石榴宾治 Pomegranate Punch

今年圣诞夜晚餐依然是准备烤鸡，不过由于临时多了两位客人，所以我的计划就有点改变，从原本只准备烤鸡，变成多准备饭后甜品和饮料。圣诞节的主题当然是离不开绿色和红色，饭后甜品Oreo木糠布甸蛋糕已经以绿色为主，那饮料就以红色的石榴为主。新鲜的土耳其石榴汁依然是我的首选，之前曾尝试榨印度石榴的汁，颜色虽然红，可是始终不及土耳其石榴汁红。用了些石榴果粒来做成冰块，加入宾治里看起来比较美。这款宾治即好看又容易准备，适合作为派对或聚会的饮料。


再过几天2014年就快结束了，爱心厨房也要开始放假了，虽然今年的日子苦甜半参，不过最重要的是最心爱的两位家人都陪在我身边，期盼明年会过得更好。在这里祝大家在新的一年里过得顺顺利利，开开心心。再见了2014年，大家2015年再见吧！

Happy New Year! 

Wishing you all a new year filled with Peace, Joy, 

Health and Prosperity!

石榴宾治

材料：
石榴冰块：
石榴果粒 1/2杯
食水 适量

宾治：
新鲜石榴汁 2 1/2杯
柠檬汁 1/2杯
糖 1/2杯
清水 1/2杯
苏打水 3罐

装饰：
薄荷叶 适量
石榴果粒 适量

做法：
1. 石榴冰块：将石榴果粒平均放入两个冰块模里，然后倒入适量的食水，放入冰箱结成冰块，备用。
糖浆：将清水和糖放入一个小锅里加热，搅拌至糖完全溶化，放置一旁让其完全冷却。

2. 在一个玻璃水瓶里混合石榴汁，糖浆和柠檬汁，然后放入冰箱里冷藏，备用。

3. 饮用前将苏打水加入，轻轻搅拌均匀。把宾治倒入装满石榴冰块的玻璃杯里，以薄荷叶和石榴果粒装饰，即可饮用。

份量：8杯




Pomegranate Punch

Ingredients:
Pomegranate ice cubes:
1/2 cup pomegranate arils
Water

Punch:
2 1/2 cups fresh pomegranate juice
1/2 cup lemon juice
1/2 cup sugar
1/2 cup water
3 cans soda water

For garnish:
Some fresh mint leaves
Some pomegranate arils


Methods:
1. To make pomegranate ice cubes: Divide the pomegranate arils among 2 ice cubes tray. Fill the trays with water and place in the freezer until frozen.
To make the syrup: Heat water and sugar in a small saucepan, stir until the sugar has fully dissolved. Set aside until cool completely.

2. In a pitcher, mix pomegranate juice, syrup and lemon juice. Keep in refrigerator until ready to use.

3. When ready to serve, add soda water, gently stir to combine. Pour the punch into serving glasses filled with pomegranate ice cubes. Garnish with mint leaves and pomegranate arils. Serve immediately.


Servings: 8 glasses

I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your heart out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.


This post ia also linked to My Treasured Recipes #4 - Ho! Ho! Ho! It's Christmas time organised by Miss B from Everybody Eats Well in Flanders and Charmaine from MiMi Bakery House.

Oreo木糠布甸蛋糕 Oreo Sawdust Pudding Cake

上星期做了个木糠布甸蛋糕来庆祝结婚周年庆，刚好还剩下两盒鲜奶油，所以就再做多一个Oreo版本的木糠布甸蛋糕，作为圣诞夜晚餐的甜点。上次托弟弟从日本带回来的KitKat还有存货，一个人也吃不完，干脆就乃来装饰蛋糕，围上KitKat，绑了条金色丝带，再加上几颗鲜红的草莓作装饰，整体造型看起来很有圣诞节的气氛。我用了特别口味的KitKat，樱抹茶口味，味道还算不错，不过就嫌甜了点，有点腻，不过还好布甸蛋糕本身不会太甜。这一个六寸的小蛋糕份量刚刚好，切成六块，一人一块，不多也不少，适合小型的家庭聚会。

祝大家圣诞节快了!

Merry Christmas and Happy Holiday!

Oreo木糠布甸蛋糕

材料：
Oreo饼 120克（大约16片，内陷取出)
动物性鲜奶油 400毫升
炼奶 100克
云尼拉香草 1条（用利刀切开，刮出籽）

装饰：
新鲜草莓 适量
樱抹茶KitKat 5盒

做法：
1. 将6寸脱底圆模里铺上烘焙纸，备用。把Oreo饼放入食物处理器，搅拌至幼细。

2. 把鲜奶油倒入一个碗里，然后把碗放在另一个装满冰块和水的大碗上，打发至湿性发泡。加入香草和炼奶，继续打至硬性发泡。

3. 将打发的鲜奶油装入挤花袋里。在模型里铺一层饼碎，然后挤上一层鲜奶油，一直重复，直到铺满模型为止。

4. 把蛋糕放入冰箱里冷冻两小时或至隔夜，然后取出脱模，放在盘中，将KitKat围边，然后用丝带固定好，以草莓装饰蛋糕表面即成享用。




Oreo Sawdust Pudding Cake

Ingredients
120g Oreo biscuits, without filling (about 16 pcs)
400ml dairy whipping cream
100g condensed milk
1 Vanilla bean, seeds scraped out with a sharp knife

To decorate:
Some fresh strawberries
5 boxes of Sakura Matcha KitKat

Methods:
1. Line the 6" cake pan(with removable base) with baking paper. Put the Oreo biscuits in a food processor and blend into fine crumbs.

2. Whip the whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla bean and condensed milk. Continue whipping until stiff peaks.

3. Transfer the cream into a piping bag. Place a layer of Oreo biscuit into the cake pan and pipe a layer of cream on top. Repeat until the cake pan is filled.

4. Chill in the freezer for two hours or overnight. Remove from freezer, unmold from cake pan and transfer to a plate, stick Sakura Matcha KitKat on the sides, then secure with a decorative ribbon. Decorate with strawberries on top and the cake is ready to serve.

I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your heart out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.


This post ia also linked to My Treasured Recipes #4 - Ho! Ho! Ho! It's Christmas time organised by Miss B from Everybody Eats Well in Flanders and Charmaine from MiMi Bakery House.

圣诞拐杖糖白巧克力饮料 Candy Cane White Hot Chocolate

万圣节时准备了南瓜香料热巧克力，现在到了圣诞节也来应节一下，准备与圣诞节相关的饮料。说到圣诞节当然少不了拐杖糖Candy Cane啦，那天购物时顺便买了几支回来，看到网上一些食谱把拐杖糖加入巧克力饮料里，我也来凑凑热闹准备了一杯圣诞拐杖糖白巧克力饮料给自己。今天从早上一直下雨，断断续续的，到了下午才完全停下来，下了老半天的雨，天气都变得冷冷的，这时候来杯热巧克力是最适合的啦！一杯拐杖糖白巧克力再加上一些姜人饼，感觉好有圣诞节的气氛哦！

用了白巧克力来做这饮料，加入拐杖糖碎后白色的巧克力就变成淡淡的粉红，再过了一阵子巧克力的热温将拐杖糖给融化了，整杯饮料就变成迷人的粉红色了。这拐杖糖白巧克力饮料是有点甜，嗜甜者应该会喜欢，不过如果不喜欢太甜的人就可以将那支用来装饰的拐杖糖给省略掉，那么巧克力喝起来就不会那么甜。

祝大家圣诞节快乐！

Merry Christmas and Happy Holiday!

热乎乎的巧克力把拐杖糖都融化了，
把巧克力饮料染成迷人的粉红色。

圣诞拐杖糖白巧克力饮料

材料：
白巧克力 50克
鲜奶 1杯
圣诞拐杖糖 2茶匙（压碎）

装饰：
圣诞拐杖糖 适量（压碎）
圣诞拐杖糖 1支
打发鲜奶油 适量

做法：
1. 将牛奶和巧克力放入锅中，以中小火加热，搅拌一下让牛奶和巧克力混合。加入圣诞拐杖糖碎，搅拌至完全混合和顺滑。将热巧克力倒入杯中，挤上鲜奶油，撒上少许圣诞拐杖糖碎。插上1支圣诞拐杖糖即可饮用。


份量：1杯

Candy Cane White Hot Chocolate

Ingredients:
50 g white chocolate
1 cup milk
2 tsp crushed candy cane

For garnish:
Some crushed candy cane to sprinkle
1 candy cane
Some whipped cream

Methods:
1. Heat milk and chocolate in a saucepan over medium low heat. Stir to combine. Add crushed candy cane. Whisk until well combine and smooth. Pour the hot chocolate into a serving glass, top with whipped cream and sprinkle with crushed candy cane. Garnish with a candy cane and serve immediately.


Serving: 1

I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your heart out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.


This post ia also linked to My Treasured Recipes #4 - Ho! Ho! Ho! It's Christmas time organised by Miss B from Everybody Eats Well in Flanders and Charmaine from MiMi Bakery House.

木糠布甸蛋糕 Macanese Sawdust Pudding Cake | Serradura

转眼又到了结婚周年纪念，时间过得真快。今年的纪念日刚好落在星期四，匆匆忙忙的，也没来得及准备什么，就简简单单将家里有的材料做成木糠布甸蛋糕庆祝一下。小宝贝学会走路后老爱四处跑，家里的烤箱又是内置式的，放的位置也是小宝贝可以轻易触摸到的，所以短时间之内都很难要搞烘焙了。这木糠布甸蛋糕的材料简单，最重要是不需要用到烤箱，最适合我了。还有一个星期就是圣诞节了，不知道大家构思好圣诞夜晚餐的甜品了吗？如果还没有可以考虑一下这个木糠布甸蛋糕，材料简单做法又容易。

老公今年送的礼物，Burberry的新香水。

木糠布甸蛋糕
(食谱参考Nasi Lemak Lover和Leisure-Cat做少许更改)

材料：
消化饼 120克
动物性鲜奶油 400毫升
炼奶 100克
云尼拉香草 1条（用利刀切开，刮出籽）
可可粉 1茶匙

做法：
1. 将6寸脱底圆模里铺上烘焙纸，备用。把消化饼放入食物处理器，搅拌至幼细。

2. 把鲜奶油倒入一个碗里，然后把碗放在另一个装满冰块和水的大碗上，打发至湿性发泡。加入香草和炼奶，继续打至硬性发泡。

3. 将打发的鲜奶油装入挤花袋里。在模型里铺一层饼碎，然后挤上一层鲜奶油，一直重复，直到铺满模型为止，最上一层会是鲜奶油层。将剩下的饼碎与可可粉混合，撒在鲜奶油层上即可。

4. 把蛋糕放入冰箱里冷冻两小时，然后取出脱模，放在盘中，切片即可享用。

Macanese Sawdust Pudding Cake | Serradura
(Recipe adapted from Nasi Lemak Lover and 和Leisure-Cat, with some adjustments)

Ingredients
120g digestive biscuits
400ml dairy whipping cream
100g condensed milk
1 Vanilla bean, seeds scraped out with a sharp knife
1 tsp cocoa powder

Methods:
1. Line the 6" cake pan(with removable base) with baking paper. Put the digestive biscuits in a food processor and blend into fine crumbs.

2. Whip the whipping cream to soft peaks over a larger bowl filled with ice cubes and water. Add vanilla bean and condensed milk. Continue whipping until stiff peaks.

3. Transfer the cream into a piping bag. Place a layer of biscuit into the cake pan and pipe a layer of cream on top. Repeat until the cake pan is filled, the top layer will be the cream layer. Mix the remaining crumbs with cocoa powder, and sprinkle on the cream layer.

4. Chill in the freezer for two hours. Remove from freezer, unmold from cake pan and transfer to a serving plate. Slice and enjoy!

I am submitting this to the "Cook & Celebrate: Christmas 2014" event hosted by Baby Sumo of Eat your heart out, Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe.


This post ia also linked to My Treasured Recipes #4 - Ho! Ho! Ho! It's Christmas time organised by Miss B from Everybody Eats Well in Flanders and Charmaine from MiMi Bakery House.