蜜汁三文鱼 Honey Glazed Salmon

最近家里比较常买三文鱼，通常我都是以照烧或干煎的方式煮。这次我用了比较特别的酱汁来煮，酱汁是以蜂蜜和酱油调成的，煮法有点类似照烧，不过却没加入清酒和味醂。这蜜汁三文鱼煮了两次才成功，第一次时我参考一些食谱，用蜜汁腌制三文鱼然后才煎，不过可能是因为有蜂蜜的关系，外皮很快就煎得焦掉了。所以第二次我就决定不要用蜜汁腌制，直接将三文鱼煎至金黄色后才加入蜜汁一起煮。这煮法比较简单，而且煮出来的三文鱼卖相也比较美。那天中午准备了一顿丰富的午餐，除了有蜜汁三文鱼外，我还准备了西兰花、红萝卜及糙米饭一起搭配。

蜜汁三文鱼 

材料：

三文鱼 1块

橄榄油 1汤匙

蜜汁：

蜂蜜 3汤匙

酱油 3汤匙

蒜茸 1/2茶匙

姜茸 1/2茶匙

装饰：

芫茜碎 少许

做法：

1. 将三文鱼洗净抹干，把盐和黑胡椒涂抹在三文鱼的两面。在一个平底锅里加入橄榄油，以中高火烧热，加入三文鱼，煎至两面都呈金黄色，每面煎大约2分钟，盛出备用。

2. 把蜜汁的材料加入平底锅里，以中火煮滚，转至小火，然后将三文鱼放回平地锅里。用汤匙勺蜜汁淋在三文鱼上，继续煮大约2-3分钟，直到蜜汁煮至浓稠及三文鱼煮至熟透。

3. 将三文鱼盛碟，撒上少许芫茜碎作装饰，伴与川烫过的西兰花和红萝卜及糙米饭一起享用。

备注：
*烹煮的时间视鱼的厚度而定，请自行调整。

Honey Glazed Salmon

Ingredients:

1 salmon fillet

1 tbsp olive oil

Honey Glaze:

3 tbsp honey

3 tbsp soy sauce

1/2 tsp minced garlic

1/2 tsp minced ginger

For Garnish:

Some chopped coriander

Methods:

1. Rinse the salmon fillet and pat dry. Season the salmon fillet with salt and black pepper on both sides. Heat olive oil in a pan over medium high heat, add salmon fillet and sear both sides until golden brown, about 2 minutes each side. Dish out and set aside.

2. Pour the honey glaze ingredients to the pan, and bring to boil over medium heat. Turn to low heat, then add salmon fillet to the pan, and spoon the honey glaze over the salmon. Cook for 2-3 minutes until the honey glaze is thickened and the salmon is completely cooked through.

3. Transfer the salmon fillet to serving plate, garnish with some chopped coriander. Serve with blanched broccoli, carrot and brown rice.

Note:
*The time of cooking is depending on the thickness of the salmon fillet, please adjust accordingly.

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

蜂蜜酱油烤鸡翅 Honey Soy Chicken Wings (空气炸锅版 / Air Fryer Version)

每次准备二人晚餐事我都喜欢选择一些较简单的食物，通常都是一份肉类再加些生菜沙拉的组合。前几天我准备了一些蜂蜜酱油烤鸡翅当晚餐，以蜂蜜和酱油腌制的鸡翅吃起来微咸带甜，撒上一些白芝麻一起吃，味道更香更美味。除了蜂蜜酱油烤鸡翅，我还准备了一大碗清新的生菜沙拉和蜂蜜柠檬水，简简单单的轻便晚餐就完成了。

蜂蜜酱油烤鸡翅

材料：

鸡翅 500克

腌料：

蜜糖 2汤匙

酱油 1汤匙

蚝油 1汤匙

麻油 1汤匙

绍兴酒 1/2汤匙

胡椒粉 1/8茶匙

姜汁 1/4茶匙

涂抹酱汁：

蜜糖 1汤匙

酱油 1/2汤匙

装饰：

白芝麻 1/2汤匙（烤香）

青葱粒  1/2汤匙

做法：

1. 以腌料将鸡翅腌制至少4小时或放入冰箱至过夜。

2. 把空气炸锅预热至160°C。将鸡翅铺排在空气炸锅的烤盘里，然后烤7分钟。7分钟后将鸡翅翻过另一面，再烤3分钟。

3. 在一个小碗里混合涂抹酱汁，然后涂抹于鸡翅的两面，放进空气炸锅里再烤1-2分钟或直到蜂蜜开始焦糖化即可。盛出排盘，撒上白芝麻和青葱粒即可享用！

备注：

*烤的时间视鸡翅的大小而定，请自行调整。

份量：2-3人份

Honey Soy Chicken Wings

Ingredients:

3 chicken whole legs

Marinade:

2 tbsp honey

1 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp sesame oil

1/2 tbsp Shao Xing wine

1/8 tsp white pepper powder

1/4 tsp ginger juice

Honey Soy Basting Sauce:

1 tbsp honey

1/2 tbsp soy sauce

For garnish:

1/2 tbsp white sesame, toasted

1/2 tbsp chopped spring onion

Method:

1. Add all the marinade ingredients to the chicken wings and marinate for at least 4 hour or overnight in the fridge.

2. Preheat air fryer to 160°C. Transfer the chicken wings to the air fryer grill pan. Bake the chicken wings for 7 minutes, then turn the chicken wings over and bake for another 3 minutes.

3. In a small bowl, combine honey and soy sauce. Baste the chicken wings with honey glaze. Bake the chicken wings for another 1-2 minutes or until honey glaze starts to caramelize. Transfer to serving plate. Sprinkle with sesame seeds and spring onion. Serve immediately.

Note:

*The time of baking is depending on the size of the chicken, please adjust accordingly.

Servings: 2-3

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

蜂蜜渍柠檬片 Honey Lemon Slices

之前有一阵子蜂蜜渍柠檬片很红，我也尝试自己准备，前前后后我也做了很多次，做出来的味道都很不错。蜂蜜渍柠檬片的味道酸酸甜甜，无论大人小孩都爱喝，既可养生也可美容，现在每天喝杯柠檬蜂蜜水已经变成了我的习惯。

记得第一次做蜂蜜渍柠檬片时，泡出来的蜂蜜又苦又涩，难以入口。第一做的蜂蜜渍柠檬片是需要将柠檬皮下的白色部份取出，据说如果不去处的话浸泡出来的蜂蜜会苦，可能当时我处理的也不好，所以泡出来的蜂蜜又苦又涩。之后用来浸泡的柠檬我都是直接切片而已，就连柠檬籽我也没有去除，不过这样泡出来的蜂蜜反而不会苦。现在我每个星期都会准备一罐蜂蜜渍柠檬片，想喝时随时都会有存货在冰箱。

蜂蜜渍柠檬片

(食谱参考ochikeron，做少许更改)

材料：
柠檬 2粒
蜂蜜 250克

做法：
1. 以少许热水清洗玻璃罐子，倒出热水，让玻璃罐子风干。
2. 将柠檬洗净，以厨房纸巾抹干，将柠檬切薄片，弃前后两端的柠檬皮。
3. 把柠檬片和蜂蜜交替放入玻璃罐罐子里。
4. 收入冰箱冷藏，3天后即可食用。每天都须摇动玻璃罐子一次。
5. 食用方法：勺2汤匙蜂蜜放入杯里，加入温水拌匀即可饮用。如果喜欢冷饮，你可以加入苏打水和冰块，拌匀即可饮用。




Honey Lemon Slices

(Recipe adapted from ochikeron, with some minor adjustments)

Ingredients:
2 lemons
250 g honey

Methods:
1. Pour some hot water in a glass jar to disinfect it. Empty the jar and dry it out. It will dry quickly with residual heat.
2. Wash the lemons, dry them with paper towels, slice them thin and discard the end pieces.
3. Put the lemon slices and honey alternately in the jar.
4. Keep it in the fridge for 3 days. Shake the jar once a day.
5. To serve, spoon 2 tbsp honey into a glass and pour warm water over it.  Or you can add soda water and ice cubes for a cold drink.

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

蜂蜜柠檬薄荷茶 Honey Lemon Mint Tea

上次用来淋香茅果冻的薄荷蜂蜜糖浆还有剩很多，我不想浪费，所以就加入一些水和柠檬汁调稀当饮料来喝。这味道一试难忘，薄荷的味道清香怡人，加上柠檬和蜂蜜，味道喝起来酸酸甜甜的，让人神清气爽。这蜂蜜柠檬薄荷茶无论是冷饮或热饮都适合，这个食谱里是冷饮的做法，不过今天我却发现原来热饮也不错。今早突然感觉身体有点不适，就将冰箱里剩下的薄荷叶加些水拿来熬煮，等薄荷茶稍微冷却后就加入柠檬汁和蜂蜜拌匀。闻着薄荷茶的香味，然后缓缓地喝下整杯温温的薄荷茶，整个人顿时感觉好多了。

蜂蜜柠檬薄荷茶

材料：

柠檬汁 1粒（取汁）

冷水 适量

冰块 适量

薄荷蜂蜜糖浆：

蜂蜜 125毫升

水 125毫升

薄荷叶 10片（稍微切碎）[我用绿薄荷Spearmint]

装饰：

薄荷叶 适量

柠檬片 适量

做法：

1. 薄荷蜂蜜糖浆：

在一个小锅里加入水和薄荷叶，煮至滚后转至小火，继续煮5分钟，熄火离炉。当薄荷叶水稍微冷却后即可拌入蜂蜜，将薄荷蜂蜜糖浆过滤进玻璃罐子里，收入冰箱冷藏，备用。

2. 把冰块装入玻璃杯里至半满，倒入柠檬汁及冷水，加入适量的薄荷蜂蜜糖浆，搅拌至均匀，以一些薄荷叶和柠檬片装饰，即可饮用！

份量：2-3杯

Honey Lemon Mint Tea

Ingredients:

Juice from 1 lemon

Some cold water

Some ice cubes

Mint Honey Syrup:

125 ml honey

125 ml water

10 mint leaves, roughly chopped [I used Spearmint]

For Garnish:

Some mint leaves

Some lemon slices

Methods：

1. Mint Honey Syrup:

Combine water and mint leaves in a saucepan. Bring to a boil and cook for 5 minutes over low heat. Turn off the heat and remove the stove. Let the mixture slightly cool down, then pour in the honey and mix well. Strain the mint honey syrup into a glass bottle. Chill in refrigerator until ready to use.

2. To serve, fill glasses half full with ice cubes, then pour the lemon juice and cold water into the glasses. Add Mint Honey Syrup to taste, stir well. Garnish with some mint leaves and lemon slice. Serve immediately.

Servings: 2-3 glasses

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

香茅果冻 Lemongrass Jelly with Mint Honey Syrup

炎热的天气最好吃些清凉的甜品解暑，香茅果冻就是一个不错的选择。果冻是以香茅和香兰叶熬煮的水做成的，搭配少许浸泡过的奇异籽，淋上少许薄荷蜂蜜糖浆和挤上少许青柠汁，吃起来甜中带点微酸，而且还充满香草味，非常清新。现在应该是晚餐时候了，送上一碗冰冰凉凉的香茅果冻给大家，让大家用完餐后“视吃视吃”，希望大家喜欢！

妇女节快乐！

Happy International Women's Day!

香茅果冻 

材料：

香茅果冻：

水 4000毫升

香茅/柠檬草 10支（稍微捣烂）

香兰叶 45片

石蜂糖 250克

燕菜粉 25克

薄荷蜂蜜糖浆：

蜂蜜 125毫升

水 125毫升

薄荷叶 10片（稍微切碎）

装饰：
奇异籽 2汤匙（泡入1/2杯水中，浸泡至少1小时）

青柠适量（切瓣） 

薄荷叶 适量

做法：

1. 香茅果冻：

在一个锅中加入水、柠檬草和香兰煮滚，转至小火煮1小时30分钟，然后过滤去渣。取2500毫升的香茅水， 倒入一个锅中，加入石蜂糖和燕菜粉，煮至溶化即可。把煮好的香茅燕菜液倒入模型中，让燕菜稍微冷却后就收入冰箱冷藏，备用。

2. 薄荷蜂蜜糖浆：

在一个小锅里加入水和薄荷叶，煮至滚后转至小火，继续煮5分钟，熄火离炉。当薄荷叶水稍微冷却后即可拌入蜂蜜，将薄荷蜂蜜糖浆过滤进玻璃罐子里，收入冰箱冷藏。

3. 上桌：
将香茅果冻切块状。在一个碗里加入少许冰块，放入适量的香茅果冻和奇异籽，淋上少许薄荷蜂蜜糖浆，以青柠瓣和薄荷叶装饰，即可享用。

份量：6-8人

Lemongrass Jelly with Mint Honey Syrup

Ingredients:

Lemongrass Jelly:
4000 ml water

10 stalks lemongrass, bruised

45 pandan leaves, cut into 2 inches sections

250 g honey rock sugar
25 g agar-agar powder

Mint Honey Syrup:

125 ml honey
125 ml water
10 mint leaves, roughly chopped

For Garnish:
2 tbsp Chia Seeds, soak the seed in 1/2 cup of water for at least 1 hour
Some limes, cut into wedges
Some mint leaves

Methods:

1. Lemongrass Jelly:
In a pot add water, lemongrass and pandan leaves. Bring to boil then turn to low heat, cook for 1 hour and 30 minutes. Strain the lemongrass water and discard the lemongrass and pandan leaves. Measure 2500ml of the lemongrass water, add honey rock sugar and agar-agar powder, stir till fully dissolved. Pour the lemongrass jelly mixture into the moulds. Allow it to cool and chill the jelly in the refrigerator.

2. Mint Honey Syrup:

Combine water and mint leaves in a saucepan. Bring to a boil and cook for 5 minutes over low heat. Turn off the heat and remove the stove. Let the mixture slightly cool down, then pour in the honey and mix well. Strain the mint honey syrup into a glass bottle. Chill in refrigerator until ready to use.

3. To Serve:

Cut the lemongrass jelly into cubes. Place some ice cubes in serving bowls, then top with some lemongrass jelly cubes and soaked Chia Seeds. Drizzle over some mint honey syrup and garnish with  lime wedges and mint leaves. Serve immediately.

  

Servings: 6-8

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.

椰香芒果奇异籽布丁芭菲 Mango and Coconut Chia Pudding Parfait

那天突然嘴馋想吃甜品，可是又怕麻烦，不想特地去准备那些需要开炉煮或烘烤的甜品，我可以想到最简单的的甜品就是奇异籽布丁，食材简单而且又不需花太多时间准备。决定了要做哪款甜品后就轮到选择搭配甜品的水果，一打开冰箱就看到很多水果，我从中选了两粒芒果，酸酸甜甜的芒果拿来搭配奇异籽布丁是最适合不过了。之前曾准备过杏仁奶奇异籽布丁是用自制杏仁奶来浸泡的，不过家里没有杏仁奶或豆浆之类的饮料，所以我就干脆用椰浆来浸泡。用椰浆浸泡的奇异籽吃起来的味道很香滑，带有浓郁的椰香味，搭配芒果泥和芒果丁，吃起来的感觉有点像芒果西米露。

椰香芒果奇异籽布丁芭菲

材料：

奇异籽布丁：

椰浆 200毫升

奇异籽 1/4杯

蜜糖 2汤匙

芒果丁与芒果酱：

芒果 1 1/2粒（我用golden water lily芒果）

蜜糖 1汤匙

装饰：

干椰丝 1汤匙

做法：

1. 奇异籽布丁：

在一个清洁的玻璃罐子里混合椰浆、奇异籽和蜂蜜，盖好，收入冰箱冷藏至少一小时或至隔夜。

2. 芒果丁与芒果酱：

将芒果去皮切成丁状。将1/3的芒果丁和蜜糖放入搅拌机内，搅拌至幼滑，做成芒果酱。把芒果丁和芒果酱收入冰箱冷藏备用。

3. 组合：

在玻璃杯里勺入奇异籽布丁、芒果泥和芒果丁，直到杯满，以干椰丝装饰即可享用！

份量：2杯

Mango and Coconut Chia Pudding Parfait

Ingredients:

Chia Pudding:

200 ml coconut milk

1/4 cup chia seeds

2 tbsp honey

Mango cubes and puree:

1 1/2 mangoes (I used golden water lily mango)

1 tbsp honey

For garnish:

1 tbsp dessicated coconut

Method:

1. Chia Pudding:

In a clean glass jar, mix the coconut milk, chia seeds and honey. Then cover the jar and chill it in the refrigerator for at least 1 hour or overnight.

2. Mango cubes and puree:

Peel the mango and cut it into cubes. In a blender, combine 1/3 of the mango cubes and honey, blend until smooth. Chill the mango puree and mango cubes in refrigerator until ready to serve.

3. To assemble:

Make the parfaits by layering the chia pudding, mango puree and mango cubes until the glasses are filled to the top. Top the parfait with dessicated coconut. Enjoy!

Servings: 2

This post is linked to the event Little Thumbs Up (Mac 2016 : Honey) organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY and hosted by Joyce from Joy N' Escapade.