Monday 30 November 2015

彩虹冰棒 Rainbow Popsicles

找冰棒食谱时发现了Gemma's Bigger Bolder Baking的彩虹冰棒,我被那色彩缤纷的冰棒给深深地吸引着了。上周末出外时将所有材料买齐,回家后就赶紧动工做冰棒。这彩虹冰棒全是用新鲜的水果做成的,水果本身带有甜份,所以我就没额外添加任何糖或蜂蜜。彩虹冰棒不但颜色好看,而且成份全是天然的,天然色素和甜味,加上含丰富的维生素和纤维,绝对是适合小朋友们吃的冰棒!



















彩虹冰棒

(食谱参考Gemma's Bigger Bolder Baking,做少许更改)

材料:
草莓 3/4杯(约6粒,去蒂切半)
芒果 1杯(约1粒,去皮去核切丁)
青奇异果 3/4杯(约2粒,去皮切丁)
蓝莓 3/4杯

做法:
1. 以小型食物处理器将水果搅拌至泥状,每一次只搅拌一种水果,搅拌后就需要用水冲洗食物处理器。
2. 小心将水果泥勺入冰棒模里,然后把冰棒模放入冰箱冷冻数小时至结成冰棒。


份量:9支冰棒




Rainbow Popsicles

(Recipe adapted from Gemma's Bigger Bolder Baking, with some adjustments)

Ingredients:
3/4 strawberry, hulled and halved (about 6 strawberries)
1 cup mango, peeled and chopped (about 1 mango)
3/4 cup green kiwis, peeled and chopped (about 2 green kiwis)
3/4 cup blueberry

Methods:
1. Working with one fruit at a time, puree in a small food processor. Rinse the machine out between fruits.
2. Carefully spoon layer by layer of your fruit into each popsicle mold. Freeze for several hours until completely frozen.

Yields: 9 popsicles








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.






芒果拉昔 Mango Lassi

芒果雪糕冰沙和芒果奶昔我就很常喝,不过加入优格和芒果一起搅拌的芒果拉昔我就没试过。上星期买的一些芒果比较偏酸,原本打算留来做奶昔,不过刚好家里的雪糕只剩巧克力口味,不适合拿来当奶昔。过后我就换计划,将芒果、优格和鲜奶一起搅拌,做成芒果拉昔。我用了一些Water lily芒果和一些澳洲芒果来准备拉昔,所以味道喝起来带有浓浓的芒果味,香甜带点微酸,很清爽。大热天气来一杯芒果拉昔不但可解渴消暑,而且可以令胃口大开。


小时候我是住在新村的,大部份的左邻右里都是自己的亲戚。还记得那时屋前种了一棵芒果树和杨桃树。杨桃树不时会结果,小小的杨桃果就是我们小时候玩masak-masak时主要的“食材”。而另一棵芒果树却不曾结果,直到多年以后,我和家人都搬走了,芒果树才开始结果。之后每次回去新村老屋探望公公时都会去採芒果,自家种的芒果感觉上都特别好吃。可是好景不长在,我们家老屋那一区将会有新的发展计划,居民们都须搬离,就连我的亲戚也纷纷搬走了,而我和家人也很少再回到那里去了。前几年和妈妈去逛新村的巴刹时还有经过老屋外头的那条大路,往里头望进去,那一些旧屋子还在,还没被拆除。不过那次过后我就再也没回去了,不知现在老屋和屋前的那棵芒果树和杨桃树还在吗?

























芒果拉昔

材料:
芒果肉 2 1/2杯
优格 1杯
鲜奶 3/4杯

做法:
1. 将所有材料放入搅拌机内,搅拌至顺滑即可。
2. 将芒果拉昔倒入两个杯中,即可饮用。


份量:3杯




Mango Lassi

Ingredients:
2 1/2 cup chopped mango
1 cup plain yogurt
3/4 cup milk

Method:
1. Add all ingredients into a blender. Blend until smooth.
2. Pour the mango lassi into 2 serving glasses. Serve immediately.


Servings: 3








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.






Saturday 28 November 2015

卡疆鲜虾墨西哥塔可与芒果莎莎酱 Cajun Shrimp Tacos with Mango Salsa

最近试了一个新食谱,一试就爱上了,那就是卡疆鲜虾墨西哥塔可,以卡疆调味料和卡宴辣椒粉调味的虾肉,配上芒果莎莎酱和包菜沙拉,包在墨西哥玉米餅里一起吃。卡疆鲜虾吃起来爽脆弹牙带点微辣,芒果莎莎酱酸酸甜甜的,而包菜沙拉就吃起来很清新爽口,多重的口感和味道,令人吃了停不了口。墨西哥玉米餅比较不普遍,也比较难找,这食谱我试了三次,前两次都是以Mission wrap饼皮来包,不过饼皮尺寸比较大,而且也比较软,包起来比较不美。到了第三次时我终于在Publika的B.I.G.找到了墨西哥玉米餅,这玉米饼比较硬身,卷起U字型比较美观。


我就非常喜欢吃这个塔可,不过老公就比较不会欣赏,我将玉米餅放入烤箱里烘一烘,变成玉米脆饼,让老公伴着卡疆鲜虾和芒果莎莎酱一起吃。结果他还是不会欣赏我的芒果莎莎酱,吃了几口就不要了,更说如果只是简单的芒果块会更好,哈哈,我真的是被他炸到!

































卡疆鲜虾墨西哥塔可与芒果莎莎酱

材料:
墨西哥玉米餅 8片(6寸大小)
青柠瓣 数个

卡疆鲜虾:
去壳虾肉 450克(去肠泥)
橄榄油 1汤匙
卡疆调味料 2汤匙
卡宴辣椒粉 1/4茶匙
一小撮盐
柠檬 1/2粒

芒果莎莎酱:
芒果 1(去皮切小块)
番茄 2粒(切丁)
墨西哥辣椒 1个(切碎)
芫荽 1/2杯(切碎)
青柠汁 2汤匙或更多
盐及黑胡椒 适量

包菜沙拉:
包菜丝 1杯
紫包菜丝 1杯
红萝卜丝 1/4杯
橄榄油 1汤匙
柠檬汁 1汤匙
盐及黑胡椒 适量

做法:
芒果莎莎酱:
1. 在一个碗里加入芒果、番茄、墨西哥辣椒、芫荽和青柠汁,搅拌至均匀,以盐及黑胡椒调味,放置一旁待用。

2. 包菜沙拉:
在一个碗里加入包菜丝、红萝卜丝橄榄油和柠檬汁,搅拌至均匀,以盐及黑胡椒调味,放置一旁待用。

3.卡疆鲜虾:
在一个小碗里混合卡疆调味料、卡宴辣椒粉和盐,加入虾肉,搅拌至均匀。以中高火烧热烤镬里,放入虾肉,两面各烤1分钟左右或至熟,挤上柠檬汁然后熄火,盛出备用。

4. 上桌:
将墨西哥玉米餅按照包装上的指示放入微波炉或烤箱里加热。在每片墨西哥玉米餅里放些包菜沙拉和芒果莎莎酱,最后摆上数只卡疆鲜虾。把墨西哥玉米餅对半折,伴与青柠瓣在旁即可上桌。


份量:4人份




Cajun Shrimp Tacos with Mango Salsa

(Recipe adapted from Jo Cooks, with some adjustments)

Ingredients:
8 6" corn tortillas
Some lime wedges

For Cajun Shrimp:
450 g peeled shrimp, deveined
1 tbsp olive oil
2 tbsp cajun seasoning
1/4 tsp cayenne pepper
A pinch of salt
juice from half a lemon

For Mango Salsa:
1 mango, peeled and chopped
2 tomatoes, diced
1 jalapeño, chopped
1/2 cup cilantro, chopped
2 tbsp lime juice, or more to taste
Salt and pepper to taste

Coleslaw:
1 cup shredded cabbage
1 cup shredded purple cabbage
1/4 cup shredded carrot
1 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste

Methods:
1. Mango Salsa:
In a bowl, add mango, tomato, jalapeño, cilantro and lime juice. Toss to combine. Season with salt and pepper. Set aside until ready to use.

2. Coleslaw:
In a bowl, add shredded cabbage, carrot, olive oil and lemon juice. Toss to combine. Season with salt and pepper. Set aside until ready to use.

3.Cajun Shrimp:
In a bowl add cajun seasoning, cayenne pepper and salt. Add peeled shrimp, and toss to combine. Heat the grill pan over medium high heat, place the shrimps in the grill pan and grill for about 1 minute on each side or until the shrimps are cooked. Squeeze half a lemon over the shrimp. Turn off the heat and dish out.

4. To Serve:
Heat tortillas in microwave or oven according to package instructions. Put some coleslaw and mango salsa on each tortilla, then top with cajun shrimps. Fold in half and serve with the lime wedges on the side.


Servings: 4








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.







Thursday 26 November 2015

烤鸡与草莓芒果鳄梨沙拉 Grilled Chicken Salad with Strawberry, Mango and Avocado

平时在家如果只准备两人晚餐时我多数都会准备沙拉,不但容易准备,而且也比较健康。最近迷上了烤鸡沙拉,连续三个星期,家里的二人晚餐必定会看到它的踪影。一般不爱吃蔬菜的人都会觉得吃沙拉是件非常痛苦的事,不过如果可以把不同的水果加入在沙拉里,鲜艳的颜色不但令人胃口大开,而且也让人比较容易接受。


之前准备卡疆鲜虾墨西哥塔可时买了罐卡疆调味料回来,味道非常好,我觉得用于烤鸡应该不错,  实验了几次,最后觉得要加些卡宴辣椒粉一起调味,让烤鸡吃起来带点微辣,会更美味。煮鸡胸肉是最重要是要控制煮的时间,煮过久的话会让鸡胸肉吃起来干干柴柴的。我将鸡胸肉每面烤三分钟,烤好后熄火让鸡胸肉继续留烤镬锅里休息,利用余温将鸡胸肉烤熟。我试了这方法好几次,每次烤出来的鸡胸肉都嫩嫩的很好吃。不过各家的火炉火力都不同,所以我的时间也只是供参考而已,如果要煮出嫩嫩的鸡胸肉就必须自行调整火力和时间了。









原本沙拉里是有加入胡桃的,我赶着拍照结果忘了放,
拍完照后才记起忘了放。



 

























烤鸡与草莓芒果鳄梨沙拉

(食谱参考The Craving Chronicles,做少许更改)

材料:
沙拉:
绿与红珊瑚生菜 150克
草莓 6粒(去蒂切片)
鳄梨 1粒(去皮切丁)
芒果 1粒(去皮切丁)
胡桃 1/4杯(烤香)

卡疆烤鸡:
鸡胸 1副(重约500克,切半)
卡疆调味料 2汤匙
卡宴辣椒粉 1/4茶匙
盐 1/4茶匙,或适量

酸醋调味汁:
意大利香醋 2汤匙
纯橄榄油 2汤匙
柠檬汁 1汤匙
蜂蜜1/2汤匙
盐 1/4茶匙

1. 酸醋调味汁:
在一个小碗里混合所有材料,除了橄榄油。搅拌调味汁,然后缓缓地加入橄榄油直到乳化,然后放置一旁待用。

2. 卡疆烤鸡:
在一个小碗里混合卡疆调味料、卡宴辣椒粉和盐。将混合香料搽于鸡胸肉,然后腌制1小时。在烤镬里加入2汤匙橄榄油,以中高火烧热。放入鸡胸肉,两面各烤3分钟左右,然后熄火,让鸡胸肉在烤镬里休息10分钟。取出鸡胸肉,斜切块备用。

3. 上桌:
把生菜、草莓、芒果和鳄梨分成两份,然后放入盘中。加入胡桃和烤鸡,淋上酸醋调味汁,马上享用!


份量:2人份




Grilled Chicken Salad with Strawberry, Mango and Avocado

(Recipe adapted from The Craving Chronicles, with some adjustments)

Ingredients:
Salad:
150 g green and red coral lettuce
6 strawberries, hulled and sliced
1 avocado, peeled and diced
1 mango, peeled and diced
1/4 cup pecan, toasted

Grilled chicken:
1 chicken breast, cut into half (about 500g)
2 tbsp cajun seasoning
1/4 tsp cayenne pepper
1/4 tsp salt, or to taste

Vinaigrette:
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1/2 tbsp honey
1/4 tsp salt

Method:
1. Vinaigrette:
In a small bowl, combine all ingredients except olive oil. Whisk the mixture then slowly pour in olive oil, whisk until the mixture is emulsified. Set aside until ready to use.

2. Grilled chicken:
In a small bowl add cajun seasoning, cayenne pepper and salt. Rub the chicken breast with  the mix seasoning and marinade for 1 hour. Heat 2 tbsp of olive oil in a grill pan over medium high heat, place the chicken breast in the grill pan and grill for about 3 minutes on each side. Turn off the heat and leave the chicken breast in the grill pan and rest for 10 minute before slicing.

3. To serve:
Divide lettuce, strawberry, mango and avocado into two portions and place in serving plates. Add pecan and sliced grilled chicken. Drizzle with vinaigrette and serve immediately.


Serving: 2








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.






Tuesday 24 November 2015

芒果杏仁隔夜燕麦 Mango and Almond Overnight Oats

芒果杏仁隔夜燕麦是在众多口味中我最喜欢的一款,之前曾经做过,也拍了照片,不过却久久未上帖子。之前拍的那些照片也使用了同一款玻璃杯子,不过拍了照片后玻璃杯子就不小心打破了。这些玻璃杯子原本是用来装Detox water的,打破了真的很可惜,过后购物时又看到这款玻璃杯子,而且又有特价,所以就一次过买了两个回来。


现在的午餐都尽量选一些比较健康的食物,隔夜燕麦就是一个非常好的选择。这次的隔夜燕麦加入了澳洲芒果,香甜多汁,特别美味,而且我加入了杏仁,吃起来脆脆的,口感非常丰富!




























芒果杏仁隔夜燕麦

材料:
芒果优格 1/2杯
自制杏仁奶 1/2杯
燕麦 1/2杯
奇异籽 1茶匙
蜂蜜 1汤匙,或更多
芒果 1/2粒(去皮去核切丁)
杏仁 1/4杯(烤香)

做法:
1. 在一个清洁的玻璃罐子里混合优格、杏仁奶、燕麦、奇异籽和蜂蜜,盖好,收入冰箱冷藏至隔夜。
2. 隔天早上加入芒果和杏仁,搅拌均匀即可享用!


份量:1人




Mango and Almond Overnight Oats


Ingredients:
1/2 cup mango yogurt
1/2 homemade almond milk
1/2 cup rolled oat
1 tsp chia seeds
1 tbsp honey, or more to taste
1/2 mango, peeled, pitted and diced
1/4 cup almond, toasted

Methods:
1. In a clean jar, mix the mango yogurt, almond milk, rolled oat, chia seeds and honey. Cover the jar and chill it in the refrigerator overnight.

2. In the morning, top the oatmeal with mango and almond, mix well and enjoy!


Serving: 1








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.






Monday 23 November 2015

藜麦水果沙拉 Quinoa Fruit Salad

藜麦又称印地安麦、奎藜、灰米或小小米,营养价值高,是近年来很受欢迎的超級食物,除了可当配菜,亦可当主粮。家里的藜麦是为了小宝贝而买的,以前都会在她饭里或粥里加入一些小米或藜麦一起煮,不过可能那时她还小,不太喜欢藜麦的口感,所以过后我就没加入了。之前也曾看过不少以藜麦为主的沙拉食谱,也看过一些节目介绍以藜麦为主的美食,不过却怕自己接受不到那个味道,所以就久久不敢尝试。


其实我也一段时间没做运动了,加上不断地煮食和上帖子,越吃肚子的游泳圈就越来越大,老公也一直叮嘱不要再煮这么多和吃那么多了,所以是时候好好调整自己的饮食了。最近看到不错的藜麦沙拉食谱,所以我决定尝试一下,如果味道适合我的话,就可以加入我的饮食餐单里。当藜麦一煮好后我就赶紧试味,小宝贝看了也说想试,结果就吃了好几汤匙,看来现在小宝贝也可以接受藜麦的味道了。以新鲜的水果配搭藜麦,再加上蜂蜜青柠酱汁,吃起来真的很清新。虽然份量看来不是很多,只是水果加藜麦,不过吃起来真的很有饱足感。








































藜麦水果沙拉

(食谱参考two peas & their pod,做少许更改)

材料:
藜麦 1/4杯
水 1/2杯
一小撮盐

蜂蜜青柠沙拉酱:
青柠汁 2汤匙
蜂蜜 2汤匙
新鲜薄荷叶碎 1汤匙

水果:
蓝莓 1/2杯
切片草莓 1/2杯
切丁奇异果 1/2杯
切丁芒果 1杯

做法:
1. 藜麦:
洗净及沥干藜麦。在一个小锅里加入藜麦、水和盐,煮滚后以小火煮15分钟。熄火加盖然后放置10分钟。将小锅从火炉上移开,以叉拨松藜麦,然后放置一旁,让其冷却至室温。

2. 蜂蜜青柠沙拉酱:
在一个小碗里混合青柠汁及蜂蜜,然后加入薄荷叶碎拌匀即可。

3. 沙拉:
在一个混合碗里加入煮好的藜麦、蓝莓、草莓、芒果及奇异果。加入蜂蜜青柠沙拉酱拌匀。盛入碗里,以薄荷叶装饰,即可享用。


份量:1人份




Quinoa Fruit Salad

(Recipe adapted from two peas & their pod, with some adjustment)

Ingredients:
1/4 cup quinoa
1/2 cup water
Pinch of salt

For the Honey Lime Dressing:
2 tbsp lime juice
2 tbsp honey
1 tbsp finely chopped fresh mint

For the fruit:
1/2 cup blueberries
1/2 cup sliced strawberries
1/2 cup chopped kiwi
1 cup chopped mango

Method:
1. To cook Quinoa:
Rinse and drain the quinoa. In a saucepan, add quinoa, water, and salt. Bring to boil then cook for 15 minutes over low heat. Turn off the heat, cover the saucepan with the lid and let it stand for 10 minutes. Remove the saucepan from stove, fluff the quinoa with a fork, set aside and let it cool to room temperature.

2.To make the Honey Lime Dressing:
Mix lime juice and honey in a small bowl, add chopped mint leaves, stir until well combined.

3. To make salad:
In a mixing bowl, combine quinoa, blueberries, strawberries, mango and kiwi. Add honey lime dressing, mix until well combined. Transfer to serving bowl. Garnish with mint leaves. Serve immediately.


Serving: 1








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.






Saturday 21 November 2015

泰式青芒果沙拉 Thai Green Mango Salad

上星期一次过买了两粒外皮青色的芒果,按一按芒果时感觉有点软了,就以为熟透了,切开后才发现芒果其实还未熟。切开了的芒果不吃又很浪费,所以我就觉定把这些芒果拿来做泰式青芒果沙拉。之前煮的香茅炸鸡很合家人的口味,所以我就用同样香料腌制了很多去骨鸡全腿来当晚餐。腌制的鸡全腿剩下一份,原本是老公的晚餐,不过最近他都很迟回,解冻了放在冰箱已经两天了,所以我就干脆用空气炸锅炸来吃。一份开胃的泰式青芒果沙拉配与一份香茅炸鸡扒就成了我的午餐。



















泰式青芒果沙拉

材料:
青芒果 1粒(刨成丝)
指天椒 2条(切圈)
洋葱 1/2个 (切薄片)
芫荽 1棵(切碎)
炸江鱼仔 2汤匙
烤香花生 2汤匙

调味料:
椰糖 1汤匙(切碎)
鱼露 1汤匙
青柠汁 1汤匙

做法:
1. 在一个小碗里混合调味料材料,搅拌至椰糖溶化。

2. 在一个中碗里加入青芒果丝、指天椒、洋葱和芫荽碎,倒入调味料,搅拌至均匀。把青芒果沙拉盛入碗里,撒上江鱼仔和花生即可享用。




Thai Green Mango Salad

Ingredients:
1 green (unripe) mango, shredded
2 bird eye's chillies, chopped
1/2 onion, thinly sliced
1 cilantro, chopped
2 tbsp deep fried anchovies
2 tbsp toasted peanut

Seasoning:
1 tbsp palm sugar, chopped
1 tbsp fish sauce
1 tbsp lime juice

Method:
1. In a small bowl, combine all seasoning ingredients, stir until the palm sugar is dissolved.

2. In a medium bowl, add shredded green mango, bird eye's chillies, onion and cilantro. Pour the seasoning over the salad, toss to combine. Transfer the green mango salad to a serving bowl. Sprinkle with deep fried anchovies and toasted peanut. Serve immediately.








This post is linked to the event Little Thumbs Up (Nov 2015 : Mango) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Jozelyn Ng from Spice Up My Kitchen.






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