{同場加映}DIY flavored cream cheese自製調味奶油乳酪

將調味奶油乳酪想像成一種簡易抹醬,一點點便可讓烤土司,雜糧麵包,歐包,比斯吉,

貝果或英式瑪芬美味升級.

*8盎斯奶油起司(置室溫30分)+3湯匙青蔥丁+3湯匙芹菜丁+3湯匙甜椒丁+3湯匙小黃瓜丁

+4湯匙紅洋蔥(可省略)全部食材混拌均勻即可

可冷藏存放5-10天

以上配方為個人偏好,可變化不同風味,份量不需太拘泥,可依喜好再調整.

Make your own flavored cream cheese is fun & simple.You can spread on bagels

or your anything else you want!No matter if you like to keep things sweet,savory

or spicy in the morning!

Just let an 8-ounce block of cream cheese soften on the counter for 30 min.,

Then use a spoon or knife to fold your ingredients into the cream cheese.

It will be good for 5-10 days.

{天涼好個秋}-烤飯糰焼きおにぎり Onigiri / Grilled Riceball

對我來說,一家小店的店主人最開心的事情就是:突然想到一個新的菜色,在店裡實現後,

看到有相同喜歡的人~

It’s Mid-Autumn Festival!Wishing You & your family a Happy Moon Festival!Lovely Peeps~

焼きおにぎり Onigiri / Grilled Riceball
祝福大家中秋節開心快樂!

咖哩蔬菜烤飯糰/味噌烤飯糰

Miso glazed grilled Rice Balls烤飯糰Onigiri

Miso galzed grilled Rice Balls烤飯糰Onigiri

1.白飯趁熱手沾水捏成飯糰

2.放涼後,刷上一層薄薄的油+一層薄薄的醬油(or味噌+味醂)

3.入預熱200度烤箱上層烤10分

4.撒上香鬆上桌

(也可用平底鍋小火煎焦黃,但須先煎焦後再刷上醬油或味醂)

*飯糰米種可選用一般家用米.

個人偏好台梗9號米或越光米,黏度夠,口感Q

Onigiri-a rice ball that you shape with your hands!

Yes,I LOVE traditional Japanese food,I love making 20 rice balls & eating 20 rice balls,

I love the smell of the kitchen after frying those balls in sesame oil...

{台味+泰版的深夜食堂}Beer Chang+Taiwanese buns with salty pork

‘醉過方知酒濃’講的是人的慧根有限,一定要身歷其境才能有感同身受的體悟,不曾酒醉的人,

見到別人滿面紅光,滿嘴胡言,滿口酒氣,腳步蹣跚,就以為醉酒無非如此..

當然也就更難體會’舉杯澆愁愁更愁’的意境.

酒於我,從來不是物質的東西,覺得它是跟隨氛圍走的.

我記得我喝的第一支Beer Chang大象啤酒,是在曼谷Khao San Rd.烤山路邊,

一群朋友剪刀石頭布比賽啃吃油炸昆蟲總匯+大象啤酒!

泰國大象啤酒Beer Chang,淡淡的苦味,柔順不嗆舌,深夜店家都打烊的時候,

來一份烤鹹豬肉刈包,跟一杯大象啤酒,一個人慢慢的喝,享受沒有人打擾的時光,深夜裡的良伴.

嗯,其實...我覺得我還蠻合適開一間文清小酒館的呢!您說是吧?

Naturally you have to be a little stupid & let go while you’re on the road.

I mean,most of these stories involve alcohol,right?

One of my funniest  backpacking experience was playing drinking game 

& eating Deep Fried insect platter with group of friends,while sitting on a red plastic stool 

on the sidewalk at backpacker capital-Khao San Rd,Bangkok,whilst watching the masses flood by..& wash down with beer Chang,a lots of cheering & booing...It’s a chaotic frenzy!

Not my first choice for brekkie & not my finest moment,but one incredibly funny time!

September already!夏終,秋臨.

September already!!

Summer is over & Autumn has arrived.

Serve your favorite summer recipes with a final flourish,And,Linger in the twilight,
watch the sun go down~
來點開心解悶的吧~上菜!

烤甜椒鷹嘴豆泥Spicy Roasted pepper Hummus

鷹嘴豆又稱雪蓮子,這傢伙變化多端,特別偏好它的口感,是我心中的小英雄!撒香拌料入沙拉,
或打成泥,作點心副菜或者當抹醬...而它的營養價值早就遠播千里,就不勞我嘮叨.

Hummus鷹嘴豆泥,是土耳其,黎巴嫩,阿富汗和北非等地區的中東菜餚,是源遠流長的古老食物.

之前曾在部落格介紹過,這次我加了烤過的甜椒,增添另一個層次的風味.滋味討人歡欣.
至於此斯何等神妙?

嘿嘿!你做了就知道~挽袖之後,你將會以很有愛的眼神向我致謝,我有百分百的自信.

Spicy Roasted Pepper Hummus烤甜椒鷹嘴豆泥

“鷹嘴豆(可用罐頭,若沒時間泡水煮豆!)1罐/烤甜椒1顆/芝麻醬tahini1/2匙

/新鮮檸檬汁1顆/大蒜1瓣/小茴香粉1/2小匙/匈牙利紅椒粉1/2小匙”

全部食材用攪拌器或果菜機打勻,加入少許橄欖油,胡椒/鹽提味,viola!就這麼簡單.

*烤甜椒-將甜椒清洗後,直接用200-220度烤箱烤製表皮焦黑,封入塑膠袋10分後,去皮即可

*經典鷹嘴豆泥可省略烤甜椒

Rinse & drain any canned beans,then combine everything in a food processor⥤⥤

Ingredients:1 can chickpeas+1 chopped roasted pepper+2 TBS lemon juice

+1-2 garlic cloves+1/3 cup tahini+1 tsp paprika+1 tsp cummins

& blitz until smooth~