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Maggieの異國創意料理Cook@Home^^Bon Appétit

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/

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Maggieの異國創意料理Cook@Home^^Bon Appétit | maggiecookathome.blogspot.com Reviews
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竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/
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1 maggieの異國創意料理cook@home bon appétit
2 洋蔥生菜
3 2 切點小黃瓜、辣椒絲
4 南瓜優格濃湯
5 1 洋蔥炒熟
6 2 加入蒸熟打成泥狀的南瓜
7 3 燉煮到洋蔥軟爛
8 4 熄火前加入優格替代鮮奶油,可讓南瓜湯更加濃郁且健康低脂
9 5 撒點海鹽和義式香草增加風味
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maggieの異國創意料理cook@home bon appétit,洋蔥生菜,2 切點小黃瓜、辣椒絲,南瓜優格濃湯,1 洋蔥炒熟,2 加入蒸熟打成泥狀的南瓜,3 燉煮到洋蔥軟爛,4 熄火前加入優格替代鮮奶油,可讓南瓜湯更加濃郁且健康低脂,5 撒點海鹽和義式香草增加風味,posted by,maggie,no comments,labels 義式,如何辨識balsamico》,balsamico的使用方法》,從葡萄到醋》,1 comment,labels 認識,3 番茄和洋蔥加鹽略炒,哪裡買》竹蓮潤餅
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Maggieの異國創意料理Cook@Home^^Bon Appétit | maggiecookathome.blogspot.com Reviews

https://maggiecookathome.blogspot.com

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/

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maggiecookathome.blogspot.com maggiecookathome.blogspot.com
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Maggieの異國創意料理Cook@Home^^Bon Appétit: No.6 法式巧克力(Ganache)with 大湖草莓

http://maggiecookathome.blogspot.com/2010/04/no6-ganachewith.html

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/. Friday, April 2, 2010. No6 法式巧克力(Ganache)with 大湖草莓. 65292;不像新竹風是強烈四面八方的,那溫暖的和風令我更加思念父母和故鄉「高雄」。 長期在外求學和工作,有機會見到爸媽,我一定抱著他們說:「我愛你們」。 今天用愛心模型做「草莓巧克力」要讓爸媽融於口又要溫暖心~. Ganache是法文,意思是巧克力加鮮奶油。我將它改良一下,做成Dark and White兩色巧克力,加上草莓微露,色彩好繽紛。 65292;很多recipes都寫得好像很容易失敗,其實要讓塊狀的巧克力產生物理變化,. 根本不需要什麼隔水加熱,那麼麻煩!完全不需火源,就能做出這道「手工巧克力」. 1 把Chunk(碎片) 的Dark或white chocolate倒入乾燥的鍋子. 2 洗碗槽注入熱水(水溫高於熱水澡的溫度) Oops!⊙⊙. 5 模型放入冷凍約1 2分鐘待巧克力再度變硬後,即可倒蓋脫模. April 8, 2010 at 5:52 PM.

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Maggieの異國創意料理Cook@Home^^Bon Appétit: 認識香料(Seasoning)

http://maggiecookathome.blogspot.com/2010/04/seasoning.html

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/. Sunday, April 11, 2010. 烹調義式或法式料理,一小撮(Pinch)seasoning 可收化龍點睛之效。不想讓自己的狹小空間擺放了瓶瓶罐罐,最偷懶的做法就是買一瓶mix well,將各式常見香料調合的恰到好處。 65292;成份有牛膝草(Marjoram)、百里香(Thyme)、迷迭香(Rosemary)、香薄荷(Mint)、山艾(Salvia)、俄立岡(Oregano)、羅勒(Basil)。只要一點點灑在熱騰騰的麵條上,混合完美的香草味撲鼻而來,立刻味蕾全開~. 香草知識》 http:/ www.tomax.com.tw/spices.html. 香草香料》 http:/ www.tomax.com.tw/spicer/tomax plist.asp? Subscribe to: Post Comments (Atom). 我的旅遊網站JUST i Travel*就是「愛」旅行. View my complete profile.

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Maggieの異國創意料理Cook@Home^^Bon Appétit: No.5 義式奶酪(Panna Cotta)with 大湖草莓

http://maggiecookathome.blogspot.com/2010/04/no5-panna-cottawith.html

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/. Thursday, April 1, 2010. No5 義式奶酪(Panna Cotta)with 大湖草莓. 搖下車窗讓晚風吹拂著臉龐,24度好怡人的氣溫,驅車往回家路上,光復路行道樹綿延數里,蟬鳴聲不絕於耳,好舒服的夜晚,不太冷不太熱。 這種冷熱合宜的氣候,最適合來道『Panna Cotta』剛剛好! Panna Cotta 義大利文的意思是 cooked cream,而Cotta 英文的意思是白色短衣. 12290;為抓住草莓季的尾巴,我專程前往苗栗大湖狂買了四大籃(12斤)無農藥草莓(在清洗時,還有毛毛蟲跑出來,嚇死我了)。運用大地賜予的自然食材來做『草莓奶酪』,那淡淡粉紅,猶如粉紅香檳帶給人的幸福感~. Oops!⊙⊙. 65292;只要加熱到糖溶即可,否則油水分離會看起來像豆漿渣,很噁心的. 1 鮮奶 鮮奶油(whipping cream動物性較香)1:1 放入鍋內加熱. April 8, 2010 at 5:53 PM. Only one word 讚.

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Maggieの異國創意料理Cook@Home^^Bon Appétit: 認識起司/乳酪(Cheese)

http://maggiecookathome.blogspot.com/2010/04/cheese.html

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/. Sunday, April 11, 2010. 認識起司/乳酪(Cheese). 若說一小撮香料可收畫龍點睛之效,灑滿Cheese則可提升食材的口感和味道更濃郁、更creamy! 對我這種在外工作的租屋族,一個小冰箱也擺不下太多的東西,最便利的就是買一包什麼都有的mix cheese。在大潤發找到叫 Grattugiato Mix. 的混合起司,有Grana Padano、Parmigiano Reggiano(這是常聽到的Parmesan)、Emmental(這是那種會被老鼠咬一個洞一個洞的)。 義大利Cheese根據軟質/半硬質/硬質,未/輕度/加熱發酵,和乳脂含量多寡,分為這幾種,適合佐餐的食材也不盡相同,來認識一下吧~. 現今製作起司的原料為牛奶或羊奶,使之凝結成固態且易於保存、並食用,無論是天然形成或人為加工而成的乳酪皮都具保護內蕊的功效,至於種類大致分為:. 65306;直接將新鮮的乳類分離並 未經發酵。 所作成,質地極為細緻柔軟、味道...為發酵後質起司&#65...

5

Maggieの異國創意料理Cook@Home^^Bon Appétit: February 2010

http://maggiecookathome.blogspot.com/2010_02_01_archive.html

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/. Friday, February 26, 2010. No1 馬來摩摩喳喳(BUBUR CHA CHA)with古早味鳳梨香蕉清冰~酸甜滋味留香口齒. 媽咪收起年節祭拜食物,謝天讓全家有餘。一支便宜劣等祭拜用的鳳梨(. 15 ),因纖維粗、味道酸,要被扔了。她順口說,「好懷念小時候的清冰」!我在一旁讀書,不知哪來勇氣說,「我會」!一心想做出媽咪喜歡吃的食物,但要怎麼做還真是沒頭緒。於是,那支要被丟掉的鳳梨就變成我的實驗品,看看能否廢物利用。我打算以鳳梨、香蕉做清冰,來個改良式的馬來招牌冰品「摩摩喳喳. Bubur Cha Cha 」! 靈感來自父母那年代,物質匱乏,哪有什麼八寶冰,仲夏若能吃到一碗「鳳梨清冰或是淋香蕉油的清冰」就太棒了。小時候他們帶我出國,覆滿五顏六色果凍和椰奶西米露的摩摩喳喳記憶深刻. 8230; 熱熱)。 聽到媽咪,吃完後還要再來一碗,打了 102. 12303; ! X1 碗(吃飯的碗). X15 匙(吃飯用的湯匙). 如果你是冒煙才開始炒菜&#6529...

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Maggieの異國創意料理Cook@Home^^Bon Appétit

竹科工作繁忙,新竹飲食馬虎\/ 廚藝生澀的我,在新竹的蝸居\/ 取材當地在家做異國創意料理\/ 讓你彷彿至身國外味蕾新饗宴\/. Sunday, April 25, 2010. No8 義大利紅酒醋(Acerto Balsamico)佐洋蔥. Maggie媽又打來說,「女兒妳要多吃洋蔥,對骨骼.很好」。她講了一堆好處,我也記不得,因為我的心思已飄到要如何「吃它(洋蔥)了」:P. 1 洋蔥切絲泡冷水(可降低嗆辣度,提高脆度). 3 依序加入海鹽- 紅酒醋- 橄欖油調味. 4 擺上烤好的魚片、白酒蝦(用鋁箔紙做信封袋把白蝦丟入,撒鹽巴和倒白酒封口就放到烤箱烤15分鐘). 剛烤好的法國麵包沾上南瓜濃湯,再搭配爽脆的洋蔥生菜和瀰漫濃郁酒香的白蝦,天啊.真是來到天堂國度! 認識義大利紅酒醋(Aceto Balsamico). 今天在大潤發挖寶,又找到一瓶貴森森的歐法食材,小小一瓶醋250ml竟花了$189銀兩,比擺在大潤發架上的紅酒還貴! Friday, April 23, 2010. No7 Chinese Spring Roll with Salmon(五星西式春捲). 愛我的媽媽不僅為我留意「...

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