Japanese Pumpkin Soup 日本南瓜湯

We can find a lot of pumpkins during the winter season, it is rich in dietary fibre  anti-oxidants, minerals, vitamins.  There are different type of pumpkins in the market, I prefer the Japanese Kabocha, it has as strong yet sweet flavour and moist, fluffy texture, which is like chestnuts.   And to make the western soup is easy... we just need to have a blender!  

Recipe:  4 portions
1/2 pc              kabocha
2 cups              veggie soup
2 cups              water
1 tbsp               olive oil
1/2 pc              onion
2 tbsp              fresh cream
1/4 tsp             salt
1/4 tsp             pepper

Cooking method:  steam and boil

Procedure:
a)  Wash the pumpkin and cut in big pieces, and steam it until soft, keep aside;
b)  In a pot, put oil and onion with seasonings, until soft then pull the cooked pumpkin/veggie soup/water, bring to boil;
c)  Use a hand blender to mix all until become smooth, bring back to boil again,  at last put the fresh cream, then serve! 

**Enjoy!

我們可以在冬季找到很多的南瓜，它含有豐富的膳食纖維抗氧化劑，礦物質，維生素。在市場上的南瓜有不同的類型，我更喜歡日本南瓜“Kabocha”，它具有重味，強而不失甜美，氣息溫潤，質地蓬鬆，這就好比栗子。而做西式湯很容易......我們只是需要有一個攪拌機！

食譜：4人份
1/2個               日本南瓜kabocha
2杯                  蔬菜湯
2杯                  水
1湯匙               橄欖油
1/2個               洋蔥
2湯匙               新鮮奶油
1/4茶匙            鹽
1/4小匙            胡椒粉

烹飪方法：蒸，煮

程序：
a）洗淨南瓜切成大塊，把它蒸至軟，留著備用;
b）在一個鍋裡，放油／洋蔥和調味料，炒至軟然後將煮熟的南瓜/蔬菜湯/水，煮滾;
c）用一個手動的攪拌機混合所有，直到變得光滑，再次煮開，最後把鮮奶油加入，完成了！

**享用吧！

Chocolate Chip Muffins 朱古力豆鬆餅

The muffins which have sweet and savoury varieties, are delicious for breakfast and tea time.  Everybody loves chocolate included me, combine the two are so matched!  The recipe is adapted an adorable recipe from Laure in the Kitchen :)

Recipe:  for 12 pcs

256g              plain flour

1 tbsp            baking powder

1/2 tsp           salt

1/8 tsp           ground cinnamon

326g              dark chocolate chips

67g                sugar

73g                brown sugar

125ml            whole milk

60ml              melted unsalted butter

2 tbsp            fresh cream

2 pcs             egg

1/2 tsp          vanilla extract

Cooking method:  preheat the oven at 200c

Procedure:

a)  In a big bowl, mix well the flour/baking powder/salt/cinnamon,set aside;

b)  In a separate bowl, pull two tablespoon of mixer a) into the chocolate chips, set aside;

c)  Then put the sugar/brown sugar into mixer a) and mixer together;

d)  In another bowl, mix all the liquid ingredients: milk/butter/cream/egg/vanilla extract;

e)  Assemble the liquid mixer into the mixer c), just mix then evenly but not too long time to avoid the gluten; use a ice cream spoon to pull into the muffin mould; 

f)  Bake for 15 mins at 200c, until golden or pin out with a stick with lumps;

done and serve!

**Yummy!

鬆餅有甜味和鹹味的品種，可以作美味的早餐和下午茶。每個人都愛巧克力包括我在內，兩者結合起來是如此匹配！配方是改編自Laura in the Kitchen一個可愛的配方:)

食譜：12個

256克            中筋麵粉

1湯匙             泡打粉

1/2茶匙          鹽

1/8茶匙          肉桂粉

326克            黑巧克力豆

67克              砂糖

73克              紅糖

125毫升          全脂牛奶

60毫升            融化的牛油

2湯匙              新鮮奶油

2隻                雞蛋

1/2茶匙          香草精

烹調方法：預熱焗爐200℃

程序：

a）在一個大碗，拌勻麵粉/泡打粉/鹽/肉桂粉，待用;

b）在一個單獨的碗，用兩個湯匙的混合物 a) 放入巧克力豆拌勻，待用;

c）然後把糖/紅糖放入混合物 a) ，拌勻，待用;

d）在另一個碗裡，混合所有的液體原料：牛奶/牛油/奶油/雞蛋/香草拌勻，待用;

e）將液體混合d) 放入粉類c），只是混合然後均勻，但時間不宜過長，以免起麵筋;用冰淇淋勺倒進已放紙杯的鬆餅模具內;

F）放進已預熱度焗爐200℃烘烤15分鐘，直到金黃色或用小檢插入鬆餅而沒有粒塊便成;

完成和服務！

**Yummy！

Tarte aux Pommes 法式蘋果批

There are many varieties of French patisserie, of which I adore the most are tarte au citron, tarte aux pommes, tarte aux fruits, croissant, pain au chocolat, eclaire and mille feuille etc...  Actually, I love all :)

Autumn/Winter is the harvest of different kinds of apples, I found the Royal Cala apples 41713 are so sweet and tasty, which I'd like to homemade a French apple pie - "Tarte aux Pommes".

Recipe:  (6" or 16cm diameter spring mould)

Pate brisee (pastry): (enough for 2 pcs of 6" or 1pc 8" mould)
250g              plain flour
125g              unsalted butter in room temperature
1 pc               egg yolk
50ml              iced water

Filling:
2 pcs              royal gala apple cut in slices

1 pc               egg
50g                sugar
1 tbsp            fresh cream
1/8 tsp           salt

40g                unsalted butter in dices
1/4 tsp           cinnamon powder
1 tsp              brown sugar

Cooking method:  preheat the oven in 180c

Procedure:
Pate brisee (pastry)
a)  Use the food processor, pour the dry ingredients flour/butter to mix until become small pieces, then add the liquids - egg yolk/iced water, blend another 1 or 2 mins (not too long), just become grains of sand;

b)  Pull out the mixture and assembly them into a round dough in 2cm thick, wrap it up with cling wrap; store into the fridge at least 30 mins before using;

Filling
a)  Mix all the ingredients egg/sugar/fresh cream and salt, until it all mix together and put aside,

Assembly the pastry and filling:
a)  Roll out the dough into a thin round shape in 0.5cm thick and put onto the mould, tape slowly onto the bottom and all around the mould, cut out the excess pastry, pin the pastry bottom a little bit with a fork (just half way not holes);

b)  Place the apple slices on the top the pastry; pull the liquid fillings onto the top of the apples;

d)  Place the cinnamon/brown sugar on the top of apples, then put the butter dices on the top evenly, 

e)  Bake at the bottom level in the oven in 180c for 40mins (take a look often), until it becomes golden and caramelise;  yummy!

**Enjoy :)

在眾多的法國甜糕點中，大部分我最喜歡的是檸檬撻，蘋果批，鮮果撻，牛角包（可頌），朱古力酥，eclaire和 mille feuille 等......其實，我愛所有法國甜糕點:)

秋/冬是不同種類的蘋果的收穫季節，我發現皇家卡拉蘋果41713是如此甜美可口，我想用它來自製法式蘋果派 - “TARTE輔助POMMES”。

食譜：（6“或16厘米直徑彈簧模具）

Pate brisee（糕點）：（夠2個6“或1個8”模具）
250克                      中筋麵粉
125克                      室溫牛油
1隻                          蛋黃
50毫升                    冰水

餡料：
2個                          皇家嘎拉蘋果切成片

1隻                           雞蛋
50克                         砂糖
1大匙                       鮮忌廉
1/8茶匙                    鹽

40克                         牛油切丁
1/4 茶匙                   肉桂粉
1茶匙                       紅糖

烹飪方法：預熱180℃的烤箱

程序：
Pate brisee（批皮）
a）使用的食物處理器，將乾的配料－粉/牛油混合，直到變成小塊，再放入液體 - 蛋黃/冰水，混合另外1或2分鐘（不宜過長），剛剛成為沙粒;

b）將混合物倒出，用手和成圓形2公分厚＊12公分寬的麵團，用保鮮紙把它包起來; 存入冰箱最少30分鐘才使用;

餡料：
a）把所有的配料蛋/糖/鮮忌廉和鹽，攪拌直到全部混合在一起，放在一邊待用；

把批皮和餡料入模具：
a）將麵團擀成薄薄的圓形狀，厚度0.5cm，並把它放入模具，用手輕輕按入模具底部和周邊，切出多餘的批皮，用叉子把底部打一點點小孔（不要打穿洞）;

b）在批低上放蘋果片; 把它排得飄亮，然後倒入液體餡料充填到蘋果的頂部;

c）把肉桂粉/紅糖放在蘋果上面，然後將牛油切成小方塊均勻放在頂部；

d）在預熱180℃的焗爐，在最底層焗40分鐘（在定時留意看看），直到它變成金黃色和caramelise;美味！

**享受 ：）

Fried Veggie Dumpling 煎素餃子（素鍋貼）

Dumplings are come from the Northwest of China, which we bought outside for breakfast of my childhood were the pan fried dumplings along and the soy milk.  As a cantonese, I have been thinking to homemade some dumplings since a long time, I am satisfied to the shape and taste of my first dumplings :)
You can find all the spices and ingredients in the Chinese grocery.

Recipe:  
40 pieces of dough (bought from the market)

Fillings:
4 pcs                    dried mushroom
1/2 tsp each          salt and pepper
1 tbsp each           veggie oster sauce and oil
couple of tsp         water
                          
300g                     bok choy in dice
1 pc                      carrot in dice
4 pcs                    water chestnut in dice
2 pcs                    shallot
1 tbsp                   oil
1/2 tsp each          salt, pepper and soya sauce

Procedure:
Cook the muchroom separately before hand:
a)  Wash and put the dried mushroom into the water ahead of time, when it become soft; cut in dice and pan fried with the spices until soft; set aside;

Fillings:
b)  Pan fried all the shallot/bok choy/carrot/water chestnut and the cooked mushroom; keep cool and put aside;

Assembly the dumplings:
c)  Put 1 tbsp of fillings on a fine dough, then put some water at the edge to close it slowly;

d)  Pan fried slowly the dumplings on a pan with oil for 5 mins then add some water and cover it until the water disappeared;  done and serve with zhenjiang vinegar.

**Enjoy!

餃子是來自中國的西北地區，童年時週末的早餐都是鍋貼和豆漿。作為一個廣東人，我一直都想自家做餃子，我非常滿意我的第一個餃子的味道和做型:)
所有的調料和配料，都可以在中國食品店內找到。

食譜：
40個麵團（從市場上買來的）

餡料：
4個                   乾冬菇
各1/2茶匙          鹽和胡椒
1湯匙                素蠔醬油和油
數湯匙               水
                          
300克               白菜切粒
1個                   胡蘿蔔切粒
4個                   馬蒂切粒
2個                   蔥頭
1大匙                油
各1/2茶匙          鹽，辣椒和醬油

做法：
首先分開煮好冬菇：
a）提前洗淨及將冬菇放入水浸一個小時，當它變軟後切粒；油鍋內放油和調味，將冬菇煮至軟; 待用;

餃子餡：
b）香炒所有小蔥/小白菜/胡蘿蔔/荸薺和熟蘑菇; 放涼和待用;

包餃子：
c）將在一湯匙的餡料放在皮上，再放入一些水在邊緣，慢慢把邊皮黏上;

d）油鍋裡慢慢將餃子香煎5分鐘後，再加入一些水蓋它，直到煎煮至水消失，完成；與鎮江香醋共吃。 







    

Stewed pear with snow fungus sweet soup 冰糖雪耳燉雪梨

After the Mid Autumn Festival, we really feel that Autumn is arrived, especial in the early morning.  The humidity is lower than before, so it is the season to have some desserts like stewed fruits with snow fungus which are moisturising for the skin.  The crystal sugar, which is very popular in Cantonese desserts, has a lightly sweetness than granulated sugar.  The Tianjin pears, that I have chose for today's dessert,  are in harvest during the end of September to mid October.  

The cooking method is double boil: use a steaming pot simmer in water on a large flame until boiled, then turn to low flame.

Recipe:  (portion for 2)
1.5 pcs          Tianjin pear
1 pc              small snow fungus
1.5 tsp          apricot kernel
1.5 cup         water
1.5 tbsp         rock crystal sugar

Cooking method:  double boil on low flame for 1 hour

Procedure:
a)  Wash the pears/almonds, and cut the pears in 4 pieces, let the snow fungus in water about half an hour before using;

b)  Pour all the ingredients into the steaming pot, and put it into a water bath in another big pot, cook it to boiled on large flame and turn to low flame for one hour.  Done and serve in hot :)

中秋節後，我們真正感受到了秋天的到來，特別在清晨。濕度是比以前低，這季節最好吃一些滋潤甜品，比如燉水果和銀耳，它們特別滋潤肌膚了。而冰糖是在廣東甜品非常受歡迎，比砂糖甜味較輕淡。天津梨是九月底至十月中旬期間收穫旺盛的季節，所以我選了鴨嘴梨了！

烹調方法是燉：在水中放個燉盅用大火煮沸，然後轉小火。

配方：（倆人分）
1.5個           天津鴨梨
1件              小銀耳
1.5茶匙        南北杏
1.5杯           水
1.5大匙        冰糖

烹飪方法：小火燉一小時

步驟：
a）洗梨/杏仁和切梨4分，使用銀耳前水浸約半小時;

b）把所有材料放入燉盅，放進一個大鍋用水浴法煮至沸騰，後轉文火煲一個小時。煮好便熱吃吧 :)

Pan Fried Stem Lettuce 清炒萵筍

It is great to live in a city which like Hong Kong, we don't have agriculture but on the other hand there are many imported vegetables around the world and the mainland China :)
Recently, I found the stem lettuce from the Northern China in the local market, of which I don't know how to cook... so I search on the website that can be eaten as salad and pan fried.

Recipe:  
1 pc (600g)                     stem lettuce in slice
2 pcs                              garlic in slice
olive oil and salt

Procedure:
a)  Wash and cut the stem lettuce in fine slices;
b)  Pour 1 tbsp of oil into the pan, first pan fried the garlic, then the lettuce until soften; seasoning with salt, so easy and done!

很是幸運住在香港這個城市，雖然我們沒有農作業，但在另一方面我們有許多由歐美和中國大量進口的蔬菜！
最近我發現在本地市場，有從中國來的萵筍，而我不知道怎麼做？在網上我尋找，原來莖和葉也可食用，發現可以做沙拉和炒。

食譜：
1個（600克）         萵筍切片
2粒                          蒜切片
適量橄欖油和鹽

程序：
a）洗淨萵筍莖，後切細片;
b）把1湯匙油倒入鍋內，先炒大蒜，然後萵筍片，直到軟化; 以鹽調味，這樣容易！

Chocolate Glaze Cake with Strawberry 朱古力釉草莓酒心蛋糕

 

Is Teaching Yoga Your Path? 8 Qualities of Excellent Teachers

1.  "Do you identify as a student of yoga in all areas of your life—not just on the mat?"  

2.  "Do you embrace an attitude of being continually open to learning and being able to admit when you don’t know something?"

which are the first two qualities among eight of excellent yoga teachers, I consider myself who have these qualities :)   

This chocolate cake is delicious which I learned from a baking class yesterday.  It is very important to learn the ratio of ingredients.  There are two frequent ratios are used in the chocolate glaze recipes, whipping cream/chocolate 1:1 and the hereunder 2:1； the strawberry is one of the most healthier fruits.

Recipe:  (8" or 20cm springform mould)

Soft cake

4pcs          egg

90g            sugar

78g            cake flour

12g            chocolate powder

30g            melted butter or veg oil

Chocolate glaze

300g          chocolate chips

150g          whipping cream

20g            butter

1.5 tsp           rum

100g          strawberry in small dice

Cooking method:  preheat the oven in 180c for cake, double boiler for chocolate glaze.

Procedure:

Soft cake

a)  Prepare the mould with baking paper on the bottom and around, set aside;

b)  In a big bowl, mix the eggs/sugar with an electric mixer until ribbon dropping;

c)  Sifted the flour/chocolate powder, pour into the egg mixture in 2 additions, use a rubber spatula to fold the flour in from outbound to centre (very slow motion avoid to kill the air);  until the mixture becomes smooth;

d)  Pour the oil into a small batch of flour mixture, mix well then pour back into the big bowl;

e)  Set the mixture in the mould, bake for 25-30 mins in 180c;  let it cool down and set aside;

Chocolate glaze

a)  Use the double boiler to cook the chocolate/whipping cream, just stir once and let it cook in a small flame until smooth;

b)  Put away from flame and add the butter and stir;

Assembly the cake/chocolate glaze

a)  Cut the cake in 3 equal layers, put a thin layer of chocolate glaze and then put the strawberry dices on the 2 different layers, press a little bit on each layer, close the top with the 3rd layer, press again;

b)  Pull one big quantity of chocolate glaze on the top of the cake, let it runs naturally and then use a straight metal spatula to decorate just the sides (don't touch the top anymore;)

c)  Let it cool down in the fridge and decorate with the strawberries before serving.

**Enjoy!

優秀瑜伽教師要俱備的八個素質：

1.“你確定你的生命在所有令域都是學生，不只是在瑜伽墊子上？”

2.“你確定你懷抱著不斷開放學習的態度，能夠承認當你不知道的東西？”

這是其中兩個優秀的瑜伽老師的特質；我認為自己是擁有這些品質的啊:)

這個朱克力蛋糕很好吃，昨日我從烘焙課時學會的。我們學會的成分的比例是非常重要的。在朱克力釉配方時，有兩個比率：奶油和巧克力是1：1; 和下文的2:1；另外草莓是最健康的水果之一。

食譜：（8“或20厘米活動形模具）

軟蛋糕

4顆              蛋

90克            糖

78克            低筋粉

12克            朱克力粉

30克            融化的牛油或菜油

巧克力釉

300克           朱克力片

150克           奶油

20克             牛油

1茶匙半         朗姆酒

100克           草莓小骰子

烹飪方法：

蛋糕：預熱焗爐180℃，巧克力釉：蒸煮法。

步驟：

軟蛋糕

a）準備模具，在底部和周圍放烘焙紙，待用;

b）在一個大碗，用電動攪拌器攪拌蛋/糖，直到有色帶型態;

c）將麵粉/朱克力粉過篩，分兩次倒入蛋液中，用橡皮刮刀折疊麵粉從外到中心（很慢的避免殺死空氣）;直到混合物變得光滑;

d）將油倒入進入小批量麵漿混合拌勻，再倒回大碗裡的麵漿;

e）將麵漿倒進在模具中，用180℃烤25-30分鐘;讓它冷卻下來，待用;

朱克力釉

a）用小火和蒸煮法煮巧克力/奶油，輕輕攪拌一次，直到融化順滑;

b）離火後添加牛油和攪拌均勻;

蛋糕/巧克力釉的合併：

a）把蛋糕切成三等層，掃一層薄薄的巧克力釉在底層蛋糕，然後把草莓切成小方塊在上面，這樣分別做兩次，每一層都輕輕按下，合上的第三層，再按一次;

b）倒一大數量的朱克力釉在蛋糕的頂部，讓它自然滑下外側，然後用直的金屬鏟僅僅裝飾外邊（不好碰頂部了;）

c）讓蛋糕在雪櫃內冷卻，食用前用草莓裝飾。

**盡情享受吧！

Five Nuts Mooncake 廣式伍仁月餅

We didn't like the five nuts mooncake so much when we were little, we preferred the lotus with duck egg yolk.  I beware of health when became a vegetarian, this mooncake has many different nuts in the filling which contains a lot of vitamins, I add the maltose instead of sugar, so it's less sweet and less oil than we buy in the bakery.  There are many Chinese sweet snacks, but just once a year we eat mooncakes, which is worth to do the homemade then. The Chinese like to offer the mooncakes as presents to friends and family during Mid Autumn Festival.

Recipe:  (16pcs of 50g mould)
Crust:
180g       cake flour sifted

100g       golden syrup
30g         veg oil
3g           iye water

Fillings:
50g         pine nut
50g         pecan
25g         almond
25g         almond slice
50g         sunflower seed
50g         dry pumpkin seed
50g         black and white sesame
100g       sweet winter melon

40g         fried glutinous rice flour
50g         cold water
2 tbsp      veg oil
1 tbsp      maltose

Egg yolk washed:
1 pc         egg yolk
1 tsp        water

Cooking method:  preheat oven in 160c

Procedure:
Crust making:  (16pcs/20g each)
a)  In a big bowl, mix the syrup/veg oil/iye water together, then pour the flour
into the mixture, then stir with a wooden spoon then knead it into a soft dough (don't kneading too long to have gluten), put aside at least for one hour;
b)  Roll each ball in 20g;

Filling: (16pcs/26g each)
a)  Bake all the nuts of 150c in the oven, let it cool down and cut the pecan/almond/sweet winter melon in small pieces; mix all the nuts and other ingredients in another big bowl, until it sticks together;
b)  Roll each ball in 26g; put aside;

Assembly:
a)  Roll the crust in round shape with thin layer at out bound with a rolling pin, put the filling inside and close the crust at top side;

b) Put some flour all around each ball and inside the mould as well,  the closed layers at top, then press the ball into the mould;  

**It takes time to practice how to use the figure :)

c)  Spray some water on the surface of the cake before put into the oven, bake 160c for 5-6 mins at the middle level, do the 1st egg yolk wash and let it cool down about 10 mins, and do the 2nd egg yolk wash;  bake for another 13-15 mins or until golden;

d)  Let it cool down and put into a container at least 2-3 days before consumption.

Enjoy!

當我們小時候，都不甚喜歡五仁月餅的，我們寧願愛吃蛋黃蓮蓉。由於我成為一個素食主義者，便小心健康了，因為我們攝取蛋白質和維生素。這個月餅有許多不同的堅果餡料，裡面含有大量的維生素，我把麥芽糖代替白糖，因此它的甜度比我們外面買的少許多，和少油。中​​國的甜點有很多，但只是一年吃一次月餅，所以它值得你去嘗試自製的啊！而中國人喜歡在中秋節期間給親朋送月餅做禮物呀。

配方：（16個／50克模具）
皮：
180克           低筋麵粉過篩

100克           金黃糖漿
30克             蔬菜油
3克               鹼水

餡料：
50克             松子仁
50克             山核桃
25克             杏仁
25克             杏仁片
50克             葵花籽
50克             南瓜籽
50克             黑白芝蔴
100克           糖冬瓜

40克             炒糯米粉
50克             冷水
2湯匙            蔬菜油
1湯匙            麥芽糖

蛋黃漿：
1個               蛋黃
1茶匙            水

烹飪方法：預熱焗爐160℃

步驟：
皮製作：（16個／20克）
a）在一個大碗，一起混合糖漿/蔬菜油/ 鹼水，再倒入麵粉到混合物，用木勺攪拌，再用手揉麵團至柔軟的（不要揉太長，不能有筋），靜止至少一小時;
b）滾圓每個球為20克;

餡料：（16個/26克）
a）烘烤在烤箱150℃的所有堅果，讓它冷卻下來，切割山核桃/杏仁/糖冬瓜成小塊;在另一大碗裡混合所有堅果和其他成分，直到它們粘在一起;
b）滾圓每個球為26克;

結合皮和餡料：（20克皮／26克餡料）
a） 在保鮮紙內放滾圓的皮，用擀麵杖壓扁圓形成薄層，外圈薄內厚，把餡放在皮內，慢慢收口和滾圓；

b）將滾圓麵糰沾些炒熟的糯米粉，同時一些在模具內，將封閉層的圓麵糰向上，然後按球進模具內，輕輕向下用指壓; 然後輕輕按模具10秒再按並拉高模具，放在烤盆裡；

**這需要時間來練習如何使用力度:)

C）在月餅表面上噴些水才放入焗爐，放在中層用160℃焗5-6分鐘，要掃兩次蛋漿，掃完一次後讓其冷卻下來約10分鐘，再掃第二次; 再焗13-15分鐘便完成或直到金黃色;

D）讓它冷卻下來，並放入容器內至少2-3天後才食用啊。
盡情享受吧！