Tag: bistro

中文, 主食, 雞鴨類

[主食] Bistro式午餐

每次當你有新煮意的時候都會有衝動想買一個新的玩具嗎? 現在除了攪拌機、食物處理器、窩夫夾還有Panini三文治夾等等,其實又買得到幾多呢?現在大部分生產商為了謀利,推出一大堆只有一個用途的產品,市場上的策略就是要針對個別用家,不過其實實用性還是很低呢! 例如為了煎一塊有坑紋的牛扒,我特意買了一個grill pan,雖然可以用來煎其他肉類,不過用途就只有-煎。 接著在某Bistro吃過用Panini夾烘的三文治,我又想買一個Panini三文治夾。當然最後還是被理智煞停。 最後利用一些小創意既可以將原本用來煎牛扒的grill pan,利用鑊剷將三文治小心反覆按壓於grill pan上就輕易做出圖中效果。 火雞肉牛油果日式芥末三文治— 材料: -兩片方包 -1/4個熟透牛油果 -少許鹽+胡椒粉 -5片火雞肉 -1塊生菜 -2片蕃茄 -2茶匙三文治用日式芥末醬 -1茶匙楓樹糖漿 做法: 1.利用牛油刀將熟透牛油果搽上其中一塊方便 2.曬上少許鹽和胡椒粉 3.將生菜葉放上已搽上牛油果的一面上,然後利用廚用剪刀沿邊剪掉凸出的生菜 4.然後放上火雞肉和蕃茄 5.將wasabi醬和楓樹糖漿攪拌,然後搽上另一片方包上 6.最後放上預熱後的grill pan,小心利用鑊剷將三文治兩面反覆按壓。 p.s. 避免使用生菜硬的莖部,這樣會比較難將三文治夾好 雜莓牛油果生菜沙律- 材料: -生菜 -藍莓 -草莓 -番石榴 -牛油果 -鹽+胡椒粉 -Balsamic Vinaigrette -橄欖油 (以上份量隨意) 做法: 1.最重要將生菜洗淨後抹乾或者待乾後才使用 2.將生菜切小、草莓切片,牛油果可以切粒或者片備用 3.為了保持水果新鮮,避免直接跟醋料一起拌,所以先將Balsamic Vinaigrette跟橄欖油與生菜拌好然後再下其他材料 4.曬上鹽+胡椒粉

Cooking, Sweets

Seaside honey grapefruit juice

Finally I feel that summer is just around the corner, and wouldn’t it be great to enjoy a natural fruit drink by the water? Recently fruit juice served in the actual fruit has become more popular in Toronto, and often these drinks can cost you a meal. Making your own will only take you two […]

Cooking, Sweets

Low sugar berries madness parfait 

Inspired by Korean chain Cafe de Paris’ fruit BonBon,  I re-created one that has much less sugar at a much lower cost!   I’ve taken the frozen berries that I bought last time to make the Unicorn Frapp, together with real fresh cream and some strawberries, and one of the my very own secret ingredient, […]

Cooking, Sweets

The heavenly natural low sugar unicorn 

This week’s instagram has been flooded with hashtags and posts about the very limited special unicorn drink from Starbucks.  The pinkish purple with swirls of blue was too dreamy to be drinkable, and I wasn’t really dare to try.  And I got curious and read reviews about this unicorn, various people have concluded this mythical […]