Yorkshire Pudding

自从在叔母家吃过这个yorkshire pudding 后，对它的味道念念不忘。
今天自己动手做了一个。样子虽不怎么好看。但是味道还蛮不错的。
下次再试试看。希望能够更好。

Ingredients:-

140g plain flour (200ml/7fl oz)


4 eggs (200ml/7fl oz)

200ml milk

sunflower oil , for cooking


Heat oven to 230C. Drizzle a little oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole non-stick muffin tin and place in the oven to heat through or big pan.

To make the batter, tip the flour into a bowl and beat in the eggs until smooth. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately. You can now cool them and freeze for up to 1 month.

Tips:-
The secret to getting gloriously puffed-up Yorkshires is to have the fat sizzling hot – and don’t open the oven door.
(可能就因为我开了烤箱的门。所以样子跟以下的图片比起来有点逊。又或者用大盘烤出来效果没muffin tin 来的好。 )
 

Quiche

Inggredients/材料  ：-

Pastry/酥皮

200g      Flour/面粉
120g      Shortening/起酥油
1 pinch   Salt / 盐
1            Egg / 鸡蛋
2 tbs      Fresh Milk/鲜奶

Fillings/ 馅料

250g     Turkey Ham (slided) /鸵鸟火腿肉（切丁）OR
             Chicken Breast / 可选择用鸡胸肉
200g     Big Onion/ 大葱
50g       Onion/ 葱
50g       Garlic/ 蒜头
500ml    Whipping Cream/ 忌廉
200ml    Fresh Milk/ 鲜奶
50g       Flour/ 面粉
Parmesan Cheese/ 巴尔马干酪
Salt ,blackpepper  盐，黑胡椒等调味料随个人喜好


Preparation method  做法：-

首先先制作酥皮：-
把面粉，盐和鸡蛋，起酥油加入在一个大碗。搅拌均匀后，用手把面团捏直到你有一个质地柔软的面包屑。加入鲜奶，使面包屑混合走到一起，形成一个坚定的面团，然后放入冰箱里休息30分钟。
洒些面粉在桌上。用辊把面团摊开至圆形。把牛油涂上24cm的铁盘上。把面团盖在盘上。
预热烤炉。150度左右。

把所有馅料炒至半熟。加入鲜奶，忌廉及面粉煮至有些冒泡后就倒入盘内。
放进烤箱烤30-40分钟左右。
烤好后把它搁置一旁待冷却后即可享用。
也可把它放入冰箱。要吃时切块后放入微波如预热即可。

P/S 如有任何疑问请留言哦！^_^

花生眉豆鸡脚汤

原来快乐的人是计较得少。。。

近来爱上煲汤...以下是我今天要煲的靓汤...花生眉豆鸡脚汤
有空试试看!!



用料：鸡脚八只、排骨300克、眉豆、花生，冬菇。
做法：排骨、鸡脚洗净，出水过冷河。把适量水煲滚，放下鸡脚、排骨、眉豆、花生、冬菇煲滚，慢火煲三小时，下盐调味