Summer Marinated Tomato

Ingredients:

2 large Tomatoes, ripen

1/4 cup Flat Leaf Parsley, chopped

1/3 cup Basil, thinly sliced

2 Garlic Cloves, minced

4 tablespoons Olive Oil

2 tablespoons Balsamic Vinegar

Salt and Pepper to taste

Direction:

1. In a large container, combine all ingredients. Close the lid. Shake it victoriously for about 15 seconds. It’s ready.

Bocconcini, Basil, and Tomato Salad | 水牛芝士九層塔蕃茄沙律

An impressive and super easy salad to prepare.  The freshly chopped basil and tomato perfectly marinade to each other, bringing the classic summer salad flavour.  With the bouncy bocconcini, it is just the cheer in the cold month.

INGREDIENTS:

2/3 cups Bocconcini

1 cup Cherry Tomatoes, halved

10-15 Black Olives (Kalamata and Nicoise)

10 pcs Basil Leaves, roughly chopped

1/4 cup Flat Leaf Parsley, leaves only, roughly chopped
1 teaspoon White Vinegar

5 tablespoons tablespoons Extra Virgin Olive Oil
pinch of Salt

材料：
2/3 杯  水牛芝士
1 杯  車厘茄，切半
10-15 粒 黑橄欖
10-15 片  九層塔葉，切碎
1/4 杯  香芹，葉部份，切碎
1 茶匙  白醋
5 湯匙  初搾橄欖油
少撮  鹽

METHODS:
1. In a large mixing bowl, combine all the ingredients.  Toss to combine.  Chill for 15-20 minutes before serving, if desired.

做法：
1. 在一只大碗內加入所有材料；拌勻。可雪15-20分鐘再食用。

Cilantro Chutney

If you have a whole bunch of cilantro left from another recipe, you can use it to make this lemony chutney.  This chutney is very delicious when paired with chicken, white fish, and baked potato.

INGREDIENTS:

1 cup Cilantro, leaves and stems

1/2 inch Ginger, peeled and cut into pieces

1/2 Lemon, juice

2 tablespoons Olive Oil

3/4 teaspoon Cumin Powder

1/3 teaspoon Salt

DIRECTION:

1. In a food processor, add all the ingredients.  Blend until it is well incorporated.  This chutney can be kept in the fridge for up to 4 days.

Stir-fried Mushrooms and Tofu | 蘑菇炒豆腐

I learned this recipe from a talented cook at a daycare which serves only vegetarian food. One of her signature dishes I enjoyed is this stir-fried mushroom and tofu, that was often served with brown rice or barley.  The slightly sweet and sour sauce is absolutely appetizing, and the tofu tastes earthy and smooth.  If you are a tofu lover, you will definitely love this dish.

INGREDIENTS:

12-15 Button Mushrooms, rinsed, sliced

1 block Firm Tofu, cubed

3-5 sprigs Thyme, fresh

5-6 Garlic Cloves, peeled, finely chopped

4 tablespoons Vegetable Oil

Seasoning:

1 tablespoon Balsamic Vinegar

2 teaspoons Sugar

1/3 teaspoon Salt

Cornstarch Slurry (1.5 teaspoons Corn Starch + 1/4 cup Water)

材料：

12-15 顆  蘑菇，沖淨，切塊

1 磚  硬豆腐，切粒

3-5 支  百里香

5-6 瓣  蒜頭，去皮，切碎

4 湯匙  菜油

調味料：

1 湯匙  意大利黑醋

2 茶匙  糖

1/3 茶匙  鹽

粟粉水 (1.5 茶匙 粟粉 ＋1/4 杯 水)

DIRECTION 做法：

1. Add oil and garlic in a pan; heat it over high heat.  Cook until the garlic becomes fragrant and starts to turn colour.

1. 在鑊中下油和蒜粒；以大火燒至香氣四溢。

2. Add mushrooms and thyme; continue to stir fry until the mushrooms become soft.

2. 下蘑菇和百里香，繼續炒至蘑菇變軟。

  

3. It is normal to see the mushrooms release lots of juice  Just continue to cook until the juice evaporates; about 10-15 minutes.

3. 蘑菇開初會滲出大量的水，繼續煮若10-15分鐘或至其收乾水份。

4. Add the seasoning except the cornstarch slurry.

4. 下所有調味料，粟粉水除外。

5. Add tofu.  Gently cook until the tofu is heated through.

5. 下豆腐；小心地炒至其變熱。

6. Reduce the heat to medium.  Stir in the cornstarch slurry. 

6. 把火調低至中火。拌入粟粉水。

7. When the sauce is slightly thickened, remove the pan from the heat.

7. 當汁開始變稠，迅速離火。

8. Serve it with brown rice.

8. 配以糙米飯食用。

Buttery Rosemary Bannock | 迷迭香無酵母班諾克麵包

Bannock is the staple food for Aboriginal people in Canada.  It is a form of unleavened bread that has a firmer texture.  Traditionally, bannock is made of lard, wheat flour, and water, but I replaced the lard for butter in this recipe since butter is more obtainable and healthier.

In this recipe, I will show you how to cook bannock in a kitchen with a non-stick pan.  In fact, you can apply this exact recipe to outdoor cooking and cook the bannock on a rock over an open fire. 

My husband and I enjoy cooking bannock when we go hiking.  It is the food that can be easily prepared ahead of time and pull it out to cook at the site.  All you need is to place the dough onto a rock (I assume you will set up a fire).  After the long hike, a hot meal composed of some nicely roasted bannock and hot soup is just so satisfying.  One time, we even got lucky enough to find some juniper berries growing right beside the fire, and we added it into our bannock dough.  The taste was remarkable.

  I hope you will enjoy this recipe.

Buttery Rosemary Bannock

班諾克無酵母麵包 

INGREDIENTS:

Rosemary Infused Brown Butter (recipe on the bottom; it takes only 15 minutes to make)

Bread Flour

Water

Salt

材料：

迷迭香牛油 (食譜在最下面；約時15分鐘)

高筋麵粉

鹽

水

METHODS:

1. In a large bowl, combine all the ingredients.  Mix it to combine and roll it into a dough.  The dough should be slightly sticky but can be handled without sticking to your hand.  Add more flour if needed.

2. Heat up a non-stick pan over medium heat.  At the same time, pull out a piece of dough and roll it into a flat circle shape.  Place the dough in the pan carefully.  Fry both sides of the dough until slightly brown; about 4-5 minutes each side.  Transfer to a serving plate.

做法：

1. 在一只大碗中加入所有材料，拌勻揉成麵糰。麵糰應稍黏黏，但不需要用手粉。如麵糰太濕，加少許麵粉調節。

2. 用中火預熱易潔鍋；同時間取一小入麵糰搓成圓餅狀。把其小心放到預熱了的平底鍋中，烤至兩邊微金黃；每邊若4-5分鐘。

Rosemary Brown Butter 迷迭香焦化牛油

Brown butter is actually an intensified aromatic butter after a browning process.  Through melting, the water in the butter evaporates out and leaves the butter fat and milk solids behind.  It has a sweet and complex mix of nutty flavour that can be used in cooking and baking.  

There are three types of brown butter: golden brown, brown-brown, and nearly black.  The longer the browning time, the deeper the flavour and the darker the colour the butter will become.

The rosemary brown butter in this recipe belongs to golden brown. Increase the cooking time if more intense flavour is desired.

焦化牛油其實是以溶化的過程提高天然奶香和焦香的牛油。熱力把牛油內的水入蒸發掉，剩下全脂肪和凝固成顆粒狀的奶脂。

焦化牛油有三種：微金黃、啡色，和深啡。牛油越煮得久，味道越濃和色澤越變深色。

這個迷迭香焦化牛油是微金黃色；如想更濃口味，可增加烹煮時間。

INGREDIENTS:

1 tube Butter, unsalted

2 sprigs Rosemary

材料：

1 條 牛油，無鹽

2 束  迷迭香

METHODS:

1. In a sauce pan, add the butter and rosemary.  Melt the butter over medium-low heat.  It is normal if there is lots of foam at the beginning.  Reduce the heat if the butter bubbles too much.

2. When the bubbles subside, the brown butter basically is ready.  Remove the rosemary.  Then, pay attention to the butter.  You can choose to continue the browning until the butter reaches the desired colour and flavour.

Note that it can happen very quick, especially from "brown-brown" to "nearly black" stage. When the butter nearly reaches to the desired colour, remove it quickly from the heat and transfer the butter to another container.  The remaining heat in the butter will continue the browning process while cooling.

做法：

1. 在一小鍋內放入牛油和迷迭香，以中小火熱溶牛油。白色泡沫會開始形成。若牛油過熱，把火調底。

2. 當泡沫消失，焦化牛油基本上已完成。拿掉迷迭香。若想牛油更濃味，繼續烹煮牛油。

3. 要注意把牛油由"啡色"煮至"深啡"的過程很易焦掉。當牛油快變成理想顏色，迅速離火倒入另一器皿內。牛油內的高溫會繼續烹煮過程。

Roasted Root Vegetables (Fall recipe)

Ingredients:

2 Yellow Beets

2 Red Beets

1/2 Celery Root

1/2 Rutabaga

1 Onion

3 tablespoons Olive Oil

2 sprigs Fresh Thyme

Black Pepper to taste

Salt to taste

材料：

2 個   紅菜頭

2 個   黃菜頭

1/2 個   蠟蘿蔔 (黃蘿蔔)

1/2 個   芹菜根

1 個   洋蔥

2 束   百里香

3 湯匙   橄欖油

黑胡椒   調味

鹽   調味

DIRECTION:

Creamy Mini Potatoes | 奶油小薯球

Creamy Mini Potatoes | 奶油小薯球  

Ingredients:

7-8 White Mini Potatoes

7-8 Red Mini Potatoes

7-8 Purple Mini Potatoes

1 bunch Fresh Chives

40 gram Unsalted Butter

Black Pepper to taste

Salt to taste

材料：

7-8 個   迷理白薯

7-8 個   迷理紅薯

7-8 個   迷理紫薯

1 束   細香蔥

40 克   無鹽牛油

黑胡椒   調味

鹽   調味

DIRECTION:

Sake Steamed Mussels | 清酒煮青口

Sake Steamed Mussels | 清酒煮青口  

Ingredients:

2 lbs Mussels

300 ml Sake

2-3 sprigs Fresh Basil

1/2 Meyer Lemon

15 gram Ginger Slices

材料：

2 磅   青口

300 毫升   清酒

2-3 束   九層塔

1/2 個   梅爾檸檬

15 克   檸檬

DIRECTION:

Egg Wrap Mozzarella Cheese Sticks + Fresh Tomato Dipping Sauce | 白乾酪芝士脆條 + 鮮茄沾汁

These cheese sticks are as good as the ones coated with breadcrumbs or panko, but we don't need to lay out three dishes for the flour, egg, and the seasoned crumbs.  All we need is just to lay out the sheets of egg wraps and roll out some "mozzarella mummies".  For the sauce, you can add some tabasco if you like heat.

Egg Wrap Mozzarella Cheese Sticks + 

Fresh Tomato Dipping Sauce

白乾酪芝士脆條 + 鮮茄沾汁  

Ingredients:

200 gram Mozzarella Cheese, cut into 7 sticks

7 Egg Wraps

Water

2.5 tablespoons Light Cooking Olive Oil (for frying)

Tomato Sauce: (about 1/2 cup)

3 Tomatoes, diced

3 cloves Garlic Gloves, crushed

2.5 tablespoons Light Cooking Olive Oil

1/3 teaspoon Dried Rosemary

1 tablespoon Red Wine Vinegar

1 teaspoon Paprika

1 tablespoon Brown Sugar

Sea Salt and Pepper to taste

材料：

200克  白乾酪芝士, 切成7條

7 塊   蛋春卷皮

水

2.5 湯匙   淡味煎煮用橄欖油 (煎春卷用)

蕃茄沾汁: (約1/2 杯)

3 個   蕃茄， 切粒

3 瓣   蒜頭，壓扁

2.5 湯匙   淡味煎煮用橄欖油

1/3 茶匙   乾迷迭香

1 湯匙   紅酒醋

1 茶匙   紅甜椒粉

1 湯匙   黑糖

DIRECTION:

Vegan Pesto Sauce | 全素九層塔青醬

This is the most basic pesto sauce that you can prepare in minutes without failing.  All you need to do is blend all the ingredients until smooth.  If you can't find pine nuts, you can use walnuts, almond, or pecan instead.  It also tastes great in it's simplicity. 

Vegan Pesto Sauce | 全素九層塔青醬

Ingredients: (1-2 servings)

1 cup Fresh Basil Leaves

1/3 cup Pine Nuts

3/4 cup Extra Virgin Olive Oil

1.5 teaspoon Sea Salt

1 teaspoon Black Pepper (reduce it to adjust the heat)

1.5 cups Rotini

1/2 cup Cherry Tomatoes, halved

材料：(1-2人份)

1 杯   九層塔

1/3 杯   松籽

3/4 杯   初榨橄欖油

1.5 茶匙   海鹽

1 茶匙   黑胡椒 (酌減份量以調節辛辣度)

1.5 杯   扭紋意粉

1/2 杯   車厘茄

DIRECTION:

Strawberry Chicken Liver Salad | 草莓雞肝沙律

Strawberry Chicken Liver Salad

草莓雞肝沙律  

Ingredients: (yield 2-3 servings)

200 gram Chicken Liver

1/3 Red Onion

60 gram Butter

1 tablespoon Cooking Wine

2 Sprigs Thyme

2 tablespoons Sugar

1/4 teaspoon Ground Black Pepper

1/4 teaspoon Sea Salt

Ingredients for Salad:

4 ounces Baby Spinach

1/2 cup Strawberries

3 tablespoons Virgin Extract Olive Oil

2 tablespoons Balsamic Vinegar

材料：(2-3人份)

200 克   雞肝

1/3 個   紅洋蔥

60 克   牛油

1 湯匙   煮食用酒

2 支   百里香

2 湯匙   糖

1/4 茶匙   黑胡椒碎

1/4 茶匙   海鹽

沙律材料：

4 安士   菠菜

1/2 杯   草莓

3 湯匙   初榨橄欖油

2 湯匙   黑醋

DIRECTION:

Homemade Labneh Cheese

Labneh cheese, is also called strained Greek yogurt cheese.  The creation process is just what it describes - strain the yogurt.

It is important that the yogurt be stored in the fridge during the straining process.  A cheesecloth is usually considered essential equipment, but If you have a clean and thin tablecloth it will also work.

You can add fresh herbs and olives in the cheese to create a savoury taste as the video shows here, but you can also add dried fruit and nuts to make a sweet flavour.  Create your own cheese and have some kitchen fun at home.

Thanks for stopping by.  I hope you enjoy this recipe.

Homemade Labneh Cheese

INGREDIENTS:

Greek Yogurt

ADDITIONAL INGREDIENTS TO FLAVOUR:

Black Olive

Lemon

Thyme, fresh

Olive Oil

Salt

DIRECTION:

Perilla Leaf Kimchi ｜紫蘇葉泡菜

If you have ever visited a Korean supermarket, you probably have seen perilla leaves.  They are usually sold in bundles or in packages.  Perilla leaf is a common vegetable that belongs to the mint family, with a mild herby flavour somewhat similar to anise and basil; it is widely used in Korean cuisine as vegetable, kimchi, flavouring, or wrap.

Perilla leaf isn't usually found in Hong Kong cuisine, so I learnt this wonderful leaf late after I moved to downtown Toronto, where Korean cuisine is broadly embraced. 

Funny is that my first experience of perilla leaf wasn't a nice one.  I always noticed the herby note of these vivid green leaves, but I'd never realized how strong it could taste when putting the whole piece of leaf in the mouth, along with the hot rice or spicy marinade.  I remember I swallowed it down hard, followed by a full glass of water and a few bites of other side dishes.

After that, I tried to stay away from perilla leaves, but I still bought them whenever I go to the Korean supermarket, just because I was attracted to their beautiful look.  Once I have them, I have to cook them, right?  Through time, I learned to enjoy its distinct flavour and perilla leaf kimchi has become the Korean recipe I make most often and enjoy most by far.

Thanks for stopping by.  I hope you enjoy this recipe.

You can buy perilla leaves at Korean supermarkets.

Perilla leaves are available all year around, but their have much better leaves in summer.

Perilla Leaf Kimchi 

紫蘇葉泡菜

Kimchi

Ingredients:

15-20 pcs Perilla Leaves

2 tablespoons Glutinous Flour

1/2 cup Water

4 tablespoons Fish Sauce

2 tablespoons Red Chile Flakes

1 tablespoon Garlic, peeled and minced

1 tablespoon Ginger, peeled and minced

How to make it:

1. Rinse the perilla leaves under cold running water.  Drain and set them aside.

2. In a glass bowl, combine the glutinous rice with 1/2 cup of water.  Mix it well.  Microwave the mixture for about 30 seconds; stir well.  Then return it back to the microwave to heat it for another 25-30 seconds, or until the mixture become gluey.

Don't over heat it, otherwise the mixture will turn lumpy or harden and it will have to start over again.

3. Combine the rest of the ingredients except the perilla leaves into the glutinous mixture.  Stir it until it becomes chilli paste.

4. Spread 1-2 teaspoons of the chilli paste on a perilla leaf.  Then, place another perilla leaf on top, and spread the chilli paste on it again.  Repeat this process until you finish all the perilla leaves.

5. Store the perilla leaves in an air-tight container.  Leave it at room temperature for two days before serving it.  Transfer the rest to the fridge and it can keep up to 4 days.

6. To serve, wrap a small bite of rice with a perilla leaf, and then put the whole thing in the mouth.