沙丁鱼酥派（Sardine Puffs）

材料：

3张酥皮

1 大罐番茄酱沙丁鱼（我用的是 ayam 鸡牌）

½ 洋葱（切碎）

2瓣大蒜（切碎）

1个辣椒（切碎）

2汤匙香菜（切碎）

1大匙薄荷叶（切碎）

1汤匙辣椒酱

200克菠萝（切成小方块）

1汤匙酸橙或柠檬汁

1汤匙生抽

盐和糖调味

做法：

1) 将沙丁鱼去骨。 锅里烧热油，放入洋葱、辣椒和大蒜炒香。 加入沥干的沙丁鱼和3汤匙罐头里的番茄酱。

2) 烹煮时将沙丁鱼稍微弄粹，加入切碎的菠萝。

3) 加入辣椒酱、盐、酱油和糖调味。

4) 加入酸橙汁，再煮1分钟或至干。最后加入香菜和薄荷叶，混匀，搁置冷却。

5) 把酥皮切成8cm x 8cm (I 张酥皮可以切成9个)。 讲沙丁鱼馅料放在一片酥皮中间，边缘扫上蛋液，用另一片盖上，用叉压在周边密封边缘。

5）最后涂上蛋液，放入预热190℃度的烤箱烤20分钟或呈金黄色。

 

Vintage Morning Tea @ Helena's Kitchen (英式早茶）

自从新年在姐姐家的集会后，我们几个又约定了等大家都闲空下来就再来集一集。日子订了再订，终于一天姐姐给我打电话说她们已经给我想好主题，我订日子。好吧！就这样我们的“英式早茶“就这样的定在三月十九日。

我是一个不会搞派对，集会的人，单单几个人的集会就足以搞到我就紧张兮兮的了。由日子订了的那一天起，我的menu每天都改。看到一样喜欢一样，明明一早又两样三文汁的但是到头来一个都没有。。。呵呵。。善变。。善变。。

想不到我家老公比我更紧张，趁朋友到访前，把家里粉刷一番，让家里有点新意。

贪玩的我，给姐姐传短讯，要她们都做三样事“花布裙， 大红口红和头饰“必备。这个规矩一定，大家似乎又忙了，哈哈。。早茶当天，当我出门口迎接客人是，大家都不禁哇哇哇。。。然后哈哈哈。。。。真的挺搞笑的。写意的早茶，故事连连，笑声不断。精彩的大合照画面，还要指定动作，玩得不亦乐乎。

虽然很累，但是谢谢朋友们给我寂寞的家增添了不少气氛。也谢谢姐姐的戚风，Anna的鲜花，Diana的日本巧克力还有Vivian的超大草莓。

想给朋友一些惊喜，给她们做了可爱的“茶壶请柬“。这个”请柬“是在Miri－D的网站看到，觉得可爱极了，非做不可。更可爱的是，请柬还有小袋子，里边还可以装茶袋。我把一包Breakfast Tea茶袋附上，也献上我满满的诚意。

在这里贴上Miri－D的茶壶template， 只要选购自己喜欢的手工花纸，就可以打印自己心爱的茶壶小卡了。

这里也给大家分享一些早茶的照片。食谱以后贴上。

姐姐给我们做的优格戚风

Christmas Dinner 2011

Mixed Berries & Mango Trifle

King Prawn Cocktail

Marinated Mini Bocconcini With Prosciutto

Quince Glazed Ham

Blood Orange Duck

Christmas Cake

Menu

*

Prawn Cocktail

Marinated Mini Bocconcini with prosciuttos

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Quince Glazed Leg Ham

Duck al Orange with Pumpkin & beans Salad

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Mixed Berries and Mango Trifle

Christmas Cake with Brandy Cream

*

Coffee or Tea
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这两个礼拜一直忙着为家人准备的圣诞晚餐终于在星期天顺利完成。我的责任已完成，可以功臣身退了。因为家婆的厨艺了得，所以这个特别的晚餐，我一点都不干马虎，就是连菜单也想了很久，idea也换了很多次。准备食材，餐具，布置，打扫，买礼物，样样都要办，这里没有“kakak”帮忙，全都要自己做，真的有点吃力。其实想想，难得可以为家人准备一个丰富温馨的晚餐，再辛苦也是值得的。

这道晚餐，每一道都是很传统的西方圣诞菜肴。我没有准备过leg ham 和鸭子的经验，这次是很大胆的将这两道菜安排为当晚的主菜。因为鸭子需要用blood orange 来准备，由于季节已过，所以走了很多家商店才找到这个橙。我很高兴不必用一般的橙来取代blood orange。其实，两种橙的味道都没多大相差，但是橙汁的颜色就大有差别了。那只leg ham 重6。5kg要把它推进烘炉真是很是费力的事，还要每20分钟glaze一次，进出oven几次才吃力呢！幸好butcher 已把腿处理得很好了，只需在晚餐前，再抹上quince glaze温热就是一个很漂亮又好味的腌肉。

圣诞甜品又怎能少了我们一家人都很爱的trifle呢？这一个trifle是我精心为家人设计的。有一天趁早茶时刻，就拿了一张A4纸，把trifle的层次给拧出来。因为那天试了mango chocolate tart觉得两者很搭配，所以用了同一个concept来做trifle的底层，只是把芒果jelly 改了用instant jelly。这道trifle是当晚的highlight。我家公说，这是他这一生吃过最好吃的trifle。听了真的很安慰喔！我的家婆第二天还特地跑来我家向我要了食谱，我 重复的画了 trifle的层次给她。家婆说要做这个甜品给即将赴约的party。看起来这个trifle魅力不浅喔。

Mixed Berries and Mango Trifle

Ingredients: 

1 punnet strawberries

1punnet blueberries

1punnet raspberry

1 punnet mulberries

1 jam roll (cut into 1.5cm slices)

1/4 cup Grand Marnier

Vanilla Custard (I used store bought Paul’s premium Castard)

Mango jelly layer:                                                   

1 pkt 1 mango, flesh chopped                                          

Aeoroplane mango jelly

Chocolate mousse layer:

200g milk chocolate

150ml thickened cream

Mascarpone cream layer:

500g mascarpone

thickened cream

1/3 cup chopped pistachios, chopped

1 tsp green food colouring

1 tbs orange zest

1 tbs lemon zest

  Trifle Layers:

Arrange with berries topping

Mascarpone Cream

Vanilla Custard & top with raspberries

Arrange sponge in the middle

Arrange halved Straweberris around the trifle glass

Vanilla Custard

Pistachio Mascarpone

Sponge Jam Roll

Chocolate Mouse

Mango Jelly

Method:

1. Set the mango jelly with the chopped mango as per jelly box instruction. Refrigerate until jelly is set.

2. Meanwhile, chopped milk chocolate into small pieces. Put thickened cream in a saucepan and cook until just before boil. Pour the cream into chocolate and stir until chocolate melted. Leave it to cool and pour onto mango jelly. Place in the fridge for an hour.

3. To prepare Mascarpone cream, whipped thickened cream till soft peak, add in mascarpone and whipped until stiff peak.

4. Divide mascarpone into 2 portions. 1 portion mix in chopped pistachios and green colouring and the other portion add in 1 tbs of Grand Marnier, lemon and orange zest.

5. When the chocolate mousse is set, arrange jam roll onto of the mousse and drizzle with Grand Marnier. Top with pistachio mascarpone.

6. Layer half of the custard on top of green mascarpone.

7. Arrange halved strawberries around the trifle bowl and arrange jam rolls in the middle and top with another half custard.

8. Arrange some raspberries on top of the custard layer.

9. Lastly, layer the mascarpone cream on the top layer. Refrigerate for 3 hours or overnight.

10. Arrange the reserved berries to serve.

 Recipe created by Helena 

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I'm submitting this to to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted byHankerie

Neil Perry Prawn Cocktail

 Ingredients: (makes 6)

  1 Iceberg lettuce, outer leaves and core removed, finely shredded

2 lemon wedges, plus extra to serve

2 tbs extra-virgin olive oil

6 cherry tomatoes 1 Avocardo (cut into thin slices) 18 large cooked king prawns, peeled, tails intact and intestinal tracts removed

Cocktail Sauce:

140ml thick good quality mayonnaise
1 tbs tomato sauce

1 tsp Worcestershire sauce

pinch of cayenne pepper

Dash of Tabasco sauce

Method: 1. For sauce, combine ingredients and season to taste with sea salt and ground black pepper.

2.  Divide lettuce among 6 cocktail glass, squeeze 2 lemon wedges over and drizzle with oil. Season to taste, top with prawns and serve with cocktail sauce and lemon wedges.

 Recipe adapted from :http://gourmettraveller.com.au/prawn_cocktail.htm

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Marinated Mini Bocconcini With Prosciutto

Ingredients:

200g baby bocconcini cheese 

1 clove garlic, crushed

1 fresh long green chilli, seeded chopped finely.

2 tbs olive oil

5 slices thin prosciutto

1 cup of firmly packed basil leaves

Method:

1. Combined bocconcini, garlic, chilli and oil in a medium bowl. Stand for 30 minutes. Drain bocconcini, reserve marinade.

2. Halve prosciutto slices crossways then halve lengthways.

3. Wrap a piece of prosciutto and a basil leaf around each bocconcini, secure with a toothpick.

4. Serve bocconcini drizzled with the reserved marinade.

 Recipe adapted from : Women's Weekly, Christmas Entertaining 2011/2012, pg 73

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Quince Glazed Ham

I bought the glazed ham from my butcher, I re-glazed my leg ham using quince paste before serving.

Ingredients:

100g  quince paste, roughly chopped  (I used Maggie Beer's Quince Paste)

110g brown sugar

1/2 tsp ground cloves

2 tbs port

2 tbs Dijon mustard

Method:

1. To make glaze, combine quince paste, sugar, clove, port, mustard, orange zest and orange juice in a small saucepan, stir over low heat for 5 minutes until smooth and combine. Stir in breadcrumbs then cool for 10 minutes.

2 Preheat oven to 160C and brush ham with glaze. Bake ham in the oven until thermometer inserted into the meat shows 65C.  Basting with glaze every 20 minutes. Serve with peach chutney.

Peach Chutney

Heat 1 tbs olive oil in a frying pan over medium heat. Add 1 finely chopped red onion, 3 peeled, chopped peaches, 1 tsp yellow mustard seeds, 1/4 tsp dried chilli flakes, 1/2 tsp ground allspice and 1 tsp salt, and cook, stirring occasionally for 8 minutes. Add 75g brown sugar and 80ml red wine vinegar, and stir for 3 minutes. Bring to a simmer, then cook for 15 minutes or until liquid has evaporated. Cool, then stir in 1 1/2tsp chopped thyme.

Reference: Master Chef Magazine, Issue 19, Dec 2011/Jan 2012, pg.38

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Blood Orange Duck

1x 2kg duck

500ml blood orange juice

255g  orange marmalade

110g caster sugar

125ml white vinegar

2 blood oranges halved

3cm ginger, peeled and sliced

cracked pepper

Method:

1. Pierce the duck all over with a wooden skewer. Cover with boiling water for 30sec and pat dry with absorbent paper. Set aside.

2. Preheat oven to 180C. Place the blood orange juice, marmalade, sugar and vinegar in a medium saucepan over low heat and cook, stirring until sugar dissolved. Increase heat to high and bring to the boil for 12-15minutes or until thickened. Strain and devide between 2 bowls, setting one bowl aside.

3. Place the orange halves and ginger in the cavity of the duck and fasten with a metal skewer. Place the duck on a wire rack in a baking dish line with aluminium foil and brush with the blood orange sauce. Roast for one hour, basting with the sauce every 20 minutes. Cover with foil and roast for a further 20-30 minutes or until cook through. Sprinkle with pepper and serve with the reserved blood orange sauce.

Recipe adapted from : Donna Hay Magazine, Spring Issue 59, pg164

Blood Oranges

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我上一个post出了一道谜语，今天给大家揭晓谜底：

是牛奶巧克力哈哈，所以我说这个包装和物质本身是根本扯不上关系的。能猜到的话真的是厉害！

Michel Cluizel French Chocolate - "Sardines En Chocolat Au Lait" Milk Chocolate Sardines, 5 Piece Tin Can, 75g/2.65oz.

http://www.worldwidechocolate.com/shop_cluizel_tincan_sardines.html