免烤箱起士蛋糕

免烤箱起士蛋糕

份量:2份

材料:

1/4杯全麥餅乾, 1/4杯胡桃, 2大匙楓糖漿

226克室溫軟化奶油起士, 1大匙萊苺汁, 1/4杯糖

1/2杯高厚脂鮮奶油

做法:

將派皮拌勻, 壓實至2個3吋烤模, 入冰箱冷藏

將奶油起士, 萊苺汁, 糖打勻, 拌入打發之鮮奶油

倒入烤模, 置冰箱冷藏一夜即可

楓糖漿起士蛋糕

楓糖漿起士蛋糕

份量:2份

材料:

1杯全麥餅乾, 1大匙楓糖漿, 1大匙溶化奶油, 226克奶油起士

1/4杯楓糖漿, 1顆蛋, 1/2小匙香草精

做法:

將派皮材料拌勻, 壓實於2個4吋烤模中, 置冰箱冷藏

將奶油起士, 楓糖漿拌勻, 蛋分次加入打勻, 拌入香草精

蛋糕糊倒入烤模中, 以163℃烘烤45-60分

Tips:這個食譜可做兩個4吋蛋糕, 3倍的量可做一個8吋蛋糕, 4倍的量可做10吋一個

黑啤巧克力起士蛋糕

黑啤巧克力起士蛋糕

份量:6份

1杯全麥餅乾, 2大匙可可粉, 1大匙糖, 2大匙溶化奶油

2大匙高厚脂鮮奶油, 340克黑巧克力, 226克奶油起士, 1杯糖

1/2杯酸奶, 3顆蛋, 1小匙香草精, 3/4杯黑啤酒

做法:

將全麥餅, 可可粉, 糖, 奶油拌勻, 壓實於9吋烤盤底部

將巧克力, 鮮奶油隔水加熱融化拌勻備用

將奶油起士, 糖打勻, 蛋分次打入拌勻

加巧克力漿, 酸奶, 香草, 黑啤分別拌勻

將蛋糕糊倒入烤盤中, 以177℃烘烤一小時

時間到後, 不馬上取出, 半開烤箱任其放涼後, 置入冰箱一夜即可

粟子起士蛋糕

粟子起士蛋糕

份量:6份

派皮材料:

2杯全麥餅乾, 4大匙室溫軟化奶油, 1大匙粟子泥, 1大匙糖

餡料:

226克室溫軟化奶油, 1杯糖, 蛋3顆, 蛋黃3顆, 3/4杯酸奶

1小匙萊苺汁, 1小匙香草精, 2大匙萊姆酒, 1杯粟子泥

Topping:

1/3杯水, 1/4杯萊姆酒, 1大匙粟子泥, 1/4杯糖, 1大匙奶油

做法:

派皮:

全麥餅拍碎, 加奶油, 粟子, 糖拌勻

壓實於9吋烤盤底部, 置冰箱冷藏

餡料:

將奶油起士, 糖打勻至軟, 全蛋及蛋黃分次加入打勻

加酸奶油, 萊苺汁, 香草拌勻, 加粟子泥（可拌勻或不勻稱的口感）

烤盤底部包覆錫鉑, 隔水蒸烤（外圍1英吋的水需為剛煮開）

以177℃蒸烤一小時（取出時需中心部份有些微搖晃）, 取出置冰箱至一夜

Topping:

所有材料以一平底鍋, 小火煮約10分鐘, 放涼, 食用時淋於蛋糕體上即可

粟子泥:

粟子12顆, 1/2杯牛奶, 1/2杯水

做法:

將所有材料置於平底鍋中, 以小火煮約10-20至粟子軟爛

將粟子以剩餘湯汁壓成泥即可

覆盆子起士蛋糕

覆盆子起士蛋糕

份量:６片

材料:

2杯全麥餅乾, 1/3杯糖, 6大匙融化奶油, 226克室溫軟化奶油起士

1杯糖, 蛋3個, 3/4杯酸奶油, 1小匙香草精, 1杯覆盆子

57克隔水加熱融化黑巧克力（備用）

做法:

全麥餅乾拍碎, 以糖, 奶油拌勻,

均勻壓實於9英吋烤盤底部, 及烤盤邊約1英吋高度

將奶油起士以攪拌器打軟, 加糖再次拌打, 蛋分次加入打勻

加酸奶及香草精拌勻

將蛋糕糊約1/4的量倒入烤盤裡, 均勻灑入覆盆子, 淋上些許巧克力

 最後將其餘蛋糕糊倒入烤盤

烤盤外緣底部以錫鉑紙包好, 以免蛋糕糊外漏

隔水蒸烤（外圍約1英吋高的水需為滾燙剛煮好的水）

以170℃烤一小時（取出時中心只有些些搖晃）待涼, 置冰箱一夜

享用時可飾以覆盆子及再淋上一些巧克力

芥茉龍蒿蘑菇醬佐燒烤雞胸

芥茉龍蒿蘑菇醬佐燒烤雞胸

份量: 4人份

材料:

1大匙油, 4塊雞胸（拍薄灑以塩至胡椒略醃備用）, 塩及胡椒

1大匙油, 220克蘑菇, 1顆紅葱頭, 蒜瓣1顆, 1/2杯白酒, 1杯雞高湯

1杯高厚脂鮮奶油, 2大匙帶顆粒芥苿醬, 2大匙龍蒿

做法:

中火起油鍋, 將雞胸兩面煎黃（每一面約2-3分鐘）, 起鍋備用

起油鍋, 將蘑菇煎至焦黃, 加紅葱頭及蒜略炒至有香味

加白酒, 將沾粘於鍋邊的材料溶解於醬汁中

加雞高湯, 鮮奶油以小火煮滾至略收汁, 加龍蒿及調味

將已冷却雞胸切片下鍋, 略拌炒即可

酒漬櫻桃巧克力脆餅

酒漬櫻桃巧克力脆餅

份量: 約24塊

材料:

無塩奶油1杯（室溫軟化）, 1/2杯糖粉, 2杯中筋, 1/2小匙塩

1杯酒漬櫻桃（切小塊）, 1/2杯白及黑巧克力碎片, 1/2大匙香草精

220克白及黑巧克力（份量外, 省略不用亦可）

做法:

將奶油及糖粉拌勻至呈現乳白色

拌入麵粉及塩使成糰, 勿過度攪拌以免出筋

拌入酒漬櫻桃, 黑, 白巧克力碎片及香草精

將麵糰滾成圓長條狀, 置冰箱約一小時使其成形

將麵糰由冰箱取出, 每一片切成約0.6公分厚, 平舖於烤盤紙上

每片間隔約1英吋, 以165℃烘烤約10-15分, 取出, 待涼

份量外巧克力隔水煮融, 用沾裹的方式或淋於已經涼透的餅乾上至冷却凝結即可（這個部份也可適個人喜好省略不用）

Tips: 麵糰可依個人喜好揉製成三角形, 方形及各種形狀後再切割

牛肉牛蒡煮

牛肉牛蒡煮

材料:

1大匙油, 900克去骨牛小腿（腱子肉亦可）切塊備用, 洋葱2個

蒜瓣2個, 1/2杯紅酒, 蕃茄3顆, 牛蒡1根, 3大匙味噌

月桂葉2片

做法:

牛肉灑以塩及胡椒, 起油鍋將兩面煎黃, 將牛肉取出

原鍋加洋葱, 蒜, 炒至略呈焦色, 加紅酒煮至酒精揮發

加蕃茄, 牛蒡, 味噌及月桂葉燉煮約2-3小時至牛肉軟爛

調味後, 飾以青葱, 佐以米飯, 馬鈴薯或義大利麵均可

豆腐酪梨沙拉

豆腐酪梨沙拉

材料:

豆腐300克（切小塊）, 1顆酪梨, 1小匙萊苺汁, 3/4小匙塩

1小匙芝麻, 2小匙芝麻油, 青葱1根, 一把芫荽

 做法:

將豆腐置於漏杓中1小時, 以瀘掉多餘的水

酪梨去核, 切塊, 以萊苺汁略拌過, 防止酪梨變色

將瀘過水的豆腐, 塩, 芝麻, 芝麻油, 青葱均勻拌入酪梨中

於其上飾以芫荽即可

雞肉串燒

雞肉串燒

材料:

雞腿1支（約340克）, 1小匙薑泥, 1/4小匙塩, 2小匙油

1大匙清酒

串燒醬:

1大匙蜂蜜, 1大匙味醂, 1大匙清酒, 1大匙醬油, 

 

做法:

以薑泥及塩按摩雞身, 靜置30分鐘. 將醃漬過的雞腿以餐巾紙徹底拭淨

中火熱油, 雞身朝下煎至金黃

將雞身翻面, 此時加1大匙清酒, 蓋上鍋蓋略蒸煮（約5分鐘）

掀鍋蓋, 並將多餘油以餐巾紙拭淨

開大火, 將串燒醬倒入鍋煮開, 同時將雞腿均勻沾裹醬汁

當串燒醬收汁, 呈現略濃稠的醬汁, 雞肉串燒就好囉!

將雞肉串燒切片並淋上串燒醬汁, 佐以白飯及青菜即可.

白酒奶油香菇焗雞

白酒奶油香菇焗雞

4人份

雞胸：

雞胸（去皮／去骨）、1/2 tsp萊苺汁、1/4 tsp塩、白胡椒一大撮

5大T奶油、1大T紅葱頭、114g香菇（切片備用）、1/8小T塩

醬汁：

1/4杯白or棕色牛高湯、1/4杯苦艾酒、1杯高厚脂鮮奶油

塩及胡椒、2大T巴西利

雞胸以萊苺、塩及胡椒按摩使其入味

將一厚重砂鍋加奶油、紅葱頭略炒香，加香菇略炒，加塩調味

離火將雞胸置於其上，入烤箱烤約6分鐘，將雞胸取出

將烤過的香菇再以高湯、酒煮至濃稠，加鮮奶油再煮滾至濃稠

熄火，調味，再加少許萊苺汁後，將醬汁淋於雞胸上即可

義式填餡雞

義式填餡雞

2 tbsp橄欖、蒜1瓣（切碎）、1/2 tsp綜合香料、200g起士

完熟蕃茄4顆（切片）、4片雞胸（切開不切斷）、橄欖油商量

烤箱預熱200℃，

橄欖、蒜、綜合香料、起士拌勻備用

將做法2填塞於雞胸後捲起來，放入烤盤

雞胸上灑以塩調味，疊上蕃茄片，淋上橄欖油

入烤箱烤約20分即可

紅咖哩椰漿雞

紅咖哩椰漿雞

2顆紅葱頭、香茅1枝、1 tbsp油、3-4 tsp紅咖哩、1 tbsp魚露

4片去骨去皮雞胸、1 tsp糖、4片kaffir萊苺葉、400ml椰漿

20g芫荽、雞高湯適量

雞胸切成一口大小備用；紅葱頭、香茅切細備用

起油鍋，炒香紅葱頭，下紅咖哩炒香

加雞高湯、椰漿、香茅、糖煮開

下雞胸、4片kaffir萊苺葉、魚露再煮開即可熄火

取後以芫荽飾於其上

照燒雞腿

照燒雞腿

腿骨5支（去骨）、1/4杯醬油、2 tbsp黑糖、2 tbsp味醂

2 tbsp醋、1/2 tsp香油、蒜2瓣、1 tsp薑、1/4 tsp辣椒粉

2 tsp白芝麻

拌勻所有醬料（白芝麻除外），加雞肉醃漬約4小時

起油鍋，下雞肉將兩面煎熟後起鍋

灑上白芝麻即可

Teriyaki Chicken Thighs:

5 boneless skinless chicken thighs, trimmed of fat

1/4 cup soy sauce,  2 tbsp brown sugar

2 tbsp chicken stock,  2 tbsp rice vinegar

1/2 tsp sesame oil,  2 cloves of garlic, minced

1 tsp fresh ginger, finely grated,  1/4 tsp red pepper flakes

2 tsp sesame seeds

Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.

Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.

九層塔辣炒雞肉

九層塔辣炒雞肉

4人份

材料

2 tsp油、2顆紅葱頭、雞胸3片、蒜3顆、1/2 tbsp魚露

1 tbsp醬油、2 tsp糖、1 tsp泰式辣醬、1/2 tsp玉米粉

1/3杯九層塔、1 tsp水

做法

雞胸以泰式辣醬、魚露、醬油、糖、泰式辣醬、玉米粉、水拌勻略醃

冷油下雞胸翻炒至雞胸變白，盛起備用

起油鍋炒香紅葱頭，倒入做法2略拌炒

起鍋前，大火下九層塔略拌炒即可

Spicy Basil Chicken

Yield: 4

Ingredients:

2 tsp canola oil,  2 shallots, minced
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 cloves of garlic, minced,  1/2 tbsp fish sauce
1 tbsp soy sauce,  2 tsp sugar
1 tsp sriracha sauce,  1 tsp water
1/2 tsp cornstarch,  1/3 cup of sliced basil leaves

Directions:

Heat the canola oil in a large skillet over medium high heat. Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute.

Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk. Add the mixture to the chicken, and cook for 1 minute or until the mixture thickens, stirring to coat chicken. Remove from heat then add the fresh basil. Serve immediately. Enjoy.

楓糖漿南瓜起士蛋糕

楓糖漿南瓜起士蛋糕

材料：

派皮：

255g 薑餅、2 tbsp砂糖、5 tbsp無塩奶油（融化）

蛋糕餡：

226g奶油起士（室溫軟化）、1杯黑糖、425g南瓜泥、蛋2顆

340g煉乳、2 tbsp楓糖漿、1 tsp香草精、1 tsp肉桂粉

½ tsp薑粉、¼ tsp塩、一小撮丁香粉

做法：

1.烤箱預熱177 ℃；9 x 13吋烤盤塗上奶油，並舖上烤盤紙

2.用食物調理機將薑餅及砂糖打細，加入奶油拌勻，壓入烤盤底部，入烤箱烤約10分鐘，取出放涼

3.將奶油起士及黑糖以中速打勻，加南瓜泥拌勻，加蛋拌勻（一次一顆）

4.加煉乳、楓糖漿、香草精打勻，加肉桂、薑、塩、丁香拌勻

5.將蛋糕糊倒入已冷却的派皮裡，烤約30 – 35分，移出烤箱冷却

6.將蛋糕切成小型四方塊，食用時於其上佐以鮮奶油即可

7.未食用完之蛋糕置入保鮮盒中，冰入冰箱約可保存四天

Maple Pumpkin Cheesecake Bars

Ingredients:

For the Crust:
255g gingersnap cookies,  2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

For the Filling:
226g cream cheese, at room temperature

1 cup light brown sugar,  425g pumpkin puree
2 eggs,  340g evaporated milk
2 tablespoons pure maple syrup,  1 teaspoon vanilla extract
1 teaspoon ground cinnamon,  ½ teaspoon ground ginger
¼ teaspoon kosher salt,  Pinch ground cloves

Directions:

1. Preheat oven to 177 ℃, grease a 9x13-inch baking pan and line with parchment paper so that it extends over each long side of the pan.

2. Make the Crust: In a food processor, pulse together the gingersnaps and sugar until they become fine crumbs. Add the melted butter and pulse a few more times to incorporate. Press the crumbs evenly into the bottom of the prepared pan. Bake for 10 minutes.

3. Making the Filling: While crust is baking, prepare the pumpkin filling. Beat together the cream cheese and the brown sugar on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low speed until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the evaporated milk, maple syrup and vanilla, and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, and cloves and mix on low to incorporate.

4. Pour the filling over the prepared crust and tap the pan on the counter to remove any air bubbles. Bake until the filling is set in the center, about 30 to 35 minutes. Remove from oven and set on a wire rack to cool. Once the bars have cooled to room temperature, you can cut and serve them, or you can refrigerate them and serve them chilled.

5. Using the parchment paper overhangs, lift the bars from the pan and onto a cutting surface. Cut into squares and serve with whipped cream and candy corn, if desired. Store the bars in an airtight container in the refrigerator for up to 4 days.

豆包鴻喜菇味噌湯

豆包鴻喜菇味噌湯

材料：

1杯魚高湯、50g鴻喜菇、豆包一張、1 tbsp蒔蘿、1 tbsp味噌

做法：

味噌加水融化備用

將魚高湯、鴻喜菇、豆包煮開，加味噌拌勻，離火

加蒔蘿即可

Shimeji and Aburage Miso Soup

Ingredients:
1 cup dashi;  2 ounces shimeji mushrooms
1 piece of aburage;  1 tablespoon dill (chopped)
1 tablespoon miso

Directions:
1. Bring the dashi, shimeji and aburage to a boil in a small sauce pan.
2. Remove from heat.
3. Add the dill.
4. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
5. Add the miso back to the soup.
6. Pour the soup into a bowl.

照燒鳳梨蝦

照燒鳳梨蝦

材料：

500g蝦（去殼&腸泥）、1/4杯照燒醬、1/4杯鳳梨汁、1 tbsp油

鳳梨適量（切一口大小）、1 tsp香油、葱花一支

做法：

將蝦醃以照燒醬、鳳梨汁（置冰箱醃約20分鐘）

起油鍋，加蝦炒至兩面熟成

加熱醃汁至一半的量，加鳳梨拌炒，離火

將做法一及做法三拌勻，灑上葱花即可

Shrimp and Pineapple Teriyaki

Serve 4
Ingredients:
1 pound shrimp (pealed and deviened)
1/4 cup teriyaki sauce;  1/4 cup pineapple juice
1 tablespoon oil;  1/4 cup pureed pineapple
1 pineapple (cut into bit sized pieces)
1 teaspoon sesame oil;  1 green onion (chopped)

Directions:
1. Marinate the shrimp in the teriyaki sauce and pineapple juice for 10-20 minutes in the fridge.
2. Heat the oil in a pan.
3. Add the shrimp and saute until cooked, about 2 minutes per side and set aside.
4. Reduce the marinade by half in the pan.
5. Add the pineapple and heat.
6. Remove from heat and mix in the shrimp and sesame oil.
7. Garnish with the green onion.

meemalee: Laksa Lemak Recipe - Malaysia (Gordon's Great Esca...

meemalee: Laksa Lemak Recipe - Malaysia (Gordon's Great Esca...: The first time I had laksa was almost a decade ago in South Kensington, in the uninspiring environs of Oriental Canteen (which was dilapi...

照燒香菇沙拉

照燒香菇沙拉

材料︰

1 tbsp油、1/4杯照燒醬、250g香菇、芹菜一支、小蕃茄一把

沙拉用蔬菜、小黃瓜1（切片）、1 tsp芝麻（焙烤過）

1 tbsp山羊起士（掰開）、葱花一把

做法：

起油鍋，將香菇炒至焦糖色，加照燒醬煮至濃稠

將其餘沙拉食材分別舖於沙拉盤中

將做法1置於沙拉盤上，其上飾以芝麻、山羊起士、葱花即可

Teriyaki Mushroom Salad

Ingredients:
1 tablespoon olive oil (or butter);  1/4 cup teriyaki sauce
1/2 pound mushrooms (sliced);  1 handful salad greens
1 handful grape tomatoes;  1 stalk celery
1 handful sliced cucumber;  1 green onion (sliced)
1 teaspoon toasted sesame seeds

1 tablespoon goats cheese (crumbled)

Directions:
1. Heat the oil in a pan.
2. Add the mushrooms and saute until just caramelizing, about 10-15 minutes.
3. Add the teriyaki sauce and simmer to reduce to thicken.
4. Assemble the rest of the salad.
5. Pour the mushrooms and teriyaki sauce onto the salad and garnish with toasted sesame seeds, green onions and crumbled goat cheese.

自製照燒醬

自製照燒醬

材料：

3 tbsp醬油、3 tbsp米醂、3 tbsp清酒、1 tbsp糖

做法：

取一小鍋，將醬油、米醂、清酒、糖煮開至糖融解即可

Teriyaki Sauce

Ingredients:
3 tablespoons soy;  3 tablespoons mirin
3 tablespoons sake;  1 tablespoon sugar

Directions:
1. Heat in the soy, mirin, sake and sugar in a small saucepan until the sugar is dissolved.