意式牛肉卷螺絲粉 (Involtini Beef Fusilli)

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這道菜對於喜歡吃蒜香味及蕃茜的朋友來說是一大享受,雖然煮法比較繁複,但卻是味蕾的享受,值得一試的。
This dish is suitable for those people who really love garlic and parsley, although it’s quite complicated to cook, but the flavour is really amazing, it’s worth to try.

 

材料 (Ingredients):

 

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牛肉(beef) – 200克 (200g)

 

蒜頭 (garlic) – 4瓣 (4 cloves)

 

蕃茜 (parsley) – 4條 (4 strig)

 

西芹 (celery) – 1條 (1 … 閱讀更多 Read more...

番茄雞肉丸意粉 (Chicken Meatball Spaghetti)

這款雞肉丸意粉是作者及愛人的至愛,清淡但又很香的一道麵食,如果剩下來的,會用來做翌日的早餐,意大利人很喜歡用這款來做意式三文治,雖然做法及材料比較多,但值得一試的。

This pasta dish is the most favourite dish for me and my beloved one, it’s so delicious, sometimes we can’t finished it, then we will leave it to make Italian meatball sandwiches too.  Although it’s quite a lot ingredients and cooking method , but it’s worth to try.

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材料 (Ingredients) :

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肉丸材料 (Meat ball) :

雞肉 {雞胸或去骨雞脾肉} (Chicken … 閱讀更多 Read more...

自製醃肉及煙燻篇- 風乾鴨胸火腿 (HOMEMADE CURING AND SMOKING – Duck Breast Proscuitto)

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在香港,小編估計比較少人聽過或食過,因為很少食店會供應,而超市也沒有這食品,但在外國卻很常見,甚至是街頭小食也有。
I think there are very few people heard or even tried duck breast proscuitto in Hong Kong, also very few restaurant will provide this food, and can’t find it provided in supermarket as well, however, this food is so common in foreign counties and you can find it in food truck too.

 

風乾鴨胸火腿是風乾肉類中最容易及最快可以食用的,醃製需時1-2天,而風乾只需2-3星期就可以了。
Duck breast proscuitto is … 閱讀更多 Read more...