Wednesday, November 12, 2014

草莓冷藏燕麦 Strawberry No-Cook Refrigerator Oatmeal

材料(1人份):
快煮燕麦                    6tbsp
低脂牛奶                    3/4包
原味酸奶                    2tbsp
奇异籽                         1tbsp
草莓                             5颗

做法:
  1. 将燕麦放入罐中,加入牛奶,酸奶和奇异籽,盖上盖子,摇晃均匀。
  2. 加入已洗净切丁的草莓,用汤匙拌匀。
  3. 盖上盖子,放入冰箱冷藏隔夜。
  4. 隔天,将燕麦取出,加上新鲜的草莓,即可食用。
备注:
可依照自己喜欢的浓稠度调整牛奶的分量。
更多不同口味的免煮冷藏燕麦可看这里:香橙免煮冷藏燕麦芒果免煮冷藏燕麦奇异果免煮冷藏燕麦樱桃免煮冷藏燕麦葡萄免煮冷藏燕麦
Ingredients:
Quickcook Oatmeal                6 tbsp
Low fat milk                            3/4 pack
Natural yogurt                        2 tbsp
Chia seeds                                 1 tbsp
Strawberries                              5 nos

Method:
  1. Put oatmeal into a jar, add in milk, yogurt and chia seeds, put on the lid and shake until they are well-mixed.
  2. Add in strawberry cubes and stir well with a spoon.
  3. Put on the lid and refrigerate it overnight.
  4. After a night, take out the oatmeal from the refrigerator and add in some fresh strawberries. Ready to serve.
Note:
Can adjust the amount of milk based on own preferences for the thickness of oatmeal formed.

Wednesday, November 5, 2014

百香果雪糕(无蛋) Passion Fruit Ice-cream (Eggless)

昨天做了百香果意式奶冻,剩下一些鲜奶油和牛奶。
于是,就做了百香果雪糕来解决掉这些剩下不上不下的材料。
我没有用蛋黄,因为不想为了做雪糕,结果,剩下的蛋白又得想办法解决掉。
而且,最主要的原因是,老娘很懒惰开炉加热材料啦~
呵呵。。

之前做的奥利奥雪糕,虽然每隔一个小时就拿出来搅拌一下,但做出来的口感也不见得很幼滑。
反而这个食谱,既不需要每隔一个小时就得搅拌一下,也不用花太多功夫,但成品的口感却幼滑得多了!
论卖相,加了百香果的雪糕,黄黄的,好漂亮~(*可是拍照拍出来的只是淡淡的黄色)
论口感,雪糕虽然不及麦当当的那么滑,但是也算是幼滑哦~
论味道,百香果酸酸甜甜的味道,再混合淡淡的奶香味,真的好好吃~
我试了一口,突然,又爱上了自己了!
哈哈!
回家一定要找个机会做给家人吃,让他们试一试外头少见的雪糕口味。

唯一的不足是,雪糕会融化得很快,所以盛出来后,就要尽快吃完。

材料:
动物性鲜奶油--100 ml
牛奶--70 ml
细砂糖--60 g
百香果肉--80 g(约2颗)

做法:
  1. 牛奶加入细砂糖,小火煮至糖完全溶化。
  2. 熄火,待凉。
  3. 百香果加入牛奶中,拌匀。
  4. 鲜奶油打至硬后,拌入牛奶百香果糊,搅拌均匀。
  5. 将混合物倒入带盖的盒子中,放入冷冻库冷冻至少10个小时即可。
Ingredients:
Whipping cream--100 ml
Milk--70 ml
Castor sugar--60 g
Passion fruit pulp--80 g(Approx. 2 nos)

Method:
  1. Add sugar into milk, heat over low heat til the sugar has fully dissolved.
  2. Off the heat and let the milk to cool down a bit.
  3. Add the passion fruit pulp into the milk and stir well.
  4. Whip the whipping cream til stiff peak, then, add in the milk-pulp mixture and mix gently.
  5. Pour the mixture into a container and close the lid. Put the container into the freezer for at least 10 hours. Ready to serve.

Tuesday, November 4, 2014

百香果意式奶冻 Passion Fruit Panna Cotta

很久以前在网上看到意式奶冻这道甜品,心痒痒想试做。
拖了那么久,终于,今天趁着从家里带来了几颗百香果,而所有材料又都有了,就动手吧!
从头到尾,准备的时间不超过20分钟 。
成品却非常好吃~
这奶冻吃起来的口感,介乎优格与豆花之间的口感。
冷冷又甜甜的奶冻,配着酸酸的百香果,实在是完美的搭配!

食谱参考:Min's blog

材料(3小杯):
动物性鲜奶油  150 ml
牛奶  100 ml
细砂糖  30 g
鱼胶粉 1/2 tbsp (+2 tbsp冷水泡发)***
百香果  1 颗

做法: 
  1. 鱼胶粉用冷水泡发,备用。
  2. 把鲜奶油,牛奶和细砂糖放入锅中,以小火加热至糖完全溶化后熄火。
  3. 倒入鱼胶粉,搅拌均匀。 
  4. 将混合物过筛后,倒入容器中,待凉后冷藏约3-4个小时或至凝结。
  5. 最后,在奶冻上放上新鲜百香果肉即可。
备注:
原食谱用了热水泡鱼胶粉,但我用了冷水。因为一直以来,我所看到的食谱都是用冷水泡鱼胶粉,免得鱼胶粉遇热比较难溶解。
Ingredients (3 cups):
Whipping cream  150 ml
Milk  100 ml
Castor sugar  30 g
Gelatine powder  1/2 tbsp (soak in 2 tbsp of cold water)***
Passion fruit  1 nos

Method:
  1. Soak gelatine powder in cold water and set aside.
  2. Pour whipping cream, milk and castor sugar into a saucepan. Heat the mixture over low heat til the sugar has fully dissolved. Off the heat.
  3. Pour the gelatine powder into the mixture and stir well.
  4. Strain the mixture and pour it into cups. After they have cooled slightly, refrigerate them for about 3-4 hours or til set.
  5. Lastly, top them with passion fruit pulp. Ready to serve.
Note:
The author used hot water to dissolve gelatine powder but I used cold water. This is due to the reason that from the recipes that I have came across all the while, they used cold water instead of hot water as they commented that gelatine powder cannot dissolve easily in hot water.