Yogurt Crumbles Cup 鮮果乳酪杯

This gorgeous breakfast is so simple and refreshing. Just simply make layers of your favourite fruits with yogurt and a dash of honey. Last but not least, top with heaps of crumbles. That's it! Sounds good, right?! Let's start with crumbles.

Crumbles

Ingredients:

• Butter (soft but not melted) 130g
• Sugar  130g
• Soft flour  100g
• Almond powder  100g

Steps:

1. Mix butter and sugar in a large bowl with hand mixer.
2. Stir in soft flour and almond powder. Mix well becomes a dough.
3. Wrap the dough with baking paper and put it in the freezer until firm.
4. Preheat oven to 160°C.
5. Grate the firmed dough with a cheese grater over a baking tray lined with baking paper or silpat.
6. Baked in preheated oven for 8-10 mins. To prevent burning the crumbles, keep an eye on it when baking and stir occasionally. 
7. Let it cool and keep in a jar or sealed container.

It seems quite time consuming to bake crumbles for yogurt only, but trust me, it worths! The crunchy crumbles go with silky yogurt and sweetness of fruits would definitely revive you in the beginning of a day. However, there's no sense to do this in the early morning before work, right?! That's why I suggest to bake a batch at once and keep it in air-tight container, so you can have it whenever you want.

Today, I'm gonna to use fresh fruits in the garden included blackcurrants, tiny strawberries and apricots. Though apricots were not from our garden, they were fresh picked from others garden. :) 

Sure, you can use any fruits at home, like banana, berry, apple etc.

Yogurt Crumbles Cup

Ingredients: 

• Plain yogurt
• Diced apricot
• Blackcurrants
• Strawberries
• Baked crumbles
• Honey

* Portion as you needed

Combinations:

1. Place the first layer of yogurt into a glass, go in with fruits, crumbles and dash of honey.
2. Repeat step 1. for second layer.
3. Top with heaps of crumbles. Garish with mint leaves.

I tried tayberries and strawberries someday before as I got some free tayberries from my bf's dad's place. It was the first time I had tayberries and they just look like raspberries but more sour. To balance more acidic fruits like this, you probably just squeeze more honey into the yogurt.

Hope you guys will like this easy, delightful and healthy breakfast. Have a good morning!



Chinese New Year Turnip Cake 港式蘿蔔糕

 

過農曆年怎少得蘿蔔糕呢?! 在香港已經自家製蘿蔔糕好幾年了，每年都會多做一點給親戚，當然我做的量沒有我婆婆做的多，只是五斤而已。但是在NZ做那麼多幹嘛呢??老外都不喜歡吃...最重要是沒有在香港用的中式大鑊，現在只用一個30cm平底不黏鍋，所以做一半份量，比去前輕鬆多!

(雖然現在放份量上來有點晚，但是平常做來吃也不錯啊!)



港式蘿蔔糕

 

份量來源: 報紙再依經驗修改

 

材料:  (八吋及六吋糕盤各一)

• 白蘿蔔 (去皮後)         2.5斤 (約1500克)
• 粘米粉  300克
• 澄麵    30克
• 雞湯，瑤柱水及清水  共500毫升
• 瑤柱    2-3大粒
• 蝦米    約40克
• 臘腸       4條
• 米酒       2茶匙
• 油           3湯匙
• 乾蔥    1粒
• 蔥      適量
• 冰糖       2小塊 (約30克)

調味料:

• 生抽                  適量
• 鹽                      適量
• 胡椒粉               適量

在香港很容易買到的材料在Timaru 這個小鎮變得很艱難 :(

恰巧在過年前要去Christchurch一趟，才買到所有材料! LUCKY~!

臘腸還要澳洲製，吃得放心啊!但白蘿蔔已經選重身和皮薄，還是買到黑心的...霉氣找到我也沒辦法

 其實做蘿蔔糕不複雜，只是比較費時而已，做法如下:

1. 瑤柱洗淨，泡水蒸半小時至軟身，弄成細絲，瑤柱水盛起待用。

2. 臘腸拖水後去腸衣切粒待用。

3. 蝦米泡熱水至軟身切粒待用。

4. 乾蔥，蔥切碎待用。 (蔥白炒蘿蔔用，蔥花裝飾用)

5. 蘿蔔去皮後一半切粗絲，一半刨粗絲。(一半切絲會比較有口感)

6. 白鑊爆香臘腸、蝦米及瑤柱，贊米酒，兜起備用。(另預留少量配料作裝飾用)

7. 燒熱三湯匙油，爆香乾蔥及蔥白，加入蘿蔔絲及冰糖炒至蘿蔔軟身出水後加入已爆香的配料，調味料炒勻及試味。

8. 拌勻粘米粉、澄麵、雞湯，瑤柱水及水成粉漿備用。

9. 加入粉漿攪拌均勻至重身成團，倒入糕盤及鋪上鋁泊紙隔水蒸或用電蒸鍋蒸90-120分鐘。

10. 蒸熟後於糕面灑上裝飾用的配料和蔥花，再蒸兩分鐘便成。趁熱吃或待涼切厚片煎香吃亦可。

從前還以為老外不會用蒸的，沒想到他家裡有電蒸鍋，問他會用來蒸什麼，竟然只蒸菜~~~~!!! 太浪費了吧....剛好放得下我的蛋糕模，順理成章蒸糕囉! 我還放了一個小小的cupcake mould在中間一層，便可以吃到新鮮蒸好的蘿蔔糕! yum! yum!

 

  

小小心得:

• 一般的中式鑊一次可做雙倍份量 (即五斤蘿蔔)，但較容易黏底，所以下粉漿後要快手炒勻，或用易潔鑊炒可免黏底。
• 把粉團倒入糕盤時可略按壓，蒸出來的糕才不會鬆散。
• 用鋁泊紙封起糕盤才蒸可以防蒸氣水倒流入糕盤。
• 裝飾用的配料要在快蒸好時灑上，否則放涼後便不會黏著蘿蔔糕表面。
• 其實蘿蔔糕蒸約45分鐘已熟 (可用筷子插進蘿蔔糕，若筷子沒有黏著粉漿即熟透)，但蒸愈久的蘿蔔糕味道更佳，有些人甚至蒸三小時，但個人認為很費時費爐火，蒸兩小時已經足夠。
• 配料的種類及份量可因個人口味而增減，如加入臘肉，金華火腿或香菇等，但加入香菇的蘿蔔糕儲存時間比較短，須盡快食用。
• 若喜歡質感較硬的蘿蔔糕，可少放100毫升水(即共400毫升水份)。

Chicken Tikka Masala

 

"What's for tea?"

"What'd you like for tea?"

Here tea means dinner, it's just my partner's bad habbit since child and probably habbit from his mom. Sometimes, tea even means breakfast or lunch.....I was confused at the beginning but no more now.

Anyway, I feel like Indian food for tonight as I bought many different spices to fill up my "spices/ herbs drawer". Now, it's time to kill some of them :-)

 After few minutes google, chicken masala came up with my mind from Jamie Oliver's web and video tutorial from Videojug.

Here comes the recipe with little changes:

Chicken Tikka Masala

Ingredients for 2 servings:

  300g chicken breasts, cut into 2.5cm cube

  2 tbsp olive oil

  1/2 cinnamon stick

  1 medium onion, finely chopped

  Spices for masala paste

      1 tsp fresh ginger, minced

      1 clove of garlic, minced

      1/2 tsp cumin powder

      1/2 tsp coriander powder        

      1/4 tsp turmeric powder

      1/4 to 1/2 tsp cayenne pepper 

      1/2 tbsp paprika

      1/2 tsp garam masala powder

  1 medium tomato, diced
  1 tsp tomato purée
  1 punch salt
  70 ml water
  200 ml plain yogurt
  50 ml cream
  1 bunch fresh coriander, chopped to garnish

 

Steps:

1. Prepare masala paste - Put all spices in a bowl and mix well.
2. Heat olive oil in a frying pan with a medium heat, when hot, put cinnamon stick in and leave for a few seconds and then remove. This flavours the oil, giving it a wonderful aroma. Add the onions and cook until soft and brown.
3. Add the masala paste and stir for a minute.
4. Add diced tomato, tomato purée, stir well.
5. Pour in water and bring to a gentle simmer, stir constantly. 
6. Add cubbed chicken and mix well into the masala. Simmer for 10-12 minutes, stir occasionally, until the chicken is cooked and tender.
7. Pour in cream and yoghurt, simmer for another 2 minutes and season with salt.
8. Served with steamed rice and garnish with coriander leaves.



The recipe was quite spicy for me, so I put extra yoghurt and little bit sugar on the leftover. Now, ready to serve with garlic pita bread for my lunch. Time saved and delicious.



  

 
 



  

Welcome to Home Chef's Kitchen

Definitely I am not a professional chef of any restaurants but I do a chef at home as I am in charge of my kitchen.

I love cooking and baking since high school but online cookery information in that time was not very popular. I used to collect recipes from newspaper and cook books only... Nowadays, information is flooding on the web that everyone can get desired recipes just by "bing" or "Google", and so do I.

However, convenience somehow incurs inconveniences to me...  I just found that my recipes are too messy in everywhere, says in computer, my cell phone, some note pads, cook books and some are just in my memories.... so, i think its time to put some of my favourite recipes altogether and share with you all.

Feel free to drop by my place to check the latest recipes for your next meal. (oh! but I am quite lazy and not a good writer..... mind me update here slowly! Ha-ha-ha!)