當廚師被逼近冰箱快沒食物的絕境時就會自動像魔術師一樣 magically 變出個東西...只是以下是吃的.
- 7月 03 週日 201619:15
Tony 料理隨便玩之 簡易火腿蛋起司塔
當廚師被逼近冰箱快沒食物的絕境時就會自動像魔術師一樣 magically 變出個東西...只是以下是吃的.
- 3月 29 週二 201618:02
Tony 料理隨便玩之 西式早餐混中東風味
非常高興的又有時間在繼續在打食物相關的文章.
很多台灣人在西式早餐店看到的都是火腿蛋三明治, 漢堡肉,麵包, caesar 沙拉, 歐姆蛋 .... 類似的餐點頻頻出現在大街小巷之中.
- 10月 14 週三 201521:30
Tony 廚藝教室之 Madeleine
是的!!!!!
相信看過甜點偶像劇的朋友們一定知道什麼昰瑪德連.
- 8月 08 週六 201521:41
Potato Gnnochi 馬鈴薯疙瘩
馬鈴薯疙瘩 Potato Gnnochi:
實際上 只要有馬鈴薯跟麵粉 就能形成的一種麵食. (Reference: http://www.taste.com.au/recipes/8775/step+by+step+gnocchi)
大約: 750g 的馬鈴薯比上 200g的麵粉(低筋麵粉或00麵粉即可).
Herb Crust 顧名思義就是 "藥草 面包皮/外殼" 的意思.
而今天的這道簡易食譜 沒有像道地的法式料理,塗西式醬料(芥末醬, 青醬, bearnaise, mayonaise 等等) 在把切很細很細得烤過麵包削沾和粿那表面在煎它.
這次材料如下:
牛排 (菲力牛排, Eye fillet 肋眼牛排, Sirloin, blade, rump..etc) 只要能煎熟的都可以. (像大塊的那種first cut.. 那省省吧, 哈哈哈).
- 7月 29 週三 201521:15
Tony 烘任之快速南瓜湯
繼很久以前有教大家怎麼做快速南瓜湯後.
幾年後的現在又有更快速的教學要分享給各位.
就像上次說的" 南瓜湯的製作過程有千百種, 而基本原料 就是 南瓜, 奶類 或 高湯. (鹽跟胡椒). "
- 7月 16 週四 201509:25
Tony's 簡易食譜 一雞三吃.
旁白:
是的!!!一隻雞非常的好用.
這是融合著我在中餐幫忙所學的招式.
- 7月 16 週四 201508:35
Tony's 10分鐘內簡易早餐
煙燻鮭魚早餐
份量: 1
食材:
蛋 2顆
- 8月 10 週日 201420:40
Tony 作品集: Eye Fillet w baby carrot, green bean with red wine jus
在工作之餘當然會想做點晚餐.
而晚餐就是 Eye fillet.
Eye fillet 是 Tenderloin 的一部分. 是從牛背部靠近瘠椎骨旁的肉.
而煮這類的當然是medium rare ~ medium (5分熟到七分熟) 是理想的.
- 6月 14 週六 201418:53
培根黑橄欖麵包 from Carol recipe
源自於"Original flavor 原味"
書裡的一個簡單的recipe
材料：
A. 主麵團 (dough ingredients)
高筋麵粉 (bakers flour) 250g
全麥麵粉 (wholemeal flour) 50g
速發乾酵母 (instant yeast) 1/2t
細砂糖 (castor sugar) 16g
鹽 (salt) 1/2t
羅勒橄欖油 (olive oil) 30g
乾香料 (e.g, parsley, chives .. etc)
冷水 (cold water) 190 cc
Fillings: bacon 80g dark olives 60g
Method:
1/ chop bacon and olives and preheat oven 180c
2/mix all the dough ingredients (reserve 30ml of liquid after forming the dough shape)
3/ kneed for 5~6 minute until the dough doesn't stick. ( during kneeding process dust minimal amount of flour)
4/add chopped bacon and olives into the dough mix and incorporate well.
5/ let the dough rest and ferment for 60minute until double in size. (remember to cover the dough with wet tea towel or equivelent)
6/after 1st fermentation dust work bench with bakers flour and take out the dough.
7/ knock the air out from the dough form the dough in round ball shape and rest for 15minute.
8/dust the dough with bakers flour and roll the dough flat into rectangular shape 25x30cm.
9/cut the dough with dough cutter into 1.5cm width strip.
10/ put aside in a warm place for 2nd fermentation about 20~30minute until double in size.
11/ bake @ 180c for 16~18minute. until golden brown color.
12/ place the bread on cooling rack for it to cool.
書裡的一個簡單的recipe
材料：
A. 主麵團 (dough ingredients)
Fillings: bacon 80g dark olives 60g
Method:
1/ chop bacon and olives and preheat oven 180c
2/mix all the dough ingredients (reserve 30ml of liquid after forming the dough shape)
3/ kneed for 5~6 minute until the dough doesn't stick. ( during kneeding process dust minimal amount of flour)
4/add chopped bacon and olives into the dough mix and incorporate well.
5/ let the dough rest and ferment for 60minute until double in size. (remember to cover the dough with wet tea towel or equivelent)
6/after 1st fermentation dust work bench with bakers flour and take out the dough.
7/ knock the air out from the dough form the dough in round ball shape and rest for 15minute.
8/dust the dough with bakers flour and roll the dough flat into rectangular shape 25x30cm.
9/cut the dough with dough cutter into 1.5cm width strip.
10/ put aside in a warm place for 2nd fermentation about 20~30minute until double in size.
11/ bake @ 180c for 16~18minute. until golden brown color.
12/ place the bread on cooling rack for it to cool.
