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好久没在这里post cooking video了。
希望你们喜欢这视频啦。
一分钟教你做出 Fig & parma ham salad.
材料是
1- Figs新鲜的无花果
2- Burata cheese or mini mozarella
3- sweet basil leaves
4- apricots or peaches
5- Parma ham or iberico ham
6- extra virgin olive oil
7- balsamic vinegar or balsamic sauce
8- pepper
原来马来西亚有产新鲜的无花果，而且质地也不错，满甜的。 但是如果找不到无花果也可以用别的水果替代!
这道沙拉就不加盐啦， 因为parma本身就蛮咸的，就吃原味吧!
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2017年歐遊最開心的一天，也是最值得懷念的一天，就是在米蘭的民宿，玩一天的廚藝。
先睡到自然醒，然後去吃早午餐，緊接著去逛當地的超市買食材。「買什麼煮什麼」是最大原則。
剛好看到2斤多小蟄蝦Scampi 還有櫛瓜花zucchini flower 以及我的最愛杏桃apricots 。接著，看到台灣不多的ricotta cheese 讓我想用起司奶凍配杏桃果醬。
一切都是那麼自然而然地。我邀請了完全不熟的民宿主人夫妻來共進晚餐。（剛好他們兩位都沒事，有空）
整個下午，我如同進到美食攝影棚內，架起手機（用自拍神器），邊擺食材拍，邊自拍自己做菜的樣子。
這一下午，整個廚房都是我的。
晚上，他們夫妻準時入席，也帶了瓶酒。我們邊吃邊聊邊喝。很開心。主人Max因為在德國唸大學，英文很好。他老婆Lydia 在律師事務所工作，英文不好，一直被他老公要求要跟我講英文。哈哈哈！其實，我一直不介意這些啦～我蠻喜歡聽他們講義大利文說。
前菜是炸櫛瓜花包蝦肉，主菜是茴香白酒煮小蟄蝦。還有個熱前菜是烤prosciutto 火腿裹綠蘆筍跟嫩煎魚排佐檸檬。
以ricotta起司奶酪杏桃果醬，上面還擺放新鮮覆盆子莓，來結束當晚的聚會。剛好有些房客，也來跟我們一起享用甜點。
※好笑的是，我根本就是走錯樓層，按錯門鈴，住錯民宿。然後認識這對可愛的民宿夫妻。※
那趟2017歐遊，我最大的收獲是「慢遊義大利」在羅馬的青年旅館認識了人生第一個祕魯女孩。她的假期都是拿來旅遊。我那年是從南玩到北，她則是從北到南。我在波隆納也認識了一個想到中國學針灸的義大利咖啡館女孩。最後，就是在米蘭的民宿夫妻。
佛羅倫斯的那5天，我過著生病養病的日子。但也自由自在。會選擇波隆納Bologna 純粹是為了吃肉醬麵，還有我很愛的作家Umberto Eco艾柯也來自波隆納。
現在想想，我確實還蠻喜歡義大利風情的，雖說，有時候會因為聽不懂義大利文而覺得有些義大利人講話超大聲很吵。但，就以跟他們接觸過之後來講，只要懂他們，其實也就不會覺得怎樣了！他們普遍來說很熱情。
Trong video này mình chia sẻ với các bạn cách làm bánh bông lan bơ trái cây và hạt khô. Bánh có thể được làm quanh năm và đặc biệt là trong dịp giáng sinh.
Nguyên liệu cho khuôn loaf 24cm:
150g bơ nhạt (unsalted butter)
50g đường (sugar)
170g bột mì số 8 (cake flour)
2 thìa cà phê bột nở (2 tsp baking powder)
½ thìa cà phê bột quế (1/2 tsp ground cinnamon)
½ thìa cà phê bột gừng (1/2 tsp ground ginger)
3 quả trứng lớn (3 large eggs)
100g sữa chua không đường (6 tbsp plain yogurt)
1/2 thìa cà phê tinh chất vani (1/2 tsp vanilla extract)
Vỏ 1 quả cam vàng (Zest of one orange)
150g trái cây: nho khô, mơ khô, mứt vỏ cam, cherries xanh, đỏ (raisins, dried apricots, candied peel, green and red cherries)
40g hạt: óc chó, hạnh nhân, hạt dẻ cười (walnuts, almonds, pistachios)
3 thìa canh rượu Rum (3 tbsp Rum)
Các chú ý để làm bánh thành công:
- Các bạn cần đảm bảo là bột nở baking powder còn hoạt động tốt. Nếu trong nhà mình có bột nở cũ đã mở thì mình có thể thử bằng cách cho xíu bột nở vào cốc nước nóng, nếu nó sủi bọt là ok.
- Các nguyên liệu bơ, trứng, sữa chua, nếu mình bảo quản trong tủ lạnh thì cần để hết lạnh hoàn toàn về nhiệt độ phòng. Nếu các nguyên liệu còn lạnh khi đánh bơ và trứng sẽ ko hòa quyện.
- Bơ cần đánh bông trắng trước khi cho trứng, trứng cho từng quả vào một, ko cho tất cả cùng một lúc.
Bảo quản bánh:
- Bánh có thể ăn ngay lập tức sau khi để nguội (chú ý là nếu cắt bánh khi còn ấm nóng, bánh dễ bị nát và rơi hạt hay trái cây ra). Nếu muốn bảo quản bánh thời gian dài thì cần bọc kĩ bằng nilon và giấy bạc, mỗi ngày có thể quết rượu để bánh luôn mềm ẩm.
- Nếu bánh bị cứng sau khi để lâu (thường là do bơ đông lại) thì mình có thể rắc một chút nước lên lát bánh và quay lò vi sóng vài giây, bánh sẽ mềm ngon trở lại.
Facebook của mình : facebook.com/chouxluvbaking
Đăng ký kênh để được nhận thông báo về các video mới nhất: https://www.youtube.com/sukieskitchen?sub_confirmation=1
Tham gia group facebook để cùng chia sẻ các món bánh ngon: https://www.facebook.com/groups/456696418497135/
こんにちは！
ノルウェー在住の主婦えみです！
今回の動画は、北欧風ホットワインレシピを紹介する動画です。
ホットワインレシピに必要な食材👇
赤ワイン ２本
あればポートワインを少々
砂糖 １カップ
クロスグリシロップ 200ml
レーズンにドライアプリコット 適量
クローブ 6～7本
ヴァニラスティック 1本
シナモンスティック ２本
レモンの皮
みかんの皮
Recipe:
2x Bottles of red wine,
A little bit of port wine,
1cup of Coconut sugar,
2dl of Blackcurrant syrup,
Some raisins and dried apricots,
6-7 cloves,
1 vanilla pod,
2 small cinnamon sticks,
1x lemon peel
1x clementine peel
今回の動画をご覧くださってありがとうございます♡
動画が良いと思ったらチャンネル登録よろしくお願いします♡
みなさんの意見をコメントでおまちしております！
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＃北欧生活＃ホットワインレシピ
Hello friends! Today we're going to share with you how to make a perfect cake for everyday--French Dried Fruit Fruitcake (Cake Aux Fruits Confits / French style fruit pound cake).
We love dried fruits, and we know there is a classic cake made with dried fruits and tastes like pound cake, but more flavorful and delicious. It’s a perfect everyday cake, and also a good idea for the holiday, like Christmas.(Yes, you can put dried-fruits in red and green)
About the dried fruits, you can use any dried fruits you have or like. And the dried fruit can be soaked with cointreau or rum. If you don’t have any alcohol, you can use lemon juice or orange juice instead of it. This cake is perfect, fabulous, sweet and moist, it went down well with the family, hope you like this video.
This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jHlyJclK_sE
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How to make French Dried Fruit Fruitcake Recipe
Dried Fruit Fruitcake Recipe
☞ Cake mold: 17x8x6cm
✎ Ingredients
dried figs 40g
raisins 20g
dried apricots 40g
cointreau 10g
all purpose flour 110g
unsalted butter 110g, soften at room temperature
pour powdered sugar 80g
egg 1, large size (about 60g)
egg yolk 1, large size (about 20g)
baking powder 1.5g, aluminum free
✎ Instructions
1. Place the raisins in a bowl and pour with hot water, soak for couple seconds, drain and pat dry with a paper towel.
2. Cut the dried figs and dried apricots into small pieces.
3. Add raisins, dried figs and dried apricots together in a bowl, pour cointreau and mix well. Leave to soak for at least 10 minutes.
4. Brush the butter in a thin, even layer over the sides and bottom of the pan.
5. Meanwhile, add an egg and an egg yolk in a small bowl, whisk slightly. Set aside.
6. Spoon 2 tablespoon of flour and sift into the cointreau soaked fruits and toss to coat the fruits. Set aside.
7. Cream the softened butter and pour powdered sugar together, then beat over medium speed until light and fluffy.
8. Add the half of egg mixture at a time, beating well after each addition until all are incorporated. Scrape down the sides of the bowl as needed.
9. Sift the remaining flour and baking powder into the bowl and fold until all dry ingredients are just absorbed.
10. Add the fruits to the batter and mix again until everything is well combined.
11. Scrape the batter into the prepared pan and make a slight depression on the top, then draw a line by knife or anything else.
12. Preheat the oven to 170°C and bake for 35~40 minutes.
13. Once baked, leave the cake in the pan to cool. Unmold the cake and store in an airtight box when cool and chill in the fridge.
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#FruitCake
#PoundCake
#easyRecipes
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apricots 在 BICEP | APRICOTS (Official Video) - YouTube 的推薦與評價
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