日式團子/ Metarashi Dango

 

 

上回到奈良時，遠遠地就被這日本團子的香味給吸引，QQ的口感，焦焦的香味，再加上甜甜鹹鹹的醬汁，最適合不喜歡吃太甜點心的朋友了。

時間：10分鐘

份量：6-8 顆

純素綠豆椪

 

每逢佳節倍思親，尤其是在異鄉的遊子們，應更是感觸良深。中秋又近在眼前，可以想像無法回家的你們，心中一定有一番酸楚，我知道大家都很想念烤香腸，筊白筍及豬血糕，再配上一瓶憩心涼的水果台啤.......好啦，不要再火上添油了。

Vita在此雖然無法給大家一個擁抱，但希望藉這幾顆白泡泡的綠豆椪，帶給大家一咪咪的溫暖，祝大家，月圓~ 人團圓!

無麩質橘子蛋糕 / Mandarine Almond meal cake (Gluten free)

 

今天上班時，同事們搶光了我做的鳳梨蛋糕，除了一位女生，她無法吃任何含麥類的食品，也就是所謂的麩質不耐症患者。因此我想把這道超級健康的蛋糕介紹給這些麩質不耐症的朋友，食材裡沒有麵粉，而是用杏仁粉末，並用了最不讓人發胖的木糖醇及五顆大橘子來代替，非常適合麩質不耐症、怕胖或有糖尿病的朋友喔。

(你有麩質不耐症嗎? 請參考此網址。)

(杏仁粉的好處)

(木糖醇讓我不發胖)

 

 

This moist mandarin cake is gluten free and totally low G.I..

Best cake for those who are suffering for diabetes and wanting to have a healthy diet option. I wish you give a try as I know you will enjoy it.

Ingredients:
* 3 large or 5 medium mandarins
* 4 large eggs
* 3/4 cup xylitol sugar
(You can substitute by caster sugar.)
* 1 tsp baking powder
* 200 g almond meal

材料: 
3顆大橘子或5顆小橘子
4顆大雞蛋
3/4杯木糖醇 或白糖
1茶匙的發酵粉
200公克杏仁粉末


做法 / Method: 
 
1: 烤箱預熱180度。將蛋糕模具先抹點奶油，並在底部與周圍鋪上烤紙。
 
1. Preheat oven to 180°C/160°C fan-forced. Grease the cake pan and line base and side with baking paper.

2: 把橘子放在鍋內，加水稍微蓋過橘子，中火煮約45分鐘，熄火放涼。
2. Put Mandarine in a pan with whole and skin in, cover with water and boil for 45 minutes, leave to cool.

3: 把放涼的橘子放在一個盤子上，把仔挑出，流出來的汁不要丟到。挑完籽的橘子整顆連皮放進果汁機或食物處理機裡打成泥，約可打成一杯多一點點的果肉。
 

3.  Using a plate to catch any juices, cut the mandarins and discard the seeds. Puree the fresh, juice and skins in a blender or food processor. You should have just over 1 cup of pulp.

 

4: 加糖打蛋約5分鐘，把蛋打到濃稠狀態, 然後再加發酵粉，杏仁粉，繼續打勻，最後加果肉一起攪拌均勻。
 
4. Beat the eggs and sugar until thick, it takes about 5 minutes. Then add baking powder, almond meals and mandarine pulp; mix well.

 

4. 將蛋糕液倒入模具中, 烤約35至45分鐘，或是用竹籤插進蛋糕內，抽出時沒黏蛋糕液，即完成。
4. Spoon into the cake tin, bake for 35 to 45 minutes or until a skewer inserted in the centre of the cake comes out clean.

愛的鬆餅 / Fluffy pancakes

每逢週末，Vita 最愛的事情就是，與老公來頓悠閒的早餐，那總是會掃去我一週的疲憊。
今天陰雨綿綿，我們倆就給它睡到自然醒，都過午囉! 懶得大費周章的煮頓午餐，想到冰箱內鬆餅的材料都有，索性就花個20分鐘，來頓五星級飯店的客房服務吧，雖然是我DIY，哈哈。
嚼著鬆軟的餅皮，口中充滿著牛奶及奶油的香味，加上純楓糖的甜及培根的鹹脆，我們倆個開心的吃著、聊著，有時真的覺得感情的維持，就在這些微不足道的小事情中發酵，越純越香啊!

My favourite thing on the weekend is having a relaxing breakfast time with hubby. And what will be more perfect than those fluffy pancakes in the raining day like today? 

絕不失敗銅鑼燒 / Japanese pancake sandwich ~ Dorayaki

 

沒吃過銅鑼燒，也看過小叮噹吧！這就跟沒吃過豬肉，也看過豬走路的道理是一樣的。我知道很多人都曾做過銅鑼燒，但總是失敗，看著如此簡單的食譜，啊不就是全都加一加就好了。錯！！！！如果你想煎出零失敗餅皮，表面焦糖咖啡色，餅皮又澎，咬一口下去像蛋糕般的濕潤、蓬鬆，那就一定要試試Vita的做法，小叮噹拍胸脯保證你絕對成功。

 

所需時間: 60分鐘

數量: 4~6個

Time: 60 minutes

Q’ty: 4~6 dorayaki

餅皮材料:

2 顆蛋

50 g 白砂糖

100 g 低筋麵粉

½ 茶匙蘇打粉

1 大匙蜂蜜

2 茶匙水

沙拉油 數滴

Pancake ingredients:

2 eggs

50 g of granulated sugar

100 g cake flour

½ tsp baking soda

1 tbsp honey

2 tsp water

Cooking oil

餡料:

現成紅豆沙

巧克力醬

草莓

Filling:

Nutella and Strawberry slices

Pre-made Sweet red bean paste (You can find it in Asian supermarket.)

做法 / Direction: 

以下所有做法及材料都必須一一遵守份量及步驟，千萬不可用其他材料代替或怕胖減少份量，否則絕對做不出來漂亮的餅皮。

DO NOT reduce any qualities of ingredients or replace them by other ingredients, they are extramely important for making a successful pancake. 

1. 將兩顆蛋和糖攪拌均勻。

A. Beat the eggs and add the sugar then mix well. 

 

2. 另將麵粉與蘇打粉過篩並兩者充分混合之後，倒入步驟1的蛋液中，輕輕攪拌均勻，切記不要過分攪拌。在將蜂蜜及水加入攪拌均勻，還是一樣，千萬不要過分攪拌。攪拌後的餅液用保鮮膜蓋上，放進冰箱冷藏約30分鐘。

B.      Sift flour and baking soda, blend them together, then combine with the batter. Mix them quickly but DO NOT OVEMIX!! Add honey and water, mix until smooth. Again, DO NOT OVERMIX! Cover with a plastic wrap and let it rest in the fridge for 30 minutes.

 

3. 拿一張餐巾紙，沾一點點油，抹在平底鍋上，用中小火預熱。將調好的餅液用同一根湯匙，從15公分高處倒入鍋中，約烤5公鐘後，餅皮表面就會開始起泡泡，這時稍微翻一下看看底部是否已成焦糖咖啡色，若是，就翻面再煎個3分鐘，基本上如果整塊餅皮非常容易就可鍋鏟鏟起，就代表成功。做完的餅皮放置一旁，用一塊濕布蓋著，保持濕潤度。

小秘訣:

*** 餅皮要煎得漂亮，油越少越好，我本身是連油都沒加。油若太多，餅皮顏色會非常不均勻。****

*** 用同一根湯匙舀餅液，這樣做出來的餅皮大小才會一致。***

***從15公分高處倒下餅液，這樣才會容易成漂亮的圓形。***

C.      Pour few drops of cooking oil to the kitchen paper towel and wipe the pan with it; then heat up the pan with medium low heat.   ** Note: Less the oil, pretty the pancake color will be.**

　　Pour the batter from 15 cm. high onto the pan and cook for 4-5 minutes until bubbles appear on the surface. Make sure you use the same spoon for the batter in order to make each pancake the same size.

       Flip with a spatula and cook for another 3 minutes. Make sure both side are browned. Place the cooked pancake on the plate and while it's hot cover it with wet cloth to keep the moisture in. 

4. 選擇自己喜歡的餡料包在兩片煎好的麵皮，我是喜歡巧克力醬+草莓切片，你也可以用香蕉切片。或是包傳統的紅豆沙餡，我是到超市買現成的。做好的銅鑼燒表面沾點蜂蜜水，然後用保鮮膜馬上密封，放在盒子裡冷藏，隔天會更好吃喔。

D.      Make a sandwich with Nutella and strawberry slices or red bean paste filling. You may choose whatever filling you like. Brush some honey water to the surfaces of Dorayaki and wrap each Dorayaki with a plastic wrap to keep them moist. Store them in the closed box and keep them in fridge. They taste even better after one day in fridge. 

帕芙洛娃蛋白霜 / Pavlova~ The dessert from down under.

Pavlova (帕芙洛娃)是一道只有蛋白霜、無麵粉的甜點。它的外殼酥脆，夾心軟Q，加上水果的清爽微酸，鮮奶油及卡士達醬的香甜、濃郁，整個配合得天衣無縫，我認為它是全天下最簡單，卻超級無敵好吃的甜點，加上做法及材料準備容易，它已成為西方世界家喻戶曉的入門甜品。
Vita 記得第一次吃到它時，是10年前在澳洲跟婆家第一次過聖誕節，當時完全不敢置信人間有如此美味的食物，而且婆婆的版本，好吃到外面完全無法比啊!

說到它的由來是為了紀念一位俄羅斯舞者 安娜 帕芙洛娃 (Anna Pavlova)所創造的。
話說在西元1920年，安娜到紐西蘭及澳洲巡迴表演時，不知是澳洲還是紐西蘭人先為她烤出這麼好吃的甜點，兩個國家的人一直在為誰是原創者這件事爭執。我倒是無所謂，管它那麼多，就是無敵好吃，超級簡單，失敗率幾乎零!

快快照我的圖，一步步來創造這道美麗、性感、又純潔的帕芙洛娃，這道拿到聚會上去，保證你出盡風頭，大家一口吃下去，味覺全部乍醒，朋友會以崇拜的眼神看著你。

Pavlova got to be my favourite dessert. It is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It has a crisp crust and soft, light inside.




I still remember the first I ate it was in my first X'mas lunch with my in-law 10 years ago and I could not believe how delicious it was.  It was something I had never eaten before. My mum in law had always made the best pavlova which made me always look forward to have it again in X'mas every year.

婆婆的版本 Made by my mum in-law.

婆婆的版本 Made by my mum in-law.

日式起司蛋糕 / Japanese Cheese cake

 

這個禮拜Vita真的很忙，公司常常加班，雖然在盯了一天電腦後，回到家後真的很累，但腦子卻一直轉呀轉地，想快點兒跟你們分享一道我最愛的甜點之一。在澳洲真的不太容易吃到這款的起司蛋糕，入口綿密，帶點甜酸味兒，卻完全不膩，我超愛的!希望你們快去試試!

Had you ever tried a Japanese Cheese cake? It is quite different compare to Western cheese cake. The texture is fluffy, creamy and light. It sorts like between soufflé and sponge cake. In Japan they call it soufflé cheesecake.

This kind of Cheese cake is very popular in Asia, I hope you give a try and find out the reason why it has been one of the most popular desserts in Asia. 

To read more, please click the black words below. 

草莓大福 / Ichigo Daifuku (Strawberry sticky cake with Red bean filling)

 

想必大家都看過也吃過這道超級美味的草莓大福，光聽名字就感到超級有福氣的，感覺吃了它所有霉氣都會一掃而空，福神降臨。一入口麻糬的綿細，加上薄薄的甜豆餡，感到膩口時，草莓的酸馬上衝入味蕾，這三種味覺的衝擊，只有一個字可以形容，那就是 "爽"! 

連我那老外腦公第一次吃，都讚不絕口，一直在那邊 古得 古得 ( Good good) !

這道非常適合不太愛吃甜食的朋友們，Vita 在此分享這大福給大家，祝你們福氣滿滿滿!

This transditional Japanese dessert has a best name, Ichigo means Strawberry and Daifuku means BIG LUCK! It has a soft texiture outside and a sweet sour stuffing inside which they create the best balance on your taste buds. I wish you give it a try and wish you all the best LUCK!

當哈利遇上莎莉 那塊高潮蘋果派 / Apple pie from movie "When Harry met Sally".

誰? 到底有誰可以忘記史上最~~浪漫愛情喜劇之一 "當哈利遇上莎莉"片中的那段，令人詐舌的餐廳高潮記?

場景設在紐約超級有名餐廳，於西元1888年成立的 Katz's Delivatessen 。
片中，男主角哈利 (比爾 克里斯多飾) 向女主角莎莉 (梅格 萊恩飾)誇口，每一位跟他翻雲覆雨的女人，都可以達到高潮!

但莎莉卻向他吐槽，女人是可以假裝高潮的!
可想而知哈利當然斥之以鼻!!@#$%*%

就在此時莎莉放下正在進食那根叉子 ，開始呻吟了起來~~~~~~~~~~ 

表演完畢後，她拿起叉子，把剛剛那塊蘋果派放進嘴裡，以勝利之姿、微笑地看著男主角。
就在此時，隔壁桌的歐巴桑叫來了服務生，並說出了那句經典台詞 :



~~I will have what she is having ~~ (我要一塊她剛剛吃的)! 


有些時候心是需要一塊溫暖的派來安慰的，沏壺咖啡，烤塊派來惜惜自己，惜惜家人、朋友、或心愛的人，突然之間，人生會變成似乎可以是 Piece of pie.


I will have what she is having!
Who could ever forget this famous quote at Katz's Delicatessen - in movie "When Harry Met Sally"?
Yes, I had seen this film for more than 50 times and remember almost every line of it. 
And I will never ever get tired of it. 

When that moment came, I'll bake myself an Apple pie and why not, replay the this movie again.
Yes, yes and yes! I WILL HAVE WHAT SHE IS HAVING! 

葡式蛋塔，我的暖暖塔 ～The egg tart which will make you smile.

大家的星期一過得如何呢?  是開心的、順利的? 
還是你正托著一身的疲憊，坐在回家的車上，眼神呆滯望著窗外，腦子裡不斷地重複練習，怎麼給老闆幾拳！

Vita今天過得很幸運，一大早巔峰時間上了滿滿的公車，居然就坐到全車最棒的位子 。
一到公司，電梯也不像平常那樣，讓我等的望穿秋水，居然一按鈕，叮~　門就開了。
下班後跟久違的好友談天說地，超級開心!

無論你今天過得如何，現在身在何處，今年幾歲，從事什麼行業，現在是快樂　還是悲傷！　
Vita 在這世界小小的一個角落，想要把這份甜甜的禮物　獻給你，但願你微笑再現，哪怕只是嘴角往上提升了0.0005公厘！



How was your Monday?  Pretty good or still trying to figure out how did you survive today. 

Well, I had a pretty good day and now I would like to share this recipe with you and hope this will put the smile back to your  face. 

 Here is my NO Brainer dessert!