35kcal 5 分 (4人分)
きゅうり：3本
┌酢：大さじ1/2
｜しょうゆ：大さじ1
｜一味とうがらし：少々
｜砂糖：小さじ2
｜ごま油：小さじ1
└いりごま（白）：小さじ1
1 きゅうりは料理ばさみで1cm幅の輪切りにする。きゅうりに塩小さじ1をふってもみ、2～3分間おいて、水けを軽く絞る。
2 ボウルにカッコ内の材料を合わせ、(1)のきゅうりを加えてあえる。
Honey find it hard, demo Darling doesn’t like it =(
Ingredient
250g Cream Cheese
1/2cup Sugar
2 Large Eggs
1/2cup Cream
2tbsp Lemon Juice
Method
Mix the first four ingredients (except lemon juice) and beat well. Sieve it, then add lemon Juice.
Bake @180C for 20 minutes
nice and fresh
Just copy down a recipe from Jamie’s flyer.
Ingredient
4 fresh red chillies
Olive oil
3 Cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
a few sprigs of fresh flat-leaf parsley, leaves picked, stalks finely chopped
3*400g tins plum tomatoes
sea salt and freshly ground black peper
500g spaghetti
red wine vinegar
extra virgin olive oil
Method
Make a slash about 2cm long in the middle of each chilli. Add a few lugs of olive oil to your pan and place on a medium heat. Add the chillies and cook for 5 to 10 minutes, turning occasionally, until smelling fantastic.
Add the garlic, onion and parsley stalks to pan and reduce to a low heat. Cook gently for another 5 minutes, or until soft but not coloured. Tip the tinned tomatoes into the pan and let them cook down for around 20 minutes, breaking them up with a wooden spoon as you go, or until you have a lovely think rich sauce.
Meanwhile, bring a large pan of salted water to boil and cook the spaghetti according to packet instructions.
Taste your tomato sauce and season well with salt, pepper and a splash of red wine vinegar. If it’s spicy enough as it is, remove and discard the chilies. If you want to give it more of a kick, deseed the chillies then finely chop the flesh and stir it back through the sauce.
As soon as the spaghetti is ready, scoop out the reserve a cupful of the cooking water then drain well in a colander. Add the spaghetti to your pan of sauce, adding a splash of the cooking water to loosen it if needed. Mix ell then divide between your plates. Serve drizzled with extra virgin oliver oil and scattered with the chopped parsley leaves.
Recently we are using bread and pizza flour for daily use, which is a strong bakers flour. It looks good for baking too, strong, soft, flexible..
Just copy down the two recipe they printed on the box
♥ Milk bread dough ♥
Ingredients
500g bread & Pizza Plain Flour, sieved
2 tsp dried yeast
1 tsp salt
1 tbsp sugar
1 tsp bread improver
1 tbsp vegetable oil
130ml lukewarm water
130ml lukewarm milk
Method
1 Place sieved flour, salt, bread improver and sugar in a food processor or mixing bowl.
2 Dissolve yeast in a little lukewarm milk and then stir in remaining milk and water
3 Make well in centre of flour mixture, place yeast mixture and oil into well and gradually work the four in from the sides.
4 Continue mixing until dough forms, then remove from bowl and knead by hand until shiny and smooth.
5 Shape into a loaf or place dough into a bread tin
6 Cover with a damp cloth and leave to rise for 1-1.5 hours
7 Bake at 190 degree for about 40 minutes.
Tap base of the bread. It will sound hollow when cooked.
♥ Pizza Dough ♥
Ingredients
220g Bread & Pizza Plain Flour, sieved
1tsp dried yeast
1 tsp salt
160ml lukewarm water
1 tbsp olive oil
Method
1 Place flour and salt into a food processor or mixing bowl.
2 Dissolve yeast in a little lukewarm water then stir in remaining water.
3 Make a well in the centre of the flour mixture, place liquid into well and gradually work the flour in from the sides.
4 Remove dough from bowl and knead by hand for about 5 minutes.
5 Place dough in a clean bowl, cover with a damp cloth and leave to rise in a warm place until doubled in volume.
6 Roll out dough on a lightly floured surface.
7 Makes 1*30cm traditional style pizza base.
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Waiting to try some time lol~
たこ焼き- Octopus ball Osaka traditional snack food
2014.08.30
Cabbage 3/4, spring onion, red ginger, pork slice
Dashi 2 bag, egg 4, flour and tempura flour 1+.5 cup + water 1.5 cup
* cabbage is new cabbage from end of summer, quite light and loose inside. Add one spoon of salt, probably is why it turned so watery too.
* Add tempura flour to make it crispy, somehow it didn’t turn out as expected.
* four eggs seems quite a lot, but restaurants use one egg for each of them though
* flour paste seems far too watery since the cabbage is juicy, maybe try total of less then one cup of flour and water next time
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说道这道“菜”的时候，我第一次找出中文的翻译，不过中文的听起来就没有那么特别了呢。第一次吃可能是小T下厨的吧，然后09年的冬天，第一次和小T妈妈和惠ちん还有另外以为姐姐在家里吃的。后来时不时的在mel的家里也做，有一次楼下的reception美女还借了菜谱去。只是每次小T都说只做一便要我记住，可是每次都记不住。。。
今天要做的时候还要我自己做出来，等我拿出recipe book的时候，又说不用按书上的做。真是够麻烦的。哎～有这么个孩子在家要养。。。
正文开始
材料：圆白菜，葱，红姜，猪肉片（猪颈肉）；面，水，鸡蛋，だし；杂样煎饼酱，千岛沙拉酱／美乃资，柴鱼片，青粉
1。面2cup，水2－3cup，だし2包，鸡蛋4个，搅拌均匀。
2。圆白菜，葱，红姜，均切碎，适中随意。
3。用筛子将1过滤到2中，混合。
4。平锅中放油，油热后放原料3，汤勺一勺半查不多。用勺子把中间稍微压平，呈圆饼状，因为中间大都不容易熟。
5。放猪肉片在上面。
6。煎差不多3－5分钟，用大平铲翻过来。
7。5－6分钟后等猪肉煎的差不多时可以翻回来。
8。稍等片刻，放杂样煎饼酱和美乃资，用小勺背面和匀，放上柴鱼片及青粉。
9。完。
其实此菜还有很多变种，上次小T的朋友带我们去一家小店吃，他们会放很多东西在里面，记得最清楚的还是放了炒面进去。
嘻。
正好小T讲完电话。
续：下一次用了1。5cup面，2cup水，1包だし，2个鸡蛋，结果还是太稀了。。。20101203
@Blogbus 20101205 05:20
20110720 Note: Now I like to put bean shoot in it, a different feel and flavour, but when add other vegetables, we make the flour paste thicker, 1.5cup flour : 1.5 cup water
今天終於做了簡單的晚餐，前幾天每天的外賣已經讓自己的胃受了不少的苦，好吃是好吃，可是油實在是太大哩
今天簡單的炸雞，昨晚買的四片chicken tenderloins, 和土豆粉（澱粉）和garlic ail（大蒜粉末）和在一起，加一點點水，至Gel狀，放入熱油中，轉小火，炸至金黃。
@Blogbus 20101108 19:27
20110720Note: We tried to add seven spicy spice to make it spicy, but didn’t really show the spicy flavour, but burt the oil quicker.