French Lemon Tart 法式檸檬撻

Since I became vegetarian, there are always the lemons in my fridge. 
The nutrition of the lemons are rich source of vitamin C, providing 64% of daily value in a 100g serving (table).  Lemons contain numerous phytochemical, including polyphenols and terpenes. As with other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).

Among the French pastry, the lemon tart is my favourite dessert which I adore the feeling of sour and sweet at the same time in the mouth.  Recipe is adapted from joy of baking which the lemon curd is too sweet and fluid for my taste, so I adjusted the quantity of sugar and add some corn flour.

Recipe:  (20cm springform mould)
Pate sablee (shortbread crust)
250g     flour
125g     melted butter 
70g       sugar
1tsp      vanilla seed or paste
2 pcs     egg yolk
1/8 tsp  salt

Lemon curd filling:
100ml    lemon juice
120g      sugar
3pcs       egg
10g        corn flour
20g        butter
a pince of salt

Cooking method:  preheat the oven 180c

Procedure:
Pate sablee (shortbread crust)
a)  Pour the flour/sugar/salt into the food processor, pulse once; then pour the liquid ingredients and pulse around 10 times, until the mixture becomes small
sticky doughs;

b)  Put all the doughs on the wrap, assemble them together and close the wrap with enough space around, press the dough to 1.5cm thick, keep in the fridge
at least half hour to one hour;

c)  Roll the dough a bit bigger than the mould size, about 0.6cm thick; place the
dough onto the mould and press it with the thumb; make some small holes with a fork on the dough to avoid bump up when bake, bake 15-18 mins or until golden; put aside.

Lemon curd filling
a)  Mix well the egg with sugar, then lemon juice /corn flour /salt, pour into a pot with medium heat, stir until the mixture is thicken (not boil to 100c);

b)  Stir in the butter to lemon mixture, keep them in the fridge for better consistence;

Pour the lemon curd onto the mould, done and serve -- yummy :)

自從我成為素食主義者，總是在我的冰箱內找到檸檬。
而它的營養是維生素C豐富的來源，100g的服務（表）提供64％每日價值。檸檬含有大量的植物化學物質，包括多酚和萜烯。與其他柑橘類水果，它們具有顯著濃度的檸檬酸（約47克/升在果汁）。

在所有法國糕點中，檸檬撻是我最愛吃的甜點，我喜歡在嘴裡同時有酸甜的感覺。我將joy of baking的配方修改了，對我來講檸檬醬太甜和太流質，所以我調整糖的數量，並添加一些玉米粉。

配方：（20厘米彈簧形模具）
Pate sablee（脆餅外殼）
250克           麵粉
125克           融化的黃油
70克             糖
1茶匙            香草種子或糊狀
2個               蛋黃
1/8茶匙         鹽

檸檬醬餡：
100毫升         檸檬汁
120克            糖
3顆                蛋
10克              玉米粉
20克              牛油
少許鹽

烹飪方法：烤箱預熱180℃

步驟：
Pate sablee（脆餅外殼）
a）倒入麵粉/糖/鹽放入食品處理器，單按一次;再倒入液體組分和單按約10下，直到混合物變少許粘的小麵團;

b）將在所有的小麵團放在保鮮紙上，把它們組裝在一起，然後關閉並留足夠的空間在周邊，用手按麵團到1.5厘米厚，放在冰箱至少半小時至一小時;

c）將麵團擀比模具尺寸大一點，約0.6厘米厚;將麵團放到模具內，然後用大拇指按貼;以避烘焙時起泡，用叉子在麵團上針一些小孔，烤15-18分鐘或直到金黃色。

檸檬醬餡
a）將糖和蛋拌勻，然後與檸檬汁/玉米粉/鹽攪拌，倒入鍋中用中火加熱，攪拌直到混合物變稠（不要煮沸至100℃）;

b）把牛油拌進檸檬醬裡，並放在冰箱裡，會有更好凝乳感;

將檸檬醬倒進脆餅外殼，完成 。。。 yummy :)

Moong Dal 印式黃扁豆湯

It is grateful to live in my hometown Hong Kong, although which is a small city, but we can find plenty of international foods and ingredients.  There are many Indian groceries everywhere, recently I found a small one just in my neighbourhood, so happy... 

In the southern Indian cuisine, dal plays a very important role which is included almost in each meal.  As a vegetarian who consume the egg and diary products, that's very similar to Indian diet, let's do a Moong Dal.

Recipe:  (for 2 persons)
portion A
1 cup        moong dal (split green bean)
1 tbsp       kidney bean
3.5 cups    water

portion B
1 pc          red onion in dice
2 pcs         tomato in dice
1 pc          carrot in dice
1 tsp         dal masala(can find in indian grocery or western supermarket)
2 tbsp       olive oil or ghee
salt and pepper to taste

Cooking method:  boil in medium pot 

Procedure:
a)  Wash the beans and put in the water under big flame until boiled, then turn to small flame and cook about 35 mins (it take just 10-15 mins if we use the pressure cooker);

b)  Wash all the ingredients of portion B, cut into cube size and put aside;

c)   Put olive oil in a pan, pour the red onions to pan fry under small flame with all the spices, until the onion turn soft, and then pull the tomato (leave some pcs of tomato aside) and carrot together, fry till all mixture are soft (put a little water if needs); 

d)  When the dal soup is ready, stir the mixture c) into the pot, done and serve with indian bread, yummy :)

香港是我的家鄉，雖然是一個小城市, 我非常感恩能住在這，我們可以找到大量的國際食品和配料。還有隨處可見許多印度雜貨店，最近我發現了一個小的就在我家附近，太高興了...

在印度南部的美食，扁豆發揮非常重要的作用，每餐幾乎都有它。以一個食雞蛋和奶製品的素食主義者來說，印度菜是非常適合的，讓我們做一個Moong Dal。

配方：（2人）
部分A
1杯         moong DAL（拆分綠豆）
1湯匙      腰豆
3.5杯      水

部分B
1個          紅洋蔥切骰子型
2個          番茄切骰子型
1個          胡蘿蔔切骰子型
1茶匙        dal masala (可以在印度雜貨店或西式超市找到）
2湯匙       橄欖油或精練牛油
鹽和胡椒調味

烹飪方法：用中鍋煮

步驟：
a）將豆A）洗淨，放在水里下大的火煮直到煮沸，然後轉小火，煮約35分鐘（如果我們用高壓鍋，只需要10-15分鐘）;

b）洗滌部分B），將所有材料切成小立方體，待用;

c）在平底鍋放橄欖油, 倒紅洋蔥下油鍋，加入香料用小火炒至洋蔥變軟；然後放番茄（留下番茄某些電腦除外）和胡蘿蔔一起炒，直到所有材料變軟（如果需要可放一點水）;

d）當豆湯已準備就緒，將混合物c）攪拌放入鍋中，和印度麵包一起吃，好美味啊:)