- Quiche Lorraine芝士焗乳酪蛋餅
Ingredients:
Pastry 1 (9 in)
Filling:
Bacon 6 pieces
Chopped onion half
Shredded Swiss Cheese 1/2cup
Egg 3
Fresh cream 1 cup
Salt, Black Pepper a few
Nutmeg a few
Instructions
- Heat oven to 425° F. Place pastry on plate. Bake 12 minutes and take it out till cold.
- Reduce oven temperature to 325° F. Pan-fried bacon and shred them. Fried onion until soft, place them under the pastry and put cheese on it.
- Mix and stir well egg, cream, and seasonings, and then poured into the preheated oven for 30-35 minutes until risen and golden, take it out and cool 5 minutes, ready to serve.
Chef’s tips:
- This is the most famous France small town food, and people usually have it on weekend.
- Pre-cook the pastry in order to make it stable and then add cheese and egg on it.
Recipe and Photo developed by Master Chef James Leung
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- Leek Potato Soup奶油大蒜薯仔汤
材料:
大蒜 1棵
洋葱 1/2个
薯仔 1个
金宝鸡汤 1罐
水 2杯
忌廉 1杯
香葱 少许
调味:
美斯香料粉 1/4茶匙
盐, 胡椒粉 适量
做法:
1.大蒜, 洋葱切碎, 用2汤匙牛油炒香. 薯仔切薄片. 用鸡汤中火煮15分钟.
2.把汤料放进搅拌机打至绵滑, 放入忌廉奶, 香葱及调味料轻轻拌匀, 便可食用, 也可以放雪柜雪涷吃.
“梁师傅小贴士 *
“这个大蒜薯仔汤可以冷冻吃, 最适合炎热夏天享有, 或放冰柜急涷可保存久些.
本食谱及照片由 [ 梁厨美食] 烹饪节目梁师傅提供
Recipe and Photo developed by Master Chef James Leung
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- 帶子燒玉子豆腐Scallop Egg Touf
材料:
帶子 4 oz
茶樹菇 4 oz
玉子豆腐 1條
蒜茸, 薑粒各少許
調味:
雞湯 1/4杯
鹽 1/8茶匙
胡椒粉少許
粟粉少許勾芡用
做法:
1.帶子切成丁粒狀, 用少許薑汁酒, 生粉醃15分鐘, 汆水撈起備用.
2.茶樹菇切去尾部, 洗乾淨.
3.玉子豆腐從袋中1/3處切斷, 倒出豆腐, 切成2公分厚件, 用紙索乾備用.
4.熱鑊下油, 把豆腐放進鋪平, 中火煎至兩面微黃, 盛在碟上. 蓋好保溫.
5.再用少許油, 炒香薑蒜與茶樹菇, 倒入調味汁液, 加入帶子粒, 煮滾後勾芡, 把它淋在豆腐上, 少許元茜蔥裝飾便可.
“梁師傅小貼士 *
“玉子豆腐是用全蛋製造, 在日本, 雞蛋就叫做玉子.
“是加拿大出品, 顏色淺黃, 長型膠袋裝, 8.45 oz, 可切成12件.
“這菜式很健康, 又美味可口. 這份量只夠2人, 人多可用雙倍材料.
