這天在學校順利通過三道菜實作的評量考 (assessment)

chef和助理chef連口讚美恭喜我的good work

（全班唯一all pass!)

老實說順利過關我完全不意外

別說我自滿狂妄

那幾天一睜眼滿腦子想的都是如何在兩個半小時做出指定三樣菜色的流程

枕邊人說我近來睡覺變為“夜夜磨牙的女人”

說真格的這次只許成功不許失敗

因為不想resit(重考）下週回台的行程不容被迫壞

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一道簡單又美味的Winter Dessert

兼具soufflé(舒芙蕾)鬆發及海綿蛋糕的軟滑口感

分享給正在北半球過冬的眾親諸友

Lemon Delicious Pudding

serves 4 (四人份）

60 g butter, softened (奶油放室溫至軟 我用50g)

1/3 cup (90g) castor sugar (普通白糖即可）

zest of 1 lemon rind （檸檬皮切碎）

1/4 cup (60ml) of lemon juice (大顆一只 小顆約兩只）

3 eggs, separated (我用大蛋兩只）

1/4 cup (30g)S.R. flour

(Self-raising自發粉 可用普通麵粉）

3/4 cup (185ml) milk

做法

1. Preheat oven to 180C (380F) & lightly grease the baking dish. (中型烤皿或是小型烤杯皆可）
2. Beat the butter, sugar, egg yolks and lemon rind with electric beaters until light and creamy.
3. Fold the flour into the mixture in two batches, alternating with the milk & lemon juice.
4. In another clean & dry bowl, beat the egg whites until just stiff （蛋白打至堅挺）, then lightly fold into the pudding mixture until just combined.
5. Pour into the prepared ramekins or baking dish. Half fill the outer dish with hot water and bake for 30-35 mins until the top is risen and slightly golden.(烘烤時間須依烤盤大小調整 烤盤放烤箱中下層 避免烤過焦）
6. Dust with icing sugar and serve with cream, custard or yoghurt.(趁溫熱食用最佳）

麵糊的部份我用food processor攪打

（手動打蛋器也可）

麵糊用熱水盆浴（bain marie)底部不至於完全烤熟

呈半流動濕潤狀就是成功的一半了

sponge pudding topped with plain yoghurt

（烤好前最後五分鐘撒上杏仁片烤箱燜一下口感更佳）

請勿將傳統英式布丁（sponge pudding)與台灣的雞蛋布丁（caramel custard)混淆

黃檸檬或是綠檸檬（Lime）皆可適用

用柑橘類水果來變化也可

請按個人口味及檸檬酸度酌量調整

上一回做這道甜品

背景的玫瑰花正好就叫”Oranges & Lemons”

橘紅與檸檬黃的花瓣

讓人耳目一新

聖誕臨近 夏日的腳步也不遠矣

今天一早下著大雨

女兒又發脾氣不想上學去

還“酸”我下雨就不用do the gardening…

這哪是作園藝

是在當苦力

要把老公週末砍下的老樹拖到後院丟棄

拖不動要自己拿鋸子去鋸

who can help me？！

最近真是一堆家事心事

無人可訴。。

真是老“歹命”

家裡的花生抹醬用的極慢

這個餅乾食譜不須奶油 麵粉

總算把冰箱那罐保存期快要到的花生醬消耗完

Flourless Peanut Butter Cookies

makes about two dozen cookies (我只做出12個）

1 cup all-natural chunky or smooth peanut butter

1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)

＊我用3/4杯白糖

1 egg

1 teaspoon baking soda

Preheat oven to 350 degrees F.  Grease a baking sheet with butter and set aside.  In a mixer combine peanut butter and sugars until well combined, about 2 minutes.  Add egg and baking soda and mix for another 2 minutes.  Roll into walnut sized balls and create a cris-cross pattern with a fork.  If you’d like, add a few chocolate pieces to the top of the cookies.  Bake for 10 minutes, until lightly browned.  Cool on a baking sheet for two minutes, then transfer to… your mouth.

180度Ｃ烤十分鐘出爐

烤好放涼至硬

for someone not very fond of eating cookies, I agree these cookies are really not bad at all

it’s a keeper!!