(芝士茄汁蘑菇焗螺絲粉)
1. button mushrooms 200g
2. cucumber 1pc
3. tomatoes 2pcs
4. tomatoe pasta sauce 40g
5. cheddar cheese
Cooking Method:
1. Slice cucumber and mushrooms, and slightly saute them in pan. Dice tomatoes.
2. Cook pasta according to directions on packet. Remove from water. Place in heat- proof container and place tomatoes, cucumber and mushrooms on top of pasta.
3. Spred tomato paste on top, and sprinkle cheese evenly. Bake in preheated 180C oven for 8 mins.
(冬蟲草響螺雞湯)
1. conches 160g
2. fresh chicken 1/2
3. chinese cordyceps (tung-chung-cho) 24 - 32g
4. ginger 3 slices
5. spring onion 1 sprig
6. pork shank (optional) 160g
7. water some
Cooking Method:
1. Parboil chinese cordyceps in boil water. Soak to tender and then wash.
2. Parboil pork shank and fresh chicken in boiling water, too. Slice.
3. Parboil conches with spring onion and ginger in boiling water. Slice.
4. Fill the pot with water. Bring to boil. Put in all ingredients.
5. Cooking for 3 hours. Taste with some salt.
(車厘撻)
1. 4ozs butter
2. 2/3 cup sugar
3. 1 egg
4. 2 cups flour
5. 1/4 tsp soda powder
6. 1/4 cup almond (removed skin, toasted, crashed)
Filling:
1. 1/2 cup cold water, 2 packs light jelly powder
2. 2 cans seedless black cherries (retain the black cherries solution for latr use)
3. 1 tbsp sugar
4. 1/8 tsp vanilla essence
5. 1 bottle fresh cream whipped with 2 tbsp sugar
6. 4 tsp melted butter
Cooking Method:
Crusts:
1. Stir butter to milky white. Add sugar slowly and continue to stir. Finally, add egg and stir well.
2. Sift flour and soder powder. Add crushed almond and butter and stir quickly. Knead the mixture into dough.
3. Roll the dough into 1 1/2'" thick. Use the 4" round pastry cutter to cut round crusts, place the crusts on the bottom of tart plate, then use a fork to prick some hole on the crusts to allow steam from evaporation and prevent the crusts from cracking. Repeat for all crusts. Pre- heat oven to 350 degree Fahrenheit (gas #3), put the crusts in oven and bake for 25- 30mins, remove the crusts from the tart plate when the crusts are cool.
Filling:
1. Add light jelly powder in 1/2 cup of cold water for 5 mins.
2. Bring 1 1/2 cup of black cherries solution to boil. Add melted light jelly powder into the solution, and add 1 tbsp of sugar. Let cool.
3. Whip fresh cream until stiff. Brush a layer of cream onto the crusts. Place black cherries on to the tarts. When the black cherries solution is half set, pour small amount of solution into each tart. Place the tarts in refrigerator for 30 mins.
4. Garish each tart with fresh cream.
