港式法兰西多士 ~ Hong Kong style French Toast

食谱取自 ：Yi Reservation

港式法兰西多士

材料 :

4片 白面包 / 吐司
2粒 鸡蛋
1茶匙 香草香精
适量花生酱
2小块 牛油
2大匙 蜂蜜 （ 或枫糖浆 / 练奶 ）

做法 ：
1. 把两片面包涂上大约1 ½大匙花生酱。

2. 将面包合在一起，然后切边。

3. 取一小碗将鸡蛋打匀后加少许香草香精继续搅拌均匀。将涂好花生酱的吐司放在蛋液中让其充分吸收蛋液（四边也沾一下）。

4. 用不粘锅，开中火，放入1 ½ 大匙牛油。将吐司放入锅中煎至六面金黄（四个边也竖起来煎一下，让侧面沾上的蛋液也熟了）. 也可用油炸的方法 .把炸好的西多士略去油，然后在上面放一块牛油，挤上少许蜂蜜或枫糖浆即可趁热食用。

Recipe source : Yi Reservation

Hong Kong Style French Toast

Ingredients:

4 slices thick bread
2 eggs
1 tsp vanilla extract
Peanut butter
2 slices of butter
2 tbsp honey ( or can replace with maple syrup or sweetened condensed milk )

Method :

1. Evenly spread a generous amount of peanut butter on one side of bread, about 1.5 tbsp .

2. Put two slices of bread together and gently press the bread to seal the sides. Remove the bread crust from the 4 sides .

3. Make the egg batter by beating the egg with vanilla extract until well blended . Drench the bread in the egg batter until all sides are well coated

4. For the healthier version, pan fry the toast in a non-stick pan with 1.5 tbsp of butter until all sides are golden brown, about 1 minutes per side over medium heat. Make sure you pan fry all 6 sides to get that uniform look. For the traditional version, deep fry the toast until golden brown, about 2 minutes. Plate the toast, place a thin slice of butter on top of the toast and drizzle with honey  . Serve immediately .

This post is linked to the event Little Thumbs Up ( March 2015 Event : Honey ) organized by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joyce 'N' Escapade .
 

                             

优格蜂蜜松饼 ~ Yogurt & Honey Pancake

食谱取自 ： Honey & Figs Kitchen

优格蜂蜜松饼

材料 A ：

185g 普通面粉
25g  粟粉
一撮盐
3g 发粉

材料 B ：

200g 优格
70g 蜂蜜
15g 橄榄油
100g buttermilk ( 我用鲜奶 )
1茶匙  香草香精
2粒  全蛋

橄榄油少许

做法 ：

1. 将普通面粉，粟粉和发粉全部过筛。

2. 将全蛋稍微打散。

3. 加入材料B到搅拌缸里，拌均. 然后加入A , 搅拌均匀至无颗粒 .（ 注意 ：面糊是浓稠的 ）.

4. 不沾平底锅加入少许橄榄油，热锅。

5. 加入一匙羹面糊，用汤匙将面糊慢慢摊开成一个圆形，小火煎至两面呈金黄色。

6. 趁热配上牛油 , 蜂蜜或枫糖浆。

Recipe source :  Honey & Figs Kitchen

Yogurt & Honey Pancake

Ingredients A :

185g  all purpose flour
25g cornstarch
a pinch of salt
3g baking powder

Ingredients B :

200g yogurt
70g honey
15g olive oil
100g buttermilk ( I replaced it with milk )
1 tsp vanilla extract
2 eggs

extra olive oil

Method :

1. Sieved dry ingredients in a bowl.

2. Whisk eggs with a fork in a separate bowl .

3. Mix all of the wet ingredients in a different bowl . Pour the wet ingredients into the dry ones and stir to mix. ( Batter will be thick ) .

4. Heat some olive oil in a nonstick pan and wait until it's warm enough.

5. Drop dollops of batter into the pan  , cook on low heat until bubbles appear on the surface, then flip over and cook until done and golden brown .

6. Enjoy warm topped with salted butter and extra honey or maple syrup .

This post is linked to the event Little Thumbs Up ( March 2015 Event : Honey ) organized by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from joycescapade.com .

                                    

Potato Rosti

 

食谱取自 ： Martha Stewart
 
Potato Rosti

材料：
1/4 杯 橄榄油 （ 另加少许橄榄油涂在铝箔纸上）
2粒 大洋葱 （ 切碎 ）
2.2kg 美国马玲薯
1 汤匙 盐
3/4 茶匙 胡椒粉
226g奶酪 （ 刨丝 ）

 

做法 ：
1．预热烤箱190度。铝箔纸涂上少许橄榄油。

2．马玲薯去皮，刨成丝。在大碗里，加入马玲薯丝和洋葱碎，挤干多余的水分。 ( 图1 )
            

           
                   ~ 图1 / picture 1 ~

3．然后加入盐，胡椒粉，奶酪和橄榄油。搅拌均匀。将马玲薯丝搓成小球，然后放在涂了油的烤盘上，轻轻的用手压扁.( 图2 )

           
                   ~ 图2 / picture 2 ~

4．烤 25 ~ 30 分钟或至金黄色即可。

 

Recipe source :  Martha Stewart

Potato Rosti

Ingredients :

1/4 cup extra-virgin olive oil, plus more for baking sheet
2 large onions （chopped ）
5 pounds Yukon gold or russet potatoes ( 2.2kg )
1 tbsp salt
3/4 tsp freshly ground pepper
8 ounces Swiss cheese, grated ( 226g ) ( I used grated cheddar cheese )

 

Method : 

1. Preheat oven to 190c .  Generously brush a 17-by-12-inch rimmed baking sheet with oil.

2. Place onions in a large bowl. Peel potatoes, and grate on the large holes of a box grater, adding them to bowl and stirring into onions as you work to prevent discoloration. Squeeze handfuls of the mixture to release excess liquid, and transfer mixture to another bowl. ( Picture 1 )

3. Add salt, pepper, cheese, and oil to potato mixture, and toss well to combine. Sprinkle mixture over prepared baking sheet, and press down lightly with your hands to form an even layer. （ I made it into small balls and press down lightly to form a thin layer . ）( Picture 2 )

4. Bake for 25 ~ 30 minutes until golden . Remove from oven and serve immediately with applesauce or salad .

 

I'm submitting this to Little Thumbs Up (July 2014 Event: Potato) - organised by Zoe of Bake for Happy Kids , Doreen of My Little Favourite DIY and hosted by Jasline of Foodie Baker .

                                 

水波蛋薄煎饼 ~ Poached Egg Pancakes

 

食谱取自 ： 平底锅薄煎饼 & 热松饼,第34页

水波蛋薄煎饼

材料：
请参考这里

 搭配食材 ：

水波蛋 ：
鸡蛋 3粒
1小匙 醋

 

荷兰酱 ：

80g 奶油
2个 蛋黄
2小匙  柠檬汁
1小匙  黄芥末酱
盐少许

 

做法 ：
1．薄煎饼的做法请参考这里。

2．水波蛋 ： 煮沸锅中的水，加入醋。将鸡蛋打入小碗中，再轻轻地滑入锅内沸水中。约5 ~ 6分钟后，蛋白开始凝固后，就可以用小勺子将鸡蛋捞出，沥干，备用。

3．荷兰酱 ：在小锅中放入奶油，用小火加热至奶油融化后，离火降温。将其余的材料加入奶油里，以搅拌器充分均匀搅拌。再次用小火加热锅中材料，搅拌至材料变浓稠后，离火（ 图1 ）

                 

~ 图1 / picture 1 ~

4．将煎饼盛盘，上端摆放水波蛋，淋上荷兰酱，即可。

 

Recipe source : Frying pan pancakes & Hotcakes @ page 34

Poached Egg Pancakes

Pancakes ingredients :
Please refer here

Poached eggs :
3 eggs
1tsp vinegar

Hollandaise sauce  :

80g butter
2 egg yolks
2tsp lemon juice
1tsp yellow mustard
some salt

 

Method :

1. For pancakes , please refer here .

2. For poached eggs : Bring a pot of water to boil , add in vinegar . Beat egg into a small bowl , gently pour into the boiling water . Cook about 5 ~ 6 minutes , until the eggs whites become a bit solid . Dish and drain ,

3. For Hollandaise sauce : In a saucepan , add in butter . Melt the butter at low heat , then turn off heat and let it cool down a bit  . Then add in the other sauce ingredients , mix until well-combined  . Cook the mixture at low heat again , until become thicken . （ Picture 1 ) .

4. Place the pancakes on a plate , and poached eggs on top . Dizzle with Hollandaise sauce . Serve .

 

This post is linked to the event, Little Thumbs up organised by Zoe of Bake for Happy Kids , and Doreen of My Little Favourite DIY , hosted by Jozelyn of Spice Up My Kitchen .

 

                                 

 

Also linked to Cook-Your-Books # 13 , hosted by Joyce from Kitchen Flavours .
             

                                           

干果蔓越莓隔夜燕麦 ~ Fruits and Nuts Cranberries Overnight Oats

 

 

 

干果蔓越莓隔夜燕麦

材料：

6 汤匙( 45克) 燕麦片
1/2 杯 牛奶
1/2杯 优格
1 汤匙 奇异籽 (chia seeds)
干果, 蔓越莓干，烤香杏仁片适量
蜂蜜适量

 

做法：
1. 用一个干净（烧水烫过并擦干）的玻璃瓶，放入燕麦片，奇异籽和优格。

2. 慢慢加入牛奶直到近3/4满，再倒入1/2杯优格或酸奶然后用干净的勺子轻轻搅拌把瓶底下的燕麦片和牛奶拌均。

3. 最后加入准备好的干果和杏仁片。再搅拌两三次，盖上盖子然后放进冰箱冷藏一夜。

4. 隔天随意添加一些蔓莓莓，烤香杏仁片和蜂蜜调味，搅拌后即可享用。

 

Fruits and Nuts Cranberries Overnight Oats

Ingredients:

6 tbsp  (45g)  rolled oats
1/2 cup fresh milk (can be slightly more)
1/2 cup strawbeery flavour yogurt
1 tbsp chia seeds
some fruits and nuts , dried cranberries & almond flakes
some honey

 

Method:
1. Using a clean sterilized glass jar, add rolled oats, chia seeds and yoghurt.

2. Pour in milk till almost 3/4 full, then add in yogurt . Gently stir the mixture with a clean spoon to loosen the oats at the bottom of the jar.

3. Lastly add in fruits and nuts , dried cranberries , almond flakes and give a few stirs. Cover the jar and leave the mixture overnight in the fridge.

4. In the morning, before having your oats you can garnish with some dried cranberries , almond flakes , plus drizzle of honey (optional) to sweeten the taste .