咖哩马铃薯炒鹰嘴豆 & 比德面包 ~ Curry chick peas with potato & pita bread

食谱取自 ：新新饮食 ,第85期

咖哩马铃薯炒鹰嘴豆

材料 A :

油  2大匙
洋葱   1粒，切碎
蒜头  2瓣，切碎

材料 B  :
番茄 200g , 切碎
鹰嘴豆1罐 （400g） , 沥干水
马铃薯 250g , 煮熟 ，切方块

香料：

咖喱粉 1大匙
黄姜粉   1/2小匙
辣椒粉  / 甜椒粉  1小匙
胡椒粉  1/2小匙

调味料：

盐   1/4小匙
糖   1/4小匙
黑胡椒粉适量
水  2大匙

做法 ：

1．烧热油，爆香材料 A，加入香料炒香。加入番茄继续煮2分钟。

2．放入鹰嘴豆和马铃薯块炒匀，加入调味料煮滚即可。

3．上碟。配上pita面包一起享用。

 

Recipe source : Yumyum @ no.85

Curry chick peas with potatoes

Ingredients A :

oil 2 tbsp
1 onion , chopped
2 clove garlic , chopped
 
Ingredients B :
tomato 200g , chopped
1 can chick peas 400g , drained
potato 250g

Spices :

curry powder 1 tbsp
turmeric powder 1/2 tsp
chillli powder or paprika powder 1 tsp
pepper 1/2 tsp

Seasoning  :

salt  1/4 tsp
sugar ‘1/4tsp
black pepper  1/4 tsp to taste
water 2 tbsp

 

Method :

1. Heat oil in a wok and sauté ingredients A till fragnant . Add in the spices and stir-fry until aromatic . Stir in tomatoes and cook for 2 minutes .

2. Pour the chick peas and potato cubes, stir fry until well-mixed .

3. Add in seasoning . Taste . Dish up and serve with pita bread .

 

食谱取自 ：名食谱@66期

原味比德面包 

~ 柔软面团材料（面种）：
50克普通面粉
30毫升清水
1/2 小匙即溶酵母
1/2 小匙盐
1小匙糖

 

** 将所有材料放入搅拌盘里，拌匀成团。 将面团放置于温和处，盖好待发酵3小时。

 

主面团材料：

350克高粉
12克糖
6克盐
12克食油
180毫升冷水
5克即溶酵母
70克柔软面团（面种）

 

做法：

1. 将冷水和酵母拌匀，所有其余的主面团材料混合，搅拌成粗面团。

2. 加入软面团，继续搅拌成光滑面团。

3. 将面团置于温和处，盖好待发酵40分钟或双倍大。

4. 将面团分成5等份，搓圆，然后擀薄至3mm 厚度，并搓成椭圆形或圆形，放在已铺上布的烤盘里，让面团再次发酵20分钟。

5. 将面团放入预热烤箱里以200度烘5分钟至膨胀起来， 即可。

 

Recipe source : Famous cuisine , No.66

 

Pita bread
~ Sponge dough
Ingredients :
50g plain flour
30ml water
1/2 tsp instant yeast
1/2 tsp salt
1 tsp sugar

 

** Combine all ingredients in a mixing bowl until forms soft dough . Leave dough in a warm place to prove for 3 hours .

 

Ingredients :
300g high protein flour
12g caster sugar
6g salt
12g cooking oil
180ml cold water
5g instant yeast
70g sponge dough

 

Method :

1. Combine cold water and instant yeast . Add in flour , sugar , salt and oil until forms coarse dough .

2. Add in sponged dough , continue beat until a smooth dough is formed .

3. Leave dough in a warm place to prove for 40 minutes or until doubled in size .

4. Divide dough evenly into 5 portions  . Roll out  , about 3mm thickness . Roll the dough into oval or round shapes . Place on a lined baking tray to prove for 20 minutes again .

5. Remove dough and place on a baking tray . Bake it preheated oven at 200c for 5 minutes until Pita bread is pluck up  . Serve  .