tag:blogger.com,1999:blog-25144036015579737652024-03-06T12:35:33.712+08:00MiaThe joy of cooking and surfing the worldMiahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-2514403601557973765.post-49441084129967518332014-01-05T16:54:00.000+08:002014-01-05T16:54:49.792+08:00Inspiration to the Baking Season - Christmas Cookies that Everyone Will Llove<div class="separator" style="clear: both; text-align: center;">
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Merry Christmas & a Very Happy New Year!<br />
<a href="https://www.facebook.com/media/set/?set=a.10152145694971153.1073741825.364639156152&type=1">Christmas Cookies Recipe</a><br />
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<br />Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com1tag:blogger.com,1999:blog-2514403601557973765.post-58820505186947962162012-12-25T22:12:00.003+08:002012-12-25T22:31:13.249+08:00Gingerbread men say... Merry Christmas and Happy New Year!<div class="separator" style="clear: both; text-align: center;">
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Gingerbread man say... Merry Christmas and Happy New Year!<br />
<a href="http://www.facebook.com/media/set/?set=a.10151376489511153.519896.364639156152&type=1">Gingerbread Cookie Recipe</a><br />
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Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-85179211261199260452011-06-14T23:09:00.000+08:002011-06-14T23:09:33.991+08:003D Bunny & Lamb Cookies 3D版小兔小羊曲奇<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5224/5672750556_94d6b92f39_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5224/5672750556_94d6b92f39_b.jpg" width="400" /></a></div><b><a href="http://missgracehui.blogspot.com/2011/06/3d-kaninchen-und-lamm-platzchen-3d.html">Rezept auf Deutsch - 3D Kaninchen und Lamm Plätzchen </a></b><br />
<b><a href="http://missgraciehui.blogspot.com/2011/04/3d-3d-bunny-lamb-cookies.html">中文食譜 - 3D版小兔小羊曲奇</a></b><br />
<b><br />
</b><br />
<b>3D Bunny & Lamb cookies</b><br />
Ingredients for ~40 cookies<br />
<br />
<ul><li>1 cup (226g) unsalted butter</li>
<li>½ cup + 2 tablespoon (125g) granulated sugar</li>
<li>1 large egg</li>
<li>1 teaspoon vanilla extract</li>
<li>3 cups (384g) all purpose flour</li>
<li>¼ teaspoon salt</li>
<li>Decorations: red color food dye, sugar toppings, chocolate pen</li>
</ul><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Preparation</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>In a mixing bowl, cream butter till light, beat in sugar until fluffy and pale yellow.</li>
<li>Beat in the egg and vanilla extract until smooth and creamy.</li>
<li>Mix the salt and flour together, add the mixture into the batter by 3 additions. After all the ingredients are well blended, it will form a breadcrumb like dough.</li>
<li>Take out the dough and knead into a ball shape, wrap with cling film and chill for one hour.</li>
<li>Pinch about size of tablespoon of the chilled dough, drip a tiny droplet of red food dye and knead until pink. </li>
<li>Preheat the oven to 165°C / 350 °F / Gas mark 3, Line two baking papers on the baking tray. </li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3D Bunnies</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><ul><li>To make the bunny body, take about size of a tablespoon dough, roll into a one side fuller, one side thinner oval shape, then lie on the baking tray.</li>
<li>Now make the bunny ears, pinch very tiny bit of pink dough and roll into strip, then press it lightly on the rabbit body.</li>
</ul><div>3D Lambs</div><div><ul><li>To make the lamb body, take about size of ¾ tablespoon dough, roll into one side fuller, one size side thinner oval shape, then lie on the baking tray.</li>
<li>Pinch super tiny bit of the dough and roll into several balls, press them one by one on the lamb body except the face.</li>
<li>Now make the lamb ears, pinch very tiny bit of pink dough, roll into a teardrop shape, then press it lightly on the lamb body.</li>
</ul><div>Decorations</div></div><div><ul><li>Bake the cookies for 15~18 minutes until pale golden then transfer the cookies to a wire rack to leave cool.</li>
<li>Melt the chocolate pen in hot water, paint two small dots on the faces to make the eyes, drop another dot on the bottom and stick the sugar topping to make the tail.</li>
<li>After the eyes and tails appear. Look! Your super adorable little bunnies and lambs. These little fine works are truly irresistible to anyone.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5030/5672730186_c32362b1e3_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5030/5672730186_c32362b1e3_b.jpg" width="400" /></a></div><div>Ingredients checklist: Butter, sugar, flour, salt, egg, vanilla extract, food dye, sugar topping and chocolate pen.</div></div><div>Utensils checklist: A scale, a measuring cup, measuring spoons, a mixing bowl, a hand mixer or electric mixer, a spatula, a baking tray and parchment paper.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5022/5672162083_25c8f48588_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5022/5672162083_25c8f48588_b.jpg" width="400" /></a></div><div>Cream the butter and beat in sugar until fluffy.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5268/5672162301_3f2a555197_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5268/5672162301_3f2a555197_b.jpg" width="400" /></a></div><div>After the egg and vanilla extract are added, the batter become moister and creamier.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5148/5672162719_7013c87545_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5148/5672162719_7013c87545_b.jpg" width="400" /></a></div><div>Now add the flour, the dough become breadcrumb like texture.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5143/5672731442_bd535fff36_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5143/5672731442_bd535fff36_b.jpg" width="400" /></a></div><div>Hong Kong's summer is very hot, it is better chill the dough for a while first.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5101/5672163849_21590de196_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5101/5672163849_21590de196_b.jpg" width="400" /></a></div><div>Just a very small amount of food dye already good enough to turn the dough pink. I'm sure you don't want leave any dye on your worktop, prepare it on a piece of cling film.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5265/5672731772_bdd82e89cb_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5265/5672731772_bdd82e89cb_b.jpg" width="400" /></a></div><div> Rolling the dough gently to shape the body, a sharper nose, a fuller hip, make it fun by your hand.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5063/5672164581_c41ee48535_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5063/5672164581_c41ee48535_b.jpg" width="400" /></a></div><div>After the pink ears are given, the bunny shape is starting to appear : )</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5029/5672733206_89ee17b2b9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5029/5672733206_89ee17b2b9_b.jpg" width="400" /></a></div><div>So much work to make the lambs!!! I am so exhausted to make just less than 10.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5061/5672734010_627c853748_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5061/5672734010_627c853748_b.jpg" width="400" /></a></div><div>The cookies are cooled. Let's make the eyes and tails.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5107/5672734394_5cd15edfc4_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5107/5672734394_5cd15edfc4_b.jpg" width="400" /></a></div><div>A close up... how cute they are! All my efforts are really worth it.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5189/5672750158_dc8c3f4462_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5189/5672750158_dc8c3f4462_b.jpg" width="400" /></a></div><div> Are you cruel enough to put us into your mouth >_<</div><div><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Special thanks to tofu girl for her lovely recipe from "Open Mouth Insert Cookies".</div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com1tag:blogger.com,1999:blog-2514403601557973765.post-12975719379698050682011-02-13T01:53:00.003+08:002011-02-13T02:12:01.772+08:00Homemade Organic Strawberry Jam 自家製有機士多啤梨果醬<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5219/5388053168_8152a2fe96_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5219/5388053168_8152a2fe96_b.jpg" width="400" /></a></div><a href="http://missgracehui.blogspot.com/2011/02/hausgemachte-bio-erdbeermarmelade.html"><b>Rezept auf Deutsch - Hausgemachte Bio Erdbeermarmelade</b></a><br />
<a href="http://missgraciehui.blogspot.com/2011/02/homemade-strawberry-jam.html"><b>中文食譜 - 自家製有機士多啤梨果醬</b></a><br />
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<b>Homemade Organic Strawberry Jam</b><br />
Ingredient for ~800ml Jam<br />
<br />
<ul><li>1kg Strawberry </li>
<li>750g sugar</li>
<li>3 lemons</li>
</ul><b>Preparation</b><br />
<br />
<b>Stage 1: Jam Making</b><br />
<ul><li>First, place a clean plate in the fridge. Soak the jars and lids in a pot of warm water and set aside.</li>
<li>Juice the lemons, reserve the seeds and tie into a cheesecloth bag. Clean and hull the strawberries, cut them into half and place in the soup pot.</li>
<li>Gently heat the strawberries for 5 minutes to vaporize the excess water. Pour in the sugar, lemon juice and cloth bag, bring to boil in high heat. Stir gently to the bottom of the pot to avoid burning. The jam will start to thicken after 30 minutes.</li>
<li>Use a spoon to check the consistency again and again. If you see the jam can jell the spoon instead of dripping down quickly, then take the cold plate from the fridge for the jam test.</li>
<li>After the jam test is passed, ladle into cleaned jars and close tightly. The first stage of strawberry jam is done. </li>
</ul><div><b>Stage 2: Preserving </b><br />
<i>(If the jam will be eaten right away, you can skip these steps.)</i></div><ul><li>Reheat the hot water, put the bottle jam on a steam rack and boil hard for 15 minutes. The water level should be higher than the jars.</li>
<li>After sterilized, line the jars on upright on a table to cool down for 24 hours, and don't distribute the bottles during this period.</li>
<li>Next day, check the bottles one by one. Press the lids with your finger, if the lids don't pop up, they are vacuumed successfully. If you find the jars which failed the vacuum, put into the fridge for tomorrow's breakfast : )</li>
</ul>Your homemade strawberry jam is full of fruity aroma. Why only eat as a bread or cracker spread? How about as the filling of your favorite butter cookies and spongy cakes? Or pour over vanilla ice-cream and cheese cakes? I am sure it is the best gift idea for your family and friends, let's discover more together!<br />
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</div><div><object height="28" width="335"><param value="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEzODgwNDU2O3M6NDoiY29kZSI7czoxMjoiMTM4ODA0NTYtMDk1IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjk2MDY2MDA2O30=&autoplay=default" name="movie"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><param name="wmode" value="transparent"></param><embed wmode="transparent" height="28" width="335" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" src="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEzODgwNDU2O3M6NDoiY29kZSI7czoxMjoiMTM4ODA0NTYtMDk1IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjk2MDY2MDA2O30=&autoplay=default"></embed></object><br />
Descriptions Automatiques - I. Sur Un Vaisseau - Assez Lent - Erik Satie<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5011/5390322028_fc6d5a2874_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5011/5390322028_fc6d5a2874_b.jpg" width="400" /></a></div>The super fresh and yummy strawberries. All picked from an organic farm located in Yuen Long.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5211/5387443881_c8c48ca8ce_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5211/5387443881_c8c48ca8ce_b.jpg" width="400" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients checklist: Strawberries, lemons and sugar.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Utensils checklist: A scale, a plate, a big soup pot, a cheesecloth bag, a ladle, a spatula, a spoon and jam jars.<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5214/5387444161_63d98e0b7d_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5214/5387444161_63d98e0b7d_b.jpg" width="400" /></a></div>Strawberries for jam sounds pretty certain. In fact, all berries are low in pectin and not ideal for jam making. But lemon, especially it's seeds are rich in pectin, which is the best natural ingredient to balance the consistency.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5217/5388050772_30f85380fb_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5217/5388050772_30f85380fb_b.jpg" width="400" /></a></div>Hull the strawberries one by one and cut into half.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5214/5387445159_831253c3b2_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5214/5387445159_831253c3b2_b.jpg" width="400" /></a></div>Pour in sugar, lemon juice and seeds. You are right, it's a lot of sugar. Apart from providing the sweetness taste, sugar is also a natural preservative. This is the wisdom from the people of former times in fresh fruit preserving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5211/5388051062_c63af82899_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5211/5388051062_c63af82899_b.jpg" width="400" /></a></div>At the beginning, the liquid is still very thin. Stir gently and watch the changing consistency.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5216/5388051596_0a232d75fb_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5216/5388051596_0a232d75fb_b.jpg" width="400" /></a></div>The jam become thicker and thicker. Stir to the bottom gently to avoid burning. Nevertheless, stir too frequent may delay the jam setting point.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5220/5387445715_d26992c729_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5220/5387445715_d26992c729_b.jpg" width="400" /></a></div>The jam should start to jell after 30 minutes. Use a spoon to check the consistency. From each time of checking, you should able to see the jam become more jell and sticky.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5219/5388051954_edce8fa15f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5219/5388051954_edce8fa15f_b.jpg" width="400" /></a></div>The Jam test - It is very hard to tell is the boiling jam already jelled, now the prepared cold dish become very helpful. When the hot jam meet the cold plate, it should shows how it's look like after cooled. If the jam is still runny, continue boiling and test it again.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5214/5387446087_1d0bef08b5_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5214/5387446087_1d0bef08b5_b.jpg" width="400" /></a></div>Ladle the finished jam into the clean jars.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5212/5387446329_a3872f38a9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5212/5387446329_a3872f38a9_b.jpg" width="400" /></a></div>The first stage of strawberry jam is finished. If you will eat it right away, then store in the fridge after cooled.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5218/5388052674_57edfbd548_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5218/5388052674_57edfbd548_b.jpg" width="400" /></a></div>Second stage - Preserving: Place jam jars in water bath. After sterilize, the jam will able to keep for one year in a cool dark place. After opened, please store in your fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5211/5387446969_2ed99a75c3_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5211/5387446969_2ed99a75c3_b.jpg" width="400" /></a></div>If you don't have jars special for canning. Store the bottled jam upside down can prevent air run into the jars and affect the original quality. Design your favorite labels with the canning day. Now the flavor of strawberry season is sealed.<br />
<br />
Mini Tips:</div><br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='400' height='250' src='https://www.youtube.com/embed/R4CIa58RZgE?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: left;"></div><ul><li>Jam Test - Coz it is too hard to describe, so I decided to show you my video. Spoon the jam on the cold plate, you will see the jam is set.</li>
<li>Use a stainless steel pot to boil the jam.</li>
<li>Use glass jars and lids coated with plastic. The jam should not direct contact the metal lids, as the acid content will corrode the metal and become inedible.</li>
</ul><br />
Reference:<br />
<div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://historicalfoods.com/">Historical Foods</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.uga.edu/nchfp/">The National Center for Home Food Preservation</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://food.unl.edu/web/preservation/canning">UNL Food: Home Food Preservation</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Canning Jars: <a href="http://www.freshpreserving.com/">The Ball Company</a> , <a href="http://www.weckcanning.com/">The J. WECK Company</a> , <a href="http://leparfait.com/">Le Parfait</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Visit my pervious post for organic farm information: <a href="http://missgraciehui.blogspot.com/2011/01/visiting-organic-farm-beautiful.html">探訪有機農莊 - 美麗的士多啤梨園</a> </div></div><div class="separator" style="clear: both; text-align: center;"></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-91956390823941787562011-01-23T16:11:00.003+08:002011-01-27T00:20:22.890+08:00Visiting Organic Farm - The Beautiful Strawberry Garden 探訪有機農莊 - 美麗的士多啤梨園<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5127/5375135339_b3b629b8f5_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5127/5375135339_b3b629b8f5_b.jpg" width="400" /></a></div>December to April is Hong Kong strawberry season. Spare a weekend and head to the countryside, to enjoy the gift from the nature. Compare with supermarket shopping in your daily life, it is a totally difference body and mind experience.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5127/5375135085_b5251e5e92_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5127/5375135085_b5251e5e92_b.jpg" width="400" /></a></div>A perfection of outer and inner beauty, strawberries are gorgeous. Pick them down, splash under running water and of course... into your mouth. Hmm... how is it possible to describe this pleasant feeling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5287/5375739048_2a2ed4a311_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5287/5375739048_2a2ed4a311_b.jpg" width="400" /></a></div>A baby pumpkin, still take a while to grow up.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5047/5375737550_ef30faec47_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5047/5375737550_ef30faec47_b.jpg" width="300" /></a></div>The farm owner Mr. Law said that the tomatoes will be ripe in two weeks. I can't wait to see the big big red tomatoes!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5243/5375737334_92f19a9a18_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5243/5375737334_92f19a9a18_b.jpg" width="300" /></a></div>Just few simple tools, already good enough for our farmers to cultivate the healthy fruits and vegetables.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5008/5375138441_0301964a40_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5008/5375138441_0301964a40_b.jpg" width="300" /></a></div>Lastly, I wanted to buy some flowering chinese cabbages and lettuces, so the farmer cut and collected for me right away. The fresh vegetables were so crispy and full of natural taste. I simply cooked in boiling water with little bit of salt and oil, and it was already an extraordinary dish for supper.<br />
<br />
Artikel auf Deutsch - <a href="http://missgracehui.blogspot.com/2011/01/ein-biohof-besuchen-der-schone.html">Ein Biohof besuchen - Der schöne Erdbeergarten</a><br />
中文文章: <a href="http://missgraciehui.blogspot.com/2011/01/visiting-organic-farm-beautiful.html">探訪有機農莊 - 美麗的士多啤梨園</a><br />
<br />
Reference: <a href="http://www.yl.hk/lawsb/">The Law's Organic Strawberry Garden</a>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0Tai Tong, Hong Kong22.4300707662349 114.0238380432128922.410235766234898 113.99465554321289 22.4499057662349 114.0530205432129tag:blogger.com,1999:blog-2514403601557973765.post-16118552140897689382011-01-10T02:00:00.002+08:002011-01-22T03:09:33.087+08:00Spaghetti with Clams and Tomatoes - Spaghetti alle Vongole com Pomodorini<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5089/5301964743_d42c0f1cf4_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5089/5301964743_d42c0f1cf4_b.jpg" width="300" /></a></div><b><a href="http://missgracehui.blogspot.com/2011/01/spaghetti-mit-venusmuschel-und-tomaten.html">Rezept auf Deutsch - Spaghetti mit Venusmuschel und Tomaten</a></b><br />
<b><a href="http://missgraciehui.blogspot.com/2011/01/spaghetti-alle-vongole-com-pomodorini.html">中文食譜 - 蜆肉番茄意大利粉</a></b><br />
<br />
<b>Spaghetti with Clams and Tomatoes</b><br />
<i>Spaghetti alle Vongole com Pomodorini</i><br />
Ingredients for 4 servings<br />
<br />
<ul><li>400g Spaghetti</li>
<li>1 small red chile</li>
<li>3 cloves of garlic </li>
<li>1/2 onion</li>
<li>500g cherry tomatoes</li>
<li>1kg small clams</li>
<li>1 cup dry white wine</li>
<li>few stalks fresh parsley</li>
<li>olive oil</li>
<li>salt and black pepper for seasoning</li>
</ul>Preparation<br />
<br />
<ul><li>In a soup pot, cook the spaghetti in salted boiling water until al dente according to the packing instruction. Turn off the heat and drain the pasta in a sieve.</li>
<li>Deseed the red chile and cut into small pieces, peel and mince the garlic and onion, cut the cherry tomatoes into half and set aside.</li>
<li>Spread the clams evenly in a large pan. Cover the pan and cook the clams in high heat for 3~5 minutes. Put the opened clams into a bowl and save the juice. Discard any clams that do not open or sandy. </li>
<li>Heat olive oil in a pan, sauté red chile, garlic and onion in medium heat for 1 minute. Add cherry tomatoes and sauté 2 more minutes until slightly soften.</li>
<li>Add the white wine and spaghetti. If the spaghetti seems too dry, then add ¼~½ cup of clam juice. Finally, add the clams, chop and fold in the parsley. Season carefully with salt and pepper. Mix well the spaghetti and serve with a lemon wedge.</li>
</ul><object height="28" width="335"><param value="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEzNzI5MzExO3M6NDoiY29kZSI7czoxMjoiMTM3MjkzMTEtZWE3IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjk0NTk1MjQ1O30=&autoplay=default" name="movie"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><param name="wmode" value="transparent"></param><embed wmode="transparent" height="28" width="335" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" src="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEzNzI5MzExO3M6NDoiY29kZSI7czoxMjoiMTM3MjkzMTEtZWE3IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjk0NTk1MjQ1O30=&autoplay=default"></embed></object><br />
Sea Lion Woman - Feist<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5121/5301962773_1f12b88d44_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm6.static.flickr.com/5121/5301962773_1f12b88d44_b.jpg" width="266" /></a></div><div>The clams dig by myself, super fresh and delicious.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5045/5301962673_44c149cf91_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm6.static.flickr.com/5045/5301962673_44c149cf91_b.jpg" width="400" /></a></div><div>Pui O beach in Hong Kong Lantau Island, the clear water and soft sand.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5090/5301963577_5082fd9cff_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5090/5301963577_5082fd9cff_b.jpg" width="400" /></a></div><div>I reserved the big clams as my mother's birthday gift.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5287/5301963443_90f3c291ce_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5287/5301963443_90f3c291ce_b.jpg" width="400" /></a></div><div>Ingredients checklist: Spaghetti, small red chile, garlic, onions, tomatoes, clams, white wine, parsley, olive oil, salt and pepper.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5209/5302556580_82008d8449_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5209/5302556580_82008d8449_b.jpg" width="400" /></a></div><div>Cut the chiles open, discard the stem and seeds, leave the meat and cut into small pieces.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5006/5302556688_ef8b97ca30_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5006/5302556688_ef8b97ca30_b.jpg" width="400" /></a></div><div>Get ready all the ingredients! Cook the spaghetti, cut the garlic, onion and tomatoes.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5248/5301964095_5b53bc619d_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5248/5301964095_5b53bc619d_b.jpg" width="400" /></a></div><div>When you hear the popping noise, it means the clams are opening. I like to transfer them into a bowl once it is opened, and throw away the sandy and close calms : (</div><div>The clam juice may contain sand and dirts, drain them away when reserving the juice.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5209/5302556762_8971a61c33_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5209/5302556762_8971a61c33_b.jpg" width="400" /></a></div><div>Slightly fry the red chile, garlic and onion to <span class="Apple-style-span" style="color: #333366; font-family: Times, serif; font-size: 16px; line-height: 20px;">sizzle</span>.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5126/5302556866_8eb64874b0_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5126/5302556866_8eb64874b0_b.jpg" width="400" /></a></div><div>And fry the tomatoes until slightly soften.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5249/5301964187_cfcc5589e6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5249/5301964187_cfcc5589e6_b.jpg" width="400" /></a></div><div>My wine guy just arrived. He brought me a vintage 2009 Graves from Chateau Villa Bel Air.</div><div>I love cooking with wine, because I am fascinated by the fruity sweet vaporized from the alcohol. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5046/5301964423_af1bf84d0b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5046/5301964423_af1bf84d0b_b.jpg" width="400" /></a></div><div>Add the spaghetti, clams, clam juice, parsley and seasoning. Don't forget a touch of lemon juice can bring up the freshness taste of the clams. </div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5202/5302557444_154c4bd2ee_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm6.static.flickr.com/5202/5302557444_154c4bd2ee_b.jpg" width="400" /></a></div><div>The Hong Kong local seafood, the original taste from south italy. A perfect combination of Spaghetti alle Vongole com Pomodorini...Buon Appetito!</div><div><br />
Mini Note:<br />
<br />
Italy is surrounded by sea and gifted from the nature. Since ancient time it abounded with wide range of seafood. Clam digging used to be a poor people activity, cause they could not afford buying food from the market, and so they dug around in the sand to get their dinner ingredients. Time after time, seafood and clam become a staple of Italian cuisine history.<br />
<br />
For example, the Christmas eve dinner "The Feast of the Seven Fishes - <i>festa dei sette pesci</i>". In tradition holy days, meat and dairy products were forbidden in Roman Catholic, so people prepared their dishes from seafood and vegetables like octopus salad, spaghetti with clams, Crab stuffed mushrooms, dried salt cod, fried eel, shrimps and scallops. After the big seafood feast, the whole family visited the midnight mass at church.<br />
<br />
Today, if you order Spaghetti with Clams in a restaurant in italy. The waiter may ask you "without - <i>in bianco" </i>or "with tomatoes<i> - </i><i>com Pomodorini". </i>For sure, both preparations are very tasty.<br />
<br />
Mini Tips:<br />
<ul><li>For me, I dig my clams from the beach, so I only need to bring a bucket with seawater to bring my clams home. For most of the people who buy clams from the market, just soak the clams in water with added sea salt, and the clams will spit the sands after few hours. Fresh seafood must be eaten within 24 hours.</li>
<li>The clams I get from the beach called "sand white - 沙白". In italy, the major species are <i>Vongole, Cozza </i>and<i> Tellina</i>. You can use any type of clams as you like, the most important ingredient is "fresh".</li>
</ul><div>Reference recipe: Italian Food Forever by Deborah Mele</div></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com10tag:blogger.com,1999:blog-2514403601557973765.post-24897299061085896682010-11-22T01:21:00.004+08:002010-11-22T03:17:06.260+08:00Chewy Chocolate Oatmeal Cookies 煙韌朱古力燕麥曲奇<div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1025/5184597080_d166facf69_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1025/5184597080_d166facf69_b.jpg" width="400" /></a></div><b><a href="http://missgracehui.blogspot.com/2010/11/weiche-schokolade-haferflocken.html">Rezept auf Deutsch - Weiche Schokolade Haferflocken Plätzchen</a></b><br />
<b><a href="http://missgraciehui.blogspot.com/2010/11/chewy-chocolate-oatmeal-cookies.html">中文食譜 - 煙韌朱古力燕麥曲奇</a></b><br />
<b><br />
</b><br />
<b>Chewy Chocolate Oatmeal Cookies</b><br />
Ingredients for ~30 cookies<br />
<ul><li>½ cup (113g) unsalted butter</li>
<li>½ cup (110g) light muscovado sugar</li>
<li>¼ cup (50g) granulated sugar</li>
<li>one large egg</li>
<li>1 teaspoon vanilla extract</li>
<li>½ cup + 2 teaspoon (80g) all purpose flour</li>
<li>¼ teaspoon bicarbonate soda </li>
<li>¼ teaspoon salt</li>
<li>1½ cup (128g) quick cooking oat</li>
<li>½ cup (90g) chocolate chips</li>
</ul>Preparation<br />
<div><ul><li>Preheat oven 165°C / 350 °F / Gas Mark 3. Line 2 layers of parchment papers on the baking tray. In a small bowl, mix the flour, baking soda and salt together and set aside.</li>
<li>Beat the butter until light and fluffy, then add the muscovado sugar. Mix well the ingredients in medium speed, then follow with the granulated sugar.</li>
<li>After sugar and butter are well combined, then beat in the egg and drip in the vanilla extract.</li>
<li>Put the flour mixture into a sifter, and sift into the batter by 3~4 additions. After all the ingredients are well blended, then you can stop beating the mixture.</li>
<li>Add in the oatmeal into the batter by 3~4 additions. Mix the ingredients with a spatula to form a soft dough, then add in the chocolate chips and mix well.</li>
<li>Prepare the baking tray and one tablespoon. Fill the dough into the spoon and pour it over on the baking tray, so now just finished the first cookie. Repeat this step and line the cookies on the baking tray, leave around 1.5 inch spaces between the cookies.</li>
<li>Put the baking tray into the oven and bake for 12~15 minutes until the cookie's edge turn golden brown. The freshly baked cookies are very soft, wait for 5 minutes then transfer to a wire rack and leave cool. These cookies will remain semi-soft after totally cooled, and this is the unique texture of the chewy chocolate oatmeal cookies.</li>
</ul><object height="28" width="335"><param value="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEzMjY1MzUxO3M6NDoiY29kZSI7czoxMjoiMTMyNjUzNTEtMjE5IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjkwMzU5NjgxO30=&autoplay=default" name="movie"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><param name="wmode" value="transparent"></param><embed wmode="transparent" height="28" width="335" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" src="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEzMjY1MzUxO3M6NDoiY29kZSI7czoxMjoiMTMyNjUzNTEtMjE5IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjkwMzU5NjgxO30=&autoplay=default"></embed></object><br />
Bitchee Bitchee Ya Ya Ya - Fuck Friend (CSS Remix)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1276/5183994843_dc62ef10d0_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1276/5183994843_dc62ef10d0_b.jpg" width="400" /></a></div><div>Ingredients checklist: butter, brown sugar, granulated sugar, egg, vanilla extract, flour, baking soda, salt, oatmeal and chocolate chips.</div><div>Utensils checklist: A scale, a measuring cup, measuring spoons, a hand mixer or electric mixer, a spatula, a sifter, a baking tray and parchment papers.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4113/5184594994_daf266fae6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4113/5184594994_daf266fae6_b.jpg" width="400" /></a></div><div>First, cream the butter until soft, then add in the brown sugar.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4108/5184595402_b28ae6edc2_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4108/5184595402_b28ae6edc2_b.jpg" width="400" /></a></div><div>After the brown sugar and butter are well combined, then add in the white sugar.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1303/5184595468_190f17952b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1303/5184595468_190f17952b_b.jpg" width="400" /></a></div><div>Beat in the egg and follow with the vanilla extract. Blend the mixture in medium speed all the time. <br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4111/5184595658_91e7c7c5f3_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4111/5184595658_91e7c7c5f3_b.jpg" width="400" /></a></div><div>Sift in the flour mixture into the batter several times, after one does is well absorbed, then you can sift in more flour. Turn off the mixer after the batter is well blended.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4086/5183995971_ceef27337f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4086/5183995971_ceef27337f_b.jpg" width="400" /></a></div><div>The basic batter is done, it should be beautifully smooth and able to hold it's shape.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1012/5183996071_f8e171b55b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1012/5183996071_f8e171b55b_b.jpg" width="400" /></a></div><div>Now can pour in the oatmeal, and replace with a spatula for the mixing.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4144/5183996255_955c13c923_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4144/5183996255_955c13c923_b.jpg" width="400" /></a></div><div>Time for chocolate chips, it's always the best for last.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4148/5184596200_bf02ca443b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4148/5184596200_bf02ca443b_b.jpg" width="400" /></a></div><div>The cookie dough is completed. Chill it in a refrigerator for 15~30 minutes if it is too soft, this can prevent the cookies spread out too much when baking.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1013/5184596254_0c41c4482f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1013/5184596254_0c41c4482f_b.jpg" width="400" /></a></div><div>Now can start making the cookies one by one. First, fill the dough into the tablespoon.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1185/5184596398_809399079d_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1185/5184596398_809399079d_b.jpg" width="400" /></a></div><div>Then place the rounded dough the baking tray with parchment papers.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1400/5183996771_6c62be5ca4_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1400/5183996771_6c62be5ca4_b.jpg" width="400" /></a></div><div>So you can have even sized cookies. Remember to leave some space between, because the cookies will spread out after baked.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1439/5183996949_faffdf3c9e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm2.static.flickr.com/1439/5183996949_faffdf3c9e_b.jpg" width="400" /></a></div><div>After 12~15 minutes baking, the sweet smelling and piping hot fresh cookies are straight from the oven. Do not move the cookies now coz they are too soft.<br />
<br />
</div><div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4149/5183997345_c58b2ec397_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4149/5183997345_c58b2ec397_b.jpg" width="400" /></a></div><div>Can serve immediately after the cookies are cooled. The taste of chocolate is sweet but not greasy, the baked oatmeal is full of flavor and chewy, another good time to enjoy the afternoon tea.<br />
<br />
</div><div></div><div>Mini Tips:</div><div><ul><li>You may use semi-sweet chocolate, milk chocolate or dark chocolate for the sweetness you like.</li>
<li>If you don't have chocolate chips, replace with a chocolate bar and break into small pieces.</li>
<li>Hand mixer and electric mixer are both good, the results will be just the same.</li>
<li>Use medium speed to blend the ingredients all the time. When one ingredient is well absorbed, follow with another ingredient or pause the beating, because over-beat the ingredients will make the cookies spread out too much when baking.</li>
</ul></div><div></div><div>Reference recipe : All Recipe by Panthera</div></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com5tag:blogger.com,1999:blog-2514403601557973765.post-30452023158036793252010-10-22T19:08:00.002+08:002010-10-23T03:14:52.640+08:00Thai Green Curry Chicken 泰式青咖哩雞<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4132/5088452641_3c456d443e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4132/5088452641_3c456d443e_b.jpg" width="400" /></a></div><b><a href="http://missgracehui.blogspot.com/2010/10/thai-grunes-curry-hahnchen.html">Rezept auf Deutsch - Thai grünes Curry Hähnchen</a></b><br />
<b><a href="http://missgraciehui.blogspot.com/2010/10/thai-green-curry-chicken.html">中文食譜 - 泰式青咖哩雞</a></b><br />
<br />
<b>Thai Green Chicken Curry</b><br />
แกงเขียวหวานไก่<br />
Ingredient for 2~4 Servings<br />
<br />
<ul><li>half chicken</li>
<li>one can (400 ml) coconut milk</li>
<li>6 green thai eggplants</li>
<li>1 teaspoon palm sugar</li>
<li>8 kaffir lime leaves</li>
<li>8 thai basil leaves</li>
</ul>Green Curry Paste<br />
<br />
<ul><li>½ teaspoon salt</li>
<li>½ teaspoon black peppercorns</li>
<li>1 teaspoon galangal</li>
<li>1 kaffir lime</li>
<li>1 stalk lemongrass</li>
<li>2 shallots</li>
<li>4 cloves garlic</li>
<li>2 small thai green chilies</li>
<li>1 teaspoon shrimp paste</li>
</ul>Chicken seasoning<br />
<br />
<ul><li>½ teaspoon sugar</li>
<li>¾ teaspoon corn flour</li>
<li>½ teaspoon soy sauce</li>
<li>½ teaspoon rice wine</li>
<li>a pinch of salt</li>
</ul>Preparation<br />
<div><div><ul><li>Wash the chicken and cut into chunks, marinade with the seasonings and set aside.</li>
<li>Now prepare the spices. Remove the skin of galangal and slice into shreds. Grate the kaffir lime zest. Take the bottom half of the lemon grass and cut into rings. Remove the roots of shallots and garlic then peel and roughly chop it. Then, remove the head of the chilies.</li>
<li>Put salt, black pepper corns, galangal and kaffir lime zest into a stone mortar, smash it with a pestle for 3~5 minutes.</li>
<li>And now add the shallots, garlic and green chili, continue smash the ingredients for few more minutes. To finish, add the shrimp paste and mix together.</li>
<li>Heat a frying pan with some oil, Sauté the chicken in medium high heat until slightly golden, remove from heat and set aside.</li>
<li>In another frying pan, heat the coconut milk in medium heat. When it start to boil, add the spice paste and stir fry for 3 minutes until it start to fragrance. If the paste dry out, add more coconut milk to avoid burning.</li>
<li>Add the chicken and half cup of coconut milk, reduce to low heat and cook for 10 more minutes, stir occasionally to avoid burning. You may add some water or more coconut milk for the desired consistency.</li>
<li>In the mean time, prepare the Thai egg plants. Remove the leaves of the egg plants and halve into quarters.</li>
<li>Add the egg plants and palm sugar into the curry and cook for 3 more minutes. Before serving, squeeze some kaffir lime juice, and drop few pieces basil and kaffir lime leaves. With this 100% original Thai Green Curry Chicken... Hey, don't forget your fragrant rice!</li>
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Massive Attack - Sly<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4127/5088451995_8c8137d616_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4127/5088451995_8c8137d616_b.jpg" width="400" /></a></div>Ingredients checklist: chicken, coconut milk, thai eggplants, palm sugar, kaffir lime leaves, thai basil leaves, black peppercorns, galangal, kaffir lime, lemongrass, shallots, garlic, thai green chilies, shrimp paste, sugar, corn flour, soy sauce, salt and cooking oil.<br />
Utensils checklist: a stone mortar and pestle, a knife, a chopping board, frying pans and a spatula.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4085/5089050702_e5b5fc4c94_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4085/5089050702_e5b5fc4c94_b.jpg" width="400" /></a></div>Marinade the chicken first.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4133/5089050826_7be79520b1_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4133/5089050826_7be79520b1_b.jpg" width="400" /></a></div>Get all the spices prepared. We only take the bottom half of the lemon grass, cause all the aroma is concentrated here.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4151/5089050854_bfa12d6639_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4151/5089050854_bfa12d6639_b.jpg" width="400" /></a></div>Make the dry ingredients first, smash the salt, black pepper corns, galangal, kaffir lime zest and lemon grass altogether.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4148/5089050894_fd5a7563b5_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4148/5089050894_fd5a7563b5_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">It just takes few minutes. I’m not kidding, this unique fragrance make me feel like being in Thailand.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4106/5088452325_274090205e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4106/5088452325_274090205e_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Then make the wet ingredients, smash the shallots, garlic and chilies. You may adjust the amount of chilies as you like. Opps… I am kind of person cannot eat hot, this little red chilie is too strong for me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4091/5089050960_c0f5a195f6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4091/5089050960_c0f5a195f6_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Add the shrimp paste at last. No need to worry it looks so rough. I guarantee, this handmade texture give you better flavor than what you get in the restaurant.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4151/5089050998_4eb96c5ed7_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4151/5089050998_4eb96c5ed7_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Fry the fatty skin side first can give a nice brown colour. It also can save your cooking oil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4149/5089051040_2cb2cce8bb_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4149/5089051040_2cb2cce8bb_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Bring the coconut milk to simmer, sauté the spice paste till your kitchen is filled with aroma. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4104/5089051132_694a1e8900_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4104/5089051132_694a1e8900_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Bring in the chicken and more coconut milk, simmer till the sauce is thicken. Don't forget to stir occasionally to avoid burning.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4088/5089051086_7e4651550f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4088/5089051086_7e4651550f_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Prepare the egg plants before going into the pan, cause the meat of the egg plant can go dark easily.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4148/5088452539_1938c4eee9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4148/5088452539_1938c4eee9_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Add the egg plants and palm sugar and cook for few more minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4152/5088452595_6ab19575d0_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4152/5088452595_6ab19575d0_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Squeeze some kaffir lime juice, and garnish with basil and kaffir lime leaves to increase the flavor. And it is perfectly ready to serve.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mini Tips:</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">Don't have a stone mortar and pestle? No problem, you can always work with an electric blender.</div><div class="separator" style="clear: both; text-align: left;">Find the fresh spices and Thai egg plants in south east Asia grocery store. Of course, you may replace with instant curry paste all the time, please still use spices like basil, lemon grass, shallots and garlic to keep the flavor.</div></div></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com2tag:blogger.com,1999:blog-2514403601557973765.post-25340585316853509402010-10-16T18:35:00.003+08:002010-10-18T21:34:01.375+08:00History of Cupcake, Eliza Leslie<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4125/5057712122_8fc99d7613_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://farm5.static.flickr.com/4125/5057712122_8fc99d7613_b.jpg" width="212" /></a></div><div class="separator" style="clear: both; text-align: auto;">Eliza Leslie (1787 – 1858)</div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">When talking about cupcake, the lovely little cakes should float in your brain. If rewind back to the 19th century, you will discover the meaning this name was totally different. Cupcake - a revolutionary breakthrough, was named by Eliza Leslie. It is hard to imagine, even measuring cup still not invented in this era, and every families were using a scale to weight the ingredients. Eliza omitted this regular measuring method, and replaced by just one tea cup. This cutting edge idea made cake baking become more time saving and handy.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">Eilza is a American author of cookbooks and etiquette books. Since America was burgeoning after independence, the middle class started caring about cuisine and etiquette. By Eilza's humorous writing style and knowledge in cooking and social manners, her books became very popular and she is one of the celebrated woman author in the century.</div><div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4092/5057724670_3650f2c1e9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm5.static.flickr.com/4092/5057724670_3650f2c1e9_b.jpg" width="247" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">Seventy-Five Receipts for Pastry, Cakes and Sweetmeats.</div><div class="separator" style="clear: both; text-align: left;">By a Lady of Phildelphia</div><div class="separator" style="clear: both; text-align: left;">First edition was published in 1828.</div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4091/5057739638_3e3e173700_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm5.static.flickr.com/4091/5057739638_3e3e173700_b.jpg" width="247" /></a></div><div class="separator" style="clear: both; text-align: left;">With the world's first cupcake recipe in detail.</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><b>Cup Cake</b></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><ul><li>Five eggs</li>
<li>Two large teacupful of molasses</li>
<li>The same of brown sugar, rolled fine</li>
<li>The same of fresh butter</li>
<li>One cup of rich milk</li>
<li>Five cups of flour, sifted</li>
<li>Half a cup of powdered allspice and cloves</li>
<li>Half a cup of ginger</li>
</ul><div style="text-align: justify;">Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and sit it away to get cool.</div><br />
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Beat the eggs very light, and stir them into the mixture alternately with flour. Add the ginger and other spice, and stir the whole very hard.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Butter small tins, nearly fill them with the mixture and bake the cakes in moderate oven.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><a href="http://missgracehui.blogspot.com/2010/10/cupcake-geschichte-eliza-leslie.html"><b>Artikel auf Deutsch - Cupcake Geschichte</b></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://missgraciehui.blogspot.com/2010/10/history-of-cupcake-eliza-leslie.html"><b>中文文章 - 杯蛋糕的歷史</b></a></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-47954107297370952462010-10-06T23:18:00.003+08:002010-10-06T23:41:10.170+08:00Butter Cupcakes with Lemon Flavor 檸香牛油杯蛋糕<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4150/5046066133_56293f375d_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4150/5046066133_56293f375d_b.jpg" width="400" /></a></div><b><a href="http://missgracehui.blogspot.com/2010/10/butter-cupcake-mit-zitronenaroma.html">Rezept auf Deutsch - Butter Cupcake mit Zitronenaroma</a></b><br />
<b><a href="http://missgraciehui.blogspot.com/2010/10/butter-cupcakes-with-lemon-flavor.html">中文食譜 - 檸香牛油杯蛋糕</a></b><br />
<br />
<b>Butter Cupcakes with Lemon Flavor </b><br />
Ingredients for ~ 12 cupcakes<br />
<br />
<ul><li>½ cup (113 grams) unsalted butter, room temperature</li>
<li>2/3 cup (130 grams) granulated sugar</li>
<li>3 eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>1 lemon</li>
<li>1 ½ cups (195 grams) all purpose flour</li>
<li>1 ½ teaspoons baking powder</li>
<li>¼ teaspoon salt</li>
<li>¼ cup (60 ml) milk</li>
<li>Icing sugar for decoration</li>
</ul><div>Preparation</div><div><div><ul><li>Preheat oven to 180°C (Gas mark 4). Prepare a drawing paper, and draw your favorite shapes and cut out with a cutter.</li>
<li>In a small bowl, mix the flour, baking powder and salt together. Grate the lemon zest and set aside.</li>
<li>In another mixing bowl and using a egg whisk, beat the butter and sugar until light and pale yellow. Then beat in the eggs, one each time, combine well the ingredients for each addition, and follow with the vanilla extract and lemon zest. </li>
<li>Start with adding little bit of the flour into the mixture. Mix gently, then alternately add the flour mixture and milk in three additions. Ending with the remaining flour, mix well all the ingredients to form a smooth batter.</li>
<li>Line the cake molds on the baking tray. With a tablespoon, fill the batter evenly into the molds, or about 70% full. Bake about 18~20 minutes until light golden.</li>
<li>Remove the cakes from the oven and let cool for a while. Place the drawing paper on the top of the cake and sift a layer of icing sugar. After remove the paper. Look! Your lovely self designed cupcake! This is a pure pleasure : )</li>
</ul><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" height="28" id="divplaylist" width="335"><param name="movie" value="http://www.divshare.com/flash/playlist?myId=12748176-0c0" /><embed src="http://www.divshare.com/flash/playlist?myId=12748176-0c0" width="335" height="28" name="divplaylist" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></object><br />
Metronomy - This could be Beautiful<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4118/5046064743_058c790330_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4118/5046064743_058c790330_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Ingredients checklist: Butter, sugar, eggs, vanilla extract, lemon, flour, baking powder, salt, milk and icing sugar. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Utensils checklist: a measuring cup, a teaspoon, bowls, cake molds, a egg whisk, a spatula, a grater, a sifter and a baking tray.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4112/5046064855_a24896f5e5_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4112/5046064855_a24896f5e5_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Design your favorite patterns. If you are lazy, then just make it simple.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4086/5046064915_81d612b60e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4086/5046064915_81d612b60e_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Using a grater, peel the lemon's yellow zest.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4086/5046064955_2544ba7af6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4086/5046064955_2544ba7af6_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">After the butter and sugar become light and pale yellow, add the eggs one by one.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4108/5046064995_e9e57434fc_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4108/5046064995_e9e57434fc_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Alternately, add the flour mixture and milk.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4110/5046687006_5382fe6cec_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4110/5046687006_5382fe6cec_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Fill the cake molds evenly, then bake in the oven.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4111/5046687044_b06718c65b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4111/5046687044_b06718c65b_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">If you are not sure are the cakes well baked. Insert a toothpick into the center of the cakes, if there are no batter stick on the toothpick, then the cakes are done.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4090/5046687070_ee588383a9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4090/5046687070_ee588383a9_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Place your designed paper on the cake.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4111/5046065137_78c2f65e49_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4111/5046065137_78c2f65e49_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Put the icing sugar into a sift, and sprinkle a layer on the top.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4087/5046066727_40617c1320_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4087/5046066727_40617c1320_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Look! Your custom made cupcake is done!</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4090/5046066777_b37c19df35_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4090/5046066777_b37c19df35_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">A smell of lemon flavor, a soft cupcake. It is double enjoyment of taste and sight.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mini Tips:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">When I made this cupcakes, I tried the vanilla beans, vanilla extract and also skipped both. But the results did not make a very big difference. Comparing to the lemon zest, it gave me a nice surprise because it truly gave a refreshing fragrance to the cakes. Especially when they are fresh from the oven, just tear open the cakes and apparently, the smell of lemon would fill into your nose. </div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">If you only have salted butter, please take off the ¼ teaspoon of salt. As too much sodium would affect the result of the baking powder. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">If your hometown is humid like Hong Kong, the icing sugar patterns only can last about one day. So... better prepare the topping just before inviting your friends. </div><br />
<div><br />
</div></div><div>Reference recipe: </div><div>Joy of baking</div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-25466982444956244702010-09-29T01:18:00.002+08:002010-10-02T15:29:31.888+08:00Clam Digging in Pui O 貝澳摸硯<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4147/5033448054_8fcacf3495_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4147/5033448054_8fcacf3495_b.jpg" width="400" /></a></div>Pui O beach in Lantau Island - We spent the weekend enjoying camping, barbecue, and clam digging. What a relaxing and wonderful holiday!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4112/5032828745_22b14979bd_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://farm5.static.flickr.com/4112/5032828745_22b14979bd_b.jpg" width="300" /></a></div>So happy holding my collection : )<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4083/5032828795_002d4e3197_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4083/5032828795_002d4e3197_b.jpg" width="400" /></a></div>Simply grill it over the cooking foil with little bit of butter, unbeatable freshly taste!<br />
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<a href="http://missgracehui.blogspot.com/2010/09/muscheln-sammeln-in-pui-o.html"><b>Artikel auf Deutsch - Muscheln sammeln in Pui O</b></a><br />
<a href="http://missgraciehui.blogspot.com/2010/09/clam-digging-in-pui-o.html"><b>中文文章 - 貝澳摸硯</b></a>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-31804408383018905582010-09-23T17:52:00.005+08:002010-10-02T15:18:46.131+08:00Crème Brulée 焦糖布丁<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4133/5007870252_0957d9bf7a_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4133/5007870252_0957d9bf7a_b.jpg" width="400" /></a></div><b><a href="http://missgracehui.blogspot.com/2010/09/creme-brulee.html">Rezept auf Deutsch - Crème Brulée</a></b><br />
<b><a href="http://missgraciehui.blogspot.com/2010/09/creme-brulee.html">中文食譜 - 焦糖布丁</a></b><br />
<br />
<b>Crème Brulée</b><br />
Ingredients for 2 servings<br />
<ul><li>30g granulated sugar, and 2 teaspoons for topping</li>
<li>2 egg yolks</li>
<li>200ml whipping cream</li>
<li>Flavorings: ½ teaspoon vanilla extract, and ½ teaspoon rum, kirsch, cognac or orange liqueur of your choice</li>
</ul>Preparation<br />
<br />
<ul><li>Preheat the whipping cream in a saucepan in low heat, but not bring to simmer.</li>
<li style="text-align: left;">In a mixing bowl, beat in the egg yolks, gradually add the sugar and continue beating for 3~5 minutes until the mixture become pale yellow, add the vanilla extract and mix well.</li>
<li style="text-align: left;">Very gradually pour the warmed whipping cream into the yolk mixture, continue beating until all cream is combined.</li>
<li style="text-align: left;">Pour the mixture back into the saucepan, set in low heat but not bring to simmer, stir slowly until the sauce become light and creamy, turn off the heat and add flavoring spirit.</li>
<li style="text-align: left;">Strain the mixture through a fine sieve into a serving dish. Then cover and refrigerate.</li>
<li style="text-align: left;">Before serving, sprinkle a layer of sugar on the top, then use a blow torch to caramelize the sugar till brown and crispy. Enjoy!</li>
</ul><object height="28" width="335"><param value="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEyNjI5MDcwO3M6NDoiY29kZSI7czoxMjoiMTI2MjkwNzAtMzM3IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjg1MjMzODM3O30=&autoplay=default" name="movie"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><param name="wmode" value="transparent"></param><embed wmode="transparent" height="28" width="335" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" src="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEyNjI5MDcwO3M6NDoiY29kZSI7czoxMjoiMTI2MjkwNzAtMzM3IjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjg1MjMzODM3O30=&autoplay=default"></embed></object><br />
Erik Satie - Gnossiennes No. 1 - Lent, by Aldo Ciccolini<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4126/5007259537_4c2ea69d7e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4126/5007259537_4c2ea69d7e_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Ingredients checklist: granulated sugar, egg yolks, whipping cream, vanilla extract, spirit of your choice.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Utensils checklist: a enameled saucepan, a mixing bowl, a wire whip, a wooden or plastic spatula, a sieve, a blow torch. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4126/5007869994_27e734dc20_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4126/5007869994_27e734dc20_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Heat the whipping cream to lukewarm.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4087/5007870018_c55c67bca9_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4087/5007870018_c55c67bca9_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Separate egg whites and egg yolks, beat in the sugar with the yolks.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4113/5007259641_3a82a6bf6b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4113/5007259641_3a82a6bf6b_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">After the yolks turn to pale yellow, add the vanilla extract.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4150/5008257507_371f8fd3e6_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4150/5008257507_371f8fd3e6_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Slowly, pour the warmed whipping cream into the yolk mixture and stir continually, this step is called "tempering" to warm the yolks slowly without cooking. Please do it with care. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4103/5007259669_3f50c1ee50_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4103/5007259669_3f50c1ee50_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Set the custard in low heat but not bring to simmer, stir slowly until the mixture become light and creamy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4130/5007870134_326ccb0ddc_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4130/5007870134_326ccb0ddc_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Add your favorite spirit, and strain the mixture into the serving dish to form a fine custard.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4092/5007259765_ed754b35b7_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4092/5007259765_ed754b35b7_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">The highlight of Crème Brulée - take the chilled custard from the fridge, and sprinkle a layer of sugar. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4090/5007870198_7661bddfe5_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4090/5007870198_7661bddfe5_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Caramelize with a blow torch, and it is ready to serve : )</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Mini Tips: </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">Crème Brulée, direct translate is burn cream. The British believe that the "Burnt Cambridge Cream" or "Trinity Cream" was invented in Cambridge. The Spanish also have their similar recipe called "Cream Catalana". The first record can date back to 1691, in the cookbook of French chef François Massialot, <i>"Le Cuisinier Royal et Bourgeois", </i>although the origin of the recipe still under debate. Until 19th Century, the French brought this elegant dessert from Paris restaurants to the world, and of course, this beautiful name "Crème Brulée" became one of the famous french dessert.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4130/5007870288_674e540e1b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4130/5007870288_674e540e1b_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Hmm... the mouth watering caramelized sugar with creamy custard, a perfect bite. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4130/5007870318_1c75e03409_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4130/5007870318_1c75e03409_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">The cookware stores usually sell the blow torch in an expensive price. You may find it much cheaper in hardware or camping stores. Just connect with a gas cartridge and will have same effect. This one is bought by my friend May, thanks!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Reference cookbook:</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">Mastering the Art of French Cooking</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><i>by Julia Child, Louisette Bertholle & Simone Beck</i></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-37510293708282024242010-09-15T01:32:00.006+08:002010-10-02T15:31:37.074+08:00Spanish Eggs in Casserole, Huevos a la Cazuela<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4118/4827376126_cc851b16b2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4118/4827376126_cc851b16b2.jpg" width="400" /></a></div><a href="http://missgracehui.blogspot.com/2010/09/spanische-eier-in-kasserolle-huevos-la.html"><b>Rezept auf Deutsch - Spanische Eier in Kasserolle</b></a><br />
<a href="http://missgraciehui.blogspot.com/2010/09/huevos-la-cazuela.html"><b>中文食譜 - 西班牙砂鍋焗蛋</b></a><br />
<br />
<b>Spanish Eggs in Casserole </b><br />
<i>Huevos a la Cazuela</i><br />
Ingredients for 4 Servings<br />
<ul><li>1 onion</li>
<li>3 spicy sausages</li>
<li>1 bell pepper</li>
<li>600g tomatoes</li>
<li>120g peas</li>
<li>3 eggs</li>
<li>3 table spoon tomato paste</li>
<li>1 table spoon cooking oil</li>
<li>seasonings: 1 teaspoon spanish paprika, pinch of salt and pepper</li>
</ul>Preparation<br />
<ul><li>Preheat oven 200°C (gas mark 6).</li>
<li>Cut the onion and sausages into crunches, remove the seeds of bell pepper and slice to pieces, skin and chop the tomatoes.</li>
<li>Heat oil in the Casserole, add onion and sauté until transparent and soft. Add sausages, bell pepper, tomato and peas, mix well all the ingredients and simmer gently for 30 minutes, and follow with the seasoning.</li>
<li>After the mixture become soft and thick, turn off the heat and level the surface with a spatula.</li>
<li>Break 1 egg into a bowl, by using the back of a serving spoon, make a hollow in the mixture and pour in the egg. Repeat this step to place all the eggs into the mixture.</li>
<li>Place the casserole in oven uncovered for 10 minutes, or until the eggs are "just" set. The wonderful combination of this thick spicy sausage tomato sauce with the egg white and egg yolk sauces. I love to serve with crusty french bread or pasta, delicioso!!!</li>
</ul><object height="28" width="335"><param value="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEyNTU1MTA5O3M6NDoiY29kZSI7czoxMjoiMTI1NTUxMDktYTdhIjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjg0NDgyNDA5O30=&autoplay=default" name="movie"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><param name="wmode" value="transparent"></param><embed wmode="transparent" height="28" width="335" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" src="http://www.divshare.com/flash/audio_embed?data=YTo2OntzOjU6ImFwaUlkIjtzOjE6IjQiO3M6NjoiZmlsZUlkIjtpOjEyNTU1MTA5O3M6NDoiY29kZSI7czoxMjoiMTI1NTUxMDktYTdhIjtzOjY6InVzZXJJZCI7aToxNzMxNDQ2O3M6MTI6ImV4dGVybmFsQ2FsbCI7aToxO3M6NDoidGltZSI7aToxMjg0NDgyNDA5O30=&autoplay=default"></embed></object><br />
<div>Dancing with Myself - Nouvelle Vague</div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4096/4827374406_d185cce5aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4096/4827374406_d185cce5aa.jpg" width="400" /></a></div><div>Ingredient checklist: onion, spicy sausages, bell pepper, tomatoes, peas, eggs, cooking oil, salt, black pepper and spanish paprika.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4140/4826767825_76443d8895.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4140/4826767825_76443d8895.jpg" width="400" /></a></div><div>Sauté all the ingredients.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4095/4826768007_c7b970ae50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4095/4826768007_c7b970ae50.jpg" width="400" /></a></div><div>When the mixture become soft and thick, add seasonings and gently beat in the eggs.</div><div><br />
</div><div>Mini Tips:</div><div><br />
</div><div>A healthy fresh tomato's meat and skin should join together tightly. Just follow these simple steps to peel the tomato's skin easily.</div><div><br />
<ul><li>Prepare a pot of boiling water, off from heat and add the tomatoes. Cover the lid and wait for 1 minute. Take the tomato and cool down under running tap water and then the tomatoes are ready to be skinned.</li>
</ul></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4101/4827374796_cb7d5ae271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4101/4827374796_cb7d5ae271.jpg" width="400" /></a></div><div>Place the tomato into hot water first, and cold water afterward</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4134/4827375228_d51429953d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4134/4827375228_d51429953d.jpg" width="400" /></a></div><div>Now, you should able to remove the skin easily</div><div><br />
</div><div><div style="text-align: justify;">Pimentón - Spanish Paprika</div></div><div><div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;">Thanks for Christopher Columbus brought red peppers to Spain in his second voyage in 1493. This biting sharp little red fruit shocked King Ferdinand and Queen Isabella. The Monks cultivated this plants from the New World and transform to a aroma dust for Monastery cooking. Until 17th century, this secret ingredient was unfolded and became the red gold in Spanish cuisine. </div></div><div></div><div><div></div></div><div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The quality paprika are produced in <i>La Vera </i>and <i>Murcia</i>, the<span class="Apple-style-span" style="font-family: inherit;">se </span><span class="Apple-style-span" style="white-space: nowrap;"><span class="Apple-style-span" style="font-family: inherit;">Denomination</span></span><span class="Apple-style-span" style="font-family: inherit;"> </span>of Origin (<i>Denominación de Origen - DO</i>) have perfect climate for growing peppers.</div><i></i><br />
<div style="text-align: justify;"><br />
</div></div><div><div style="text-align: justify;"><i>Pimentón de<span class="Apple-style-span" style="font-style: normal;"> </span>La Vera</i></div></div><div><div style="text-align: justify;">The hand-harvested capsicum peppers can only roasted with oakwood and drying for 15 days. This traditional way of preserving can permeates them with flavor. There are three types of <i>Pimentón de<span class="Apple-style-span" style="font-style: normal;"> </span>La Vera</i> for different type of tastes.</div></div><div><div style="text-align: justify;"><i><br />
</i></div></div><div><div style="text-align: justify;"><i>'Pimentón Dulce'</i> is sweet and mild and good for flavoring potatoes, rice and fish dishes. </div></div><div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><i>'Pimentón Agridulce'</i> is bittersweet and medium hot and used for meat stews and for curing sausages. </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><i>'Pimentón Picante'</i> is made from long red peppers offer spicy hot and direct heat. Can be used for grilled meat or soups.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;"><i><span class="Apple-style-span" style="font-style: normal;"><i>Pimentón de </i></span>Murcia</i></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: justify;">The peppers, once ripe, are harvested by hand then spread and dried under the sun for several days, or in hot air dryers and finally milled. These intense bright red<span class="Apple-style-span" style="font-family: inherit;"> precious powder</span> giving a great stability of color and aroma.</div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; margin: 0px; text-align: left;">Reference</div><div class="separator" style="clear: both; margin: 0px; text-align: left;"></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><a href="http://www.pimentonvera-origen.com/">Pimentón de la Vera</a></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><a href="http://www.pimentondemurcia.es/">Pimentón de Murcia</a></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><a href="http://www.spanish-gourmet.com/">Spanish Gourmet.com</a></div></div></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-33405858019193678842010-09-10T02:19:00.002+08:002010-10-02T15:21:18.607+08:00My new cookware, Le Creuset!<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4132/4974071745_5f080d1330_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4132/4974071745_5f080d1330_b.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: 'MS Shell Dlg'; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">My new cookware... made in France since 1925, Le Creuset!</span></span>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-11813289945127350012010-06-17T01:26:00.006+08:002010-10-02T15:27:12.022+08:00Spaghetti Carbonara 白汁煙肉意大利粉<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4038/4692325283_655598d595_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4038/4692325283_655598d595_b.jpg" width="400" /></a></div><b><a href="http://missgracehui.blogspot.com/2010/06/spaghetti-carbonara.html">Spaghetti Carbonara - Rezept auf Deutsch</a></b><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><b><a href="http://missgraciehui.blogspot.com/2010/06/spaghetti-alla-carbonara.html">白汁煙肉意大利粉 - 中文食譜</a></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><b>Spaghetti Carbonara</b></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><i><span class="Apple-style-span" style="font-size: small;">Spaghetti alla Carbonara</span></i></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Ingredients for 4 servings</span><br />
<ul><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">400g Spaghetti</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">350g La Pancetta </span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">50g Pecorimo Romano Cheese</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">50g Parmesan Cheese</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">3 egg yolks</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">few stalks fresh parsley </span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">1 tablespoon olive oil</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">salt and black pepper for seasoning</span></li>
</ul><br />
<div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Preparation</span><br />
<br />
<ul><li><span class="Apple-style-span" style="white-space: pre-wrap;">Cut the Pancetta into small pieces, chop the parsley and grate the cheese finely. Set the ingredients aside.</span></li>
<li><span class="Apple-style-span" style="white-space: pre-wrap;">In a deep pot, cook the spaghetti in salted boiling water until al dente according to the packing instruction.</span></li>
<li><span class="Apple-style-span" style="white-space: pre-wrap;">Heat olive oil in another frying pan, fry the Pancetta until crispy and golden brown, turn off the heat and set aside.</span></li>
<li><span class="Apple-style-span" style="white-space: pre-wrap;">Beat the egg yolks into a bowl, gradually add grated cheese and mix well to form a egg sauce, add some egg white if the sauce is too thick.</span></li>
<li><span class="Apple-style-span" style="white-space: pre-wrap;">Turn off the heat when the spaghetti is done, pour out excess water and leave about ¼ of the spaghetti portion. Add the cheese sauce and Pancetta … don't forget the frying oil!!! Finally sprinkle with parsley, salt and black pepper to finish. The mouth watering Spaghetti alla Carbonara flowing with creamy cheese sauce and savory Pancetta. It is an unquestioned perfect comfort food.</span></li>
</ul></div><div><ul></ul><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" height="28" id="divplaylist" width="335"><param name="movie" value="http://www.divshare.com/flash/playlist?myId=11683368-735" /><embed src="http://www.divshare.com/flash/playlist?myId=11683368-735" width="335" height="28" name="divplaylist" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></object><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"> <span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Carlo Buti - Facetta Nera</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4025/4692325081_99156fb32e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4025/4692325081_99156fb32e_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">This classic Italian dish just can be done by few simple ingredients, if you don't have Pecorimo Romano Cheese, use Parmesan alone also fine.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4001/4692325159_d1b8d810b0_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4001/4692325159_d1b8d810b0_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Cut the Pancetta in small pieces, and grate the cheese finely. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4008/4692964854_8c1eaebeb5_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4008/4692964854_8c1eaebeb5_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Combine the cheese end egg yolk to form a rich cheese sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4007/4692325213_1f444b8c81_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4007/4692325213_1f444b8c81_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;">Cut the spaghetti in the middle and put it under the light, check the middle uncooked part is thin like silk. Oh! this is what we call "Al Dente".</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;">... Sorry! When I mixed all the ingredients, because the Carbonara was too tempting, I forgot to take picture for you. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"></span><span class="Apple-style-span" style="white-space: pre-wrap;">Mini Tips:</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">La Pancetta, which is translated to Italian bacon. In fact, the real Pancetta are not smoke processed. The Italian use pork belly, with natural sea salt, nutmeg, pepper, fennel, chili pepper and garlic, to dry-cure the meat for 3 months. The process is difference from the US smoked bacon.</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">There are many stories about the origin of Spaghetti alla Carbonara. According to legend, the coal miners using the only ingredients they had "eggs and Pancetta", and prepared with the simplest method. It was said that "Carbonara" came from italian word "Carbone", meaning coal. The story went on until the second world war. At that time italian only received rations of bacon and egg from the american troops, so Carbonara became their main dish. For sure, after the american soldiers tried the tasty Carbonara, they brought the recipe to their hometown, added cream and other ingredients. But I believe, the most basic is the best to experience the simplicity of Carbonara. </span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Music: <a href="http://en.wikipedia.org/wiki/Faccetta_Nera"><b>Facetta Nera</b></a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4007/4692325213_1f444b8c81_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><span class="Apple-style-span" style="line-height: 26px;"><br />
</span></div></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com1tag:blogger.com,1999:blog-2514403601557973765.post-53667504533487110462010-06-13T16:30:00.002+08:002010-09-22T02:20:35.995+08:00Pancake Day 班戟日<div style="text-align: center;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/gpPXJ5pAPxA&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/gpPXJ5pAPxA&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="225"></embed></object></div><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-family: Times, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-family: Times; white-space: pre-wrap;"><a href="http://missgraciehui.blogspot.com/2010/06/pancake-day.html"><b>班戟日 - 中文文章</b></a></span></span></span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><b><a href="http://missgracehui.blogspot.com/2010/06/pfannkuchen-tage.html">Pfannkuchen Tage - Artikel auf Deutsch</a></b></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><b><a href="http://missgracehui.blogspot.com/2010/06/pfannkuchen-tage.html"></a></b></span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">In England, Ireland and Australia, people would eat pancakes in Shrove Tuesday. Shrove Tuesday is the last day before Christian Lent. As egg and butter are forbidden foods during the lent period, Christians would indulge themselves by making and eating pancakes in the last day, and now becoming the famous Pancake Day.</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">In England, many small and large towns hold Pancake Races. Traditionally, women carrying a frying pan, running and tossing the pancakes to reach the crossing line. Now days, young and elderly men and women, some even wearing funny costumes, would join and celebrate the exciting and cute Pancake Day together.</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4022/4693647875_dbaa448bc3_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://farm5.static.flickr.com/4022/4693647875_dbaa448bc3_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4015/4694282692_b7b9c4676f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="270" src="http://farm5.static.flickr.com/4015/4694282692_b7b9c4676f_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Traditional Pancake Race</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm2.static.flickr.com/1299/4694282956_25c5294e33_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://farm2.static.flickr.com/1299/4694282956_25c5294e33_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4042/4693648207_d097dff314_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://farm5.static.flickr.com/4042/4693648207_d097dff314_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">The Olney Pancake Race held in Bucks, England</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">References:</span></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><a href="http://www.pancakes.org.uk/">Pancakes Organization UK</a></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><a href="http://www.olneytowncouncil.co.uk/pancake.php">Olney Town Council</a></span>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com1tag:blogger.com,1999:blog-2514403601557973765.post-5061289937837396442010-06-05T20:43:00.002+08:002010-10-02T15:12:06.315+08:00Pancakes with Honeyed Apples 蜜糖蘋果班戟<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4064/4652111603_fa220f4e65_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4064/4652111603_fa220f4e65_b.jpg" width="400" /></a></div><span class="Apple-style-span" style="white-space: pre-wrap;"><b><a href="http://missgracehui.blogspot.com/2010/06/pfannkuchen-mit-honig-apfel.html">Pfannkuchen mit Honig-Äpfel - Rezept auf Deutsch</a></b></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="line-height: 15px;"><a href="http://missgraciehui.blogspot.com/2010/06/pancakes-with-honeyed-apples.html"><b>蜜糖蘋果班戟 - 中文食譜</b></a></span></span><br />
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</span><br />
<span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;"><b>Pancakes with Honeyed Apples</b></span><br />
<span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">Ingredients for ~ 14 pancakes</span><br />
<br />
<ul><li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">225g all purpose flour </span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">1 tablespoon baking powder </span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">1 teaspoon sugar </span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">2 large eggs</span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">30g melted and cooled butter </span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">300ml milk</span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">vegetable oil or butter for frying </span></li>
</ul><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">Ingredients for Honeyed Apples</span><br />
<ul><li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">2 Apples</span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">2 tablespoons butter</span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">6 tablespoons Golden Syrup</span></li>
<li><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">3 tablespoons lemon juice</span></li>
</ul><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;">Preparation</span><br />
<ul><li>In a large bowl, mix flour, baking powder, sugar, beat in the eggs, melted butter and milk, mix well all the ingredients and transfer to a jug. Leave the batter for 30 minutes.</li>
<li>In the mean time, core the apples and cut into segments. Melt butter in a frying pan, fry apples in medium heat until light golden, add syrup, lemon juice and simmer for few minutes, turn off the heat and set aside.</li>
<li>Heat oil/butter in a non stick pan, pour in the batter until formed a sizable pancake. It takes about 1~2 minutes for pancake become firm, turn it over to another side and fry for 1 more minute then transfer to serving dish.</li>
<li>Place the honeyed apples beside the pancakes and pour over the syrup. To cheer your guests, serve with vanilla ice cream is the best!</li>
</ul><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" height="28" id="divplaylist" width="335"><param name="movie" value="http://www.divshare.com/flash/playlist?myId=11590839-d24" /><embed src="http://www.divshare.com/flash/playlist?myId=11590839-d24" width="335" height="28" name="divplaylist" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></object><br />
The Pancakes - Fing Fing 吓<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4069/4652102785_c58c0efc8b_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4069/4652102785_c58c0efc8b_b.jpg" width="400" /></a></div>Mix all the pancake ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4012/4652724374_32eeacb36e_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4012/4652724374_32eeacb36e_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Set the batter in room temperature and for 30 minutes, let the baking powder work for a spongy pancake.</div><div class="separator" style="clear: both; text-align: left;">The remains can store in the fridge for few days, thaw to room temperature when you make pancakes again.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4009/4652111369_42e659a96c_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4009/4652111369_42e659a96c_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Add Golden Syrup and lemon juice on the light golden apples, hmm... a refreshing sugary aroma rush to the nose.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4048/4652731204_e743a7a4b1_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4048/4652731204_e743a7a4b1_b.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">When you see bubbles coming up, turn the pancake to the other side.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">References:</div><div class="separator" style="clear: both; text-align: left;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">IKEA's Real Swedish Food Book</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 15px; white-space: pre-wrap;"><span class="Apple-style-span" style="line-height: normal; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">Nigella Lawson online recipes</span></span></span><br />
<span class="Apple-style-span" style="white-space: pre;">Music: <a href="http://www.thepancakes.com/">The Pancakes</a></span></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com4tag:blogger.com,1999:blog-2514403601557973765.post-29037057565277754712010-05-30T14:34:00.000+08:002010-05-30T14:34:13.270+08:00How Italian make Balsamic Vinegar<object height="225" width="400"><param name="movie" value="http://www.youtube.com/v/RrZRuHyBBts&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/RrZRuHyBBts&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="225"></embed></object>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-18000164822491538152010-05-23T23:46:00.003+08:002010-10-02T15:10:25.821+08:00Baked Tomatoes with Balsamic Vinegar - Pomodori al forno con Aceto Balsamico<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4053/4627053795_8cf8cf6964_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4053/4627053795_8cf8cf6964_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="white-space: pre-wrap;"><b><a href="http://missgracehui.blogspot.com/2010/05/gebackene-tomaten-mit-balsamico-essig.html">Gebackene Tomaten mit Balsamico Essig - Rezept auf Deutsch</a></b></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><a href="http://missgraciehui.blogspot.com/2010/05/pomodori-al-forno-con-aceto-balsamico.html"><b>義大利黑醋焗番茄 - 中文食譜</b></a></span></span><br />
<div><div><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-weight: bold; white-space: pre;">Baked Tomatoes with Balsamic Vinegar</span></span></span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-size: small; font-style: italic; white-space: pre-wrap;">Pomodori al forno con Aceto Balsamico</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Ingredients for 2~4 servings</span><br />
<br />
<ul><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">250g tomatoes</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">4 cloves garlic</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1 tablespoon balsamic vinegar</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1 tablespoon dry white wine</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1 tablespoon olive oil </span></li>
</ul><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Preparation</span><br />
<br />
<ul><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Preheat the oven 180<span class="Apple-style-span" style="border-collapse: collapse;">°C (Gas Mark 4)</span></span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="border-collapse: separate;">Peel garlic and crush into small pieces.</span></span></span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="border-collapse: separate;">Put the tomatoes in an oven dish, drizzle the balsamic vinegar, white wine, olive oil and garlic, put into the oven and bake for 10~15 minutes.</span></span></span></li>
</ul><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" height="28" id="divplaylist" width="335"><param name="movie" value="http://www.divshare.com/flash/playlist?myId=11450316-7b3" /><embed src="http://www.divshare.com/flash/playlist?myId=11450316-7b3" width="335" height="28" name="divplaylist" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></object><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: 20px; white-space: normal;"><span class="Apple-style-span" style="font-family: inherit;">Cansei de Ser Sexy - Alho um Pouco Bom</span></span></span><br />
<span class="Apple-style-span" style="line-height: 20px;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3323/4628288799_8546f2e734_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm4.static.flickr.com/3323/4628288799_8546f2e734_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre-wrap;">AIB - Assaggiatori Italiani Balsamico</span></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"> <span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre-wrap;">The leaves grading of Italian Balsamic Tasters</span><br />
<br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre-wrap;"></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre-wrap;"><span class="Apple-style-span" style="white-space: pre;">Mini Tips:</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre-wrap;"><span class="Apple-style-span" style="white-space: pre;"></span></span><span class="Apple-style-span" style="white-space: pre-wrap;">Originating from Italy Modena and Reggio Emilia, the classics such as Aceto Balsamico Tradizionale or Condimento Balsamico take at least 12 years fermentation, and the syrup alike precious final product of Balsamic Vinegar has been made.</span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"><span class="Apple-style-span"></span><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span> <span class="Apple-style-span" style="white-space: pre-wrap;"></span><span class="Apple-style-span" style="white-space: pre-wrap;">The "Balsamic Vinegar of Modena" which we usually eat, are mass production Industrialized products approved by Italian Agriculture and Forestry Ministry. For choosing, you may look at the AIB leaves gradings. 1 leaf is moderate density, normally 2~3 leaves already suitable for making salad and daily cooking, the 4 leaves is the highest grade and perfect for high level cooking.</span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"><span class="Apple-style-span"></span><span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span> <span class="Apple-style-span" style="white-space: pre-wrap;"></span><span class="Apple-style-span" style="white-space: pre-wrap;">The CABM certification means the grapes are grown, produced and bottled in the Emilia Romagna region, the bordeaux red seals mean the product have been matured for up to 3 years, or the white seals for aged over 3 years.</span></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3415/4632051610_7a69452746_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm4.static.flickr.com/3415/4632051610_7a69452746_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="white-space: pre-wrap;">CABM - Consorzio Aceto Balsamico di Modena</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">The aging classification of </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">Balsamic Vinegar of Modena Consortium</span></span></span><br />
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</span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'arial,helvetica'; line-height: 16px;">R<span class="Apple-style-span" style="font-family: inherit;">eference: </span></span></span></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'arial,helvetica'; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: normal;">CABM - Consorzio Aceto Balsamico di Modena</span></span></span></span></span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'arial,helvetica'; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: normal;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.consorziobalsamico.it/">Consortium Balsamic Vinegar of Modena</a></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'arial,helvetica'; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: normal;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.consorziobalsamico.it/"></a><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: normal;">AIB - Assaggiatori Italiani Balsamico</span></span></span></span></span></span></span></span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'arial,helvetica'; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: normal;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: normal;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 16px;"><a href="http://www.assaggiatoribalsamico.it/"><span class="Apple-style-span" style="font-family: inherit;">Italian Balsamic Tasters</span></a></span></span></span></span></span></span></span></span></span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div></span></span></div></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com2tag:blogger.com,1999:blog-2514403601557973765.post-51556412332337637692010-05-02T17:16:00.003+08:002010-10-02T14:26:12.639+08:00Basic Risotto with White Wine, Vegetable Risotto - Risotto Base al Vino Bianco, Risotto di Verdure<div style="text-align: center;"><a href="http://farm4.static.flickr.com/3439/4565535713_2f4dcbfe2e_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm4.static.flickr.com/3439/4565535713_2f4dcbfe2e_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><a href="http://missgracehui.blogspot.com/2010/05/grundrisotto-mit-weiwein-gemuserisotto.html"><b>Grundrisotto mit Weißwein, Gemüserisotto - Rezept auf Deutsch</b></a></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://missgraciehui.blogspot.com/2010/05/risotto-base-al-vino-bianco-risotto-di.html"><b>意大利基本白酒燴飯, 意大利蔬菜燴飯 - 中文食譜</b></a></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><b>Basic Risotto </b></span><span class="Apple-style-span" style="font-family: inherit;"><b>with White Wine</b></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><i><span class="Apple-style-span" style="font-size: small;">Risotto Base al Vino Bianco</span></i></span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Ingredients for 4 servings</span><br />
<ul><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">350g Risotto Rice</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">2 onions</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">2 glasses dry white wine</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">2 cups vegetable stock</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1 tablespoon butter</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">1 tablespoon olive oil</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">2 tablespoo<span class="Apple-style-span" style="font-family: inherit;">n cream</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">salts for seasoning</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">Parmesan Cheese </span></li>
</ul><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><b>Veg</b><span class="Apple-style-span" style="font-family: inherit;"><b>etable Risotto</b></span></span><br />
<div style="margin: 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><b><span class="Apple-style-span" style="border-collapse: separate; font-weight: normal;"><span class="Apple-style-span" style="font-family: inherit;"><i><span class="Apple-style-span" style="font-size: small;">Risotto di Verdure</span></i></span></span></b></span></div><div style="margin: 0px;"><ul><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">1 carrot</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">1 </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: normal; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">zucchini</span></span></span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">1 bell pepper</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">250g brown button mushroom</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">2 tablespoon mixed herbs</span></li>
</ul><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">Preparation of <span class="Apple-style-span" style="border-collapse: separate;">Basic Risotto with White Wine</span></span></div><div style="margin: 0px;"><ul><li><span class="Apple-style-span" style="line-height: 19px;">Preheat the stock, peel the onion and sl<span class="Apple-style-span" style="font-family: inherit;">ice into strip</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Heat butter and olive oil in another pan, </span><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;"> sauté</span></span><span class="Apple-style-span" style="font-family: inherit;"> the onion</span> until semi-cooked and follow with risotto rice. When the rice become translucent, pour in the white wine. Keep stirring until the alcohol is absorbed, then add one cup <span class="Apple-style-span" style="font-family: inherit;">of hot stock.</span></span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">Reduce to low heat and simmer for 20 minutes, gradually pour in the stock and seasoning. Keep stirring until the rice become creamy and sticky. If the stock is running out but the rice is not cooked, then add some boiling water.</span></li>
<li><span class="Apple-style-span" style="line-height: 19px;">Now taste the just cooked risotto should be slightly chewy. Remove the risotto from heat, stir in the cream, cover with a lid and sit for 5 minutes. When it is done, grate with <span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: normal; white-space: pre;">Parmesan cheese, serve withParma ham or Sal<span class="Apple-style-span" style="font-family: inherit;">ami... Oh! of course with the white wine. A perfect italian meal... </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Buon appetito!</span></span></span></span></li>
</ul></div><div style="margin: 0px;"><div style="margin: 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; white-space: normal;"></span></span></span><br />
<div style="margin: 0px;"><div style="margin: 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Preparation of Vegetable Risotto</span><br />
<div style="margin: 0px;"><div style="margin: 0px;"><ul><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Peel and cut the carrot into cubes, cut the <span class="Apple-style-span" style="border-collapse: collapse;">zucchini into small wedges </span></span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">Slice the mushroom into pieces, seed the bell pepper and slice into pieces</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">When pour in the stock, add carrots, zucchinis, bell peppers mushroom and mixed herbs. Simmer with risotto together.</span></li>
</ul><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"> </span><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" height="28" id="divplaylist" width="335"><param name="movie" value="http://www.divshare.com/flash/playlist?myId=11242872-a13" /><embed src="http://www.divshare.com/flash/playlist?myId=11242872-a13" width="335" height="28" name="divplaylist" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></object><br />
<ul></ul></div><div style="margin: 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; white-space: normal;">Rochberg: 52 Caprice Virations, "Paganini" - 24 Allegretto - by Gidon Kremer</span><br />
</span></div><div style="margin: 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; border-collapse: separate; white-space: normal;"></span></span></div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://farm5.static.flickr.com/4059/4565530813_916d7ba63c_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4059/4565530813_916d7ba63c_o.jpg" width="400" /></a></div><div style="margin: 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">Selection of vegetables as you wish</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"> </span></div><div style="margin: 0px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 19px; white-space: pre;"></span></div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://farm4.static.flickr.com/3064/4566164306_88dcddd9de_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm4.static.flickr.com/3064/4566164306_88dcddd9de_o.jpg" width="400" /></a></div><div style="margin: 0px;"><span class="Apple-style-span" style="line-height: 19px;">Pour in the white wine when the rice become translucent, Hmm... t<span class="Apple-style-span" style="font-family: inherit;">he </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: normal; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">evaporated white wine smell fantastic.</span></span></span></div><div style="margin: 0px;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://farm4.static.flickr.com/3389/4565535467_82922237c0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm4.static.flickr.com/3389/4565535467_82922237c0_o.jpg" width="400" /></a></div><div class="separator" style="clear: both; margin: 0px; text-align: left;">Release the starch by stirring the rice, and it will become smooth and creamy basic risotto </div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://farm4.static.flickr.com/3520/4565535599_46b9317cef_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm4.static.flickr.com/3520/4565535599_46b9317cef_o.jpg" width="400" /></a></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Finishing with cream and cover it up, the risotto will become softer and more creamy</span></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;">Minitips: </span></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"></div><ul><li><span class="Apple-style-span" style="line-height: 19px;">Risotto rice is a high starch short grain rice. You may use Arborio, Vialone Nano or Carnaroli rice to make a creamy risotto.</span></li>
<li>I selected a vintage 2006 of Muscadet-Sèvre et Maine from <span class="Apple-style-span" style="line-height: 15px; white-space: normal;"><span class="Apple-style-span" style="font-family: inherit;">J.Moreau & Fil</span></span><span class="Apple-style-span" style="font-family: inherit;">s,<span class="Apple-style-span" style="line-height: 19px; white-space: normal;"> a <span class="Apple-style-span" style="line-height: normal;">French vineyard located in Loire Valley. For other selection of dry white wine, you may try <span class="Apple-style-span" style="font-family: inherit;">Chardonnay or P</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">inot Grigio</span></span><span class="Apple-style-span" style="font-family: inherit;">.</span></span></span></span></li>
<li>The liquid amount and cooking time may refer to the risotto packing.</li>
</ul><div><br />
</div><div>Ocean, thanks for your wine recommendations.</div></div></div></div></div></div><span class="Apple-style-span" style="font-family: inherit;"></span>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com2tag:blogger.com,1999:blog-2514403601557973765.post-76130455267084020112010-04-25T00:58:00.001+08:002010-10-02T14:19:33.638+08:00Blanquette of Lamb in French traditional Style - Blanquette d'agneau à L'ancienne<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4009/4547017271_a176d94ee9_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4009/4547017271_a176d94ee9_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://missgracehui.blogspot.com/2010/04/lammfrikassee-nach-alter-franzosische.html"><b>Lammfrikassee nach alter Französische Art - Rezept auf Deutsch</b></a></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><b><a href="http://missgraciehui.blogspot.com/2010/04/blanquette-dagneau-lancienne_24.html">傳統法式白汁燴羊肉 - 中文食譜</a></b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><b><a href="http://missgraciehui.blogspot.com/2010/04/blanquette-dagneau-lancienne_24.html"></a>Blanquette of lamb in French traditional Style</b></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><b></b>Ingredients for 4 servings </span></span></div><span class="Apple-style-span" style="font-family: inherit;"></span><br />
<span class="Apple-style-span" style="font-family: inherit;"></span><br />
<span class="Apple-style-span" style="font-family: inherit;"></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><ul><li>500g lamb</li>
<li><span class="Apple-style-span" style="white-space: pre-wrap;">4 cups vegetable stock </span></li>
<li>half onion</li>
<li>1 carrot</li>
<li>20~40 pearl onions</li>
<li>300g button mushroom</li>
<li>2 bouquet garni containing few pieces of leeks and bay leaves, and few stalk of celery and thyme</li>
<li>few cloves</li>
<li>1 tablespoon butter</li>
<li>1 tablespoon flour</li>
<li>3 tablespoon crème fraiche</li>
<li>1 teaspoon lemon juice</li>
<li>1 egg yolk</li>
<li>salts for seasoning</li>
<li>Kitchen string</li>
</ul>Preparation<br />
<br />
<br />
<ul><li>Rinse the lamb and cut into chunks</li>
<li>Peel the carrot and cut into chunks</li>
<li>Sprinkle the lemon juice over the mushrooms and set aside</li>
<li>Stud the cloves into the onion and prepare bouquet garni</li>
<li>Place the lamb in a stew pot and cover with cold water, simmer for 15 mins, Pour the water and lamb into a strainer and rinse off the scums.</li>
<li>Return the lamb into a cleaned stew pot, pour in vegetable stock and cook in medium heat, skim all the remaining scums. Once all the scums are removed and form a clear soup, add carrots, onions and 1 bouquet garni. Cover the pot and simmer for 1~1.5 hours.</li>
<li>While the lamb is cooking, peel and remove the roots of the pearl onions. In another small pot, place onions with 1 tablespoon butter, 1 bouquet garni and ¼ cup of the stock from the cooking lamb. Cover the pot and simmer for half hour.</li>
<li>After the lamb become tender, remove the bouquet garni and onion, and pour the stock into a bowl.</li>
<li>Melt the butter in a frying pan and whisk in the flour. Turn off the heat and pour in the lamb stock and the remaining stock from pearl onions. Return to heat and whisk frequently to avoid the lumps.</li>
<li>Bring the stock to boil, add mushroom and simmer for 10 minutes, seasoning if desired.</li>
<li>Pour the mushrooms and stock into the lamb, add 1 tablespoon crème fraiche and mix well. Hmm... the Veal Blanquette is nearly done.</li>
<li>Before serving- In a small bowl, whisk the egg york with 2 tablespoons crème fraiche and ¼ lamb stock, then pour the mixture back into the pot. Reheat the Blanquette of Lamb in medium heat but do not bring to boil. Serve with pearl onions, white rice, noodles or potatoes and sprinkle with parsley. Oh! My "Blanquette d'agneau à L'ancienne" is done! Bon Appetit!!</li>
</ul></span><br />
<embed height="28" name="divplaylist" pluginspage="http://www.macromedia.com/go/getflashplayer" src="http://www.divshare.com/flash/playlist?myId=11155006-007" type="application/x-shockwave-flash" width="335"></embed><br />
<span class="Apple-style-span" style="font-family: inherit;">Nouvelle Vague - Dance with me</span><br />
<div style="font: 16.0px 'Hiragino Mincho ProN'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 24.0px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: medium;"></span></span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://farm5.static.flickr.com/4058/4547016157_4069790891_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4058/4547016157_4069790891_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Ingredient checklist: lamb, vegetable stock, onion, carrot, pearl onions, mushrooms, herbs, cloves, butter, flour, Crème fraiche, lemon juice, egg yolk </span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;">Utensils checklist: kitchen string, a whisk, a stew pot, a small soup pot, a frying pan</span></span><br />
<span class="Apple-style-span" style="white-space: pre-wrap;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://farm5.static.flickr.com/4058/4547016157_4069790891_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="http://farm5.static.flickr.com/4001/4547016367_1089dbe37f_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4001/4547016367_1089dbe37f_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Stud the cloves into the onion and prepare bouquet garni</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://farm5.static.flickr.com/4001/4547016367_1089dbe37f_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="http://farm5.static.flickr.com/4012/4547016653_59cb3d4aa0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4012/4547016653_59cb3d4aa0_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Remove all the scums</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://farm5.static.flickr.com/4012/4547016653_59cb3d4aa0_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="http://farm5.static.flickr.com/4035/4547653726_c5917125c8_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4035/4547653726_c5917125c8_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">When it become a clear soup, then place the vegetables into the stock.... Sorry, my Emile Henry is too small</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://farm5.static.flickr.com/4035/4547653726_c5917125c8_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="http://farm5.static.flickr.com/4065/4547653830_a9981ab78d_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4065/4547653830_a9981ab78d_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Cook the pearl onions in another soup pot</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://farm5.static.flickr.com/4065/4547653830_a9981ab78d_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="http://farm5.static.flickr.com/4015/4547654146_8255ffb899_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4015/4547654146_8255ffb899_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Then prepare the mushroom</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://farm5.static.flickr.com/4015/4547654146_8255ffb899_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span><a href="http://farm5.static.flickr.com/4025/4547654044_ee7bc335a7_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4025/4547654044_ee7bc335a7_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Before serving, prepare the egg yolk sauce</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Mini Tips:</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">Bouquet Garni is very common in French cuisine, usually found in making soup, stock and stews. During cooking the herbs will not fall off into the soup, and it will be removed after the cooking is complete. Apart from using string, the herbs can be enclosed by cheesecloth or teabags. There is no fixed recipe for the selection of herbs, the following Bouquet Garni is one of the common combinations.</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4046/4547653450_a9eb532549_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="300" src="http://farm5.static.flickr.com/4046/4547653450_a9eb532549_o.jpg" width="400" /></span></a></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: inherit;">First, remove the parsley leaves and cut the leek into small pieces. Place the parsley stems and thyme in the middle, then warp with the bay leaves and leek. And use a string to tie them together.</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;">My dear Ingrid, many thanks for the German Name!</div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-79838660168846199782010-04-11T21:44:00.001+08:002010-10-02T15:10:59.976+08:00Easter Bunnies Butter Cookies 復活節兔子牛油曲奇餅<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2059/4508242585_1ebe7d4624_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2059/4508242585_1ebe7d4624_o.jpg" width="400" /></a></div><a href="http://missgracehui.blogspot.com/2010/04/osterhasen-buttergeback.html"><b>Osterhasen Buttergebäck - Rezept auf Deutsch</b></a><br />
<a href="http://missgraciehui.blogspot.com/2010/04/blog-post_11.html"><b>復活節兔子牛油曲奇餅 - 中文食譜</b></a><br />
<br />
Easter Bunnies Butter Cookies<br />
Ingredients for ~ 40 cookies<br />
<ul><li>280g all purpose flour</li>
<li>175g unsalted butter</li>
<li>130g caster sugar</li>
<li>1 egg yolk</li>
<li>Decoration: pink and brown colour chocolate pens</li>
</ul><br />
Preparation<br />
<ul><li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Dice the butter into small cubes, set</span><span class="Apple-style-span" style="font-family: inherit;"> in room temperature until soft.</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">In a large bowl, beat the butter and sugar until the mixture appears like breadcrumbs. Follow by sugar and egg yolk until the mixture start to form a dough.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Put the dough on to a floured surface and knead until smooth and the crumbs go away. Shape into a ball, Wrap the dough in cling film and chill for half hour.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 180</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">°C (Gas 4). Line two baking papers on the baking tray.</span></span></span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">Take the firmed dough out from the fridge and roll into 5mm thick, use a cookie cutter to shape your favorite cookies and line on the baking tray. Bake the cookies for about 12 minutes until pale golden.</span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">Transfer the freshly baked cookies to a wire rack and leave cool. Melt the chocolate pens in boiling water. Now is the time to create and decorate your favorite cookies : )</span></li>
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Stereolab - Miss Modular<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2016/4508233109_5956d5f017_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2016/4508233109_5956d5f017_o.jpg" width="400" /></a></div>In<span class="Apple-style-span" style="font-family: inherit;">gredients checklist: Flour, butter, sugar, egg yolk, chocolate pens</span><br />
<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Utensils</span></span><span class="Apple-style-span" style="font-family: inherit;"> che</span><span class="Apple-style-span" style="font-family: inherit;">cklist: Scale, a large bowl, egg whisk, rolling pin, cookie cutter, s</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">patula, <span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; line-height: 19px; white-space: normal;">wire rack, baking sheets and tray</span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2374/4508233253_40c32303bd_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2374/4508233253_40c32303bd_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="Apple-style-span" style="font-family: inherit;">Beat the flour and sugar into breadcrumb texture</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2114/4508872916_aeaeddceb6_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2114/4508872916_aeaeddceb6_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">After adding sugar and egg yolk it start forming into a dough</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2797/4508873160_afe577da09_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2797/4508873160_afe577da09_o.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;">Knead the dough till smooth and no crumbs, then chill in the fridge</span></span></span></span></span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="line-height: 21px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4055/4508233785_eeeb7cacc7_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4055/4508233785_eeeb7cacc7_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;">Roll the dough into a flat piece, and shape by a cookie cutter</span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4031/4508873684_0949f2cb7b_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4031/4508873684_0949f2cb7b_o.jpg" width="400" /></a></div>Use a <span class="Apple-style-span" style="font-family: inherit;">s</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">patula to take out the cookies gently</span></span><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2037/4508873946_cc13b1e91a_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2037/4508873946_cc13b1e91a_o.jpg" width="400" /></a></div>Leave some spaces in between the cookies<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2360/4508234659_7554399e53_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2360/4508234659_7554399e53_o.jpg" width="400" /></a></div>Woo!!! Start drawing my cookies!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2136/4508234923_ca6fe652f2_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2136/4508234923_ca6fe652f2_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">Mini Tips:</span><br />
<br />
<ul><li><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">If you don't have a rolling pin and cookie cutter, use your hands to shape a tiny piece of dough, or use a knife to cut into different shapes.</span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">If you think colouring the cookies is too trouble, try decorate the cookies with chocolate beans.</span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">No electric <span class="Apple-style-span" style="border-collapse: separate; line-height: normal;">egg whisk? No problem. I also used to whisk by hand, the result was no difference at all.</span></span></li>
</ul>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com2tag:blogger.com,1999:blog-2514403601557973765.post-7890450103368780702010-04-05T17:29:00.000+08:002010-04-06T21:31:13.372+08:00Happy Easter<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4055/4492983312_72e097ea49_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4055/4492983312_72e097ea49_o.jpg" width="400" /></a></div><a href="http://missgracehui.blogspot.com/2010/04/frohe-ostern.html"><b>Frohe Ostern</b></a><br />
<span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;"><a href="http://missgraciehui.blogspot.com/2010/04/blog-post_05.html"><b>復活節快樂</b></a></span></span>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-31909864871801927662010-04-05T03:37:00.001+08:002010-10-02T15:11:08.350+08:00Herbal Tea Cookies - Camomile, Lavender and Limeflower<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4046/4490610126_4562baf555_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4046/4490610126_4562baf555_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="line-height: 25px;"><span class="Apple-style-span" style="line-height: normal; white-space: pre-wrap;"><b><span class="Apple-style-span" style="font-family: inherit;"><a href="http://missgracehui.blogspot.com/2010/04/krautertee-platzchen-kamille-lavendel.html">Kräutertee Plätzchen - Kamille, Lavendel und Lindenblüte - Rezept auf Deutsch</a></span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 25px;"><span class="Apple-style-span" style="line-height: normal; white-space: pre-wrap;"><b><span class="Apple-style-span" style="font-weight: normal; white-space: normal;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 16px;"><b><span class="Apple-style-span" style="font-family: inherit;"><a href="http://missgraciehui.blogspot.com/2010/04/blog-post_04.html">香薰花茶曲奇餅 - 洋甘菊,薰衣草,青檸花 - 中文食譜</a></span></b></span></span></span></span></b></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="line-height: 25px;"><span class="Apple-style-span" style="line-height: normal; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="font-weight: normal; white-space: normal;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: normal;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;"><b>Herbal Tea Cookies - Camomile, Lavender and Limeflower</b></span></span></span></span></span></b></span></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;">Ingredients for 25 cookies</span><br />
<ul><li><span class="Apple-style-span" style="line-height: 16px;">75g unsalted butter</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">58g light muscovado (brown) sugar</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">100g all purpose flour</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">½</span></span><span class="Apple-style-span" style="font-family: inherit;"> egg, beaten</span></span></li>
<li><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">1~2 table</span>spoon organic Camomile, Lavender and Lime-flower herbal tea mix</span></li>
</ul><span class="Apple-style-span" style="line-height: 16px;">Preparation</span><br />
<ul><li><span class="Apple-style-span" style="line-height: 16px;">Dice the butter into small cubes, set in room temperature until soft.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">In a large bowl, beat the butter and sugar until light and creamy. Stir in the tea leaves until well combined. Beat in the egg, then carefully fold in the flour until the mixture form a dough.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Sprinkle flour on a table, , roll the dough into a long cylinder. Gently press down the top of the dough to flatten slightly. Wrap the dough in cling film and chill for 1 hour.</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">Preheat the oven to 190<span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">°C (Gas 5). Line two baking papers on the baking tray.</span></span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">Take the firmed dough out from the fridge, cut into 5mm slices and place slightly apart on the baking sheets. Then bake for 10~15min until lightly browned. </span></li>
<li><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">Transfer the freshly baked cookies to a wire rack to leave cool. This is the best time to make a fresh coffee and serve with the cookies.</span></li>
</ul><object classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://fpdownload.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=8,0,0,0" height="28" id="divplaylist" width="335"><param name="movie" value="http://www.divshare.com/flash/playlist?myId=10968389-d8a" /><embed src="http://www.divshare.com/flash/playlist?myId=10968389-d8a" width="335" height="28" name="divplaylist" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer"></embed></object><br />
<div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;">Koop & Yukimi Nagano - Summer Sun</span> </span><br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2679/4489965297_6742f078aa_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2679/4489965297_6742f078aa_o.jpg" width="400" /></a></div>Beat the sugar and butter unt<span class="Apple-style-span" style="font-family: inherit;">il </span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; white-space: pre;"><span class="Apple-style-span" style="font-family: inherit;">fluffy</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4035/4490609244_662ff6556c_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4035/4490609244_662ff6556c_o.jpg" width="400" /></a></div>Add tea leaves, egg and flour one after one<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2684/4490609404_20a3a831c9_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm3.static.flickr.com/2684/4490609404_20a3a831c9_o.jpg" width="400" /></a></div>Chill the shaped dough in the fridge until firm<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4060/4490609622_6bc9aaf252_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4060/4490609622_6bc9aaf252_o.jpg" width="400" /></a></div>Slice the dough into small pieces, and put into the oven<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4031/4489966793_eea9bbda96_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4031/4489966793_eea9bbda96_o.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;">Hmm... freshly baked cookies cooling on the rack, can't wait...</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><br />
</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;"></span></span><br />
<span class="Apple-style-span" style="border-collapse: collapse; line-height: 19px;"><span class="Apple-style-span" style="border-collapse: separate; line-height: normal;"><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 19px;">M<span class="Apple-style-span" style="font-family: inherit;">ini Tips:</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">This time I selected a herbal tea mix of </span><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">organic Camomile, Lavender and Lime-flower. Actually you could use other exotic tea leaves. Try Lady Grey or Earl Grey flavored teas. Or s<span class="Apple-style-span" style="line-height: 19px;">cented teas such as bergamot, jasmine, rose congou and chrysanthemum. Fruit teas like passion fruit and strawberry. You may even use Chinese pouchong for a total different flavor.</span></span></span></span></div></div></span></span></div>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0tag:blogger.com,1999:blog-2514403601557973765.post-7337960408526948352010-04-02T23:12:00.000+08:002010-06-19T03:44:11.132+08:00Liquid Conversions<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4012/4484241656_48deee4c99_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://farm5.static.flickr.com/4012/4484241656_48deee4c99_o.jpg" width="400" /></a></div><span class="Apple-style-span" style="white-space: pre-wrap;"><a href="http://missgracehui.blogspot.com/2010/04/flussigkeit-konvertierungen.html"><b>Flüssigkeit Konvertierungen auf Deutsch</b></a></span><br />
<span class="Apple-style-span" style="font-weight: bold;"><a href="http://missgraciehui.blogspot.com/2010/04/blog-post.html">中文液體換算表</a></span><br />
<b><br />
</b><br />
<b>Liquid Conversions</b><br />
<br />
<table><tbody>
<tr> <td>Metric </td> <td>Imperial </td> <td>US </td> </tr>
<tr> <td>50ml </td> <td>2oz </td> <td>¼ cup </td> </tr>
<tr> <td>125ml </td> <td>4oz </td> <td>½ cup </td> </tr>
<tr> <td>175ml </td> <td>6oz </td> <td>¾ cup </td> </tr>
<tr> <td>225ml </td> <td>8oz </td> <td>1 cup </td> </tr>
<tr> <td>300ml<span class="Apple-style-span" style="color: white;">_____</span></td> <td>10oz/½ pint </td> <td>1¼cups </td> </tr>
<tr> <td>450ml </td> <td>16oz </td> <td>2cups / 1pint </td> </tr>
<tr> <td>600ml </td> <td>20oz / 1pint </td> <td>2½ cups </td> </tr>
<tr> <td>1liter</td> <td>35oz /1¾pints<span class="Apple-style-span" style="color: white;">_____</span> </td> <td>1quart</td></tr>
</tbody></table>Miahttp://www.blogger.com/profile/18141468974480730895noreply@blogger.com0