聖誕火雞 vs. 聖誕烤鴨

聖誕節食火雞由我懂事開始已經知道，由細細個食媽咪焗嘅火雞，酒店自助餐嘅火雞，到自己喺朱氏伉儷或吳牧師家中焗嘅火雞，焗火雞成為我每年聖誕必食之選！記得有一年感冒，但係又應承咗班弟兄姊妹，唔想令佢地失望唯有死頂，捱到將隻火雞放入焗爐，佢哋叫我入房瞓話幫我反隻火雞(當時自己經驗不足，廚藝有限，其實焗任何家禽都唔洗反轉焗)，瞓到咁上下聽到有人係廚房慘叫，但係我太辛苦所以冇理繼續瞓，瞓醒起身行入廚房，班朋友急不及待話俾我知佢地頭先點樣集合幾人之力反隻火雞，差點釀成血案咁話，已經俾佢地笑死，到我攞隻火雞出嚟，見到隻火雞個pat pat燶咗，原來佢地冇鋪錫紙 ...... but anyway，I love these people! 如果唔係呢班弟兄姊妹，我諗我未必捱到過去十幾年一個人喺香港嘅日子。過近年佢地大多做咗父母，冇咁多機會見面借用大焗爐，所以近兩三年改咗用雞，至於今年，唯一嘅聖誕餐係喺屋企煮俾兩個表姐同家姐及其家人食，家姐又食過我嘅Roast Chicken，所以今年決定焗我成世人嘅第一隻鴨 － Roasted French Duck!

雖然賣相麻麻，但係都成當晚最受歡迎嘅食物！

呢隻鴨所需材料超多!

Duck (1 whole)
Red wine (2 1/2 cups)
Water (1 cup)
Bay leaves (2 pieces)
Black peppercorns (1 tablespoon)
Red peppercorns (1 tablespoon)
White peppercorns (1 teaspoon)
Sea salt (to taste)
Thyme (6 teaspoons)
Rosemary (6 teaspoons)
Star anise (5 pieces)
Carrot (1 piece, diced)
Onion (1 piece, diced)
Celery (3 stalks, diced)
Garlic (1 head, cut in half)
Unsalted butter (30g)
Olive oil (4 tablespoons)

1. Saute onion, carrot, celery and garlic with butter and oil in a heavy bottom pot for 2-3 minutes
2. Add rosemary, thyme, bay leaves, peppercorns and star anise, then pour in red wine
3. Submerge the duck in the liquid and simmer under medium low heat for 30 minutes
4. If the liquid is not enough to submerge the entire duck, turn the duck every 15 minutes
5. Preheat oven to 200 c. for 10 minutes
6. After the duck has been braised, roast the duck for 20 minutes or until done
* Remember to drizzle oil before roasting, this will help the skin to become crispy

過去 (Bread Pudding)

每個人都有過去，原來食物都唔例外，Bread Pudding就有一個唔係幾好嘅過去。Bread pudding由13世紀嘅英國開始，初時叫"Poor's man pudding"，當時嘅英國人用唔再新鮮嘅麵包，浸入啲水度再加糖。因為窮唯有食過期甚至開始轉壞嘅食物，令我諗起以前喺英國寄宿，廚房成日俾啲壞咗嘅牛奶我地飲，原來英國人有前科!

今日嘅Bread Pudding當然唔再用過期麵包，而且仲用牛奶代替水，好味好多呢！

Bread (3-4 slices)
Egg (3)
Milk (300 ml)
Sugar (40g)
Vanilla extract (3-4 drops)
Cinnamon (to taste)

1. Cut bread in cubes, place in baking pan
2. Mix eggs, milk, sugar and vanilla oil
3. Pour the mixture to the bread, bake for 20 minutes or until set
4. Sprinkle sugar and cinnamon on top of the pudding, bake for another 8 minutes

Vanilla sauce:
All-purpose flour (2 tablespoons)
Butter (50g, half stick)
Condensed milk (1 can)
Vanilla extract (1 teaspoon)

1. Combine all ingredients in a saucepan, cook over low heat, stir until thicken

History of Food (Stuffed Portabello)

烹飪帶俾我嘅樂趣唔單只來自烹調嘅過程，仲有嘅係研究每種食物背後嘅歷史。鍾意歷史因為我鍾意問點解，我覺得歷史俾我睇到世界嘅變化，所以細個當所有中國同學會去晒讀Chinese six pack時，得番我一個中國人去跟啲鬼妹去讀History，唔夠皮，仲要加多科Art History，成日都要腳震震咁做presentation，可能就係咁練到今日咁口若懸河！(嘻嘻，我幾叻，口若懸河都識呀!)

叉遠咗添，返番嚟歷史，以Pesto為例，佢只係由Basil、Garlic、cheese 同 salt樁爛成為香草醬，好似冇乜特別，但係原來呢種香草醬係由古羅馬時代嘅人食開嘅芝士醬 (Cheese spread)演變出嚟，嘩，古羅馬時代已經有芝士醬?!

Anyway，而家嘅超市都有得賣Pesto sauce，唔洗自己樁。Pesto sauce亦唔一定要用嚟煮意粉咁boring，你地可以試下以下呢個:

鮮蝦8隻(最好買游水嗰啲，揾水烚熟)

mini portabello 8隻

Pesto sauce (適量，視乎個人喜好)

Olive oil & salt

1. 用平底鑊加Olive oil煎下啲portabello約1-2分鐘，放上碟 (唔洗好熟因為portabello係可以生食)

2. 釀隻蝦落隻portabello度，一隻蝦 for 一隻portabello，加salt

3. 用平底鑊加Olive oil (1-2 tbsp) 炒Pesto sauce，淋煮好嘅Pesto sauce上啲釀咗蝦嘅Portabello上面即成。

Pick me up

好多人都知道Tiramisu嘅意思就係 'pick-me-up'，但佢嘅歷史就有好多說法，有啲人話係兩個世紀前嘅義大利人將啲leftover撈埋一齊，又有個講法係呢個係40年前由喺義大利一個叫Treviso嘅城市裡面嘅一間餐廳發明。其實都唔知邊個係真！除此之外，亦因為佢好似English Trifle，所以都有人叫佢做Italian Trifle。傳統嘅Tiramisu，filling會用生蛋黄、mascarpone cheese同埋糖，底部同中間夾層就用Lady fingers浸啲Espresso coffee & Tia Maria。我第一次整嘅時候都係用呢個recipe，都整咗almost廿年啦，實在有點悶！早排睇番啲cook books發現可以用橙酒橙汁代替coffee，即刻試下，果然味道清新好多，加上橙味朱古力喺面，令我諗番起小時候最愛的積及朱古力橙餅，好味!

以下呢個Orange-Chocolate Tiramisu係我嘅改良版因為家陣食生雞蛋非常危險，我改咗落whipped cream，一樣咁好味架!

半包 Ladyfingers (通常一大包裡面再分兩小包，呢個份量用一小包就夠)

1 cup orange juice (千祈唔好買果汁先生因為佢橙汁冇橙味，西柚汁冇西柚味，不知所謂！請用Tropicana!)

2 tbsp Grand Marnier

1 cup whipped cream

1/4 cup sugar

500g Mascarpone cheese (整之前喺雪櫃攞出嚟放1小時，make sure佢夠「林」)

適量 Orange-flavoured chocolate, finely grated

1. Combine whipped cream and sugar in a large bowl, beat in high speed until firm

2. Add Mascarpone cheese, beat until smooth and creamy

3. Lay the ladyfingers flat in a shallow 2-quart serving dish. Drizzle with orange juice and Grand Marnier

4. Pour the mascarpone mixture over the ladyfingers and smooth the top

5. Cover and chill for at least 4 hours or overnight

6. To serve, garnish with grated orange-flavoured chocolate

唔like橙汁味，可以用番Espresso and Tia Maria，面嗰層就用番朱古力粉instead of 橙味朱古力。

清酒 . 番茄 . 啫喱

小時候好鍾意畫畫，好想做畫家，就算做唔到都希望做一啲同創作有關嘅工作，因為從小都滿腦子古靈精怪思想，深信自己都算叫有創意。雖然長大後冇實踐到小時候的志願，但係原來烹飪都可以發揮無限嘅創意。煮食帶俾我其中一大滿足感係用mix & match烹調美味嘅食物，個人冇乜創意都做唔到架!

由於太多朋友唔食肉，唯有向蔬果進發，其中最健康又適合喺各類頭盤主菜出現嘅都算係番茄，不過我都仲係識人唔食生果唔食菜 (想死)！從來冇諗過清酒、番茄同啫喱可以成為一道美味嘅頭盤，呢道菜係喺飲食男女睇到。為咗健康至食番茄，其實我覺得佢好醒，用酒浸過嘅番茄冇咗醒味易入口啲!

番茄 (4個, 去皮)

清酒 (500 ml)

味醂 (500 ml)

白酒 (400 ml)

砂糖 (50g)

魚膠片 (2片, 用冰水浸軟)

薄荷葉 (2-3片, 裝飾用)

1. 番茄底面十字，放入沸水中灼數秒，撈起，浸冰水，小心撕開番茄皮

2. 煮滾清酒、味醂及白酒後，轉細火煮2分鐘

3. 取出150ml清酒糖水，放入已浸軟的魚膠片，攪拌至融和，放入雪櫃冷凍成清酒啫喱

4. 去皮番茄放入餘下的清酒糖水細火煮1分鐘，熄火，攤涼後冷凍6-8小時

5. 已定型之清酒啫喱切粒上碟，再放上番茄，加薄荷葉裝飾

For小朋友可用菠蘿汁代替清酒及白酒，仲可以唔洗落糖添！

我愛三文魚

最近發現身邊認識嘅人好多肉類都唔食，最common係牛啦，羊啦，豬啦等等，呢排仲多咗唔食雞啦，蝦啦 ... 唉，有點頭痕！因為一餐飯十零人，呢個唔食牛嗰個唔食豬，如果一餐齊晒唔食牛羊豬雞蝦再加一個減緊肥唔食澱粉質嘅女人，咁我未要煮好多味菜ensure所有人都有嘢食？

好彩仲未有人話唔食三文魚啫，三文魚有三高，高蛋白質、高Omega-3同埋高維他命D。今次介紹嘅2-Salmon Strata除咗Salmon之外，仲要用牛角包同Camembert cheese，呢種芝士用大量牛奶製造所以唔飲奶嘅人最好唔好食，我咁啱識兩個。


2-Salmon Strata

Croissants (3, cut in big cubes)
Cooked Salmon (1 can)

Smoked Salmon (1 oz, in small pieces)

Le Camembert cheese (250g, diced)
Milk/Cream (375 ml)
Sour cream (250 ml)
Eggs (6)
Onion (1, chopped)
Fresh dill (1 tbsp, chopped)
Salt and pepper (to taste)



1. Butter a 9 x 12 in baking dish
2. Combine croissants, both salmon and Le Camembert cheese, spread evenly in the baking dish
3. Beat milk, sour cream and eggs for 1 minute. Add onion, dill and salt & pepper
4. Pour over salmon mixture
5. Cover with plastic wrap and refrigerate for 12 hours
6. Remove from fridge and place on the counter for 30 minutes
7. Preheat oven
8. Bake for 45 minutes or until mixture is nicely puffed and well browned.

Trifle

Trifle，中文意思係小事、小玩意、瑣碎嘅嘢。睇番整Trifle嘅材料，海棉蛋糕、啫喱、生果、Sherry、Custard同埋忌廉，全部都係用嚟陪襯，nothing big! 但係放埋一齊之後，味道出奇地好！我鍾意佢因為佢將平凡變得不平凡！

Trifle，英國18世紀嘅甜品，有人話呢個係貴族嘅甜品，我又有聽過其實係以前嘅人將啲leftover放埋一齊製成呢個甜品。 邊個version至啱唔再重要，最重要係由而家開始你都識整！

簡易版Trifle:

Sponge cake (Sara Lee莎利雪藏蛋糕一盒)

Sherry wine (2/3 cup)

Strawberry Jelly (1 pkg)

Custard (1 can) 惠康Super store有隻叫Ambrosia Devon Custard，開罐就食得

Whipped cream (250g)

Icing sugar (1/4 cup)

Peach (1 can)

Strawberries (1 box) 鋪面用，唔洗太多

1. Cut sponge cake in cubes and place in a large serving bowl (要大嘅透明玻璃兜)

2. Drizzle sherry over the cake

3. Follow the making instruction of the jelly, pour the jelly in a square tin and refrigerate until set

4. Cut jelly in cubes, place in a layer on top of the sponge cake

5. Add fruit for the next layer

6. Then pour custard over top

7. Refrigerate for 2 hours

8. Whip cream with icing sugar until thick spoon onto trifle

9. Garnish with strawberries

Scotch Eggs

如果你冇碎肉機，又要堅持煮呢度菜嘅，好likely你都會失敗架啦，唔信呀？睇吓隔離幅相！

因為如果冇碎肉機，你就要用手打到啲sausage肉起膠咯，如果唔係，一炸就散架啦，我打到手軟至冇散哂昨！

Sausage mince (250g) 可以試下用免治豬/牛

Onion, grated (1 small)

Dried breadcrumbs (2 tablespoons)

Egg, separated (1)

Fresh parsley, chopped (1 tablespoon)

Salt & pepper

Pinch nutmeg

Boiled eggs (4) 如果想有溏心蛋效果，烚三分鐘焗兩分鐘好啦，你仲要炸佢地架！

Dried breadcrumbs (1/2 cup)

1. Combine mince, onion, breadcrumbs, egg yolk, parsley, salt & pepper and nutmeg in bowl

2. Divide mixture into four

3. Using wet hands, press one portion of mince large enough to cover egg, into palm of hand

4. Press mixture over egg to enclose. Repeat with remaining mince and eggs

5. Coat scotch eggs in lightly beaten egg white, coat with breadcrumbs

6. Heat oil in heavybased pan. Lower eggs into oil

7. Cook over medium heat 8mins until golden and crisp.

8. Remove from oil, drain

炸之前幾靚！

Yorkshire Pudding

第一次用呢個焗爐整Yorkshire pudding，嚇死，焗極熟晒都唔變金黃色，唯有開到最猛火但係又怕燶，既然要影相，所以最後5分鐘係攬住部相機企喺個爐前面等。

得咗！

Yorkshire pudding 係來自18世紀嘅英國約克郡Yorkshire。初時用作Roast beef同埋gravy嘅配菜。不過今日得我一個人，冇理由焗舊roast beef架，所以我用咗白汁，即係將白汁意粉走意粉，轉咗做呢啲一舊舊好似muffin咁嘅Yorkshire pudding。唔~ 好味！

Plain flour (3/4 cup)

Salt (to taste)

Egg (1)

Water (1/4 cup)

Milk (1/2 cup)

Butter, melted (30g)

1. Sift flour and salt into bowl, add combined water and egg

2. Heat milk and pour in, beat until smooth

3. Pour melted butter into 6-cup patty tray

4. Heat in 200c oven for 5 mins

5. Divide batter between cups, bake for 15 mins or until puffed

作為一個懶人嘅你可以去超市事但買罐白汁，煮熱佢，淋上Yorkshire pudding面，即成！

第一站：英國威爾斯, Brecon (午餐篇)

英國人叫lunch做dinner，一日三餐裡面最重要嘅一餐。

本人係一個返學望食晏，食完晏望放學，放學後望放假，放完假望畢業唔洗再讀書嘅人，簡稱「懶人」。 所以lunch time絕對係我每天最好的時光，因為午餐代表一日上堂嘅時間已經過咗一半啦，仲唔開心死呀？！

至於英國寄宿學校嘅午餐又係點嘅呢？大家有冇睇Harry Potter? 係咪最鍾意睇佢地喺飯堂開餐嘅場面？睇完有冇衝動想去英國寄宿又或者好鬼死羨慕我地呢啲英國留學生呢？係咁你未賴嘢咯！Harry Potter嗰啲叫電影情節，而家我準備講嘅現實生活！收得你雞碎咁少學費，仲想食到Harry Potter咁？瞓醒未呀？

十二點開始lunch time，模式同監獄風雲有啲似，大家都係用膠碟，排隊攞食物。我地耐唔使有雞食架，仲係成隻上，我意思係廚房嗰個肥女人成隻攞出嚟喺我地面前切片，每人大約分到2-3片，當佢每隻雞4磅重，咁分法，一隻雞應該可以分俾40人食！

雖然Boarding school嘅饍食強差人意，不過嗰兩年都見識過啲英國菜，我就最鍾意以下呢兩樣：

Scotch eggs

Yorkshire pudding (大家唔好誤會，呢個唔係dessert，係side dish，通常同Roast beef加Gravy一齊食，咸架！)

下次講點整！

愛 . 咖喱

從來都唔怕辣，不過亦唔鍾意，愛辣嘅係媽咪。 愛上咖喱，係媽咪離開之後。

原來，無論你幾愛一個人，當佢永遠喺你生命裡面消失之後，你會慢慢逐啲逐啲忘記佢，就係因為你愛佢，當你發現你開始忘記佢嘅時候，你會好驚，跟住會好努力去諗番同呢個人有關嘅嘢。而我就係由呢個時候開始食咖喱，因為每次食咖喱嘅時候，就會諗起媽咪。

我鍾意食印度勁辣嗰種因為媽咪就係鍾意食呢種，每次煮嘅時候都會落啲蘋果，啲咖喱會鮮甜啲但又唔會好似日式咖喱咁甜。

應承咗啲同事逢星期一包伙食，所以整咗日式咖喱。

Chicken leg (12 pieces)
Onion, sliced (1)
Garlic, minced (1 clove)
Ginger root, minced (1 inch)
Japanese curry sauce mix (4.2 oz / 120g)
Water (3 cups)
Curry powder (1/2 tsp)
Salt and pepper (1/2 tsp each)

1. Sprinkle salt, pepper and curry powder over chicken.
2. Fry chicken in high heat until lightly browned.
3. Saute ginger, garlic and onion.
4. Add chicken in the pot along with 3.
5. Pour water over the ingredients and bring to a boil.
6. Add Japanese curry sauce mix and stir.
7. Simmer for 5 mins.

因為呢個係日式咖喱所以唔洗落蘋果。

第一站：英國威爾斯, Brecon (早餐篇)

最難忘英國嘅早餐。

正式開學前，爸爸同媽咪帶住我遊英國，嗰兩個星期去咗Oxford、Cambridge同埋Scotland，其餘時間stay喺London。我地住喺Paddington Station附近嘅B&B；衛生環境，一個字：差，冇法啦，7磅一晚喎，想點？！不過個早餐呢，就好難唔嘩嘩嘩咯！

英式早餐係咁嘅：
首先嚟一杯橙汁，跟住嚟一碗浸住cold milk嘅cereal；之前喺香港都有食Kelloggs嘅corn flakes，不過嗰陣時媽咪唔識，用咗hot milk所以大家都覺得唔好食，去到英國至知原來係落cold milk至啱！食完cereal，登登登登，main course係，無錯，頭先講嗰啲係entrees嚟架咋，主菜係煙肉啦，sausage，蛋 (either fried，scrumbled or poached)，仲有茄汁豆，蘑菇，薯仔粒，最後係一定有嘅多士同埋橙味果醬 (Marmalade)，總之就食死啦！

兩星期後要去Boarding school啦，好期待宿舍嘅早餐，點知 ......

當年爸爸同家姐計過條數，擺我喺英國養係平過放我喺香港養嘅，所以大家可以估到本人就讀嘅聖大衛烏爾蘇拉修道院嘅學費係幾咁平，因此膳食方面 ...... 好處係我嗰陣時真係比而家瘦好多。

返番去宿舍個早餐先，好簡單，就係將main course cut咗，淨番cereal、milk、蛋同埋多士，完。

而佢嗰度啲奶呢，耐唔使係壞嘅，死未？最好笑有次啲奶派哂，咁我地未入廚房問佢攞咯，點知廚房揸嗰個肥女人忽然走出嚟咆哮："I am not a cow!!!" 爆笑！

第一站: 英國威爾斯, Brecon (零食篇)

15歲，好多人仲係一舊飯嘅時候，我踏出咗向世界出發嘅第一步！ (OK！ OK！ 係誇張咗少少，我係冇環遊世界，只係喺英美加走嚟走去啫！)



繼續，第一站去英國南威爾斯，一個叫做Brecon嘅小鎮，細到阿媽都唔認得，間學校都係，細到暈！ 一個幾鄉下嘅地方，有次搭的士去火車站，中途有幾隻羊阻住我地架的士添呀，係咪好正呢？嗰段日子好唔開心，homesick啦，啲鬼妹好衰啦；記得有次Brecon放啲我個頭仲大過佢嘅煙花，有個鬼妹問我香港有冇，嘩我幾藐佢呀，不過嗰陣時英文差唔識寸佢，如果唔係？！唉算啦，都係繼續，啲修女又騎呢啦，幾乎一無是處, 不過我係由呢個地方開始學習烹飪，嗰時好有挫敗感，因為個老師見到我煮出嚟嘅賣相後，佢唔敢試。唉 ......

所以嗰陣時唔鍾意煮嘢食，呢個女人，就係咁差啲毁咗我當時仲未有嘅夢想 (你唔好而家先至嚟問我個夢想係乜呀，絕交架！)

嗰時唔鍾意煮但係幾鍾意嗰度嘅食物，尤其係零食！頭先喺Marks and Spencer見到三款我當時都幾鍾意食嘅零食，有Onion rings啦，Prawn cocktail shells啦同埋Potato rings！不過唔知係咪老咗，心情唔同咗定因為唔同牌子呢，都係覺得Brecon買嗰啲好味啲！

望住幾包零食，諗番好多以前Boarding school嘅生活，好奇怪，我記得嗰時係唔開心，但係就唔記得番嗰種唔開心嘅感覺，原來時間真係可以沖淡一切！

下次講吓Boarding school食乜嘢！

Scottish Shortbread (1)

年紀有番咁上下又喺Hong Kong Island大嘅人應該對天祥Dodwell有啲印象, 冇幫襯過都有行過下掛! Dodwell百貨公司代理英國貨。小時候爸爸成日帶我地去買嘢食, 佢最鍾意食一隻Scotland嘅牛油餅 (Shortbread), 成塊餅用牛油整, 肥到嘔!

爸爸嘅生日快到, 好想親手整俾佢食, 好努力搜羅各大recipe, 試整過幾十次都失敗, 連養開嘅十幾隻白老鼠都唔肯試食, 唉, 好灰! 所以今日嬲嬲地走去Marks and Spencer買包Shortbread研究下因為好多年冇食過, 應該食下記番嗰種味道；研究後發現原來人地用咗rice flour 同wheatflour, 我就用咗all purpose flour, 唓~

好! 再揾過第ニ個recipe!

以下係試極都失敗嘅recipe:

Butter, softened (1 cup)

Confectioners sugar (1/2 cup)

Cornstarch (1/2 cup)

All purpose flour (1 1/2 cup)

1. Mix together the butter and the confectioners sugar with an electric beater.

2. Sift together the flour and the cornstarch and mix in gradually in the butter mixture.

3. Shape dough into little balls of approx. 1 1/4 inch in diameter. Put on a cookie sheet.

4. Bake at 180C for 20 mins.

下次share過成功嘅recipe俾你地!

爸爸的牛尾湯

唔鍾意食牛肉, 但係牛牛嘅其他部位就覺得好好味。 今晚就煲咗牛尾湯。

牛尾湯給我的童年回憶係得個「咸」字！小時候爸爸好鍾意買 Knorr Oxtail Soup煲俾我地飲, Knorr唔同Campbell 湯, Knorr係湯粉! 爸爸鍾意嘅程度都幾癲吓, 每個星期都要飲, 成件事最恐佈係佢煲嘅時候通常都攪唔勻, 到我地飲落肚嘅時候就會咬到一舊舊未溶得哂嘅粉末, 唉, 爸爸的烹飪技術真係......唔係幾得咯!

大個咗之後至知真正嘅牛尾湯都唔係咁嘅, 超揾笨! 於是炮製屬於自己嘅牛尾湯, 最重要係我可以唔落Tomato paste呀, 至憎Tomato paste!

我嘅牛尾湯主要為懶人而設, 材料包括主打嘅牛尾啦, onion, carrot, tomato, celery, 分量隨你鍾意, 所有材料「劈」 哂落個瓦煲度, 加一塊Bay leave & 一粒OXO牛肉湯粒, 慢火便1.5個小時就得架啦! (咁當然啲牛尾要氽水啦, 呢啲指定動作唔洗教啦下話!)

最後順帶一提, 用瓦煲啦, 入味好多架, 1-2小時就煲完, 真空煲同佢煲出嚟嘅味道爭九條街架!

Kelly Cheesecake

已經唔記得點解會學整Cheesecake, 不外都係某人話想食所以走去揾recipe, 某人係邊個已經唔記得! 結果俾我喺個calendar嘅十二月裡面揾到佢, 個recipe 係教整Irish Cream Cheesecake, 因為唔鍾意Irish cream所以冇落Baileys, 經過N次trial and error後成為有Mandarin嘅New York Cheesecake咁好味嘅Kelly Cheesecake! 十幾廿年前嘅事lu!

整咗十幾廿年, 好耐冇見過張recipe, 最近攞番出嚟, 可以同大家分享吓! 請注意, 以下係本人嘅改良版recipe, 相裡面嗰個甜到嘔架!

Digestive biscuits crumbs (1 cup)
Butter, melted (1/4 cup)
Cream Cheese 250g/pkg (2 pkgs)
Sugar (1/2 cup)
All purpose flour (1/4 cup)
Eggs (4)
Vanila (1 Tbsp)

1. Combine crumbs and butter, press onto bottom of 9-inch greased pan
2. Beat cream cheese until fluffy; gradually beat in sugar and flour.
3. Add eggs, one at a time
4. Stir in Vanila
5. Bake at 180C to 200C (only applicable for small oven) for 40 mins or until set. Cool and chill at least 3 hours

第一次整, 喺Toronto屋企, 有超大焗爐, 所以好成功, 但係返到香港得個焗爐仔, 因為空間細, 加上心急, 兩嘢就燶咗! 失敗咗九萬八千七百六十五次之後, 學識用慢火(180C)焗頭10分鐘, 之後嘅20分鐘用大火(200C)再蓋上錫紙, 最後10分鐘就拎開張錫紙用200C焗埋佢, 咁就可以焗出一個賣得吓錢嘅Cheesecake啦! 不過最後嗰10分鐘最好企喺個焗爐前實, 衰收尾就唔好啦!

Julia Child vs Martha Stewart

收到Julia Child嘅Mastering the Art of French Cooking做聖誕禮物, 急不及待睇吓裡面嘅recipes, 一打開即刻想死, 冇公仔嘅!!! 對於我呢「亭」患有閱讀障礙症嘅人嚟講, 係有點大整蠱, 內心即時藐咗Julie & Julia呢齣戲一嘢, 唉, 拍得太吸引, 俾佢老點咗添! Anyway, 唱晒俾各親朋戚友同事街坊路人甲乙丙丁知話要煮呢本嘢嘅recipes, 唯有頂硬上, 睇到有點眼瞓添……

2009年12月31日, 除夕, 六點sharp, 即時捉埋Baby攞埋lunch time買嘅餸打的回家, 唔咁急唔得因為Julia Child嘅紅酒炆牛肉要炆成2.5至3個鐘頭, 雖然已經好豪咁買牛肋骨代替Julia話要嘅lean stewing beef, 牛肋骨肥啲又冇骨, 炆個幾鐘已經焾晒(賣俾我嗰個阿姐話嘅, 佢講嘅時候好confi!), 剛剛好喺踏入2010前半小時食得！由於自己本身實在係懶, 所以改編咗個簡易版嘅紅酒炆牛肉(牛肋骨), 煮法如下, 大家不防試吓:

半包煙肉片 (惠康有售)
1 lb牛肋骨(應該係冇骨喎,買唔到至問我啦)
一條紅蘿蔔 (細細條得啦, 切片or切粒都得, 唔好太細粒咯)
一個洋葱 (切粒)
2 Tb 麵粉
3 cups 紅酒
3 cups 牛肉清湯 (Beef bouillon)
1 Tb tomato paste
1 Tb 蒜蓉
1/2 tsp 百里香 (Thyme)
一片桂葉 (Bay Leaf )
一包白蘑菇 (毋須切粒因為佢煮熟之後都會縮水)

調味及其他: 鹽、黑胡椒、牛油, 適量

煮法:
1.煙肉切方塊後炒2-3分鐘, 呢個時候應該會有油出, 加入已切粒嘅牛肋骨略炒
2.用另外一個煲爆香洋葱蒜蓉, 加入牛肋骨及煙肉炒2-3分鐘, 落鹽及黑胡椒調味,慢慢灑入麵粉, 記住make sure啲麵粉要覆蓋到啲牛肋骨噃！
3.跟住倒埋啲紅酒、牛肉清湯、桂葉、百里香及Tomato paste落啲牛肋骨度炆一個半小時或等到啲牛肋骨焾晒為止, 最後加埋已煮熟嘅白蘑菇(用牛油揾個pan煮熟佢), 搞掂!

除咗Julia Child嘅Boeuf Burguignon, 嗰晚我仲煮咗Martha Stewart嘅Macaroni and Three Cheeses, 肥到嘔！做法同一般嘅Macaroni Cheese冇分別不過話明three cheeses咁梗係有三種芝士, Martha用咗white cheddar cheese, Havarti cheese同埋 Muenster cheese各一杯, 煮完未食已經飽哂!