Recipes, with Love | 我家傳食譜
Episode 4 | 第四集
Pumpkin Soup with Crab Meat | 南瓜蟹肉湯
Ingredients | 材料
Pumpkin | 南瓜
Crab meat | 蟹肉
Carrots | 紅蘿蔔
Onions | 洋蔥
Olive oil | 橄欖油
Bay leaf | 香葉
Cream | 奶油
Fresh milk | 鮮奶
Chicken stock | 雞湯
Nutmeg | 豆蔻粉
Seasoning | 調味料
Salt & Pepper | 鹽 & 胡椒粉
The Steps | 步驟
Peel pumpkin & cut into small cubes.
把南瓜去皮去籽切粒 。
Dice carrots & onions.
切碎紅蘿蔔及洋蔥 。
Heat pan with olive oil, add bay leaf.
燒熱橄欖油，加入香葉 。
Stir-fry carrots & onions until half-cooked.
炒紅蘿蔔及洋蔥至半熟 。
Add in pumpkin cubes, chicken stock & nutmeg.
加入南瓜粒、雞湯及豆蔻粉 。
Simmer till all ingredients are soft.
把所有材料滾至軟身 。
Put the mixture aside and let it cool.
熄火後待材料冷卻 。
Remove bay leaf. Transfer mixture to blender.
除去香葉，倒材料入攪拌機 。
Blend mixture with more chicken stock to make pumpkin puree.
加入雞湯把材料攪至南瓜蓉 。
Heat saucepan and pour the pumpkin puree into it.
把南瓜蓉倒回鑊中加熱 。
Add cream & fresh milk. Stir briefly.
加入奶油及鮮奶，攪勻 。
Sprinkle crab meat on top.
洒上蟹肉 。
Garnish with cream & English parsley.
最後用奶油及英式莞茜點綴 。
Done | 完成！
Cooking Tips:
1. Stir-fry carrots & onions before pumpkin to bring out the full flavour of the ingredients.
先炒紅蘿蔔和洋蔥，令香味散發的更佳 。
2. Use cream to adjust the final thickness of the soup.
南瓜湯的厚薄可用奶油調教 。
3. Don’t season the soup during the cooking process as the sweetness of pumpkin varies. Season only when served.
南瓜的甘甜因品種而異，建議於上桌後才調味 。
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Linguine Frutti di Mare | 奶油海鮮燴扁麵
Ingredients | 材料
Sea bass | 鱸魚
Shrimps | 蝦仁
Cuttlefish | 墨魚
Mussels | 青口
Linguine | 意大利扁麵
Olive oil | 橄欖油
Mixed herbs | 香料
Bay leaf | 香葉
Onions | 洋蔥
Cream | 奶油
Fresh milk | 鮮奶
Seasoning | 調味料
White wine | 白酒
Salt & pepper | 鹽 & 胡椒粉
The Steps | 步驟
The Sauce | 醬汁
Slice sea bass & cuttlefish.
把鱸魚及墨魚切片 。
Finely chop onions.
切碎洋蔥 。
Poach the seafood – sea bass, shrimps, cuttlefish, mussels.
灼熟鱸魚、蝦仁、墨魚、青口 。
Heat olive oil in saucepan. Add in bay leaf.
燒熱橄欖油，加入香葉 。
Stir-fry onions & mixed herbs. Add in seafood.
炒軟洋蔥與香料，加入海鮮 。
Pour in white wine, fresh milk & cream.
倒進白酒、鮮奶跟奶油 。
Season with salt & pepper.
用鹽、胡椒粉調味 。
The Linguine | 意大利扁麵
Bring water to boil. Add linguine.
把意大利扁麵放進熱水煮 。
Pour olive oil and salt into water.
倒入橄欖油及鹽 。
Discard hot water when linguine is cooked.
熟後拿起扁麵 。
Add more olive oil.
再加少許橄欖油 。
To Serve | 上碟
Mix sauce with linguine.
把海鮮醬汁與扁麵攪勻 。
Done | 完成！
Cooking Tips:
1. To tell if the linguine is cooked, break one piece and check the cross section. Yellow ring with white centre means it is not cooked yet.
要看意大利粉是否熟透，可把麵條切開，橫切面如呈現兩種顏色，外黃內白，即還未熟透 。
2. Thickness of white sauce can be adjusted by the amount of cream added.
海鮮醬汁的厚薄可用奶油調教 。
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