A blog with recipes and sharings about homemade food, healthy cooking, food science and microgreens
Showing posts with label Vegan素食. Show all posts
Showing posts with label Vegan素食. Show all posts
11.11.15
11.10.15
松子芝麻養生糖 Homemade candy with pine nuts and sesame
17:20
Posted by Rita Shum
cooking, Dessert, finger food小食, Natural Healing食療, Vegan素食, Vegetarian food素食
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愛吃天然低糖的手工糖嗎?使用健脾益肺的麥芽膏代替蔗糖和果糖。作黏合其他食材及提供甜味。麥芽膏也含怡糖但其糖份是蔗糖的一半, 吃得安心呢!
自家製手工糖可選擇優質食材。愈原味(raw), 不經精煉和烹煮, 愈具營養價值。糖果中選用黑龍江野生松子。松子非常有營養, 含豐富不胞和脂肪酸, 有利心血管及降膽固醇, 礦物質, 維生素E。在中醫角度能滋補五藏。益心利脾胃。延年養生的食物。每日攝取份量約一湯匙為理想。
有機黑白芝麻含豐富礦物質, 脂肪, 蛋白質, 膳食纖維, 維生素B群。能滋補腎臟, 補血, 烏髮。對體虚血弱, 補氣有幫助。
最後使用野生荔枝蜜, 它含活性酵素, 糖份, 蛋白質和礦物質。荔枝蜜有利心氣呢! 這材料組合加起來已是成功的一大半了。
材料(約15粒原味):
•台灣古法麥芽膏 1.5湯匙
•野生茘枝蜜 半湯匙
•松子 100ml
•有機黑, 白芝麻 各30ml
•手工糖紙及白色糯米紙
材料(約15粒 薑汁味):
•台灣古法麥芽膏2.5湯匙
•野生荔枝蜜 半湯匙
•松子 100ml
•黑白芝麻 各30ml
• 鮮榨薑汁 2-3湯匙
•手工糖紙及白色糯米紙
Ingredients for 15 pc (original flavor):
• 1.5 tablespoon Taiwanese traditional made maltose
• 0.5 tablespoon raw litchi honey
• 100ml Raw pine nuts
• Organic black and white sesame 30ml each
• Rice paper and candy wrappers
Ingredients for 15pc (with ginger flavor):
• 2.5 tablespoon Taiwanese traditional made maltose
• 0.5 tablespoon raw litchi honey
• 100ml raw pine nuts
• Organic black and white sesame 30ml each
• 2-3 tablespoon of fresh ginger essence
• Rice paper and different pattern of candy wrappers
A) 原味做法 original flavor
Step 1
白鑊烘香黒白芝麻, 保持細火約2分鐘
Low heat, saute black and white sesame in a dry pan for around 2 mins
Step 2:
把麥芽, 蜂蜜放入碗內, 坐熱水, 攪拌至麥芽軟身
Bring maltose and honey in a bowl. Place it into another big bowl with hot water. Stir the honey mixture to melt
Step 3:
繼續坐熱水, 放入芝麻及松子快速攪拌。離開熱水, 再攪拌
Bring the pine nuts and sesame into the honey mixture. Mix those nuts on hot water to well combine. Take it out and continue to stir
Step 4:
準備正方型焗盆或盒。放入較大張保鮮紙
Prepare a square baking tin or other containers, place a piece of cling film which is bigger than the tin
Step 5:
把混合物放上保鮮紙, 用匙羹壓實(儘量迫在一邊), 按壓至1.5-2cm厚度。拉緊保鮮紙封實。放入雪櫃最少一小時
Put all the nuts mixture onto the cling film, spread and press it down to one side with a spoon until firmly combined, around 1.5 to 2cm thick. Stretch the cling film and tighly wrap the mixture. Refrigerate for at least 1 hour
Step 6:
Take out from the fridge, halve the candy, then cut it into ~3x1.5cm long. Wrap it with rice paper, then colorful candy wrapper at last
B) 薑汁味做法 Ginger flavor
Step 1 和 step 2 同上
Step 1 and 2 are the same as the above
Step 3:
鮮薑磨蓉, 榨出薑汁約2-3湯匙, 放入microwave, 高温40秒, 濃縮薑汁至1湯匙。或放入煲仔, 大火煮剩1湯匙
Crush a chunk of fresh ginger, squeeze to collect 2-3 tablespoon of ginger essence. Microwave for 40 sec in high heat until 1 spoonful left. Or thicken the ginger essence by boiling with a saucepan in high heat until 1 spoonful left
加入松子芝麻麥芽蜂蜜中攪拌
Mix together with the nuts and honey mixture
Step 4 至6同上
Step 4 to 6 are the same as the above.
These are super yummy and healthy handmade candies with nutty flavor. The original one is rather firm than the one adding ginger essence. The former is easy to cut while the latter is rather loose that requires firmly press to combine on step 5. It is chewy with fragrant of sesame and honey.
Tips:
糖紙和糯米紙可在烘焙店購買
Candy wrappers and rice paper could be bought at baking grocery store
12.8.15
12.5.15
焗松露蕃茄大蘑菇Stuffed Portobello mushroom with truffle and tomatoes
大蘑菇,燒烤菇大家不會陌生,厚肉又juicy...確實烤焗之選。有關釀焗大蘑菇食譜很多。基本上加自己喜歡的食材就可以了。最重要是選用一些不會太出水的食材。加入一些nuts, 例如松子,杏仁片及原味合桃。有估不到的夾。
6.5.15
外公的酸梅秘方 Grandfather's pickled plum recipe
16:48
Posted by Rita Shum
homemade sauce自家醬汁, Pickle醃漬, traditional food傳統菜式, Vegan素食, Vegetarian food素食
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30.3.15
9.3.15
魚翅瓜羹Spaghetti squash soup
大自然真的很奧妙...一個瓜何來呈一絲絲呢?!這食譜的主角正正擁有這特徵。。它叫魚翅瓜又名金絲瓜。。英文名叫Spaghetti squash...一睇就明白。。魚翅瓜外表不單美麗。其營養價值亦不少。
魚翅瓜清甜美味。有豐富膳食纖維,胺基酸,維生素。能清熱解渴及清熱解毒。有潤大腸作用。此外能降血糖和膽固醇。。是健康食品呢!我選用元朗女姐有機農場出品,品質非常好,當然價錢不便宜,因所需種植時間亦不短。一切開便嗅到陣陣瓜味..正。
5.2.15
31.1.15
24.12.14
腰果酥,杏仁酥 Cashew crisp, Almond crisp
15.12.14
9.12.14
圍村煎蕃薯餅Traditional fried sweet potato pancake
25.11.14
酒浸無花果椰絲條 Brandy fig chews
每年11月就有第一批有機土耳其無花果乾。我總會買足一年存貨。。這習慣已經很多年了。當土耳其開始熱的時候,無花果熟得很快,而且有爆糖的出現。。即是在超級市場見到有些新鮮無花果是綠色,有些已變成深紫色。是生同熟透的分別。當然熟透比較甜但不耐吃。而且太甜太熟的會長蟲(正常的,不用擔心)。。
13.11.14
迷你蒸焗布丁配檸檬野苺醬 Mini Steamed Pudding with Citrous Mixed Berries
Steamed Pudding雖然係好old-fashioned。但無論有幾舊,特別在冬天同聖誕你就會記得它。做steamed pudding非常容易而且少有失手。它的質地好soft,好moist,好黏,加入一些homemade berries jam就更能提升你的食慾而且好暖胃呢!試過你就明白有幾surprisingly easy and tasty!
11.11.14
蘋果卡特卡 Quatre Quarts Aux Pommes, Upside-down Caramelized Apple Cake
做upside-down cake係非常容易而且外觀美麗。餅底也特別脆口。蘋果是最普遍的食材,其次會用油桃nectarine,啤梨。我自己亦試過用浸過糖漿的檸檬片。味道相當不錯呢!為配合做upside-down的菜式,市面上有不少合適的糕盆和工具。此外,要煮到焦糖效果,必須選用heavy metal pan。今次用了一個鑄鐵 pan就方便得多。一pan搞掂唒。。
23.10.14
自家菜脯,蒜蓉辣椒菜脯 Homemade preserved radish , Fried egg with preserved radish
我覺得辣椒菜脯絶對係芳姐嘅發明。她是我的舊同事,現在已退休了。這種煮過的菜脯易做又美味。放入雪櫃,除時都食到。可加入麵食,可加少少在飯上。更可以在無餸的時候整菜脯炒蛋。絶對懶得起!!
加上自己曬菜脯,品質受控制。當然做菜脯需要曬一段時間,醃漬愈耐愈惹味。顏色愈深色。亦有助消化解胃脹之效。我的住家版本只曬上5天,做出來的效果也不錯,蘿蔔乾了也很香。不想在街買到加入大量防腐的菜脯,也可製作簡易版呢!
19.10.14
鹽麴野菜,鹽麴煮食 Shio Koji in Vegi, Cooking with Shio Koji
23:08
Posted by Rita Shum
cooking, homemade sauce自家醬汁, Natural Healing食療, Shio Koji鹽麴, Vegan素食, Vegetarian food素食
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