Finally the weather is super nice
the kids were having so much fun.
2012年7月2日 星期一
WHOOPIE PIE
同事給我一些做CUPCAKE的FROSTING
捨不得丟
於是做了這個WOOPIE PIE
WHOOPIE PIE現在常流行
但其實早在美國讀書時
我在緬因州的好朋友STEVEN就介紹給我吃過了
因為WHOOPIE PIE的起源是緬因州
去他加玩時就吃了很多次
她姐姐給給我一個很棒的食譜
這次做的事簡單一點的食譜LINK在最下面
我沒有做FILLING想說就把這些FROSTING用完吧
我覺得一樣好吃
我喜歡這一款蛋糕
如果溫度正確烤8分鐘左右蛋糕表面不會裂開很漂亮喔!!
fish fingers
TAS說在學校有吃FISH FINGERS我想自己做給她吃看看
誰知做完之後他說麵皮不一樣
原來在學要是用麵包屑做的
不過這款簡單又好吃
只是做油炸很浪費油又不健康
所以沒有炸薯條
應該有一陣子不會再做了
這款是英式的FISH & CHIPS
我沒有啤酒所以用ROOT BEER取代
一樣好吃ㄟ!!
TARTAR SAUCE也是自己做的
美乃滋 5 大匙
醃黃瓜 1 條切碎末
美式芥茉醬1 大匙
蜂蜜 1 大匙
這樣就OK了阿
Ingredients:
- For the Fish
- 55g/ 2oz plain flour/ all purpose flour
- 55g/ 2oz cornflour/corn starch
- Sea salt and pepper
- 1 tsp baking powder
- 75ml/1/3 cup dark beer
- 75ml/1/3 cup sparkling water
- 4 200g/7 oz thick white fish fillets preferably sustainable cod, pollock or haddock
- For the Chips
- 1kg/21b potatoes, peeled
- 1 litre Vegetable oil, lard or dripping to cook
Preparation:
- In a large roomy bowl mix together the all but 2 tbsp of the flour, cornflour and baking powder. Season lightly with a tiny pinch of salt and pepper.
- Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and an hour.
- Cut the potatoes into 1cm slices then slice these into 1cm-wide chips. Place the chips into a colander and rinse under cold running water.
- Place the washed chips into a pan of cold water, bring to a gentle boil and simmer for 3 - 4 minutes. Drain carefully through a colander then dry with kitchen paper. Keep in the fridge covered with kitchen paper until needed
- Meanwhile, lay the fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little sea salt.
- Heat the oil to 120°C in a deep-fat fryer or large, deep saucepan. Blanch the chips a few handfuls at a time in the fat for a couple of minutes. Do not brown them. Once they seem drier and slightly cooked remove from the fat and drain. Keep to one side.
- Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
- Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper, cover with greaseproof paper and keep hot.
- Heat the oil to 200°C then cook the chips until golden and crisp about 5 Serve immediately with the hot fish accompanied by your favourite condiment. Debate always rages over what to serve. See what other readers suggest I like a little salt and a dollop of Mushy Peas
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