British Mint-Pea Soup

How to Make British Mint-Pea Soup

Hi, I'm Taylor with About.com and today I'll be showing you how to prepare a tastefully British mint-pea soup.

Ingredients for British Mint-Pea Soup

You will need:

• 1 tablespoon extra virgin olive oil
• 1/4 stick or butter
• 1 medium red onion, peeled and finely chopped
• 1 garlic clove, peeled and minced
• 5 cups fresh peas
• 1 cup mint leaves, roughly chopped
• 1 liter of vegetable stock
• sea salt and pepper to taste
• 1/2 cup Parmesan cheese (this is optional)

You will also need a large saucepan and a food processor.

Start the British Mint-Pea Soup

Gently heat your oil and butter in a large saucepan for about 10 minutes and add your onion to the oil and butter mix. Cook until soft, but not brown. Peel and mince the garlic and add it into the mix. Cook for about 3 minutes. Add about 3/4 of your 5 cups of peas, 1 cup of mint, and about 3/4 of your 1 liter of vegetable stock. Cover with a tight fitting lid and continue cooking on a medium boil for 10 minutes.

Finish Cooking the British Mint-Pea Soup

Blend the soup in a food processor so it will be thick and creamy. Pour the mixture back into the pan, along with salt or ground black pepper to taste. Add the additional peas and vegetable stock and cook over medium heat for about 5 more minutes. It's a soothing soup when warm or a refreshing soup when cold. This soup serves about 4 people and tastes lovely with a little bit of Parmesan cheese on top.

For more information on this recipe and many others, visit About.com.

 from http://video.about.com/britishfood/How-to-Make-British-Mint-Pea-Soup.htm

Cornish Pie

Cornish Pasty

Pastry Ingredients

You'll need:

• 4 oz/110g all purpose/plain flour
• pinch of salt
• 2oz/ 55g butter, cubed
• 2-3 tbsp cold water

Make the Pasty Pastry

To make pastry use all purpose or plain flour, butter a little salt and some cold water. First sieve the flour into a large glass bowl, add the butter and a pinch of salt. Working quickly, rub the butter into the flour until it looks like coarse sand and there are no large lumps of butter left. Then add the water one tablespoon at a time. As soon as the water is absorbed, using your fingers bring the pastry together into a ball.

Cornish Pasty Filling

For the pasty filling:

• 1/4 cup/50g onion, finely chopped
• 1/2 cup /110g potato, cut into 1/4 inch /5 mm dice
• 4oz /110g rump steak, cut into small cubes
• salt and pepper
• 1 egg, lightly beaten

Cook the Cornish Pasties

Into a glass bowl add the beef, potato, chopped onion and salt and pepper. Mix these together really well. Lay the filling down the center of the pastry circle. Using a beaten egg and a pastry brush, dampen the edges of the pastry circle. Draw the edges of the pastry together and press well to seal the pasty. Brush all over with beaten egg to create a golden brown pasty when cooked.

Cook in a very hot oven, 425F/220C/Gas 7 for 45 minutes.

from http://video.about.com/britishfood/How-to-Make-Cornish-Pasties.htm

蘋果派

蘋果派  

派皮：低筋麵粉152g、白油108g、奶油33g、冰水65g、鹽4g、糖9g。

做法：先把鹽、糖一起加入冰水中攪拌，這樣烤起來會有層次感，再來把低筋麵粉、白油、奶油加在一起，再用切麵刀用切的方式讓低筋麵粉、白油、奶油混和一起，這樣混合起來就會呈現小塊狀，不要用揉的方式做出來會不穌鬆沒層次感，再來把之前調好的鹽糖水加入再用按壓方式混合成團即可，再用塑膠袋包起靜置１０分鐘，取出後切２份後準備塑膠袋平舖，灑上一點麵粉把１份麵團放上再壓平一下，灑點粉後塑膠袋蓋上用桿麵棍用推的推成派盤大小即可，再用桿麵棍捲起麵皮放上派盤上即可。

  蘋果餡

蘋果89g、水108g、細砂糖40g
檸檬汁11g、水27g、玉米粉24g、細砂糖54g
蘋果181g、肉桂2g、奶油13g

先準備鍋子把奶油放入溶化，取一部分蘋果丁放入鍋中，再放入砂糖、水一起煮，煮到糖溶化後收汁即可關火，再來把玉米粉、水、砂糖、檸檬汁一起混合攪拌均勻，之後再倒入鍋中開火煮，煮到呈現濃稠後再加入另一部分蘋果和肉桂粉，攪拌均勻後就完成蘋果內餡。
再 來把蘋果內餡放到之前的蘋果派皮，再把另一片派皮蓋上，可準備模型工具來修飾派皮這樣會比較好看，再用切刀把派皮週邊修飾切圓一下，派皮上塗一層蛋液再用 叉子於派皮上面插洞讓裡面的蒸發氣體能釋出，才不會破掉再送入２２０度烤箱中烤２５分鐘即可完成，可檢查派皮邊與派模是分開的且烤的時候沒有油的泡泡這樣 就成功了，這樣完成好吃的蘋果派。

from 楊桃文化

http://www.skybake.com/teaching.asp

這個蘋果派更道地
http://blog.yam.com/kitty_bistro/article/6485299

法國麵包專用麵粉

T55法國麵包專用麵粉

道地法國風麵粉 吸水性佳、製造麵包氣孔大、原味麥香、法式酥脆感，脆皮持續性佳內組織成半透明狀。 法國麵包 材料： 水290克 快發乾酵母1/2大匙 細白砂糖1大匙 法國麵包粉500克 鹽1/2大匙 沙拉油1大匙 做法： 1.除沙拉油外的材料都放入攪拌缸，用慢速攪拌成糰，再加沙拉油用中速攪拌到融合，然後用中至高速攪打到完成階段。 2.放溫暖潮溼處基本發酵2小時45分鐘，1小時50分鐘時翻麵。 3.分割成2等份，一一滾圓並搓長，中間發酵20分鐘，然後擀成長方形，再直捲成長條形麵包（長40-45公分）。 4.烤盤不塗油，把麵包排好，放溫暖潮溼處最後發酵40分鐘，至用手輕壓還剩一點彈性即可。 5.發酵到中途時記得用利刀沾水在麵包表面斜劃刀紋。 6.烤箱預熱至210，預熱時在下層放一個鐵烤盤把它烤熱。把麵包放入中層烤焙，並倒一壺沸水在下層烤盤上，以製造蒸汽。烤20-30分鐘後出爐（視麵包大小而定）。 由周老師提供~~

Icing Cookies

Icing Cookies

(10 pieces)

Butter  100g

黃糖    32g

砂糖    24g

全蛋    1

鹽       少許

杏仁粉    13g

低粉      250g

1.      butter放軟.加入黃糖和砂糖拌勻

2.      加入以打勻的全蛋.鹽拌勻.

3.      加入杏仁粉拌勻

4.      低粉篩好後分2-3次加入半成麵糰

5.      放冷凍至少1h

6.      壓瓶約0.5cm厚.再冰至硬才取出用模切出型

7.      預熱180度.考10-15分

Royal icing糖霜

糖粉   450g

Meringue power 蛋白粉  3大匙

溫水                   4大匙(+/- 1大匙)

1.      將糖粉及蛋白粉拌勻

2.      加入4匙水後用手提打蛋器打約10分

3.      打至純白色及延伸及可(使用時視乎需要增加水分或糖粉)

4.      加入所需食用色素

Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 2 large onions, cubed
• 1 teaspoon minced garlic
• 3 carrots, diced
• 2 stalks celery, diced
• 3 1/2 cups crushed tomatoes
• 1 1/2 cups lentils - soaked, rinsed and drained
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup white wine
• 2 bay leaves
• 7 cups chicken stock
• 1 sprig fresh parsley, chopped
• 1/2 teaspoon paprika
• 1/2 cup grated Parmesan cheese

Directions

1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.

低溫發酵麵團的做法

※低溫發酵麵團的做法…
將麵團材料打好，放進一個塑膠袋裡，盡量把袋內的空氣排除，打死結綁緊，
越緊越好。
綁好放進冰箱冷藏室，讓它低溫慢慢發酵，就可以了，發個1到3天就能取出來，
(昨天我的麵團冰了62小時，做好的麵包非常柔軟，風味佳完全不會酸)
因為綁緊了袋子，麵團漲大的空間有限，
可以避免發酵過度至麵團酸化。
室溫退冰後，剪開塑膠袋，繼續分割滾圓等後續的動作。
隨個人喜好包餡整形好，最後發酵為2倍大即可烤焙。

低溫發酵的麵團，是讓酵母慢慢醞釀好味道，
做出來的麵包風味柔軟度會更好，我還蠻喜歡這樣做麵包的，
如果是12小時內就要做，可以先室溫基本發酵半小時後再冷藏。
塑膠袋不一定要很厚的，但是一定要韌性夠強的，
否則酵母在冰箱裡仍會持續發酵，排出的氣體會把袋子撐爆 ,
蔡季芳老師說過麵團的漲力太大還可能會推開冰箱門呢。
我都用台塑的耐熱袋，袋子很薄但很韌，綁3層。
而且不要裝太多麵團，袋內要抹一點沙拉油，
袋子裡大約容納500-600g的麵團即可。
這樣就不用擔心了。
低溫發酵法甜麵包配方....2005/10/28 15:26:01發表於澤媽家族
**份量@60g×20個甜麵包
材料：
高粉620g
奶粉25g
細砂糖125g
蜂蜜20g
鹽6.5g
速溶酵母6g
酵素3g(可不加)
全蛋50g
蛋黃25g
水260g-270g
奶油70g

※攪拌方式：
*後油法…即在所有材料攪拌至光滑有彈性之後，才加入奶油攪打，至擴展階段。
from:http://blog.xuite.net/jane7443/bake/9871956