Mr.J很愛吃key lime pie,在外吃甜品很多時都會點這個,而且喜歡吃超酸的。昨天在超市買東西時,他嚷著要買一個雪藏的key lime pie回家吃,我說我會給他做一個他才肯把那個放下,然後立刻跑去找青檸!其實我從未做過key lime pie,唯有急急上網找食材!
我用的餠底是牛油曲奇,曲奇底焗至半熟後放涼。 若不想花時間做曲奇底,也可以用做芝士蛋糕用的餠底亦可。
Filling的材料十分簡單,只需要煉奶,蛋黃和青檸汁。
材料(9"派):
煉奶397g (一罐)
蛋黃 3隻
青檸汁 3-4隻青檸 (視乎青檸大小同個人喜歡既酸度,可於加入三隻後先試味)
青檸青少許 (裝飾用,小心不要磨到白色部份,因為會有苦澀味)
Ingredients:
1. Condensed milk 1 can (397g)
2. 3 Medium egg yolks
3. Finely grated zest and juice of 4 limes
4. Extra lime zest, to decorate
做法:
1. 焗爐160度預熱
2. 先將蛋黃放入大碗中,用打蛋器中速打一分鐘
3. 加入煉奶,再用打蛋器中速打三分鐘
4. 加入青檸汁,再用打蛋器中速打三分鐘
5. 將filling倒入已放涼的餠底中,入爐160度焗15分鐘
6. 出爐後將青檸青放在餠面裝飾
7. 放涼然後置於冰箱(下格)至少三小時即可
Method:
1. Put the egg yolks in a large bowl and whisk for a minute with electric beaters.
2. Add the condensed milk and whisk for 3 minutes.
3. Then add the zest and juice and whisk again for 3 minutes.
4. Pour the filling into the cooled base then put back in the oven for 15 minutes.
5. Cool then chill for at least 3 hours or overnight if you like.
6. Finish with extra lime zest on top.
Mr.J 出差了,美國domestic flight除可在飛機上買極難吃的三文治外便沒有什麼食的了,
所以除了key lime pie外,我還做了三文治和其他小食給Mr.J 在飛機上吃!
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Tuesday, May 14, 2013
Wednesday, May 8, 2013
新煮意-香橙雞柳
結婚都快一年了,我還是沒有車牌...所以餸還是週未時Mr.J把我車到costco和Asian Supermaket買,一買就是一星期的份量。
Costco的賣點是wholesale,什麼都是plus size的!
雖然什麼都大,可是什麼都平。特別是水果,又平又新鮮,每星期我都會買草莓、藍莓,吃不完的便用來打smoothes。
上星期看到有血橙賣,也買了一大袋,可是家裡才兩個人,幾天下來才吃了兩個,唯有想想辦法要怎麼消滅掉才行。
在網上找了一些有關用水果入餚的菜色,找到了香橙雞排的食譜。試做了一次,Mr.J說這是他近期的至愛呀!
Directions
2. Wipe out the pan, and add the orange juice and sugar. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 2-3 minutes, stirring occasionally.
3. Put the orange peels on top for decoration.
雖然什麼都大,可是什麼都平。特別是水果,又平又新鮮,每星期我都會買草莓、藍莓,吃不完的便用來打smoothes。
上星期看到有血橙賣,也買了一大袋,可是家裡才兩個人,幾天下來才吃了兩個,唯有想想辦法要怎麼消滅掉才行。
在網上找了一些有關用水果入餚的菜色,找到了香橙雞排的食譜。試做了一次,Mr.J說這是他近期的至愛呀!
Ingredients
Chicken (Mix together and refrigerate at least an hour):
Sauce:
- 1/2 cup orange juice
- 3 tablespoons sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons water
Orange:
- One orange, peeled and take away the skin
Decoration:
- 2 tablespoons orange peels
Directions
2. Wipe out the pan, and add the orange juice and sugar. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 2-3 minutes, stirring occasionally.
3. Put the orange peels on top for decoration.
1. Heat the olive oil in a large pan over medium heat. Place chicken into the pan, and brown on both sides. Drain on a plate lined with paper towels.
柳橙果肉的取法
這個網有清楚的圖解步驟:將柳橙頭尾切平,外皮全部切除,最後沿著白色線條,膜與膜之間,取下果肉。
柳橙果肉的取法
這個網有清楚的圖解步驟:將柳橙頭尾切平,外皮全部切除,最後沿著白色線條,膜與膜之間,取下果肉。
Monday, May 6, 2013
簡易清湯腩
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