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 ：）