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2009年12月31日 星期四

新年快樂,我的朋友。





新年快樂


作詞:許常德 作曲:黃品源 編曲:黃品源



繽紛的街頭 在人群裡頭

一種不能解釋的寂寞

有一股衝動 想要去問候

此時此刻你在做什麼



除夕的廣場 倒數的時刻

跨過今年希望會更多

分開那麼久 思念卻更濃

很想對你說新年快樂



你曾是我最最最難忘最最最惆悵

人在歲月中流失多少夢 OH~

曾經我也是你最知己也最依賴

青春情事不易再重來 OH~



新年快樂 我最好的朋友

祝福的心時時都會有



世界那麼大 如何不牽掛

記憶是樹 它已經長大







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Copyright © 2009 Rita Ho.  All rights reserved. 

海豚公主的早班火車 ─  生活‧食物戀的部落格
 

The Morning Train of Princess Dolphin Rita
 

Moët & Chandon Rosé Impérial Champagne





久違了的舊朋友送來的結婚賀禮。



我們帶了去跟好朋友們分享。http://www.wretch.cc/blog/DolphinRita/9624275








浪漫的粉紅色。



一如你的格調。








謝謝你。



祝你幸福。衷心的。



希望你找到一個真心愛護你、支持你的伴侶。









http://www.wine.com/V6/Moet-and-Chandon-Rose-Imperial/wine/21515/detail.aspx



http://www.moet.com/site.php?lg=en







訂閱本站文章‧不錯過任何美食分享



喜歡本文的話請按下面 icon 「推薦此文章」 的「」 ^o^   謝謝 !

若按「收」就是收藏了! ^_^



Copyright © 2009 Rita Ho.  All rights reserved. 

海豚公主的早班火車 ─  生活‧食物戀的部落格
 

The Morning Train of Princess Dolphin Rita
 

http://www.wretch.cc/blog/DolphinRita 



xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

2009年12月30日 星期三

聖誕美食派對 2009



今年的聖誕節與老公二人度過,吃了個簡單的晚餐(但也用上好幾個小時去預備,因以紅酒醃製牛排,需時入味),那個稍後才介紹。至於一班人一起慶祝的派對,則在聖誕後才舉行,地點是老公好友強的家。

由於本人旺夫(笑),嫁了給老公一星期後,他在公司周年聚餐中的抽獎中了二獎,是百老匯(電器用品公司)現金禮券港幣$4500,所以決定加錢去買了台相機~  (^o^) V 
終於都有 DSLR用了~ 是Canon 500D 耶~

因此近日老公都忙於練習練習。現在就讓大家看看照片吧~ (其實是看美食啦~)





肉醬的材料,全部手切,切得我手指也長出水泡來。

Chopped celery, carrot and red onion for the meat sauce.



我喜愛的水果──石榴。

Pomegranate, so beautiful. A small bottle of Rosé behind




正宗的希臘菲塔起司 (Feta)與真正來自法國諾曼第的卡蒙貝爾起司(Camembert)。

Authentic Feta cheese from Greece (left) and authentic Camembert cheese from Nromandy, France.



Camembert de Normandie ,即來自諾曼第的卡蒙貝爾。包裝上的女子是發明這起司的牧羊女 Marie Harel。

Marie Harel is the inventor of Camembert cheese.

Please read:
http://www.wretch.cc/blog/DolphinRita/9195256



卡蒙貝爾起司,用刀子在上面戳些孔洞,插入蒜片、新鮮香草,倒一些酒上去再烤... 可以是蘋果酒,也可以用紅酒、白酒。

Camembert Fondu, a wonderful cheese dish. Garlic pieces and fresh herbs are inserted into the cheese. Then baked with red wine...







強烈推薦這道菜!香烤卡蒙貝爾

This dish is sooooooooooooo delicious and impressive. Try this at home to impress your friends!

食譜在此:
Please read:
http://www.wretch.cc/blog/DolphinRita/9195256




以蔬菜棒及麵包沾著吃~  切蔬菜棒也很花時間耶~

Dipping red capsium stick into melted Camembert. Yum.




終於補貼了這照片。

風乾肉 Bresaola。這是牛肉。

Bresaola with extra virgin olive oil, lemon juice, pepper and flat-leaf parsley.

以前的詳細報道:
http://www.wretch.cc/blog/DolphinRita/9108902




配搭紅酒食用。

Served with Eric's good red wine.



茴香葡萄柚燻鮭魚沙拉。對,這次的是加了燻鮭魚的,跟以往的不同。

Fennel & Grapefruit Salad with Smoked Salmon.


請看這裡:(沒加燻鮭魚的版本)
Recipe here:
http://www.wretch.cc/blog/DolphinRita/9209415





Houmous, or Hummus, Hummos, Hummous, etc. A spread made of chickpeas, sesame seeds, olive oil, lemon juice, garlic, etc. 雞豆芝麻醬 / 鷹嘴豆芝麻醬

這個品牌來自某地中海地區的,但其實這食品起源於中東國家。這一罐有點太淡了,我另外再家檸檬汁及胡椒進去。橄欖油也應該多加一點才對。

This box is from Greece (or somewhere in Mediterranean), but its origin is Middle East.

This brand is a bit too bland, so I added some extra lemon juice and pepper to it.




希臘沙拉。

有真正的希臘山羊乳酪 Feta 及 Kamalata 橄欖。

Greek salad, with real Kalamata olives and real Feta cheese.

Recipe here:
http://www.wretch.cc/blog/DolphinRita/6918044




這只是上半場。

This is the first round only.  There will be more to come.




色彩繽紛。

What a colourful dinner.



鮮艷奪目的色彩有助增進食欲。當晚強的兩歲半女兒盈盈也吃了很多呢~

Colours can arouse appetite. Eric's daughter, Ying Ying, had eaten a lot too. ^_^




我喜愛的義大利巴馬火腿配著香瓜吃。這是Cantaloupe,或作 Cantaloup,是羅馬甜瓜,或皺皮甜瓜,或網紋甜瓜,香瓜也好,總之就不是「哈密瓜」或「哈蜜瓜」。

哈密瓜是另一種東西,哈密是新疆的城市,那麼出產的一種網紋橢圓形香瓜稱作哈密瓜。香港人常寫成哈蜜瓜,是把它與蜜瓜混淆了。我們叫香瓜作蜜瓜,因此出了這誤會。在台灣似乎是把所有有網紋的香瓜都叫做哈密瓜,那其實是兩個不同的品種,風味質感都不同,各有特色。

對於水果的名稱我有些執著的堅持,抱歉多嘮叨。

Lovely cantaloupe with Parma ham.




美食配美酒,人生一大快事。最重要的是與真正的好朋友一起享用。

真正的朋友不誣蔑你,不會說你壞話,不會在背後詆譭你,不會無是生非。

他們也不會把自己做了的壞事說成是你做的,之後再裝著一臉無辜。

Good food, good wine, and, most importantly, with good friends, real friends.

Real friends don't bad-mouth you.




那是我啦~

我這件衣服穿了很多年~ 我念舊。

Hey, it's me~




以新鮮的迷迭香、百里香、蒜頭、胡椒、鹽、橄欖油醃過雞翼(雞翅膀)再煎。時間匆忙,我今次做得不夠入味,下次會更好。

Chicken wings marinated in fresh herbs (rosemary & thyme) and garlic, and then shallow-fried.

It could be better. Next time.



墨西哥風味雞翼(雞翅膀)。用市售的現成混合香料醃製,都是台灣出產的。不夠香,也不辣,不合乎我的要求。我以前自己調配的味道好得多了,下次再做吧。

Another type of chicken wings.

I used some already mixed Mexican spices to marinate the chicken wings. I thought that they would be hot, but they were not. Let me make it with my old recipe -- mixing several spices together, it would be nice!



義大利博洛尼亞肉醬(Ragù Bolognese)。這個比以前做的可要正宗。

除了切細的蔬菜之外,還有奶油、紅酒等。

這是真正的巴馬起司/巴馬乾酪
 
Parmigiano-Reggiano ,絕不是市售的起司粉可比。

Here comes Pasta with Bolognese Meat Sauce.

Grating Parmesan Cheese -- this is Parmigiano-Reggiano, the real Parmesan Cheese.



用了大量的香味蔬菜,配上豬肉混合牛肉、紅酒、奶油、香草等製作而成。

香氣四溢,層次豐富。

This meat sauce is quite authentic, made with red wine and a large amount of fragrant vegetables, and much time is used, to produce this aromatic meat sauce with different layers of flavours. I have used beef & pork here.

Of course there are many extra ingredients inside.


以前做的食譜,間單一點的,但也有很多材料:

Here is a simpler recipe:
http://www.wretch.cc/blog/DolphinRita/8581107



傳統上這肉醬是配以新鮮的寬麵(Tagliatelle)食用。我買不到 Tagliatelle,於是用上差不多的 Fettucine。

老實說,我還是較喜歡乾麵,而且是
Linguine。我喜歡比較硬的麵,較有嚼勁。

Traditionally Bolognese meat sauce should be served with Tagliatelle. Here I am using Fettuccine, which is similar but a bit narrower.

Saying honestly, I prefer
Linguine more as I like harder pasta.



偶然在超級市場發現這一盒有機的覆盆子,跟平日買到的不同,顏色較深。

吃吃看,風味也濃郁很多!

我總喜歡以覆盆子製作甜點。編輯曾經投訴過我用了太多遍了!哈哈。

不信請看看:
http://www.am730.com.hk/am_cooking.asp

Organic raspberries. The flavour is robust! Better than the regular ones.

Lovely raspberries are always my first choice. The editor complained that I used it for too many times in my food column... Hahaha.

http://www.am730.com.hk/am_cooking.asp









義大利奶酪  Panna Cotta。這兩幀是我拍的。^_^

這是特別為聖誕節創作的造型。

我喜歡石榴。

Panna Cotta 的食譜請看此:

http://www.wretch.cc/blog/DolphinRita/7621988
或這裡:
http://www.am730.com.hk/am_cooking/2009/200904/20090429.jpg

有關石榴的文章,我以前在《明報》發表的:
http://www.wretch.cc/blog/DolphinRita/9464772


I love pomegranate.

For the recipe of Panna Cotta, please visit:
http://www.wretch.cc/blog/DolphinRita/7621988

Or here:
http://www.am730.com.hk/am_cooking/2009/200904/20090429.jpg

You may read this article about pomegranate, which is written by me:
http://www.wretch.cc/blog/DolphinRita/9464772





濃艷的紅、滑潤的奶油色、香草豆的黑,煞是好看。

Lovely colour contrast. Deep, deep red and creamy white with tiny black dots, the vanilla seeds.




久違了的舊朋友送來的結婚禮物。我們拿去與朋友們分享。

Moët & Chandon Rosé Impérial Champagne, a gift from an old friend.




浪漫的顏色。

多謝你。

意猶未盡,很想快快再與大家一聚!還有結婚時的兄弟姊妹,我也要好好的款待你們了!

I wish to have good food and wine with you guys again soon...


感謝天主這一切。

Thanks to God.

今天是我的生日呢。謝謝媽媽賜我生命。

明天就是新的一年,祝大家新年快樂!

Today is my birthday.  Thanks mom for giving birth to me.
 
Happy New Year to you all~~~




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喜歡本文的話請按下面 icon 「推薦此文章」 的「」 ^o^   謝謝 !
若按「收」就是收藏了! ^_^

Copyright © 2009 Rita Ho.  All rights reserved. 
海豚公主的早班火車 ─  生活‧食物戀的部落格
 
The Morning Train of Princess Dolphin Rita
 

2009年12月24日 星期四

Last Christmas -- Wham!





Last Christmas 
    -- Wham!

Last Christmas, I gave you my heart
But the very next day, You gave it away
This year, to save me from tears
I'll give it to someone special

Last Christmas, I gave you my heart
But the very next day, You gave it away
This year, to save me from tears
I'll give it to someone special

Once bitten and twice shy
I keep my distance but you still catch my eye
Tell me baby do you recognise me?
Well it's been a year, it doesn't surprise me

(Happy Christmas!) I wrapped it up and sent it
With a note saying "I Love You" I meant it
Now I know what a fool I've been
But if you kissed me now I know you'd fool me again

Last Christmas, I gave you my heart
But the very next day, You gave it away
This year, to save me from tears
I'll give it to someone special

Last Christmas, I gave you my heart
But the very next day, You gave it away
This year, to save me from tears
I'll give it to someone special

(Oooh. Oooh Baby)

A crowded room, friends with tired eyes
I'm hiding from you and your soul of ice
My God I thought you were someone to rely on
Me? I guess I was a shoulder to cry on
A face on a lover with a fire in his heart
A man undercover but you tore me apart
Oooh Oooh
Now I've found a real love you'll never fool me again

Last Christmas, I gave you my heart
But the very next day, You gave it away
This year, to save me from tears
I'll give it to someone special

Last Christmas, I gave you my heart
But the very next day, You gave it away
This year, to save me from tears
I'll give it to someone special

A face on a lover with a fire in his heart
(Gave you my heart)
A man undercover but you tore me apart
Next year
I'll give it to someone, I'll give it to someone special
special
someone
someone
I'll give it to someone, I'll give it to someone special
who'll give me something in return
I'll give it to someone
hold my heart and watch it burn
I'll give it to someone, I'll give it to someone special
I've got you here to stay
I can love you for a day
I thought you were someone special
gave you my heart
I'll give it to someone, I'll give it to someone
last christmas I gave you my heart
you gave it away
I'll give it to someone, I'll give it to someone

2009年12月23日 星期三

今年聖誕吃甚麼

又快到聖誕節了,所以又要將這篇放在最上,讓大家參考參考~ 這是置頂文章,不要以為我沒更新部落格,請拉下看其他文章~


給大家一些建議......



    Simple Sangria 簡易雜錦水果紅酒



  清爽怡人的希臘沙拉 Greek Salad  







     Bruschetta with Tomatoes & Basil 蕃茄羅勒香蒜包 





 
卡普里風沙拉 Insalata Caprese





   Scallops with Capsicums & Asparagus, with Balsamic Vinegar Sauce 干貝甜椒蘆筍佐香脂醋醬





  Zuppa di Vongole / Littleneck Clams in White Wine Sauce 白酒煮蜆 / 白酒小圓蛤  





  Duck Breast with Red Wine Onion Sauce 香煎鴨胸佐紅酒洋蔥醬汁 







  
煎牛排教學 -- Peppered Rib Eye Steak - Angus Beef 胡椒肉眼排,安格斯牛肉 









   紐約客牛扒配烤連枝番茄佐香陳醋洋蔥醬 - 詳細步驟 Dry Aged Angus Beef Strip Loin with Roasted Vine Tomatoes







  Linguine alla Puttanesca 妓女做的義大利麵?!  





  Paella My Way 海豚流~西班牙海鮮飯





  義大利奶凍/奶酪 Panna Cotta 





    Pavlova 巴伐洛娃 / 帕芙洛娃 





  éclairs aux framboises & choux à la crème 覆盆子閃光泡芙 & 奶油泡芙 





  Red Fruit Gratin 蛋奶烤鮮莓





  覆盆子舒芙厘 Raspberry Soufflé  





  巧克力軟心聖誕蛋糕  Chocolate Truffle Christmas Cake













訂閱本站文章‧不錯過任何美食分享



喜歡本文的話請按下面 icon 「推薦此文章」 的「」 ^o^   謝謝 !

若按「收」就是收藏了! ^_^



Copyright © 2009 Rita Ho.  All rights reserved. 

海豚公主的早班火車 ─  生活‧食物戀的部落格 

The Morning Train of Princess Dolphin Rita
 

http://www.wretch.cc/blog/DolphinRita 



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