荷叶珍珠鸡（Glutinous Rice In Lotus Leave）

那天逛华人店时无意发现到有荷叶卖，一时兴起就买了一包回来，想等爸妈来的时候，试试包珍珠鸡给他们吃。哪知，爸妈来了也回了，我那一包荷叶还是原封不动的搁在那里。荷叶一包是挺大包的，很阻位，每天进出我的pantry就是看到那一大包荷叶，好吧，就趁得空，把荷叶善于利用，包了这个很合我口味的荷叶珍珠鸡。

老公回来时，我就跟他说厨房里有chicken  rice parcel, 叫他拿去吃。幸好有放下手头上的工作，去厨房瞧瞧，发现老公拿着刀叉把叶和饭一起却了送到口里。。啊啊。。stop stop。。叶子不能吃，要开parcel里面的礼物才能吃。老公说那个叶子好像包菜，看起来好像能吃的样子。呵呵。。我家的这个大小孩有时搞到我很晕叻！

这里也谢谢Jessie给我的送来的意外惊喜生日礼物。那装着荷叶包的竹托盘和小木匙是Jessie特地为我选购的，很喜欢。谢谢Jessie !

材料：

4 大匙油

1 大匙葱，蒜茸

600g 糯米，浸隔夜，沥干

A

1 大匙鸡精

1 大匙耗油

1 小匙糖

1 小匙麻油

1／2 小匙胡椒粉

少许盐调味

3 大匙油

1 大匙葱，蒜茸

50g 虾米，浸软

150g 鸡肉粒

12朵香菇

24粒栗子（我用熟栗子）
两条腊肠，切粒

60ml水

B

1 小匙鸡精

1／2 小匙盐

1／4 小匙胡椒粉

6 片荷叶，浸软，抹干，剪成24片

做法：

1。 烧热4大匙油，爆香葱，蒜茸，加入糯米和A料炒匀。试味，盛入蒸盘中。用大火蒸至饭熟。取出弄松糯米。

2。 烧热3大匙油，爆香葱，蒜茸，加入虾米炒至香，再加入鸡肉，冬菇，腊肠拌炒至鸡肉熟，加入B料炒匀试味，盛起。

3。 加入糯米饭，洒上水，充分拌匀，分成24份。

4。 用荷叶包起糯米饭，蒸40分钟。

食谱参考： 蓝赛珍，开开心心做点心，pg60

柠檬挞 （Lucious Lemon Tart with Passionfruit n Strawberry）

那天同事M问我要不要柠檬因为她家里最近盛产，我最贪心的，有人给我一定要啦！这里去超市买柠檬也还真的不便宜的，所以有人给当然是最好不过了。 隔天她就捧了几粒超大型柠檬来给我，还是第一次看到那么大一个柠檬。于是我们就deal一下，我说我给她做个柠檬挞回礼吧。 但是我们的工作表对来对去都一直没对好，她又放两个礼拜假潜水去了。这终于都等到大家上同一班了，快快把挞弄了，兑现我的承诺才好。

做了一大两小的挞，大的送到ward去，小的就留来自己品尝。这次我用了Delicious最新的杂志里头的柠檬挞馅料做法，和以前的食谱和做法都有点不同。这次的是用了thickened cream和很低温的方式来烘，所以柠檬馅料很嫩滑也set得很好。

Sweet Shortcrust Pastry

Ingredients:

140g unsalted butter, at room temperature

70g icing sugar

a pinch of salt

2 tsp vanilla extract

40g egg

40g ground almonds

260g pastry flour, sifted

Lemon Egg Mixture:

5 eggs plus 2 egg yolks

1 tbs finely grated lemon zest

125ml lemon juice

300ml thickened cream

220g caster sugar

Topping/ Decoration:

Strawberries

Edible flower

Whipped cream

Passion fruit

To make the pastry:

1）Prepare sweet short pastry. Beat butter, icing sugar , salt and vanilla extract with an electric mixer until just combine. Add eggs and beat well. Add ground almonds and mix well. Add flour and fold through completely. Mix batter until a smooth dough and wrap dough in cling film. Place in the refrigerator to rest for at least 3 hours.

2）Preheat oven to 180 C

3）Unwrap dough and place on a non stick baking mat. Roll our the dough to thickness 3-5 mm.

4) Gently press dough into 20cm tartlet tins (plus 2x 10cm tartlet tins), prick centre with folk. Chill in the fridge for 15 minutes then bake for 18-20 minutes until tartlets become golden brown. Set aside to cool.

5) Reduce the oven temperature to 130C. Place 5 eggs and remaining egg yolks, lemon zest and juice, cream and sugar in a saucepan over low heat. Stir until lukewarm and the sugar has dissolved.

6) Strain the mixture into a jag, then pour into the tart shell. Bake for 25minutes of until just set. Allow the tart to cool completely. （It took me about 40mins to bake the 20cm one and 30 minutes to bake the 10cm tart)

7) Serve tart topped with cream, strawberry, passion fruit and edible flowers.

Tips:

I put my unfilled tart shell into the oven first,  then pour the egg mixture into the shell to avoid the mixture spills out when transferring the tart to the oven.

I gently tap the tartlet tray to to check whether the lemon mixture is set The centre of the lemon egg mixture should be slightly wobbly (just slightly!!) then remove from the oven. The egg mixture will continue to cook when it is out from the oven. Leave the tart to cool completely (about 2-3 hours).

Recipe adapted from:

Pastry- Okashi-sweet treats made with love, pg 125

Tart filling n decoration- Delicious magazine sep 2012, pg. 64