Category Archive: DIY 多趣食譜 DK Recipes!

多趣食譜: 手作天然甜煉乳 Homemade Sweet Condensed Milk Recipe!

手作天然甜煉乳
English Version Below

記憶中淋上厚厚的甜煉乳、咬下蓬鬆、金黃色土司的美好童年滋味,令人難以忘懷。而雖然市售甜煉乳很普遍,但其實在家即可簡易、快速自製出無添加任何穩定劑或防腐劑的純天然煉乳。現在就跟著以下食譜手作美味的土司淋醬、烤麵包佐料,甚至可代替牛奶和糖添加至咖啡或茶來增加風味,馬上享受那道回憶的午後絶對甜點!

份量:1杯

成份:
全脂牛奶* 1½杯
砂糖* 半杯
純香草精* ¼小匙(依個人口味決定)
註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)把牛奶和糖放在一個小型鍋裡進行混合攪拌,並且留意牛奶在鍋裏未加熱前的容量。

2)以中火加熱牛奶和糖至產生熱氣後,立即轉小火煮約2小時直至略呈濃稠狀。

3)當牛奶在鍋裏的容量減少約一半時,再依個人口味拌入香草精,待完全冷卻。

4)待煉乳完全冷卻後會變濃稠,再倒入一個乾淨、乾燥的密閉玻璃容器中,並冷藏儲存可長達約2週。

烘焙小法寶:雖然此食譜所製作出的煉乳並非像市售般的濃稠,但含有相同的甜味及奶味。加入香草精則更能增添乳品風味的小密訣哦!

文章轉載自 Stephanie Le網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 美國進口純香草精
  2. 各式量杯量匙
  3. 各式密封瓶(附蓋)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Natural Homemade Sweetened Condensed Milk

Many people have fond childhood memories of eating fluffy, golden toast drizzled with thick, sweet condensed milk. It is the perfect afternoon treat that you can make quickly and easily.

While you can buy sweetened condensed milk, it is easy to make your own without any stabilizers or preservatives. The recipe below is perfect for drizzling on toast, baking or even adding to your coffee or tea in lieu of milk and sugar.

Serving Portion: 1 Cup

Ingredients:

1 ½ cups        Whole Milk
½ cup             Granulated Sugar
¼ tsp               Vanilla Extract (optional)

Instructions:

1)    In a small saucepan, mix together the milk and sugar. Note where the milk reaches in the saucepan.

2)    Heat up the milk and sugar over medium heat until it is just steaming then lower the heat and simmer for 2 hours or until the mixture has thickened slightly.

3)    When the mixture has reduced by about half, stir in the vanilla extract if desired. Let the mixture cool completely.

4)    The condensed milk will thicken as it cools. Pour the condensed milk into a clean, dry airtight glass container and store in the fridge for up to 2 weeks.

NOTE: Please note that this recipe is not as thick as commercial condensed milk but it will have the same sweet, milky flavour. The addition of vanilla adds an extra hint of creaminess.

Source: Adapted from recipe by Stephanie Le

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Vanilla Extract
  • Quality Measuring Cups and Spoons
  • Quality Glass Jars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜: 班傑明富蘭克林調酒 Benjamin Franklin’s Milk Punch!

班傑明富蘭克林調酒
English Version Below

近年來,調酒文化已從美國風靡至台灣無所不在,而將這充滿多樣風情的混合飲品帶入在家用廚房,值得一提的便是創造神奇“milk washing”的元祖班傑明富蘭克林。此食譜融合白蘭地以美妙的方式來詮釋牛奶的澄清柔和,更能享受圓潤滑膩般的順口!

份量:12-14杯

成份:
白蘭地* 6杯
檸檬* 11顆
檸檬汁* 2杯
水* 4杯
砂糖* ¾ 杯
肉荳蔻(完整)*1(另準備其它肉荳蔻為裝飾用)
全脂牛奶* 3杯
註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)先將所有11顆檸檬以削皮器除去黃色部分的果皮,把檸檬皮放入白蘭地在室溫下浸泡約24小時。擠出約兩杯的檸檬汁(約5或6顆檸檬)後,擺在冰箱待用。

2)把浸泡在白蘭地的檸檬皮過濾丟棄檸檬果皮,加入檸檬汁、水、糖和新鮮磨碎的肉荳蔻進行均勻攪拌。

3)把牛奶放入鍋裡以中火加熱,避免燒焦。待牛奶具熱度時,熄火再慢慢的拌入白蘭地混合物中,立即形成凝乳。靜置約5分鐘後輕輕地攪拌,再次靜置約20分鐘後,再輕輕攪拌,最後靜置約1.5小時,無需再攪拌。

4)以一個紗布袋或咖啡濾紙來過濾牛奶固體物,過程中需分次進行,必且當咖啡濾紙佈滿凝乳時需馬上更換;而紗布袋則需清洗後再繼續過濾。

5)飲用前先放入冰箱冷藏,最佳的飲用狀態則以冰涼上桌(非結冰,因為會被水稀釋),並搭配新鮮磨碎的肉荳蔻裝飾即可。

*烘焙小法寶:使用Microplane 專業刨刀方便只去除黃色果皮而非白色帶苦味部分。

文章轉載自 Jill Paradis網站食譜

多趣廚房提供下列零售烘焙材料:

  1. Microplane 專業刨刀
  2. 進口頂級INDIA TREE 整顆肉荳蔻
  3. 各式量杯量匙
  4. 各款過篩工具

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Benjamin Franklin’s Milk Punch

In recent years, mixology has been all the rage everywhere from the US to Taiwan. But there is a lot of kitchen science involved in mixing drinks. And who better to teach us about the magic of “milk washing” than one of the founding fathers, Benjamin Franklin. This milk punch recipe is a wonderful way to enjoy a light brandy punch that is magically clarified with milk for a softer, creamy roundness.

Serving: 12-14 Cups

Ingredients:

  • 6 cups brandy
  • 11 lemons
  • 2 cups lemon juice
  • 4 cups water
  • ¾ cup granulated sugar
  • 1 whole nutmeg + extra nutmeg for garnish
  • 3 cups whole milk

Instructions:

1. Remove peel from all 11 lemons with a vegetable peeler, taking care to remove only the yellow part of the rind. Add lemon peel to brandy and steep for 24 hours. Juice lemons until you have 2 cups of lemon juice (about 5 or 6 lemons). Reserve lemon juice in refrigerator until needed. Using a microplane will ensure you get only zest and not the bitter white portion underneath.

2. When lemon peels have steeped 24 hours at room temperature, strain brandy and discard lemon peel. Add lemon juice, water, sugar and freshly grated nutmeg to brandy and stir well.

3. Heat milk in large pot over medium heat, taking care not to burn or scorch it. When milk is hot, turn off heat and slowly add in brandy mixture. Curds will form immediately. Let mixture sit 5 minutes, then gently stir. Let sit another 20 minutes, stir gently, and then allow mixture to sit for another 1.5 hours, undisturbed. Strain out and discard the milk solids, and what you’re left with is pure smooth goodness.

4. Strain punch through a cheesecloth bag or large coffee filter. If using a coffee filter or cheesecloth bag, the straining process may need to be done in multiple batches. The coffee filter should be discarded and replaced when it becomes full of curd; the cloth bag should be washed between batches as needed.

5. Refrigerate punch until ready to serve. Punch should be served very well chilled (but not over ice, as it has already been diluted with water) and garnished with freshly grated nutmeg.

Source: Adapted from recipe by Jill Paradiso

Visit us at Duchess Kitchen to purchase your ingredients!

  • Microplane Zester
  • INDIA TREE Nutmeg
  • Quality Measuring Cups and Spoons
  • Quality Sifters

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜: 粉紅檸檬水 Pink Lemonade!

粉紅檸檬水
English Version Below

夢幻綺纚般的粉紅檸檬水,天然檸果所散發出的芬芳令人陶醉。在這盛夏炙熱季節裏,不僅營造繽粉色彩氣氛,絶對是無法取代的清涼聖品!

份量:4 – 4 ¼ 杯

成份:

冷水* 3杯
砂糖(分別準備)* ¼ 杯 + 1大匙
覆盆子、黑莓和草莓(切片,建議新鮮)* 1杯
檸檬汁(約使用4-6顆檸檬,取決於大小)* 1杯
*註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)準備一個1公升的玻璃瓶,將水和1/4杯砂糖放入攪拌或充分搖晃幾次。放置在冰箱進行冷藏與融化,此時可準備其他配料。

2)把所有的莓果和剩下的1大匙糖放入另一個碗中混合,靜置約10分鐘,待莓果顏色與果汁充分流出。

3)以攪拌器混合打勻莓果和糖約一分鐘至完全呈泥狀。

4)完成的果泥大約有1/4杯;倘若想要檸檬水中無任何果籽,可使用濾網過濾果泥。

5)從冰箱中取出糖水玻璃瓶;如果糖還沒有完全溶解,再進行幾次攪拌。

6)拌入果泥至檸檬汁中;檸檬水的顏色將取決於所使用莓果的種類,經典的粉紅色調,使用1大匙黑莓果漿、2大匙覆盆子果漿或4大匙(或全部)草莓果漿所製成。剩餘的果漿可搭配放在優格上使用,或使用於下回的檸檬水。

7)最後,再進行攪拌水瓶或均勻搖晃,並立即飲用或冷藏即可。

文章轉載自 Smitten Kitchen網站食譜

 多趣廚房提供下列零售烘焙材料:

  1. 法國進口LES VERGERS BOIRON 覆盆子果粒
  2. 法國進口LES VERGERS BOIRON 藍莓果粒
  3. 法國進口LES VERGERS BOIRON 草莓果粒
  4. 英國品牌Kenwood 手持式攪拌器
  5. 各式攪拌碗

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Pink Lemonade

 

Serving: 4 to 4 1/4 cups

Ingredients:

3 cups cold water
1/4 cup + 1 tbsp granulated sugar, separated
1 cup raspberries, blackberries or sliced strawberries (ideally fresh)
1 cup lemon juice (from 4 to 6 lemons, depending on size)

Instructions:

1) In a 1-liter carafe, combine water and 1/4 cup granulated sugar and stir it vigourously or shake it several times. Set this aside in the fridge to chill and dissolve while you prepare the other ingredients.

2) In a separate bowl, combine your berry of choice with the remaining tablespoon of sugar; it’s best to let the berries sit with the sugar for 10 minutes to get the color and juices flowing.

3) Blend the berries and sugar with a mixer until they are fully pureed, and then a minute longer.

4) Press the pureed berries through a fine-mesh strainer if you prefer your lemonade without seeds.  You should have a generous 1/4 cup of puree.

5) Remove sugar water carafe from the fridge. If the sugar hasn’t fully dissolved, give it a few more shakes or quick stirs and it will.

6) Add the lemon juice and the berry puree. Remember that the final colour will depend on which berry you use and if you mix them. For a classic pink hue, use 1 tablespoon of blackberry puree, 2 tablespoons raspberry puree or 4 tablespoons (or all) of the strawberry puree. Any extra berry puree makes an ideal yogurt topping, or can be used for additional batches of pink lemonade.

7) Give the carafe another shake or stir, and drink right away or chill before serving.

Source: Adapted from recipe by Smitten Kitchen

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported France Les vergers Boiron 100% natural frozen fruit
  • UK Kenwood hand mixer
  • Quality Mixing Bowls

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

多趣食譜: 自製榛果醬 Homemade Nutella!

自製榛果醬
English Version Below

榛果富有油脂與獨特迷人的香氣,輕度烘焙更是完美金黃色澤,加入簡單幾項食材,口感香滑、味道濃郁的手作榛果醬立即享用!

成份:
輕度烘焙榛果(去皮)* 2杯
糖粉* 2杯
無糖可可粉* 1杯
純香草精* 1小匙
植物油* 1小匙
海鹽
註: 材料量杯計量為美式量杯250ml,並非日製量杯200ml。

作法:

1)將輕度烘焙榛果倒入攪拌機,上蓋後混合攪拌至呈粉末狀。

2)拌入糖粉。

3)拌入無糖可可粉。

4)拌入純香草精。

5)再拌入植物油。

6)最後拌入含天然粉紅色澤的海鹽。

7)上蓋後將所有食材進行混和攪拌至完全均勻。

8)倒入附蓋的玻璃瓶密封保存,一個星期內食用完畢即可!

✰榛果去皮小法寶
1.烤箱預熱至攝氏180度或華氏350度。
2.將榛果分散放在一個托盤上。
3.把托盤放入烤箱烘烤約5-10分鐘。
4.取出後放置在乾淨的毛巾上。
5.以毛巾包裏榛果進行磨擦去皮,表皮即容易脫落。

✰輕度烘焙榛果:
1.將榛果分散放在平底鍋中。
2.以中火加熱平底鍋。
3.每分鐘攪拌榛果。
4.煎烤約5-10分鐘至呈現褐色或出現堅果味即可。
5.立即從鍋裡取出,以防止過度烘焙。

文章轉載自 Sweet Indeed’s網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 天然優質進口榛果
  2. 美國進口純香草精
  3. 嘉麗寶高脂可可粉
  4. 進口頂級INDIA TREE 海鹽
  5. 各式密封瓶(附蓋)

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Homemade Nutella

Ingredients:

2 cups  Lightly Roasted Hazelnuts (skins removed)
2 cups  Icing Sugar
1 cup   Unsweetened Cocoa Powder
1 tsp    Vanilla Extract
1 tsp    Vegetable Oil
Sea salt

Instructions:

1) Pour the lightly roasted Hazelnuts into your blender. Cover the top and blend everything until the nuts are powdered.

2) Add the icing sugar to the powdered nuts in the blender.

3) Add the unsweetened cocoa powder into the blender.

4) Add the vanilla extract into the blender.

5) Add the vegetable oil into the blender.

6) Add a pinch of sea salt.

7) Cover the top again and blend everything together until the mixture is thoroughly combined.

8) Pour into a glass jar with a lid and use within a week!

✰Tips for Removing Hazelnut Skins:

1.    Preheat the oven to 180ºC/350ºF.

2.    Place the hazelnuts on a tray. Remove any shell pieces or foreign material.

3.    Put the tray into the oven and toast the hazelnuts for 5–10 minutes.

4.    Remove from the heat and place in a clean tea towel.

5.    Rub the hazelnuts in the tea towel and the skins will come off easily.

✰How to Roast Hazelnuts:

1.    Put your hazelnuts into a heavy saucepan in a single layer.

2.    Place the pan on the stove over medium heat.

3.    Stir the hazelnuts around every minute or so.

4.    Watch them carefully when they start to brown and smell nutty as they will overcook very quickly.

5.    Cook them for 5-10 minutes until they are fragrant and brown.

6.    When browned, immediately remove them from the pan to prevent them from over-roasting.

Source: Adapted from recipe by Sweet Indeed’s

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Quality Raw Hazelnuts
  • Imported Vanilla Extract
  • Imported Callebaut Cocoa Powder
  • Imported INDIA TREE Coarse Sea Salt
  • Quality Glass Jars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜: 焗烤義式薯條 Baked Italian-Style Fries!

焗烤義式薯條
English Version Below

香酥內軟的烤薯條金黃不油膩,遠比油炸薯條健康多,聰明的媽咪新選擇,使用新鮮整顆馬鈴薯製作,只需天然香草調味,加上香濃起司來搭配,簡簡單單成為孩子下課後的一道點心!

成份:
馬鈴薯(整顆)* 6或7顆(去皮,切片約1/3英寸厚的法式薯條狀,浸泡在冷水中)
特級初榨橄欖油* 4大匙(1/4杯)
義大利香草乾料(牛至、百里香和羅勒)* 1大匙
新鮮磨碎的起司(建議羅馬諾乳酪)* 2杯
香菜葉(切碎)* 1/4杯
無鹽奶油* 4大匙(1/2條)(切成6小方塊,如果使用含鹽奶油,則烘烤後無需再加入鹽)
粗海鹽和新鮮黑胡椒調味

工具
廚房紙巾
烤盤*2個(建議有凸型方便過濾烤油)

作法:

  1. 烤箱預熱至華氏400度。
  2. 將馬鈴薯以紙巾輕拍擦乾;在2個烤盤上灑上1大匙橄欖油後,均勻擺放馬鈴薯,既使重覆也可。
  3. 撒上香草料均勻分佈在馬鈴薯上;依個人喜好撒上起司和香菜,再均勻滴上2大匙橄欖油。把奶油分散擺放在鍋內進行烘烤。
  4. 烘烤約45〜50分鐘或直至薯條呈金黃色;記住在30分鐘後需旋轉烤盤。
  5. 使用鍋鏟將附著在起司中的馬鈴薯取出,撒上鹽和胡椒粉調味,趁熱食用即可。

*烘焙小法寶:材料量杯計量為美式量杯250ml,並非日製量杯200ml。

文章轉載自 Amy Wisniewski網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 法國進口依思尼-產區限定無鹽發酵奶油條
  2. 進口頂級INDIA TREE 地中海牛至香料
  3. 進口頂級INDIA TREE 百里香香料
  4. 進口頂級INDIA TREE 羅勒香料
  5. 進口頂級INDIA TREE 粗海鹽
  6. 各式烤盤

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Baked Italian-Style Fries!


Ingredients

6 or 7 whole potatoes (ideally Idaho potatoes), peeled and sliced into 1/3-inch-thick French fry-style strips, soaked in cold water
4 tablespoons (1/4 cup) extra-virgin olive oil
1 tablespoon dried Italian herbs (dried oregano, thyme and basil)
2 cups freshly grated cheese (ideally Romano cheese)
1/4 cup parsley leaves, finely chopped
4 tablespoons (1/2 stick) unsalted butter, cut into 6 cubes (if you use salted butter, no need to add salt after baking)
Coarse sea salt and freshly ground black pepper to taste

Tools

Paper towels
2 baking sheets (ideally with raised sides)

Instructions

1) Preheat your oven to 400 degrees F.

2) Drain the potatoes and pat dry with paper towels. Spread 1 tablespoon of the olive oil on each of 2 baking sheets and spread out the potatoes. Overlapping is fine.

3) Sprinkle the dried herbs evenly over the potatoes. Spread the cheese and parsley on top according to your tastes. Drizzle the remaining 2 tablespoons of olive oil over the cheese. Scatter the cubed butter around the pans.

4) Bake for 45 to 50 minutes in total or until the fries are golden brown. Remember to rotate the pans after 30 minutes.

5) Use a spatula to lift the potatoes with all the crusty cheese adhered to them. Sprinkle with salt and pepper to taste. Serve hot.

Source: Adapted from recipe by Martha Stewart

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Unsalted Butter
  • Imported INDIA TREE SWEET Basil
  • Imported INDIA TREE Mediterranean Oregano
  • Imported INDIA TREE Thyme
  • Imported INDIA TREE Coarse Sea Salt
  • Quality Baking Sheets

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜:簡易香草布丁 Easy Vanilla Pudding!

簡易香草布丁
English Version Below

香郁滑嫩的布丁幾乎是小朋友無法拒絕的熱門甜品,即便是大人也會來上一口,滿馥的香氣直樸持續餘繞在口中。還在尋找簡易操作的甜點?那就可別錯過以下快速上手的布丁食譜,喜愛烘焙的您一定會喜歡!

份量:4-6 杯

成份:
細砂糖* 1/3杯
玉米粉* 2大匙
細鹽*1/4小匙
全脂牛奶* 2 ¼ 杯
蛋黃(打勻)* 3個
無鹽奶油(切成小塊)*3大匙
純香草精* 2小匙

工具
篩網
碗(與篩網大小相符)
布丁瓶(附密封蓋)
中型平底鍋或鍋子
打蛋器
橡皮刮刀

作法:

  1. 將篩網架好在碗上備用。
  2. 把糖、玉米粉和鹽放入中型鍋中進行攪拌至均勻,過程中緩緩拌入1/4杯的牛奶直到充分混合,然後再拌入蛋黃和剩下的牛奶。
  3. 將鍋子移置瓦斯爐上以中火加熱,進行攪拌約5〜6分鐘,直到布丁開始變濃產生泡沫。
  4. 轉至小火並且以橡皮刮刀持續攪拌,不斷地翻刮鍋底和側面約3至5分鐘,直到可看見布丁表面與鍋壁成直線的痕跡。
  5. 從瓦斯爐上移鍋,並拌入奶油和香草精,攪拌至奶油完全均勻融化。
  6. 把布丁過篩至碗後,立即倒入布丁瓶。取出一小片保鮮膜蓋上,以防止布丁表面產生過硬而影響口感;待完全冷卻後再放置冰箱約2小時即可。

*烘焙小法寶:材料量杯計量為美式量杯250ml,並非日製量杯200ml。
文章轉載自 Amy Wisniewski網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 法國進口依思尼-產區限定無鹽發酵奶油條
  2. INDIA TREE細白砂糖
  3. 美國進口純香草精
  4. 各式耐熱橡皮刮刀
  5. 各款過篩工具
  6. 精緻打蛋器
  7. 造型布丁瓶

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Easy Vanilla Pudding

If you’re looking for an easy-to-make dessert, you’ll love this simple vanilla pudding!

Servings: 4 to 6 cups

Ingredients

1/3 cup                     granulated sugar
2 tablespoons          cornstarch
1/4 teaspoon           fine salt
2 1/4 cups                whole milk
3 large                      egg yolks, lightly beaten
3 tablespoons         unsalted butter, cut into small pieces
2 teaspoons            vanilla extract

Tools

Mesh Strainer
Bowl (match size of the strainer)
Pudding Jars (ideally with sealable lids)
Medium Saucepan or Pot
Whisk
Rubber Spatula

Instructions

  1. Place the strainer over the mixing bowl and set aside.
  2. Combine the sugar, cornstarch and salt in a medium saucepan and whisk until incorporated. While whisking, slowly add in 1/4 cup of the milk until it is well mixed. Then whisk in the egg yolks and the remaining milk.
  3. Place the saucepan on the stove over medium heat, whisking often until the pudding begins to thicken and just starts to bubble (about 5 to 6 minutes).
  4. Reduce the heat to medium low and switch to a rubber spatula. Stir constantly, scraping the bottom and sides of the pan, until the pudding makes visible lines when drizzled over the surface (about 3 to 5 minutes).
  5. Remove from the stove and stir in the butter and vanilla extract until the butter is melted and completely incorporated.
  6. Pour the pudding through the strainer into the bowl. Immediately transfer the pudding to your pudding jars. Lightly press a piece of plastic wrap on top of the pudding to prevent a skin from forming. Once the jars are cool enough, chill them in the refrigerator until the pudding is set (about 2 hours).

Source: Adapted from recipe by Amy Wisniewski

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Unsalted Butter
  • INDIA TREE Caster Sugar
  • Imported Vanilla Extract
  • Heat-Resistant Rubber Spatula
  • Quality Sifters
  • Quality Whisk
  • Pudding Jars

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜:巧克力甜甜圈洞 Chocolate Doughnut Holes!

巧克力甜甜圈洞
English Version Below

來自加拿大的朋友們,對於美味的甜點“Tim-Bit”肯定再熟悉不過。是由一般甜甜圈中間的洞口切除後所製成的,其滋味就是那麼可口、逗趣。尤其是在當地的咖啡連鎖店Tim Horton’s,總是會輕易地順手帶上一盒才能覺得暢快。

隨著年齡的增長,對於所喜愛的食物會朝向較健康方面來著手,而不再是含高油所炸出的甜甜圈,因此以下所提供的食譜是以烤焙的方式來製作。如此一來,也能減少一些卡路里,即使食用12個甜甜圈洞也無需感到內疚,快來共享剛出爐的甜甜圈洞吧!

份量:24-30個(取決於所使用烤盤的尺寸)

成份:
砂糖* ½ 杯
可可粉* 3大匙
全蛋* 1顆
橄欖油* 3大匙
小蘇打* ½ 小匙
泡打粉* ¼ 小匙
鹽* ¼ 小匙
熱水* ¼ 杯
酸奶油* ¼ 杯
中筋麵粉* ¾ 杯
純香草精* ½ 小匙
奶油(潤滑烤盤用)* 1小匙
糖粉(裝飾用,依個人喜好)*2大匙

工具
手持電動攪拌機* 1只
大型攪拌碗* 1個
烤盤(專烤棒棒糖蛋糕或迷你鬆餅用)*1個

作法:

  1. 先預熱烤箱至華氏350度。
  2. 把糖、可可粉、全蛋、橄欖油、小蘇打、泡打粉、鹽和熱水加入至大型攪拌碗。
  3. 以手持電動攪拌機將所有的食材攪拌至完全混合均勻。
  4. 再拌入酸奶油和麵粉進行攪拌至呈滑順。
  5. 最後再加入純香草精徹底混合攪拌。
  6. 想要每個甜甜圈洞的外觀呈均勻,可使用棒棒糖蛋糕栲模來製作。倘若沒有,也可以使用小型的鬆餅烤盤。使用前先以奶油塗抹烤盤,如果以棒棒糖蛋糕烤模,烘烤時間通常約15-18分鐘;若是以小型鬆餅烤盤,則只需約10-12分鐘。無論哪一種烤盤,皆只需烘烤至以牙籤插入中心部位後,取出呈乾淨即可。烤箱取出後,待冷卻約10分鐘,再進行糖霜裝飾作業。

*烘焙小法寶:為了達到最佳效果,烘烤後需儲存於密閉容器中隔夜,第二天再使用糖霜來裝飾。由於亞洲的氣候過於潮溼,糖霜容易融化無法長時間保持,故一旦灑上後,應確保儲存於密封的容器中。

文章轉載自 Joy of Caking網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 法國進口依思尼-產區限定無鹽發酵奶油條
  2. INDIA TREE細白砂糖
  3. 美國進口純香草精
  4. 水手牌粉心粉(中筋)
  5. 美國進口小蘇打粉
  6. 美國進口月光牌(無鋁)泡打粉
  7. KitchenAid 手持電動攪拌機
  8. 各式攪拌盆

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Chocolate Doughnut Holes

If you’re from Canada, you will be familiar with a delicious treat called a “Tim-Bit.” Back home, a visit to the local coffee chain, Tim Horton’s, was never complete without a small box of their “Tim-Bits.” These are essentially the middle cut-outs from your regular doughnuts. But so much easier and fun to eat!

As we’ve gotten older, we’ve started looking for healthier versions of our favourite foods. So instead of deep-friend doughnuts, we’re increasingly looking for baked versions like the simple recipe below. This way, even if you feel guilty about eating 12 doughnut holes in one sitting, you can feel a bit better that you cut some of the calories out of them by not frying them ;) So let’s talk baked doughnut holes!

Servings: 24-30 pieces depending on the baking pan you use

Ingredients

1/2 cup        granulated sugar
3 tbsp          cocoa powder
1                   whole egg
3 tbsp          olive oil
1/2 tsp         baking soda
1/4 tsp         baking powder
1/4 tsp         salt
1/4 cup        hot water
1/4 cup        sour cream
3/4 cup       all-purpose flour
1/2 tsp         vanilla extract
1 tsp             butter for greasing mold
2 tbsp          icing sugar (optional for decoration)

Tools

1 electric hand mixer
1 large mixing bowl
1 baking pan (either for cake-pops or mini-muffins)

Instructions

1)    Preheat your oven to 350°F.

2)    In the large mixing bowl, add the sugar, cocoa powder, whole egg, olive oil, baking soda, baking powder, salt and hot water.

3)    Mix everything together with an electric hand mixer until thoroughly blended.

4)    Add the sour cream and flour; beat with the hand mixer until smooth and creamy.

5)    Finally, add the vanilla extract and mix thoroughly again.

6)    For a more even shape, you can use a cake-pop baking pan. If you don’t have a cake-pop baking pan, you can use a mini-muffin baking pan. Make sure that you grease your baking pan with butter before use. With the cake-pop baking pan, you will generally need 15-18 minutes. With an open mini-muffin baking pan, 10-12 minutes should be enough. With either baking pan, you just need to bake until a toothpick comes out almost clean. Remove from the oven and cool 10 minutes in the pan before removing and decorating with icing sugar.

Note: For best results, after baking, store in airtight container overnight and sprinkle with icing sugar the following day. Once your doughnut holes are sugared, make sure that you store them in an airtight container and consume quickly due to the humidity in Asia.

Source: Adapted from the Joy of Caking

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Unsalted Butter
  • INDIA TREE Caster Sugar
  • Imported Vanilla Extract
  • Blue Jacket All-Purpose Flour
  • Imported US Baking Powder (Aluminum-Free)
  • Imported US Baking Soda
  • KitchenAid Hand Mixer
  • Quality Mixing Bowls
  • Quality Baking Pans

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜:泡菜香烤乳酪 Kimchi Grilled Cheese!

泡菜香烤乳酪
English Version Below

一提到韓式料理,總少不了泡菜,就是那份征服味蕾容易上癮的口感;結合香濃乳酪加以煎烤,超乎想像的驚喜對味,每一口泡菜都能夠吃到乳酪的美味。再搭配清涼飲品暢快無比,屬於炎炎夏日中的開胃餐點!!

份量:1份三明治

成份:

白麵包(厚片,建議使用鄉村麵包或酵母麵包)*2片( ½ 英寸)
含鹽奶油(室溫)* 2大匙
焦糖洋蔥* ¼ 杯
泡菜(倒掉多餘的湯汁並切碎)* 1/3杯
巧達乳酪(切片)* 約3-4盎司

作法:

  1. 先將鐡鍋或煎鍋以中高温度加熱。
  2. 把麵包刷上奶油後,朝下放置在鍋裏。
  3. 將洋蔥和泡菜均勻舖在麵包片上。
  4. 以適合麵包大小剥碎乳酪放在洋蔥和泡菜上,待乳酪融化後會沿著覆蓋邊緣。
  5. 再把另一片麵包刷上奶油後,朝下完全蓋住鍋裏已舖上乳酪的麵包。
  6. 在鍋中進行煎烤約3-4分鐘,直至底部呈金黃色,而乳酪產生氣泡狀以及焦黃的麵包邊。
  7. 再翻轉煎烤另一邊約3-4分鐘即可。
  8. 趁熱食用的酥脆口感絶對美味。

*烘焙小法寶:材料量杯計量為美式量杯250ml, 並非日製量杯200ml。

文章轉載自 Food Republic網站食譜

 多趣廚房提供下列零售烘焙材料:

  1. 各式量杯量匙

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Kimchi Grilled Cheese Sandwich


Servings:
1 sandwich

Ingredients

2 (1/2-inch) thick slices of white bread (best if you use country loaf or sourdough)
2 tablespoons salted butter, room temperature
1/4 cup caramelized onions
1/3 cup kimchi, drained, drained of excess juice and chopped
3-4 ounces sliced cheddar cheese

Instructions

  1. Heat a cast-iron skillet or frying pan over medium-high heat.
  2. Brush one side of each slice of bread with butter and place 1 slice butter-side down on the pan.
  3. Combine onions and kimchi and arrange evenly over the slice of bread in the pan.
  4. Top with cheese, breaking pieces to fit the size of the bread and allowing cheese to stick out beyond the edges.
  5. Cover everything with the other slice of bread with the butter-side up.
  6. Grill until underside is golden and cheese is bubbly and browned on edges, 3-4 minutes.
  7. Flip and grill other side, 3-4 minutes.
  8. Serve hot and crispy.

Source: Adapted from recipe on Food Republic

Visit us at Duchess Kitchen to purchase your ingredients!

  • Quality Measuring Cups and Spoons

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜:香蕉萊姆葡萄冰淇淋 Banana-Rum-Raisin Ice Cream!

香蕉萊姆葡萄冰淇淋
English Version Below

迎接炎炎夏日的到來,簡易準備幾項食材,立即大顯身手在家自製可口冰淇淋,午後悠閒順著微風,法式小品清涼透心!!

成份:

黑萊姆酒* ¾ 杯
葡萄乾* ¾ 杯
糖* ½ 杯
具軟熟透中型香蕉(切粗塊)*4 根
甜煉乳* 1罐(14盎司)
冰高脂奶油* 2杯

作法:

  1. 將萊姆酒、葡萄乾和糖放入中型的平底鍋充分攪拌。
  2. 再以中高温度加熱煮沸,關火後,持續在鍋裡待完全冷卻約30分鐘。
  3. 把香蕉和煉乳放入食物調理機中進行混合攪拌約2分鐘直呈滑順。
  4. 在準備另一個大型攪拌碗,並使用電動攪拌機以高速來打發奶油約2-3分鐘,直至呈尖聳狀。
  5. 以橡皮刮刀,輕輕地將香蕉混合物倒入奶油中,並進行翻攪動作。
  6. 然後再把萊姆葡萄乾混合物一起倒入翻攪。
  7. 最後倒入5×9英寸的麵包模中,包蓋上保鮮膜後並冷凍至呈堅硬(約8小時)。可冷凍與食用保存約1週。

*烘焙小法寶:材料量杯計量為美式量杯250ml, 並非日製量杯200ml。

文章轉載自 Martha Stewart 網站食譜

多趣廚房提供下列零售烘焙材料:

  1. 法國進口依思尼無鹽發酵奶油條
  2. 各式耐熱橡皮刮刀
  3. 各型麵包模

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 Banana-Rum-Raisin Ice Cream

 

Ingredients

3/4 cup dark rum
3/4 cup golden raisins
1/2 cup sugar
4 soft-ripe medium bananas, coarsely chopped
1 can (14 ounces) sweetened condensed milk
2 cups cold heavy cream

Instructions

  1. In a medium-size saucepan, combine rum, raisins and sugar.
  2. Bring mixture to a boil over medium-high heat. Remove from heat and let it cool completely in the saucepan for at least 30 minutes.
  3. In a food processor, combine bananas and condensed milk and process for about 2 minutes until the mixture is smooth.
  4.  In a separate large bowl, use an electric mixer to beat the heavy cream on high for 2 to 3 minutes until stiff peaks form.
  5.  With a rubber spatula, gently fold the banana mixture into whipped cream.
  6.  Then fold in the rum-raisin mixture.
  7.  Pour everything into a 5-by-9-inch loaf pan, cover with plastic wrap and freeze until firm (about 8 hours). Store covered in your freezer and consume within 1 week.

Source: Adapted from Martha Stewart recipe

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported French Pasteurized Butter (Unsalted)
  • Heat-Resistant Rubber Spatula
  • Quality Loaf Pan

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

多趣食譜:義大利醬簡單做 Simple Homemade Italian Tomato Sauce!

義大利醬簡單做

Photo by James Ranson
English Version Below

 
份量:
約搭配1- 1 ½ 磅義大利麵

番茄準備工作:

盡量選用新鮮、成熟的番茄,任何品種皆可,只要是具熟透不出水就含有豐富的天然果香。參考以下3種準備方式,任何一種皆能簡單製作出美味的番茄醬。

  1. 汆燙法:將番茄放入沸水中烹煮約一分鐘或少於,進行排水待冷卻,再將番茄去皮後切粗塊。
  2. 冷凍法:將番茄放在烘焙紙上進行冷凍直至呈硬狀。取出放置在工作台上或以水進行解凍,再將番茄去皮後切粗塊。
  3. 食物磨法:以冷水將番茄洗淨,切對半後放在鍋裡並上蓋,以中速加熱烹煮約10分鐘。預備一個口徑尺寸大於碗的食物調理機,再倒入番茄進行磨碎成汁或泥狀。

成份:

新鮮、成熟的番茄(如上所述備製)* 2磅
奶油* 5大匙
中等大小的洋蔥(去皮,切對半)*1個
鹽少許調味

作法:

  1. 將準備好的新鮮番茄放在鍋裡,加入奶油、洋蔥和鹽後,以慢速穩定火候未加蓋烹煮約45分鐘,直至呈濃厚;或依個人喜好油脂程度的番茄醬來決定烹煮的時間。
  2. 以木勺的背面壓平大塊狀並不停地攪拌。
  3. 撒入適量的鹽進行調味。搭配義大利麵擺盤前,可先將洋蔥去除或準備於其它用途,通常的方式會選擇不使用。經典的義大利口味,在餐桌上則會搭配新鮮磨碎的帕馬森乾酪起司。

文章轉載自 Marcella Hazan 網站食譜

 多趣廚房提供下列零售烘焙材料:

  1. 法國進口依思尼-產區限定無鹽發酵奶油條
  2. 進口頂級INDIA TREE 甜羅勒香料
  3. 進口頂級INDIA TREE 地中海牛至香料
  4. 進口頂級INDIA TREE 達爾馬提亞鼠尾草香料
  5. 進口頂級INDIA TREE 百里香香料

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Simple Homemade Italian Tomato Sauce

Serving: Makes enough sauce to use together with 1 to 1 ½ pounds of pasta

Preparing Fresh Tomatoes
Try to use fresh, ripe plum tomatoes. Other varieties are ok too as long as they are ripe and truly fruity, not watery. Any one of the 3 methods below will work well for tomato sauce.

  1. The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, remove the skins, and cut them into coarse pieces.
  2. The freezing method: Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.
  3. The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.

 Ingredients

2 lbs     fresh, ripe tomatoes, prepared as described above
5 tbs     butter
1            medium onion, peeled and cut in half
salt to taste

Instructions

  1. Put the prepared fresh tomatoes in a saucepan, add the butter, onion and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes or until it is thickened to your liking and the fat floats free from the tomato.
  2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon.
  3. Taste and correct for salt. Before tossing with pasta, you may remove the onion and save for another use, but many opt to leave it in. For a classic Italian taste, serve with freshly grated parmigiano-reggiano cheese at the table.

Source: Adapted from the recipe by Marcella Hazan

Visit us at Duchess Kitchen to purchase your ingredients!

  • Imported Unsalted Butter
  • Imported INDIA TREE SWEET Basil
  • Imported INDIA TREE Mediterranean Oregano
  • Imported INDIA TREE Dalmatian Sage
  • Imported INDIA TREE Thyme

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~