心情轉換

● 4 large russet potatoes
● 1 onion
● 4 cups chicken or vegetable stock
● 4-5 sprigs of thyme
● salt and pepper
● 1 cup heavy cream
● Cheddar Cheese, grated
● Sliced green onions
● Crumbled bacon
1. Cook 1 of the potatoes in the microwave for 5 minutes. (Make sure to use a knife or fork and poke a hole in the potato to let the steam come out while it cooks.) When cooled, dice the potato into medium-size cubes. Set aside.
2. Using a food processor (the grate attachment) or a box grater, grate the 3 remaining potatoes and the onion. Place in a medium stock pot.
3. Add the broth, thyme and salt & pepper. Stir well and place on stove. Cover with lid, place on high heat and bring to a boil. Once soup is boiling, reduce heat to low, keep covered, and cook for 1-1/2 hours. (Make sure to stir the soup half-way through the cooking time.)
4. Add cream and diced baked potato. Taste again for salt & pepper. Serve with cheese, green onion and bacon on top.

from
http://www.harwoodpodcast.com/soupson/soups-on-13-potato-soup.html
影音教學

Breakfast bread

For Bread Dough:
● 3 t. active dry yeast
● 1-1/4 cup water (100˚ to 110˚F)
● 4 cups flour
● 1 T. kosher salt
● 1-1/2 T. sugar
For Filling:
● 1/2 lb. Black Forest ham, sliced
● 2 cups Fontina cheese, grated
● 1/4-1/2 cups sun-dried tomatoes, julienned
● 8-10 large basil leaves
● 8 eggs, hard cooked, cooled & peeled
● olive oil
● salt & pepper

1. Dissolve yeast in 1/4 cup water. Set aside.
2. With dough hook on mixer, add flour, 1 cup water, salt, sugar and yeast mixture. Knead with dough hook until it comes together.
3. Roll dough out onto floured board into a rectangle about 16 inches x 12 inches.
3. Down the center of the dough, layer ham, cheese, tomatoes, basil & eggs. Drizzle the tops of the eggs with olive oil and sprinkle with salt & pepper. Starting on long side closest to you, start rolling up the bread, like a jelly roll. With the bread seam-side down, pinch the ends under to secure. Place on a parchment - lined, rimmed baking sheet.
4. Bend dough into a half circle. Wrap in plastic and place in refrigerator until morning.
5. Before baking, take bread out of refrigerator and let sit at room temperature for 30 minutes. Preheat oven to 400 degrees and bake until golden brown, about 30 minutes

From
http://www.harwoodpodcast.com/dailybread/daily-bread-3-savory-breakfast-bread.html
是影音教學

Cornish Pie

當我在英國時.Cornish Pie是我最愛吃的一種派

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.

Refrigerate the Pasty Dough

This now needs to be wrapped in plastic wrap and popped into the refrigerator for 15 minutes or 30 minutes if possible.

Roll Out the Pasties

And now we’ll put the pasties together. Begin by rolling out the pastry into a circle to the size of a tea plate, approximately 6 inches across. Trim off the excess pastry. This is the base for the Cornish pasty.

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

有影音教學
http://video.about.com/britishfood/How-to-Make-Cornish-Pasties.htm

星期一, 6月 06, 2011

Yorkshire Pudding

from about.com

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used.

Ingredients:

4 large, fresh eggs, measured in a jug
Equal quantity of milk to eggs
Equal quantity of all purpose/plain flour to eggs
Pinch of salt
2 tbsp lard, beef dripping or vegetable oil

Serves 6

Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
Place a pea-sized piece of lard, dripping or Ã‚Â½tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Watch My Video of How to Make Perfect Yorkshire Puddings