赖彩双: March 2016

Wednesday, 30 March 2016

Potato Bread 马铃薯面包

Potato Bread

马铃薯面包

Photo by：http://ricke-ordinarykitchen.blogspot.my/2013/09/potato-buns-potato-bread.html

For illustration purpose only

Recipe：

(A) (A)

600g Bread Flour 600克面包粉

70g Sugar 70克糖

1 1/2 Teaspoon salt 1 1/2茶匙盐

1 1/2 Tablespoon milk powder 1 1/2汤匙奶粉

4 Teaspoon instant yeast 4茶匙即食酵母粉

(B) (B)

1 Egg 1个鸡蛋

270ml Cold Water 270毫升冷水

120g Mashed Potato 120克马铃薯

60g Butter 60克黄油

(D) (D)

Custard 乳蛋

Method：

1. Mix (A) till well blended. Add (B) and knead to form a dough.

1.将（ A）充分混合。加（B）和揉以形成生面团。

2. Add (C), continue to knead to form a smooth and elastic dough.

2.添加（ C）中，继续揉以形成光滑有弹性的面团。

3. Make the dough into a ball. Put it in a bowl and cover with clear film. Put in a warm place to prove for 45 minutes.

3.将面团进了一个球。把它放在一个碗里，用透明薄膜覆盖。放在一个温暖的地方，以证明45分钟。

4. Mould dough into a ball and leave it to rest for a further 15 minutes.

4.模具面团成一个球，让它休息15分钟。

5. Divide the dough into several 30g pieces, mould them into balls and put them on a greased 23cm square baking pan, 16 pieces per pan. Makes 2 pans.

5.将面团分成若干块30克，他们塑造成球，把它们放在抹油23厘米方形烤盘， 16块每锅。用2盘。

6. Cover and leave to prove for 40 minutes, or till twice the size.

6.盖并留下来证明为40分钟，或直到两倍。

7. Brush with egg wash and pipe the custard to make a cross on top.

7.刷蛋液和挤出乳蛋，（十字架形状）。

8. Bake at 180c for 25 minutes in a low shelf in the oven. Serve.

8.烘烤在180℃下在烘箱25分钟。

***Please take note this dough is a bit sticky, so put some flour on your hands before you start to make it into balls.

***请注意这个面团有点粘，所以放一些面粉在你的手中，你开始把它揉到球形。

Wednesday, 23 March 2016

Green Pea Soup 绿豆汤

Green Pea Soup
绿豆汤

Photo by：http://www.knorr.co.uk/recipes/detail/8525/1/creamy-pea-soup

For illustration purpose only.

This is a light creamy soup that has everything going for it. A tempting colour, velvety-smooth texture and a wonderful fresh flavour. Pea and bacon are a popular combination. I like to use bacon, but lightly smoked.
这是一个清淡奶油汤。鲜艳的颜色，光滑的质感和美妙的新鲜风味。绿豆和腊肉是一种流行的组合。我喜欢用腊肉，但轻轻熏。

Serves 4 as a starter
提供给4个人的前菜

Recipe：
100g light smoked bacon 100克轻烟熏腊肉
2 shallots, sliced 2个青葱，切片
2 tablespoons olive oil 2汤匙橄榄油
400g fresh peas 400克新鲜豌豆
2 tablespoons dry white wine 2汤匙白葡萄酒
1 litre chicken stock or vegetable stock 1升鸡汤或蔬菜汤
100ml double cream, plus a little extra to serve 100毫升淡奶油，上菜时再加上一些
Sea salt and ground black pepper to season. 海盐和黑胡椒调味。

Method：
1. Chopped bacons. Place the chopped bacons in a saucepan with the shallots and olive oil. Heat until sizzling, then low heat for about 5 minutes.
1。切碎腊肉。将切碎的腊肉与青葱和橄榄油放入锅里。大火的炒，然后低温约5分钟。

2. Add the peas and cook for a further 2-3 minutes. Pour in the wine and cook until it has evaporated.
2。添加豌豆，再煮2-3分钟。倒入酒，煮直到它蒸发。

3. Stir in the stock or vegetable stock and 250ml water, and bring to boil. Season, and simmer for 15 minutes. Put in the food processor or blender until smooth, then pass through a fine sieve into a bowl, rubbing with the back of a ladle. Leave it to cool。
3.拌入鸡汤或蔬菜汤和250毫升的水，煮沸。调味，小火煮15分钟。然后放入食品加工机或搅拌机，直到滑面，然后通过一个细筛倒入碗中，用勺背面摩擦。让它冷却。

4. When the soup is well chilled, check the seasoning and whisk in the cream. Season again. Serve in bowls with a little extra cream trickled on top.
4。当汤冷了，检查调味和加入奶油。再次调味。上菜时在上面倒一点额外的奶油。

Tuesday, 22 March 2016

Honey and Orange Glazed Chicken 蜂蜜和橙汁鸡

Honey and Orange Glazed Chicken

蜂蜜和橙汁鸡

Photo by：http://www.food.com/recipe/honey-glazed-lemon-chicken-496514

For illustration purpose only.

This way of cooking chicken breast is popular in american, australia and great britain. It is ideal for an easy evening meal served with baked potato and salad.
这种烹饪的方式是美国，澳大利亚和英国流行。它非常适合与烤马铃薯和沙拉一起用餐。

Serves 4

Recipe：
4 boneless chicken breast 4个去骨鸡胸肉
1 tablespoon oil   1汤匙油
4 chopped scallion   4个葱花
1 crushed garlic clove 1粉碎蒜瓣

3 tablespoon honey 3汤匙蜂蜜
4 tablespoon fresh orange juice 4汤匙新鲜的橙汁
1 orange, peeled and segmented 1粒橙子，去皮，分割
2 tablespoon soy sauce 2大匙，酱油
fresh lemon balm or flat leaf parsley, to garnish. 可用新鲜的柠檬香脂或扁叶香菜来装饰。
baked potatos and mixed salad to serve 烤马铃薯和沙拉一起用餐

Method：
1. Preheat the oven to 375 F. Place the chicken breasts in a shallow roasting pan and set aside.
1。烤箱预热至375 F.将鸡肉在一个浅烤盘，待用。

2. Heat the oil in a small pan, and fry the scallions and garlic for 2 minutes, until softened. Add the honey, orange juice, orange segments and soy sauce to the pan, stir well until the honey has dissolved.
2。把油烧热在一个小锅里，炒大葱和大蒜2分钟，直到软化。蜂蜜，橙汁，橙段和酱油加入锅内，搅拌均匀，直到蜂蜜溶解。

3. Pour the sauce over the chicken and bake, uncovered, for about 45 minutes, basting with the honey glaze once or twice, until chicken is cooked. Garnish with the lemon balm or parsley and serve the chicken and its sauce with baked potatoes and salad.

3。把酱倒入鸡肉然后放入烤，约45分钟，擦上蜂蜜一次或两次烤，直到鸡肉熟。用柠檬香脂或香菜装饰，然后烤马铃薯和沙拉一起用餐。

Banana Ice Cream 香蕉冰淇淋

Banana Ice Cream

香蕉冰淇淋

Photo by: http://www.hollithompson.com/recipes/frozen-banana-ice-cream/

For illustration purpose only.

Homemade banana ice cream is quite fabulous, especially served with hot fruit salads, crumbles and apple pies. For the best flavour use bananas that are very spotty and slightly soft.

自制的香蕉冰淇淋，为了获得最佳的味道使用香蕉是非常参差不齐和稍软。

Recipe：

300ml double cream 300毫升淡奶油

350ml milk 350毫升牛奶

1/4 teaspoon sea salt 1/4茶匙海盐

130g castor sugar 130克幼糖

4 large ripe bananas 4个熟的香蕉

5 large free range egg yolk 5粒蛋黄

Method：

1. Put the cream, milk, salt and 2 tablespoons of the sugar in a large non stick saucepan over a low heat. Finely chop the bananas and add to the pan. Bring to boil and simmer gently for 10-15 minutes. Mash the bananas as they cook against the side of the pan.

1。将奶油，牛奶，盐，2汤匙糖放在一个大的平底锅里，用低热量煮。切碎香蕉添加到锅里。慢火炖10-15分钟。然后压碎香蕉再煮。

2. Meanwhile, beat the remaining sugar and egg yolks in a large heatproof bowl until thick and creamy。

2。同时，搅拌剩余的糖和蛋黄，直到浓厚。

3. Pour the milk in to yolk mixture, whisking well. Return to the pan and cook on a very low heat, stirring with a wooden spoon, until slightly thickened. This takes 5-10 minutes. Don't let the mixture even start to boil or it will curdle. To test, draw a line down the back of the wooden spoon - if it leaves an impression, the custard is ready. Strain into a bowl.

3。把煮好的牛奶倒入蛋黄混合，搅打好。返回到平底锅煮在一个非常低的热量，用木勺搅拌，直到稍增厚。这需要5-10分钟。不要让混合物开始沸腾，否则会凝固。为了测试，画一条线下来的木勺子的背面 - 如果它留下的印象，吉士已准备好了，然后把它放入碗中。

4. Cool, string frequently to stop a skin forming, then cover and chill.

4。搅拌会停止表面结皮，然后盖上盖子冷却。

Monday, 21 March 2016

芒果和薄荷酱

Mango and Mint Salsa
芒果和薄荷酱

Photo by: https://recipeland.com/recipe/v/mango-mint-salsa-56625
For illustration purpose only.

A tangy and textured Mango and Mint Salsa. It can be kept in the fridge for up to 2 days.

浓郁又质感芒果和薄荷酱。它可以保存在冰箱里长达2天。

Recipe:
Make about 300g

可以做大概300g

1 large, just ripe mango 1个大刚成熟的芒果

2 tablespoons stock syrup 2汤匙糖浆
1 tablespoon lemon juice 1汤匙柠檬汁
2 tablespoons chopped fresh mint 2汤匙切碎的新鲜薄荷

1. Peel the mango and slice the flesh away from the seed, then chop finely.
1。去掉芒果皮和把芒果肉切片，再剁细。

2. Mix the syrup and lemon juice together in a bowl. Add the mango and toss to mix. Add the chopped mint just before serving.
2。在把糖浆和柠檬汁放在一个碗里混合在一起。加入芒果混合。记住在食用前加入切碎的薄荷。