黑松露牛肝菌帶子意大利飯 (Black Truffles and Porcini risotto with scallops)

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關於意大利米,作者也在這篇簡單地細說一下吧。其實意大利米分別有幾款 : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli及Maratelli,它們的吸水程度也不同,例如 : Vialone Nano係所有米種中吸水力最強的,他們煮的時候就要快及比較水性,好樣我們中國人的湯飯似的,不是我們常見比較黏性的那樣,所以在意大利人會把用途分得很細緻。然而在香港可以找到也只得3款,大致是 Arborio, Carnaroli and Vialone Nano,一般比較容易控制的是Arborio, 其餘兩款也吸水性強,很易煮得過火,所以大多數人也會用Arborio來煮意大利飯。

We can talk briefly about Italian rice here, practically there are various types of risotto : Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano, Carnaroli, Maratelli.  Different rice have its own absorbs condiments, i.e. Vialone Nano is … 閱讀更多 Read more...

香港唯一真正意大利超市 (The only one real Italian Marketplace in Hong Kong)

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有讀開作者的文章的讀者也知道,作者熱愛煮意利菜,但一路上作者只可以用本地可以買到有限的意大利食材,卻沒有意大利真正新鮮食材,所以應該在味道上有些差別吧。
As you know when you followed my blog, I really enthusiastic about Italian cuisine, unfortunately, it’s really hard to find Italian fresh vegetables and goods in Hong Kong, so I think it might be slightly different taste compared to original dish.

 

最近作者竟然無意找到應該在香港是唯一的意大利超市,老闆也是意大利人,他自己挑選當地最當做的新鮮食材並直接從意大利入口,所以店內所賣的新鮮蔬果會因應季節而變動。
Recently, I found an Italian supermarket in Hong Kong operated by an Italian, he is … 閱讀更多 Read more...

自製焦糖爆谷 (Homemade Caramel Popcorn)

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相信很多人也喜歡吃的一款小食,但很多時也很難做得好,原因在於製作焦糖時的特別竅門,今次就分享給大家吧。至於芝士味爆谷真在研究中,希望遲些可以分享吧。

Everybody loves this snacks, but many people hard to do it in the proper way since there’s a trick when cooking caramel, so let’s do it now.  I’m also trying to make Cheese popcorn, hope can share it later too.

 

材料 (Ingredients) :

 

牛油 (Butter) – 1杯 (1 cup)

 

蔗糖 (raw sugar) – 2杯 (2 … 閱讀更多 Read more...