Whether you're treating mum to breakfast in bed, baking up a sweet treat or cooking a full three-course extravaganza, nothing says 'love you mum' more than cooking her a delicious meal .


无论您是在您妈妈尚未起床时就端上早餐,或是为她烘烤一份甜蜜小点或三道菜的大餐,没有什么比为她下厨做次美食更能表达“妈妈爱你”了。   This Mother's Day make sure to tell your mom how much you love her and you will prepare a delicious meal for her.

这个母亲节,一定要告诉妈妈您有多爱她,并为她准备好可口佳肴。 TCT prepared a very special recipe for you and your mom. Happy Mother’s day!

《茶非茶》就用心为您和您的母亲奉上了特别的菜单。预祝母亲节快乐!

OTTOLENGHI PLATE

OTTOLENGHI异域风情总汇盘

This dish is delicious as a vegan option, but if you like, you can also add roast chicken.

这道菜十分美味,严格的素食者一样可以享用,当然若您喜欢,也能加入烤鸡。

(1) Roasted Spiced Lemony Cauliflower

(1)烤辣柠檬花椰菜

Ingredients (serves 4):

2.5 cups (260g) Cauliflower florets 2 tbsp Olive Oil

1/2 tsp Cumin

1/2 tsp Paprika

1/4 tsp Cayenne

1 pinch of Salt

4 twists of freshly Ground Pepper 1 tsp Lemon Juice

原料 (4人份):

2.5杯(260g)花椰菜朵

2汤匙橄榄油

1/2茶匙孜然

1/2茶匙红辣椒粉

1/4茶匙辣椒粉

1把盐

研磨胡椒粉瓶拧4次1茶匙柠檬汁

Directions:
  1. Preheat oven to 400ºF
  2. Cut the cauliflower into bite sized pieces and wash
  3. In a large bowl add cauliflower, olive oil, spices and season, toss well
  4. Once oven is preheated place cauliflower on a baking sheet lined with parchment paper
  5. Set timer for 15 minutes and using a spatula flip and move the cauliflower around to cook evenly
  6. Set timer for another 10 minutes or until edges start to brown but not burn.
  7. Squeeze juice of half a lemon on cauliflower
  8. Taste and adjust if needed with more salt or lemon juice
方法:
  1. 烤箱预热到400ºF
  2. 将花椰菜切成适口大小洗净
  3. 在大碗里加入花椰菜、橄榄油、调味料,翻摇拌匀
  4. 烤箱热度达到后将花椰菜放在铺上了烤盘纸的烤盘。
  5. 计时器设为15分钟,用铲子翻炒花椰菜让它们均匀熟透。
  6. 计时器再设10分钟,指导菜的边缘泛棕而不至烤焦。
  7. 将半个柠檬汁挤在花菜上。
  8. 尝口味,如果需要可以再多加些盐或柠檬汁。

(2) Quick-Preserved Lemon

(2)快手柠檬片

Ingredients:

1 medium Lemon, cut crosswise into 1/4-inch-thick rounds

1/3 cup fresh Lemon Juice

1 teaspoon coarse Sea Salt

原料:

1个中等大小柠檬,斜着切成1/4英寸厚

1/3杯鲜柠檬汁

1茶匙粗海盐

Directions: Combine all ingredients in small skillet. Bring to boil over high heat, stirring to dissolve salt. Cover; reduce heat to low. Simmer until lemon slices are almost tender (peel will look translucent), about 10 minutes. Cool. Can be made one week ahead. Transfer to bowl. Cover; chill.

方法: 将所有原料混合到小的奶锅中。高温煮沸,搅拌溶化盐。盖上盖子,调至小火。焖煮直至柠檬片变软(表皮变透明)约10分钟。冷却。可以提前一周备好。移至碗中盖上盖子冷却

(3) Pickled Cabbage

(3)腌甘蓝菜

Ingredients(serve 4):

3 cups Red Cabbage, shredded 2 cups Water

2 cups White Wine Vinegar 4 tsp Sugar

Pinch of Salt

1 tsp Sesame Seeds

原料(4人份):

3杯红甘蓝,切丝,2杯水

2杯白葡萄酒醋,4茶匙糖

一把盐

1茶匙芝麻

Directions:
  1. Shred cabbage into thin strips in food processor with slicer blade or slice by hand and put in bowl
  2. Bring water, vinegar, sugar and salt to a boil
  3. Pour over shredded cabbage. Make sure cabbage is submerged in the liquid and let it stand for at least 15-20 minutes
  4. Drain off liquid and add sesame and salt to taste
方法:
  1. 甘蓝用食品处理机切片刀头切成细条,或手切,放入碗中。
  2. 将水、醋、糖和盐加入煮沸。
  3. 倒入甘蓝丝。确保甘蓝充分浸没,浸泡至少15-20分钟。
  4. 沥干,依口味加入芝麻和盐。

(4) Hummus

(4)鹰嘴豆泥

Ingredients(serve 4):

1 can (425g) Chickpeas or 1 cup dried Chickpeas,  soaked overnight

½ cup Tahini

2 medium Lemons (280g), juiced

½ cup Olive Oil

Salt to Taste

Garlic clove

Water, add accordingly to your preference of smoothness

Optional for topping and flavouring Drizzle of Olive Oil

Sumac or Cumin, powder

原料(4人份):

1听(425g)鹰嘴豆或1杯干鹰嘴豆,浸泡过夜

½ 杯碎芝麻酱

2个中等大小柠檬(280g),取汁

½杯橄榄油

盐适量

大蒜瓣

水,根据您喜好的柔滑度加入

依据淋面和调味,橄榄油

盐肤木果粉或孜然粉

Directions:
  1. If using dried chickpeas, boil the chickpeas until soft (about one hour). If using canned chickpeas, drain liquid and rinse in colander.
  2. Mix all ingredients in a food processor until smooth, adding water and salt to adjust to your taste preference
方法:
  1. 如果用干鹰嘴豆,煮沸直至变软(约一小时)。如果用罐头,用滤勺去水。
  2. 将所有原料用料理机混合,直至打成细腻糊状,依口味加水和盐。

(5) Garlicky Yogurt

(5)蒜味酸奶

Ingredients(serve 4):

1 large clove of Garlic

1 cup Full-Fat Plain Yogurt 1 tsp, Salt

1/2 Lemon, juiced

原料(4人份):

1大瓣蒜

1杯全脂原味酸奶,一茶匙盐

1/2颗柠檬取汁

Directions:
  1. Juice half a lemon in a small bowl
  2. On a cutting board, sprinkle sliced garlic with salt and use the side of your knife to crush it repeatedly until the garlic is a paste
  3. Mix the yogurt, garlic, lemon juice and more salt if necessary
方法:
  1. 用小碗取半颗柠檬汁
  2. 在切板上,给蒜片撒上盐,用刀背反复按压直到成为蒜泥。
  3. 将酸奶、蒜、柠檬汁混合,可以加入更多盐。

(6) Lemon Rosemary Cashew Cream

(6)柠檬迷迭香腰果酱

Ingredients(serve 4):

1 cup of raw Cashews, soaked in room temperature water overnight or in boiled water for 30 minutes

4 tbsp of fresh Lemon Juice (or more if needed)

1/2 Garlic clove

4 Sprigs of fresh Rosemary (de-stemmed)

1 tsp Olive Oil

1/4 cup Water (add a little to create the consistency you like)

原料(4人份):

1杯生腰果,以常温水浸泡过夜,或用沸水煮30分钟

4汤匙鲜柠檬汁(如果需要可更多)

1/2蒜瓣

4片迷迭香(去蒂)

1茶匙橄榄油

1/4杯水(如想要粘稠些可少加)

Directions:
  1. Strain and rinse cashews
  2. Add all ingredients into a blender until consistency is smooth, add water if you feel it is a little dry.
  3. Set aside in a bowl. Leftovers are great for making wraps and sandwiches too!
方法:
  1. 清洗腰果
  2. 将所有原料倒入混合机打至柔滑粘稠,如果觉得干就加些水。
  3. 放入碗中。多下来的用来做卷和三明治也很棒!

(7) Roast Chicken Thighs with Preserved Lemons

(7)柠檬片烤鸡腿

Ingredients (serves 4):

4 Chicken Thighs (170g each), bone-in, skin on 1 Preserved Lemon*

1 Lemon, juice half and skin for zest

6 Garlic cloves, firm end cut off and peeled 2 tsp Cumin, ground

1 tsp Coriander, ground

1 tsp Chili Pepper, dried

1/3 cup Olive Oil

Salt to taste

原料(4人份):

4块鸡腿(每个170g),带骨,每个表面上放上柠檬干*

1颗柠檬,半颗取汁,皮制成屑

6瓣蒜,顶端切除,去皮,2茶匙孜然研粉

1茶匙香菜粉

1茶匙干辣椒粉

1/3杯橄榄油

盐适量

Directions:
  1. Preheat oven to 400ºF
  2. Remove the peel from the preserved lemon, and cut it into thin slices. Put it in a large bowl
  3. Zest the lemon with a microplane, then cut it in half and juice it, adding it into the bowl
  4. Add in the remaining ingredients and a liberal seasoning of salt, and use your hands to mix the spices into the chicken
  5. Put into a casserole dish lined with parchment paper
  6. Cook until chicken is cooked through, about 30-35 minutes. Internal temperature should read 165º F. If you like crispy skin, broil in oven for 2-3 minutes at the end
方法:
  1. 烤箱预热到400ºF
  2. 柠檬片去皮,切成细条。盛入大碗。
  3. 用刨刀取柠檬皮屑,切一半取汁,加入碗中。
  4. 加入剩余原料,和适量盐调味,用手给鸡腌制。
  5. 放到铺好烘焙纸的砂锅。
  6. 烤熟鸡肉约30-35分钟。内部温度须达到165º F 。如果您偏爱脆嫩的鸡皮口感,最后再在烤箱里烤2-3分钟。

Build your Ottolenghi plate

最后把上面7道菜一起拼成充满异域风情的Ottolenghi摆盘

Place cauliflower/chicken, hummus, pickled cabbage and lemon cashew cream on a plate and garnish with chopped parsley. Serve with a wedge of lemon. Each bite should incorporate all the different ingredients. Enjoy!


将花椰菜/鸡肉、鹰嘴豆泥、腌甘蓝菜和柠檬腰果酱摆在盘上,用碎欧芹叶饰盘。放上小块柠檬。品尝时所有原料都送入口中。享用吧!

Author

Angela Bi is an international citizen who has lived both in Shanghai and Vancouver Canada. She’s worked in immigration for over a decade and has experienced first hand the joys of living overseas. Angela Bi 是生活在中国上海及加拿大温哥华两地的世界公民。她从事专业移民行业已有十余载,并掌握着旅居海外的一手乐活体验。

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