine because they all have sweet teeth.



Thursday 22 July 2010

Basil, bacon and shallot rolls

日日放工返屋企就要執嘢入箱, 晚晚夜瞓, 好眼瞓呀.

三個星期前整的包包, 參考仙姐十七小時包包食譜, 原食譜用羅勒(basil), parma ham 和紅洋葱, 我將parma ham 換成煙肉, 紅洋葱換上紅葱頭.  以前整親十七小時包包都覺得好難, 因為麵糰勁濕, 不過整多咗依家又覺得ok, 今次我幾乎照原食譜水份做.  搓的時候己經聞到好香紅葱頭和橄欖油味.

麵包入爐後, 我就出門, 交帶姐姐到時候拎出嚟.  到我返屋企時, 姐姐已經將包包全部放入冰箱了.  我隨手拎三個出來影相, 我啲麵包造型都仲有好大進步空間. 


呢隻包勁軟熟, 勁香, 真的可以食唔停口. 

Wednesday 21 July 2010

囝囝整包包

每個週末我都會整包包做之後一個星期的早餐和囝囝下午茶, 不過最近忙一直都冇upload 相上電腦, 所以冇post出嚟.

下星期就搬, 噚晚要backup電腦啲資料, 順便上埋相.

上上個星期六, 囝囝話鐘意食花生醬麵包, 我特登去買一樽crunchy peanut butter來整.  造型時, 本來想整橄欖型, 整咗一個後, 囝囝即時叫停, 話要旁邊有窿先好食, 聽到我一頭霧水, 於是叫佢自己整.


原來佢既意思係搽完醬捲起後, 側邊唔駛掐埋, 好似腸仔包咁. 

呢盆就係佢有份碌一碌既包包, 有花生醬包和紅苺葡萄乾包.


另外我還做了無花果包, 用了土耳其無花果乾.


臨入爐前掃蛋液後才放上南瓜籽(?), 一粒一粒咁放, 七個包之後就己經冇耐性, 所以其餘四個冇南瓜籽.  其實可唔可以成個包拎起去蘸啲南瓜籽呢?  參考了仙姐的十七小時包包食譜, 包包好軟熟, 有南瓜籽的好味好多, 早之有耐性放埋嗰四個包啦.



Friday 16 July 2010

烚吓烚吓

呢排為了新屋裝修置家具而頻撲, 搞到好似瘦咗. 

噚晚又要去Woodlands Causeway Point 為新屋搜羅物品, 為了慰勞自己和令體重逹可以捐血既標準, 決定食餐heavy啲既, 去翡翠食火鍋自助餐.

湯底選了豬骨湯和皮蛋莞茜湯.  豬骨湯夠濃, 好好味, 除了豬骨還有蜀米, 白和紅蘿蔔.  皮蛋莞茜湯只有少少莞茜碎, 根本飲唔到莞茜味, 似清湯多啲.

相片用手機影.


Tuesday 13 July 2010

學人整蟹粥

要搬屋好煩, 太多嘢要去理去諗去買, 所呢排冷落咗個blog. 

兩個星期前見Mommy Dearest整水蟹粥, 好吸引.  在街市見到有花蟹賣, 才S$8/kg, 買了兩隻大的.  劏時才發覺其中一隻壞了, 於是臨時由冰箱拿一些蝦來濫竽充數.  粥底加了瑤柱, 懶得另外煮菜, 直接把生菜絲加入粥裏, 變了花蟹海蝦生菜粥.


粥底有瑤柱和海鮮, 非常鮮味.  還好只放一隻花蟹, 因為Daddy懶剝殼唔肯食蟹, 只有我和姐姐食, 一隻蟹啱啱好.

明知大仔和Daddy都唔食粥, 另外炒了麵給他們.  我無打算食麵, 所以炒麵由姐姐負責, 好食唔好食都唔關我事.  雖然大仔唔食粥, 但鐘意食蝦蟹, 不過要我帮佢剝殼.  細佬就最識食, 一碗接一碗咁食.



Thursday 8 July 2010

吓?!

本來呢幾日忙, 唔打算出post, 但都忍唔住要寫.

考吓你哋, 下面呢味係叫咩名?




肉片盅仔飯? 錯.

蘑菇肉片盅仔飯? 錯.

Monday 5 July 2010

雪山?

又獻醜了!

囝囝見到上一篇strawberry shortcake之後, 要我再整俾佢食.

月尾要搬屋, 順便清清雪柜裏面的忌廉存貨.

雪柜裏淡和甜忌廉都有, 之前都是用甜忌廉整cream cake, 但總覺得植物性的甜忌廉有啲金屬既after taste, 所以今次就挑戰淡忌廉啦.

淡忌廉(whipping cream)比甜忌廉(fresh cream)更難抆, 又冇咁挺身, 坐住冰水再開住大冷氣都邊抆邊溶.  但淡忌廉比甜忌廉好味好多, 加了少少雲呢嗱油(vanilla essence)和10g糖粉來打, 齋食好似食雲呢嗱雪糕咁.

噚日下晝還將所有唧嘴拎出來"欣賞", 躊躇滿志的想着要用那一個唧嘴來唧花.  結果太貪心, 整了兩層夾心, 200ml忌廉只勉強夠抆餅 (其實圍邊的忌廉也太少, 見到少少蛋糕), 沒多餘來唧花, 只好用有鋸齒邊的膠刮來畫花紋, 肉肉酸酸的.

裏面是海綿蛋糕, 懶, 用全蛋法整.  夾心用上(半)自製士多啤梨果醬和切片士多啤梨.  最後放上原粒士多啤梨作裝飾, 撒上糖粉, 好似四座雪山.


要整靚靚的cream cake, 都係要用番甜忌廉, 甜忌廉白雪雪而淡忌廉就黃黃哋.  不過都係覺得淡忌廉好味啲, 自己食的賣相是其次.



最近太專注搓包包, 係時候練習吓蛋糕啦, 仲有兩包淡忌廉, 一大盒甜忌廉和一盒cream cheese 要清.



Thursday 1 July 2010

熱情果戚風蛋糕

存在草稿匣半年的一篇......

戚風蛋糕是我最愛整的蛋糕, 愛它輕如風的質感, 和多變化的口味.

其中最愛就是熱情果戚風, 總覺得熱情果的清香和戚風是絶配.

毎次supermarket見到熱情果都無法抗拒, 一定要買來做戚風或mousse cake.

大多戚風食譜都會敎先加1/3粉入蛋黃糊, 再加1/3 蛋白霜, 如此重複至所有混合.  我為了要快, 都是跟周老師的做法, 粉一次過先加入蛋黃糊, 最後才加入打起蛋白.

兩種方法我都試過, 發覺其實分別不大.  只要蛋白打得好, 没有過份攪拌, 成品一樣鬆軟可口.

用熱情果最最最怕.....就是要去籽, 毎次都要慢慢花事間去隔出果汁.  不過做呢個步驟時, 熱情果的香味會瀰漫整個廚房, 好香好香.


焗的時候已經聞到好香熱情果味, 大仔都話好香, 要食.


有時吃到的戚風會有很重的發粉味, 所以我減少了發粉份量. 今次蛋白打得好, 最後麵糊非常杰, 焗時發得好高.  忘了影蛋糕的內心世界, 但用手撕開時, 會有滋滋聲, 好鬆好濕潤.

食譜:
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