Garlic Shoot Pork Rolls and Cranberry Aioli 蒜芯豬肉卷配蔓越莓蛋黃醬

 

Ingredients:

(Aioli)

1 Egg Yolk

1 Garlic Clove

1 teaspoon Dijon Mustard
50 ml Extra Virgin Olive Oil
50 ml Canola Oil

1/2 Lemon of Juice
1/4 cup Dried Cranberries
30 gram Goat Cheese

To taste Freshly Ground Black Pepper

To taste Kosher Salt

(Rolls):

3-5 pieces Egg Roll Wraps

100 gram Ground Pork

3-4 stalks Garlic Shoots

1 Egg White

15 gram Butter (to brush)

Black Pepper to taste

Salt to taste

材料：

(蔓越莓蛋黃醬)

1 個   雞蛋黃

1 粒   蒜頭

1 茶匙   芥茉醬
50 毫升   初榨橄欖油
50 毫升   芥花籽油

1/2 個   檸檬，榨汁
1/4 杯   蔓越莓乾
30 克   羊酪

黑胡椒碎   調味

鹽   調味

(蒜芯豬肉卷)

100 克   碎豬肉

3-4 棵   蒜芯

1 個   雞蛋白

15 克   牛油

黑胡椒碎   調味

鹽   調味

Instruction:

Roasted Whole Garlic

Ingredients:

1 Garlic Head

2 sprigs Thyme

1 tablespoon Olive Oil

Sea Salt

Ground Black Pepper

材料：

1棵   蒜頭

2 枝   百里香

1 湯匙   橄欖油

海鹽

黑胡椒碎

Instruction:

Easy breezy appetizer - Mozzarella Asparagus Bites 簡易前菜﹣白乾酪蘆筍塔

Ingredients: (yield 2-3 servings)

4-6 Young Asparagus

45 gram Mozzarella Cheese (about 15 gram each portion)

1 Tomato

2 teaspoons Balsamic Vinegar

材料：(2-3人份)

4-6 條   嫩蘆筍

45 克   白乾酪 (約每份15 克)

1 個   蕃茄

2 茶匙   黑醋

Instruction:

How to keep strawberries fresh and sweet

Ingredients:

2 cups Strawberries

2 tablespoon Sugar

1/2 Lime of Juice

材料：

2 杯   士多啤梨

2 湯匙   糖

1/2 個   青檸汁

Instruction:

Feta Watermelon with Mint Salad 羊酪薄荷西瓜沙律

Ingredients:

1 Mini Watermelon

30 gram Feta Cheese

1-2 sprigs Fresh Mint (Leaves)

1/2 Lemon of Juice

材料：

1 迷你西瓜

30 克   羊酪芝士

1-2 枝   鮮薄荷(葉)

1/2 個   檸檬汁

Instruction:

Spicy Pickled Cucumber 麻香醃漬黃瓜

Ingredients:

2 Cucumbers

2 tablespoons Salt

Marinade:

2-3 Garlic Cloves, chopped

2.5 tablespoons Soy Sauce

1 tablespoon Fish Sauce

1 tablespoon Sesame Oil

2.5 tablespoons Sugar

2.5 tablespoons Rice Vinegar

1 teaspoon Dried Chilli Flakes

材料：

2 條   黃瓜

2 湯匙   鹽

醃料：

2﹣3 瓣   蒜頭，切幼粒

2.5 湯匙   豉油

1 湯匙   魚露

1 湯匙   麻油

2.5 湯匙   糖

2.5 湯匙   白米醋

1 茶匙   乾辣椒碎

Instruction:

Apple Coleslaw (How to make VEGAN Coleslaw Dressing) 蘋果沙律配素沙律醬

This dressing is made of silken tofu.  The smooth soy bean curd forms a creamy texture while giving a mild soy flavour to the salad.  I would say this dressing tastes far better than the non-vegan mayo or coleslaw dressing in the market.

Ingredients: (yield 4 servings)

2.5 cups Apples (I used Fuji here)

1/2 cup Carrot

1/3 cup Dried Cranberries and Raisins

1/3 cup Peacan, coarsely chopped

1 teaspoon Poppy Seeds

Tofu Dressing:

160 gram Silken Tofu

1/4 cup Canolia Oil

2 tablespoons Virgin Extract Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoons Agava Syrup

1/8 teaspoon Ground Black Pepper

1/8 teaspoon Sea Salt

材料： (約四人份)

2.5 杯   蘋果 (我這兒用上富士蘋果)

1/2 杯   蘿蔔

1/3 杯   紅越莓乾和提子乾

1/3 杯   美洲薄殼胡桃

1 茶匙   罌粟籽

豆腐醬汁：

160 克   滑豆腐

1/4 杯   芥花籽油

2 湯匙   初榨橄欖油

1 湯匙   鮮檸檬汁

1 茶匙   第戒芥未醬

1 湯匙   龍舌蘭蜜

1/8 茶匙   黑胡椒碎

1/8 茶匙   海鹽

Process:

1. In a medium bowl, add all the ingredients for the dressing except canolia oil and olive oil.

2. Process the mixture with a hand blender until smooth.

3. Combine the two oils.  Add it into the tofu mixture in a small stream while belnding it.

4. Process it until the mixture is emulsified and becomes thickened.  Set the dressing aside.

5. Peel and core the apples.  Cut them into bite size.

6. Peel the carrot.  Cut it into matchstick size.

7.  In a large serving bowl, combine appples, carrots, cranberries, peacans, and poppy seeds.

8. Add the tofu dressing.

9. Genty stir until well combined.  Refrigerate it for at least 2 hours before serve.

Beet Pickled Eggs 紅菜頭糖醋蛋

Lately I like to experiment on using different natural food or herbs to tint eggs.  Last week, I cooked the unshelled boiled egg in a cup of water plus two teaspoons of paprika for 5 minutes.  The strong smell of the boiling paprika wasn't very pleasant to me, but the eggs successfully turned florescent orange and they tasted fine.  My son ate the whole egg.

This week, Ethan wanted me to make some purple eggs (the new colour he just learned at preschool).  Purple eggs?  The only purple vegetables came to mind were eggplant and purple cabbage, but eggplant doesn't tint and purple cabbage will only make blue eggs.  

The beetroot pickled eggs I saw on TV suddenly popped in my head.  Yes, they are purple.  So, I made them as you can see.  The story behind the scene was that Ethan was amazed by the beautiful purple red colour, but he thought these cold and slightly tangy flavour eggs were not his taste.  After he finished all the raisins, he returned the whole plate of eggs to me.  Funny was that my husband and I fell in love with these new pickled treats, and decided immediately they have to be the must bring food for a picnic this summer.

----------------------------------------------------------------------------------------------------------------------------------

Beet Pickled Eggs 紅菜頭糖醋蛋

Ingredients:

5 Eggs

1 cup Beet Root, peeled and sliced

100 ml White Vinegar / Rice Vinegar
1 cup Water

2 tablespoons Sugar

1/4 teaspoon Salt

材料：

5 隻   雞蛋

1 杯   紅菜頭，切厚片

100 毫升   白醋 / 米醋
1 杯   水

2 湯匙   糖

1/4 茶匙   鹽

Instruction:

A wonderful appetizer - Bacon Wrapped Bananas 煙肉焗香蕉

Bacon with banana? Yup.  It may sound weird to many people, it did to me too the first time I heard of it from my housemate, who was from Malaysia.  She told me that it was a popular food people would grill on a barbecue or bake in the oven.  Lady finger banana is the perfect kind of banana you should use in this dish because it has a relatively firmer body that can go under a high heat of baking without breaking down to mush.  Also, this banana is much sweeter than the big ones.  My husband and my son certainly like this exotic flavour and they both are looking forward to the next time when I make it.  

Ingredients:

6 Lady finger bananas

6 pieces of Bacon

1 extra Lady finger banana (for garnish)

材料：

6 條 皇帝蕉

6 片   煙肉

1 條   皇帝蕉 (裝飾用)

Instruction:

Marinaded Seaweed Appetizer 醃海藻前菜

Ingredients:

600 gram Seaweed

1.5 tablespoons White Sesame

2 tablespoons Sugar

3 tablespoons Soy Sauce

3 tablespoons Rice Vinegar

2 tablespoons Sesame Oil

1 tablespoon Fish Sauce

材料：

600 克   海藻

1.5 湯匙   白芝麻

2 湯匙   糖

3 湯匙   鼓油

3 湯匙   米醋

2 湯匙   芝麻油

1 湯匙   魚露

Instruction:

Simple Pickle Carrot Recipe 簡單醃紅蘿蔔做法

Ingredients:

1 Carrot

1 tablespoon White Sesame, toasted

10 gram Ginger Juice

1 tablespoon Rice Vinegar

3/4 tablespoon Soy Sauce

1/2 tablespoon Fish Sauce

1/4 teaspoon Salt

材料：

1  紅蘿蔔

1 湯匙   白芝麻

10 克   薑汁

1 湯匙   米醋

3/4 湯匙   豉油

1/2 湯匙   魚露

1/4 茶匙   鹽

Instruction:

Easy Guacamole Recipe 墨西哥 (酪梨) 牛油果涼拌醬

Ingredients:

2 Avocados, ripe

1 Tomato, medium size

1/2 Red Onion, minced

2 tablespoons Cilantro, finely chopped

1/2 Lime

1/3 teaspoon Ground Black pepper

1/2 teaspoon Sea Salt
Corn Chips (for serving)

材料：

2   熟透牛油果/ 酪梨

1   蕃茄

1/2   紅洋蔥，切碎

2 湯匙   莞茜菜，切碎

1/2   青檸

1/3 茶匙   黑胡椒碎

1/2 茶匙   海鹽
粟片（拌食）

Instruction: