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.

豆腐芝麻味噌湯

豆腐芝麻味噌湯

材料：

魚高湯一杯、嫩豆腐一片（壓碎備用）、1 tbsp芝麻（焙烤後打碎）

1 tbsp味噌、葱花1支

做法：

味噌加水拌勻備用

取一鍋，將豆腐、芝麻煮開，加味噌拌勻後離火

灑上葱花即可

Tofu and Sesame Miso Soup

Ingredients:
1 cup dashi;  1 handful silken tofu (crushed)
1 tablespoon sesame seeds (toasted and ground)
1 tablespoon miso;  1 green onion (chopped)

Directions:
1. Bring the dashi, tofu and sesame to a boil in a small sauce pan.
2. Remove from heat.
3. 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.)
4. Add the miso back to the soup.
5. Pour the soup into a bowl and top with green onion.

豆腐裙帶菜味噌湯

豆腐裙帶菜味噌湯

材料：

1杯魚高湯、豆腐1片（切小塊）、1/2 tsp裙帶菜、1 tbsp味噌

葱花1支

做法：

味噌以水拌融備用

取一鍋，將魚高湯、豆腐、裙帶菜煮開

加入味噌拌勻，離火，灑上葱花即可

Tofu and Wakame Miso Soup

Ingredients:
1 cup dashi;  1 serving tofu (cubed)
1/2 teaspoon wakame;  1 tablespoon miso
1 green onion (chopped)

Directions:
1. Bring the dashi, tofu and wakame to a boil in a small sauce pan.
2. Remove from heat.
3. 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.)
4. Add the miso back to the soup.
5. Pour the soup into a bowl and top with green onion.

美式墨西哥絞肉

美式墨西哥絞肉

材料：

500g牛絞肉、1 tbsp油、洋葱一顆（切碎）、蒜2瓣（切碎）

1 tbsp辣椒粉、1 tsp茴香粉、1/2 tsp奧勒岡、1杯蕃茄醬

塩及胡椒

做法：

將牛肉炒至焦黃，瀝掉多餘的油後備用

炒軟洋葱，加蒜、辣椒炒出香味

加做法1、茴香粉、奧勒岡、蕃茄醬、塩及胡椒拌炒均勻即可

Texmes Seasoned Ground Beef

Ingredients:
1 pound ground beef;  1 tablespoon oil
1 small onion (chopped);  2 cloves garlic (chopped)
1 tablespoon chili powder; 1 teaspoon cumin
1/2 teaspoon oregano;  1 cup tomato sauce
salt and pepper to taste

Directions:
1. Brown the ground beef, drain the excess fat and set aside.
2. Heat the oil in the same pan.
3. Add the onion and saute until tender, about 5-7 minutes.
4. Add the garlic, chili and cumin and saute until fragrant, about a minute.
5. Add the ground meat, oregano, tomato sauce, salt and pepper and cook for 5-10 minutes.

醬汁肉丸

醬汁肉丸

肉丸材料：

900g豬or牛絞肉、2 tsp香油、1杯麵包粉、1/2 tsp薑泥

蛋2顆、3 tsp蒜（拍碎）、1/2杯葱

裝飾用：焙烤過芝麻、葱適量（裝飾用可選擇不加）

醬汁材料：

2/3杯海鮮醬、1/4杯糯米醋、蒜二瓣（拍碎）、2 tbsp醬油

1 tsp香油、1 tsp薑泥

 做法：

烤箱預熱200℃

將肉丸材料拌勻，摔打至出黏性後，搓成肉丸（約35顆）

9x3〞擦上油，將肉丸置於烤盤入烤箱烘烤約10-12分至表面金黃

肉丸在烘烤的同時，將醬汁材料拌勻

待肉丸由烤箱取出，將每顆肉丸以牙籤沾裹醬汁呈盤即可

Saucy Asian Meatballs Recipe

Meatball Ingredients:

2 lbs. ground pork or ground beef;  2 tsp. sesame oil

1 cup breadcrumbs;  1/2 tsp. ground ginger

2 eggs;  3 tsp. minced garlic

1/2 cup thinly-sliced green onions

optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

2/3 cup hoisin sauce;  1/4 cup rice vinegar

2 garlic cloves, minced;  2 Tbsp. soy sauce

1 tsp. sesame oil;  1 tsp. ground ginger

Method:

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined.  Shape into balls (1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish.  Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended.  Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture.  Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve warm, and sprinkle with additional garnish if desired.

蕃茄香菇味噌湯

蕃茄香菇味噌湯

材料：

1/2 tsp香油、蒜1瓣（切碎備用）、1杯魚高湯、1 tsp蕃茄糊

1顆蕃茄（切片備用）、香菇2個（切片備用）、1 tbsp味噌

葱（切碎備用）

做法：

味噌加水融化備用

起油鍋，將蒜放入炒香，加香菇、蕃茄、蕃茄糊略拌炒

加魚高湯煮開後，轉小火略煮幾分鐘

加入味噌拌勻即離火，灑上葱花即可

cheesemaking - Online Store

cheesemaking - Online Store

日式味醂牛肉煮

日式味醂牛肉煮

材料：

250g牛肉片、150ml蔬菜高湯、3 tbsp醬油、5 tbsp味醂

1 tbsp糖、洋葱一顆切片備用、½ tbsp醃薑（可省略）

葱珠3支、紅辣椒1支切細備用

做法：

取一鍋，倒入高湯、醬油、味醂、糖煮至略滾，加洋葱煮約5分鐘

加牛肉片煮熟，加薑、葱珠、辣椒略拌炒，起鍋淋於飯上即可

Japanese mirin-poached beef

Ingredients:

250g piece rump steak , trimmed of all fat;  150ml vegetable stock

3 tbsp soy sauce;  5 tbsp mirin;   1 tbsp golden caster sugar

1 onion , halved and sliced;  ½ tbsp chopped pickled ginger

3 spring onions , finely chopped;  1 red chilli , thinly sliced

steamed rice , to serve

method:

Put the meat in the freezer while you prepare the other ingredients (this will help when slicing). Combine the stock, soy, mirin and sugar in a pan, bring to a boil, then turn down to a simmer. Add the onion and cook for 5 minutes.

Meanwhile, slice the meat as thinly as you can. add the beef to the pan and cook for a few more minutes, stirring, until opaque. Sprinkle with pickled ginger, spring onions and chilli, and serve with steamed rice and some of the cooking liquid spooned over. 

南瓜裙帶菜味噌湯

南瓜裙帶菜味噌湯

材料：

南瓜適量、1杯魚高湯、1tsp裙帶菜、1tsp味噌、葱1支（切葱珠）

做法：

南瓜以200℃烤約30-40分至烤軟，切成一口大小

味噌以少許水拌開備用

取一小鍋，將魚湯、南瓜、裙帶菜煮開，轉小火續煮至裙帶菜熟

將味噌倒入湯中拌勻，離火，灑入葱珠即可

Butternut Squash and Wakame Miso Soup

Ingredients:
2 slices butternut squash (1/4 inch thick);  1 cup dashi
1 teaspoon wakame;  1 tablespoon miso
1 green onion (chopped)

Directions:
1. Bake the butternut squash in a preheated 400F oven for about really render, about 30-40 minutes.
2. Cut the butternut squash into bite sized pieces.
3. Bring the dashi, butternut squash and wakame to a boil in a small sauce pan.
4. Reduce the heat and simmer until the wakame is tender.
5. Remove from heat.
6. 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.)
7. Add the miso back to the soup.
8. Pour the soup into a bowl and top with green onion.

稻草人

http://uk.news.yahoo.com/graduate-gets-human-scarecrow-085930175.html

一個大學畢業生找到了一份與眾不同不同的工作 – 人類稻草人

真實生活中的Worzel Gummidge（英兒童故事人物 – 一個會走路和說話的稻草人）, 是一位現年22歲，名叫傑米‧福克斯的男孩，他白天的上工時間常常是 – 或坐、或看書、要不就是漫不經心的彈著他的烏克麗麗。但是，當他看到群鳥在天空盤旋時，他會突然跳起來，試圖以他亮橘色外套、手風琴、牛鈴噹嚇唬這些鳥兒。

傑米畢業於英國北威爾士的班戈大學（Bangor University），在學期間主修音樂及英語。他的這份工作靠近艾爾舍姆，諾福克（Aylsham, Norfolk）附近；在他已剩下7天的14天工期裡，主要的工作是就是嚇走這些油菜田間的鷓鴣。

傑米說 – 有一些同學不解為什麼他會選擇這份工作，另外一些同學則非常羨慕他可以得到這份工作，而他本人則樂於享受這份戶外田野間有著新鮮空氣的工作。

傑米說：「我大部份的時間都是在田野間坐著看書；但是每當這些鷓鴣出現的時候，我必須起身將牠們趕走！」

傑米亦是艾爾舍姆（Aylsham）居民，工作期間，他負責管理10英畝大的田地，每天工時八小時，每週可賺得￡250（歐元）（約台幣NT$9,540）。他已經規劃好明年的紐西蘭之旅，他工作所得存下來的這筆錢正好可以做為他的旅費。

「我不想一輩子做一個稻草人，可是這個工作機會給了我時間該我決定我將來要做什麼，」傑米這麼說。

蘆筍香菇炒牛肉

蘆筍香菇炒牛肉

材料：

牛肉（切薄片）500g、醬油3 tbsp、紹興酒3 tbsp

蒜（切碎備用）2 tbsp、薑（切碎備用）2 tbsp、玉米粉1 tbsp

油1 tbsp、油1 tbsp、蒜（切碎備用）2 tbsp、薑（切碎備用）2 tbsp

豆鼓2 tbsp、蘆筍500g、香菇500g、辣椒醬1 tbsp

1/2杯雞高湯、香油1 tsp、醬油適量

做法：

牛肉以蒜、薑、醬油、紹興酒、玉米粉醃漬約15分

冷油、冷鍋入牛肉快速拌炒至變白色起鍋備用

起油鍋，加蒜、薑、豆鼓、辣椒醬炒出香味

加香菇炒軟，加蘆筍略炒，加雞高湯略收汁，加牛肉拌炒

起鍋淋上香油、醬油即可舖於白飯上

Asparagus, Beef and Shiitake Mushroom Stir-fry

Ingredients:
1 pound beef (thinly sliced);  3 tablespoons soy sauce
3 tablespoons shao xing Chinese cooking wine (or cooking sherry)
2 tablespoons garlic (chopped);  2 tablespoons ginger (chopped)
1 tablespoon cornstarch;  1 tablespoon oil
1 tablespoon oil;  2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
2 tablespoons fermented black beans (soaked in water and chopped)
1 pound asparagus (sliced into bite sized pieces)
1 pound shiitake mushrooms (stems removed and sliced)
1 tablespoon chili sauce (optional);  1/2 cup chicken stock
1 teaspoon sesame oil;  * soy sauce to taste

Directions:
1. Marinate the beef in the soy sauce, rice wine, garlic, ginger, and cornstarch while you chop everything.
2. Heat the oil in a pan.
3. Add the beef and its marinade and saute the until almost cooked and set aside.
4. Heat the oil in the pan.
5. Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
6. Add the mushrooms and saute until soft, about 3-4 minutes.
7. Add the asparagus and saute for 1-2 minutes.
8. Add the chili sauce, beef and chicken stock.
9. Cover and simmer for a few minutes.
10. Add the sesame oil and season with soy sauce to taste.

蘆筍炒腰果雞丁

蘆筍炒腰果雞丁

4人份

材料：

雞胸（切丁）500g、蒜泥1 tsp、薑泥1 tsp、醬油1 tbsp

紹興酒1 tbsp、玉米粉1 tsp、油1 tbsp、蘆筍500g

葱2支（切末備用）、油1 tbsp、辣椒粉1/4 tsp、1/2雞高湯

玉米粉1 tbsp、醬油1 tbsp、香油1 tsp、腰果一把（乾鍋焙過）

做法：

雞丁以蒜、薑、醬油、紹興酒、玉米粉醃漬約15分

冷油、冷鍋入雞丁快速拌炒至變白色起鍋備用

玉米粉調以雞高湯、醬油備用

起油鍋，下蘆筍、葱白、紅辣椒粉拌炒，加做法3及做法2拌炒

待略收汁，起鍋淋上香油即可舖於白飯上，再灑上一些腰果即可

Asparagus and Cashew Chicken Stir-fry
serve 4

Ingredients:
1 pound chicken breast;  1 teaspoon garlic (grated)
1 teaspoon ginger (grated);  1 tablespoon soy sauce
1 tablespoon Shao Xing Chinese cooking wine
1 teaspoon of the cornstarch;  1 tablespoon oil
1 tablespoon oil;  1 pound asparagus
2 green onions (sliced);  1 teaspoon garlic (grated)
1 teaspoon ginger (grated);  1/4 teaspoon red pepper flakes
1/2 cup chicken stock;  1 tablespoon cornstarch
1 tablespoon soy sauce;  1 teaspoon sesame oil
1 handful cashews (toasted)

Directions:
1. Marinate the chicken in the garlic, ginger, soy sauce, Shao Xing and corn starch at room temperature for 15 minutes.

2. Heat the oil in a pan.
3. Add the chicken and saute until just cooked, about 3 minutes and set aside.
4. Heat the oil in a pan.

5. Add the asparagus, the white parts of the green onions, garlic, ginger and red pepper flakes and saute for 3 minutes.

6. Mix the corn starch into the stock and add it to the asparagus along with the soy sauce.
7. Add the chicken and simmer until the sauce thickens, a few minutes.
8. Remove from heat ad mix in the sesame oil.
9. Serve over brown rice and garnish with cashews and the green parts of the green onions.

蒔蘿檸檬芥末蛋沙拉

蒔蘿檸檬芥末蛋沙拉

4人份

材料：

蛋6顆、1/4美奶滋、1 tsp芥末、2 tbsp蒔蘿、1 tsp檸檬皮

2 tbsp檸檬汁、塩及胡椒

做法：

蛋煮熟，待涼去殻，切半，挖除蛋黃備用

蛋黃壓碎，加美奶滋、芥末、蒔蘿、檸檬皮、檸檬汁、塩及胡椒拌勻

將蛋黃泥舀入蛋白中即可

Tips：如果沒有蒔蘿，則用任何一種手邊有的香料均可

Dill & Lemon Deviled Eggs
serve 4

Ingredients:
6 eggs;  1/4 cup mayonnaise;  1 teaspoon dijon mustard
2 tablespoons dill (chopped);  1 teaspoon lemon zest
2 tablespoons lemon juice;  salt and pepper to taste

Directions:
1. Place the eggs in a sauce pan, cover with water and bring to a boil.
2. Turn off the heat, cover and let sit for seven minutes.
3. Transfer the eggs to a large bowl filled with cold water and let cool.
4. Peel the eggs.
5. Cut the eggs in half top to bottom and scoop out the yolks.
6. Mix the egg yolks, mayonnaise, mustard, dill and lemon.
7. Spoon the egg yolk mixture into the halved eggs and serve garnished with dill.

蘆筍沙拉

蘆筍沙拉

4人份

材料：

蛋2顆、450g蘆筍、檸檬1顆（取汁）、2 tbsp橄欖油

1 tsp芥末、塩及胡椒、一把巴西利or細香葱

做法：

蛋煮熟，待涼，去殼；煮熟蘆筍、置冰水中放涼

取一碗，將檸檬汁、橄欖油、芥末、塩及胡椒拌勻備用

將蘆筍拌以做法2，拌勻後將蘆筍置於盤中，醬汁淋於其上

蛋白與黃分開切碎，分別置於做法3中

上飾以巴西利or細香葱即可

 Asparagus Mimosa

serve 2

Ingredients:
2 eggs;  1 pound asparagus;  1 lemon (juice)
2 tablespoons olive oil;  1 teaspoon dijon mustard
salt and pepper to taste;  1 handful parsley or chives (chopped)

Directions:
1. Cover the eggs in water, bring to a boil, turn off the heat, cover and let sit for 7 minutes.
2. Transfer the eggs to cold water and let cool enough to hold.
3. Meanwhile cook the asparagus in boiling water until it just turns bright green, about 2-3 minutes.
4. Run the asparagus under cold water to stop the cooking process and set aside.
5. Remove the shell from the egg and force the egg through a sieve with medium sized holes.
6. Mix the lemon juice, olive oil, mustard, salt and pepper in a small bowl.
7. Toss the asparagus in the dressing and plate it, topping it with the remaining dressing and the egg and garnish with the parsley.