墨汁海鮮意大利飯 西式食譜

墨汁海鮮意大利飯
墨汁海鮮意大利飯


好耐無煮西餐,食中餐食到好悶😅煮意大利飯不困難,但就要有耐性不停攪拌同時間要攞得準,先煮到al dente!墨魚我買街市新鮮墨魚,本身已好多墨汁!不過我之前買過一罐意大利墨汁都好方便!懶既可用現成墨汁加急凍海鮮🙂

▶️ 意大利米無須用水洗,否則就無一粒粒的口感
▶️ 煎海鮮一定再抹到好乾身,大火煎!否則出哂水變左做水煮咁😖

材料: (2人份)
意大利米 180g
墨汁 3湯匙 
洋葱碎 1/2個 
牛油 15克 
魚湯 1000ml
忌廉 60ml
Parsley 少許 
白酒 60ml
芝士粉 適量
鹽和黑胡椒 適量

煎海鮮: 
蝦 4隻
帶子 4隻
魷魚 1條
牛油 1湯匙
橄欖油 1湯匙
蒜蓉 1湯匙

做法: 
1) 海鮮洗淨,魷魚去衣切圈狀,用㕑房紙印乾備用
2) 牛油起鑊爆香洋葱碎,下意大利米炒1分鐘至每粒米都包上油
3) 加入白酒煮2分鐘,轉細火,分數次加入魚湯,每次收水後再加入魚湯,直到飯煮至al dente熟(約20-25分鐘,可自己試下先)
4) 下忌廉、墨汁、鹽和黑椒拌勻再煮5分鐘
5) 另一邊,牛油和橄欖油起鑊爆香蒜蓉,加入海鮮煎至金黃,下少許鹽調味
6) 意大飯熄火後加上芝士粉、parsley 和海鮮即成

芝士雜菇意大利飯 西式食譜

芝士雜菇意大利飯
芝士雜菇意大利飯

呢期近聖誕🎄都係會煮西餐多!煮意大利飯不困難,但就要有耐性不停攪拌同時間要攞得準,先煮到al dente!加左牛肝菌會更重菌香,不過唔想特登買都可以唔加💛

▶️ 意大利米無須用水洗,否則就無一粒粒的口感


材料: (2人份)
意大利米 150g
洋葱碎 1/2個 
牛肝菌 15g
雜菇 100g
牛油 20克 
芝士 2-3片
橄欖油 少許 
雞湯 500ml
蒜蓉 半湯匙 
Parsley 少許 
白酒 20ml
鹽和黑胡椒 適量

做法: 
1) 牛肝菌浸軟後切片,其他菌類切片,雞湯煮熱
2) 牛油及橄欖油起鑊爆香洋葱碎和蒜蓉,中火加入菇類炒勻,下意大利米炒1分鐘至每粒米都包上油
3) 加入白酒煮2分鐘,轉細火,分數次加入雞湯,每次收水後再加入雞湯,直到飯煮至al dente熟(約20-25分鐘,可自己試下先)
4) 下芝士、鹽、黑椒及parsleys拌勻即可
5) 熄火下少許橄欖油即成

椰菜花飯 Cauliflower Rice 健康食譜

椰菜花飯
椰菜花飯


煮法非常簡單,將白椰菜花切碎再炒熟便可。用它來代替白飯,低卡低碳水化合物,營養豐富。同埋切到細細粒心理上呃左自己食緊飯,可健康的吃到飽。椰菜花是涼性食物,務必切碎加入油拌炒,驅走寒氣。材料唔一定要跟我,可随意加入自已喜歡的食料如洋蔥、青豆、煙肉、栗米、菇等。

材料:
椰菜花 1個
杏仁 1/2杯 
栗米 適量
蒜末 1湯匙
紅椒 少許
橄欖油 少許
海鹽 少許
黑胡椒 少許
雞湯 30ml
羽衣甘藍碎 2湯匙

做法:
1) 把椰菜花洗淨切成細朵,用攪拌機把椰菜花打碎,如椰菜花米即可,不要打得過碎
2) 紅椒切碎,杏仁白鑊輕輕烤香後壓碎
3) 鍋中倒入油,加入蒜末、椰菜花炒2至3分鐘,倒入上湯再煮至收乾水,加入紅椒碎、杏仁碎、海鹽、黑胡椒、Parsley碎炒勻即成

龍蝦汁意大利飯 Lobster Risotto 西式食譜

龍蝦汁意大利飯
龍蝦汁意大利飯

龍蝦湯罐頭用來煮意大利飯再加多點cheese 🧀🧀🧀so creamy and yummy 😍💕同埋好方便呀!

材料:

龍蝦 1-2隻 (去肉切大粒, 可煎香龍蝦頭裝飾)
洋蔥 1/2個
Arborio Rice (意大利米) 1 cup
水1/2 cup
龍蝦湯 1罐 (400ml)
Parmesan Cheese 4 湯匙
Mozzarella Cheese 2湯匙
白酒 50ml
牛油 30g
Parsley 適量
鹽, 胡椒 適量

做法:
1) 罐頭龍蝦湯水煲熱
2) 用細火煮溶15g牛油炒洋蔥至透明再下意大利米略炒待每粒米沾上油再下白酒
3) 讓酒精全部蒸發轉細火加入1/4龍蝦湯拌勻,讓米完全吸收
4) 再加入1/4龍蝦湯拌勻,讓米完全吸收 , 此步驟需重複, 加入最後1/4龍蝦湯時加入龍蝦肉煮熟
5) 加入芝士拌勻和15g牛油拌勻
6) 加入鹽和胡椒粉調味, Parsley裝飾

香煎帶子墨魚汁意大利飯 Squid Ink Risotto with scallops 西式食譜 Recipe

香煎帶子墨魚汁意大利飯

The tip is to cook it carefully and make sure it is not over cooked! Don’t experiment with making risotto when you’ve invited your new boss or new boyfriend over for dinner. Practice really does make perfect, and there are some people you don’t want to practice on.😝😝😝
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Squid Ink Risotto (For Four)
Ingredients:
200g Risotto Rice
1 large shallot, diced
1 garlic clove
200ml of white wine
3 table spoon of squid ink sauce (Or more, depends the color you want)
500ml of fish stock
6 scallops
20g of butter
1 lemon, zested
Olive oil
Chopped chives, to garnish

Steps:
1) Start the squid ink risotto by sweating the diced shallot and garlic in a wide bottomed pan with a little oil until soft and sweet
2) Add the risotto rice and fry for a few seconds until lightly toasted
3) Add all of the white wine and cook until all of the liquid has been absorbed into the rice
4) Add the squid ink into the pan. After a minute start to ladle in the fish stock, wait until each ladle of stock is absorbed before adding the next. Do this until all of the fish stock has been added, the process should take around 25 minutes
5) Stir the contents of the pan continuously, cooking on a medium heat. When the risotto is nearly cooked, but still has a soft, fluid consistency add a knob of butter and stir through. Add pepper and salt if needed. 
6) Quickly pan fry the scallops (please dry it with kitchen paper first! Make sure it is very dry) in a hot pan with a splash of oil and butter for 1–2 minutes on each side – do not overcook
7) Serve the rice with the scallops on top and a sprinkling of chopped chives and lemon