New Year Resolution。||Let's Glow 排毒舒果汁||

每年我都會為自己設下目標, 去年是“KEEP CALM and CARRY ON”。記得我說過我的皮膚一直都有痘痘問題, 去年我花很多時間去做治療, 還有開始練習瑜伽。所以今年我打算來個身體心靈大排毒。就在我思考怎麼開始的時候, 朋友就跟我分享了這個綠色排毒果菜汁食譜。

Every year, I set up a GOAL for myself to achieve, last year was "KEEP CALM and CARRY ON". As I mentioned before I have problems with my skin. Last year I had lot of treatments and started my YOGA. So this year I decided to work hard from the "inside" which would be DETOXING both my body and mind. Luckily a dear friend recommend this " Glowing Green Smoothy" to me.

1.5 杯水/ 1小球羅蔓萵苣/ 2把菠菜/ 1根芹菜/ 1個蘋果/ 1個西洋梨/ 1根香蕉/ 一點西芹跟香菜/ 半顆檸檬

食材跟做法都很簡單, 唯一需要注意的就是因為要生食, 最好買有機蔬果或是確定你有洗乾淨。（其中的香菜如果你怕味道太重也可以換成姜或只放西芹）一開始我也很難接受喝下這綠呼呼的怪東西, 但喝了第一次之後覺得很清新很舒服。感覺如果每天早上一杯會不會有神清氣爽的感覺---讓一整天從零負擔開始。（怎麼感覺在說廣告台詞哈哈）

The ingredients and process are fairly simple, all you need to be aware is the ingredients are better be organic or you have to wash it properly since we are eating them raw. (and if you are afraid of parsley and coriander, you can change to ginger) The first time I saw it, I don't feel quite comfortable drinking this greeny thing. But after I had my first cup, I felt refreshing! Especially in the morning, it could be the best waking-up and energy drink to start the day!

那天我在上瑜伽課有學到一句話, “去感受你當下的感知與情緒, 但不去做任何回應”。除了身體的排毒外, 心靈的排毒也很重要：用心去體會每個當下, 平靜地對待, 才能做出正確的選擇給出適當的情緒。人類的身體和心靈真是無比奇妙呢!

The other day when I was in my Yoga class, the instructor said, ' Feel the sensation, but without reaction.' Mind detoxing is as important as body detoxing. Feel every moment with your heart, treat it with peaceful mind, then you can make the right choice and emotion. How marvelous are our mind and body works!

SPECIAL THANKS TO RIVER/ VIVI/ DERAMO! Inspiring video via HERE

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yumm。|| Turkey Leftover TURNOVER ||

不管是聖誕還是感恩節一定都少不了火雞大餐, 剛烤出來的火雞讓人垂涎三尺, 但剩下來的火雞肉真的會讓人避而遠之。不想要吃隔夜乾乾癟癟火雞肉的我, 決定把它們一次做成兩種料理, 冷藏起來分好幾天享用。

Either Thanks Giving or X'mas, we can't really celebrate them without big yummy roast TURKEY. Only just picturing it makes my mouth watering. However, the leftover can really turn the heaven into a nightmare. In order not to eat the dry boring turkey meat or make it into ordinary sandwiches, I decided to make it into two dishes that will last a couple more days in the fridge whenever I fancy them : )

火雞肉蔬菜咖喱

一個馬鈴薯 切塊/ 一個紅蘿蔔 切塊/ 半個洋蔥 切片/ 3個大蒜 切碎/ 2條新鮮辣椒 切碎 （可不加）/ 兩杯雞高湯（或水）/ 大蒜黃油（或一般黃油）/ 6個咖喱塊/ 一碗撕碎的火雞肉

1. ）放入黃油, 洋蔥, 大蒜, 辣椒炒香後, 加入紅蘿蔔跟馬鈴薯。Heat the pan with Garlic Butter, then toss Onion/Garlic/ Chill into the pan until fragrant.

2. ）放入火雞肉拌炒。 Toss in teared Turkey.

3.）加入兩杯高湯（或水）等沸騰, 放入咖喱塊。燉煮5分鐘後即可上桌!  Add two cup of Chiken Stock (or water) and add Curry Cube when its Boiling. stew it for 5 min, then serve with some rice.

焗烤芝士火雞肉螺旋義大利麵

一顆白花椰菜 切塊/ 8-10個紐扣蘑菇/ 很多很多查達芝士 磨碎/ 半顆洋蔥 切丁/ 2顆大蒜 切碎/ 兩條新鮮辣椒 切碎 （可不加）/ 一罐去皮番茄罐頭/ 大蒜黃油 （或一般黃油）/ 兩碗螺旋義大利麵/ 一碗撕碎的火雞肉

1.) 在鍋子裡放入4杯水, 待滾後, 加入少許鹽跟2碗螺旋義大利麵。烤箱預熱200度20分鐘。Put 4 cups of water in a pan and bring to boil. Put in some salt and the Fusillis in. Pre-heat the oven 200 degree 20 mins.

2.) 放入黃油, 洋蔥, 大蒜, 辣椒炒香後, 放入蘑菇和花椰菜拌炒, 待食材稍微軟化後倒入番茄罐頭。Heat the pan with Garlic Butter and then toss in Onion/ Garlic/ Chill/ Mushroom/ Cauliflower, cook until soften. Then pull in the Tomato Can.

3.）等醬汁稍微滾了後, 放入撕好的火雞腿肉。Bring the sause to slightly boil, then toss in the teared Turkey.

4.) 放入鹽/黑胡椒/ 羅勒（乾燥的也可以）調味。Seasoning with some salt/ pepper and basil (dry herb would do too).

 



 

5.) 烤盤要先抹上黃油。Butter your baking plate.

6.) 把三分之一的煮熟義大利麵與些許醬汁在烤盤裡攪拌均勻。Mix 1/3 pasta with some sauce in your baking plate.

7.)鋪上第一層芝士。1st layer of Cheese.

8.) 重複意大利面＋醬汁＋芝士的步驟, 用厚厚的一層芝士收尾。Repeat Pasta+Sauce+Cheese. Ended with thick layer off Cheese.

9.) 鋪上鋁箔紙, 記得在上面劃幾刀, 然後放進220度的烤箱烤15-20分鐘。Cover with foil, don't forget to make some cut on foil. Then bake it with 220 degree/ 15-20 mins.

Vola~很簡單吧！我那天用了一個半小時完成了這兩道料理（一大鍋咖喱＋兩大盤焗烤麵）, 然後分享給聖誕沒吃到火雞的好友們, 兩天就都吃光光了：）如果你有更簡單的火雞食譜也請來跟我分享呦！Vola~aren't they easy-peasy to make! I made them within 1 and half hours that night (one pot of curry +two big plate of pasta bake) and shared it with couple of friend who didn't have turkey on X'mas. They were GONE in 2 day : ) Well, if you have easier recipe, please do share with lazy me.

BON APPETIT! and SEE YOU NEXT YEAR Mr. TURKEY

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yumm。|| the taste of autumn: Chicken Mushroom Warm Salad ||

上海物價高, 常常吃外面不只擔心有沒有衛生, 錢包也會越吃越瘦。尤其是在這連續高溫的天氣最適合吃的沙拉類輕食, 其實只要會調好吃的醬汁, 都可以簡簡單單的在家做。這次嘗試的是雞肉蘑菇暖風沙拉, 很適合現在剛進入秋天的季節。

The cost of food is getting higher and higher each year, and also you need to worry about the hygine, especially in the hot weather, something row, like salad. However, once you get your hands on the yummy dressing, it's super easy and quick to prepare salad for yourself. The salad I make this time is the Chicken Mushroom Warm Salad, which is a lovely lunch option for early autumn.

—Recipe for Chicken Mushroom Warm Salad—

兩人份：雞胸肉一塊/ 蘑菇五到八朵/ 洋蔥/ 大蒜/ 一半的黃甜椒/ 生菜/ 番茄/ 羅勒/ 香菜/ 少許橄欖油

SERVE TWO: Chicken Breast Fillet x1/ Mushrooms x 5-8/ Onion/ Garlic/ half of Yellow Pepper chopped/Lettuces/sliced Tomatos/ Basil/ Coriander/ drop of olive oil

醬汁: 兩匙橄欖油＋一匙檸檬汁＋兩匙紅酒醋

Dressing: 2 spoon olive oil + 1 spoon lemon juice + 2 spoon red wine vinegar

先將一小匙橄欖油倒進熱鍋裡, 再把洋蔥和大蒜放入炒香。再來放入切好小塊的雞胸肉。記得要一直翻面讓雞胸肉四面均勻受熱, 有點變白色, 表面有點金黃色後放入蘑菇。炒到蘑菇有點變軟即可。

Drop a few olive oil in a nice heated pan. Stir fry the fine chopped garlic and onion first, and then the chopped equal pieces chicken breast. After the chicken from pink turned white and slightly golden on the surface, put in the mushroom, and fly for couple of mins, till its nice and soft.

在蘑菇變軟, 雞肉四面金黃後, 放入羅勒還有香菜翻炒。緊接著倒入一匙醬油跟日式面露提味。到醬汁收半乾時關火, 最後撒上一點義式香料粉還有胡椒粉即可。

Till the chicken turned nicely golden on every side, and the mushroom is soft, put in the basil and coriander, then a spoon of light soy sauce and japanese udon sauce. When the sauce are half way to dry, turn the heat off. Finally sprinkle some italian dry herb and black peppers.

準備一個沙拉碗, 放進洗好的生菜/ 切片番茄/ 切好的黃甜椒後, 把溫熱的雞肉蘑菇放在上面, 最後最後淋上美味醬汁即可。

Pepare a salad bow, put lettuces/ tomatos/ yellow peppers at the bottom, then the chicken, pull the dressing in the end.

Serve Warm. Eat Fresh.

BON APPETIT!

 

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yumm。|| Sunday Brunch Tortilla ||

These brunchy like food is my favourite, eg heavy english breakfast, panini, omelette...I can have it anytime during the day. it's light and satisfactory.

我很喜歡這種早午餐的食物, 像是英式早餐, 帕尼尼, 法式蛋捲...等等, 我甚至可以當晚餐吃因為吃起來沒負擔還可以很滿足。

The cookbook I bought in Taiwan, has so many recipe that most of them you can find on the menu of  local cafes. This one I have made is Tortilla, very simple but still really tasty.

我在台灣買到的一本食譜, 裡面都是你可以在咖啡廳裡找到的輕食, 而這次我嘗試的西班牙Tortilla則是做起來簡單又美味的一道早午餐。

—Recipe for Potato Tortilla—

A flat pan that has 20cm width.

需要一個直徑20公分的平底鍋

Potato x 1/ onion x 1/ egg x 5/ milk/ parmesan cheese/ sugar/ olive oil/ salt/ pepper

馬鈴薯一顆/ 洋蔥一顆/ 雞蛋五個/ 牛奶少許/ 帕碼森起司少許/ 糖/ 橄欖油/ 鹽/ 胡椒

Peal the potato, cut it into slices, each one 0.5 cm thick. Also cut the onion into slices.

把馬鈴薯削好皮, 切成厚0.5cm的薄片。洋蔥也切成絲。

Crack 5 eggs in a bowl and than add 2 spoons of milk, some parmesan cheese, pinch of salt, sugar and pepper. Then mix them well.

準備一個碗, 把五顆蛋打進去, 加入牛奶兩匙, 一點點起司, 一點點鹽跟糖, 還有胡椒。攪拌均勻。

Heat the pan, add drops of olive oil. Put the onion slices in and cook it until its soft. Then put fellowing ingredients in order. The egg mixture--->onion--->Potato---> rest of the egg mixture. Then put the lid on and cook it low heat for about 7-8 mins.

把橄欖油加到平底鍋中, 先將洋蔥炒到透明。然後將下列材料依順續放入鍋中, 蛋汁--->洋蔥--->馬鈴薯--->蛋汁。擺好後蓋上鍋蓋小火煮7-8分鐘。

Nicely cut like cake slice, and had salad or fruits on the side of the plate. Oh don't forget ketchup and mustard.

BON APPETIT!

煮好後像切蛋糕一樣小心翼翼的切一塊放盤子上, 可以加沙拉或是水果在旁邊, 喔！記得放點番茄醬跟黃芥末醬！然後就能...

盡情享用!

image via eileen's instagram 

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yumm。|| Very berry English trifle ||

I used to have this dessert nearly every day back in the uk. I think it's a perfect dessert for girls party like I had last Friday. I asked a friend to "tell" me the recipe. It sounds easy, and it was really easy pisy to make.

以前在英國的時候,這是一個我幾乎天天吃的甜點, 而我深深覺得對於一個都是女生的派對來說是個再適合不過的甜點。我憑著記憶和朋友的口頭敘述發現其實不只聽起來簡單, 做起來也十分簡單輕鬆。

---Recipe for Very Berry English Trifle---

a pack of berries/ a pack or a tin of custard/ double cream/ icing sugar/ sponge cake.

1. put the berries and about one tea cup of icing sugar in a pan and DO NOT ADD WATER. Cook for about 20-30 mins and KEEP STIRRING. When you see it looks like the texture of jam, stop, turn the heat off and cool it down on the side.

2. Put the double cream in a big bow, add half tea cup of icing sugar and then start to whip the cream until its thickening.

3. put the sponge cake at the bottom of your container, then put the jam on top of it, and then the custard, finally the cream. Put some berries on top of them all to decorate it, then put it in the fridge for at least 12 hours.

4.  BON APPETIT!

---英式野莓 trifle---

一盒莓果/ 奶油凍/ 雙倍奶油/ 極細砂糖/ 海綿蛋糕

1. 把買來的野莓放進鍋子裡, 加入大約一個下午茶杯的糖加熱煮爛, 千萬不要加水。大約要煮20-30分鐘, 而且要一直攪拌 （糖分隨時可以試吃調整）一直到水分吸乾有果醬的質地後關火, 旁邊放涼。

2. 把雙倍奶油跟半個下午茶杯的糖放進大盆子裡攪拌, 一直到奶油打發有一點點硬為止。

3.在容器最底下鋪上買來的海綿蛋糕, 然後塗上果醬在疊上奶油凍, 鋪上打發的奶油。最後在最上面放上幾粒莓果做裝飾。放進冰箱大約12小時。

4. 盡情享用!

 

images via eileen's instagram

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