Strawberry Poppy Waffle

The waffle machine is my new addition in the kitchen and I love it.  I like that it doesn't require so much attention like pancakes and no more flipping.  All I need to do is to add the batter in the centre, close the lid and allow it to cook until the light comes on to tell me it is ready.  Every Saturday I will make a large batch of waffles that is enough to last for the week.  This week, we added some freshly mashed strawberries and they were delicious!  My husband said he couldn't believe how strong of a strawberry flavour that little piece of waffle could contain.  To serve, we always use maple syrup, but feel free to use other substitute.

INGREDIENTS:

6 Strawberries, mashed

2 Eggs, beaten

1/3 cup Butter, melted

2 tablespoon Vanilla Extract

1/3 cup Milk

2 cups Whole Wheat Flour

1 cup Pastry Flour

1 tablespoon Poppy Seeds

small pinch of salt

DIRECTION:

1. In a large mixing bowl, whisk together butter, eggs, vanilla extract, milk, and mashed strawberries until they are incorporated.

2.  Add the rest of the ingredients; mix well.  The batter should be very thick and gluey.

3. Heat up the waffle machine to medium heat.  Add two big spoonfuls of batter in the centre, and cook according to the machine indication.  Serve with maple syrup.

Seasonal Peach and Ginger Vinaigrette | 蜜桃薑沙拉醬汁

When you have some overly ripe peaches, this salad dressing will be a good idea to use them up.  You can always taste the peaches before adding agave syrup so that you can have a better control of the sweetness.  This dressing is best to go with bitter greens such as kale, arugula, and spinach.

INGREDIENTS:

1 Peach, pitted

Salad Green

Thumb size of Ginger, fresh, peeled

3 tablespoons Olive Oil

1 tablespoon Agave Syrup

1 tablespoon White Vinegar

1 teaspoon Poppy Seeds

Small pinch of Sea Salt

材料：

1 個  桃，去核

沙律菜

一節  薑，去皮

3 湯匙  橄欖油

1 湯匙  龍舌蘭蜜

1 湯匙  白醋

1 茶匙  罌粟籽

少撮  海鹽

DIRECTION  做法：

1. In a blender, add all ingredients.  Process until the mixture until it becomes smooth.  Drizzle on the salad before serving.

1. 在攪拌器內加入所有材料，攪拌直至其變成汁料。

Zucchini Chocolate Bread | 義大利青瓜巧克力麵包

In Summer, we always try to include zucchini in the menu since it is abundant and inexpensive.  Most of the the time we put zucchini in salad, eating it raw like cucumber with balsamic vinaigrette.  But we also enjoy sautéing it with lots of garlic as a warm salad.

This week, I tried something new, using zucchini to make this quick bread for our breakfast.  It turned out very moist and filled with cocoa aroma.  Although you will not taste any zucchini in the bread, you will still see strings of zucchini in the bread that makes you feel good about including vegetable in your breakfast.

  

INGREDIENTS:

1 Zucchini, shredded (about 2 cups)

4 Eggs, beaten

1/2 cup Milk, 2%

2 tablespoons Vanilla Extract

2 cups Whole Wheat Flour

1 cup Bread Flour

1 cup Brown Sugar

2 tablespoons Baking Powder

1 handful of Semi-Sweet Chocolate Chips

2 tablespoons Poppy Seeds (optional)

pinch of Salt

材料：

1 條  義大利青瓜，刨絲 (約兩杯)

4 隻  雞蛋，打勻

1/2 杯  牛奶，2%

2 湯匙  雲呢拿香油

2 杯  全麵麵粉

1 杯  高筋麵粉

1 杯  棕糖

2 湯匙  泡打粉

少量  牛奶巧克力粒

2 湯匙  罌粟籽 (可省略)

少撮  鹽

DIRECTION 做法:

1. Pre-heat oven to 360C.

2. In a mixing bowl, whisk together eggs, brown sugar, vanilla extract, and milk.  Add shredded zucchini; mix again.

3. Sift in whole wheat flour, bread flour, baking powder, and salt.  Add poppy seeds.  Mix until the mixture becomes batter and it is well incorporated.

4. Lay parchment paper in a baking container.  Pour in the batter and slightly drop the container on the counter a few times to get rid of the air bubbles.  Sprinkle the chocolate chips.  Bake it in the oven for about 30 minutes.

To check the doneness, insert a toothpick in the middle of the bread.  If it comes out clean, the bread is ready.  Allow the bread to cool before slicing it.

1. 預熱焗爐至360F。

2. 在一只碗內，加入雞蛋、棕糖、雲呢拿香油、和牛奶；攪打至均勻。下義大利青瓜絲；拌勻。

3. 全麵粉、高筋粉、泡打粉、和鹽。下罌粟籽；拌勻至變成麵糊。

4. 焗模內舖上焗紙，把麵糊倒入。把焗模在臺面上敲打數下以去取麵糊內的氣泡。灑上巧克力粒。放入焗爐，焗若30分鐘。

要測試麵包焗好與否，可把一支牙簽插入麵包中間再取出，如沒麵漿黏著便是焗好。

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 Coleslaw＋Vegan Coleslaw Dressing | 蘋果沙律＋全素沙律醬

This dressing is made of silken tofu.  The smooth tofu forms a creamy texture while giving a mild soy flavour to the salad.  I would say this dressing tastes far better than the non-vegan mayo or coleslaw dressing in the market.

Apple Coleslaw＋Vegan Coleslaw Dressing

蘋果沙律＋全素沙律醬  

Ingredients for Salad: (yield 4 servings)

2.5 cups Apples (I used Fuji here)

1/2 cup Carrot

1/3 cup Dried Cranberries and Raisins

1/3 cup Peacan, coarsely chopped

1 teaspoon Poppy Seeds

Tofu Dressing:

160 gram Silken Tofu

1/4 cup Canolia Oil

2 tablespoons Virgin Extract Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Dijon Mustard

1 tablespoons Agava Syrup

1/8 teaspoon Ground Black Pepper

1/8 teaspoon Sea Salt

沙律材料： (約四人份)

2.5 杯 蘋果 (我這兒用上富士蘋果)

1/2 杯  蘿蔔

1/3 杯  紅越莓乾和提子乾

1/3 杯  美洲薄殼胡桃

1 茶匙   罌粟籽

豆腐醬汁：

160 克   滑豆腐

1/4 杯   芥花籽油

2 湯匙   初榨橄欖油

1 湯匙   鮮檸檬汁

1 茶匙   第戒芥未醬

1 湯匙   龍舌蘭蜜

1/8 茶匙   黑胡椒碎

1/8 茶匙   海鹽

DIRECTION:

1. In a medium bowl, add all the ingredients for the dressing except canolia oil and olive oil.

2. Process the mixture with a hand blender until smooth.

3. Combine the two oils.  Add it into the tofu mixture in a small stream while belnding it.

4. Process it until the mixture is emulsified and becomes thickened.  Set the dressing aside.

5. Peel and core the apples.  Cut them into bite size.

6. Peel the carrot.  Cut it into matchstick size.

7.  In a large serving bowl, combine appples, carrots, cranberries, peacans, and poppy seeds.

8. Add the tofu dressing.

9. Genty stir until well combined.  Refrigerate it for at least 2 hours before serve.

Olive Oil Lemon Poppy Seeds Muffins | 橄欖油檸檬罌粟籽小蛋糕

Olive Oil Lemon Poppy Seeds Muffins

橄欖油檸檬罌粟籽小蛋糕  

Ingredients: (yields a dozen)

2/3 cup Extra Virgin Olive Oil

3/4 cup Brown Sugar

4 Eggs

1.5 tablespoons Poppy Seeds

1 Lemon of Zest

1/2 Lemon of Juice

1.5 teaspoons Vanilla Extra

1.5 cups Flour

1 tablespoon Baking Powder

1/3 teaspoon Salt

材料：(做約12 個)

2/3 杯   初榨橄欖油

3/4 杯  黑糖

4 隻   雞蛋

1.5 湯匙   罌粟籽

1 個 檸檬皮

1/2 個   檸檬汁

1.5 茶匙   雲呢拿香油

1.5 杯   麵粉

1湯匙   泡打粉

1/3 茶匙   鹽

DIRECTION: