Creamy Garlic Vegetable Dip | 蒜香美乃滋沾醬

INGREDIENTS:

6 tablespoons Mayonnaise, low fat

1 head Garlic, peeled and minced

1/4 cup Milk, 2%

1 tablespoon Dijon Mustard

1 teaspoon Oregano, dried

 sprinkle of Sea Salt

材料：

6 湯匙  美乃滋，低脂

1 頭  蒜頭，去皮，磨蓉

1/4 杯  牛奶，2%

1 湯匙  芥末醬

1 茶匙  奧勒崗，乾燥

少撮  海鹽

DIRECTION 做法:

1. Whisk all ingredients together until smooth and well combined.  Chill it before serving.

1. 把所有材料攪勻至幼滑。雪凍後才享用。

Baked Crispy White Fish with lemon and Parsley

INGREDIENTS:

3 pcs White Fish Fillets

3 cups Cornflakes, no sugar coating

1/2 cup Parsley, finely chopped

1 Lemon of zest

1/2 Lemon of Juice

1/3 teaspoon White Pepper Powder

1/2 teaspoon Salt

Vegetable Oil

SAUCE: 

1/3 cup Mayonnaise

2 tablespoons Ketchup

1 teaspoon White Vinegar (optional)

DIRECTION:

1. Pre-heat the oven to 350F.

2. Crush cornflakes into fine pieces.  Mix them with parsley lemony zest, 1 tablespoon vegetable oil, white pepper and salt together.  The mixture should be gluey.

3. Pat dry the fish and cut it into strips.

4. Coat the fish with a fair amount of the cornflake mixture.  Slightly use both palms to tighten it.  Lay the fish on a baking tray that lined with parchment paper.  Repeat this process to finish all the fish.

5. Bake it for about 25 minutes or until the it is golden and crispy. 

Healthy Shrimp Rice 營養蝦飯

INGREDIENTS:

12 Shrimps, shelled and deveined

2 Green onions, roughly chopped

1 cup Corn Kernels

2 Eggs

1/2 teaspoon White Pepper Powder

1/2 teaspoon Salt

1 tablespoon Sugar

1 tablespoon Garlic Powder

3 tablespoons Vegetable Oil

2 tablespoons Mayonnaise

4 bowls Cooked Rice

DIRECTION:

Cobb Salad with Maple Bacon and Prawn | 科布沙律配楓糖煙肉大蝦

Instead of the classic Cobb salad which is usually composed of chicken breast, I used prawn and added sweet corn here.  Actually the ideas of the ingredients for Cobb salad can vary, but the core ingredients are still hard boiled egg, avocado, salad greens, and crispy bacon.

We like to serve this salad as our main course at home because it is easy to prepare and also high in nutritious value.  To make this recipe even simpler and tastier, I roasted the prawn with the bacon so that the prawn could absorb the extra smoky and maple flavour from the meat.

Hope you enjoy this recipe.

INGREDIENTS: (3 servings)

16 Prawns, deshelled and deveined

6 pcs Maple Bacon

1 head Romain Lettuce, cut into bite size

1 Avocado

1 cup Sweet Corn, boiled

2 Eggs, boiled

40 gram Mozzarella Cheese, cubed

Blue Cheese (optional)

DRESSING:

4 tablespoons Mayonnaise, low fat

1/4 cup Milk, 2%

1 tablespoon Dijon Mustard

1 teaspoon White Vinegar

1 teaspoon Onion Powder

1 teaspoon Oregano, dried

Pinch of Salt

Pinch of Black Pepper

材料 (3人份)：

16 隻  蝦，去殼，去腸

6 塊  楓糖味煙肉

1 棵  生菜，切小塊

1 個  牛油果

1 杯  甜粟米，用水煮熟

2 隻  雞蛋，煮熟

40 克  水牛芝士，切粒

少許  藍芝士 (可省略)

汁料：

4 湯匙  美乃滋，低脂

1/4 杯  牛奶，2%

1 湯匙  芥末籽醬

1 茶匙  白醋

1 茶匙  洋蔥粉

1 茶匙  奧勒崗香草

少撮  鹽

少撮  黑胡椒粉

 DIRECTION 做法:

1. Pre-heat the oven to 360F.

2. Line the bacon on parchment paper without overlapping them.  Place the prawns around the bacons.

1. 預熱焗爐至360F.

2. 煙肉在焗紙上排好，不要重叠。把蝦放在煙肉週邊。

3. Slice the avocado in half lengthwise and then twist it open.  Remove the pit with a spoon.  Slice the avocado into cubes and scoop them out with a spoon.

4. Place lettuce on a plate.  Then, place the rest of salad ingredients on top.

3. 牛油果切牛，用匙把核滔去。把果肉切成小粒，再用匙起肉。

4. 在碟上放上生菜，再放上其他沙律材料。

5. To make the dressing, combine all ingredients and whisk until smooth.  Drizzle it over the salad and serve.

5. 把所有汁料加入一只碗，攪拌至均勻。淋上沙律菜上；上桌。

Healthy Chickpea Sandwich Spread 鷹咀豆三文治醬

Healthy Chickpea Sandwich Spread

鷹咀豆三文治醬

Ingredients:

2.5 cups Canned Chickpeas

2 tablespoons Dijon Mustard

3 tablespoons Mayonnaise

1 teaspoon Paprika

1/8 teaspoon Ground Black Pepper

1/3 teaspoon Sea Salt

Some Bread and lettuce to serve

材料：

2.5 杯   罐裝鷹咀豆

2 湯匙   全籽芥茉醬

3 湯匙   美乃滋

1 茶匙   紅椒粉

1/8 茶匙   黑胡椒碎

1/3 茶匙   海鹽

麵包和生菜 (伴食用)

DIRECTION:

Egg Salad Sandwich | 蛋沙津三文治

Egg Salad Sandwich | 蛋沙津三文治

Ingredients: (yield 2 portions)

4 Boiled Eggs

1/3 cup Mayonnaise

1/4 teaspoon Poppy Seeds

1/8 teaspoon Sea Salt

1/8 teaspoon Ground Black Pepper

Sandwich Bread to serve

材料：（二人份）

4   水煮蛋

1/3 杯   美乃滋

1/4 茶匙   罌粟籽

1/8 茶匙   海鹽

1/8 茶匙   黑胡椒粉

三文治麵包

DIRECTION:

Apple Chicken Salad Wrap | 蘋果雞絲沙律卷

Apple Chicken Salad Wrap

蘋果雞絲沙律卷 

Ingredients:

4 Chicken Legs

2 Granny Smith Apples

1 Jicama

Tortilla Wraps

Mayonnaise:

3 Egg Yolks

400ml Vegetable Oil

1 tablespoon White Wine Vinegar

1 Lemon of Juice

材料：

4 隻   雞脾

2 個   青蘋果

1 個   沙葛

墨西哥薄餅皮

美乃茲：

3 隻   雞蛋黃

400 毫升   菜油

1 湯匙   白醋

1 個檸檬 (榨汁)

DIRECTION:

Spruce Pine tips and recipes ｜ 嫩松葉食譜

Around early May until mid June, the young shoots of the pine and spruce start to come out from their brownish papery shields.  These bright green young shoots are edible, tender, lemony-pine like, and rich in Vitamin C.   

My family and I were walking in the woods, looking for some other edible plants when we spotted a huge spruce tree that filled with these yummy tips.  Many tips had just emerged, while many others were still waiting for their time.

Young spruce tips are always best collected when they just come out from their papery casings.  After the tips become bigger and the colour turns deeper green, they lose the delicate citrus flavour and I will not collect them anymore.  After a few taste-tests to make sure we found a good tree, we started to collect the tips.

These tips are actually the young shoots of the tree and they will turn into branches and needles once mature.  So we paid careful attention not to accidentally over harvest the tips from the same branch or from the same area.

My son said he had to give each spruce tip a "taste test".


My son wasn't in the mood to stop and watch his mommy pick the spruce tips, which seemed to take forever.  He wanted to keep walking.  He stared at me while I chewed my second spruce tip.

"Do you want to try some? It's delicious." I handed him a tip.  He shook his head.  Frankly speaking, my son often hesitates to try wild edible plants although we forage all the time.  Perhaps many wild plants are rather pungent or bitter for his taste.  My husband and I just have to try different ways to teach him to enjoy the gift from the wild.

"Are you sure? It taste like spring." I nibbled again on the tip and handed it to my son.  "What does spring taste like?" He said curiously.  "Kind of like lemon or some type of citrus, but with the taste of pine," I answered.

He picked a green tip from the tree and took a teeny-tiny bite.  "Mmm, it's so yummy!" He smiled and slowly savoured the rest of the tip.  "Can I have another one?" he asked.  Since I wasn't sure how many pine tips a kid should have per day, I told him he could only have one or two.  Later, I saw him sneaking a few more into his mouth on the other side of the tree.  Well, it's really hard to stop him when there were thousands of tips dangling on the branches in front him.  So, we moved on.






Last week when we visited my in-laws, we found their spruce tree was also filled with the young tips.  My son immediately picked one and introduced it to his grandma and grandpa.

"It's packed with Vitamin C.  You will just need to eat two pine tips to fill your need every day!" my son said, announcing his new find.  Although my in-laws are not wild-edible enthusiasts, they nibbled a little.  "Oh yeah, it does taste a little like citrus, " Grandpa said.

"Just eat two, okay?" my boy said, with a very proud smile on his face.

Thanks for stopping by.  I hope you will enjoy these recipes.





Spruce Tip Sea Salt



INGREDIENTS:
1/2 cup Spruce Tips
1.5 cups Sea Salt


DIRECTION:
1. Rinse the spruce tips with cold water; pat dry.

2. Finely chop the pine tips with a knife.

3. Mix the sea salt with the pine tips and stir until combined.  Loosely cover it with plastic wrap and allow it to completely air-dry; stirring it once every day to even out the drying.  Store it in an air-tight container and it can be kept up to three months.

Pine salt is good to be used on white fish, frittata, or roasted root vegetables.




Spruce Tip Mayonnaise 



INGREDIENTS:
1 cup Japanese Mayonnaise
10 Pine Tips
2 tablespoons Lemon Juice
1 tablespoon Honey



DIRECTION:

1. Rinse the pine tips in cold water; pat dry.

2. Finely chop the pine tips.  Mix it with the rest of the ingredients.  Chill it before using it.  Can be stored in refrigerator for two days.

Spruce tip mayonnaise is delicious as vegetable dip, or served with white fish.

Spruce Tip Sugar

INGREDIENTS:

1/3 cup Spruce Tips

1.5 cup Sugar

DIRECTION:

1. Rinse the spruce tips with cold water; pat dry,

2. Finely chop the spruce tips.  Mix it with the sugar.  Cover the mixture loosely with plastic wrap.  Allow it to completely air-dry; stirring it once everyday.  Store it in an air-tight container and it can be kept up for three months.

Spruce tip sugar is perfect as an additional flavour for cookies and drinks.