滑 do do......

今日買左隻靚膏蟹，由於佢屬於白蟹，肉質鮮甜，蒸係最好選擇! 今回用雞蛋花雕酒蒸，雖則酒味唔太多，但蛋蛋確實滑到無朋友，剩係食蛋都可以食兩大碗飯啊! 加埋隻靚蟹，唔好意思，真係無得輸!

蒸、蒸、蒸。。。。。。

仲有個多禮拜又過年啦，又係時候玩蒸糕啦。 一年一次，仲要試吓先嘅!

睇，都幾靚仔呀!

好，下星期正式開工!

  

Red wine pears

呢個甜品整左兩次，零失敗! 顏色味道剛剛好，配埋雪糕就無得輸!

2016 新開始

2016 ~ 新的開始!

係過去一年，並不是樣樣都咁順利! 但人大左，更識得去調節自己，去面對唔同嘅改變! 年尾時間，好朋友回到天家，雖則難過，但對她，終於係個解脫! 傷心過後，還是要好好活下去!

今晚到朋友家聚餐，整左呢個小點 ~ Friand, 一個快靚正甜品.

INGREDIENTS

5 egg whites
150g  unsalted butter, melted
87g almond meal
178g icing sugar, sifted, plus extra for dusting
50g plain flour, sifted
Fresh raspberries

METHOD

Preheat the oven to 180 ̊C fan-forced.

Whisk the egg whites for around 30 seconds just to lightly combine.

Sifted icing sugar, flour and almond meal to mix well and add the melted butter.

Pour into the prepared moulds or pans, filling each hole to just two-thirds full.

Place two or three raspberries on top of each friand and bake for 25–30 minutes or until a skewer inserted into the centre comes out clean and tops are lightly golden brown.

Dust the friands with icing sugar and serve warm, with extra fresh raspberries if you like.