Friday, March 30, 2018

Banana Almond muffins 香蕉杏仁馬芬

(中文食譜馬上來喔! )😀
Almond is an unusual nut to add to banana muffins in comparing to walnut or pecan. However almond is lighter in texture and almond slices give a lovely presentation when sprinkled on top of muffins. 

I adapted the banana muffin recipe from allrecipes.com  and added vanilla extract and almond slices. 



For 12 large muffins

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripened bananas
3/4 cup white sugar
1 large egg (here I use two small ones)
1/3 cup melted butter
1 table spoon vanilla extract
3/4 cup almond slices





  • Preheat oven to 350 degrees F (175 degrees C). You can put the frozen bananas, almonds and butter in the oven for defreezing, toasting, and melting. 
  • Sift together the flour, baking powder, baking soda, and salt; set aside.
  • Combine bananas, sugar, egg, vanilla extract and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Add 1/2 cup of almond slices and fold gently until even distributed. Scoop into lined muffin pans. Sprinkle the rest of the almond slices. 
  • Bake about 25 minutes. 

Enjoy!





Tips about baking these muffins

  • Bananas. When your banana starts to turn brown, don't throw them away, these are the perfect ones for baking. If you don't have time to use them right away, leaven them in the freezer! 
  • When the baking is done, take the muffins out of the oven immediately to stop the baking process. 


Monday, October 23, 2017

Greek Almond cookies 希臘杏仁餅乾

Holiday Greek almond cookies that are good to enjoy anytime! 



200g of butter, soften

About 2 cups of icing sugar 
1 teaspoon of vanilla extract
1 tablespoon of rosewater (optional, you can also replace it with orange blossom water or 1 teaspoon of finely grated orange rind) 
1 egg yoke
Some flour, about 1 cup (all purpose or cake flour)
150g (about 1/2 cup) of almond powder.




  • Beat butter and 2 tablespoons of sugar together until creamy.
  • Bland in vanilla extract, egg yoke and rosewater and almond powder.
  • Start with 1/2 cup of flour, work the butter mixture into a dough until it won't stick to the hands but soft enough to break it by hand.
  • Take about a tablespoon of dough and roll it into a ball then press it down gently or work it into a crescent shape.
  • Bake 160 C for 15-18 min.
  • Wait until the cookies cooled (30 minutes will do).  Roll them with powder sugar.


Saturday, July 1, 2017

摩洛哥塔吉雞佐綠橄欖及醃檸檬 Moroccan tagine chicken w olives & preserved lemons



轉眼間外派來摩洛哥也快一年. 來前的小目標之一就是學習做摩洛哥料理.  料理嚐了不少, 自己做了也有些心得. 加上朋友們的要求, 就寫在這跟大家分享. 

塔吉雞之名是因當地人用有三角圓錐蓋的陶鍋來燉肉而來. 所以家裡有陶鍋及鑄鐵鍋(如圖)都是很好的替代鍋. 個人覺得摩式燉肉跟中式燉肉的差別在於摩式的醬汁收得比較乾, 方便於沾麵包食用. 但如果想要拌飯(泰國香米or印度米都很適合)或搭配北非小米couscous(其實當地人並不將這兩種食物一起搭著吃) 當然醬汁可以留多一點. 

做法其實相當簡單. 但如果在亞洲可能兩樣重要食材:香料粉及醃檸檬就不是家裡常備的材料. 在做法之後會再解釋應變方法. 

材料 約四人分

雞腿 8隻
大蒜 5粒切碎
洋蔥中3個切絲
10-15顆綠橄欖
醃檸檬1大顆汁擠出備用後將果肉挖出果皮切絲.
摩洛哥香料粉 (ras el hanout) 兩湯匙 (30ml)*
雞湯or水約1公升
新鮮芫荽及巴西里香菜各一湯匙


做法:

`將雞腿洗淨表面劃開以便入味.
`與大蒜, 洋蔥, 檸檬汁, 香料粉攪拌均勻醃至少1小時. 隔夜更佳.
`鍋中火加入油(植物油or橄欖油)將雞肉表面煎至金黃取出.
`轉小火後將醃雞肉汁洋蔥加入以小火炒軟.
`將雞肉放回鍋中加入先加入約兩杯雞湯/水(可以先把水倒進醃雞肉的容器裡把殘留的香料混合出來)大火水滾後轉小火蓋鍋燉約30-45分鐘至雞肉很容易跟骨頭分離. 期間請注意醬汁濃度酌加水.
`將橄欖及檸檬皮加入蓋鍋再燉約10分鐘.
`起鍋撒上香菜.
`完成!

做法真的不複雜.也可以再轉小火後加入紅蘿蔔跟馬鈴薯一起燉. 當地人會搭配節瓜zucchini 或類似胡瓜的瓜一起食用. 但我家小孩們興趣缺缺, 所以我通常搭配如圖的四季豆.

Ras el hanout 是摩洛哥獨特的香料,
幾乎所有肉類的塔吉料理都可以加入. 但如果不再摩洛哥, 與其到貴貴的外國材料店買不太新鮮的Ras el hanout, 不如拿著配方到中藥或香料店自己配. 這跟我在異地自己搭五香粉同.
兩大匙的Ras el hanout 約含以下材料.

1 1/2 茶匙芫荽籽粉coriander seeds.
3/4 茶匙小茴香粉 cumin seeds.
1/2 茶匙辣椒粉 crushed chilli flakes.
1 1/4 茶匙肉桂粉 ground cinnamon.
1 茶匙紅椒粉 paprika.
1/2 茶匙豆蔻粉ground cardamom.
1/2 茶匙薑黃粉 ground ginger.
1/2 茶匙薑粉ground turmeric.

另外一個材料:醃檸檬, 似乎比較容易取得. 至少在網路上不少鹽漬檸檬的做法. 在這放上我最愛的Carol老師的作法. 基本上只需要鹽跟檸檬, 有興趣的人可以自己做做看!

http://caroleasylife.blogspot.com/2014/07/blog-post.html






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