List of Desserts and Quick Breads:

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免攪芋頭椰子雪糕 (冰淇淋) No-Churn Taro and Coconut Ice Cream

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Ingredients 材料 (This recipe makes six servings 六人份):

1 cup peeled and cubed taro roots (around 1/2 inch by 1/2 inch cubes), steamed until tender and cooled to room temperature 已去皮、蒸熟及放涼至室溫的芋頭丁(每顆約半英寸乘半英寸) 1 量杯
3 tbsp. sweetened coconut flakes 已加甜的椰絲 3 湯匙
1 cup heavy cream 含奶脂量 百份之 36 或以上的鮮奶油 1 量杯
5 tbsp. sweetened condensed milk 煉乳 5 湯匙

Steps 做法:

  1. Take around 1/5 of the taro root cubes, cut each one into four pieces and set aside. 取份量中約五份之一的芋頭丁,再切成 1/4 乘 1/4 英寸左右之小丁備用。

  2. Put all the remaining ingredients into the cup of a blender, put the lid on, and blend until you can no longer see the taro cubes and all the ingredients are well mixed together. Divide the mixture into six freezer-safe cups. 把其餘的芋頭丁和其他所有材料放入電動攪拌機 (blender) 中,上蓋後啟動攪拌機。把混合物打至完全融合和看不到整顆的芋頭丁為止。混合物會很稠。把混合物平均地分到六個能進冰庫 (freezer) 的杯子中。

  3. Add the reserved smaller taro cubes to each cup and press them down. 把步驟(一)中預留的小芋頭丁平均輕輕地加進每一杯混合物中。

  4. Freeze all the ice cream cups until firm, at least two hours. 放進冰庫中冷藏至凝固,起碼兩小時。

Notes 詳細心得:
More sweetened condensed milk can be added if you like your ice cream to be even sweeter. 這是少甜的配方。喜歡更甜的朋友可多加煉乳。

Written: August 14, 2018




免煮黑芝麻糊 No-Cook Crunchy Chinese Black Sesame Dessert

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Ingredients 材料 (This recipe makes one serving 一人份):

1/4 cup milk from the refrigerator 從冰箱取出的鮮奶 1/4 量杯
3 tablespoons store-bought roasted black sesame seeds 市售已烘過的黑芝麻 3 湯匙
2 tablespoons roasted unsalted sunflower seeds 已烘過但沒加鹽的葵花籽 2 湯匙
1/4 cup cooked rice from the refrigerator 冷飯 1/4 量杯
1 tablespoon sweetened condensed milk 煉乳 1 湯匙

Steps 做法:

  1. Put all the ingredients into a personal-size electric blender. 把以上材料放入一個個人裝電動攪拌機的攪拌杯中。

  2. Put the lid of the blender on and start blending until the whole seeds cannot be seen. The mixture will be very dense. 加蓋後啟動攪拌機直到看不見整顆的黑芝麻和葵花籽。芝麻糊會很稠。

  3. Use a tablespoon to transfer the mixture into a small bowl and enjoy! 用一把西式湯匙把芝麻糊轉到一小碗中便可享用。

Notes 詳細心得:
1. More sweetened condensed milk can be added if you like your dessert to be even sweeter. 這是少甜的配方。喜歡更甜的朋友可多加煉乳。

2. Other chopped nuts can be used in the place of sunflower seeds. 葵花籽可用別的堅果代替。要先把堅果稍為切碎才入攪拌機。

3. The cooked rice can be a mixture of white rice and brown rice mixed and cooked together. I usually add some buckwheat groats to the rice mixture as well. 冷飯不一定要全白飯。例如我煮飯是用白米、糙米和蕎麥仁混合一起煮。

Written: July 25, 2018




聖誕蛋酒布丁(布甸) Steamed Eggnog Custard Pudding

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Ingredients 材料 (This recipe makes two servings 二人份):

1 egg 雞蛋一顆
1/4 tsp. allspice 多香果粉 1/4 茶匙
2 tbsp. sugar (optional) 砂糖 2 湯匙 (可以不用)
4 tbsp. vanilla yogurt 香草味優格 4 湯匙
3/4 tbsp. rum 蘭姆酒 3/4 湯匙

Decoration 裝飾用 :
mini-marshmallows or raspberries 小型棉花糖或覆盆子

Utensils 器皿: two 3-inch ramekins 2 個直徑約 3 英寸的小烤盤

Steps 做法:

  1. Use a blender to blend the egg, allspice, sugar, rum, and yogurt until smooth and the mixture is in liquid form. Count from 1 to 20 slowly for how long to blend the ingredients. 把雞蛋、多香果粉、砂糖、蘭姆酒和優格用電動攪拌機打成液體狀的蛋酒混合物。 我慢慢由 1 數到 20 後,攪拌的時間就差不多了。

  2. Pour the mixture into 2 ramekins through a sieve, to get rid of air bubbles. 把蛋酒混合物過篩平均地都進兩個小烤盤中。過篩是為了要小氣泡消失。

  3. Cover each ramekin with a piece of aluminum foil. 用錫箔紙把烤盤緊緊蓋着。

  4. Use medium heat to steam the custard for 5 minutes. Then turn off the heat and do not open the lid of the steamer. Let the custard continue to cook for 10 more minutes. 用中火蒸五分鐘。把火關掉。不要開蓋。讓布丁留在蒸籠中十分鐘。

  5. Take out the ramekins, remove the aluminum covers. 把布丁拿出放涼。把錫箔紙拿掉。

  6. Decorate each serving with two mini-marshmallows or a raspberry. 可以小型棉花糖或一顆覆盆子裝飾。

  7. If you prefer to serve cold, put the ramekins into the fridge and only decorate right before serving. 若要把布丁先放冰箱冷藏,等到要吃的時候才裝飾。

Notes 詳細心得:
1. If you want an even heavier rum flavor, increase the amount of rum to 1 tablespoon. 如果想酒味更濃,可把蘭姆酒的份量加至一湯匙。

2. I do not add sugar to the mixture because I think the sweetness of the yogurt is enough for me. 我是不用砂糖的。香草味優格的甜味對我來說已經足夠。

3. As stoves are different, please adjust the cooking time for your stove. 每家的煮食爐不一樣,請自行調節烹調的時間。

Written: December 17, 2017




鳳梨椰子麵包布丁(布甸) Piña Colada Bread Pudding

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Ingredients 材料 (This recipe makes two servings 二人份):

1 egg 雞蛋一顆
2 tbsp. light brown sugar 黃糖2湯匙
5 tbsp. drained crushed pineapple (from a can) 罐頭切碎鳳梨 (不帶罐中鳳梨汁) 5 湯匙
1 tbsp. coconut flakes (sweetened or unsweetened) 椰絲 1 湯匙
1.5 tsp. grated Parmesan cheese 帕馬森起司碎 1.5 茶匙
A little cooking oil to grease ramekins 抹烤盤用的食用油一點
1 croissant (around 4x3.5 inches in size) 約 4 英寸x 3.5 英寸大的可頌 (又稱牛角包) 1 個

Choose Combination A or B below [A 或 B 任選一款]:
A:1 tsp. coconut milk and 1 tsp. rum 椰奶1茶匙加 蘭姆酒 1 茶匙
B:1.5 tsp. coconut milk and ½ tsp. vanilla extract 椰奶 1.5 茶匙加香草精半茶匙

Baking utensils 烘焙器皿: two 3-inch ramekins 2 個直徑約 3 英寸的小烤盤

Steps 做法:

  1. Place the metal rack of a toaster-oven at the lowest level. Pre-heat toaster oven to 300 degrees Fahrenheit (150 degrees Celsius). 把桌面小烤箱中的金屬架放到最低的位置,並預熱至華氏 300 度 (攝氏 150 度)。

  2. Lightly grease two 3-inch ramekins and set aside. 用少許食用油塗抹兩個直徑約 3 英寸的烤盤備用。

  3. In a large mixing bowl, whisk egg, add light brown sugar and whisk immediately to mix well and to prevent sugar from forming large lumps. Add Combination A or B on the ingredient list above and mix well. Add coconut flakes and drained crushed pineapple and mix well. Add Parmesan cheese and mix well. This is the egg mixture. 做雞蛋鳳梨混合物:取一大湯碗,加入雞蛋和黃糖,用手動打蛋器把雞蛋和黃糖打勻,加入上述 A 或 B 組合拌勻 。 加入椰絲和切碎鳳梨拌勻。加入帕馬臣起司碎拌勻 。

  4. Cut croissant into 0.25x0.25-inch tiny cubes. 把可頌切成約 0.25 英寸 x 0.25 英寸的小丁 。

  5. Place ¼ of the cubes into each greased ramekin. Spoon ¼ of the egg mixture on top of the bread cubes in each ramekin. This is the first layer. Use a tablespoon the press the mixture down a little. 每個烤盤各放1/4 的可頌小丁,之後各加 1/4 的雞蛋鳳梨混合物於可頌小丁上面,並用湯匙把可頌小丁稍為壓平 。這是布丁的第一層材料 。

  6. Repeat the above step to make the second layer of bread and egg mixture in each ramekin. 依照同樣方法把其餘的可頌小丁和雞蛋鳳梨混合物平均加在第一層上,成為布丁的第二層材料 。

  7. Bake at 300 degrees for 20 minutes. Carefully take the metal rack out and rotate 180 degrees and bake for 15 minutes more, until a toothpick inserted into the center of each pudding comes out clean. 把這兩個烤盤放進已預熱的小烤箱 烤 20分鐘。小心拿出來,把烤盤旋轉 180 度,再烤 15 分鐘,至牙籤插進布丁中央後拿出來是乾淨不沾雞蛋鳳梨混合物液體為止 。

  8. Take ramekins out to cool on a wire rack. Serve each with a scope of ice cream or piña colada frozen yogurt. 把出爐的布丁放在一金屬架上稍為放涼 。上桌時可把一球香草冰淇淋或鳳梨椰子冰凍優格加在布丁上 。

Notes 詳細心得:
1. This recipe is designed to be mildly sweet and as light as possible. Since the croissant is buttery and the cheese is already rich, no additional butter is needed. 這食譜是為喜歡少甜和盡量少油的朋友而設計的 。因可頌本身已含有很多奶油,加上起司的含油量亦相當豐富,故不用另加奶油 。

2. I usually make my own piña colada frozen yogurt by mixing equal amount of piña colada yogurt and whipped topping or sweetened whipped cream and freezing it. 自製鳳梨椰子冰凍優格:用1:1 的比例把買回來的鳳梨椰子優格和已打發起和加甜的鮮奶油拌勻,放進冰庫冷藏至凝固成冰淇淋般的狀態即成 。

3. With only two servings to make, I usually use the toaster-oven, instead of the regular oven under the cooktop. 300 degrees Fahrenheit is hot enough because of the smaller volume of the toaster-oven and the short distance between the heating elements and the food. 因為小烤箱的體積很小,食物距離熱源比較近, 所以用華氏 300 度就夠了 。 太高的溫度很容易把布丁面烤焦 。

Written: October 5, 2017




免烤無麩質方型雪崩曲奇 No-Bake Gluten-Free Avalanche Cookie Bars

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Ingredients (This recipe makes twelve small squares):

1 cup quick oats
1/3 cup milk of your choice
Around 36 mini marshmallows
2 tbsp. coconut flakes (sweetened or unsweetened)
2 tbsp. raisins (separated if they come sticking to each other)
½ cup white chocolate chips
4 tbsp. plain creamy peanut butter
2 tbsp. coconut oil
Dark chocolate chips (optional)

Steps:

  1. With a tablespoon ready, add milk to quick oats in a large mixing bowl, mix well, and put into the fridge (covered) for at least 30 minutes, until all the milk has been absorbed by the oats.
  2. Grease a 3-cup 7x5x1.5-inch rectangular glass container and set aside.
  3. Take soaked oats out of the fridge. Add mini marshmallows, raisins, and coconut flakes. Gently mix well.
  4. In a separate microwave-safe bowl, add the white chocolate chips and microwave for around 1.5 to 2 minutes. Take the bowl out (it will be hot) and whisk the chips with a metal whisk. The chips should melt (if not, microwave them for 30-second intervals until they melt when whisked). Add peanut butter and coconut oil. Whisk to mix well.
  5. Quickly pour the white chocolate mixture into the oats mixture and use a big tablespoon to mix well.
  6. Transfer the cookie mixture into the greased glass container, press down to form a uniform sheet of cookie “dough.” It will be wet. You can insert some dark chocolate chips into the dough if used.
  7. Cover and store in the refrigerator for at least two hours to set.
  8. Cut into 12 squares or bars and serve.

Notes:
1. I prefer storing these cookies in a covered container inside the refrigerator.

2. These cookie bars are addictive. Enjoy in moderation. This recipe makes mildly sweet cookies, more suitable for the Chinese palate.

Written: September 16, 2017




簡易免批皮蘋果批 Easy Crustless Apple Pie

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Ingredients (This recipe makes three small servings):

1 apple
3 tbsp. quick oats
2.5 tbsp. milk
1 tbsp. brown sugar
1 tbsp. unsalted butter, melted and cooled to room temperature
1/2 tsp. ground cinnamon
3/4 tbsp. olive oil

3 scoops vanilla ice cream/frozen yogurt and your choice of sweet syrup for drizzling (optional)

Steps:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Soak quick oats in milk for around 15 minutes.
  3. In a large mixing bowl, mix brown sugar, ground cinnamon, melted butter, and soaked oats, mix well. Add olive oil and mix well. This is the sauce to be used later.
  4. Wash, dry, peel, and vertically cut the apple into quarters. Core the apple pieces. Slice each quarter to make 2-mm thin slices. Cut large slices into two to make the sizes of the slices as even as possible.
  5. Add all apple slices to the sauce in the large mixing bowl. Toss well to cover all slices with the sauce. Spoon the slices into three ramekins. Use a tablespoon to lightly press on the slices to make sure that they are in the ramekins horizontally.
  6. Turn oven down to 325 degrees, bake the apple pies for around 20 minutes. Take out of the oven and let them cool.
  7. Top each with a scoop of vanilla ice cream/frozen yogurt and drizzle with some sweet syrup right before serving.

Notes:
1. This recipe is based on that of Ms. Lindsay Funston on the Internet. I did try hers but made my own afterwards. Mine here is much easier to make and more healthful with less sugar and butter.

2. A crustless apple pie is suitable for those who want to cut down on consuming carbohydrates.

3. The ramekins in this recipe are three inches in diameter. There is no need to grease the ramekins before putting the apple slices into them.

Written: January 24, 2017




簡易免烤咖啡慕絲餅 Easy Individual No-Bake Espresso Mousse Cakes

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Ingredients (This recipe makes four very small cakes served in short or shot glasses, which one is in the eye of the beholder):

Around 1.5 oz. Oreo cookies (enough for 4 glasses to hold the cakes), crushed to form cookie crumbs
1 tbsp. melted unsalted butter
1 package instant French vanilla pudding mix (3.4 oz.)
2 heaped tbsp. whipped topping
1 cup chilled liquid: 1 tsp. dark rum or 1/2 tsp. vanilla extract and chilled coffee concentrate (please see below) added to enough cold milk of your choice to make 1 cup of liquid
More whipped topping and a few chocolate chips for decoration

Chilled coffee concentrate: 1 tsp. instant coffee crystals dissolved in 2 tbsp. hot water and chilled in the fridge

Steps:

  1. In a small mixing bowl, mix cookie crumbs with melted butter until well mixed. Divide the crumbs into four portions and spoon each portion into a glass. Press down. Chill glasses in the fridge for at least 15 minutes.
  2. In a clean mixing bowl, add the chilled liquid to the instant pudding mix. Use a whisk to combine the ingredients well.
  3. Add the whipped topping and whisk gently to mix well.
  4. Take the four glasses out of the fridge. Spoon the pudding mixture equally into them. Gently tap each glass on the counter top to help make an even mousse surface.
  5. Chill until firm, at least 45 minutes.
  6. Right before serving, decorate with additional whipped topping and a few chocolate chips.

Notes:
1. This recipe is very flexible and one can adjust the individual ingredients to taste. The important point is one cup of chilled liquid. As for the cookie crumbs, using more will need more butter for binding and result in thicker crusts.

2. One can scrape the Oreo cookie filling off before making cookie crumbs. I did not and this means having sweeter crusts.

3. One can decorate these glasses as one likes. For example, instead of chocolate chips over whipped topping, one can dust a little cocoa powder over whipped cream, etc.

4. I like very small portions for better portion control. Have a fun summer before it ends!

Written: August 19, 2016




簡易草莓朱古力粒粒冰凍酸乳酪 Easy Homemade Strawberry Chocolate Chip Frozen Yogurt

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Ingredients (This recipe makes around four very small servings):

2 heaped tbsp. strawberry Greek yogurt
2 heaped tbsp. whipped topping
1/2 tsp. dark rum or 1/4 tsp. vanilla extract
chocolate chips to taste
honey to taste (optional)

Steps:

  1. In a mixing bowl, gently mix the first three ingredients until well mixed.
  2. Taste the mixture and if you want it to be sweeter, add some honey and mix well.
  3. Add chocolate chips and mix well.
  4. Spoon mixture equally into four freezer-safe dessert cups.
  5. Freeze until firm, at least one hour.
  6. Before serving, take the yogurt cups out of the freezer. If the frozen yogurt is very hard, thaw for around 15 minutes or more.

Notes:
1. If ice cream is too fattening to you, then frozen yogurt is a good substitute.

2. I like very small portions for better portion control. Happy Summer!

Written: July 16, 2016




快速無麩質咖啡蛋糕(個人裝) Gluten-Free Espresso Cake in a Ramekin

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Ingredients (for two servings):

Dry Ingredients -
   5 1/3 tbsp. adlay powder (薏仁粉) and 1 tsp. tapioca flour (菱粉)
   1/2 tsp. baking powder
   1/8 tsp. salt or to taste

Wet Ingredients -
   1 large egg
   1.5 tbsp. olive oil or the oil of your choice
   1/4 tsp. vanilla extract
   2 tbsp. brown sugar
   3 tbsp. evaporated milk (unsweetened, such as Carnation) or the milk of your choice
   1 to 1.5 tsp. instant coffee crystals, depending on how strong the coffee flavor is desired

Cake Decoration (Optional) -
   a little icing sugar (powdered sugar)

Method:

  1. Lightly grease two microwave-safe ramekins and set aside.
  2. In a small bowl, mix the dry ingredients and set aside.
  3. In a medium bowl, slightly beat the egg. Add the other wet ingredients one by one, whisk to mix well after adding each one.
  4. Use a spoon to add the dry ingredient mix to the wet ingredient mixture, two spoonfuls at a time and gently whisk to mix well.
  5. Follow this procedure to cook each cake ONE BY ONE: Fill one ramekin to about 2/3 full. Cook in the microwave oven for around 45 second to 1 minute or until an inserted toothpick comes out clean.
  6. Cook the other cake in the second ramekin in the same way.
  7. Let the cakes cool and sprinkle with icing sugar to decorate the cakes (optional). Serve.

Notes:
1. I believe Asians are more familiar with adlay powder than people in North America. I bought my bottle at 99 Ranch Supermarket. Using it is much more inexpensive than using almond flour. As for which type of flour is the best for you, please consult your doctor.

2. According to reliable websites on the Internet, aluminum-free Rumford baking powder is gluten-free.

3. This recipe uses only a little brown sugar because I do not like cakes that are too sweet. You can add more brown sugar if you want your cake to be sweeter.

4. This recipe uses the "mug" method of cooking a small portion in a microwave oven. In practice, I prefer using a ramekin to spread the cake mixture over a larger surface area for more even cooking. Using a microwave-safe soup mug will also achieve the same effect.

5. I used ramekins with a diameter of three inches. Since the power of each microwave oven is different and you may use ramekins with a different size, please test your own microwave oven to adjust the actual cooking time.

6. The advantages of this method of making cakes include (a) it is fast with using the microwave oven for cooking and (b) it is excellent for portion control because only two personal-size portions are made each time.

Written: February 10, 2016



快速椰奶檸檬年糕(個人裝) Lemon Coconut Chinese New Year Pudding in a Ramekin

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材料﹙兩個個人份量):

雞蛋一隻
白糖兩湯匙 (不想用糖可用約 1/2 茶匙的甜菊糖粉, stevia powder)
椰奶一湯匙半
檸檬一個 (以取檸檬汁一湯匙半和檸檬皮蓉一茶匙)
薏仁粉四湯匙
菱粉一茶匙
一點糖粉 (糕面裝飾用,可省略)

做法:

  1. 掃少許食油在兩個直徑約三英寸又可用於微波爐的烤杯內。
  2. 檸檬洗淨、抹乾、磨皮、搾汁備用。
  3. 在一中型碗內把雞蛋略拂,加糖拌至糖完全溶入蛋液中。加椰奶拌勻。加檸檬汁拌勻。
  4. 把一半薏仁粉加入,慢慢拌勻至薏仁粉完全溶入混合物中。再把另一半薏仁粉加入,慢慢拌勻至薏仁粉完全溶入混合物中。
  5. 把菱粉加入,慢慢拌勻至菱粉完全溶入混合物中。
  6. 把大部份的檸檬皮蓉加入拌勻 (留一點用等一會用作糕面裝飾)。
  7. 焗第一個個人裝年糕:把兩湯匙的粉糊放入烤杯內,在微波爐中焗大約 45 秒。小心取出,再把兩湯匙的粉糊加入。在微波爐中再焗大約 45 秒或插入年糕中間的牙籤取出後沒沾粉糊就是熟了。
  8. 用以上的方法去焗另一個個人裝年糕。
  9. 年糕稍涼後可撒上檸檬皮蓉和一點糖粉裝飾。

附言:
1. 我認為傳統的椰汁年糕很多時候都太甜。所以想到去嘗試加入檸檬味。所做出來的年糕比較沒有那麼「膩」。

2. 傳統的椰汁年糕用糯米粉;這個版本用比較健康的薏仁粉和少許菱粉。至於那一種更適合您,請您請教您的醫生。

3. 用甜菊糖來代替白糖基本上是安全的。至於那一種更適合您,請您請教您的醫生。詳情請參考 http://www.cfs.gov.hk/tc_chi/multimedia/multimedia_pub/multimedia_pub_fsf_46_02.html

4. 由於每個家庭的微波爐都不一樣,請詳細測試您家中的微波爐該用的時間。

5. 喜歡更甜的朋友可把糖的份量增加。

寫於二零一六年二月三日


快速美式玉米麵窩窩頭 Quick Cornbread in a Ramekin (Plain, with Peanut Butter Filling, or with Sesame Paste Filling)

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The cornbread on the left is with peanut butter filling. The cornbread on the right is with sesame paste filling.

Ingredients (for two servings):

Dry Ingredients -
   3 tbsp. yellow cornmeal
   EITHER 3 tbsp. whole-grain wheat flour OR the combination of 2 tbsp. adlay powder (薏仁粉) and 1 tbsp. tapioca flour (菱粉) if you do not want to use wheat flour
   3/4 tsp. baking powder
   1/8 tsp. salt or to taste

Wet Ingredients -
   1 large egg
   1 tbsp. olive oil or the oil of your choice
   1 tbsp. honey
   2 tbsp. evaporated milk (unsweetened, such as Carnation) or the milk of your choice
   2 tbsp. mayonnaise

Choice of Filling (Optional) -
   2 tsp. creamy peanut butter (1 tsp. for each serving) OR
   2 tsp. Chinese sesame paste (芝麻醬) (1 tsp. for each serving) with some white sesame seeds

Method:

  1. Grease two microwave-safe ramekins and set aside.
  2. In a small bowl, mix the dry ingredients and set aside.
  3. In a medium bowl, slightly beat the egg. Add the other wet ingredients one by one, stir to mix well after adding each one. (Whisk the mayonnaise into the mixture patiently. The mayonnaise may form lumps but they will not affect the taste of the cornbread.)
  4. Use a spoon to add the dry ingredient mix to the wet ingredient mixture, two spoonfuls at a time and gently mix well.
  5. Follow this procedure to cook each piece of cornbread ONE BY ONE: Fill one ramekin to about 1/3 full. Cook in the microwave oven for around 45 second to 1 minute (we want it to be about half done with the surface beginning to solidify). Take out the ramekin, use a teaspoon to gently spread the filling on the surface (spread some seame seeds as well if you are using the Chinese sesame paste filling). Then add more cornbread mixture on top of the filling layer until the ramekin is around 2/3 full. (Spread some sesame seeds on the surface if you are using the Chinese sesame paste filling.) Microwave for 45 seconds to 1 minute more until an inserted toothpick comes out clean.
  6. Cook the other piece of cornbread in the second ramekin in the same way.
  7. Let the cornbread pieces cool and serve.

Notes:
1. I had made and eaten homemade cornbread for a few days and finally concluded with this recipe. This recipe makes moist cornbread that does not even need to be served with butter.

2. This recipe uses the "mug" method of cooking a small portion in a microwave oven. In practice, I prefer using a ramekin to spread the cornbread mixture over a larger surface area for more even cooking. Using a microwave-safe soup mug will also achieve the same effect.

3. I used ramekins with a diameter of four inches. Since the power of each microwave oven is different and you may use ramekins with a different size, please test your own microwave oven to adjust the actual cooking time.

4. The advantages of this method of making cornbread include (a) it is fast with using the microwave oven for cooking and (b) it is excellent for portion control because only two personal-size portions are made each time.

5. This cornbread looks like and is less sweet than the Chinese New Year Coconut Pudding (椰汁年糕). Replacing the pudding with this cornbread for a change is not a bad idea.

Written: January 27, 2016



南瓜西米布甸 Pumpkin Tapioca Pudding

Recipe Photo

材料﹙四人份):

煮熟西米 4 湯匙﹙多少隨意﹚
罐頭南瓜蓉 1/4 罐﹙約 3.75 安士﹚
吉士粉 2 湯匙
牛奶 200 毫升
淡奶 50 毫升
蛋一隻
無鹽牛油 1 1/3 湯匙
白糖 1 1/3 至 2 湯匙
南瓜批香料 1 茶匙
雲尼拿香精 1茶匙

做法:

  1. 烤箱預熱至華氏 392 度。
  2. 取一小碗,把雞蛋和 100 毫升的牛奶打勻。逐少加入吉士粉,用湯匙攪拌至吉士粉完全融入牛奶雞蛋混合物中。
  3. 把其餘的100毫升牛奶﹑淡奶﹑白糖和無鹽牛油放入一小鍋中,用中火一面攪一面煮。快要煮開時先離火,把其中兩匙加進吉士粉混合物中拌勻。之後把吉士粉混合物倒回小鍋中,加南瓜蓉﹑南瓜批香料和雲尼拿香精拌勻。加已先煮熟的西米,繼續用中火一面攪一面煮至西米沒有結塊和混合物變稠後離火。
  4. 把已煮好的西米混合物用湯匙放進四個烤杯中。放進烤箱烤 15 至 20 分鐘即成。
  5. 吃前可加少許已打好的甜忌廉在布甸上,以增添風味。

附言:
1。由於我不大愛吃太甜的食物,這食譜所用的糖很少。愛甜一點的朋友可用多點糖。

2。這食譜乃源自「日日煮」網站上的「西米布甸」食譜 (http://www.daydaycook.com/recipe/2/details/31931/index.html) 去做的。謹此鳴謝 Ms. Norma Chu。南瓜味的部份是我的原創。

寫於二零一六年一月七日


簡易榛子醬覆盆子冰凍酸乳酪 Easy Homemade Nutella and Raspberry Frozen Yogurt

Recipe Photo

Ingredients (This recipe makes around four servings):

1/4 cup plain yogurt
1/2 cup whipped topping
1 tbsp. nutella or to taste
honey to taste (optional)
frozen raspberries or other berries

Steps:

  1. In a mixing bowl, gently mix the first three ingredients until well mixed.
  2. Taste the mixture and if you want it to be sweeter, add some honey and mix well.
  3. Add frozen raspberries and mix well.
  4. Spoon mixture equally into four freezer-safe dessert cups.
  5. Freeze until firm, at least one hour.
  6. Before serving, take the yogurt cups out of the freezer. If the frozen yogurt is very hard, thaw for around 15 minutes or more.

Notes:
1. If ice cream is too fattening to you, then frozen yogurt is a good substitute.

2. Instead of nutella, we can make other flavors, such as matcha frozen yogurt. We have to whisk some milk with the matcha powder (in a 3:1 ratio, e.g, 3 tbsp. milk with 1 tbsp. matcha powder) to dissolve it before adding it to the yogurt mixture.

Written: January 2, 2016




芋頭覆盆子布甸 Taro and Raspberry Pudding



Taro Pudding

材料(二人份):

已蒸熟及切成小粒的芋頭約十安士
椰奶約八安士
蜂蜜兩湯匙(愛更甜者可放更多)

覆盆子適量
覆盆子果醬或草莓果醬兩茶匙
朱古力(巧克力,我用四粒 Hershey's Kisses)
綠茶粉適量(聖誕裝飾用)

做法:

  1. 芋頭去皮、洗淨、切片,用大火蒸約十五分鐘。用一支筷子能容易插入便是熟了。取出稍涼後切小粒。
  2. 把芋頭、椰奶、蜂蜜放進攪拌機中打勻至芋頭和蜂蜜全融入椰奶中。(其稠度應像蛋糕糊,能自動慢慢地從攪拌機的容器中流出。如太稠便加點椰奶再打;如果太稀就加多點芋頭粒再打。)取出放入一有蓋容器中,放進冰箱冷凍數小時至混合物變得更稠。
  3. 覆盆子洗淨抹乾備用。
  4. 朱古力磨成朱古力碎備用。
  5. 取兩甜品杯子,各放一茶匙覆盆子果醬。各加一層芋頭椰奶混合物,要確保杯子的邊緣也有椰奶混合物。用茶匙各加一層朱古力碎,用茶匙背抹平,也要確保杯子的邊緣也有朱古力碎。把數顆覆盆子放進每個杯子中,貼近杯子的邊緣(圍邊 )。再用同一方法各加一層芋頭椰奶混合物。再用同一方法各加一層薄薄的朱古力碎。如果布甸用作聖誕甜品,可加一層抹茶粉裝飾。最後一層是把數顆覆盆子放進各杯子中,貼近杯子的邊緣,放一顆在各杯子的中間。

附言:
1。如果您已吃膩了用麵粉、砂糖、忌廉等所做的甜品,用芋頭是一很好的嘗試。用芋頭和椰奶做的芋泥有它獨特的味道,有很像奶油( creamy )的特性。這芋泥的可塑性很高。由於它很清淡,可配味道比較強的水果,例如覆盆子、草莓、藍莓等。

2。如果不喜歡用朱古力碎可改用可可粉。

寫於二零一五年十二月二十四日



抹茶西米布甸 Matcha Tapioca Pudding


Matcha Tapioca Pudding Plain Photo     Matcha Tapioca Pudding w Cream Photo

材料(二人份):

已煮熟西米 4 湯匙﹙多少隨意﹚
甜紅豆蓉 4 湯匙
吉士粉 2 湯匙
抹茶粉 2 湯匙
牛奶 4 湯匙 加 200 毫升
淡奶 2 湯匙
蛋一隻
無鹽牛油 1 1/3 湯匙
白糖 1 1/3 湯匙

做法:

  1. 烤箱預熱至華氏 392 度。
  2. 取一小碗,把雞蛋和兩湯匙的牛奶打勻。逐少加入吉士粉,用湯匙攪拌至吉士粉完全融入牛奶雞蛋混合物中。
  3. 取另一小碗,加入兩湯匙牛奶和抹茶粉。用湯匙攪拌至抹茶粉完全融入牛奶中。
  4. 把 200 毫升牛奶﹑淡奶﹑白糖和無鹽牛油放入一小鍋中,用中火一面攪一面煮。快要煮開時先離火,把其中兩匙加進吉士粉混合物中拌勻。又把其中兩匙加進抹茶粉混合物中拌勻。之後把吉士粉混合物和抹茶粉混合物都倒回小鍋中,加已先煮熟的西米。繼續用中火一面攪一面煮至西米沒有結塊和混合物變稠後離火。
  5. 把已煮好的西米混合物用湯匙放進兩個烤杯中至半滿。稍為壓平後加甜紅豆蓉再壓平。最後把其餘的西米混合物加在紅豆上壓平。放進烤箱烤 20 至 25 分鐘即成。
  6. 吃前可加少許已打好的甜忌廉在布甸上,以增添風味。

附言:
1。由於我不大愛吃太甜的食物,這食譜所用的糖很少。愛甜一點的朋友可用多點糖。

2。這食譜乃源自「日日煮」網站上的「西米布甸」食譜 (http://www.daydaycook.com/recipe/2/details/31931/index.html) 去做的。謹此鳴謝 Ms. Norma Chu。抹茶味的部份是我的原創。

寫於二零一五年十二月十一日



Easy Corn Muffins

Recipe Photo

My friend, Ms. Sandy Luong, first told me about this recipe on the phone many years ago. Instead of sour cream, this version uses my own sour cream replacement. It also follows my own baking times and temperatures.

Ingredients (This recipe makes around ten regular-size muffins):

1 box corn muffin mix (8.5 oz.)
1/2 can cream-style corn (half of 14.75 oz.)
1/2 can whole kernel corn, drained (half of 15.25 oz.)
1 egg
2.5 tbsp. sugar
2.5 tbsp. unsalted butter, melted and cooled to room temperature
2 tbsp. sour cream OR sour cream replacement with: 1 tbsp. milk, 1 tbsp. mayonnaise, and 1 tsp. white vinegar (the milk here can even be replaced with 1 tbsp water and 1tbsp. powdered milk)

Steps:

  1. Pre-heat the oven to 350°F. Line the cavities of a muffin pan with paper muffin liners.
  2. If the sour cream replacement is chosen, mix the ingredients well. Set aside.
  3. In a mixing bowl, mix the cream-style corn, melted butter, and egg with a wooden spoon.
  4. Add either the sour cream or sour cream replacement to the mixture and mix well.
  5. Add half of the muffin mix to the mixture. Use the wooden spoon to mix well with the cut-and-fold method. Once the first half is well incorproated, add the second half in the same way.
  6. Add the drained whole kernel corn to the mixture and mix well in a gentle manner.
  7. Let the mixture rest for around 30 minutes on the kitchen counter.
  8. Divide the mixture evenly into the muffin liners.
  9. Bake at 350°F for 30 minutes. Then take out the muffin pan, turn 180 degrees, put the pan back into the oven, bake at 275°F for around 25 minutes or until done (toothpick comes out clean after being inserted into the middle of a muffin).

Notes:
1. The sour cream replacement recipe is the result of my investigation on the Internet and doing experiments with this combination of mine. I used to buy a tub of sour cream for a certain recipe but could not finish using the whole tub before it went bad. What a waste of money! Making the replacement for baking is more economical.

2. This recipe is unique in a way that it does not follow the instructions on the muffin mix box. It uses cream-style corn. The corn kernels add texture to the muffins.

3. Letting the mixture rest for 30 minutes before baking is to prevent the muffins from getting too dry when done.

Written: August 26, 2015




Jellied Cake

Ingredients:

1 box of cake mix (white or yellow, 18.25 oz.)
3 boxes of flavored gelatin dessert or jelly powder (3 oz. per box), any flavor
Whipped topping

Steps:

  1. Bake the cake according to the directions on the cake-mix box in a rectangular baking pan.
  2. Let the cake cool off completely and remove the crust of the cake.
  3. Meanwhile, melt gelatin in three cups of boiling water. Stir until all the powder has dissolved. Add 1.5 cups of cold water. Set aside.
  4. When the cake is complete cool, put it in a rectangular container that can barely fit the cake without any space left around the four sides. Cut the cake into a smaller piece if necessary. Push the cake down to the bottom of the container.
  5. When the gelatin mixture has begun to thicken but not completely set yet, slowly pour half of the mixture onto the cake. Put the container lid on and put it into the refrigerator for half to one hour.
  6. Take the container out, remove the lid, and pour the rest of the gelatin mixture into the container slowly. Cover the container again and put it into the refrigerator until the gelatin is set.
  7. Just before serving the dessert, take the cake out and spread a thick layer of whipped topping on top.



冰凍紅豆糖水 Chilled Red Bean Sweet Soup

材料:

紅豆適量
水適量
小芋頭適量
牛奶1/4 至 1/2 杯,視乎小芋頭多少而定
冰糖適量
淡奶或 half-and-half 適量

做法:

  1. 罐頭淡奶放冰箱中,使之冰凍。
  2. 把紅豆沖洗乾淨,加水泡數小時或過夜。
  3. 把紅豆隔去水份,放進電子慢鍋(slow cooker)中,煮至紅豆軟身或成沙狀。
  4. 小芋頭去皮,蒸至熟透,取出切成小塊。放入攪拌器中,加入少許牛奶,打至成泥。 把芋泥加入紅豆湯中拌勻,用木匙把成小塊的芋泥分開。
  5. 冰糖用冷水沖洗後,放入紅豆湯中。把糖水煮至冰糖完全溶化。熄火。待糖水稍涼後, 便用有蓋容器裝好,放進冰箱。
  6. 吃時把糖水分到高身玻璃杯中,加一至二茶匙淡奶或 half-and-half,拌勻。若是款 客的話,每杯加上一支長柄的冰茶茶匙(tall drink spoon)及特大吸管。夏日炎炎, 比吃冰淇淋還有益呢。



馬荳糕

安寶鳴謝林徐玉仙師母,她在十多年前教導我們做這糕點,這裡的分享已獲得她的同意。

Recipe Photo

材料:

馬荳(split peas, yellow or green)一杯(多少隨意)
冷清水三杯
白砂糖 1 3/4 杯
椰奶一罐(十四 安士裝)
太白粉(corn starch)一杯

做法:

  1. 馬荳略洗,用水泡數小時後隔水份,用一鍋水(不是上述的冷清水三杯)煮熟,滴乾 水份備用。
  2. 把其他材料全部放入一個鍋內,用中大火邊煮邊攪拌,燒至微開時便轉小火,繼續攪 拌,直至所有材料完全混合、變為糊狀,離火。加入馬荳拌勻。
  3. 用清水把一有蓋容器略為沖一沖,把煮好的糕料放入容器中,稍涼後加蓋放進冰箱中, 凝結後便可切片享用。

椰子、椰奶等對膽固醇過高的朋友不宜。




Chocolate Pumpkin Mousse

Ingredients:

1 can of pumpkin purée (15 oz.)
8 oz. of semi-sweet chocolate chunks
8 oz. (1 cup) of whipping cream
1 tablespoon of sweetened condensed milk
2 teaspoons of ground cinnamon
1 teaspoon of ground ginger

Whipped topping

Steps:

  1. Put chocolate chunks into a large glass or metal mixing bowl.
  2. Pour whipping cream into a saucepan and heat it on the stove until it boils, stirring all the time.
  3. Pour boiling cream into the chocolate chunks. Stir until all the chocolate chunks have melted.
  4. Add the rest of the ingredients to the mixing bowl. Use an electric mixer (turned on at low) to gently mix them well.
  5. Pour mixture into a plastic container or into different serving cups. Cover and store in the refrigerator until set.
  6. Serve with whipped topping.

I have designed the recipe to be mildly sweet for Chinese. Having this dessert is a good way of eating more pumpkins which are good for us.




簡易版椰汁南瓜西米露

Recipe Photo

材料:

小西米四至六安士(多少隨意)

A 料:
清水兩杯(16 安士)
白糖一杯 (8 安士)
南瓜一罐(15 安士)
椰奶一罐(14 安士)
南瓜批香料(pumpkin pie spice)二茶匙

做法:

  1. 用一隻大鍋把大量清水燒開(用大鍋和多水好使西米不容易粘在一起)。下西米,用 木 匙把西米攪動,煮至西米透明。離火,隔去水份,並在水龍頭下用冷水略為沖洗, 此 謂「過冷河」。滴乾水份備用。
  2. 把 A 料中的水和南瓜放入一隻大鍋中,加南瓜批香料,拌勻。用中火煮至燒開,加 西米及椰奶,拌勻。最後加糖,煮至全部的糖溶解便成。

此食譜源自梁文韜先生在二零零六年十月二十七日的《飲食男女》雜誌中所發表的食 譜,由於在美國近感恩節時超市中有大量罐頭南瓜出售,故我把它變成「簡易版」。 對健康的朋友來說,我認為多放點椰奶和糖會好味一點。放點南瓜批香料可除去南 瓜天然的「腥」味。

此份量做出來的甜湯(糖水)比較稠,喜歡稀一點的朋友可多放點清水。

寫於二零零六年十一月二十七日




Green Tea and Cream Cheese Frosting

Recipe Photo

Ingredients (for frosting twelve cupcakes):

6 oz. cream cheese
4 oz. unsalted butter at room temperature
2 tbsp. sweetened condensed milk
1.5 tsp. almond extract
1 tsp. green tea powder

Method:

  1. Put cream cheese into a mixing bowl. Add sliced butter.
  2. Dissolve green tea powder in almond extract and add to the mixture.
  3. Add sweetened condensed milk to the mixture.
  4. Beat mixture with an electric mixer at low speed until smooth and well blended.

Written September 3, 2012




Pumpkin Pudding

Recipe Photo

Ingredients:

1 can pumpkin purée (15 oz.)
7 tbsp. unsalted butter
2 eggs
3 oz. milk or soy milk
7 tbsp. sugar
1 tsp. pumpkin pie spice
½ tsp. vanilla extract
whipped topping

Method:

  1. Melt butter in a microwave oven and let it cool to room temperature.
  2. Whisk eggs and sugar together until well mixed. Add pumpkin purée and whisk to mix well.
  3. Add milk and whisk the mixture to mix well.
  4. Add butter and whisk to mix well. Add pumpkin pie spice and vanilla extract and whisk to mix well.
  5. Pour mixture into a heatproof casserole dish and tightly cover with a sheet of aluminum foil.
  6. Steam at high heat for around 45 minutes until the pudding is set. You may need to add water to the steamer in the middle of this time period.
  7. Take the casserole dish out of the steamer, remove the aluminum foil, and let the pudding cool a little.
  8. Serve pudding with whipped topping.

Written November 24, 2012




用微波爐做的椰汁年糕

Recipe Photo

材料:

糯米粉八安士
白砂糖七至八安士(按您愛有多甜)
中型雞蛋四隻
椰奶半罐(200 ml)

做法:

  1. 取一約直徑十英寸的圓形玻璃烤盤,塗上少許油備用。
  2. 雞蛋和白糖用打蛋器打勻。加入椰奶打勻。
  3. 把糯米粉逐少加入蛋糊中,輕輕拌勻。
  4. 完成後把這蛋粉糊倒入玻璃烤盤中。
  5. 因各微波爐的火力不同,用微波爐先焗十五分鐘。取出後把一把生果刀或牙籤插入 中間後取出,刀或牙籤沒有沾上濕粉糊即焗好。否則入微波爐再試焗十分鐘,至焗好。
  6. 取出待稍涼後可撲少許糖霜,切件供食。

本食譜乃源自 Ms. Christine Ho 的食譜 (http://www.christinesrecipes.com/2008/02/blog-post_05.html)。她的食譜教用烤箱焗,我則用微波爐焗, 比較沒有那麼香脆,但快一點。謹此鳴謝何師母。

寫於二零一三年四月五日