不久前在教會旁一間新開的日本麵包店食了一片quiche, 小小一片就要六, 七元坡紙.
不如自己做吧, 切一點火腿, 加一些蘑菇, 簡簡單單就做成了ham and mushroom quiche, 好味又經濟. 看得出家裏的焗爐温度不均勻, 一邊深色一邊淺色.
聚餐那天沒有木砧板和carving knife, 切火腿切得好辛苦, 於是的起心肝去買一套. 剛好Robinson減價, 很開心的捧了一套回家, 那天晚上就立刻用, 真的超級好用.
這帶骨火腿真的好味, 肉質爽口, 有點像燻蹄的感覺, 明年聖誕要再買.
那天晚上沒吃飯, 只有quiche, 沙律, 火腿和jacket potato (配sour cream 和bacon bits, 也是聚餐時剩的物資).
其實都焗得好靚
ReplyDelete舊焗爐會焗得均勻啲.
Deleteyes, only buy bone in ham, the meat is much more juicy. Save the ham bone, great for porridge, Babe and Sonny Dearest look FORWARD to the porridge , kekeke.
ReplyDeleteM doesn't like porridge so I used it to cook watercress soup, very yummy too but I believe porridge would have been better.
Delete嘩~六, 七元坡紙~咁真係好貴喎!~
ReplyDelete自己整健康同好味d呢~
係呀, 貴到飛起, 自己整大大個都唔駛咁貴啦.
Delete自己整真係平好多.
ReplyDelete無法啦, 外面食要幫人交租俾人工嘛.
Delete