Cream of Spinach

Spinach 1 Bunch
Onion 1
Thyme 1/2 teaspoon
Chicken Stock 4 cups
Dry White Wine 1/2 cup
Half and Half Cream/ Heavy Cream / Milk 1 Cup
All Purpose Flour 1 table spoon
Butter


Instructions:
1. Chop onions, sautee them in butter until it's transluent.
2. Add the spinach and stir fry for a few minutes
3. Add the chopped thymes, white wine, chicken stock and boil for 15 min.
4. Transfer to blender and puree.
5. In a small bowl add some cream to the flour and mix well.
6. Melt some butter in the pot and add cream/flour mixture, add soup and remaing of cream.
7. Cook for 5-10 min until it's thicken.

星期天Q教我弄波菜湯，做法簡單且味道鮮味甜。今晚在家又試了一遍，且作了一點改動，加入白酒及百里香。可惜不知是加了白酒的關係，還是因為我顧著煮咖喱而煲得太久，波菜全變了墨綠色，不如Q所做的波菜湯般賣相清新。因為剛好要起雞脾肉作咖喱，所以用了雞髀骨煲homemade雞湯，味道比罐頭雞湯更鮮甜。

Assorted Mushroom Risotto

Ingredients:
White Mushrooms 1 Pack
Brown Mushrooms 1 Pack
Shitake Mushroom 1/2 Pack
Bacon 4 slice
Chicken Broth 1 Can
Onion 1
Garlic 3 Cloves
Baby Carrots 10
Risotto Rice 2 Cup
White Wine 1 Cup
Dill 1/4 cup
Salt, Pepper, Paprika to taste

1. Finely chop onion, garlic, baby carrots, dill and bacon. Remove mushroom stems and slice them.
2. Add some butter and some oil to the frying pan, sautee the onion and carrots for a few minutes.
3. In a seperate pot, boil chicken broth and mushroom stems.
4. Add minced garlic and fry.
5. Add bacon and fry.
6. Add risotto rice, stir fried it until it's trunslucent
7. Add white wine, stir well until it's well absorbed.
8. Reduce to medium heat, add one ladle of broth.
9. When the broth is absorbed, add another ladle of broth.
10. Repeat process until the risotto rice is tender in the middle. (usulaly takes 30 min or more)
11. Add the sliced mushroom and some garlic butter, a ladle of broth.
12. When mushroom are cook through, add the chopped dill and stir well.
13. Add salt, pepper and paprika to taste.

自創的recipe，所有材料也是家中吃剩的，沒想到出來的效果不俗，可惜家中沒有芝士及忌廉，否則味道應更佳。

Chicken with Fruit Stuffing

Rub chicken with salt and stuff with chopped fruits, bake for approximately 1 hour or until fully cooked.

Tips: citrus fruit will help to make the meat tender, lychee will give the chicken a very refreshing aroma.

Seafood Stew

Ingredients:

* 1 x fennel bulb, green tops and core removed, white part chopped
* 2 x onions, chopped
* 4 x garlic cloves, sliced
* 3 tbsp of olive oil
* 1 1/2 cups of Riesling or other white wine
* 2 cups of diced ripe tomatoes or canned tomatoes
* 2 tbsp of fennel seeds
* 1/2 tsp of hot pepper flakes
* 2 pinches of saffron threads
* 3 x bay leaves
* 4 cups of fish or chicken stock
* salt and pepper
* zest of 1 orange
* 24 oz of any assorted fish scraps: lobster, salmon, halibut, haddock, cut into large chunks


Directions:
1. In a large soup pot, sauté the fennel, onions and garlic in the olive oil until they soften and smell wonderful.
2.Pour in the wine and simmer for 15 minutes.
3. Add the tomatoes, fennel seeds, hot pepper flakes, saffron, bay leaves and fish stock. Season with salt and pepper and let simmer for twenty to thirty minutes. This is just long enough for all the flavours to blend together.
4. Add the orange zest and fish to the simmering soup and stir gently.
5. Let simmer for 5 minutes and serve immediately. I like to serve it with anchovy toast.

從Food Channel 節目Chef at Large的Michael Smith那裡看到這個Fish Stew後，覺得挺容易，因此試試看。但我沒有他那麼豪華，看見超市那種魚減價便買那種，還加入了冰鮮魷魚，因此我這個其實是Seafood Stew。

出來的效果相當不錯，尤其魚伯火伯兩位老士嘉堡更是吃得津津有味，無他，這樣鮮甜多汁的菜式最適合供他們兩位伴飯。

可惜當時只顧着吃，忘了拍一張較好的照片。

Tung Yum Risotto

冬 陰 功 意 大 利 飯 Tom Yum Risotto

材 料 ：

湯 底 ：
中 蝦 ， 去 殼 去 腸 　 300 克
草 菇 ， 開 半 　 50 克
香 茅 　 2 條
南 薑 　 4 片
紅 辣 椒 　 3 隻
辣 椒 膏 　 2 茶 匙
雞 湯 　 3 杯
水 　 1/2 杯
魚 露 　 1 湯 匙
糖 　 1 茶 匙
青 檸 汁 　 4 湯 匙
檸 檬 葉 　 4 塊

意 大 利 飯 ：
橄 欖 油 　 3 湯 匙
意 大 利 米 　 250 克
洋蔥 粒 　 100 克
紅蔥頭 碎 　 1 粒
蒜 茸 　 1 粒

做 法 ：

1. 用 刀 背 拍 鬆 香 茅 並 切 度 。 辣 椒 切 粒 備 用 。
2. 煲 滾 雞 湯 及 水 ， 加 入 香 茅 、 南 薑 、 辣 椒 及 辣 椒 膏 料 ， 煮 滾 後 轉 慢 火 煮 約 5-8 分 鐘 成 冬 陰 功 湯 底 。 用 魚 露 、 糖 及 青 檸 汁 調 味 。
3. 在 另 一 鍋 中 燒 熱 橄 欖 油 ， 加 入 蝦 球 及 草 菇 ， 炒 至 熟 後 盛 起 備 用 。
4. 原 鍋 下 洋 蔥粒 、紅蔥 頭 及 蒜 茸 炒 至 有 香 味 ， 加 意 大 利 米 炒 勻 。 逐 湯 勺 下 冬 陰 功 湯 ， 炒 勻 ， 水 分 被 米 吸 收 後 再 下 一 勺 ， 直 至 所 有 湯 用 完 。 過 程 需 約 15-20 分 鐘 。
5. 最 後 加 入 蝦 、 草 菇 及 已 切 幼 絲 的 檸 檬 葉 炒 勻 ， 蓋 上 煲 蓋 焗 5 分 鐘 ， 打 開 後 拌 勻 即 成 。

在飲食男女看到這recipe後，便決定要試一試，但口管說要試，但遲遲未付諸行動，過了將近半年的今天，才決心一試。

並沒有跟這個recipe，不為甚麼，只為懶，忘了把recipe print出來。所以憑記憶以及自已一般煮risotto的方法行事。

我因為買不到南薑，所以湯中並沒有放，但我有泰國出產的冬陰功醬料，味道很不錯，因此我只簡單地以清雞湯、冬陰功醬、香茅做湯料，並用魚露調味。

飯的煮法也有點不同，我先大火把洋蔥炒香後加入意大利米炒勻，然後加入一湯匙的冬陰功醬炒勻，再加入1/2 cup清酒，炒至乾身後才下第一勺湯。下湯後切記要用中火，一直用大火的話米便會後面熟入面生。本來想在放米前放入蝦頭炒香，讓蝦膏的香味散發出來，但大頭蝦忘記了，在以在加酒至後才放。

然後是一勺一勺湯的慢慢加入，要等第一勺湯的水份差不多完全吸乾才注入第二勺。

最後我加入一些椰奶，增加香味。(傳統的risotto是加heavy cream)上碟前再加點青檸汁。

最後一提是煮risotto一定要有耐性，我從未試過在半小時之內完成，有時煮得多更將近要1小時。我不知道為甚麼飲食男女的recipe說15-20分鐘便成，或許人家是事前先把米浸軟，也或許我的技巧不夠好。

上面的是我自己的risotto，下面的是飲食男女的。我煮的risotto比較濕，正如Jamie Oliver說的risotto應該是很"ooz"的，哈哈！

Tomato Cream Sauce

This sauce can be served with any fish, chicken breasts, pork chops, and patties and cutlets of all kinds, It's also great all by itself as a topping for pasta.

2 cans (15 oz, 425g each) chopped tomatoes with liquid
1 cup (250 ml) heavy cream or half-and-half
1 Tbs (15 ml) anchovy paste
Salt and freshly ground pepper to taste
Hot sauce to taste (optional)

1. Combine the tomatoes, cream, anchovy paste, salt, pepper, and optional hot sauce in a saucepan and bring to a boil.
2. Reduce the heat and simmer uncovered until reduced by about a third, 10 to 15 minutes.
3. Spoon over cooked salmon/chicken/pork chop, or mix with pasta.

Serves 4 to 6.
Tips: the magic of this dish is the anchovy, so never leave it out. You may also wanna add any ingredients you like e.g. mushrooms, sun-dried tomato, seafood...

Mango Cheese Cake Non-bake style

Ingredients

Digestive Biscuits 10-12 pieces
Butter 3 ounce
Gelatin 2 tablespoon
Hot Water 6 tablespoon
Cream Cheese 250 g
Whipped Cream 375 - 500 ml *
Sugar 5 tablespoon
Mango Juice 3 tablespoon
Mango 2, sliced, for garnishing

1. Grease a 9" spring foam pan.
2. Make the digestive biscuits into Crumbs and combine with melted butter, place it into the pan and put it into the fridge.
3. Beat the whipping cream to soft peak and set aside.
4. Put the cream cheese into a large bowl, microwave for 30 seconds to soften, then combine with mango juice and sugar, beat until well blended.
5. Melt the gelatin in hot water.
6. Pour the gelatin into the cream cheese mixture, mix well, then add the whipped cream and mix well.
7. Pour contents into spring foam pan and refrigerate for 2-4 hours until it's set.
8. Garnish with mango slices and serve.

Whipped Cream portion varies, depending how you like the texture of your cake. If you like it more mousse-like, put more in.

Spring Mix w/ Olive Oil & Vinegar

Ingredients
Organic Spring Mix 1 Package
Salt
Pepper
Oliver Oil
Balsamic Vinegar

This is the simplest salad on earth, and it taste good. As for the veggies, do pay the extra few dollars to get the organics ones, it makes all teh differences! And be creative for the dressing, add in anything you like. I saw duck made a rashberry dressing a while ago and I remember seeing a grapefruit and ginger dressing once at an restaurant, so I have decided to make my own strawberry ginger dressing, and it taste good. Too bad that my camera ran out of battery that day so I didn't take a picture of it. I juse 4-5 strawberries, add a table spoon of plain yogurt then put it into the blender to make a puree. I didn't use vinegar but instead i queeze some fresh lemon juice and grind some ginger into it. When I let kit taste it he said it was good but didn't know what's in it. ^^

Apple in Fillo Pastry

Required time: 20min

Ingredients: 　
Apple 1
Raisin 20g
Rum 20ml
Sugar 40g
Butter 10g
Fillo Pastry 3 piece

Preheat oven at 300 F
1. apple peeled and sliced
2. put in butter and fried the apples in low power till soften
3. add in raisin and stir fry in high power fo a while
4. add in rum
5. add in sugar, stir fry, then turn off power nad let it cool
6. butter fillo pastry, then put on another layer, butter it, then put on another layer, then butter it
7. put the apple and raisin content in the middle of the fillo pastry and wrap it up
8. bake for 3 min or until golden in colour. serve alone or with ice cream.

在報紙上看到這個甜品，覺得很容易做，很好味似的，所以選了星期六Bridge Night在Quin家裡試著弄。善忘的我忘了帶剪報，只好憑記憶去做。Rum酒不知要買那種，隨便選一樣；糖的份量忘記了，憑感覺去做，不夠甜總比太甜好；焗的時間及溫度也記不起，只好焗10分鐘使表部變為淺啡色便上碟去也。

一邊炒蘋果我一邊說改用蜜糖大概會更可口、Quin則說用黃糖會健康點…第一次買威化紙，發覺每張都很大，剪開一半再一半之後用來包一份便剛剛好。我沒有藝術天份，包出來的模樣不大好看，比報紙上看到的差遠了。鴨說不如弄一個兩邊扭著、糖形狀的，3個人豬手鴨腳的弄了一個，但不成功，因為太「矮」了，其他正常形狀的、上半部被焗成淺啡色才是好看兼香口。

最後的結論是，很好吃，但製作過程一如麥太包紙包雞，攪笑。

荷香花雕蒸竹絲雞

材料
竹絲雞 1隻斬件
沖菜絲 1湯匙
杞子 1湯匙
紅棗 1/4杯
豉油 2湯匙
糖 1/2茶匙
鹽 1/2茶匙
花雕酒 1湯匙
薑絲 少許

1. 用水將荷葉浸軟 。
2. 將所有材料混合，醃30分鐘。
3. 把荷葉放在碟上，放入雞，然後摺好荷葉(像糯米雞狀)，隔水蒸20-25分鐘即可。

在帝苑吃過這味菜，覺得很好吃，所以回家自己也試著弄。帝苑的版本藥膳味較濃，香味撲鼻而來，不清楚他們究竟放了甚麼，下次有機會再吃一定會小心留意 。自家的版本也相當不俗，雖然淡點，但勝在雞味濃郁。賣相差的那張相便是我的製作，漂亮的那張便是帝苑的。